Winter Arugula Salad

This recipe is: Wheat Free, Soy Free, Egg Free
Contains: Nuts, Dairy, Gluten

Alternatives: Possible to substitute the goat cheese for a non dairy cheese or even diced tofu. To make gluten free substitute the dressing.

1 package of arugula
1 pomegranate = approx. 1/2 cup pomegranate seeds
1 small package goat cheese (can sub feta or bleu)
1/3 cup sweet and spicy pecans from Trader Joe's

Dressing:
3 parts olive oil
1 part balsamic
1/2 part red wine vinegar
salt and pepper to taste

Gluwein

This recipe is: Gluten Free, Wheat Free, Dairy Free, Soy Free
Contains: Nuts

1 bottle of brandy
3 bottles of red wine
2 bottles of port wine
25 whole cloves
20 whole cardamon seeds
1/2 lb blanched almonds
1/2 lb seedless raisins
1 cup sugar
2 oz dried orange peel
2 oz cinnamon stick

Put spices in 1 cup cold water.  Simmer 15 minutes. Let stand at least 2 hours.
Mix port and wine with sugar, raisins and almonds.  Simmer  til sugar dissolves.  Strain, add liquid to wine mix.  Add brandy.  And drink!

Recipe by Julie G.

Mamma's Note: For all of those who were lucky enough to get a taste at our Halloween party you know how amazing this is. For those of you who didn't, trust me, it's delightful! Perfect for a fall/winter party.

Lentil Soup with Lemon

This recipe is: Dairy Free, Soy Free, Gluten Free, Wheat Free, Chicken Free, Egg Free, Nut Free


1 ½ cups dry lentils, washed
7-8 cups water
4 vegetable bouillon cubes
2 medium potatoes
1 large bunch Swiss chard
1 medium onion, finely chopped
6 Tbsp olive oil
1 bunch fresh cilantro (or 2 Tbsp dry)
3 cloves garlic, finely minced
¾ tsp salt
¼ tsp pepper
½ tsp ground cumin
3 Tbsp fresh lemon juice

In a 5 quart kettle, combine lentils, 7 cups water and bouillon cubes. Cover and bring to a simmer.
Dice the potato into ½” cubes and add.
Wash and drain chard. Cut off heaviest part of stems and slice leaves into ½” wide strips and add to soup.
Simmer until lentils are tender, about 40 minutes.
In small frying pan, heat olive oil and slowly sauté onion. Stir often until soft and golden-about 12-15 minutes. Don’t brown.
Stir in the ground cumin and cook a minute or two.
Set aside ¼ of the cilantro leaves, finely chop the remaining ¾ and add it and the garlic to the onion and sauté for 5 more minutes. Add to the soup. Stir in salt, pepper, lemon juice and the remaining cup of water if needed to thin the soup.
Serve with the reserved cilantro.
Makes 10 cups

Recipe from Jennifer B.

Mammazen Note: I made this last weekend for my in-laws and it was a huge hit!! Thank you Jennifer for contributing :)

Pumpkin and Feta Muffins

Contains: Dairy, Wheat, Gluten, Eggs

Alternatives: Possible to make wheat/gluten free by subbing gluten free baking flour. Bob's Red Mill makes a good substitute.

1 tablespoon unsalted butter
2 tablespoons olive oil

2 cups cubed butternut squash, 1/2-inch cubes

salt and pepper to taste
1 large handful of baby spinach, chopped
2 tablespoons chopped parsley

3 tablespoons sunflower seeds kernels
3/4 cup freshly grated Parmesan
1/2 cup cubed feta
2 teaspoons whole-grain mustard
2 large eggs, lightly beaten
3/4 cup ml milk
2 cups flour (I used white whole wheat)
4 teaspoons aluminum free baking powder
1 teaspoon fine-grain sea salt

Preheat oven to 405F (I recommend 350F), with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.

Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.

Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.

Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta (see photo up above). Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. I like these muffins cooled a bit, served just warmer than room temperature.
Makes 12 muffins.

Mamma's Note: I got this recipe from http://www.101cookbooks.com/ and made a couple of adjustments. In general it is a nice savory muffin loaded with goodies. I might suggest trying a different cheese though since the feta can be a little dry. It's also goes nicely with a hearty salad...yum yum