Gluten Free Archives - Page 21 of 30

Quick, Simple and Delicious Leftover Turkey Curry

June 15, 2024December 5, 2014 by Emily

Leftover turkey got you flummoxed? You can pretty much throw all your Thanksgiving leftovers into this delicious curry. And then invite us over to eat it.

I don’t mean to get all romance-novel on you or anything but you know that feeling you get in the pit of your stomach when you just know that something is right? Like it’s just the most perfect version of whatever it’s meant to be? That’s what it felt like the day, so many years ago now, when Matt said the words. Those perfect, beautiful words.

“Should I whip up a curry with the thanksgiving leftovers?”

Sigh.

Of course I said yes! I’m no fool.

We were still living in Astoria at the time, in an apartment that in all fairness can only be described as a “goat infested rat-hole”. The place was grim. It was dark all the time because there was only about a foot of space between our our windows and the building next door (although when I didn’t have cable, I appreciated being able to see my neighbor’s TV from my couch. I think we watched a whole season of The Sopranos “together”).

Curried Butternut Squash and Apple Soup with Maple Cream

June 15, 2024November 21, 2014 by Emily

This Curried Butternut Squash and Apple Soup is silky and luscious, with the perfect balance of sweet and spice. A little swirl of maple-sweetened sour cream takes it over the top.

I feel like it was only a few weeks ago that every post I wrote seemed to start with me whining and complaining about how cold it was outside. Well, prepare for a déjà vu because it’s frakking freezing again and it’s not even Thanksgiving yet. Oh joy. I know it’s going to warm up a bit again before the semi-permanent winter-long deep freeze hits us but, seriously Nature, can you give a girl a break? See, one of the things about buying a lovely, hundred-year-old house is that it’s goddamn drafty. Luckily I have a dog and two cats that want to be on a lap at all times so that helps. A bit. A teeny, tiny bit. Also, soup.

Speaking of déjà vu (and soup), it was about this same time last year that we posted our recipe for Mashed Butternut Squash With Thyme And Mascarpone, which has become one of the most popular recipes on NwK. I think butternut squash is so popular because it’s not only delicious, it’s also extremely easy to cook well. It has a gorgeous, silky texture (without any of the stringiness you find in a lot of pumpkins and squash) and it also has that beautiful, vibrant color that just screams Fall. It’s the vegetal equivalent of wearing a cable-knit sweater while walking through a pile of brittle, umber leaves. It’s Mr. Autumn Man’s favorite gourd.

Curried Butternut Squash and Apple Soup with Maple Cream — Look at Nerd Tips below for nutrition as well as buying and storing tips.

Shredded Brussels Sprouts with Bacon and Pecans

June 15, 2024November 14, 2014 by Emily

This version of shredded brussels sprouts with bacon and pecans might be the perfect Thanksgiving side dish, and can be made ahead to save you T-day stress.

I admit it. I love brussels sprouts. And not just for Thanksgiving, either. I think it’s probably one of the vegetables that Matt and I make most often. Our standard go-to recipe is to split them in half, coat them with olive oil, course salt and pepper and roast them in a very hot oven until they are as brown and crispy as french fries. The only tricky thing about that method is that they have to be served piping hot, right out of the oven or they get a little soggy. Still tasty, but not transcendent.

For me, getting all the side dishes timed perfectly so they’re at the exact perfect temperature by the time the turkey is ready is one of the most stressful parts of Thanksgiving. I feel like the kitchen becomes a ten ring circus, with every burner going on the stovetop and a million things stuffed into the oven. Oy, I’m giving myself agita just thinking about it. That’s why I like to serve at least a couple of dishes that are great at room temperature. These brussles sprouts fit that bill because they are absolutely delicious hot, warm or room temp.

Whipped Rutabaga with Crispy Shallots

November 14, 2024November 14, 2014 by Emily

Whipped rutabaga is a fluffy, creamy side dish that will make your Thanksgiving sparkle – especially when paired with crisped shallots.

Baked Chicken with Honey and Soy

June 15, 2024October 24, 2014 by Emily

This recipe combines my three favorite things. It’s fast, it’s cheap and it’s delicious. And easy. I know that’s four but I don’t have time for semantics. I’m in a rush here! (I’m not really, but one of the best things about this recipe is that, other than mixing the sauce ingredients together and throwing in the chicken, there’s really not much else to do. That’s why it’s perfect for a weeknight dinner). Bung it in the oven, throw on some rice and by the time you’ve opened a bottle of wine and cycled through your Netflix options, dinner is ready.

It’s pretty much the bastard child of our two most popular recipes, Baked Chicken Thighs with Lemon and Garlic, and Crispy Pork Belly with Soy Honey Glaze.

Roasted Tomatillo Salsa Verde

June 15, 2024October 17, 2014 by Emily

We put together two different versions of salsa verde with some tomatillos, avocadoes, garlic and spices, and pretended to be into sports just to hang this article on a game theme! Hint: we are not into sports.

I’ve always envied people that were really into watching sports. I would love to care about something (other than nerdy television shows) enough to paint my face, don a kooky costume and brave the cold, just to prove my commitment and loyalty. To feel the agony of defeat in the hopes of, one day, just maybe, getting to experience the glory of ultimate victory.

But nope. Just don’t give a toss. Matt doesn’t follow sports either (with the exception of the occasional World Cup match, of course).

This is a rough approximation of Matt and me watching the news when the sports headlines come on.

SPORTSCASTER [Very excited]: AND THE STEELERS SCORED AN AMAZING SEVENTEEN AND FIFTY-SIX AND A HALF YARD PASSES LESS THAN SIX MINUTES APART IN THE FOURTH QUARTER! UNBELIEVABLE!!!!!

MATT [Pops a chip in his mouth]: What is this? Are they playing shove ha’penny?

EMILY [Rolls eyes]: No, idiot, I’m pretty sure it’s … (squints) …quoits.