t is raining cats and dogs while I write this, and dreaming of warmer weather and breezy skies. I feel like the winter hibernation has lead to comfort cooking and our family is also looking forward to lighter meals, and maybe a picnic or two. Spaghetti and meatballs are a regular winter meal, but is starting to feel too heavy. These Greek meatballs are quick and easy, and paired with the lemon orzo that can be made ahead of time, makes an easy one bowl meal to take outside for al fresco dining.
Greek Lamb Meatballs
This is a great Mediterranean flavor packed alternative to beef meatballs. It feels more spring like with the parsley and oregano.
Ingredients:
- ½ cup panko breadcrumbs plain
- 2 garlic cloves, minced
- 2 tbsp finely chopped fresh parsley
- 2 tsp grated lemon zest
- 1¼ tsp dried oregano
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 pound ground lamb
- 1 egg
Preparation direction: Preheat your oven’s broiler. Set the oven rack about 7 inches from the heat. Line a baking sheet with aluminum foil and lightly grease it with vegetable oil. In a large bowl, stir together the breadcrumbs, garlic, parsley, lemon zest, oregano, coriander, cumin, salt, and pepper. Add the ground lamb and egg and use your hands to mix until combined. Divide the mixture into 12 equal portions, roll into balls, and arrange on your prepared baking sheet. Broil until browned and cooked through, flipping halfway, 10 to 12 minutes. (Internal temperature should read 145F)
Orzo Salad
Ingredients:
- 1 ½ cups orzo
- a cup lemon juice
- ¼ cup olive oil
- 1 teaspoon lemon zest
- ½ cup water
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grape tomatoes sliced
- ¾ cup zucchini sliced
- ¼ cup basil chopped
- ¼ cup feta cheese
Preparation direction: Cook pasta as you normally would in a pot of salted water, until it's al dente. Reserve ¼ cup of the pasta water (you probably won't need it), then drain the orzo and set aside. While the pasta is cooking, combine lemon juice, olive oil, lemon zest, ½ cup water (not pasta water), salt, and pepper in a bowl and set aside. Then, slice the tomatoes, zucchini and basil and set aside. Transfer the cooked orzo to the bowl with the lemon juice dressing and let it set for 10 minutes. In that time, the pasta will soak up the lemon juice, olive oil and water. If after that time, it looks a little dry, you can add a tablespoon or two of the pasta water. Then, add in the tomatoes, zucchini, basil, and feta cheese and stir to combine. Enjoy as-is, or add extra feta or black pepper on top. You can make this ahead of time to serve with your Greek meatballs and put in the refrigerator. The flavors will continue to develop.
Carrot Cake
My husband loves carrot cake, and actually his groom cake at our wedding was a fire truck made of carrot cake. His go-to desserts are lemon meringue pie and carrot cake. Of course, it can’t be something less labor intensive. I just made this cake for my family and it got 4 out of 5 thumbs up. The dissenter had his 7-year-old heart set on chocolate cake with caramel frosting, so it wasn’t the fault of this carrot cake. Which is the best recipe for carrot cake I have found so far. It was given to me by a friend and we are not sure where it came from but there is a scribble on the top that reads "Blue Ribbon Carrot Cake" so, let's get baking.
Buttermilk is a very important part of the cake because baking soda is used as the leavener and needs an acid to activate it. Instead of going out and buying buttermilk, you can make it at home with 2% or whole milk and vinegar or lemon juice. Pour one cup of milk, and then add in 1 tablespoon of distilled white vinegar or lemon juice and stir. Let the mixture sit for about 10 minutes before using it, the vinegar or lemon juice will curdle the milk and thicken it just slightly. That is exactly what you are looking for.
Ingredients:
- 2 c. all-purpose flour
- 1/2 tsp. salt
- 3 eggs, well beaten
- 3/4 cup buttermilk
- 2 tsp. vanilla
- 2 cup grated carrots
- 1 cup chopped nuts
- 2 tsp. soda
- 2 tsp. cinnamon
- 3/4 cup vegetable oil
- 2 cup sugar
- 1 (8 oz.) can crushed pineapple, drained
- 1 (3 1/2 oz.) can flaked coconut
Preparation direction: Combine flour, soda, salt and cinnamon and set aside. Combine eggs, oil, buttermilk, sugar and vanilla and beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and chopped nuts. Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35 to 40 minutes or until wooden pick comes out clean.
Immediately spread Buttermilk Glaze evenly over layers. Cool in pans15 minutes. Then carefully remove from pans and let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
Buttermilk Glaze:
Ingredients:
- 1 cup sugar
- 1/2 cup buttermilk
- 1 tbsp. light corn syrup
- 1/2 tsp. soda
- 1/2 cup butter
- 1 tsp. Vanilla
Preparation direction: Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven. Bring to boil, cook 4 minutes stirring often. Remove from heat and stir in vanilla. Let cool some.
Orange-Cream Cheese Frosting
Yes, you can just make a regular cream cheese frosting, but trust me, you want to make this one. It also makes extra, and when warmed up makes a nice drizzle for pancakes or waffles the next day.
Ingredients:
- 1/2 cup butter, softened
- 1 tsp. vanilla
- 1 tsp. orange juice
- 1 (8 oz.) pkg. cream cheese, softened
- 2 cup sifted powdered sugar
- 1 tsp. grated orange rind
Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered
sugar, juice and rind beating until smooth.
