Pasta is a staple dish in our house. It is always requested by someone in some shape or form. This time I decided to make meatballs with our spaghetti. I am not a fan of fried foods so I decided to bake the meatballs instead. Bellow you will find my recipe.
Ingredients:
500g lean ground beef
1 small onion, diced well
1 egg
1/4 cup of goats milk
1/2 crushed gluten free Breton Herb and Garlic crackers
1/2 tsp of pepper
dash of salt
1/2 tsp of gluten free Worcestershire sauce
1/2 tbsp Italian seasoning
Directions:
1. Preheat oven to 400 degrees.
2. Mix all ingredients in a bowl.
3. Form the meatballs, any size will do - cooking times will vary.
4. Lay meatballs on a cookie sheet lined with parchment paper and cook.
5. Cook for 10 minutes, making sure they are cooked through before removing from oven.
6. Place meatballs onto a paper towel to soak up any excess grease.
7. Add to sauce and let simmer for a few minutes.
* You can also put the meatballs off to the side and allow family members to put them on their plate without sauce or you can freeze them for later use.
I have tried many variations of this recipe and this is the first time my entire family ate them all without complaints. I actually got complements on how they were yummy and requests to make them again.
Tuesday, 11 November 2014
Pulled Pork
While I am not a pork fan, my family is. They particularly enjoy the finer side of pulled pork. I personally could go without pork in my diet, but will on occasion cook pork dishes to appease the family. Recently I decided to try my hand at a pulled pork we could all enjoy (I have a hard time finding a barbecue sauce that does not make me ill).
Crock Pot Pulled Pork
Ingredients:
1 pork roast
1 large onion sliced
3 tbsp chili powder
1 tsp coriander
2 tsp cumin
2 tsp onion powder
1 tbsp oregano
2 tsp sea salt
Directions:
1. Slice onion and layer the bottom of the crock pot.
2. Mix the dry ingredients together and rub onto the roast.
3. Place roast into crock pot. Cook on high for 6 hours or until roast falls apart when touched.
4. Shred and serve however you choose.
My family was very excited to have pulled pork sandwiches, until they opened the crock pot and noticed it was gooey like they thought it would be. I was dismayed. I had prepared a dish that I thought they would enjoy that I could also eat without issue. My intent was to eat it over rice with broccolette.
In the end, I pulled out what I was going to eat and they smothered the rest in barbecue sauce making it uneatable for myself. They enjoyed it though and have asked for it again. Next I know to pull out what I am going to eat first and then let it cook for a little longer to soak up the sauce.
Crock Pot Pulled Pork
Ingredients:
1 pork roast
1 large onion sliced
3 tbsp chili powder
1 tsp coriander
2 tsp cumin
2 tsp onion powder
1 tbsp oregano
2 tsp sea salt
Directions:
1. Slice onion and layer the bottom of the crock pot.
2. Mix the dry ingredients together and rub onto the roast.
3. Place roast into crock pot. Cook on high for 6 hours or until roast falls apart when touched.
4. Shred and serve however you choose.
My family was very excited to have pulled pork sandwiches, until they opened the crock pot and noticed it was gooey like they thought it would be. I was dismayed. I had prepared a dish that I thought they would enjoy that I could also eat without issue. My intent was to eat it over rice with broccolette.
In the end, I pulled out what I was going to eat and they smothered the rest in barbecue sauce making it uneatable for myself. They enjoyed it though and have asked for it again. Next I know to pull out what I am going to eat first and then let it cook for a little longer to soak up the sauce.
Wednesday, 5 November 2014
Mini Turkey Meatloaves
My husband loves a good meatloaf. I personally find all that meat gross. So in return, I choose a healthier meat and a way of presenting it so it does not overwhelm myself. There is just something about seeing a slab of ground beef in my bread pan that turns me off of wanting to eat it.
In response to his enjoyment of meatloaf, I decided to make mini meatloaves in my muffin tins instead. As a result, my little guy will also eat the smaller amount meat over the loaf pan option.
I hope you find these as enjoyable as I do
Mini Turkey Meatloaves
Ingredients:
500g lean ground turkey
1 bell pepper, seeded and diced
1 onion, diced
2 garlic cloves, finely diced
1 cup mushrooms, diced
1 zucchini, sliced and diced
1 egg white
1/4 cup gluten free Breton Herb and Garlic Crackers, crushed to almost a powder
1 tbsp gluten free Worcestershire sauce
1/2 tsp italian seasoning
1/2 tsp thyme
1/8 sea salt and black pepper
Directions:
1. Preheat oven to 350 degrees
2. Lightly oil a 12 cup muffin pan
3. Mix all ingredients thoroughly and divide among the 12 muffin cups
4. Bake for 40 minutes, until browned and cooked through
Now, I also have to appease the masses and had to cover some with .... ketchup. I made 6 with and 6 without.
After a filling meal, I will make this again in a heart beat. Everyone liked it, even my mushroom hating oldest child. You will notice that I will find many ways to hide vegetables in my children's food.
In response to his enjoyment of meatloaf, I decided to make mini meatloaves in my muffin tins instead. As a result, my little guy will also eat the smaller amount meat over the loaf pan option.
I hope you find these as enjoyable as I do
Mini Turkey Meatloaves
Ingredients:
500g lean ground turkey
1 bell pepper, seeded and diced
1 onion, diced
2 garlic cloves, finely diced
1 cup mushrooms, diced
1 zucchini, sliced and diced
1 egg white
1/4 cup gluten free Breton Herb and Garlic Crackers, crushed to almost a powder
1 tbsp gluten free Worcestershire sauce
1/2 tsp italian seasoning
1/2 tsp thyme
1/8 sea salt and black pepper
Directions:
1. Preheat oven to 350 degrees
2. Lightly oil a 12 cup muffin pan
3. Mix all ingredients thoroughly and divide among the 12 muffin cups
4. Bake for 40 minutes, until browned and cooked through
Now, I also have to appease the masses and had to cover some with .... ketchup. I made 6 with and 6 without.
