- A Foodcentric Life

How to Make Homemade Turkey Broth (stock)

Nov 18, 2022 · 11 Comments

Never made your own turkey stock? I've done it for decades, so let me show you how to make turkey broth. It's how to get the best Thanksgiving gravy and the best turkey soup afterwards. Homemade is the healthiest and tastes best! It's a little work, but I believe you'll love the results. And see that rich brown color? There's a trick.

Is turkey stock the same as turkey broth? Basically, yes. Technically broth is made with meaty pieces and stock with bones. Sometimes it's referred to turkey bone broth or stock. Is homemade turkey broth good for you? Absolutely!

[feast_advanced_jump_to]

📝Recipe Ingredients

Instead of using a roasted whole turkey carcass to make turkey broth, this recipe uses fresh turkey like you would for chicken stock. For 3-4 quarts of rich broth, start with 7 pounds of turkey pieces. See the recipe card for measurements.

Turkey: Use what parts are available at the butcher or store. Remove as much skin as possible. This helps degrease the broth from the start. Buy legs, thighs, back or necks.
Onions: Brown, yellow or sweet all work. Don't use red because of the color. Onions add a rich savory depth of flavor and are a basic part of all broth, soups, stews and many recipes.
Carrots: For the sweetness. Carrots, onions and celery are the classic triangle to good flavor. It's the French mire-poix mix or the Italian soffritto.
Celery ribs: For great base vegetable flavor and part of the critical three veggie components.
Garlic: Use a nice whole fresh head of garlic, no need to peel or break into cloves.
White wine: Wine or dry vermouth adds wonderful flavor and most cooks off (but not all). Don't buy a big bottle to cook with. The mini airline sized bottles are perfect and easy to keep in the pantry.
Bay leaves: add another layer of complex and subtle flavor to many dishes. Use dried, and if you want to do something fun, plant a small tree (more of a shrub) in your yard for fresh leaves. I love mine.
Parsley: Go fresh, not dried. Choose the Italian or flat leaf variety; curly is a bit more bitter.
Thyme: Go with fresh sprigs, another essential herb and easy to grow. One of my top most used fresh herbs with an earthy, minty flavor. Toss in whole sprigs. No need to strip the leaves.
Pepper: Use whole black peppercorns for a full bodied taste. Cracked or ground will taste spicy and overpowering. The world's most traded spice. A must for all broths.

Chef's tip: How much salt? None. Never add salt to your broth. Add salt to the dish you're cooking with the broth.

Raw turkey pieces and vegetables in pan.

🦃Roasting: The Secret Step

Roasting is an extra step and great way to insure flavorful stock. Roasting the turkey meat, bones and and fresh veggies produces that rich flavor and color.

🥘Recipe Instructions

Distribute the turkey parts in a large roasting pan, then top with chopped carrots, celery, onion, a split head of garlic (unpeeled) and herbs. Roast the turkey and vegetables for 1 hour at 375°F, then add 1 cup of white wine or dry white vermouth and roast for another 30 minutes.

The wine is a great addition adding nice flavor, and deglazing the pan. If you don't use wine in cooking just skip it or use water or chicken broth.

🍲Broth Instructions

Because I make a big batch for multiple uses, my preferred method uses a big stockpot (for bigger quantity) versus a pressure cooker, slow cooker, or crock pot (smaller quantity). While the turkey and vegetables are roasting, get out a large stock pot, a 10-12 quart size.

When the turkey and vegetables are finished roasting, place everything in the stock pot and fill to cover with 5 quarts of cold water to start. Add bay leaves, fresh thyme, parsley, and black peppercorns to the pot.

Turn up the heat to get the pot to a simmer, then turn down to low for a gentle bubble for 8-12 hours.

As the broth cooks down and the water level drops, add boiling water from a tea kettle. Over a 12 hour period I will add from 1-3 quarts to keep the water level up.

Cooking long and slow ensures extracting the most flavor and nutrition for fantastic turkey broth. The house will smell like roasting turkey and you will have a rich, golden brown broth, full of flavor.

Chef's Tip: Slowly simmer broth, don't boil, or the broth will be cloudy.

❄️Cool Safely

Strain the broth through a fine sieve into a clean pot or large bowl (stainless steel). Don’t use plastic as it will slow cooling. Discard the leftover bones, meat and vegetables.

Quickly chill the strained broth by placing the container in ice water (ice bath). Fill a sink half full with with cold water and ice. To speed cooling, place something under the pot like a trivet so cold water circulates underneath.

Stir broth occasionally for faster cooling. You want the broth cooling as quickly as possible for food safety. Cool to 70°F before refrigerating.

🧊Refrigerate and Degrease

Place the cooled pot, covered, in the refrigerator overnight. In the morning, remove any fat that has solidified on top. Divide broth into containers, label and freeze for Thanksgiving and after. Homemade turkey broth will add big flavors to your Thanksgiving recipes.

Chef's Tip: Make the broth Monday of Thanksgiving week and it will be good until Friday. For longer use, freeze it.

📝Recipe FAQ's

Will turkey broth freeze?

Yes, it freezes perfectly. If you don't use all of the broth within 5 days, portion, label and freeze. Use within 3 months.

What's the best way to thaw frozen broth?

To thaw broth, place containers from the freezer into the refrigerator for 24 hours and thaw slowly. Alternatively, place frozen containers in a sink with cold water to start the thaw, then place semi-frozen broth into a pot and heat over low until liquid. Do not leave broth out on the counter to thaw at room temperature as this is not food safe. It's called food temperature danger zone.

What are the best containers to freeze broth?

You can use glass mason jars, square glass containers like these, or Souper Cubes are a terrific new option. I use the 2 cup and ½ cup sizes.

How can I use turkey broth?

Use this turkey broth recipe in place of chicken broth for soups, stews, risotto and more.

🍽More Broth and Soups Recipes

For more broth recipes, try my long-simmered chicken bone broth, Instant Pot chicken broth, or vegetable broth. And here's my terrific Thanksgiving stuffing recipe where you can use this turkey broth.

⭐️Did you Make This?

If you make this recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Sweet and Spicy Roasted Cashews (with maple syrup)

Nov 18, 2022 · Leave a Comment

This sweet and spicy roasted cashews recipe is the perfect combination of sweet, salty, savory, spicy and crunchy. A great swap often-used honey is the fall flavors of maple syrup. But beware, they are addictive! Don't say I didn't warn you. Some of my friends tell me they hoard them and don't share with their families.

Maple roasted cashews on baking sheet with rosemary.

Why This Recipe Works

It's easy, delicious, and a homemade treat. I’ve made these sweet and spice roasted cashews for years at the holidays as gifts for clients, friends and family, and for catered parties.

The crisp maple coating and spices hit all of your tastebud buttons. Each year, everyone goes crazy over them. So here is my recipe so you can do the same for your friends and family.

[feast_advanced_jump_to]

Recipe Ingredients

Roasted cashews ingredients, labeled, on counter.

See the recipe card for measurements. What you need:

Raw cashews: whole cashews, not broken pieces
Maple syrup: the real stuff, not fake, colored, made with corn syrup
Rosemary: fresh is all I've ever used here.
Oil: extra virgin olive oil or coconut oil
Sugar: Brown sugar or coconut sugar
Vanilla extract: here is my favorite vanilla
Paprika: you can swap regular vs. smoked, but smoked is really nice.
Ground chipotle powder: for the spicy heat, sub a pinch of cayenne
Salt: I use pink sea salt, no iodine, lovely flavor

Instructions

In a mixing bowl, stir together maple syrup, fresh chopped rosemary, brown sugar, olive oil, and spices. Add the cashews to the maple syrup mixture and stir until well coated. Spread evenly and flat onto the foil lined baking sheet in a single layer, sprinkle with salt.

Maple spice mix for cashews. — Step 1 Mix the wet ingredients and spices.

Cashews mixed with maple syrup and spices. — Step 2 Add the cashews and mix well to coat.

Baking Time

Bake at 350°F for about 18-20 minutes or until golden brown. When cashews are cool, break them up with your hands and package them up in a nice jar, cellophane bag with ribbon or fancy gift tin. You'll definitely be invited back.

Golden brown cashews finished roasting on baking sheet. — Step 3 Roast on a foil lined baking sheet until golden.

Chef's Tip: When you take them out of the oven and they are hot and still a bit syrupy, stir and turn them over with a silicone spatula. This helps get a good coating of the maple on the cashews as they cool. Or stir and pop back into the oven for another 1-2 minutes unless they are already a golden brown.

