Leftover Lentil Meatballs

npr

I have a ton of leftover lentils. Last night I made lentils with roasted sweet potatoes and onions, and because the future hubs was one of the dinner guests, I made extra. I have learned over the past couple of months that "serves 4-6" really means "serves 2 plus the future hubs," especially if he just got back from playing basketball.  Lentils take some time and I wanted leftovers, so I doubled the recipe. The problem is that I didn't love the outcome. It wasn't awful, but it wasn't one I want to rave over and beg you to try. It’s one of those meals where you realize you’re eating healthy.  I prefer to be a little more sneaky.

So knowing that my lentil burgers were a big hit, I decided to try and morph part of the leftovers into lentil meatballs. I have been itching to try the Cookie and Kate version but given my surplus of Maple Baked Lentils with Sweet Potatoes and hating food waste like a depression era housewife, I decided to take a wack at a recipe re-haul.

They turned out pretty darn good! Even my pup was convinced that they trumped a milk-bone when one dropped to the floor. Last night (and today for lunch) I enjoyed them al la' hoagie. Whole wheat bread with ricotta, spaghetti sauce, lots of meatballs, mozzarella, and parmesan, under the broiler. Pretty darn good. So good I forgot to take a picture before I dug in. Sorry!

I gotta think these would be great in Italian wedding soup, as a pizza topper, with curly pasta and pesto, and of course, on top of good ol' fashioned spaghetti. (All of these suggestions are whole wheat of course!)

And so, if you have some lowly lentils leftover, might I suggest a way to make them more lovely...

Leftover Lentil Meatballs 

adapted from Cookie + Kate, serves 4 as a topping, 2 as the whole meal.

Ingredients

Extra virgin olive oil, salt and pepper

2 1/2 cups of leftover lentils
You can add in some mushrooms if you have some leftovers (probably no more than 3/4 cup)
1/2 cup flat-leaf parsley
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
1/2 teaspoon dried thyme and 1/2 teaspoon dried terragon if you've got it. I made mine without, but they'd probably be better with.
1/2 cup old-fashioned oats
1 tablespoon soy sauce (you can exclude this if you are on a cleanse

1 medium white onion or a bunch of green onions chopped.
3-4 garlic cloves, minced
1 or 2 eggs (you can exclude this if you want it to be vegan, but if your lentils are kind of dry (mine were not) they may not bind together very well. I suggest making the meatballs small so they have less chance to break apart)

Instructions

1. In a vita-mix or food processor combine the lentils, (mushrooms), spices, parsley until well combined. If you can prevent them from getting too mashed up, you'll have better texture, but don't stress. It won't affect the taste.

2. If you want to add to the flavor take a few minutes to put your mixture into a skillet on some olive oil. Add in the soy sauce and keep cooking until all your liquid has been absorbed. If you are adding in the eggs for binder, then you'll definitely want to do this and get rid of some excess moisture. 

3. season with salt and pepper and once cool enough to touch, thoroughly mix in whisked eggs. 

4. Refrigerate for 15 minutes. Line a baking sheet with parchment paper and preheat oven to 400. 

5. I find a cookie scoop works the best to have uniform (even cooking) meatballs, but if you don't have one, use your hands to make little balls, leaving some space around each one. Bake until golden brown. Mine were a little smaller than a golf ball and 30 minutes was perfect for some crunch on the outside and to make sure they weren't mushy on the inside. I knew I was using sauce, so I wasn't worried about them drying out. Bake them for less time, or make bigger meatballs if you want them to retain some moisture. 

natural cookies

I'm getting hitched here in a few weeks and one of the things I'm looking forward to is a homemade cookie bar... that and marrying someone awesome is good too, but you know, cookies.

My future mother-in-law has a gluten intolerance, I have a pal who's paleo, a few vegetarians, and a lactose intolerant. I want everyone to have a little something sweet at the reception but without forcing them to lie crumpled in bed beyond a legitimate hangover. Enter the search for the do-all cookie.

And I've found it. It's refined sugar free, processed oil free, gluten free, and lactose intolerant friendly. It comes by way of the Cookie + Kate blogs and I nearly pee'd my pants when Kate answered my comment. She used my name!  

However, consider yourself warned, it does not stand up well to substitutions.

Do not bother making them if you don't have honest-to-God coconut flour. Do not bother making them if you found coconut flour but ran out of baking soda and seek to substitute the appropriate amount of sub'd leavener by way of baking powder. Maple Syrup seems to do better than honey and if you use coconut oil like me, you'll need to refrigerate the dough for 20 minutes before baking.

Vegan, Gluten Free Chocolate Chip Cookies

Slightly adapted from Cookie + Kate, makes about 40 small cookies.

These naturally sweetened, vegan, gluten-free cookies taste like a cross between the traditional toll-house chocolate chip cookie and girl scout samoas.  While they are not low-cal, they are healthy in that they contain no isolates. Which I think is a better deal. However, they are seriously delicious and you may need to temper yourself! 

I also like that they come together so quickly and that they don't contain any butter or egg to go bad. In Claire-world, that means you can leave the bowl in the fridge for a couple of days and make yourself a fresh cookie or two as you are baking your dinner... and of course there's no need to worry about salmonella, so lick that beater! 

Ingredients

• 1  1/2 cup almond flour (aka almond meal) firmly packed
• 1/2 cup coconut flour, firmly packed
• 1/4 cup finely shredded unsweetened coconut flakes (optional) 
• 2 teaspoon baking soda
• 1 teaspoon salt (Kate suggests fine grain sea)
• dash cinnamon (optional)
• 1 cup coconut oil, melted (you can use the same amount of butter if you don't need these to be vegan)
• 1 cup real maple syrup (or honey)
• 2 teaspoon vanilla extract
• 2 cups vegan chocolate chips* 

*This is a huge amount of chocolate for the cookies. You can dial this back if you want and they would still be delicious. I used enjoy life brand and was very satisfied. I don't have any other experience with other brands. The small chips did a great job though. I think if they were more like regular size chocolate chips it would be a good idea to run em through a quick chop- otherwise they are going to be too melty and messy. 

Instructions

1. Line a cookie sheet with parchment paper.
2. Mix the flours, baking soda, salt and cinnamon. Mix in the melted coconut oil, maple syrup, and vanilla extract. Stir in the chocolate.
3. Let the dough rest for at least 15 minutes in the fridge so the coconut flour can absorb some of the excess moisture and firm up so they won't spread too much in the oven. While resting, preheat oven to 350.
4. Scoop dough, one tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie.
5. Bake for about 9 minutes, until golden brown. Allow to cool on the sheet for a bit so they don't fall apart.