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.

Takes Me Back

 These are one of my favorite things to eat. They are so nostalgic and I will never forget having my Dad show me how to fry tomatoes and zucchini. It's indulgent, but it can be lightened up with the same great taste. This recipe is also great for zucchini. Serve these up on top of a salad or as an appetizer.



Lightened Fried Green Tomatoes with Green Chili Mayo
4 medium-size green tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp onion powder
1/4 tsp cayenne or granulated red pepper 
1/4 cup parmesan cheese
pinch of baking soda
pinch of sugar

1 cup panko breadcrumbs
1/2 cup all-purpose flour*

3 egg whites + 1 yolk
3 tbsp. olive oil OR a fry in a non stick skillet with 1/4-1/2 inch canola blended oil

Heat oil on medium if you're using a frying method. If you're using light olive oil in a non stick skillet, heat just before you're ready. 

Mix flour, onion powder, sugar and baking soda together. Combine in a separate container panko, salt and pepper, cayenne and parmesan cheese. Whip your egg whites until frothy, beat egg yolk and lightly mix with egg whites. You can actually use all egg whites if you wish, I just think the egg yolk adds a little depth, but all egg whites are a wonderful choice. 

Slice green tomatoes in 1 inch slices, pat dry and dredge into flour and coat both sides. Slide tomato into egg mixture and then into your panko mixture. Press the panko into the tomato lightly. If your oil is ready slide it into the oil carefully. I like to prepare 4 tomatoes in a time and fry them all at once. 

Fry until golden brown and then let pat dry on paper towel. Sprinkle them lightly with a little more salt or to taste.

*If you're gluten free use an all purpose gluten free blend or a blend of tapioca, potato and rice flour like in my latke recipe.

Green Chili Mayo
1/3 cup mayo or vegan choice
2 tbsp sour cream
1 pablano from a jar or can, chopped (I get mine in the mexican section of the store)
couple shakes of ground pepper and course salt
1 lime squeezed and zested 

Combine all ingredients and chill

Tomato Love

The garden will soon be overflowing with tomatoes. Heaven knows there is no shortage of tomato recipes, but here are a few that are great to have in your cooking arsenal. I hope everyone has a wonderful bounty this summer and that they can utilize all the gardens very best. 

This recipe is great for a ladies lunch or an elegant summer dinner out on the patio. So many great options for this one.  Try this one with heirloom tomatoes or little cherry tomatoes.

The Best Tuna Stuffed Tomatoes
2 cans of tuna in water, shredded
1 large stalk of celery, diced (If you don't like celery try a little gherkin pickle)
1/2 cup of mayonnaise or vegan choice
1 1/2 tbsp. plain Greek yogurt
1/4 tsp. of dill
1/2 tsp. of salt
1/4 tsp. of black pepper
1 small shallot minced or 1/4 of a red onion
1 tsp. of lemon juice
Beefsteak Tomatoes, tops removed and hollowed out

Mix all ingredients together. Cut tomatoes in six sections leaving the bottom intact, kinda like a flower bowl. Add a large scoop of tuna mixture in the middle. I serve this tomato with some yummy soup or often right in the middle of a bed of romaine or spinach and some seasoned cucumbers.  



Fine Cooking has this recipe that it very rich, very tasty and something that everyone needs to try. You can also get this at a local restaurant called The Paris in Salt Lake City. Serve it with crackers or a crusty loaf. I love gluten free Breton crackers with this dip. Try it, you'll love it!

Tomato Provolone Hot Dip

4 1/4-inch-thick rounds provolone cheese
1 medium garden tomato (about 8 oz.), cored and cut into small dice
1 small clove garlic, minced
1 Tbs. extra-virgin olive oil
1 tsp. chopped fresh marjoram or oregano
Kosher salt and freshly ground black pepper
1 tsp. balsamic vinegar

Position a rack in the center of the oven and heat the oven to 450°F.
Arrange four 5- to 6-inch individual shallow gratin dishes on a rimmed baking sheet. Put 1 round of provolone in each dish.
In a small bowl, combine the tomato, garlic, oil, marjoram, 1/4 tsp. salt, and a few grinds of pepper. Divide the tomato mixture among the four gratin dishes, scattering it over and around the cheese. Bake until the cheese is slightly melted, about 5 minutes.
Drizzle each serving with 1/4 tsp. of the balsamic vinegar and serve immediately.
 

Tomato Ginger Salad Dressing
1 medium  tomato (about 8 oz.), cored and roughly chopped

1 Tbs. unseasoned rice vinegar
1/2 Tbs. grated fresh ginger (from a 3/4-inch piece)
Small pinch of ground cayenne
Kosher salt
2 Tbs. extra-virgin olive oil

 Cut tomato in half and lightly squeeze the seeds (If you'd rather not lose the moisture then just strain your dressing after it's been blended. 

