Monday, May 14, 2012

Simple Baked Meatballs





Simple Baked Meatballs
(Adapted from Stone Soup)

1 ONION, diced
24 ounces TOMATO SAUCE
1/2 lb GROUND BEEF
1/2 lb GROUND PORK
3 ounces ALMOND MEAL
SALT
PEPPER
2 tablespoons BUTTER, diced

1. Preheat the oven to 400F and heat a small frying pan to medium heat.
2. In the pan, fry the onion in some oil, stirring from time to time, until just soft and golden, about 5 minutes.
3. Pour the tomato sauce in the base of an oven proof dish. Combine the meat and almond meal in a bowl. Season with salt and pepper.
4. Add the softened onions to the meat and mix to combine. Form the mixture into meat balls no larger than a golf ball and place them in the tomato sauce.
5. Scatter pieces of butter over the meatballs and bake for about 30 – 45 minutes, or until browned on top and cooked through.

Thursday, May 10, 2012

Peanut Butter Chocolate Brownies



Peanut Butter Chocolate Brownies
(Adapted from Stone Soup)

5 ounces NATURAL PEANUT BUTTER
8 ounces BROWN SUGAR
2 EGGS
2 ounces COCOA FLOUR
3 ounces RICE FLOUR

1. Preheat oven to 320F. Grease and line the base of an 8x8 pan with baking paper.
2. Mix the sugar and eggs with the peanut butter. Gently stir in the cocoa powder and flour until just mixed together.
3. Pour the batter into the prepared pan and bake for 30 – 45 minutes, or until the top feels just set and a skewer inserted into the middle comes out slightly moist. The middle should still be a little squidgy. Let cool in the pan before cutting.

Wednesday, May 9, 2012

Cottage Pie



Cottage Pie (4-5 servings)
(Adapted from Babble)

Beef and Vegetables
1 ONION, chopped
1 lb GROUND BEEF
1/4 teaspoon ROSEMARY, dried
PEPPER
1/4 cup GLUTEN-FREE WORCESTERSHIRE SAUCE
2 tablespoons TOMATO PASTE
1 tablespoon GLUTEN-FREE FLOUR
2 cups FROZEN PEAS AND CARROTS
1 cup GLUTEN-FREE BEEF STOCK
1 cup CHEDDAR CHEESE, shredded

Mashed Potatoes
1 1/2 lbs POTATOES, peeled and cubed
1/2 cup BUTTERMILK
1/4 cup BUTTER
1/2 teaspoon GARLIC POWDER
SALT
PEPPER

1. Cook the ground beef and onion in a large pot over medium-high heat until browned, about 10 minutes. Drain the fat and add the rosemary and pepper to taste.
2. Meanwhile, boil the potatoes in cold, salted water and simmer until tender, about 25 minutes. Once cooked, drain them and return to the pot. Add the buttermilk, butter, garlic powder, and salt and pepper to taste and mash until desired smoothness. Stir in half of the shredded cheddar cheese.
3. Turn the heat to medium and stir the Worcestershire Sauce, tomato paste, and flour into the meat. Add in the vegetables and stock and simmer until slightly thickened, about 3 minutes. Put the meat mixture into the baking dish.
4. Spread the mashed potatoes evenly over the beef mixture. Top with remaining cheddar and bake in 350°F oven until lightly golden, about 25 minutes. If desired, broil until topping is rich golden-brown, about 3 minutes.