Gluten Free Turkey Meatballs

IMG_9279

Ingredients:

  • 1 lbs ground turkey
  • 2 skinned apple sausage links
  • 2 spoonfulls of tomato paste
  • 2 eggs
  • 2 cups of finely crushed corn tortilla chips
  • 1/2 tsp kosher salt
  • fresh ground black pepper
  • a few shakes of thyme
  • a couple shakes of fennel seed
  • a good portion of garlic powder

 

Here Is the VooDo That YOU Do:

Preheat the oven to 375 and get a cookie tray ready

1. Place the ground turkey into a bowl and mash it up with a wooden spoon

2. Deskin the sausages and smash them into the ground turkey

3. Mix in the eggs, tomato paste, salt, pepper, thyme and fennel seed

4. Take the tortilla chips and put them into a sealed ziplock bag.  Take out your rage on the chips until they are all powdery (just make sure the chips aren’t more than 2 mm long)

5. Mix the pulverized chips into the meat bowl.

6. Now, take 2 spoons and spoon the meatballs onto a sprayed tray.  They don’t expand, so you can put as many meatballs as you want on the tray.

7. Bake at 375 for 15 minutes

8. Let these babies cool before you eat them, and then enjoy!

 

20 Shades of Quinoa

 With 50 Shades of Gray coming up this weekend, I thought I’d add my $.02 in on torture:

int-quinoa-1

Quinoa can definitely be an instrument of torture.  If you have had a lump of quinoa served to you at any time, you understand that it can be soggy, mushy, gray, weird, bland and grainy.  There ain’t nothin’ good about poorly served quinoa.

 

If you insist on treating it like rice, you will have a bad time.

 

However…if you treat it as a blank canvas of foods, you will see the wide spectrum of possibilities quinoa has!  Stop forcing it into little bento boxes of conformity.  Start cooking quinoa with the respect it deserves: especially with smoked gouda and roasted tomatoes. (omg)

So this weekend, surprise your loved ones by blindfolding them, tying them to a chair and serving them actually good dishes of quinoa!

 

Quinoa (prounounced keen-wa) (link) was a staple food for the South American Indians living in the high altitudes of the Andes Mountains. It was immensely popular because it was one of few crops that could survive in such high altitudes (10,000 – 20,000 feet above sea level). It could withstand frost, intense sun and the often dry conditions that characterized the Andean climate. It was also recognized for its superior nutritional qualities. For these reasons, it was dubbed “mother of all grains” by the Incas, so much so that it came to have spiritual significance for them. Many traditions and ceremonies surrounded the cultivation, harvest and consumption of quinoa.

Quinoa is a “pseudo-grain”—actually a gluten-free seed, but used in cooking like a whole grain. This nutrient-rich grain is a wonderful source of complete protein, providing all of the essential amino acids. It is also a good source of dietary fiber. Naturally gluten free, this powerful little grain is a great addition to any diet, but is an ideal solution for those following a gluten free, vegan or vegetarian diet that are looking to increase their protein and fiber.

 

It is like rice, but it isn’t rice.

 

To begin, here is the easy how-to on quinoa cooking:

  • 1 cup quinoa
  • 2 cups water in a medium saucepan.
  • Bring it to a boil, then put a lid on top and turn the heat to low
  • simmer until quinoa is tender  (this will take about 15 minutes)
  • Listen: quinoa retains water like crazy, so make sure you drain it completely after it is done

 

Now that you have quinoa, here are 20 ideas of what to do with quinoa!

  1. Quinoa in taco meat
  2. Quinoa in salads
  3. Quinoa with stewed tomatoes, parsley and gouda
  4. Quinoa with baked garlic and stewed tomatoes
  5. Quinoa with steamed carrots, peas paprika and cilantro
  6. Quinoa with salsa and chicken
  7. Quinoa with garlic/paprika seasoned roasted corn
  8. Quinoa with roasted garlic eggplant and tomato slices, with melted pepper jack cheese
  9. Quinoa burgers (just add an egg, herbs/spices and some parm. cheese, form them into patties and fry them in oil.)
  10. Add Quinoa to soup instead of beans, lentils, rice or noodles
  11. Add Quinoa to stews for extra protein
  12. Quinoa salad – quinoa, corn, tomatoes, avocado, green onions
  13. Black beans, Quinoa, corn, tomatoes, cilantro
  14. Stewed lentils, Quinoa, stewed tomatoes, cumin
  15. Quinoa pudding (like rice pudding)
  16. Quinoa with steamed garlic broccoli and hollandaise sauce
  17. Quinoa stuffed acorn squash with sausage
  18. Quinoa bake: have a layer of quinoa on a casserole dish, layer citrus and honey chicken (or fish!) on top and bake
  19. Quinoa stuffed bell pepper with carnitas
  20. Quinoa mixed into a curry

 

(from tamarah.org)

Gluten Free Garden Pasta Salad

Making a really good gluten free pasta salad that you would feed to people whom you love…

…is a challenge.

