I messed with a few recipes and ended up with this one. This is one of those recipes where you can take a few liberties and still end up with something incredibly edible, regardless! This came out better than I'd hoped! I don't eat regular Sloppy Joes but I definitely ate too much of this stuff!! Grab the tortilla chips or just stuff some wraps! You get to lick your fingers either way!!
SLOW COOKER GROUND TURKEY SLOPPY JOES - I used a 4 1/2 qt Crockpot
3 pounds 93% lean ground turkey Cook meat and onion til turkey is NO
1 1/2 C. (more or less) chopped onion LONGER PINK. Place in Crockpot.
2 - 15 ounce cans tomato sauce
1 - 6 ounce can tomato paste Stir in remaining ingredients.
1/2 cup ketchup
3/4 cup packed brown sugar
1/2 cup + 1 T cider vinegar Cook 6-7 hours on low.
3 T Worcestershire sauce
2 T liquid smoke flavor (Mesquite here!) It would probably hold another
loaded 1/2 tsp garlic powder hour just fine.....
1/4 tsp celery seed
25 cranks freshly ground black pepper
a good 5 shakes of Chipoltle powder (1/8 tsp?)
As always, make SURE you read your labels and know that everything is gluten-free before you add it.....Worcestershire comes to mind.
This has kind of a barbecue flavor to it.....just so you know!
Sunday, October 13, 2013
Saturday, August 31, 2013
Refrigerator Pickles
When you find yourself with an abundance of cucumbers, make pickles! SOME people find these addictive. Just sayin'!!
Frig Pickles
1 C white vinegar
2 C white sugar
1 tsp celery seed
2 tsp pickling salt
Mix all in large bowl. Add sliced cukes to equal 6-8 cups. Sliced onion, optional.
Place in large jars with lids and stick them in the frig. THAT'S IT!
Try to wait 24 hours before eating. Do try! So tasty if you can wait!!
I like to tip the jars around after 8-12 hours to make sure the brine gets to all the slices. And I can never wait 24 hours. I know, I'm bad. What can I say? ;-)
Frig Pickles
1 C white vinegar
2 C white sugar
1 tsp celery seed
2 tsp pickling salt
Mix all in large bowl. Add sliced cukes to equal 6-8 cups. Sliced onion, optional.
Place in large jars with lids and stick them in the frig. THAT'S IT!
Try to wait 24 hours before eating. Do try! So tasty if you can wait!!
I like to tip the jars around after 8-12 hours to make sure the brine gets to all the slices. And I can never wait 24 hours. I know, I'm bad. What can I say? ;-)
Monday, July 8, 2013
Black Bean Salad
Not really a recipe but I need to get it on here to REMIND SOMEONE to make it.....you know who you are!!
This is part of my prepared-to-do-battle-with-extra-pounds plan. Make this once, add a few things when you want to eat it, and you're off and running. Fast, easy, tasty. That happy kitchen trifecta, right?!?
Of course, you can certainly add to this...corn, for instance...or a little crushed Mexican oregano...and then you can finish it off with sour cream and chopped scallions as well as my usual salsa/avocado garnish. Pile it on a bed of lettuce and then add some chopped fresh tomato...and the salsa and avocado! Lean it anyway you like!
Black Bean Salad - I make this stretch into four main dish salads
2 cans black beans, drained (I don't rinse)
2 red peppers, chopped
3-4 T minced red onion
cilantro...as much or as little as you like
1 clove garlic, finely minced
a heaping tsp cumin (I'm guessing as I just dump a pile in the lid and add!)
Mix it all up and pop it in the frig. Best if flavors are allowed to mingle for several hours before serving.
To serve, definitely add fresh tomatoes, chopped, with sliced avocado (I add 1/2 per serving) and a little salsa...and you can add a little Greek yogurt, too, if you're wanting a little creamy action in there without sour cream calories! A ripped up Romaine bed provides some nice crunch and will stretch it even farther.
You can also stuff wraps with it! Eat it warm or cold. Very versatile! I make this twice a month all summer long!!!
This is part of my prepared-to-do-battle-with-extra-pounds plan. Make this once, add a few things when you want to eat it, and you're off and running. Fast, easy, tasty. That happy kitchen trifecta, right?!?
Of course, you can certainly add to this...corn, for instance...or a little crushed Mexican oregano...and then you can finish it off with sour cream and chopped scallions as well as my usual salsa/avocado garnish. Pile it on a bed of lettuce and then add some chopped fresh tomato...and the salsa and avocado! Lean it anyway you like!
Black Bean Salad - I make this stretch into four main dish salads
2 cans black beans, drained (I don't rinse)
2 red peppers, chopped
3-4 T minced red onion
cilantro...as much or as little as you like
1 clove garlic, finely minced
a heaping tsp cumin (I'm guessing as I just dump a pile in the lid and add!)
