Christmas Recipes Archives - The Yummy Bowl

Shortbread Cookies with Cranberries

Julia | The Yummy Bowl — Sun, 13 Dec 2020 13:39:05 +0000

Gluten-Free Christmas Tree Shortbread Cookies are perfect for the holidays and easy to whip up. Use a star or Christmas tree-shaped cookie cutter for the festive season or make heart-shaped tender shortbread cookies for the upcoming Valentine’s day.

Loving these? Try my Christmas Tree Brownies next!

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How to make Gluten Free Shortbread Cookies

Place cranberries in a small bowl with warm water and leave them to soak for at least 30 minutes. Then take them out and place them on a paper towel to dry out. This will help the berries to soften and remove the excess chemicals that are used for dried fruits. Set aside.

In a medium mixing bowl, add butter, powdered sugar and stir with a fork to combine.

Then, add egg yolks to the mix, one by one. Keep stirring with the fork until all the ingredients are combined.

Add water or milk, depending on what you prefer.

In a separate mixing bowl, combine 2 flours, baking powder, xanthan gum.

When all of these ingredients are combined, strain the flour mixture and add portion by portion to the butter mixture.

Keep stirring the batter (it should be easy enough to stir it with a fork). The batter should be tender, slightly sticky, and hold its shape. Finally, stir in the cranberries.

In case your batter looks dry, add 1 more teaspoon of water/milk. If it’s more liquid, then a few spoons of rice flour.

Roll the dough into a ball and wrap it up in a plastic wrap. Start rolling the dough until it’s even and to the desired thickness. (This dough makes about 14 standard size Christmas tree shape cookies).

Place the rolled out dough into the fridge to chill for 2 hours.

When ready, remove the dough from the fridge and cut the cookies.

Transfer the cookies to the preheated oven to 350 F for 10-14 minutes.

Let cool and decorate with frosting or eat as they are. Both ways are delicious!

More Christmas Recipes You'll Like:

For more festive recipes be sure to take a look at our Christmas recipes.

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Recipe

Gluten Free Christmas Tree Shortbread Cookies

Gluten-Free Christmas Tree Shortbread Cookies are perfect for the holidays and easy to whip up. Use a star or Christmas tree shaped cookie cutter for the festive season or make heart-shaped tender shortbread cookies for the upcoming Valentine’s day. These cookies taste too good to enjoy them only during one holiday!

Course Baking, Cookies

Cuisine American

Keyword christmas tree cookies, christmas tree shortbread cookies, gluten free shortbread

Prep Time 2 15

Cook Time 15

Total Time 2 30

Servings cookies

Author Julia | The Yummy Bowl

Ingredients

½ cup white rice flour
⅓ cup cornflour
4 tablespoon powdered sugar
3 oz butter room temperature
¼ teaspoon xanthan gum
1 teaspoon water or plant-based milk
3 pcs egg yolks
¼ teaspoon baking powder gluten-free
3 tablespoon dried cranberry washed and dried

Instructions

Place cranberries in a small bowl with warm water and leave them to soak for at least 30 minutes. Then take them out and place them on a paper towel to dry out. This will help the berries to soften and remove the excess chemicals that are used for dried fruits. Set aside.
In a medium mixing bowl, add butter, powdered sugar and stir with a fork to combine.
Then, add egg yolks to the mix, one by one. Keep stirring with the fork until all the ingredients are combined.
Add water or milk, depending on what you prefer.
In a separate mixing bowl, combine 2 flours, baking powder, xanthan gum.
When all of these ingredients are combined, strain the flour mixture and add portion by portion to the butter mixture.
Keep stirring the batter (it should be easy enough to stir it with a fork). The batter should be tender, slightly sticky, and hold its shape. Finally, stir in the cranberries.
In case your batter looks dry, add 1 more teaspoon of water/milk. If it’s more liquid, then a few spoons of rice flour.
Roll the dough into a ball and wrap it up in a plastic wrap. Start rolling the dough until it’s even and to the desired thickness. (This dough makes about 14 standard size Christmas tree shape cookies).
Place the rolled out dough into the fridge to chill for 2 hours.
When ready, remove the dough from the fridge and cut the cookies.
Transfer the cookies to the preheated oven to 350 F for 10-14 minutes.
Let cool and decorate with frosting or eat as they are. Both ways are delicious!

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Shortbread Cookies with Cranberries appeared first on The Yummy Bowl.

Gluten-Free Christmas Brownies

Julia | The Yummy Bowl — Mon, 20 Dec 2021 23:16:10 +0000

Christmas Brownies are a great alternative to traditional Christmas cookies. With minimal mess, no rolling the dough or cutting out the shapes, and then endlessly decorating.

These brownies are similar to my classic brownies, easy to make, deliciously fudgy, and full of flavor.

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Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Chocolate chips - melted with oil and then added to batter create a dense, moist, and deep chocolate flavor for these Christmas brownies.
Eggs - use two large and beat at least 2 minutes until foamy (about 2-3 minutes), eggs create the cakey texture and crumbly top.
Gluten-free flour blend - preferably a blend already consisting of Xantham Gum like my premixed gluten-free flour blend.

