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Jan 23 15

Meatballs w/Prosciutto Parmesan & Lemon

by Karen

 

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You can imagine how excited our city is for another Super Bowl!
I have been saving this recipe for you–it’s a great Game Day appetizer.

Meatballs are quite versatile—they can be the main course or served as a favorite appetizer. This recipe is also an easy ‘go-to’ dinner solution.

As an entrée, serve with a big salad on the side or with winter vegetables. For a game day appetizer, triple the recipe and serve with your favorite dipping sauce or try our Tamari Honey Mustard sauce or Fresh Horseradish.

Meatballs with Prosciutto, Parmesan, and Lemon–gluten free

serves 8 as an appetizer or 4 as an entrée

1 pound ground beef
½ pound ground pork or Italian hot sausage
¼ pound prosciutto, finely chopped
½ cup finely ground, gluten free breadcrumbs or cornmeal*
½ cup Parmesan-Reggiano, grated
½ teaspoon onion powder, or to taste
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon red pepper flakes
2 eggs
2-3 tablespoons olive oil
Juice from one lemon

In a large bowl combine ground beef, pork, prosciutto, breadcrumbs, Parmesan, onion powder, salt, pepper, red pepper flakes and eggs. (Easiest to use hands to mix all ingredients)

Shape meat mixture into 1-inch balls, place them on a plate and refrigerate until ready to cook.

Heat a few tablespoons of olive oil in a heavy saucepan (a cast-iron skillet is perfect). Add the meatballs in several batches and brown completely.  Return all meatballs to the pan and sprinkle lemon juice over meatballs. Serve.
*Breadcrumb tip:

A mini Cuisinart is the fastest way to make breadcrumbs.  Save the heels from your loaves of bread in the freezer, toast the frozen bread then pulverize in the Cuisinart.

 

Dipping Sauces—combine ingredients and serve.

Tamari Honey Mustard

3 tablespoons honey
3 tablespoons Dijon mustard
1 tablespoon tamari or gluten free soy sauce

Fresh Horseradish Sauce

2-3–inch piece of horseradish root, finely grated
1 tablespoon white vinegar
¾ cup sour cream
salt and pepper to taste

 

For more favorite recipes and go-to meals:  Cooking Gluten Free! A Food Lover’s Collection of Chef and Family Recipes 4th edition ebook is now available for instant download here.

Thank you—your ebook purchase makes it possible for us to keep cooking and posting!

 

 

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Jan 11 15

Lentil Soup in a Flash

by Karen

Gluten Free Lentil Soup

 

 

Don’t you just wish someone would have dinner waiting for you at home every night?

What’s for Dinner is always lurking in the back of my mind and with so many other considerations and limitations of the three generations in our household, I need a go-to list of easy, make-ahead meals.

This Lentil Soup recipe scores high marks all around. read more…

Dec 28 14

Potato Leek Soup and Popovers

by Karen

 

 

gluten free potato leek soup

Cold days are best when sitting by the fire with a bowl of soup and some good bread. read more…

Dec 23 14

Sour Cream Coffee Cake

by Karen
Sour Cream Coffee Cake

Sour Cream Coffee Cake

 

Plan on this for a mid-morning holiday break read more…

Dec 11 14

Discount codes and Deals are everywhere!

by Karen

We have been teaching, consulting, and developing gluten free recipes for celiacs since 1997 with happy results!

Here are a few of the recipes in the holiday book….

gluten free buttermilk biscuits

gluten free nanaimo bars

super easy brisket, our favorite!


latest brisket horz super easy brisket, our favorite!

I did some online shopping yesterday, it is amazing how many deals are out there! read more…

Dec 5 14

Salted Chocolate Chewy Brownies w/Ganache

by Karen

 

salted gluten free chewy brownie with ganache

For years I have had requests to be active again in the gluten free world. When we sold our first edition book, it was in the top three gluten free cookbooks on Amazon and available in most libraries across the country.

Life intervened and I had to pull back for awhile but now we are bringing it back with … read more…

Dec 2 14

Orange Pistachio Cocktail Cookie

by Karen

 

I flipped one cookie over so you can see the bottom.

I flipped one cookie over so you can see the bottom.

A mostly make-ahead appetizer that is freezeable —- slice and bake the day of your party!  Perfect with martinis.  The orange flavor is imparted with orange zest and orange flower water (generally found near the vanilla extract in the grocery store).  See recipe below adapted from Sips and Apps by Chef Kathy Casey. read more…

Nov 24 14

How to set a proper table

by Karen

How to set  he table

 

We used to have some confusion about the official, proper way to set a table.  A few years ago The Seattle Times ran this so I snipped it out and keep it with my china.

The photo is pretty self explanatory.

One thing we always argued about was which direction the blade of the knife faced.

Also if you can’t read the text in the photo it says the dessert fork or spoon goes above the plate and the glass on the left is a water goblet while the one on the right is a wine glass.  Incidently, there are  red wine glasses (even distinctions between Bourdeaux and Burgundy wines) and white wine glasses if you want to be particular.

 

Ready to plan your holiday meal?

read more…

Nov 20 14

How to Host Your First Holiday Dinner

by Karen

 

Pilgrims Going To Church, George H. Boughton, American 1833-1905

Pilgrims Going To Church, George H. Boughton, American 1833-1905

This painting hung in school rooms across the country when I was growing up,  I attended six different schools in Florida, North Dakota, California, and Texas and it was a staple in all.

My husbands’ mom grew up in Boston and gave the painting to us, obviously it figured in fairly large in her life living so close to Plymouth. Each year we rotate it into the dining room during the holidays to remind us of the challenges our ancestors faced. read more…

Nov 16 14

Pie Plate Primer–Metal, Glass, Ceramic

by Karen

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There are many pie plates these days.

Some are so big you need to double a standard recipe just to fill it up.

Over the years I have used a wide variety of dishes to bake pies but I always come back to my standard glass dish for the best, consistent results.

Which Pie Plate for Best Results?  Metal, Glass, Ceramic

I consulted a favorite “science of cooking” book Cookwise by Shirley Corriher. She notes that the crust needs to cook fast. read more…