Simply Sugar & Gluten-Free » Turkey

Carol’s Mini-Meatloafs and Simply…Gluten-Free Quick Meals

Amy — Fri, 01 Feb 2013 14:00:08 +0000

I have been so negligent in sharing this book with you. I’m sorry. Don’t be too upset with me.

Nate just started sleeping through the night (halleluiah!) so my brain is starting to come out of the sleep-deprived fog it’s been in for the last 11 months.

I’m thinking much more clearly now. It’s almost like life went from slow motion to fast forward in a matter of days. All of a sudden I had a to-list a mile long. And sharing Carol’s book was at the top of my list.

There are a lot of reasons I like Simply…Gluten-Free Quick Meals.

Most importantly, the food is good. Really good. Joe and Nate have loved all the dishes I’ve made, including the meatloaf recipe I’m sharing today. Her Dairy-Free Ranch-Style Mashed Potatoes are the perfect compliment. They don’t need any gravy, either. And, the recipes are simple to follow. Carol’s recipes are written clearly and concisely so that you can easily replicate what she makes in her own kitchen.

The menus are already put together for you. Carol has already done the hard part and thought through what side dishes and desserts to serve with each entree. Some of the menus include Tapas Party, Spring Fling Supper, Date Night Dinner, In-Laws for Dinner, and even a Quick Thanksgiving Dinner. I love the Quick-Cook Strategy she gives at the beginning of each menu to help you cook the meal as efficiently as possible.

There are dairy-free, egg-free, and other allergy-friendly options. You can find food you can eat in Simply…Gluten-Free Quick Meals. She’s got dairy-free coconut pie, chocolate ganache, and peanut butter fudge sauce.
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Read the rest of Carol’s Mini-Meatloafs and Simply…Gluten-Free Quick Meals

Meatballs – Freezer Cooking to Save Time

Amy — Wed, 14 Sep 2011 14:00:32 +0000

Any recipe can be made gluten-free and healthy (or healthier) with a little creativity. This meatball recipe has been in my family for years and it’s oh-so-easy to make it gluten-free.

With school back in full swing and the holidays right around the corner, I’ve started thinking about ways to save time on busy nights and still eat well. Lord knows we’re all going to have a lot of those busy nights. I seem to have a lot of “this-pregnant-woman-is-ready-for-bed-at-8:30″ nights and really don’t want to cook.

This meatball recipe is actually my Grandma Ruth’s, which was handed down to my mom and then to me. I used to sit at our kitchen counter and help my mom scoop and roll them one by one. Everyone loved Grandma’s meatballs.

Everyone loves my gluten-free version too. My meatballs have passed the ‘man test.’ I send them with Joe when he plays poker with the guys. His friends jokingly tell me they only invite him because they know he’s bringing meatballs. (What is it about men and meatballs?)

There are so many things you can do with meatballs beyond the typical Spaghetti dish, though I love them that way. Or, at least I do when I’m pregnant.

Try meatball sandwiches, meatballs over spaghetti squash, or meatball pizza. My Grandma always served them in lots of sauce and no noodles which is how I send them with Joe on poker nights. Instead of bottled tomato sauce, I make Stovetop Marinara from scratch.

To save time, make a double batch of these and freeze the extras. I use the same technique to freeze meatballs as I do to freeze blueberries. It keeps them from sticking together.

Other Gluten-Free Batch Cooking Recipes:

Have a favorite freezer cooking tip or recipe? Share it in the comments.

Meatballs

Prep Time: 10 minutes

Cook Time: 20 minutes

A simple homemade meatball recipe with lots of flavor. Easy to prepare.

Ingredients

2 3/4 pounds ground turkey, beef, or pork, or a combination
3 large eggs, lightly beaten
 1/2 cup brown rice bread crumbs
1/2 cup freshly grated parmesan cheese
2 teaspoons kosher salt
 1/2 teaspoon freshly ground black pepper
 1/2 teaspoon dried oregano

Instructions

Put the ground meat in a large bowl. Break it up gently with a fork.
Add the eggs, brown rice bread crumbs, parmesan cheese, salt, pepper, and oregano.
Use a fork to mix the ingredients thoroughly. Don’t compact the meat when mixing so that the meatballs aren’t dense.
Use an small ice cream scooper or a spoon to portion the meat evenly into the desired size. Roll into balls.
Heat an electric skillet to 350F or a large skillet on the stove top to medium high.
Brown the meatballs and cook until done on the inside. The internal temperature should be 165F.
Serve as desired.

Notes

Top this recipe with Stovetop Marinara sauce.

http://simplysugarandglutenfree.com/meatballs-freezer-cooking-to-save-time/

Turkey, Mushroom, & Cheese Enchiladas

Amy — Fri, 20 Aug 2010 06:00:07 +0000

Enchiladas and homemade sauce are so much easier to make than you think.

