For me, Thanksgiving doesn't seem complete without enjoying some of this Cranberry Relish. This recipe is originally from my Maternal Great-Grandmother, and then was my Maternal Grandmother's, and then my Mother's. It is an excellent blend of tart and sweet. Ingredients 12 oz bag Cranberries - raw (48 oz) (Washed and Dried) 1 Orange & Very Little Zest (4 oz) (Zested and Peeled) 2 Apples (Fuji) (6 oz) (Cored, Peeled, and Diced) 1 Cup Sugar Directions Make into relish consistency using a food processor on the pulse setting. Store in the refrigerator in an airtight container. This Relish is extra tasty if it's made a couple of days before.

This is a very simple recipe that I will invariably look for later and will be grateful when I can find it quickly. Ingredients 4 cups water 6-12 large eggs Directions Add water to an 8-qt Instant Pot. Place the metal trivet into the pot. Gently add eggs on top of the trivet. Add more water if necessary so that the eggs are just covered. Select manual setting; adjust the pressure to high, and set the time for 3-7 minutes.*  When finished cooking, quick-release pressure according to manufacturer’s directions. Cool eggs in a bowl of ice water for 1 minute. Drain well and peel. Be careful as to not burn your hands or fingers on steaming hot eggs. NOTES: *3 minutes: Soft, just set whites, and runny yolks 4-5 minutes: Medium, firmer whites and jammy yolks 6 -7 minutes: Hard, firm whites and fully set yolks

For Thanksgiving, instead of a turkey, I double this recipe (my edits are in parentheses) and make two Masala Roast Chickens (For one Chicken, half the amounts). They are outstandingly delicious. There are a lot of directions included for this recipe. I've been making these for years and have learned some helpful tips and tricks along the way.  The original for this recipe is from MyFoodStory.com.  Ingredients 1 Whole Chicken  (skin-on) (2  Draper Valley Farms Whole Chickens) 2 1/2 Tbsp Kashmiri Red Chilli Powder (3 parts paprika, 1 part cayenne) (7 Tbsp paprika, 3 Tbsp cayenne) 1 1/2 Tbsp ginger paste (2 Tbsp ground ginger or 2 *frozen ginger juice ice cubes) 1 Tbsp garlic paste (2 Tbsp ground garlic or 1/2 Tbsp Garlic Powder) 1/2 Tbsp Pepper Powder (1 tsp white pepper powder or whole white peppers) 1 tsp jeera powder or cumin (1-2 tsp freshly ground cumin seeds) (optional) (1-2 tsp freshly ground coriander seeds or 3-4 tsp if not adding cumin) 2 Tbsp honey (80 g) ...

I have been trying to create a dairy-free and gluten-free version of Winger's Asphalt Pie for years. I finally figured it out, but my version is more of an ice cream bowl than a pie. 1 pint So Delicious Salted Caramel Cluster Cashewmilk Frozen Dessert 7 cookies OREO Gluten Free Chocolate Sandwich Cookies, separated and filling scraped off 3-4 drops McCormick Pure Peppermint Extract Open the container of Salted Caramel Cluster and add Peppermint extract drops. Stir as best as you can. Using an Oreo cookie half, scoop out a reasonably sized portion of the frozen dessert mixture and eat it. Continue for as long as you want, but not so long that the frozen dessert melts completely. Store the remaining frozen dessert in the freezer and any remaining Oreo cookies in an airtight container. I'm sure there are several ways to enjoy these ingredients, including making a gluten-free Oreo-based pie crust and using the combined Salted Caramel Cluster and Peppermint mixture as the frozen fil...

