Healthy Mediterranean Cooking at Home

Category Archives: apples

Roasted Cauliflower With Cheese Sauce

Ingredients

1 large head of cauliflower
3 tablespoons olive oil, divided
1/2 teaspoon coarse kosher salt
1/4 teaspoon coarse black pepper

Directions

Preheat the oven to 375ºF. Pull all the leaves off of the cauliflower and use a paring knife to remove enough of the core to let the cauliflower sit flat. Don’t take out too much though. You don’t want the head to break into florets but you want it to stay in one piece.

Put 1 tablespoon of the olive oil into a deep baking dish and rub it around. Add the head of cauliflower, cut side down. Drizzle with 2 tablespoons of olive oil. Rub it in a bit. Sprinkle with the salt and pepper. Roast for 45 minutes or until a skewer pokes into it very very easily.

Make cheese sauce according to directions below. Pour cheese sauce over the cauliflower and serve.

Cheese Sauce For Vegetables

ingredients
1 cup heavy cream
1 cup sharp cheddar cheese, grated
1 teaspoon Dijon mustard

Directions

Combine all ingredients in a medium saucepan.
Stir over medium-low heat until all the cheese is melted. Remove pan from the heat immediately.

Baked Sweet Potatoes

ingredients

2 medium sweet potatoes
1 tablespoon olive oil
Salt & pepper
1 tablespoon butter, melted
2 tablespoons pure maple syrup
Pinch of cinnamon

Directions

Preheat oven to 375°F.

Wash and dry the potatoes. Poke about 3-4 holes on each side with a fork. Rub the skin with olive oil and sprinkle with salt and pepper.

Bake 50 minutes or until tender when pierced with a fork. Allow potatoes to rest for 5 minutes before cutting open.

Combine the melted butter, maple syrup and a pinch of cinnamon. Drizzle over the cut portions of the sweet potatoes and serve.

Easy Butternut Squash Soup

6 servings

Ingredients

4-12 oz packages frozen pureed butternut squash
32 oz container vegetable broth
4 oz container unsweetened applesauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon of sea salt
1/2 teaspoon black pepper
1/4 cup heavy cream
Herbs for garnish, such as sage

Directions

Put all the ingredients in a Dutch Oven except the cream. Bring to a boil, stir well, lower the heat to a simmer, cover the pot and cook for 30 minutes. Stir in the cream and serve garnished with fresh herbs.

Apple Rosemary Tart

Ingredients

One 9-inch refrigerated pie crust, at room temperature
2 tablespoons all-purpose flour
1/4 cup packed dark brown sugar
1 1/2 pounds baking apples, such as Granny Smith or Golden Delicious
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh rosemary (do not substitute dried instead use 3/4 teaspoon ground cinnamon)
1 teaspoon unsalted butter
2 teaspoons confectioners’ sugar

Directions

Preheat the oven to 400°F.

In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve.

Peel and core the apples. Slice them into ¼ inch-thick slices. (You should have about 3 cups.)

Place the apples in a bowl and toss them with the lemon juice, the remaining 3 tablespoons brown sugar and the rosemary or cinnamon.

Place the dough on a parchment-lined baking sheet and sprinkle the reserved flour/sugar mixture evenly over the dough, leaving a 2-inch border uncovered.

Arrange the apples evenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together.

Dot the apples with the butter.

Bake the tart for about 40 minutes, until the crust is golden brown, the apples are tender and the juices syrupy.

Cover the tart with foil halfway through the cooking time, if the crust is browning too rapidly.

Let cool for 10 minutes, then slide the tart onto a serving platter. Just before serving, sift the confectioners’ sugar evenly over the crust.


Jumbo Blueberry Muffins

Makes 6 muffins

Ingredients

3 cups all-purpose flour (lightly scoop, don’t pack down)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Chopped walnuts and coarse sugar for sprinkling on top

Directions

Preheat oven to 425 F degrees. Spray a jumbo 6-cup muffin tin with non-stick spray. Set aside.

In a large bowl, gently toss together the flour, baking powder, salt, and cinnamon. Set aside.

