Sunday, November 30, 2014

Ginger Jam (Toast Topper #52) - Gifts from the #SundaySupper Kitchen

It's a well-established tradition with me to make boxes of assorted canned, candied and baked treats for my friends and family at Christmas. While it started as purely a cost-saving measure, over the years I've turned it more into an excuse to avoid the insanity of the malls while bringing a little taste of "gourmet" to my giftees. Homemade gifts also allow me to really customize the things I give to people, meaning that my grandma would be more touched by Strawberry Preserves with Grandpa's Sherry than a jar of the most expensive marmalade you could buy, and I could jack up the flavour of this ginger preserve to 100 for my rhizome-loving coworker and friend.

If you love the spicy snap of ginger in any form, you'll adore this jam too - I found the original recipe in my copy of the Best of Bridge Home Preserving cookbook and jacked up the ginger a touch more to really liven up the apple juice base. When Winter is promising to be cold, blustery and full of germs (I've already had a sinus infection and am still fighting the flu), the maximum amount of warming, sinus-clearing anti-nauseants are definitely a welcome addition to any toast, stir fry or (according to my mom) baked salmon! I even mixed a spoonful into sliced apples for pie and wow, was that a hit!

Ginger Jam

But I'm not the only one making homemade gifts this year - our #SundaySupper gang is breaking out the jars, bags, boxes and tags to create something special (and spectacular) from the kitchen this week. With the array we have to choose from today, even the longest gift card wall can't hold a candle to our gifts! Whether your intended craves sweet or savory, a warm drink or a spicy dinner mix, you're sure to find simply perfect inspiration here.

Beverages:

Bread:

Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Saturday, November 29, 2014

Pumpkin Brownie Cookies

Pumpkin Brownie BitesWhat if I told you that you could have two bite brownies, with chocolate, on your holiday table for under 50 calories a pop? Yeah... I thought I was crazy too, but I think I actually managed to crack the code, and use real food while doing it!

My secret for these chewy, rich and super-chocolatey bites was three-fold: pure pumpkin puree made for a luxuriously dense base only added to with a mixture of two cocoa powders and chocolate chips. Extra density and a touch of chew came from the merest touch of sweet rice flour, and the whole works had a lot less sugar thanks to the Truvia Baking Blend I had on hand (the same stuff I made my Triple Berry - Carrot Bran Muffins with). Small drops of dough transformed into snackable wonders perfect for the morning break and lunch rush with a cup of coffee, or frozen and crumbled into ice cream with dessert.

You know what else would pair nicely with these? Why not some Coconut Whipped Cream? If you haven't already, check out the giveaway and enter today!

Shared with 12 Weeks of Christmas Treats

Friday, November 28, 2014

Dinner and Dessert with @GayLeaFoodsCoop Coconut Whipped Cream #giveaway

Whenever the holidays rolled around at home, you could count on my mom, grandma or I baking up grandpa's favourite pumpkin pie, to be served with lashings of just sweetened whipped cream. Now, I was not a pumpkin lover by any stretch of the imagination, so the more cream I could pile on the better (sorry mom).

As the years went by, I made my peace with the squash, but developed an allergy to dairy products - leaving me "whip-less" when all I really wanted was a tiny dollop on my coffee or hot cocoa. Thankfully, those sad days are long behind me, and dairy substitutes are getting better than ever - even our go-to "butter and sour cream guys" Gay Lea have come out with a fabulous brand new topping option for vegan, cholesterol-free, lactose-intolerant or otherwise milk-avoiding folk - Coconut Whipped Cream.


Gay Lea's Coconut Whipped Cream is made from pure coconut cream, which makes it a delectably flavourful topping for fresh fruit, shortcake, bread pudding, pancakes, drinks and (of course) pumpkin pie! Not only is it a fantastic (and easy to use aerosol) topping for your sweet treats, but it's even great in savoury recipes too - just check out the Island Coconut Sweet Potato Mash featured below! Dollops frozen on a baking sheet make to-die-for "sneak treats" that melt in your mouth better than any ice cream (tip: freeze "topper" sized dollops and add them to a mug of cocoa or coffee - it's a heavenly burst of creaminess that cools the drink to the perfect temperature!). With all that creamy texture and decadent flavour, you would never believe that is healthier than regular whipped cream, being cholesterol free, low in sugar and only 13% fat.


