Turkey Nuggets (GF, Egg-Free)

Recently, I re-visited a recipe for turkey nuggets I’ve made many times before. I trialed a few tweaks and they all turned out great!

Original Blog Post and Recipe: https://collectedgoodies.wordpress.com/2023/02/21/turkey-nuggets/

Trials:

1. I used this same “base” recipe to make one pound of ground turkey into turkey nuggets just as the recipe calls for; however, this time I trialed 1 chia egg [made by measuring out 3 TBSP of water, then adding 1 TBSP whole chia seeds to a spice or coffee grinder and blending the seeds to form a flour of sorts, then adding the chia flour to the water, stir well to combine everything completely, and then allow this mixture to rest a moment for the “gel” to form fully before using it as the binder in the Turkey Nugget recipe]. These turned out excellent!
2. I used the “chia egg” described above in another 1 pound batch, this time adding 1 tsp of freshly ground black pepper to the meat mixture, as well as 1/4 tsp called for in the breading. These turned out fabulous. They had some heat. While they aren’t “buffalo” by any means, if you or your loved one is nightshade free and able to handle black pepper, this is a great option and is very flavorful.
3. The next batch, I added celery salt to both the meat (1 tsp) mixture before shaping into nuggets, and to the breading mixture (1/4 tsp) without adjusting the Real Salt already in both. These also turned out tasting GREAT. For my taste buds I like the celery salt version better than the regular version.
4. I tried a batch just exactly like #3 above, only after mixing the meat mixture, shaping it into nuggets and breading it, as outlined in #3 above, for this trial I also sprinkled the sprinkle cheese atop and “tapped” it in before baking.
5. I made #3 above, but didn’t have enough coconut flour to make up another batch of “breading”. I did have about 1/2 the volume which was needed to bread this last batch of the left over breading from the trials outlined above. To this 1/2 batch of breading I added the sprinkle cheese I had made up already. I used this as the breading and it is FABULOUS too. They are all very different flavors but all are nice!

If you try them, be sure to mention which is your favorite in the comments below.

Now I just have to work on an excellent BBQ sauce or dairy-free ranch dressing to go along with these too. One friend recommended making a cranberry sauce dip

Yield: 1.5 to 2 gallon bags frozen nuggets

YIELD: approximately 120 nuggets or approximately one-and-a-half gallons, frozen, nuggets.

BAKE TIME: approximately 15-25 minutes, then flip, then cook another 15-25  minutes.

7-Spice Kebabs

This recipe has a Middle-Eastern taste to it. If you haven’t tried Middle-Eastern foods, it is a good recipe to try. The recipe is very versatile as this spice blend tastes great with a wide variety of protein choices including: lamb, beef, turkey, chicken, chickpea, etc. Try them all and see what your favorite combination is–as well the 7 spice blend in this recipe is nice as a seasoning on various vegetables, especially drizzled with olive oil and roasted. Optional: serve with rice (cauliflower) and tzatziki sauce, if desired.

INGREDIENTS:

• 1 lb of protein (ground or minced meat, beans, etc)
• 1/4 cup Parsley, chopped
• 1/4 cup Red Onion, minced
• 3 cloves Garlic, minced
• 1/2 tsp Real Salt or Sea Salt
• 1/4 tsp Coriander Seed
• 1/4 tsp Cloves
• 1/4 tsp Black Pepper
• 1/4 tsp Cinnamon
• 1/4 tsp All Spice
• 1/8 tsp Nutmeg
• 1/8 tsp Ginger

DIRECTIONS:

1. Mix together all dried spices.
2. Chop and mince parsley, onion, and press garlic cloves.
3. Mix spice and herbs into protein source. Mix longer than you think you will need to do so to ensure the flavoring is equally distributed.
4. Portion the mixture into 1 ounce servings and shape, either as a meatball shape or more elongated per your personal preference.
5. To enjoy immediately: bake at 400 degrees until done. To enjoy later: freeze in a single layer on a baking sheet in the freezer; then store in an air tight container in the freezer to have an easy Go-To meal or snack option available.

Savory Crackers

This recipe is a trial of turning various recipes I’ve viewed online into an allergen-friendly recipe based on the allergens I’m making meals and meal plans around based on the folks in my life who have various allergies and sensitivities.

