Honey Roasted Sweet Potatoes

Every year on Thanksgiving, I see my beloved Sweet Potatoes / Yams traditionally swimming in fattening things like butter, marshmallows, and brown sugar. Sorry, for the bluntness but I always think to myself, what a terrible way to ruin a perfect healthy food. This recipe I found on the Food Network with Chef Tyler Florence so I cannot take credit for this one. I was thrilled to see this recipe because it is Gluten Free and Vegan. It could be Paleo friendly too, if honey is on the Paleo list. I am still learning the Paleo way so this recipe may not be Paleo friendly. The sweet potatoes sweetened with just right amount of honey and the cinnamon really makes it wonderful. I love this recipe and it is definitely worth keeping.

Honey Roasted Sweet Potatoes
Created on 11/18/14

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Ingredients
Serves 4 people, Preheat oven to 375 degrees
(Double this, it is worth it for leftovers)

4 sweet potatoes, peeled and cubed
¼ cup of olive oil or coconut oil
¼ cup of honey
3 teaspoons of cinnamon

Toss all ingredients well in a bowl and spread single layer on a cookie sheet or a Pampered Chef Large Stoneware Bar Pan. (Cook Note: invest in the Pampered Chef Large Stoneware Bar Pan – it is worth it and you will use it all the time). Roast for approximately 25 to 30 minutes until sweet potatoes caramelize from the honey. Serve with any meal. It does not have to be Thanksgiving. Most Excellent!

CLICK HERE TO PRINT THE RECIPE

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Banana Oatmeal Raisin Bites

The not eating gluten, sugar and keeping my food plan simple is a daily challenge but I will not give up. Today, I had a really terrible craving for cookies and have seen this posted a few times on Facebook and Pinterst. This recipe grabbed my interest so I went ahead and made the snacks. It is not sweet like I pictured but to keep things clean in my food plan it was good for me to try this. I cannot take full credit for this as the recipe has been floating around for a while. Enjoy!

Banana Oatmeal Raisin Bites

Created on 10/04/14

 

Banana.Oatmeal.Raisin.Bites

Ingredients
3 ripe bananas mashed well

2 cups of oatmeal

1/3 cup of applesauce

1/4 cup of Almond milk

1 teaspoon of cinnamon

1 teaspoon of vanilla

1/2 cup of raisins

Directions
Mix all ingredients well and put tablespoon size bites on a cookie tray. Bake at 350 degrees for 15 to 20 mins.

Note: you can substitute raisins with Vegan chocolate chips

CLICK HERE TO PRINT THE RECIPE

Vegan Lentil Walnut Loaf

I have been looking an awfully long time for a decent Lentil Loaf that does not have cheese, gluten (wheat bread crumbs), and eggs. I was browsing the web and came across this recipe from Oh She Glows website and modified some ingredients to match my food plan. I cannot take credit for this, Oh She Glows rocks! This Lentil Walnut Loaf is just simply amazing. The texture reminds me so much of meat loaf, I ate 2 slices in one sitting. My only regret was not having enough glaze to dip the loaf in when I was eating it. Definitely making double glaze next time. I do not think I will ever try another lentil loaf recipe again and will attempt to make burgers out this recipe. Will keep you all posted! Enjoy!!

Vegan Lentil Walnut Loaf
(From Oh She Glows, modified)
Created on 9/30/2014

Walnut.Lentil.Loaf
Ingredients
1 cup dry lentils, washed and picked through for stones, twigs
3 cups low sodium vegetable broth
3 tablespoons of ground flax seed
2 tablespoons of olive oil
3 garlic cloves, minced
½ of a large onion, minced
1 large celery stick chopped, fine
1 large carrot, peeled and grated
1 medium apple, grated – I used Golden Delicious
1 cup toasted walnuts, roughly chopped
1 teaspoon of kosher salt
Freshly ground black pepper to taste
1 teaspoon dried thyme
1 tablespoon of flax seed meal
½ cup gluten free oats grounded into oat flour with food processor
¾ cup GF breadcrumbs – 2 slices of gluten free bread, toasted and processed with food processor

For the glaze
3 tablespoons organic ketchup
1 tablespoon Balsamic Vinegar
1 tablespoon maple syrup

In a medium pot, cook the lentils with vegetable stock. Bring to a boil, reduce heat and simmer uncovered for about 40 to 45 minutes until all the stock is absorbed. Stir often so lentils do not stick to the bottom. When the lentils are cooked and the stock is absorbed, set aside and cool.

While lentils are cooking, toast walnuts in the oven at 350 degrees for approximately 6 to 8 minutes and cool. Prepare the flax egg, in a measuring cup add 3 tablespoons of flax meal with ½ cup of warm water, stir well and set aside. The flax meal will thicken some into a gel-like consistency.

In a large skillet, heat up olive oil over medium heat and add the onions, garlic, carrot, celery, apple for about 5 minutes and add the walnuts. Season the sautéed vegetables with salt, pepper and thyme. Set aside.