In a medium bowl, whisk together the eggs and sugar until combined. Add the buttermilk, oil, and vanilla and whisk.

Fold wet ingredients into dry ingredients and mix together with a spatula. Avoid over mixing. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of walnuts and coarse sugar.

Bake at 425 F degrees for 5 minutes.

Reduce the oven temperature to 375 F degrees and continue to bake for 25-30 minutes until the tops are lightly golden and a cake tester comes out clean when placed into the center of the muffins.

Allow to cool for 10 minutes and remove to a wire rack to cool.

Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.

Easy Pecan Sticky Buns

Ingredients

Sticky Syrup
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup large pecan halves

Dough
2 cups self-rising flour
1 cup heavy cream

Cinnamon Filling
4 tablespoons softened butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans

Directions

Preheat the oven to 425°F.

Lightly grease a glass 9″ round cake pan or pie pan.

To make the syrup:

Melt the butter in the glass pan in the microwave. Add the brown sugar and maple syrup.

Stir well and spread evenly over the bottom of the pan. Place the pecan halves over the syrup in a single layer.

To make the dough:

Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly floured work surface.

Gently roll the dough into a 12″ x 8″ rectangle.

To make the cinnamon filling:

Combine the brown sugar, cinnamon and chopped pecans in a small mixing bowl.

Spread the softened butter over the entire surface of the dough.

Roll the dough into a log. Position it so the seam is facing down.

Slice the log into 10 pieces, and place them in the prepared pan.

Bake the buns for about 20 minutes, until they’re bubbly and lightly browned on top.

Remove the buns from the oven, and immediately turn them out onto a serving plate.

Scrape any leftover syrup from the pan onto the buns.

To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days.

Reheat in a 325-degree F oven. Freeze for longer storage.

Adapted from a King Arthur recipe.


Apple Flavored Baked Doughnuts With Maple Glaze

Makes 10

Doughnuts

1/4 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1/2 cup apple butter
2 tablespoons orange juice
1 1/2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups whole wheat pastry flour

Glaze

1/4 cup maple syrup
1 cup powdered sugar
1 teaspoon honey
Pinch of salt

Directions

Preheat the oven to 350°F. Lightly grease two standard doughnut pans.

Beat together the oil, eggs, sugars, applesauce, apple butter, orange juice, vanilla, apple pie spice, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill 10 of the wells of the doughnut pans to the rim; using a scant 1/3 cup of batter in each well.

If you have a little dough left add a little to each of the doughnuts.

Bake the doughnuts for 15 minutes or until a cake tester inserted into the center of one comes out clean.

After about 5 minutes, remove the donuts from the pan and transfer them to a wire rack to cool.

Allow the doughnuts to cool completely before glazing.

To make the glaze:

Mix together all of the glaze ingredients, stirring until smooth.

Place waxed paper under the racks holding the donuts.

Spread the doughnuts with glaze (or dip tops in the glaze); return to the rack until the glaze is set.


Every few weeks I like to try a new cuisine, This week it is French.

French Onion Soup

8 servings

Ingredients

3 large sweet onions, peeled
2 tablespoons olive oil
2 tablespoons butter
64 ounces (8 cups) beef broth
1 tablespoon dry sherry
Salt and pepper to taste
1 teaspoon dried thyme
8 tablespoons freshly grated/shredded parmesan cheese
16 slices thin swiss cheese
1 tablespoon dry sherry
Salt and pepper to taste
8 (1-ounce) slices French bread,1/2-inch thick, toasted

Directions

Cut onions in half, then thinly slice.
In a large soup pot, heat oil and butter over medium-high heat and add the onions.
Saute onions for about 20 minutes, until limp and golden brown in color.


Add the beef broth and thyme and heat to boiling, about 5-8 minutes. Stir in the sherry and salt and pepper to taste.
Heat the oven to broil.
Place soup crocks (the number will depend on servings) in a baking pan and ladle onion soup evenly among the soup crocks filling each ¾ quarters of the way.
Add one tablespoon of grated cheese to each crock and stir gently.
Place a slice of toasted bread and two slices of swiss cheese on top of each bread slice.
Carefully transport the baking pan with the crocks to the broiler and broil the crocks until the cheese is golden brown and bubbly, anywhere from 5-10 minutes. Serve the crocks on separate plates.

