Thanksgiving isn’t the same without cranberry sauce. We didn’t grow up with a sacred family recipe but cranberry sauce was always served with the turkey and it was never from a can. It’s just that one thing you can’t do without, especially for leftovers, which I would argue, are almost as good as the main meal! My mum is actually a really amazing cook and is the queen of adding her own touch to recipes and making them a million times better. You can find my post using mum’s recipe HERE.
I don’t like overly sugary anything but cranberry sauce is one that can get sweet real quick. If you look at the ocean spray recipe, which is the base that everyone seems to use but some people like to add orange zest, currants, cinnamon, nutmeg or allspice as well. There are also many different ways that you can use up extra cranberry sauce if you have any, Besides freezing it, you can make cranberry muffins, use it as a compote on top of brie, make cranberry tarts,oatmeal bars, mix up some cranberry pancakes, add it to your yogurt in thee morning or even make a fruit salsa.
Cooking for Thanksgiving is one of my ultimate favorite cooking times of the entire year! We travel to visit family and usually don’t have the ability to cook for 11 people and we love it! We wind up cooking the entire feast and even with double ovens, a 6 top gas range and not to boast but there is also a warming drawer to use, we are still tight on cooking space. We’re cooking with the kiddies so I made a little update to mom’s recipe and did without the Grand Marnier but I assure you, it’s still completely delicious.
This is one of those dishes, along with stuffing and pies, that can be made ahead of time and is actually almost better when it’s made ahead of time.
1/2 c sugar
1 c water (can be cut or completely replaced with orange juice)
4 c fresh cranberries (equal to one 12 oz package)
Rinse the cranberries and pick out/discard any damaged or bruised cranberries. In a tall soup pot, bring the water and sugar to a boil, stirring constantly to dissolve the sugar.
Add the cranberries to the pot and let them boil for a minute or two. Turn the head down and simmer for 10-12 minutes or until most of the cranberries have burst. You’ll hear them pop, which is why the tall pot comes in handy.
Remove the pot from heat and let it cool completely at room temperature. At this point the sauce is done and you can then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.
Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice.
The folks over at Krusteaz asked me to be part of their “Krusteaz Blogger Bake-Off” to promote their new line of Gluten-free boxed mixes. They sent me two boxes each of their four new gluten-free mixes and all I had to do was create a brand new recipe that’s never before been created. My reward, the joy and satisfaction of writing a new recipe and a chance at winning their grand prize of a Crate and Barrel Gift Card. Kitchen time, a great topic for a blog post, recipe writing… I’m IN! Just to keep you reading, this is the ultimate Thanksgiving leftovers recipe! Read on!
I took a few days to look over each of the boxes, researched the recipes that have already been created and submitted and then did what I usually do when I want to talk about recipes; I called my trusty recipe consultant (aka mum) and talked through a few ideas. I received two boxes of each mix below and there were two that caught my eye: the cornbread and the pancake mix. I went through a few recipe ideas and this one just came to me the day after Thanksgiving when I took a box of the pancake mix home to make brunch. We had two gluten-free guests so I figured what better time to test a gluten-free mix than with a full house AND a few gluten-free eaters sprinkled in! We took a poll and everyone preferred waffles to pancakes so we were off. I made three batches of waffles so we could test flavors and have some fun with the mix-ins.
The first batch was just plain waffles with the mix. In the second batch I mixed in some fresh homemade apple sauce and the third was the crème de la crème: the gobble waffle. Now, before I get too far into the gobble waffle I wanted to talk about the plain and the apple sauce waffles for a minute. We made the plain waffles so we could test the taste and texture of the mix. I’m happy to report that all four men fully approved! If I hadn’t broadcast that they were gluten-free no one would have noticed! The plain one had a nice simple taste that was great with or without syrup. Delicious, tasty, crunchy on the outside and everything a waffle should be. The batch that had the homemade apple sauce added into the batter beat out the plain waffles by a landslide. The flavor of the cinnamon and pureed apples were a perfect addition to the tasty batter and were just amazing. It had the taste of white cake batter! But, this was all before the gobble!
