Tag Archives: soy-free

Adopt a Gluten-Free Blogger: Gluten Free For Good and Sauteed Lettuce and Brown Rice Bowl

This month, Adopt a Gluten-Free Blogger kind of snuck up on me. Lexie at Lexie’s Kitchen was hosting, and I read her announcement a week ago. I realized I hadn’t picked a blogger to adopt, and I knew that I was going to be swamped with a training class for work all week, leaving next to no time to cook. I really wanted to adopt Melissa at Gluten Free For Good, so I started scouring her site for recipes. I’ve made a version of her red chile enchilada pizza before with Udi’s crust (a deliciously evil treat!), but I didn’t have time for that. A long while back, I’d made a version of her sweet and spicy moroccan stew, and the warming spice blend in that recipe really tugged at me, but there was no time for that either. And then I came across her sauteed lettuce and brown rice bowl. I had lots of leftover romaine lettuce in the fridge that needed to be eaten, and while I was regularly incorporating it into green smoothies (a great alternative to the in-a-hotel conference/training breakfast, which usually consists of some variety of pastry or donut – while everyone else was likely crashing from an overload of sugar, my brain was primed with a nutrient-rich breakfast), there was more available than I could feasibly blend before it went bad. I decided that I’d whip up this recipe one evening for dinner – it wasn’t complicated, and it came together very quickly.

I already had cooked brown rice in the fridge (this is an often occurrence for me), so preparation simply consisted of chopping a bit of vegetables. I omitted the cheese in the recipe to make it dairy-free, but generously topped it with toasted sunflower seeds and some chopped parsley. It was a light dish, with a bit of crunch left in the ribs of the lettuce, but the wilted portions were silky and gave the dish a lovely textural contrast. The sesame seed (gomasio) topping really elevated the dish, reminding me of a lighter version of an Asian-style sauteed bok choy or other green. I enjoyed the leftovers the following morning, cold, topped with a bit of cold sliced egg omelette. Delightful, and it kept my belly happy all morning.

Melissa’s blog is one that I always enjoy reading. She shares recipes, sure, but perhaps even more valuable are her nutritional and health-based stories. I loved her “fuzz” post – worthwhile reading for anyone looking to keep their bodies free from stiffness and inflammation and generally happy and healthy. And her “does my butt look big” post was not only entertaining, but so much so that I couldn’t help but share with my husband. (who responded with a non-chalant “yeah, I already knew that” type of response – as if he always knew his “big-butt” wife was smart. I didn’t complain.) Melissa is a wealth of knowledge when it comes to health, nutrition, fitness, but most importantly, overall well-being, and she has a knack for making this information readily available to the average Joe. I still have more of Melissa’s recipes that I’d love to try – her pumpkin pecan boyfriend bait being my first choice. (I’m a sucker for anything pecan.) Soon, I hope, this will appear in my kitchen – because for me, pumpkin and pecan are year-round good!

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Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Rice, Side Dishes, Vegetables, Vegetarian

Moist and Herb-y Turkey Burgers

Lately, we have been focusing on lighter, healthier fare. Why? Well, why not? For one, the weather (The forecasted high temperature today is 106 degrees!) begs us to leave the oven off and keep the kitchen cool. The sooner I can turn off the stove (if I turn it on at all) and get dinner on the table, the less the air conditioning has to work. In addition, we would like to not have to work so hard at keeping our waistlines from expanding. Salads are great, but we can not live by salad alone. This is where burgers come in.

But in keeping with the lighter, healthier fare, (and because ground turkey was on sale) I opted for turkey burgers. Now, I have made many a burger in my lifetime. Turkey burgers, however? I’m not as experienced. I was worried that my burger would end up dry and bland. I knew I wanted to throw in a lot of herbs to boost the flavor without added fat (and because the garden is overflowing right now with herbs!). As for the remedy to a dry patty, I turned to Amy at Simply Sugar and Gluten Free. Amy participated in a burger contest last year (she was a finalist!), so I knew she was a great source of information. I found a turkey burger recipe on her site, and found the secret – mushrooms. I had mushrooms in the fridge, and so I took a cue from her and threw them in the food processor. In addition, I remembered that I’ve used almond flour as a bread crumb replacement in meatballs and meatloaf in the past, and it always boosted the moisture when compared to other “breadcrumbs”. I played with the flavors a bit, and hoped my herb-y turkey burgers would come out well.

The result? These burgers are on the regular meal rotation! The husband raved about them – and when you can get my husband to enjoy turkey burgers, and not simply rate them as “okay, for turkey burgers” (and secretly wish they were beef), then it’s a recipe worth repeating. They were moist, with just the right amount of fresh herbs, and plenty of flavor from the cumin and dijon mustard. I even splurged and enjoyed mine on a Kinnikinnick bun. (Yes, Tasty Eats At Home sometimes buys pre-made buns. See reasons to keep kitchen cool above.) It was mighty tasty.

