Tag Archives: Third Thursday

Third Thursday – October

Spaghetti Squash Bake

 Serves 6

 Veggie Version 

  • 1 large spaghetti squash (about 2 pounds)
  • 1 yellow onion, diced
  • 2 cloves garlic, diced
  • 2 green peppers, chopped
  • 8 oz baby bella mushrooms
  • 1 small can olives
  • 5 oz fresh spinach
  • 1 15oz can pizza sauce
  • 3 teaspoon dried basil
  • Salt and pepper, to taste
  • 5 eggs, whisked

Preheat the oven to 400 degrees. Cut the spaghetti squash in half and cook it for 30 minutes. While it’s cooking, sauté the onion for 3-4 minutes and then add the garlic. Add salt to taste. Add the green pepper and mushrooms. Once they’re at your desired crunchiness. Add the spinach and sauté until it’s wilted.

When the squash is cooked, scrape it out with a spoon and put it in a 9 x 13 baking dish. Add the sautéed veggies, pizza sauce, basil, salt, and pepper. Whisk the eggs and mix them in. Cook for an hour or until the edges start to brown.

Sausage Version

  • 1 large spaghetti squash (about 2 pounds)
  • 1 pound Italian sausage
  • 1 yellow onion, diced
  • 1 14 oz jar pizza sauce
  • 1 teaspoon dried basil
  • 1/2 tsp oregano
  • 1/2 tsp fennel seed
  • Salt and pepper, to taste
  • 3 eggs, whisked
  • 1 cup of mushrooms
  • 2 cups of spinach
  • 2 small tomatoes

Follow the instructions from above, browning the sausage and onion. Add the mushrooms, basil, oregano, and fennel seed. Cook until no pink in the sausage and it is broken up into pieces. Add the spinach and sauté until it’s wilted. Once everything is mixed in the baking dish, top with sliced tomatoes.

We both made these the night before, left them in the fridge, and then baked them on Thursday.

Adapted from this recipe.

Chocolate Cake

 Serves 8

  • 5 cups almond flour
  • 2/3 cup olive oil
  • 2 eggs
  • 1 cup sugar
  • 6 Tbsp unsweetened cocoa powder
  • 1/2 cup boiling water
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 Tbsp whiskey

Preheat the oven to 325 and line a pie plate with parchment paper

In a bowl, combine the cocoa powder, sugar, vanilla, and boiling water. Then add the olive oil and eggs and whisk to combine. Add almond flour, baking soda, sea salt, and whiskey.

Pour batter into the pie plate and bake for 45 minutes (or longer if you want more of a cake like texture).

Adapted from The Simply Real Health

We had eight lovely guests this month and plenty of wine. A nice fall salad with a maple-balsamic dressing rounded out our menu. We also had a fun tablecloth, thanks to a rush delivery from Chicago! Thanks, Betsy!

IMG_0088 IMG_0089 IMG_0087 IMG_0086

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Crockpot Beef Roast

  • 4 lbs beef roast
  • 1/4 cup tamari (or GF soy sauce)
  • 1 bay leaf
  • 1/2 cup or so GF Beef Broth– (if you this does not need to be GF you can use a beef boullion cube but I had a hard time finding a GF boullion cube)
  • 4 peppercorns
  • 1 tsp rosemary (or a couple of sprigs of fresh rosemary)
  • 1 tsp thyme
  • 1 garlic clove minced

Add roast to slow cooker. Add remainder of ingredients. Set to low heat. Cook overnight and all the next day.

It may seem crazy to cook for 24 hours but it really does the trick for a tender roast. I have also susbstitued pork roast for the beef and it is delicious.

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Sugar Cookies

  • 2 cups all purpose gluten free flower
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup earth balance
  • 1 cup sugar or sugar substitute
  • 1 egg
  • 2 tsp almond extract
  • 1/4 cup almond milk

Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda, sea salt, cinnamon, and nutmeg. In a separate bowl, beat the butter and sugar until creamy. Add egg, almond extract and almond milk, mix well. Add flour mixture to wet mixture and mix well. Scoop dough into balls and place 2 inches apart on cookie sheet. Bake for 12 minutes or until golden brown.

From Celiac.com

Be sure to allow the 2 inches between cookies because they will expand quite a bit while baking!

We made the following icing and let people decorate their own cookies!

  • 2.5 cups powdered sugar
  • 2 Tbsp water
  • 1 Tbsp earth balance
  • 1 Tbsp cream of Tartar
  • 1/2 tsp vanilla

Combine all ingredients. Add more water as needed to reach desired consistency. Add food coloring if desired. You can substitute almond milk for water.

