Good Morning! It’s another chili morning here in Park City- I was all ready to post another soup recipe because that is basically what I have been living off the last two weeks. Soup and more soup. Don’t worry I have an awesome black bean soup coming your way soon.. but first I thought you’d enjoy a little something to go along with your soup, chili or stew… and what better than “cornbread”?
Ok, so I was pretty skeptical about this recipe, how can you make CORNbread, you know… without the corn? Well turns out its possible and its also pretty delicious! The first time my friend Kim made this recipe for me I had no idea it didn’t have any corn in it. 10 minutes later I had successfully eaten half the plate and asked for the recipe to make some more! There’s really only one way for you to understand just how epic these muffins are – you must make them for yourself! Almond flour can be found at your local natural food store or Whole Foods- make sure the ingredients say “blanched almonds” it really does make a difference! Paleo Cornbread Minus the Corn (Serves 4-6)
- ½ cup Almond Flour
- ¼ cup Coconut Flour
- ½ tsp Sea Salt
- ½ tsp Baking Soda
- 3 eggs
- 2 Tbsp Ghee, melted (clarified butter- can be found in the baking section at Whole Foods or other specialty stores)
- 2 Tbsp Coconut Oil, melted
- 2 Tbsp Honey
- ½ cup Unsweetened Vanilla Almond Milk
- Preheat the oven to 325F
- Grease a muffin tin or baking pan (8×8) for a baking pan lining it with parchment paper or other non-stick covering is easiest.
- Blend all the dry ingredients in a bowl.
- Using a hand whisk, add all the wet ingredients to the dry ingredients and blend well.
- Using a spoon fill muffin tins 3/4 full or pour the batter into the prepared baking pan and bake for 20-25 minutes for muffins or 25-30 minutes for baking pan, or until a toothpick inserted in the center of the bread comes out clean.
- If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.
First, let me just say that stuffing might be my favorite part of Thanksgiving- that and cranberry sauce. I could probably eat stuffing and cranberry relish alone for dinner for a month and be happy- I would also be very fat. Second, let me say that stuffing is NOT a very pretty item to photograph. Its down right gross looking and I’m sorry. But I promise this recipe for stuffing is not gross and will become your favorite, guaranteed! I have made this dish two years in a row for our annual Friendsgiving and I always get so many complements on it! The combination of the maple breakfast sausage, the crisp apples and crunchy nuts make it super delish! If you have guests with nut allergies no worries- the recipe is equally as delicious with out the nuts! Happy cooking!
Sausage, Apple & Pecan Stuffing (serves 8-10)
- 1 12oz bag of Pepperidge Farm Cubed Herb Stuffing Mix
- 5 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 2 tablespoons chopped parsley
- 2 cups chicken broth
- 1 12oz package maple breakfast sausage, casing removed
- 3/4 cup shredded Parmesan cheese
- 1 large granny smith or fuji apple pealed and cubed
- 1/2 cup chopped pecans (optional)
- Remove sausage from its casing and cook in a medium skillet, using a wooden spoon to break it into small pieces, set aside. Grease a 9×11 baking dish and set aside.
- In a large pot, melt butter over medium-high heat. Add onions and celery, and cook 5 minutes. Add sage, thyme and parsley and cook another 2-3 minutes. Remove from heat.
- Add dry stuffing, sausage, Parmesan, apple and chopped pecans and mix lightly to combined. Add chicken broth and mix again being careful not to over mix or make the stuffing soggy.
- Spread stuffing into greased baking dish cover with foil until you are ready to heat and serve. Before serving bake in a 350 degree oven for 15-20 minutes or until heated all the way through.
We have had some unusually warm weather the last few weeks- sunny and 60 degrees. It makes for wonderful hiking and golfing weather but not so great for the mountains trying to make snow. Then, last Saturday morning I woke up to this….I’m like… are you freakin’ kidding me? I don’t have clue where my winter boots and warm jackets are! I was just walking around in shorts and a T-shirt yesterday- now I have to deal with this? Don’t get me wrong, I am pretty excited for ski season and winter to get here but can’t there be some kind of gradual transition? All or nothing seems a little harsh. Anywho! With the cold weather and snow I decided it was time to pull out the soup recipes.
I love me some warm soup on a cold day- for lunch or for dinner its a great way to warm up without having to spend too much time cooking. Throw it all in the pot, et voila- dinner is done! Kale is one of my favorite greens to make salads with in the summer months, its so crisp and full of vitamins. Adding some fresh kale gives the soup a delicious flavor and brings some color into the mix. A little spicy Italian sausage and tender potatoes all topped off with creamy Parmesan cheese- yup, we’ve got a winner!! Oh and did I mention its gluten free? Even better! Serve it up with some crispy bread (not gluten free.. but delicious) and enjoy!
- 1 Tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 pound mild Italian sausage
- 1 pound small new potatoes, sliced into thin circles
- 1 bunch of kale, trimmed and chopped (ribs removed)
- 1 8oz container Baby Bella mushrooms, sliced
- 8 cups (64oz) chicken stock
- 1 cup dry white wine
- 1/2 teaspoon crushed red pepper (or more depending on your spice tolerance)
- 1/2 cup heavy cream
- 3/4 cup shredded Parmesan cheese, plus more for garnish
- salt and pepper to taste
- Heat a large saucepot over medium heat and add the oil, onions and garlic. Saute for 3-4 minutes, then add the sausage to the pot. Brown the sausage and break it apart with a wooden spoon into small pieces until it is cooked through.
- Once the sausage is brown, add the potato slices, chopped kale, mushrooms, chicken stock, wine, and crushed red pepper. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Once the potatoes are tender it’s ready.
- When ready to serve, stir in the cream and Parmesan cheese (if you do this step too early the cream will curdle) Then taste and season with salt and pepper as needed. Serve in bowls garnished with extra Parmesan cheese and fresh bread. Enjoy!
Recipe adapted from A Spicy Perspective