Getting Stuffed

After going up north for a quick mini-vacation (if you can call three days and two nights in with a couple grouchy teenagers a vacation) it was back to (normalcy) reality which means back to making dinner three to five nights a week. Sit-down dinners are an important part of our family life and while I know it’s not what we have for dinner that’s important, I get tired of making the same five meals over and over again. I’m constantly asking the fam for dinner suggestions. Sometimes I actually get some.

This past go-round my boyfriend suggested stuffed peppers. And maybe stuffed mushrooms. I’ve never made either. Well, not true, I’ve made stuffed peppers at work but never for the family to eat. I’ve also made an appetizer version of stuffed mushrooms with the cute little baby Bella mushrooms, stuffing, spinach, and cheese. The much bigger version of those have always been intriguing but a little intimidating. They’re a big commitment. Like, if I make them and don’t like em it’s a lot to either suffer through or waste.

Stuffed foods are one of those things that could go either way for me with my weird food texture/color preferences. I don’t like mushy or over mixed food. I’m very wary of sauces I don’t know and have a strict one-sauce-per-item policy. And anything pureed, especially if it’s green (really anything green that doesn’t have a very distinguishable solid shape) is definitely a no! But, really, I’m not a picky eater.

That being said…

Let’s start with the mushrooms: they were beautiful and delicious.

I knew the kids were not going to touch the stuffed mushrooms (no matter how much bacon and cheese I put on them) so I got a four pack of the large but not huge portobello. I popped the stems off, scooped out the weird fin things, brushed them with oil and put them in the oven with the already cooking stuffed peppers. I think the recipe I was very loosely following called for ten to twelve minutes of oven time before stuffing.

In the meantime I mixed the internal ingredients: just a little minced garlic, cooked bacon, diced tomatoes, uncooked spinach (see above regarding issues with mushy green stuff), and ,of course, cheese. It’s pretty easy to tailor this to your personal preferences.

After the requisite baking time the stuffing is heaped on the now fork-tender mushroom caps. I say heaped because the caps don’t actually hold much stuffing. It’s more a topping than a stuffing.

Return to the oven for maybe five minutes and Bam! Delicious, basically healthy food. The mushrooms alone probably aren’t filling enough to be their own meal but they are a great side and the leftovers were super delicious for lunch the next day.

For some reason I almost always have an excess of stuffing. A couple days later I got a spinach, bacon, & tomato omelette out of the leftover mushroom stuffing. It was also delicious!

There’s not a lot to say about the stuffed peppers. The recipe I followed was pretty standard. I tweaked the amount of sauce mixed with the rice to suit my texture issue based preferences and put cheese on top but other than that actually followed the directions. Weird, I know. Oh, I did not cook my peppers at all before stuffing them. I like a more firm pepper. (Yeah, that’s what she said!)

Unlike the mushrooms, everyone loved the stuffed peppers. One kid even took leftovers for lunch the next day. You know the meal is a hot when the leftovers get eaten without prompting. Seriously, “Put down that bagel and eat some leftovers!” is something I say often.

Speaking of leftovers, the stuffed peppers would be a pretty good way to use leftovers. Specifically leftover rice. Since the rice is cooked before mixing and stuffing you could make these with leftover rice from another meal, stir fry or something like that. It would make their prep quicker too. I’m all about quick prep and using leftovers.

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How sticky are your balls?

I’ve been practicing productive procrastination this week. I’m not sure why I need to practice, I’m already a master at all forms of procrastination but whatever. I’ve been sharpening my skillz anyhow. As usual this involves laundry, a little cleaning, running, and baking. 

Monday was basically a waste (aka spent sleeping) after working until 6am on next to no sleep. It was a struggle just to get myself home after taking the kids to school. Yesterday, Tuesday, I was feeling blergy and down; night shift jet lag was hitting me hard. There were things I really needed to do but they were not happening. I thought chocolate chip cookies might help.

And they did!  Sort of.

I love chocolate chip cookies. I mean, who doesn’t? (My seven year old just informed me  he doesn’t, doesn’t even like them. I think he’s an alien.) Classic chocolate chip cookies are my first love baking-wise too. Starting around age ten I’d make them whenever I was bored which was often. Yesterday it was dreary, cold, and rainy; my head hurt and I was tired. Making cookies was soothing. It was comfort….

But then I ate said cookies and, let’s not lie, excessive amounts of cookie dough. Physically I felt slightly gross. So this morning, after waking up late and getting kids to school almost on time, I had the urge to be super productive and healthy. I made a list of things to accomplish and decided today would be the day I’d start that low carb/high fat diet I’ve been eye balling. This required some Google searching which lead me to recipes for peanut butter chocolate chip protein balls.

Protein balls, or as they should be called power balls, seemed like an adequate replacement for the remaining chocolate chip cookies that were still tempting me. So I found a couple recipes including this one that I intended to follow and began throwing ingredients in a bowl.

I love peanut butter.  Love it! But I hate measuring it out; it’s such a sticky mess. So usually I just eye ball the amount. Really, there’s no way to have too much peanut butter.

The recipe called for 1/2 cup peanut butter but that didn’t sound like nearly enough. I probably used closer to a cup. AND then I added some ambiguous amount of coconut oil  (going for high fat here) and more flax than the recipe demanded because I didn’t feel like putting protein powder in. Oh, and instead of chocolate chips I poured in some cocoa powder. After mixing it all together and tasting the resulting concoction I added a bit more honey and called it good.

It was time to roll these balls!

I’ve never made balls like this before so I have no idea how they’re supposed to feel (insert immature snicker here), but damn! These balls were sticky!!!!

They made a goopy mess. Albeit a tasty goopy mess. 😉

The added cocoa powder gives these guys a…questionable appearance.

All joking aside, are these types of balls usually so sticky? Hopefully the refrigerator will solidify them some. Maybe next time I make them I’ll measure stuff and follow a recipe. Maybe not though. Probably not.

Hey who knows, these might end up being fantastic and delicious magic sticky balls. If they do I’m going to have to write my own protein balls recipe. I think I’ll call it Hippie Poop…for obvious reasons.

(P.S.-The amount the word balls was used in this post is directly proportional to the amount of immature giggles writing the post produced. Maturity is a little overrated anyhow.)