Swedish Meatballs

I got a random craving the other night for Swedish Meatballs and decided to give them a try.  As usual, I tweaked the recipe to my taste and to be dairy and gluten free.  The result was wonderful and even my 8 year old liked them!  He said he would swim in the gravy!

Ingredients: (GF=Gluten Free)

Meatballs:

• 1-1/2 Tbsp olive oil, divided
• 1/4 of an onion, cut into tiny pieces
• 1 lb ground beef
• 1/4 c GF bread crumbs
• 1 large egg yolk
• 1/8 tsp allspice
• 1/8 tsp nutmeg
• 1/2 tsp salt (I used Kosher salt)
• 1/8 tsp pepper

Gravy:

• 3 Tbsp Earth Balance margarine
• 3 Tbsp GF flour (I used Bob's Red Mill 1-to-1 Baking Flour)
• 2-1/2 c hot water
• 1 large or 2 small beef bullion cubes
• 1/2 c Tofutti Sour Cream
• Kosher salt and pepper, to taste

Directions:

    Start by sauteing the onion in about 1/2 Tbsp of the olive oil in a large skillet over medium heat.  Cook it until it's translucent and let it cool while working on the next step.  In a large bowl, combine the beef, bread crumbs, egg yolk, spices, and cooled cooked onion.  I used my hands to mix everything (hence, the cooled onions).  Next, form meatballs of whatever size you desire (smaller ones will cook faster).  Next, add the remaining olive oil to the skillet and brown the meatballs on all sides (takes about 5 minutes for smaller ones).  Set aside on a paper towel-line dish.

   To make the gravy, start by dissolving the bullion cubes in the hot water.  While that's working, melt the butter over medium heat in the same skillet you've been using.  Add the flour and whisk constantly until it's a little brown (about a minute; I use a gravy whisk from Pampered Chef that rocks).  Gradually add the beef broth you've made, stirring in a bit at a time to reduce clumping.  Whisk constantly until it is slightly thickened and then stir in the sour cream; salt and pepper to taste (I didn't need much salt with the bullion I use).  Add the meatballs and cook, stirring occasionally, until hot and thickened--about 8 to 10 minutes.

   I served ours with rice to be GF and it worked beautifully.  

Seafood Bisque

I made a seafood feast the other night to celebrate my boys doing well at their karate tests and we ended up with leftover boiled shrimp and crab legs.  So I did some research and through caution to the wind and came up with my own recipe.  I am estimating my amounts as best I can since I made it up as I went along.  The results were delicious and even better the day after, when the flavors had time to blend.  You can use pretty much whatever seafood you like or have on hand.  It just needs to be cooked first.

Ingredients:

About a pound of cooked seafood, cut into small pieces (or pureed if you want a smoother result)
2 cups of hot water
2 chicken bullion cubes (or 1 large one)
1 cup unsweetened original almond milk
2 Tbsp gluten-free flour (I used Bob's 1-to-1 Baking Flour)
1/4 cup sliced yellow onion
3 Tbsp dairy-free butter
1 tsp salt
1/2 tsp pepper
3 dashes hot sauce
1 tsp dried parsley flakes

Directions: 

     Dissolve the bullion in the hot water. Meanwhile, melt butter in the bottom of a large pot and then saute onion in it until soft.  Add the flour and stir with a whisk for about 3 minutes.  Gradually add the almond milk while stirring with the whisk to create a thick base.  Add in the chicken stock and stir to combine.  Then add the salt, pepper, parsley, and hot sauce.  Adjust seasoning to taste and bring to a boil, stirring frequently.  Add the seafood and stir until it is heated through, no longer than 3 or 4 minutes.  Remove from heat and let sit for 5 minutes or so.

I served my bisque with gluten free french bread.