Closeup of roasted maple cashews with rosemary.

How to Make Larger Quantities for Gifts

Because I roast these in big quantities for holiday gifts and parties, here are a few tips. Depending on your oven space, do them in batches.

If you bake these in large amounts it takes a lot of fresh rosemary. If you don't grow it find someone who does and trim their bushes.
Rosemary turns your nails green and leaves your hands covered in sappy residue. It's hard to wash off, even with hot soap and water. Wear disposable kitchen gloves. Use them when you strip the leaves from the stems.
For chopping a lot of rosemary use a sharp heavy chef's knife.
When roasting large batches for gifts, you can fit about 3 pounds (a 3x batch) on two half sized rimmed baking sheets. Do not crowd them. A double batch on even one half sheet is too much. If you crowd them you will get sticky gummy nuts not crisp ones when they cool.
And if you make that mistake and they are a gummy mess and not crisp (I've done it), spread them out onto an additional baking sheet and roast a few minutes longer. It works.
When cool, break the nuts up by hand and pack into bags or mason jars and tie with ribbon.

Three jars of maple cashews with ribbon, great for gifts.

Storage

Maple roasted cashews can be stored on the counter top in an airtight container, no refrigeration needed. Store in airtight containers, glass jars, or cello bags for gifts. They last for about two weeks, but they really won't last that long because they are so good they will disappear.

Ways to Use

Eat out of hand as a snack
Put a bowl out before dinner (nice with a glass of wine)
Sprinkle a few into a salad (with greens, pear or apple slices and cheese)
Use as gifts

Resource for Bags

A great resource for cello bags to wrap these for gifts is Nashville Wraps, Amazon, or at a crafts or cooking store. A bag (approximately) 4"x2"x9" bags works well for a half pound or a bit more. Use silver twist ties for closing and tie with a ribbon. Be prepared for smiles.

Recipe FAQ's

Can I use roasted cashews?

No, they won't turn out the same. You will be roasting them to add flavor and give them a crispy, tasty coating. Use raw cashews.

Are roasted cashews good for you?

When you roast them at home and control all of the ingredients, yes. Cashews can be healthy. When you buy pre-roasted cashews, probably using low quality oils, not so much.

What is the best way to roast cashews?

In the oven is easiest. at 350°F on rimmed baking sheet. For this recipe, line the pan with non-stick foil or skip it and just place them right on the baking sheet.

⭐️Did you Make This?

If you make this recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Gluten Free Thanksgiving Stuffing Recipe (step by step)

Nov 11, 2022 · Leave a Comment

What would the holiday be without a classic stuffing on the Thanksgiving table? Made with homemade dried bread cubes, aromatic vegetables, milk or broth, egg and herbs. It's so good! Skip the boxed and packaged stuff and make my gluten-free Thanksgiving stuffing recipe. No one will ever guess it's gluten-free.

Baked Thanksgiving stuffing in casserole.

Why This Recipe Works

Stuffing or dressing? The terms are interchangeable. I've gone into a lot of detail so anyone can make this, step-by-step. It's all from scratch. No boxes or bags, just terrific flavor with lots of veggies, herbs, and bread.

For faster turkey roasting and food safety, it's better cooking it separately. And yes, it still has great flavor. Our family original recipe used wheat bread, not gluten-free, so make it either way. If you prefer to call it a gluten-free dressing recipe, that's good too.

[feast_advanced_jump_to]

Ingredients

Please see the recipe card for measurements, and photos below for how to prep leek and fennel if you are unfamiliar with them.

Gluten-free bread: Since stuffing is all about the bread, good fresh bread is essential. The best I've found is from Canyon Bakehouse. What type of bread? I use their Mountain White bread or the Heritage Honey style. If you can't find it, choose the best gluten-free sandwich bread possible. Gluten-free sourdough is good too.
Leek: Related to onions, garlic, and shallots, leek gives another layer of depth of flavor and mild, sweet oniony taste. Use the white and light green parts only and discard the tough dark green tops.
Fennel: Provides a lightly sweet anise (licorice) flavor when cooked. It has a wonderful taste, trust me!
Celery: The base for so many recipes and an essential ingredient.
Onion: Use sweet, yellow or brown onions. All work. Another essential stuffing component for great flavor and moisture.
Garlic: For this recipe it's worth chopping fresh garlic cloves.
Fat: Use either unsalted butter, ghee, or olive oil. An oil and butter combo is nice. For dairy-free or vegan, choose a vegan butter such as Miyoko's Creamery (very tasty). Do not use vegetable oil.
Liquid: Use dairy milk, chicken broth or bone broth, turkey broth, or for a vegan option, use vegetable broth or almond milk.
Egg: Gives moisture, adds richness, and helps stuffing hold together. For egg-free or vegan, skip. It will still taste great.
Herbs: Use fresh herbs or dried, or a combination. Buy fresh parsley (Italian parsley) for fresh garden flavor and herbal balance. Thyme is a must-have herb for stuffing, as well as sage. Use ⅓ the amount of dried for fresh. Some people prefer a blend called poultry seasoning. If you do that, I suggest using a little fresh too, especially parsley.
Salt: Fine sea salt has great flavor, and of course salt amplifies flavors.
Pepper: Use ground black pepper.

Variations

Add finely chopped or ground cooked sausage, about 8-12 ounces.
If you like cheese, add grated Parmesan cheese, either to the mix before baking or over the top for browning.

Why Dry the Bread?

Drying allows it to soak up all of the wonderful flavors while cooking. Making your own is far superior to a gluten-free stuffing mix from a box or bag, and so easy.

Drying Bread: Two Methods

First cut bread cubes. Lay slices of bread out on a cutting board and trim off the crusts and discard along with the heels. Trim the slices into ¾-inch bread cubes.

Counter Top Method

Spread the cubes out on a rimmed baking sheet in a single layer (they need air circulation) and allow them to stand uncovered 24 hours to dry.

You can do this several days ahead. When dry, package the dry cubes in an airtight container or plastic zip bag until you are ready to continue the recipe.

Oven Method

Set the oven for 225° F oven and bake the cubes for 35-40 minutes. They will dry more as they cool. When cool, package in an airtight container and reserve to make the stuffing.

How To Prep the Vegetables

Instead of just onion and celery, adding fennel, leek and garlic gives more flavor in the “aromatics” department, plus good texture and depth of flavor. If you are not familiar with how to cut a leek or fennel bulb, read below and check out the photos.

How to Chop Leeks

For leeks, trim the dark green top of off and discard (or save for making stock or broth). Trim off the root end. Slice the light green and white part of the leek in half lengthwise and run under cold water to dislodge any sand or grit. Chop the leek crosswise into thin strips or half moons.

How to Chop Fennel

Start by chopping the celery-like stalks off the top (see photo) and save the fluffy part that looks like dill for garnish and adding to salads. The stalks are good for making green juices (or toss).

Next, trim a thin slice off the bottom of the fennel bulb. If the bulbs are white and clean with no brown spots on the outer layer, cut the bulb in half top to bottom, then slice into long strips. Cut the strips crosswise into a small dice.

If the bulb is brown in spots, use a vegetable peeler to clean up the outside. You can peel off the outer layer but that wastes a lot of the bulb.

Some recipes also tell you to trim out the triangle shaped core but for this recipe you don't have to, especially with smaller bulbs.

For the garlic, simply peel and chop fine.

Tools

A pan: You need a large 12-inch fry pan, saute pan, or large skillet. To double the recipe for a crowd, you'll need a larger pan, like the 6-quart saute pan. They are big to store, but really handy for big jobs. Alternatively cook the vegetables in batches.

Rimmed baking sheet: To dry the bread cubes, a rimmed baking sheet (half sheet size). They are a great investment for your kitchen. Don't buy cheap, flimsy ones (they warp). Buy heavy ones like this one or this brand gets good ratings.

Large mixing bowl: to mix it all together before baking.

Instructions

In the pan over medium heat, cook the vegetables in oil or butter until soft, translucent and still moist. If all you have is a smaller size pan, do this in batches, adding them to a large mixing bowl as you go.
Next, add your bread cubes to the veggies bowl and stir together. Whisk the egg and liquid together and add to the bowl with the herbs, salt and pepper.

Mixing bowl with bread, herbs, and vegetables.

