Pumpkin Chili

What a lovely weekend! Yesterday, instead of hitting the gym, GF Guy, Dickens, and I went on a two hour walk around one of favorite Denver neighborhoods picking out million dollar homes that, one day, we will live in. (Dream big, right?) Then, it was a quick stop at the dog park for a little doggy social time. It’s always more fun to get outside then it is running like a hamster on the treadmill. 
Dinner, was a special request by GF Guy…. Pumpkin Chili!

I posted this recipe two years ago, but thought it was time for an encore. 
This recipe is a legend in our family. They pass it from person to person, even giving the ingredients away as house-warming and birthday gifts! Trust me… it is that good!
Pumpkin Chili
(Gluten-Free, Dairy-Free)


  • 1 lb Ground Turkey
  • 1/2 Yellow Onion, diced
  • 1 clove Garlic, minced
  • 1 tsp Salt
  • 1 1/2 tsp Chili Powder
  • 1 (1.25 oz) packet gluten-free Taco Seasoning Mix
  • 15 oz Pumpkin Puree
  • 1 (14.5 oz) can Light Red Kidney Beans, drained & rinsed
  • 2 cups Water
  • Hot Sauce and Red Pepper Flakes, to taste


  1. Cook turkey, onion, and garlic, in a large pot over medium-high heat, until turkey is no longer pink.
  2. Add remaining ingredients, stir, and bring to a boil.
  3. Cover, reduce heat to low, and simmer for 30 minutes.

Glaze that Turkey….

Wow! Thanksgiving was an affair, to say the least. It was fun but exhausting, but I survived!

I planned the menu and helped facilitate all the cooking. Something I have NEVER done. I was awoken from a peaceful sleep at 7AM to get the turkey in the oven.
Who am I kidding? At 7AM I have no ability to follow a recipe. Instead, put a cup of coffee or tea in one hand and an open pantry close to the other and see what happens. That is exactly what happened Thanksgiving morning. Whether or not it is wise to make up a new recipe on the spot for such a big important meal matter not in my little head at 7AM! Luckily for me and everyone else involved it worked! Don’t wait until next Thanksgiving to try this recipe. Have turkey for Christmas or New Year’s! Even better… make this glaze for chicken! Bon Appetit!

Apple Butter Glazed Turkey
(Gluten-Free, Dairy-Free, Nut-Free)


  • 1 (18-19 lb) Organic Turkey, giblets removed
  • Earth Balance Buttery Spread
  • Sea Salt & Black Pepper
  • 1-2 large Sweet Onions, chopped
  • 3 Braeburn Apples, chopped
  • 3 Lemons, chopped
  • 2 Oranges, chopped
  • fresh Thyme
  • fresh Rosemary
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Organic Chicken Stock
  • 1/4 cup Organic Apple Butter (I like the one by Eden Foods because they don’t add any sugar, etc… just apples.)
  • 1 tsp Cinnamon
  • 1/2 tsp Curry Powder
  • 1 Tblsp Pear Infused White Balsamic Vinegar


  1. Preheat oven to 500 degrees F.
  2. Remove Giblets and set aside. Rinse and dry turkey and place breast side down in a roasting pan.
  3. Rub the outside and the inside of the turkey cavity with a generous amount of Earth Balance, and season with Sea Salt & Black Pepper.
  4. Stuff turkey cavity with chopped aromatics (onions, lemons, oranges, 1 apple) and a few sprigs of fresh Thyme & Rosemary.
  5. Place remaining fruit and onions around the Turkey in the roasting pan.
  6. In a small bowl, whisk together the Oil, Stock, Apple Butter, spices, and Vinegar.
  7. Pour glaze over the turkey and spread evenly.
  8. Nestle fresh Thyme & Rosemary on and around the bird, and cover loosely with foil.
  9. Place turkey in your preheated oven and immediately reduce the oven temperature to 325 degrees F.
  10. Allow you turkey to cook 20 per pound basting every hour. (our turkey took about 7 hours) Remove foil for the last hour or so to encourage browning. Turkey breast temperature must reach about 180 degrees in order to be cooked through.
  11. Allow turkey to rest at least 30 minutes before slicing.
  12. Reserve the turkey juices to make gravy.

