Monday, January 16, 2017

Community Potluck dinner, recipe request

I attended a community sponsored, potluck dinner Saturday.  My contribution were:

 a 4 bean salad of Butter beans, pink beans, green beans, chic peas, shredded carrot, celery, red onion, Italian herbs, Balsamic vinaigrette

and a Crab-Swiss quiche using: premade pie crust, a can of crabmeat, red and white onion, scallions, milk, eggs, Swiss cheese, French tarragon, black pepper, lemon peel

Lots of yummy offerings, including many vegan and/or vegetarian. One that was very good were Spinach-wheatberry meatballs in some sort of a brown sauce. These were labeled "vegetarian." I have sent an e-mail to the organizer of the event, asking that she get in touch with the woman who signed up to bring these and requesting that the recipe be forwarded to me. So far, I haven't had any response. Meanwhile, I am searching the Internet and what few vegetarian cookbooks I own, with no luck. Does anyone have a wheatberry based meatball recipe to share?  TIA!


Bobbie said...

I have a zucchini meatball recipe if you're interested. My son the vegetarian loved them.

CTMOM said...

Bobbie, yes please!

Julie Vidani said...

I found this on pinterest, but it looks quite complicated:

About 36 meatballs.

1/2 pound (about 1 1/2 cups) roasted mushroom base, recipe follows
1 cup, tightly packed, reconstituted (or cooked) wheatberries, spelt or quinoa
¼ cup chopped flat leaf parsley
¼ cup chopped basil
2 tablespoons chopped fresh mint
4 garlic cloves, minced or puréed
1 cup finely chopped onion
2 teaspoons PS Flavor! Creole Seasoning
1 teaspoon fennel seeds, lightly toasted and ground
1 pound ground turkey, preferably light meat
12 ounces kale, destemmed and chopped
1 cup cooked chickpeas (rinsed, if using canned)
1 egg, beaten
Roasted Vegetable Orzo, recipe follows
1-2 tablespoon Extra Virgin Olive oil
Basil Microgreens or fresh basil leaves

1. In a large bowl, combine the mushroom base, bulgur, chopped herbs, garlic, onion, creole seasoning, fennel and ground turkey.
2. Steam the kale for 2 minutes, rinse with cold water and squeeze out excess water with your hands. Chop medium-fine and add the turkey mixture.
3. In a food processor fitted with the steel blade, blend together the chickpeas and egg. Scrape into the bowl with the turkey mixture and mix everything together well. Shape into meatballs, about 2 tablespoons (45 grams) each. Place on a sheet pan and refrigerate for 30 minutes if possible.
4. Meanwhile prepare Roasted Vegetable Orzo
5. Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom. When the pans are hot, add the meatballs and cook on all sides for 5-6 minutes. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven and serve hot or room temperature, with the Roasted Vegetable Orzo.

Chopped Roasted Cremini Mushrooms
1. Thoroughly wash mushrooms and air dry. Toss in olive oil and then sprinkle with kosher salt. Place on a sheet pan and bake in a 400F oven until all the water is removed from the pan and the mushrooms begin to brown slightly. Let cool.
2. Using a food processor, chop mushrooms in small batches at a time until the mixture resembles course ground beef. The roasted mushroom base will keep for three days in the refrigerator.

Roasted Vegetable Orzo Ingredients
1 large eggplant, 3/4-inch diced (and peeled, if desired)
2 red bell peppers, 1-inch diced
2 yellow bell peppers, 1-inch diced
1 large red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/4 cup olive oil
1 tsp. PS Flavor! Creole Seasoning
1 pound orzo, preferably whole wheat

For the Dressing:
2/3 cup freshly squeezed lemon juice (2 lemons)
¼ cup good extra virgin olive oil
1 tsp. PS Flavor! Creole Seasoning
1/2 teaspoon freshly ground black pepper

To Assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
4 sweet cherry peppers, seeded and cut into slivers
15 fresh basil leaves, cut into julienne
PS Flavor! Creole Seasoning, kosher salt and freshly ground black pepper, to taste

1. Preheat the oven and a large sheet pan to 400 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil and creole seasoning, a on a large sheet pan. Roast for 15-17 minutes, until browned, turning once with a spatula.
3. For the dressing, combine the lemon juice, olive oil and creole seasoning.
4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl, and immediately add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl and then the dressing. Let cool.
5. When ready to serve, add the scallions, pinenuts, feta, cherry peppers and basil to the Orzo. Check and adjust the seasonings. Garnish with additional basil, if desired.