2 T fennel seeds 2 T cumin seeds 2 T coriander seeds 1/2 T fenugreek seeds 1/2 T black peppercorns 1 clove 1/2 cinnamon stick 2 cardamom pods 2 inches fresh ginger , peeled 2 tennis-ball-sized red onions, peeled 10 cloves of garlic , peeled 2 fresh red chiles w/seeds 1 bunch fresh cilantro 2 T butter 2 14-oz cans chopped tomatoes 1 cup stock or water one 3 1/2 leg of lamb , diced 1 handful chopped mint and cilantro 1 cup plain yogurt (nonfat is fine) salt and freshly ground black pepper lime juice to taste optional cayenne pepper Preheat your oven to 325. Lightly toast the first 8 ingredients in a dry pan over medium heat until they smell good and darken a few shades, then grind them in a coffee grinder. If you are using pre-ground spices, just toast those. Chop the ginger, onions, garlic, chiles, and cilantro roughly, then add the spice mix and puree in a food processor. In a large oven-proof casserole or Dutch Oven, fry the pureed mixture in the butter for a little bit, stirring regularly. Jamie Oliver says "until it goes golden" but mine never does. Add the tomatoes and stock or water. Bring to the boil, cover with the lid or foil and place in the oven for 1 1/2 hours to intensify the flavor. This is your basic curry sauce. If the sauce is still liquidy when it comes out of the oven, continue to simmer it on the stove until it thickens. If it is too thick add some more liquid. (note: if you are halving the recipe, don't halve the liquid or your curry might dry up in the oven.) Fry the lamb cubes in a little olive oil or cooking spray until golden, then add to the curry sauce and simmer for around 1 hour, until tender. You can vary the curry by using diced chicken, shrimp, tofu, or paneer instead of lamb. You can also toss in any kind of vegetable or legume you like towards the end of cooking. I did spinach and leftover boiled potatoes. Okra would be delicious. Sprinkle the curry with the chopped mint and cilantro. Stir in the yogurt, add a good squeeze of lime juice, and season to taste with salt, pepper, or a little cayenne if you like it spicy. Serve with Indian breads, basmati rice, and cold beer.

Good day everyone... I hope all are well and cheerful no matter how the weather is today. Unlike myself, I am not feeling too good. So I'll go straight to the recipe to share. Made this roasted chicken last Friday for a friend's daughter who had been asking for it eversince she saw the photo of my previous Grilled Lemon-Rosemary Chicken in my fotopages dated 24th June, 2009. Kept telling her that I am not good at roasting or grilling chicken. That chicken turned out to be slightly dry. Gave her 1001 reasons but she still insisted. In order not to disappoint her, I tried again preparing this recipe, coached by the lady who loves roasting this chicken, using her adjusted recipe. Non other than Sifoo Ana . Thanks Ana and sorry for all the hassle you have to go through until the chicken is ready! Haha... what are friends for huh... And I did a slight adjustment to her adjusted recipe as well, to suit whatever's available in my refrigerator. Not forgetting, thank you to Syahmi for helping mama to buy the lemons from the nearby shop.... Ellie dearie...hope you're happy now, though the chicken is slightly bitter at the skin part (must find out, what caused that to happen) and good luck dear for your SPM. Being a bright student, I know you'll pass with flying colors. Once done with SPM, you can work at mummy's shop, earn some money and belanja aunty Kenny Rogers okay.... hahaha.... GRILLED LEMON-ROSEMARY CHICKEN Source : The Naked Chef (Jamie Oliver) Adjusted by : Jeni, Ana, MamaFaMi Ingredients : 1 kg chicken 1 lemon 5 cloves garlic 2 tablespoons extra virgin olive oil 2 tablespoons, fresh rosemary, minced 1 tablespoon black pepper ~ crushed 2 potatoes, cleaned and quartered 1 onion ~ quartered 1 carrot ~ cut to small pieces 1 tablespoon chillie paste 2 tablespoons oyster sauce 2 tablespoons sweet soya sauce Sea salt and sugar to taste Method : 1. Wash the chicken and set aside. 2. Boil whole lemon, potato and garlic for 8 minutes or so. Remove from water. 3.. Mince garlic, rosemary and sea salt. 4.. Mix the minced ingredients with olive oil, crushed black pepper, oyster sauce, sweet soya sauce and sugar. 5. Coat the chicken with the prepared mixture. Leave a bit of mixture to coat the onion, potato and carrots. 6. Prick the lemon with a fork or knive to release the juice. Place the lemon inside the chicken. 7. Cover the oven proof caserolle with foil and keep in the refrigerator for at least 1 hour. For best result, keep it for 4 hours. 8. Mix the onion, potato and carrot with the prepared mixture and cover with foil. Keep aside. 9. I used the microwave oven to roast the chicken. After 30 minutes, turn the chicken and roast for another 20 minutes. Then arrange the onion, carrots and potatoes. Continue roasting for another 10 minutes. 10. Ready to serve. Best eaten with salad and mashed potato.

