Italian Turkey Stir-Fry

Again, I was inspired by one of Sarah Fragoso's Everyday Paleo recipe, Puerto Rican Beef. It's a wonderful combination of flavors served on mashed sweet potatoes. I have high iron levels, therefore use red meat sparingly, but this is delicious with ground turkey or chicken. The Italian flavor profile of my version reminds me a bit of a Cacciatore. Feel free to play with the flavors and vegetables. It would be delish over spaghetti squash for a heartier meal. Serves 4 in about 25 minutes. Enjoy!

1 pound of ground turkey (Organic Prarie or Harvestland is what I usually have on hand)
1 white onion, medium chop
2 Tbls Italian Seasoning
Dash of crushed red pepper
Salt and Pepper to taste
1/2 each of red and green bell pepper
1 bunch of chard and stems, rough chop
14 ounce can diced tomatoes with juice (Costco has cases of S&W organic)
1 cup green olives, rough chop

• In a wok or large skillet, brown turkey, adding onion when turkey is almost done
• Stir in seasoning
• Add peppers and chard. Cook, stiring frequently until mostly wilted, 5 minutes-ish
• Add tomatoes, heat through
• Stir in green olives and serve

Blueberry Coconut Pancakes

Although I love eggs for breakfast, sometimes blueberry pancakes are exactly what I crave with my morning coffee. In order to keep it low on the glycemic index I use fruit only jam or just some butter and a little agave. My kids love it with warmed maple syrup, though. Feel free to eat yours however your craving demands.

3 eggs
1 Tbsp coconut oil or butter, melted
1 Tbsp Agave
2 tsp vanilla
1/4 tsp cinnamon (optional)
1/4 tsp salt
1/2 tsp baking soda
3 Tbsp coconut flour
1/2 cup fresh or frozen blueberries

• Mix all ingredients except blueberries in a blender until smooth
• Place 1/4 cup batter on hot oiled grill (I use butter or coconut oil), sprinkle blueberries onto batter on grill
• Flip when browned on underside of pancake. These don't bubble like traditional pancakes, so I just look and flip when ready. 

Enjoy!

Burrito Bowls

My poor hubby came home from work feeling sick tonight, which is very rare! He soaked is achy self in a hot tub, sipped 2 cups of green tea and filled his tummy with a bowl of spicy burrito fillings. He's feeling better today :)

2 chicken breasts, sliced into smaller bite-sized pieces

oil for sautéing

1/4 medium white onion, chopped

1, 25 ounce can of Westbrae Pinto beans, drained and rinsed

2 roasted green chiles, stemmed, seeded and diced (about a 4 ounce can)

1/2 cup sliced black olives

1 tsp chile powder (I like straight red chile powder rather than the mixed kind)

1/2 tsp cumin

1/4 tsp cayenne if you like it spicy

1/2 tsp salt

1/2 lime

1/2 avocado chunks

sliced scallions or chopped cilantro (optional)

• Saute chicken and onion over medium heat
• When onion is soft and chicken is no longer pink, about 7 minutes, add beans, green chiles, seasonings, olives and heat through2-3 more minutes
• Remove from heat and stir in lime
• Serve in bowls and top with avocado and cilantro or scallions



Chocolate Raspberry Scones

 

I have been practicing with scone recipes and finally found one I enjoy. Honestly, my favorite scone still comes from Pamela's Baking Mix, but until I can tolerate her wonderful mix again, I will enjoy these tasty scones. My girls love them with whipped cream. It was a nice Valentine's Day brunch treat.

