Sweet and Sour Meatballs

Sweet & Sour Meatballs

Serves 6-8

Meatballs:

2 pounds ground beef

4 rashers streaky bacon, chopped fine

4 tablespoons dried onion flakes

1 tablespoons gf beef bouillon granules

1/2 cup oatmeal

1 egg

Sauce:

3 tablespoons cornstarch

3/4 cup ketchup

2 cups water

4 tablespoons balsamic vinegar

4 tablespoons rice wine vinegar

3 tablespoons gf soy sauce

3/4 cup sugar

Meatballs:

Mix all ingredients together and form into meatballs.

Arrange in a single row in a baking dish. Bake covered, at 350°F for 30 minutes. Remove from oven and drain of any fat from the dish.

Sauce:

Combine all ingredients in a saucepan and boil for 10 to 15 minutes.

Pour over baked meatballs. Cover and return to the oven for 45 minutes to 1 hour.

Serve with white rice.

Vichyssoise aux fines herbes - Herb, Potato and Leek Soup

A creamy rich potato leek soup, enhanced with the herbs, serve hot or cold.

A garnish of fresh shredded parmesan really enhances the herbs.

Serves 4-6

4 medium russet potatoes, peeled, cubed

1 litre stock (vegetable or light stock)

3 cups water

3 large leeks (white and pale green parts only), chopped

1/4 cup minced fresh chives or green onion tops

4 tablespoons fresh parley or 4 teaspoons dried, crumbled

3 tablespoon minced fresh dill or 3 teaspoon dried dill weed

1/2 cup dairy sour cream, or creme fraiche.

1/4 cup fresh parmesan cheese, shredded

Chopped fresh chives or green onion tops

Bring first 7 ingredients to boil in heavy large saucepan, over high heat. Reduce heat to medium-low and simmer until potatoes are very tender. Transfer 2 cups of soup to blender and puree, add sour cream and stir. Return puree to pot, season with salt and pepper. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)

Ladle soup into bowls. Garnish with shredded parmesan and chopped chives. Serve hot or cold.

Chicken and Herb Rice Pilaf

Serves 4

1 tablespoon olive oil

1 cup uncooked white rice

1 medium onion, chopped

1 (14.5 ounce) can chicken broth

Juice of 1 lemon

1 tablespoon dried thyme

1 tablespoon dried dill weed

1/4 cup cilantro, chopped

Rinse rice until water runs clear, drain well.

Add oil to a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until lightly browned, about 5 minutes; add onions and let cook until soft.

Stir chicken broth, lemon juice, dill weed, cilantro and thyme into the rice; add salt and pepper. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.

Blackened Chicken Thighs

The secret to this crispy intense chicken is the slow cooking.

Serves 3

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon sour salt (powdered citrus acid)

2 teaspoons ground pepper

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

6 bone-in, skin-on chicken thighs

In a small bowl, combine paprika, sour salt, ground pepper, salt, garlic powder and cayenne; rub in oregano, thyme, and oil; mix well then sprinkle on all sides of chicken.

Add oil to skillet and sauté the chicken skin side down on low for 25 minutes. Flip chicken; and sauté other side for another 25 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.

Chickpea Salad with Parsley

yield: Makes 6 servings

1/4 cup olive oil

1 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained

1/2 cup cooked rice

1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup black olives, sliced

1 large tomato, chopped

1/4 cup fresh lemon juice

1 garlic clove, minced

1/4 teaspoon dried crushed red pepper

Salt and pepper to taste

Combine ingredients in large bowl. Add oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

MOUSSAKA POTATO - μουσακάς πατάτες

MOUSSAKA POTATO - μουσακάς πατάτες

Country of origin: Greece

A delicious layered casserole of potatoes and ground beef or lamb highlighted by the herbs and spices of Greece.

6-8 servings.

7 med. potatoes, slice 1/4“ thick

1 lg. onion, chopped

1 garlic clove, minced

1 to 1 1/2 lbs. ground beef (or lamb)

1 (6 oz.) can tomato paste

1 tomato paste can of water

1/4 c. chopped parsley

1 tsp. crushed, dried mint

1/2 tsp. cinnamon

1 tsp. salt

1/4 tsp. pepper

2 cups gf *béchamel sauce

1/4 tsp. ground nutmeg

3 eggs, lightly beaten

1/2 c. grated parmesan cheese

Preheat oven to 350°F

Brown the ground beef in a skillet.

Add the onion and sauté until onions are soft; add garlic, cinnamon, salt, pepper, mint, parsley, the tomato paste and water; simmer for 10 mins.

Pour half of the meat mixture into a greased large oven proof dish and arrange half of the potato slices over meat sauce, sprinkle with salt and pepper and 1/8 cup cheese.

Pour remaining meat sauce over potatoes, arrange remaining potatoes then again sprinkle with salt, pepper and 1/8 cup cheese.

Bake in oven for 1 hour covered then remove cover.

Add eggs, remaining cheese and nutmeg to cooled béchamel sauce and mix together until smooth.

Pour béchamel sauce over entire casserole and return to oven without the cover fro approx 15-20 minutes or until top is nicely browned. 

Remove from oven and let set for 20 minutes to ease cutting and serving. 

* Gluten Free White Sauce (Béchamel sauce)

basic béchamel

 

1 1/2 cup milk

1/2 cup whipping cream

2 tablespoons corn starch

2 tablespoons butter (or olive oil)

1 small onion, quartered

1 bay leaf

1 clove

Salt and pepper to taste

In a saucepan add milk and cream, onion, bay leaf and 1 clove; scald milk over low heat (heat until small bubbles start to form around the edges of the pot. Let steep for 10 minutes, strain out solids and set milk aside until needed.

Over medium low heat melt the butter in a pan, then stir in the flour continue to stir until fat is absorbed into corn starch. Gradually stir in warm milk, a little at a time, and bring to a boil, stirring constantly. Season to taste and simmer over medium heat, stirring constantly, for 8-10 minutes.