Main Dishes

Turkey Meat Loaf

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Originally written on June 29, 2014

So tonight I decided to make an american classic — Meat Loaf… something I don’t make very often at all… but when I do, I always have to have 2 helpings! I am paring it with a side of rice and fresh zucchini.

Meatloaf

Meat Loaf

Ingredients

1 pound ground beef, ground turkey or a mixture of both (here I have used ground turkey)
1-1/4 teaspoons himalayan salt
1/4 teaspoon ground cracked pepper
1/2 cup chopped onion – fresh or dried
1 egg
8 ounces canned Italian Stewed tomatoes with juice
1/2 cup gluten free oats
2 large carrots, shredded

Topping:
Gluten Free BBQ sauce – I used Kinders BBQ Mild BBQ Sauce

Directions

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Bake for 1 hour.

Adapted from http://www.foodnetwork.com/chefs/paula-deen.html

BBQ Swai fish

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Originally written on June 30, 2014

My children really love eating fish and often request it for dinner. My husband has a Traeger Pellet Grills and does a wonderful job smoking the fish for 30 minutes to defrost the fish and then BBQs the fish for another 30 minutes and what we have is a delicious, fork tender fish dinner.

Fish

BBQ Swai fish with Risotto and fresh Corn

Ingredients:

• 5 Swai Fillets (Swai is a white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture)
• 6 Garlic Cloves, minced
* 1/4 cup Kinders BBQ‘s Brown Sugar Barbecue Rub.

Leave fish frozen — coat with garlic and BBQ Rub. Smoke for 30 minutes to defrost. Then BBQ at 300º for 30 minutes. The BBQ temp will fluctuate over the 30 minutes.

Creamy Parmesan Risotto

I used Lundberg Family Farms brand Creamy Parmesan Risotto for our rice tonight.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

I used 4 corn ears that I used my Corn Cob Stripper to take the kernels off the ear. I seasoned the corn with garlic and spices with a pat of butter.

Pork Kabobs with a Spicy Peach BBQ Sauce

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Originally written on July 1, 2014

Although I normally reserve pork shoulder for low and slow cooking preparations, it’s also fantastic grilled.

Pork-a-bob

10 Servings:

Pork Kabobs

1 small red onion, roughly chopped
2 Tbsp Sesame Oil
1/2 cup coconut oil, melted
3 tablespoons of fish sauce
2 tablespoons apple juice
1 tablespoon tomato paste
2 garlic cloves, minced
freshly ground pepper
3 pound pork shoulder roast, cut into 1½ inch cubes
1/2 cup peach preserve

Spicy Peach BBQ Sauce

2/3 cup peach preserves
½ red onion
2 tablespoons melted butter
1/2 tsp sriracha (or more depending on how spicy you want the sauce)
½ cup coconut oil, melted
2 tablespoon tomato paste
1-½ tablespoons rice wine vinegar
2 teaspoons fish sauce
2 cloves garlic, minced
1 tablespoon minced ginger
Freshly ground black pepper

Here’s how to make the pork kabobs:

First, make the marinade for the kabobs by pureeing together the onions, sesame oil, coconut oil, fish sauce, apple juice, tomato paste, garlic, peach preserve and freshly ground black pepper in a high speed blender or food processor until smooth.

Grab your pork shoulder and cut it into uniform 1½-inch cubes.

Place the cubes in a large storage container and pour the marinade over the pork.

Make sure the pork is well-coated before covering the container and storing it in the refrigerator for at least 1 hour.

BBQ Sauce

Toss the peach preserve, onion, sriracha sauce, coconut oil, tomato paste, rice wine vinegar, fish sauce, garlic, ginger, and a few grinds of freshly ground black pepper into a high speed blender or food processor.

Pour the sauce into a saucepan and bring to a boil over high heat.

Lower the temperature to medium low and simmer for 5 to 10 minutes or until slightly thickened. The sauce will keep in the refrigerator for up to 4 days.

Last step: grilling the skewers!

Heat the grill to medium high.

Thread five to six pieces of pork on each skewer.

Grill the skewers for about 10 minutes… …until cooked through.…turning every couple of minutes and lathering in the Peach BBQ Sauce.

Rest the pork for 5 minutes before digging in.

adapted from http://nomnompaleo.com/

Tempura Fish and Veggies

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Originally written on July 5, 2014

AGH! My 3 year old turned the Garage Refrigerator to 0 without my knowledge until this morning. All the frozen fish in the freezer was thawed and the 15 lb pork shoulder was sitting in the fridge now needs to be cooked. I am now wishing I didn’t wait so long to chop the pork up into 3 lb bags for the deep freezer… but unfortunately we are now cooking the pork on the Traeger Grill.

Smoking it first and then slow cooking it. So the pork will be cooked in 12 hrs. And for the fish — I decided to make a tempura batter and fried it and some veggies up.

Tempura

Tempura Fish and Veggies

Tempura Batter:
1/4 cup Corn or Potato Starch
1/4 Cup Glutinous Rice Flour
1/2 Cup Rice Flour
1/2 tsp baking powder
1/4 tsp salt
1 egg
1 cup iced water

mix all together.

