mm mmm good Pumpkin Chili

Its pumpkin season. Over the weekend, I bought a few cans of pumpkin & have been excited to get started using them. When we hear the word pumpkin we often think of sweets, lattes, and pies but pumpkin is a great ingredient to be used in savory dishes. 

7 reasons to eat pumpkin year round [source Huffington Post]
1. Pumpkin keep eyesight sharp
2. Pumpkins aid in weight loss
3. Pumpkin seeds are heart healthy & can boost your mind
4. Pumpkins may reduce cancer risk
5. Pumpkins protect your skin
6. Pumpkins can help after a hard workout
7. Pumpkins can boost your immune system

Let's get pumpkin-y, shall we?

Ingredients
1/2 butternut squash, roasted & cubed
1 onion, chopped
4 garlic cloves, sliced thin
1 green pepper
1 cup chicken stock
1 8 oz can diced tomatoes
8 oz. of lean chop meat, 90%, 20% [or chopped turkey]
1 can cannellinni beans
1 can unsweetened pumpkin 
1 tbsp. cumin
1 tbsp salt
1 tsp cinnamon
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp hot sauce 
Pepper to taste

Directions
1. Sweat pot with olive oil, garlic & onion
2. Add chop meat until browned
3. Add peppers
4. Add butternut squash & spices
5. Add canned tomato & chicken stock & simmer for approx. 45 minutes 
[Option to cook in slow cooker on Auto-4-5 hours]

Aunt Suzy's Favorite Apple Crisp

When you don’t have time to roll out the dough for an apple pie, an easy apple crisp is the next best thing. Another childhood Fall Favorite.

Ingredients:
4-5 firm apples, cored and sliced, peeling optional (I love Honey crisp or Empire)
3/4 cup GF all-purpose flour (I love Bob's Red Mill Brands)
2/3 cup packed brown sugar
1 tsp. ground cinnamon
1/8 tsp salt
1 stick butter, unsalted, cut into 1/2 inch pieces
1/2 cup oats (rolled or unrolled-instant or not-it doesn't matter)

Add ons:
Raisins & walnuts option

Directions
Pre-heat oven to 375
In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt
Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs
Cover and place in the refrigerator to chill while you prepare the apple filling
Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6 cups total
Transfer the apple slices to an un-greased 8-inch-square baking dish and spread them out evenly
Drizzle up to 1/4 cup of water over the apples—using less if if the apples are particularly juicy
Scatter crisp topping evenly on top but do not press down
Bake until crisp topping is brown and apples are bubbly and soft

Top with whipped cream or vanilla ice cream :)
enjoy!

Easy-Peasy Zucchini Bake

It's been a while since I posted! Work has been crazy busy. Today I am sharing with you a recipe that mom used to make all the time growing up. She would use Bisquick as her flour base. I decided to adapt the recipe using GF Flour instead :)

Ingredients:
1 cup gluten free all-purpose flour
3 cup of green or yellow zucchini, unpeeled 
1/2 cup onion, chopped
1/4 cup diced tomatoes
1/4 cup parm. reggiano
1/4 cup shredded mozzarella 
4 eggs or 1/2 cup liquid egg whites
Handful dried parsley & oregano
1/2 cup vegetable oil 
1/2 tsp. salt

Directions:
Combined all ingredients into a greased 8" square baking pan or a pie dish. Bake at 350 degrees for 45 minutes or until the top is golden brown.

 Enjoy as a side dish with any meal, (my little secret, I like to eat it for breakfast :) )

Grandma's Meatballs & Cabbage

     Many years ago my grandma became frustrated with stuffing the meat into the cabbage, only to find it fell apart and made a big mess. She decided to make a deconstructed version and it came out great. She has been making it ever since.
     This year, I am having some family over for the Jewish Holidays, so I decided to take Grandma's recipe for a spin.

The best Grandma !

Ingredients
1 lb. turkey or chopped meat, 80/20
1/2 cup GF Breadcrumbs
2 eggs
1 head cabbage, chopped
2-3 large white onions-sliced
1 can of crushed tomatoes
1/2 cup water
1/2 cup sugar
1/4 cup lemon juice
Garlic, fresh chopped or 2 tbsp Garlic Powder
Parsley
1/8 cup milk
S&P to taste

Directions
1. Make the meatballs using chopped meat, eggs, breadcrumbs, milk, garlic, S&P & parsley
2. Line a large pot or your slow cooker with onion
3. Continue to layer with cabbage, meatballs and so on
4. Top onion, cabbage and meatball layers with crushed tomatoes
5. Add 1/2 the sugar & lemon juice, set rest aside for later-will season to taste
6. S&P to taste
7. Cook on medium heat on stove for about 1-2 hours or in slow cooker 6-8 hours
8. Taste it while it cooks, it should be mildly sweet, if needed add remaining sugar & lemon juice

Check me out on InstaGram-CourtyCooksGlutenFree for more recipes !