Chicken with Creamy Mustard Sauce

4 servings

Ingredients

8 medium bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cups thinly sliced yellow onions (2 onions)
2 garlic cloves, grated
1 teaspoon dried Herbes de Provence
2 tablespoons dry white wine
6 ounces sour cream
2 tablespoons heavy cream
2 tablespoons Dijon mustard
Chopped fresh parsley for garnish

Directions

Remove the chicken skin or leave on depending on personal preference.
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large (11 to 12-inch) skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium-low heat for 15 minutes without moving, until the skin is golden brown. Turn the chicken pieces with tongs and sprinkle with the Herbs de Provence.

Add the onions and garlic to the pan,, moving some of the onions under the chicken, cover the pan and cook for 15 minutes more, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are brown. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
Add the wine and Dijon mustard and stir over low heat for one minute. Add the sour cream and heavy cream and stir for one minute. Return the chicken, skin side up, and the juices to the skillet and reheat. Sprinkle with parsley and serve with the braised cabbage.

White Wine Braised Savoy Cabbage

4 servings

Ingredients

1 small head of Savoy cabbage, about 1 pound
2 large shallots, sliced thin
½ teaspoon dried thyme
1 slice bacon
1/2 cup white wine
4 oz unsweetened applesauce
2 tablespoons butter

Directions

Cut the cabbage in quarters, remove the core and cut the cabbage into thin slices
Sauté the bacon in a deep skillet.
When done, remove and drain on a paper towel.
Add the cabbage and stir-fry briefly.
Add the wine and thyme, cover and simmer over low heat for 15 minutes.
Add applesauce and butter, stir and simmer for another 5 minutes.
Crumble bacon and add to the cabbage. Stir well and serve.


Make dinner with December’s seasonal foods. Here are a few ideas.

Pork Cutlets with Apple-Fennel Sauce

4 servings

Ingredients

1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 egg
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving

Directions

In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg.

In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess.

Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.

In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil.

Add the pork cutlets and cook over moderately high heat until golden, 2 minutes.

Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more.

Transfer the cutlets to a paper towel-lined plate.

Add the remaining 1 tablespoon of oil and butter to the skillet.

Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes.

Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes.

Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes.

Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.

Sautéed Carrots

4 servings

Ingredients

4 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon dried marjoram

Directions

Cut the carrots diagonally into 1/4-inch thick slices.

Place the carrots, 3 tablespoons water, the salt and pepper in a medium skillet and bring to a boil.

Cover the pan and cook over medium-low heat for 4-5 minutes.

Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.

Cranberry Orange Cake

Topping

1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Cake

2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk

Directions

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour a 9×13-inch baking pan.

Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands to form the mixture into crumbs. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Add the cranberries and orange zest and mix.

In the bowl of a stand mixer, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment until smooth.

Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater.

Add the eggs one at a time, mixing until smooth after each addition.

Stop the mixer, scrape the bowl and beater, and add half the flour mixture.

On low-speed, mix until the flour drifts disappear and then add half the buttermilk; mix until just blended.

Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.

Pour into the prepared pan and sprinkle the top with the crumb mixture.

Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.

Italian Sausage Stuffed Acorn Squash

4 servings

Ingredients

2 large acorn squash, halved crosswise, seeds and fibers removed
1 teaspoon unsalted butter
1 small onion, peeled and chopped
1 celery stalk, sliced thin
8 ounces Italian sausage, casing removed
1 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups lightly toasted sourdough bread, cut into 1/4-inch cubes
1/3 – 1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh Italian parsley

Directions

Preheat the oven to 400 degrees F.

Cut the squash in half and remove the seeds.

Cut a thin slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.

Place the squash halves in a baking dish large enough to hold the squash halves and set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.

Add the sausage and break up the meat with the back of a spoon. Cook until no traces of pink remain, about 8 minutes.

Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes with enough broth to moisten the stuffing and mix until well combined.

Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/2 inch.

Cover the squash loosely with aluminum foil.

Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender and browned on the top.

Place 1 squash half on each of 4 plates, garnish with parsley and serve immediately.

Creamy Spinach

4 servings

Ingredients

2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons milk
Salt and pepper

Directions

Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.

Make a well in the center of the spinach and add the milk and cheese.

Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.

Oven Roasted Parmesan Cauliflower

4 servings

Ingredients

1 whole cauliflower head
2 eggs
¼ cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.

Cut the cauliflower into large florets.

Beat the eggs with the milk in a shallow dish.

Place the grated cheese in a shallow dish.

Place the flour in a plastic bag and add the salt and pepper.

Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.

Dip each floret in egg and then in cheese and place on the prepared pan.

Place the pan in the oven and bake for 23-30 minutes.

 


Need  some new ideas for using your Thanksgiving leftovers? Think breakfast.

Apple Sweet Potato Muffins

Cooked butternut squash would also work well in this recipe.

Makes 12-15 muffins depending on the size of your muffin cups.

Ingredients

1/2 cup leftover mashed sweet potatoes
1 3/4 cups white whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 large eggs
3/4 cup light brown sugar
1/2 cup unsweetened applesauce
1/3 cup vegetable oil or melted coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoons grated lemon zest
1 apple, peeled, cored and finely chopped
1/4 cup chopped hazelnuts
1 tablespoon granulated sugar

Directions

Heat the oven to 350 degrees F and spray a muffin pan well with non-stick cooking spray.

In a small bowl combine the chopped hazelnuts with the granulated sugar.

In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.

In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.

Fold wet ingredients into dry ingredients until well incorporated, then fold in the chopped apple.

Spoon the batter into the muffin cups and sprinkle with hazelnuts and granulated sugar.

Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

Cranberry Sauce Scones

12 scones

Ingredients

2 ¾ cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar, plus extra for sprinkling on the scones
1/2 cup unsalted, cold butter, diced
2 eggs
1/2 cup half-and-half, plus more for glazing
1 teaspoon almond extract
1 cup leftover homemade cranberry sauce
1/2 cup chopped walnuts

Directions

Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt.

Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.

In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.

Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.

Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together.

Do not overwork the dough or the scones won’t be tender.

Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.

Transfer the scones with a metal spatula to the baking pans.

Pour a small amount of  half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.

Bake for 20 – 25 minutes or until golden brown. Transfer to a rack to cool.

Thanksgiving Stuffing Hash and Eggs

2 servings

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 cups of leftover sausage stuffing
4 large eggs

Directions

In a skillet with a cover, heat the olive oil over medium heat and add the butter.

Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom.

Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture.

Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard.

Serve immediately.

Turkey Breakfast Sandwich

1 sandwich

Ingredients

1 bagel thin, lightly toasted and buttered
2 eggs
Dash of water
2 tablespoons chopped chives
Salt and pepper to taste
1 tablespoon olive oil
2 thin slices leftover turkey
1 slice white American Cheese or your favorite cheese

Directions

Beat eggs with a dash of water; then add chives, salt and pepper to taste and mix well.

Heat oil in a small skillet with a cover and pour in the egg mixture. Cook until the eggs are set.

Turn the egg mixture over with a wide spatula to finish cooking.

Fold the omelet in half and in half again. Place the cheese slice on top of the omelet to heat for a minute or two.

Place the turkey slices on top of the cheese, cover the pan and let the filling warm until the cheese begins to melt.

Transfer to the toasted bagel and serve.


You may have family or friends visiting for the holidays who follow special diets. If you plan ahead and with just a few ingredients changes, many of the Thanksgiving recipes can be adapted to meet the needs of vegan, vegetarian, gluten-free and low carb diets. Have a wonderful Thanksgiving, Everyone.

Vegan Gravy (or Regular or Gluten-Free)

Kitchen Bouquet is a browning sauce that you can find in the grocery store next to the A1 and Worcestershire Sauce. It helps to add a brown color to the gravy. There are several brands of browning sauce available, but I use this one. Since 2006 this vegan sauce has been gluten-free. It is made from a base of carrots, cabbage, turnips, parsnips, celery and onion.

