The other night, I started out making turkey meatballs. I’ve never made meatballs of any kind before, but in an effort to buy enough protein for the week I had a lot of meat in the fridge and had to use the turkey (16 oz) soon — it said to freeze or use by two days from then. But when I opened the package, it was quite odiferous to say the least. So I tossed it, and proceeded with veggies only (and also put some chicken in the oven to bake in case this turned out to be a cooking fail). I might have normally jumped ship at this point and gone for preparing a different meal altogether, but I’d already done the following. In a large mixing bowl, add:
- 1 cup gluten-free panko bread crumbs
- 1/2 cup graded parmeson
- 1/2 cup chopped fresh parsley
- 2 eggs
- 1/2 diced green pepper
- 1/2 diced poblano pepper
- 1/2 diced zucchini
- 1/2 cup diced red onion
So I mixed it up. The consistency wasn’t quite thick enough, and I added 1 cup brown rice flour.
And then I added 1/2 cup of tomato sauce (not thinking about the consistency). It was still a little on the mushy side, but I did my best to make little balls, added them to a cookie sheet coated with a little coconut butter. I baked them for about 30 minutes, and served them over rice with tomato sauce. They were good! But we concluded might have been better with a yogurt dill sauce or ranch dip of some kind. I’ll definitely be trying them again, but next time I’ll have more veggies on hand.
So it’s been a while since I’ve posted. There are a few reasons for that: 1) my life just got a bit hectic, but for good reason — I started a new job as an Assistant Professor of Literacy at SUNY New Paltz. I’m very excited about it, but I’d be lying if I didn’t say that it’s taking up all of my time; and 2) we eat a lot of the same stuff. No shame in that, right?
Speaking of changes, I’m not a city girl anymore, so I’m thinking of changing my blog name. If you suggest a name I end up using, I’ll make you a batch of gluten-free cookies!
Quiche has become a staple of our diet up here in the Hudson Valley. It’s easy, and provides a meal for two for at least three, if not four, meals. And amazingly, the house we’re renting for the year came with an enormous, veggie-rich garden which means I almost always have the ingredients on hand. Here’s what I do:
- preheat oven to 375
- add 5 eggs to a large mixing bowl
- add 8 ounces (or thereabouts) of cottage cheese (I usually use small-curd / no added salt)
- add 1/2 cup of milk
- add handful of shredded cheese (cheddar or mozzarella or mixture of any shredded cheese)
- add small handful of grated cheese (romano, parmesan, asiago)
- mix till you can’t see the yolks
- butter a pie dish so it doesn’t stick while baking
- add layer of sliced cheese (I usually use cheddar) to bottom
- add veggies (chopped peppers, zucchini, summer squash, asparagus, onion, broccoli, etc. — anything goes pretty much but tomatoes, which make everything too watery)
- pour in egg mixture
- add layer of shredded cheese to top (just enough to cover it but not too much so egg is still poking through)
- bake at 375 for 40 minutes or until no longer wet in the center
- let cool for about 15 minutes and enjoy!
This particular one had a mixture of poblano pepper, zucchini, and red onion in it. It was eaten up before I had a chance to take a picture of a slice! I’ve tried it before with leftover bacon, too. Yum.
Warm weather never fails to make me think of pasta salad — a staple for anyone who grew up with (even a little) traditional Italian cooking, and an absolute no-no for anyone with a wheat or gluten allergy or intolerance.
Many years ago now, when I worked at a pizza and pasta shop, I learned a recipe that basically calls for boiling some pasta, adding whatever fresh veggies you’d like (they can be blanched or raw, depending on the consistency you’re going for), topping it off with your favorite vinaigrette, and serving.
For this one, I used gluten-free quinoa elbows, and added:
- red pepper slices
- zucchini and yellow squash matchsticks
- kalamata olives (I halved them)
- red onion (sliced thin)
- minced jalapeno and a dash of goat cheese on top for flavor
I made a rice-vinegar dressing by combining some olive oil, lemon juice, rice vinegar, basil, oregano, parsley, and minced garlic in a jar and giving it a good shake.
I’m in Seattle for the nuptials of one of my best friends, and I’m staying for a few days with a most gracious host — my hilarious-and-fabulously-fashion-forward friend, Heath — who made me an amazing frittata this morning for breakfast. Ingredients included egg, Greek yogurt, half-and-half, tomato, red onion, basil, and parmesan. What you see on top is a mayo-and-sriracha concoction that added a yummy little zing. We ate on the rooftop. YES.