Big News and Balls….

I’m good with balls…..
From Fudgie Babies to Meatballs, I love them all! You will rarely find a time when my freezer does not contain at least one form of a ball. Today it’s all about the turkey. This meatball recipe is based on the Caprese Turkey Burger recipe I posted a few weeks ago. These turned out a lovely shade of light green, which I love! Unexpectedly colored foods are my favorite! These are perfect to make and freeze for meals during a busy work week.
Caprese Turkey Meatballs
– 1 lb. lean Ground Turkey
– 1/4 Yellow Onion, finely chopped
– 3 cloves Garlic, minced
– 1/4 c fresh Italian Parsley, finely chopped
– 1/4 c fresh Basil, finely chopped
– 1/2 c fresh Spinach, finely chopped
– 3 rehydrated Sun-dried Tomatoes. finely chopped
– 1 Egg, beaten
– 1 slice GF Bread or a Waffle, toasted and pulsed into crumbs in a food processor
– about 1/8 c Brown Rice Flour
– about 1/8 c Nutritional Yeast Flakes (Red Star brand is GF)
– Herbamare & Black Pepper
– Rosemary
– Thyme
– Sage
– dash Balsamic Vinegar
Preheat oven to 400 degrees, line a baking sheet with foil, and spray baking sheet with non-stick cooking spray.
In a large bowl, combine all ingredients with your hands. Once thoroughly combined, spray your hands with non-stick cooking spray and roll into ping-pong size balls. You should make enough to completely fill your baking sheet.
Bake about 20 minutes, until done.
**If freezing, allow to cool completely before placing in either a freezer safe Ziploc or a freezer safe container.
We enjoyed our meatballs atop spiralized zucchini, Organicville agave sweetened Marinara Sauce, and sprinkled with Nutritional Yeast! Yummy!
Now for the “BIG NEWS”…
GF Guy is leaving me…. 
Don’t worry! It’s not the way it sounds! He was just offered his dream job. He will be touring with the 1st National Broadway Tour of Rock of Ages
I am so proud of him, but am going to miss him terribly. I have been randomly breaking down into tears at the silliest things because I am going to miss him so much. As devastated as I am to see him go, I would have killed him if he had not accepted this job. It is his dream! I could never, and would never, stand in the way of his dream. That being said, I will be doing a lot of traveling in the next year and a half! You can all look forward to some fun travel pictures!
That is all! I will post again soon! Bye!

I’ve Lost It….

Our move has gone beautifully, save one thing…. I LOST MY CAMERA ADAPTER!!!!! I kept thinking I would find it. New house pictures are sitting, begging to be uploaded. Alas, you must all continue to wait until we finish going through the last few boxes. Keep your fingers crossed that we find it soon! Until then, here is a new recipe. This is the first new recipe I have concocted in our new kitchen. It is a darn good one, too! So forgive me for my lack of posting and pictures. Just know I’m workin’ on it! Bon Appetit!
Caprese Turkey Burgers
– 1 lb Lean Ground Turkey
– 3 cloves Garlic
– 1/4 c Fresh Italian Parsley
– 1/4 c Fresh Basil
– handful Baby Spinach
– 5 or 6 Sundried Tomatoes, rehydrated
– Herbamare and Black Pepper, to taste
– Daiya Vegan, Soy Free Mozzarella Shreds
Place garlic, spinach, parsley, basil, and sundried tomatoes in a food processor fitted with an “S” blade. 
Process until finely chopped.
Using your hands, combine ground turkey, sundried tomato mix, herbamare, and pepper in a large bowl until well incorporated.
Form meat into 10 thin patties.
Place a pinch of vegan mozzarella in the center of 5 of the patties and top with the remaining patties.
Pinch the edges to seal in the mozzarella.
Heat a skillet over medium heat and spray with non-stick cooking spray.
Cook burgers on one side until cooked about 3/4 of the way through, 7-9 minutes.
Flip and continue cooking until done, about 5 minutes.
Top with a slice of tomato and enjoy!