Tweet #pin-wrapper > a {background-image:none !important;} The landmark Campanile, Trinity College Dublin. The college, established in 1592, is home to scholars and men of letters some famous, some forgotten. Among the blessed are Jonathan Swift, Oliver Goldsmith, Oscar Wilde and Samuel Beckett. Trinity College has a deservedly proud heritage. While it's not well known, the Irish, including some matriculating at Trinity, revel in the celebration of Somhain, a Halloween festival that includes a parade and boisterous bonhomie to mark the end of summer and All Saint's Eve. All holidays have special trappings and this one is no exception. The zealous celebrate with costumes and special food. Some of the foods associated with the Somhain are colcannon, a potato dish, and barmbrack, a confection sweeter than a bread but less rich than cake. Both Van Morrison and James Joyce mention barmbrack, a yeasted sweet bread that's traditionally served on Halloween in Ireland. The Irish sometimes called it Báirín (top) Breac (dirty or speckled). Years ago the yeast to raise the bread dough was skimmed from the top of a vat of fermenting beer, the Bairin. The dried fruit was the Breac. It is the custom in Ireland to place trinkets into the bread dough. The charms determine if luck in the coming year will be good or bad. If a pea is found, the finder will not marry. If a coin is found, good fortune and wealth can be anticipated. A small stick indicates a bad or violent marriage, a piece of cloth poverty and a ring an impending marriage. Some cakes contain all these objects and fate is determined by what's in the slice of cake you receive. For the superstitious it's not unlike a crap shoot. Like many women, I seed my bread in such a way that only good luck is bestowed on any who are at my table. The bread is not difficult to make and I'm a bit surprised that the tradition has faded in so many Irish-American families. Soda bread is still made for St.Patrick's day but there are precious few families that still make barmbrack for Halloween. I have a pointer that will make your bread exceptional. In Ireland, the raisins and currants are steeped in tea for 24 hours before baking. At Chez Mary, they bathe in Jameson's Irish Whiskey. I have the happiest raisins in the Pacific Northwest. This is a lovely sweet bread. I hope you'll try it. Here's the recipe. Irish Barmbrack ...from the kitchen of One Perfect Bite Ingredients: 1 cup milk 4-1/2 teaspoons active dry yeast 1/2 cup warm water 4 cups all-purpose flour, sifted, divided use 3/4 cup granulated sugar 3 teaspoons salt 1 teaspoon ground allspice 1/3 cup butter, room temperature 1/2 cup currants 3/4 cup seedless raisins 1/2 cup candied lemon peel Glaze 2 tablespoons sugar 1 tablespoon water Directions: 1) Scald the milk or heat it on HIGH power for 1 minute in a microwave oven. Sprinkle yeast over warm water in a small bowl. Let sit for 5 minutes to soften. 2) In the bowl of an electric mixer, combine 2 cups sifted flour, sugar, salt and allspice. Whisk to combine. Add yeast, milk and butter. Beat with paddle attachment for 2 minutes at medium speed. Cover and let sit in a warm spot for 30 minutes. When it has doubled in size, add 1 cup of reserved flour and beat with electric mixer on low speed until flour is well blended, about 1 minute. Repeat with the last cup of flour. 3) Turn onto a lightly floured work surface. Knead for 8 minutes, gradually working in currants, raisins and lemon peel. Place dough in a greased bowl, cover and allow to rise until double in bulk, about 90 minutes. Punch dough down. If you wish to add trinkets to dough, add them now. Shape the dough into a round loaf and set it on a greased baking sheet. Cover and let rise again until double in bulk, about 90 minutes. 4) Preheat oven to 350 degrees F. Bake loaf for 45 to 50 minutes. Combine sugar with water and brush over loaf. Cook for an additional 5 minutes. Remove from oven. Let sit for 5 minutes before transferring to a wire rack to cool. Yield: 1 loaf. This post is being linked to: Smiling Sally - Blue Monday Wild Yeast - Yeast Spotting

