Cranberry Relish

Cranberry Relish

prep: 5 MINUTES

total: 5 MINUTES

INGREDIENTS:

  • 1 12-ounce bag fresh cranberries, washed
  • 1 orange, quartered, seeded with peel left on
  • 1/3 cup sugar or 1/4 cup honey

DIRECTIONS:

  1. Combine all ingredients in a food processor. Blend until smooth, but still grainy.
  2. Chill for at least 1 hour, or until ready to serve.  Great to make the day before.

*Optional:  Add 2 tsp fresh grated ginger or 1/2 cup chopped pecans or walnuts

*Navel oranges are great for this recipe because they do not have seeds.

Pumpkin Cheesecake

Ingredients:

  • 1-1/4  cups gluten free ginger snap crumbs (I buy Trader Joe’s Brand and place in large Zip-lock bag and crush with rolling pin or meat mallet )
  • 1/4 cup butter or ghee, melted
  • 3-8 oz packages cream cheese, softened
  • 1 cup plus 2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 pound fresh pumpkin (roasted and mashed)
  • 4 eggs
  • whipped cream

Directions:

  1. Move oven rack to center position.  Preheat oven to 350°
  2. In large bowl, mix crumbs and butter.  Press evenly into the bottom of 9-inch spring-form pan.  Bake 10 minutes, then let cool.
  3. Reduce oven temperature to 300°.
  4. In large mixer bowl beat the cream cheese, 1 cup sugar, the cinnamon, and ginger on medium speed until smooth.  Add the pumpkin puree.  Now add in the eggs, one at a time, on low speed. Pour the mixture into the spring-form pan.
  5. Bake until the center is firm, about 1.25 hours.  Cool to room temperature.  Cover and refrigerate at least 3 hours.  (Can make up to two days before)
  6. To loosen the cheesecake from the sides of the pan, run a sharp knife between the sides of the pan and the cheesecake, then unbuckle the side and carefully remove.
  7. Serve with a dollop of whipped cream.

Recipe adapted from a recipe by Leanne Ely

Gluten Free Thanksgiving Dinner Menu and Recipes

My sister-in-law is hosting our Thanksgiving meal this year. Because  everyone contributes to the meal, I will still be able to incorporate some of our traditional dishes into it and have a few eats that I am able to have without causing me physical discomfort.  In this post I have put together my traditional meal with recipe links.  Keep in mind, some of the recipes may still have “gluten” in them, but I substitute gluten free products as I make them.  Specifically the Nutty Yam Bake and Pumpkin Cheesecake.

Menu:

Menu Monday – Fall – Week 6

It’s time for week 6 of the Fall Menu series.  I have really enjoyed the variety and flavor of the recipes that I’ve collected here.  If I really didn’t like something, It has already been changed in hopes that the next round will be better.   By changing as I go , I hope to eventually have the perfect menu for my family.  So here it is, Week 6.

Monday:  Week Night Roast ChickenFall Vegetable Hash

Tuesday:  Fall Beef and Pumpkin Stew, Spinach Salad and Cauli-rice

Wednesday:  Marinated Kale Salad with Gouda and Shaved ApplesButternut Squash Soup, Paleo Pumpkin and Carrot Muffins

Thursday: Pork Fried Rice, Fall Salad With Beets and Apples

Friday:  Bacon Wrapped Sea Scallops,   Cauliflower and Carrot Puree

Saturday:  Eat Left overs or Go Out to dinner.

Sunday:  Spice Rubbed and Roasted Chicken ThighsMarinated Roasted Beets

Fall Beef and Pumpkin Stew

INGREDIENTS:
1 tablespoon coconut oil
1 pound beef stew meat
2 tablespoons tomato paste
1 large carrot, peeled and chopped
1 large sweet potato, peeled and cubed
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried parsley flakes
1 bay leaf
4 cups beef broth
1/2 cup pureed pumpkin (fresh or canned)
2 teaspoons sea salt
1 teaspoon freshly ground black pepper

INSTRUCTIONS:
Melt the coconut oil in Power Cooker, Pressure Cooker. Add beef cubes and brown on all sides. Add tomato paste and 1 cup broth. Bring mixture to a simmer then add next 11 ingredients (carrot through black pepper). Seal Cooker and set for stew setting.

Where Learning Never Ends

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