These meatballs came together fairly quickly and the sauce was delicious, creamy smooth and full of flavor. Although Jim and I both agreed the meatballs were very good, the next time I make this I am going to roast some shrimp and add that to the sauce instead of the chicken meatballs. I served this over rice keeping it gluten free for Robby, but you can certainly serve this over pasta as well.
1/2 cup roughly chopped carrots
1/4 cup red onion, chopped
1/2 to 1 Tablespoon dried cilantro (I used 1/2 T)
Juice of one lime
2 Tablespoons fresh basil
1 Tablespoon low sodium soy sauce
1 teaspoon ginger
1 clove garlic
1/2 teaspoon cumin
1/4 teaspoon red chili flakes
1 pound ground chicken
1 can coconut milk
1 Tablespoon red curry paste
1 Tablespoon almond butter
2 Tablespoons lime juice
1 teaspoon minced garlic
Rice or pasta to serve
Preheat oven to 400 degrees. Place all of the meatball ingredients except the ground chicken in a blender or food processor and pulse until chopped. In a large bowl add the ground chicken and the ingredients from the blender, mix until combined. Roll the meat mixture into about 1 1/2 inch balls and place them on a lined baking sheet. Bake for 20 minutes, roll the balls over and continue baking for an additional 10 minutes.
For the sauce – in a large skillet over medium heat add the coconut milk, add the rest of the sauce ingredients and simmer for ten minutes stirring constantly. Add the meatballs to the sauce coating them and serve over rice or pasta.
This recipe can be found at www.thebewitchinkitchen.com
This hamburger casserole was so easy and you can add whatever condiments you want just as you would a hamburger. I added some pickles and both Jim and I thought it was just what this dish needed for that little extra flavor. I also added dairy free cheese for Robby because of his ongoing belly issues as he is currently not eating gluten or dairy. You can add whatever cheese you like. And use any gluten free pasta you like. If I did not tell anyone this was gluten free, I’m not sure anyone would have known.
1 pound ground beef
1 Tablespoon olive oil
2 small white onions, chopped
1 Tablespoon minced garlic
8 ounces tomato paste
1 can diced tomatoes (15 ounce)
3-4 cups gluten free pasta, cooked al dente
2-4 Tablespoons yellow mustard
Pinch of salt
Pinch of pepper
1/4 cup cheddar cheese or your choice of cheese
Any condiments of your choice
In a large saucepan on medium heat add olive oil, brown the onion and garlic. Add ground beef and cook until ground beef if cooked through. Drain any grease from pan. Add tomato paste, diced tomatoes, cooked pasta and stir until heated through. Stir in mustard, cheese, salt and pepper. Add your topping and serve warm.
This recipe can be found at www.veggiebalance.com
Summer is getting started and all of the amazing fresh vegetables are starting to show up at all of the grocery stores and farmers markets! This was a simple fresh pasta dish using using some of those amazing veggies with a little bit of heat coming from the jalapeño! I don’t make many of Rachael Ray’s recipes, but I have to say I enjoyed this pasta dish, it was something totally different for us.
3 ears of fresh corn
3 Tablespoons extra virgin olive oil
2 jalapeño pepper, chopped
1 bunch of scallions, white and light green parts, chopped
2 large garlic cloves, chopped
2 pints cherry tomatoes, I used heirloom tomatoes
Hand full of basil leaves, torn
1/2 cup Mascarpone cheese
1 pound penne pasta
Juice of 1/2 lemon or lime, I used lemon
Grated Parmesan cheese, I used about a cup to a cup and a half
Bring six quarts of water to a boil for pasta. Invert a small bowl into a large bowl and stand the corn on its end on the small bowl and scrape kernels from the cob with a knife, repeat with the remaining corn. Heat a large skillet with a lid over medium high heat with extra virgin olive oil. Add corn, jalapeño peppers, scallions,garlic, salt and pepper. Sauté 3 – 4 minutes, add tomatoes and basil, cover pan and cook 7 – 8 minutes, stirring occasionally.
While the tomatoes cook, cook pasta in liberally salted water for 1 minute less that the package directions call for. Reserve about 1 cup of the pasta water, then drain the pasta.
Stir in the Mascarpone into the sauce, then add the pasta, the reserved pasta water and a couple handfuls of grated Parmesan. Toss and serve warm.
I made this for a family gathering and everyone really enjoyed them! One of our family members has been having belly issues. I won’t get into the details but this can easily be made gluten free and served with gluten free tortilla chips instead of on a bun. I have been surprised with how simple it is to make recipes gluten free, well minus the bread part! Anyway, these are sweet and slightly tangy, simple to make and great to re-heat for leftovers! This was easy to double for a group as well! No canned sloppy joe mix happening here!
1 pound ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 Tablespoons chopped green peppers
1 cup ketchup
1/2 cup chili sauce
1 Tablespoon sugar
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
2 teaspoons ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hamburger buns split
In a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender, drain excess liquid in the pan. Stir in ketchup, chili sauce, sugars, vinegar, mustard, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Serve on buns.