Category Archives: Holiday recipes

cinco de mayo collage titles

Cinco de Mayo: Real Food Recipe Round-up

cinco de mayo collage titles

Cinco de Mayo falls on a Thursday this year. Perfect for a fun family dinner to celebrate all the fabulous tastes of Mexico! No need to go out; you can make it at home with real food ingredients and the recipes linked below!

Not a biggie holiday in Mexico, (and also NOT Mexican Independence Day) this day marks the Mexican army’s victory over a much bigger and more well-armed French army intent on claiming more territory for France.

In America, Cinco de Mayo has become a day to celebrate Mexican culture and food. If you can’t travel to LA, Chicago or Houston where the largest Cinco de Mayo celebrations occur, you can have fun making delicious Mexican-inspired food at home with your family!

Here’s a Round UP of some of our own Well Fed Family Mexican-inspired favorites followed by several more from some other fantastic blogs!

If you start it by Tuesday morning you can have delicious lacto-fermented salsa ready for dinner Thursday evening!

Make your own nourishing whole grain flour tortillas with our BREADS DVD

DIY Taco Seasoning is frugal and healthy. No more MSG!

Easy Guacamole your kids can make!

Taco Stew is a family favorite at our house.

Fish Tacos with Chipotle Sauce brings a little California to your table.

Irish Nachos – just for fun, or for anyone who can’t eat corn chips!

Chipotle Spiced Meatloaf (with optional organ meats) for some major nutrient density.

Slow Cooker Mexican Corn and Potato Chowder from Don’t Waste the Crumbs is super frugal!

Nourishing Black Beans from Radiant Life

Mexican Rice from Modern Alternative Mama

Salsa Verde from Deep Roots at Home

No-rolling Required Sourdough Tortillas from Traditional Cooking School

Homemade Corn Tortillas from The Kitch’n (only two ingredients!)

Mexican Spinach Casserole from Cave Man Keto (because even people on ketogenic diets need to celebrate!)

Plantain Tortillas from Zenbelly Catering (for you grain-free/Paleo people!)

Slow-Cooker Carnitas from Paleo Foodie People

Paleo Coconut-Lime Tres Leches Cake from Bare Root Girl

And there you have it! Over a dozen real food recipes for your family’s feast!

What is your favorite Mexican food? Leave your answer in the comments!

Mary or Martha titles

Are You Mary or Martha? [Plus Free Printable Lesson]

Mary-or-Martha-titles-624x468 and bonusThis post may contain affiliate links. Thank you for supporting Well Fed Family!

Every month, every season, we have reasons to celebrate. Weddings, birthdays, graduations, babies, holidays…our lives can be very full.

This was also true in Jesus’ time. From Passover to Purim and the year of Jubilee, the Jewish calendar was filled with feast days, holy days and times of celebration.

While times of celebration can be joy-filled, wonderful memory-making occasions, just as often they are accompanied by meltdowns…..and not just the sugar-high kids.

Moms can get overwhelmed too…

One very special Jewish holiday  was The Feast of the Tabernacles. Similar to our modern Thanksgiving, it came at the end of harvest and was a time for thanking God for His blessings and bounty. But unlike our one day of Thanksgiving, this holiday lasted an entire week.

A significant component of this holiday was the booth or “Sukkot” each family would build. Representing the temporary structures used by Moses and the Israelites as they wandered 40 years in the wilderness, families would eat meals and even sleep outside in their shelter gazing up at the stars.

So preparing for this week of thanksgiving meant not only cooking, cleaning and decorating the house, but also building and decorating the Sukkot.

(For a fun diversion put “Sukkot” into the Pinterest search box and see how modern-day Jewish families build and decorate.)

Not only is there a lot to prepare, but this feast comes on the heels of the very serious week of Rosh Hashanah and Yom Kippur – the week of repentance and day of atonement. Only four days separated the two holidays!