After a filling meal, I will make this again in a heart beat. Everyone liked it, even my mushroom hating oldest child. You will notice that I will find many ways to hide vegetables in my children's food.
Saturday, 1 November 2014
Chicken Pot Pie Biscuits
I love chicken pot pie, but always dreaded trying to make it taste good as I have yet to perfect the most perfect gluten free crust that my family will enjoy and be none the wiser about it not being the real thing.
I found the following recipe Chicken Pot Pie Biscuits and thought now would be a good time to try my new Betty Crocker Gluten Free Biscuit mix. I had to make a number of modifications to this recipe to ensure that I would be able to eat it along with my family.
This will now be the recipe that I follow next time I make this dish for my family.
First I had to come up with a substitute for the cream of chicken soup to make it gluten free and I have yet to find one premade in a can (cringe) that I like.
Gluten Free Cream of Chicken Soup
Ingredients:
1 cup of goats milk (you can use cows milk or another favourite milk)*
2 tablespoons cornstarch
1 table spoon olive oil (butter or margarine work as well)
1 gluten free chicken bouillon cube
1/4 teaspoon of salt
Directions:
1. Whisk together the milk and cornstarch.
2. Add the olive oil, bouillon cube and salt, heating to a boil while whisking until bouillon cube is fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
(I am going to try making different cream of soups with this recipe.)
My next step was to prepare the chicken, I baked one breast in the oven and let it cool.
I prepared the Betty Crocker Gluten Free Biscuits according to the box (hopefully I will come up with a non boxed version of amazing biscuits).
Then I followed the remainder of the Chicken Pot Pie Biscuits recipe to create my own new recipe.
Ingredients:
12 - Gluten free biscuits
1 cup diced chicken breast
Prepared gluten free cream of chicken soup
2/3 cups shredded low-fat cheddar cheese
1 1/2 cups frozen vegetables, thawed
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
Directions:
1. Preheat oven to 400 degrees.
2. Dice cooked cooked chicken.
3. Separate the biscuit batter and place into a cup of a lightly greased 12 hole muffin pan, pressing the dough up the sides to edge the cup.
4. In a medium bowl, combine the chicken, soup, vegetables, onions, cheddar-cheese, parsley and pepper. Mixing well to combine.
5. Spoon chicken mixture into the prepared biscuit cups.
6. Bake for 12 to 15 minutes or until golden brown.
7. Remove from oven and let cool for 2-3 minutes.
8. Serve and enjoy.
Over all, I was impressed with how easy this was to prepare and how while it cooked, I could prepare the salad we had with it.
Will I make it again? For sure! Everyone enjoyed it. I even have left overs for lunch tomorrow.
*I use goats milk since my son and I both have a dairy allergy (yes another thing I am allergic too and hopefully the only thing my son is.)
I found the following recipe Chicken Pot Pie Biscuits and thought now would be a good time to try my new Betty Crocker Gluten Free Biscuit mix. I had to make a number of modifications to this recipe to ensure that I would be able to eat it along with my family.
This will now be the recipe that I follow next time I make this dish for my family.
First I had to come up with a substitute for the cream of chicken soup to make it gluten free and I have yet to find one premade in a can (cringe) that I like.
Gluten Free Cream of Chicken Soup
Ingredients:
1 cup of goats milk (you can use cows milk or another favourite milk)*
2 tablespoons cornstarch
1 table spoon olive oil (butter or margarine work as well)
1 gluten free chicken bouillon cube
1/4 teaspoon of salt
Directions:
1. Whisk together the milk and cornstarch.
2. Add the olive oil, bouillon cube and salt, heating to a boil while whisking until bouillon cube is fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
(I am going to try making different cream of soups with this recipe.)
My next step was to prepare the chicken, I baked one breast in the oven and let it cool.
I prepared the Betty Crocker Gluten Free Biscuits according to the box (hopefully I will come up with a non boxed version of amazing biscuits).
Then I followed the remainder of the Chicken Pot Pie Biscuits recipe to create my own new recipe.
Ingredients:
12 - Gluten free biscuits
1 cup diced chicken breast
Prepared gluten free cream of chicken soup
2/3 cups shredded low-fat cheddar cheese
1 1/2 cups frozen vegetables, thawed
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
Directions:
1. Preheat oven to 400 degrees.
2. Dice cooked cooked chicken.
3. Separate the biscuit batter and place into a cup of a lightly greased 12 hole muffin pan, pressing the dough up the sides to edge the cup.
4. In a medium bowl, combine the chicken, soup, vegetables, onions, cheddar-cheese, parsley and pepper. Mixing well to combine.
5. Spoon chicken mixture into the prepared biscuit cups.
6. Bake for 12 to 15 minutes or until golden brown.
7. Remove from oven and let cool for 2-3 minutes.
8. Serve and enjoy.
Over all, I was impressed with how easy this was to prepare and how while it cooked, I could prepare the salad we had with it.
Will I make it again? For sure! Everyone enjoyed it. I even have left overs for lunch tomorrow.
*I use goats milk since my son and I both have a dairy allergy (yes another thing I am allergic too and hopefully the only thing my son is.)
Update on the Beef Ragu
Although, I did not enjoy this dish to the point that I could not consume it past sampling while cooking, my dear husband enjoyed to the point he also ate the large amount of left overs. My son requested the pasta dish again.
So, in an attempt to please them, I will give this dish another try.... but it will be greatly improved upon. Sometime in the future I will fiddle with this recipe and make it taste better.
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