Think you'd like to try this twist on conventional whip yourself? Well all my Canadian readers (sorry US), can enter TODAY through Friday, December 5th for a chance to win a Gay Lea dessert prize pack! You'll get 4 gorgeous dessert plates, 4 dessert forks, 4 napkins, 4 napkin rings, a pie lifter, and two vouchers for Gay Lea Coconut Whipped Cream! The RaffleCopter widget is below the recipe - enjoy, and good luck!

Sunday, November 23, 2014

Moroccan Turkey Stew - Thanksgiving #SundaySupper leftovers

My favourite part of the holidays was always the leftovers. After the dishes are done and put away, stuffing, potatoes, veggies and turkey tucked away into containers for weeks of minute-ready dinners, I relished the late night, taboo ventures into the fridge for a scoop of my Gramma's potatoes, the next-day open-faced turkey and gravy sandwiches on thick slabs of French bread (or Challah at Christmas), and of course the stews, pastas and soup that filled the rest of the year with comfort food on a dime. 

While our Thanksgiving is long past, the rest of the holiday season is only ramping up! Looking in the freezer, I discovered that we still had frozen turkey meat to use before cooking up another bird in a month or so! Needing to clear freezer (and fridge) space, I turned to my love of all things Moroccan to cobble together a hearty, healthy and exotic pot of warming stew. Tons of veggies bulked up the turkey meat and made a rich, savoury dish over yellow rice - the traditional serving style would be over couscous, but we had none and I didn't fancy running out mid-cook! I gave some of the batch to a coworker of mine, who enjoyed it with her husband and kids (granted, it's a harder sell to the young ones, but adventurous eaters will love it), and the rest we were more than willing to "gobble" up!

Moroccan Turkey Stew
 
This week, our #SundaySupper group is re-inventing holiday (specifically Thanksgiving) leftovers. We have the whole gamut of goodies on tap - check out our selection below!

Breakfast:
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Cranberry Sauce’d Corn Bread Muffins by Rhubarb and Honey

Main Dish:
Leftover Pie by Jane’s Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy’s Recipes and Writings

Side Dishes:
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma’s Meals
Cheesy Jalapeño Potato Cakes by Bobbi’s Cozy Kitchen
Italian Mashed Potato Pancakes by The Weekend Gourmet

Sandwiches:
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy’s Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers

Condiments & Sauces:
Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker

Dessert:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D’s Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian


Cocktails & Drinks:
Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoor’s Adventures

SSbadge-150x150Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtagand remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Saturday, November 22, 2014

Gluten / Soy / Nut / Dairy Free Pie Crust #RecipeRedux

I apologize for the horribly long title, but for something as all inclusively allergy-friendly as this pie crust had to be, nothing else would do!

Gluten-Soy-Nut-Dairy Free Pie

You see, a friend of mine has a son with Celiac disease. This is hard enough for a family to deal with on it's own, but he's also allergic to soy, milk and tree nuts as well as avoiding any pork products. As you can imagine, holiday treats can be a bit of a Russian roulette, if not an outright forced Scrooge-fest. Over the years, I've done brownies and cookies for their gift basket, but I knew one thing they missed sharing as a family was a good old fashioned apple pie.

I have such fond memories of helping my mom make and eat apple pies over the years - from picking bags and bags of Northern Spies to peeling them, spicing them just right with cinnamon (no sugar or anything else!), rolling out and crimping the pie crust and finally digging in with a fork - that it is unthinkable that anyone should have to go without the experience of enjoying a real, homemade apple pie at least once in their lives. A little scouting on the web and cobbling of recipes later, I had it - a rollable, flaky pastry safe for the whole family and perfect for a no-frills apple pie, as well as any other sweet or savoury treat you need!

This month the #RecipeRedux group is sharing food memories - many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives, whether it was a special meal eaten as a child or a cooking tradition passed down the generations. Please enjoy the shares below and make sure to say hi!