What is the gobble waffle you might ask? Well, the gobble waffle is the ultimate Thanksgiving day left-overs brunch recipe. It combines a box of the tasty, simple, pantry-ready Krusteaz Gluten-Free Buttermilk Pancake Mix with some left over turkey, gluten-free stuffing and a bit of gravy and/or cranberry sauce in place of syrup. Just when you thought that left-overs couldn’t get any better, you discover something like the Gobble Waffle. It’s crunchy, tasty, thanksgiving goodness all in one brunchy bite. My mum has used the Krusteaz pancake mix for YEARS but I have to admit that I was a little skeptical about the gluten-free mix. They just have that association of being not quite “there” for taste and texture but both the cornbread and the pancake mix blew my socks off! My gluten-free waffles were specifically requested for Christmas leftover brunch so you know they’re good! Thanks for being my secret weapon Krusteaz!
You can click THIS link to learn more about the mixes, find recipes and a retailer near you. I’ll be stocking this amazing, tasty gluten-free mix in the pantry for SURE!
*Krusteaz Gluten-Free GIVEAWAY* Krusteaz has agreed to partner on a giveaway! Stay tuned this week for details!!!
Gluten- Free Gobble Waffle Prep time: 5 minutes | Total Bake/Cook time: 10 minutes
Servings: 6-8 people |Level of difficulty: easy
1 box of Krusteaz Gluten-Free Buttermilk Pancake Mix
2 cups cold water
2/3 cup almond milk
1 1/2 tbsp oil
4 egg whites
Leftover Gluten-free stuffing ( Recipe here using Krusteaz Gluten-Free Cornbread Mix)
Gluten-Free Gravy or cranberry sauce to use in place of syrup if desired
Get out your waffle iron and pre-heat it. Pour the dry mix into a bowl and mix in the cold water, almond milk, oil and egg whites. Break up the turkey into small pieces and add into the waffle mix. Add the left over gluten-free cornbread stuffing and mix. Pour onto pre-heated waffle iron and cook until golden brown.
Serve with heated gluten-free gravy or cranberry sauce!
Has anyone else just had the realization that Christmas is just one short month away? You can’t miss the signs, decorations are at every turn, the music is in every store. We can’t deny it any longer folks, the holidays are here! Each year I have conversations with friends and family about how we all have so much “stuff” and how hard it is to shop for everyone on the Christmas list. Isn’t there a one stop shop for people that don’t require specific or multiple presents? Yes, it’s called anything homemade. As someone who is obsessed with homemade/DIY and loves to cook I’ve tried to make the majority of my Christmas presents the past few years and it’s been fun! One year I made scarves for everyone, another year I hand stamped note cards, another year I did cookies in a jar. It gets a little tough around the holidays to devote time to making presents so it’s a great idea to get started thinking about projects like this in October but with the work schedule this year I’ve spent most weekends sleeping, cooking, cleaning or catching up on the ever growing to-do list.
Well, this weekend has been a much needed change of pace lounging in pajamas, sleeping in, leaving the house only to play in the snow, playing games and watching Christmas movies all day long and munching on leftovers. It’s been divine. It’s also given me a bit of time to write which is always relaxing. Our Thanksgiving feast this year was just off the charts amazing, and it was actually pretty manageable, as manageable as an 18 pound turkey and homemade pies can be. I’m usually a protein gal, hands down. First thing on my plate will always be an inhuman amount of whatever protein is served except one amazing day a year that we call Thanksgiving. When my mum’s amazing Thanksgiving stuffing and Cranberry sauce are on the table all bets are off. Turkey is only the transportation vessel for the amazing cranberry sauce to reach my mouth. I talk more about the amazing stuffing in my blog post here but this post is about the cranberry sauce so let’s stay focused.
You can throw it in some toasted quinoa with a slice of turkey for a paleo leftovers snack. Besides using it up in leftovers, there are so many things you can do with this sauce that don’t require turkey. It makes a great spread for a slice of toast, or use it as a compote on some pork chops. You can bake jam filled butter cookies. for a tasty snack. The options are endless!
Mum’s Thanksgiving Cranberry Sauce Prep Time: |Cook time: This recipe is for a single batch, but we usually double it for Thanksgiving
1 1lb bag of organic fresh cranberries
1 large orange, juiced with some zest
3/4 c organic sugar
1 tbsp Grand Marnier
Place all ingredients in a pot and cook over medium-low heat (you don’t want to burn the sugar) and simmer until you hear the cranberries popping. I like my cranberry sauce a little chunkier so I turn off the heat when about half the cranberries are still in tact but you can cook until all the cranberries are dissolved if you like!