Bake the Stuffing

Place stuffing in an oiled or buttered large baking dish such as a 9″ x 9″ casserole. Cover with aluminum foil and bake until hot and golden, 30 minutes. Remove the foil and bake another 15-20 minutes for a golden brown top. If you like cheese, sprinkle freshly grated Parmesan cheese over the top.

Make Ahead Tips

Trim and dry bread cubes a few days ahead and store in an air-tight container
Clean and chop your leek and fennel a day ahead and refrigerate until needed
Pull your casserole dish out and put a sticky note in it that says stuffing.
If you're using vegetable broth, make homemade. It's way better than store-bought and super easy. Make it a week ahead and freeze it.
Make stuffing in the morning, cover with plastic wrap and refrigerate. Bring to room temp (about and hour) before baking, then keep hot until serving time.

Golden Thanksgiving stuffing on a spoon.

What to Serve with Stuffing

For side dishes try:

Mashed sweet potatoes
Sour Cream Mashed Gold Potatoes
Baby Green Beans
No-Cook Cranberry Sauce
Lemon thyme Brussels sprouts (made stove top)
Here's my homemade gluten-free cornbread stuffing for a change.

Leftovers

Leftover Thanksgiving stuff is terrific for breakfast Friday morning with eggs. Stuffing lasts in the refrigerator for 3-4 days. I've never tried freezing it because there is never any left!

Reheating

To heat leftover stuffing, bake covered in a 350°F oven until heated through and 165°F internally. How long depends on how cold it is out of the refrigerator. Start with 30 minutes. For faster heating, allow the dish to stand at room temperature for an hour before hand.

📖 Recipe

Best Ricotta Cheese Filling Recipe

Nov 4, 2022 · Leave a Comment

Creamy ricotta, spinach, Parmesan, and herbs mix up for a terrific ricotta cheese filling recipe usable in many ways. Stuffed shells? Lasagna? Omelets? Pasta casserole? Stuffed spaghetti squash? Savory crepes? It's so good, and I've listed 10 ideas for using this cheesy goodness.

This was inspired by my popular stuffed shells recipe, but this filling recipe is made with spinach (versus kale). The amazing thing is you can use it in so many ways! Read on to find out how.

[feast_advanced_jump_to]

What is Ricotta?

Ricotta means re-cooked in Italian, widely used in Italian cuisine. It's made from the leftover whey after making other kinds of cheeses. Ricotta is sometimes called a whey cheese. It's made not only with cow's milk, but goat, sheep, and the Italian water buffalo milk.

Most of what we find here at the grocery store is cow's milk. It is not the same as cottage cheese or cream cheese, but some say that cottage cheese is a good replacement for ricotta if it's not available. I use real ricotta for this recipe. It's a versatile ingredient.

You might think immediately of making your favorite lasagna recipe, but there are many wonderful ways to use ricotta, both sweet and savory. As an appetizer, spread a little fresh ricotta over toasted bread, drizzle with honey or maple syrup and top with fresh fruit like figs. One of my favorite way to use ricotta is making ricotta gnocchi (called gnudi's).

Be sure to check the expiration date before purchasing as ricotta. It should be creamy white, not yellowish. Use within a week after opening if you are not using it to make this ricotta filling.

Ingredients

I tested this with both fresh and frozen spinach and found the frozen, chopped easier to use with better results because the fresh had a lot of stems. Frozen is also easy to keep around. I made the first batch in the food processor and it got too fluid. Ricotta cheese filling is best made by hand and it is an easy recipe.

Frozen chopped spinach (get the bagged kind)
Whole milk ricotta cheese (or use low fat)
Onion
Garlic
Extra virgin olive oil
Grated Parmesan cheese (get the good stuff)
Fresh basil leaves (or fresh parsley)
Dried Italian seasoning
Eggs
Salt, ground black pepper and red pepper (optional)

See recipe card for quantities.

Equipment

A cast iron skillet, fry pan or small saute pan to cook the onion mixture.
A fine mesh strainer to drain the spinach
A medium bowl to mix the ricotta filling

Instructions

Cook Spinach

Start by cooking the frozen spinach according to package directions. Drain through a fine mesh strainer and press out as much moisture as possible with the back of a large spoon. Next, place spinach on layers of paper towels and press out any additional moisture until spinach is almost dry.

After the spinach is dry, chop it to refine the texture, then add to mixing bowl. Place spinach in a medium bowl.

Make Filling

Cook onion in olive oil, add garlic and dried Italian seasoning and cook another minute. Add the ricotta, to the spinach and stir together, then add the rest of the ingredients: cooked onion mixture, eggs, Parmesan, basil, salt, ground black pepper, and red pepper if using. The ricotta cheese mixture is now ready to use.

You can make it a day ahead of a making a bigger recipe like stuffed shells or homemade lasagna.

Ricotta filling with basil and parmesan.

Chef's Tip: If your filling is not as thick as you were expecting, place all of it into a fine mesh strainer over a large bowl and allow any extra liquid to drain. You can cover and refrigerate it for a few hours or overnight.

Substitutions

If eggs are a problem and you're using this to stuff pasta shells, manicotti, or spaghetti squash, just leave them out. If you plan to use it for something like lasagna where it needs the binding ability of the eggs, here are two options: flax egg or arrowroot starch.

To make a flax egg, add 1 tablespoon of ground flaxseed to 3 tablespoons of water and stir. Allow it to stand for a few minutes until is looks sort of like a beaten egg. Mix into the ricotta.

Another options is mixing 2 tablespoons of arrowroot starch with 3 tablespoons of water and stirring until smooth.

10 Ways to Use Ricotta Cheese Filling

Stuff jumbo pasta shells or manicotti, cover with 30-minute pasta tomato sauce and a little more Parmesan or Romano cheese then bake. Another sauce you can use is this meat sauce, my bison bolognese recipe for a rich and hearty winter dish.
Fill an omelet (it's delicious!).
Make a baked pasta casserole, tossing the ricotta filling with cooked penne or fusilli and cooked ground beef or turkey, topping with some grated mozzarella cheese and baking.
Use it as a ricotta filling for lasagna topped with marinara sauce.
Fill savory crepes (for gluten-free, try buckwheat or cassava flour crepes).
Make lasagna rolls. Cook lasagna noodles, trim a little of the length, put a few tablespoons on one end and roll up. Place in a casserole, top with sauce and cheese and bake. I'll have to write up my recipe.
Mix with spaghetti squash threads and stuff back into the squash for baking, covered with aluminum foil (vegetarian and meat options). Make it vegetarian, or add finely chopped sweet Italian sausage or browned ground meat of choice.
Ricotta toast. Make garlic toast in the oven with gluten-free bread or baguette slices, top with a few spoonfuls of the ricotta filling, and enjoy along side a big green salad or cut into bite-sized pieces for appetizers. For breakfast, top with poached or fried egg.
Make a white pizza spreading the filling over homemade pizza crust, topping with sliced tomatoes, and baking.
Make lemon ricotta pasta by adding fresh lemon zest to the filling and tossing it with your favorite hot cooked pasta noodle.

Chef's Tip: If you use this ricotta filling for manicotti or jumbo shells, you can pipe it in with a pastry bag and large open tip.

Storage

Finished ricotta cheese filling keeps up to 4 days in the refrigerator in an airtight container. This is not something I recommend freezing as the texture changes.

📖 Recipe

25 Gluten Free Dairy Free Thanksgiving Recipes

Oct 28, 2022 · Leave a Comment

Thanksgiving dinner is a special holiday meal, but it can be challenging when you eat gluten-free and/or dairy-free. Here's a collection of gluten-free, dairy-free Thanksgiving recipes that will satisfy your dietary needs and your tastebuds too! And not just you, but all of those gathered around your turkey day dinner table. Dealing with food allergies and sensitivities just got easier.

Many of these recipes are both gluten-free and dairy-free, and many work for plant-based diets. The recipes have notes on how to modify when needed.

Gluten free dairy free Thanksgiving recipes roundup.

Thanksgiving Breakfast

I'm adding a few easy breakfast options so while you are busy in the kitchen getting your Thanksgiving feast ready, everyone can feed themselves. Print this smoothie recipe and place by the blender, and make a batch of these gluten-free, dairy-free fantastic carrot cake muffins the day ahead.

