Fuel. Energy. Nourishment. Keeping it all in balance so that we have what we need to satisfy our appetites, maintain our energy, fuel our activity… that’s what would be healthy for us. And that balance is different for each person.
Just the right mix of herbs combined with celery, mushrooms and onion, then tossed with the cornbread and cooked a bit more. On your plate it mingles with the gravy for an ideal side dish for chicken or turkey. We sometimes try other herbs and seasonings, but this is our traditional favorite. You can also stuff your favorite…
A satisfying aroma is coming from the oven. Soon we’ll be enjoying the tender texture and delicate flavor of a butternut squash. Today I’m baking this colorful squash with a little gluten-free stuffing made from apples, walnuts, cinnamon and nutmeg. Maybe a little butter, too….
For a fast and filling salad, quinoa provides lots of gluten-free nutrition. Although it is quick and easy to cook, like rice or pasta, quinoa is actually the seeds of a plant which is not really in the cereal family.
When I make quinoa, I often make a double recipe so I’ll have the leftover to make this salad the next day. It’s so easy!
Onions add their sweet, savory flavor to many of the things I cook. They also deserve a spotlight of their own. You can usually find pearl onions year-round in the produce department (or if you want, in the freezer case). Dressed up just a little with butter and parsley, and maybe a little paprika, they’re a great side dish for many meals. You can easily use a substitute for the butter to make the onions casein-free.