Mix it all up and pop it in the frig. Best if flavors are allowed to mingle for several hours before serving.
To serve, definitely add fresh tomatoes, chopped, with sliced avocado (I add 1/2 per serving) and a little salsa...and you can add a little Greek yogurt, too, if you're wanting a little creamy action in there without sour cream calories! A ripped up Romaine bed provides some nice crunch and will stretch it even farther.
You can also stuff wraps with it! Eat it warm or cold. Very versatile! I make this twice a month all summer long!!!
Wednesday, June 19, 2013
Basic GF Banana Bread - Minis
I had this recipe months ago...and misplaced it! Maddening... Original procured from whippedtheblog. Really like this one!
Oh, one word of warning...do not measure with a heavy hand. Simply spoon your flours into the measuring cup, level, and move on. No shaking or tapping to level it. You can easily overload the dry ingredients that way and end up with a very dry product. And that's just not cool...
BASIC BANANA BREAD - makes 3 mini loaves (I use Wilton mini pans-I spray mine)
1/4 cup butter, gently melted (I use unsalted) - set aside. Set oven: 350 degrees F.
1/2 cup sweet white sorghum flour Combine all dry ingredients thoroughly!
1/2 cup superfine brown rice flour
1/4 cup teff flour
1/4 cup tapioca starch
1 tsp baking soda (NO lumps)
1/4 tsp (kosher) salt
3/4 cup sugar *** (original calls for 1 cup; way too sweet for me!)
2 eggs...lightly beaten in mixing bowl. Add and mash
3 large ripe bananas, mixing well. Stir in blended dry AND melted butter.
Evenly distribute between the three pans. Bake about 30 minutes, best to check by 27 minutes, til tops are lightly browned, spring back when touched, using the clean-toothpick gauge, if you can avoid banana lumps!
Cool in pans 5-10 minutes then dump out on a rack to finish cooling. (Yeah, right...I'll bet not!)
You can easily add to this recipe...spices, nuts, etc. I usually leave it be. It's basic but sometimes plain is pretty darn tasty!
*** I tried this with NO sugar and, while it definitely creates smaller loaves that are obviously less sweet, it works! I did add an extra small banana to it though. Still, one "little cutie" tried to consume half of a mini loaf all by himself one day!
Oh, one word of warning...do not measure with a heavy hand. Simply spoon your flours into the measuring cup, level, and move on. No shaking or tapping to level it. You can easily overload the dry ingredients that way and end up with a very dry product. And that's just not cool...
BASIC BANANA BREAD - makes 3 mini loaves (I use Wilton mini pans-I spray mine)
1/4 cup butter, gently melted (I use unsalted) - set aside. Set oven: 350 degrees F.
1/2 cup sweet white sorghum flour Combine all dry ingredients thoroughly!
1/2 cup superfine brown rice flour
1/4 cup teff flour
1/4 cup tapioca starch
1 tsp baking soda (NO lumps)
1/4 tsp (kosher) salt
3/4 cup sugar *** (original calls for 1 cup; way too sweet for me!)
2 eggs...lightly beaten in mixing bowl. Add and mash
3 large ripe bananas, mixing well. Stir in blended dry AND melted butter.
Evenly distribute between the three pans. Bake about 30 minutes, best to check by 27 minutes, til tops are lightly browned, spring back when touched, using the clean-toothpick gauge, if you can avoid banana lumps!
Cool in pans 5-10 minutes then dump out on a rack to finish cooling. (Yeah, right...I'll bet not!)
You can easily add to this recipe...spices, nuts, etc. I usually leave it be. It's basic but sometimes plain is pretty darn tasty!
*** I tried this with NO sugar and, while it definitely creates smaller loaves that are obviously less sweet, it works! I did add an extra small banana to it though. Still, one "little cutie" tried to consume half of a mini loaf all by himself one day!
Monday, May 27, 2013
Baked Blueberry Oatmeal
Sorry for the long absence...life, germs, etc....sometimes it can't be helped.
OK, I've been promising this recipe to a friend for way too long. I finally ran across it today so that means I must post it today!
BAKED BLUEBERRY OATMEAL - adapted from food.com #335522 - 350F oven
Butter a 9x9 pan. I've used both metal and ceramic; comes out fine either way.
Mix together the following:
4 T butter, melted
1/2 cup brown sugar
2 eggs
1 cup applesauce, unsweetened
1 1/2 cups milk (I always use unsweetened almond Silk, vanilla if I have it)
Then combine the following and add to above mixture:
3 cups quick or regular gluten-free oats (regular is best!)