This original recipe was for roasted potatoes, but I switched it to mashed potatoes because I think it goes better with the Thanksgiving meal. These mashed potatoes are extra delicious and taste like samosa filling. I make a ton of food for Thanksgiving, and for this recipe, I use 1 of 3 Giant Rack Roaster Pans ( Handi-foil , Eco-Foil ). The other two are used to roast the Masala Chickens and for the stuffing respectively. Ingredients 1 Tbsp canola or olive oil 2 lbs small red or large russet potatoes, halved or quartered 1 tsp mustard seeds 1/2 tsp chili pepper seeds or flakes 2 tsp fresh ginger minced (1 *frozen ginger juice ice cube) 5 garlic cloves minced 1/2 green jalapeno seeded and minced 1 tsp salt 1 tsp ground turmeric (optional) 1/2 tsp garam masala (1 tsp) 1/2 cup fresh cilantro chopped 1/2 cup mint chopped 1 Tbsp fresh lime juice 1 Giant Rack Roaster Pan Directions Coat a large baking dish, (one that's at least 9x13 inches, I use a Giant Rack Roaster Pan) lightly with o...

The original for this recipe came from Grand Central Bakery. Ingredients 2 tsp canola or extra-virgin olive oil 2 medium red or sweet onions, peeled and finely diced (about 1 2/3 cups) 2 tsp finely minced garlic 1 tsp finely grated fresh ginger (1 *frozen ginger juice ice cube)  3-4 large apples, peeled, cored, and diced into ¼-inch cubes (about 4 cups) 1 ½ cups fresh or frozen cranberries 1 1/3 cups apple cider vinegar 1 ¼ cup packed dark brown sugar ½ cup dried currants ½ cup golden raisins 2 tsp yellow mustard seeds 1 ½ tsp ground allspice 1 tsp cayenne pepper Directions Warm the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute longer. Stir in the apples, cranberries, vinegar, sugar, currants, raisins, mustard seeds, allspice, and cayenne. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to lo...

This is my go-to Stuffing recipe when making my Gluten-Free and Dairy-Free Thanksgiving meal. I make a ton of food for Thanksgiving, and for this recipe, I use 1 of 3 Giant Rack Roaster Pans ( Handi-foil , Eco-Foil ). The other two are used to roast the Masala Chickens and for the potatoes respectively. The original for this recipe is from KingAurthurFlour.com. Ingredients 8 cups (539g) bread cubes, made from firm white gluten-free sandwich bread (2 Loaves Franz Gluten Free Mountain White Bread) 1/2 cup (113g) dairy-free butter ( Earth Balance Unsalted Buttery Sticks) 3 cups (425g) peeled, diced onions (about 3 medium onions) 1 cup (128g) diced celery 2 Tbsp dried parsley, or 1/4 cup fresh chopped parsley (or more depending on preferences) 1 to 2 tsp poultry seasoning ( Frontier Co-op Poultry Seasoning) 2 tsp salt 1/4 to 1/2 tsp ground black pepper, optional 2 cups (454g) gluten-free broth ( Swanson Natural Goodness Less Sodium Chicken Broth or other low sodium, non-MSG Chicken Br...

This recipe is from a friend of ours who lived in Romania for a couple years. It's more of a journey and there aren't set ingredient amounts per se, but more guidelines of what can be added. What I end up using often depends on what I can find/what I feel like adding that day. If you find this concerning or have a question, feel free to leave it in a comment and I will try to address it in a timely manner. Ingredients Lamb or Beef chunks (~2 pounds) Olive or Canola  oil Garlic cloves Turnips (2 medium; peeled and cubed) Rutabagas (1 large; peeled and cubed) Beets (so many/at least 10, closer to 15; peeled and cubed) Broth (vegetable, beef, or my preference, chicken)( Swanson Natural Goodness Less Sodium Chicken Broth or other low sodium, non-MSG Chicken Broth) Bay leaf (one or two) Ginger (2 inches root or 1 *frozen ginger juice ice cube) Leeks (2-3 big stocks, chopped into 1/2-inch pieces) Mushrooms (2-4 cups, sliced, uncooked) Salt Pepper Directions Brown lamb or beef chunks...

