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:

Ingredients:

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

1 egg

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

Method:

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.