It is into this extremely busy environment that we must immerse ourselves as we read the New Testament book of Luke, chapter 10, starting in verse 38. This is the brief story of Martha, Mary and Jesus.

38 As Jesus and his disciples were on their way, he came to a village where a woman named Martha opened her home to him.

While hospitality was a serious duty, an important part of life during Bible times, Martha, and her siblings Mary and Lazarus, were good friends of Jesus. He stayed with them on more than one occasion.

39 She had a sister called Mary, who sat at the Lord’s feet listening to what he said.

A significant part of the Feast of the Tabernacles centered around having guests, spending time with friends and family. Isn’t that what we enjoy most even today during holidays and celebrations? In fact, when the Lord established this particular holiday He commanded them to rejoice for seven days! (Deuteronomy 16:14-15)

So if you were to make a “To Do” list of things to get ready for the Feast of the Tabernacles, the #1 thing on the list would be “Get Happy”.

Even though there was a lot to do, Mary took time to sit and listen, to visit with Jesus.

40 But Martha was distracted by all the preparations that had to be made. She came to him and asked, “Lord, don’t you care that my sister has left me to do the work by myself? Tell her to help me!”

“But Martha was distracted”.  Other versions say “cumbered” or “angry”. After all there were only four days to get it all done! The law stated no chores could be done during the week of the feast. She had deadlines!

Do you think Martha sounds joyful?

 41 “Martha, Martha,” the Lord answered, “you are worried and upset about many things,

Jesus didn’t think so either. Let’s see what He says next:

42 but few things are needed—or indeed only one. Mary has chosen what is better, and it will not be taken away from her.”

Jesus reminded Martha that Mary was doing the right thing. There will always be chores to do, but Jesus was not always going to be visiting with them. It was important to stop, to be still, and listen to Jesus.

I know I am guilty of being Martha. A lot. I have on more than one occasion told my husband “no” when he wanted to have people over. It was too overwhelming to think of all the cooking and cleaning to be done.

I actually told one of my friends that I couldn’t have her over because I knew how pretty her house was and how scrupulous of a housecleaner she was.

I was being Martha. Upset, distracted, cumbered.

When I did this lesson with my Sunday School class we made a Citrus Mint Punch together. (the recipe is in the free lesson download. See the link at the end.) Then we laid out sandwich meat, cheese, mayo, mustard and slices of a simple homemade bread. The kids made their own sandwiches and we sat down to an indoor picnic.

We had tacked some palm fronds and Christmas lights to the ceiling so we turned out the lights and pretended we were outdoors in our Sukkot looking up at the stars. The kids felt like it was a special feast!

I guess I need to take a lesson from my Sunday School kids. The meal doesn’t have to be fancy and the decorations don’t have to be expensive. When we are joyful even a simple meal is a feast when shared with friends.

Proverbs 15:17 Better a small serving of vegetables with love
    than a fattened calf with hatred.

I’d love to hear from you about what you do when you get overwhelmed. How do you show hospitality? Please join in the conversation by leaving a comment!

The people at Ultimate Bundles have a bundle of resources for most every “Martha” in this year’s Ultimate Homemaking Bundle.  I’m excited about the e-course from Cozy Minimalist and the Tiny Owl Guide to Hospitality. There are also 14 e-cookbooks including one just for company. There’s even a whole section devoted to holidays and celebrations.

The Ultimate Homemaking Bundle sale ends in just a week. So click here to check it out!

If you’d like to download a version of this lesson to do with your own kids click the link below.

Feast-of-the-Tabernacles mustard seed cafe

 Leave a comment telling me how your kids enjoyed their special feast!

 

Turkey Broth Instructions and Free Recipe to Share

turkey broth titlesThe big feast is over, the turkey is eaten, but there is still one more thing to do….Make Broth!! Here is a free printable and shareable set of instructions plus an easy recipe for Turkey and Rice soup.

turkey broth and recipe card

What will you make with your broth? Who will you share this recipe with? Tell us about it in the comments!

