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Monthly Archives: January 2019

Gluten Free Meatballs

09 Wednesday Jan 2019

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Main Dishes, Nut Free, Soy Free

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Gluten Free MeatballsMy father mentioned to me that my extended family was having homemade meatballs and spaghetti for Christmas Eve dinner a few weeks ago. I immediately started craving spaghetti and meatballs. I wanted a baked recipe so I found this one and adapted to work with my food sensitivities. We’ve now made it several times, and it’s delicious. My kids who eat gluten can’t tell these meatballs are gluten-free.

To make this recipe dairy free, omit the parmesan cheese. To make this recipe soy free, omit the Worcestershire sauce.

Gluten Free Meatballs

  • 2 pounds lean organic ground beef (I use 90 or 95%)
  • 1/2 cup organic parmesan cheese, grated (omit for dairy free option)
  • 1 box (4.5 oz) gluten free cracked black pepper crackers (I used Simple Mills brand)
  • 1 teaspoon dried organic garlic powder
  • 4 teaspoons dried organic Italian seasoning
  • 2 teaspoons sea salt
  • 1 teaspoon crushed organic red pepper flakes
  • 4 tablespoons gluten free organic Worcestershire sauce (I used Wa Ja Shan brand) (omit for soy free option)
  • 2 large organic eggs
  • olive oil for pans

Instructions

Preheat oven to 400 degrees. Oil two 9 x 13 pans with olive oil.
In a food processor using an S blade, crush and combine crackers with parmesan cheese and seasonings.
Whisk eggs together in a small bowl.
Combine all ingredients in a large mixing bowl. Mix thoroughly until ingredients are evenly distributed.
Shape into 1.5 inch balls. Making sure they are all about the same size for even cooking.
Bake for 30-35 minutes. For extra crispiness, add another 10 minutes.
Serve with the pasta sauce of your choice and gluten free pasta, or you can use pasta sauce and gluten free buns for meatball sandwiches.
©2019 NaturallyElizabeth.com
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Something Soured the Apple of my Eye Pie

05 Saturday Jan 2019

Posted by naturallyelizabeth in Egg Free, Pies, Soy Free, Vegetarian

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Something Soured the Apple of My Eye Pie by NaturallyElizabeth.comI recently entered a pie baking contest to win tickets to see Waitress. I won second place. Pies were supposed to have a theme that related to the musical. Here is the spiel I gave about my pie:

I have walked a very different path in life than Jenna, but I very much relate to her use of baking to help her process her emotional issues. I was previously homebound with major health issues for six years, and baking was one of the ways I released stress on my good health days. I tend to bake using seasonal ingredients because they are more flavorful and affordable. Since we are in apple season, I immediately thought of one of my favorite pies that I have created which is a variation on a French crumb apple pie. However, I wanted to do something more with the recipe to fit with the theme of this contest. I was thinking about phrases with “apple” in them, and the phrase “apple of my eye” popped into my head. Like Jenna, many of us have had loves whom we thought were the apple of our eye. We believed that they were amazing and perfect, and then the relationship goes sour. Fortunately not all of us go through the abuse that Jenna went through with Earl after her relationship went bad once she had married him. That made me think of what I could add to the pie to make it more sour. Since it’s also cranberry season, I decided to turn it into a cranberry apple pie and name it the, “Something Soured the Apple of My Eye Pie.”

This can be easily made gluten free by substituting the gluten free flour mixture of your choice in place of the all-purpose flour. It can be made vegan and dairy free by substituting coconut oil, shortening or margarine for the butter.

Something Soured the Apple of My Eye Pie by NaturallyElizabeth.com

Something Soured the Apple of my Eye Pie

Makes one 10” pie

Crust
1.5 c organic all-purpose flour
1/2 t sea salt
1/2 c organic unsalted butter, softened to room temperature
1/4-1/2 cup cold water
Extra flour for rolling out crust

Filling
6 cups of peeled, cored, and thinly sliced organic apples (about 6 large apples or 9 small). I used equal amounts of Granny Smith, Gala, and Fuji.
12 oz (one bag) organic cranberries, fresh or frozen (defrosted and drained), chopped coarsely
1/2 c organic light brown sugar, packed
1/3 c organic cornstarch
1/2 t sea salt
1 t organic cinnamon
1 t organic nutmeg

Crumb Topping
1 c organic all-purpose flour
1/2 c organic light brown sugar, packed
1/2 c (one stick) organic unsalted butter, softened to room temperature
1 c organic shredded coconut

Directions

Prepare the apples and cranberries. Add the rest of the filling ingredients to the fruit in an oven-proof bowl and mix well. Place in the oven at 425F while it preheats to get the fruit softening a bit.

Mix together the dry ingredients for the crust. Cut the butter in with a fork. Add water until the dough is moistened enough to stay together but isn’t goopy. Roll the dough out and put in a 10” pie pan, crimping the edges. Set aside.

Mix together all of the ingredients for the crumb topping. I find it easiest to mix with my hands. It will be a bit on the dry side. Set aside.

Pull the filling out of the oven. Being careful of the hot bowl, pour the filling into the pie crust. Top with the crumb topping.

Place the pie on a cookie sheet (to help with any spillovers) and cover with foil. Bake at 425F for about 40-50 minutes. Remove the foil and bake for another 10 minutes to brown the crumb topping. If the fruit juices are not bubbling up on the sides at this point, re-cover with foil and put it back in the oven in 5 minute increments until it is bubbling and juicy.

©2019 NaturallyElizabeth.com

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Gluten Free Latkes

02 Wednesday Jan 2019

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Nut Free, Side Dishes, Soy Free, Vegetarian

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While we aren’t Jewish, my family loves latkes. We enjoy them so much that we bought a potato ricer which is essential to getting crispy latkes. We also use a Cuisinart to shred potatoes because it makes life much easier. We sometimes double the recipe; leftovers aren’t as good as fresh, but if you warm them up in a toaster oven or oven rather than a microwave, they’re still pretty good.

Latkes are a lot of work, so we save them for special events like Christmas and Easter. My argument is that Jesus was Jewish, so we’re just celebrating his heritage. Granted, Jesus probably never ate a potato in his entire life, but still, it’s the thought that counts.

gluten free latkes

gluten free latkes

Gluten Free Latkes

Yield About 2 dozen
Time 60 minutes

4 large Russet potatoes (about 2 pounds), peeled and rinsed
1 large white or yellow onion, minced
3 large eggs
1/3 cup millet flour
1/3 cup cornstarch
1/3 cup brown rice flour
2 teaspoons sea salt
2 teaspoons baking powder
1 teaspoon freshly ground black pepper
Safflower, canola or other oil, for frying

Using a food processor with a coarse grating disc, grate the potatoes.

Using a potato ricer, squeeze the grated potatoes over the sink to release all liquids. Do the same with the minced onions. Put drained potatoes and onions in a large bowl with a dry towel to help absorb any other liquid.

Remove the towel, and place the onions and potatoes into the bowl. Add the eggs, millet flour, rice flour, cornstarch, salt, baking powder and pepper, and mix until it is well-blended.

In a medium pan over medium heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a slotted spoon to drop 3” very loose balls of the mixture into the oil, cooking in batches. When the edges of the latkes are brown and crispy, about 3-5 minutes, flip. Cook until the second side is deeply browned, about another 3-5 minutes. Transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining batter, adding more oil to the pan as necessary.

©2019 NaturallyElizabeth.com

 

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