by Sharm | Nov 20, 2015 | Food & Drink, Recipes
Roasted Brussels Sprouts with Bacon, Almonds and Dried Cherries
1 1/2 lb Brussel sprouts cut in half (rinse before cutting and remove outer leaves if they look funky)
Handful chopped bacon, cooked (I just buy the pre-cooked bag)
Handful chopped almonds
Handful dried cherries
Olive oil
Salt and pepper
Yield 6 servings
Combine sprouts, bacon, cherries and almonds. Toss with olive oil to coat. Add salt and pepper to taste and toss again. Place on shallow roasting pan and roast at 425 20-25 min. Take out halfway through cooking and toss around to get both sides roasted. If the sprouts don’t look like they are getting brown enough you can bump oven temp up to 450. Yield: 6 servings
by Sharm | Nov 20, 2015 | Food & Drink, Recipes
This quinoa and roasted butternut squash stuffing is gluten, egg and dairy free and the perfect Thanksgiving or Holiday side dish or gluten free stuffing alternative.
It’s quick and easy using pre made ingredients from the Whole Food’s salad bar and prepared foods section.
Quinoa and Roasted Butternut Squash Stuffing
2 cups cooked quinoa
2 1/2 cups of roasted butternut squash chunks
1/2 cup chopped red onion
1/2 cup chopped celery
1 clove garlic, chopped
1/2 cup vegetable or chicken stock
1 cups chopped kale or fresh spinach
1/2 cup toasted pistachios
1/2 cup dried cranberries
2 tablespoons of olive oil
salt and pepper to taste
The prepared foods section at Whole Foods and salad bar should have pre cooked quinoa and butternut squash (you could also use sweet potatoes as they have those sometimes too) as well as chopped kale. You could also use fresh spinach. If cooked squash or sweet potatoes are unavailable the produce section should have either or sometimes both cut and ready for roasting. If all else fails you can peel, cut and roast your own.
If they don’t have cooked quinoa available, just grab a box and cook at home according to the package directions.
Stuffing Preparation:
Add olive oil to skillet over medium heat. Add chopped onion and celery and sauté for 3-4 minutes.
Add vegetable or chicken stock. Let simmer 8-10 minutes until liquid is almost absorbed.
Add chopped kale and mix together until kale is slightly wilted.
In large bowl combine cooked quinoa, roasted butternut squash, vegetable mixture, toasted pistachios and dried cherries. Season with salt and pepper to taste
Mix all ingredients together and place in a baking dish. Bake at 350 for 15 to 20 minutes
If you wish to make this recipe ahead of time just assemble all ingredients, place in baking pan and refrigerate until ready use. Bake at 350 for 20 to 25 minutes. Yield: 6 1 cup servings
by Sharm | Nov 20, 2015 | Entertaining, Food & Drink, Recipes
This herb butter spread is dairy free and perfect for slathering up your Thanksgiving turkey. It also makes a great spread for rolls and bread. Just be sure to make two separate batches as you would not want to cross contaminate your butter while messing with a raw turkey.
I created this recipe for my daughter who is off of gluten, eggs and dairy due to some health issues. Other gluten, egg and dairy free dishes I’m making for Thanksgiving include Quinoa and Roasted Butternut Squash Stuffing and Roasted Brussel Sprouts with Bacon, Almonds and Dried Cherries.
Dairy Free Herb Butter
Herb Butter
1/2 cup Earth Balance Olive Oil Spread
2-3 sprigs each of fresh rosemary, thyme and sage, chopped
2 cloves fresh garlic, pressed
Salt and pepper to taste
Combine all ingredients and mix well, then give your turkey a good rub down with it.
Turkey with Herb Butter
I usually stuff the cavity of the bird with some fresh sage, thyme and rosemary along with a cut up orange, onion and a few garlic cloves. Bake turkey according to package directions and enjoy!
Herb Roasted Turkey
by Sharm | Nov 20, 2015 | Food & Drink, Health, Home & Living, Lifestyle & Technology, Recipes, Whole Foods Market
Whole Foods Market is helping me create a stress free, gluten free, egg free and dairy free Thanksgiving and Holiday Season.
I’m sure the questions are crossing your mind as to Why I need a gluten, egg and dairy free Thanksgiving? How Can Whole Foods Market Help? Can it be done and still be delicious? What are you cooking? Do you have any recipes?
Keep reading to find out.
Why do I need it gluten, egg and dairy free?
My daughter has recently been diagnosed with some health issues and some food allergy testing indicates that eggs and dairy are giving her trouble and the doctor has recommended staying off gluten as well.
How can Whole Foods Market help?
Whole Foods Market will do the cooking for you this holiday season by preparing the entire feast or just a few sides. Whatever you need they have it, including dishes for alternative diets. They also have holiday appetizer and party platters as well as desserts. Need a Turkey? They have those too. Get pre-roasted, brined, uncooked or smoked! You can also get a variety of other cuts of meat including lamb, beef and more. There is also a selection of seafood available. Find a full list of options here.
For the recipes I’m preparing, Whole Foods Market carries vegetables and salads that are already washed and cut ready for use or roasting as well as pre roasted and cooked ingredients needed for my dishes.
