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Mama Mia! Gluten Free Spaghetti and Meatballs!

Mama Mia! Gluten Free Spaghetti and Meatballs!

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I use this brand of noodles. They're great!

I use this brand of noodles. They’re great!

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I’ve recently been working on transitioning many of my family’s favourite dishes to healthy gluten free recipes. Today I offer one of my kids ultimate favourite dishes Spaghetti and Meatballs!

Of course if you are not gluten free by choice you will still love the wholesome and delicious recipe ūüôā

The Meatballs

1/3 lb lean ground beef

1/3 lb lean ground pork

1/3 lb ground veal (can substitute dark meat ground chicken or turkey)

1/2 cup gluten free breadcrumbs

1 large egg

1/3 cup cream (dairy free, use almond or cashew milk)

1/2 grated onion (keep a tissue handy!)

2-3 garlic cloves mashed

1 Tbsp each, dried basil, oregano, pepper

handful of finely chopped fresh parsley

1/4 cup freshly grated Parmesan cheese (the real thing dahlings, not the one in a can..ick!)

salt and pepper to taste

Lets start with the juicy meatballs, shall we? I do mean juicy!

its important to do this first step, as this will be the difference between rubbery dry meatballs and juicy ones.

In a large mixing bowl combine the bread crumbs with cream, grated onion, garlic, egg, herbs, salt and pepper. The mixture initially will be fairly wet. Let this stand for a good 10 mins to allow it to thicken slightly.

Now add all the rest of the ingredients and and mix. ¬†It’s very important not over mix at this point, just enough to incorporate ¬†the ingredients together.

I like to wear disposable gloves to make my meatballs. Set out a fry pan on med-high heat and start rolling your meatballs into 2″ diameter or golf ball size. Roll and add to pan as you go. You want them browned, not cooked.

Once you’ve browned them, drain any excess fat from the pan.

The Sauce

1 12 oz. can fire roasted chopped tomatoes (I use organic)

1 12 oz. can organic crushed tomatoes

3 Tbsp tomato paste

1/2 cup red wine (optional, but it seriously makes the flavours meld!)

1/2 cup organic low sodium veggie stock

3 cloves garlic minced

oregano, basil, or Italian seasoning about one Tbsp or so

Add all the ingredients to your pan with the meatballs. At this point you can also use a slow cooker on low for 4-6 hours. Or cook on the stovetop on a low simmer, covered for ¬†at least 2 hours, the longer the better! ¬†Do check every once in awhile that it’s not getting too dry or thick, if it is add water or more veggie stock.

This recipe might seem a bit involved but it really is simple, and you’re free the rest of the day after getting it on the stove to do what you like!

For spaghetti I use brown rice pasta, I find it the most similar to gluten pasta. You can also use spaghetti squash for an interesting and healthy switch. Don’t forget a healthy sprinkle of shredded Parmesan to serve. Enjoy And feel free to share and comment!

This will feed 4-6 people

Greek braised Lamb Shanks

shank

Hello my lovelies!

I’ve had some ask me to post my recipe for braised lamb shanks recently, so I thought mmm, yes one of my favorite dishes and I wanted to share it with you all! You can thank me after you’ve cooked it! ūüôā

First of all, I’d like to remind you that good food does take time! If you are crunched for time, don’t rush this one as you will not be as happy with the end results. I recommend ¬†you pop this in the oven at least 4 hrs before you intend to serve.

I don’t claim to be Greek, in fact I don’t brush my teeth with Hummus ..ever! This is, ¬†however, my all time favorite Greek dish and after playing around with the recipes for years..I think I’ve finally got it!

Ingredients:

Serves 4

4 Spring lamb shanks (cleaned and silver skin and access fat removed)

1 head of Garlic minced – yes ONE HEAD,¬†don’t¬†worry, it will meld into the flavors cooking for so long a time

Juice of 3-4 lemons or 1 cup fresh lemon juice

Fresh or dried rosemary – dried use a handful, fresh 4 stalks

2 Tbsp dried oregano

1/4 c dry white wine

Water if necessary to bring liquid up to middle of the shank

Sea Salt and fresh ground pepper to taste

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Rub all ingredients except the liquids generously all over the lamb. Some at this point believe they should be browned previous to braising, I beg to differ, I’ve found this is the juiciest and tastiest way.

Place the lamb into a roasting pan and add wet ingredients topping with water if necessary to make sure the shanks are covered about halfway with liquid.

Cover tightly with foil and place in the oven moderate to low heat. I recommend 325 F degrees.
Leave them to cook for at least one hour, take them out and make sure they are not drying out, if so add more lemon and water. Turn them over at this time. You can repeat this each hour, but if its too tedious, just check liquid levels so the lamb won’t dry out ..or burn!

Lamb will show as done after about 1.5 hours, but the longer it cooks in the bath of lovely lemon, garlic and wine the better!! I recommend no more than 3.5-4 hours as the meat will begin to separate and fall off the bone.  Baste the sauce over the lamb in between glasses of wine..you can do it!

