Soooooo, never leaving anything alone, I have a new Turkey Meatball recipe
There are three things to remember
1) Fresh ground turkey, no frozen chubs. I prefer turkey from The Turkey Store (Go Barron WI), but you can use other.
2) You MUST cook by temperature - once the meatballs hit 150, off the heat they go. At 170 they turn into dry disgusting balls of sawdust. Under 150 you risk food poisoning. So get a Thermapen.
3) Seasoning is your friend - low fat means you need lots of seasoning. Under season and they are boringly bland
Ingredients
1 lb fresh ground turkey (I use 93/7 - you can use 99/1, but that is pretty dry stuff
8 ounces fresh mushrooms
1/2 onion
1 stalk celery
Garlic (you can use fresh, or use Penzeys Roasted Garlic)
Seasoning as appropriate (depending on if you want Italian, Asian, Swedish, or other style meatballs). For Italian I like Penzeys Tuscan Sunset and for Asian the Sate seasoning.
Salt
Pepper
Sauce of choice, depending on style of meatballs
Recipe
Finely dice onion, celery and mushrooms
Saute onion, celery and 1/2 the mushrooms. Season with salt and pepper, and whatever seasoning your using. Cook till soft, then cool.
Spread cooked veg on plate, spread turkey of the top
Spread rest of mushrooms on top of turkey, salt, pepper, season with seasoning
Mix together, but not too much. Compress the turkey, you get blech
At this point I like to make a quarter size piece of the meatballs (squished flat) and cook, to check the seasoning. Then adjust seasonings if necessary and cook the rest
Heat pan medium (I use teflon, just spray oil)
Make meatballs and begin to brown
Once meatballs are brown on two sides (but not cooked yet), I add sauce and turn temp down to low. The idea is that the sauce will bring the temp of the meatballs up slowly to 160, making it hard to overcook. Remember - at 150 they come off the stove. Residual heat will bring them to 155
Serve - I like using Rosarios Spaghetti Sauce over Zucchini noodles.
Marjorie Approved
Showing posts with label good food. Show all posts
Showing posts with label good food. Show all posts
Monday, June 26, 2017
Saturday, November 12, 2016
WOW - Creamy (non dairy) Jalapeno Green Sauce (Vegan even) - Low Calorie! HMR Compliant!
A.K.A. the Green Stuff.
This is awesome. I mean really good. And it takes a fairly typical salsa/sauce at Taco Trucks (the green stuff) and makes it far more nutritious with far fewer calories.
The bottled green sauce you get at taco trucks and Taqueria's is pretty basic - boiled jalapenos and onion, pureed in a blender with vegetable oil and salt. Sometimes with garlic, sometimes with cilantro. Some may add avocado, but most don't, even though everyone thinks it's in there. It is really good. To cut the heat, you take out the seeds and the membranes before boiling (which is where most of the heat in a pepper is). Boil them with the seeds and membranes the heat goes up - your choice.
I have made it without the oil, but it is missing something. Missing more than the 500 calories a 1/4 cup of oil brings. The oil adds fat, smoothness and tames the heat some.
Today, VICTORY.
The solution for not using oil? Soft Silken Tofu. Yes, Tofu.
Tofu gets you that smoothness, the texture that oil brings to the sauce. It has just enough fat to taste great, not enough to bust your diet. It has 180 calories for 12 ounces, not 500 calories for 1/4 cup. Plus 16 grams of protein, some calcium, iron and other nutrients and minerals.
And it tastes great. On to the show.
Ingredients
One lb fresh jalapenos, seeded and de-ribbed (wear vinyl/nitrile gloves when cutting and don't touch your eyes!
One onion, chopped (nothing special, it is getting boiled and pureed later). I use white onions as that is more typical in mexican cooking, but whatever. You could even use green onions, tops and all.
1 Box (12 oz) Soft Silken Tofu
Salt to taste
Garlic if you like
Cilantro if you like
Recipe
Boil jalapenos and onions for 20 minutes in sufficient water to keep covered
If you like, in the last 5 minutes, add peeled garlic to the boiling water. As much garlic as you like.
Drain and blend all three ingredients for a minute. Be careful - it will be hot. I use a blender, you could use a food processor. I think the blender gets it smoother.
While blending, scoop in the tofu. Blend for another 30 seconds.
Add salt to taste (as in, add a tsp, taste, add more as you like, or don't)
Add fresh cilantro as desired, or not.
Serve warm, or put in the fridge to cool. This will keep for at least a week
If you de-ribbed and de-seeded the jalapenos, the sauce will be quite mild, especially if you put it on food such as HRM Turkey Chili, eggs, as a veggie dip, etc.
Calorie count for the entire recipe 355 - 180 for the Tofu, 130 for the Jalapenos, 45 for the onion. So 355 calories for the entire sauce, which will be about 2 cups. That is about 11 calories a tablespoon, 22 calories for two tbs. So this is actually OK on the No Decisions HMR diet as a condiment!
Woo Hoo!
This is awesome. I mean really good. And it takes a fairly typical salsa/sauce at Taco Trucks (the green stuff) and makes it far more nutritious with far fewer calories.
The bottled green sauce you get at taco trucks and Taqueria's is pretty basic - boiled jalapenos and onion, pureed in a blender with vegetable oil and salt. Sometimes with garlic, sometimes with cilantro. Some may add avocado, but most don't, even though everyone thinks it's in there. It is really good. To cut the heat, you take out the seeds and the membranes before boiling (which is where most of the heat in a pepper is). Boil them with the seeds and membranes the heat goes up - your choice.
I have made it without the oil, but it is missing something. Missing more than the 500 calories a 1/4 cup of oil brings. The oil adds fat, smoothness and tames the heat some.
Today, VICTORY.
