Heather's Nutrition Tidbits: Thanksgiving Recipe

Showing posts with label Thanksgiving Recipe. Show all posts

Tuesday, November 13, 2012

Two Potato Salad Recipe with Sweet Potatoes

2 large sweet potatoes, peeled, diced

2-3 large Yukon gold potatoes, peeled, diced

Sea salt

Cracked pepper, to taste

Extra virgin olive oil, as needed

Apple cider vinegar, to taste (use a clean, light vinegar- not too strong)

2-3 teaspoons dill

Sliced or chopped red or purple onion, to taste

Place the cut potatoes into a pot of fresh salted water and bring to a boil. Cook until the potatoes are fork tender- about 20 minutes. Drain well.

Season with sea salt and cracked pepper. Sprinkle with apple cider vinegar. Drizzle with olive oil. Add the dill and onion. Toss gently to combine.

Taste test.

Keep adding vinegar, sea salt and olive oil a sprinkle at a time; and toss; until the salad achieves the flavor you prefer.

Note- I add a lot of vinegar because I love the combination of vinegar, sea salt and potatoes. So I add more than I expect to usually, based on tasting. That's why it's so important to taste test while you're seasoning.

A recipe is only a blueprint. You have to engage your own senses.

One flavor tip: It's better to season assertively when it comes to potato salad- especially if you're going to chill it before serving. Chilling dulls the flavors. You'll often need more than you think.

Serve this two potato salad warm... Or cover and chill it for serving later. It's also good cold.

Serves 4-5.

Red Quinoa Recipe with Roasted Butternut Squash, Cranberries and Pecans

Red quinoa is a tad crunchier than the usual quinoa I cook, so I add a bit more water to make it softer. If you like your quinoa al dente, use a grain to liquid ratio of 1:2 with red quinoa. If you prefer it a little softer, add another 1/4 cup water.

Ingredients:

1 cup red quinoa

1 smallish butternut squash, peeled and diced

1/2 cup fresh or frozen cranberries, halved or chopped as you prefer

1/2 of a medium red onion, diced fine

1 clove of garlic, minced
Olive oil
Agave Nectar, to taste
Sea salt

A sprinkle of ginger and/or curry, to taste

1/2 cup chopped pecans
2 tablespoons fresh chopped parsley

Sea salt and ground pepper, to taste

Instructions:

Preheat the oven to 375ºF.

Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add an additional 1/4 to 1/2 cup water. If you don't have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.

In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of agave nectar- not too much. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes.

Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.

In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture. Add in the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with some fruity extra virgin olive oil and toss to coat. Serve warm.

Makes 4 servings.

Gluten-Free Pumpkin Bread Recipe with Walnuts

.
If you don't care for walnuts, use pecans

Ingredients:

1 1/2 cup sorghum flour
1/2 cup coconut flour

1/2 cup brown rice flour

1/2 cup hazelnut flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/4 teaspoons xanthan gum
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup cocoa palm sugar

1/4 cup stevia Cain sugar
1/2 cup organic expeller pressed canola oil
3 organic free-range eggs, beaten
1 rounded cup canned pumpkin
1 tablespoon bourbon vanilla
3/4 cup chopped walnuts* see notes below for options

Instructions:

Preheat the oven to 375ºF.

Line a large loaf pan - preferably a 9-inch ceramic loaf pan- with a piece of parchment paper; the length of the parchment should be above both sides, with enough to grip (this makes it super easy to get the baked loaf out of the pan).

In a large mixing bowl, whisk together the flours, baking powder, baking soda, sea salt, xanthan gum, spices and sugars.

Add in the oil, egg, pumpkin and vanilla. Beat for two minutes till the batter is smooth and fluffy.

Fold in the walnuts by hand, using a big spoon or spatula.

Scoop the batter into the lined loaf pan. Smooth out the top. Add a few walnut halves for decoration, if desired.

Feel the pan. If the batter feels cold- allow it to rest for a few minutes and come up to room temperature- this will help with the rise.

Place the pan in the center of the oven and set the timer for 15 minutes.

At 15 minutes, lower the temperature to 350ºF. Bake for 45 to 55 more minutes, until the top is firm and set, and a cake tester inserted into the center emerges clean.

*This is a large loaf- so it takes a good hour, at least, to bake. Every oven is different, and if you are baking in hot weather, your loaf may cook through faster than mine did. As always- keep an eye on it. Test. And get to know your oven (does it run a tad warm- or cool?).

Cool on a wire rack. When the loaf has cooled, loosen the end edges with a thin knife; grip the parchment to gently lift the loaf onto a cutting board.

