Let's Go Nuts...and Seeds!
MoreTop Monthly Recipes
Pumpkin Spice Soup
- 16 oz Pacific Natural Foods Organic Butternut Squash Soup
- 2 cups Pacific Natural Foods Free Range Chicken Broth
- 1 (15 oz) can solid pack pumpkin
- 1 tsp coconut sugar
- 1 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp ground nutmeg
- 1 cup whipping cream
Sweet and Sour Meatballs
- 3 lbs ground beef
- 2 cups GF Harvest Rolled Oats
- 2 eggs
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 5 oz evaporated milk
- 1 medium onion, chopped
- 2 tsp salt
- 1 Tbsp chili powder
Gluten Free Turkey Stuffing
- GF bread (1/2 inch cubes. crust removed)
- 1/2 cup butter (1 stick)
- 2 cups chopped onion
- 2 cups chopped celery with leaves
- 1/2 cups chopped fresh chives
- 3 Tbsp minced fresh sage
- 1 Tbsp minced fresh thyme
- 2 lightly beaten large eggs
- 1 tsp sea salt, or to taste
- 1/2 tsp pepper, or to taste
- 1 cup gluten-free chicken broth or vegetable broth
- Optional: Add 1/3 cup chopped pecans
Sweet and Sour Meatballs
A recipe from Gluten Free Oats at www.greenpolkadotbox.com.
Ingredients
- 3 lbs ground beef
- 2 cups GF Harvest Rolled Oats
- 2 eggs
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 5 oz evaporated milk
- 1 medium onion, chopped
- 2 tsp salt
- 1 Tbsp chili powder
Directions
- Mix the meatball ingredients and mold into balls; set aside in a baking dish or crock pot.
- Mix the sauce ingredients and cook to a boil.
- Pour sauce over meatballs.
- Bake 1 hour at 350° or 3 ½ hours on high in a crock pot.
Source: GF Harvest
Pumpkin Spice Soup
A recipe from Pacific Natural's at www.greenpolkadotbox.com.
Ingredients
- 16 oz Pacific Natural Foods Organic Butternut Squash Soup
- 2 cups Pacific Natural Foods Free Range Chicken Broth
- 1 (15 oz) can solid pack pumpkin
- 1 tsp coconut sugar
- 1 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp ground nutmeg
- 1 cup whipping cream
Directions
- Mix the meatball ingredients and mold into balls; set aside in a baking dish or crock pot.
- Mix the sauce ingredients and cook to a boil.
- Pour sauce over meatballs.
- Bake 1 hour at 350° or 3 ½ hours on high in a crock pot.
Source: GF Harvest
Gluten Free Turkey Stuffing
Ingredients
- GF bread (1/2 inch cubes. crust removed)
- 1/2 cup butter (1 stick)
- 2 cups chopped onion
- 2 cups chopped celery with leaves
- 1/2 cups chopped fresh chives
- 3 Tbsp minced fresh sage
- 1 Tbsp minced fresh thyme
- 2 lightly beaten large eggs
- 1 tsp sea salt, or to taste
- 1/2 tsp pepper, or to taste
- 1 cup gluten-free chicken broth or vegetable broth
- Optional: Add 1/3 cup chopped pecans
Directions
- Spread bread cubes in one layer on 2 large baking sheets. Bake for about 12 minutes or until cubes are dry, but not browned.
- Allow bread cubes to cool. Place cooled cubes in a large mixing bowl.
- Melt butter in a large saucepan over medium high heat. Add onions and celery and sauté for about 10 minutes or until onions are translucent, but not browned.
- Add herbs to vegetables and sauté an additional 2 minutes.
- Add vegetable herb mixture to bread cubes and stir to mix.
- Pour lightly beaten eggs into mixture and stir to blend.
- Add sea salt and pepper and stir to mix.
- Add gluten free chicken broth and stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1 tablespoon at a time, being careful not to over dampen or stuffing will be soggy.
- Transfer stuffing into a buttered 13/9 inch baking dish and bake for approximately 50 minutes or until the top is golden brown..
Source: GF Harvest
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