1 1/2 tsp baking powder
1/4 tsp salt
1 'loaded' tsp cinnamon
After combining the 'dry' with the 'wet' ingredients, add:
1 cup blueberries (I use frozen all the time; may add a few minutes to baking time)
Spread evenly in pan. Bake about 35 minutes. The original 'poster' said you can make this the night before and keep it in the frig til you want to bake it. It goes together so quickly that I've never bothered to make it ahead. If you do, though, it will take a few extra minutes to bake if pulled straight from the frig.
I always serve this with homemade blueberry sauce! I have an older More with Less cookbook that has a great recipe for it! But there are plenty of options online!
I can eat this stuff all day long.....so I don't make if very often!
OK, I've been promising this recipe to a friend for way too long. I finally ran across it today so that means I must post it today!
BAKED BLUEBERRY OATMEAL - adapted from food.com #335522 - 350F oven
Butter a 9x9 pan. I've used both metal and ceramic; comes out fine either way.
Mix together the following:
4 T butter, melted
1/2 cup brown sugar
2 eggs
1 cup applesauce, unsweetened
1 1/2 cups milk (I always use unsweetened almond Silk, vanilla if I have it)
Then combine the following and add to above mixture:
3 cups quick or regular gluten-free oats (regular is best!)
1 1/2 tsp baking powder
1/4 tsp salt
1 'loaded' tsp cinnamon
After combining the 'dry' with the 'wet' ingredients, add:
1 cup blueberries (I use frozen all the time; may add a few minutes to baking time)
Spread evenly in pan. Bake about 35 minutes. The original 'poster' said you can make this the night before and keep it in the frig til you want to bake it. It goes together so quickly that I've never bothered to make it ahead. If you do, though, it will take a few extra minutes to bake if pulled straight from the frig.
I always serve this with homemade blueberry sauce! I have an older More with Less cookbook that has a great recipe for it! But there are plenty of options online!
I can eat this stuff all day long.....so I don't make if very often!
Wednesday, April 24, 2013
Baby Oatmeal "Cakes" (Cookies?)
Yes, I have "a thing" for oatmeal cookies. I need to get over it. But, until that happens, here's another tasty little recipe for you to try!
It's one more way to salvage the last two "dying" bananas languishing where ever you've left them...
And I switched up the butter in the recipe (of unknown origin) and used coconut oil instead. I love the hint of coconut flavor that shows up after the cookies cool. I want to use a flax egg, at some point, to see if I can get these into solid "vegan" territory, too.....with coconut palm sugar maybe? Or add some toasted coconut? This will take time. I can't be trusted with these things around on any sort of regular basis!!
Baby Oatmeal "Cakes" (COOKIES) - makes about 2 1/2 dozen - CHILL before baking...
Mix in order...to assure a smooth 'batter':
1/3 cup coconut oil, warmed til NO lumps (liquid, if necessary) or softened butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup unsweetened applesauce
2 medium ripe bananas
1 egg
3/4 cup sorghum flour Whisk together all dry ingredients. Add to above...
1/2 cup superfine brown rice flour
1/4 cup teff flour
1/4 cup tapioca starch
1/2 tsp baking soda
1/2 tsp (or more!) ground cinnamon
1/8 tsp (a big pinch) freshly grated nutmeg
2 cups rolled oats (g-free, of course!) Stir into above... Wrap in plastic...the dough is really "loose" so, after wrapping, I shoved it into a zip-bag before sticking it in the frig, thus avoiding any potential "relaxing" out of the wrap! CHILL. I left it for 24 hours; it needs to really firm up.
375F oven. 1 1/2 T scoop will yield about 30 cookies. Make "balls" and then press them down ON PARCHMENT paper until they're a uniform "disc"...flattened tops with evenly rounded shape. Mine were "done" in 12 1/2 minutes; "done" means just beginning to brown around the edges but don't let them darken too much. I left them on the sheets to cool until nearly room temp so they will bake a bit more. They will be too soft to move for at least 10 minutes. (Of course, they're lovely when eaten warm! Just know they won't hold together...)
They've been fine on the counter in an airtight container for three days. They won't be seeing day 4 so you're on your own if you wait that long. I'd stick them in the frig if I thought there would be any left...
It's one more way to salvage the last two "dying" bananas languishing where ever you've left them...
And I switched up the butter in the recipe (of unknown origin) and used coconut oil instead. I love the hint of coconut flavor that shows up after the cookies cool. I want to use a flax egg, at some point, to see if I can get these into solid "vegan" territory, too.....with coconut palm sugar maybe? Or add some toasted coconut? This will take time. I can't be trusted with these things around on any sort of regular basis!!
Baby Oatmeal "Cakes" (COOKIES) - makes about 2 1/2 dozen - CHILL before baking...