This is another recipe from my fabulous Mother. It is delicious by itself, but it pairs perfectly with other Barbeque foods. Ingredients 1 large onion, diced and sautéed 2 cans pork and beans 1 can kidney beans (drained and rinsed) 1 can lima beans (drained and rinsed) 1 can black beans (drained and rinsed) 1 can baby butter beans (drained and rinsed) Sauce   1 cup ketchup 3/4 cup Brown sugar 1/2 cup Sugar 1 tsp dry mustard 1/4 cup white vinegar Directions Add onion and beans to a pot. In a separate bowl, combine sauce ingredients and then pour over the bean mixture. Bring to a boil, stirring constantly. Reduce heat to medium-low and simmer for 10 to 15 minutes. Enjoy hot and store in the refrigerator. Bon appétit!

This recipe came about thanks to the Harry & David Pear Gift Baskets that my previous boss used to send to each member of our team every year for Christmas. This incredible boss has since retired, but her amazing legacy, and this tasty pie recipe, live on. This recipe makes a lot of filling; the ingredients (except the pie crusts) may need to be halved if using a single small pie tin. Ingredients 7 pears, peeled, cored, and diced (can substitute with apples) Juice from 7 limes 1/4 cup honey 1 1/4 cup cane sugar 2 1/2 Tbsp tapioca pearls ( Kraft Minute Tapioca) 2 Uncooked Pie Crusts Directions Add juice from limes to a gallon-sized Ziploc bag. While dicing pears (or apples), periodically add chunks to the Ziploc bag and shake it up. The lime juice will help keep the fruit from browning while dicing the rest of it. Add remaining ingredients either to the Ziploc bag or add everything to a large bowl and toss until mixed well. Position one pie crust in a large pie tin or springform pa...

I've found crusts made with Gluten-Free flour don't have the same consistency as wheat flour crusts. They are much softer and difficult to form it into a crust shape. Just do the best you can. I used a spoon to line the bottom and sides of a Le Creuset pot with the crust dough and then poured the pie ingredients on top. It may not have looked the best, but after it was done baking and cooling, it was delicious.  Ingredients For two pie crusts (either top and bottom, or two single-crust pies) 9 oz (2 cups) bleached all-purpose flour (Bob's Gluten-Free 1 to 1 Baking Flour or Homemade Gluten-Free Blend) 7 oz (14 Tbsp) chilled unsalted butter, cut into 1-inch pieces ( Country Crock Plant Butter, 5 oz) 1 large egg, lightly beaten 2 Tbsp granulated sugar (or honey) 1 Tbsp chilled heavy cream ( Simple Truth Almond Milk, Unsweetened) 2 tsp fresh lemon (or lime) juice (if 2 tsp too much, add 1/4 tsp) 1 tsp table salt Parchment Paper (for shaping the crust) Directions Combine sugar,...

This recipe, courtesy of my Mother, is one of my all-time favorites. Ingredients Salad 1 can cut green beans (drained) 1 can red kidney beans (drained and rinsed) 1 can yellow wax beans (drained) 1 can bean sprouts (drained) 1 diced green pepper 1 diced large onion Dressing 1/2 cup sugar 1/3 cup salad oil (canola oil) 2/3 cup vinegar 1 1/2 tsp salt Dash garlic powder Dash black pepper Directions Combine beans, green peppers, and onions, then cover with dressing. Stir or fold until well-mixed. Serve cold and store in the refrigerator.

This recipe is from my brilliant Mother. Ingredients 7 chicken breasts, filleted and cut into big chunks 1 1/2 envelopes McCormick Grill Mates Mesquite Marinade Mix (Dry Packet) (See * for alternate) Oil Water Salsa 32 oz. (4 cups) Mango or Peaches (Diced, leave chunks, can be frozen) 15g minced red or sweet onions 1 jalapeno pepper, seeded & minced 4 big stems of cilantro (or 1 dried cube) 1/4 tsp minced garlic 2 Tbsp white wine vinegar 2 Tbsp rice vinegar Directions Mix Mesquite flavor with oil and cover chicken. Grill chicken until cooked through (or until a thermometer inserted in the center reads165° F or 74°C). Warm salsa ingredients in a large pan over the stove, and then mash 4 times with a potato masher (want it to be combined, but still chunky). *Mesquite Flavor Spice Blend (If not using Dry Packet) 1 Tbsp paprika 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried rosemary 1/2 tsp dried sage or 3 bay leaves 1/4 tsp black pepper (+ more for flavor) 1/2 t...

