Turkey Rice "Cupcakes" with Creamed Spinach and Cheese
These were supposed to be meatballs...all I can say is that cooking without wheat is very interesting! 馃ぃ This recipe is wheat free and MIGHT be tolerable for the lactose intolerant.
You will need a mini-cupcake pan to make these, one very large bowl, one medium large bowl and a 13" x 9" casserole pan, and non stick cooking spray.
1 bag quick cooking Success brand brown rice, prepared according to package directions and cooled.
Spinach layer: 10 to 12 oz of organic spinach leaves, washed, and dried very dry in a salad spinner 4 oz Kite Hill non-dairy cream cheese 8 oz coconut milk, unsweetened 2 Tablespoons butter 1/2 tsp ground nutmeg dash cayenne pepper 1 cup finely grated parmesan cheese
2 pairs Plastic or vinyl food handling gloves, (disposable), recommended.
In a 2 quart saucepan, prepare one bag of quick cooking Success brown rice. When done, allow the rice to cool. If you are in a hurry, you can spread the rice onto a plate to cool it.
Prepare the spinach leaves and place the dry leave in a very large bowl. In a blender, combine the Kite Hill non-dairy cream cheese, butter, coconut milk, nutmeg and a dash of cayenne pepper. Blend thoroughly, and pour over the spinach and then toss as though tossing a salad.
Spray a 13" x 9" pan with non stick cooking spray, and fill it with the spinach mixture. In a small second blender, blend the parmesan cheese till finely grated. You should end up with about 1 cup of grated cheese. Top the spinach with the cheese.
Preheat oven to 350F.
Clean the blender, and add to it 1/2 of the prepared rice, 3 eggs, and all seasonings except the parsley and the chives.
In a medium bowl, combine the remaining rice and the turkey, the parsley and the chives. Mix with your hands while wearing the disposable gloves. When done, discard gloves, and pour the egg mixture in the blender over the turkey mixture. Put on a clean pair of gloves and work this mixture again until as blended as possible. Discard gloves.
Spray the muffin pan with non-stick cooking spray, and carefully spoon the turkey egg and rice mixture into the pan, trying not to heap the mixture or make a mess.
Bake "muffins" at 350F for 30 minutes. Remove from oven, and carefully, with a sharp paring knife, cut around the outside edge of your little meat cupcakes to loosen them, and place them temporarily on a cutting board to cool.
(When finished, you will have extra "muffins" which you can place in a one quart freezer bag, and freeze them).
Place the little turkey "muffins" on top of the spinach and parmesan cheese which you prepared earlier. You should be able to fit 12 or more in the pan. You don't want to crowd them too much, because they are a touch dry, and you need the creamy spinach to make them awesome.
Top the little "muffins" with cheddar cheese to prevent them from drying out too much, and bake for an additional 20 minutes, till the cheese is melted.
Because the turkey "cupcakes" are made with rice, this is an all in one meal.
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