Side Dishes

Fresh Cranberry Sauce

IMG_7213Here’s What You Will Need:

4 C. Fresh Cranberries

1 T. Freshly Grated Orange Peel (make sure not to grate the white pith because it’s bitter)

1/2 C. Orange Juice (I use fresh since we’re zesting one anyway and I don’t want to put it back in the fruit bowl naked)

1 1/2 – 2 C. Sugar (the amount here is just a preference on tartness so feel free to add a bit more if you have more of a sweet tooth)

Potato Masher – looks like this and comes in really handy for a variety of things


Rinse the cranberries and heat them in a deep pot over medium heat.  Meanwhile, if you haven’t already, grate the orange peel (zest) and toss that in the pot along with the sugar and the juice.

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Periodically give the cranberries a stir and a good mashing with the potato masher, continuing to cook over medium heat.  The process will take 18-20 minutes in all.

You may hear a popping sound as the cranberries swell and split.


After a few minutes, the mixture will begin to bubble and thicken.  Keep smashing away with the masher.

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Once the mixture breaks down and thickens up like the picture below, you can remove the pot from heat.


Serve like so, or refrigerate and enjoy cold.  Leftovers store quite well covered in the fridge.


Gluten Free Homemade Herbed Stuffing

For those adventurous cooks who are craving homemade stuffing but need it to be free of gluten, try out this yummy recipe just in time for Thanksgiving.  You can make this ahead of time, cover, and refrigerate until you are ready to bake it.

Here’s What You’ll Need:

1 Loaf Gluten Free Bread

1/2 Medium Onion, chopped

3-4 Stalks Celery, chopped

1-2 Cloves Garlic, minced

4 T. Butter

3 T. Olive Oil

2 tsp. Poultry Seasoning

1/2 tsp. Sage (optional)

1/2 tsp. Salt (optional)

Several turns of fresh ground pepper (to your preference)

2 Cups Chicken Broth

Preheat oven to 350 degrees.  Lightly grease a 7 x 11 casserole dish.

Cut up the loaf of bread into cubes and place in a large bowl.


Meanwhile, heat olive oil and TWO of the tablespoons of butter over medium to medium/low heat until melted and add the celery and onion, cooking and stirring for approximately 8 minutes or until onion is translucent.  Lower the heat a tad and toss in the seasonings (including salt and pepper) and minced garlic.  Stir and continue to cook for approximately 30 seconds more.






Add the onion mixture to your bread cubes and, using a fork, toss to combine.  Gently pour in the chicken broth and toss using your fork, just until combined.





Pour contents into your prepared casserole dish and evenly drizzle the remaining 2 tablespoons of butter over the stuffing.



Once ready to bake, lightly spray aluminum foil and cover the casserole dish.  Bake for 30 minutes (add about 10 more minutes if you’ve made this ahead of time and refrigerated the dish).  Uncover, bake for 15 more minutes.  Serve!



Zippy Tomato Salad

For those who have a lot of what Summer had to offer with tomatoes, try adding a flavorful oil, such as Black Cumin Oil (health benefits below) and a zesty twist on traditional balsamic – such as Fig or Date Balsamic.  Toss along with Pink Himalayan Salt – to taste – and devour!

Yummy and perhaps under known benefits if Black Cumin Oil:  antioxidant, antispasmodic for those unruly muscle spasms, antiviral properties, anti-hypertensive, as well as an anti-inflammatory.  And gues what? It tastes amazing!

Fresh Green Beans with Parsnips

If you have never tried cooking up parsnips, this is a great recipe to start with!

Here’s What You’ll Need:

1 lb. Fresh Green Beans, washed, snap of woody ends

1 Medium Sized Parsnip, peeled (just like you would a carrot), cut into bite sized pieces

     *I like to cut the parsnip in half lengthwise, then crosswise before chopping

1 T. Olive Oil

2 T. Butter

Salt to Taste

Heat the oil and the butter in a large pan over medium heat.  Add the beans and the parsnips and cook, stirring occasionally, and salting according to your preference.  Cook until the parsnips can be pierced easily with a fork.  It takes me about 10 minutes.



Spicy Baked Beans

There are a million different recipes for baked beans but I swear by using pork and beans for a finished product that leaves the beans tender and not tough.

Here’s What You’ll Need:

2 Cans of Pork and Beans, drained (always check the labels for sneaky gluten)

2 T. Finely Chopped Onion, OR 1 T. Grated Onion (you’ll get the flavor without the bits)

1-2 tsp. Chili Powder

Pinch of Allspice

Pinch of Smoky Paprika (like Spanish Paprika), optional (but you’re missing out big time if you don’t give it try).

1/4 C. Ketchup

1/2 C. Packed Brown Sugar

2 tsp. Spicy Mustard (my favorite is the horseradish kind)

2 T. Honey

2 T. Molasses

1/2 tsp. Granulated Garlic (but garlic powder will work in a pinch)

1 T. Tapioca Starch

Preheat the oven to 325 degrees.  Mix all ingredients, cover and bake in a preheated oven for 1 hour or until heated through and the sauce has thickened.  On convection bake this only took 30 minutes.



Apple Cider Vinegar Coleslaw

Need to whip up a quick salad for supper or a BBQ style picnic?  This simple recipe harnesses the benefits and the yummy tart factor of apple cider vinegar.

Here’s What You’ll Need:

14 Ounces of Shredded Cabbage (about 1 small head of cabbage or you can cheat and use pre-shredded cabbage)

1/4 C. + 1 T. Apple Cider Vinegar

2 T. Sugar

1/2 tsp. Salt

1 tsp. Celery Seed

1 C. Mayonnaise (though Miracle Whip will work in a pinch)

1 -2 T. Grated Onion (why you wonder?  My sister-in-law introduced me to this method shared from her mother that gives you flavor without the big onion punch that some find off putting).

1/2 tsp. Dried Dill

Freshly Cracked Pepper, to taste

Combine all ingredients and place in a covered container in the refrigerator until ready to eat.


This is my Great Grandmother’s mixing bowl!  


Broccoli with Carrots and Almonds

An easy side dish, you can whip this baby up in a hurry!

Here’s What You’ll Need:

1 Large Bunch of Broccoli, trimmed and cut into bite sized pieces

4 Large Carrots, cut into thick strips (or julienned if you prefer smaller strips)

1 T. Gluten Free Soy Sauce IMG_3129

1 tsp. Extra Virgin Olive Oil

2 T. Sliced Almonds

Heat the oil over medium high heat in a large pan.  Sauté the veggies with the almonds and soy sauce, stirring frequently for approximately 5-8 minutes or until the vegetables look lightly caramelized.  Do not overcook.

Try with my Pork Chop and Pear recipe!

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