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting us with your purchases.

 

5 Kombucha Flavors {For Fall}

5-Kombucha-Flavors-for-Fall-Traditional-Cooking-School-GNOWFGLINS-pom

 

It can be expensive to purchase, but it costs just pennies to make at home!

I’m talking about the tart and sweet, naturally effervescent and refreshing, immune-boosting drink we call Kombucha. It’s one of my family’s favorite beverages.

Here are five fun flavors to try this fall. Some are spicy and reminiscent of a delicious dessert, while others are fruity and tart…[read the rest of this post at Traditional Cooking School]

Pumpkin Chocolate Chip Muffins: grain-free with dairy-free option

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.

pumpkin chocolate chip muffin grain freeIt’s fall and time for all things pumpkin! We are eating far fewer grains right now because some in our family do better without them. But I needed a muffin that would also please the tastebuds of the others who don’t have to restrict grains. These muffins fit that requirement! They aren’t overly sweet, but the addition of chocolate chips gives a little burst of sweetness that goes well with the fall spices. Be sure to keep any leftovers in the refrigerator. For a dairy-free muffin use coconut oil or palm shortening in place of the butter.

Grain-free Pumpkin Chocolate Chip Muffins

1 cup canned pumpkin

3 eggs from pasture-raised hens

1/4 cup melted butter, or coconut oil

3 Tablespoons raw honey

1 1/4 cup almond flour

1/2 cup arrowroot flour

3 Tablespoons coconut flour

1 teaspoon aluminum-free baking soda

1/4 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon ground cloves

1/3 cup soy-free mini chocolate chips

Preheat the oven to 350 degrees. Prepare your muffin pan with muffin papers or butter.

Mix together the pumpkin, eggs, melted butter or oil, and the honey in a medium bowl. In a large bowl stir together the almond flour, arrowroot, coconut flour, baking soda, sea salt and the spices. Pour the wet ingredients into the dry ingredients and stir until well blended. Stir in the chocolate chips and divide the batter equally between the muffin cups. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Pumpkin Chocolate Chip Muffins: grain-free with dairy-free option
 
Author:
Recipe type: grain-free muffin
 
Spicy cinnamon, ginger, nutmeg and clove flavor this grain-free muffin perfect for the whole family. Chocolate chips give a nice twist on the traditional fall treat.
Ingredients
  • 1 cup canned pumpkin
  • 3 eggs from pastured hens
  • ¼ cup melted butter or coconut oil
  • 3 Tablespoons raw honey
  • 1¼ cups almond flour
  • ½ cup arrowroot flour
  • 3 Tablespoons coconut flour
  • 1 teaspoon aluminum-free baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅓ cup soy-free mini chocolate chips
Instructions
  1. Preheat oven to 350 and prepare your muffin tins with paper liners or butter.
  2. Mix together the pumpkin, eggs, melted butter or oil, and honey in a medium bowl.
  3. Mix together the almond flour, arrowroot, coconut flour, baking soda, sea salt and spices in a large bowl.
  4. Pour the wet ingredients into the dry ingredients and stir until well blended.
  5. Stir in the chocolate chips and divide the batter equally between the muffin cups.
  6. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.

 What is your favorite pumkin-flavored treat for fall? Share with us in the comments. Be sure to pin this recipe for later!

Irish Nachos

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.

irish nachos titlesI have to thank my friend, Meghan, for giving me the idea for this post. She is highly qualified to make these being both Irish (on her dad’s side) and Mexican (on her mom’s side).  There are enough recipes out there for the traditional Irish foods like corned beef and cabbage, or sausage and boxty (I did those last year). And since we are a No Artificial Colors blog having something faux-green is right out. I was captivated by this fun, light-hearted take on St. Patrick’s Day food since it uses lots of real food in a delicious, fun, family-friendly way.

