Turkey Meatballs in Tangy Sauce

Turkey Meatballs in Tangy Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar Free

This recipe will fast become a family favorite for when company is coming, or when you just want a really tasty treat! Serve as an appetizer (with tiny forks) or over rice. The sauce is great!

Ingredients

Turkey Meatballs

1.5 pounds ground turkey

2/3 tsp sea salt

1/4 tsp freshly ground pepper
2 cloves garlic

1 egg (lightly beaten)

8 tbsp crushed rice cereal (basically crumbs)

Sauce

1.5 cups homemade ketchup (see my recipe)

2 cups gingerale

Method

Put the ground turkey, sea salt, and pepper in a medium-sized bowl ready for mixing. In a cup, combine the egg and garlic. Pour the egg mixture over the turkey and mix it together well. Finally, add the rice cereal crumbs and work them throughout the turkey mixture. The consistency should be sticky, but allow you to roll it into small balls. Scoop heaping tablespoons of the mixture out and roll them into turkey meatballs.

Combine the ingredients for the sauce in a dutch oven, and heat to just boiling. Drop meatballs into the sauce, lower the heat, cover and simmer for 2 hours or until the turkey is cooked through.

**Crockpot alternative** Use the high setting on a crockpot to get the sauce boiling, then turn down the heat to medium and add the turkey meatballs. Cover and simmer for two hours, or until cooked through.

Makes enough to serve 6 as an appetizer, or 4 for dinner

Zucchini au Gratin-Less

Zucchini au Gratin-Less
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Nothing beats fresh zucchini and onions from the garden. What a great way to use them up.

Ingredients

6 tbsp olive oil

1+1/2 lbs zucchini, thinly sliced (I used yellow zucchini, but any will do)

2 onions, thinly sliced

3 garlic cloves, crushed

1 cup cooked rice

1/4 cup almond meal (ground almonds)

3 eggs, beaten

1 tsp dry mustard

3/4 tsp sea salt

1/4 cup almond meal (ground almonds)

freshly ground sea salt and pepper to taste

Method
Preheat oven to 400 degrees F.

In a large deep saucepan, heat the olive oil and cook the zucchini, onions and garlic in it just until soft (do not over cook or it will get mushy!).

In a large bowl, combine the vegetable mixture and rice, and toss it all with 1/4 cup ground almonds.

In a separate small bowl (or measuring cup), lightly beat the 3 eggs, and add mustard and sea salt. Add freshly ground pepper if desired and adjust seasonings to taste.

Add the the egg mixture with the vegetables, toss it together well and pour into an oven proof dish. Top with the second 1/4 cup of ground almonds and bake for 15-20 minutes, or until the almonds begin to brown and the eggs are set. Optional: I typically turn the oven to broil for the last 2 minutes and brown the almond crumbs.

Chicken Satay with Almond Sauce

Chicken Satay with Almond Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar Free

WARNING: Contains Soy

This is a wonderful appetizer with a sauce that is extra yummy. I have always been a fan of chicken satay with peanut sauce, but this almond sauce is just as good!

Chicken Satay Ingredients
2 chicken breasts
8-10 small wooden skewers (soak in cold water for 2 hours prior to barbecuing)
1/4 cup Tamari soy sauce (gluten-free)
1/4 cup water

Sauce Ingredients
4 tsp olive oil
1 small onion, chopped very fine
3 cloves garlic, crushed or finely chopped
1 cup almond butter (smooth or crunchy style)
8 teaspoons Tamari soy sauce (gluten-free)
4 tsp brown sugar
1 cup rice milk
Option: If you can tollerate it, add sweet chilli sauce for an extra kick!

Method
Satay Skewers
Cut the chicken breasts into bite sized pieces (big enough to stay on the skewers to barbecue) and place in a small bowl. Pour the 1/4 cup of Tamari Soy Sauce over the chicken and marinate for 15-20 minutes, turning a few times to coat all sides. Skewer the chicken and barbecue for 10-15 minutes, or until the chicken is cooked through (no pink).

Satay Sauce
In a frying pan (or heavy sauce pan) heat the olive oil. Saute the onion and garlic until tender (5-8 minutes). Add the almond butter, soy sauce, and brown sugar and stir until well combined and fragrant (the smell is wonderful). Slowly add the rice milk and continue to stir until well combined. Reduce the heat and simmer for about 5-10 minutes stirring frequently.

Serving suggestion: Serve the skewers on a bed of lettuce with a cup of the warm almond satay sauce in the middle. This sauce is great for dipping other meats as well.

