Savory Stuffed Butternut Squash – GF, DF, EF, LF (AKA – PALEO)

The Good Half

So I found this AMAZING recipe for Sausage Stuffed B-Squash last week and I couldn’t wait to try it.  I loved the inspiration this recipe gave me.  It looked like something this crisp autumn weather wanted me to eat and I couldn’t wait to make it my own!

I gathered my Ingredients:

Fresh Veggies!

Fresh Veggies!

  • 1 Butternut Squash
  • 1 onion, minced
  • 1/2 lb mushrooms, minced
  • yellow pepper, seeded and minced
  • 2 garlic cloves, minced
  • 1 lbs pork sausage
  • 1t rosemary
  • 1t thyme
  • 1t sage
  • 2T bacon fat, or other fat

Directions:

  1. Preheat oven to 375 F.

    Lovey Loves to help!

    Lovey Loves to help!

  2. Half and deseed the squash. Place meat down (flat edge) into a shallow pan that has about 1/2″ of water in it.  Cook squash for 40-55 minutes.
  3. While the squash is cooking (I called it the f@$@%&$ gourd most of the evening), saute the onions, garlic, mushrooms and pepper.  Add in the sausage when the liquid is almost gone.
  4. When sausage is cooked, remove from heat and cover to keep warm until gourd is done.
  5. When gourd is done, it should scoop easily from itself, scoop innards out and put into the sausage/
    The Good Half

    The Good Half

    veggie mix. Mix well.  Take strong care not to mutilate the gourd (this is about the time I really started calling it names).

  6. If you didn’t mutilate the gourd, like I may have, you can spoon the stuffing back into the gourd.  If you did mess up the gourd, that is OKAY!! Just spoon the stuffing into any casserole pan that will hold it.  I happened to have one half of a gourd and I also had to use a small Pyrex dish.

Broccoli Cookies – Yes, I Have A Warped Sense Of Humor!

Well they aren’t exactly cookies! The original recipe calls them Broccoli Bites. If it looks like a cookie in my house, we call it a cookie – no matter what’s in it!!

10152071_10152336873120505_1359943478_o10245058_10152336873255505_913171940_oINGREDIENTS (GLUTEN FREE MODIFIED)

  • 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
  • 1 1/2 C of grated cheese (I used Colby Jack)
  • 3 Eggs (mine were farm fresh JUMBO)
  • seasoning (I used Perfect Pinch Salt free and Rosemary)
  • 1 C of Breadcrumbs (A handful of Rice Chex, a handful of GF Hanover Pretzel Twists and Parmesan cheese in a food processor on pulse until bread crumb consistency…)

10156355_10152335787065505_756892062_o DIRECTIONS10174186_10152335786460505_1657337654_o

  1. Chop up broccoli any way that works for you! We used scissors!!
  2. Make it small enough to work with!
  3. Pour all ingredients into a bowl and hand mix thoroughly.
  4. Hand form into patties, cookies, nuggets – whatever you want to call them and place onto a greased cookie sheet.
  5. Bake at 375 for 15 minutes, turn your cookies and bake for another 10-15 minutes!
  6. Serve plain, with a cheese sauce, with Ranch, with Salsa. You can serve as an appetizer, as a snack, as a side – however you want! It’s just sooo good!

 

 

 

Fish, Sprouts and Rice – OH MY!

My guy has been asking for fish, Salmon in particular. I’ve been wanting to experiment with Brussel Sprouts. So I decided to go for it! I went off the cuff again!

So here goes!!

Salmon Ingredients:10168685_10152334025995505_1374418118_o

  • Wild caught salmon – skinless (or whatever you buy)
  • Minced garlic (1 tsp per filet)
  • Dill seasoning
  • Lemon juice
  • Olive oil (for saute)

Directions:

  1. I mixed garlic, dill and lemon juice together then smeared it on my fish.
  2. saute Salmon in Olive Oil, garlic smeared side up, on medium high heat for 3-4 minutes. Flip and allow to fry (garlic will slightly brown) for another 4ish minutes (check to see if it’s done by poking it with your flipper – it will flake apart).

Brussel Sprouts Ingredients:10171182_285664518257488_1382842651_n

  • Brussel sprouts
  • 1 T Olive oil
  • 1-2 T Balsamic vinegar
  • Pepper
  • Italian Seasoning

Directions:

  1. Half sprouts
  2. toss with Olive oil
  3. toss with balsamic Vinegar
  4. Sprinkle with pepper and seasoning
  5. Roast on 375 cut side down for 15 minutes, over so cut side is up and roast for another 10-15 minutes.

10001466_285664504924156_1066941710_nI made the Jasmine rice in my steamer! I LOVE LOVE LOVE my steamer!! I fill it with rice, water, a drip of Olive Oil and a dash of salt and I have perfect rice EVERY SINGLE TIME!!

When I started making this, I prepped the Sprouts first. Then I started the rice in the cooker. Then I started the Sprouts. After I turned the Sprouts, I prepped and cooked the Salmon. Everything was done within a few seconds of each other!! Another simple meal that Lovey Levin helped me with!!

 

 

 

 

 

 

 

 

Cauliflower Savory Bites

1 head of cauliflower
1/4 C of your favorite shredded cheese (I used cheddar)
2T of GF FLOUR
Season to taste!!

1. Steam florets in 2T of water in microwave (about 6 minutes)

2. Purée all ingredients in food processor (including water from steaming) until smooth. Add season to taste

3. Spoon onto greased cookie sheet.

4. Cook at 350 for 35-40 minutes.Image