Recipes
Hawaiian Style Chicken Meatballs
Comments (0) | Friday, December 30, 2011
It is unknown to me just how many variations of meatballs there
are in the world but it has to be a large number. Most of us are familiar with
Swedish or Italian meatballs but they are also made in various countries from the
Middle East to Scandinavia. Here is a recipe for Hawaiian style meatballs that
is simple but flavorful. It is easily extended by adding vegetables like
carrots or peppers and sautéing them after the meatballs have been cooked.
Meatball Ingredients:
1 ½ lbs Ground Chicken
½ C. Gluten Free Bread Crumbs
½ C. Canned Coconut Milk
1 t. Sea Salt
½ t. Pepper
½ t. Ginger
½ t. Crushed Garlic
3 T. Safflower Oil (Or another high-heat oil like Grapeseed)
Sauce Ingredients:
1 20oz. Can Pineapple Chunks
¼ C. Arrowroot
2 T. Gluten Free Soy Sauce (For soy-free you could try
Coconut Aminos)
1 T. Coconut Sugar
Directions:
- Preheat oven to 350°
- Combine the ground chicken,
breadcrumbs, milk, salt, pepper, ginger and garlic. Mix well.
- Shape the above mixture into
balls approximately 1 ½ - 2 inches in diameter.
- In a large cast iron or other
oven safe skillet, heat the oil over a medium high heat and brown the meatballs
all around.
- After the meatballs have
browned, drain off the oil.
- Begin preparing the sauce by
draining the can of pineapple chunks. Reserve the juice in a liquid measuring
cup. Add water until you have one cup of liquid.
- Add the Arrowroot, soy sauce
and sugar to the juice/water mixture and mix thoroughly with a fork or whisk.
- Pour the juice mixture into a
sauce pan and stir constantly over a medium high heat until the sauce thickens.
- Pour the sauce over the
meatballs in the skillet.
- Put the skillet in the
preheated oven and cook, uncovered for 25 minutes
-Serve over white or brown rice.
Homemade Chicken Apple Sausage
Comments (0) | Wednesday, December 28, 2011
I love how easy making sausage is. It is really just a
matter of mixing together a few ingredients, forming the sausage and cooking.
However, you can get a variety of flavors and textures by altering the
ingredients even a little bit. In this recipe, for example, I started by using
Gala apples. These gave the finished product more sweetness. In the version
below, I have substituted Granny Smith apples which are often on the tart side.
The change in flavor is subtle but seems to bring out the sage a little more
than the Galas. I enjoyed the Granny Smiths so much I decided to make them a
permanent part of my recipe. If you make this recipe with a different apple variety,
leave a comment and let me know how it turns out.
1 lb Ground Chicken
1 Medium Granny Smith Apple (or other variety)
1 T. Sage
1 ½ t. Salt
½ t. Black Pepper
½ T. Coconut Nectar (substitute honey or molasses if you do not
have coconut nectar)
Directions:
-Peel and shred the apple
-In a medium bowl, add all ingredients.
-Mix well until all ingredients are dispersed and combined (hands
work best for this job).
-Cover tightly and refrigerate for 5-8 hours.
-Form into patties ½ - ¾ inches thick.
-Cook in a large skillet over a medium heat about 5-8
minutes per side or until done.
Tip:
-If you do not like the idea of plunging your bare hand into
a bowl full of raw meat, invest in a box of food handling gloves.
Gluten Free – Whole Grain Waffles
Comments (0) | Tuesday, December 27, 2011
Waffles are a happy food. Their texture is playful and it
can be fun to let your topping of choice settle into each little dimple. The
following recipe is a wholesome variation with a great flavor. It tends to make
a more crisp waffle right out of the iron. If you want a richer, moister waffle,
you can add 3-6 tablespoons of margarine or coconut oil. Let me know how this
works for you.
1 C. Buckwheat Flour
1 ½ C. Sorghum
½ C. Millet
¾ C. Tapioca
1 T. Baking Powder
1 t. Baking Soda
½ t. Salt
2-4 t. Cinnamon
3 T. Ground Flax
Wet Ingredients:
9 T. Water
3 C. Coconut or Almond Milk (Any other non-dairy milk will
work as well)
Directions:
-Add the water to a microwave safe measuring cup or bowl and
warm. To this, add the flax and let sit for ten minutes to gel.
-In a large mixing bowl combine the buckwheat flour, sorghum, millet, tapioca, baking powder, baking soda, salt and cinnamon.
-After the flax mixture has thickened, add the milk and mix well.
