Main Course

Gluten-Free Italian Baked Turkey Meatballs
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Gluten-Free Italian Baked Turkey Meatballs

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.

Ingredients

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  • 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?)

Instructions

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.

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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.

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Toss the meatballs with your favorite tomato sauce and serve immediately.

 

 

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You gets no bread with one meatball

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Make some soup from Dr Michael Russo, Portland Maine

​If you are making a pot of soup for dinner tonight, you might want to throw in an organic leek. The Folate that is present throughout the plant makes it a cardio-protective food from top to bottom.  Leeks are also high in Vitamins K, 


A, B6 & C.

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Trussing the Turkey

Trussing the Turkey not sure about you but I always forget exactly how to do this, its not hard or rocket science but the memory fails!s these days. Martha had a different way, over under and around. She made it look simple but I can never remember how. I think I posted here or Pinterest last year. So much for my online cookbook LOL the actual reason for this blog. I might think about trussing the wings flat agianst the sides rather than tucking under but then again maybe not.  Anyway Happy Thanksgiving to all, probably just me who will read this. Oh yeah this year I’m trying buttermilk brining the Turkey. Lyn suggested we should do it the same way every year so we remember how but heck where’s the fun in that? This year it is going to be another great Silver Springs bird. The first year ever without Mike who is taking a train across country and then off to Hawaii with Reyn.

Trussing an Unstuffed Turkey

  • Trussing the TurkeyStep 1: Set the turkey breast side up. Cross the legs and loop a piece of kitchen twine over, around and under the crossed legs several times, tying securely.
  • Trussing the TurkeyStep 2: Tuck the first joint of each wing under the body of the bird.
  • Trussing the Turkey

    Trussing a Stuffed Turkey
    Just before roasting, fill the body and neck cavities loosely with dressing; do not overfill. Pass trussing pins through the skin on both sides of the body cavity. Starting at the topmost pin, lace a piece of kitchen twine back and forth as you would shoelaces. Pull it snug and tie it securely at the bottom. Pull the neck skin over the dressing and fasten it underneath with trussing pins or sturdy toothpicks. Truss the legs and tuck the wings under as directed for an unstuffed turkey at left.

Instant Pot beef Stew
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Instant Pot beef Stew

Wholefoods had a special on stew meat so I grab some and made this great 10 Minute stew.

Well that’s a little deceptive it takes time to prep, time to build, time to natural release the pressure but only 10 minutes pressure cooking time

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Ingredients

·       3 cups dice Carrot

·       2 cups dice Celery

·       4 cups peel and dice Russet Potato – I would cut slightly large dice.

·       1 ½ cups dice Onion

·       3 teaspoons mince Garlic, Cloves

·       4 ½ teaspoons Worcestershire sauce

·       1 teaspoon Thyme, Dried

·       1 teaspoon Basil, Dried

·       1 whole Bay Leaf

·       ½ teaspoons Black Pepper

·       Pinch of Red Pepper flakes

·       2 pounds Stew Beef – lightly coated with flour in hopes to thicken the gravy, this was a no browning recipe

·       14 ½ ounces Diced Tomatoes, Canned

·       14 fluid ounces Beef Bone Broth

·       ⅛ teaspoons Salt

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Sorry was so hungry forgot to take finished picture will post one next time, I used recipe picture from  once a month meals this was her receipe I added just a few things

 

Directions

**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using frozen or more servings you may need to increase your cooking time.**

Place all ingredients into inner pot.

Lock cover into place and seal steam nozzle.

Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.

Release pressure.

Remove bay leaf.

Mexican Spaghetti Squash Bowl
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Mexican Spaghetti Squash Bowl

We love spaghetti Squash and Whole Foods had some beautiful one so we grabbed a 2 Lbs. This meant I had to half the recipe, no biggie

Lyn found this recipe on Hungry Girl’s site. I made some small adaptations such as I used some already made guacamole added more cummin casue I love cummin bot alot jsut a bit more.

I left her recipe for the Guacamole so I could try in the future.

Prep: 15 minutes

Cook: 55 minutes
Ingredients:

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Bowl
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro

Guacamole – Again we had bought some small “WELCOME TO MOE’S” serving so I grabbed one of those. her’s looks interesting .

4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Directions:
Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)

Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.

Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.

Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.

Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.

MAKES 4 SERVINGS

Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.

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You might want to try out my Mexican Lasagna  this was pretty good.

 

Roasting a Turkey tips from Williams Sonoma
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Roasting a Turkey tips from Williams Sonoma

Roasting the Turkey

 

I think we’ll do a buttermilk turkey  but try it as a brine this year. got to make space in frig for 24 to 36 hour bath.

The information that follows includes general guidelines for roasting a turkey. If you are using a turkey recipe from one of our Thanksgiving menus, follow the specific techniques described in the recipe.

What Size Turkey to Buy
To ensure ample servings for Thanksgiving dinner as well as generous leftovers, allow for 1 to 1 1/4 lb. of turkey per person.

