Cooking · gluten free

Chicken Veggie Meatballs

Large package chicken thighs (about 4lbs)

1/2 cup Gluten free bread crumbs

2 medium Carrots shredded

1 Zucchini shredded

3/4 – 1 cup of Kale pulverized in food processor

2 eggs

2 tsp or a couple cloves chopped Garlic

Salt & pepper to taste

2 TB Mint

2 TB Tarragon

Olive oil as needed for frying up the meatballs.

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Cut chicken into smaller pieces and then grind chicken thighs in kitchen aid with meat grinder attachment or buy ground turkey/chicken.

Shred carrots, zucchini and kale (you could do any type of mixture of veggies you want). Line the colander with a paper towel and let the vegetables drain of extra water.

If you don’t have gluten free bread crumbs, you can make them with gluten free bread in the food processor, which I needed to do this time.

Mix veggies, ground chicken, seasonings, bread crumbs, eggs with your hands really well.

Roll into 2” balls and cook on high heat with olive oil on the stove.

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I usually have at least two pans going to cook up all the meatballs. It takes a few minutes on each side to brown up and cook through the meatballs. I try to keep them round and uniform looking but they usually look triangular or square. I’m not sure how people get them to stay so round.

20170612_171403The kids love them so much. All of the veggies make the meatballs so moist and they are really flavorful. I have been serving these with zucchini noodles tossed with kale cashew pesto (recipe to come in the future).

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Mega doses of vegetables snuck right in to their mouths. I made 65 of them the other day thinking I wanted to be able to have plenty leftover for lunches. No such luck! My 13 year old ate 15 of them in one sitting and they were all gone by morning. But I’ll take it!

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Although it takes quite a bit of time to grind the chicken and shred the veggies, it is well worth it in my opinion. Nothing is better than having all of your children like a meal! Those successes are far and few between.

 

 

 

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Cooking · gluten free

Using all of the Beet

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It started out with me just wanting a beet salad with goat cheese. Which is delicious! Then I was looking over at all of the stems and leaves that I cut off and was going to throw out and I thought what a waste. There must be recipes for the leaves and stems and they probably taste pretty good. So, starting with the beet salad and then moving onto the 2 other recipes I ended up making with the stems and leaves.

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Beet Salad with Goat Cheese:

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Cut the roots and stalks off the beets and boil in water for about 30 minutes or until tender. Don’t over-cook, but you should be able to poke a knife through easily.

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Drain the hot water and refill pot with cold water. After the beets have cooled a bit, peel off the skin. I prefer to do this after they cook since then it leaves a pretty, shiny finish on the beets and the skin comes off easy. If you peel them before you boil them a film is created on the beet and they’re not shiny.

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Thinly slice the beets and chill in the fridge. After they are nice and cool, arrange on a plate and drizzle lemon olive oil over the top, sprinkle the feta cheese and lemon thyme over that and serve. This is a great appetizer, light lunch, anytime snack. It’s also so beautiful with the bright pink color and perfect for the holidays.

Sauteed Beet Greens & Leeks:

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Wash beet greens individually since they are pretty sandy. Roll them up like you do to basil and chop up.

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Cut up one leek and saute it in the lemon olive oil.

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Throw in the greens and add salt and pepper. Add 1/3 cup of water to simmer the greens in. This is unexpectedly delicious and I’m so glad I made it. We’ll be having this as a side with our steaks tonight.

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Pickled Beet Stems:

So, I was pretty proud of myself for using the beet and the leaves but then I saw these brightly colored stalks just sitting in a bowl and I thought, I bet I can find a recipe specifically for the stems and I did!

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Bring 4 TB rice wine vinegar to boil. Stir in 2tsp honey or sugar and throw in some thyme, salt and pepper (just eye it, I hate measuring…Trust yourself).

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Chop up the stems into 1/4″ pieces and place in the pot. Remove from heat and let sit for at least 20 minutes, stir ocassionally.

Three pretty tasty dishes and zero waste of the lovely beets!