Unagi Sauce
1/4 cup Gluten Free Soy Sauce
1 cup brown sugar
1 Cup Marin or Marsala Wine

place all ingredients in a sauce pan and bring to a boil… continuously stirring so as to not burn. Let cool and place in container and place in refrigerator.

BBQ Pork Shoulder

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Originally written on July 6, 2014

pork

BBQ Pork Shoulder

So my husband took the 15 pounds of pork shoulder off the Traeger Pellet Grills this morning after cooking all night. I then cut it up and placed sections into Ziploc Freezer bags for later use. I did save a slab for making Taco Salad with Shredded Pork tonight, though… MMMmmmm, can’t wait!

Thick-Crust Gluten Free Pizza Dough

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Originally written July 7, 2014

So I made a homemade cheese pizza right down to the dough…. It had a good flavor but was a little crumbly. I may add an extra egg next time to help with moisture.

PizzaCrust

Thick-Crust Gluten Free Pizza Dough

Ingredients
STARTER
1 1/2 cups (210 g) Gluten Free Flour
1 teaspoon (3 g) instant yeast
2 teaspoons (8 g) sugar
3/4 cup plus 2 tablespoons (7 ounces, by weight) warm water (about 95°F)

DOUGH
2 cups (280 g) Gluten Free Flour , plus more for sprinkling
1-1/3 teaspoons (4 g) instant yeast
2 teaspoons (12 g) kosher salt
1 tablespoon (14 g) extra-virgin olive oil
1/4 cup (2 ounces, by weight) water, at room temperature
1-2 eggs

Starter

Directions
To make the starter, place all the starter ingredients in a medium-size bowl, and whisk until well combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm, draft-free location to rise until doubled (about and hour maybe two).

Once the starter has finished rising, make the dough. Place the flour and yeast the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the olive oil, water, and risen starter to the bowl, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size and cover. Place the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour).

Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 400°F. On a lightly floured surface, knead the dough until smooth.

Shape dough into a 12″ round pizza.

Bake for about 5-10 minutes, or until the crust begins to puff and brown. Remove it from the oven. Top your pizza with your desired toppings, then place the pizza again back on the pizza stone. Bake until the crust is browned and your toppings are cooked as desired (about 7-10 minutes, but time will vary depending upon toppings and taste). Allow the pizza to set for a few minutes before slicing and serving.

adapted from: http://glutenfreeonashoestring.com/

Zoodles with Tomato Meat Sauce

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Originally written on July 9, 2014

Tonight I used the Spiralizer to make Zucchini Noodles. It is so easy and quick to use. It makes perfect noodles with every zucchini or yellow squash I tried. If you would like to get one yourself go to Amazon at:http://goo.gl/uyz84g

What I did for dinner tonight was…

Zoodles

Zoodles with Tomato Meat Sauce

Ingredients

Ground turkey
Parmesan Cheese
a jar of Classico pizza sauce
a jar of Classico Alfredo sauce

Normally I make my own sauce but realized I was out of canned tomatoes. Anyhow, I improvised and ended up eating 3 helpings because it was soooo tasty. My daughter even asked for 2nds!

*** Disclaimer: I received the Spiralizer® Tri-Blade Vegetable Spiral Slicer for free from Bitoni USA. I am not required to write a positive review. And all opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Garlic Encrusted Fish

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Originally written on July 10, 2014

My husband made dinner tonight…. I think he wants to keep the Mosquitos and vampires away this weekend!

Fish_GarlicEncrusted
Garlic Encrusted Fish

5 white fish fillets
2 TBSP garlic, minced (used a Propresser Garlic Press by Orblue )
Kinders BBQ brown sugar BBQ rub

Coat fillets with garlic and rub spice, then BBQ til fish flake.

Shredded BBQ Pork

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Originally Written on July 14, 2014

Shredded BBQ Pork

BBQPork

So after camping for 3 nights I really wasn’t in the mood to make dinner. So I went to the freezer and took out a Ziploc of the BBQ Pork my husband cooked up last week.

With the pork I made Pulled BBQ Pork with homemade gluten free buns and a side of BBQ chips!

I warmed up the pork in a large pot with Kinders BBQ sauce on low for about 30 minutes until the meat was soft and shredded.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun.

Pan Fried Breaded Turkey

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Originally written on July 15, 2014

I improvised on dinner tonight…. I searched the freezer and came across a bag of Turkey Burgers that I don’t use because my husband only likes beef burgers.

Needless to say, I breaded the turkey burgers with Gluten Free Flour seasoned with garlic seasoning. Then I mashed red potatoes with their skins on and cooked a yellow squash from my garden! And guess who ate all his dinner!

BreadedTurkey

Pan Fried Breaded Turkey

5 Servings

  • 5 turkey burger patties
  • 5  eggs
  • 2 cups Gluten Free Flour
  • 2 tsp garlic seasoning
  • 1 cup coconut oil

Place coconut oil in a frying pan. Heat oil to 375º.

Crack and beat eggs in a shallow dish. Mix flour and seasoning in another shallow dish. Take each turkey patty and coat in egg then dredge in the flour.

Brown the turkey in the hot oil until golden brown on both sides or until no longer pink.