Ok so the cheese isn't real, more for the visual remembrance of cheese. True, it shreds and melts JUST LIKE CHEESE, but without that actual cheesy taste...it doesn't quite have me fooled.
Here we have the meatballs in their naked-looking raw form. I actually made this recipe last week, and we liked it so much, I thought I'd try it again last night. The first time, I used onion powder, and in this batch, I used a real onion, much to my hubby's chagrin...curse my mother in law for never making her kids eat real onions! Seriously! They rock. Sometimes. (Ok, I won't admit it to him, but I wasn't as impressed with the oniony batch either...but still, sometimes, onions are great!).
Here's my beautiful red bowl from Williams Sonoma, where I did the dirty mixing. K, so my refrigerator is possessed. Every time it gets too cold, I turn the temp up, and yet, somehow it always turns itself down. I think it's out to get me. I always seem to forget this when playing with raw meat until I get it between my fingers. It was so cold it gave me a brain freeze! True story! So I tried to make the meatballs with the two spoons...then got too impatient, and got my hands messy again. At least it was faster :)
This is proof that yes, I do in fact wear an apron when I cook, and that the oil stains just sneakily work their way onto my shirts. I promise, Honey :)
1 small onion, minced (or onion powder)
1/2 c GF bread crumbs ( I used the now GF Rice Chex cereal, and crushed it with the measuring cup)
2 tbsp milk (I used both almond and soy)
2 tbsp oil (I only used one tbsp w/ the beef, a little fattier)
3/4 tsp salt
1/4 tsp pepper
Heat oil in a large saute pan over medium. Combine all ingredients. Form into balls and brown in oil. (I chose to flip the balls halfway. With the turkey, they got very nicely browned. With the beef, I think there was too much liquid in there, and they didn't get as toasty or crunchy). Remove with a slotted spoon, and place on paper towels. Drain oil from pan.
*This part is not pictured, but I continued the recipe with my first batch (sorry for lack of photos, they were gone too fast)*
Add 3/4 c ketchup, 1/3 c water, 2 tbsp mustard, 2 tbsp brown sugar, and 1 tsp Worcestershire sauce to pan, and bring to a boil. Add meatballs, and simmer until hot. Serve over rice.
Here's another great recipe I found one night when I was craving chili, but not wanting to suffer the consequences of opening a can of it. I served it over potato wedges, but I'm sure it would be equally delicious over pasta or even rice. It was sooooo good! I didn't even miss the beans!
1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Lea and Perrins Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta
In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat.
Cook spaghetti according to package directions and transfer onto individual serving plates.
Ladle chili over spaghetti and serve with toppings of your choice.
Here's the original recipe.
And Last but not least. The amazing "Lorka-Bread". My first, and very successful attempt at this recipe.
A definite success!I enjoyed a delectable meal of turkey sandwiches with chips and salsa (from Los Hermanos of course!).
Here's where to find the recipe, along with 20 pages of feedback and alterations.
And here's the version of the recipe that I used:
Gluten-Free Flax Bread
2¾ hours 2 hours prep
1 1/4 cups gluten-free flour (for all the below flours, I just used a Featherlight flour mix)
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 egg whites ( used enough egg replacer for 1 1/2 eggs instead of the whites)
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar
Combine flours, flax, starches, gum, yeast, salt. In the mixer, combine wet ingredients, then add the dry. Scrape the sides, and mix on medium for 4-5 minutes. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven. Bake at 350F for about 40 minutes. Remove from pan, cool, and slice.
Ah, and we mustn't forget my divine experience at the Pier 49 Pizza restaurant.
Once, we tried to go up to the one in SLC (the one that was in the paper), but we got all the way up there, and they were out of crusts (note to self...call ahead *doh*)
Here's what I wrote about it the day I actually went:
"So I wanted to go out to pizza this week, and was going to be up in SLC on Thursday. Thought I'd plan that into my agenda. Then I read here on the forum about the other Pier 49's in the area bringing in the gluten-free crust. So I called the Springville, both of the Provo, and the AF locations. One of the Provo ones said they're getting some ordered, but they won't be in until next week. Then I tried the Draper location, and they said they had them!!! I asked about how they prepared the pizzas (on a separate, specific tray, using separate utensils, covering the pizza so it doesn't touch anything). I went, and enjoyed a beautiful, warm, delicious, filling pizza with Canadian bacon, tomatoes, and olives! I nearly cried. And I had enough for leftovers for lunch on Friday! Ah, it was divine. I told my husband that we're going to the Provo one as soon as they get the crusts in! YAY!!!"
I do have a copy of the article if anyone is interested. They no longer have it on the Tribune website.
Anywho, that's it for now :) Will try and be more on top of my posting.