You can use this same recipe for everyone by make a second batch and using chicken broth in the second batch for regular diets. To make this gravy Gluten-Free, use gluten-free cornstarch to thicken the gravy. Gluten-free gravy also works for low carb dieters.

Ingredients

1 tablespoon olive oil
1 shallot, minced
1 small garlic clove, minced
4 ounces mushrooms, chopped
1 cup low sodium vegetable stock
2 heaping tablespoons unbleached all-purpose flour
1/4 teaspoon each salt, pepper and dried thyme
1/4 teaspoon Kitchen Bouquet, optional

Directions

Warm the oil in a saucepan over medium heat. Add the shallot, garlic and mushrooms and cook for 10 minutes, stirring frequently.

Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.

Stir in the flour with a whisk and reduce heat to low. Cook for another minute or two.

Slowly add the vegetable broth while whisking to reduce clumps. Then add in the salt, pepper and thyme and whisk again.

Stir in the Kitchen Bouquet, if using.

Reduce the heat to a simmer and continue to stir until it reaches the desired thickness, about 5-10 minutes.

Thanksgiving Sausage Stuffing

To make this recipe gluten-free use cornbread instead of Italian bread in the recipe. The gluten-free cornbread recipe is below.

Ingredients

8 cups Italian bread, cut into ½ inch cubes
2 tablespoons olive oil
1 lb sweet Italian sausage, casings removed
1 large onion, diced
2 large ribs celery, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 teaspoons fresh thyme
1 tablespoon dried poultry seasoning
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 cup chicken broth

Directions

Place the bread cubes into a very large bowl and set aside. Place a large sauté pan over medium heat and add the olive oil and the sausage.

Cook, breaking up the sausage with a wooden spoon or spatula, until light brown, about 5 minutes.

With a slotted spoon, transfer the sausage to the bowl of cubed bread.

In the fat left in the pan, sauté the onions, celery and garlic until the onions are just beginning to brown, 8 to 10 minutes.

Stir in the thyme, sage, salt and peppers, cook 1 minute and, then, add the mixture to the cubed bread.

Add the broth to the bread mixture; stir until well combined.

Place the stuffing in a large baking dish and bake in the oven for the last hour that the turkey cooks.

Gluten-Free Cornbread

This can be made several days ahead.

Ingredients

2 cups (264 g) coarsely ground yellow cornmeal (gluten-free)
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 large egg at room temperature, beaten
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk, at room temperature
4 tablespoons honey

Directions

Preheat the oven to 400°F. Grease an 8-inch square or round pan, and set it aside.

In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well.

In separate bowl, mix the egg, butter, buttermilk and honey, and whisk to combine well.

Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined.

Pour the mixture into the prepared pan.

Bake for 20-30 minutes or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.

Cool completely and cut up into cubes.

Vegan Thanksgiving Stuffing

Ingredients

3 cups sourdough wheat bread (made without dairy or eggs) cut into cubes
4 oz mushrooms, sliced
1/4 cup chopped pecans
2 tablespoons olive oil
1/4 cup chopped fresh sage leaves
1 leek white part only, finely chopped (about 1/2 cup)
1 large rib celery finely chopped
1 clove garlic, minced
1 cup vegetable stock
Chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Directions

Heat oil in a pot over medium-high heat until shimmering.

Add chopped mushrooms and cook, stirring frequently, until all moisture has evaporated, about 8 minutes.

Add sage and continue to cook, stirring, until mushrooms are well browned, about 5 minutes longer.

Add leek, celery, garlic and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley, and chopped pecans.

Add stock to the bread cubes and fold in the cooked vegetables until evenly mixed. Season to taste with salt and pepper.
.
Transfer mixture to a greased baking dish cover tightly with aluminum foil, and bake with the turkey until hot throughout, about 30 minutes.

Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer.

Vegan Stuffed Squash

Serve this dish instead of turkey for your vegan or vegetarian dinners.

