Nothing says autumn like a Sweet Potato Casserole. Except if you’re Canadian, that is. You see, we don’t do sweet potato casserole. And we don’t do that green bean thingy either.

Seriously, when I was 25 a friend moved to St. Louis for a year. She returned and regaled us with tales of Thanksgiving Dinner. I was like, “Really? A can of this and a can of that and a can of those. And you eat it? Wait! Wait! Wait! You put the marshmallows where?”

It was several years before my family and I moved to Florida and I had the chance to try these exotic dishes for myself. Having lived here for awhile, I can now say that I don’t mind them. Or at least, they no longer seem weird to me. But, because I didn’t grow up eating them, because my taste buds don’t tingle with nostalgia for those particular combinations, I have no qualms about changing things up and riffing on the classics.

This dish is a healthified version of Sweet Potato Casserole that substitutes granola for the marshmallows and lets you choose how much sugar you want in the dish. Serve it alongside your turkey and green bean concoction or have it with vanilla ice cream for dessert.

Oh, and hey, if you’re like me and you think sweet potatoes shouldn’t be reserved for Thanksgiving, this casserole makes a satisfying meatless main course for fall weeknights: Add extra nuts for a protein kick, omit the maple syrup, cut back on the sugar and serve it with a salad of bitter greens dressed in a lime vinaigrette. That’s what we had for dinner last night and you know what? It turns out this Canadian loves Sweet Potato Casserole after all.

Sweet Potato Crumble Casserole

This twist on the classic Sweet Potato Casserole has a touch of lime and of ginger giving it a subtle tropical feel. If you want more of the tropics, double the ginger and substitute more lime juice for the water. The ranging amounts of maple syrup and of brown sugar are there so that you can decide how sweet you’d like the casserole to be.

Serves 8-10

Ingredients:

• 1 lb Sweet Potatoes cut into small little ½ inch dice
• 0 to 4 Tbsp Maple Syrup
• 2 Tbsp Water
• 1 Tbsp Lime Juice
• ½ tsp salt, divided
• 1-1/2 tsp ground Ginger, divided
• ½ cup Unsalted Butter
• ½ to ¾ cup packed Brown Sugar
• ¾ cup Flour
• 1-½ cups Bob’s Red Mill Crunchy Coconut Granola or Honey Almond Granola
• 3 ounces Bob’s Red Mil Pecan Halves, roughly chopped
• ½ tsp Baking Powder
• ¼ tsp Baking Soda

Instructions:

Preheat the oven to 350ºF. In a 9×13” cake pan or a 2.5 quart shallow casserole dish combine the sweet potatoes, maple syrup (if using), water, lime juice, ¼ teaspoon of the salt and ¾ teaspoon of the ginger.

Put the butter in a microwave-safe bowl and warm it for 20 seconds at a time until it is completely melted. While the butter is melting, combine the remaining ingredients in a medium bowl, being sure to include the remaining ¼ teaspoon of salt and ¾ teaspoon of ginger. Add the melted butter and stir until everything is moistened.

Stir the sweet potatoes again just to make sure that they’re well-bathed in juices. Scatter the butter mixture evenly over the sweet potatoes and then use your hands to press down all over so that the topping holds together. Lick some buttery topping off of your fingers and then wash your hands.

© 2012 Christine Pittman. All Rights Reserved.

You would be hard pressed to find anything as warm and comforting as a piece of freshly-baked pumpkin bread on a crisp fall day.  There is just something about that combination of a large orange gourd baked with spices and sweeteners that seems to signify autumn and all the creature comforts that come with cooler weather and the impending holidays.  But as comforting as they are, most pumpkin breads aren’t exactly high ranking in the health department.  Full of sugar and refined flour, they fill you up with little to no redeeming nutritional value.

My kids adore pumpkin bread, and as I don’t want to deny them or myself this seasonal treat, I wanted to find a way to make it both healthy and delicious.  I’ve fallen hard for Bob’s Red Mill Organic Golden Flax Meal because the lighter colour means it blends in better in baked goods.  That and it’s got great flavor and is incredibly healthy.  So I knew I wanted that to be my base ingredient, but as I thought about what else to use, I got intrigued by the idea of a pumpkin coconut bread.  Pumpkin and coconut go beautifully together in soups, so I thought they might be great in a baked good as well.  And once it came out of the oven, I decided to go all out and drizzle it with a coconut glaze.

