Another simple recipe that was pretty good.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 balls
Serving Size: 4
This healthy gluten-free version of baked turkey meatballs uses oats instead of breadcrumbs. It’s a great easy spin on a classic Italian meatball recipe.
- 1 1/4 pound ground dark meat turkey or chicken
- 1 extra large egg, beaten
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- ¼ cup finely chopped parsley
- 2 garlic cloves, minced
- 1 large shallot, minced
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon red chili flakes
- 1/3 cup grated aged parmesan cheese
- ½ cup gluten-free oats
- 2 cups tomato sauce (preferably homemade, oh Lyn could you make up a batch of your sauce?)
Preheat the oven to 400 degrees F.
In a large bowl, combine the ground turkey or turkey, egg, tomato paste, olive oil, parsley, garlic, shallot, salt, paprika, chili flakes, and Parmesan.
In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the turkey with the other ingredients until loosely combined. You don’t want to overly break up the meat.
Form the turkey into 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.
Toss the meatballs with your favorite tomato sauce and serve immediately.
Every fall, when the bogs down the cape turn red I think of Diane. My brother’s wife who let us way to early but still lives in my memories. I remember her going to the bogs gathering cranberries and making this delicious bread. Well at least she told me that’s where she got the berries but then again in my eyes she could do not wrong. Lyn makes this every Thanksgiving for me in fact she’s in the kitchen now baking way. I’d take it 365 days a year but then I’d probably would not fit in the front door. She’s also making cranberry sauce none of that canned stuff for us. Diane did tell me that her recipe was easy it was from Fanny Farmer. Mom had hand written this our for me once but I figured it is getting a little worn so why not put in on the site to keep for ever.
Squeeze the juice and add enough water to make 3/4 c. of liquid.
Add the grated rind.
Add 2 tbsp. butter, stir to melt.
Put in another bowl 1 egg and 1 c. sugar.
Beat well and stir into the orange mixture.
Add 1 c. chopped cranberries and 1/2 c. walnuts, chopped.
Sift together 2 c. flour, 1/2 tsp. baking soda and 1/2 tsp. salt.
Stir into the first mixture.
Spoon into a buttered loaf pan (9 x 5).
Bake 1 hour @ 325 degrees.
Make your own high-protein energy bars at home with this easy, delicious recipe. The dried fruits, seeds, and whole grains in this homemade energy bar can power you through a workout, commute, or a flagging afternoon.
We use these as a snack, in yogurt, with icecream………….
- 2 cups rolled oats
- ½ cup sunflower seeds
- ½ cup sliced almonds
- ½ cup roughly chopped unsalted roasted peanuts
- 2 teaspoons flaxseed, ground
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ cup dried blueberries
- ¼ cup roughly chopped dried Bing cherries
- ¼ teaspoon salt
- ½ cup maple syrup
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- Muffin paper cups
Per serving: 228 calories, 11 g fat (1 g saturated), 26 g carbohydrates, 6 g protein, 4 g fiber, 52 mg sodium (2% Daily Value).
1. Preheat oven to 350˚F.
2. Line muffin tin with paper cups.
3. Spread the oats, sunflower seeds, and almonds on baking sheet and toast in oven for 10 minutes, stirring occasionally. Remove from oven and place in a large bowl.
4. Reduce heat to 325˚F.
5. Add peanuts, flaxseed, cinnamon, ground ginger, dried fruit, and salt to the oat mixture. Stir to combine.
6. In a small bowl whisk the maple syrup, canola oil, and vanilla extract together. Add to oat mixture and stir to combine.
7. Fill each muffin cup to the top and press down with the back of a spoon to compress the mixture.
8. Bake for approximately 25 to 30 minutes until slightly brown. Remove from oven and allow to cool completely before removing from muffin tin. Store in an airtight container for up to a week. –
See more at: http://www.naturalhealthmag.com
Its funny how over the years food shopping have turned us in a Pavlov dog experiment. It does not matter what time we go shopping when we come back, after the groceries are put away we as starving. Must Eat!!
Yesterday I did my typical roaming from the pantry to the frig looking for inspiration. Lyn said why don’t you make some of Mikie’s (our son) hummus tuna fish. He turned us onto replacing mayo with hummus. Anway…..
