Pork Meatballs and Rice Soup

I can usually get children to eat things that they would not typically eat if I incorporate it into rice.  Cabbage is hidden in the meatballs and in the broth base of this soup.  Although it was not done in this batch, I would sometimes add finely chopped mushroom to the meatballs as well to provide an extra boost of nutrition.  To make it easier to eat, I cut up the pork meatballs before serving to young children.

Personally, I like the rice slightly overcooked, to the point where it splits open.  It absorbs more liquid and thickens the soup even more.  If you don't want to take the rice to this point, feel free to use a full cup of rice in the recipe.  This soup makes warm comforting lunch on a crisp fall day.

Pork Meatballs and Rice Soup

3/4 cup uncooked rice

1 cup finely chopped cabbage

1/2 of a large onion, finely chopped onion  

1 large carrot finely chopped

2 tsp. soy sauce

5 (14.5 oz.) reduced sodium chicken broth

1/2 tsp. salt

1/4 tsp. pepper

a couple one quarter inch slices of fresh ginger

1 tbsp. olive oil

For Meatballs:

1 lb. ground pork

1/3 cup finely chopped scallion

3/4 tsp. minced ginger

1 tsp. minced garlic

1 cup finely chopped cabbage

1/2 scant tsp. salt

1/2 scant tsp. pepper

1 tsp. soy sauce

1 egg

Combine all of the meatball ingredients in a large bowl.  Roll into 1” to 1.25” meatballs.  Set aside.

Add oil to a large pan on medium heat.  Add onion, carrot, and cabbage.  Sauté for two minutes.  Stir in rice and cook for an additional 2 minutes.  Add chicken broth, salt, pepper, soy sauce, and ginger slices.  Stir well.  Bring to a boil on high heat, stir, and reduce heat to medium low.  Cover and simmer for 10 minutes. 

Add meatballs, stirring gently.  Bring to a second boil on high.  Reduce heat and simmer for 15 or so minutes.  Remove ginger slices before serving.

Candied Apple Skewers

Here’s the thing.  Candied apples are beautiful to look at.  They come in a variety of base coatings (semisweet chocolate, white chocolate, caramel, etc.) and a plethora of decorative toppings.  Some candied apples are just too beautiful to eat.  My problem is that they are not the easiest thing to bite into.  I always have to cut mine into slices and half of the candied coating usually falls off during the process.

My Candied Apple Skewers have all of the components of whole candied apple only so much easier to eat.  It is smaller than the conventional candied apple therefore you don’t have to feel committed to finishing an oversized snack.

The ones pictured on this post are drizzled with semisweet or white chocolate and covered with sprinkles—ingredients I just happen to have today.  But, next time, chocolate with chopped almonds and coconut flakes!

Candied Apple Skewers

1 large unpeeled apple (cored, quartered and cut into 24 chunks)

4 oz. chocolate of choice

half of a lemon

1 cup water

Candied sprinkles or any topping of choice

8 lollipop sticks

1 wooden skewer

Something to stand the apple skewers on (Styrofoam block, or any base  that you can poke holes into) 

Note: 

To make a larger quantity, adjust the chocolate amount according to the number of apples used, 8 oz. chocolate for 2 apples, 12 oz. chocolate for three apples, and so on.

Place water in a small bowl.  Squeeze in the juice of half a lemon.  Place cut apples into a bowl of lemon water and allow to sit for a minute.  Remove apples and dry with a paper towels. 

Poke holes through the center of each apple chunk using the wooden skewer (this will allow the lollipop sticks to be inserted easily without splitting the chunks).  Insert three apple chunks on each lollipop stick.  Set aside. 

Place chocolate in a small  microwaveable bowl and microwave on high for 30 seconds.  Stir smooth.  If still lumpy after stirring, microwave at 15 seconds intervals until completely melted.

I didn't have a handy base ready, this half a lemon does the job perfectly!

Use a fork or knife to drizzle chocolate onto apples.  Shake on candied sprinkles.  Stand apple skewers on a base and refrigerate for about 10 minutes.  After 10 minutes, apples can be transferred onto a parchment lined plate.   Keep refrigerated.  Makes about 8 apple skewers.

Cinnamon Sugar Lavash Chips and Cream Cheese Apple Dip

It’s been several weeks since my last post.  August has been a busy month and I’m sorry to say that I haven’t had the motivation to spend the extra hours in the hot kitchen to tweak recipes and take pictures of food.   Luckily, for this blog the end of summer is upon us with fall soon to take its place.  When it does, my nesting instinct should also return and with it more motivation to stay in the kitchen.

To get things moving, here is an easy, light snack using lavash and reduced fat cream cheese.  Lavash is a soft flatbread.  The brand I use, Joseph’s, contains flax and comes in a package of four 9” x 11” inch sheets, each containing 6 grams of fiber, 10 grams of protein, and has only 100 calories.  It is not only good for wraps, but also for making chips and pizza. 

Cinnamon Sugar Lavash Chips and Cream Cheese Apple Dip

2 sheets of lavash                                                                              

4 tsp. sugar in the raw
3 rounded tbsp. apple jelly
1/4 scant tsp. ground cinnamon for dip, plus extra to sprinkle on lavash  
6 oz. reduced fat cream cheese, room temperature
2  rounded tbsp. powdered sugar or 3/4 tsp. White Stevia Powder
3 rounded tbsp. peeled and minced apple
cooking spray

Preheat oven to 375 degrees F.

For dip, place cream cheese, powdered sugar, 1/8 tsp. cinnamon in a small bowl.  Place apple jelly in a small ramekin size bowl and microwave for 10 seconds, stir until smooth.  Add to cream cheese mixture.  Whisk until smooth and creamy.  Add minced apple and combine.  Place in the refrigerator to set for 20 minutes.

Cut each lavash into 24 triangles using a sharp knife or a pizza cutter.  Spray top of lavash with cooking spray.  Transfer to cookie sheets in a single layer, greased side down.  Spray second side of lavash with cooking spray.  Top with a sprinkling of cinnamon and sugar in the raw.  Bake until light brown, about 5 to 6 minutes.  Allow to cool on a rack or on top of paper towels.  Serve with dip.