*Edit: As I don’t have to follow a gluten-free diet I sometimes forget to double check non-obvious ingredients. A reader pointed out to me that I used soy sauce in this recipe which of course has gluten. I have amended the recipe for those that are gluten-free.
You will notice a lot more Gluten-Free stuff on this blog. For the month of January my husband is having to give up gluten to see if that is what has been causing some gastro issues. I will admit when he asked me to do this for him I wasn’t the wife I wanted to be at first. Right away I found myself trying to convince him and myself that it couldn’t possibly be the reason why he has been having issues. In my head it was the worse news in the world. I love home made bread, pasta and other wheat pastries. I have been playing around with gluten-free versions and while I have found a few things that are good they will never be substitutions for me. But thankfully I realised how incredibly selfish that was and have got myself in gear. For us the only way it will work is if we all eat gluten-free so I have had to get even more creative then usual. These turkey meatballs were so simple. And I was surprised at how well it held together without me needing to add a binder. If you find it is falling apart for you and want to keep it gluten-free you can add a bit of cornflour. I served this over a stir-fry of courgette and carrot noodles.
This is going to be an unexpected new journey for me but I am happy to say I am supporting my husband and taking care of his needs. Already a week into our gluten-free journey and he is feeling loads better so it will probably be a permeant one for us.
Sesame Turkey Meatballs
500g (1 lb) Minced Turkey
2 green onions, finely chopped
2 garlic cloves, minced
2 Tbsp light soy sauce *Use Tamari for gluten-free
5 Tbsp sesame seeds
First off I wanted to update you a little on life with the new food stall adventures. Life has been very busy since we launched the business 3 weeks ago and so far things are going really well. I have added 3 different varieties of salsas which have all done so well. We are hoping to develop at least 3 more. I have been so pleased at how well people have embraced some hotter salsas, this area of the UK isn’t known for a lot of hot food so many people have been afraid to try the hotter salsas but thankfully we have won them over by showing them that you can have heat without losing flavour. It has been such a wonderful journey and I am loving life in the farmers market. Plus we got a lot of interest in some catering so now we are working more on our catering menu and working on the website. Needless to say working on the new business and juggling two jobs plus being a wife and mother I haven’t been able to keep up with blogging. For a time while I get on my feet with everything things might be a little slow with postings but I just wanted to thank every for being so supportive with this dream of mine.
Today Sunday Supper is celebrating the joy of eating when your diet is free from different ingredients, like nuts, dairy and gluten. I decided to feature a gluten-free dish in honour of my sister-in-law, Julie who is gluten intolerant.
Eating a diet “free from …” can be a choice but sometimes it is for health reasons. No matter the reasons for removing ingredients from your diet doesn’t mean you have to sacrifice flavour and good news we have over 30 different recipes to cater to your diet needs.
Gluten Free Sun-Dried Tomato & Feta Meatballs over Courgette Noodles
500g (1 lb.) ground turkey
40g (1/2 c.) crumbled feta cheese
40g (1/4 c.) sundried tomatoes, chopped
1 Tbl fresh thyme leaves
1/2 tsp garlic powder
27g (1/4 c.) ground almonds
2 Tbl water
8 courgette (zucchini)
2 Tbps olive oil
2 cloves garlic, minced
1/2 tsp red pepper flakes
recipe adapted from I Breath I’m Hungry
Today’s Sunday Supper it is all about lighter options. Which works well for me since I have a few pounds I would like to lose before my brother’s wedding in May. Today I decided to share something that I have been wanting to make for a while. I am a big spring roll fan but I avoid making them at home because they are usually fried. But I started thinking about lettuce wraps and wondered if I could do something similar with napa cabbage that I had on hand. It was a bit of an experiment and at first seemed rather daunting but to be honest it turned out to not be as hard as I worried it would be. And it was so tasty. Although something like this is normally served as an appetizer I served it with some fried rice as a main course and we loved it.
Napa Cabbage wrapped Chinese Spring Rolls
1 head napa cabbage or savoy cabbage
1 Tbsp soy sauce
1 tsp rice wine (or white wine)
freshly ground black pepper
1 tsp cornstarch
500g (1 lb) ground chicken or turkey
2 Tbsp cooking oil, divided
2 cloves garlic, finely minced
1 tsp grated fresh ginger
1 stalk green onion, chopped
2 carrots, thin julienne cut
2 Tbsp oyster sauce
I love Christmas, the atmosphere, music, lights and the food. But what I don’t like is when other areas of my life, not holiday related, seem to go crazy. I want to just spend every day listening to Christmas music, watch Christmas movies, go shopping and make Christmas cookies. But sadly adult responsibility dictates the activities of the day. Because of this chaos dinner is often an even bigger struggle. During the year most weeks I have meal plans and keep fairly organized around meal times but this month everything related to organization seems to go out the window and I am often left wondering what to make. Thankfully this disorganization happens during such cold months when cold bones crave warm soup. Soup is one of those things that is simple to just throw together and often times you don’t even need a recipe. This soup was the result of the throwing of ingredients together from leftover ingredients and hoping that it would turn out and the result hit the spot with us. I chose to make it rather spicy because after walking home in freezing weather I knew my husband could use the extra warmth. I might not enjoy the busy days but sitting at home with a warm bowl of this after the crazy day some how makes it all worth it.
Turkey and White Bean Soup
1 or 2 chiles depending on how hot you want it
1 medium onion, chopped
2 garlic cloves, minced
2 Tbsp oil
236mL (1 c.) salsa verde
1 tin of drained and rinsed cannellini beans
340g (2 c.) diced cooked turkey
473mL (2 c.) turkey stock
handful of chopped coriander
*Can substitute chicken stock
When we started making our move to the UK I have to confess I thought we wouldn’t be celebrating things like Thanksgiving any more. It isn’t a holiday here so I guess I just assumed we would let it slip by. But I was so happy to be embraced by a loving family here who were more then excited to include an American holiday into their lives. It has remind me what the true meaning of Thanksgiving is. A time to be thankful for what we have been blessed with in our lives. And I can’t even begin to tell you how grateful I am that I have married into the Hunter family. It isn’t often that you can say that you are best friends with your mother-in-law.
This Sunday Supper we are inspiring you with amazing ideas of what to do with Holiday leftovers. So in celebration of the merging of this American holiday with my British family I wanted to make a dish that resembled this merger by making a Thanksgiving pasty.
This pasty (a traditional English hand held pie,) is such a perfect blend of holiday food but in a different form to my usual sandwiches. And it was so simple to put together since I used pre-made pastry. I hope you give it a try this year. And don’t forget to take a moment out of the usual madness of the holiday and focus on the people (or pets) that bless your life. Even during the hardest times in our lives if we stop to think about it we can find things we are thankful for. So this year I want to say publicly that I am so thankful for my UK family. Thank you for making my move to another country, away from my family, one that has been filled with so much joy.
Turkey and Stuffing Pasty
500g pack shortcrust pastry
200g (1 c.) cold, cooked leftover turkey, chopped
236g (1 c.) cold, leftover stuffing
59mL (1/4 c.) gravy
2 tbsp cranberry sauce
1 free-range egg, beaten to glaze