I hate to admit it but 6 months ago I didn’t even know how to toast a corn tortilla. They weren’t something we ate growing up and I never cooked with them. After ruining more than I care to admit, I swallowed my pride and e-mailed Alta from Tasty Eats at Home. She told me to heat a dry cast iron skillet over high heat and toast it. Simple as pie.

Since then, I’ve fallen in head over heels for corn tortillas. My favorite grocery store carries a locally made brand called El Milagro. They’re super fresh, taste great, and dirt cheap at $1.49 for 30 tortillas.

I’ve been making toastadas, mushroom tacos, corn quesadillas, and now enchiladas.

Joe is always thrilled when I’m making something with corn tortillas. When he walked in the door the other night, instead of saying his usual, “Hey Baby, I’m home!” he said, “Honey, it smells delicious!”

The Whole Enchilada

There are many ways to make enchilada sauce. The quick and dirty way requires thickening a sauce with flour. Not my cup of tea. It’s just as easy to simmer your tomatoes, onions, peppers, and spices on the stove top and it’s healthier, too. It just takes a little longer.

Versatility is something I love about this dish. Use any ground meat you choose or add leftover shredded chicken. Cheese can be switched out or use a couple of your favorites. Like a lot of heat? Add more chilies or some with more spice.

I took the chilis out before pureeing the sauce because it was mighty spicy enough for me. If you want more heat, blend them up along with everything else.

This recipe makes 12 enchiladas which is enough for two dinner for us. One batch was frozen, with the sauce on the side to keep the tortillas from getting soggy. When I want to bake off that batch, I’ll thaw the sauce in the refrigerator, dump it over frozen enchiladas, and bake it covered for about 30 minutes. After uncovering them, I’ll add the cheese and bake until hot and bubbly.

My recipe is a marriage Martha Stewart’s Enchilada Sauce & Tex-Mex Beef Enchiladas with my own healthier, simplified twists.

Other SS&GF Meals

What are you making for dinner this week?

Find other healthy recipes at Two for Tuesday and Pennywise Platter.

Turkey, Mushroom, & Cheese Enchiladas

Yield: 12 enchiladas

Ingredients

For the sauce:

2 dried guajillo chilies, stemmed & seeded
boiling water to cover
1 tablespoon extra virgin olive oil
1 medium onion, roughly chopped
3 cloves of garlic, grated on a microplane
2 cups homemade or store bought chicken stock
1 cup water
2 cups canned diced tomatoes, undraied
1/2 cup tomato paste
1 generous teaspoon ground cumin
1/2 teaspoon Mexican oregano
pinch of cinnamon
1/2 teaspoon kosher salt

For the enchilada filling:

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
2 cloves garlic, grated on a microplane
1 cup cremini (baby bella) mushrooms, sliced
1 pound ground turkey
kosher salt & fresh ground black pepper to taste
12 (6 inch) corn tortillas
8 ounces Monterey Jack Cheese, shredded

Instructions

To make the sauce:

Bring several cups of water to a boil. Place chilis in a heat-proof bowl. Cover with boiling water, set a plate on top of the bowl and set aside.
Heat olive oil in a large, steep sided skillet over medium heat. Add onions and cook until soft, 8 to 10 minutes. Add garlic and cook for another minute. Stir in chicken stock, water, tomatoes, tomato paste, cumin, oregano, cinnamon, and chilis. Discard chili soaking water.
Bring to a boil, then reduce to a simmer. Cook for 15 minutes, or until sauce has slightly thickened. Taste and add salt if necessary. If sauce is spicy enough, remove chilis.
Place sauce in your VitaMix or blender. Remove the plug in the top of the blender and cover with a kitchen towel. This allows steam to escape and will save your blender from blowing it’s top. Start on low and increase to medium high, pureeing until smooth. Return to sauce pan and keep warm.

To make enchiladas:

Preheat oven to 350F. Use one 9×13 baking dish or two smaller 8×8 baking dishes. Wrap 12 corn tortillas in aluminum foil and heat in oven for 10 minutes. Increase heat to 450F when you remove tortillas.
Heat olive oil over medium heat. Add onions and cook until translucent, 5 – 8 minutes. Add garlic and cook for another minute, until fragrant. Add mushrooms and cook until soft. Move onion mixture to the side of the skillet and brown ground turkey, stirring onion mixture in as turkey cooks. Season to taste with salt and pepper.
Set up an assembly line of sorts with your warm tortillas, shredded cheese, turkey & mushroom mixture, and dishes. Cover the bottom the baking dish with sauce. Put a tablespoon or so of cheese down the middle of the tortilla then fill with a generous 1/4 cup of turkey. Fold the sides in and place seam side down in the baking dish. Repeat with remaining tortillas. Cover with enchilada sauce, top with remaining cheese, and bake for 15 – 20 minutes, until bubbly and cheese is lightly browned. Let sit for 15 minutes before serving.

