MaryEllen's profile page
Recipes
Swedish Meatball Burgers
By MaryEllen
Prepare grill. Combine first 9 ingredients
- 1/3 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1 1/2 pounds ground veal
- Cooking spray
- 6 (2-ounce) potato sandwich rolls, split
- 6 tablespoons fat-free sour cream
Blueberry Buttermilk Pie
By MaryEllen
This blueberry buttermilk pie is the pie of your dreams
- CRUST:
- 4 cups flour
- 1 and 1/3 cups butter, cold and hard
- 2/3 cup ice water
- 3 teaspoons sugar
- 1 and 1/4 teaspoons salt
- 1/2 teaspoon nutmeg
- FILLING:
- 4 eggs, whisked
- 3 egg yolks, whisked
- 33 ounces blueberries
- 1 cup buttermilk
- 3/4 cup sugar
- 1/2 cup cornstarch
- 1/2 cup flour
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon rind
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
Lemon Pound Cake, GF
By MaryEllen
This gluten free lemon pound cake is tart, sweet and tipsy with the addition of both fresh-squeezed lemon juice and
- Pound Cake
- 3/4 cup + 1 Tbs. milk, dairy or non-dairy (soy, almond, cashew, hemp, rice, etc.)
- 1 Tbs. fresh squeezed lemon juice
- 2 Tbs. Limoncello (or 1 Tbs. additional lemon juice)
- 2 1/2 cups (337.5 grams) gfJules™ Gluten Free All Purpose Flour
- 1 Tbs. baking powder
- 1/2 tsp. fine sea salt
- 3/4 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1 1/4 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1 Tbs. lemon zest
- 3 eggs, room temperature
- Glaze
- 1 cup sifted confectioner’s sugar
- 2 Tbs. lemon juice
- 1 Tbs. lemon zest
Cilantro Cream Sauce
By MaryEllen
Sauces are a great accompaniment to empanadas
- 1/2 cup finely chopped cilantro, leaves and tender stems
- 1 green onion, chopped finely
- 1/2 cup sour cream
- 1/2 lime (grated zest and juice)
- Salt to taste
Potato & Cheese Muffins, GF & FODMAP
By MaryEllen
Method Heat oven to 180°C/350°F Place the potato, water, eggs and oil in a food processor and blend well
- 250 gms/8.8ozs cooked mashed potato
- 1 cup water
- 1 cup oil
- 2 eggs
- 1.3 cups white rice flour
- ⅓ cup tapioca flour
- ⅓ cup potato starch
- 2 tsp baking powder
- pinch of salt
- 1 tsp paprika
- ¼ tsp black pepper
- 1 tbsp parsley
- 1 cup cheese
Low FODMAP Stuffed Meatloaf with Spinach & Provolone
By MaryEllen
Position rack in middle of oven
- 8 ounces (225 g) baby spinach, cleaned
- 2 1/2 pounds (1.2 kg) ground beef, preferably about 85% lean
- 2 1/2 cups (130 g) fresh soft low FODMAP gluten-free breadcrumbs
- 1 cup (240 ml) Fody Marinara Pasta Sauce
- 3 /4 cup (48 g) finely chopped scallions, green parts only
- 1 /3 cup (10 g) finely chopped fresh flat-leaf parsley
- 2 large eggs, at room temperature, well beaten
- 1 tablespoon Garlic-Infused Oil, made with olive oil, or Fody Garlic-Infused Olive Oil
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 /2 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 10 ounces (280 g) Provolone sliced thinly
- 3 /4 cup (140 g) chopped jarred, drained roasted red pepper
Mini Meatloaves
By MaryEllen
Traditional meatloaf is made with ground beef, pork and veal; here we replace the veal with ground turkey for a ten...
- 8 ounces lean ground beef
- 8 ounces lean ground pork
- 8 ounces ground turkey breast
- 1 large egg, lightly beaten
- 1/4 cup quick-cooking oats
- 1/4 cup chopped fresh parsley
- 1/4 cup ketchup, divided
- 3 tablespoons low-fat milk
- 1 small onion, chopped (3/4 cup)
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 1/2 teaspoons Worcestershire sauce
Mixed Berry Tart
By MaryEllen
Prepare the crust: whisk together flour and sugar
- crust:
- 1 1/2 cups + 2 tablespoons flour
- 3 tablespoons sugar
- 12 tablespoons butter, chilled and diced
- 1 tablespoon cold water
- filling:
- 1/2 cup sugar
- 1 cup milk (I used fat free half and half)
- 2 eggs
- 5 tablespoons flour
- 1 1/2 teaspoons almond extract
- topping:
- 1/2 cup blueberries
- 1 cup raspberries
- whipped cream (I used canned whipped cream)
Zucchini Pizza
By MaryEllen
Like all recipes, this is just a formula
- 4 cups (440 g) grated fresh zucchini (from about 2 medium zucchini) (about 250 g when squeezed dry)*
- 2 ounces Parmigiano-Reggiano cheese, finely grated
- 8 ounces low-moisture mozzarella cheese, grated
- 2 eggs (100 g, weighed out of shell), beaten
- 1/2 cup (80 g) tapioca starch/flour
- Optional spices: 1 tablespoon dried oregano, 1 1/2 teaspoons dried basil, 1/2 teaspoon garlic powder
- Optional pizza toppings: tomato sauce, more mozzarella cheese, gluten free pepperoni, sautéed mushrooms
- I squeeze the liquid out of grated zucchini by placing it, about 2 cups at a time, in a fine mesh bag (like a nut milk bag) or tea towel, closing the bag or rolling up the towel and twisting it to squeeze out all of the liquid.
Chocolate Chip Pie
By MaryEllen
Serve warm with ice cream
- 2 large eggs
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 3/4 cup butter, melted and cooled
- 1 cup chocolate chips
- 1 cup chopped nuts
- 1 pie crust, unbaked Deep Dish
- Servings: 8
- Recipe Type: Dessert, Pie
- Reviews
- 5 stars - Definitely a keeper! Joyce Buzinski recommended this and she was right! - ME 12/12/2007