The idea is simple yet brilliant. Make a big pan of oven-fries (the inspiration for my fries comes from Lidia’s Italy) and then top your fries with traditional nacho ingredients. To keep the Irish theme be sure to use plenty of Kerrygold butter and cheese. (We love Kerrygold, not because it’s Irish but because they pride themselves on using milk from grassfed cows.)  Be sure to use plenty of fresh cilantro and/or parsley on top because it is both green (can you wear cilantro instead of a shamrock if you don’t want to get pinched?) and it’s also really good for you. irish nachos potatoes title

Irish Nachos

for the potatoes

6 good sized organic Russet potatoes

3 Tablespoons extra virgin olive oil

3 Tablespoons Kerrygold Irish butter

1 teaspoon sea salt or herbed season salt such as Rosemary Celtic Sea Salt

preheat the oven to 475 degrees. Scrub the potatoes and slice them into thin wedges, at least 8-10 per potato, maybe more depending on how big your potatoes are. Thinner wedges get crispier. Thicker wedges are more like steak fries. Melt together the butter and olive oil. Toss the potatoes with butter mixture and sprinkle on the salt or seasoned salt and toss well. Place the wedges skin-side down in a large cast iron skillet or stoneware baking sheet or on a parchment-lined baking sheet. It may take more than one pan to fit them all in. Cast iron or stoneware help the potatoes brown better. Bake in the preheated oven for 30 minutes, turning the potatoes over once or twice to help them cook. If you’re using two pans be sure to rotate pans during the cooking. While the potatoes are cooking assemble the rest of the ingredients for the topping so you will be ready as soon as the potatoes are done.

for the toppings

1 lb. grassfed ground beef (or make the Irish sausage recipe and use that to top your nachos)

2 Tablespoons taco seasoning (no-MSG! use my recipe to make your own)

8-10 ounces Kerrygold cheese, shredded

3 green onions, thinly sliced

salsa (make your own probiotic salsa here)

sour cream (read the label, nothing but cream and cultures should be in it, we like Daisy)

chopped fresh cilantro or parsley

Brown the ground beef. Sprinkle in the taco seasoning and mix well. Assemble the remaining ingredients. Feel free to add any other nacho toppings you want like black olives, jalapenos, or bacon. Mmmmmm, bacon….

for the nachos

When the potatoes are done pull them out of the oven and turn on the broiler. While the broiler is heating up, spread the seasoned ground beef evenly over the potatoes. Evenly spread the shredded cheese over the ground beef. Slip the potatoes, beef and cheese back into the oven and broil for 2 minutes or until the cheese is melty. Remove from the oven and top with the remaining toppings. Serve at once.

Irish Nachos
 
Author:
Cuisine: Irish and Mexican
 
A fun spin on nachos to make your St. Patrick's Day, or any day, more festive!
Ingredients
  • 6 good sized organic russet potatoes
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons Kerrygold Irish butter
  • 1 teaspoon sea salt or herbed season salt like Rosemary Celtic Sea Salt
  • 1 lb. grassfed ground beef
  • 2 Tablespoons taco seasoning (no-MSG)
  • 8-10 ounces Kerrygold cheese, shredded
  • 3 green onions, thinly sliced
  • salsa
  • sour cream
  • chopped fresh cilantro or parsley
  • other nacho toppings as desired
Instructions
  1. To make the potatoes preheat the oven to 475 degrees.
  2. Scrub the potatoes and slice them into thin wedges, at least 8-10 per potato, thinner wedges make crispier fries.
  3. Melt together the butter and olive oil and toss with the potatoes along with the salt.
  4. Place the potatoes skin-side down in a large cast iron or stoneware baking pan, or a parchment-lined baking sheet using more than one pan if needed to fit the potatoes in a single layer.
  5. Bake for 30 minutes turning once or twice to help brown evenly.
  6. While potatoes are cooking assemble the remaining ingredients for the toppings.
  7. Brown the ground beef and season with taco seasoning and/or more salt if needed.
  8. When the potatoes are done pull them out of the oven and preheat the broiler.
  9. While broiler is heating top the potatoes with the ground beef and the shredded cheese.
  10. Return potatoes to the oven and broil 2 minutes or until cheese melts.
  11. Remove from the oven and top with remaining nacho toppings and serve at once.