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Black Bean and Sweet Potato Soup

  • 2 tsp oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp ground coriander
  • 2 tsp group cumin
  • 2 (14 oz) cans black beans, rinsed
  • 1 (14 oz) can diced tomatoes
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 cups broth
  • 2 sweet potatoes, peeled and chopped
  • 1 cup corn kernel

Heat the oil in a skillet and saute the onion and garlic until soft.  Add all ingredients to crocpot and cook on low for 8 hours until sweet potatoes are tender

Served for Third Thursday Soup NIght.

Adapted from food.com

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Butternut Squash Quinoa with Cranberries and Pecans

  • 1 cup red quinoa
  • 1 smallish butternut squash, peeled and diced
  • 1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
  • 1/2 of a medium red onion, diced fine
  • 1 clove of garlic, minced
  • Olive oil
  • Pure maple syrup, to taste
  • Sea salt
  • A sprinkle of ginger and/or curry, to taste
  • 1/2 cup chopped pecans 2 tablespoons fresh chopped parsley
  • Sea salt and ground pepper, to taste

Preheat the oven to 375ºF.

Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add an additional 1/4 to 1/2 cup water. If you don’t have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.

In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of pure maple syrup- not too much. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes.

Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.

In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture. Add in the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with some fruity extra virgin olive oil and toss to coat. Serve warm.

Makes 4 servings.

Adapted from Gluten Free Goddess

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Cider Roasted Vegetables

  • 1 sweet or red onion, cut into wedges
  • 2 carrots, sliced
  • 1 1/2 cups butternut squash or pumpkin, peeled, cubed
  • Half a cabbage- green or purple- sliced
  • 1 1/2 cups broccoli florets
  • 1 cup cauliflower florets
  • 1 yellow squash, cut into half moons
  • A few green beans, whole, trimmed
  • A portobello mushroom or two, sliced or cut up
  • Lots of garlic, several whole or minced cloves
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 cup natural apple cider or apple juice
  • 1 tablespoon agave, honey or brown sugar

Preheat the oven to 375ºF.

Wash and cut toss them in a large baking pan.

Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper.

Make cider roasting sauce. Stir to blend. Pour the sauce over the veggies, toss well to coat. Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking. Stir the vegetables a couple of times or so while cooking.

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Gluten Free Simple Stuffing

  • 3/4 cup (1 1/2 sticks) Earth Balance Soy Spread
  • 1 pound gluten free bread , torn or cut into 1-inch pieces (about 10 cups)
  • 2 1/2 cups chopped yellow onions
  • 1 1/2 cups 1/4-inch slices celery
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 1/2 cups low-sodium chicken or vegetable broth, divided
  • 2 large eggs

Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup Earths Balance in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Adapted to be gluten and dairy free from bonappetit.com

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High Protein Garlic Mashed Potatoes

•10-12 large organic red potatoes
•3-3.5 cups cooked navy beans (two 15-oz cans)*
•1/4 cup soy-free Earth Balance buttery spread
•2 tbsp unsweet. almond milk
•4-5 large cloves of garlic
•1 tsp sea salt
•1/4 tsp ground paprika
•Freshly ground black pepper, to taste
•other herbs and seasoning, to taste

Directions:

1. Wash potatoes with a potato scrubber, chop into large chunks, and toss into a large pot. No need to peal…leave the skin on.

2. Fill pot with water until potatoes are covered. Cook on medium-high heat for about 30-35 minutes until fork tender. Drain potatoes and place in a large bowl.

3. While potatoes are cooking Drop in garlic cloves into a food processor (running) and process until finely chopped. Add drained and rinsed beans, salt, paprika, and process until mostly smooth.

3. After cooling potatoes for a few minutes, take a potato masher and mash until desired consistency is achieved. Now add your milk and Earth Balance and keep mashing.

4. Add processed bean mixture to potato mixture and mash until smooth. Sprinkle with black pepper, other herbs, and additional sea salt.

You might be skeptical of the beans in the potatoes but they add protein without changing too much taste 🙂 Delicious!

from ohsheglows.com

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Cauliflower Tacos

  • 1/2 head cauliflower–roughly two cups
  • 1.5 tsp cumin
  • 3/4 tsp adobo seasoning
  • 1/2 tsp garlic powder ( I didn’t have this so I omitted it and it was just fine)
  • 1/2 lime
  • 1. 5 cups water

Rinse the cauliflower and pat dry. Chop into small pieces. Place the cauliflower in your skillet, pour water into the pan. Squeeze juice from lime over the top and sprinkle with the seasonings. Bring to a light boil, reduce heat and simmer until the cauliflower is soft and cooked through (about 20-25 min).

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Crisp Black Bean Tacos with Slaw

I often make the slaw part of this recipe and serve it with tacos or fahitas. The slaw has great flavor and is an easy addition! For those who are dairy free–the tacos have great flavor without the feta.

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw.

from smittenkitchen.com

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