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Gluten Free Stuffing
With all of the grain-less bread options out there you have many healthy options these days.
1-20 Ounce Gluten Free Bread (in the frozen section)
1 Cup Golden Raisins
2 Cups Low Sodium Chicken Broth (1 Cup at a time)
2 Tablespoons D’Avolio Wild Mushroom and Sage EVOO
½ Onion, chopped
1 Medium Blub Fennel, chopped white part only
1 tsp salt
2-3 TBSP Bells Poultry Seasoning
Oil a 3 quart baking pan with a brush.
Place break on a cookie sheet in an even layer. Dry in a 250 degree oven for about an hour (flipping about every 15 minutes) or place on sheet a day earlier, defrost and dry on the counter, uncovered. If it is not dry enough, put in oven for about 15 minutes or until it feels like dry toast.
In a heavy skillet, heat 2 tablespoons of the EVOO. Sauté onion and fennel until soft, about 10 minutes then cool slightly.
Cube the dried bread roughly and place in a very large bowl. Add salt, poultry seasoning, cooled raisins, onion and fennel; whisk eggs and add to the bowl, tossing lightly with your hands.
Place the mixture in the prepared baking pan. Drizzle with a little more EVOO and another cup of broth. Bake, covered for about 35 minutes at 350 degrees (with other things in your oven) and uncover for the last 10 minutes.
Here is my take on this recipe. You won’t miss the sugar and fat!
Perfect Pumpkin Pudding
“My pie without the crust!”
1 can (15 ounces) pumpkin puree
1/2 Amber Agave
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups Vanilla Almond Milk
You won’t miss the marshmallows in this one!
Sweet Potato Mushroom Roast
3 Sweet Potatoes (about 2-2.25 pounds)
4-6 Ounces Mushrooms, coarsely chopped (I used “Gourmet Blend” baby bella, shitake and oyster)
1/2 medium Onion, chopped
D’Avolio Cilantro and Roasted Onion EVOO
1/2 Amber Agave
Put a large pot of water on to boil. Peel potatoes and cut into 1’1 1/2″ chunks. Boil for about 5 minutes. Drain.
In heavy skillet heat 1 tablespoon of EVOO and saute onion for about 5-7 minutes until caramelized. Add mushrooms and toss with onions. Cook for about a minute and remove from heat. Add drained potatoes and toss. Add agave and toss.
Evenly place them into the prepared pan and roast for about 30 minutes until they are soft.
Categories: Chicken & Other Poultry, Sauce & Salsa
• 2 Cups Rolled Oats, toasted
• 1 Cup Parsley, chopped
• 3 Tbsp Onion, finely chopped
• 1 lb Ground Turkey
• 5 oz Asiago Cheese, shredded
• 1 Egg
• 1 tsp Salt
• ½ tsp Pepper
• Extra Virgin Olive Oil
• 1 Onion
• 2 Cloves Garlic, minced
• ½ Cup Red Wine
• 2-28 oz cans Diced Tomatoes
• 2 Tbsp Italian Seasoning
• 1 tsp Salt
• ½ tsp Pepper
In large dry skillet, toast oats 1 cup at a time until brown. They are done when you can smell them. Toss them frequently to avoid burning. Put toasted oats in bowl to cool then toast the other cup.
In large bowl add turkey. Chop onion and add to bowl. Add cheese, egg salt and pepper.
In food processor or blender, chop oats until they are like flour. Add the parsley and chop until seasoned. Add to bowl.
With clean hands, mix the meatball mixture until fully blended.
Line a baking pan with foil. Drizzle Extra Virgin Olive Oil on bottom. With a tablespoon or cookie scoop, evenly scoop about 24 balls and place them in the pan. In a small bowl add about ¼ cup oil. Using fingers from one hand, rub som oil on the other palm then repeat with the other hand. Roll three balls, reapply oil and repeat until done.
