Hen-ly Advice

Tomorrow is Thanksgiving, my favorite holiday of the year.  Time to eat, spend time with loved ones, and reflect on the blessings we so often take for granted.

Meanwhile, on behalf of their poultry turkey cousin, hens Catherine Howard & Marie Antoinette wanted me to share a totally turkey-free Thanksgiving recipe.

This recipe comes from the AWESOME duo Barb Westman & Sue Hankerson- sisters, friends, fellow foodies and proprietors of Cottage Gourmets catering.  If you haven’t experienced a Cottage Gourmet dinner you are so missing out! I have a difficult time sharing these…you’ve been warned.

Walnut Mock Meatballs

3 large eggs, beaten

4 oz. Colby-Jack Cheese, shredded

1/2 cup cottage cheese

1/2 cup onion, diced

1 teaspoon dried basil

1/2 teaspoon sea salt

2 cups crushed bread crumbs or herb-season stuffing cubes

1 cup finely chopped walnuts

Preheat oven to 350 degrees F.  In large mixing bowl combine all ingredients.  Shape into meatballs.  Brown the meatballs in a large skillet with a tablespoon of oil.  Place in baking dish.  Cover with BBQ Sauce (recipe follows) or leave plain.  Bake for 20 minutes or until warmed through.

Golden Mustard BBQ Sauce –Deborah Madison’s Vegetarian Cooking for Everyone

3/4 cup white vinegar

3/4 cup prepared yellow mustard

1/2 onion, minced

1/4 cup canned crushed tomatoes

1 Tablespoon paprika

6 garlic cloves, minced

1 1/2 teaspoons sea salt

1/2 teaspoon cayenne

1/2 teaspoon freshly milled pepper

Mix the ingredients, plus 1/3 cup water, in a saucepan and bring to a simmer.  Reduce the heat to low and cook until the onions are tender and the mixture thickens, approximately 15 to 20 minutes.  Use the sauce warm or chilled.  It keeps, refrigerated, for several weeks.