Combine all ingredients into your food processor or use an immersion blender. Store in a glass container. If you use a plastic dressing bottle, it will stain it.

 

Greek Dip

recipe:howsweeteats

Seven Layer Greek Dip 
serves 8
1 1/2 cups hummus of your choice
1 15-ounce can of kalamata or black olives, drained and chopped
1 15-ounce can of artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 large cucumber, peeled and chopped
*1 batch of creamy feta (or 4 ounces of plain feta, crumbled)
1 1/3 cups greek yogurt
3 tablespoons fresh dill
1 teaspoon olive oil
3 tablespoons chopped cucumber
1 garlic clove, minced
salt and pepper

Begin by prepping the ingredients for the creamy feta if needed and set aside.
In a bowl, combine yogurt, dill, garlic, 3 tablespoons of cucumber, olive oil and a sprinkle of salt and pepper and mix. Grab a large bowl or plate and begin layering ingredients: the yogurt tzatziki, the chopped olives, the hummus, the chopped artichoke hearts, the creamy feta, and the tomatoes and cucumber. You can layer it however you’d like and use other ingredients to make it your own. I did sprinkle my cucumber and tomato with some salt and pepper for flavor, but the rest of the dip was full of flavorful because of the feta. Serve with pita chips or use in wraps and sandwiches.

*Creamy Feta 

2 bricks of feta cheese, 8 ounces each

1/4 cup olive oil + 1 tablespoon

1 bulb garlic roasted in tinfoil with a drizzle of olive oil for 30min, then squeezed

the juice of half a lemon

the zest of half a lemon

salt and pepper

Prepare your garlic bulb by roasting in tinfoil at 350o. 
Crumble feta in a bowl making small pea sized shaped. Add all other ingredients and mix together well. Serving it hot is great too. Just place it in the microwave for 30 seconds. If you want a little spice add a roasted jalapeno or a couple shakes of granular red pepper. 

Something New & Easy Too!

Curry Veggie Burger
1 1/2 cups white beans (canned, drained + rinsed)
1 1/2 cups chickpeas (canned, drained + rinsed)
pinch of black pepper
1/4 tsp salt
1 Tbsp tahini
1 garlic clove smashed
1/2 lemon squeezed
1/4 cup white onions, minced
1 tsp curry powder
1/2 tsp turmeric 
sprigs of cilantro (about 10)
2 tsp maple syrup
pinch of cayenne (optional)
1 tsp virgin coconut oil (for pan)


Secret Sauce
1 tbsp mayo (vegan)
1/2 tsp sriracha  
1 lime squeezed

Burger Options:
Whole wheat buns or gluten free bun
Avocado
White Onion 
Tomato
Cucumber
Arugula, Romaine or Spinach

In a food processor, pulse your onion, cilantro until it's minced. Add garlic and add your beans and chickpeas. Pulse until they are lightly combined. Once the mixture looks like it's starting to come together but isn't gummy and in all your seasoning, tahini and lemon. Divide mixture into 4 portions and pat them in your hand until it's a thick patty shape. Heat oil in a non stick skillet and lay 4 patties down into the pan gently. Cook on medium heat letting the patties brown on one side before turning them. While the patties are browning, mix your secret sauce and take care of your other burger extras. Be creative! 

Coconut Corn Chowder
1 tablespoon coconut oil, or your oil of choice
1 medium whole leek, thoroughly cleaned, white and light green parts thinly sliced
3 medium carrots, chopped
3 cloves garlic, finely chopped
1/4 teaspoon chili flakes
1 green chile pepper, stemmed and seeded, minced
1 can of northern white beans, drained
2 sweet bell peppers (red and yellow), chopped
1 tsp sea salt, or to taste
1 can of creamed corn + 1/2 can or a 1/2 cup of frozen whole kernel corn
14-ounce can of coconut milk
1 cup water 

In a medium pot, heat the coconut oil on medium-low heat. Add the leek, carrots, garlic, chili flakes and green chile and saute until they have softened, around 5-10 minutes.  

Once the leeks have softened, stir in the chickpeas, salt, red and yellow peppers, corn, coconut milk, and water.
 
Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat and serve immediately.

 
 
I was looking through all of my beautiful recipe books and found this amazing raw veggie lasagna recipe. I thought it would be boring and tasteless, but boy was I wrong. This is the best thing I've made lately. I love BareRootGirl who came up with this recipe for all of us. I loved how she dissected each layer so make it easy. Please tell me what you think. 

Veggie Lasagna
1 zucchini
1 yellow squash
1/2 c. fresh spinach
1/4 c. fresh basil leaves
Extra virgin olive oil for drizzling
salt and pepper

Cut zucchini and yellow squash lengthwise, about 1/4" thickness.  Tear spinach and basil into manageable pieces, matching the lengths of zucchini and squash.  Set aside.

