December's Eats

Well Christmas is coming up soon.  And I could do a post of all of the Christmas cookies I have been making, believe me our kitchen island is very festive with all sorts of cookie tins.  However, I do believe in balance so along with my cookies I still like to continue to eat healthy whole foods that have a minimum of processed ingredients.  (Dessert does not fall into this category at all.)  

Last Friday, my husband and I were alone for dinner so it was cheese souffle.  When all 5 or even 4 of us are at home the dish is not enough for us all, but for 2 it's perfect maybe even a bit much.  Served with homemade bread, a green salad and wine and dinner is all set.

I love kale, especially in salads.  I can make a large batch, and it will keep for a few days.  So of course I made some for lunch this past weekend and topped it with roasted squash, feta, avocado and pepitas. Delish!

Another lunch:  left over mix roasted veggie soup.  On the side sautéed chanterelle mushrooms on top of sourdough bread and grated manchego cheese.

We had a crazy night of meetings, concerts and work the other day.  I made taco meat so my son could have something to eat early and others could eat when they needed to.  I also roasted some cabbage.  Most of my family had regular soft tacos, but I thought I'd take a different spin on dinner and use some of our leftover rice and beans, taco meat, the cabbage and a little cheese.   It also worked well for lunch the next day.

Breakfast Tuesday: Sunny side-up eggs over left over roasted veggies and a piece of toast.  I know I made this after a 4 mile morning run.  This has become one of my go-to breakfasts because it's an easy way to add more veggies in my day and super quick to prepare. I try to make a large amount of mixed  roasted veggies once or twice a week to have on hand for such breakfasts or any other thing I can dream up.

Bon Appétit! 

And as always with love from the Midwest,

Beth

Rum Balls

As with many other people who like to cook and bake, this time of year revolves around the kitchen.  I can't think of a better way to spend a day than with family members, listening to Christmas music and making a treat.  The other day I made an old family recipe, rum balls.  They used to be bourbon balls, but I don't like bourbon so I switched my alcohol to my liking.  The recipe is simple enough to make on a weekday after school, especially if you have help.  The problem is waiting to eat them.  They really are best if you wait a week before eating them.

The ingredients are simple enough: 1 box vanilla wafers, 1 T cocoa powder, 3 1/2 T corn syrup, 1 cup powdered sugar, 1 cup walnuts or pecans and 1/2 cup rum.  This can easily be doubled. 

After I pulverized the wafers and nuts in a food processor, I combined the wafers, nuts, cocoa and powdered sugar in a large bowl and mixed together. 

This is what the mixture looks like after I added 1 cup rum and 3 1/2 T corn syrup.  It's not very pretty, but it will taste so good.

Shape into small balls, about 1 1/2" in diameter and roll in granulated sugar.  Let the rum balls sit out for about 1 hour so they can set before putting them in a cookie tin.

Remember a week is usually good enough before eating, however they age very well.  

Bon appétit and as always with love from the Midwest, 

Beth