Gluten-Free Stuffing: Quinoa Stuffing with Apple, Sweet Potato and Walnuts (Week 45, 52 New Foods)

Posted by Jennifer Lee on November 19, 2012 0 Comments
gluten free stuffing quinoa stuffing


For a healthy twist on a holiday favorite, this easy recipe for gluten-free stuffing made with quinoa, apples, sweet potato and walnuts is just the ticket.

Our holiday table is always filled with family favorites – tastes and smells that immediately bring back fond memories of family get-togethers and warm celebrations. But this year, in honor of our 52 New Foods adventure, we’re adding a few new additions to our table. Thanks to the fantastic and fabulous Marla Meridith at Family Fresh Cooking, we’re welcoming quinoa stuffing to our list of favorite holiday dishes. Bonus points for being gluten-free!

Gluten Free Stuffing: Quinoa Stuffing with Apple, Sweet Potato and Walnuts

Prep time: 10 minutes
Cook time: 35 to 40 minutes
Yield: Makes 10 to 12 servings

Ingredients:

quinoa stuffing ingredients


1 cup dry quinoa
2 sweet potatoes, peeled and chopped into ¼” dice
2 Braeburn apples, chopped into ¼” dice
½ cup maple syrup
2 Tbsp olive oil
1 Tbsp thyme
¼ tsp ginger
¼ tsp cinnamon
1 cup walnuts, chopped
Salt to taste

Directions:

1. Add the quinoa to two cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the water is absorbed.  

2. While the quinoa is cooking, add the lemon to the apples.

quinoa stuffing step 1


3. Toss the lemon apples with the sweet potato, maple syrup and spices.

quinoa stuffing step 2


4. Bake in a 400 degree oven for 35 to 40 minutes.   

quinoa stuffing step 3


5. Add the quinoa and walnuts to the baked apples and sweet potatoes. Drizzle with a little extra maple syrup and add salt to taste.

quinoa stuffing step 4


6. Enjoy with friends and family!

gluten free stuffing quinoa stuffing pinterest


Recipe inspired by Marla Meridith's Quinoa Stuffing with Apple, Sweet Potato and Hazelnuts.

* What new foods are you adding to your holiday table this year?

Craving more easy recipes to try? Catch up on last week’s recipe: Easy Butternut Squash Soup!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Easy Butternut Squash Soup: Recipes for Your Holiday Table (Week 44, 52 New Foods)

Posted by Jennifer Lee on November 12, 2012 2 Comments

easy butternut squash soup 

This easy butternut squash soup recipe is a must for your holiday table! It’s a healthy version of my favorite holiday soup – and can be made ahead to give you more time to celebrate with friends and family.


The holidays sparkle at our house with family celebrations, but I can easily lose my sparkle when I get burdened down with too much cooking and not enough socializing! That’s why I rely on a stable of tried and true make-ahead recipes, and this easy butternut squash soup is one of my favorites. It’s deliciously, creamy texture comes from using fresh roasted butternut squash puree – there’s not a drop of cream in this soup making it healthy and tasty.

Easy Butternut Squash Soup

Prep time: 30 minutes
Cook time: 25 minutes
Yield: Makes 6 to 8 servings

easy butternut squash soup


Ingredients:

2 cups butternut squash puree (made from 1 medium size butternut squash)
2 cups low sodium chicken broth
1 small onion, chopped
2 Tbsp olive oil
Salt and pepper to taste

Directions:

1. Heat a medium stockpot, then add the olive oil and onions.  Sautee gently until the onions are soft and fragrant.

easy butternut squash soup step 1


2. Add the butternut squash puree and chicken broth to the onions. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

easy butternut squash soup step 2


3. Puree the soup in a blender for about 2 minutes.

easy butternut squash soup step 3


4. Add a little salt and pepper, then garnish and serve! If you're making this recipe ahead, let the soup cool completely then store in a glass container in your freezer. When you're ready to serve, just thaw, heat gently and enjoy! 

easy butternut squash soup


What we Liked:
My kids loved how the smell of this simple butternut squash soup brought back fond memories of family celebrations! Make it ahead for an easy addition to your holiday table or turn a regular weeknight dinner into a festive gathering.     

* What is your favorite way to serve butternut squash?

Craving more easy recipes to try? Catch up on last week’s recipe: Baked persimmon!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Butternut Squash Puree: Recipes for Your Holiday Table

Posted by Jennifer Lee on November 12, 2012 0 Comments
butternut squash puree step 1


Roasted butternut squash puree is easy to make and turns holiday soups into delicious, healthy dishes.