-Pour the wet ingredients into the dry and mix until combined.
-Use your favorite method to evenly distribute the batter onto a preheated waffle iron and cook.
-Top with Earth Balance spread or other margarine, coconut oil, berries, applesauce, honey, maple syrup or other favorite waffle topping.
-Enjoy!
Stevia Sweetened Blueberry Muffins
Comments (0) | Monday, December 19, 2011
This is a dependable favorite for my entire family. These
flavorful muffins are Stevia sweetened, sugar free, gluten free, corn free and
egg free. My husband enjoys eating one in the morning for breakfast and the
kids have them as a healthy snack after school. The blueberries add a lot of
moisture and make the muffins dense and filling.
Ingredients:
2 T Ground
Flax
6 T Water
3 ½ C Gluten Free Flour Blend
½ t Baking
Soda
1 t Salt
½ C Oil
(I use Safflower)
1/3 - 1/2 t Stevia
Powder (to taste)
1/3 C + 4 T Unsweetened
Apple Sauce
2 t Vanilla
2/3 C Coconut
or Almond Milk
2 C Frozen
Blueberries
Directions:
• Preheat oven to 400° F• Lightly oil a muffin tin or use unbleached paper or silicone liners.
• Heat water in a glass measuring cup or small bowl until
warm. Add ground flax and stir. Allow to sit and thicken for approximately
10 minutes.
• Whisk gluten free flour blend, baking soda, baking powder
and salt in a medium bowl.
• In a large bowl, add the oil, stevia and apple sauce and mix.
To this, add the flax mixture, vanilla and milk.
• Mix thoroughly.
• Add dry ingredients to the wet and stir just until combined.
• Add dry ingredients to the wet and stir just until combined.
• Fold in blueberries.
• Fill muffin cups and bake 15 minutes.
• Check with a
toothpick. If necessary, bake an additional 2-5 minutes
• Makes approximately 18 muffins.
These muffins can be stored in a Ziploc bag and frozen if
you are not going to eat them right away. I find they are best eaten warmed.
Corn Free Baking Powder
Comments (0) | Saturday, December 17, 2011
All of my recipes are corn free. Unfortunately, where I live,
finding an ingredient like baking powder that does not have corn starch in it
is nearly impossible. So I took to the internet and my cookbooks to find the best
homemade alternative. Most sources agree that you can easily make your own using
the following formula:
1 Part Baking Soda
2 Parts Cream of Tartar
2 Parts Starch (Tapioca or Arrowroot)
I have been using this version for some time now and have
great results every time (OK, the recipes don’t always work but the leavening
does). Some do-it-yourselfers will use potato starch but my cooking is free of
nightshades like potato. Therefore, my starches are kept to Tapioca and
Arrowroot. I use both and find they work equally well, although the tapioca is
often cheaper. You might even omit the starch entirely if you will be using the
powder immediately and not storing it. Let me know if you have a different
formulation and how it works for you.
Gluten Free Flour Blend
Comments (0) | Thursday, December 15, 2011
Everyone seems to have their own favorite flour blend. After experimenting with a lot of different combinations I settled on the following mix. This has turned into a staple for my baking and it works well in a variety of recipes.
Ingredients:
1½ C Arrowroot
1½ C Sorghum Flour
1 C Tapioca Flour
½ C Almond Flour
Directions:
Measure all ingredients into a medium bowl. Whisk until combined. Store unused flour in a tightly sealed container in the refrigerator. I prefer to use a large glass jar as it seals out air and other food smells best.
Hi, I'm Sarah
Comments (0) | Wednesday, December 14, 2011
I started Sarah's Recipe List as a place to share my favorite
recipes. Ever since I was very young I have had a lot of problems with food
sensitivities and allergies. Over the years I have learned what makes me feel
good and what makes me feel like I have rocks in my stomach. I have cut out a
lot of common "normal" foods from my diet but that does not stop me
from cooking great food that my family and I love to eat. In fact, I have been
opened up to some amazing foods and ingredients that I probably never would
have known about if I still ate like the majority of Americans. Here is a list
of the foods and ingredients you are not likely to find in my recipes:
Dairy
Casein
Chocolate
Potato (or any nightshades like tomato, peppers
and eggplant)
Corn
Soy
Eggs
Refined sugar
Artificial food coloring and dyes
Yeast
Shellfish
Peanuts
Gluten
Oats
Feel free to use these recipes and adjust them to fit your own
diet. If there is one thing I have learned over the years it is that everyone
is different in what they eat. Please feel free to leave comments on any
post.