Quinoa veggie stuffed acorn squash
2 acorn squash
2 cups cooked quinoa
1/2 yellow onion
4 cloves garlic
1 cup of baby bella mushrooms
2-3 leaves of kale
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon Italian seasoning
1 tablespoon ghee or olive oil for sautéing
Salt and pepper to taste
Roast acorn squash in a 375 degree oven for 45 to 70 minutes or until the squash is tender.
*Tip: Most recipes suggest cutting the squash in half, scooping out the seeds and membrane and then brushing it with olive oil before roasting it. To save time, I put the whole squash in the oven for the same amount of time. You know it’s done when you can squeeze it with an oven mitt. Once it’s done, let it cool and slice it in half and scoop out the seeds and membrane.
While the squash is roasting, cook the quinoa.
Heating ghee or olive oil on medium heat in a cast-iron skillet. Add the chopped onions and garlic to the pan and stir. Pour the spices over the onion and garlic and stir.
Once onions are slightly translucent, about 3 to 4 minutes, add the mushrooms, then the kale.
After the greens have cooked down, add the quinoa, salt and pepper and stir for a few minutes. Turn off the heat.
When the acorn squash is ready, add quinoa mixture to the center of each half. Then return to the oven to heat for 10 minutes.
For the original recipe, visit Healy Eats Real at healyeatsreal.com.
Gluten-free mushroom stuffing
1 loaf of gluten-free bread, dried and roughly torn into small pieces (I used a loaf of Rudi’s all natural gluten-free multigrain bread.)
1 – 1 1/2 cups mushroom broth, vegetable broth or water
1 medium onion, finely chopped or grated
2 stalks celery, finely chopped
8 ounces portobello mushrooms, roughly chopped
1 cup baby bella mushrooms
1 1/2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh Italian parsley, roughly chopped
2 large farm fresh brown eggs (look at above instructions for egg replacements if making this dish vegetarian)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 – 1/2 teaspoon freshly ground black pepper
Dry out your bread.
*Tip: I placed the sliced loaf in a single layer on a baking pan in the oven at 200 degrees for about an hour to dry it out.
Preheat oven to 350 degrees. Crumble or tear the dried bread into small pieces and place into a 9-inch by 13-inch glass baking pan. Wet the bread with enough broth or water so it starts to get soft, but not soggy. If you add too much liquid, just pour it out.
Mix with eggs, mushrooms, onions, celery, herbs, olive oil and salt and pepper.
Place the glass pan or the muffin tin into the oven and bake for 45 minutes to an hour until the top is browned and crispy.
You can find the original recipe on Tasty Yummies by searching google or clicking here.
Pumpkin pie rice pudding
1 1/2 cups Minute white rice, uncooked
1 can (12 ounces) evaporated milk
1 cup pure pumpkin
1 cup water
1/2 cup packed dark brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla extract
Combine rice, evaporated milk, pumpkin, water, sugar, pumpkin pie spice and salt in a medium saucepan.
Cook over medium heat 20 minutes, stirring frequently.
Remove from heat and stir in vanilla extract. Let stand 5 to 10 minutes.
For a creamier rice pudding, increase amount of water to 1 1/2 cups.
Serve garnished with a dusting of pumpkin pie spice, graham crackers, whipped cream or pecans, if desired.
View the original recipe at www.minuterice.com.
Apple coconut crisp
2 pounds of apples (I used honeycrisps)
1/2 cup coconut flour
1/2 cup almond flour (don’t confuse this with almond MEAL)
1/2 cup gluten-free oats (substitution: use 1/2 cup chopped pecans or slivered almonds)
2/3 cup coconut sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1/4 teaspoon sea salt
1/3 cup coconut oil
2 tablespoons flax seed
2 tablespoons egg whites
1 teaspoon vanilla
1 tablespoons agave (optional)
Preheat oven to 375 degrees.
Core and slice apples. Toss apples with a light sprinkle of cinnamon before placing in 8-inch by 11-inch glass dish.
Optional: Lightly drizzle 1 tablespoon of organic agave over the apples in the dish (the agave gives a more caramelized taste/effect without using brown sugar).
Separately, mix the egg whites and the flax seed together and let sit until needed.
Add all remaining dry ingredients together in a bowl and mix up with a fork.
Add melted coconut oil and vanilla along with the egg white and flax mixture. Mix together with fork until it creates a nice crumble.
Spread the mixture evenly across the apples in the dish until completely covered.
Bake for 30 minutes.
Let cool for at least another 30 minutes.
Visit Delicious by Dre’s website to view the original recipe.