 Tell us how you like to celebrate St. Patrick’s Day at your house. Leaves us a comment here and don’t forget to pin this recipe to use again – there’s no rule saying you can’t have these anytime!

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Pie for Pi Day

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.

Pie for Pi Day titlesPi – the ratio of a circle’s circumference to its diameter – is a favorite of the mathematical world. In its decimal form it is a number that never ends and never falls into a repeating pattern. Pi Day is celebrated around the world every year on March 14th. This year is special because not only is it 3.14 it is also 2015 making the date 3.14.15 so if you celebrate Pi Day at precisely 9:26 and 53 seconds a.m. you can hit the first ten digits of Pi …  3.14.15 and 9:26:53 (3.141592653)

Enough with the math – on to the food!  It is customary to celebrate Pi Day with, what else, PIE! So without further ado here is a round-up of some delectable pie recipes ripe for your Pi Day celebrating. Go all out and eat pie for breakfast, lunch and dinner – and raise a fork to Newton, Einstein, Pythagoras, Fibonacci, Pascal, Descartes and all the other great minds who made numbers look so easy. Here’s a baker’s dozen pie recipes, mostly sweet, a few savory. Enjoy your Pi and your Pie.

Pies for Pi Day

Cherries and silky smooth custard make Cherry Clafoutis from Traditional Cooking School the perfect choice for a breakfast pie.

Don’t like to bake? Here’s a No=Bake Pumpkin Cream Pie from Melissa K Norris.

Apple is a classic pie so here’s an Apple Crumb Pie recipe from Katie at Simple Foody.

Mouthwatering Crispy Coconut and Chocolate Pie from Deep Roots at Home will tantalize your tastebuds.

A gluten-free real food spin on the classic pumpkin – here’s a Pumpkin Pie recipe from Never Lacking Zeal.

Need something small? How about Cranberry Apple Mini-pies from Nourishing Gourmet.

Worth Cooking does great things with allergy-free cooking ingredients like this Lemon Pie.

Honey is the sweetener for this Strawberry Pie from the Humbled Homemaker.

Don’t Waste the Crumbs shared this Key Lime Pie recipe a few summers ago and includes instructions for homemade sweetened condensed milk.

This Raspberry Cream Pie from Common sense Homesteading just screams summer.

And don’t forget Chocolate Peanut Butter Deluxe Pie from Amazing Graze Farm.

If you don’t want sweet how about savory like this Pizza pie from us here at Well Fed Family.

Or Tamale Pie from Farm Fresh Feasts.

P.S. Here’s a late entry for South African Peppermint Crisp Pie from Keeper of the Kitchen that you won’t want to miss!

Leave a comment on the blog with your favorite pie recipe and thank them for making your Pi Day so delicious! Then leave a comment here telling us which pie you made – and no, you don’t have to tell us the circumference or the diameter of your pie pan.

 

 

 

Real Chocolate Fondue

chocolate fondue titlesGive your special people some seriously delicious love this Valentine’s Day. This chocolate fondue recipe is simple but sublime – a treat that definitely says “I Love You!”

