All posts tagged: gluten free

Island style meatballs in sweet and sour sauce

Tired of the same old thing? Need some flavor in your meals? This dish will do it. Pretty easy to make, colorful and mouth watering. We had been doing hamburgers on the grill for the holiday and I had about a pound of meat left over. A bit bored with the meat on a bun so I looked to see what we had and thought sweet and sour meatballs. The I imagined how could I improve on the ordinary and make it extraordinary. The meat balls are packed with flavor and are very filling. The vegetables add color and nutrition.  1 pound Hamburger  1 green pepper 1 yellow pepper 1 orange pepper…… Or any color of your choice  1 onion 1 yellow squash 1/4 cup coconut flour 1 egg 1/3 cup teriyaki sauce 2/3 cup rice 1 large can chunk pineapple. Save the juice 1 1/4 cup water 1 tablespoon oil Sweet and sour sauce 2 tablespoon corn starch 1/2 cup sugar 1/3 cup apple cider vinegar  1 tablespoon soy sauce Plus liquid from meat …

Spaghetti squash and what to do with this thing…..

First find a squash that is in good shape….you know a nice stem, not too dried out. Next heat oven to 350, take squash and cut lengthwise. It could be kind of tough….so use a sharp knife and lots of pressure. Remove seeds…if you have a garden save them for next year and plant. Take a cookie sheet that has some lips….well edges….place the squash upside down or flesh side down, put in oven add about 2 cups water to the cookie sheet and bake for 1 hour. This is perfect timing to prep anything you want to use the squash for. When the squash is done, carefully remove from oven…pour off water….flip over so flesh is up. Now…take a folk and scrap the meat towards you, yes this is how it works….keep scraping. The flesh comes out like spaghetti. Now you can use it for many dishes if you are on a diet, gluten free or just want healthy good eats.  Some things to try with this great veggie Spaghetti of course Beef stroganoff …

Chinese food from a can? Yep it is true……chop suey

   Sometimes you just need a quick easy meal and you want Chinese food…..that is not always easy but I have a solution for that. If you are feeding a family you can add heathy ingredients and they will think the whole thing is homemade……takes about 20 minutes…. 1 can La Choy Chinese chop suey that has meat and vegetables…usually two cans attached together 1 package crunchy oriental noodles 2 carrots 2 celery 1 head broccoli  1 tablespoon oil While heating skillet chop carrots, celery and broccoli into bite size pieces. Add oil to the pan and then add vegetables. Stir for a few minutes, cooking for 5 minutes. Open the vegetable side of the La Choy product, drain and add to the other vegetables in the skillet. Cook for five minutes. Open the meat side, either chicken or beef, add all of the can to the mixture. Cook another 10 minutes. And whalla you are done. Put the crunchy noodles on a plate and pour the chop suey on top.  Fast, easy, and good…….you …

Egg foo yung

  To me it’s all about using what you have to make an easy meal. This turned out more than good plus I think it was not over loaded with calories. We had left over fish…is there such a thing?……I cooked extra this time just for leftovers. 🙂  Plus we had leftover white rice. So…. Here we go……. Cooked fish around 1-2 cups broken into pieces 1 cup cooked rice 1 cup frozen peas 1 teaspoon sesame seed oil 2 tablespoon oyster sauce 6 eggs Oil to fry in or cooking spray for less calories My measurements for fish and rice are not exact, but you get the idea. Everything else I measured.  Break up the fish in a medium size bowl, add rice and mix so it is about fifty fifty with a bit more fish than rice. Put in everything else except eggs. Mix well……in a separate bowl crack eggs and beat them, pour over the fish and rice mixture. Stir well. Heat a skillet add oil to coat the bottom or spray with …

Geisha special

Sometimes we get into habits and forget things we have made, done or tried before. I am the leftover queen….my pet peeve is throwing food out. With that being said I dug in the frig this morning to see what I could throw together for breakfast. Lately I have been on a juice kick, however Saturday mornings when nothing is going on it is fun to create something. This is what I found…..some spinach, carrots, a piece of an onion, left over can salmon (from a salad the other day), one piece of flat bread, eggs.  Then smack….it hit me…..Geisha special…..the story behind this dish….well…..many years ago we long range ocean fished at least every year or two. One year on a ten day trip we were on the Cherokee Geisha out of  H &M landing in San Diego. We had a top notch chef…..needless to say the meals were nothing but amazing everyday. One morning this was served for breakfast, of course he used fresh tuna that had been caught that morning not canned…..and …

Dutch oven pork roast

       First you need and Dutch oven, one with legs is preferred, charcoal and an open safe  area to cook. Recipe Pork roast with lots of fat, butt is best we used a 3-4 pounder Mushrooms, whole -one package  Potatoes halved, we used 4 gold ones Small onions skinned and left whole about 4-6 depending on how you like onions Three heads of garlic -tops cut off but left whole. Drizzle olive oil in the cavity and leave upright.  Some yummy French baguette type bread  Olive oil Fig flavored balsamic vinegar Salt, pepper, teaspoon of ancho chili pepper,  sprig of Rosemary, onion powder, garlic salt,  1/4 teaspoon oregano, and if you have other favorite herbs throw a few in. The flower thing is a leek flower top from the garden.  Prepare the charcole by starting it in a safe place. You’ll need about 18 briquettes to start. Coat the bottom of the Dutch oven with some olive oil, even up on the sides. Just a light layer will do. Cover the roast with seasoning and place …