10 Ramadhan 1435/2014 ~ Ingredient {Turkey Stock}

Turkey Stock extraThe Menu:
Turkey Stock (home made)

Method of Cooking:
Crock pot, oven

Tips:
Save the bones from meat dishes and turn it into stock. It’s inexpensive, gluten-free, and plain ‘ole goodness!

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What you’re looking at in that picture is a quart-jar of the remainder a batch of turkey stock that we made ourselves. We keep this jar in the freezer and plan to use it later in the month in another dish.

We made our stock from turkey leg quarters that were cooked in the crock pot for {THIS} meal. We saved turkey bones in the freezer until we finally had enough to make stock.

Meat stock is easy to make. We think you will really like this recipe and instructions {Turkey Broth with the Leftover Bones}. It cooks in the crock pot. Is super easy. And super yummy.

You should give it a go!

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1 Ramadhan 1435/2014 ~ Dinner {Turkey}

1 ramadhan 1435The Menu:
Turkey, polenta, green veggies, potatoes

Method of Cooking:
Crock pot, oven, stove top, steaming

Tips:
Cooked extra meat to be frozen and used later in a gluten-free pot pie

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Tonight’s meal was such a breeze, alHamdulillah. We all got in the kitchen towards the evening all cozy-like and cooked together.

The crock pot did the bulk of the hard work. The oven was used briefly (about 30 minutes). And steaming the veggies only took a few minutes. Overall, it was a tasty but easy meal to make alHamdulillah.

Chili-Rubbed Tilapia

This recipe is super easy. It’s “fast food” at home. I buy tilapia fillets that are individually wrapped and frozen which makes this dish even more convenient.

If you are using frozen fish, put it in the refrigerator to defrost. Do this several hours before you plan to cook it. You can also defrost the fish in a bowl of tap water.

(click to enlarge)

Ingredients

  • 1 pound Tilapia fillets, or Pacific sole or other firm white fish
  • 2 tablespoons extra-virgin olive oil, or butter, or olive oil butter mix
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Directions

Mix spices together well. Put all of it on a plate. Coat the tilapia fillets in the spice mixture.

Heat oil in a cast iron skillet or stainless steel frying pan over medium heat.

Add the fish. Cook just until opaque in the center, about 5 to 7 minutes. Turn fish over halfway through cooking.

Serve fish with fresh lemon juice squeezed on top.

Yum!

Gluten-free Senbei rice cracker snack

One of my favorite places to pick up wheat/gluten-free items is Asian markets. I especially like rice crackers.  They are thin, crunchy, and great for snacking.

I buy the Senbei crackers that are slightly sweet and have icing. I love to top them with peanut butter or almond butter, and sometimes raisins or other dried fruit. It’s a great protein snack! Yummy!

If you buy any type of rice cracker, read the ingredient label.  If it contains soy sauce, then it has wheat in it.

Menu Plan Monday

PhotobucketI sit down each Sunday evening bi’ithnillah and plan meals for the upcoming Monday thru the following Sunday.

Whether you plan your family’s meals on Sunday or on some other day, doing so can be a great blessing for you and your family.

You can improve your family’s health, save money, and be more organized all in one sitting.

To make your menu planning task easier, I am making my Weekly Menu Planner (pdf) available for anyone to use. It’s free to download. I print it on both sides of the paper. You can even print the planner on decorative paper.

I got in the habit long ago of saving my completed weekly menus. That way, when I’m suffering brain drain, I don’t really have to think much. I can go thru some previous menus and pull something together. It’s been a real time-saver.

Hope you enjoy the menu printable!

Positive feedback is always welcome.

Asian Meatballs & Rice Noodles

Skip the wheat-based pasta and go for the rice ones instead. It’s much healthier.

I buy (wheat free) rice sticks & rice noodles from my local Asian market. Here’s a photo of Asian meatballs with rice noodles that I regularly serve. My version of this meatball is below this yummy photo!

Asian Meatballs

  • 1/4 cup milk  (I made milk from powdered milk)
    1/4 cup fine dry bread crumbs  (I use gluten free cornbread)
    1-1/2 pounds ground turkey, with dark meat  (breast meat makes this too dry)
    1 large egg, lightly beaten
    1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped (use the food processor)
    1 tablespoon finely minced ginger root (can sub 1 teaspoon ginger powder)
    1/2 teaspoon salt (do not add if using beef bullion)
    1/2 cup chopped fresh cilantro plus
    1/4 cup sprigs
    1 tablespoon gluten free soy sauce
    2 teaspoons Asian sesame oil  (I used olive oil)
    2 teaspoons beef bullion powder or the amount of beef bullion cubes to make 2 cups liquid broth

Make Meatballs

  • Put oven rack in middle position and preheat oven to 500°F.
  • Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed.
  • Add remaining ingredients to the bread/milk mixture. Mix with your hands until well combined. Do not over mix.
  • Test your mixture. Cook a tiny meatball in the microwave or stove top as a taste test to make sure there is not too much or enough salt, spices, etc.
  • Shape 3 tablespoons meat mixture at a time into a balls. Place 1/2 inch apart in a 13- by 9-inch glass baking dish. If using a metal baking dish, add minutes to the baking time.
  • Bake until cooked through, about 15 minutes.

Dipping Sauce

  • 1/4 cup sprigs cilantro
    4 tablespoons soy sauce
    2 teaspoons Asian sesame oil (I used olive oil)
    2 tablespoons fresh lime juice
    2 tablespoons water
    2 teaspoons sugar

Make the Dipping Sauce

  • Add lime juice, water, sugar, soy sauce, and oil to a small bowl.
  • Stir until sugar is dissolved.

To Serve

  • Remove meatballs to dishes. I put my meatballs atop cooked rice noodles.
  • Stir sauce well. Serve meatballs with cilantro and sauce drizzled on top.

Serves 4

Asian Meatballs With Sesame Lime Dipping Sauce

Adapted from Gourmet (May 2007)

Servings:   Makes 4 (main course) servings.

1/4 cup milk  (I used 1%)
1/4 cup fine dry bread crumbs  (I used Panko)
1-1/2 pounds ground turkey, with dark meat  (Don’t use breast meat, it will be too dry)
1 large egg, lightly beaten
1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped ( did it in my food processor)
1 Tablespoon finely minced ginger root
1/2 teaspoon salt
1/2 cup chopped fresh cilantro plus
1/4 cup sprigs
5 tablespoons soy sauce
4 teaspoons Asian sesame oil
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons sugar
Accompaniment: steamed white rice

Put oven rack in middle position and preheat oven to 500°F.

Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.

Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.

Serve meatballs with remaining sauce.
Makes 4 (main course) servings.

Note:  I always make a tiny meatball and boil or microwave it, to check if the seasonings are right. I wound up adding a little more salt to the meat mixture before I formed the rest of the meatballs.