Mix the processed oats, breadcrumbs and the 1 tablespoon of flax seed meal in a large bowl. Add the cooked vegetables and ¼ of the cooked lentils in the bowl. In the food processor, add the 3/4 of the cooked lentils and process until fairly smooth – there will be some lentils still whole. Add the mixture to the bowl. Add the flax egg meal and stir everything well. Use your hands to mix if need to.

In a lined with parchment paper loaf pan, dump the lentil mixture and press down well with fingers. Smooth out the top.

Mix the glaze ingredients together and top on the loaf. Bake in 350 degree oven for 45 minutes. Remove from the heat and let the loaf set for 10 minutes. Remove from pan and slice into 8 or 9 nice thick slices.

Note: Oh She Glows had ¼ cup of raisins in her loaf and 1 tablespoon of apple butter mixed in the glaze. I did not have these ingredients in my pantry and just added another tablespoon of ketchup instead. I still thought the loaf was ahhmazing!!

CLICK HERE TO PRINT THE RECIPE

**repost** Roasted Pumpkin Muffins

I prefer making pumpkin recipes from pie pumpkins versus canned pumpkin. I think that the flavor is more intense and brings a lot of depth to the recipe. Every year I try to roast quite a few pie pumpkins, puree them and put the roasted pumpkin pulp in freezer bags and store them for future use. I made roasted pumpkin muffins tonight. I was in the mood to bake that has not happened in a while. I decided to be a little bad today. I did some research on the internet and came across one recipe but did quite a bit of tweaking because I like a lot of cinnamon and nutmeg in my pumpkin desserts. Enjoy!

Roasted Pumpkin Muffins, created on 9/29/ 2012

CLICK ON IMAGE TO SEE A LARGER PHOTO
2 cups of roasted pumpkin (1 pie pumpkin makes about 2 cups)
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
½ teaspoon of ground ginger
1-1/2 cups of light brown sugar
2 eggs
½ cup of sunflower seed oil
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of kosher salt
1 cup of Semi-Sweet Chocolate Chips
½ cup of pumpkin (Pepita) seeds

In a glass bowl, combine with a whisk the roasted pumpkin, cinnamon, nutmeg, ginger, brown sugar well. Add the eggs and oil. Mix well. In a different bowl add the flour, baking powder, baking soda, salt together with a fork and then combine with the wet ingredients until mixed. Mix in the chocolate chips. With a large scoop, place the batter in muffin tins lined with cupcake liners. Sprinkle some pumpkin (Pepita) seeds on top. Bake at 425 degrees for about 9 to 12 minutes. Remove from heat can serve warm or cold. These muffins are most excellent with a cold glass of milk.

CLICK HERE TO PRINT THE RECIPE

Roasted Pumpkin Muffins

I prefer making pumpkin recipes from pie pumpkins versus canned pumpkin. I think that the flavor is more intense and brings a lot of depth to the recipe. Every year I try to roast quite a few pie pumpkins, puree them and put the roasted pumpkin pulp in freezer bags and store them for future use. I made roasted pumpkin muffins tonight. I was in the mood to bake that has not happened in a while. I decided to be a little bad today. I did some research on the internet and came across one recipe but did quite a bit of tweaking because I like a lot of cinnamon and nutmeg in my pumpkin desserts. Enjoy!

Roasted Pumpkin Muffins, created on 9/29/ 2012

CLICK ON IMAGE TO SEE A LARGER PHOTO
2 cups of roasted pumpkin (1 pie pumpkin makes about 2 cups)
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
½ teaspoon of ground ginger
1-1/2 cups of light brown sugar
2 eggs
½ cup of sunflower seed oil
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of kosher salt
1 cup of Semi-Sweet Chocolate Chips
½ cup of pumpkin (Pepita) seeds

In a glass bowl, combine with a whisk the roasted pumpkin, cinnamon, nutmeg, ginger, brown sugar well. Add the eggs and oil. Mix well. In a different bowl add the flour, baking powder, baking soda, salt together with a fork and then combine with the wet ingredients until mixed. Mix in the chocolate chips. With a large scoop, place the batter in muffin tins lined with cupcake liners. Sprinkle some pumpkin (Pepita) seeds on top. Bake at 425 degrees for about 9 to 12 minutes. Remove from heat can serve warm or cold. These muffins are most excellent with a cold glass of milk.

CLICK HERE TO PRINT THE RECIPE

Pre-New Year’s Day Green Salad

Sometimes there are traditions that we become die-hard fans and follow so faithfully year after year. Mine is black-eyed peas (for luck) and rice, a green salad or “green” something for money, and of course the latest we have adopted is no laundry on New Year’s Day because it is bad luck. My year 2011 was an interesting and unexpected year with a huge loss and some life and career changes. I said I would not mention any resolutions for 2012 but I have that hopeful seed of anticipation. Hope you enjoy this salad as much as I do. Happy New Year!