This is what I came up with
Make or buy your hummas how you like it. Lyn had made some the day before.
Cut the top off a mini pita round an set aside. Lyn also had picked some of those whole wheat mini pita rounds, although today we both admitted that the plain are better wheat seemd too dry – healthier but dry.
1 can of tuna – make how you normally like it except use hummus instead of mayo
Stuff the pita with the tuna and plate and start popping
After the first one I decide that a sprinkle of paprika would be a good touch- I was right
I’ve mentioned before that I don’t bake too exact of a science for me but it was a snowy day and I got cabin fever so I gave this a shot. Glad I did!From www.LivingWithout.com
This delicious pumpkin pie is a classic family favorite re-created with your special dietary needs in mind. Coconut flour is an aromatic gluten-free option that adds extra nutrition and fiber. Don’t like coconut? Use the substitution provided. This recipe can be made with egg replacement with good results.
Crust – I used Mrs. Smiths frozen pie crust (not gluten free hence could have been in title) but if you like to make crust here ya go. Remember I don’t bake that is Lyn’s thing.
1¼ cups gluten-free all-purpose flour blend of choice ¼ cup coconut flour*** 1 teaspoon xanthan gum ¾ teaspoon salt 1 tablespoon sugar ½ teaspoon baking powder 1 teaspoon agar powder*, optional 6 tablespoons cold butter or non-dairy substitute, cut into small pieces 3 tablespoons shortening 3-4 tablespoons cold water, divided 1 teaspoon cider vinegar 1. To make crust, place the first 7 ingredients in the bowl of a food processor fitted with the steel blade. Pulse to combine. (If you don’t use agar powder, increase xanthan gum to 2 teaspoons.) 2. Add the butter and shortening and pulse until mixture resembles coarse meal. 3. Add half the water and all the vinegar and process. Add remaining water, a little at a time, until dough forms into a ball. 4. Remove dough from the bowl and pat it into a disk between two sheets of plastic wrap. Roll it into a 12-inch circle. Remove the top sheet of plastic wrap and gently turn the crust over onto a lightly greased 9-inch pie pan. It may crack or break in places but it will easily pat back into place. Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan. To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil. Prick the bottom of the crust several times with a fork. Freeze the crust for 15 minutes while preheating the oven to 375 degrees. 5. Line a baking sheet with aluminum foil. Set the pie crust on the baking sheet and bake in preheated oven for 15 minutes. Remove from the oven and increase temperature to 425 degrees to bake the pie.
- ¾ cup light brown sugar, packed
- 1 tablespoon cornstarch or potato starch
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 large eggs**
- 1 (14 ounce) can coconut milk***
- 1 (15 ounce) can pumpkin puree
- ½ cup sweetened flaked coconut***, lightly toasted, coarsely chopped in a food processor ( I did not use this)
To make filling,
- Combine sugar, cornstarch, salt and spices.
- In a separate bowl, beat together eggs and coconut milk. Add pumpkin and beat well
- Add sugar mixture to pumpkin mixture and beat to combine.
- Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust.
- Pour the pumpkin mixture into the pie shell.
- Bake the pie in preheated 425-degree oven for 15 minutes.
- Lower the temperature to 350 degrees and bake an additional 40 to 50 minutes or until a knife inserted in the center comes out clean.
- Remove the pie from the oven and sprinkle remaining coconut over the top. Let cool on a wire rack for 2 hours. Serve or refrigerate for later use.
*TIP Agar, also called agar agar, is available in flake and powder form at natural food stores. Use agar powder for this recipe. **TIP For egg-free filling, replace the eggs with ¾ cup pureed silken tofu (about 7 ounces or half a package); increase the cornstarch to 2 tablespoons and reduce the coconut milk by ¼ cup. Proceed with the recipe as instructed. ***TIP Don’t like coconut? Use 1¾ cups heavy cream or milk of choice (soy, rice, nut) in place of the coconut milk and omit the toasted coconut. Omit the coconut flour in the crust and increase all-purpose gluten-free flour blend by ¼ cup.
