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Porcupine Meatballs (no road kill was used in this recipe…)

I had tasted this recipe on Sunday at a friends house and usually I bring my own food but I had been eating mine the last few days so I was open to something different. When I ask my friends “what’s all in it” usually a few key ingredients get missed and I end up hurting.
I think I asked my friend 2-3 times before eating it to be sure the story was straight. So I gave one a try. They were sooo good! So I asked again so I can copy down the recipe and when she said tomato soup instead of sauce my eyes got real big! Uh oh! But she just miss spoke and it was really sauce. (I’m sure not all ingredients used were completely GF cuz I did notice some stomach cramping, but I lived).
After asking the last (probably 6th time by now) what all was in it, she finally found the recipe card and I snapped a few pics. Yea!
So here’s the recipe. It’s pretty easy. Probably 45 minutes from start to finish. Or an hour if you include cleanup.
I’m all for quick and easy! Even though my back feels like I was standing in the kitchen for 2 hours…makes it hard for me to enjoy cooking with my defects!
For some reason I enjoy baking more than cooking, maybe less chopping? But I barely bake anymore because I’ve been avoiding sugar.
Which do you prefer? Cooking or baking? Is it possible to like to both? Let me know in the comments which you prefer more? That way I can also add more of those recipes to my page. 😉
Enjoy!

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Porcupine Meatballs
• 1/2 Cup Jasmine Rice
• 1/2 Cup water
• 1/3 Cup diced onions
• 1/4 tsp celery seed
• 1 tsp sea salt
• 1/8 tsp pepper
• 1/8 tsp GF garlic powder (or a few cloves fresh pressed garlic).
Side note: I’m thinking this recipe needs an herb, but can’t decide which to use. Parsley? Rosemary? Basil? Any of them would deepen the flavor for sure. About 1/2 tsp.
Also refrigerating over night would really enhance the flavor of these little porcupine balls.

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• 1 Pound Lean Ground Beef
—————-
For Sauce:
• 1 (15 oz) can GF tomato sauce
• 1 cup water
• 2 TBS brown sugar
• 2 tsp Worcestershire Sauce (Lea & Perrins brand is Gluten Free).

The Steps:
1) Preheat oven to 400°F

2) Mix the first 7 ingredients together and let sit for 5-10 minutes to let the rice soak up some water or the rice will be crunchy when it’s finished.

3) Then add to the above mixture:
1 pound lean ground beef (preferably grass fed).
Mix together with hands until all incorporated. Roll into 1-1/2″ balls.

4) Heat 2 TBS coconut oil in a large skillet on medium heat and drop 1-1/2″ round meatballs in heated oil until brown on all sides.

5) In separate bowl mix all the ingredients for the sauce together until incorporated.

6) Using a 9″x9″ or 9″x13″ pan (depending how big your meatballs turned out). Transfer all cooked meatballs into this dish and pour tomato sauce mixture over top.
Place in oven and bake for 30 minutes. Turning and basting with the tomato sauce after 15 minutes.

7) Remove from oven and check the center to be sure they are cooked all the way through. Then serve over rice, GF pasta, or whatever your heart desires.

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Spicy Tortilla Soup

Tis the season for a warm soup! One of the reasons I love autumn is because it’s a great excuse to make SOUP! I am totally a soup person. I hated breakfast foods when I was a teen, so I would eat Campbell’s select chicken noodle for breakfast. And ya, I was hungry like 1 hour later. Haha.
This soup is gluten free and very hearty. I served this Sunday and most my friends made soup or chili too. We all had that look on our face like we barely ate but were sooo full! I ate mine with my Organic non-GMO white corn chips and they had their Juanita’s. They asked why I brought my own….umm…everything about Juanita’s chips are tainted! To each his own. :-p
This soup got the crowd approval, so it’s edible. I hope you try it, it can be made in the crockpot too. If you use canned beans then you don’t have to cook as long, 20-30 minutes to simmer is fine. I wish I had more chicken to work with but there were only 2 rotisserie chickens left; small or smaller. 😦 I had run all over town Saturday to get my stuff I between errands and avoiding car wrecks on the freeway. No greater joy then hitting every red light it town! :-p
I hope you try it out. Enjoy!