Pam’s Pre-New Year’s Green Salad
Created on 12/31/11

Click on image to see an enlarged photo


Salad Ingredients
Romaine lettuce enough for 1 or 2 servings
1 granny smith apple, cleaned, cored, and sliced thin
1 Avocado, seeded, and cubed
6 oz of smoked turkey or ham (you can omit this if vegan or vegetarian), chop into bite size pieces
2 celery stalks chopped
1 cucumber halved and diced (remove the seeds with a spoon)
½ cup of fresh parsley minced fine (adjust the herb to the way you like it)
¼ cup of green onions minced fine

Vinaigrette
1 tsp of garlic powder
1 tsp of onion powder
½ tsp of salt
½ tsp of pepper
1 tsp of Stevia or honey
½ juice from fresh lemon
¼ cup of canola oil or a light oil

Prep all the ingredients for the salad, wash the lettuce and chop into bite size pieces. Slice granny smith apple into matchstick pieces and put into a bowl with cold water to prevent browning. Cut avocado in half and remove the seed. Then slice and cube the avocado. Cut cucumber in half and then remove the seeds with a spoon, then dice. Mince fresh parsley and green onion using white and green parts of the onion. Chop into bite size pieces 2 stalks of celery. Put all the ingredients in a glass bowl and add the apples after draining and pat dry.

Mix with a wire whisk the ingredients for the vinaigrette in a small glass bowl well until foamy. Add the vinaigrette to the prepped salad ingredients and toss well. Serve with whole grain bread.

Click on image to see enlarged photo

Another time when I made this salad, I added toasted coarsely chopped Almonds. This gave the salad a different texture and flavor.

CLICK HERE TO PRINT THE RECIPE

Cornbread Sausage Stuffing

Cornbread I love. I like it with my vegetarian chili, sweet potato black bean hash, and in my cornbread sausage stuffing. Sometimes, I like a different flavor to the carb-loaded table at Thanksgiving time and this stuffing just hits the flavors all the way around and compliments all the other dishes such as the turkey, mashed potatoes, cranberry sauce, and the gravy. I have made many different recipes using spicy sausage, Italian sausage, sausage in the butcher’s market but I think the Bob Evans Natural Sausage is perfect with this. What is nice is that there are no preservatives or MSG in this sausage which is what I prefer in all meats. The stuffing is full of flavor with minimal ingredients. I hope you enjoy this as much as I did on Thanksgiving Day.

Pam’s Cornbread Sausage Stuffing
Created on 11/24/11

Click on image to see larger picture

Prep:

Make the cornbread the day before. Preheat the oven 400 degrees. Butter a 9 x 13 casserole dish and set aside. I got this recipe from All Recipes on the internet, and tweaked it to my version. I have made it both ways and for the stuffing, this recipe is perfect. I also made this recipe with coconut milk and the bread came out really good.

1 cup flour

1 cup yellow or white cornmeal

¼ cup sugar

¼ cup honey

1 tablespoon baking powder

1 cup whole milk

2 eggs, slightly beaten

Mix all the dry ingredients in a small bowl. Then mix all the wet ingredients in another bowl. Combine the dry to the wet ingredients and mix until just all coated. Pour into the greased dish and cook for about 15 to 20 minutes until a butter knife comes out clean. When the cornbread is cool, cut into 1” squares and put in a glass bowl. Cover and let set until ready to make the stuffing.

Day of to make the Sausage Stuffing:

Toasted Corn Bread Cubes

To do this: I put the 1” cubes on a cookie tray or stoneware and bake in a 350 degree oven for about 10 minutes until the cubes are toasted. This helps to prevent the stuffing from becoming soggy and I think it gives more flavor to the stuffing with that toasted-roasted kind of flavor. Remove from the oven and put in a large bowl.

While the cornbread is toasting in the oven, prepare the sausage filling

1 lb of Bob Evans Naturally Sausage (crumbled up) You can also substitute your favorite turkey sausage

4 celery stalks, chopped

1 medium onion, chopped

3 garlic cloves, minced

1 Tablespoon of Olive Oil

About 1 teaspoon of Kosher Salt

½ teaspoon of fresh cracked pepper

2 to 3 cups of chicken broth (depends on the consistency of the dressing)

Cook tip: Always start out small and slowly add the liquid, you can always add but cannot take out the liquid if it is too much for the stuffing

In a large skillet, heat the olive oil over medium high heat and add the celery, onion, garlic mixture. Cook for about 5 to 7 minutes until the celery and onion is soft and caramelized. Add the crumbled sausage. Crumble the sausage with your fingers or just put the whole thing in there and break up the meat with your spoon. Cook until the sausage is fully cooked. Season the filling with salt and pepper.

In the large bowl where the toasted corn bread cubes are, add the filling and kind of mix and break apart the bread and filling. Add the chicken broth ½ cup at a time until you reach the moistness desired. Remember you don’t want the stuffing to be soggy but at the same time when you squeeze the stuffing together with your fingers it should somewhat hold a shape and crumble at the same time lightly.

Bake uncovered in 350 degree oven for 40 minutes until the top is crunchy and browned. Serve with turkey, gravy, mashed potatoes and cranberry sauce.

CLICK HERE TO PRINT THE RECIPE

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