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Entries in Bread Crumbs (2)

Monday
Mar282011

Homemade Bread Crumbs

 

Making your own bread crumbs allows you to control what goes into the recipe. No extra sugars, or unnecessary additives here. Its quick and easy and breadcrumbs can be stored in an airtight container for months.The spices are optional. If you prefer plain bread crumbs, just follow steps 1 and 2. If you want an italian seasoning, then add in the herbs below.

Homemade Bread Crumbs

Serving Size: Every 4 slices of bread you use will produce approximately 1 cup of breadcrumbs


  • Whole wheat bread, no fewer than 4 slices

  • Dried rosemary, 1 tsp per 4 slices of bread

  • Dried thyme, 1 tsp per 4 slices of bread

  • Dried basil, 1 tsp per 4 slices of bread

  • Garlic powder, 1 tsp per 4 slices of bread


 


  1. Toast your bread until crisp, making sure its not burnt.

  2. Place bread into food processor and pulse until consistency is as desired. The finer, the better.

  3. Add herbs and pulse for 10 seconds.

  4. Store in airtight container.

Tuesday
Oct052010

Meat-and-Grain Loaf, Burgers, or Balls

Meal #1 of "Sane Eating"...turkey meatballs. We ate the right portions - each meatball worked out to 1ish oz and I had 3 - and I never reached the point of being full. I realized that when you reduce your portion sizes, you have to differentiate between being hungry still and just thinking a meal is really good. Tonight I finished eating and I was no longer hungry, but man did I want to go back for more because it was so darn good. Once I adjust to Eating Sanely, I think less food will fill me up. Until then, I will just have to use the power of resistance ... and then eat some chocolate.


Word to the Wise: You can any of the following meats: boneless, skinless chicken or turkey thighs, beef chuck or sirloin, pork or lamb shoulder, or ground meat. You can also use bulgur as the recipe calls for, or substitute bread crumbs, as I did, to make it a far simpler, and quicker recipe.

Meat-and-Grain Loaf, Burgers, or Balls

Serving Size: Approx. 16-20 meatballs

Time: 20-50 minutes


  • 2 tbsp olive oil

  • Salt

  • 2 cups spinach

  • 1 pound meat (I used  ground turkey)

  • 2-3 cloves minced garlic

  • 1 small onion or 2 shallots, chopped

  • 1 or 2 shakes of cayenne

  • 1 tbsp chili powder

  • Black pepper

  • 1 Egg

  • 2 cups cooked, drained bulgur or other grain (I used 3/4 cup bread crumbs)

 


  1. Heat oven to 400F

  2. Bring pot of water to boil. Wilt spinach in boiling water for about 30 seconds. Drain it, dry it, chop it.

  3. Put spinach in a bowl, along with ground meat. Skip to Step 5.

  4. If you are using whole pieces of meat, cut them into chunks and place in a food processor. Pulse until ground but not pureed. Transfer to bowl with spinach.

  5. Add onion, garlic, spices and egg.

  6. Add either the bulgur or the bread crumbs

  7. Mix all of the ingredients together.

  8. Transfer the mixture to a greased loaf pan, OR shape into burgers or meatballs (as I said, 1lb of ground turkey made approximately 16 medium sized meatballs).

  9. Place in oven and roast. Flip once or twice so as to cook evenly. A loaf will take about 50 minutes; burgers and meatballs will take 15-30 minutes.


Side Dish: Whole wheat pasta, mixed with a spoonful of skim Ricotta cheese and a few tbsp of balsamic vinegar.

Recipe Alternatives: Bean-and-Grain Loaf, Burgers, and Balls

Instead of the meat, use 2 cups cooked or canned beans, mashed with enough of their liquid to keep them moist. Continue with the remainder of the recipe.