Can it be done and still be delicious?
YES! The prepared foods are made with the all of the high quality products that are sold in the store and is a lifesaver at the moment. I have always tried to eat healthy but have never been forced to cook a certain way until now and Whole Food Market is saving Turkey Day!
I sampled the vegan mashed potatoes in the store and am going to order them for our Thanksgiving meal. They are creamy and delicious made with olive oil and coconut milk. I will also order the vegan pumpkin pie, which I have sampled as well. It is so good! I’m not sure the crust is gluten free but I am sure my daughter will have no trouble scooping out the middle.
What else are you cooking?
I have my 27 pound Diestel No GMO Turkey from Whole Foods thawing in the fridge as we speak! I will slather him up with my dairy free herb butter just before cooking. This butter is super simple to make and yummy to use as a spread for bread and rolls as well. Just make sure you make separate batches!
I have been inspired by Whole Foods Autumn Couscous and will be making my own version using quinoa, cranberries, pistachios, roasted butternut squash and a handful of the kale. This is going to be our stuffing alternative.
I’ll make gravy using gluten free flour and the broth from the turkey to go with those awesome Whole Foods Vegan Mashed Potatoes.
I make the best roasted brussel sprouts with bacon and dried cherries.
Do you have recipes?
Sure, I’ve included them below. Enjoy!
Whole Foods carries everything I need to make this holiday season healthy and stress free! I wish to thank Whole Foods for providing me with a gift card to purchase my dairy free, egg free and gluten free ingredients which makes me stress free! Thank you Whole Foods Market!
I would like to thank all of my readers as well and wish you a happy and healthy holiday season. Enjoy the recipes.
Herb Butter
1/2 cup Earth Balance Olive Oil Spread
2-3 sprigs each of fresh rosemary, thyme and sage, chopped
2 cloves fresh garlic, pressed
Salt and pepper to taste
Combine all ingredients and mix well, then give your turkey a good rub down with it. I usually stuff the cavity of the bird with some fresh sage, thyme and rosemary along with a cut up orange, onion and a few garlic cloves. Bake turkey according to package directions and enjoy!
Rosted Butternut Squash and Quinoa Stuffing
2 cups cooked quinoa
2 1/2 cups of roasted butternut squash chunks
1/2 cup chopped red onion
1/2 cup chopped celery
1 clove garlic, chopped
1/2 cup vegetable or chicken stock
1 cups chopped kale or fresh spinach
1/2 cup toasted pistachios
1/2 cup dried cranberries
2 tablespoons of olive oil
salt and pepper to taste
The prepared foods section at Whole Foods and salad bar should have pre cooked quinoa and butternut squash (you could also use sweet potatoes as they have those sometimes too) as well as chopped kale. You could also use fresh spinach. If cooked squash or sweet potatoes are unavailable the produce section should have either or sometimes both cut and ready for roasting. If all else fails you can peel, cut and roast your own.
If they don’t have cooked quinoa available, just grab a box and cook at home according to the package directions.
Stuffing Preparation:
Add olive oil to skillet over medium heat. Add chopped onion and celery and sauté for 3-4 minutes.
Add vegetable or chicken stock. Let simmer 8-10 minutes until liquid is almost absorbed.
Add chopped kale and mix together until kale is slightly wilted.
In large bowl combine cooked quinoa, roasted butternut squash, vegetable mixture, toasted pistachios and dried cherries. Season with salt and pepper to taste. I like using Fisherman’s salt. It’s a new seasoning salt I have found that I have fallen in love with.
Mix all ingredients together and place in a baking dish. Bake at 350 for 15 to 20 minutes
If you wish to make this recipe ahead of time just assemble all ingredients, place in baking pan and refrigerate until ready use. Bake at 350 for 20 to 25 minutes. Yield: 6 1 cup servings
Roasted Brussel Sprouts
1 1/2 lb Brussel sprouts cut in half (rinse before cutting and remove outer leaves if they look funky)
Handful chopped bacon, cooked (I just buy the pre-cooked bag)
Handful chopped almonds
Handful dried cherries
Olive oil
Salt and pepper
Yield 6 servings
Combine sprouts, bacon, cherries and almonds. Toss with olive oil to coat. Add salt and pepper to taste and toss again. Place on shallow roasting pan and roast at 425 20-25 min. Take out halfway through cooking and toss around to get both sides roasted. If the sprouts don’t look like they are getting brown enough you can bump oven temp up to 450.
Yield: 6 servings
by Sharm | Nov 15, 2015 | Food & Drink, Recipes, Whole Foods Market
I’m kind of obsessed with the Whole Foods Market and shop their all time, so when the opportunity came about to work with Whole Foods Market, I jumped at the chance.
I will be sharing some recipes I’ve created using ingredients from Whole Foods along with some tips, tricks and specials provided by Whole Foods. This months theme is Crock-Pot meals.
Below is a recipe for Crock Pot Beef Stew using Whole Foods Beef Stew Meat from the meat case. These tender cuts of beef are already cut into bite size pieces for soups, stews and chili.
The 365 Everyday Value brand of products makes it easy and affordable to get healthy ingredients for all of you dishes.
