REAL food recipes
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A great side dish that is just a little different enough to keep things exciting!
Combine water, sucanat, butter, vinegar, orange extract and sea salt in a saucepan. On medium-high heat, bring to a boil. Add cooked carrots. Cook, stirring frequently, about 5 minutes until the sauce gets very thick and coats the carrots.
Not something for everyday, but fun for a kid birthday party, or when you just have an old craving. These tater tots are made a healthier version by using sprouted flour to bind them and friend in good ol’ coconut oil (of course you could use a rendered animal fat to fry in if you have it on hand). Enjoy these served with lacto-fermented ketchup for a probiotic treat!
Preheat an over to 350 degrees. Place potatoes in the oven and bake for about an hour, or until a knife can easily be inserted. Allow potatoes to cool.
Peel the potatoes and discard the peel. Push potatoes through a ricer (if you have one), otherwise, just mash as best you can with a fork, taking care to remove lumps.
Add arrowroot, flour, cheese, egg and salt. Stir to combine.
Knead the mixture with your hands until it forms a soft dough. Cover and let rest for 15 minutes.
Divide the dough into 4 sections and roll each section into a rope about 1 inch thick. Cut the ropes into 1 1/2 inch long pieces.
Heat about 2 inches of coconut oil in a heavy bottomed pot to about 350 degrees. Carefully add about 1/3 of the tots at a time to the hot oil and fry until golden brown. Carefully stir gently to turn the tots. Remove from oil and allow to drain. Repeat with remaining tots.
Sprinkle with additional salt and serve warm.
To freeze, place fried tots on a cookie sheet and freeze until solid. Place in storage container. Reheat by baking at 350 degrees for about 15-20 minutes.
Looking for a way to bring variety to your side dishes that combines both savory and sweet? This 3-generational family recipe is too good not to pass along.
Melt butter in a large saute pan.
In the pan, toss carrots and onions in the spices.
Cook until caramelized, about 20 minutes.
If you’re craving a delicious (and nutritious!) bread pudding, this is a great way to sneak in extra veggies to your family … while doing it grain-free!
Pre-heat oven to 325*F.
Toss carrot, apple, eggs, honey, and lemon juice in a large bowl.
In a small bowl, mix almond flour, baking soda, and salt together.
Mix dry ingredients into wet ingredients. It will resemble “slop.”
Pour into a greased 8×8 dish.
Bake at 325*F for 40 minutes.
Delicious served warm or cold.
NOTE: You can also make this in a loaf pan.
NOTE: This is delicious served for breakfast the next day!
This delicious recipe is great way to get everyone to eat cauliflower.
Preheat oven to 350 degrees.
Place water in a pot, bring to a boil. Salt to taste.
Add cauliflower pieces to water cook for 5-6 minutes, until fork tender.
In a small pot heat olive oil and add flour to make roux.
Add milk to roux whisking until slightly thickened.
Add 1/2 C Gruyere, all of the parmesan, nutmeg, and pepper.
Place Cauliflower in an 8×8 baking dish. Pour cheese sauce over cauliflower
Top cauliflower with remaining Gruyere. Bake at 350 degrees until cheese is melted.
Every preggers has her cravings. One of mine happens to be… the potato. The warmth. The crispy edges. The melt-in-your-mouth insides. The sea saltiness. Pardon me while I wipe some drool off the keyboard. It’s almost dinnertime; a tricky time of day to be writing about food. Needless to say, I take potatoes seriously. I’ve experimented with a number of different methods to contrive the perfect potato wedge, and in my humble opinion, this is the one.
This recipe is cooked on the stovetop. It’s that perfect dish to periodically scrape and stir on the side burner of the grill while you flip some meats and veggies, leaving the house unheated by any food prep.
Before I delve into the recipe, I must share my personal preference on how the potato wedges should be prepared. Like I said. This is serious. First things first. Don’t over-stuff the skillet with potato wedges. I’ve learned from experience that too many potatoes leave some wedges barely cooked and others burnt. I use a 10 1/4-inch cast iron skillet and about six medium red or Yukon Gold potatoes, max.
Next, cut the potato in half lengthwise, and then cut the wedges out about four per half of a potato, as uniform as possible. You don’t want them too thick or else they take forever to cook and you don’t get that perfect crispy-on-the-outside, soft-on-the-inside thang goin’ on. That’s what we’re going for, here. Okay, I think we’re ready for the recipe now…
Warm the oil in the skillet on medium-high heat. Add potatoes and stir to coat the wedges. Sprinkle your seasoning of choice. Don’t be afraid to use lots of seasoning. You want flavor.
Stir well and cover. Lower heat to more of a medium and less of a high heat. On my burner with choices 1-10, I set it at a 6-7. Uncover and stir periodically (about every 3 minutes), scraping the bottom of the pan and kind of flipping the wedges as you stir to get them browning evenly. You’ll know they’re done once the outsides are brown and crispy but a wedge can be easily cut in half with your stirring spoon. It usually takes mine about 20 minutes of cooking.
Add optional garlic and sea salt, give it a stir, let it sit a few minutes, then serve.
As summer squash season comes to an end, it’s easy to lose all inspiration finding new ways to enjoy them. This is a very simple, very rich and satisfying recipe that is quite a welcome side dish to any meal. This recipe was enough for our family of six to enjoy with one dinner. If you’d like leftovers or are heading to a potluck, it doubles quite nicely. I love me some gratin.
Preheat oven to 400º F
Melt the fat over medium-low heat in a large, oven-safe skillet or pot and sauté onions until soft and translucent, but not browned.
Add the squash, give it a stir, and cook, covered for about 10 minutes.
