The Ramblings of a Mad Man

Posts tagged “ground turkey

Gluten-free Flour Tortillas with Turkey Taco Sauce

About This Recipe
“Based on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. She says, “Finally! A flour tortilla for those who can’t have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer.” You can either use 2 cups of GF Mix Gluten-Free Flour Mix #470769 or use the approximate measurements included in the recipe below under GLUTEN FREE MIX. Nutrition info per serving: calories 190, fat ½ g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g.”

Ingredients
GLUTEN FREE MIX
1 1/4 cups rice flour, brown
1/2 cup corn starch, flour
1/4 cup tapioca flour

REMAINING INGREDIENTS
1 1/2 teaspoons xanthan gum
2 teaspoons sugar
1 teaspoon salt
2 teaspoons powdered milk ( or 2 teaspoons nondairy substitute)
1 cup warm water

Directions
1. In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.

2. Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10” to 12” round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.

3. Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.

Okay, so I changed a few ingredients and cooked it to my desired level of brownness. For anyone who has followed my kitchen escapades before, you’re thinking, what’s new? I am making a turkey taco sauce as we speak. For flavor, I diced a quarter sweet purple onion and minced two cloves of garlic in with the meat. I browned and am now mixing in some McCormick’s mike taco seasoning. I don’t have any pintos right now, so I decided to boil some red beans with chili powder. I’ll boil them for about 10 minutes and then purée them in the blender.

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Gluten-Free Meatballs in Lemon Sauce

Last night, after we attended the Nutcracker and the Cumberland Coliseum, we came home and I made Gluten-Free Meatballs in Lemon Sauce. I modified the recipe, as usual. Instead of using ground beef, I used ground turkey. It came out absolutely delicious and everyone in the house agreed. There wasn’t anything left! We put the meatballs and sauce over a bed of rice. It turned out quite delicious.

And no, I do not have a Dutch Oven. I simply utilized a large stew pot with a lid on it. It did the trick perfectly. I am definitely making head way to becoming my kids personal chef. J They love it when Daddy heads into the kitchen and starts whipping up something delightful out of his “Dummies” book. I hope you guys enjoy the recipe and have a chance to try it. Have a great day!

How to Boil Gluten-Free Meatballs in Lemon Sauce

How many times in your life have you boiled meatballs? If the answer is zero, you’re in for a taste treat. As these gluten-free meatballs cook, their flavor converts the water in the pan into a wonderful broth.

Tools: Dutch oven, electric mixer

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 4 servings

1 pound lean ground beef

1 small onion, minced

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons chopped fresh parsley

1/2 teaspoon dried mint

1/4 cup uncooked rice

3 tablespoons cornstarch

1 tablespoon olive oil

2 eggs

Juice of 1 lemon

Salt to taste

  1. In a medium bowl, mix together the ground beef, onion, salt, pepper, parsley, mint, and rice.
  2. Shape the mixture into balls a little smaller in size than a ping-pong ball. You’ll have about 24 meatballs.
  3. Dust the meatballs lightly in cornstarch.
  4. Place the meatballs in a Dutch oven and add enough water to cover them. Add the oil. Bring the water to a boil, and then lower the heat to medium-low and let the meatballs simmer for 30 minutes.
  5. In a medium mixing bowl, use the mixer to whip the eggs for 2 minutes. Add the lemon juice.
  6. Remove the pan with the meatballs from the stove.
  7. Add 2/3 of the meatball broth, in a slow steady stream, to the eggs, whipping constantly. Taste the sauce; add salt to taste.
  8. Pour the lemon sauce over the meatballs and the remaining sauce in the Dutch oven and cook for 2 minutes over very low heat. (Don’t permit the mixture to boil or the eggs will curdle.) Serve immediately.

Per serving: Calories: 337; Total fat: 13g; Saturated fat: 5g; Cholesterol: 188mg; Sodium: 248mg; Carbohydrates: 18g; Fiber: 1g; Sugar: 1g; Protein: 35g.