The solution for not using oil? Soft Silken Tofu. Yes, Tofu.
Tofu gets you that smoothness, the texture that oil brings to the sauce. It has just enough fat to taste great, not enough to bust your diet. It has 180 calories for 12 ounces, not 500 calories for 1/4 cup. Plus 16 grams of protein, some calcium, iron and other nutrients and minerals.
And it tastes great. On to the show.
Ingredients
One lb fresh jalapenos, seeded and de-ribbed (wear vinyl/nitrile gloves when cutting and don't touch your eyes!
One onion, chopped (nothing special, it is getting boiled and pureed later). I use white onions as that is more typical in mexican cooking, but whatever. You could even use green onions, tops and all.
1 Box (12 oz) Soft Silken Tofu
Salt to taste
Garlic if you like
Cilantro if you like
Recipe
Boil jalapenos and onions for 20 minutes in sufficient water to keep covered
If you like, in the last 5 minutes, add peeled garlic to the boiling water. As much garlic as you like.
Drain and blend all three ingredients for a minute. Be careful - it will be hot. I use a blender, you could use a food processor. I think the blender gets it smoother.
While blending, scoop in the tofu. Blend for another 30 seconds.
Add salt to taste (as in, add a tsp, taste, add more as you like, or don't)
Add fresh cilantro as desired, or not.
Serve warm, or put in the fridge to cool. This will keep for at least a week
If you de-ribbed and de-seeded the jalapenos, the sauce will be quite mild, especially if you put it on food such as HRM Turkey Chili, eggs, as a veggie dip, etc.
Calorie count for the entire recipe 355 - 180 for the Tofu, 130 for the Jalapenos, 45 for the onion. So 355 calories for the entire sauce, which will be about 2 cups. That is about 11 calories a tablespoon, 22 calories for two tbs. So this is actually OK on the No Decisions HMR diet as a condiment!
Woo Hoo!
Sunday, October 23, 2016
Leek and Potato Soup - 100 calories a cup!
I like this soup in the fall when leeks are cheap. As in 69 cents each. When they are $2.69 each, I don't like them as much. Plus, they are cheap when potatoes are cheap also - 50 cents a lb - so a big win on the budget front.
To determine calories, you must of course base it on what you use. Your calorie count will vary...
Ingredients
Leeks (3 @54 calories each, 162 calories total)
Yukon Gold Potatoes, peeled (18 ounces @ 26 calories per ounce, 468 calories total)
Swanson or Progresso Chicken Broth, low sodium (8 cups, 15 cal per cup, 120 calories total). Or go with vegetable broth.
1 cup water (free)
salt and pepper to taste (free)
Thyme to taste (free)
Yields 8 cups, so 94 calories per cup with what I used.
Cut the dark green portions of the leeks off, slice in half the long way, then slice fine. Put in a big pot of water and swish around to get the dirt out of them. Drain.
Add to big pot and sweat (that is, cook at low to medium heat till they soften). You don't need oil, butter or anything else. They will release moisture as they cook down. Salt with about a teaspoon of salt and a teaspoon of pepper.
Peel and slice potatoes into 1/4 thick slices. I do it this way because they then cook evenly no matter how big the potato is - every slice cooks at the same speed.
When leeks have gotten soft (10 to 15 minutes), add potatoes, thyme, broth and water. Cook at medium until potatoes are soft
Put half at a time into a blender, blend till smooth - be careful and put a towel over the blender and don't fill it more than 1/2 way - to much is a good way of blowing the top off, burning yourself and painting the walls with the soup.
When pureed, serve. Good hot, good cold.
To determine calories, you must of course base it on what you use. Your calorie count will vary...
Ingredients
Leeks (3 @54 calories each, 162 calories total)
Yukon Gold Potatoes, peeled (18 ounces @ 26 calories per ounce, 468 calories total)
Swanson or Progresso Chicken Broth, low sodium (8 cups, 15 cal per cup, 120 calories total). Or go with vegetable broth.
1 cup water (free)
salt and pepper to taste (free)
Thyme to taste (free)
Yields 8 cups, so 94 calories per cup with what I used.
Cut the dark green portions of the leeks off, slice in half the long way, then slice fine. Put in a big pot of water and swish around to get the dirt out of them. Drain.
Add to big pot and sweat (that is, cook at low to medium heat till they soften). You don't need oil, butter or anything else. They will release moisture as they cook down. Salt with about a teaspoon of salt and a teaspoon of pepper.
Peel and slice potatoes into 1/4 thick slices. I do it this way because they then cook evenly no matter how big the potato is - every slice cooks at the same speed.
When leeks have gotten soft (10 to 15 minutes), add potatoes, thyme, broth and water. Cook at medium until potatoes are soft
Put half at a time into a blender, blend till smooth - be careful and put a towel over the blender and don't fill it more than 1/2 way - to much is a good way of blowing the top off, burning yourself and painting the walls with the soup.
When pureed, serve. Good hot, good cold.
Sunday, November 3, 2013
Apple Oatmeal Bars - No Sugar
Really good recipe from Two Chums
Simple to make, taste good (sweet, but just barely)
Also, I like this recipe because they don't label in "no sugar" and then add sugar such as honey or blue agave or other sugars.
Also, no fat - they use bananas and apple sauce. Well, I suppose the walnuts have fat, Much as the apples have sugar. But lets be real
Anyway, very fine and simple.
Simple to make, taste good (sweet, but just barely)
Also, I like this recipe because they don't label in "no sugar" and then add sugar such as honey or blue agave or other sugars.
Also, no fat - they use bananas and apple sauce. Well, I suppose the walnuts have fat, Much as the apples have sugar. But lets be real
Anyway, very fine and simple.
Subscribe to:
Posts (Atom)
