Baked Turkey-Quinoa Meatballs with Cucumber Raita

I gave a luncheon on Saturday for six in which I did NOT cater to my gluten-eating, okay-with-lactose friends in any way.

Rather, I served a meal that I felt everyone would like, but it was designed—from soup to nuts—for the two of us who had gluten and dairy sensitivities.

Minority rules! Way to go!

Challenge #1: The original recipe—Incredibly Healthy and Tasty Quinoa and Turkey Balls at the FeedRight for People blog—called for chopped olives. Big problem. The spouse is opposed to olives of any shape, colour, or taste. (Where did I find this man? you may well ask.) On the other hand, I love olives and knew they would add terrific flavour to the dish.

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When Brussels Sprouts Sing…(Roasted Brussels Sprouts with Red Onion and Olives)

I know, I know: another roasted vegetable dish. But this one is special. Really.

As some of you may recall, I roast vegetables in a way that is “not for the faint of heart,” mixing and matching all kinds of root and non-root vegetables. These dishes solve my dieter’s problem: “How am I going to gorge myself on vegetables today?” And I usually don’t add oil so the calorie count is as low as it can go.

Recently, however, two pounds of Brussels sprouts sang a different melody to me.  They sang of being on the main stage, second to none. I could see their point. They were lovely and fresh. They didn’t want to be stuck with carrots, celery root, turnips, parsnips, and whatever else I had in the fridge.

So…what do you do when Brussels sprouts sing? Listen, of course.

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Cauliflower Pizza Crust

Mushroom-Olive Pizza Slice with Cauliflower Crust

Google “cauliflower crust,” and you’ll find about a dozen recipes, most very similar. They’re intriguing—imagine eating pizza again! On the other hand, they pose a major problem for yours truly: way, way too much cheese for a dieter.

So I cut the cheese way, way down, made some other alterations, and prayed the crust would hold together. And it did—not that you could hold it in your hand and curve it the way you could a bread crust, but it was

  • Stiff enough to cut with a fork
  • Solid enough to support the sauce, mushrooms, olives, and cheese

And it didn’t taste like cauliflower! In other words—a cause for celebration!

And you know how everyone wants a different topping? We’re no different in this house. Hence the following recipe is ¾ mushroom, onion, olive, and sheep cheese for me, ¼ mushroom, onion, cheddar cheese, and absolutely no olives for the spouse. He really doesn’t know what he’s missing!

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