 

2 3/4 Sorghum Mix

1 tbsp baking powder (Hain is gluten free and corn free)

1/2 tsp salt

1 1/2 tsp guar gum

10 tbsp cold butter (freeze it for 20 minutes before using if possible-cold Spectrum Shortening can be used)

2 eggs (or egg replacer)

2 tbsp agave

1/2 cup cold milk (cow, nut, hemp or whatever you tolerate)

3/4 cup fresh raspberries or 1/2 cup defrosted raspberries, juice drained

1/3 cup chocolate chips (Enjoy Life brand are allergen free)

• Mix dry ingredients (first 4 ingredients) together
• Cut butter into small pieces and cut into flour mixture until it forms a course crumble
• Beat eggs or egg replacer until foamy. Adding lots of air into this portion helps create a lighter texture
• Add agave and milk and mix
• Add wet ingredients into dry all at once and stir to incorporate
• Gently stir in raspberries and chocolate chips
• Drop by large spoonfuls onto a parchment lined cookie sheet
• Bake at 375 degrees until set and lightly browned. The time depends upon how large of a spoonful you use. I ended up with large scones that took 18 minutes.

I have not made these vegan yet, so if you try it please let me know how it worked! We served them with whipped cream.

 

1 cup whipping cream

2 tbsp agave

1 tsp vanilla

• Whip the cream on high until very soft peaks form
• Add agave and vanilla and continue whipping until desired consistency is reached
 

 

 

Sorghum & Millet Flour Blend

I know there are so many gluten-free flour blends in cookbooks and on the market, and usually I opt for the convenience of Pamela's or Bob's All-Purpose gluten-free blends. But very recently I have explored beyond these two brands because I cannot have the almonds or rice in Pamela's, and I don't love the beany aftertaste in Bob's. I realize the gar-fava flour blend in Bob's is more nutritious than other options, but I just don't love the flavor in all baked goods. So after trying recipes and experimenting at home, I have developed a blend I LOVE! It's a sorghum, millet and tapioca flour blend that has worked beautifully in muffins, brownies, and pancakes! Yipee! There is no grit, no strange aftertaste, no dry or crumbly textures. It's light, moist and more like wheat recipes than any I have used in my 3 years of experimenting.

Even though sorghum is not a powerhouse of nutrition like almond flour or gar-fava flour, it is still much more nutritious than rice flour with more than twice the protein, more insoluble fiber and fewer calories. The fiber makes it slower to digest, leaving you feeling fuller longer. This is also better for diabetics because it takes longer to convert to sugars.

The only thing I would like to change is to find an organic sorghum flour that has been milled in a dedicated gluten-free plant. I have found organic sorghum flour packaged on machinery used for wheat or a non-organic sorghum flour milled in a dedicated gluten-free factory. I chose gluten-free over organic-It's just not worth the risk of cross-contamination. I really like Authentic Foods brand of superfine sorghum flour (I order it through Vitamin Cottage or Whole Foods so I don't have to pay shipping). Bob's Red Mill also sells sorghum flour, which Amazon carries with a rather steep shipping fee, so I also order it through Vitamin Cottage with a case discount and no shipping fees.

1 cup sorghum flour
1 cup millet flour
1 cup tapioca starch (or flour)

You will need to add guar gum or xanthan gum to recipes. I use about 1/2 tsp. of guar gum per cup of flour mix and have had good results. I prefer guar gum because it is more naturally derived than xanthan gum. I also have a bad reaction to xanthan gum, possibly because it is often produced and harvested on corn.

Pork Broth

I realize pork broth isn't a standard broth. In fact, I'm not sure you can even find it at the store. But when you are on a rotation diet which doesn't allow the use of chicken broth multiple times a week, you have to get creative. I really like using this for bean and lentil soups. By design, pork is one of my protein choices on bean and lentil day, such a great pairing!

3.5-4 pounds pork bones

3-4 whole carrots, chunked or 20 baby carrots

2 small or 1 large onion, quartered

1 parsnip, chunked (optional)

3-4 celery stalks, chunked (leaves included)

15 fresh sage leaves

2 bay leaves

sprig of fresh rosemary (thyme is also tasty)

1-2 tbsp salt (start with 1 and add to taste)

6 quarts of water

1-2 tbsp Ume Plum Vinegar (apple cider would be good as well)

• Drizzle a small amount of vinegar over meat, onion, carrots, and parsnip
• Sprinkle with about 1 tsp salt and roast for 1 hour at 400 degrees
• About 15 minutes before roasting is finished, heat water, celery, herbs and 2 tsp salt in a large stock pot
• Once roasted and browned, add meat and vegetables to stock pot and bring to a simmer
• Simmer for 4 hours, skimming off foam every hour or so
• I like to chill the stock overnight, skim off any fat and then strain into quart jars and freeze. If you are using it right away, then just strain and use.

