Mashed Cauliflower

Recipe adapted from Joy of Cooking

  

Ingredients

• 1 head of cauliflower, separated into florets
  
• 1 cup chicken stock
  
• 1 ½ teaspoons kosher salt, divided
  
• 2 cloves of garlic, minced
  
• ½ cup almond milk
  
• 1 tablespoon extra-virgin olive oil
  
• ¼ teaspoon black pepper
  
• 1 tablespoon chopped fresh chives
  

Directions

1. Heat cauliflower, chicken stock, ½ teaspoon kosher salt and garlic over medium heat. Cover and simmer for 25 minutes, or until florets are very tender.
   
2. In a blender, combine cooked cauliflower, remaining salt, almond milk, olive oil, pepper, and chives. Puree until well blended. Serves 6.
   

Note: For a thicker consistency, simmer pureed cauliflower on the stove top.

Chicken Jambalaya

Recipe adapted from Joy of Cooking

Ingredients

• 2 pounds boneless, skinless chicken thighs and breasts, cut into 2-inch chucks
  
• Kosher salt and black pepper
  
• 2 tablespoons canola oil
  
• 12 ounces of rope smoked turkey sausage, sliced into rounds
  
• 1 large onion, chopped
  
• ½ cup celery, diced
  
• 1 garlic clove, minced
  
• 1 cup gluten-free brown rice couscous
  
• 2 tablespoons tomato paste
  
• ¼ to 1 teaspoon red pepper flakes
  
• 2 cups boiling water
  
• 1 (14 ½ ounce) can diced tomatoes, in their juices
  
• ¼ teaspoon dried thyme
  
• 1 bay leaf
  

Directions

1. In a large, deep-dish skillet, heat canola oil over medium heat. Season the chicken with salt and pepper. Brown the chicken, turning often, for about 10 minutes. Add the sausage and cook an additional 5 minutes. Drain the chicken and sausage on a plate, reserving 3 tablespoons of drippings in the skillet.
   
2. Add the onion, celery, and garlic to the skillet. Season with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Cook until tender, about 8 minutes.
   
3. Add the couscous, tomato paste, and red pepper flakes. Stir together and cook for 1 minute. Add the water, tomatoes, thyme, bay leaf, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Stir and bring to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes. Uncover and cook for an additional 5 minutes. Serves 6 to 8.
   

Note: You can substitute long-grain white rice in place of the gluten-free brown rice couscous.

Sweet Potato Custard

 

Recipe adapted from Rachael Ray Magazine

  

Ingredients

• 2 pounds sweet potatoes
  
• 4 eggs
  
• 2 cups almond milk
  
• 1 teaspoon kosher salt
  
• ¼ teaspoon black pepper
  
• ½ teaspoon nutmeg
  
• 2 tablespoons pure maple syrup
  

Directions

1. Preheat the oven to 400 degrees and lightly grease a 9-inch pie plate.
   
2. Place the potatoes on a foil-lined baking sheet and roast for 1 hour, or until tender when pierced with a fork. Set aside to cool and decrease the oven temperature to 325 degrees. Peel slightly cooled potatoes and mash with a potato masher.
   
3. In a medium sized bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Combine the egg mixture and mashed sweet potatoes in a food processor. Puree until well blended. Pour mixture into 9-inch pie plate. Bake for 50 minutes or until outside edges begin to firm, and middle section jiggles slightly. Drizzle with maple syrup. Serves 6 to 8.

Brownie Pie

 

Recipe courtesy of Love and Olive Oil

Ingredients

• 1 ½ cups granulated sugar (I ran out of granulated and substituted a little brown sugar)
  
• ½ cup butter, softened
  
• 3 large eggs
  
• 1 teaspoon vanilla extract
  
• ¼ teaspoon kosher salt
  
• ½ cup all-purpose flour
  
• 1/3 cup dark chocolate cocoa
  
• ½ cup semi-sweet chocolate chips
  
• ½ cup chopped walnuts (optional)
  
• Vanilla ice cream, for serving (optional)
  

Directions

1. Preheat the oven to 325 degrees and butter a 9-inch pie plate.
   
2. In a large mixing bowl beat together butter, sugar, eggs, vanilla extract, and kosher salt on medium speed.
   
3. Gradually beat in flour and cocoa powder until combined. Stir in the chocolate chips and walnuts. Bake for 40 minutes or until toothpick inserted into the center comes out with only a few moist crumbs. Serve with a scoop of vanilla ice cream if desired.
   

Stuffed Cabbage

Adapted from Smitten Kitchen

  

Ingredients

• 1 head cabbage
  
• 1 pound ground chuck (80/20)
  
• 1 medium onion, finely chopped
  
• 2 tablespoons extra-virgin olive oil
  
• 2 carrots, shredded
  
• 1 celery stalk, finely chopped
  
• ½ cup uncooked brown rice couscous
  
• 2 tablespoons tomato paste
  
• 3 cups tomato sauce (I used the leftover tomato sauce from this)
  
• Kosher salt and black pepper
  

Directions

1. To prepare the cabbage: Place the cabbage in a deep bowl. Heat a small pot of bowl water on the stove. Pour the boiling water over the cabbage and steam for ten minutes.
   
2. Meanwhile, heat olive oil over medium heat in a large, deep-dish skillet. Add the onions, carrots, celery, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook for 10 minutes or until vegetables have softened. Set aside to cool.
   
3. Once the cabbage is done steaming, drain off the water. Core the cabbage and remove 10 leaves. Dry the leaves thoroughly. (leftover cabbage can be made into this)
   
4. In a medium bowl mix together cooled vegetables, ground chuck, brown rice couscous, tomato paste, 1 teaspoon kosher salt, and ¼ teaspoon pepper. Spoon ¼ to 1/3 of mixture into each cabbage leaf. Fold the leaves into rolls. Place prepared rolls back in deep-dish skillet. Add the tomato sauce (and a little water or chicken broth if needed) to completely submerge the rolls. Cover and cook for about an hour. Serves 5.
   

*Note: This is an easy, make ahead dish. They tasted even better after sitting in the fridge for a few days.