It’s time for another delicious round-up of recipes from Group D of the Secret Recipe Club!
What’s The Secret Recipe Club you ask? Why, just the original and most fun Secret Santa of the food blog world! The way it works, is members of the club are assigned another members blog each month. They pick any recipe from that blogger’s site, make it and write about it. Who has who is a secret until reveal day though (today!). There’s also a link hop at the end of the post so that I (and you) can check out all the other participating blogs and the great recipes they made. Interested in learning more, or joining? Check us out! How The SRC Works.
I was super excited when I got my assignment for this month. It was none other than the hard-working and amazing, Group D Hostess, and NEW owner of the Secret Recipe Club, Sarah from Fantastical Sharing of Recipes! Yes, my run as the owner of the club has come to an end. Due to worsening health problems, and my husband and I's desire to get out in our Rv to travel and view all of the beautiful places there are to see, I have retired and given the club to my very worthy bloggie friend, Sarah. Not to worry though, she loves the club just as much as I do, and is taking very good care of it. Plus, I'm not leaving the club entirely, I will still remain a member, sharing my monthly adventures of what I cook up from my assignments, and will still be in the background, helping Sarah if the need should arise.
Now on to my recipe... Or should I say recipes! I love Sarah's blog, and had such a hard time deciding what to make from her HUGE recipe index, that I decided to make a whole meal! I also made her Bananarita Smoothie, as well as Frozen Yogurt Berries and will be sharing these yummy recipes with you in future posts.
I always worry about finding suitable recipes on my assigned blog each month. Because of my many food allergies and intolerance's, it can be difficult to find ones that meet my requirements without some heavy adaptions. I was pleasantly surprised to find out that while most of Sarah's recipes are on my do-not-eat list, I was able to find several that I could eat fairly easily. First up is Allergy Free Meatloaf. Most recipes for meatloaf call for eggs, which I cant eat, and this recipe used an egg replacer made of potato flour and water. I went ahead and took it a step further and left the egg out, and it was still delicious. I followed her suggestion of adding some chopped veggies to the mix. I used green onion, carrots and celery and let me tell you, It was moist, full of flavor, and one of the best meatloaf's I have ever eaten.
Second up, to accompany the meatloaf, I made Sarah's simple, but absolutely delicious Roasted Green Beans. The only thing I changed about this recipe, was to use lime juice instead of lemon, simply because that's what I had on hand when I made them. Don't let the simplicity of this recipe fool you. Roasting green beans gives them a wonderful caramelized exterior, while the lime juice adds a fresh zing that makes them something special.
Lastly I made a dessert called Thai Banana Pudding and I absolutely LOVED it! I'm not going to post the recipe here now, since it was one of Sarah's assignment recipes from another club member. But I made some slight adaptions to it and will be sharing it in a future post soon. But if you would like to check out the recipe now, just click the blue link for it above.
1 tablespoon pure olive oil
2 small green onions, chopped
1 carrot, chopped
2 celery stalks, chopped
1 pound ground chuck
2 cloves garlic, minced
1/2 teaspoon parsley
1/4 teaspoon thyme
Sea salt and fresh ground black pepper to taste
Preheat oven to 350 degrees.
Heat olive oil in a large pan over medium-high heat. Once hot, add the carrots, celery and green onion. Sprinkle lightly with salt and pepper and saute for 3 - 4 minutes until the onion has softened, stirring frequently. Set aside and allow to cool slightly.
Place the ground chuck into a large bowl and add the vegetable mixture, along with the garlic, parsley, thyme, salt and pepper to taste.
Blend until lightly but thoroughly combined, being careful not to overmix. If mixture is to dry and not wanting to hold together, add a tiny bit of water and continue mixing until combined.
Smooth beef mixture evenly into an 8 x 4 loaf pan and bake for about 1 hour, until beef is no longer pink in the middle.
Transfer meatloaf to a serving plate, slice and serve.
Roasted Green Beans
1 pound fresh green beans, trimmed and rinsed
1 tablespoon pure olive oil
1 teaspoon lime juice
Sea salt, fresh ground black pepper, and garlic powder to taste
Place the green beans, along with the olive oil, lime juice, garlic powder, salt and pepper into a large bowl and toss to coat. Allow to marinate for 20 minutes.
Turn oven on to 450 degrees and spread the green beans out evenly on a foil-lined baking sheet.
Bake for 10 - 15 minutes, or until the beans are becoming wrinkly and dotted with browned spots, giving the pan a good shake halfway through the cooking time. Make sure the beans stay separated though, so they cook evenly.
Wait, there's more! This recipe is just one of many delicious recipes shared by a fantastic group of cooks and bakers, who are members of Group D in the Secret Recipe Club. Take a few minutes to browse around and check out all of the yummy offerings. Just click on any of the photos and you will be taken straight to the blog and recipe. Enjoy!
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