Fair Trade Slavery-Free Chocolate

Say “I love you” to the farmers and harvesters by using the really good stuff.  Look for fair trade, non-gmo verified dark chocolate. 70% cacao or more means lots of antioxidant power. I’ve tried Endangered Species, Theo and Dagoba brands and like them, but there are plenty of others that are good – just look for the fair trade or slavery-free verification. I really don’t want my chocolate at the expense of someone else’s hardship.  Plus, over the last several years the mainstream chocolate companies have realized they can make more money by fractionizing their chocolate, taking out the cocoa butter to sell as a separate product, and replacing it with an artificial emulsifier called PGPR.  To those who know better cocoa butter is a natural, healthy, tropical fat, and taking it out of chocolate decreases the food value of that chocolate. So read your labels and don’t buy anything with artificial flavors or emulsifiers with capital letters for names.

fair trade chocolate

Try these dipping ideas

Get creative with what you dip into this fabulous fondue! I like to keep it on the healthy side as much as possible so I usually offer big, red, ripe strawberries which are in peak season right now where I live in Florida. Banana slices are good too, as are any tropical fruit like kiwi, pineapple and even orange. Apples or pear slices work too. You can also use homemade shortbread cookies, large walnut halves, little squares of homemade pound cake, or how about homemade marshmallows?!

Real Chocolate Fondue

Ingredients

12 ounces of fair trade dark chocolate (chips or a bar cut into small chunks)

3/4 cup heavy cream (preferably raw but definitely not ultra-pasteurized if possible)

2 teaspoons vanilla extract or almond extract OR you can make this more grown-up and use 1 to 2 Tablespoons of cherry brandy or orange liqueur. If you like coffee you could also use 2 teaspoons of espresso powder.

Dippers such as fresh fruit, homemade cookies or cake, marshmallows or nuts

Preparation

Place the chocolate and the cream in a heavy-bottom saucepan and melt over very low heat, stirring constantly until smooth. This doesn’t take long at all. You are not cooking this, simply melting the chocolate and combining it with the delicious cream. Remove from the heat and stir in the flavoring of choice. Transfer this chocolate mixture to a fondue pot or individual small ramekins and serve with your choice of dippers.

Real Chocolate Fondue
 
Author:
Recipe type: dessert
 
Share the love with this delicious chocolate dessert treat.
Ingredients
  • 12 ounces of fair trade chocolate (either chips or a bar cut into small chunks)
  • ¾ cup heavy cream (preferably raw, but not ultra-pasteurized if possible)
  • 2 teaspoons of vanilla extract or almond extract for a family-friendly version
  • OR 2 Tablespoons of cherry brandy or orange liqueur OR 2 teaspoons espresso powder
  • assorted dippers such as fresh fruit, homemade cookies or cake, marshmallows or nuts
Instructions
  1. Place the chocolate and cream in a heavy-bottom saucepan and melt over very low heat, stirring constantly until smooth.
  2. Watch constantly and do not let this come to a boil or you will scorch the chocolate!
  3. Remove from heat and stir in flavoring of choice.
  4. Transfer the chocolate mixture to a fondue pot or to individual ramekins, and serve with dippers.
  5. Makes about 2 cups.

 Share your favorite dipping ideas with us in the comment section! Be sure to Pin this for later using the Pinterest buttons at the top.

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting us with your purchases!

 

 

Turkey Curry Recipe

curry with turkey titles resized

As I write this it is the Sunday evening of Thanksgiving weekend. The dishwasher is running, the kitchen is cleaned up, I’ve already made bone broth from the turkey carcass and put five quarts of it in the deep freeze. I’m thankful for my parents who volunteered to make the drive from Alabama to Orlando on a holiday weekend – if you’ve ever tried to drive Florida’s turnpike this time of year you know what a big deal that is! But it was nice to have all the grandparents around the table this year (my husband’s dad, who lives in the area, was also with us) so my kids were very blessed.

Now that the big meal is over we still have an entire gallon ziploc bag of turkey leftover even after two meals of leftovers plus a couple of turkey salad sandwiches for the travelers. My daughter pleaded “no more soup!” (we’ve eaten a lot of soup lately trying to keep everyone from catching the latest virus making the rounds). So I pulled out my recipe for turkey curry – it uses up a pound of the leftovers plus it’s a way to sneak more bone broth into everyone without actually eating more soup. Plus, the flavors of curry are a nice detour away from the typical holiday flavors. By the way, this goes great with leftover cranberry sauce, too!  If you’re reading this and it’s not after a major turkey-filled holiday you could substitute leftover cooked chicken for the turkey.