Pumpkin Pie Smoothie

This smoothie tastes like liquid pumpkin pie. Puree it all in a blender and you have a nutritious smoothie for a healthy fall breakfast. (GF, DF)

Pumpkin pie smoothie recipe

Carrot Cake Muffins

These light textured, delicious muffins are grain-free, gluten-free, dairy-free, and refined sugar-free, sweetened with maple syrup. They make a great breakfast addition or snack. (GF, DF)

Carrot cake muffin recipe

Appetizer Recipe Ideas

For gluten-free appetizers (and 3 are DF), try these maple syrup candied pecans for a cocktail nibble or to add to salads and sides as a garnish. The green goddess dip is great with a platter of raw veggies, and no one (I know at least) can resist deviled eggs. The salmon dip is a personal favorite (GF) but not DF as it has cream cheese.

For your guests who eat dairy, add a selection of cheeses and gluten-free crackers. Goat cheese is a good choice because some people who eat dairy-free find they can eat goat cheese (versus cow's milk).

Stuffed Mushrooms with Sun Dried Tomatoes and Spinach

These stuffed mushrooms filled with sun-dried tomatoes and spinach make a great starter. Make them ahead a few hours ahead, then broil or bake to serve hot. See recipe for Parmesan substitution. (GF, DF)

Stuffed mushrooms recipe

Candied Maple Pecans

These addictive pecans are a great cocktail nibble while the feast is being readied. Use a good plant-based butter. (GF, DF)

Candied pecans recipe

Green Goddess Dip

Creamy and bursting with herbs, use Green Goddess recipe as an appetizer dip or sauce with raw veggies as a Thanksgiving appetizer. (GF, DF)

Green goddess dip recipe

Creamy Smoked Salmon Dip

If you enjoy smoked salmon, you will love this easy smoked salmon dip. Whips together in minutes Serve with raw veggies or GF crackers. Endive leaves make good dippers too. (GF)

Smoked salmon dip recipe

Best Deviled Eggs Recipe (Step by Step)

Deviled eggs are a classic appetizer for any holiday. See my trick for using a piping bag for a nice presentation. (GF, DF)

Deviled eggs recipe

Thanksgiving Sides

Fill your holiday table with delicious side dishes, from butternut squash soup and Brussel sprouts to whipped sweet potatoes (easier than sweet potato casserole) with simple ingredients (skip the sugary marshmallows). Pick your family favorites and throw in a new one.

For Brussels sprouts, go simply roasted or try this recipe with bacon and dried cranberries or with fresh lemon zest and thyme (skip parmesan for DF). Skip green bean casserole with canned mushroom soup and fried onions with palm oil and wheat flour.

A better option is green beans topped with browned buttery almonds, my green bean almandine recipe. The maple roasted acorn squash is garnished with ruby pomegranates for eye appeal.

And for the all important dressing (or stuffing), I've listed my gluten-free cornbread stuffing and my family traditional herbed bread stuffing made with the best gluten-free bread. If you'd like to lighten things up a bit, try the spinach salad with pomegranate seeds and a pomegranate vinaigrette.

Maple Roasted Acorn Squash with Pomegranate Seeds

A sweet, savory and spiced glaze is brushed over acorn squash slices before roasting, then garnished with pomegranate and pumpkin seeds to serve.

Roasted acorn squash recipe

Cranberry Pomegranate Sauce | AFoodCentricLife.com

Cranberry Sauce with Pomegranate

A twist on classic Thanksgiving cranberry sauce with far less sugar and the addition of pomegranate seeds for more flavor and texture. Make it in minutes days ahead of time. (GF, DF)

Cranberry sauce recipe

Creamed Pearl Onions

Creamed pearl onions are an earthy, sweet addition to a Thanksgiving turkey, but there is no rule you can't enjoy them year round. (GF, DF)

Creamed pearl onions recipe

Traditional Thanksgiving Stuffing (step by step)

Leeks, fennel, onion and celery make a wonderful, aromatic vegetable base for the dried bread cubes and herbs. See recipe for swaps and prep-ahead steps. (GF, DF)

Stuffing recipe

Creamy Cauliflower Puree with Fresh Herbs

A satisfying low-carb swap for high-carb mashed potatoes. The leeks, garlic and herbs give it more flavor and texture. Make them up to 3 days ahead. For dairy-free, use a plant-based butter, for vegan, vegetable broth. (GF,DF)

Cauliflower puree recipe

Super Easy Green Beans

These baby green beans are easy and fast. Decide on your garnishes in advance. Ideas are noted in the post. Cook the beans a day ahead to save time. Warm and garnish at serving time. (GF, DF)

Easy green beans recipe

Butternut Apple Soup

Simple to prepare, this creamy puree with squash and apples is scented with clove, sweet curry and ginger. Coconut milk provides the creamy texture. Make it ahead. It lasts five days in the refrigerator. (GF, DF)

Butternut soup recipe

Gluten Free Cornbread

With a golden color and tender crumb, this gluten-free cornbread has big corn flavor. Its nice with a bowl of soup or a cup of tea for a snack. It’s also wonderful in cornbread dressing for Thanksgiving turkey. (GF, DF)

GF cornbread recipe

Easy Roasted Brussels Sprouts

These little cabbages of the vegetable world, Brussels sprouts, are best from fall through early spring. Roasting them is easy and brings out their natural nutty sweetness. Lining the baking sheet with parchment makes clean up easy and prevents over browning. It’s available everywhere these days on the aisle where you find foil and storage supplies.

Roasted Brussels sprouts recipe

Rosemary Mashed Sweet Potatoes

Sweet potatoes are a powerhouse vegetable packed with flavor and nutrition. Skip the marshmallows, brown sugar or maple syrup. They don’t need it. Simply simmer until tender, then drain, mash and add a little butter or olive oil. Fresh chopped rosemary is a nice addition. Mashed sweet potatoes make a healthy side dish any time of the year.

Rosemary sweet potatoes recipe

Cornbread Cranberry Dressing

Cornbread cranberry dressing. Everyone will eat well, and your gluten-free, dairy-free guests will be both happy. See swaps in recipe notes. (GF, DF)

Cornbread cranberry dressing recipe

Spinach Salad with Pomegranate

Crisp greens, crunchy bacon and walnuts, egg, red onions, and pomegranate seeds. An almost classic spinach salad with a few delicious twists, including a pomegranate vinaigrette. Skip the cheese for DF (GF, DF)

Spinach salad recipe

Roast Turkey

For the Thanksgiving main course, classic roast turkey. If you've never dry-brined a turkey (in a bag), now is the year to use this fantastic and easy method. Follow my directions and start early, Sunday if you can, Monday at the latest.

Roast the turkey on Thanksgiving day. See my tips on buying a turkey, fresh versus frozen in the post, and how I roast my turkey.

How to Dry Brine a Turkey

Dry brining a turkey is an easy technique that gives you a crisp golden crust and moist delicious meat and it's easy! This brine recipe is for a 12 pound bird. See post for full directions. (GF, DF)

How to dry brine a turkey directions

Delicious Desserts

What would Thanksgiving be without dessert? When baking gluten-free for Thanksgiving, I prefer a pumpkin tart to a pumpkin pie. With my recipe for an easy press-in crust, there is no rolling out dough.

And if you want a chocolate option, this bittersweet chocolate tart is rich and decadent, made with coconut milk. And if you must have apple, try my friend Tiffany's apple-pear pie.

Gluten Free Tart Crust (grain free)

Using almond flour and coconut flour, this tart crust or pie crust is wheat-free and gluten-free. Fill with creamy spiced pumpkin, chocolate or a savory cheese and tomato filling. Make it ahead. (GF) For DF use plant butter.

GF tart crust recipe

Pumpkin Tart Recipe with Gluten Free Crust (and grain free)

Smooth and nicely spiced, this pumpkin tart has a gluten-free, wheat-free crust. It’s perfect for Thanksgiving dessert and can be made a day ahead. This recipe is sugar-reduced using pumpkin spice flavored liquid stevia drops. You can use all maple syrup if preferred. Taste the filling and add more maple to your taste preference. (GF only)

Pumpkin tart recipe

The Best Creamy Pumpkin Mousse (low carb)

Creamy, rich and light-textured, make this pumpkin mousse a day ahead and have dessert ready to go. Serve in small dishes or stemmed glasses. Make this with granular monk fruit blend for a sugar-free dessert or sugar if you prefer, or half and half blend. (GF only)

Pumpkin mousse recipe

Chocolate Tart With Hazelnut Crust

When dessert has to be chocolate, this recipe will knock your socks off. Decadent, rich, smooth, and chocolaty with a hint of orange. Make it up to several days ahead. It holds well wrapped and refrigerated. Crust can be made a day ahead, wrapped and stored at room temperature until ready to fill and bake. (GF, DF)

Chocolate tart recipe

Apple Pear Pie

A golden, gluten-free apple pear pie from my friend Tiffany at WellFedBaker.com. She'll teach you exactly what to do if apple pie is a must on your dessert menu.