So, what have you all been up to? Did you watch Glee last night? I just watched it on Hulu! SOOO GOOD!!!!!!!!

This post is linked to Gluten Free Wednesdays @ Gluten Free Homemaker!

Gobble, Gobble….

Last night I couldn’t sleep. As I lay in bed staring at the ceiling, I did what any normal person would do… 
I thought of new recipes! DUH! I mean, that’s totally normal…. right? So, despite my exhaustion, dinner was a success. At least something good came out of my insomnia!

Cranberry Turkey Burgers

– 1 pound Lean, Ground Turkey
– 1/2 Yellow Onion, diced
– 3 cloves Garlic, minced
– 1 egg
– 1/4 to 1/2 cup Gluten Free Italian Bread Crumbs
– 1 tablespoon Braggs Liquid Aminos
– 1/4 cup Whole Berry Cranberry Sauce
– 5 oz. frozen chopped spinach, defrosted and drained
– 1/2 teaspoon Herbamare
– Freshly ground Black Pepper
– 1/2 teaspoon Cinnamon
– 1/4 teaspoon Nutmeg
– 1/8 cup Turkey Stock (or chicken stock)
– 1 teaspoon Poultry Seasoning
– 1 teaspoon Sage
– 1/2 teaspoon Thyme

Place all ingredients in a large bowl.
Roll up your sleeves, remove your rings, and dig in!
Once combined, form mixture into patties.
Cook about 7 minutes per side, until cooked through, in a pan over medium heat.
Serve topped with a dab of Cranberry Sauce wrapped in a lettuce leaf with a side of oven-baked sweet potato fries! Et voila!

Poor GF Guy has been having to deal with my exhausted self for the last two days. Suffice it to say, I am not a very nice person when I get less than 6 hours of sleep. I turn into a petulant child, develop an incessant headache, and am completely unable to focus. Luckily he loves me! He is such a good man!
I hope everyone has a delightful weekend!
Have you ever dreamt up a recipe, or am I just very strange?

Thanksgiving in August…

Happy Thanksgiving! That is what dinner tonight felt like. This morning before work, I threw a bunch of ingredients in a crock pot, left instructions for GF Guy to turn it on low at noon, and hoped for the best. It turned out to be a rather tasty (but un-photogenic) meal.

Thanksgiving In A Crock


– 2 tablespoons Extra Virgin Olive Oil
– 2 boneless, skinless Turkey Tenderloins
– 1 jar Cranberry Sauce
– 1/2 cup frozen, whole Cranberries
– 1/4 cup Orange Juice
– 1/3 cup Dry, White Wine
– 1 teaspoon Sage
– 1 teaspoon Crushed Rosemary
– 1 teaspoon Thyme
– 1 Bay Leaf
– 1/3 teaspoon salt
– 1/2 teaspoon pepper
– 2 Sweet Potatoes, cut in 1/4 inch thick circles

Place ingredients in this order in a large crock pot.
Cook on low 5-6 hours.
Et Voila!

Green Beans in a Warm Shallot Vinaigrette


– 1 1/2 pounds Green Beans, blanched
– 1 tablespoon Extra Virgin Olive Oil
– 2 large Shallots, diced
– 1/2 cup Red Wine Vinegar
– 1/2 teaspoon pepper
– 1/4 teaspoon salt

Blanch green beans and drain.
Heat oil in a large skillet over medium-high heat.
Saute shallots in oil until golden.
Add vinegar and cook until it thickens slightly, about 5 minutes.
Add green beans, pepper, and salt.
Cook until beans are just heated through.

Dinner was lovely and low key. My sister, surprisingly, really got into So You Think You Can Dance. After tonight’s episode, even though I think Kayla is the best dancer, I think Janelle is going to win.

Oh! I almost forgot about dessert…
Mint Chocolate Chip Ice Cream, of course! 😉
Now, I just need to think of something fun to have for dinner tomorrow night. It has to be special. Tomorrow night is, after all, the big finale of So You Think You Can Dance!