It’s Super Bowl Sunday and I already made the ribs I was going to make hot wings or maybe five spice wings but then I remembered something I have not made in about 13 years since Yale Drive – Mut Jup Mun Gai Yik or Honey Soy Braised Chicken wings. Hey it is Chinese New Year after all. I used to love cooking Asian and have this great book The complete Asian Cookbook its pages well my favorites all stained with this or that sauce. All I can say is good choices……we could not wait even had some of the stuffed eggplant that Lyn made double mmmm.
- About 2 lbs chicken wings
- 2 tablespoon peanut oil (or cooking oil)
- 1/3 cup dark soy sauce
- 2 tablespoon honey
- 2 tablespoon Chinese wine or 2 tablespoon dry sherry
- 1 garlic clove, crushed
- 1/2 teaspoon finely grated fresh ginger
Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
Add soy, honey, wine or sherry, garlic and ginger, stir well.
Reduce heat to low, cover and simmer about 30 minutes or until tender.
Stir frequently towards end of cooking and make sure the sweet does not burn.
Serve warm or room temperature
Lyn’s stuffed eggplant – I will get the recipe out of her.
At the end of the long winding dirt drive way you arrive at “The Bakery at Goat Cottage Farm”. Great visit to the bakery at Goat Cottage farm yesterday. Delicious gluten free selection, great people and a very charming goat!
From Link In – In November 2013, Laura Raposa partnered up with Colleen Kearney, an enthusiastic gluten-free, dairy-free baker to open a bakery at Goat Cottage Farm, her family’s centuries-old farm in Westport, MA. 1154 Main Rd, Westport MA (508) 636-2916
Their goal is to become the South Coast’s source for wheat-free and gluten-free sweets and savories.
I believe they are well on their way
I’m not a baker but we had leftovers and Lyn found this on Pinterest and we had leftover eggnog, tomorrow coffee cake.
Too sweet for me she like it too much, so she’s making me bring it into work. Sorry Nicole not vegan.
Total 00:55, Prep 00:10, Cook 00:45
- 2 medium eggs
- 1 cup sugar
- 1 cup dairy eggnog
- 1/2 cup butter, melted
- 2 tsp rum extract – had no extract used rum
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp nutmeg
3/4 c confectioners’ sugar (sift your sugar to assure no lumps)
add enough eggnog to make a glaze…pour a little at a time into sugar (I used about 3 tablespoons)
Beat eggs, in a large bowl, then add next 5 ingredients, blending well. Add remaining ingredients and stir until just moist. Pour into a greased 9″x 5″ loaf pan and bake at 350 degrees for 45 to 50 minutes. Makes one loaf.
3/4 cup confectionery sugar
Enough eggnog to make it a glaze – about 3 tablespoons
Stir together and drizzle on bread.
Pictures taken with cell phone
This looks good, I like peanut butter and Lyn likes chocolate. What do I hear Lyn saying honey could you…..
For a decadent low-calorie dessert, check out this Peanut Butter Swirl Brownies recipe. Only 162 calories per serving, this treat uses reduced-calorie margarine, brown sugar, egg substitute, and 25% less-fat peanut butter.
Prep time: 22 minutes
Cooking time: 25 minutes Total time: 47 minutes
Ease of prep: Easy
Makes 16 Servings Portion
Size: 1/16 of recipe
- 6 Tbsp reduced-calorie stick margarine, melted
- 1 1/4 cup(s) brown sugar, firmly packed
- 1/2 cup(s) frozen egg substitute, thawed
- 1 tsp vanilla extract
- 1 1/2 cup(s) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp unsweetened cocoa
- 1/4 cup(s) 25% less-fat creamy peanut butter
- vegetable cooking spray
- Combine margarine and brown sugar in a medium bowl; add egg substitute. Beat with electric mixer on medium until thoroughly combined. Add vanilla; beat well.
- Combine flour, baking powder and salt; add to sugar mixture, stirring well.
- Divide batter in half. Stir cocoa into one half; stir peanut butter into other half. (Peanut butter mixture will be thick.
- Spoon dollops of each batter alternately into a 9-inch square pan coated with cooking spray. Cut through batters in pan with a knife to create a swirled pattern. Bake at 350°F for 25 minutes or until a wooden stick inserted in center comes out clean.
- Remove from oven, and let cool completely on a wire rack.
From Jenny Craig