Sprinkle in the salt, pepper, and nutmeg, and cook uncovered for about 5 more minutes.
Add the gluten-free flour and slowly whisk in milk. Continue to whisk until things look saucy (this can take a few minutes).
Sprinkle cheese over mixture, then sprinkle the almond flour over the cheese.
Bake for 20 minutes, or until the cheese and flour are nicely browned.
Making your own refried beans (consequently, this recipe never fries the beans) is too simple for words. So skip the phytic acid-layden, BPA-contaminated, bad-salt-filled, canned beans and make a batch of these. Besides the many health benefits and superior flavor, making your own is so much cheaper. Also, they freeze well, so why not stock up?
Place beans in a large bowl. Add whey or lemon juice and fill with filtered water. The beans will greatly expand, so be sure to use plenty of water. Stir, cover, and let soak 12-24 hours.
When you’re ready to make the refried beans, the beans should be nice and plump, some of them splitting apart, from soaking. Goodbye phytic acid, hello, phtase, the happy enzyme that helps us digest and absorb the nutrients! Drain and thoroughly rinse the beans. Place them in a large pot and add filtered water; just enough to cover the top of the beans. You can always add water if needed, but too much water will give you soupy beans.
Place lid over beans and bring to a boil. Remove lid and skim off any foam. Now, you can either saute onions, pepper, & chili in some butter or oil (it will yield a yummier flavor), or just add the onions, pepper, and chili straight into the beans if you’re short on time (like I usually am 90% of the time).
Stir, cover, and simmer for 2-4 hours. You’ll know the beans are ready when they start to fall apart (as seen in picture number three, below).
If there is still too much water, you can skim some off. Add garlic and salt. Then, either use a potato masher or a hand-held blender to turn them into refried beans. I store them in wide-mouthed, quart-sized mason jars and use these handy dandy lids. Be sure not to over-fill the jars if you plan to freeze them. I’ve done this… more than once, and you’ll end up with a cracked jar.
A nice side dish to go with almost any meal.
Melt butter in cast iron skillet. Chop onion, add it and salt to butter. Sauté till onions start to soften.
Add lentils and garlic. Sprinkle dry mustard powder on top of mixture. (Adjust amount of mustard to desired spiciness.)
Sauté till lentils reach desired tenderness. Serve.
I saw this recipe on Eating Well and decided to make my own version, since I had just acquired 20 lbs of Delicata squash. If you’ve never had Delicata squash, you’re in for a treat! Milder and a bit sweeter than it’s cousin the Butternut squash. If you can only get Butternut squash, feel free to substitute it in this recipe. The balance of flavors in this dish are just about perfect. I ate way too much.
Preheat oven to 425 degrees.
Wash the the squash. Cut in half lengthwise and scoop out seeds and pulp. Slice each half into quarter inch slices. There is no need to peel this squash. The skin will become very tender during the roasting.
In a glass casserole dish toss the sliced squash and pears in the olive oil and sprinkle with salt and pepper.
Place casserole dish in the oven and roast for 20 to 25 minutes until squash are tender, stirring a couple times in between.
Meanwhile, cook bacon and reserve 2 teaspoons of the fat. Allow bacon to cool and crumble it.
Allow the bacon fat to cool to a slightly warm temperature, but not hot. Mix it with the honey and chili powder.
Remove cooked squash and pears. Drizzle with the bacon and honey dressing and sprinkle with bacon crumbs. Toss to coat and serve warm.
A quick and simple side dish, that can be made in a matter of minutes.
Cut squash in half, and remove seeds.
Place on a baking sheet
Drizzle with Olive Oil, add salt and pepper to taste.
Bake at 375 degrees for 30 minutes or until fork tender.
Remove for baking sheet and cool slightly.
To make butter:
Place butter in a mixing bowl, cream with a wooden spoon.
Add Maple Syrup and Cinnamon, mix thoroughly.
Remove squash from shell and place in a bowl.
Mash slightly.
Serve squash with butter on the side.
This is a treasured family recipe that has been redone to be gluten-free. It’s just simply not Thanksgiving without our cornbread dressing! Now, we call it “dressing” because it sits beside the turkey, and is not “stuffing” because it doesn’t get baked inside the turkey. Call it whatever you will, but just make it, because it’s simply not to be missed.
*for diary free use ghee instead of butter
First, prepare gluten-free basic cornbread.
Preheat oven to 325.
In a medium sauté pan over medium heat, melt butter. Add onion and celery and cook until onion is translucent, about 5 minutes. Add sage, thyme, all-purpose or poultry seasoning blend, garlic, salt and pepper. Stir well to combine and continue to cook until veggies are soft and wilted, about 5 more minutes. Set aside to cool slightly.
In a large glass bowl, add crumbled cornbread and gluten-free bread, about equal parts of each. This was about 8 slices of bread for us, but could vary slightly based upon what bread you are using. Gluten-free bread should be slightly dry, so if it’s very moist, leave it out, uncovered for a few hours.
Add veggie/herb mix and stir to combine. Add chicken broth slowly, starting with 1-2 cups and then adding a little at a time until a slightly soupy consistency is reached. You want it slushy, not with standing liquid. If there is not enough liquid, the finished dressing will be dry; if there is too much liquid, it will be mushy. So aim for slightly soupy and you’ll be set.
Add a dash (or two) of cayenne. Taste and adjust seasonings as needed. Add eggs and mix well.
Pour into a buttered 9×13 casserole dish, and bake, covered with foil, for about 40 minutes. Remove foil and continue to bake, uncovered for another 15-20 minutes, or until top is golden brown and a butter knife comes out clean when inserted in the middle of the dressing.
Remove from oven and let rest for a few minutes before serving.
Enjoy!