To make this recipe for non-vegans, add a ½ cup of cooked lean ground pork to the stuffing.

Directions for preparing the squash:

Cut a thin slice off from the top & bottom of one acorn squash (just enough to leave a flat edge, so the squash can stand up on both ends).

Cut the squash in half, horizontally, so you have two bowl shapes. Scoop out the membranes and seeds and discard.

Place the squash in a baking dish cut-side up. Brush the inside with the olive oil and sprinkle with salt & pepper.

Roast the squash for about 30 minutes.

Filling

Combine the following:

2 tablespoons minced onion
2 tablespoons diced celery
1/4 cup diced, peeled pear
1/4 cup diced, peeled apple
2 tablespoons fresh cranberries
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 cup cooked brown rice

 

 

Place the filling mixture in the partially cooked squash halves. Place the filled squash in the oven and bake 20 minutes.

Easy Vegan or Gluten Free Pumpkin Pie

The pumpkin filling can be used for either pie.

Ingredients

Pat-in-the-Pan Vegan Crust

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water

Vegan Pie Filling Directions

Whisk together the flour, salt, sugar and baking powder. Whisk together the oil and water, then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of a 9 inch pie pan and up the sides.

A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.

Chill in the refrigerator while you make the filling.

Pat-in-the-Pan Gluten-Free Crust

1 1/3 cups gluten-free flour mix
1/2 teaspoon salt
1/3 cup olive oil (or alternative oil)
5 tablespoons cold milk (or cold plant milk)

Gluten-Free Pie Crust Directions

Mix together the flour and salt in a medium-sized bowl.

Blend oil and milk together in a separate bowl.

Add wet ingredients to dry ingredients and combine.

Place dough into a 9 inch pie plate and press the dough firmly onto the bottom and up the sides of the pie plate.

Place the pie crust in the refrigerator while you make the filling.

Pumpkin Pie Filling

2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup unsweetened plain almond milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch or arrowroot powder
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt

Filling Directions

Preheat the oven to 350 degrees F.

Add all the pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings, if needed.

Pour the filling into the chilled pie crust and bake for about 60 minutes.

The crust should be golden brown and the filling should still be set.

Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.

Low-Carb Pumpkin Pie

Ingredients

Crust

2¼ cups almond flour
½ teaspoon salt
4 teaspoons sugar substitute (1:1 with sugar)
3 tablespoons butter, softened
1 large egg at room temperature, beaten

Filling

2 cups pumpkin puree
1/2 cup heavy cream
1/2 cup 1:1 sugar substitute
2 teaspoons vanilla extract
1 tablespoon pumpkin spice
1/2 teaspoon kosher salt
2 large eggs at room temperature, beaten

Directions

Preheat oven at 350 degrees F.

In a medium bowl, mix together all the crust ingredients until a dough forms.

Press the dough into 9-inch pan and bake for 10 minutes.

Whisk together the beaten eggs, pumpkin puree, vanilla, spices and sweetener. Mix well.

Add the heavy cream until fully combined.

Pour into pie crust and bake for 40-50 minutes or until toothpick (or knife) inserted comes out clean. Let cool completely.


Breakfast breads are comforting but they can be unhealthy. Keep them healthy by adding whole grains, low-fat dairy and fruit. A Healthy Doughnut? Healthy doughnuts do exist. These baked ones are the way to go to reduce the fat and calories. Don’t be put off by the fact that some of the treats are made with whole wheat flour. It adds great flavor, not density. Try baking with different grains and you will be rewarded with some great tasting breads.

Apple Flavored Baked Doughnuts With Maple Glaze

Makes 10

Doughnuts

1/4 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1/2 cup apple butter
2 tablespoons orange juice
1 1/2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups whole wheat pastry flour

Glaze

1/4 cup maple syrup
1 cup powdered sugar
1 teaspoon honey
Pinch of salt

Directions

Preheat the oven to 350°F. Lightly grease two standard doughnut pans.

