My grandma and I used to make porcupine meatballs all the time growing up. Anytime I was staying there I always requested we made them. Now that I have been diagnosed I hadn't had them in a while since the original recipe we used called for bread crumbs. I decided to do my own modification to it and instead of using any bread crumbs I had the binder be all rice which turned out actually quite good! Here's the recipe below of you want to give it a try. Believe me they are worth it, three of us almost dusted our batch the first night.
1.5 pounds ground beef
1 small onion, minced
1 cup uncooked rice
½ teaspoon salt
Pepper to taste
2 cans tomato sauce
2 cans full of water
Mix ground beef, onion, rice, egg, and seasonings. Shape into balls about the size of golf balls, and place in a greased casserole dish. Pour over tomato sauce diluted with water.
Bake in a 375* oven for 1 hour.
Half way through we ended up turning all our meatballs. I feel this is a good idea to make sure none of the rice gets crunchy. You can also add more liquid at this point if needed.
Personally I am not a fan of mayo at all. So usually when I go out to eat the coleslaw is something I never get. It's drenched in mayo and completely disgusts me. If you feel the same way I do then you're in luck today I'm going to share with you my favorite vinegar-based coleslaw recipe. It's so yummy and so easy to make.
You can either get a bag of the pre-cut up cabbage mix from the store or use my recipe to cut up your own.
1 head green cabbage
1/3rd head red cabbage
1/4 cup Apple cider vinegar
2 Tbs extra virgin olive oil
1 Tbs of sugar
Salt and pepper to taste
Simply cut up your cabbage mix and shred your carrots.
Mix together all the dressing ingredients and then combine with cabbage mix.
You may need more dressing or use slightly less depending on how much cabbage you cut up.
After a long week being gone from the California warmth I am back and with loads of yummy gluten free and dairy free recipes to share with you. I have never cooked and baked so much in an entire week but boy was it fun! Over the next couple weeks I'll be posting all the yummy goodies along with recipes and many reviews of new products that I got to try. First recipe that I am going to share with you though is for one of my favorite types of cookies. This recipe is for flourless mud pie cookies. I had never made these before but they turned out great! The recipe was easy to follow and quite delicious. Below is the recipe. I found there was not a lot of batter for this recipe I was only able to make 9 cookies so make sure to double it if you need more.
1 1/2 cups icing sugar/powdered sugar
1/3 unsweetened Cocoa powder
Pinch of salt
1 or 2 large egg whites at room temperature
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips (I used enjoy life chocolate chunks)
1. Preheat oven to 350* F.
2. Line baking sheet with parchment paper
3. In a large bowl, whisk together the icing sugar, cocoa powder and salt.
4. Add the vanilla extract, the egg white and whisk until you obtain a thick but moist batter. If it seems for thick add another egg white.
5. Fold in the chocolate chips.
6. Bake for 12-14 minutes, until the tops are glossy and they begin to crack.
7. Let the cookies cool completely before removing them from the baking sheet with a spatula. Store in an air tight container at room temperature for up to three days or freeze.