Apple pear pie recipe

Getting Organized

For help on how to get ready for the big day without stressing out, here's my detailed game plan. From setting your Thanksgiving table to prepping ingredients ahead, and of course when to start brining that glorious turkey. Enjoy it, and don't be afraid to ask for help.

Need More Ideas?

I hope that this recipe roundups will help you plan your Thanksgiving with ease. If you need more ideas for the holiday season, take a look at my holiday recipe collections for Thanksgiving and Christmas. Put together a Thanksgiving menu that everyone will enjoy. One more tip; don't tell them it's gluten-free and dairy-free until it's all over. No one will guess! If you have any questions, leave a comment and I'm happy to help.

Instant Pot Navy Bean Soup Recipe (with ham)

Oct 21, 2022 · Leave a Comment

Bean soups are wonderful and affordable comfort food for cooler weather. Navy beans are the spotlight with vegetables, herbs and ham for rich flavor. No need for a ham shank or leftover ham bone, this recipe uses ham steaks. Start with canned beans and try this Instant Pot navy bean soup recipe. Stovetop directions noted. No dry beans so no soaking required.

Navy bean soup with ham and vegetables in a bowl.

This hearty bean soup is made with ingredients easily kept in your pantry. At the store, economical navy beans are sometimes labeled small white beans. But why are they called navy beans (my husband asked)?

Because the U.S Navy has served this small, tender bean as a staple since the mid-1800's. Navy bean soup is commonly called Senate Bean Soup, a fixture in the Senate cafeteria since the early 1900's.

[feast_advanced_jump_to]

Recipe Ingredients

See recipe card for a full list of ingredients and measurements.

Canned navy beans: Canned beans make this easy and fast. Navy beans may also be labeled as small white beans at the market.
Onions: Yellow, brown or sweet onion all work, but don't use red ones because of the color they add. Onions add an important depth of flavor to soups.
Carrots: Add sweetness, color, flavor and texture to soups and many other dishes. Hard to cook without them.
Celery: Adds flavor and texture, part of the classic base trio of carrots, onion and celery. The French called mirepoix, the Italians soffritto.
Fennel bulb: Something a little unexpected, with a delicate lightly licorice flavor, great in soups and with ham. If you've never cut one up, this post has a photo to help you learn to cut up fennel.
Ham steak: Look for ham steak near the refrigerated packaged bacon, in the deli area at your market, or ask the butcher. I buy them about ½" thick.
Chicken broth: Buy low-sodium or use homemade. With the sodium in the ham steak, watch your overall sodium if it's a concern.
Thyme: Use fresh thyme, the is swap dried thyme or fried Italian seasoning.
Bay leaf: Provides a background depth of flavor, a must for all soups, stews, broths and many recipes.

Variations and Substitutions

If you can't find a ham steak, substitute diced pancetta (Italian un-smoked bacon) or even thick cut bacon chopped into pieces.
Instead of navy beans, try great northern beans or cannellini beans.
For vegan or vegetarian navy bean soup, use vegetable broth and skip the ham.
For some spice, add red pepper flakes.
For a creamy navy beans, puree 1 or 2 cans of beans with the broth before adding to the Instant Pot. Leave some whole.
If you love red peppers, chop one and add with the carrots. They are a nice colorful addition.

Instant Pot Instructions

Get your prep work done chopping the vegetables and ham into pieces that are approximately a ¼-inch in size. then let the Instant Pot (or other electric pressure cooker) do it's magic.

Sauteeing vegetables in an Instant Pot. — Step 1: Saute veggies.

Sautéed veggies in pot. — Step 2: Add herbs and garlic.

Ready to make navy bean soup. — Step 3: Add the ham, carrots, beans, broth to the pot.

Finished soup in Instant Pot. — Step 4: After cooking, the finished soup.

Set the Instant Pot to Saute, set time for 7 minutes. When the pot is hot, add the olive oil, then add the onion, celery and fennel, stirring occasionally. When the saute cycle is done, add the thyme, bay leaf, garlic and stir for 30 seconds.

Add the carrots, ham, and broth. Lock the lid on and turn the floating valve towards the back to lock. Using the soup button, set the cooking time for 10 minutes. When the timer goes off, use the quick release method (versus the natural release) for pressure release.

With a utensil or oven mitt, turn the floating valve to the open position (to the left) being extremely careful of the steam. Keep your hands and face away from it. When it's totally released, your soup is ready!

Note - It takes about 15 minutes for the pressure to build inside of the Instant Pot, then the soup cycle starts.

Stove Top Instructions

To make this without a pressure cooker, simply saute all vegetables and garlic in olive oil until soft in a heavy pot like a Dutch oven. Add the beans, broth, ham, thyme and bay leaf and simmer with a lid on (medium-low heat) until flavors are blended and the soup it hot.

Chef's Tips

Here's my Instant Pot recipe for easy homemade chicken broth. I keep batches in the freezer made ahead of time just for recipes like this. Homemade is so much better than store bought.
Salt note: ham is salty, and depending on your chicken broth, you might have close to enough salt without adding more. Don't use salt in cooking but taste and add before serving if needed.

To Serve

I like to add a small handful of freshly chopped parsley for the fresh green color and flavor. Chives are nice too. If desired, serve with grated Parmesan cheese to garnish. Garlic toast or crusty bread is nice too.

If serving only soup, this navy bean soup recipe serves 4. If you serve it with a tossed green salad, it can serve 6.

If you're into meal prepping, this is a great soup for a week of lunches.

Recipe FAQ's

Can I use dried beans for this soup?

To use dried beans, soak them overnight in the refrigerator or use the quick soak method. If you love beans, try these Spanish heirloom small white beans that have more flavor than bulk dried navy beans. And if you need bean cooking tips, read this terrific article from the bean experts.

How long does it last?

Navy bean soup is good refrigerated for up to 5 days, or freeze it in portions for 1 month in an airtight container. Here's a handy reference link for how long you can refrigerate and freeze foods.

Do I have to use the fennel?

No, but it adds so much flavor. I encourage you to try it. Otherwise just skip it and add a little more carrot, onion and celery.

More Soup Recipes

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and, if you REALLY like this, consider a review further down. Thanks!

📖 Recipe

Sour Cream Pork Chops Recipe

Oct 14, 2022 · 2 Comments

No more dry as cardboard pork chops with this sour cream pork chops recipe for juicy, tender chops. For a flavorful dinner tonight, make chops that the whole family will enjoy. It might just become your next family favorite. The sauce is smooth and creamy with caramelized onions, garlic and herbs and the secret ingredient switch? Using French-style sour cream called creme fraiche instead of sour cream. Read on to find out why.

Sour crem pork chops in cast iron skillet.

Why use creme fraiche instead of sour cream? Because of the higher fat content. Creme fraiche has twice the fat of traditional sour cream. Unlike sour cream, it won't curdle in sauces or soups and brings richness to simple recipes. Look for it near the sour cream in the refrigerated dairy section. It makes a terrific sour cream gravy.

Bone-in or Boneless?

Many people don't like dealing with bones, so I went with a boneless cut of pork chops for this recipe. If you prefer to use bone-in pork chops, this recipe still works. Be sure they fit in the pan with the bones. Bones give flavor and moisture to meat, but you'll find with the cooking method of this recipe (called braising), you get the best pork chops that are moist not dry.

[feast_advanced_jump_to]

Ingredients

Buy pork chops that are 1-inch thick. If they are super thick (2-inches) slice them in half for 1-inch chops, or have the butcher do it for you. If you use thicker chops, they will work, but the cooking time will be a few minutes longer.

See recipe card for quantities.

4 boneless pork chops (1" to 1 ½" thick)
A large onion (brown, yellow, or sweet)
Fresh garlic
Sea salt or kosher salt
Ground black pepper
Fresh thyme leaves (or 1 teaspoon dry)
Extra virgin olive oil
Unsalted butter (or salted butter, use less salt to season)
Low sodium chicken broth (or beef broth)
Dry white wine
Creme fraiche French-style sour cream (do not sub regular sour cream)
Dijon mustard (optional)

See recipe card for quantities.

