Wednesday, May 26, 2010

Some allergy-friendly products and a tasty recipe!

Last night I decided to try a honey-mustard sauce on some turkey legs and it was a big hit (recipe below). I didn't get a picture, because I had to eat in a hurry and head off to a celiac support group meeting. Imagine honey-golden quinoa and nicely browned turkey legs.

An Idaho based company, Sun Flour Mills, is dedicated to producing a variety of products that have No Gluten, No Dairy, No Eggs, No Soy, No Nuts, No Kidding. I got to try samples of their whole grain bread mix, their chocolate cake mix and pumpkin bread/cake mix and they were all very good.

Roasted Honey-Mustard Turkey Legs
No Dairy, No Eggs, No Soy, No Kidding
3 turkey legs
1 cup quinoa
2 cups Pacific Organic Free Range Chicken Broth
1/4 cup French's Classic Yellow Mustard
1/3 cup honey
1/8 cup olive oil
1/2 teaspoon curry seasoning, or to taste
Parsley flakes

In the bottom of a casserole dish, blend the mustard, honey and olive oil. Mix in the broth a little at a time until all is added. Stir in the quinoa and then place the turkey legs on top and baste well with the liquid. Sprinkle the top with parsley flakes to garnish. Cover and bake at 350 degrees for 1 1/2 to 2 hours (depending on the size of the legs).

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