From the kitchen of One Perfect Bite... This is a quick and simple recipe that's nice to have on hand when you want something hot and hearty for dinner. It was developed by Rachael Ray and my version of it closely resembles hers. I had originally intended to have a light supper tonight, but it appears that winter missed the memo regarding the arrival of spring, and, as the day turned stormy and cold, a heavier meal seemed more appropriate. So, water for pasta was put to boil, and chicken, originally intended for the grill, was chopped, and then sauteed with lemons and capers to form a light pasta sauce. This truly is a 30 minutes meal and the recipe is structured to allow you a couple of options. Lemon can be adjusted to personal taste and olives can be swapped for capers if you prefer them. While I used penne this evening, any pasta clearly will work here. Leftovers, while problematic, require special handling. The pasta absorbs the sauce, so, I add a can of mushroom soup when I reheat it. It really works quite well and day two pasta , while slightly different, is as tasty as the original meal. This is simple, hearty and a great fall back recipe. It won't appear on anyone's bucket list or be your final meal request, but it is nice to have on hand for dinner when you are very busy. Here's the recipe. Lemon Chicken with Capers or Olives and Penne Pasta ...from the kitchen of One Perfect Bite courtesy of Rachael Ray Ingredients: 2 tablespoons extra-virgin olive oil 6 boneless, skinless chicken thighs cut into 1-inch pieces Salt and pepper 1-1/2 tablespoons butter 2 tablespoons chopped garlic 1/4 cup finely chopped scallions 2 tablespoons all-purpose flour 1/2 cup white wine or dry white vermouth 2 to 4 tablespoons fresh lemon juice 1 cup chicken broth or stock 3 tablespoons capers or coarsely chopped kalamata olives, drained and rinsed 1/2 cup + 2 tablespoons flat-leaf parsley, chopped 12 ounces penne rigate pasta, cooked to al dente Directions: 1) Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan. Set aside. 2) Return skillet to heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, garlic and scallions to skillet. Saute garlic and scallions 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid, about 1 minute. Whisk lemon juice and broth into sauce. Stir in capers or olives and 1/2 cup parsley. When liquid comes to a bubble, add remaining 1/2 tablespoon butter to sauce to give it a little shine. Return chicken to pan and heat through, about 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Sprinkle with reserved 2 tablespoons chopped parsley. Yield: 4 servings. You might also enjoy these recipes: Pasta with Chicken and White Sauce - Jamie Oliver Chicken and Bacon Pasta - Anne's Food Bruschetta Chicken Pasta - Erin's Food Files Chicken Spaghetti - The Pioneer Woman Cajun Chicken Pasta - Dinah's Dishes Chicken Pasta - Tastydays Lemon Chicken Pasta - Everyday Cookin' Easy Lemon Chicken with Pasta - Food Network Lemon Chicken Pasta Salad - Food for My Family Creamy Chicken and Mushroom Pasta - My Halal Kitchen Pasta with Chicken and Asparagus - Simply Recipes

Summer. Time for grilling. This easy as 1, 2, 3 recipe has been a summer family staple since I was a blushing bride, learning to grill fish. We won't talk about how many years ago that was, Dear Reader. I mean, the blushing bridal part. Let's just say my oldest son is 26 and leave it at that. So, you may ask- if you're a blushing bride yourself- how do you grill a slab of fresh fish and veggies all at once and have it turn out so tender and flaky and savory that your newly minted partner for life will turn to you and whisper, I knew I married the right girl? Or boy (I make no assumptions around here, goddess forbid). Well, here's a little secret I learned way back when. Back before cooking blogs and Food TV and Jamie Oliver . I learned it from a woman who liked my paintings. This is the only way to make fish, she told me. Trust me . I trust you, I answered. Now tell me your secret. Foil, she said. And onions, garlic and tomatoes. It's a Mediterranean style fish- not the typical butter and Ritz cracker crumbs you get around here (we were living on Cape Cod at the time). This is the real thing, she continued. Real food. Big flavor. You'll love it! And she was right. Here's my easy version of Mediterranean fish- grilled (or baked) with spinach, tomatoes, onions and garlic. I also added balsamic vinegar and fresh chopped herbs. Easy Mediterranean Fish Recipe in Foil Packets- Serve with Rice The fish I used this time was halibut. But any hefty white fish will do- cod, haddock, tilapia, or orange roughy would all be brilliant. Ingredients: 4 serving size fish fillets, rinsed and patted dry (about 1 1/2 pounds) A squeeze of fresh lemon juice Sea salt and fresh pepper 8 cloves of garlic, roughly chopped 2 red or sweet yellow onions, cut into pieces 4 cups baby spinach leaves- or chopped spinach 8 plum or Italian tomatoes, roughly chopped 4 tablespoons balsamic vinegar 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley or cilantro A sprinkle of red pepper flakes, to taste Extra virgin olive oil, as needed Instructions: Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375ºF. Tear off a large sheet of aluminum foil and place it on a large platter or tray. Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper. In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat. Tear off a second sheet of foil the same size as the bottom sheet. Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge. Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl. Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet. Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque. Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe . Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. Karina's Note for Gluten-Free Folks: This is a safe way for those with celiac disease or food allergies to eat at pot luck barbecues and picnics. Bring your own packets! Make single individual packets for each person to make it easy to share the grill with no danger of cross contamination. More (Fabulous!) Summer Grill Recipes From Food Bloggers: Kalyn's Kitchen: Grilled Salmon with Asian Dipping Sauce Cooking with Amy's Shrimp and Mango Kebabs Food Blogga's Grilled Watermelon Gluten-Free Bay's Grilled Chipotle Lime Chicken

