Gluten-Free Sausage Balls

Heather says

Let’s just go ahead and get this out of our systems right now. It’s Saturday Night Live, so if you’re easily offended don’t click. The rest of us will embrace our inner twelve-year-olds.

Better now? Yeah, me neither, but hey I know two things:

The sausage balls are highly entertaining, I’ve been giggling all day.

The sausage balls are also dang good, getting three out of four kid’s approval. The fourth one is like that fifth dentist who never recommends anything, so don’t read too much into her opinion.

I based this recipe on one I found over at Plainchicken.com. She’s got a great site with a lot of realistic recipes that I’m looking forward to diving into.

When would one serve sausage balls? Anytime a savory, not exactly highbrow appetizer or hors d’oeuvres is wanted. For breakfast instead of  biscuits would work, too. Today they were lunch.

Here is my usual caveat: If you are cooking for someone with celiac disease you need to be certain the ingredients you choose are also gluten-free. Bulk sausage varies, depending on the brand as does shredded cheese. I am lucky, I cook for someone with a wheat allergy, not celiac (he may disagree with how lucky that is, food allergies aren’t fun). Trace amounts don’t seem to be an issue here, we watch for “hidden” sources but don’t have to stress cross-contamination. Do your homework.

 

 Gluten-Free Sausage Balls with Hash Browns and Cheddar

Easy gluten-free sausage ballsIngredients:

  • 1lb bulk breakfast sausage, thawed if frozen
  • 8oz cream cheese, softened
  • 3/4 cup Gluten-Free Bisquick Pancake and Baking Mix
  • 3/4 cup gluten-free flour with xanthan gum, I use Pillsbury
  • 1 3/4 cup shredded cheddar cheese
  • 15 oz frozen shredded hash browns

Directions:

I find these easier to assemble if done in this order, stir the sausage and cream cheese together before adding the flours. Follow with the cheese and hash browns.

If you have a stand mixer, use that, if not just be prepared for a little but of an upper arm workout.

Pre-Heat the oven to 400ºF.

Grab and grease a baking sheet.

Roll the dough into 1.5 inch balls and make slightly off-color jokes to anyone who appreciates that humor. (It took me 1.5 baking sheets and 5.75 jokes)

Bake 25-30 minutes. (I like mine a little darker?) You may opt to check a little sooner.

Enjoy.

How to Cook for Very Different Tastes (an Ask the Audience)

Dear Home Ec 101,

I live in a home with two adults (myself and spouse), neither of whom much like to cook. I am the one who’s at home most of the day so I feel I should be planning and preparing our week night meals. The problem is that I have minimal cooking skills, and on top of that the spouse is a meat loving diabetic, whereas I am a vegetarian carb lover. We end up eating out way too much.
HELP!
Can you suggest how I can plan meals that are simple to make and will be satisfying enough for both of us to keep us from escaping to the nearest take out joint?

Sincerely,
Take-Away Turkeys

Heather says

I can see how this situation can feel difficult. I was actually discussing a problem with my boss that reminded me of your situation.

You see, I let perfect be the enemy of the good.

I have been struggling with a project and every minor roadblock frustrated me, took away my momentum, and made me feel helpless. These roadblocks weren’t even something I should need to solve, but because I couldn’t see that delegating was part of the solution, I have been needlessly banging my head against the wall for weeks.

The problem has many pieces and each of these pieces contribute to the solution.

Part 1: You currently have limited cooking skills.

The good news is this is not a static situation. Each technique you learn, each success you have is another tool for your solution.

Part 2: He is diabetic

Try not to look at it as completely up to you to solve. Yes, you both should absolutely take this seriously. Yes, learning to create meals that are low on the glycemic index should be a goal. However, at the end of the day, he is the one putting the food on his plate and in his mouth. He’s a grown man and it isn’t your job to be the food police. Obviously you love him and care for his well-being but don’t make yourself completely miserable in the process

Part 3: You’re a vegetarian who loves carbs

Just because you technically can have a lot of carbohydrates doesn’t mean they are they healthiest option for you, either.

Not every meal is going to be  a perfect solution for both of you.

Start by making a list of foods and recipes that you already know you both like. Is there a cuisine you both prefer? Some techniques: grilling, stir fry, roasting for example make it very easy to keep the meat based ingredients away from the vegetarian options.

Not every meal you make needs to have meat as the source of protein and not every meal needs to center on a pile of pasta or potatoes, either.

I highly recommend making a vegetable dish the focus of each meal. You can then add a side of rice or pasta for you and a grilled or pan seared protein for him.

Pinterest can be your friend when looking for your main dish, BUT search based on an ingredient that is in-season and preferably on sale.

And don’t focus on the whole week today. Start with, what will I make for dinner tonight? If you still have energy and motivation to think about tomorrow, pick that out, too. It’s a long term goal, it’s okay to take it one step, one meal at a time.

What other advice would you offer this couple as they work to stay out of the drive-through

Send your questions to helpm

 

Cooking Is Good for Mental Health?

Heather says:

There is a post circulating on Facebook, at least in my circles, that notes a trend among therapists promoting cooking and baking as a part of treatment for depression and anxiety. Please not that I said a part, baking three dozen cookies isn’t going to turn you into Little Suzy Sunshine for more than a few minutes. . .