Herbed Turkey Burgers

About 6 oz mushrooms, processed until finely chopped in food processor (about 1/4 c)

1 lb ground turkey

1/2 c almond meal/flour

1 egg

1 T flaxseed meal

1 T chopped fresh parsley

2 sage leaves, chopped

1/2 t chopped fresh thyme (I used lemon thyme)

1/2 t chopped fresh rosemary

1 t dijon mustard

1/2 t ground cumin

2-3 T olive oil

Salt and pepper to taste

In a large bowl, gently mix the mushrooms, ground turkey, and the rest of the ingredients together. (I do this with my hands.) Heat a skillet to medium heat and add a bit of the olive oil. Pinch a small, marble-sized ball of the burger mixture and place it in the skillet. Brown on each side until cooked through, and taste. Adjust seasonings to the rest of the mixture as needed. (This is a great way to ensure you don’t make a bunch of bland patties – I do this for meatballs and meatloaf as well.) Form into 4 patties.

Add additional oil to the skillet. (Alternatively, you can use a grill pan or even your grill outdoors. If grilling outdoors, you might opt for a grilling basket for burgers, as these burgers are more fragile than beef burgers and more apt to fall apart. You might also try freezing them for 30 minutes before grilling to keep them together.) Place the skillet and cook for about 5 minutes per side, until browned. Check the internal temperature of the burgers, and cook until the center reaches 165 degrees F. (You might choose to put a lid over the skillet and turn the temperature down to allow the burgers to cook through.) Remove and allow to rest for 5 minutes.

Place on a gluten-free hamburger bun (or go bunless!) and top with desired condiments and toppings. I opted for dijon mustard, soy-free mayonnaise, lettuce, onion, and tomato. If you opted to go bunless, then this patty would taste delicious on top of field greens and tomatoes, with a bit of balsamic vinaigrette or honey mustard dressing.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy

Peach Macadamia Scones

We’ve been lucky – the kids have stayed at our house all week. Unfortunately, the news that they were going to stay was somewhat last minute, so I was unable to take a vacation all week to be with them. I did, however, manage to take Friday off. We’ve already made plans to go out to the nickel arcade near us in a bit (fun at a slightly cheaper rate!) and grab some pizza. Of course, no pizza for yours truly, but I’m not sad. Why?

Because I have scones.

I have not tried my hand at scones since going gluten-free. They’re not normally something that I crave – after all, Texas is not known for their scones (guess they don’t exactly go with barbeque, chicken fried steak, or Tex-Mex), and so I have never eaten them as a regular part of my diet. In addition, many of the scones I have tried in the past were dry. Blech. If there’s one thing I hate, it’s a dry baked good.

Not with these scones though – they are moist, tender, and subtly sweet. They’re satisfying – while I did eat two for breakfast this morning, I’m sure I’ll be good to go and won’t be hungry for hours. That’s the beauty of lower-carb baking and baking without grains or sugar. It seems that there’s so much less of a blood sugar spike (and resulting crash), so there’s no need for another snack in an hour. I still get my tasty baked goods, and there’s no overindulgence? Sounds like a win-win to me!

This recipe was inspired by an orange-apricot scone recipe from Elana Amsterdam’s cookbook (which I’ve mentioned before – I’m really digging cooking from her book the longer I own it!), but I had a surplus of local donut peaches, so I opted to include them. My only wish? That there was even more peach flavor in these babies. Next time, I might push how many peaches I can add to the batter without making it too wet. (any other thoughts on this?) Regardless, they were delicious. Scones are definitely going to become a regular in my breakfast routine.

And now, it’s off to the nickel arcade we go!

Peach Macadamia Scones (Gluten-Free, Dairy-Free, Grain-Free, Soy-Free, Sugar-Free), adapted loosely from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

1 1/2 c blanched almond flour (I used Honeyville)

1/8 t salt

1/2 t baking soda

1/2 t ground cinnamon

pinch ground nutmeg

2 T virgin coconut oil

2 T agave nectar

2 large eggs, beaten

1/4 t almond extract

1 T lemon zest

1/2 c peeled and finely diced fresh peaches

1/4 c toasted and chopped macadamia nuts

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat.

In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, combine the coconut oil, agave nectar, eggs, extract and lemon zest. Add peaches and stir. Stir wet ingredients into the almond flour mixture and stir until thoroughly combined. Stir in macadamia nuts. Spoon the batter in 1/4 inch rounds and place on lined baking sheet, 2 inches apart.

Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Let the scones cool on baking sheets and serve.

Makes 8 scones.

 

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Filed under Baked goods, breakfast, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Quick and Easy, Vegetarian