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Monday, September 26, 2011

Spinach Balls

I made these today and my daughter loved them.... 
this is a great way to get your kids to eat their spinach!



(20 ounce) package ORGANIC frozen spinach, chopped well, and well drained (no liquid left in spinach)

  • cup QUINOA (soaked for 1 hour then drained)
  • 1 cup bread crumbs (I make my own- dry out left over organic sprouted         
  •                                                             wheat bread in the oven for best quality)
  • cup parmesan cheese, freshly grated
  • 4 ORGANIC eggs, beaten
  • 1/2 cup soft butter
  • 1/2 tablespoon garlic salt
  • 1/2 teaspoon pepper or lemon pepper
  • 1/2 teaspoon thyme
  • 1/2 tablespoon grated onion
  • 1 1/2 teaspoon hot sauce (optional but we like it best)

  • DIRECTIONS:
  • 1. Combine all the ingredients except the spinach and the quinoa...blend well. 
  • 2. Add the drained, chopped spinach and blend thoroughly. ( Be sure all the water is drained )
  • 3. Add the quinoa and mix together.
  • 4. Form into 1 inch balls and place on a cookie sheet that has a light coat of olive oil 
  • 5. Bake at 350 for about 15-20 minutes until slightly browned.
    • Note~~~ If you do not want to bake at this point, place them in the freezer. After the spinach balls are frozen, I place them into a zip-lock freezer bag, pop into the freezer and remove as many as I want or need when needed. Place frozen spinach balls in the oven and add an extra 5 minutes to the bake time.
  • SERVE with Dr. W's Famous Hot Mustard Sauce! ( recipe below )
ENJOY!!



Want more information about Quinoa?? BE KEEN ON QUINOA





Dr. W's SPICEY MUSTARD SAUCE

Makes about 1 cup.
Prep Time: 12 hours
  • 6 tablespoons mustard seeds
  • 1/2 cup mustard powder 
  • 3 tablespoons vinegar (cider, white wine or sherry) 
  • 1/2 cup white wine or water 
  • 2 teaspoons salt 
  • 1 tablespoons honey 
  • 2 tablespoons grated fresh horseradish 
  • 1/4 cup minced fresh herbs (really any kind)
  1. Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
  2. Pour the semi-ground seeds into a bowl and add the salt and mustard powder.
  3. Pour in the vinegar and wine or water, then stir well. When everything is incorporated, pour into a glass jar and store in the fridge. Wait at least 12 hours before using. Mustard made this way will last several months in the fridge.
The one caveat to making mustard at home is to wait. You cannot eat it the day you make it. Mustard needs to marinate to dissipate its bitterness. Try it: Eat a little dab right after you make it, then a day or two later. The difference is dramatic.


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