I was really pleased with the results and it was devoured quite quickly by the whole family.  It rose wonderfully, and made a very hearty breakfast or snack.  And a much healthier one too!  My kids preferred it without the glaze, as it was a little too much coconut for them, but I really enjoyed it with.

One word of note, I did use erythritol and stevia in place of sugar, which are both zero calorie sweeteners suitable for diabetics.  You can use whatever you want to sweeten this bread…honey, sugar or other sugar substitutes.

Pumpkin Coconut Bread – Gluten-Free

• 1-½ cups Bob’s Red Mill Golden Flaxseed Meal
• ½ cup Bob’s Red Mill Coconut Flour
• ½ cup Unsweetened Shredded Coconut
• ½ cup granulated Erythritol
• 1/3 cup Unflavored Whey Protein Powder
• 2-½ tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Bob’s Red Mill Xanthan Gum
• 1 tsp ground Cinnamon
• ½ tsp ground Ginger
• ¼ tsp ground Cloves
• ½ tsp Salt
• 1- 15 oz can Pumpkin Puree
• 5 large Eggs, lightly beaten
• ¼ cup Coconut Oil, melted
• 1/3 cup Unsweetened Almond Milk
• 15 drops Stevia Extract

Coconut Glaze:

• 6 tbsp powdered Erythritol
• 2 Tbsp Almond Milk
• ½ tsp Coconut Extract

Preheat oven to 325F and grease a 9×5 inch loaf pan.

In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.

Stir in pumpkin puree, eggs, coconut oil, almond milk and stevia extract and mix until thoroughly combined.

Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.

Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.

For the glaze, whisk ingredients together until smooth.  Drizzle over cooled pumpkin bread and let set, about 20 minutes.

Carolyn Ketchum is a writer, a runner, a mother and a diabetic.  She is also the evil mastermind behind All Day I Dream About Food, a blog that focuses primarily on healthy low carb and gluten-free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives, bakes and cooks in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

Every year, we look forward to gathering around the table with friends and family to be thankful – but many times we end up feeling less than great when we can’t get up from the couch because we’re too full and feeling gross after the big meal.

So why stick with the same ol’-same ol’? Lighten up your Thanksgiving but keep your favorite flavors in this remix of the classics. Then, instead of recovering on the couch, enjoy the extra time to spend with the folks you don’t see very often.

Sweet Potato Boats with Couscous “Stuffing”

This recipe can be a vegetarian main or a side. If it is a main, plan two boats per person. If it is a side, plan one.

For four side-sized servings, you will need:

• 2 Yams (technically, sweet potatoes are the yellow ones)
• 1 cup Bob’s Red Mill Tri-Color Israeli Couscous
• 2 cups Vegetable Stock
• Pinch of Coarse Salt
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Olive Oil
• ½ cup diced White or Yellow Onion
• ½ cup diced Celery
• 1 clove Garlic, diced
• ¼ cup roughly chopped Walnuts
• ½ cup diced Apple
• ½ cup Bob’s Red Mill Dried Cranberries

Prep time: 1 hour        Active prep time: 20 minutes

Preheat oven to 425°F.

Prep the yams by washing them, scrubbing the skins gently and poking holes scattered across the surface with a fork to vent steam. Wrap the yams individually in foil and bake at 425 for about 45 minutes. They are done when a fork slides in easily.

Begin prepping the couscous filling about 20 minutes into the potato cooking time.

Start by bringing the vegetable stock, coarse salt and apple cider vinegar to a boil in a saucepan. Add the couscous and cook until al dente – about 10-15 minutes. Take off the heat and fluff occasionally as you continue to prep the other ingredients.

Heat a medium skillet on medium heat and toast the walnuts for about five minutes, or until fragrant. Set aside.

Add the olive oil to the pan and allow to heat for 2 minutes or so. Then add the onions, celery and garlic. Saute, stirring frequently.