PB&J Bars

These are not necessarily 'healthy' but they are gluten free friendly & sometimes a girl has to indulge right?

Ingredients:

1 1/2 cups GF Flour 
1 stick unsalted butter, softened
3/4 cup brown sugar, packed
1/2 tbsp of baking powder
1/4 tsp salt
1 tsp vanilla
1 egg
3/4 cup peanut butter
1/2 cup raspberry jelly
1/2 cup chopped dry roasted peanuts 

Directions
1. Preheat oven to 350 degrees. Line 8x8 baking pan or pyrex with aluminum foil and coat foil with non-stick spray, like Pam
2. Whisk flour, baking powder & salt together in a bowl
3. In a separate bowl, mix peanut butter, sugar & softened butter with an electric mixer on low speed
4. Add egg & vanilla, continue mixing until blended
5. Slowly incorporate flour mixture beating on low to blend ingredients together

6. Press 1/2 the dough into the bottom of the pan 
7. Put remaining half into the freezer for 10 minutes
8. Spread the raspberry jelly evenly over the dough 

9. Remove dough from freezer and break into small pieces and scatter evenly over jelly
10. Sprinkle chopped nuts over the dough
11. Bake at 350 degrees for 30 minutes
12. Remove from pan and let it cool before cutting into squares

Enjoy! 

Cauliflower Rice Stir fry

This my method for making 'rice' from cauliflower. Even if you don't like cauliflower, you must try this. The flavor is very mild and mimic the consistency and texture of rice!

Ingredients
1 large head of cauliflower
1/2 carrot, chopped
1/2 cup peas
1 zucchini, chopped
1/2 onion, chopped
1 red bell pepper, chopped
3-4 cloves of garlic, sliced very thin
1 tbsp of ginger, chopped thin
3 tbsp of Chinese 5 Spice-if on hand
1/4 cup of soy sauce (Tamari if Gluten Free)
2 boneless, skinless chicken breasts, cubed 
Fresh Cilantro
S&P to Taste

Prep!

Directions
1. Prep vegetables. Put into bowl, add Soy Sauce (Tamari) & 1 tbsp of 5 spice and marinate in the refrigerator for 15-20 minutes while you prepare the cauliflower rice 
2. Clean cauliflower under water & remove stems
3. Cut into small florets & pulse 1/2 cup at a time in blender or Cuisinart

Sauteeing the cauliflower rice

4. Sautee cauliflower with Olive Oil, garlic, salt, pepper, & ginger for 10 minutes on high
5. Add vegetables (cauliflower, zucchini, peas, carrot, pepper) chicken, and remainder of soy sauce, 5 spice, and cilantro
6. Sautee all until vegetables are soft & serve!

Note: 1 head of cauliflower makes about 6 servings! Lots of extra for leftovers-yay! 

Viola!

Lasagne Rustica

This lasagne recipe is super easy & delicious! 

Ingredients: 
1 Butternut Squash, peeled & cubed
2 large sausage links, crumbled (hot or sweet)- I use Gianelli's brand
1/2 onion, chopped
1 can white beans, drained
1 jar or can of tomato sauce (I used Giada's Arrabiata)
Fresh Basil
S&P to taste
Crushed Red Pepper Flakes (CRP)
1 tomato, chopped 
1 box, gluten free lasagne (Jovial brand)

Prep Work! Of course using my Sil-Eco mat

Assembling the Lasagne!

Directions

1. Roast butternut squash in the oven on a sheet pan until soft, about 45 minutes at 350 degrees
2. Cut sausage & cook in pan until browned 
3. Drain fat & add onions and beans, cook until onions are transluscent
4. Boil lasagne sheets for 4 minutes or until al-dente
5. Remove butternut squash from the oven & mix together all ingredients (sausage, onion, beans, tomatoes, & squash
6. Add basil, CRP and S&P to taste
7. Begin to assemble your lasagne
   -begin by spreading 1/2 cup of sauce on the bottom of the pan
   - arrange 3 lasagne noodles over the sauce
  -continue by spooning the sausage/squash/bean mixture over the noodles
 -continue layering-your last layer should be lasagne noodles
-spoon the remainder of the sauce on top

Bake at 350, covered with aluminum foil for about 1 hour 
Continue baking for 10 minutes, uncovered until brown & yummy

Top with shredded mozzarella & pecorino romano & serve!

I forgot to take a picture of the finished result! But it should look something like this :)

BONUS RECIPE!

Leftover Salad

Ingredients:

Roasted butternut squash 

Dried cranberries

Goat Cheese

Carrots, chopped

Balsamic Vinegar & Olive Oil 

S&P to taste