http://simplysugarandglutenfree.com/turkey-mushroom-cheese-enchiladas/

Spicy ‘n Sweet Turkey Pinto Bean Chili with Skillet Cornbread

Amy — Wed, 23 Sep 2009 12:30:11 +0000

Contest and Linky Closed

It’s Fall Festival 2009 and I’m hosting today – Fall Traditions. I’m so looking forward to hearing about what you do to get ready for and celebrate fall. Link your fall tradition or leave a comment and you’ll be entered in a chance to win a set of 3 Wilton Baking Racks – perfect for cooling all those fabulous baked goods you’ll be making this holiday season. The contest will be open until 8pm on Sunday night so feel free to come back and link anytime. The winner will be announced on Tuesday, September 29th.

I asked my husband what our fall traditions are (I wasn’t really sure…we’ve only been married 11 months!) and he said, without hesitation, “Your turkey chili!” And, he’s right. I came up with this version in a desperate attempt to use up the rest of our holiday turkey and have made it countless times since. Like all soups, it’s even better the next day or even the day after that.

My favorite part about this chili is the spicy-sweetness, especially the chocolate and cinnamon undertones that are reminiscent of a Mexican mole. It also fills the house with an incredible aroma while it simmers on the stove top.

The cornbread recipe has been adapted from Smitten Kitchen – Deb’s blog has quickly become one of my favorites. I’m always wowed at her passion for cooking and the simplicity behind her incredible dishes. This recipe is naturally gluten-free and so simple to make. My favorite part is the crispy crust that comes from pouring the batter into a greased, piping hot cast-iron skillet. I hope you like this meal as much as we do.

Just a note – I wrote the recipe using ground turkey because I only have leftover turkey a few times each year. If you want to use your leftovers, simply add the turkey after adding the cocoa powder paste and simmer along with the rest of the soup. I topped our chili with grated Chihuahua, a Mexican cheese that’s similar to mozzarella but more buttery.

This post is linked to What Can I Eat That’s Gluten-Free? at The Gluten-Free Homemaker & Real Food Wednesday at Cheeseslave.

So, what are your fall traditions? Let’s talk about it.

Spicy ‘n Sweet Turkey Pinto Bean Chili

Yield: 6 - 8 servings

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
6 cloves of garlic, minced
2 medium red bell peppers, seeded and diced
2 pounds of ground turkey
2 teaspoons kosher salt
3 tablespoons light ancho chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried whole Mexican oregano
¼ teaspoon cayenne powder
½ teaspoon cinnamon
2 – 15 oz. cans pinto beans, drained and rinsed
1 – 28 oz. can diced tomatoes in juice
3 cups chicken or turkey stock or 3 cups low sodium chicken broth
3 T. cocoa powder
1 teaspoon agave nectar
enough water to make a paste with the cocoa powder

Instructions

Heat oil in a 6 – 8 quart heavy bottom stock pot over medium heat until hot but not smoking. Sautee onion, garlic, and bell pepper until soft, about 8 – 10 minutes. Add turkey and salt. Sauté until cooked through, breaking apart large pieces. Add chili powder, cumin, oregano, cayenne powder, and cinnamon. Mix well and cook for another 5 minutes until flavors begin to permeate mixture. Add pinto beans, tomatoes, and stock. Bring to a boil. Mix cocoa powder and agave with enough water to form a thick paste. Stir into chili until dissolved. Reduce to a simmer and cook uncovered for 1 hour, stirring occasionally, or until desired consistency is reached.
Serve as is or with your favorite chili toppings.

http://simplysugarandglutenfree.com/turkey-pinto-bean-chili-skillet-cornbread/

Skillet Cornbread

Yield: 6 - 8 servings

Ingredients

1 tablespoon unsalted butter
1 1/2 cups stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 1/2 cups buttermilk
1 teaspoon agave nectar
2 tablespoons unsalted butter

Instructions

Preheat the oven to 450°F. Grease a 10-inch cast iron skillet with one tablespoon of unsalted butter, leaving any excess in the pan. Place it in the oven and let it preheat.
In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk and agave.
Make a well in the middle of the dry ingredients. Add the wet ingredients to the dry ones and whisk thoroughly. In the microwave, melt the remaining butter and whisk into your batter.
Carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Don’t worry if some of the butter looks burnt. It will be just fine. Pour the batter into the skillet – it will sizzle. That’s what you want.
Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from oven and serve in wedges.

http://simplysugarandglutenfree.com/turkey-pinto-bean-chili-skillet-cornbread/

Meatballs with Fresh Veggie Sauce and Peas

Amy — Wed, 01 Jul 2009 10:13:00 +0000

I hadn’t eaten a meatball in years until I made these. For a long time I kept my food as simple and as basic as possible for sanity’s sake. I ate lots of fresh food, meats that were easy to cook…nothing that took any time at all to think about or prepare. Looking back, I guess I was a little angry that I had to give up so many foods I loved and very fearful that I might eat something that would cause a problem.