1 lb mixed heirloom tomato, various colors 1 tablespoon kosher salt 1/2 tablespoon dried oregano 1 1/2 tablespoons extra virgin olive oil 1/2 tablespoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1/2 lb fresh mozzarella cheese , ciliegine size (cherry size) 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Serve with mozzarella.

2 tablespoons olive oil 1/4 lb pancetta 2 lbs heirloom tomatoes, cored 5 fresh bay leaves or 2 dried bay leaves 2 tablespoons fresh oregano 1 tablespoon fresh rosemary 1 lb sausage 1 tablespoon olive oil 5 -6 garlic cloves 1 Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs. 2 Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. 3 Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice. 4 Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.

1/2 lb mixed heirloom tomato, various colors 1 teaspoon kosher salt 1 teaspoon dried oregano 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1 tablespoon fresh coriander 1/2 lemon, juice of 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. 3 Roughly chop the tomatoes with the coriander. Stir in lemon juice. Serve with fish or chicken.

2 lbs stewing beef , diced 1 onion , chopped 4 garlic cloves , minced 3 stalks celery , chopped 4 ounces button mushrooms , chopped 4 bay leaves 1 teaspoon thyme 1 tablespoon tomato paste 1 (15 ounce) can Guinness stout 3 1/2 cups beef broth 1 1/2 tablespoons flour 1 Pre-heat the oven to 350°F. 2 In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go. 3 Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven. 4 Let the stew bubble away in the oven for two hours. Mean while, make the dumplings. 5 In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment. 6 Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks. 7 When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.

500 g plain flour 100 g lard 150 g butter salt 2 large eggs 1 Preheat the oven to 190° Celsius. 2 Rub together the flour and the fat. 3 Add the eggs and bring together carefully. 4 Chill in the refrigator for 1 hour. 5 Once your pastry has chilled roll it out to fit an 11-inch/28-centimeter tin with a removable bottom and bake it blind for 10 minutes. 6 Lower the oven temperatur to 180° Celsius. 7 Mix all the filling ingredients together then pour the filling into the pastry case. 8 Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of thyme oil. 9 Bake in the oven for 30 minutes.

I’ve realized that I’ve been craving vegetables more and more each day, instead of meat: the more I eat vegetables, the more I want to eat them, in all sorts of ways – every time I see a great vegetarian recipe around I want to try it immediately. (That said, I’ll cook Jamie Oliver’s roast beef tomorrow for lunch. :D My husband saw a bit of the show days ago while I was watching it and has been craving that dish ever since, with all the trimmings, including the Yorkshire puddings – I have made Jamie’s yorkies and they’re oh, so good). Back to the vegetables, I saw these pea pancakes on Valli Little’s stunning cookbook and right away thought that they would be great for a snack – I had everything in my fridge and pantry to make them, and on top of it all it would take me moments to put them together, even making the ricotta from scratch, which is super easy and I highly recommend you try – I doubt you’ll ever buy ricotta again. The pancakes turned out delicious, light and fluffy, and I ate them with sweet chili sauce, as per the author’s suggestion – she also suggests the pancakes to be served with bacon, but even though I’m crazy about it I don’t think it was necessary here. Pea pancakes slightly adapted from the über beautiful Delicious. Love to Cook 120g frozen peas 2 eggs 200g fresh ricotta – I highly recommend using homemade ¼ cup finely grated parmesan 1 teaspoon olive oil + more for frying the pancakes ¼ cup (45g) all purpose flour ¼ teaspoon baking powder salt and freshly ground black pepper 2 spring onions, white part only, finely chopped Cook the peas in boiling salted water for 5 minutes, drain and refresh under cold water. Drain well and set aside. Place eggs, parmesan, ricotta, 1 teaspoon olive oil, flour, baking powder, salt and pepper in a medium bowl and stir to combine. Stir in the peas and spring onions, cover and refrigerate for 30 minutes. Heat ½ tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Scoop two tablespoons of mixture per pancakes and place onto the pan, pressing each to 1cm (½ in) thickness. Cook for 3 minutes each side or until golden. Serve immediately. Makes 6

