Butternut Squash Soup

I found this recipe in Parade Magazine in the Sunday paper a while back. Not everyone in our family loves butternut squash as much as I do, but even those who won't eat the squash will eat this soup!

I don't bother with the optional garnishes or nutmeg when spicing it and it still turns out great.

1 butternut squash (about 3 pounds)
3 slender or 1 1/2 large leeks, white parts only, split lengthwise, washed, and cut into 1 inch pieces.
3 cups whole milk
3 cups water
salt & pepper
freshly grated nutmeg

Peel the squash. Remove the seed and string, then cut into 1 -2 inch chunks. Put in soup pot or dutch oven with leeks, milk, and water. Salt generously and bring to a boil. Lower heat and simmer for 25-30 minutes, or until squash is soft enough to mash when pressed lightly with the back of a spoon.

Using an immersion blender, blender, or food processor, puree the soup in small batches until it is very smooth. Thin to desired consistency with milk or water. Season with salt & pepper to taste. You may also season with nutmeg.

Optional Garnish: 1 tart apple, peeled and finely diced, about 1/3 cup toasted hazelnuts or walnuts, about 1/2 cup creme fraiche or heavy cream.

Gluten Free Coconut Cake w/Buttercream Frosting

Rather than typing out the recipe today, I am being lazy and only sharing a link. I made this cake for Easter and it was fabulous. It has a wonderful flavor and fabulous texture. It reminds me of a cross between a normal cake and a pound cake with it's density. The only thing I would recommend changing is the frosting. For some reason the frosting recipe calls for 2 1/2 cups of shortening. I'm thinking it must be a typo but haven't found a correction for it yet. While the frosting was the right consistency, it was simply too greasy for me. So please, give the recipe a try and let me know what you do with the frosting and how it turns out for you.

Gluten Free Coconut Cake w/Buttercream Frosting



Not the prettiest picture, I guess I should've made that cut a little more neatly. LOL But it was definitely yummy!

Hamburger Rice Skillet

I created this recipe with some leftovers and odds and ends of veggies I had in the fridge one night when I was desperate to get dinner on the table. It has become a dinnertime staple and any leftovers are quickly gone.

1 lb. hamburger
1 medium onion, diced
5-6 large carrots - peeled and sliced
2-3 stalks celery, diced
2 cups white rice
1 quart beef broth ( I use Pacific Foods Organic, which is also gluten free)
2 TB soy sauce (I use La Choy which is gluten free)
2 cups frozen peas
Black Pepper to taste

Brown hamburger with onion and black pepper. When no longer pink, add celery, carrots, soy sauce, rice, and beef broth. Cover and simmer until the liquids have been absorbed and the rice is tender. Add frozen peas and heat through.

The first time I made this dish it was with leftover roast beef and veggies that needed used up. I've also made it with leftover chicken (and chicken broth). You can add as many or as few veggies as you like. They can be fresh, frozen, or leftover. If using leftover or frozen veggies, you will want to add them when the rice is done and only cook long enough to heat them through so they don't become mushy.

Mexican Rice

I've been trying for quite a while to recreate the Mexican Rice that you find at most any Mexican restaurant. I think I have finally found the right combination of ingredients and balance. Please note that I use a rice cooker when making this but I don't see any reason why you can't make it in a covered pan on the stove.

2 cups white rice
4 cups water
1 can diced tomatoes - do NOT drain
1 can diced green chiles
1/2 cup diced onion
1/4 - 1/2 cup diced red bell pepper
chili powder
cumin
black pepper

I don't have measurements on the spices because I simply added them until it seemed about right. I would start with 1/8 or 1/4 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of black pepper.

Add all ingredients into a rice cooker and cook on the "white rice" setting. If using a pan on the stove, bring water to a boil, add all other ingredients, reduce heat, cover, and simmer till rice is done.

Cocktail Sauce

One of my holiday treats is to buy shrimp. I don't do anything special to it...I just buy it already cooked, deveined, peeled and all that and simply dip it in cocktail sauce and eat it. Truly one of the simple pleasures in life! Well if you like shrimp it is. ;) Anyway, the cocktail sauce that came with the shrimp platters I bought was absolutely nasty and we had company coming over. So I sent DH to the store for cocktail sauce. Not always an easy thing when you also have to make sure whatever you buy is gluten free. While DH and DD were at the store looking at the few varieties available, a woman leaned over to DH and conspiratorially whispered "I never buy it anymore. Homemade is sooo much better". So she proceeded to tell them how to make it and they bought the supplies (along with a bottle of storebought sauce just in case).

Well we tried her recipe and I wish I knew who she was so I could thank her. I am in love! LOL I don't have any real measurements so it's something you'll have to play around with.

Ketchup (I think I used about a cup)
Lemon Juice ( I used 2 caps full, from a 32 oz bottle)
Horseradish to taste

Just mix it all together and if you want it zestier, simply add a little more horseradish. Incredibly simple with stunning, taste bud pleasing results. Now I have to figure out what to do with the bottle of store bought cocktail sauce because it just doesn't even compare. LOL

Artichoke Dip

I tasted this yummy dip at a Christmas party and just had to have the recipe. DH & I love artichoke dip & I especially love spinach artichoke dip. Yup, you can add spinach to this too. Yum!

1 can artichokes
1 can diced green chiles
1 (2 0z) jar pimentos
1 1/2 cups light mayo
8 oz. monterrey jack cheese, divided
1/2 cup fresh shredded parmesan cheese
spinach - steamed, cooled, and excess water removed (spinach is optional)

Mix all ingredients together, using only half of the monterrey jack cheese. Place in a baking dish and top with remaining cheese. Bake at 325 degrees for 45 minutes. Serve warm with veggies, crackers, or tortilla chips for dipping.

Pumpkin Pie

I thought a pumpkin pie recipe would be appropriate to share as we head into Thanksgiving. I confess I never was a fan of pumpkin pie until I gave this recipe a try. For some reason it has just the right texture and flavor and was love at first bite.

I have shared this recipe previously on this post. You'll also find a few other pumpkin recipes on that post. Another fave in our house for Thanksgiving pies is this one that I shared previously as well. I hope everyone has a very blessed and safe Thanksgiving!

2 eggs
1 (15 oz) can pumpkin
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon + 1/8 teaspoon ground cloves
3/4 cup whole milk

Beat eggs and add pumpkin. Stir well to combine. Combine sugars, cinnamon, ginger, and cloves. Stir spice mixture into pumpkin. Stir in milk until well blended. Pour into prepared pie crust. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45-55 minutes or until the edge of the pie and the crust is turning light brown.