Wednesday, November 24, 2010

Bourbon Turnips

I have used this for several Thanksgivings--I am not sure where I found the recipe. Perhaps Southern Living? I like this one!

1 lb turnips( small bag)
1/8-1/4 cup Parmesan cheese (I omit)
2 Tbsp Butter (I omit)
1/4 cup whipping cream (I use almond milk)
salt and pepper
1/2-1 Tablespoon Bourbon
1 tsp of sugar

Coo turnips (25-30 minutes until fork tender)--drain water. Add all ingredients and mix with a mixer.

Friday, November 19, 2010

Thanksgiving meatless loaf from

(this is good--but I have found another recipe that cooks up better for me and it is very good and it is found here;=--

However we did really loved this one pictured above. It doesn't look as pretty as fatfreevegan's but it does taste really good. We used the gravy she refers to on the link I give below which will give the meatless gluten free loaf recipe. My hubby said it is the best meatless loaf he has had and he went back for seconds and then took some to work today! Mine took a lot longer to bake than hers because I put mine in a pan! She doesn't---so go look at hers. The only thing I changed is I had no quinoa flakes so I used oatmeal (you can buy GF oats). Here is her link with the recipe:

I cooked this again , not using a pan. Here is a picture below of it NOT COOKED

We love this recipe and we enjoy it very crusty on the outside.

Impossible sweet potato pie (gluten free)

I found this online and now I forget where! I like this--it is easy and tasty. This is my version

2 cups of sweet potato
1/2 cup brown sugar
1/4 cup agave nector (I think original recipe called for just 1 whole cup sugar)
1/4 cup buckwheat (this is GF)
1/4 cup brown rice flour
2 tab tapioca flour
1/2 tsp Xanthan gum
2 tsp Baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
2 tab light olive oil
1 cup almond milk
1-2 tab bourbon
1 tsp vanilla
2 eggs or equivalent (ie flaxseed in water)
2 tab maple syrup

Mix all together and pour without a crust into a slightly greased pie pan and bake 375 for 45 minutes. Lower to 350 and cook 5 to ten minutes or until knive inserted comes out clean. Will fall as cools. Cool overnight for best flavor or at least 4 hours in frig.

Thursday, November 11, 2010

Curried Butternut Squash and Apple soup (crock version too)


This was DELICIOUS. Kind of different b/c the apples make it sweet.

Curried Squash and Apple Soup
3 cups fat-free, less-sodium chicken broth
2 cups chopped onion (about 1 large)
2 teaspoons minced garlic
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon salt (or less)
1 teaspoon red curry powder (I used yellow curry)
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds cubed peeled butternut squash (3 cups)
2 medium apples, cored, peeled, and diced (1 pound, 2 cups)

you can add near end:
1 can Northern beans, drained (I OMITTED)
2 cooked chicken breasts, shredded (I OMITTED)

Saute onion and garlic in 1-2 Tb olive oil until soft, add remaining ingredients, bring to boil, reduce heat and simmer for 20 minutes or until squash is tender.


Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender. Add chicken the lasts 20 minutes of cooking.

Place half of squash/apples/beans in blender and process until smooth. Then puree the rest. They say to puree the whole thing other than the chicken.

Saturday, November 6, 2010

Balsamic Root Veggies/ Sweet potatoes,parsnips,carrots for the crockpot

This was yummy and I may do it for Thanksgiving. I found this in Southern Living November 2010. The dried cranberries and seasonings make it very good.

Makes 6-8 servings. Hands on time 25 min. Total time in crock 4 hours , 25 min

1 & 1/2 lb sweet potatoes
1 lb parsnips
1 lb carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries (I may even like a bit more!)
1 Tbs light brown sugar
3 Tbs olive oil
2 Tbs balsamic vinegar
1 tsp salt
1/2 tsp freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley

1. Peel first 3 ingredients, and cut into 1&1/2 inch pieces. Combine parsnips, carrot, onions, and cranberries in a lightly greased 6 quart slow cooker; layer sweet potatoes over top.

2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir).

3. Cover and cook on HIGH 4-5 hours or until vegetables are tender. Toss with parsley if desired right before serving. If you eat bacon it says you can sprinkle with it.

Wednesday, November 3, 2010

Chicken soup (Eowyn) for Fall

My daughter sent me this recipe--not sure where she got it. It is a Fall recipe since it uses turnips and parsnips along with some nice ginger!

Serves 6 Hands-On Time: 25m Total Time: 55m

2 tablespoons olive oil
1 small red onion, thinly sliced
3 cloves garlic, finely chopped
3 tablespoons ginger grated fresh ginger
2 32-ounce containers low-sodium chicken broth
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 stalks celery, thinly sliced
1 medium turnip, peeled and chopped (1 1/2 cups)
1/2 teaspoon Kosher salt
1 2- to 2 1/2-pound rotisserie chicken (I used breasts and thighs of fresh chicken)
1/2 cup frozen peas
4 scallions, sliced
4 biscuits, store-bought or made from a mix (optional)


If using fresh chicken cook any way you desire.

Meanwhile:Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.

Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.

Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.

Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using.

NOTE: If you are gluten free many rotisserie chickens have gluten so better to go with a fresh one that you cook ahead)


Photos MAY BE temporarily down due to photobucket probems!! SORRY