Equipment

For four chops, use a 10-inch cast iron skillet and a lid. I like glass lids because you can see through them. For a large family, you'll need a larger pan. Try a Lodge 12" or 15", or for a terrific investment piece, look at this enamel coated cast iron braiser (I love mine). It has a wide base for a lot of cooking area.

Instructions

After slicing onions and chopping the garlic and herbs, season pork chops with salt and pepper on both sides. Next, brown pork chops in a hot cast iron over medium heat with the olive oil. Sear the top side until golden brown, just a few minutes. Remove the chops and any pan drippings to a plate or small rimmed baking sheet and keep warm.

Add the butter to the pan and cook the sliced onions until golden brown, then add the garlic and cook briefly. Whisk together the broth, creme fraiche, herbs, and Dijon (if using) and add broth mixture to the onions.

Simmer into a thickened creamy sauce (no corn starch needed), then place browned chops and meat juices back into the pan in a single layer. Cover and simmer until pork is done, 7-10 minutes. To serve, pour sauce and onions over the top of the pork chops onto plates.

Cook the pork chops to an internal temperature of 145°F. Measure with an instant read thermometer and don't overcook them. Measure temperature early versus late to not overcook.

Sliced onions cooking in a cast iron pan.

Chef's Tips

Get the pork chops out of the refrigerator 45-60 minutes ahead, bringing them closer to room temperature, for best results.
Cook time will depend on the thickness of the pork chops. Thin one cooks faster, a thicker cut pork chop will take a little longer.
When you slice the onions, it looks like a crazy amount of onions; they cook down as the release moisture.
Some recipes use bouillon cubes. All I can say is don't. Use real chicken broth. Those cubes (and jarred pastes) are super high in sodium and filled with unhealthy ingredients.

Low Carb or Keto

If you follow a low carb or keto diet, this recipe will work for you. It has 6 grams carbs per serving and 21 grams of fat.

Side Dish

Sour cream pork chops work well with a simple side vegetable like 5 minute green beans or easy broccolini. And to go with that terrific sauce, mashed potatoes are hard to beat! Also delicious are fluffy white rice, egg noodles, or brown rice pasta (like farfalle) for gluten-free work well too.

Variations

If you'd like to change this up a bit, here are a few variations:

Instead of thyme, try fresh oregano, marjoram, parsley or sage. Herbs differ in the strength of taste so maybe start with a bit less and taste, then add more if desired.
Swap dry sherry for the dry white wine (or do half and half)
Love mushrooms? Add a few thinly sliced mushrooms to the sauce before adding the chops.

Other Ways to Use Creme Fraiche

Garnish soup or chili
Sweeten with honey and use over berries for dessert
Stir into soups for a creamy richness (like tomato soup)
Make a decadent hot fudge sauce
Dollop next to dessert like an apple cake or pumpkin tart.

Close up of creamy pork chops with sauce.

Storage

Store any leftovers in an airtight container for 3-4 days. Be sure to label and date.

Reheat

Leftovers reheat well. Use your oven. Place the chops in a small glass dish and add the leftover sauce. If no sauce, add a little broth, 1-2 tablespoons. Cover tightly with foil and heat for about 30 minutes.

FAQ

Why are my pork chops always tough and dry?

Pork chops are lean protein, so it's easy to over-cook them, so watch your timing. The sauce in this recipe keeps them moist and flavorful. Thin chops cook faster than thick ones. Test with a digital thermometer. The perfect temperature is (145°F).

Can pork chops be a little pink in the middle?

A little pink is ok. Rather than guess whether they are properly cooked, use a digital thermometer and cook until they reach 145°F (the safe temperature).

Should you rinse pork chops before cooking?

No. Washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. That just spreads and bacteria to other surfaces. Cooking to the proper temperature makes them safe.

📖 Recipe

The Best Homemade Mexican Caesar Salad Dressing

Sep 30, 2022 · 2 Comments

While you might think the classic Caesar salad is Italian, it's not; it's actually a Mexican salad. And Caesar salad has a very famous (and delicious) salad dressing. So here is the the best homemade Mexican Caesar salad dressing recipe. I've made it for ages and everyone loves it. I hope you will too.

Caesar dressing in a glass bowl with spoon.

This homemade Caesar salad dressing is creamy, rich, and won't disappoint. Make it as thick or thin as you prefer. While it's terrific on Romaine lettuce leaves for the classic Caesar, it works well on other lettuces too. And drizzle it over steamed vegetables. Homemade beats a bottle.

Chef's Tip: Remember the lettuce and dressing rule: sturdy leaves for sturdy, creamier dressing, light dressing (like fluid vinaigrettes) for light and softer leaves.

[feast_advanced_jump_to]

Ingredients

I use olive oil, lemon for acidity, Dijon mustard for a little sharp flavor, plus a raw egg yolk to support the emulsification. Parmesan cheese adds salty richness, and a little worcestershire and balsamic for depth of flavor.

The debatable ingredient for many is anchovy, but please read below!

Here's what you need. See recipe card for quantities.

Fresh squeezed lemon juice
Egg yolk (raw or pasteurized, notes below)
Dijon mustard
Anchovy paste in a tube (optional)
Garlic clove
Balsamic vinegar
Worcestershire sauce
Extra virgin olive oil (note below)
Finely grated real Parmesan cheese (or Mexican Cotija)
1 pinch sea salt
1 pinch white pepper or black pepper

Ingredient Tips and Notes

Egg Yolk

If using raw egg yolk gives you concern, look for pasteurized eggs at your market. They've been heated to 140°F for a specific time to kill any potential salmonella bacteria. Personally, I use raw egg yolk and have never had a problem.

For the food safety rules and who is at risk consuming raw egg yolk, read here. They say 1 in 20,000 eggs have the bacteria but do what is safest for your family.

If you are not in the risk categories, you should be safe as long as your eggs are fresh, clean and not cracked. Check eggs over when buying, before using, and refrigerate as you get home. Do not leave them or store them on the counter.

One more tip - only buy eggs from a refrigerated case.

What Kind of Oil?

Use extra-virgin olive oil. Pass on vegetable oil, canola oil, or grapeseed oil. Olive oil contributes fantastic flavor, but it's also a natural, healthy fat.

Vegetable oil? No way. If you have it and are health-focused, throw it out. It's generally genetically modified soy oil and industrially produced with chemicals. And seed oils are not better; they are all pro-inflammatory.

Anchovy or Not?

While anchovy filet is traditionally used in Caesar dressing (or on top of the salad), I use anchovy paste in a tube. If the thought of fishy anchovies makes you gag (me too), try the tube stuff. Trust me.

There is no fishy taste in the dressing. It adds a subtle richness and depth that would be missed. But you can always skip it.

Tools

Blender Method

A blender makes it fast and creamy. No blender? Use an emulsion blender in a tall narrow container.

By Hand

You can make it by hand but it might not be as creamy. Place the egg yolk, mustard and lemon juice in a medium bowl and whisk together until smooth.

Next, start very slowly streaming the oil into the bowl, whisking fast until the emulsion takes hold, then you can pour a little faster. Once all of the oil is incorporated and the dressing is thick, finish with the anchovy paste, worcestershire, balsamic, and cheese. Season with salt and pepper.

Instructions

Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender.

Puree on low speed for a few seconds to blend. With the blender top on and the center section removed, turn the power up and very slowly stream the oil into the blender until dressing is thick and creamy. I give it a few seconds at high speed at the end.

If the dressing is too thick, add either a little more lemon juice or warm water to make it the consistency you prefer.

Make it the morning of using or just before. Dressing may thicken as it sits in the refrigerator.

Substitutions

Hate the thought of anchovies? Skip it. And skip for vegetarians.
Instead of Parmesan cheese try Mexican Cotija. It's salty and crumbly so be careful with extra salt.
Don't like olive oil? The only other oil I'd use is this. Organic, neutral tasting, refined for high heat, no chemical extraction, and usable in everyday cooking. Try half olive oil and and half this.
Don't like Dijon? Use your favorite mustard, but it will taste different.
Try using lime juice for lemon. Limes are more acidic.
Too thick? Use water or more lemon juice.
Can't get Romaine? Try kale leaves, arugula, spinach, or thinly sliced Napa cabbage.

Serving and Garnish Ideas

To make a Caesar salad, chop crisp Romaine lettuce crosswise into ribbons or chop into bite-size pieces and drizzle with the dressing. You can also buy hearts of Romaine, leave the leaves whole, and serve it as a salad to be cut up by the diner.