My husband changed all of that, without any conscious intention on his part I might add. In fact, I’m not sure he knew I could cook when we got engaged. I’d never made a meal for him. I would eat one thing and he ate something else. One day I decided that I wanted us to have a more normal life and be able to share meals together. Turkey burgers were my first attempt. I seasoned them with salt, pepper, and garlic and then cooked the heck out of them. Dry & flavorless, my darling hubby piled on lots of mayo and cheese, said nothing, and sincerely thanked me for making dinner. I kept making dinner and I’m sure that for quite some time the food wasn’t much better. Joe always expressed the utmost gratitude for my efforts, even on nights when it was so bad he had to eat chips and dip instead.

His total love and acceptance of who I am, food and all, along with the unconditional gratitude and support of my efforts in the kitchen eventually gave me the courage to learn how to cook all over again with foods I can eat and to pursue what I’ve always loved – creating food for others that nurtures and brings joy. Love does heal all wounds.

After Joe bought me the pressure cooker, I found Tom LaCalamita’s book, The Ultimate Pressure Cooker Cookbook. Love it. I’ve adapted this recipe from there. This is one of my husband’s favorite dinners. I usually serve it with brown rice. The slightly nutty flavor of the rice compliments the sauce so well.

I use Hol-Grain Brown Rice Bread Crumbs. They’re made from 100% brown rice. Previously, I would toast tapioca bread and then throw it into the food processor. This is so much simpler. At first I was worried that the brown rice would add an unwanted flavor or texture to the food. Instead, the crumbs bind so well and are undetectable in the final product. I love them. Maybe you want a vegetarian version? Mary Frances at Gluten-Free Cooking School has a Spinach Meatball Sandwich. I love spinach and am planning to try this myself.

What or who gave you the courage to do what you love? Or maybe you’re still looking for it…keep searching. The answers will come.

For more gluten-free dinner ideas, check out What’s for Dinner Wednesday?, hosted by The Gluten-Free Homemaker’s very gracious and dedicated Linda. Thanks so much, Linda!

Meatballs with Fresh Veggie Sauce and Peas

Yield: Serves 4 - 6 as a meal

Ingredients

For Meatballs:

1 ½ pounds ground turkey
½ cup gluten-free bread crumbs
2 extra-large eggs, lightly beaten
3 large garlic cloves, minced
2 teaspoons chopped flat leaf Italian parsley
1 ½ teaspoon salt
¼ teaspoon freshly ground pepper to taste
1 tablespoon olive oil for browning

For Fresh Veggie Sauce:

1 tablespoon olive oil
1 large onion, finely diced
2 carrots, peeled & shredded
2 large tomatoes, peeled, seeded, and chopped (or canned tomatoes)
8 ounces button mushrooms, thickly sliced
2 cups gluten-free chicken stock
2 tablespoons gluten-free cornstarch
1 cup fresh or frozen peas
salt and freshly ground pepper to taste

Instructions

Combine turkey, bread crumbs, eggs, garlic, parsley, salt & pepper until thoroughly mixed. Shape into desired meatball size.
Heat 1 tablespoon olive oil over medium-high heat in a large skillet and brown meatballs on all sides. If necessary, brown in batches.
Line a plate with two paper towels and let browned meatballs rest. Set aside.
To prepare the sauce, heat 1 tablespoon olive oil over medium heat and add onion. Sauté until soft but not brown.
Add carrots, tomatoes, mushrooms, and chicken stock. Mix well.
Add meatballs and stir, coating meatballs with the sauce. Put the lid on the pressure cooker and lock in place. Increase heat to high and bring to high-pressure, then adjust heat so that regulator rocks steadily for 8 minutes. Use cold water release method to cool pressure cooker.
Stir in peas.
Add 4 tablespoons cold water to cornstarch and mix well. While stirring, pour cornstarch into sauce and meatballs. Mix well, replace and lock pressure cooker lid. Bring to high pressure once more and then use the cold water release method to cool. Taste and adjust for seasoning.

http://simplysugarandglutenfree.com/meatballs-with-fresh-veggie-sauce-and-peas/