Subscribe

Contact

Print This Recipe Print This Recipe

TURKEY PESTO MEATBALLS

If you read my blog, you will have read many a time that we do love meatballs of any kind in this household.  You could use ground chicken or ground beef in this recipe – we like to use ground turkey when we can get it.  It makes for a nice change, and is not quite as heavy as ground beef.  A simple easy meal, yet full of flavor.

You may also have seen this picture in a previous post:

This passata sauce is to die for – plain, natural, simple delicious ingredients – nothing more. A product of Italy.  Well recently, I found this:

Oh my goodness indeed!  All it is, is summer ripened, finely chopped tomatoes….seriously this is  summer in a can.  We are in the dead of winter in these neck of the woods – so these tomatoes were absolutely delightful!  If you can not find Mutti brands where you live, a nice basil tomato sauce, and chopped canned tomatoes will do in a pinch.

Meatballs:

1 lb. organic ground turkey

1/2 a small onion, diced

1/4 c. gluten free fine bread crumbs (or more if the mix is too moist)

1 large egg

3 big Tblsp. fresh pesto

1/2 cup finely grated parmesan cheese

salt and pepper

Pasta Sauce:

1 Tblsp. Extra Virgin Olive oil

1/2 an onion, diced

2 large finely minced garlic cloves

2 cups Basil Passata (strained tomatoes, or use basil tomato sauce)

14 oz can finely chopped tomatoes

1/2 tsp. dried fennel

1 rounded tsp. dried basil

salt and fresh cracked pepper to taste

finely grated Asiago cheese

1 package gluten free spaghetti – cook as per directions

For the pasta sauce, heat up a medium sized sauce pan on low medium heat with a drizzle of Extra Virgin Olive Oil.  Saute the onions and garlic to sweat out – about 5 minutes.  Add in the seasonings, basil passata sauce, and finely chopped tomatoes with their juice.  Season with salt and pepper, stir well, and keep on a low low simmer for 1/2 hr. stirring occasionally.

Meanwhile, mix up all of the ingredients for the meatballs, shape into nice sized balls and place onto a plate.  Refrigerate 20 – 30 minutes before cooking.  Heat up a frying pan on low/medium heat with a drizzle of Extra Virgin Olive Oil.  Brown the meatballs lightly on each side in batches – about 4 minutes per side. (they will finish cooking in the pasta sauce.)

Transfer the meatballs to the pasta sauce, and bring to a light simmer, lid on cracked.

Cook for 30 more minutes stirring occasionally, and in the meantime, cook up the spaghetti as per directions.  Serve the meatballs and sauce over the cooked spaghetti, and top with grated Asiago cheese.  Enjoy!

Print This Recipe Print This Recipe

GLUTEN FREE HARVARD BEETS

Do you love beets?  We have always loved beets in this household.  Back in the day, I used to buy canned Harvard Beets – thinking they were divine.  However, when you look at the ingredients and it says “modified cornstarch”, that is definitely a no go in any gluten free household.  In Canada, fortunately all cornstarch is naturally Gluten Free.

In looking on the internet, I found a recipe that I used as a guideline, (keep paging down…it will show up) but then changed it up to add a “Danish” flare using some spices.  So yummmy!  This would be a lovely side dish to any meal, but I am thinking it may become a regular for Thanksgiving and Christmas.

3 cups organic beets diced

1 cup strained beet water

2 Tblsp. Organic Balsamic Vinegar

1 Tblsp. Pure White Vinegar

1 1/2 Tblsp. Coconut Sugar

1 1/2 Tblsp. cornstarch

pinch of ground cloves and ground allspice

salt and pepper to taste

Cut the top green parts off of the beets, leaving about 2 inches.  Scrub really well and place in a pot, whole, to boil.  I used about 8 medium sized beets.  (when cooking on a low steady simmer, lid on, my beets took 1 1/2 hrs. to cook – cooking time will depend on the size of your beets) Once cooked, drain the beet water through a strainer into a medium sized bowl and set aside.

Allow the beets to cool.  Once cool, peel and dice into 1/2 inch pieces.  In a medium sized pot, add the 1 cup of strained beet water, sugar, spices, salt and pepper, vinegars and cornstarch, whisking well to remove any lumps.

Place on medium low heat, whisking until thickened.  Add the diced beets, mixing well, and adjust for any seasonings.  Turn down to minimum stirring occasionally until ready to serve.

Print This Recipe Print This Recipe

A FESTIVE BUTTERNUT SQUASH AND BROCCOLI RICE CASSEROLE

This was a dish that sort of evolved as I was making it – without really thinking about the ingredients, all of a sudden I realized this would be a great Vegetarian side dish for the  holidays – Thanksgiving or Christmas.  We had this yummy dish on it’s own as a Vegetarian meal, however, it would be great as a side dish with roast chicken or turkey.

It does take a bit of time to make as there are a few different steps involved.  In this recipe, I used Lundberg Country Wild Gourmet Whole Grain Brown Rice Blend, my homemade Gluten Free Mushroom Soup, and store bought Vegetable Stock.  For the topping, I used thawed out Udi’s bread – all crusts, cut into cubes.  First, I will list the ingredients, then a step by step method.

