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.

A Fragrant Home

Simmering Pot Recipes

This year I'm looking for creative neighbor gifts that are inexpensive, but are still wonderful. This year I'm making simmering spices and packaging them up in a cute bag with a tag.

Simmering potpourri is a lovely way to make your home smell warm and inviting, especially during the holiday season when you use fragrant spices like cinnamon and cloves. Various scents trigger different emotions and sensations in different people. Most of us can attest to how our body and mood reacts to different scents and how it may transport us back to a memory of a pleasant or unpleasant time in our past. This amazing ability for a simple scent to bring about both a mind and body reaction is something we can use to our benefit when we are considering healing. Aromas help to calm us, they bring us joy and also can help us get the rest we need. Think of a scent that brings you the most happiness. For me it's coconut and white tea. I immediately become relaxed and joyful. 
           
For all of these recipes combine all ingredients together in a saucepan and heat over low heat until simmering. I have kept this going for a few hours, adding additional water when needed. You can also throw everything in the crock-pot and set it on low or high with the top off.

Set your timer for 30 minutes so you remember to top up with water. You don’t want the pot burning dry. Do not leave the house with this left heating on the stove.You can refrigerate the pot once it's cooled and use it again the next day. 

The recipes below are just guidelines, you can use different amounts and mix up ingredients as you like. Save: Orange, lemon and lime peels, apple skins (dry them out first before storing in a container) and add assorted spices. Experiment to find your favorite aromas!

  *Here's a tip:

              When purchasing your dried spices, look in the Mexican food section at                     the store or in bulk bins at health food stores.

Winters Spice
2 navel orange peels
1 apple, sliced in half
3 cinnamon sticks
3 star anise
1 tsp-sized knob of fresh ginger
1 tsp cardamom pods
1 tsp whole cloves
1/4 tsp orange peel












Christmas Trimmings
3 sprigs evergreen or handful pine needles
2 cinnamon sticks
2 TBS whole cloves
2 bay leaves
2 pieces orange
2 pieces lemon




Calm Afternoon 
1 cup dried lavender
1 tsp star anise pod
1 Tablespoon nutmeg
1 Tablespoon whole cloves
1 Cinnamon stick







Warm Sun

Adapted from Hellyluvvy.com

1-2 grapefruits
Sprigs of rosemary
Eucalyptus leaves
3 tablespoons of vanilla
Shredded coconut

I was able to find eucalyptus at the regular grocery store. I know you can find it at whole foods. If for some reason you can't find it, add a lemon or orange in place of it.  

Cranberry Kiss 
1/2 cup fresh cranberries
1 halved orange
1 halved lemon
2 cinnamon sticks
8 whole cloves
1 large bay leaf 






Have you ever heard of a Hydrosol? 
A hydrosol can also be called a floral water or a tincture. It's kinda of a fun and interesting method. Take an afternoon and try it, you'll be glad you did. 
Want to know what it's for?
      Pit a couple tsp of your mint hydrosol into some lotion for your tired feet. Add some of the liquid to your humidifier to alleviate stuffy noses and pain in sinuses. Add some to your hot bath to sooth or skin. Put some in a spritzer and spray on your doggy (never for cats) when they come in from outside. You can also spritz it in your shoes to deodorizer them and if you'd like to consume them, add 1 tsp to 8oz of liquids like hot tea, juices and water with a little lemon. 

Grab a stock pot, it has to be glass, copper, or enamel, a small glass pyrex bowl, three stones, a handful of mint leaves, lemon balm etc, filtered water or distilled water, a bag of ice, enough to cover the top of the pot. Make sure the small stones are clean. 

Place your small glass bowl in the bottom of the pot and place your stones equally around the bottom. 

Wash and chop your herbs, place in the bottom of the pot.

Add the herbs to the pot, and add enough filtered/distilled water to cover the herbs (you don’t want it going up too high on the bowl).

 


Place the lid on your pot upside down and slowly bring your herbs to simmer on the stove–not too rapid of a boil.  The lid is placed upside down so that as the water evaporates, it will condense and drip into the smaller bowl. Once it is simmering place your bag of ice on top. 