Remember- a warm loaf is a fragile loaf.

Slice with a serrated bread knife.

I froze half the loaf to have on hand. It freezes beautifully. This would be lovely to make ahead for Thanksgiving.

Makes a large 9-inch loaf.

Gluten Free Cornbread Dressing/Roasted Acorn Squash

Roasted Acorn Squash Recipe

Ingredients:

Half a medium acorn squash per person
Olive oil
Agave nectar
Sea salt
Vegan buttery spread

Instructions:

Crank the oven to 400ºF.

Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.

Pour some water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan).

Drizzle the squash with fruity olive oil and some Agave nectar until it collects in the hollow. Season with sea salt. Add a pat of vegan butter in the middle.

Place the pan into the preheated oven.

Roast the squash until it is fork tender. Easy, right? And delicious.

Serve as is.

Or...

Pour off the agave syrup and save it. Stuff the squash with cornbread dressing(See below); pour the maple syrup on top and re-bake it till heated through (my Cornbread Stuffing with Curried Apple & Cranberries follows). Voila!

A vegan holiday entree.

Stuffed acorn squash with gluten free cornbread stuffing- vegan

Gluten-Free Cornbread Stuffing Recipe with Curried Apples and Cranberries

If you're not a fan of cornbread or need to be corn-free, don't fret. This recipe works with any rustic textured gluten-free bread, cubed and lightly toasted. I've made this recipe vegan- without eggs or dairy- but if you prefer a more traditional recipe, see omnivore-friendly notes below.

Ingredients:

1 pan of gluten-free cornbread (or a dozen corn muffins)*
4-5 tablespoons extra virgin olive oil, to taste- or use melted vegan butter, if you prefer

1 cup diced celery

1 cup diced sweet or purple onion

2 large crisp apples, peeled, cored and diced

1 teaspoon thyme, dried

1-2 teaspoons mild gluten-free curry powder, to taste

1/2 teaspoon ground cinnamon

1 cup fresh chopped cranberries (or dried)

1 cup light GF vegetable broth- more, as needed

2 tablespoons pure maple syrup

Sea salt and fresh ground pepper, to taste

Instructions:

Start by making a pan of your favorite gluten-free vegan cornbread. Here's one of my recipes for a delicious cornbread (you can leave out the green chiles in this recipe, if you like; or keep them in for an unexpected New Mexican flavor spike). Plan on making an 8-inch square or 9-inch round cornbread two to three days ahead; cut it up into 5 or 6 squares and freeze. You could also make corn muffins, if you prefer.

Before making your stuffing, allow the cornbread to thaw a little bit. Cut the squares into cubes before it's totally defrosted. This makes for easier slicing and it will crumble much less.

Preheat the oven to 325ºF.

Toast the cornbread cubes on a baking sheet for about 20 minutes or so. Keep an eye on them so they don't get too browned. When they're nicely toasted remove the baking sheet from the oven, set aside and allow the cubes to cool.

Heat about 2 tablespoons of the olive oil in a large deep skillet, stir in the thyme, curry and cinnamon; add the celery, onion and apples; cook until softened. Remove the skillet from the burner and set aside to cool a bit.

Add in the chopped cranberries.

Stir in the toasted cornbread. Mix well. Add a little more olive oil, and the broth, pouring in a little at a time and gently stirring to combine. Add the maple syrup. Stir. Season with sea salt and pepper to taste.

Some folks like a very soft dressing- if you are one of these, feel free to add more broth.

Options:

Use for stuffing roasted acorn squash (see above for roasting squash).

Dear Reader, if you happen to be a turkey loving omnivore- grab your spoon and stuff away.

Or bake the stuffing as a side dish in a casserole.

For the casserole- spoon the stuffing into a baking dish, cover and bake at 350 degrees F till heated through- about 20 to 25 minutes (note: it will take a bit longer to heat through if you made the stuffing ahead of time and chilled it).

Serve as a side dish for vegetarian fare.

How many will it feed? Depending upon the size of your squash- and appetites- 6 to 8. Recipe can be doubled.

Applesauce Crumb Cake Recipe with Cinnamon

Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup cocoa palm sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic unsweetened applesauce

For the topping:

1/3 cup cocoa palm sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.

Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Applesauce Crumb Cake Recipe with Cinnamon

We debated whether or not to add chopped nuts to this (delightful!) cinnamon-laced and apple pie spiced coffee cake. And though we were mightily tempted, we decided to keep it simple, and skipped the nuts.

Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce

For the topping:

1/3 cup light brown sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Applesauce Crumb Cake Recipe with Cinnamon

Monday, November 21, 2011

Wild Rice Stuffing

Ingredients

2 cups hot water
4 cubes chicken bouillon, crumbled
1 (6 ounce) package wild rice, uncooked
1/2 cup Earth Balance or Smart Balance butter
1 cup chopped celery
1/2 cup chopped green bell pepper
1 (5.5 ounce) package seasoned croutons
2 teaspoons poultry seasoning

Instructions:

Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).

Spiced Carrots

Ingredients:

1 tablespoon extra-virgin olive oil

4 cloves garlic, minced

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

3 cups sliced carrots, (4 medium-large)

1 cup water

3 tablespoons lemon juice

1/8 teaspoon salt, or to taste

1/4 cup chopped fresh parsley

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.

Mashed Cauliflower

Ingredients

8 cups bite-size cauliflower florets, (about 1 head)

4 cloves garlic, crushed and peeled

1/3 cup nonfat buttermilk, (see Tip)

4 teaspoons extra-virgin olive oil, divided

1 teaspoon butter

1/2 teaspoon salt

Freshly ground pepper, to taste

Snipped fresh chives, for garnish

Instructions:

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

Tip:
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup fat free milk.

Sauteed Spinach with Pine Nuts

Ingredients:

2 teaspoons extra-virgin olive oil

2 tablespoons golden raisins

1 tablespoon pine nuts

2 cloves garlic , minced

1 10-ounce bag fresh spinach, (see Ingredient note), tough stems removed

2 teaspoons balsamic vinegar

1/8 teaspoon salt

1 tablespoon shaved Parmesan cheese

Freshly ground pepper, to taste

Instructions:

1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper.

Tip:
Note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.

Roasted Broccoli and Tomatoes

Ingredients:

12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)

1 cup grape tomatoes

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1/4 teaspoon salt

1/2 teaspoon freshly grated lemon zest

Instructions:

1. Preheat oven to 450 degrees F.

2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.

3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.

Bean and Mushroom Side Dish

Ingredients:

1 pound green beans, trimmed

1 pound yellow wax beans, trimmed

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (see Substitution Note)

1/2 teaspoon kosher salt, divided

Freshly ground pepper, to taste

Instructions:

1. Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.

2. Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.

3. Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.

Tips:
Substitution Note: If you can't find wild mushrooms, use button or cremini mushrooms.

MAKE AHEAD TIP: Prepare through Step 1 and store in an airtight container for up to 1

Italian Roasted Snap Peas

Ingredients:

1 large leek, white part only, halved lengthwise and thoroughly washed

1 pound sugar snap peas, trimmed

2 teaspoons extra-virgin olive oil

1/2 teaspoon salt

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

Instructions:

1. Preheat oven to 425 degrees F.

2. Cut leek halves into 2-inch lengths and then very thinly slice each piece lengthwise, yielding 2-inch-long strips. Toss the leek strips, peas, oil and salt in a medium bowl. Spread evenly on a baking sheet.

3. Roast for 15 minutes. Stir in tomatoes. Return to the oven and roast until the vegetables begin to brown, about 10 minutes more. Toss with oregano and serve

Gluten/Dairy Free Chocolate Pumpkin Bundt Cake

Cake

1 cup Sorgum, flour
3/4 cup brown rice flour
1/2 cup Stevia Cane
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/ teaspoon cloves
1/4 teaspoon salt
1 cup almond milk
1 15-ounce can unsweetened pumpkin puree
3/4 cup palm sugar
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup agave nectar
1 tablespoon vanilla extract

Preparation

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk sorgum flour, whole-wheat flour,stevia cane , cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
Blend 1 cup almond milk, pumpkin puree and palm sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, agave nectar and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

Tuesday, November 15, 2011

Chocolate Pumpkin Bundt Cake

Cake

1 cup Sorgum, flour
3/4 cup whole-wheat pastry flour
1/2 cup Stevia Cane
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/ teaspoon cloves
1/4 teaspoon salt
1 cup almond milk
1 15-ounce can unsweetened pumpkin puree
3/4 cup palm sugar
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup agave nectar
1 tablespoon vanilla extract

Preparation

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk sorgum flour, whole-wheat flour,stevia cane , cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
Blend 1 cup almond milk, pumpkin puree and palm sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, agave nectar and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

Monday, November 14, 2011

WILD RICE & ROASTED VEGETABLES

INGREDIENTS:

1 cup wild rice

2 cups vegetable or chicken stock

1 large red pepper

3 medium carrots

1 small, sweet onion or 2 scallions

1 zucchini

1 ½ cups cremini or button mushrooms

4 cloves garlic, chopped

2 Tbsp. olive oil

1 tsp. salt

1 Tbsp. dried herbs (oregano, basil, thyme, sage, or choice of any herbs)

¼ cup balsamic vinaigrette

INSTRUCTIONS:

Preheat oven to 425 F

Place the rice in a bowl of cold water and scrub lightly between

your fingers for about five seconds. Pour rice into a fine strainer and drain. Place the rice

into a large saucepan and add the stock. Bring to a boil over high heat. Reduce heat to

low, cover, and simmer for approximately 50 minutes, until the liquid is absorbed and the

grain is tender but not mushy.