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Tortilla Soup

• 1 lb. dried black beans, rinsed
• 6 cups Chicken stock
• 1 large onion, chopped
• 2 ribs celery, chopped
• 3 carrot, finely chopped
• 4 cloves garlic, pressed
• 2 tsp. cumin
• 1/2 tsp. red pepper flakes
• 2 bay leaves
• 3 T. tomato paste
• salt to taste (about 3/4 – 1 tsp)
• 1/2-1 tsp pepper
• 1 rotisserie chicken, de-boned and shredded
• Cilantro, chopped for topping
• Cheese for topping (I use almond cheese)
• Tortilla chips

How To:
Cover and soak beans overnight, or bring to boil and then turn off stove and soak for 1 hour. Drain. (Or cheat if in a time crunch and use 2-3 15oz cans rinsed and drained)
Add chicken stock, onion, celery, carrot, garlic, cumin, red pepper flakes, and bay leaves. Bring to boil and simmer gently about 1 hour.
Stir in tomato paste, chicken bouillon, salt and pepper.
Simmer another 30-45 minutes, till beans are cooked through. Add chicken.
Remove bay leaves.
Serve topped with cilantro and cheese and tortilla chips.

*Note* I usually add more veggies than called for because I like a nice chunky soup to dip my chips in. 🙂

 
 

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Tuscany Bean Soup

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So this last month I’ve found out I’ve been gluten poisoned by supplements my doctor gave me. The sales rep lied to them saying it was GF when it wasn’t. So I was the one to burst their bubble.
No scary rash this time, probably because it was in low doses, but whenever I eat it’s like I’m digesting knives. So I put myself on a liquid diet this week. I’ve been doing healing smoothies in the morning, purée soups for lunch and no coffee.
Surprisingly I’m quite awake with no coffee!!!! That was a big shocker to me!
So something must be healing. Unfortunately all the problems with other areas of me have come back with a vengeance. 😦 I have a REAL naturopath I’m going to see next week. Let’s hope we can mop up this mess.
So on to the recipe, been slacking on getting this posted all week.
It’s fabulous, so try it on those days you need to warm your belly. :]
Happy Friday!!

Tuscany Bean Soup

Ingredients:
• 1 Tbs Grapeseed Oil
• 4 large garlic cloves, crushed
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups GF chicken broth
• 2 cups filtered water
• 2 1/2 cups cooked white beans, rinsed
• Turkey kielbasa sausage (I use Hormel natural selects, no nitrates)
• 4 Roma tomatoes, chopped
• 2 tsp dried Italian herb seasoning
• 1/4 tsp Salt
• 1/8 tsp pepper
• 1 cup chopped fresh parsley

Directions:
In a large pot, heat grapeseed oil. Add garlic, sausage, and onion; sauté until sausage is cooked and onions translucent. Add kale and sauté, stirring, until wilted. Add broth, water, cooked beans, tomato, herbs, salt and pepper.
Bring to a boil and simmer 10 minutes.
In a blender or food processor, mix the partial or all the soup until smooth (it tastes the same puréed as it does chunky, choose your texture). Return to pot and simmer 15 minutes. Then serve. It’s sooo yummy!

And here’s a Higgley moment. :-]

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Not your normal Taco…

I have been craving tacos lately and someone brought mexi food into the office for me to be tortured by. So I tried to think of the quickest tacos possible….with little effort…no red meat.
I decided on super green shredded chicken tacos. 😀
They are super green cuz I didn’t want to buy red anything…too expensive! (Ahem red bell peppers…why do you have to cost so much?!?) And the other super is a super food, bok choy. Ya, I’m weird…I dare you to try it! It’s not bitter, it’s just right and loaded with good vitamins. 😉
So here’s how I did it…

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Ingredients:
• 1 lb. chicken breast
• 1 cup chicken broth or stock
• 1 serving of taco seasoning (my recipe below…store bought packets are glutenous)
• 1 onion, chopped
• 1 small bell pepper, chopped (splurge on red if you like, they are $6.99/lb here right now).
• 1 14 oz can black beans, rinsed and drained
• 1 can of corn or fresh/frozen…going for quick here though.
• 2-3 cloves garlic, crushed
• Salt, pepper, cumin, garlic powder, onion powder, cayenne.
• 1 Tbs Grape seed oil
• Guac & salsa (sour fream if you like, but soy cream is GROSS, I call it “Freme” cuz it’s Fake Cream…Freme)
• Taco shells or Udi’s has an AWESOME “flour” tortilla out now. Sooo yummy, make sure you heat it or it will break.
• “Cheese” I use Lisanatti brand Almond cheese in jalapaño flavor, but you have to cook the cheese with the shells or it won’t melt. I’m not a big fan of Dayia.