For the stew I got the 365 Everyday baby carrots. We also love the Everyday 365 Multigrain Flatbread Crackers.
These crackers are delicious and a perfect accompaniment to the stew. They are also great to use for entertaining by adding them to cheese trays and dips.
This crock pot beef stew is perfect as the days start getting colder. Got a busy day ahead? This dish can even be made up the night before and stored in the fridge. Place in the crock pot on low in the morning and come home to a delicious home cooked meal.
Using an onion soup mix helps add lots of flavor without the fuss and what I have always used in the this recipe, until I recently came across Fishermans salt. I found it at Gilbert Whitney on the Independence Square. It intrigued my interest so I thought I would give it a try. I love it! It is a great way to season soups and stews as well as meats and poultry. I actually don’t like fish so I can’t tell you how it tastes on that!
Crock Pot Beef Stew
1 lb Stew Meat from Whole Foods Meat Case
1 Bunch Celery, chopped
1 1lb Bag Everyday 365 Baby Carrots, cut into thirds
2 Medium Potatoes, cut into bite size pieces
1 Medium Onion, chopped
2 Tablespoons Fishermans Salt or Onion Soup Mix
2-3 Fresh Sprigs Rosemary, chopped
2 Cups Vegetable Stock
2 11.5 oz Cans V8 Juice or Tomato Juice
Places stew meat, carrots, celery, potatoes and onion in crock pot.
Chop 2-3 sprigs of rosemary. Feel free to add more or less depending on taste.
Sprinkle chopped rosemary, onion soup mix or Fishermans salt over meat and vegetables.
Stir mixture.
Add vegetable stock and V8 or tomato Juice. For richer tomato flavor you can omit stock and use all tomato juice.
Place Crock Pot on Low for 7-8 hours or high for 5-6 hours
Serves 6
Below are 5 tips for Slow Cooking Success from Whole Foods
· Go budget-friendly – ingredients like beans, whole grains, and spices available in Whole Foods Market’s bulk section, let you buy the exact amount you need and experiment with many products at once for a great price
· Trim the fat – too much fat left on meat will give you an unpleasant texture, and having to skim lots of fat at the end of cooking is not enjoyable
· Think ahead – keep “kits” of chopped fresh veggies and meats in the freezer. That way, you’ll be ready to toss these ingredients in the Crock Pot in the morning in no time at all, with dinner ready by the time you come home!
· Stay on Trend – save money while staying trending! Cheaper cuts of meat are all the rage at the top rated restaurants right now, and a crock-pot is the perfect tool to master these cuts at home. Thighs, beef chuck, brisket, shin, shoulders, oxtail; when cooked nice and slow these can be the most delicious bites.
· Sear First – don’t forget to sear your meat first. Browned meat taste better, and the slow cooker does not get hot enough to get that done. For optimal taste, sear first then slow cook to lock in the moisture. (Except when it comes to chicken)
Recipes:
· Slow Cooker Classic Pot Roast
· Slow Cooker Pork and Cider Stew
· Braised Beef Ribs
For more information on Whole Foods Market, additional recipes, weekly specials and locations visit the Whole Foods Market Website.
I wish to thank Whole Foods for graciously providing me a gift card to purchase the ingredients.
In Good Taste,
Sharm
by Sharm | Nov 11, 2015 | Farming, Food & Drink
On a recent three day farm tour across Kansas that you can read about here, gave me the chance to visit Blythe Angus Ranch.
Debbie Lyons-Blythe
White City, Kansas is home to one of our own bloggers on the tour Debbie Lyons-Blythe. She owns Blythe Angus Ranch. Debbie writes the blog Kids, Cows and Grass where she shares the adventures of being a cattle rancher, recipes and a mom to five kids.
Debbie along with her husband Duane and family raise high quality registered Angus cattle on the same land that has been in Duane’s family sine 1890. Debbie and her family are passionate about sustainability and are committed to leaving the land better than when they found it.
The Global Roundtable of Sustainable Beef have guidelines in place that defines sustainability for the entire world and they are that the environment needs to be protected, the animals must be treated properly and there needs to be an economic increase.
Each continent or country can then form their own Roundtable group and Debbie and Duane are founding members of the United States Roundtable of Sustainable Beef and meet with all sorts of people in the cattle and beef industry.
Blythe Angus Ranch
By using these guidelines for the past 30 years the beef industry has decreased the carbon footprint of beef in a major way. To raise a pound of beef, the industry now uses 20% less feed, 30% less land and 14% water which adds up to an 18% decrease in the carbon footprint.
Debbie along with her mom, sister and very good friends hosted an amazing evening for us showing us the beautiful registered Angus cattle and feeding us dinner. It was truly an amazing experience to be so up close and personal with these beautiful creatures. It was truly a Grazing in the Prairie event that people pay big bucks for.
Sunset at Blythe Angus Ranch
It is fascinating to hear Debbie talk about her passion for raising the best beef she can, the care and love she has for the cattle and the beauty of the prairie. We were lucky enough to catch a breathtaking sunset which gave us a taste of Debbie’s passion for this land and a beautiful way to end the day.