Add croutons and grated or shaved Parmesan. For a main dish salad, add grilled shrimp or chicken.

Caesar salad in bowl with homemade dressing on side.

For a Mexican Twist

For a Mexican twist, use crumbled Cotija cheese, toasted pumpkin seeds, and chopped fresh cilantro. Add finely sliced red onions, corn kernels, or thin strips of bell peppers for color and creativity.

You could also crush tortilla chips over the top instead of croutons or make these homemade tortilla strips. Make it your own. I use homemade garlicky croutons.

Storage

Store dressing in a sealed jar or airtight container with lid. Keeps for 2 days because of the raw egg yolk.

The History

In case you're curious, the Caesar salad was invented by Italian Chef Caesar Cardini at his Tijuana, Mexico, restaurant in the 1920's.

📖 Recipe

25 Best Side Dishes to Serve With Grilled Shrimp

Aug 12, 2022 · Leave a Comment

Here are my 25 best side dishes to serve with grilled shrimp, America's favorite seafood. From salads and vegetables to pasta, I hope these recipes will give you new ideas for how to keep your shrimp lovers happy. No grill? No problem; grab a grill pan. And one shrimp buying tip: choose wild over farmed when possible.

Grilled Zucchini

Grill this along side your shrimp (start it first). I like to dust it with Parmesan cheese, but it’s optional. Chopped fresh herbs are good too for a lift of fresh flavor.

Grilled zucchini recipe

Zucchini and Pasta Noodles with Roasted Tomatoes

Zucchini noodles mixed with spaghetti makes a wonderful meal. Roasted tomatoes add another level of flavor. Add fresh chopped herbs and maybe a drizzle of good olive oil to finish.

Zucchini and pasta recipe

Quinoa Tabouleh

This fluffy, crunchy, gluten-free grain salad made with quinoa. Serve chilled or room temperature. It’s great in the heat of summer.

Quinoa tabouleh recipe

Green Bean Salad with Tomatoes and Corn

This colorful green bean salad is a great side dish for proteins. Serve chilled, and its easy and healthy for hot weather entertaining, picnics and tailgating.

Green bean salad recipe

Asian Cabbage Salad

Colorful and crunchy, served with a creamy almond dressing, Make it all ahead and toss with dressing when ready to serve. Great along side grilled proteins and packs for a picnic or party.

Asian cabbage salad recipe

Mexican Black Bean Salad

Quick and easy, canned black beans work great. Start by using part of the dressing, toss gently, taste and add a little more if desired. Use cilantro, parsley or fresh oregano.

Mexican black bean salad recipe

Caesar Salad and Dressing

Crisp romaine leaves and a good garlicky dressing make for a wonderful, classic Caesar Salad. The dressing is terrific.

Caesar salad and dressing recipe

Hawaiian Style Salad

This brightly colored Hawaiian style salad is fresh tasting and healthy. Make it a main course, with grilled chicken or shrimp. Buy pre-cooked beets or roast your own. Grill the pineapple too.

Hawaiian salad recipe

Cucumber Mint Salad

Cool, crisp, refreshing, this quick salad highlights summer cucumbers. Mint works perfectly, add dill if you like. Feta is optional, skip for no dairy.

Cucumber salad recipe

Grilled Shrimp Salad

Crisp salad greens and grilled shrimp are the basis for this salad with fresh raspberries, creamy avocado and heart of palm. You can even grill the shrimp ahead and chill.

Grilled shrimp salad recipe

Chinese Chicken Salad with Ginger Vinaigrette

Crunchy Napa cabbage, lots of colorful veggies, swap shrimp for chicken, plus a creamy, light ginger vinaigrette.

Chinese chicken salad recipe

Roast or Grilled Asparagus

Simple, fast, and healthy, asparagus roasts or grills along side shrimp in just minutes. Choose fresh, bright green slender spears with tight tips. Plan for 5 spears per person.

Asparagus recipe

Cobb Salad

This 1930's classic has something for everyone. Swap the chicken for grilled shrimp.

Cobb salad recipe

Crunchy Broccoli Bacon Salad

Crunchy broccoli bacon salad with sweet dried cranberries, crunchy walnuts and pumpkin seeds, plus a creamy dressing. .

Broccoli salad recipe

Soybean Succotash (Edamame)

This succotash uses whole soybeans instead of lima beans. Make it with fresh or frozen corn. For another side dish add rice or quinoa.

Succotash recipe

Tossed Greek Salad

A Greek salad with the addition of leafy greens. Make extra of the easy vinaigrette to use all week long on any green salad.

Tossed Greek salad recipe

Mediterranean Potato Salad

A classic summer side, this potato salad has flavors of dill, lemon and capers. Cook potatoes a day ahead for easy assembly. If you don’t like dill, try thyme or tarragon. For more herbs, add chopped parsley.

Potato salad recipe

Summer Vegetable Medley

An easy vegetable side dish takes the saying “eat your colors” to a new level, with zucchini, corn and sweet red peppers. Add chopped fresh herbs if desired.

Vegetable medley recipe

Greek Pasta Salad

Bursting with tomatoes, cucumbers, artichoke hearts, olives, feta and a lemon-oregano vinaigrette. It packs easy for a picnic at the park or beach. Team it with grilled shrimp chicken.

Greek pasta salad recipe

Grilled Corn and Quinoa Salad

An easy summer side using grilled corn and quinoa, plus fresh herbs and pine nuts. In summer, grill your own corn. In winter, use frozen corn. Serve as a side with grilled chicken or shrimp.

Corn and quinoa salad recipe

Broccoli Veggie Slaw

Fresh and crunchy, this cool vegetable slaw easily serves a family or a crowd. Dress only what you need for one meal and refrigerate the rest. Use leftovers in tacos and salads.

Broccoli veggie slaw recipe

Cauliflower Rice (two ways)

Cauliflower rice is a satisfying, low carb replacement for white rice, and a great way to get more vegetables onto your dinner table. Add more herbs and veggies if desired.

Cauliflower rice recipe

Mediterranean Lentil Salad

Crisp and crunchy with lots of vegetables, protein, and garden herbs, this salad is a terrific side dish along side chicken or seafood. It transports well for picnics and potlucks. Pile on a plate and stop with shrimp skewers.

Lentil salad recipe

Three Bean Salad

Three bean salad is a simple, classic side. It's high in plant protein and fiber and takes minutes to make with canned beans. Add a tossed green salad and grilled shrimp.

Three bean salad recipe

Homemade Coleslaw

The quintessential, go-with-everything, budget friendly summer salad that's great with shrimp. See notes in the post for 7 fun flavor variations.

Homemade coleslaw recipe

More Shrimp Recipes

Searching for more shrimp recipes? Try this Thai shrimp soup, grilled shrimp tacos, quick coconut curry shrimp, or jalapeno mint grilled shrimp.

Easy Homemade Italian Salad Dressing

Aug 9, 2022 · Leave a Comment

Whether you are tossing green salads or dressing a cold pasta salad, a great homemade dressing recipe makes the most of what you're making. Flavorful and tangy, make this easy homemade Italian salad dressing (aka Italian vinaigrette) in your kitchen. No packets, with simple, healthy ingredients, so make your own salad dressing.

As a kid, my job before dinner was making the Italian dressing. Grab a Good Seasons packet, add oil and vinegar to the lines on the cruet, add the dry seasoning packet and give it a good shake. It was my favorite dressing, which is why I am excited to share this recipe with you. The old recipe made new (and healthier), it's delicious!

[feast_advanced_jump_to]

Salad Dressing Ingredients

The best part of homemade salad dressing is you control the ingredients, the flavors, everything, all without preservatives. Let's talk about Italian salad dressing ingredients: oil, vinegar, herbs and seasonings, Dijon, and Parmesan cheese.

The Best Oil

The best choice for delicious dressing is extra-virgin olive oil. Avocado oil works too. Grocery store bottled brands often use soybean oil or canola oil (rapeseed oil). The problem? These oils are low quality, unhealthy oils, industrially processed with chemicals and solvents, and mostly genetically modified (GMO). No thanks.

Run from "vegetable oil" as its usually highly processed soybean oil. If it's in your pantry, toss it. Healthier oils are naturally extracted or pressed and made without chemical alteration.

What Kind of Vinegar?

Vinegar gives Italian dressing brightness and tang. Great options for this recipe include white wine vinegar, Champagne vinegar, red wine vinegar, or apple cider vinegar.