INGREDIENTS:

• 1 cup freshly GROUND sunflower seeds.
• 4 tsp nutritional yeast
• 2 tsp psyllium husk powder
• 1.5 tsp italian seasoning powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup boiling filtered water

METHOD:

1. Begin by measuring all of the dry ingredients into an appropriate sized bowl.
2. Mix together dry ingredients well.
3. Add boiling water.
4. Mix together well to incorporate all dry ingredients into water. Press together until it forms into a dough ball (it may be a bit sticky–that’s okay)
5. Allow “dough” to rest for a few minutes.
6. Place dough ball on baking tray between either two pieces of parchment paper or two silicone baking mats. Roll out thin. Now you can leave it whole and bake it that way (watch closely this is going to require longer baking by a few minutes), score it to break easily, or cut it into bite sized crackers. Any method works great depending on how you are going to use it later.
7. Bake until desired done in a 350 F degree toaster oven. Cooking time may vary on each batch.

NOTES:

• Add color: parsley flakes, mustard or turmeric powder, beet or spinach water (left over from cooking and draining a colored veg) or never mind the fact they look ugly–they taste fabulous! With the fresh nutritional yeast combined with the other herbs and spices this tastes like Italian Parmesan something–not quite the texture of breadsticks but not bad either.
• Watch the salt. It can taste too salty. So adjust to your likely and purpose. This is okay as is, but I would tweak the salt down (or leave it out all together) for some uses.
• Serving suggestions: with dip: Don’t pre-cut or score the dough prior to baking. Instead bread into dippers and serve on your snack boards with dip. as a chip: simply enjoy as you would chips or crackers on the side with favorite go-alongs or alone, as is. as a snack: spread with jam, preserves, butter, a compound butter, or top with dairy-free cheese or fish/salmon/sardine/ or plant-based “spreads” atop such as pesto or olive tapenade.

Flat Bread (Dairy Free, Gluten Free, Grain Free)

This versatile side dish is worthy of eating on its own, as the base to scoop up your favorite gravy or jam, to make a sandwich, or any other naan-bread like use you can think of! It can be made unleavened without sacrificing its texture or flavor, simply by leaving out the “baking powder” or using a baking powder replacement. There are a number of tested options for oil too–ranging from coconut oil, ghee, olive oil, melted butter, or even a veggie or fruit puree. All work well! Give it a try.

YIELD: 6 Flatbread pieces per batch
This recipe takes some time to make, but is worth it. Even if you plan on making more than 6 flatbread pieces, make them one batch of dough at a time.

INGREDIENTS:

• 2/3 Cup Coconut Flour (I used HEB Organics)
• 2 TBS psyllium husk powder
• Optional: 1 tsp Baking Powder
• 2 TBS Olive Oil (or use one of the following instead of the olive oil: Ghee, coconut oil, melted butter or a puree)
• 1/4 tsp salt
• About 1 Cup Boiling Water

METHOD:

this recipe, once the dough is formed and rested, is very much like making “pancakes” –> you will be cooking the dough rolled or patted as thinly as you desire until it is cooked, then flipping it and cooking it on the other side too

1. Begin by assembling your ingredients.
2. Mix together the dry ingredients first.
3. Mix in the oil to incorporate, then slowly add the boiling water. Depending on the brand, and freshness of your coconut flour this may take more or less than 1 cup of water to form the dough. Mix until  dough forms. (The texture is very much like “mashed potatoes”)
4. Allow the dough to rest 10 minutes, or until cool enough to handle. The dough needs this resting period to hold together, since it is not made with gluten.
5. Divide the dough evenly into 6 dough balls.
6. Roll the dough balls out, one at time, or pat with your hands, depending on the desired thickness.
7. Cook the bread, dry style, in a heated cast iron pan or griddle. Allow the first side to fully cook, before flipping to cook the second side.
   
   OPTIONAL: Have melted butter (or other oil) available if desired to which you can add garlic, parsley, or other spices. Brush surface of bread with this herb oil (or serve with dipping sauce) after it is finished cooking and just before serving.

TIPS:
– Other toppings include the option to have no topping, just enjoy the bread as it is, cinnamon stevia, green onions, jam, preservatives, lunch meat, cheese spread, fish spread (such as tuna or salmon salad), parsley, garlic salt, sesame seeds (with or without the oil being toasted sesame oil) or just about any other topping you can think of.
– NOTE: This bread gets more and more MOIST after the first day. It works best to make a batch and use it up, rather than having it sit around too long.
– Depending on the thickness, you can roll this as thin as a tortilla, although those are hard to turn, or patting them to a thickness like old-fashioned potato pancakes and they taste a bit like them, texture wise, too. The potato cake, or veggie nuggets, style makes a nice side dish.

Another recipe I’m going to try too, which is similar but uses a few different ingredients is: https://myheartbeets.com/coconut-flour-naan/

Quinoa Salad

Great middle-eastern style chopped salad. The tinnier you chop the herbs and onions, the better the result. It is super nice once its marinaded. Great salad to make ahead and set out when guests arrive.