When the onions are translucent, add in the cranberries, apples, walnuts and couscous, stirring frequently. Bring everything up to the same temperature and don’t cook them beyond that stage. Allow to sit in the pan on the lowest heat, or take off the heat completely while you prep the potatoes.

When the yams are cooked through, remove from the foil and slice them in half lengthwise. Use a spoon to dig out a 1-inch-wide trench in the inside of each trench, leaving at least a half inch of potato on all sides. Spoon the couscous mixture into the boat. Sprinkle a few extra dried cranberries on top.

Transfer to a serving platter after they are filled (not all of the couscous will make it into the boat on the first try!)

Rebekah Hubbard writes PDX Food Love. PDXfoodlove is about cooking at home – about learning, experimenting and having fun with your family. Anyone can be an artist in the kitchen. Day-to-day Rebekah is a graphic design professional, outdoor  and running enthusiast, plastic guitar aficionado and a slightly snarky girl next door.

Thanksgiving is by far one of my favorite holidays because it is focused on all the things that are dear to me—food and eating food with family and friends. I love to feed my friends.  These vegetarian cheesy bites are a nice alternative to Mac n Cheese on the Thanksgiving table.

Vegetarian Cheesy Quinoa Bites

Makes about 24 mini bites

• 2 cups Bob’s Red Mill cooked Quinoa
• 1 Shallot, finely diced
• ½ cup grated Carrot
• 1 cup Gruyere, shredded
• 1 cup Sharp Cheddar, shredded
• ½ cup Parmesan, shredded
• 2 Eggs
• 1 tsp Black Pepper
• Salt (optional, depending on how salty your cheeses are)

1. Preheat oven to 350°F.
2. Mix together quinoa, shallot, carrot, cheese, eggs, salt and pepper.
3. Distribute mixture into a mini muffin baking pan, filling each cup to the top.
4. Bake for 15-20 minutes.
5. Serve with sour cream or any chutney of your choice.

Tips:

• Use a mini muffin baking pan to bake these quinoa  bites.
• Taste the mix prior to adding eggs to see if it needed salt.
• Use a hand grater or your machine to grate the carrots and the cheeses.
• Add some cayenne pepper to the quinoa mixture if you want additional kick.

Rashmi Nigam is a wife, mother, foodie, and blogger who chronicles her journey towards raising healthy eaters at YumKid. She draws from her real food upbringing, as well as her travels, to prepare simple, unprocessed meals for her family. You can also follow her on Twitter or Facebook.

The meaning behind Thanksgiving and the holiday season can sometimes be forgotten because the focus and attention is all on the food. Family traditions are cherished and classic dishes grace the holiday table. Unfortunately for many, caution is thrown away and everyone over-indulges with a marathon of flavors, eating non-stop, all day long. I know because I have been guilty of this very high-caloric crime myself. Now that I have a family of my own, I have taken the extra effort to make the holiday meal delicious AND healthy, without skimping on tradition or flavor.

Spiced-Tea Cranberry Sauce

There are simple ways you can do this. The first is by using only fresh ingredients. Cranberries, for example, don’t come from the can but from the produce section. When mixed in with other wonderful flavors like orange, ginger, pomegranate or flavored liqueur, homemade cranberry sauce has infinitely more flavor than that boring, sugary jelly that slips out of the can.

The second step to a healthy holiday is to cut the sugar back. Save the sweets for dessert, not your dinner. Squash and sweet potatoes are naturally sweet, so why drown it with marshmallows? Add a little salt instead and you have a wonderful sweet-salty combination that everyone will love.

The third step is to introduce whole grains to the table. If your family is picky, hide the good stuff. Mix in high fiber, whole-grain bread to your stuffing recipe. Or, add whole wheat flour and some wheat bran into your baking. Most recipes are pretty forgiving if you substitute half of the white all-purpose flour with whole wheat flour. It is easier to alter your taste buds by making these smaller changes and slowly increasing the percentage of whole grain ingredients as time goes by.

Quinoa Pilaf with Butternut Squash & Pomegranate

Need a gluten-free alternative to stuffing? Try brown rice or quinoa. Quinoa is an ancient grain that is been rediscovered in the foodie world. It is high in fiber, high in protein and is completely gluten-free. Mix it with your green beans, add it to some salad or prepare it like a rice pilaf.