Potato and Califlower Soup

Potato and Cauliflower Soup

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free

Ingredients

Base

1+1/2 cups potato, peeled and diced (I used Yukon gold)

2 celery stalks (small), finely chopped

1/2 onion, finely chopped

1 +1/2 cups water

2 tsp sea salt

1 +1/2 cups cauliflower, chopped and steamed until tender

White Sauce

2 tbsp sunflower oil

2 tbsp arrowroot powder

1 +1/2 cups rice milk

1 tsp fennel seeds, crushed

Optional: Garnish with parsley and freshly ground pepper

Method

In a large cooking pot, add all the ingredients for the soup base. Simmer until tender, then add the cauliflower. Blend it all together with a hand blender right in the pot.

To make the white sauce, in a medium sized sauce pan, mix the oil and arrowroot powder over medium heat. Once the arrowroot powder has been absorbed fully (no lumps), add the rice milk and crushed fennel seeds. Stir continuously until the mixture boils and thickens.

Add the white sauce to the soup base and gently blend.

Serve with parsley and freshly ground pepper.

Ketchup (Homemade)

Ketchup (Homemade) - Vinegar free!
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free, Vinegar-Free

So many recipes call for ketchup, yet the ones on the market contain vinegar and spices which are not on our diet. For this reason, I have adapted a homemade ketchup that works very well. This keeps at least 3 weeks in the refrigerator in a tightly sealed container and makes about 3 cups.

Ingredients

1 medium onion, chopped finely

2 tbsp olive oil

28 oz strained tomatoes (no spices)

1 tbsp tomato paste

1/2 cup brown sugar (dark is better)

1/3 cup lemon juice

1/2 tsp sea salt

Method

Put olive oil in the bottom of a 4 quart heavy saucepan over medium heat and add onion when the oil is hot. Stir until the onion is cooked through (about 5 minutes +). Blend in the strained tomatoes, tomato paste, brown sugar, lemon juice and salt. Simmer, uncovered, about one hour stirring occasionally. As the sauce thickens, stir it more often so it does not scorch.

Cool the sauce until it is safe to puree in a blender, or use a hand blender to puree it in the pot. Chill it for two hours before use. This ketchup can be stored in the refrigerator in a tightly covered container for about three weeks.

Sugar Cookies

Sugar Cookies
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free


These cookies are crisp and light and perfect with tea or coffee.

Ingredients
Wet
1/4 cup sunflower oil
3/4 cup white sugar
1 egg
1 tsp vanilla

Dry
1 cup brown rice flour
1/3 cup potato starch (not flour)
3 tbsp tapioca starch
1/2 tsp xanthan gum (or guar gum)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar

Method
Preheat oven to 350 degrees F and line 2 baking sheets with baking parchment

Combine the sunflower oil and sugar together in a small bowl. Add the egg and vanilla and mix well.

Whisk together all dry ingredients in a larger bowl, then add the egg and sugar mixture.

Continue to mix until it forms a large ball of dough. Let it sit for 5 minutes to absorb the moisture. Roll the dough into 24 smaller balls and place them 2 inches apart on the baking sheets. Flatten them with the bottom of a smooth glass dipped in sugar.

Bake for 8-12 minutes or until just lightly brown around the edges. The cookies will be soft while they are hot, but they will quickly crisp up as they cool.

Makes approx. 2 dozen medium-sized cookies

Kim's Turkey Chicken Burgers

Kim's Turkey Chicken Burgers
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free

When Summer is here, Barbequed hamburgers are a must. These turkey chicken burgers are very tasty and fit a diet free from gluten, dairy, yeast and red meat (yes, even the bun!). They cook well on the BBQ, and Joel's dinner rolls make excellent hamburger or hot dog buns. We make and freeze the burgers to keep them on hand, and frozen they are easier to BBQ. Kids love them too!

Ingredients
3/4 lb ground chicken
3/4 lb ground turkey

1 tsp garlic, finely chopped
1/2 onion, finely chopped
1 tsp dried mustard
Sea salt and freshly ground pepper to taste
1 egg
1/2 cup crushed rice crackers (not too fine)
Olive oil

Method
In a large bowl, combine the ground chicken and turkey blending well. In large measuring cup or small bowl, combine the garlic, onion, mustard, sea salt, pepper, and egg. add this to the turkey and chicken mixture and blend in well.

Add in the crushed rice crackers to the mixture last to keep their crunchiness and work them in well.

Patties will puff up slightly in size, but shrink in diameter, so make palm-sized patties that are fairly thin. If you are freezing them, put waxed paper between the patties and store them in freezer bags.

To cook, lightly brush the patties with olive oil and BBQ over medium heat till the meat is cooked through.