Gluten Free Cran-Nut-Apple Cobbler

GF Cran Nut Apple COVER

Another one of my favorite holiday foods is this Cran-Nut-Apple Cobbler.  For lack of a better name, it is named for its ingredients – cranberry, walnuts and apples.

I’ve served this cobbler as both a dinner side casserole and a dessert cobbler.  It goes great as a side because it’s sweet and fruity to complement any meaty dinner.  BUT if you don’t happen to had a dessert for dinner, this is sure to impress!  Just add a scoop of vanilla bean ice cream!  The warm “cobbler” is sweet and the cold creamy vanilla tastes so good with it.

I’m not a cranberry fan so in attempt to like new things, this is the perfect “starter” cranberry dish!  After your taste buds like this, try my Gluten Free Baked Brie!  Chances are you will have some fresh cranberries left over so give the brie a try!

GF Cran Nut Apple Ingredients

Another thing I love about this recipe is that it’s gluten free!  In order to stay on the GF theme, I enjoyed a glass of organic red wine!  I got a bottle of Orleans Hill Cote Zero Organic Red from a great friend for my birthday.  This Organic Red was so yummy!  The makers of this wine suggest pairing this wine with “duck breast or vegetarian chili.”  Since I didn’t have either this night (or ever – duck?! What?!) I paired this wine with my cobbler… I’d say it paired quite well!

I’m also a huge (new) fan of Bob’s Red Mill Gluten Free products.  These are a little hard to find but I found the jackpot at none other than, Big Lots.  Seriously!  Big Lots  actually has a big Bob section!  You can get a variety of flour, oatmeal, flax seed and all sorts of beans.

GF Cran Nut Apple ApplesSo here you go!  The Gluten Free Cran-Nut-Apple Cobbler:

  • 3 cups peeled, chopped Granny Smith apples
  • 2 cups fresh cranberries
  • 1/2 cup plus 2 tbsp gluten free flour
  • 1 cup sugar
  • 3/4 cup oatmeal, gluten free
  • 3 tsp cinnamon
  • 1/2 cup brown sugar
  • 3/4 cup chopped walnuts
  • 1/2 cup butter, melted
  • Walnuts (or pecans) and extra cranberries for garnish

Preheat the oven to 350 degrees.  In a large bowl, combine the apples, cranberries and 2 tbsp flour.  Add white sugar and mix well.  Put these in a 2 qt casserole dish.

GF Cran Nut Apple Mix

Now combine oatmeal, walnuts, brown sugar, 1/2 cup flour and cinnamon.  Add melted butter and mix well.

GF Cran Nut Apple topping

Last step – scoop oatmeal mixture on top of fruit mixture.  Bake for 45 minutes.

GF Cran Nut Apple pre bake

This recipe is super easy and chances are, you already have these ingredients!  Don’t completely give up on cranberries until you have tried them a few different ways!

Bon Appetite!

Mashed Potato Maddness

mashed pot COVER

Anyone else think mashed potatoes are understated?   Maybe it’s just me who undervalues this startchy veggie.  Mashed potatoes are probably one of the last side dishes I select at a restaurant unless they are known to be awesome at that place.  I do love a baked potato at BBQ restaurants but will always go for baked beans and mac n cheese first.

Even though potatoes lack color, they don’t lack substance.  Baked potatoes are high in vitamin C, vitamin B6 and potassium, providing just over 25% daily value in 1. Potatoes belong to the same family as tomatoes, eggplants and peppers, all my favorites.  World’s Healthiest Foods rate potatoes as a “good” food, under very good and excellent.

During the holidays, I had 3 random baked potatoes left uncooked and not planned for anything.  In order to eat something other an a whole potato, I wanted to change it up with yummy mashed potatoes…. so this super easy mashed potato recipe was born!

mashed pot potatoesIngredients

  • 3 baked potatoes
  • 2 tbsp. butter
  • 1/4 cup almond milk
  • 3 oz light cream cheese
  • 1 small onion
  • 1/4 cup parsley
  • 1 clove garlic
  • salt & pepper to taste

In a large saucepan, boil water.  Add a dash of salt.  Cube potatoes and boil for about 10 minutes.  Drain.

Meanwhile, chop parsley and onion.

mashed pot ingredients

When the potatoes are done, Mixed in a large bowl with parsley, onion, milk, cream cheese, milk and salt and pepper.

mashed pot milk

I absolutely love Silk PureAlmond unsweetened almond milk.  I don’t drink cow’s milk anymore and haven’t for quite some time.  An added bonus you might not have thought of- almond milk stays better longer than cow’s milk!

Aside from being super excited to decorate for Christmas this year, this recipe got me in the spirit for mashed potatoes!  I forgot how much I liked these until I added some onion and herbs.  Yumm! 🙂

mashed put table

Pot Pie: The Turkey and Gluten Free Edition

turkey pot pie cover

I [might] be obsessed with yummy gluten free recipes!  After Thanksgiving I had a ton of turkey leftovers.  This meant a lot of turkey sandwiches.  In order to cut back on the bread, I decided to make a gluten free turkey pot pie for dinner one evening instead.   I used all the white meat turkey and cut it up in chunks.  The best part about this dish is that you can use what you probably already have in your pantry.  It’s a great solution to leftovers!

turkey pot pie crustI think the magic of this recipe is in the dough… that I didn’t make… I just kneaded and kneaded and kneaded it.  I wish I could take credit for this dough, but Pillsbury got it right!

I found a great gluten free pastry dough made by Pillsbury!  This stuff is the best ever!  The package says to continue to knead it until it’s not crumbly.  This does take some time but then it is very moldable and perfect!

Here’s the ingredients I used for my Turkey Pot Pie but you can definitely substitute with your favorites.

  • turkey pot pie turkey1/2 container of Pillsbury Gluten Free Pie and Pasty Dough
  • 1 can Progresso Creamy Mushroom Soup (perhaps leftovers from green bean casserole?)
  • 1 12oz bag frozen mixed veggies
  • 2 cups chopped turkey
  • 1/4 cup greek yogurt
  • 2 cloves garlic, mined
  • 1/2 onion, chopped
  • Thyme, Cilantro, salt and pepper to taste

Preheat the oven to 425 degrees.   In a saucepan, heat all ingredients to a boil except the turkey and yogurt.

Remove from heat and stir in turkey and yogurt.  I left the turkey out until this last part because it is already cooked.  Spoon into the bottom of a 2-quart casserole.

turkey pot pie filling turkey pot pie cilantro

For the pie crust – knead until softened.  This took a little a lot longer than I thought it would!  Flatten into a round and place between 2 pieces of parchment (or waxed) paper.  Slowly and carefully remove the bottom side of the paper while simultaneously laying over the pie pan.  Keep peeling the paper back until it is off.  Peel off the top.  Press crust edges and make small slits in the dough.

turkey pot pie pre bake

Bake for 20 minutes until hot and bubbly and the top is golden brown.  Serve this yummy dish and look at how much turkey you have gotten rid of!

turkey pot pie done

Next time I make this, I think I will use little single serve ramekins.  I think they are cute and just something different.  🙂

Anyway, I know it’s a little after the Holiday Turkeys but if you find yourself with extra turkey, give this a try!

Bon Appetite!