Pumpkin and Cranberries...

...are among so many things I am thankful for.  Family.  Friends.  My daughter's neologisms, like "who-body likes cheese?"  The smell of pine outside, of Betty Crocker's slow-cooker butternut soup with Neufchatel and thyme, my cat cuddling with me when he isn't wet.

Here's a recipe for a gluten-free stuffing alternative.  I also tried out my spring muffin recipe with cranberries instead of rhubarb and it was tart, yet flavorful.  Perhaps some orange zest...  I also used Stoneyfield Farm French vanilla yogurt.  Best of all, they're low in calories and quick to make, considering the bustle that for many has already begun.

Gluten-Free/Reduced Sodium/Vegan Option

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Pumpkin Polenta

Taste of Italy

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Prep: 10 minutes  Cook: 15 minutes  Makes 12 half-cup servings

1 tbs. olive oil

1 medium onion, diced 

1 tbs. Balsamic vinegar (use cider vinegar for sulfite 

   allergies) 

2 tbs. finely cut fresh sage (or 1 tbs. dried), divided

2 cups baked pumpkin (or one 15 oz. can, organic preferred)

1 cup reduced sodium chicken or vegetable broth

32 oz. box of pre-cooked polenta, cut into 1/2” cubes 

     (about 5 cups)

Create layers of flavor in this quick side dish.  Heat oil over medium heat in a large sauté pan.  Add diced onions and cook five minutes, stirring frequently.  Add balsamic vinegar, stirring well, and cook three minutes.  Stir in 1 tbs. of sage and cook another two minutes.  Add remaining sage, pumpkin, polenta, and broth, mixing well.  Simmer gently, stirring occasionally, until moisture is absorbed and onions are soft – about five minutes.  Serve as a side dish or use as stuffing.  This dish reheats well!  109 calories per half-cup serving.

Vegetarian

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Rhubarb Goldberg Machine 

Taste of Earth

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1/4 cup butter, melted

2 eggs

1 cup strawberry yogurt*

1/4 cup buttermilk

1 1/2 cup unbleached flour

1/2 cup white sugar

2 tsp. baking powder

1/2 tsp. salt

1 cup rhubarb stalks, sliced 1/4” thick*

1 cup old-fashioned oats

1/4 cup sliced almonds (optional)

This muffin has it all, but bakes light and refreshing.  Melt butter.  Whisk in eggs, then yogurt and buttermilk.  Sift dry ingredients.  Mix in rhubarb, oatmeal, and nuts.  Stir wet ingredients into dry until just moistened.  Fill 12 greased muffin tins.  Bake at 400ºF 20-25 minutes.

* Substitute plain or other yogurt flavors depending on fruit selected.  Try adding a teaspoon of vanilla or orange extract with blackberries, blueberries, cranberries, or strawberries, peeled apple or pear with cinnamon or ground ginger, or cherry with chocolate chips.