1 cup of Lundberg Country Wild Gourmet Whole Grain Brown Rice Blend

2 1/4 cups Vegetable Stock

2 1/2 cups diced butternut squash

3 cups broccoli, stalks diced, then cut florets small

2 cups Gluten Free Mushroom Soup

1/2-2/3 cup Vegetable Stock

1 Bay Leaf

1 tsp. dried rubbed Sage

2 Tsp. Extra Virgin Olive oil

salt and pepper

TOPPING:

2 cups cubed gluten free bread (I used Udi’s thawed crusts that had been frozen) (leave on a baking sheet for about 4 hours)

1 large chopped onion

2 minced garlic cloves

1 finely diced celery stalk

3 Tblsp. butter

handful of chopped organic dried cranberries

1 tsp. dried rubbed Sage

1/2 tsp. Poultry Seasoning

sprinkling of garlic powder

salt and pepper to taste

Add the rice and the 2 1/4 cups Vegetable Stock to a pot, bring to a boil, stir once with a fork, then turn down to minimum to simmer, lid on.  Cook for 50 minutes, then remove from the heat and allow to sit for 15 minutes.  Once the rice is cooked and cooled, transfer to a casserole dish that has been lightly buttered.

Heat up a frying pan on medium heat with the EVOO.  Add the broccoli stalks and florets, sauteing about 10 minutes or until firm/ tender.  Then add in the butternut squash and saute for another 8 minutes.  Pour in the mushroom soup and 1/2 to 2/3 cup Vegetable stock (eyeball consistency), season with salt, pepper, and add in the bay leaf and sage.

Stir well, cover with a lid and turn down to a simmer.  Stir occasionally simmering for another 10 minutes.  Remove from the heat, and remove the bay leaf.  Layer on top of the rice evenly.

Topping:

Heat up a frying pan on low medium heat, adding in the butter to melt.  Add the onions, garlic, celery, season with salt and pepper, and saute about 10 minutes.  Add in the chopped dried cranberries, sauteing for another 5 minutes.

Remove from the heat, and add in the bread crumbs, sage, poultry seasoning, garlic powder, salt and pepper mixing well.  Adjust for any seasonings.

Spread over top of the vegetables and rice.  I then refrigerated the casserole for a few hours.

Preheat the oven to 325 degrees.  Bake the casserole uncovered for 30-40 minutes, or until the topping is golden.  Serve hot as a Vegetarian meal or along side any other main dish.

Print This Recipe Print This Recipe

HERB MARINATED PORK LOIN ROAST

This recipe is a slight variation from the pork loin roasts I usually make, so thought I would do this new post.  Rosemary is such a lovely herb with pork…but add in some fresh Sage and it creates another dimension of flavor – yum!  Once again, I forgot to take a picture when it came [...]

Print This Recipe Print This Recipe

SALMON VEGETABLE QUICHE

With our fresh frozen salmon in the freezer, we had baked a lovely Coho Salmon the other night, with plenty of leftovers for salad and sandwiches the next day.  As there was quite a lot left I decided to make a salmon quiche.  It seems to me that just about anything will work divinely with [...]

Print This Recipe Print This Recipe

SUN DRIED TOMATO PESTO RISOTTO AND A TRUE FISH STORY

Recently at a restaurant, we had a most lovely sun dried tomato curry risotto.  Since we were having fresh spring salmon with fresh pesto, I decided to change the curry to fresh pesto.  It was delicious.  In this risotto, I did not have white wine, so used an Organic Balsamic Vinegar.  It might be the [...]

Print This Recipe Print This Recipe

BAKED STUFFED HEIRLOOM TOMATOES

This recipe was inspired by my friend George’s recipe for Middle Eastern Jhedra (lentils and rice).

DH had gone to our Saturday Farmer’s Market and came home with “heirloom baking tomatoes”.  I had never heard of these type of tomatoes before, but they have very little seeds and juice inside, in fact, they almost look like [...]

Print This Recipe Print This Recipe

SUMMER FRESH SALAD

Hi all!  I have not disappeared from the face of the earth….just been super busy with work….which I love!  I still hope from time to time to offer new recipes (have a couple up my sleeve) so will keep posting when time and inspiration allows.  We have had an amazing summer weather wise.  It is [...]

Print This Recipe Print This Recipe

CHICKEN VEGETABLE CHEDDAR CASSEROLE

The inspiration for this recipe came from a magazine I was reading while waiting for an appointment.  I did not have time to write it down, so have gone with my own, sometimes not always reliable memory.  I do recall the original recipe used a Bechamel sauce, which I did not use here.  This makes [...]

Print This Recipe Print This Recipe

CREAMY SEAFOOD CHOWDER

Nothing says comfort food better than a delicious bowl of seafood chowder.  Most seafood chowders traditionally use a white fish.  In this dish I used all shell fish.  Many chowders also use a flour to thicken their chowder…here I did not.

In our household if we use cream, I will make SCD cream – Lactose free [...]