So you survived dinner, but you have a weakness for dessert – what do you do when the parade of pies makes their dramatic entrance? Try this Whole Wheat Apple and Cranberry Galette. A galette is a rustic pie. It requires less fuss than a traditional pie, which I can never make pretty and perfect no matter how hard I try!

Tart granny smith apples and fresh cranberries are lower in sugar than most other fruits. And this crust is made with whole wheat flour, wheat bran and rolled oats. It is flaky and crunchy like a traditional pie crust, but full of fiber and whole grain goodness. Make one or a dozen, change the filling to include pears, figs or any of your favorite seasonal fruits. You can also add pecans, almonds or pistachios for added protein and crunch.

Change the seasonings of the crust to make a savory galette, using sweet potatoes, string beans, tomatoes or sweet peppers.

Get creative in the kitchen and create new food traditions to your holiday table this year. Remember it CAN be both mouthwatering and healthy at the same time!

Whole Wheat Apple and Cranberry Galette

Crust Ingredients:

• 1 cup Bob’s Red Mill Stone Ground Whole Wheat Flour
• 1 Tbsp Brown Sugar
• 1/2 tsp Cinnamon
• 1/2 cup Butter, frozen
• 4 Tbsp Water, cold
• 1 Tbsp Bob’s Red Mill Wheat Bran

Filling Ingredients:

• 8 oz granny smith apples
• 4 oz fresh cranberries
• 3 Tbsp Bob’s Red Mill Stone Ground Whole Wheat Flour
• 3 Tbsp Brown Sugar
• 3 Tbsp Bob’s Red Mill Regular Rolled Oats
• 2 Tbsp Orange Juice
• 1 tsp Orange Zest
• 1/2 tsp Cinnamon

In a food processor with a metal blade combine flour, sugar and cinnamon to make the galette crust. Cut frozen butter into small pieces and half to the food processor and pulse 3 times. Add remaining butter and pulse 3 more times or until butter is the size of coarse pebbles. Add cold water, 1 tablespoon at a time, pulsing after each addition. Dough should now resemble coarse sand. When pressed together, the dough should stick. If not, add more water, a few drops at a time. Turn dough onto a lightly floured work surface, pressing together to form a ball. Roll dough ball into the wheat bran, and flatten to form a disc. The wheat bran does not need to be worked into the dough. Wrap in plastic wrap or parchment paper and refrigerate dough for 2 hours or up to overnight.

Preheat oven to 350ºF and line baking sheet with parchment paper or silicone baking mat.

Peel and core apples and cut into thin slices. Add to a mixing bowl and combine with the rest of the filling ingredients.

Remove dough from the plastic wrap and using a rolling pin, roll until a 9-10 inch circle is formed. Place dough onto the prepared baking sheet. Arrange filling into desired manner, leaving a 1-1/2 inch border of dough around the filling. You can add the apples first to make a pretty pattern then the remaining ingredients, or you can pile it all in at the same time. Fold dough edges around the filling, making pleats as needed.

Bake until edges start to brown, 45-50 minutes. Allow galette to cool at least 1 hour prior to serving.

Laura Bashar, a.k.a. Family Spice, writes about food and her life as a wife & mom of three living in San Diego, CA. She started blogging as a mission to get families back at the dinner table. Laura shares recipes using fresh ingredients from all over the world, but especially likes to feature her Persian heritage, both in recipes and traditions.

This delicious wild rice dish comes from Melanie Angelis of The Grecian Garden. Melanie Angelis loves nutritional consulting, healthy dessert catering, and teaching health and wellness classes. She also has a new love—writing a book to share her knowledge and passion for food as medicine.  Melanie holds a masters of science degree in complementary alternative medicine from the American College of Health Care Sciences. She founded The Grecian Garden in 2009, and performs health and nutrition consults locally at Jacobs Chiropractic & Wellness Center. www.thegreciangarden.com 

Chestnut and Herb Wild Rice

Ingredients:

• 1 cup Bob’s Red Mill Wild and Brown Rice
• Water for soaking
• 1 tsp Lemon Juice or Vinegar
• 2-3 Tbsp Coconut Oil
• 2/3 cup Celery, finely chopped
• 1 cup Onion, finely chopped
• 4 ounces chopped Beet Greens or other quick cooking green such as Spinach or Arugula (2 cups loosely packed)
• 4 large Garlic Cloves, chopped (about 2 tablespoons when finely chopped)
• 2 Tbsp fresh Dill or 1 teaspoon dry
• 1 tsp dry Oregano
• 1-1/4 tsp Salt
• ½ tsp ground Black Pepper
• 2-¼ cups Warm Water or Chicken Stock
• ½ cup diced Chestnuts (I used Musette Traditional French Chestnuts)
• ½ Lemon, used just before serving

Directions:

1.  The night before you are serving, add the rice to a medium sized bowl and cover with filtered water, stir in the lemon juice or vinegar.   Cover and set aside overnight.
2. The next day, strain the rice and rinse, set aside.  In a large dutch oven pre-heated to medium heat, begin to sauté the celery and onion in 2 T coconut oil.  Once translucent and tender, add in the greens,  garlic, dill, oregano, salt, and pepper  and sauté until greens are tender.  Add in a few teaspoons additional coconut oil to prevent sticking.
3. Stir in the soaked rice, then add the hot water or broth and bring to a simmer.  Reduce the heat to low; cover and cook for 45 minutes or until all the liquid is absorbed.  Remove from heat and allow to rest for 10 minutes covered and unstirred.
4. Fluff rice with a fork and stir in chestnuts.  The hot rice will warm them.  Taste and adjust salt and pepper if needed.  Sprinkle with lemon juice just before serving.

Recipe courtesy of Erica Kerwien at www.comfybelly.com

Erica Kerwien at www.comfybelly.com

Fresh cranberries are a reminder that the holidays are coming. I look forward to seeing boxes and bags of cranberries piled high in the stores this time of year, and I always freeze some in a sealed bag for later use in breads, sauces, and jam.

Here’s a gluten-free, grain-free, sugar-free recipe for cranberry bread using both almond and coconut flour, and it can be served any time of the day, or year for that matter. Fresh or frozen cranberries work with this recipe. And the sweetness of the banana combined with the tartness of the cranberries makes for an extra flavorful bread. Enjoy!

Cranberry Walnut Banana Bread

I give the cranberries a few pulses in a food processor to chop them, and I do the same for the walnuts.

Ingredients

• 3/4 tsp of Baking Soda
• 1/2 tsp of Sea Salt
• 3/4 cup of Bob’s Red Mill Almond Flour
• 1/4 cup of Bob’s Red Mill Coconut Flour
• 2 Tbsp of Olive Oil (or Coconut Oil, Ghee, or other oil or butter)
• 3 Eggs
•  2 very ripe Bananas (about 1 cup of mashed banana)
• 1/4 cup of Maple Syrup (or Honey or other liquid sweeteners)
• 1/2 cup of finely chopped Walnut pieces, (raw or toasted)
• 1-1/2 cups of finely chopped Cranberries (fresh or frozen)
• 1 Tbsp of Lemon Zest (or Orange Zest will work also)

Method
1. Preheat your oven to 350° F/175° C.

2. Using a whisk or fork, blend all the dry ingredients together.

3. Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.

4. Add the batter to a well-greased baking dish.

5. Bake for 45 minutes, or until the loaf browns on top and a toothpick inserted in the middle of the bread comes out clean.

6. Cool and slice to serve. Store sealed in the refrigerator for up to 2 weeks, or seal tightly and freeze for up to 2 months.

Serves 8-10

This recipe comes from Laura of Got Chocolate. Of herself, Laura says she “is a high-strung, hyena-laughing Chocoholic, wife and mother of one.”  Laura blogs at GotChocolate.com where she’s your chocoholic guide, sharing sinfully decadent to healthy chocolate-themed recipes, humor and even her occasional baking mishaps!  If it has anything to do with chocolate, you’ll find it at GotChocolate.com. We love that this recipe uses a full can of pumpkin, whole wheat flour and our Gluten Free Brownie Mix (although don’t be fooled, this recipe is not gluten free).

