Sweet Potato Cheese Ball

I'm sure it has been far too long since I made a food post.  But meals on a tight budget tend towards the unimaginative and unexciting. However, I wasn't going to let that budget get in the way of having yummy food at my annual New Year's Eve dinner party!  I made a bunch of pizzas because they are easy, cheap, and delicious.  And I decided I wanted to make a cheese ball for an appetizer, because I've never made one and it seemed like a good idea.  I turned to Google for inspiration, and found this recipe.  Of course I modified it.

Sweet Potato Cheese Ball

8 oz cream cheese

1 large sweet potato

garlic powder

mustard powder

honey

cashews

Let the cream cheese reach room temperature.  Boil the sweet potato, and then mash it.  I used a food processor to get the lumps out of the sweet potato, then I added the cream cheese, a shake or two of mustard powder, a very generous amount of garlic powder, and about a tablespoon of honey. Once it was all blended up, I scraped it into a container and put it in the fridge.  Hours later, I scooped it out onto wax paper and molded it into a ball.  That turned out to be a good plan, I was able to form the ball by manipulating the wax paper around the cheese, and kept my hands clean.  I put the wax paper encased ball into the fridge for another couple of hours.  Then, I removed it and rolled it in crushed cashews.  

It was ridiculously tasty.  There is still some left, I'm using it as a sandwich spread. 

Happy New Year!

Zucchini Pizza

Pizza Dough

2 tsp yeast

7 oz hot water (120 degrees)

garlic powder

oregano

1/2 tsp sea salt

1/2 c whole wheat flour

2 c white flour

1 tbsp olive oil

Toppings

marinara/Basil-Cashew Pesto mix

sliced tomato

spaghetti-ed zucchini

fresh basil

colby jack cheese

Bake at 450 for 15-20 minutes

Deliciousness.  I had some salmon on the side, extra deliciousness.

Pantry Raid Tuna Casserole

I found a show on Netflix once called Pantry Raid.  A chef showed up at people's houses and showed them how they could make a meal out of whatever they happened to have in the fridge and pantry.  It was fun to see what he would come up with.  When I returned home from my trip to RI, I didn't have a whole lot of food in the house, and I certainly didn't feel like grocery shopping after being in the car all day.  So I raided the pantry.  The fridge was pretty bare, since I always try to empty it out before I leave if I'm going to be gone for much more than 3-4 days.  So, my only choice for meat was tuna fish, since I always keep a couple cans of that in stock.  And I always have pasta as well, so I figured I could make some sort of a tuna casserole.  But of course, there was no milk or cream in my fridge.  (Well actually, there was, as it seems I forgot to dump them out before I left.  Neither was even remotely edible though.)  But it occurred to me that I probably had a can of cream of mushroom soup somewhere in my cupboards, so I searched until I found it.

Tuna Casserole, Pantry-Raid Style

3/4 box of elbow macaroni

1 large can of tuna

1/2 bag of frozen peas

shredded cheese

1 can cream of mushroom soup

water

1 tbsp butter

1/4 c flour

Cook the pasta.  While it is cooking, put the soup in a pot, and then add one can-ful of water.  Add the butter and flour.  When it is hot, add the cheese, stir well.  Add the peas to the pasta when you think it has a few minutes left to cook.  Add the tuna to the sauce.  Drain the pasta, then mix everything together.  Put it in a baking dish, sprinkle some more cheese on top, and bake at 375 until the top is browned (about 30 min).

Arugula-Mushroom Rolls

It's been a fabulous weekend!  Yesterday the temp got up above 70 and I got to spend some quality bonding time with my horse.  Today, it was in the mid-60s and I had a really great 10.6 mile run.  I intended to run 5 or 6, but it was so nice outside, and I felt good, so I just kept on going.  It feels great to be back to a good running schedule.  I'm at 2 weeks above 30 miles each now.  

A run like today's needs a good carb & protein loaded dinner, and this one hit the spot.

For the dough:

3 scant tsp yeast

6 oz hot water

1/2 tsp salt

garlic powder

onion powder

crushed rosemary

1/2 c wheat flour

1 1/2 c flour

Let rise in a warm place.

Once the dough has risen, place it on a floured surface and use your fingers to spread it into a large rectangle.  Flip is over occasionally so that both sides get some flour on them.  Spread some pesto on the flattened dough, then grate some cheese on top.  Cover with sliced mushrooms, add some more cheese, cover with handfuls of arugula. Add more cheese.  Roll it up and place on a greased baking pan. 

Grate some cheese on top.

Bake at 450 for 20 min.

Makes a wonderful meal with some home-made meatballs.

Top with avocado if you're addicted like I am.

Here's a link to my first attempt at Arugula Rolls.