Turkey Meatballs with Parmesan Sauce

Main Dish - Turkey - Turkey Meatballs with Parmesan Sauce - This One

These are really good and really easy.  We had them with some tomatoes we broiled with cheese and some sliced avocado which made for a light but satisfying meal.  Put whatever you want in the meatballs but make sure you get the pan hot and cook a small piece before you commit to the whole batch so you can correct if you need to.  The sauce is just a simple white sauce with some parmesan.  I used rice milk and tapioca flour for paleo and non-dairy but it was NOT very good so don’t do that.  We grind up the Rice Chex in the mini-blender and it works great so you CAN do that.  Have fun with them and enjoy!

 

What You Need:

1          lb         Ground Turkey

½         c.         Breadcrumbs (Rice Chex)

1                      Egg

                        Garlic

                        Basil

                        Salt and Pepper

 

1          c.         Milk

1          T.         Flour (some thickener)

3          T.         Parmesan

                        Garlic

                        Salt

                        Pepper

 

What You Do:

1.  Heat a frying pan to med. high

2.  Mix the first 6 ingredients together.

3.  Take a small piece of the mixture and cook it.  Adjust.

4.  Pour the Milk in a pan on med. heat

5.  Whisk in the flour and keep stirring until thick.  Turn up the heat if you need to.

6.  Add the Parmesan and spices.

7.  Serve the sauce over the meatballs and munch away.

Asian Glazed Chicken Thighs in a Slow Cooker

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.55

 

Chicken thighs deliver a lot of flavor and the sauce adds just the right amount of punch.   We made this for dinner and fell in love with it.  It is extremely easy and you can serve it over anything you want.  The original sauce called for Hoisin but I didn’t have any so I just substituted with Orange Marmalade ‘cause is sounded good.  And it was. 

 

What You Need:

2          TB        Maple Syrup

3          TB        Hoisin Sauce ( I used Orange Marmalade)

2          TB        Olive Oil

2          TB        Soy Sauce

1 ½      tsp.      Dijon Mustard

1          tsp.      Minced Garlic

½         tsp.      Red Pepper Flakes

 

2          lbs        Skinless, Boneless Chicken Thighs

¼          tsp.      Salt

 

¼          c.         Water

2          TB        Cornstarch or Arrowroot

 

 

What You Do:

1.  Whisk the 1st 7 ingredients together

2.  Salt the Chicken and place in slow cooker.  Pour sauce over Chicken.

3.  Cook it on low for 5 hours

4.  Remove Chicken with slotted spoon.  Turn it on high.

5.  Whisk Cornstarch and water and pour into sauce.  Whisk until thickened.

6.  Serve over whatever you want to serve it over

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.39.11

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.39.23

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.39.49

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.07

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.48

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.48

Chinese Vegetable Soup

Have all the vegetable chopped the night before or sometime before to make this a lot easier.  It’s a delicious soup that warms the soul and you can add or substitute any vegetables you like.  I left out the celery and mushrooms but added bok choy, cabbage and bean sprout, because that’s what I had on hand.

 

If you pre-chop the veggies then this becomes a very easy soup to make and well worth having around to impress people that you can make Chinese food from scratch.  Cuz that’s what you’re doing.

 

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What You Need:

1          tsp       vegetable oil

1          lb         boneless chicken thigh (cut into bite-size pieces)

1                      boneless chicken breast (cut into bite-size pieces)

8          c.         water

1                      chicken bouillon cubes

2          clove    garlic (minced)

2          tsp       fresh ginger root (minced)

3          tsp       soy sauce

2          tsp       toasted sesame oil (Asian)

1+        tsp       salt

2          tsp       maple syrup (or honey)

7          oz         baby corn (ears)

8          oz         water chestnuts (sliced, rinsed and drained)

10        oz         shredded carrots

1          c.         broccoli florets

1          c.         napa cabbage (shredded)

1/2                   red bell pepper (chopped)

5                      green onions (chopped)

1          stalk     celery (thinly sliced)

1                      zucchini (small, thinly sliced)

1          c.         snow peas

1          c.         fresh mushrooms (sliced)

 

 

What You Do:

1.      Heat the vegetable oil in a soup pot over medium-high heat. 

2.      Cook the chicken until it no longer pink inside, about 3 minutes.

3.      Pour in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil.

4.      Bring the soup to a boil, and reduce heat to a simmer.

5.      Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes.

6.      Mix in the mushrooms, and simmer for 5 more minutes.

 

Rosemary Cashews

This recipe is almost directly from the Bar Nuts at Union Square

Cafe in New York City.

I wish I could claim this one but I can pass it on. 

We serve these at Christmas for ourselves

and family that come to visit and they are always devoured.

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What You Will Need:

1 ¼       lb         Cashew Nuts
2          TB        Rosemary (coarsely chopped)
½         tsp       Cayenne
2          tsp.      Dark brown sugar
2          tsp.      Kosher Salt
1          TB        Melted Butter

What You Do:
Preheat the oven to 375 degrees F.
1.  Place the nuts on an ungreased baking sheet. Bake for about 10 minutes.

2.  Combine the rosemary, pepper, sugar, salt and butter in a large bowl.

3.  Toss the warm nuts with the rosemary mixture until the nuts are completely coated.

 

Serve warm.

 

Haluski

I saw this on Diners, Drive-ins and Dives and had to make it.  I’m really glad I did because it is delicious!  This comes from a restaurant in PittsburghIf you are Paleo you can use any of those new Paleo noodls or zuchinni noodles instead.  It’s also good without any noodles at all.

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What You Need:

2                      Onions, chopped

1          head    Cabbage, chopped

1          lb.        Bacon, diced and cooked

1          bag      Curly Egg Noodles

2          tsp.      Granulated Garlic

4          TB        Buter

Salt

 

What You Do:

1.  Cook the Egg Noodles and set aside

2.  Boil Cabbage about 5 min., till crisp-tender

3.  Melt the Butter and cook Onions and 1 tsp. Garlic for about 10 min.

4.  Add Cabbage and cook 10-15 min.  Until caramelized.

5.  Add Noodles, Bacon, 1 tsp. Garlic and salt to taste.

6.  Stir this around and cook 5 -10 more minutes.

Breakfast Salad from Stephanie Eusebi

I got this recipe from Stephanie Eusebi over at her blog at stepheusebi.com.  She has some really good recipes and is trying to change eating habits as I have been doing since 1980.  I hope she doesn’t mind the reblog.  She didn’t have a picture so I found one that doesn’t look like the dish but at least has the ingredients in it. Whatyagonnado?

 

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What You Will Need:

1 medium sized sweet potato, diced small

2 hardboiled eggs

½ small red onion, diced

5 strips of bacon, diced in small pieces

1 avocado, diced

 

What You Do:

1. Boil your eggs. (I like hard eggs, so I boil them for about 10 minutes)

2. While your eggs are boiling, cook your bacon in some coconut oil.

3. After 5 minutes of cooking your bacon, add your sweet potato and onion.

4. Cook until the sweet potato is a light gold.

5. Once your eggs are cooked, peel the shell and dice them.

6. In your bowl, mix your ingredients together (including your avocado).

7. Eat and Enjoy!!!!

I’m looking forward to trying this very soon.

.

 

Tzatziki Sauce

 

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What You Will Need:

1          c.         Yoghurt

1/2      each    Cucumber

2          tsp       Lemon

2         clove    Garlic

2          tsp       Dill

1/2       sp.      Salt

1/2       sp.      BP

1                      Olive Oil         

 

What You Do:

1.  Mix all together and enjoy!