Chocolate-Covered Pumpkin Brownies
YIELD:  104, 1″ X 2″ squares

INGREDIENTS:

• 1 package Bob’s Red Mill Gluten Free Brownie Mix
• 2 cups sifted regular flour (if not sifting, remove 2 LEVEL tbsp. for EACH cup)
• 2 cups sifted Bob’s Red Mill Whole Wheat Flour (if not sifting, remove 2 LEVEL tbsp. for EACH cup)
• 2 tsp Baking Soda
• 2 tsp Cinnamon
• 3/4 cup Oil
• 1-3/4 cup Brown Sugar
• 1 Egg
• 1-29 oz. Canned Pumpkin
• 1-12 oz. bag Dark Chocolate Chips

DIRECTIONS:

1. Preheat oven to 350° F.
2. Spray TWO 9″ X 13″ baking dishes with cooking spray.
3. Prepare Bob’s Red Mill Brownie mix per the package directions – adding egg, butter, warm water and vanilla -  and mix well.
4. Divide the brownie batter by pouring evenly into both baking dishes.  Smooth with a spatula or spoon to cover the bottom of each dish.
5. Next, prepare the pumpkin batter.  In a large bowl, add together flours, baking soda and cinnamon and mix well.  Set aside.
6. In a small bowl, cream oil, brown sugar and egg.
7. Add creamed mixture and canned pumpkin to the dry ingredients.  Mix thoroughly.
8. Pour pumpkin mixture evenly into the each baking dish.  Spread to the edges, completely covering brownie batter.
9. Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.  Cool thoroughly.
10. Melt chocolate chips in 30 second increments, stirring in between each heating until the chocolate chips are ALMOST completely melted.  Do not overheat or the chocolate will quickly seize up.  Continue stirring until the remainder of the chocolate chips are melted.  Pour chocolate in a thin layer over the top of each dish of pumpkin brownies and spread evenly.
11. Place baking dishes in the refrigerator for 10 minutes or until chocolate topping is set.
12. Cut into 1″ x 2″ rectangles or your preferred size.

Enjoy these super moist Chocolate-Covered Brownies!  Feel free to make half this recipe for smaller gatherings!

Get inspired at The Bob’s Red Mill Cooking School! After Thanksgiving has come and gone, it’s easy to feel burned out on cooking and baking. Fear not: we’ve got the cure for your kitchen fatigue with two wonderful holiday-themed classes the will reinvigorate this December. Call now to register and reserve your spot: 503-654-3215 x 208. Classes are held at our Whole Grain Store in Milwaukie, Oregon (see address below).

Holiday Italian Baking with Chef Amelia Hard

Thursday, December 6, 5:00-7:00 p.m. 

Chef Amelia Hard is back with one of her always-popular Italian baking classes! This one features delicious treats you can make for family and friends as part of your holiday celebrations. For gifts, you’ll learn to make Torta Quattro Quarti, a moist pound cake that uses extra-virgin olive oil in place of butter and is baked in mini loaf pans; Zaletti, lemony Venetian cornmeal cookies with raisins; and Biscotti flavored three different ways: Almond-Anise Biscotti, Hazelnut-Orange Biscotti and Chocolate-Walnut Biscotti. Finally, for a spectacular finish to your holiday dinner, you’ll learn to make Torta Barozzi, the most delectably decadent flourless chocolate torte you’ve ever tasted! You’ll also receive a recipe for a delicious and unusual Italian spice cake, Torta Speziata. Class fee $50.00

Whole Grains for the Holidays with Ivy Manning

Thursday, December 13, 5:00-7:00 p.m.  

The holidays are always a great time to embrace your inner chef, but so much of the food going around will be full of processed ingredients that are high in sugar, low in fiber, and less than healthy. Learn how to make the holidays more delicious and healthy in this exciting class taught by noted cookbook author, food writer and Oregonian columnist Chef Ivy Manning. Recipes will include Gluten-Free Golden Flax Crackers with Light ‘n’ Creamy Dungeness Crab Dip, Mile-High Amaranth Biscuits with Green Chiles, Winter Squash & Quinoa Soufflé, and Teff Gingerbread Cake with Apple Cider Glaze.  Please note, this is not a gluten-free class. Class fee $50.00

Classes take place at:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

Every family has their way for Thanksgiving: their turkey, Grandma’s pumpkin pie, seating assignments, specific beverages and what time dinner will actually start. My family is no different.