What Size Pan to Use
For best results, roast your turkey on a wire rack in an open roasting pan. Because of the turkey’s weight, a sturdy pan with good handles is recommended. If you use a foil roasting pan, double it for extra strength and take special care when transferring it into and out of the oven.

Turkey Weight Minimum Pan Size
Up to 12 lb. 14″ x 10″ x 2 3/4″ high (small)
Up to 16 lb. 15 3/4″ x 12″ x 3″ high (medium)
Up to 20 lb. 16″ x 13″ x 3″ high (large)

 

 

 

Remove the turkey from the refrigerator 1 hour before roasting. Do not leave the turkey at room temperature longer than 1 hour.

Roasting an Unstuffed Turkey
The times listed below are calculated for an unstuffed turkey brought to room temperature and roasted at 400°F, breast side down, for the first 45 minutes, then turned breast side up and roasted at 325°F until done.

Turkey Weight Approximate Roasting Time
10 to 12 lb. 2 1/2 to 3 hours
12 to 14 lb. 2 3/4 to 3 1/4 hours
14 to 16 lb. 3 to 3 3/4 hours
16 to 18 lb. 3 1/4 to 4 hours
18 to 20 lb. 3 1/2 to 4 1/4 hours
20+ lb. 3 3/4 to 4 1/2 hours

 

 

 

 

 

Roasting a Stuffed Turkey
Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the dressing loosely into the body and neck cavities. Do not overfill, as the dressing will expand during roasting. Truss the turkey (see related tip at left).

To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Then spoon the stuffing inside. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth.

To ensure that a stuffed turkey cooks evenly, roast the bird slowly, breast side up, at 325°F, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the chart above, add about 30 minutes to the total cooking time for stuffed birds weighing 16 lb. or less, and about 1 hour for birds weighing more than 16 lb.

Additional Tips
1. After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it easier to carve and more moist.

2. If roasting a stuffed bird, remove all of the stuffing at serving time.

3. After dinner, remove any remaining meat from the bones and refrigerate the leftovers.

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Lyn got a new wine opener yesterday I just had to try it out.

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Very nice so was the opener

SHAWARMA-SPICED GRILLED CHICKEN WITH GARLIC YOGURT
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SHAWARMA-SPICED GRILLED CHICKEN WITH GARLIC YOGURT

Lyn and I both agreed that the combination of spice was pretty darn good. I added some diced cucumbers in the sauce.  Easy to prepare cooks in no time.

 

 

Cook Time: 15 minutes

An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.  Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice!

INGREDIENTS:

CHICKEN:

  • 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
  • 1 tablespoons extra virgin olive oil
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon curry powder
  • 1/8 teaspoon cinnamon
  • Pinch red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

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GARLIC YOGURT SAUCE:

  • 1 (7-ounce) container 2% Greek yogurt
  • 2 teaspoons lemon juice
  • 2 garlic cloves, finely minced
  • 1/8 tsp kosher salt
  • Chopped parsley (for garnish)

DIRECTIONS:

  • Place the chicken breasts, 1 at a time, in a Ziploc bag.
  • Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag.
  • Place pounded chicken breasts back into bag and set aside.
  • In a medium bowl, combine olive oil and lemon juice.  Whisk until combined.
  • Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
  • Pour the marinade into the bag with the chicken, massaging it to evenly coat.
  • Refrigerate and marinate for at least 1 hour, up to overnight.
  • In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt.
  • Stir to combine and refrigerate until ready to use.
  • Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill.
  • Turn the chicken and grill an additional 3-4 minutes.
  • Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.
  • Top each breast with 2 tablespoons sauce and a sprinkle of parsley.

Serve.

I put mine in a roll up with arugula and Lyn chopped her breast then added to some chopped arugula salad.

it was protein day so no veggies in this, arugula is a spice not a veggie, so on protein day we eat a lot of arugula.

Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It is a small, low growing annual herb featuring dandelion like succulent, elongated, lobular leaves with green-veins.

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Christine’s Perfect Turkey Burger

Lyn went to Christine’s house last weekend and came back raving about these turkey burgers. So of course I had to make them for her she asked I delivered. Got to admit they were good. Another good food network recipe with just a little change from me.

The Perfect Turkey Burger (Food Network)

Ingredients

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  • 1 large Portobello mushroom cap
  • 1 tablespoon coarsely chopped shallot
  • 3 tablespoons lightly packed fresh parsley
  • 1 1/4 pounds 85% to 93% lean ground turkey
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 8 thin slices manchego or white cheddar cheese
  • 4 English muffins, split
  • Steve Note: I usually add Dijon mustard to the ground turkey so I did with this 1 heaping tablespoon.

Dijon mustard, mayonnaise and sliced avocado, for topping Add

Directions

Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined.

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Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.

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Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.

Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Sorry we were so hungry that I forgot to take plated picture, but here is one from their site

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Recipe courtesy of Food Network Magazine

 

 

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Thursday night quick brine grilled pork chops and asparagus.

Came home hungry threw some salt, sugar into water and soaked the pork chops about 1/2 hour. Grilled them on the BBQ and ate with a little applesauce. Lyn enjoyed very much and that makes me happy.

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