For the sauce:
2 lbs cherry tomatoes, you for better flavor use 1 cup sun-dried tomatoes
1 shallot
1 small clove garlic
1/2 c. basil leaves
2 tbsp extra virgin olive oil
juice of 1 small lemon
splash of red wine vinegar
1 tsp. honey
1/4 tsp. salt
1/8 tsp. pepper
shake of hot pepper flakes (optional)

Put all ingredients into a food processor and pulse until it's combined. You want it to be chunky, but well mixed. Taste and adjust seasoning. 

Pine Nut 'Ricotta"

1/2 c. pine nuts, soaked 15 minutes and drained

zest and juice of 1 lemon
1/4 tsp. salt
1/8 tsp. pepper

Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.

Walnut Sage Pesto 
1 c. walnuts, soaked 30 minutes and drained
1/4 c. fresh sage leaves
a few fresh oregano leaves
2 tbsp. olive oil
splash red wine vinegar
1/4 tsp. salt

1/8 tsp. pepper

Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.

Layer it on up and enjoy with a hunk of crusty bread

Banana Pudding Love

Oh my gosh, this is the best little mini bite you'll ever shove in your mouth, seriously!

This mini tastes like fresh banana pudding and is gluten free too. If you don't want to make them gluten free, just use a traditional yellow or white cake mix instead of the gluten free version. 

Banana Pudding Minis
1 box Gluten Free Betty Crocker yellow cake
1 cup mashed banana (I like fresh banana)
1/3 cup melted butter (hemp is great)
1/3 cup water
3 eggs beaten
2 tsp vanilla (If you're gf, watch ingredients)
2 tbsp banana pudding mix 
16 gluten free vanilla wafers for crumbs plus more for topping
mini muffin tins/papers
       Banana pudding frosting + whipped topping

Combine cake mix with banana pudding and then add wet ingredients. Mix together like a traditional cake. You'll have lumps because of the banana. 

Place crumbled vanilla wafers into the bottom of each muffin cup. Fill your mini cupcakes with a little over a tablespoon of mix and shake the pan so the bubbles even out. Bake at 350°F for 10 minutes, turning the pan halfway through the baking time. Depending on where you are located, you an give it a giggle test or toothpick test and adjust your baking time. Top with your frosting after they have cooled and add a mini wafer to the top. Yay, happy banana cupcake day! 

• Pudding Frosting and Whip

I simply added the remaining pudding mix from the cupcake batter to 1 1/2 cups whipped topping and 1/4 cup milk (If you can't use milk, unfortunately almond and coconut wont work, so just use the topping or stick to a prepared vanilla frosting with your pudding mixed in for taste. 
The pudding should be cold, if your milk or frosting seems wet, place it in the fridge before you top your minis. Then top with more whipped topping and a wafer.

Tex Mex

This is the easiest tex mex soup in the world. Big flavor in such a short time. I love it and everyone is always asking me to make it. It also freezes well and heats up so nice. It's a good one for the crock pot. 

 

Truly Tex Mex Soup

1 medium onion

1/4-1/2 tsp chili powder

1/2 tsp cumin
2 tbsp oil
4 cups low sodium chicken broth (GF)
12 oz shredded rotisserie chicken breast meat
1 cup frozen corn
2 tbsp lime juice
2 tbsp finely chopped fresh cilantro
1 ripe avocado + a spoonful of salsa, chips

 

n 5-quart sauce-pot, cook onion, cumin and chili powder in oil on medium-high for 5 minutes, or until onion starts to brown. Add chicken broth. Heat to simmering; stir in rotisserie chicken breast meat, corn, lime juice, and cilantro. Simmer 5 minutes. Garnish with chopped avocado and a scoop of salsa and tortilla strips.

 

If you want to use a slow cooker, literally just drop everything in and save avocado for the end and a scoop of salsa and tortilla strips.

 

 

Tex Mex Stuffed Peppers

2 Bell Peppers, tops sliced off and hollowed

1/2 cup prepared taco meat

1/4 cup cotija cheese

1/4 cup cheddar or blended cheese 

1 small can of green chillies chopped small

1/2 cup mashed black beans or re-fried beans 

In a baking dish, lightly spray the bottom of the pan or place peppers atop non stick tinfoil. Pour in 1 tablespoon water. 

In the bottom of each pepper start with refried beans, then taco meat, a scoop of green chillies and then top with cheese mixture. Back at 350o for about 20-25 minutes. The edges of the pepper should start to curl. If the cheese looks like it's starting to get to brown, place a little bit of tinfoil over the top. 

When they come out of the oven, let them sit for about 5 minutes. 

Top with:

 Sour Cream, Salsa, Tomatoes, Onion, Avocado, Olives, shredded lettuce or whatever your favorite toppings are.