Tuesday, November 16, 2010

Simple Brown Rice

It's one of our safest grains we Gluten-Free folks can enjoy, RICE! Oh how do I love thee. I've been consulting with a holistic doctor, Dr. Anthony Salzarulo who has encouraged me to eat better grains. Brown rice was on top of his list.

When researching a proper way to cooking brown rice, I came across feedback from people complaining  how hard the brown rice was compared to the white - and they were right. I found out it all has to do with the process the rice goes through. The brown rice is left more in its natural wholesome state, while the white rice is milled, stripped, polished, then there's the removal of husk and bran. Talk about cosmetic surgery! Of course it's easier and faster to cook, however there is loss of many nutrients due to the process. *For more regarding white vs. brown rice read here.

Hence the little brown rice is left to appear like an old stubborn bull.

I decided to call on my life line - my mom. Her pointers worked out best and even though it takes more time to cook brown rice, it's so simple to make.

See the photo above, the rice has a harder "shell" to penetrate, but letting it cook longer in water and oil it softens. The ratio usually 1 cup of brown rice - 3 cups of water. Try it and see.

Simple Brown Rice
Makes 3-4 servings
Cook time: 40-50 minutes
1 cup of brown rice (I love Lundberg's Brown Basmati rice)
3 cups of water (best if filtered)
1 tbsp. of vegetable oil (I used grapeseed oil) or 1 tbsp. of butter
Optional - 1/2 teaspoon of salt

Enjoy GFFs!

Monday, November 15, 2010

Cheesy Meatballs

I make all kinds of meatballs but for some reason I keep coming back to this cheesy meatball recipe. I'll make the meatballs as appetizers (more so when entertaining guests) or adding it to a pasta dish.

I adopted this cheesy meatball recipe from the Boiardi family. Who are the Boiardi family? You may know them by another name, Chef Boyardee - yeap that canned pasta sold at supermarkets nationwide since the1940's. The name was changed when real life Chef Hector Boiardi felt that people would find it easier pronouncing his last name if spelled out phonetically.  Talk about marketing the American consumer!

Below is their family recipe. Try it and you'll see how popular they'll be at parties. And yes I did replace the regular breadcrumbs with gluten-free breadcrumbs.

Boiardi's Cheesy Meatballs:
Makes about 60
Prep 30 - Cook 10 min.

1lbs. ground turkey (or beef)
1 small onion, grated
3/4 cup gluten-free breadcrumbs
3/4 cup grated parmesan cheese
3 tablespoons grated pecorino-romano cheese
3 Tbps. ketchup
1 Tbsp. chopped flat-leaf parsley
4 fresh basil leaves, finely chopped
1 tsp. Worcestershire sauce
1/2 teaspoon garlic powder
1 large egg, beaten
Extra-virgin olive oil

In a large mixing bowl break apart the meat with a fork or hands. Add onions, breadcrumbs, cheeses, ketchup, parsley, basil, salt, Worchestershire, and garlic powder and combine. Stir in the egg until incorporated.

Using your hands, shape the meat into 1-inch balls to make 60 meatballs.

In a large nonstick skillet, heat 2 tbsp olive oil over medium heat. Working in batches, add meatballs and cook, turning until lightly brown (about 10 minutes). Add more oil if necessary.

Enjoy GFFs!