Archive for the ‘Meat and Poultry’ Category

This is a great family dish.  Even if non allergic people want to have it with egg noodles,  rice noodles will be an ideal accompaniment for anyone with allergies.  Whichever way, the whole family can eat together, as the turkey meatballs are safe to have and are delicious.


  • 1 pound ground turkey
  • 1 1/2 cups coarsely crushed cornflakes.  (Place cornflakes in a plastic bag, and roll a rolling pin over it)
  • 1/2 cup applesauce
  • 2 Tablespoons finely cut fresh parsley leaves
  • 1/2 teaspoon minced fresh garlic
  • 1/4 teaspoons dried sage
  • 2 level Tablespoons corn-starch.
  • Salt to taste.
  • 1 1/2 cups cranberries
  • 3/4 cup water
  • 1/3 cup brown sugar
  • 1/4 teaspoon cayenne pepper.


  1. Preheat oven to 425 degrees F.
  2. Line jelly roll pan with foil.  Grease foil with a small quantity of oil, or use a cooking spray.
  3. In a large bowl,combine ground turkey, cornflake crumbs, applesauce, salt, corn-starch, garlic, parsley and sage.  Mix well.
  4. With hands, shape mixture into approx. 16 balls
  5. Place meatballs about an inch apart, in prepared pan.
  6. Roast meatballs 20 minutes, or until they lose their pink color throughout.
  7. In a medium saucepan, combine cranberries, water, sugar and cayenne pepper.
  8. Bring to a boil over medium heat,
  9. Cook 5-7 minutes, stirring occasionally, until mixture thickens slightly.
  10. Remove from heat.

To serve, place prepared noodles on individual plates.  Top with meatballs and cranberry sauce.

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lamb quinoa

This dish has an exotic middle Eastern flavor and is great served with quinoa, the ‘super’ grain. It is a one dish meal with lots of nutrition and flavor.

Ingredients for 4 Servings

  • 1 1/2 cups quinoa, washed and drained
  • 1 pound lean, boneless lamb cut into 1inch cubes
  • 2 large carrots, sliced diagonally into 1/2 inch thick slices
  • 2 zucchinis cut into 1 inch chunks
  • 2 turnips or potatoes cut into 1 inch cubes
  • 1 large onion cut roughly into chunks
  • 1/4 cup golden raisins
  • 3 Tablespoons olive oil
  • 2 Tablespoons washed and chopped fresh cilantro leaves
  • 1 teaspoon curry powder (optional– check ingredients carefully for allergy issues.)
  • 1 teaspoon paprika
  • 1 teaspoon minced fresh, garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon grated fresh ginger.
  • Salt to taste.


  1. In a large saucepan, heat oil on medium heat
  2. Add onions and sauté for a minute.
  3. Add lamb and stir fry till meat is browned.
  4. Add garlic and ginger and stir for another minute.
  5. Stir in cumin and paprika
  6. Add 1 cup water, cover and cook for 15 minutes.
  7. Add carrots, turnips and potatoes.
  8. Add 1/2 cup water, bring to a boil and let simmer, covered, for 10 minutes on medium heat.
  9. Remove lid and check in between to make sure that water is sufficient (add more if required).
  10. Add zucchini and raisins and continue to simmer for 10 minutes more or until lamb and vegetables are cooked.
  11. Add salt, curry powder and fresh cilantro leaves.
  12. If there is more liquid, and you would like to thicken the stew, mix a little corn-starch in cold water and add to the stew, stirring all the time, till sauce thickens.

      To Prepare Quinoa

  1. Gently wash and rinse quinoa in water and pour through a fine strainer.
  2. Repeat process two or three times.
  3. Heat 3 cups water.
  4. Add 1/4 teaspoon salt.
  5. Slowly pour the rinsed quinoa into the water.
  6. Cook uncovered on low heat till most of the water is absorbed.
  7. Cover and cook for a few more minutes, till quinoa grains are fluffy.

     To Serve

  • Pile some quinoa onto a serving platter and make a well in the center.
  • Arrange the stew in the center.

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