Thursday, March 10, 2011
Spaghetti and Meatballs: Dairy Free, Egg Free
1 lb. lean ground turkey
1 yellow onion, finely chopped
1 clove garlic, crushed
1/2 cup whole wheat bread crumbs
4 T. plain soymilk
2 t. olive oil
dash of oregano
1 t. salt
ground pepper to taste
up to another 1/4 c. bread crumbs
Preheat oven to 375 degrees. Saute onion and garlic in a little olive oil until tender. Meanwhile, sprinkle soy milk over 1/2 c. bread crumbs and stir; set aside. Mix all ingredients together, adding more bread crumbs if mixture is too oily. Shape into 1-inch meatballs, place on parchment-lined cookie sheets and bake 15 - 20 minutes.
For the sauce, I added a drained can of diced tomatoes to a jar of Wegman's pomodoro sauce, plus a dash of oregano, salt, sweet basil and black pepper.
English Muffin bread:
1 packet of yeast
1 c. unbleached all purpose flour
1 T. sugar
1 t. salt
1 1/4 c. warm water
1 3/4 c. unbleached all purpose flour
In electric mixer bowl, combine yeast, 1 c. flour, sugar, salt and warm water. Beat on medium speed for three minutes. Add the remaining flour and mix until fully blended. Dough will be thick, heavy and sticky. Grease a loaf pan and dust lightly with cornmeal. Add dough and arrange evenly - dust top with cornmeal. Cover with a dishtowel and allow to rise 30 to 45 minutes in a warm place. Preheat oven to 400 degrees, and bake for 30 minutes until top is golden. Turn out onto cooling rack.