Meatloaf with wild rice and bacon- unbaked view.
And baked- really yummy!
Tri colored slaw with white balsamic vinegar.
Gluten free almond and chocolate cakes.
Recipe for meatloaf:
1 lb. ground chicken
1 lb. lean ground beef
1 1/2 cups cooked wild rice
1 onion, diced and sauteed in 2 TBS olive oil
1 jalapeno pepper diced fine
3 TBSP tomato paste
3 TBSP chopped fresh basil
1 TBSP chopped fresh thyme
2 TBSP chopped fresh parsley
1/4 cup milk
salt and pepper to taste
1/4 cup pesto- I used a mushroom pesto- but any kind you like will be grand
3 slices thick bacon
First let me confess- this looks very high end- but I really just used up the
wild rice I had made for dinner the night before, forgetting that my husband
really isn’t a wild rice fan.
The rest of the ingredients were also either growing outside or opened and
almost moldering in the fridge.
So- first sautee the onion- or sweat the onions- however much time you have.
I sauteed them for about 10 minutes. Then add to the ground meat in a largish bowl
and mix in the herbs,egg, milk, tomato paste, rice and pepper (jalapeno). Mix well
with hands- or spoon- I use my hands.
Shape into loaf shape, and
Place on grill pan ( with holes to drain off the fat).
and slather pesto on top thinly, then cover with bacon slices
and bake in preheated oven-375F – for about an hour and a half.
Allow to rest for about 10 minutes before slicing.
And the chocolate gluten free cupcakes?
Here is where I found the recipe! Celia at Fig Jam and Lime Cordial
found it on yet another Australian food blog. If you haven’t made the
trip to Celia’s blog yet- you should- she always has the best recipes and
some of the sweetest chickens I’ve ever seen! Her bread is fantastic, as well!
The slaw is just cabbages – red and green- sliced thin- and carrots, chopped.
Add 1/4 cup white balsamic vinegar, salt and pepper to taste and a couple tsps of
olive oil- and you have a colorful and delicious slaw.