& here i go w/ the late macaroni and cheese post.
see, i don't really eat eggs all like that. unless i have a vicious hangover. so, when i'm trying to figure out low-gluten or gluten-free breakfasts, i never think of omelets or anything of that nature. it's like: oatmeal, potatoes, turkey sausage, bacon, maybe leftovers from the night before. i never think about eggs. as a matter of fact, i only buy them if they're an ingredient in something. so, when i saw our fridge was home to 4.5 dozen eggs in anticipation of thanksgiving, i was like "eeeeeewww! what am i gonna do w/ all those eggs? how do i keep them from going bad? ACK!"
submitted 11/21/2010 09:12:00 AM
so, i didn't feel like making a big, grand meal. & i had some leftover ingredients hanging out in the fridge. my basil (which i bought only a week ago!) was beginning to wilt. there were scallions boring holes in my very being every time i opened the crisper. and the pre-seasoned chicken thighs i'd cooked last tuesday were just sitting in their own juices. angry. neglected. unloved. so, i decided to make a soup. this soup is somewhat complicated, but all the way awesome. it's an all-day-long recipe.
ingredients and instructions are posted in the order of their addition to the soup. omit or add what you like, where you like, w/ the exception of the lime vegetable broth -- the addition of coconut milk really cuts its flavor.
lime vegetable broth
2 medium carrots, skinned, whole
4 celery stalks
6 cloves garlic, peeled, crushed
juice of 1 lime
salt (to taste)
pepper (to taste)
crushed red pepper (about 1 tablespoon)
1 tbsp ground thyme
submitted 11/15/2010 06:52:00 PM
if you know anything about me, you know that i make my dishes up as i go. so, when i decided that i wanted to make meatloaf, i totally fucking winged it. here goes nothing. meatloaf with balsamic onion marmalade.
1 lb ground turkey (shadybrook farms' 85/15, not 93/7 or turkey breast)
1 small red onion, grated
sea salt, to taste
black pepper, to taste
1 egg, whipped
4 white button mushrooms, sliced thin
garlic powder, to taste
about 1/4 teaspoon crushed red pepper flakes
& the special ingredient!! about 1 cup cheerios (plain), crushed & smashed into smithereens.
butter (or earth balance or whatever buttery thing you use), abt 1 tbsp
2 medium sized red onions, diced
balsamic vinegar, abt 1/2 cup
a pinch of salt
a pinch of black pepper
a pinch of crushed red pepper flakes
2 tbsps agave nectar or honey (it's all i had. other marmalade recipes call for sugar, of course)
a dash of garlic powder
- preheat oven to 375 degrees
- saute the sliced mushrooms in olive oil, garlic & a pinch of salt. once the mushrooms are soft, set them aside to cool.
- while mushrooms cool, add the remaining meat loaf ingredients in a bowl. mix thoroughly -- set mixture aside.
- in a saucepan, add all marmalade ingredients EXCEPT the vinegar and agave.
- stir frequently, cooking on high heat.
- once the onions become translucent, add agave syrup.
- cook mixture for about 3 minutes on high heat or until the agave reduces to a thicker consistency.
- add balsamic vinegar; reduce heat.
- cook marmalade on medium heat for approximately 10 minutes, or until the onions are completely soft, stirring often.
- after the marmalade is done, comes the fun part: the meat loaf.
- mix the mushrooms into the turkey mixture.
- coat the inside of a large-enough roasting pan with olive oil.
- pour the turkey mixture into the roasting pan. shape the meat into a rectangle with rounded edges (that's loafy, right?).
- roast for approximately 40 minutes, covered with aluminum foil or a lid (if your roaster has a lid, awesome).
- remove from oven. cover the meat loaf in onion marmalade.
- return to oven and cook, uncovered for approximately 15 minutes more (or until the meat loaf is your desired firmness).
submitted 11/03/2010 01:48:00 PM