Wednesday, November 19, 2014

Zucchini Bread Granola

Most gardeners out there have a love-hate relationship with zucchini. On one hand, it's a huge joy to see something in the backyard plot take off so well and proliferate - on the other hand, that energetic growth and spread often gets out of hand, leaving the planters of good intentions with baseball bat-sized, six-meal fruit by August. The beginning squash are greedily consumed, and you have no problem adding a chopped cup or two to every meal. Then the second week's harvest comes in... and the third, and so on, until you have no choice other than zucchini rotting on the vine, or zucchini rotting in the fridge.

After years of this constant cycle, I finally started to shred and freeze my excess zukes for later baking. I opted for 1 cup "pucks", which fit perfectly into most recipes, and once my taste for summer squash returned I started digging them out one at a time. One of the first things I decided to whip up fit nicely into my holiday gift giving list and even made extra for snacking - a whole-grain, chunky, crunchy granola. The perfect "make now, eat later" treat as well, I originally just made a batch for the holiday giftees, but we couldn't stop snacking, especially on the carob-kissed chunks! This would be a decadent start to the morning, or an after-school snack that kids will love and not realize the innate nutritional value of. If I could take credit for it I would... but the honour of that inspiration goes to Healthy Food for Living. Either way, my family loved it - and if they love zucchini bread half as much as we do, I'm sure yours will too!

Zucchini Bread Granola

Shared with Gluten Free Wednesdays

Tuesday, November 18, 2014

Favourite Gingerbread Cookies #CreativeCookieExchange

I don't think there's a more quintessential holiday dessert out there than the Christmas cookie. Regardless of whether your preference is crisp, crunchy biscotti, light as air meringues, buttery shortbread or spicy gingerbread, the season is rife with variation to suit every taste.

At home, our family knows one cookie and one cookie only - my mom's classic shortbreads. To call anything else on the holiday platter "our" Christmas cookie would be nothing short of sacrilege - not to mention my sister would probably boycott the whole set of festivities given that they (and chocolate chippers) are the only cookies she'll touch. That said, those outside of our immediate household enjoy a more varied spectrum of holiday flavours - especially one of my favourite teachers (and now co-workers!), who loves anything and everything ginger-related. As such, I make it a point to bake a batch of spicy ginger cookies every year for her, always varying a touch in ingredients or method but always undeniably packed with the root. This year I took a fairly basic blend of butter, sugar, molasses and spices inserted two hits of ginger (fresh and ground) for extra pop. Sturdy enough to roll out and cut, they remain tender and fragrant after baking for days thanks to the high portion of liquid sweetener. The whole grain flours add an increased rich flavour and texture too, without being "hit you over the head" nutritious tasting.

Favourite Gingerbread Cookies

This month's Creative Cookie Exchange theme is Ginger! Dried and ground, candied, fresh--if you like ginger in your cookies you have come to the right place! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Sunday, November 16, 2014

Sugar Plum Fairy Jam Toast Topper #51 (#SundaySupper)

Given the amount of jams and other preserves I make throughout the year, it's not surprising that I'm always on the lookout for new ways to jazz up the offerings in my annual holiday baskets. Not only do I use canning as a way to preserve the bounty of our garden (and local farms), but it's a way to be almost as creative as I want as long as a few solid base ingredients remain constant.

In early September, as our family's preparations for my stepbrother's wedding were wrapping up, my stepdad came home from Costco with a giant flat of Italian blue plums. Usually known as prunes in their dried form (although this can refer to the fresh ones too), they're small, sweet and thin-skinned - perfect for a quick canning project. I knew I wanted to make a jam with some of them, using the rather Christmasy inspiration of the Sugar Plum Fairy to build elements around. For the "magical" elements, I chose the mystical flavours in Chinese five spice and blueberry-pomegranate juice as well as the visual appeal of edible gold flakes, which I had spent most of the year searching for after seeing a black raspberry jam recipe with them included. I finally found them in a tiny specialty shop in downtown Toronto, although if you are a US shopper they are more readily available online.

Sugar Plum Fairy Jam

This #SundaySupper our group is On the Hunt - using ingredients tracked down in the wild, like game meat and mushrooms, handpicked from local farms and gardens or finally located in an out of the way marketplace after a good long search. Some of us even traveled (physically or online) to exotic climes for that must-have spice or accent. Check out what we have for you below, and be sure to stop by Stacy of Food Lust People Love and Tara of Noshing With the Nolands, our hostesses this week, and say hi!

