{Simple} Cranberry Sauce

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Cranberry sauce is a staple at our thanksgiving table, and I’m not going to lie…I really prefer the can. I know, I know, but it just works on so many levels, as wrong as it is and I think about it every time I turn the can over and just hear it fall out on to the plate.  This year I decided to play around a bit and come up with a new cranberry sauce that could be used at the table…in addition to the can of course.

This only uses a few fresh ingredients, and is really quick to prepare. You could adjust the sweetness to your liking, you could even add nuts if you like a little crunch.

1 bag fresh cranberries, rinsed
1 cup tangerine juice (about 6 tangerines*)
1 apple
4 tbsp. honey
¼ cup raw sugar (more or less depending on your tastes)
*1 tsp. xanthan gum (optional)

Combine all ingredients in a pot, along with ¾ cups of water. Bring to a simmer. Simmer until you have the texture you would like. Stirring occasionally. If you would prefer a thicker consistency, add the xanthan gum. Mix well. Sauce will thicken slightly as it cools; can be eaten warm or chilled.

*You could use store bought juice or any type of orange. I just happened to have a lot of tangerines on hand.

Stuffed Acorn Squash

This blog is no longer actively updated, please visit my new site at MintGrapefruit.com to keep up with new recipes and all the other whats-goings-ons

Thanksgiving is just around the corner, so in keeping with the spirit I decided to test out a few different Thanksgiving types foods. Today I made a Stuffed Acorn Squash with a Maple Syrup Drizzle...doesn't that just make it sound just a bit more fancy...ha.

In our house our stuffing is usually made with sausage, and this mix was no different.  As I was making these, I think they would be great for a leftover meal. Using your leftover stuffing and turkey all mixed together then covered in gravy? I don't see why not!

You are also not limited to using an acorn squash, there are many different types of winter squash that would work great. I used one fairly large acorn squash that if used as a side could feed four or two pretty filling meals.  I ate the smaller half for dinner and was full, I cut the larger half in half and will eat those for lunches this week.

On to the recipe...

Stuffed Acorn Squash with Maple Syrup Drizzle

1 acorn squash
1 cup prepared gluten free corn bread, cubed (I used Bob's Red Mill, and prepared it with soy milk)
2/3 cup sausage
1/2 tsp fresh sage, chopped
1 Tbsp pure maple syrup
1/4 of an apple, chopped

Preheat oven to 400 degrees.

Add one cup of water to a 13x9" baking dish, cut the squash and remove the seeds, place cut side down in the pan. Bake for about 25-30 minutes, just until fork tender.

While the squash bakes, prepare the stuffing. Brown the sausage. Combine all the remaining ingredients in a bowl with the sausage. Mix well.

Remove the squash and carefully empty the water and turn the squash over. Fill the squash with the stuffing mix. Bake for an another 10-15 minutes just until the stuffing browns.

Once removed, drizzle with extra maple syrup. Enjoy!

**For a vegetarian/vegan option, use mushrooms instead of the sausage. If you have a corn allergy, you could easily use a different type of bread or even a grain.

Keep an eye out for a really simple cranberry sauce recipe, coming on Wednesday!

I want to know...
What is your favorite Thanksgiving side dish?

Amazi and Comforting Fall Food {Guest Post}

Sorry! 

This post has been moved HERE, please visit my new site at MintGrapefruit.com for more!

Cranberry Mango Millet Salad {via Healthful Pursuit}

It's spring, well at least it's technically spring...we are currently in a winter weather advisory, so yay! {enter sarcasm} I am ready for warmer weather! I'm ready to be outside, take a hike, go camping, and just BBQ'ing with friends. I'm ready for the brown to change to green and the flowers, I'm ready to start my garden and eat fresh foods...yeah, I definitely ready for the warmer days.

Yesterday I attended my first Goddess Gathering, I met new women, ate good food and came home with a few "new" clothes. A couple baby girls were blessed and it was just a very positive and fun day in the Hollow. It was a potluck so I wanted to make something that I new I could eat as well as something good. I figured there would be a few vegetarians and others with food restrictions...plus when ever I go to anything like this I make some thing new that other people may like and I may like but knowing that my household probably won't eat it. (That way I know it won't be wasted.)  I wish I took some pictures...not only was it a potluck we also did a clothing swap...there were SO many clothes!

