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Non-traditional stuffing – Quinoa with Sweet Potatoes and Dried Cranberries. It’s gluten-free!
In a medium saucepan, add 1 1/2 cups water, quinoa (both kinds), and season with a dash of salt; bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the water is absorbed. Remove from heat and let cool. Put into a medium sized bowl.
Preheat oven to 375 degrees F.
Cover a baking sheet with foil, spray with non-stick spray, add sweet potatoes, onions and garlic. Drizzle with 1 tablespoon of olive oil and season with salt and pepper, toss to coat. Roast for 20-25 minutes, until soft.
Then, combine the sweet potatoes mixture with the cooked quinoa. Drizzle with a bit of olive oil (optional). Stir in cumin, cranberries, toasted pecans and parsley. Season with salt and pepper.
Succulent pulled pork tostadas topped with spicy yet sweet chipotle caramelized onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!