We start at 2pm every year and if I even thought about suggesting a different menu item I’d get the look. Last year I managed to sneak in a few variations of brussels sprouts and green beans, which were surprisingly welcomed…but still. Don’t mess with tradition.

Perhaps this is why I’m the exact opposite. I crave diversity in food, even at Thanksgiving. Variety is the spice of life, so why now mix it up? In fact, I envision a time with my own children where each year we have a new theme for Thanksgiving. One year we’ll have an Italian flare to each dish, the next we’ll go vegetarian (if I can live without the turkey) and then maybe even attempt deep-frying the bird. One idea that really gets me excited is the idea of a tapas and small plates-style Thanksgiving.

This is where I’d serve my recipe for Mini Goat Cheese Ball Skewers with Popped Amaranth, Rosemary and Sun-Dried Tomatoes. Not only are these goat cheese skewers mini and fun, but they pack a power food punch. They include the tiny ancient herb seed, amaranth. It’s high in protein and fiber, and also contains all of the essential amino acids.

Instead of cooking in water or adding it to a bread, I toasted the amaranth until it popped, much like popcorn. This is the best part of making the appetizer. So fun and incredibly fast and easy. Then the popped amaranth encrusts a creamy, tantalizing and tangy goat cheese that is skewered onto a toothpick with fresh arugula and sun-dried tomatoes for richness and balance.

Who knows, maybe these will make an appearance at my family’s Thanksgiving table this year. Don’t be surprised. Give these Mini Goat Cheese Ball Skewers a try, they’re a wonderful twist on a Thanksgiving appetizer.

Mini Goat Cheese Ball Skewers with Popped Amaranth, Rosemary and Sun-Dried Tomatoes

by Becky of Project Domestication

Ingredients:

• 8 oz. Goat Cheese (plain or garlic and herb)
• 1 Tbsp Bob’s Red Mill Organic Amaranth Grain
• 1 Tbsp Fresh Rosemary, minced
• 6.5 oz. jar of Sun-Dried Tomatoes packed in Oil
• 1 cup Baby Arugula
• Toothpicks

Directions:

Using a half-tablespoon measuring spoon scoop goat cheese and fill till spoon is heaping and rounded. Take out of measuring spoon and roll with hands to form a cohesive ball. Place in dish and continue until all goat cheese is used up. Cover dish and let chill in refrigerator for 10 minutes.

Meanwhile open the jar of sun-dried tomatoes and pour into colander or sieve to drain. Heat a tall (this is crucial as the amaranth jumps when toasting) stockpot or saucepan to medium-high heat. While pan is heating mince fresh rosemary.

Add 1/2 TB of amaranth to pan and stir continually until most seeds become white and puffed. About a half to a fourth of seeds will remain un-puffed and will instead toast to a golden color. This process takes about 20-25 seconds so stay close and be read to pour seeds into a separate dish. Repeat with remaining amaranth seeds.

Let toasted and popped amaranth seeds cool. Then combine popped amaranth with rosemary. Rinse and dry baby arugula. Now it’s time to assemble. Roll a goat cheese ball in popped amaranth and rosemary. Keep ball in amaranth. Grab three leaves of arugula and fold them in half, grab one sun-dried tomato and place on top. Hold the two together with left hand and using the right hand pierce both with a toothpick. Gently place the amaranth-encrusted goat cheese ball at the end of toothpick and place on serving plate. Repeat with each cheese ball and serve.

*Alternately you can divide the tablespoon of rosemary in half, folding half in the plain goat cheese and half mixed with the popped amaranth.
About Becky:

Becky is a Utah native and proud of it. She authors Project Domestication, which chronicles her journey in cooking, travel, baking and all things domestic. She loves using high-quality ingredients, especially if it means learning something new and being able to enjoy a special treat with those she loves. You can connect with her on twitter at @DomesticBecky.