Broil until brown on one side, flip being careful not to break them and brown on the other side. Remove into a bowl and repeat the cooking steps with the remaining meatball mixture.
Meanwhile, in large sauce pot, sauté onions until translucent then add garlic. Add red wine and turn heat to high and stir until wine is reduced by more than half.
Add tomatoes, seasoning and salt and pepper. Reduce heat to low, stirring every few minutes. After second batch of meatballs are cooked, remove them to the bowl then gently add meatballs into sauce. Stir carefully and heat through for 10 minutes.
Serve over broccoli or whole wheat pasta.
Have a yummy day!
• ½ c Agave Lite
• 2 Eggs
• ½ c D’Avolio Butter Extra Virgin Olive Oil
• 1tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3Tbsp Peach Juice from can
Preheat oven to 350°. Cut a piece of parchment the size of a 9-inch round cake pan. Brush butter Extra Virgin Olive Oil on the bottom of the pan. Place paper on top and brush with a little more oil.
Drain peaches, retain 3 tablespoons juice. Arrange slices of peaches in one layer around pan being sure to spread them evenly.
In medium bowl add all dry ingredients. Stir with a whisk to blend. Set aside.
With hand mixer, blend Agave and eggs. Slowly add olive oil, vanilla and almond extracts and peach juice.
Add the flour mixture about a cup at a time and mix on low until just blended.
Pour gently over the peaches trying not to disturb the pattern but don’t worry if they move a little.
Bake about 35 minutes until a toothpick comes out clean.
Cool about 15 minutes. Invert onto a pretty plate and serve.
Have a yummy day!
I just created a recipe for mini meatballs that uses quinoa instead of breadcrumbs (the recipe is gluten free). It looks kind of strange and there is that slight crunch from the quinoa. I thought I was not going to like it because it really is not a meatball but rather a vegetable ball with ground turkey.
But, as I have been thinking of how different they are, I keep eating them.
• ½ c Red Quinoa, rinsed
• 1 ½ c Chicken Broth
• ½ Eggplant, peeled, finely diced
• 1sm. Onion, finely diced
• 3 Cloves Garlic, finely minced (1 Tbsp )
• ½ lb Ground Turkey
• 1 Roasted Red Pepper, finely diced
• ½ c Parsley, 1Tbsp Thyme
• ½ Grated Cheese
• 1 Egg
• ½ -¾ c Extra Virgin Olive Oil
Rinse quinoa. In medium saucepan, add quinoa and broth and cook according to package instructions until all liquid is absorbed. Toss with fork and put in large bowl to cool.
Meanwhile, peel and dice eggplant. In heavy skillet, preheat pan on medium heat. Add oil to coat the bottom and add eggplant. Stir frequently. Dice onion and add to pan. Continue stirring frequently. After about five minutes add garlic.
Remove from head. Add diced red pepper, parsley, thyme. Salt and pepper to taste. Cool a few minutes in pan then add to large bowl with the quinoa. Toss lightly every few minutes to cool.
Add ground turkey, grated cheese and egg. With clean hands mix all ingredients together. If it is too dry, add another egg. If it is too wet, add more cheese.
Line a heavy baking pan with foil. Drizzle olive oil on foil.
Add about ¼ cup Extra Virgin Olive Oil to a small bowl.
With a tablespoon cookie scoop, scoop out 20-24 balls into oily pan. Dip fingers in oil and rub on opposite palm. Repeat with the other hand. Roll ball lightly and put back in pan. Oil hands about every three balls.
Broil until crisp on one side. Gently flip and broil until crisp. Gently remove from pan, add more olive oil and repeat until done. Makes at least 50 small balls.
I am still deciding what kind of a dipping sauce I would like to use. These would make a great hor d’oeuvre with a cup of toothpicks and some tomato vodka sauce.
I was also thinking of making some orzo, tossing it with olive oil and heating some jar tomato sauce for a delicious entree.
Have a yummy day!!!