These are Dad approved gluten free meatballs! What does that mean? It means my father, who loves food, and still doesn’t totally understand anything about gluten except that it seems to be the best part of all meals, thought they were delicious. He couldn’t believe they were gluten free.
1 pound ground beef/pork/veal
2 pieces gluten free bread
3/4 cup gluten free bread crumbs
1/3 cup grated cheese
1/4 cup milk
1/2 cup finely chopped parsley
1/2 tsp finely chopped basil
salt and pepper
pinch garlic powder
-Soak bread in milk, and then smash it with a fork.
-Add all ingredients to a large bowl
-Using your hands, kneed and mix the ingredients together (you can use a fork if this grosses you out, but your hands are really the best tool for this)
-Once fully mixed, roll into balls (about golf ball sized) TIP: dip your fingers in a bowl of water to keep the meat from sticking to your hands. This also makes the meatballs smoother.
-Bake on 350 for a half hour (make sure there isn’t any pink left in the middle)
When they come out they’ll look a little dry, but don’t worry – plop them in your sauce and let their flavor come out in the sauce.
You can freeze these before or after you bake them.
Gluten free Italian Potato Salad
3 tbsp olive oil
1.5 tbsp white vinegar
1 tsp garlic
1/4 cup red onions
1/2 cup fresh parsley
12- 15 petite potatoes (fingerling or red potatoes)
Salt & Pepper to taste
-Boil potatoes whole, until fork tender
-Drain and let cool to the touch (run them under cold water if you’re pressed for time!)
While they cool…
-Chop parsley and red onion and garlic (slice the onion thin and then chop)
-Add garlic and oil to skillet and heat on low until garlic begins to simmer (1-2 minutes)
Potatoes should be cool enough to slice now…
-Leaving the skin on, slice potatoes to desired size (see photo)
-As you transfer potatoes to dish/bowl, add salt, pepper, parsley, onion, and drizzle with garlic/oil so that it is evenly covered.
-While mixing the potatoes, drizzle vinegar and mix throughout
Serve room temperature or cool
Where does gluten hide in your kitchen? New to going gluten free, or living with gluten eaters? There’s always going to be a little bit of gluten hiding in your kitchen…
Solution: Buy a new one, and dedicate it to only gluten free breads.
Solution: Put your food on a new piece of tinfoil every time you toast.
Porous surfaces (i.e. wood cutting boards, wooden spoons, wood cheese platters, and other porous surfaces)
Solution: Buy plastic and metal replacements (sorry this isn’t the best solution ever, but it’s what works)
Solution: Make sure your utensils trays and utensil drawers are cleaned out, and if you’re nervous, rinse your utensils before you use them. I live in a “mixed gluten” household and I am always nervous that my utensils might have gluten on them, so I often rinse them quick before I eat.
Solution: Make sure you dedicate one pasta strainer solely to gluten free pasta. A metal strainer is best.
Solution: whether its K cups or bagged coffee, some flavored coffees contain gluten. Only use k-cups or coffee grains that you are sure are gluten free. i.e. all non flavored Green Mountain coffees or Newman’s Own. Dedicate a new coffee machine to these coffees.
Gluten free cheesecake – very easy- the only thing that needs to be altered from your average cheesecake is the crust. This is my favorite cheesecake recipe…first- because it is more delicious than other cheesecakes and second- because its much more simple than other cheesecake recipes I have tried.
Ingredients: (you will also need a 10″ springform pan)
-3 8oz bricks of cream cheese
-1 cup sugar
-1 tsp vanilla
-3 cups gluten free cookies (for crust)
-3 tbsp butter (for crust)
-Cinnamon and/or Sugar (for crust)
-crush up gluten free cookies to use as your crust.
(If they are already sugary – leave them be. if not, or if you really like sugar, add in a half tsp. of cinnamon or sugar to your mixture. If you don’t have GF cookies lying around, you could always substitute with a sweet gluten free cereal or cookie crumbs.)
-melt butter in microwave for 15-20 seconds and mix with cookie crumbs
-pour mixture into the bottom of your spring form pan and push it down into a flat crust with the back end of a spoon or spatula.
-mix cream cheese in mixer on high until it is soft and starts to look like thick frosting
-add vanilla, then eggs, then sugar while mixer is going- make sure all lumps are out before moving onto the next ingredient
-mix on high until all ingredients are integrated and it is even in color and texture through out
-pour batter into 10″ springform pan
-bake at 375 for 40 minutes until center begins to firm up, and edges turn brown
-let cool before topping or serving
I like strawberries mixed with agave. I slice about 10 strawberries up thin and mix them in a bowl with 1/8 cup agave. Cover with saran wrap and let them sit in the fridge until you need them.
When cheesecake is done, let it cool down to room temperature before serving. Add toppings once cheesecake has cooled. It tastes better this way
I have been the worst blogger ever this past month..or maybe the past 2…and I am sick of it! I am writing this post to recognize my blogging failure, and to guilt myself into getting back into the swing of things from here forward.
In my defense, I recently started a new job and I have not been good about prioritizing my time after I get home from work. Luckily I am still cooking and eating delicious gluten free food, I just haven’t made enough time for the actual posting. So, I will start tomorrow with a post on my favorite dessert ever: cheesecake – pictured above at my 23rd birthday, which also happened to fall on Easter this year. My parents hosted the family for my birthday/Easter, so we were able to do the whole thing GF. That being said, I have SO many holiday recipes that need posting!!
Easter sampling below…(and these are just the left overs…)