Beat together the oil, eggs, sugars, applesauce, apple butter, orange juice, vanilla, apple pie spice, salt and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill 10 of the wells of the doughnut pans to the rim; using a scant 1/3 cup of batter in each well.

If you have a little dough left add a little to each of the doughnuts.

Bake the doughnuts for 15 minutes or until a cake tester inserted into the center of one comes out clean.

After about 5 minutes, remove the donuts from the pan and transfer them to a wire rack to cool.

Allow the doughnuts to cool completely before glazing.

To make the glaze:

Mix together all of the glaze ingredients, stirring until smooth.

Place waxed paper under the racks holding the donuts.

Spread the doughnuts with glaze (or dip tops in the glaze); return to the rack until the glaze is set.

Pecan Banana Bread

Make 1 loaf. the recipe can be doubled to make 2 loaves.

Ingredients

1 cup chopped pecans
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup dark brown sugar
2 tablespoons melted unsalted butter
4 medium-size very ripe bananas, mashed (2 cups)
1 egg, lightly beaten
Vegetable cooking spray

Directions

Place the pecans in a single layer in a jelly roll pan and bake at 350° for 8 to 10 minutes or until lightly browned.

Combine the flour, baking powder, baking soda, salt and cinnamon in a large mixing bowl.

Combine brown sugar, melted butter, bananas and egg in a small bowl; add to the flour mixture, stirring just until dry ingredients are moistened. Stir in the pecans.

Pour mixture into a 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray.

Bake at 350°F for 60 minutes or until a wooden pick inserted in center of the bread comes out clean.

Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack 2 hours or until completely cool.

Serve with cream cheese, if desired.

Barley Bread

Barley flakes are similar to oats and one of the oldest whole grains. Although barley may not be as popular as other whole grains like oats, wheat, or even the current favorite, quinoa, that makes it one of the best whole grain choices. The technique used below for helping the bread retain its shape during rising, works very well. Serve with homemade jam for breakfast or use it to make a sandwich, especially turkey.

Makes 1 boule

Ingredients

1 1/2 cups buttermilk
½ cup barley flakes
2 ¼ teaspoons instant dry yeast (1 package)
3 tablespoons olive oil
2 tablespoons honey
1/4 teaspoon baking soda
1 teaspoon salt
2 – 2¼ cups bread flour
3 tablespoons toasted wheat germ, plus extra for the top of the bread
1/2 cup barley flour
2 tablespoons vital wheat gluten
1 cup unbleached all-purpose flour
Olive oil for the dough

Directions

In the large bowl of an electric mixer, soak the barley flakes in the buttermilk for at least 30 minutes.

Put the olive oil, honey and baking soda into the bowl with the buttermilk and barley flakes ; stir well to combine.

Stir in 2 cups of bread flour, the yeast, salt, barley flour, wheat gluten, all-purpose flour and wheat germ.

With the paddle attachment mix the ingredients until they come together around the paddle. If the dough is very sticky, add the remaining bread flour, 1 tablespoon at a time.

Switch to the dough hook and knead the dough for five minutes, then let it rest for ten minutes.

Knead for another 5 minutes, or until the dough is supple and elastic. Drizzle the dough with a teaspoon of olive oil, roll the dough over to coat it entirely with oil.

Cover with a damp tea towel and allow it to rise until doubled, about an hour and a half.

Shape the dough into a flat ball to create a “boule”.

To keep it from spreading out as it rises, set the ball inside a 9 inch springform pan, on a piece of parchment, for the second rise.

Brush the shaped dough with some more olive oil. Cover with a damp tea towel and let it rise for 45 minutes.

Preheat the oven to 350 degrees F.

When the oven is hot and the dough has completed its second rise, brush the dough with a bit more olive oil.

Remove the springform ring and slide a baking sheet under the parchment.

Slash the top of the loaf in diagonal cuts that are about ¼ inch deep and sprinkle the top with a little wheat germ.

Bake for 60 minutes or until the bottom sounds hollow when tapped and registers 200 degrees F on an instant read thermometer.

Remove the bread from the oven and place on a wire rack to cool. Allow the loaf to sit for at least an hour before slicing.



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