 

The noodles need to hold their shape in the salad, they can’t fall apart, and it would be  nice if they tasted good as well.

Listen peeps, I have the recipe for you!

 

IMG_5494

 

What’chu Need, Baby You Know I Got It:

  • 2 boxes of Quinoa brand rotelle pasta
  • 1 large red bell pepper, chopped
  • 1/2 a small red onion, thinly sliced
  • 3 ribs of celery, sliced
  • 2 cups grape tomatoes, halved
  • 1 package of apple sausage, sliced
  • handful of chopped fresh Italian parsley
  • 1 tsp kosher salt, fresh ground pepper
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinegar

 

Here’s What You Do:

 

1) Boil Your Gluten Free Noodles!

Keep an eye on them for 8-9 minutes. These noodles can be tricky.  Don’t under-cook, but for heavens sake…don’t over-cook!

 

 

IMG_5492

 

I like rotele noodles because they’re fun, and they’re easier to fork than penne. 

2)  While the noodles are boiling, cut your veg and let them marinate for a few minutes:

  • 1 large red bell pepper, chopped
  • 1/2 a small red onion, thinly sliced
  • 3 ribs of celery, sliced
  • 2 cups grape tomatoes, halved
  • handful of chopped fresh Italian parsley
  • 1 tsp kosher salt, fresh ground pepper
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinegar

IMG_5489

4) Now slice your apple sausage and cook in a pan for 5 minutes:

 

IMG_5491I prefer Aidells sausage because you can find nitrite free sausage, and they are almost always gluten free.

5) Combine them all!

Stir lightly with a large spoon so you don’t break the noodles.  I also added some sliced parmesan on top for some added zest.

IMG_5493

Chickpea Burgers

These things are so fantastic, I am making them constantly these days.

The creamy, buttery chickpea taste met with the crispy outside.  These are good for lunches, dinners, appetizers or picnics!

IMG_4972

Here is the recipe!

Ingredients:

  • 4 cans of chickpeas, or about 4 cups of cooked chickpeas
  • 2 eggs
  • 1 handful of chopped, fresh parsley
  • 1 Tbsp garlic powder
  • 1 tsp kosher salt
  • ground black pepper
  • 1 can of stewed tomatoes
  • 1/4 c. corn oil

IMG_4969

Directions:

  1. Take the cooked chickpeas and put them in a large pan with 2 Tbsp of oil.  Add the salt, garlic powder, pepper and cover for 10 minutes.
  2. Remove the chickpeas and put them into a mixing bowl.  Mash lightly, but with gusto.
  3. Add the eggs and stir until well combined
  4. Add 1/4 c corn oil into the pan and heat until simmering
  5. Drop 1 large spoonful of chickpeas into the pan to create a patty,and lightly smoosh it down with the spoon. You should be able to fit 3 patties into the pan.
  6. Cover and fry for 4 minutes each side
  7. Remove and put onto a plate to cool
  8. Serve with hot stewed tomatoes for the full experience!

IMG_4972

Red Wine and Cranberry Pork Chops

So, let’s mix things up a bit.

I usually don’t cook pork because it’s a difficult meat.  It’s either too dry, or it’s too dry.  Pouring applesauce over it doesn’t redeem the dish, it just covers up the problem.  

Pork can be a great medium with which to cook since it is so versatile with flavors: you could do salty, you could do sweet, you could do a stew, you could do stir fry.  But if you don’t get the right balance, it’s just useless.

But tonight, my friends…tonight, I will introduce a pork dish that will blow your mind.

At least that was my reaction!