The domed lid will allow the floral water to drip right into the bowl.  The ice will encourage the steam to condense back to water quicker.  You may find that you need to add more ice as the process goes on.



Check it ever so often and when you have enough water, let it cool then place into a jar.  It should stay good for 6-8 months, if its like the commercial hydrosol.

You can add cranberries or other fresh berries, citrus, apples, cucumber etc. 







 

Leftovers You'll Love

So whatcha gonna do with all that stuffin?

It's always a challenge each year to come up with some new creative ways to dress up those leftovers. The days following a big holiday meal can be exciting, trust me.

 After yesterday's epic meal the possibilities are endless. These following recipes are gluten free, but I've included the traditional method. 

Corn Chowder
4 slices bacon 1 large yellow onion
1 stalk celery
1 large carrots cubed (leftover) 1 large jalapeno pepper or for a smoky flavor (1 small can of green chilies)
1 large potato cubed 2 cups gluten free chicken broth/Veg is great too 1 1/2 cups leftover creamed corn 10 oz. cooked chicken breast 1 cup cream 1 1 cup half and half/or milk Salt and Pepper to taste


chopped parsley diced green onion (garnish) shredded pepper jack cheese 

Saute bacon until crisp and set aside. In the bacon fat, saute the onion, carrot, celery and jalapenos until slightly softened. Season with salt and pepper. Add creamed corn, chicken stock, and potatoes and cooked chicken to pot and cook for 20 minutes. Add half and half and cream and bring to a bubble. When potatoes are tender the soup is ready to go. Add your parsley and garnish and a sprinkle of jack cheese and you're ready to enjoy! 



Breakfast Sandwich Love! 
2 Rolls
4-6 slices of Turkey
3 eggs scrambled
2-4 sprigs of chives
1 Tbsp milk
Cheddar cheese
Salt & Pepper to taste

Scramble your eggs to desired consistency. I like to scramble mine in coconut oil. Add chopped chives and season with salt and pepper. In your pan heat the turkey sliced stacking cheese on top till it melts. Toast your rolls on the side of your pan until slightly crisp. Stack it high, add some fruit or cranberry sauce on the side.

Stuffing Stuffed Peppers YUM!
I woke up this morning to see this recipe on a rerun of The Dish by Daphne Oz. We are making them tonight! 

6 large Red or Green Bell Peppers
4 cups leftover Stuffing
2 cups leftover Pulled Turkey
2 cups leftover Gravy
1/2 cup Greek Yogurt
1/4 cup Chives chopped
1/2 cup grated Gruyere
Olive oil
Salt and Pepper to taste

Preheat the oven to 375 degrees

Cut the top 1/4-inch off of each bell pepper, removing the stem, seeds and ribs from inside the peppers. Take out everything that is white. These are all bitter tasting and will not go well with the stuffing

Drizzle a little olive oil in each pepper and season the inside with salt and pepper.

In a large bowl, toss together the leftover stuffing, turkey and gravy. Spoon about a cups worth of the mixture into each pepper.

Place peppers in a greased baking dish and bake for 15-20 minutes. Make sure all the ingredients are the same temperature or the stuffing with not cook right, causing the peppers to burn and blacken.

Remove dish from the oven and top each pepper with a couple tablespoons of Gruyere. Or any other cheese you have leftover in the fridge

Turn the oven to broil.  Broil the peppers for 2-3 minutes, or until the top is bubbly and golden.

Garnish with a dollop of yogurt and a sprinkle of chives.


This next salad is one of those ones that gets lost in the back of your Aunt Mertles recipe book, but I tell you what, those are the best lost recipes ever! I can't stand green olives, but there is something about this salad where it all just works. This recipe is low glycemic as well so it helps with all the holiday heaviness.