Taco Operation:
I use my pressure cooker to make the chicken. (Ain’t nobody got time to wait for chicken to cook after a long day of work!)
Put the broth in pot, add taco seasoning, salt and pepper (I totally eyeballed this so do how much you like) Dip the chicken in so it coats both sides. Lock the lid and set timer to 15 min after the rocker starts a rockin.
Cut up onions, and smash your garlic. Add them to a stainless steel sauté pan (a big one because we will be adding lots of ingredients later) with some grape seed oil and the black beans.
The stainless steel caramelizes the onion awesome. Teflon, not so much. The grape seed oil I like using more than olive oil cuz it can handle high heat better.
When onions are closer to done add the bell peppers, corn (if it was frozen thaw it, if its canned, drain it) and spices (Salt, pepper, cumin, garlic powder, onion powder, cayenne). Again I eyeballed this. Make them all grilled looking and delisioso.
Then…rinse and chop green parts of bok choy, pat dry. Shred “cheese”.
By now your chicken should be done.
CAREFULLY take your pressure cooker to the sink and pour cold water over the lid until the needle goes down (I have an antique PC so I don’t know about the digital kind all I know is that if that knobby thing falls of between stove and sink its not gonna be perty).
Take out the chickens, shred with two forks, add it back to the liquid, then drain.
Then assemble tacos! I’m sure you all know how to do that part. 😉
I used the New Seasons guac because I didn’t want to add another step and it was good!
So after this quick meal that took about a million words to describe, here’s the GF taco seasoning…(also do a search for my GF “Hidden Valley Ranch” and “Lipton’s Onion Soup” recipe dupes. You will save yourself some money…and it’s super easy!)

Gf Taco Seasoning
• 4 tbsp. ground cumin
• 2 1/2 tsp. paprika
• 1 tsp. cayenne pepper
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 1 tsp. black pepper
• 2 tsp. chili powder

How To:
Blend all spices in a bowl and use to season any taco meat you are cooking.
*I THINK this is the equivalent of one packet? I don’t remember, I make a big batch so I don’t have to think about it when I need it.

This recipe makes about 12-14 tacos.
Sharing is caring! 😀

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Almost Vegan pizza! “I like green pizza, no ham Sam I am!”

I have been wanting to make my own pizzas, because GF DF pizzas are about $14 for a 10″….not cheap!
So I bought Bobs Red Mill pizza crust mix…and it’s still in the bag. 😛
Today I saw Udi’s GF pizza crust pre made! (only $4.49 for 2, not too bad)
The crust is GF, DF, soy free, nut free, but not egg free.

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I was going to use the pepperoni that has been in my fridge but then after seeing the expiration date was last year of October and a consensus over text that it’s probably not okay. So that’s when I made it a vegan pizza minus the whole crust having egg thing.
Here’s a step-by-step of how it looks as I was making it.

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I started with a pesto for the sauce, added my Dayia mozzarella cheese, topped with mushrooms, orange bell pepper, shallots, zucchini, (all thinly sliced). Then topped with Trader Joes 21 Season Salute (see pic for what’s all in it, it’s my use on EVERYTHING seasoning!) Topped with more Dayia then baked on 375° F for 9-10 min.
Superb!!! It tastes sooooo good!!!!! 😀
Here’s the seasoning…

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Sam! If you will let me be, I will try it. You will see.

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Hey! I like green pizza, no ham!
I do! I like them, Sam I am!
And I would eat it in a boat.
And I would eat it with a goat…
And I will eat it in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
It is so good, so good, you see!
So I will eat it in a box.
And I will eat it with a fox.
And I will eat it in a house.
And I will eat it with a mouse.
And I will eat it here and there.
Say! I will eat it ANYWHERE!
I do so like green pizza, no ham!
Thank you!
Thank you,
Sam I am!

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P.S. I totally grossed out my nephew with the whole veggies and pesto that he disowned me until I eat some meat. LOL!! 😛

 
3 Comments

Posted by on August 29, 2012 in A day in the life of Jeni, Food and drink

 

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Things I’ve learned when going Gluten Free

It’s been long overdue but after a year of being gluten-free I think it’s time to write a post of the things that I have learned. So here it goes!

