Let's Cook Something :)

*Dinner*
Japanese Meatballs

Ingredients
FOR THE MEATBALLS:
1 pound ground chicken
2 tablespoons corn starch
1 egg, beaten
2 tablespoons minced fresh ginger
1/2 a minced scallion (green onion)
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
FOR THE SOY DIPPING SAUCE:
1/2 cup soy sauce
1 tablespoon rice wine vinegar
2 tablespoons diced scallion (green onion)
Granolated sugar

Directions
FOR THE MEATBALLS:

Combine the chicken, the cornstarch, the egg, the ginger and the scallion until everything is combined. With wet hands, form into small balls.

Heat the vegetable and sesame oils in a sauté pan over medium heat and cook the meatballs until browned and cooked through. Serve with the sauce.

FOR THE SOY DIPPING SAUCE:

Whisk together the soy sauce, rice wine vinegar, scallions, and a pinch of sugar.


*Side Dish*
Maple-Roasted Sweet Potatoes

Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste


Directions
1. Preheat oven to 400°F.

2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more


Nutrition Facts

Servings Per Recipe 12
Amount Per Serving
Calories 96 Calories from fat 18
% Daily Value*
Total Fat2gm 3.08%
Saturated Fat 1gm 5.0%
Cholesterol 5mg 1.67%
Sodium 118mg 4.92%
Total Carbohydrates 19gm 6.33%
Fiber 2gm 8.0%
Protein 1gm 2.0%
Vitamin A **
Vitamin C **
Iron **


*Dessert*
Chocolate and Candied Ginger Truffles

Ingredients
1/3 cup heavy cream
4 ounces 60 percent bittersweet chocolate, finely chopped
1 tablespoon minced candied ginger
3 tablespoons unsweetened cocoa powder


Directions
Bring cream just to a simmer in a small saucepan and remove from heat. Add chocolate and let stand 1 minute to soften. Stir mixture with a rubber spatula until chocolate is melted and mixture is smooth. Stir in candied ginger.

Let mixture stand at room temperature until thickened slightly, about 30 minutes. Meanwhile, line a rimmed baking sheet with a sheet of wax paper.

Transfer mixture to a quart-size sturdy sealable bag and press out excess air before sealing. Cut off 1 corner to make a 1/2-inch hole (to form a makeshift pastry bag). Squeeze chocolate from bag to form 1-inch mounds.

Freeze mounds on baking sheet until firm, 20 to 30 minutes.

Put cocoa in a wide bowl. Working in small batches, peel a few mounds from wax paper and toss in cocoa to coat completely. Return truffles as coated to baking sheet and when all are coated, freeze truffles again until firm, about 15 minutes.

Transfer truffles to a large sieve and gently shake off excess cocoa. Transfer truffles to an airtight container and keep refrigerated.

Serve truffles chilled or at room temperature.

Make ahead: Truffles can be made 5 days ahead and kept in airtight container, chilled. If necessary, toss truffles again in cocoa and shake in sieve.



'Love for Peace and have a conscious when you do it.' - Tiya