Spread it on Thick
Homemade Mascarpone from That Skinny Chick Can Bake
Sugar Plum Fairy Jam from What Smells So Good?
Porcini Compound Butter from Nosh My Way

Nibbles and Sides
Baked Rice with Mushrooms from Basic N Delicious
Brie Blackberry Bites from Family Foodie
Foie Gras Bites from Jane’s Adventures in Dinner
Miso Risotto from Crazy Foodie Stunts

The Main Event
Bourbon Butter Venison Bites from The Life and Loves of Grumpy’s Honeybunch
Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
Korean-style Tripe from kimchi MOM
Lapin au Cidre – Cider Braised Rabbit from Food Lust People Love
Maple Bison Blueberry Burgers from Noshing With The Nolands
Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
Spicy Sausage Pasta Skillet from Nik Snacks
Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
Wild Boar Pacific Rim Sliders from Peaceful Cooking

Sweet Treats
Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
German Fruit and Nut Bars from Magnolia Days
Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
Lemon Blueberry Scones from Killer Bunnies, Inc
Raspberry Muffins from Cindy’s Recipes and Writings
Pumpkin Spice Puppy Chow from Pies and Plots
Ultimate Chewy Brownies from The Perfect Brownie
Vanilla Poached Tamarillos from Manu’s Menu
Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com
Sunday Supper Movement
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Saturday, November 15, 2014

Tipsy Brown Sugar Banana Jam - Toast Topper #50 #12WksXmasTreats

I love recipes that manage to finish off the last bits of something. Not just those that you can throw in the last half-cup of rice, spoonful of peanut butter or carrot stick into, but those that seem to revolve around that lonesome ingredient in your kitchen that's too piddly to stand on it's own. After all the Baked Banana Spring Rolls I rolled and baked last week, I still had a single, almost-black banana on the counter and no idea what to use it for. All I knew was that there was no way I was going to toss it if possible, and that if I froze it, it's fate would have been essentially sealed to the graveyard known as our deep freezer (seriously - I have stuff in there I seriously need to use up).

Well, I came across a recipe that not only took care of the lone banana, but helped re-stock our jam supply for the week too. Cat on Neo Homesteading had concocted a super-small batch preserve rich with butter and brown sugar that looked like bananas Foster in a jar, only better. I took that idea and tweaked it just a tad to give it an adult spin - all it takes is a dash of spiced rum! After researching a bit I discovered you could can it in a waterbath, so if I find myself with the lone banana dilemma again I may can a jar for the holidays. For now, though, this one is ours!

Tipsy Brown Sugar Banana Jam

Shared with Gluten Free Fridays and 12 Weeks of Christmas Treats 

Friday, November 14, 2014

Baked Banana Spring Rolls #12WksXmasTreats

If your family is anything like mine, you always have a surplus of steadily blackening bananas on your counter. We mean well, for sure, but we always buy so much fruit (between our weekly shopping trips and my stepdad's Costco habit) that we just can't eat it all in time.

Thankfully, we are also a family who loves bananas in pretty much any form - and with the number of people we have visiting over the holidays it just seemed natural to take some of the "far gone" bananas and make a few nibbles for the ravenous crew that would freeze well and bake up in a flash. I was inspired by one of my Home Ec units on dumplings, where we made the previous hit Pan-Fried Vegetable Wontons. While shopping for those ingredients, I came across a pack of frozen spring roll wrappers and was instantly convinced I needed to try something sweet with those!

I settled on a sesame-kissed banana filling for these "cigars", adding Muscovado sugar for a hint of molasses and the right balance of rich flavour when combined with the wafer thin, crisp spring roll wraps. I'm loath to deep fry anything, more so out of fear than health (but hey, healthy treats over the holidays are key too!), so I opted to bake them - effectively keeping the whole recipe 99% fat free! While I served a couple with just a whisper of cinnamon sugar dusted on top, I have some chocolate-dipped plans for the rest - who could resist?

Baked Banana Spring Rolls

Shared with 12 Weeks of Christmas Treats at Meal Planning Magic

Sunday, November 9, 2014

Fiesta Relish

Well, it's definitely not Summer any more around here. After a few weeks on morning playground duty (all the while wishing I could be in my car with the heater on full blast) I finally broke down and bought snowpants - snowpants! - as well as leggings to ward against the chill. The kids don't feel it, running around as they are, but I'm not alone in asking "is it Summer yet?".

