Alternatives

With Thanksgiving upon us, there is so much prep and ideas swirling in our heads. I like to change things us and add a new dish each year. Here is a great new gluten free alternative that is tasty and homey and all things great!


Quinoa Stuffing
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
8 medium celery stalks, chopped (about 4 cups)
2 medium green apples, with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, rinsed
1 tsp. sea salt
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 cup dried cranberries
1/2 cup chopped fresh cilantro
1/2 cup pine nuts

Heat oil in medium saucepan over medium-high heat.
Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.

Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. 

Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.

Add cranberries. Cover and let stand for 5 minutes.
Add cilantro and pine nuts; fluff with fork and serve.


Here is a quick, easy and healthy little bite
Simply pear slices topped with cream cheese, cranberries, and pistachios.










Fluffy Browned Butter Potatoes

3 pounds of (yukon gold or russet) potatoes, peeled and chopped into chunks
6 tablespoons unsalted butter
1 cup of milk (whole will taste best, but 2% tastes great too!)
3/4 teaspoon sea salt
1/4 teaspoon pepper

Peel and chop potatoes, then add to a large pot. Fill with cold water – stopping just as the water reaches about an inch about the potatoes. Heat over high heat and let come to a boil, then cook for 25-30 minutes, or until fork tender.
When potatoes have about 5 minutes left, add butter to a small saucepan and heat over medium heat. Whisking continuously, cook until little brown bits appear on the bottom of the pan, then remove immediately from heat.
Drain potatoes, then add back to the pot, turning the heat to low. Mash with a potato masher to break up the chunks, then add in butter, milk and salt. Mash some more, or use a hand mixer to whip potatoes until creamy. At this point, taste and see if you desire any more flavoring (salt, pepper, additional brown butter, etc).
Garnish with fresh sage and serve.