1) Life is not fair. (you will learn this too very rapidly).
2) Even though you remove half of your meal because it contained gluten, they still charge you the same price. (hence the life is not fair comment).
3) Everything is three times more expensive than if it was the “regular food”.
4) Eating out is no longer enjoyable.
5) Red Robin and Outback Steakhouse has gluten-free menus! You will get sick of these restaurants, but then you will go back to them over and over and over again if you want to eat out with friends.
6) Always ask if they fry anything, that you ordered fried, in the same fryer that contained breaded or gluten containing objects. And yes tortilla chips are fried. (I always seem to forget that since they are not greasy).
7) Don’t be afraid to ask them to change their gloves and remind them that you have celiac so that they don’t spit in your food, or give you a hard time. (when I went to Carl’s Jr. They had the hardest time fathoming why I didn’t want a lettuce wrapped no cheese burger. Really, I don’t enjoy that much iceberg lettuce).
8) Review all your face and hair products because they most likely will contain gluten. Garnier hair products are awesome because they do not contain gluten.
9) Don’t be afraid to ask the manufacture for a list of ingredients or if they contain gluten. Usually they will give you a list of chemicals that you have no idea what they are, so asking if it contains gluten is your best bet.
10) MSG, natural flavors, additional spices, natural smoke, soy sauce, Anti-caking agents, white vinegar, envelope glue, styrofoam, oats (unless specified GF), Seitan, spice packets, vanilla extract, and pet food are some hidden sources of gluten.
11) Read the labels, read the labels, read the labels!
12) Get the apps! (These are iOS apps)
-Find me gluten free
-GF fast food
-GF living
-All recipes (they have a good selection of GF recipes, and some that are made from scratch is naturally GF)
13) Cook it yourself, that way you don’t have to question.
14) Don’t be afraid to ask your friend who made you a GF meal “what all is in it?” in the nicest way. They will understand after a while.
15) visit these blogs, they have great recipes and flour mixes!
http://www.Betterbatter.org
http://www.glutenfreeonashoestring.com
http://www.glutenfreegirl.com
http://www.easyglutenfreeliving.com
http://www.noglutennoproblem.blogspot.com
(there’s more, but that’s off the top of my head).
16) Don’t eat at Subway if you have Celiac! Just because they have GF bread and they are ever so careful, sometimes, the veggies are what will get you. They dip their glutened hands in the same veggie baskets all day long. You WILL get sick!
17) Annie’s GF is not safe for Celiacs. I usually get sick when I have it. (they make their products in a facility that processes wheat).
18) Always check for the label “made in a facility that processes wheat”. Then avoid when you see that. (even chocolate bars are not safe).
19) Skittles are Gluten Free! 😀
20) Always read the reviews on recipes! Cardboard is not tasty, so give some extra time so you don’t waste time.
21) Bobs Red Mill has certified GF flours and stuff. (although, Bisquick GF is a way better pancake batter!)
22) Don’t use your stoneware or other porous bakeware and utensils from your gluten days.
23) Use the dishwasher if you live with someone who eats gluten. That way you know every particle is bleached and clean.
24) Don’t double dip! If you live with someone who eats gluten, get your own butter, PB, jellies and jams and clearly label GLUTEN FREE!
25) Don’t share a toaster with gluten eating people!

So that’s all for right now, I gotta run. I hope this helps!! 🙂

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(P.s. Krispy Kreme is not one bit gluten free, but I thought it worthy to post this picture because I was able to go in there with a child and not be tempted whatsoever to eat one, even though he was eating my favorite, the maple bar!)

 
2 Comments

Posted by on August 25, 2012 in A day in the life of Jeni

 

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Italian Spaghetti Sauce with Meatballs

Italian Spaghetti Sauce with Meatballs.

This sauce recipe looks really good! If I would make the meatballs I would use quinoa. (my friend gave me that idea!)

I think I’ll make that this weekend! Using quinoa/corn spaghetti noodles. 🙂

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It smells so good even before it’s cooked!! 😀

So I was thinking of using my Spaghetti Squash instead because it would be yummy… But then mine sprouted before its been cracked open! O.o
I think I’ll be using those quinoa noodles now. I wonder if these would be any good to plant! 🙂

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6 Comments

Posted by on August 24, 2012 in Food and drink

 

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