Well, it may not be bright and balmy outdoors anymore, but inside my pantry has a plethora of canned sunshine. I took advantage of the (inexpensive) bounty of fresh, local corn available minutes from my door this year and blanched it before packing most of it up in freezer bags. A couple ears left over from the school corn roast (that didn't go into the salsa) I took immediate action on, though, roasting them to bring out even more of the natural sugars in the kernels and add a delicate smokiness to whatever they played with, especially the tomatoes and peppers I still had growing at the time. A few spices and a trip through the waterbath canner later, I had a slightly spicy, tangy-sweet relish put up for days like today - where a spoonful can really be the only source of heat at hand!

Fiesta Relish

Shared with Gluten Free Fridays

Thursday, November 6, 2014

Vegan Butter - Toast Topper #49

I was always a sucker for butter. Real, semi-salted, cultured pats melting into a freshly toasted bagel or hot biscuit, the rich body and texture a stick lends to shortbread cookies and brioche, the undeniable flavour it lends to scampi and the simplest pasta at dinner. These days, butter's become less and less popular in my circle of acquaintances, since whether for allergies, intolerances, health issues or ethical dilemmas dairy is more or less back to being the "bad guy". It's not like the storebought alternative margarines are excessively healthy either - they are still fat, after all, and the processing is occasionally more dubious than the ingredients themselves. I wanted to see if I could find a less processed (and more importantly, more affordable) version that I could do at home, thus making only what I need and not shelling out 2-3 times the price of a block of butter for hydrogenated (or not) oils.

Vegan Butter

I found my answer on Vegan Baking, where Mattie combined soy milk, coconut oil, lecithin and a little magic to create a great-tasting, cholesterol (and animal) free "stick" ideal for baking or softening for morning toast. I added a dash of butter flavouring for extra oomph, and was thrilled with the results - not exactly like dairy butter, but boy was it close! It even fooled the mixture of butter-holics and die-hard vegans I served it to - they thought I had snuck in the real deal!

Shared with Gluten Free Fridays and Gluten Free Wednesdays

Sunday, November 2, 2014

Grandma's Mac n' Cheese - #SundaySupper Lightens Up!

I know a decent amount of people who serve baked macaroni and cheese casseroles as part of a Sunday family dinner. Now, where I'm from, mac and cheese is more or less "kid food", a simple slap-together meal for even the pickiest kids after a long day at work and school... but as I (and my family) get older, I'm realizing that comfort food can be a better Sunday night meal than the most gourmet roast beef or fancy platter. 

We usually invite my grandmother over for one family supper a week, partially to visit and partially to make sure she's still eating at least one decent sized, nutritionally balanced meal a week (or two/three with leftovers). It's no secret that my grandma's not overly fond of nutritious eating - especially when it comes to vegetables and quality protein - but she loves pasta, bread and cheese. Grandma's become more of a "nibbler" than an "eater" lately, too, having a piece of toast or a tiny pot of yoghurt as a "meal" more often than not. With this in mind, I decided to make a few "TV dinner" style mini-meals for her that she could re-warm in the oven as needed and could last a day or so in the fridge if (read: when) she didn't eat a whole one.

Grandma's Mac and Cheese

The first thing I did, knowing her eating patterns, was to take a leaf out of the many "kid food" cookbooks and puree a bunch of cauliflower and tofu into the three-cheese sauce, fortifying it with protein and vitamins while keeping the undeniable creamy-cheesy flavour and texture. Pasta-wise, I opted for enriched brown rice fusilli and topped each little pan with a sprinkle of gluten free breadcrumbs. She's none the wiser, and claims that the meals are delicious! 

With the holiday season, filled with decadent and delightful meals, creeping ever closer, it's still important to balance that indulgence out by eating lighter fare during the "lull" periods between feasts. This week for #SundaySupper we're sharing these lighter types of dishes that taste just as great as the richest feasts of the holiday season.This week’s event is hosted by Kathia of Basic N Delicious. Thanks Kathia!

Drinks

Appetizer or starter

Main Dishes

Side Dishes

Desserts
Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.