Tuesday, November 29, 2011

Gluten Free Turkey Day

Having failed the bar exam, I am back at it again. So, no road trips on the horizon. But that does leave time for a lot of cooking. I often take out my frustration on the kitchen, which leads to less tension in my house because the result is often a nice dinner for my family.

I was responsible for much of the thanksgiving cooking this year because we went to a friend’s house and brought most of the guests over.

Thanksgiving 2011 Menu:
  • Acorn squash stuffed with quinoa
  • Potatoes au gratin
  • Cornbread in mini thanksgiving shapes
  • Sweet potato pie

Acorn squash quinoa recipe:
4 acorn squashes
2 stalks of celery
1 sweet onion
1 ½ stick of butter
¾ cup of cranberries

salt and pepper to taste
  1. Dice up celery and onion. Melt one stick of butter and sauté celery and onion in a large pot. Add cranberries to the mixture once it has browned. Season to taste.
  2. Add two cups of quinoa and four cups of water. Let it cook for 20 minutes or until the quinoa seeds have absorbed all of the water. Set the quinoa stuffing aside.
    Acorn squash is hard to slice so I
    had to enlist a helper in the kitchen
    Cut squashes in half and remove seeds. Melt ½ stick of butter in the microwave until soft.
  4. Preheat your oven to 375 °F. Take butter and smooth over the surface of the squash halves. Place squash facing down on a nonstick baking sheet and let cook for 20 minutes. Flip squash to opposite side and let cook for another 15 minutes. Remove squash halves.
  5. Stuff squash halves with the quinoa mixture and place back on the nonstick baking sheet. Replace squash halves in the oven for another 40 minutes. Serve warm and enjoy!