To Serve

1 shank per person

with..

Lemon Potatoes (recipe with my lemon chicken)

Tzatziki dip (also on my page)

Hearty Greek Salad (recipe to come!)

ENJOY!

Rockin’ Lobster Bisque

Today’s recipe is for those cold nights when you feel your little tootsies may just turn purple and fall off! Ok not that much drama chickadee’s, but you get my drift?

I love Lobster, but I get slightly disheartened when I see people eating only the tail and the claws then throwing the body into that bucket like it’s garbage! PEOPLE!! ¬†I love to eat lobster for hours, there are so many good hidden morsels of flesh that are probably the sweetest little tidbits of delight you could ever imagine. ¬†Alright, I get it, you think its too much work for such little amount of meat, okay okay if you must toss that lovely body with all those juicy legs and crevices, make me a deal will ya? ¬†Toss all those used shells, legs and body or whatever else you threw into that bucket to throw away. Lets make the most of that luscious and expensive garbage, k?

Next time you splurge and bring a live beauty home, please try this recipe the next day..I’m certain, my fair ones, you will love it!

Shells of 1-2 lobsters Rock or full size

Water to cover in a large stock pot (6 cups approx)

3 bay leaves, large pinch of thyme

6 cloves garlic (just bruise them dahling..no chopping necessary)

1 large onion cut in half

10 or so peppercorns

peel of one lemon

a pat of butter (ok use that leftover butter from the drawn butter last night, really..do it!)

a stalk of celery or leaves whole

1 carrot

1/4 cup White Wine (the end of that bottle from last night..or what the heck, open a new one..you know it won’t go to waste anyway!)

Salt to taste

1 cup heavy cream

2 Tbsp corn starch (optional)

1/8 cup sour cream (you’ll understand later lovey)

Okay, add all the ingredients (except cream,starch and sour cream) to the stockpot and let it come to a boil. Reduce heat, cover and let simmer for at least 1 hour. You can go do your nails, shower, play gin or better yet drink it :)_

Lift that lid off the pot..ahhh the smell is truly devine lovlies!!

Strain all the ingredients  and save the stock into a smaller pot. Let it cook on medium heat until reduced to about two thirds. Now the stock is ready.

Meanwhile, if you haven’t had too much Gin or Wine, it’s time for the messy work. Once the shells have cooled enough, go through them and pull any bits of lovely lobster meat and set aside.

Back to the broth, stir in cream (reserve a few spoons of the cream). Now some like their soup thick and rich, some not so much. If you prefer your soup thicker then add some of your soup to a small cup and add in the starch. Stir to mix well and add back to the soup. Bring up to almost a boil and immediately take off the stove and stir in the lobster meat you reserved earlier. *If your soup is still not thick enough, repeat.

I like to cut corners when I can, so my quickie version of Creme Fraiche is to mix the sour cream with a bit  of cream to make it a bit runny.

Ladle the soup into 4 bowls and drizzle some of the ‘Creme Fraiche” over top. Add some fresh greens like parsley or whatever herbs you may have on hand. Serve with crusty rolls. C’est Magnifique Dahlings!! Not even a drop of sweat off your lovely brow for this one and your friends or family will think you’ve turned a leaf into a super powered major chef!

Enjoy Mon Petits!

Pasta Edwina al Fresco!

Pasta Edwina al Fresco!

Fresh ingredients and herbs bring me to a place in Northern Italy. Although I have never travelled there, it has always been my life-long dream to travel to Italy to experience the rich history, culture and food. I love to cook and use a lot of Italian and Mediterranean influences in my recipes, I can only imagine how much I could enhance my cooking ability by experiencing the real thing! Imagine flavours rich in history like the land that surrounds. Healthy, quick and low fat this recipe is perfect for a light summer dinner. Bursts of flavour in each bite will bring you back for more! Enjoy with a light white wine and crusty Italian bread.

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 cloves garlic crushed
  • 1 pinch red pepper flakes
  • 1 shallot sliced thinly
  • 1 ounce Philly Cream Cheese (l prefer light)
  • 2 anchovy fillets finely chopped
  • 4 ounces arugula roughly chopped
  • 1/4 cup fresh basil, finely chopped
  • 1 cup mixed cherry tomatoes
  • 1/2 cup pitted greek olives or similar
  • 1/4 cup fresh grated parmesan
  • 1 ground pepper to taste
  • 1 pound angel hair pasta

DIRECTIONS

  1. Heat olive oil in saute pan
  2. add garlic, red pepper flakes, shallot and anchovy
  3. saute until garlic and shallots are translucent on med heat
  4. add cream cheese and continue to cook on low until flavours combine and sauce is rich
  5. stir in Arugula, basil, tomatoes, and olives stir only to coat
  6. cook angel hair pasta until al dente, strain
  7. add pasta to saute pan and toss ingredients together until well distributed. If required, add a bit of the pasta water
  8. serve immediately with fresh grated parmesan and ground pepper, Enjoy!