Turkey Curry

Ingredients

3-4 Tablespoons butter, ghee or coconut oil

1 large apple (peeled or unpeeled, it’s your call), diced

1 large onion, diced

2 garlic cloves, pressed

1 Tablespoon curry powder *

3/4 teaspoon sea salt

1/4 teaspoon ground red pepper (or less if you don’t like spicy)

1/2 cup full fat coconut milk

1 Tablespoon arrowroot powder OR tapioca starch OR non-GMO cornstarch

2 cups homemade turkey stock (or use chicken stock), divided use

4-6 cups chopped leftover turkey (or chicken)

1 teaspoon fresh lemon juice (optional)

3 cups hot cooked basmati rice

Toppings and garnishes:

choose your favorites to sprinkle over the top of the curry-

raisins, diced tomatoes, diced bell pepper, chopped cucumber, parsley, cilantro, pineapple, shredded coconut, chopped nuts, papaya, mango, chutney or even leftover cranberry sauce

curry condiments labled resized

Preparation

Melt the butter or oil in a large skillet or Dutch oven over medium heat. Add the apple and onion to the pan and saute about 10 minutes until the onions are translucent, don’t brown them. Add the garlic and saute another minute. Then add the curry powder, salt and red pepper and stir well. Stir in the coconut milk and 1 1/2 cups of the broth, reduce the heat and simmer another five minutes. Add the chopped turkey. Combine the arrowroot (or other thickener) with the remaining 1/2 cup of stock. Pour the mixture into the pan along with the lemon juice if desired, and stir constantly until the curry begins to thicken slightly. Taste for seasonings and adjust as needed. Serve over the hot cooked rice and top with your favorite condiments.

*curry powders vary wildly in their flavor and spiciness. Most curry powders contain turmeric, coriander, fenugreek and cumin; but they can also contain many other spices including ginger, cayenne pepper, fennel and even saffron. It’s fun to experiment with different curry powders, but read the ingredient list and don’t buy any that include MSG. Good curry powders are salt-free so you can adjust the salt in the recipe to your own taste.

Turkey Curry
 
Author:
Recipe type: curry
 
A nice change of pace to use up Thanksgiving leftovers.
Ingredients
  • 3-4 Tablespoons butter, ghee or coconut oil (or a mixture)
  • 1 large apple, diced
  • 1 large onion, diced
  • 2 garlic cloves, pressed
  • 1 Tablespoon curry powder
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground red pepper (or less if you don't like spicy)
  • ½ cup full fat coconut milk
  • 1 Tablespoon arrowroot powder OR tapioca starch OR non-GMO cornstarch
  • 2 cups homemade turkey broth (or chicken broth), divided
  • 4-6 cups chopped cooked turkey (or chicken)
  • 1 teaspoon fresh lemon juice, optional
  • 3 cups hot cooked basmati rice
  • A selection of condiments for topping the curry, choose from:
  • raisins, diced tomato, diced bell pepper, shredded coconut, chopped nuts, mango, papaya, pineapple, chutney or even cranberry sauce
Instructions
  1. Melt the butter in a large skillet or Dutch oven over medium heat.
  2. Add the apple and onion and saute for about 10 minutes until the onion is tender, but not browned.
  3. Add the garlic and cook another minute.
  4. Add the curry powder, salt and red pepper and stir well.
  5. Add the coconut milk and 1½ cups of the broth. Reduce the heat and simmer for about ive minutes, stirring occasionally.
  6. Add the turkey to the pan and stir.
  7. Combine the remaining ½ cup of broth with the arrowroot powder and then pour this mixture into the pan, stirring constantly, until the mixture thickens slightly.
  8. Stir in the lemon juice if desired.
  9. Serve over the hot cooked rice and top with your choice of condiments.
  10. Leftovers are even tastier the next day.