Ingredients 150g/ 5 oz/ 1 cup finely ground white rice flour, plus extra for dusting 50 g/ 2 oz/ 1/3 cup potato starch (NOT flour), plus extra for dusting 8-9g/ 1 Tbsp tapioca or corn starch (Can replace the first three ingredients with 235g Bob's Gluten-Free 1 to 1 Baking Flour) 15g / 2 Tbsp xantham or guar gum powder 1/4 tsp salt 3 large or extra large eggs 14g / 1 Tbsp canola oil Directions Combine gum powder, salt, eggs, and canola oil using a standing mixer. Then add other dry ingredients until well combined. Gradually add water, around 1 tsp at a time, until the mixture sticks together and separates from the sides of the bowl.  Shape pasta using a pasta machine or handheld pasta shapers. Add shaped dough to already boiling water, around a cup at a time, and remove as soon as the pasta floats to the top (it will cook quickly). Let sit in a metal strainer over a bowl for a few minutes, letting the excess water drip off. Enjoy fresh with the sauce of your choice. Can be stored i...

Ingredients 8 cups Almond Milk ( Simple Truth Almondmilk, Unsweetened or Unsweetened Vanilla) 1/2 cup cocoa powder ( Simple Truth Organic Dutched Cocoa Powder, Unsweetened) 200 g honey (if not using Monk Fruit, add 300 g) 100 g Monk Fruit Sweetener with Erythritol ( Lakanto) Dragon Fire Spice Blend (optional) 1/2 Tbsp Cayenne Powder 1/2 Tbsp Freshly Ground All Spice Directions This recipe works best with a high-speed blender.  Measure out Monk Fruit Sweetener (if using) and honey directly in a blender pitcher using a kitchen scale. Add cocoa powder, spices (if using), and almond milk. Cover tightly with the lid and blend on high speed until completely combined, around one minute. Pour 2 cups into a separate cup (I use 2 and 1/2 cup mason jars with measure markers) and then pour the remaining chocolate milk back into the original milk carton. Store it in the fridge for up to a week and a half. 

Original recipe from Tasty.co. Ingredients 2 Tbsp chili powder ( Frontier Co-op (Salt-Free) Chili Powder, Organic) 2 Tbsp whole cumin seeds 1 tsp garlic powder 1 tsp paprika (ground) 1/2 tsp onion powder 1 tsp dried oregano 2 tsp salt 1 tsp whole peppercorns Directions Add whole cumin, dried oregano, and whole peppercorns  to a spice grinder and pulverize to a fine powder. Combine freshly ground ingredients with the rest of the ingredients and mix until uniformly blended. Store in an air-tight container. (I don't drink coffee, but the Cuisinart (DCG-20BN) Coffee Grinder works well for spice grinding.)

Original Recipe from nytimes.com. My updated amounts are in parentheses.  Ingredients 1 Tbsp Sichuan peppercorns (3/4 tsp) 6 star anise (1 1/2 tsp anise seed) 1 ½ tsp whole cloves (3/8 tsp) 1 stick cinnamon (1/4 stick or 1/4 tsp ground cinnamon) 2 Tbsp fennel seeds (1/2 Tbsp) Directions Put all ingredients in a spice grinder and pulverize to a fine powder.  If using ground cinnamon, it isn't necessary to add it to the spice grinder, and you can add it directly to the container. Store in an air-tight container. (I don't drink coffee, but the Cuisinart (DCG-20BN) Coffee Grinder works well for spice grinding.)

