Over the past month I have been acquiring some bags of different flours for experimenting with in the kitchen. These include (so far) black bean flour, quinoa flour, and garbanzo flour) I've also ordered and will soon receive fava bean flour and white bean flour. All of these are relatively low carb and pack at least a little bit of a protein punch, as well as contributing fibre - something sorely lacking in even whole wheat flour.
As much as I wish I were a saint, when it comes to delicious food, I find that I am sometimes more inclined to be a sinner (I didn't make it to 283 pounds through the embrace of self-denial) .... which is a problem when it comes to trying to eat food that is not only "not bad" but ALSO contributes something of value to my diet ... important since my capacity is very limited, so I have to make the most, nutritionally and flavour-wise, of what I put in my mouth.
So, here is one of my experiments this week: I have been using a lot of ground turkey and chicken for homemade sausages and in places where I might use ground beef or pork. I don't worry much about fat content, but we like the lighter taste sometimes. This week I bought some ground chicken thighs from my butcher and decided to make meatballs. I mixed as usual, but the mixture was very wet and sloppy - no way could I form the meatballs. I am trying to avoid the use of breadcrumbs -so I added a bit of garbanzo flour and voila!
1 lb Ground Turkey
1/4 cup garbanzo flour
2 cloves crushed garlic
1 Tbs Italian Seasoning (or just a mix of basil, oregano, thyme and some crushed pepper if you like spicy)
1 tsp salt
1/2 tsp ground pepper
Mix all ingredients well
Form into meatballs of desired size
Place on greased sheet pan
Bake at 350 degrees until internal temperature reaches 165F
I served these with Tofu Shiritaki Fettucini, marinara sauce and a bit of warmed ricotta cheese, plus a side salad - yummy!