Category Archives: Condiments

Recipe Turkey Vegetable Meatloaf **gluten free

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Veggie Meatloaf with Condiments

First Sautee Vegetables

Ingredients:

1 med Spanish onion diced fine
3 celery stalks diced fine
1 carrot diced very fine
½ cup oil canola to sauté vegetables

Add oil to a frying pan.

After oil is hot add all vegetables.

After 5 minutes of sautéing vegetables. Add spices:

½ tsp. salt
1 tbsp. garlic powder

Sautee vegetables on medium heat for about 20 minutes until browned. Vegetables can be cooked longer for extra crispiness.

Add ½ cup sherry

Cook 2 minutes to cook of alcohol

Remove from heat.

Cool down in fridge for about 20 minutes or make the night before.

In a large mixing bowl. Mix all the ingredients

4 –lbs. ground organic turkey meat
½ cup almonds grounded in food processor to a breadcrumb texture
½ cup scallions chopped fine
½ cup pumpkin seeds
½ cup shelled hemp seeds
2 tablespoons of ground flax seed
¼ cup organic maple syrup
½ cup organic unsweetened ketchup Westbrae Natural
¼ cup sweet chili sauce ** optional but good* gluten free
Pinch of salt

Add vegetables mixture chilled from refrigerator.

Incorporate all ingredients by hand.

Place meatloaf in a 9 inch round or loaf pan that has been covered with a minimum amount of oil to prevent sticking.

Bake covered in 350 degree oven for 30 minutes. Then uncover for last 20 minutes until top is browned.

Let sit for 1/2 hour before serving.

Farfalle Pasta “Giardeniera” (Gluten Free option)*

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Farfalle Pasta Giardeniera

Farfalle is a type of pasta. Commonly known as “bow-tie pasta”, the name is derived from the Italian word farfalle “butterflies”.

Farfalle date back to the 16th century. It originated in Lombardy and Emilia-Romagna in Northern Italy.
You could use any pasta with this recipe but the farfalle seem to hold the oils from the marinated peppers and  Sundried tomatoes .. This cold salad presents nicely with this , bow-tie pasta .
This pasta is better the second day. All these condiments marinated all together over pasta ensures you will never make another pasta salad other than this one  to bring to a party . Your friends will love you for sure .
**   You can find all these condiments in  the italian section of your grocery store  usually near the olive oil section .

1 lb. Farfalle pasta
Cooked for 10 minutes and chilled
Or ( gluten free pasta ) **
1-12 oz jar of fried peppers ( Victoria  brand)
2 Cups of mixed pitted kalamata and
Pitted green pimento olives
1- 7 . 5 ounce jar of Sundried Tomatoes in oil sliced into thin strips
1/2 jar of sweet Harissa peppers **

Before serving top
1/4 cup of Balsamic vinegar
1/4 cup toasted pignoli nuts

Toss together well.

** Harissa available Whole Foods
** Gluten free pasta (Trader Joes)
** Victoria brand of peppers for fried peppers and sun dried tomatoes preferred.

Featured on OrgJunkie.com

Quinoa with Swiss Chard & Toasted Pignoli Nuts

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Quinoa with Swiss Chard & Toasted Pignoli Nuts

2 Spanish onions diced

1 teaspoon fennel seeds

1 teaspoon red crushed pepper

2 tablespoons garlic powder

1 teaspoon black pepper

2 cups quinoa

3 cups vegetable broth

3 to 4 cups swiss chard cut into medium pieces

1/2 cup toasted pine nuts pignoli

3 tablespoon olive oil

1 teaspoon Maldon salt

1/3 cup of Maple vinegar

Cook in dutch oven pan. Saute onions in 3 tablespoons olive oil to medium brown color about 10 minutes over high heat reducing to low heat after a minute . Add red crushed pepper.

Add quinoa to the onions and stir for approx 5 minutes to toast the flavor of the grain and absorb the onion flavor. Toss frequently . Add garlic powder and salt.

Add vegetable broth and let simmer over low heat for 30 minutes uncovered. After 30 minutes, add swiss chard and let quinoa rest on stove for 20 minutes covered .

After quinoa is cooked and cooled off.

Finish off by adding:

1/2 cup of maple vinegar **

or

Make your own

Mix maple syrup 1/3 to 2/3 cup sherry vinegar . To make 1/2 cup maple vinegar .

** Dean n Deluca

Gomasio

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1 cup sesame seeds
2 tablespoons of black, organic and unhulled sesame seeds
2 tablespoons of Himalayan sea salt

In a heavy pot, preferably cast iron, toast ingredients to make the gomasio for 10 minutes, while stirring over low heat.  The heavy pot will help with even toasting.  After it is toasted, immediately remove from heat and place in a large bowl to cool.

The mortar is a bowl, typically made of hard wood, ceramic or stone in this case the sirabachi is the mortar. The pestle is a heavy club-shaped, usually wooden or ceramic piece used to grind nuts or herbs to release the oils releasing more Flavors.

Here’s a great website to check out:

http://justhungry.com/suribachi-japanese-grinding-bowl-or-mortar

Asian Chicken Wings with Sesame

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chicken wings

4lbs buffalo-style chicken wings
3T hoisin sauce
¼C sesame oil
2t garlic powder
2T brown sugar
2T raw honey
¼C sweet vermouth
¼C light soy sauce

Preheat oven to 425 F with a large, flat, Teflon coated pan (not aluminum) to heat up. The hot pan will help to sear wings before they cook.

Rinse meat thoroughly and dry with a paper towel.

In a large bowl, combine chicken with hoisin sauce, sesame oil, garlic powder, brown sugar, raw honey, sweet vermouth and light soy sauce and toss until chicken is covered.

chicken wings

Remove pan from oven and place the wings on pan and spread apart so they are not touching.  They should all fit on one pan, so that they have room to cook and carmelize in the pan.

Cook for 30 mins, then remove from oven and turn the wings over and replace in the oven for another 15 minutes.

chicken wings

Serve warm.  You can also make them ahead and reheat when they need to be served.

http://www.bragg.com/