One Juicy Turkey

Although my photography doesn't do justice, this turkey was so juicy and delicious! We brined it for 3 days before roasting. I need to work on my carving technique, but I think I have the recipe down.

 

Hope your Thanksgiving was filled with family, love, great food! I'm not sure what I love most-time with my family or all of the delightful dishes! I am lucky to have married into such a wonderful family who also are great cooks! Our get-togethers are always filled with yummy treats and lots of laughs. Now that Thanksgiving is over, we are enjoying such dishes as Turkey Green Chile, Turkey Enchiladas, and of course, Turkey Sandwiches. I will be sharing some of these dishes in the next week.

 
Honey-Brined Turkey

8 quarts water

1/2 cup salt (Real, Celtic Sea, or Kosher salt is preferred)

1/3 cup honey

1 large or 2 small onions, diced

2-3 ribs of celery (leaves included), sliced

2 carrots (10-12 baby carrots), sliced

6 bay leaves

several sprigs fresh rosemary

15-20 fresh sage leaves

a turkey (mine was about 14 pounds)

2 large oven bags

• Mix all ingredients in one of the large oven bags that has been placed in your largest pot, bowl or deepest roasting pan
• Be sure to mix until the salt and honey have dissolved into the water
• Place your bird into the bag of brine, close the bag tightly enough to squeeze out the air and completely cover the turkey with brine
• Marinate for 2-3 days
• Drain the turkey (I did not rinse) and place in a fresh oven bag in a roasting pan
• Bake at 350 degrees until a thermometer inserted in the deepest part of the turkey reaches 180 degrees. Mine took 3 hours.

A Curry For One

Photo by my 13 year old daughter

A busy day at our house today: weekly grocery shopping, Christmas card pictures (no small feat with a rambunctious toddler and moody 13 year old), rock climbing for the oldest girl, and busy boy-cousin birthday at local pizza parlor. Of course, nothing on the menu is on my "can enjoy" list, so I am now home-tired and hungry. What to eat...no easy leftovers that fit into my rotation day...I definitely want something tasty after smelling yummy pizza all evening...hmmm. Luckily, I have all the ingredients for a quick "can enjoy" sort-of curry soup. Yay!

Keep in mind, with no garlic, soy, coriander, or lime allowed-this does not measure up to my favorite Thai Curry Soup. I will have to post that original recipe for you, because it is a definite top ten fave! Until that one is back in my repertoire, this one will do.

Mix the following seasonings together:
pinch of ground fennel
1/2 tsp finely chopped dried lemongrass (a spice mill or coffee grinder works well for this job)
1/4 tsp paprika dash cayenne 1/4 tsp cumin
1/2 tsp turmeric
1/2 tsp salt

1 tsp ghee or favorite oil
1 tsp ginger, minced or grated
3 scallions, sliced (white and green parts)
1 cup broth (vegetable, chicken or fish)
3/4 cup coconut milk
1/2 small zucchini, sliced in rounds and quartered
1/2 cup shrimp
1/2 cup scallops
1-2 tsp lemon juice, to taste (a light vinegar will do if citrus is not tolerated)

• Heat ghee in a medium sauce pan and add white parts of scallions
• Stir in seasoning mixture and ginger
• Add coconut milk and broth
• Once heated, add seafood and zucchini and cook for 5 minutes (until shrimp are opaque)
• Remove from heat, add lemon juice to taste, sprinkle with green scallions and enjoy! 

Variation: Use chicken in place of or in combination with seafood. Replace meat with extra vegetables (yellow and green squash, slivered snow peas, slivered bok choy). If you can eat it, sprinkle soup with cilantro and a squeeze of lime. San J Wheat-Free Tamari sauce is also a tasty addition if not allergic.