What is your favorite way to use up holiday leftovers? Tell us about it in the comments section or come over to Facebook and start a conversation there.

This blog is for informational purposes. Some links may be monetized. Thank you for supporting Well Fed Family’s blog with your purchases.

Cranberry Orange Coconut Flour Muffins

cranberry orange coconut flour muffin resized titlesEver since the kids were little and we were doing Five In A Row as part of our homeschooling, I’ve had a craving for cranberry bread every time Thanksgiving rolls around. One of our favorite books from FIAR was Cranberry Thanksgiving by Wende and Harry Devlin. “At the edge of a lonely cranberry bog in New England and the winds were cold at the edge of the sea” lived Grandmother and Maggie. Every Thanksgiving they would each invite someone to share dinnerCranberry Thanksgiving book cover with them. This time around, however, Grandmother does not approve of Mr. Whiskers, Maggie’s guest. He behaves suspiciously and when the secret family recipe for cranberry bread just happens to disappear he is the first one Grandmother suspects.

I love the message of the story, that we cannot judge someone by outward appearances, but rather it is what is on the inside that makes someone a precious friend. I also love that at the end of the book they actually share Grandmother’s recipe for cranberry bread!

So here I sat, gray skies threatening rain and me in want of cranberry bread with a hint of orange and sweetness giving fragrance to the gloomy day.  But having put myself on a gluten-free diet I couldn’t make the traditional recipe from the book. Thanks to the Radiant Life free e-book on cooking with coconut flour I was confident and inspired enough to translate the tangy sweet flavors of Grandmother’s recipe into the perfect little gluten-free cranberry muffin. Even my husband, who is not a fan of coconut flour and frequently sighs longingly after the good ol’ days of gluten, said these were great and he could definitely have them again soon!

Cranberry Orange  Coconut Flour Muffins

6 eggs

1/4 cup melted butter or coconut oil

3 Tablespoons of buttermilk

1/3 cup maple syrup

1 teaspoon vanilla

1/2 cup coconut flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 1/2 teaspoons orange zest (use organic oranges for this)

1 cup fresh cranberries

Preheat the oven to 350 degrees. Butter a 12 cup muffin tin.

In a food processor, blend the eggs, butter, buttermilk, maple syrup, and vanilla until well mixed. Add the orange zest, baking powder, baking soda, salt and coconut flour. Blend until there are no lumps. Add the cranberries and pulse just until they are chopped.

Scoop the batter into the prepared muffin tin – use about 1/4 cup per each. Bake at 350 for 20 minutes or until the tops are just golden and they begin to pull away from the sides of the pan. Allow the muffins to cool in the pan for about 3 minutes before you remove them to a cooling rack. Serve warm with plenty of butter and a little raw honey if desired.

Cranberry Orange Coconut Flour Muffins
 
Author:
Recipe type: quick bread
Serves: 12
 
Inspired by Grandmother's secret cranberry bread recipe in the book Cranberry Thanksgiving
Ingredients
  • 6 eggs
  • ¼ cup melted coconut oil or butter
  • 3 Tablespoons buttermilk
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ teaspoons fresh orange zest
  • 1 cup fresh cranberries, washed
Instructions
  1. Preheat the oven to 350 degrees and butter a 12 cup muffin tin.
  2. In a food processor, blend eggs, coconut oil, buttermilk, maple syrup, and vanilla until well mixed.
  3. Add orange zest, baking powder, baking soda, salt and coconut flour and blend until there are no lumps.
  4. Add the cranberries and pulse until they are just chopped.
  5. Scoop the batter into the prepared muffin tin using about ¼ cup per each.
  6. Bake at 350 for about 20 minutes until just golden on top and firm to the touch.
  7. Cool in the pan about 5 minutes.
  8. Remove gently to a cooling rack.

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