Classic nut roast with wild mushroom gravy
1 onion, medium chopped
1 tablespoon butter or oil
2 cups finely chopped mushrooms (You can use any mushroom you would like for this recipe)
2 cloves garlic, finely chopped
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried tarragon
1 teaspoon dried sage
Red wine or sherry
2 cups cooked brown rice
2 cups walnuts, finely chopped or pulsed in a food processor
1 cup cashews or almonds, finely chopped or pulsed in a food processor
1 cup cottage cheese
3/4 pound grated cheese: Parmesan, Gruyere, cheddar, fontina, smoked or any combination (I used daiya cheddar cheese)
1/2 cup mixed fresh chopped herbs such as parsley, oregano, thyme
Preheat oven to 350 degrees.
Saute onion in oil or butter until it begins to soften. Add the mushrooms and a pinch of salt and pepper.
Cook until mushrooms release their juices and become soft. Add the garlic and dried herbs.
When the pan begins to dry out, add a good splash of red wine or sherry and cook until it is reduced. The contents should be moist but not swimming in liquid.
Remove from heat and let cool a little.
Butter or oil a 9-inch loaf pan and line with parchment paper or foil.
In a large bowl, toss the brown rice and nuts together.
In a separate bowl, beat eggs with the cottage cheese.
Add the egg mixture to the rice/nut mixture, then stir in the cooled mushrooms, grated cheese and fresh herbs. Mix well. Taste for seasoning and adjust. (If you’re worried about the raw egg, you can fry up a little patty to taste.)
The mixture can be kept, covered, in the refrigerator at this point for no more than a day.
Fill loaf pan with the nut mixture, rap a few times on the counter to get rid of any air bubbles and smooth the top with a spatula.
Decorate with slices of mushrooms, slices of bell pepper, or whole walnuts if desired.
Bake for about an hour or until the loaf is firm (slightly longer if the mixture was refrigerated).
Remove from the oven. Rest on a cooling rack for 10 minutes, then lift the loaf from the pan using the excess parchment paper or foil. Peel off the parchment or foil and serve on a platter, garnished with fresh herbs.
Find the original recipe at www.thekitchn.com.
For mushroom gravy:
1/2 small onion
12 ounces mushrooms (any type will do)
3 cups vegetable broth
1/4 cup white wine (or dry sherry)
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon salt
2 tablespoons gluten-free white flour plus 3 tablespoons water
2 tablespoon grass-fed ghee or olive oil
Finely dice the onion and thinly slice the mushrooms.
In a skillet over medium heat, saute the onion for 1 minute.
Add mushrooms, salt and herbs. Saute for 8-10 minutes.
Add white wine and cook about 4 minutes, or until most of the liquid has evaporated.
Add broth, bring to a boil and cook for 10 minutes.
In a small bowl, whisk together flour and water. Add to skillet and stir.
Return to a boil, reduce heat to low and simmer 2-3 minutes until slightly thickened.
Turn off heat and stir in butter until melted. Salt/pepper to taste if needed.
Serve over the nut roast.
Find this recipe at www.thegardengrazer.com.
1 (12-ounce) package fresh or frozen cranberries
1 tablespoon orange zest
1 navel orange, peeled and coarsely chopped
1 cup sugar
2 Jalapeno peppers, seeded and coarsely chopped
3 tablespoons coarsely chopped crystallized ginger
2 tablespoons chopped fresh cilantro
Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl.
Pulse orange zest and next 5 ingredients in food processor 3 to 5 times or until orange, ginger, and pepper are finely chopped.
Stir into cranberries; cover and chill 2 to 24 hours.
Find the original recipe at www.myrecipes.com.
Apple cider sangria
I like having an occasional drink with my holiday meal and this apple cider sangria hits the spot. I tried it out a few weeks ago, and I plan on serving it at Thanksgiving.
The first night I tried it, it tasted vaguely like apple pie. I let the mixture sit in the fridge for two more nights. I could really taste the difference, so from now on, I will allow the mixture to steep for at least one day before drinking it.
On a side note, be sure to use pinot grigio. I accidently used Riesling, which made the wine sweeter. It wasn’t unbearable (and I liked it) but I plan on trying it with a pinot grigio because it’s more of a dry wine.
Find the original recipe on Meet The Sullivans’ (www.colleenandkeith.com) website. They use pears in their version, which I omitted.
1 bottle (standard size) of pinot grigio
2 1/2 cups fresh apple cider*
1 cup club soda
1/2 cup brandy
3 crisp apples, chopped (I used honeycrisp)
*To make your own apple cider: Combine 2 1/2 cups apple juice, a few dashes each of cinnamon, cloves and vanilla. Bring to a low simmer and let simmer for 30 minutes. Strain through cheesecloth to remove the residue from the spices.
Combine all ingredients together and stir, stir, stir.
Refrigerate for an hour or longer before serving.
Find the original recipe on Meet The Sullivans’ website.