Blueberry Muffins

We went to our local farm today and purchased some gorgeous fruits and vegetables. One thing I bought was plump blueberries. I was going to make a blueberry cobbler, but the boys insisted on muffins. The muffins turned out totally delicious. Of course Older Boy won't eat them now because he didn't realize that they'd have REAL blueberries. He's used to the fake little blueberry specks you get in processed food. He's seriously anti fruit and that really bothers me. Good thing I figured out that the muffins are only 4 points each at http://www.weightwatchers.com/. Guess they'll make a good breakfast or snack item. The Little Man can only eat so many and the recipe made 17. If I freeze them, they fall out of favor and then no one eats them.

Ingredients

1. 1/2 cup dairy free margarine
2. 1 cup white sugar
3. 1/4 cup brown sugar
4. 1 teaspoon of salt
5. 4 oz. organic applesauce
6. 1 eggs worth of Ener-G egg replacer, prepared
7. 1.5 cups Bette Hagman Feather Light Rice Flour
8. .5 cup Sorghum Flour
9. 2 tsp. gluten free baking powder
10. .5 cup milk alternative (I used vanilla Silk)
11. 1 Tablespoon lemon juice
12. 2 cups of blueberries


Directions

1. Preheat oven to 375 and line muffin tin with paper liners.
2. In a large bowl, mix together margarine, white sugar, brown sugar, salt and lemon juice until fairly smooth. Beat in applesauce and egg replacer.
3. In another bowl, mix together Feather Light Rice Flour, Sorghum Flour and baking powder. Use a small amount of this mixture to cover blueberries (this helps keep them from sinking to the bottom of the muffin). Mix in the flour and milk alternative, alternating each. Gently fold in blueberries.
4. Spoon batter into the lined muffin cups filling cups almost to the top.
3. Bake for 30 minutes in oven until muffin tops are slightly browned and a tooth pick inserted comes out clean. Cool for 10 minutes before removing from pan or eating.

Honey-soy grilled pork chops (w/ rice)

This is another recipe from Everyday Food Magazine (Martha Stewart). I didn't need to do a lot of tweaking to make this one friendly. And everyone enjoyed it.

Ingredients

1. Vegetable oil, for grates
2. 1 cup long grain white rice (we eat a lot of rice in our house so I made 4 cups of brown rice)
3. 2 Tbs. rice vinegar
4. 1/4 tsp. red-pepper flakes
5. salt and ground pepper
6. 2 Tbs. honey
7. 1 tsp. wheat free soy sauce (San-J)
8. 1 tsp. finely grated peeled fresh ginger
9. 4 bone-in pork rib chops (8-10 oz each)

Directions

1. Heat grill to high; lightly oil grates. Cook rice according to package instructions. With a fork, stir in vinegar and red-pepper flakes; season with salt. Cover and set aside.

2. Make a glaze: Combine honey, wheat free soy sauce, and ginger in a small bowl; season with salt and pepper. Grill until opaque throughout. 5-7 minutes per side. Brush pork with glaze, and grill 30 seconds more per side. Transfer pork to a plate.

3. Serve pork chops and rice (add in a fresh summer salad for a more rounded out meal).

serves 4

Mini honey-mustard meatloaves

This recipe has been allergenized. The original recipe is from Everyday Food (A Martha Stewart Magazine).
I took Martha's original recipe and switched some ingredients to safe ones and left some out that I couldn't replace.

Ingredients
olive oil for baking sheets
2 Tbs. honey mustard
2 Tbs. ketchup
1-1.5 pounds of ground turkey
just under a 1/2 cup of polenta with brown rice bread crumbs added to make it a complete 1/2 cup (mix together)
salt and pepper

Directions
1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 Tbs. mustard and ketchup.

2. In a medium bowl, combine turkey, polenta/brown rice mixture, 1/2 tsp. salt, 1/4 tsp. fresh ground pepper. From into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture.

3. Transfer meatloaves to upper rack of oven. Bake until loaves are cooked through, 15-20 minutes, moving sheet to bottom rack after 10 minutes.

In addition to the meatloaves, Martha also had a recipe for roasted potatoes. If you choose to use those too:

Ingredients
1 pound white new potatoes, scrubbed and quartered
1 Tbs. of olive oil, plus more for baking sheets
salt and pepper

Follow instructions for meatloaves to step 2.

Continuing from step 2 from above:
On another rimmed baking sheet, brush sheet with oil. Toss potatoes with 1 Tbs. of olive oil and lay flat on sheet. Salt and pepper to taste.

3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15-20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.