I met this delicious seasonal dish at a baby shower a few weeks ago. Let’s set the stage here; I’m not usually super amazing thrilled baby showers attendee. But, one of my very good girlfriends recently had her first shower and there was a sacred promise that there would be no games, which is a huge plus for encouraging attendance. Little did I know that I would be greeted upon entry with a glass of La Marca Processco (which is my favorite) and ushered into a room of absolutely fantastic gals. With a glass of bubbly in my hand and a smile on my face I was shown to the food table. This, my fine friends, was both a visual and tasty delight! There were numerous quiche options, fresh shrimp with cocktail sauce, three types of homemade mini cupcakes and an absolutely amazing kale radicchio salad which I shamelessly had thirds of.
The bubbly was also flowing, but, that has no correlation to the ‘yum’ factor of this salad. Not only was it visually delightful, but it was so delicious that I had to remind myself I was in public and shoving salad into my mouth as quickly as I could was not socially appropriate. It was tangy, creamy, crunchy, herbaceous, earthy and downright amazing. Three bites in I was begging for the recipe. It was a simple and side dish that is easily transported for events and was SUPER tasty. Had I hit the side-dish mecca? Quite possibly my friends, quite possibly.
For halloween our office did a “Crocktober” and one look at the food sign up sheet had my insides yelling for something even remotely healthy! Someone’s got to make a non-crockpot dish to balance this whole situation out right!? So, when asked to sign up for a dish to share I decided that there needed to be a little balance to the baked goods, 3 types of mac n cheese (including one that boasted being ‘texas style’ which apparently meant extra cheese and cream), pork, meatballs, cookies, brownies and otherwise carbacious cheese covered feast that was about to ensue. This festive gathering needing kale, lots of kale. Good, wholesome tasty kale. There was no other thought in my mind than to debut the kale radicchio salad recipe. If we’re being completely honest, I made this salad for a few reasons; one of preservation so I knew there would be something I would eat there, and I also really needed some motivation to blog this recipe (that a few people have specifically asked for in the past week) and try my hand at homemade poppyseed dressing. Unless I had a deadline of hungry mouths tomorrow and feeling the moral obligation to balance out the cholesterol and sugar levels of the office party, this recipe could have been put off for months.
This recipe is so easy and tasty it’s almost ridiculous. It really highlights the fall and winter seasonal flavors that might not be combined in salad form but are absolutely ridiculously good when combined. This recipe calls for one of my favorite seasonal ingredients, pumpkin seeds. Now, if we want to be fancy we’d call them pepitas instead of pumpkin seeds which has a literal translation of “little seed of a squash”. It’s basically the spanish culinary term for a pumpkin seed. I gave the salad a little upgrade by roasting them with paprika before adding them to the recipe. You can find my recipe for roasted pumpkin seeds here and just sub out the salt for paprika. This is one salad where you can really personalize! Next time I might also roast some delicata squash and add it in, or even pumpkin or butternut squash!
This salad is really going to be a seasonal staple for us and will be ever evolved. It makes a great simple, quick meal or healthy and tasty potluck dish! It’s super simple to make the night before and combine when you’re ready to serve. It’s gluten-free, dairy free, nut-free, healthy and easy. Yes PLEASE!
Seasonal Kale Radicchio Salad w/ Poppyseed Dressing
For the Salad
1 head kale, washed, stemmed, massaged and torn into pieces
1 head radicchio, washed and cut and cut in chiffonade
pepitas/ pumpkin seeds
1 small thinly sliced shallot
Pre-heat the oven to 350 degrees. Lay the pepitas out on non-stick foil and spray with olive oil or other high-heat oil. Dust with smoked paprika and toast for 10 minutes, keeping an eye and adjusting time according to how your oven heats. Once they’re done remove from the oven and let cool.
Meanwhile, thoroughly wash and de-stem the kale.
I wash the kale well, and use a large OXO SoftWorks Salad Spinner to dry kale and I absolutely love it! Add a tiny bit of grey salt and massage the kale in the bowl until it reduces in size and turns a darker color.
