*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
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
After a long week of indulging in Holiday food does every one feel the food coma coming on? Or is it just me? We had our Thanksgiving celebration on Sunday since Thursday wasn’t a holiday for us and it was fantastic. But as usual I have been left with tons of leftover turkey. Half of the turkey has already been divided out as lunch meat and the rest I have been having fun cooking up different recipe ideas for more blog inspiration. Today I wanted to share a few ideas for you to use up some of your leftovers. Some of them are inspirations from my kitchen and others have been inspiration I have taken from some of my blogger friends. Remember a wasted bit of leftovers is wasted money so finding ways to use up each of your ingredients is a great way to make sure you don’t over spend this Holiday season.
I am all about finding ways to save money so utilizing every part of a meal is important to me. Which is why this confession is a bit embarrassing. I have never before boiled up the turkey carcass to make stock. That is until now. Now that I think about it all these years has been such a waste throwing it away and the broth can be used to make a wonderful soup for the cold winter days or used in any recipe calling for stock. I am going to be using some of mine in a risotto tonight. To give it a gorgeous golden colour you need to use onions that still have the skins on them. I didn’t do that this time because in the spirit of using up leftovers I had 6 onions that needed to be used that had been sliced for my attempt to make my own fried onions for my green bean casserole. Needless to say with all the work that needed to be done for my meal I decided this was a bit of an ambitious thing to try to do. So the colour of my stock wasn’t what I would have liked but the flavour was nice and strong and I am looking forward to the dishes and soup I am going to create with it.
What is your favourite soup that you would make with this gorgeous stock?
1 turkey carcass
4 Lt. (16 c.) cold water
2 large carrots, chopped
2 onions, quartered (do NOT peel)
1 Tbsp crushed peppercorn
2 tsp dried thyme
2 tsp dried parsley
2 tsp garlic powder