Prep time: 2 minutes
Cook time: 30 minutes
Yield: Makes about 2 cups

Ingredients:
1 medium butternut squash

Directions:
1. Slice the butternut squash lengthwise, scoop out and discard the seeds.

butternut squash puree step 1


2. Place the butternut squash face down on a lined baking sheet. I like to use a Silpat liner for easy cleanup.

butternut squash puree step 2


3. Roast in a 400 degree oven for about 30 minutes.

4. Let cool then scoop out the flesh and use to make our easy butternut squash soup.

easy butternut squash soup


About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Persimmon: Recipes for Your Holiday Table (Week 43, 52 New Foods)

Posted by Jennifer Lee on November 05, 2012 3 Comments
persimmon recipes for the holidays


Move over baked apples. Persimmon is our new food of the week and the votes are in: it’s a landslide victory!  


During the holidays, we always feature our traditional family favorite recipes like cranberry sauce and homemade pumpkin pie. But this year, in honor of our 52 New Foods Challenge, we wanted to add a few new additions to our holiday table. On our weekly visit to the local farmers’ market, my kids spotted overflowing bushels of beautiful persimmons. We loaded them into our basket, baked them up with a little honey and cinnamon and discovered a new fall treat that will most definitely be making an appearance at our holiday table this year.

Baked Persimmon

Prep time: 5 minutes
Cook time: 40 to 50 minutes
Yield: Makes 8 servings

persimmon recipes ingredients


Ingredients:

4 medium Fuyu persimmons
2 Tbsp honey
1/2 tsp cinnamon
1/8 tsp ginger
1 cup hot water

Directions:

1. Cut the tops off the persimmons. Slice the remaining fruit in half, horizontally. Place in a foil lined baking pan.

Note: Admire the beautiful pattern inside the fruit.

persimmon recipes step 1

persimmon recipes step 1b

2. Add the honey and spices to the cup of hot water. Mix gently until dissolved.

persimmon recipes step 2


3. Pour the honey mixture over the persimmons. Cover and bake at 350 for 40 to 50 minutes, or until the fruit is soft.

persimmon recipes step 3


4. Garnish with a drizzle of the honey cinnamon syrup.

persimmon recipes for the holidays

baked persimmon


What we Liked:
We searched through several persimmon recipes, but this simple dish from The Kitchn was easy and tasty. You can also enjoy the simple pleasures of persimmon by just slicing the fruit and adding to a hearty fall salad.     

* Do you have a favorite persimmon recipe? How do you like to prepare this delicious fall fruit?

Craving more easy recipes to try? Catch up on last week’s recipe: Homemade pumpkin pie!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Homemade Pumpkin Pie from Scratch (Week 41, 52 New Foods)

Posted by Jennifer Lee on October 22, 2012 1 Comment
homemade pumpkin pie with gingersnap crust


Homemade pumpkin pie was one of my Grandma’s specialties. It remains one of my favorite holiday treats that brings back wonderful memories of festive family get-togethers and made from scratch recipes that so uniquely defined my Grandma.


The holidays wouldn’t be complete at our house without a homemade pumpkin pie. Although it's a sweet treat, I feel good serving it to friends and family because I know exactly what goes into it and it’s made with the same care and love that my Grandma took in preparing her holiday treats. I hope you enjoy this treasured family recipe that was handed down to me from my most loved family chef, Grandma Yola.

Homemade Pumpkin Pie (from scratch)

Prep time: 15 minutes
Cook time: 55 to 60 minutes
Yield: Makes 8 to 10 servings

homemade pumpkin pie ingredients


Ingredients:

2 cups fresh pumpkin puree
¾ cup milk
3 eggs
¾ cup brown sugar, packed
1 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp cloves
½ tsp salt
1 9" gingersnap crust

Directions:

1. In a large bowl, mix together the dry ingredients.

homemade pumpkin pie step 1


2. Add the pumpkin puree to the dry ingredients. Mix thoroughly. Then add the beaten eggs and milk, stirring gently to combine.
Note: Check out our post on how easy it is to make your own pumpkin puree.

homemade pumpkin pie step 2


3. Pour the pumpkin mixture into a 9” pie crust. I made our recipe with a delicious gingersnap crust.

homemade pumpkin pie step 3


4. Bake at 425F for 10 minutes, then reduce the oven heat to 350F and bake for an additional 45 minutes or until a knife comes out clean. Cool completely on a wire rack.

homemade pumpkin pie step 4


5. Serve with a scoop of vanilla ice cream. Enjoy with friends and family!

homemade pumpkin pie with gingersnap crust


Crunch a Color Kids Vote:
Yum!

What we Liked: I love this recipe because it is easy to make, uses regular milk instead of condensed milk and makes a delicious holiday treat.   

* Have you made homemade pumpkin pie from scratch? What are your tips for baking a perfect pie?

Craving more easy recipes to try? Catch up on last week’s recipe: How to bake pumpkin seeds!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

 

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