Tag Archives: red

Raspberry JAMSSS

You may recall our trip to Boxx Berry Farm. Here’s  what we did with some of the raspberries. But there are still plenty left!

Ingredients:

6 cups raspberries
3 cups sugar
1 packet of Jel-Ease pectin
Jars!

Recipe: 

1. Mash raspberries in a bowl with a spoon or fork until liquidy.

2. It should look like this when you are done. Add pectin to mixture.

3.Measure out sugar in a separate bowl.

4. Boil as many jars as you need to sterilize them for storing jam.

5. In your other pot, stir berry mixture constantly until boiling.

6. When boiling, slowly add sugar and stir.

7. Bring to boil again.

8. Add jam into jar. Let cool for half an hour before placing in fridge.

Post by: Colin and Melissa
Photos by: Colin and Melissa

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Snacking on chickpeas

I love trail mix and rice crackers, and in general all sorts of salty snack cracker/crunchy things. This, in turn, gives me the perfect opportunity to introduce chickpeas to the blog.

While watching tv on Tuesday, Colin stumbled upon a recipe for some delicious baked chickpeas on the show Five Ingredients or Less. We made these later that day and they turned out great! (But they’re also pretty spicy.) They make a great substitute for more high-calorie crunchy snacks.

Ingredients:

2 cans of chickpeas, drained and rinsed
A tablespoon each of cumin, ground red cayenne pepper, and paprika
A tablespoon of olive oil

(That’s it! Can you believe it??)

Recipe:

 

1. Open and drain both cans of chickpeas.

2. Remove any extra skins on the chickpeas and dry them with a paper towel. Preheat oven to 400 degrees Fahrenheit.

3. In a bowl, combine cumin, cayenne pepper and paprika.

4. Add the olive oil to the bowl and mix.

5. Add chickpeas to same bowl.

6. Coat chickpeas in mixture.

7. Place chickpeas on baking sheet/pizza tray/something you can stick in the oven.

8. Make sure chickpeas are spread evenly and put in oven for 10 minutes. These smell so good when they’re cooking!

9. Toss chickpeas in bowl and stick back in oven until you have achieved desired level of crispness.

10. You’re done! Enjoy this delicious snack at home, on the go, or while hiking in the outdoors.

Post by: Melissa Rook
Photos by: Colin Diltz


Beef + Pork Combo Meatballs

Hello everyone!

Today I’ve decided to share a recipe for beef and pork meatballs. These can be used in a variety of ways, including on top of spaghetti (all covered in cheese…), served plain, on top of rice, or with a variety of sauces. I used whole grain thin spaghetti and Classico spicy tomato and basil sauce. This is a perfect summer food for those cooler days, but it reminds me of fall. This recipe makes about 2 dozen meatballs.

Ingredients:

1 lb. ground beef
1 lb. ground pork sausage
2.5 T cumin
3-4 cloves of garlic, minced (depending on preference)
1 T black pepper
1 T red pepper flakes
1 T chili powder

Optional: Spaghetti noodles and sauce, or other additions to your meal

IMPORTANT NOTE: Make sure meat is entirely thawed ahead of time.

Recipe:

1. Preheat oven to 350 degrees.

2. Combine spices in bowl.

3. Mince garlic cloves.

4. Knead ground pork sausage and beef together in bowl.

5. Add minced garlic and spices.

6. Continue kneading until thouroughly mixed.

7. Grab a meatball-sized piece of mixture.

8. Roll the mixture between your hands into a spherical shape.

9. Place meatballs 1/2 inch apart on baking sheet or pizza tray.

10. Bake for 15 minutes at 350 degrees, then flip and continue cooking.

11. Continue cooking for 7 minutes or so, checking every so often. (When I cooked these they were done after 35 min.)

12. Remove from oven and prepare for serving.

13. Enjoy!

Have you ever made homemade meatballs? What is your favorite way to serve/eat meatballs?

Photos by: Colin Diltz
Post by: Melissa Rook