Zippy Turkey Salad2-3 cups leftover turkey shredded into bite-sized pieces
1 cup diced celery (about 3 stalks celery)
1 cup large green olives with pimento, sliced into crosswise slices
1/2 cup thinly sliced green onions
1/3 cup mayo
1/3 cup plain yogurt (if you don't want to lighten up the recipe, just go with the mayo)
2 tsp. green olive brine (liquid from the jar)
2 tsp. lemon juice
1 tsp. Dijon mustard
1 tsp. celery seed or celery salt
salt and fresh ground black pepper to taste (I didn't use much salt because the olives are salty)

Shred your turkey and place in medium bowl. Dice celery, olives, and onions and combine with the turkey. 
In a mason jar, combine mayo, yogurt, green olive brine, lemon juice, Dijon mustard, celery seed, salt and pepper and use a whisk to mix together.

Oh my gosh it's so good. 


I thought this was a fun leftover recipe. It sure satisfies that late in the evening need for a tasty snack with a movie. 

Thanksgiving Nachos
1 bag corn tortilla chips (Not all corn chips are Gluten free, check!)
2 cups shredded cheddar cheese
1 lb chopped turkey breast
1½ tablespoons gluten free taco seasoning (walmart has a good price)
1 (16 oz) can re-fried beans (most varieties are GF, but doesn't check)
1 cup cranberry sauce
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 jalapeno peppers
Salt, to taste
1 green onion, sliced
Sour cream, for serving

Directions
Heat oven to 425°F. Lightly grease a 13-by-9-inch baking pan. Place a layer of tortilla corn chips in the bottom of the pan; sprinkle with 1 cup cheese. Top with more tortilla chips (you may not use the whole bag).
Lightly toss turkey with taco seasoning; sprinkle half of the turkey over the cheese. Top evenly with re-fried beans. Top with remaining turkey. Sprinkle with remaining 1 cup cheese.
Bake 5 to 10 minutes until cheese is melted and ingredients are warmed through. Meanwhile, make the cranberry-jalapeno salsa: In a small bowl, combine cranberry sauce, cilantro and lime juice. Seed and finely dice one jalapeno pepper; stir into salsa. Add salt to taste.
Slice remaining jalapeno; sprinkle over top of baked nachos, along with sliced green onion. Serve with salsa and sour cream.

Now for something sweet...

Gluten Free Cranberry - Citrus Muffins
Makes 12 
1 pkg Yellow Cake Mix or (we used Betty Crocker Gluten-Free Cake Mix)
1/2 cup of butter, softened
3 large eggs
2 tsp vanilla
2/3 cup milk (or almond milk to be dairy free)
1/4 tsp fresh orange zest
2 tsp cinnamon
1 tsp baking powder
3/4 cup of leftover cranberry sauce with berries 

(For Streusel Topping / Optional)
2 tbsp white sugar
3 tbsp brown sugar
1/2 cup crushed walnuts (optional, can sub almonds or omit also)
1 tsp cinnamon


Preheat your oven to 325F for a dark or nonstick muffin pan. For shiny metal, use 350F.

In a small bowl, combine the streusel ingredients and set aside.
Combine all ingredients about the streusel section except your cranberry mix.
Use a spatula to gently fold your cranberry into the batter.
Use a standard measure, like a tbsp, to fill your muffin cups about 2/3 of the way full.
Sprinkle streusel topping generously over the muffin tops.
Bake for about 20-25 minutes and remove when edges of the muffins are golden brown.

Cranberry Peach Crumble (Gluten Free) 

2 cups sliced fruit- apples, peaches, pears- or a combo
1/2 heaping cup of whole cranberries- I used organic frozen cranberries, slightly thawed
A good drizzle of organic raw agave syrup, to taste
Sprinkle of cinnamon
1 teaspoon of arrowroot starch

For the crumble topping:

1 cup gluten-free flour mix or pancake mix
3/4 cup organic light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
4-6 tablespoons vegan shortening or coconut oil- as needed

Preheat the oven to 350ºF.
Spread in a deep 9-inch pie plate (or four individual baking/serving dishes) with vegan shortening.
Toss the sliced peaches and cranberries into a bowl. Drizzle with agave, cinnamon and arrowroot starch. Stir to coat.
In a separate bowl, mix together the crumble topping, and rub between your palms to create a soft, coarse crumble.

Sprinkle a scant handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the fruit mixture; add all the liquid. Top with the remaining crumble mixture.
Bake at 350ºF. in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.