INGREDIENTS:

• 1 cup quinoa, dry (yields 4 cups cooked)
• ½ cup chopped parsley
• ¼ cup chopped mint
• ⅔ cup pomegranate seeds (1 pomegranate or frozen, thawed)
• ½ small red onion, finely chopped
• Juice of 1 lemon (approx 2 tbsp)
• Zest of 1 lemon (1 tsp)
• 2 tbsp extra virgin olive oil
• ½ tsp garlic powder
• ½ tsp cumin (optional)
• sea salt and pepper to taste

METHOD:

1. Begin by making the quinoa according to the package directions. Alternatively, make this recipe to use up left over plain quinoa. NOTE: If you use left over quinoa, allow it to come to room temperature before stirring in additional ingredients.
2. While the quinoa is cooking, fluffing, and cooling, wash the mind and the parsley. Allow to dry. Finely minced or use an herb scissors to finely mince the leaves.
3. Mix together Pomegranate seeds, the minced red onion, with the herbs. Stir into cooled quinoa.
4. Mix lemon zest, lemon juice, olive oil, garlic powder and cumin together. Pour over salad as a dressing.
5. Add salt and pepper to taste.
6. Refrigerate (over night is best).
7. Serve.

Kale Bake

This casserole is a lower-carb version of a lasagna-like dish, with similar flavors, but unique. This is a great, gluten-free, nightshade-free, recipe to use up things you have on hand and it tastes great. It is lovely paired with a side salad.

INGREDIENTS:

• 9 x 9 pan
  • White sauce (home made or store bought)
    • Kale (or spinach)
      • One or more cheeses (can be vegan, homemade, or store bought). Suggestions include: Italian cheeses, ricotta, cottage cheese (drained), fresh shaved Parmesan, mozzarella, or Monterrey Jack.
      • Dried Italian Seasoning to taste.
      • Pepperoni (vegan, or turkey based) or sausage (vegan or beef)

METHOD:

Layer, alternating layers, into – 9×9 Pan the following:
– kale pesto white sauce
– Kale
– 1 to 3 Cheeses (ricotta, cottage cheese, fresh shaved Parmesan, mozzarella, Monterrey Jack)
– Italian Seasoning
– (optional crumbled sausage or other favorite protein source)
– repeat layers as needed to fill the pan
Bake 350 for 45 minutes, or until cheese is to your desired brownness.

SAUSAGE (optional):

To make sausage (optional) take 1 lb of your favorite protein source and place it in a bowl. (If you are using canned beans, rinse and drain well before placing in the bowl). Lay down a “bead” (where you can still see the spice and it doesn’t get lost into the moisture of the protein source) of each spice: fennel seeds, pepper, salt to taste (optional-cheese is already salty), celery powder, garlic powder, parsley, dried onion flakes, a pinch of brown sugar, and a pinch of mustard powder. Mix the spices throughout the protein source so it is equally distributed. For raw-meat, cook and cool before placing on pizza or in the lasagna-like kale casserole. If using beans, add enough onion flakes and spices to bind the beans together and you can skip the cooking step for this recipe and use them in bit-sized drops as a protein layer in your casserole dish.

I’ve tried this recipe with an additional ingredient. Read about my trial of adding Palmini Lasagna sheets to this recipe.

Seasonings: Old Bay (Nightshade-Free)

This blog post is one in a series of posts on DIY Seasoning Blends.

Nightshade -Free “Old Bay” style spice blend

INGREDIENTS:

• 2 TBSP ground yellow mustard powder
• 2 TBSP celery salt (I used homemade, made by grinding whole celery seed and combining with Real Salt)
  • 4 tsp parsley flakes
• 2 TBSP peppercorn blend (I used HEB Medley)
• 1 tsp coriander
• ½ tsp ginger powder
• ½ tsp turmeric powder
• ¼ tsp cardamom powder
• ¼ tsp cinnamon powder
• ¼ tsp cloves powder
• ¼ tsp nutmeg powder

METHOD:

If any of your spices are whole, take a moment to grind them. Otherwise, combine and enjoy! This mixture exactly filled an empty spice jar and a bit of extra left over.

NOTES:

• Tastes great with fish!
• Use in making salad dressings or as a salad seasoning.
• Awesome flavor to add to soups and stews. Don’t forget to add a bay leaf or two while cooking.
• Tastes great as the seasoning added to your “flour” before breading pretty much anything.
• Also great with wild rice.
• Source: I adapted this recipe to my own needs and preferences after reading Mindful Jay’s blog post. Thanks Jay!

RECIPES:

A few tried and true recipes using this “Old Bay” seasoning

• Vegan “Scallops”
• Old Bay Salad Dressing