KOSHER TURKEY GOBBLE BALLS

I love when a holiday dish can be an evergreen one and vice versa… this is an anytime meal perfect to pair with veggie pulp “No Meat-Balls” for a family that has committed vegans as well as meat-musters.  Yes, I call them meat-musters because carnivores tend be as dogmatic about eating animal flesh as vegans are about not consuming animal products.  It’s good for all come around one table to break bread and grow toward one another or at least enjoy eating IMG_20180909_121525_336.jpgtogether.

Even this little guy hopes he can join in!  He enjoys his animal protein but is glad he is not served up as a meal like his sister Contessa almost was in Korea before she became part of our fur-ever family.  Find our more about them and the dog meat trade online!

Rocky and Tessa got to eat some raw Kosher Turkey meat before they became these luscious balls full of flavor, so they got their gobble going, too!

We all need more love and care…and I certainly need to practice more mindfulness, which recounting how this recipe came together helps me do while giving thanks for the experience in the now.

INGREDIENTS:

  • 1 lb. kosher and organic ground turkey
  • 1/2 cup veggie pulp (carrot, celery, parsley, some beets)
  • 1 large farm fresh or truly pasture raised hen eggs
  • 3/4 cup bread crumbs of choice (make your own from stale bread and reduce food waste)
  • 3/4 cup parmesan cheese
  • 3 Tablespoons of cold-pressed virgin olive oil
  • 2 garlic cloves minced… try elephant garlic
  • 1/4 cup of chopped parsley
  • 1/2 onion finely chopped
  • 1 shot of organic cow milk (whole)
  • 1 Tablespoon tomato paste
  • salt and pepper to taste
  • fresh basil for garnish

WHAT TO DO:

  1. Prepare all the veggies first. Chop onion, mince garlic, chop parsley and put in mixing bowl.  Add cheese, bread crumbs, and tomato paste and then once that is thoroughly mixed together, add your meat and egg.
  2. Put your spices, shot of milk, and olive oil on top and mix this final mixture together, but don’t overdo as over-mixing can make the final result thick and tough instead of firm and tender.
  3. Mix by hand into large balls, coat with some olive oil for nice browning,  and bake for 35-45 minutes.

This turned out so well my husband kept mumbling and wondering why it was so good when a vegan made it! LOL.. isn’t life funny?  The homemade vegan red sauce probably helped 🙂

As I mentioned, this is a great option to bring the family together with the No Meat-Balls available on this blog…

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Stovetop QUINOA UN-STUFFING for GOBBLING

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Saged Stovetop Quinoa UN-STUFFING 

My parents LOVED this colorful dish…and we didn’t feel so bloaty eating it because of all the wholesome veggies …save your starches for awesome mashed potatoes!

Ingredients:
1.5 cups quinoa, sprouted and drained well

2 cups organic vegetable broth

1.5-2 cups of diced celery

1 large sweet yellow onion, diced

1 medium apple cubed and squeeze lemon over it

1 cup coarsely chopped kale

2-3 tablespoons of chopped sage

1 cup halved, steamed chestnuts

handful dried unsugary cranberries (for a sweet bite) or 1/4 cup of chopped red lipstick pepper (for bit of spice)

4 cloves of minced garlic

2 cups of sliced brown italian mushrooms

Extra virgin olive oil, Himalayan salt, fresh ground coarse pepper to taste

I LOVE MAKING THIS EARLY AND SETTING IT IN AN OVEN-BAKEABLE DISH TO REHEAT WHEN GUESTS ARRIVE BY GENTLY BROWNING THE TOP.

Note—if not adding chopped kale, then added parsley leaves for colorful garnish at end.

In a medium sized pot bring 1 cup of vegetable broth to a boil. Add in the quinoa, Himalayan salt, pepper and stir. Simmer with a lid on for 10 minutes. Turn off the heat  and allow the quinoa to steam for another 10 minutes without lifting lid.

Heat the olive oil in a saute pan over low heat. Add in the garlic, chopped celery and onion. Toss in carrots (& red peppers if using) and continue. Cook together until ready–maybe 15 minutes total for the 4 ingredients. Pour in the vegetable broth and sage and season with more salt and pepper if needed; simmer for a few minutes.  Saute mushrooms and add.

Combine the quinoa with the veggie mixture (add kale, chestnuts, cranberries, and cubed apples now).   Dish into your presentation bowl, cover, and reheat when it’s time to chow 🙂

It’s awesome to see how the apple softens just enough along with the chestnuts to give the right mouth-feel that replaces moist bread cubes traditionally used in stuffing–this version is just so much more healthfully modern!