I have had millet in my pantry for a while and have been trying to find different ways of using it. I came across a salad recipe from Leanne Vogel, from Healthful Pursuit, it is a Cranberry Mango Millet Salad. It was really good...the salad was a combination of millet and quinoa mixed with mango, dried cranberries, almonds, onions and spinach all tossed in a lemon poppy seed honey Dijon dressing. Delish!

To see the recipe click here.

A Week of {Easy} Gluten Free Lunches

I have always struggled with packed lunches, more so because of scheduling and time then of what to eat. This year, amongst other things, I would like to be better about planning and getting my lunches together ahead of time so I'm not running out the door thinking "crap! I forgot about lunch!" Maybe I will be better when I'm making my son his lunch too, but for now his day care provides his, so I'm on my own.

I start by planning out my grocery trip and figuring out what we will do for dinners for the week, I rarely ever think about lunches. A lot of times my lunches are just leftovers from dinners so it works out. Every now and then I get the idea of making my lunches ahead of time, either the night before or on Sunday.  Well, that rarely ever happens, nights are usually hectic and I just want to sit once my son is in bed and Sunday's well it is all and good but I usually get caught up with something else or just forget.  So, I somewhat planned and am sharing my weeks worth of easy GF lunches.  

Dilly Tuna Salad Sandwich with a small side salad

2 slices of Udi's White Sandwich bread, or what ever your preference is
1/2 can white albacore tuna, in water
1/2 tsp (or so) of dried dill, use fresh if you have it!
1 tbsp mayonnaise, adjust to your liking

Mix tuna, dill  and mayonnaise in a bowl. Easy peasy! (I am sure you have made tuna salad before at some point so I am sure I didn't need to tell you how it works.)

For the side salad, use your favorite greens and toppings, the options are endless.  If you didn't want to make a sandwich you could always just add the tuna to the salad.  Here is what is in my salad, I just used what I had on hand: Chopped romaine lettuce, carrots, sunflower seeds, pepitas (pumpkin seeds), chia seeds with a dressing of equal parts olive oil and balsamic vinegar with just a pinch of salt and pepper.

Loaded Salad with celery sticks and peanut butter and strawberries

For this salad I used red leaf lettuce, carrots, cheese cubes, yellow pepper, dried cranberries, sunflower seeds, pepitas, chia seeds and shaved turkey with a olive oil and balsamic dressing. 

Chicken & Vegetable Stir-fry over Rice with a few "lunch box" snacks and carrots & hummus

This was a dinner left over, made by my wonderful husband (not the best picture though).  The night before I prepped everything he needed so he was able to just throw it together for dinner.  I also added just some quick grab and go snacks, a cheese stick and fruit snacks.

3 chicken cutlets, sliced into about 1/2 inch pieces (optional)
1-1 1/2 cups each of:
  broccoli florets
  shiitake mushrooms, sliced
  zucchini, sliced
  peppers, sliced
  snow or snap peas
1/4 cup carrots, thinly sliced
1/4 cup water chestnuts 

Cook Chicken and set aside.  Add vegetables to a hot wok, starting with the longer cooking.  Carrots, broccoli, peppers, peas, zucchini and then mushrooms.  Add the chicken and the water chestnuts, stir in sauce.  Serve over rice.

Sauce (makes about 1/2 cup)
1/8 cup tamari soy sauce
1/8 cup (or less depending on your taste) sesame oil
2 garlic cloves, minced
1-2 tbsp. fresh ginger, grated
2 heaping tbsp smooth peanut butter

Combine all ingredients in a small bowl, set aside until ready to use.

Turkey & Cheese Sandwich with strawberries and a cheese stick

Ok, so you may have noticed that I don't put my sandwiches together before hand, there are a couple reasons why I would rather assemble on-site.  One, I like to toast my bread (especially since switching to GF) and two, I can't stand soggy bread.  The only sandwich I will make an exception for is a good ol' peanut butter and jelly, but that is it.

Vegetable Fried Rice

So this lunch was the result of a fridge raid, I just grabbed some things and threw them together.  We had leftover rice and peas and mushrooms. In a wok I heated olive oil, added minced garlic and the mushrooms and some chopped onion.  Cooked that for a bit, then added the rice and peas.  I added some GF soy sauce and a scrambled egg for some protein. Viola! Simple and done in like 10 minutes.

I hope you like my easy lunches, I would love to know some GF lunches that you enjoy!