While rice is cooking, chop all vegetables coarsely and place in a roaster pan. Drizzle

olive oil over the vegetables and add garlic, olive oil, salt, and herbs. Toss until

vegetables are coated then spread vegetable out in a single layer in the pan. Roast in

preheated oven for 20 minutes, turning vegetables after 10 minutes. Combine roasted

vegetables with cooked

wild rice and toss with balsamic vinaigrette while still warm.

Serve warm or cold.

Makes 6 servings

SAUTÉED GREENS

INGREDIENTS:

2 Tbsp. olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 cup mushrooms, sliced

8 cups chopped spinach, collard greens, kale, or Swiss chard

2 Tbsp. tamari sauce or soy sauce

INSTRUCTIONS:

Heat olive oil in large sauté pan. Add onion, garlic, and mushrooms and sauté until soft.

Slowly mix in greens. Stir continuously until greens are turn bright green and are slightly

wilted. Do not overcook. Remove from heat and add tamari or soy sauce. Toss and serve

immediately.

Makes 4 servings

Friday, November 11, 2011

Dijon Vegetables

For the Dijon roasting sauce:

Ingredients:

4 tablespoons olive oil
1/2 cup Dijon mustard
4-5 cloves garlic, chopped
1 tablespoon fresh chopped dill, marjoram, parsley or mint

Cut up:

2 cups sliced young potatoes- try a mix of blue, red and gold
1 medium sweet or red onion, cut up
4 carrots, sliced into thin diagonal coins or matchsticks
1 bunch of broccoli, cut up
1 yellow squash, sliced into half moons
1 zucchini squash, sliced into half moons
1 small cabbage, sliced
Sea salt and fresh ground pepper

Instructions:

Preheat the oven to 400 degrees F.

Toss the cut vegetables into a large roasting pan. Season with sea salt and ground pepper.

Whisk together the Dijon sauce and pour over the veggies. Stir to coat.

Roast for an hour, until fork tender.

Serves 3-4.

Wednesday, November 9, 2011

Apple Beet Charoset

Ingredients:

1 Gala or Fuji apple, peeled and grated

2 medium beets (about 1/2 pound), peeled and grated

3/4 cup chopped walnuts, almonds or pecans, toasted

1/2 cup dried apricots, chopped

2 tablespoons wildflower honey

2 tablespoons juice and 1 teaspoon zest from 1 orange

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon fine sea salt

Insrtuctions:

In a large bowl, stir together all ingredients. Let sit for at least 30 minutes before serving to allow apples and beets to soften and flavors to come together.

Sweet Potatoes & Pears

Ingredients
2 pounds sweet potatoes, peeled and cut into 1-inch chunks

1/4 cup sherry vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 pears, such as Bosc or d'Anjou, cored and cut into 1-inch chunks

Instructions:
1. Preheat oven to 400°F.

2. Line a baking sheet or large roasting pan with parchment paper.

3. In a large bowl, toss sweet potatoes with vinegar, cinnamon, ginger, nutmeg and cloves. Transfer potatoes to baking sheet with a slotted spoon. (Set aside bowl with remaining vinegar spice mixture for use with pears.) Bake about 30 minutes.

4. Meanwhile, place pears in reserved bowl with vinegar spice mixture and toss until evenly coated. Add pears to baking sheet with potatoes and continue to bake until pears are golden and potatoes are fork-tender, about 25 minutes.

Monday, November 7, 2011

Crustless Pumpkin Pie--Gluten Free

INgredients

1 14 or 15-oz can organic pumpkin

1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)

2 teaspoons natural vanilla

2 tablespoons light olive oil

1 tablespoon Ener-G Egg Replacer

3/4 cup organic light Palm sugar(found at HEB)

1/2 cup GF buckwheat flour (or see tips below)

2 tablespoons tapioca starch/flour

2 teaspoons baking powder

1/4 teaspoon xanthan gum

1/2 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

INstructions

1.Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

2.Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.