In spired by Jamie Oliver's Food Revolution. This recipe rocks. The trick to perfect gluten-free pasta is to keep the noodles a tad al dente - not chewy, per se, but a pleasing texture that will hold up to sauce, pan tossing, and fork twirling. In other words, Babycakes Dollface oh-so-lovely Reader... anything but mushy. Squishy isn't good either. Cooked to death (too soft) gluten-free noodles get too darn gummy for words. The secret? Test! Test! Test! Don't guess. Gluten-Free Turkey Meatballs Recipe with Lime, Mint and Ginger on a bed of Asian Style Noodles, Baby Spinach and Fresh Herbs Recipe posted 2010 by Karina Allrich. I whipped up an easy Asian stir-fry sauce without soy. But you could easily substitute my molasses and balsamic blend with gluten-free wheat-free tamari sauce. Ingredients: 2 pounds free range organic ground turkey 1 1/2 cups gluten-free bread crumbs 1 large spring onion or scallion (or 2 small), diced fine 1 medium large carrot, processed or diced very fine 2 cloves fresh garlic, minced 1 teaspoon grated fresh ginger 2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped mint leaves 2 tablespoons fresh chopped cilantro leaves 1 organic free-range egg, beaten Juice from 1 fresh medium lime 1 tablespoon molasses or wheat-free tamari sauce 1 tablespoon raw agave nectar or real maple syrup Sea salt and ground pepper, to taste (use less salt if you use tamari sauce) Instructions: Preheat the oven to 350ºF. Line a baking sheet Exopat or Silpat . Or double up baking sheets and line the upper pan with parchment paper. In a large mixing bowl, break apart and blend the ground organic free-range turkey with the gluten-free bread crumbs, using a sturdy metal spoon. Add in the diced spring onion, processed carrot, minced garlic, grated ginger, and fresh herbs. Mix just until blended. Add in the egg, fresh lime juice, molasses (or wheat-free tamari), agave. Mix lightly. Season with salt and pepper as you go- but don't add too much salt- especially if you use tamari sauce, which is already salty. Form 28 meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball. Place the turkey meatballs on the lined baking sheet as you roll them. Wash your hands in hot soapy water- you know this, right? Bake the meatballs in the center of a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack and brush them with a little olive oil. Serve immediately with Asian style noodles, recipe follows. Note:: For FODMAPs friendly, omit onions and agave as necessary. Recipe Source: glutenfreegoddess.blogspot.com Karina's Quick and Easy Asian Style Noodles As mentioned, I don't use soy, but a wheat-free tamari sauce would be delicious in this quick stir-fry sauce. Sub the molasses with the gluten-free tamari sauce. Or just add in some gluten-free tamari, to taste. Note: I don't add extra sauce on the meatballs when I serve them like this- but if you prefer your meatballs saucy, make extra stir-fry sauce. Ingredients: 1 package gluten-free noodles or spaghetti Vegetable oil, as needed 2-3 spring onions or scallions, sliced (white and light green sections) 2 cloves garlic, minced 1 fresh diced chile, or hot pepper flakes, to taste 1-2 teaspoons fresh grated ginger- or to taste 3-4 carrots sliced into matchsticks 3 tablespoons molasses or gluten-free Tamari 2 tablespoons balsamic vinegar Sea salt, to taste 1 12-oz. bag of baby spinach leaves 2 tablespoons each of fresh chopped parsley, mint and cilantro Instructions: Bring a pasta pot of water to a rapid boil. Add a dab of vegetable oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente- firm to the bite- not mushy! 4 to 6 minutes. Don't overcook. I mean it. Meanwhile, heat a tablespoon of coconut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, chile, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 4-5 minutes. Add in the molasses and balsamic vinegar (or if using tamari sauce, use that in place of molasses) and stir to coat. Taste test to see if the carrots need a little salt. Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste. Add in the baby spinach and toss again- just to heat through to barely wilting- not even a minute. Add in half the chopped fresh herbs and toss a bit. Plate the noodles immediately. Add the turkey meatballs. Sprinkle with the remaining fresh herbs. The noodle recipe serves 4, with leftover meatballs. Notes: Freeze leftover meatballs for an easy weeknight supper. For FODMAPs friendly, omit onions and agave as necessary. Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. More gluten-free meatball recipes from food bloggers: I Am Gluten-Free's secret ingredient Gluten-Free "Meatballs" Gluten-Free Day's lamb based Gluten-Free Meatballs