I’ve been saying this for almost 8 years, but here we go again:

Life skills are important.

Feeling confident in the ability to take care of one’s self is critical to self-worth.

Mastering a skill that has the potential to make your daily life significantly easier and more enjoyable is going to have a positive impact on your emotional state. Yes, there are people out there who hate to cook; I get that. I have an acquaintance who once mentioned to me that he’d be happy when they invented the meal-replacement pill. I have no file for that, but I’m pretty sure cooking therapy wouldn’t be effective for him. (That said, he’s one of the most obnoxiously cheerful people I know).

It’s funny, for me, I knew I was finally back when I started wanting and enjoying to cook again. I don’t necessarily look forward to cooking every meal, but I do get a little excited when I can add a new item to the menu or have an idea to test a new recipe.

For those of you feel you can’t cook, but aren’t completely against the idea, what is your stumbling block?

What would enable you to walk into the kitchen with confidence?

 

 

How Long Should I Cook Chicken Stock?

Dear Home Ec 101,

Thank you for making your lovely page about the French and Asian methods of cooking chicken stock. I have a question: If I have a long period of free time, can I cook the stock longer than four hours. I’ll often have up to seven hours at a time. Is there any benefit to cooking longer? It seems like it would give more time for vegetable and chicken goop to turn into liquid, but I’m not sure if this is really true.

Signed,
Simmering in Cincinnati 

Heather says:

As long as you remember the difference between boiling and simmering and keep your chicken stock simmering, a long simmer is just fine. Chicken stock with a long, slow simmer does tend to have a richer quality to it. Since I work from home, it’s no big deal for me to throw the bones and vegetables in the stock pot first thing in the morning and check on it occasionally, but not everyone has that luxury.

If you have tested your slow cooker’s temperature range, it’s perfectly fine to use, as well. I’m just weird and prefer using the stove.

Alton Brown’s recipe for chicken stock suggests simmering for 6 – 8 hours. When I shared the recipes for chicken stock, my intent was to make the concept seem as simple as possible without compromising results. Many people would look at a recipe with a 6 – 8 hour simmering time and write it off as impossible. You know and I know that simmering does not mean you have to hover over the pot, but there are those who don’t. My goal, here on Home Ec 101, is to take the intimidation factor out of the kitchen. Cooking is both a craft and an art, anyone can become competent in the kitchen, but there are also those who have a gift.

Chicken StockI digress, back to the question:

If you want to make chicken stock with an extended simmering time, you may find it necessary to add water during the process. It’s really no big deal, just keep an eye on it and if the water level drops below the bones, simply add enough hot water to get everything submerged again.

Stock made with a long simmering time is the currently popular bone broth. The long simmer gives time for the collagen and minerals time to leach out of the bones and into the broth.

Now, something to consider, if you want a clear stock, skip the vegetables if you want a long, slow simmer. Personally, I don’t care about clarity, but some people do.

Enjoy!

Send your questions to helpme@home-ec101.com.

Review: Kitchen Curry Master

Heather says:

Just before the kickoff to the annual Thanksgiving day series started I received a The Master set from  Kitchen Curry Master, a new product designed to take the intimidation out of learning to cook curry and other Indian foods.

I am a big fan of Indian cuisine, but this is not the case for the small* people around here.

This meant I waited and waited for the right time to give the recipes a real chance. Date night finally rolled around and instead of going out we made curry.

Shrimp and potato curries

And oh what a couple of curries we made. They turned out very well. I may be a bit biased, but it was significantly -to my undeveloped palate- better than what I’ve had at one of the local establishments. The other I enjoy very much and will happily submit myself to more trials for “research”

The directions were clear and unless you choose shrimp, like we did, most of the recipes are budget conscious.

The Master Set from Kitchen Master Curry, at first glance is not an insignificant investment ($59), but you’ll find if you compare the cost of the spices included to places like Penzey’s it’s definitely reasonable. The storage tin also makes an attractive gift.  I might just be a big old food nerd, but I think spices are gorgeous and hope one day to actually see a real spice market. (I may drool over those travel photos)

I want to point out something very important, if you are gluten sensitive, this book is labelled gluten-free. All of the spices included with the product are indeed gluten-free, but it is important to remember to choose gluten-free ingredients for the recipes. Obviously naan is not gluten-free -if you are unfamiliar with it, it’s a flat bread. Beer is also not gluten-free.

I can have all the wheaty goodness I want, but not everyone in my life is so lucky. I’ve gotten pretty good at spotting what recipes will work and when to make appropriate substitutions. If you use the included cookbook, just remember to plan carefully if you are cooking for someone with a wheat allergy or gluten sensitivity.

I also want to let you know that there is a promo code for Home-Ec 101 readers, $11.50 off,  just use the code: ZBV56J1R92CB

I’ll be writing up a few curry recipes in the coming months -I find they make excellent cold weather recipes, but here are the two we tried and loved.

Shrimp Curry

Potato Curry 

If there is a foodie in your life, quality spices are not a bad way to go. (And if you’re really lucky, they just might invite you over for dinner as an excuse to use their gift)

Questions?

*young is probably a more accurate descriptor