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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 🙂

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

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Cool men Eat Quiche!

Happy Season’s Greatings Possums!! It is my hope that you will all have a safe and wonderful 2013 filled with all your greatest desires..starting with FOOD!! ah hah!

I thought I would add one final recipe for you for 2012. Its a lovely thing, served as a brunch or luncheon. Best of all, its EASY!! You’ll look like you’re superwoman/man when you pull this one off!

So Quiche is so versatile, you really can put whatever you have in your fridge in it, use your imagination lovlies! I’m sharing one I did recently. I had some smoked salmon and feta already in the fridge, but you could do just about anything you have on hand..so here is my recipe!

Smoked Salmon and Feta Quiche

Smoked Salmon and Feta Quiche

Smoked Salmon and Feta Quiche

6 eggs, lightly whisked

1/4 cup Milk

1/2 c crumbled Feta cheese (I love Bulgarian Feta, its soft and creamy and not too salty)

1/2 cup shredded cheese (I use any white cheese on hand)

1 small red onion finely chopped

2 Tbsp capers

1 tsp dry or 1 Tbsp fresh Dill

rind of one lemon

Salt and Pepper to taste

1 package ready to use puff pastry (defrosted and rolled to fit 10 inch pie plate)

Heat oven to 200 C or 400 F

Mix all ingredients, except puff pastry of course, in a large bowl. Pour mixture over pie plate covered with puff pastry. Bake in 400 degree oven until puffed and lightly brown. Don’t overcook!! The center can be just slightly wiggly, approx 30 minutes. Remove from oven and let cool and set, about 10 minutes. Serve with an herb salad with dressing of choice. I’m sitting here thinking if I should ramble on making it look much more difficult, but hmm, nope that’s it!!

Enjoy!!

Happy New Year to you all! Edwina

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!