The meatballs (which I baked in a mini muffin pan to good effect) didn't make it into soup; they were too damn good. Perhaps tomorrow I'll make soup. :P
And now I think I'll finish cleaning up and then snuggle up to the fuzzies to watch a movie/read/browse the 'net. Shog's running a game tonight, so I won't see him until much later.
Oh! Shog discovered that we've a snake living under the porch (by almost stepping on it as it was sunning itself). It's a Common Ribbonsnake, and its presence explains a lot of pet-related behavior. If we've a female, we can expect upwards of 20 snakelings around midsummer. Yippee! (Actually, I am mostly pleased; we do not have a vermin problem; with that many baby snakes, we'll never have one.)
In other nature-related news, the jumping spiders went to war with newly-hatched praying mantises the other day. Shog got a picture of one of the jumpers winning the battle. I will spare you the victory pic.
ETA 6/26: Recipes and nutritional information follow.
Collard Wraps with Cauliflower-Goat-Cheese Spread and Tomato-Zucchini-Radish Salad
1 prepared collard green
1 serving Cauliflower-Goat-Cheese Spread (1/4 cup)
1 serving Tomato-Zucchini-Radish Salad (1/2 cup)
40 g/1.3 oz (7-8, 4.5-inch) fresh green beans, ends snipped
1 tsp chia seeds
Nutritional information per wrap: 132 calories, 6.5 g fat (3.5 g saturated), 15 mg cholesterol, 226 mg sodium, 484 mg potassium, 12 g carbohydrate, 5,8 g fiber, 3.7 g sugars, 8.1 g protein; 25% A, 76% C, 19% calcium, and 9% iron.
Note: Shog suggests "completing" the wrap with two slices of crisp bacon and a slice or two of mild provolone cheese. *snorts* That would put the wrap's calories around 400 and make it suitable for bacontarians, so I suppose I'm in. :P
8 large, unblemished collard leaves, soaked in vinegar and water for 15 minutes and then large stem removed (instructions).
Nutritional information per collard: 2 calories, 1 mg sodium, 0.3 g carbohydrate, 0.1 g protein; 4% A, 3% C, and 1% calcium.
4 c. steamed-until-soft (approx. 10 minutes) cauliflower florets, allowed to cool
4 oz plain goat cheese, crumbled
1 1-inch toe ginger, grated (scant Tbsp)
juice and zest of 1 lemon (approx. 2 Tbsp juice, 1 heaping tsp zest)
1 tsp garlic, minced
1 tsp ground coriander
1/4 tsp pepper
1/4 tsp kosher salt
Prepare ingredients as directed. Mix ingredients in food processor. Remove to container. Allow to chill for 10-15 minutes.
Nutritional information per serving: 81 calories, 5.2 g fat (3.5 g saturated), 15 mg cholesterol, 139 mg sodium, 175 mg potassium, 3.7 g carbohydrate, 1.4 g fiber, 1.6 g sugars, 5.4 g protein; 5% A, 14% calcium, 42% C, and 3% iron.
1 medium-ish zucchini (2 cups), diced
1 large heirloom tomato (1 1/2 c tomato), diced
1/2 cup radishes, sliced
2 Tbsp fresh dill, chopped fine
2 Tbsp fresh parsley, chopped fine
2 Tbsp Thai basil (or basil), chopped fine
1/4 tsp pepper
1/4 tsp kosher salt
1/8 tsp garlic powder
Prepare ingredients as directed. Combine ingredients in bowl. Cover and set aside for 1 hour.
Nutritional information per serving: 15 calories, 0.2 g fat, 83 mg sodium, 205 mg potassium, 3.1 g carbohydrate, 1 g fiber, 1.5 g sugars, 0.9 g protein; 10% A, 20% C, 3% calcium, and 4% iron.
Raw Green Beans
320 g/10.4 oz (56-64, 4.5-inch) fresh green beans, washed and ends snipped
Nutritional information per 40 g/1.3 oz (7-8, 4.5-inch) serving: 12 calories, 0.1 g fat, 2 mg sodium, 84 mg potassium, 2.9 g carbohydrate, 1.4 g fiber, 0.6 g sugars, 0.7 g protein; 6% A, 11% C, 1% calcium, and 2% iron.
8 tsp chia seed, divided
Nutritional information per 1 tsp chia: 1 tsp chia seeds: 22 calories, 1 g fat, 20 mg potassium, 2 g carbohydrate, 2 g fiber, and 1 g protein.