As busy as life is, I still make time to cook – well I have to with the twins allergies. Sometimes I wish I could just get takeout but then I think what a blessing it is that my whole family eats wholesome foods and we are so much healthier because of it. It just takes a little more organization on my part, it’s a good thing I am a planner. Because I don’t really have that simple luxury of picking up something for dinner I make extra of a dish then freeze half of it. This is one of my “freezes well” recipes, which also can be made a few days in advance and still taste like you just prepared it. It’s a simple yet delicious recipe featuring the sweet flavor of butternut squash. I LOVE squash, all squashes.
Lamb with butternut squash and asparagus for dinner (gluten free, dairy free)
The Jewish holiday, Yom Kippur, begins at sundown tomorrow night. A time when those who observe the holiday will fast until sundown the following night. Though we are not orthodox we still fast. I usually prepare foods that are on the sweeter side and foods that are not salty or acidic like deli style or marinated foods for the meal before the fast. This year I made a boneless leg of lamb with pan roasted butternut squash with raisins and oven-roasted asparagus that makes a delicious dinner anytime. I served it along with chicken soup with dumplings as the hot dishes.
Chocolate Dipped Coconut Macaroons
These little bite size coconut macaroons hit just the right spot when you want something sweet without a load of calories. And they are so simple to make, and up to 3 days in advance before serving. A simple, flexible macaroon recipe that will please everyone. I dip the bottom in dark chocolate because I love the flavor combination of coconut and chocolate, but that is completely optional, the lighter version is certainly without. These refrigerate and freeze well. Enjoy!
Broccoli Soup
This broccoli soup is so easy to make that it will become a regular at your table. It has a creaminess you would find in a dairy-based soup, but without the cream. We don’t need cream here! I love how the flavor of broccoli comes through with a bit of sweetness from the leeks. Gosh, this was so yummy. If you like croutons add them in. We like raw pepitas on top for some crunch as well as its’ high levels of zinc and magnesium.
Roast Turkey
I like to keep a turkey in the freezer all the time. Why wait for November to cook the bird when we can make a festive meal anytime. It’s like having another holiday when we feel like making it a “holiday”. I found a picture of my 15 pound turkey from last Thanksgiving.
My first published post on my blog was August 1st, so I don’t have a bunch of gluten free, dairy free Thanksgiving recipes to share other than the few I have posted this month, including this turkey. I hope you enjoy these recipes, as they are quite fabulous. That turkey, pictured, came juicy and full of herb flavor from the seasoning rub, that there wasn’t any left the next day; can you imagine making a turkey and no leftovers?? I know, crazy! Good thing I had hot dogs in the freezer. Usually I have leftovers but for some reason not last year, now I make two turkeys for our hungry family.
Fall Harvest Chicken Stew
Though we don’t really have seasons in Southern California, we tend to pretend to. At least I do. When I go to the farmer’s market and see pumpkins, persimmons, parsnips, and apples it just brings the essence of the fall season to my kitchen, even though I’m wearing a t-shirt and flip flops. Yes, I know, we are spoiled out here. But we still love a hot bowl of chicken stew.
Creamed Spinach
We had this “creamed” spinach with our meatloaf last night, along with roasted okra for a simply delicious weeknight dinner. Perfect anytime. Goes well with chicken, pork, tofu, beef. This dish can be made a day in advance, just strain in a colander before serving. Enjoy!
Chicken and Fig Skewers
Healthy gluten free, dairy free eating at it’s best. I prepared grilled chicken breast with fig skewers. If you are vegan a wonderful meat substitute is cubed portobello mushrooms, it goes so well with figs. I would use the same spices on the mushroom to give it that bold flavor with additional oil to make them moist and delicious. The sweet fig should pair nicely with the spice on the earthy mushroom. I never combined figs with chicken before, I thought it would pair well with the spices on the chicken and it sure did, very nicely. Giving me more ideas on using figs for savory dishes as they are in season now. Hooray! Can you tell I love figs?