Grab the radicchio, peel the outer layer, slice in half and core the halves. Pull apart a few layers at a time, fold and chiffonade. The chiffonade technique is basically rolling the leaves and thinly slicing.
Place kale and radicchio in a bowl. Add the toasted pepitas and cranberries to taste.
Place all dressing ingredients in a mason jar and shake to combine.
When you’re ready to serve, add the dressing to the bowl and toss.
Variations Substitute pepitas for walnuts and add goat cheese and parsley with plain oil dressing
Spiced pecans and dried cranberries with a warm bacon vinaigrette
Mandarine oranges with slivered almonds and a sesame vinaigrette
Roast up some delicata squash, butternut squash or pumpkin and throw it in
It feels like fall in the city. The weather had been grey and gloomy all week, which is quite a change from last weeks sunburn weather! Grey clouds always get me in a comfy cozy mood, and inspire me to drink tea and curl up with a good book and a blanket. But, what’s tea without a little tea treat, am right?
This amazing banana bread entered into my heart a few weeks ago when I had a day off and went to go visit my sister at work. She’s been on this “Paleo Kick” that I usually roll my eyes at, but I have to say this recipe immediate became a kitchen staple and has now replaced my tried and true Banana Bread recipe that is YEARS old! It’s THAT good kids!
Gluten-free cooking is nothing new to me. I LOVE baking with Bob’s Red Mill All-Purpose Gluten-Free Baking Flour and have made quite a few goodies with it. Most recently I made a Strawberry Basil Bread, Gingerbread cookies, Chocolate Chip Cookies, amazing Vanilla Cupcakes, and even tried my hand at Vegan Gluten-Free Donuts! To be clear, I am NOT a big believer in following every food fad that comes along, and most definitely did NOT jump on the Paleo band wagon when it came in vogue, nor am I on that bandwagon now. This bread is quite simply one of the most delicious healthy baked goods I’ve ever had. It’s mainly bananas and eggs, a little homemade almond butter, gluten-free flour, and some apple sauce to hold it all together. That’s it! No added sugars. No two stick of butter and 5 cups of refined white flour. Just simple, regular ingredients you can pronounce and happily eat.
There are many variations you can try with this recipe and I list a few at the end of this recipe. Next time I might throw in some blueberries, or try coconut flour to make a bit more of a dessert style bread. What variations would you, or are you, going to try?
Paleo Banana Bread Adapted from Civilized Caveman Cooking Creations Recipe Prep Time: 10 mins | Cook time: 30-45 minutes
Ingredients 2 1/2 cups yellow bananas, mashed (approx. 4 bananas)
1/2 cup homemade almond butter
4 tablespoons Apple sauce (original recipe called for melted grass-fed butter or coconut oil)
1/2 cup gluten-free flour
2 tsp cinnamon (original recipe called for 1 tbsp but that’s a little heavy for a summer bread)
1 teaspoon baking soda
1 teaspoon baking powder (gluten-free or homemade)
1 teaspoon vanilla
pinch of sea salt
Instructions 1. Pre-heat your oven to 350 degrees fahrenheit
2. Combine your bananas, eggs, and nut butter, and apple sauce and mix well
3. Add in in the flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
4. Grease a 9×5 glass (see notes) loaf pan with a fat of your choice (I use Rice Bran oil)
5. Pour in your batter and spread it evenly throughout
6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean (If you use a metal pan it will probably bake in 35-40 minutes so start checking at 35 to ensure the middle stays moist)
7. Remove from oven and flip your bread out onto a cooling rack
8. Slice and serve
1. Alternate Nut Butter: You can use any almond butter you desire: coconut, sunflower seed, macadamia nut, etc
2. Alternate Flour: My sister uses coconut flour, but I bet that almond flour or macadamia nut meal could be delicious
3. Flavors: Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and 1 cup dried cranberries or fresh if you want
4. Flavors: Chocolate Blueberry – Add 1 cup of fresh blueberries and 1/2 cup of cocoa powder
5. Flavors: Pumpkin Pecan – Reduce the almond butter to 1/4 cup and add 1/2 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces
If you want to make these into muffins, use the same recipe and for mini muffins bake approximately 25 mins and normal size muffins 30-35 minutes.