Mix in order...to assure a smooth 'batter':
1/3 cup coconut oil, warmed til NO lumps (liquid, if necessary) or softened butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup unsweetened applesauce
2 medium ripe bananas
1 egg
3/4 cup sorghum flour Whisk together all dry ingredients. Add to above...
1/2 cup superfine brown rice flour
1/4 cup teff flour
1/4 cup tapioca starch
1/2 tsp baking soda
1/2 tsp (or more!) ground cinnamon
1/8 tsp (a big pinch) freshly grated nutmeg
2 cups rolled oats (g-free, of course!) Stir into above... Wrap in plastic...the dough is really "loose" so, after wrapping, I shoved it into a zip-bag before sticking it in the frig, thus avoiding any potential "relaxing" out of the wrap! CHILL. I left it for 24 hours; it needs to really firm up.
375F oven. 1 1/2 T scoop will yield about 30 cookies. Make "balls" and then press them down ON PARCHMENT paper until they're a uniform "disc"...flattened tops with evenly rounded shape. Mine were "done" in 12 1/2 minutes; "done" means just beginning to brown around the edges but don't let them darken too much. I left them on the sheets to cool until nearly room temp so they will bake a bit more. They will be too soft to move for at least 10 minutes. (Of course, they're lovely when eaten warm! Just know they won't hold together...)
They've been fine on the counter in an airtight container for three days. They won't be seeing day 4 so you're on your own if you wait that long. I'd stick them in the frig if I thought there would be any left...
Thursday, April 11, 2013
Crustless Quinoa "Quiche"
Leftover quinoa.....and a carton of coconut milk that needs used.....and one lonely broccoli crown.....plus a red pepper that shouldn't be eaten uncooked. Good grief! Then again, no problem! This is what happens when that happens. And this stuff is awesome for breakfast in a wrap! Dang, I can be so smart sometimes! This is how it went down.....
Crustless Quinoa "Quiche" - I used a sprayed 9x9 metal pan - 350F oven
Veggie prep first, then heat a little olive oil in a 12" skillet and add:
1 med diced onion (I had most of a red one I needed to use...)
approx. 1 1/2 cups broccoli florets, 1" pieces
1 red pepper, diced
1-3 cloves garlic, minced (flavor increases next day so use what you like! )
Cook the veggies until almost tender. I added a little water to help it along after about 10 minutes. When ready, add:
1/2 cup leftover cooked quinoa (mine was red)
Spread evenly in pan.
While that cooks, whisk together:
4 large eggs
1 cup "milk" (I used unsweetened coconut milk)
about 2 T freshly grated Parmesan (I loaded!)
3 T superfine brown rice flour
1/4 tsp (I went 'rounded') thyme, crushed
freshly ground black pepper, to taste Pour over veggies in pan.
Sprinkle with smoked Spanish paprika. (I love it so I go heavy!)
Bake til set, about 25-30 minutes. I baked for 25 minutes, shut the oven off but left it in the last 5 minutes, and it was perfectly set without overcooking. Cool 10 minutes (or more) so it won't break apart as you remove squares or slices!
You could leave the Parm out completely and add a little salt for dairy-free. Or, top with shredded cheese the last few minutes if you're dairy-happy! Change the spices, change the veggie combo, add an extra egg.....use up instead of throwing out!
I'm really happy with this one!!
Crustless Quinoa "Quiche" - I used a sprayed 9x9 metal pan - 350F oven
Veggie prep first, then heat a little olive oil in a 12" skillet and add:
1 med diced onion (I had most of a red one I needed to use...)
approx. 1 1/2 cups broccoli florets, 1" pieces
1 red pepper, diced
1-3 cloves garlic, minced (flavor increases next day so use what you like! )
Cook the veggies until almost tender. I added a little water to help it along after about 10 minutes. When ready, add:
1/2 cup leftover cooked quinoa (mine was red)
Spread evenly in pan.
While that cooks, whisk together:
4 large eggs
1 cup "milk" (I used unsweetened coconut milk)
about 2 T freshly grated Parmesan (I loaded!)
3 T superfine brown rice flour
1/4 tsp (I went 'rounded') thyme, crushed
freshly ground black pepper, to taste Pour over veggies in pan.
Sprinkle with smoked Spanish paprika. (I love it so I go heavy!)
Bake til set, about 25-30 minutes. I baked for 25 minutes, shut the oven off but left it in the last 5 minutes, and it was perfectly set without overcooking. Cool 10 minutes (or more) so it won't break apart as you remove squares or slices!
You could leave the Parm out completely and add a little salt for dairy-free. Or, top with shredded cheese the last few minutes if you're dairy-happy! Change the spices, change the veggie combo, add an extra egg.....use up instead of throwing out!
I'm really happy with this one!!
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