Monday, March 26, 2012

Swedish Meatballs


I love my trips to IKEA. I don’t get to go there very often, but when I do, I love every bit of it. Watching the kids play in the bouncy balls (not my kids, I don’t have any), going through all the displays, and finding the best deals to make my home so much better. I’ve even found some gluten free desserts that they sell and are also very tasty.

But I do miss the meatballs. I was never a big fan of meatballs or meatloaf. They were so blasé to me. But IKEA meatballs were the bomb. They had the best flavour to them. I didn’t know what it was, but it was darn good. Of course they are loaded with gluten goodness and I can’t consume them any longer.

For the longest time I didn’t miss that at all. Meatballs are boring. But then one day I saw a friend on facebook rave about making Swedish meatballs and I instantly craved them too. I remembered always wanting a few more on my plate and figured what the heck. I’ve been around the block a while now, I’m sure I can make gluten free Swedish meatballs, and that is exactly what I did … and man are they tasty!


Swedish Meatballs
-Inspired by GottaFeedEmAll 

Meatballs:
         1 Tablespoon Olive Oil
         ½ cups Minced Fresh Onion
         2 cloves Garlic, Minced
         500 grams Lean Ground Turkey
         1 whole Egg
         ½ cups Almond Flour
         1 Tablespoon GF Worcestershire Sauce
         ½ Tablespoons Dried Parsley
         1 teaspoon Ground Allspice
         ¼ teaspoons Ground Nutmeg
        
Sauce:
         1 ¾ cups GF Beef Broth (Glutino)
         3 Tablespoons Tapioca Starch
         1 Tablespoon GF Worcestershire Sauce
         ½ Tablespoons Dried Parsley
         ¼ teaspoons Ground Black Pepper
         ½ teaspoons Salt, Or To Taste
         ¼ cups Light Sour Cream

Preheat oven to 350ºF.

Place oil and onions in a small skillet and sauté until golden brown. Put the onions into a food processor along with the remaining meatball ingredients. Process until well mixed.  Then using spoon scoop out mixture and roll into little 1” balls with your hands. Place them into a baking dish that is lightly coated in oil (to prevent sticking).  Place the baking dish into the oven and bake for half an hour or until they’ve reached an internal temperature of 180ºF.

While the meatballs are baking, place tapioca starch into a small cup and add just enough water to cover it. Stir until smooth and no lumps remain. Then in a large skillet pour in beef broth and tapioca starch mix, Worcestershire sauce, parsley, salt and pepper. Stirring frequently, bring the mixture to a boil and then reduce to medium heat until thickened. Then add sour cream and simmer for 5-10 minutes.

Once the balls are done, add them to the sauce and serve with rice, noodles, quinoa or potatoes.

Wednesday, March 14, 2012

Chicken Broccoli Cheese



A long time ago in a White Spot far far away, I used to enjoy anything on the menu. I didn’t have to worry about gluten back then and almost always had burgers and fries. I would switch between their Mediterranean burger and their BC burger. They’ve since taken the Mediterranean burger (last time I was there at least) off the menu, but I would ask for it anyways and they would make it. Oh it was good.

Then one day I got adventurous and tried something that they called chicken broccoli cheese. It was delicious! I LOVE curry and I LOVE cheese and this had both with some chicken and broccoli thrown in. Oh it was glorious.

I have longed for that dish for a long time, but have never been able to make it because finding a gluten free cream of anything soup is nearly impossible. Or at least it was. It’s getting better these days and although I haven’t found a cream of chicken soup that this recipe really calls for, the Campbell’s Mushrooms with Real Cream is a successful runner up that has allowed me to make this favorite warm greasy curry dish of mine.

You can eat it alone or serve with rice, quinoa or roasted buckwheat. Whatever suites your fancy!


Chicken Broccoli Cheese

2 large chicken breasts
1 or 2 large heads of chopped broccoli
1 box of Campbell’s Gardennay Harvest Mushrooms with Real Cream (gf) Soup*
1/2 cup lactose free milk
1/2 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon McCormick’s Medium curry powder
1 cup cheddar cheese, grated

Preheat oven to 350 degrees F. Coat a large 9x13 baking dish with a few tablespoons of oil. Next cube your chicken breasts and place in the dish. Follow with chopped broccoli. In a small bowl empty the contents of your box of soup. Add your milk and mayonnaise,  lemon juice and curry powder and whisk until well combined. Pour mixture evenly over top of the broccoli and chicken. Then top with grated cheddar cheese. Place in the oven and bake for 1 hour. If you would like to speed the cooking time, you can use pre-cooked chicken and bake for 30 minutes instead.

*Make sure you pick the right Campbell's mushroom soup. They have several brands and 99% contain wheat. It is only the Gardennay style that is gluten free and it now says so on the packaging.

Sunday, March 4, 2012

Quinoa Breakfast Bars


For the past week, I have been eating these delicious quinoa breakfast bars for breakfast. I truly wish I could take credit for them but I cannot. I saw them on Gluten Free Goddess’ website and thought I would try them out. I lacked a few ingredients and changed a few ingredients, so I will share my adapted recipe with you, but the original piece de resistance can be found here: http://glutenfreegoddess.blogspot.com/2009/09/quinoa-breakfast-brownies.html#ixzz1oDStMNQW

These bars have been great. They taste homey and nutty like quinoa, but they also taste sweet and deep like raisons and chocolate.  They are probably healthier than your standard doughnut or muffin breakfast, so I don’t feel all that guilty eating them. Plus they are filling too. I am able to consume two small pieces with some juice, tea, or fruit smoothie and be satisfied until lunch.  I can’t wait to try her new recipe for quinoa carrot cake bars, but I think I will actually go out and purchase quinoa flakes for that and see how they turn out.  For the recipe below I used straight up quinoa instead of quinoa flakes. Baked quinoa turns into little crunchy bits, kind of like rice krispies. It can give a cake or cookie an unexpected, yet pleasant crunch.


Quinoa Breakfast Bars Recipe
-Adapted from Gluten Free Goddess


1 cup sorghum flour
1/2 cup organic quinoa flour
1/2 cup tapioca starch
1 cup quinoa
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon stevia leaf powder
2/3 cup light olive oil
3 tablespoons real maple syrup
1/2 teaspoon pure vanilla extract
2 eggs
¼ almond milk
1/2 cup golden raisins
2/3 cup gf chocolate chips

Pre-heat oven to 350 degrees F. In a large bowl or kitchen aid mixer, add all but the last two ingredients. Mix until well combined. Mixture should be thick and slightly wet/gooey/sticky but not too thin. If it’s not moist enough add more almond milk or water. Once everything is mixed add in your raisons and chocolate chips until they are even throughout the dough. Spread mixture into a greased 11x9 pan … or if you don’t have that line an 11x13 pan with parchment paper (greased) and just spread it ¾ of way in length. It will hold up. Bake for 30 minutes until the top is golden brown and the center is firm. You can use a toothpick to check. It’s ready when it comes out clean. Cool on wire rack and slice into squares.