Use this recipe for the abundance of tomatoes you may have in your garden. It’s a great way to store them for a long period of time. They add a depth of flavor to tomato sauces & soups and are exquisite on a slice of baguette with goat cheese. Once they are caramelized on the bottom, they are done and ready to devour!
- Take tomatoes (at least six) and slice them into thick triangle pieces
- Put them in a bowl with enough olive oil to coat them, salt & pepper & fresh thyme (chopped)
- add a few cloves (whole) of fresh garlic
- Lay everything out on a cookie sheet covered in foil
- Bake for about 1 1/2 hours at 300 degrees
When cool, if you haven’t eaten them all, store them in an airtight jar in the refrigerator for up to two weeks.
From start to plate, these little tasty morsels take about 35 minutes to prep, cook and serve and if you have a little one around who loves rolling meatballs, then this can turn into a great half hour of time with your little chef.
I served this batch with simple cut leafy greens, peanut butter noodles & brown rice with tamari. More on how I did that all in 35 minutes, below!
Turkey Teriyaki Meatballs
- 1# ground turkey (or chicken)
- 1/2 cup gluten free breadcrumbs
- 1 egg
- 2 tbls chopped ginger
- 2 tbls chopped cilantro – optional
- 1/2 cup prepared teriyaki sauce (i like soyaki in the blue & white bottle)
- 3 tbls coconut oil
In a medium bowl, quickly combine all of the above ingredients (except coconut oil-that goes in a large skillet). I like to use a small ice cream scoop to make my meatballs (and if i’m alone), but you can easily roll these by hand. Heat up your pan (on medium heat) with coconut oil and as you make these, drop them carefully into the oil. When they are brown on one side (about three minutes or so), gently turn them over. When they are all turned over, lower heat and cover with a lid for about 7 minutes. Done.
If you want to add the Peanut Butter Noodles, then while the meatballs are cooking, combine the following ingredients in a medium bowl. It helps if you have already boiled a batch of whole wheat thin spaghetti, but you can easily pop that on the oven at this time too. If you don’t think your child will eat anything remotely exotic like these noodles, then keep their noodles plain with butter and add all of the fun stuff to yours!
Peanut Butter Noodles
- 3 tbls tamari
- 2 tbls rice vinegar
- 3 tbls smooth creamy peanut butter
- 2 tbls chopped ginger
- 3 tbls chopped cilantro
- 1 clove chopped garlic
- 2 tbls olive oil
- 1/2 # whole wheat thin spaghetti (pre-cooked)
Whisk it all together and set aside. When your noodles are done, drain them and add them to this sauce, tossing gently. I used Trader Joe’s Instant Brown Rice (ready in 2 minutes) and drizzled some tamari on top! An instant hit in my house!
When I do eat chicken, This is usually how I prepare it…
- buy an organic, whole chicken & remove the insides (then rinse the chicken out)
- pre-heat your oven to 450 degrees
- pat the chicken completely dry
- place on a foil lined baking sheet, breast’s in the air ladies! no, you do not need to put it on a rack!
- coat your bird with 1/4 cup olive oil, salt, pepper & preferably Zuma Organic Poultry Seasoning
- place in center of oven for 50 minutes – DO NOT open the oven…as much as you want too, don’t do it!
- you will hear crackling, popping, sizzling and perhaps see a bit of smoke – don’t panic
- after 50 minutes, take out the golden brown bird and let it rest for about 15 minutes
it’s that easy…let me know what you think…
- 4 med sweet potatoes (or yams)
- 2 tbls olive oil
- 2 tsp zuma organic bombay blend
- 1 tsp ground ginger
- salt & pepper to taste
Pre-Heat oven to 400 degrees. Heat the baking sheet in oven until hot – about fifteen minutes. Slice potatoes into wedges or sticks. Place into a bowl and toss to coat with the above ingredients.
Place wedges on hot baking sheet. Cook until potatoes are crisp and golden on the bottom, about 15 minutes. Turn and bake for another 15 minutes.
Serve with…
Lime Yogurt Dipping Sauce
Mix the following ingredients together in a bowl and chill for 30 minutes…
- 1 cup plain yogurt
- 3 tbls chopped cilantro
- 2 tbls chopped walnuts
- juice from one lime
- zest from one lime
- ½ tsp zuma organic Bombay Blend or Cumin & Paprika
- salt & pepper to taste
This three berry crumble is a big hit in my house and soon will be in your home too! When I teach this recipe in class, I get at least three phone calls within the week from students who tell me that not only their husbands LOVE it, but the kids devoured it. Below, I have the dairy free version, but you can easily switch the Smart Balance for real butter. If nuts is not your thing, then omit them from the crumble and add more oats. Happy Eating!
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