IMG_4151

Ingredients:

  • 4 boneless pork chops, 1/2-inch thick
  • 1 large sweet onion, sliced
  • 2 cups of dried cranberries
  • 1 cup of brown sugar
  • 2 cups of wine (use good wine, it’ll be worth it)
  • garlic powder, kosher salt
  • olive oil

 

How To Get This Baby Going:

  1. Preheat your oven to 350F
  2. Take a large pan and cover the bottom with olive oil.  Get it heated up on high heat and then place the pork chops in the pan.
  3. Sprinkle the kosher salt and garlic powder on top. Let them cook for 3 minutes and then flip them over, sprinkle garlic powder and kosher salt on them and cook for another 3 minutes.
  4. Use tongs and take them out of the pan and place them into a casserole dish and put them in the oven.
  5. Now, take the red wine, onions and dried cranberries and put them all into the pan.  When it has warmed up, add the brown sugar and stir to combine.
  6. Cook for about 3 minutes, or until the onions are pretty much cooked.
  7. Then, take the casserole dish out of the oven and use your tongs to place them back into the pan, on top of everything.
  8. Cook for another 3 minutes.
  9. Serve and enjoy!!  This is so deliciously yummy and sophisticated. Plus, you have a bottle of red wine to go along with it already!

 

Side Salad:

I would recommend for a side salad

  • chopped romaine lettuce, sliced red bell peppers, dried cranberries, sliced mozzarella (I’ll be honest, I slice up string cheese sticks)
  • drizzled olive oil, balsamic vinegar, kosher salt, fresh ground pepper and dried parsley

 

 

Gluten Free Hamburger Buns

 Gluten Free Hamburger Buns

Ingredients:

  • 3 cups All Purpose Gluten Free Flour
  • 1 Tbsp  yeast
  • 2 tsp unflavored gelatin
  • 1 Tbsp xantham gum
  • 1½ tsp kosher salt
  • 2 tsp sugar
  • 1 cup warm water
  • 4 eggs
  • ¼ cup shortening
  • 1 tsp apple cider vinegar

To Make Yo’ Buns:

  1. Take the warm water and add the yeast and sugar.  Let this sit and mope in a corner for 5 minutes.
  2. Then start mixing in the flour, salt, shortening and vinegar, and then one egg at a time.
  3. Mix until it becomes very well combined.  This is gluten free dough, so it’s going to look different…that’s okay.  Be confident!
  4. Use your very clean hands and roll a ball of dough in your hands and place on parchment paper on a cookie sheet.  Do this with all the dough, and let it rise for 40 minutes (gf dough doesn’t rise very much, so don’t get too disappointed!)
  5. Bake at 350F for 10-12 minutes

Shredded BBQ Gluten Free Chicken Burgers

1)  You need a bunch of pulled chicken.  How I do it:

  • Take a whole chicken, remove the neck and giblets, wash it off and place it in your pressure cooker and fill halfway up with water. (I am aware that the current standards say not to wash chicken off anymore because they are convinced you are going to throw chicken water all over yourself and contaminate your kitchen with salmonella.  To me, I like washing the chicken off.  It gets extra feathers off, blood off, goop off and plus you can get a good visual of the chicken just to make sure it looks good. Knowledge is always power. Just keep things clean and wash your hands)
  • Add garlic powder, 1 tsp kosher salt, a few grinds of fresh ground black pepper and 1 tsp paprika
  • Cook on high for 25 minutes
  • Remove the chicken and let it cool off.  Then go into the process of getting all the meat off and putting it into a large bowl, pulled apart.

2) DIYBBQ Sauce

  • 1 1/2 cups light brown sugar
  • 1  1/2 cups tomato sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tsp worcestershire sauce
  • 2 tsp ground mustard
  • 2 tsp paprika
  • 1 tsp kosher salt

Place the vinegar, worcestershire sauce, mustard, paprika, salt and tomato sauce into a large microwavable bowl and heat for 2 minutes.  Use a whisk and stir together.  Then add the brown sugar and stir until it is combined.  Chill for 30 minutes before serving.

3) Gluten Free Hamburger Buns

  • 3 cups All Purpose Gluten Free Flour
  • 1 Tbsp  yeast
  • 2 tsp unflavored gelatin
  • 1 Tbsp xantham gum
  • 1½ tsp kosher salt
  • 2 tsp sugar
  • 1 cup warm water
  • 4 eggs
  • ¼ cup shortening
  • 1 tsp apple cider vinegar

To Make Yo’ Buns:

  1. Take the warm water and add the yeast and sugar.  Let this sit and mope in a corner for 5 minutes.
  2. Then start mixing in the flour, salt, shortening and vinegar, and then one egg at a time.
  3. Mix until it becomes very well combined.  This is gluten free dough, so it’s going to look different…that’s okay.  Be confident!
  4. Use your very clean hands and roll a ball of dough in your hands and place on parchment paper on a cookie sheet.  Do this with all the dough, and let it rise for 40 minutes (gf dough doesn’t rise very much, so don’t get too disappointed!)
  5. Bake at 350F for 10-12 minutes
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