This recipe comes from the Indian Instant Pot Cookbook , by Urvashi Pitre (A fabulous birthday gift from my Mom and Sister) Ingredients 4 tbsp coriander seeds 2 tsp cumin seeds 1 tsp whole cloves 1 tsp cardamom seeds (green or white) 4 bay leaves 1 tsp ground cayenne pepper or red pepper flakes 2 cinnamon sticks, broken up (can substitute 1-2 tsp ground paprika) Directions Using a spice grinder, pulverize whole spices until a fine powder. If using cayenne pepper and/or paprika, it isn't necessary to add it to the spice grinder, and you can add it directly to the container. Once freshly ground spices are added, shake up until uniform. Store in an air-tight container.  (I don't drink coffee, but the  Cuisinart  (DCG-20BN) Coffee Grinder works well for spice grinding.)

Ingredients 1 cup fresh basil leaves (packed) 1 cup fresh parsley leaves (packed) 1/2 cup blanched almonds ( Simple Truth, Blanched Almonds, Slivered) 1/2 tsp. salt 2/3 cup canola oil For non-dairy-free, add 1 Tbsp freshly grated Parmesan Cheese Directions Add blanched almonds and salt to a food processor and pulse until the almonds are finely crumbled. Add basil leaves and parsley leaves (if just using basil, use 2 cups) and puree for around 20 seconds or until well mixed. Transfer herb and almond mixture to a glass jar using a rubber spatula and pour canola oil over the top. Stir with a spoon until just combined. Store in the fridge for up to a week. Enjoy over pasta or on a panini. My Gluten-Free Pasta of choice is Ronzoni , Gluten Free Penne Rigate. It doesn't keep well once cooked, so for one serving I measure out 3.99 oz or 113 g of dry pasta and boil it for 11 minutes.  I've blanched almonds and removed the skins by hand, but it takes forever. I would suggest buying the...

Ingredients 1 cup milk (1 cup Simple Truth Unsweetened Almond Milk) 3 eggs 1/4 cup flour (Bob's Gluten-Free 1 to 1 Baking Flour) 2 tsp sugar (Madhava Organic Coconut Sugar) 1 tsp vanilla Pinch of salt Several slices of bread (×14 Slices Franz Gluten Free Mountain White Bread) Canola oil (for spraying, either in a spray bottle or aerosol can) Aluminum Foil & Parchment Paper Directions While this recipe can be made like traditional French Toast, in a lightly oiled pan or on a griddle, when using Gluten-Free bread, I prefer to use the oven. Preheat the oven to 400° F (204° C). Line two half-oven baking sheets with a layer of aluminum foil and then a layer of parchment paper. (Parchment paper is vital for this recipe to work in the oven. I've learned to have parchment paper on hand when cooking Gluten-free recipes, and it has been a game changer.) Spray lightly with canola oil. Add all ingredients, except the bread slices, to a gallon-size Ziploc bag and mix thoroughly. Add bre...

The beauty of these tea recipes is that the teas are sweetened with 100% juice, meaning there is no added sugar or artificial sweeteners.  Add the tea bags directly to the juice bottle and let them steep overnight. If desired, removed the bags (two or three at a time) before pouring. Sarsaparilla Licorice Rooibos  8 cups 100% Apple Juice 5 bags Stash Licorice Spice (Herbal Tea) 4-5 bags Be Well Teas Get Clean Rooibos (Herb Tea No. 7) Sweet Spice Blend 8 cups 100% Apple Juice 9-10 bags Private Selection Sweet Cinnamon Spice (Herbal Tea) Double Apple Winter Spice 8 cups 100% Apple Juice 9-10 bags Twinnings Winter Spice (Herbal Tea) Cranberry Ginger Orange 8 cups 100% Juice Cranberry Blend 9-10 bags Stash Sunny Orange Ginger (Herbal Tea) Grape Ginger Zinger 8 cups 100% White or Red Grape Juice 10 bags Stash Lemon Ginger (Herbal Tea) *For sweeter tea, add honey to taste There are countless other tea and juice combinations; these are just a few tasty ideas.