Dried Herbs or Fresh?

Dried herbs are easiest because they are always available in your pantry. Use either a dry Italian seasoning blend, or a few of several dried Italian herbs. Italian blend is usually a combination of thyme, marjoram, basil, oregano, sage and rosemary. Use what you have.

Make the dressing about 30 minutes ahead of time for the best flavor. This allows the dried herbs to rehydrate and release their flavor.

Fresh herbs are an option. It takes 3 times the fresh herbs as it does dried herbs, so the dressing will visually have more herbs, more green. The culinary rule for dried herbs to fresh is 1:3 or 3 times the fresh herbs as dried.

Grated Parmesan cheese with microplane zester.

Other Ingredients and Variations

Garlic powder, onion powder, and a little bit of Dijon round out this recipe. A little finely grated Parmesan cheese adds a saltiness and umami flavor, plus it's traditionally Italian. Seasoning comes down to personal preferences and dietary needs.

For zesty Italian dressing, use a little dried red pepper flakes (pizza pepper).
Keep it low sodium by skipping salt (or using just a pinch) and be careful with the Parmesan. 1 tablespoon has 76mg of sodium.
For a cheesy flavor but no cheese (vegan or non-dairy), add a little nutritional yeast. It provides that cheesy flavor without the cheese.
If the dressing is too tangy, a little agave nectar, a bit of sugar, monk fruit or maple syrup to tame the tang.
If you need a low histamine dressing, skip the Parmesan and try it with ACV or white vinegar.
To use fresh garlic, chop it very fine and with the back of your knife, smear it into a paste. then add to the dressing and shake well.

Tools

Nothing fancy about making homemade Italian dressing. Measure all of the ingredients into a mason jar and shake well until emulsified. For a larger batch, you can use a blender or immersion blender. Another option is whisking in a bowl until blended.

Tool Tip: to easily grate parmesan cheese very fine, use a microplane zester. It's a must-have, inexpensive kitchen tool. Use it for zesting citrus, raw garlic, chocolate, cheese and more.

Ways to Use

Of course, to dress a green salad, but it works great over a cold pasta salad. It's an excellent marinade for chicken breasts and shrimp before grilling. Try it tossed with cooked green beans or grilled vegetables. It's multipurpose, one to always have in your recipe arsenal. Store any extras in an airtight container.

📖 Recipe

Healthy Homemade Coleslaw and Dressing

Jul 18, 2022 · Leave a Comment

Green cabbage is the star in this healthy homemade coleslaw recipe. If you think coleslaw is heavy and gloppy (and it can be), let me change your mind. Just three ingredients and an easy dressing. Bonus! I've listed 7 fun flavor variations at the end of the post.

Coleslaw is the classic summer salad to accompany everything on your summer menu from grilled chicken and seafood to pulled pork, tacos and burgers. And cabbage is not only super budget friendly, but it is packed with nutrients.

[feast_advanced_jump_to]

Ingredients

Making homemade means you control the ingredients. No refined sugar, questionable oils (soy, canola, GMO), preservatives, or too much dressing. My version is simply:

Green cabbage (½ a head for 4, 1 ¼ pounds)
Carrots (2)
Parsley (half small bunch)

Toss with an easy dressing and its ready. The dressing recipe makes 1 cup, and you'll need about ⅓ cup for this recipe for 4 servings.

sliced cabbage for coleslaw on a cutting board.

How to Cut Cabbage

Let's make this big green round head more manageable.

First, slice a little off of the core end so you have a flat surface.
Next, stand the cabbage on the now flat root end and cut it in half.
Then cut the halves into halves again so you have quarters.
Lastly, trim out the core.

What's next depends on if you are slicing by hand or with a food processor. In a pinch you can buy the bags of coleslaw mix but it's usually not as fresh as homemade. It doesn't take long to slice it either by hand or with a food processor.

Slicing by Hand

To cut cabbage by hand, lay the quarters flat on a cutting board and slice crosswise into very thin ribbons with a chef's sharp knife. For the carrots, grate with a hand grater, chop parsley by hand.

Slicing With a Food Processor

Depending on the size of the food processor feed tube, cut the cabbage quarters in half again so they fit into the feed tube. Insert the thin slicing blade, put the cabbage chunks into the feed tube, sliced side down, and process through.

If there are any bigger pieces of core, you can remove them. For the carrots, swap out the slicing blade for the grating blade and grate them.

Dressing Ingredients

This simple creamy coleslaw dressing uses your favorite mayonnaise, sour cream, Dijon mustard (instead of mustard powder), apple cider vinegar for some tang, a little honey to sweeten it up.

Use either smooth or whole grain Dijon.
For a little kick, add prepared horseradish.
For low carb and no sugar try this sugar-free keto syrup (and vegan).
Other sweetener options, maple syrup or agave syrup.
Add a little finely chopped shallot for texture and flavor.
For pepper, white pepper disappears.
For a vegan dressing, use all mayo or sub vegan sour cream.

Many recipes use celery seed. It adds a little savory edge and the traditional specks for coleslaw dressing, but it's optional. A way to get those flecks without celery seed is using whole grain Dijon mustard. Put the ingredients in a jar and shake well or whisk in a small bowl.

Let's talk about mayo. My favorite store brands are Vegenaise and Sir Kensington's. Both are vegan and egg-free with a clean light flavor that works well in recipes, but use your favorite.

Prep Tips

Slice the cabbage and make the dressing a day (or two) ahead. Toss dressing with the coleslaw right before serving for a crisp slaw or an hour ahead for it to soften.

7 Variations

For Mexican style, swap cilantro for parsley, squeeze in lime juice and add sliced jalapeños. A little cumin in the dressing is good too.
For a colorful coleslaw add thinly sliced red cabbage, thinly sliced red and yellow bell pepper.
For pineapple coleslaw, add finely chopped pineapple (drained if juicy) and sliced green onions, add ginger puree to the dressing. For crunch top with a sprinkle of shredded coconut.
For Middle Eastern coleslaw, skip the dijon and add rose harissa, ground cumin and smoked paprika to the dressing.
Make it vegan with vegan sour cream, egg-free mayo, and maple, agave or keto syrup.
Make it an apple slaw with julienne strips of Granny Smith apple.
Make it a Napa cabbage slaw by substituting half Napa cabbage.

For an Asian-style cabbage salad with almond butter dressing, try this recipe. You can also use this dressing recipe versus the almond butter.

📖 Recipe

Healthy Homemade Coleslaw

Sally Cameron

The quintessential, go-with-everything, budget friendly summer salad. Green cabbage is the star. See notes in the post for 7 fun flavor variations.

📝Recipe Ingredients

🦃Roasting: The Secret Step

🥘Recipe Instructions

🍲Broth Instructions

❄️Cool Safely

🧊Refrigerate and Degrease

📝Recipe FAQ's

🍽More Broth and Soups Recipes

⭐️Did you Make This?

📖 Recipe

Homemade Turkey Broth

Equipment

Ingredients 1x2x3x

Instructions

Heat oven, prep turkey

Prep veggies and roast

Make the broth

Notes

Nutrition

Why This Recipe Works

Recipe Ingredients

Instructions

Baking Time

How to Make Larger Quantities for Gifts

Storage

Ways to Use

Resource for Bags

Recipe FAQ's

⭐️Did you Make This?

📖 Recipe

Sweet and Spicy Roasted Cashews

Equipment

Ingredients 1x2x3x

Instructions

Mix the nuts

Bake and cool

Notes

Nutrition

Why This Recipe Works

Ingredients

Variations

Why Dry the Bread?

Drying Bread: Two Methods

Counter Top Method

Oven Method

How To Prep the Vegetables

How to Chop Leeks

How to Chop Fennel

Tools

Instructions

Bake the Stuffing

Make Ahead Tips

What to Serve with Stuffing

Leftovers

Reheating

📖 Recipe

Classic Gluten Free Thanksgiving Stuffing

Equipment

Ingredients 1x2x3x

Instructions

Cut bread cubes

Oven drying bread cubes (do ahead)

Counter drying bread cubes (do ahead)

Prep the Vegetables

Cook the Vegetables

Assemble and Bake the Stuffing

Notes

Nutrition

What is Ricotta?

Ingredients

Equipment

Instructions

Cook Spinach

Make Filling

Substitutions

10 Ways to Use Ricotta Cheese Filling

Storage

📖 Recipe

Best Ricotta Cheese Filling Recipe with Spinach

Equipment

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients