Fiesta Turkey Meatballs--Appetizer
#28201 - 11/21/03 10:07 AM
|
|
|
|
|
tierny
Reged: 05/19/03
Posts: 98
Loc: Iowa
|
|
|
I got this recipe from www.honeysucklewhite.com and adapted it to make it IBS safe. It is GOOD! I'm still experimenting with the dipping sauce I like the best. Definitely something along the sour cream line tastes the best so far. My only concern is the spices--if they are ok for IBS? These are great for holiday party hors d'oeuvres.
1 pound ground white turkey
3 tablespoons egg whites
garlic powder to taste
1/4 cup finely chopped onions
1/4 cup finely chopped dry bread crumbs
1/2 tsp. red pepper flakes
2 tsp. chili powder
1 tsp. cumin
Mix all together. Shape into 36 balls about 3/4". (I used my small cookie scoop and it was exactly 36 balls). Roll each ball in finely crushed baked tortilla chips, coating thoroughly. Lightly spray 10X15" pan with cooking spray. Arrange meatballs on pan. Bake at 350 for 20 minutes or until meat is no longer pink in center.
The dip that came with the recipe was 3/4 cup non-fat sour cream and 1/2 cup salsa. And, that is a really good dip. I used soy sour cream and am not a big fan of it, but even it was good with it. You could probably come up with a favorite dip of your own for it, too.
Print
Remind Me
Notify Moderator
|
|
|
The sound yummy - and the spices should be fine for IBS.
Print
Remind Me
Notify Moderator
|
|
|
Stoneybrook Farms plain, fat free yogurt is very thick and rich -- it tastes a lot like sour cream. This is because it has inulin in it, a soluble fiber, which makes it taste richer and creamer (and fattier!  ). It is a great substitute for sour cream or mayo in recipes such as yours! Happy eating... 
--------------------
"The most wasted of all days is one without laughter." -- e e cummings
Print
Remind Me
Notify Moderator
|
|
|
Thanks for the suggestion---just hope I can find it around here!
Print
Remind Me
Notify Moderator
|
|
|
Careful - Stonybrook Farms is a dairy product
--------------------
- Jennifer
Print
Remind Me
Notify Moderator
|
|
|
thanks for yoru concern! yes, yogurt is a dairy product. however, yogurt has a different chemical make-up than milk (for example, it has lactase instead of lactose), as well as active cultures; thus, i tolerate it very well, as do many IBS sufferers. however, if anyone did not tolerate it, i would encourage them to use a soy yogurt alternative.
--------------------
"The most wasted of all days is one without laughter." -- e e cummings
Print
Remind Me
Notify Moderator
|
|
|
You are a very fortunate person.
Yogurt does contain whey and casein, though - so since a lot of IBSers are sensitive to whey and casein, perhaps a plain soy yogurt might be best for them. As for those who aren't bothered by whey and casein, then the Stoneybrook yogurts might be perfect for this recipe.
--------------------
- Jennifer
Print
Remind Me
Notify Moderator
|
|
|
hmmm...i didn't find those on the ingredients (i just checked). i am confused...
--------------------
"The most wasted of all days is one without laughter." -- e e cummings
Print
Remind Me
Notify Moderator
|
|
|
They're the basic dairy protein components, so if any product has milk in it, it has casein and whey. This is a little like a bread label saying it has wheat flour - it won't say that it contains gluten, a wheat protein, even though gluten is in there.
Some folks do tolerate yogurt okay, especially if it's low fat, and especially in smaller quantities. Some folks can't take dairy at all, even if it's lactose free, skim, organic, fermented, whatever.
Draining any kind of yogurt is a great way to get it even thicker, and work as a substitute as sour cream. I like doing this with Silk plain soy yogurt - if you let it drain overnight, it can get as thick as cream cheese.
- Heather
--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
Print
Remind Me
Notify Moderator
|
|
|
Here are some facts on the Stoneyfield webpage that help explain about the whey too (it's towards the bottom): web page
--------------------
- Jennifer
Print
Remind Me
Notify Moderator
|
|
|
AWESOME! Thanks, Heather. What do you use to drain your yogurt?
Really, wonderful tips!
--------------------
"The most wasted of all days is one without laughter." -- e e cummings
Print
Remind Me
Notify Moderator
|
|
|
sounds like a pain, but it's really effortless. Just take a fine mesh strainer and line with cheesecloth or paper towels, set it over a bowl, and spoon the yogurt into the strainer. Cover the whole thing with plastic wrap and place in the fridge for a couple hours or overnight. The liquid will drain into the bowl, and the yogurt will scrape right off the paper towels very easily - it's not even messy.
I love using it as "cream cheese" in desserts - check the old Valentine's day brownie recipe here web page
Works great for tiramisu too, which I make with angel food cake.
- Heather
--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
Print
Remind Me
Notify Moderator
|
|
|
Heather,
I would love your tiramisu recipe as that is one of my favorite desserts!
Joan
Print
Remind Me
Notify Moderator
|
|
|
me too! it is one of the recipes I really miss.
--------------------
"The most wasted of all days is one without laughter." -- e e cummings
Print
Remind Me
Notify Moderator
|
|
|
each time I make it I want to make a few changes and try it again. Plus, it makes a huge pan full and unless I have other people to eat it, it's too much for just Will and me.
You can play around with the basics, though - it's pretty hard to mess up.
Cut 1" thick slices of angel food cake and layer in a big baking pan. Drizzle with a combination of decaf coffee or espresso I don't use too much, just enough for the flavor), rum/brandy/kahlua, water, and brown sugar. I sometimes add some unsweetened cocoa powder to the liquid too. I make about two cups of the liquid - mostly water with the coffee/liqueur for a good flavor. Drizzle over the cake, and spread with the drained yogurt (which I add a little sugar to, and vanilla). It's also yummy to blend half yogurt with half soy cream cheese. Then top with more cake, drizzle, yogurt. Finish with a light dusting of the unsweetened cocoa. Cover and chill overnight.
Wish I had more specific proportions here - I'm still playing around so I don't have a written recipe yet. But experimenting has been fun.
- H
--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
Print
Remind Me
Notify Moderator
|
|
|
Heather,
Do you find that the alcohol and coffee bother your IBS? Or it the amount small enough that it isn't detramental?
Sounds yummy! I really appreciate all of your great advice and (OF COURSE) recipes... which I have been sharing with my non-IBS friends, as well.  ) They're that good!
--------------------
"The most wasted of all days is one without laughter." -- e e cummings
Print
Remind Me
Notify Moderator
|
|
|
The coffee is a super small amount - I'd guess about 1 T of the instant decaf stuff, which is then distributed over the whole pan of tiramisu (the pan is huge - it's bigger than a 9 x 13" pan, so it makes a couple dozen servings). Same thing for the alcohol - the amount you're actually eating in a serving size is really small. And the angel food cake gives a really nice base to the whole thing. I've eaten this on an empty stomach with no problem at all.
- H
--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
Print
Remind Me
Notify Moderator
|
|
|
"Draining any kind of yogurt is a great way to get it even thicker, and work as a substitute as sour cream. I like doing this with Silk plain soy yogurt - if you let it drain overnight, it can get as thick as cream cheese."
I grew up on homemade yogurt and drained yogurt spread, and I miss it more than anything. I can have a bite now and then, but I can't have it for breakfast like I used to. I tried making it with plain soy yogurt (my method is hanging it in a cheesecloth bag from a cabinet over the sink, overnight), but the texture was just wrong. Somehow it was too gelatanous -- it jiggled and wiggled just too much, and it was way sweet. Any tips on taking care of that and approximating a real yogurt flavor?
--------------------
Amanda
I live in the Big Apple, but I don't eat the skin
Print
Remind Me
Notify Moderator
|
|
|
What kind of soy yogurt were you using? Because that can make sooo much of a difference. I've tried a few that were disgusting and a few that I loved. My favorites are Silk and Whole Soy. It might be worth trying with a different brand.
--------------------
"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
Print
Remind Me
Notify Moderator
|
|
|
I can't remember now what kind of soy yogurt I tried. I really think it was Silk but I can't be sure -- it was September, and I gave up after that. I'll try Whole Soy and see if that is tart enough for my taste. I can't stand sweet yogurt. 
--------------------
Amanda
I live in the Big Apple, but I don't eat the skin
Print
Remind Me
Notify Moderator
|
|
|
if you email it to me at heather@helpforibs.com I'll post it for you.
- Heather
--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
Print
Remind Me
Notify Moderator
|
Posts
