Monday, November 28, 2011

Butternut Bisque

This bisque (fancy name for thick creamy soup) is so easy to make and delicious too! I would pair this with a salad or sandwich or both. You can also drop some chopped up meat to make it more filling.

Serves: 4
Prep Time: 10 minutes
Cook Time: 50-60 minutes


1 large butternut squash
3 Tbsp coconut oil
1 medium onion, coursely chopped
2 garlic cloves
1/2 tsp dried thyme
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
Sea salt
3-4 cups chicken broth
1 cup coconut milk
1 tbsp fresh lemon juice

1 Preheat oven to 350°F.
2 Cut squash in half and rub with coconut oil. Bake for approximately 50 minutes or until easily pierced with a fork.
3 Meanwhile, in a large saucepan, heat the coconut oil over medium heat. Add the onions, garlic, thyme, cinnamon, and cayenne. Season with salt. Cook and stir occasionally until the onions are translucent, about 5 minutes. Set aside and wait for the squash to be ready.
3 When the squash is cooked through, scoop out meat into the saucepan with the onion mixture.
4 Add the broth and lemon juice. With a  hand blender, puree all the ingredients. Season to taste with salt.

This is great to make big batches with and freeze in individual bags for individual servings.

Sunday, November 27, 2011

Basic Cranberry Sauce

Cranberry sauce is always a good thing with Turkey. I love the sweet taste of the cranberries with turkey and ham. I adapted this recipe from here. I forgot the put the honey, used ground cinnamon and regular white sugar instead. It still tasted great.

Serves: 12 (about 16 oz.)
Prep Time: 5 minutes
Cook Time: 15 minutes

1/2 cup packed dark brown sugar
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup water
1/8 tsp ground allspice
1 (12-ounce) package fresh cranberries
1/4 tsp ground cinnamon

Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Cool completely..

TIPMake up to two days ahead and refrigerate.

Saturday, November 26, 2011

Gluten-Free Spiced Pumpkin Chiffon Pie

This pumpkin pie version is a lot lighter in texture than the typical pumpkin pie you're used to. I've also switched out the pie crust to a gluten-free version that I've posted in the past. I also made the filling dairy free.
Adapted from the original recipe here.

Serves: 8 or (1 pies)
Prep Time: 30 minutes
Cook Time: 30 minutes


1 1/4 cups canned pumpkin 
1/2 cup packed brown sugar 
3/4 teaspoon ground cinnamon 
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large egg yolks
2/3 cup coconut milk
1 envelope unflavored gelatin
1/4 cup fresh orange juice
2 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons granulated sugar, divided



1  Preheat oven to 350°F.

2 Fit dough into a 9-inch pie plate. Pierce bottom and sides of dough with a fork. Bake at for 25 minutes or until browned. Cool completely on a wire rack.

3 Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.

4 Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form.

5 Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°.

6 Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.

These will keep 1-2 days in the fridge.

Friday, November 25, 2011

Gluten-Free Savory Mushroom Rice Stuffing

This gluten free version of the traditional holiday stuffing will satisfy your palette around the holiday season. Instead of bread, rice is used. This recipe is adapted from the original recipe here. The first time I tried using the wild rice with the arborio rice, they didn't cook at the same time, so I decided to omit the wild rice. Other than that, it tastes exactly like stuffing....without the gluten. Hope you enjoy.

Serves: 12-16
Prep Time: 15 minutes
Cook Time: 35-45 minutes


5 Tbsp olive oil
1 1/2 cups carrots, finely diced
1 1/2 cups celery, finely diced
1 1/2 cups onion (1 medium sized onion), finely diced
1 lb mushrooms, diced
3 cups arborio rice

8 cups (or more) chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil

1 tsp salt
1 tsp ground sage
1/2 tsp marjoram

1 In a large sauce pan over medium-high heat, add the olive oil.
2 Add the carrots, celery, onions, and mushrooms. Cook until onions are translucent, about 5 minutes. Add salt and pepper to taste.
3 Add the rice and stir to coat for about a minute.
4 Add enough broth to just cover the ingredients, and turn down to a simmer.
5 Continue to cook just like risotto, stirring almost continuously, about every couple minutes or so. Continue adding broth a half cup at a time.

6 After 30 minutes, add the spices.
7 Continue adding broth if the rice is not done and keep stirring to keep from burning at the bottom.
8 When the rice is cooked through, turn off the heat and serve.

To save time, you can certainly make 1 day ahead.
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