Powdered sugar glaze - powdered sugar mixed with milk or any juice (great for flavor) until desired consistency. Start with about 4-5 tablespoons of powdered sugar and add milk in ½ teaspoons, stir well until you get the thick consistency. To make a test, drizzle some whisked mixture onto parchment paper or a piece of brownie and let set for 5-10 minutes. If it goes clear or very light and loses the thick texture, you need to add more powdered sugar.

For decoration, use white chocolate chips as an alternative! You’ll need about ½ cup of white chocolate bark or chips (you’ll probably have leftovers but it is easier to melt in larger quantities). You may not need to use all of it and you can freeze it in a zip lock bag later for your next use. Reheat the same way.

Muscovado sugar - Hands down my favorite sugar for brownies! You can use either dark (results in a more dense, stronger toffee-like flavor and VERY moist textured brownies) or light muscovado sugar (also dense and moist but not so strong as dark).

Muscovado is unrefined raw cane sugar, processed as little as possible which helps the sugar to retain much of its natural molasses. It has a strong smoky and toffee-like flavor, is very moist and fine.

All those characteristics make it a wonderful sugar for baking. It's worth noting that it is not the same as brown sugar you see in stores. In fact, brown sugar is refined white sugar with molasses added during the manufacturing process. You can also tell by the texture difference.

Instructions

Preheat oven to 350ºF.

Prepare a 9 inches square baking pan lined with parchment paper and leave a few inches of overhang on the sides so you can easily remove the brownies later.

Melt the chocolate using the double boiler method. Heat up a small saucepot with a few inches of water in it.

When it starts to simmer, place a heatproof bowl over the top with olive oil and chocolate chips.

Stir constantly until about 70-80 percent of the chocolate chips are melted.

Take the bowl off the pot and continue stirring until all the chips are melted and the texture smooth.

In a medium mixing bowl beat the eggs for 2-3 minutes until bubbly.

Pour in the melted chocolate mixture and mix on low until smooth. Add vanilla and sugar. Mix on low.

In a separate mixing bowl add all the dry ingredients (GF flour, cornstarch, cocoa powder).

Whisk until just combined. Add this to the wet ingredients bowl and gently combine with a spatula until the batter becomes thick and smooth.

Pour the brownie batter into a prepared baking dish, even out with a spatula as much as you can (the batter will be sticky!), and bake for 20-25 minutes.

When time is up, insert a toothpick in the center and if it comes out slightly moist and with crumbs you’re good to go. The center should be still quite moist.

Remove from oven and let cool for 15 minutes in the pan, then gently remove and let cool completely on a wire rack.

For easier and even cutting, place the brownies in the fridge for at least 30 minutes.

Remove from the fridge and cut the batter in half.

Make a zig-zag cut on both sides creating 3 triangles on each.

Gently slide the triangles out and trim the edges where needed. Eat the leftovers!

Decorate. With powdered sugar: mix about 4-5 tablespoons of powdered sugar with a teaspoon of milk added gradually. Whisk and add more milk/powdered sugar until you reach the desired thick consistency.

Add food coloring now. Place the thick mixture into a pastry piping bag or a zip lock bag, cut out a very small tip of one corner and decorate the brownies!

Powdered sugar makes a grate glaze if you have different shapes and textures to work with and your decorations are more complex. It also gives a shiny finish that just loooks stunning and festive.

With chocolate: Melt the white chocolate the same way you did with semi-sweet chocolate chips but without oil. You can add a little oil (about 1 teaspoon) if needed for a smoother consistency. If using food coloring, add it now.

Place the chocolate in a pastry piping bag or a heatproof bag and use the smallest round tip you have (or just cut out a small piece from the corner of the heatproof bag). Drizzle over each brownie triangle and immediately add the sprinkles.

Let those Christmas Brownies set and serve immediately!

Tips

When removing the Christmas brownies from the oven they will be moist and for better cutting, these require complete cooling and preferrably refrigerating.
Vanilla extract vs paste - Can use vanilla extract but vanilla paste has a more in-depth flavor, hence why I love to use it more often and more than 1 teaspoon.
Make it fun - zest from one or two oranges will give a great flavor and smell to your brownies! Also instead of vanilla extract, rum or almond extract will give your brownies a new spin.
Muscovado sugar is great but you can also use other substitutes for brown sugar.

FAQs

Should I refrigerate brownies?

If properly sealed in an airtight container these brownies will last for a week or more. They will remain moist and fudgy just as they were on the first day of baking. In case you’ll need to refrigerate them, do it as soon as they will cool down completely.

Should brownies be wobbly?

After 20 minutes remove the brownies from the oven and let them cool in the pan for 15-20 minutes, then gently pull the ready brownies out and transfer to a cooling rack until cooled completely. I know how difficult it is to resist eating fresh from the oven brownies.
But you should wait at least 30 minutes until cutting them because the brownies should be still wobbly in the middle as they will continue to cook for a little while after removing them from the oven.

For more festive recipes be sure to take a look at our Christmas recipes.

💗I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!💗

Gluten Free Dessert Recipes

ALL DESSERT recipes.

Recipe

Gluten Free Christmas Brownies

Gluten-Free Christmas Brownies are a great alternative to traditional Christmas cookies. With minimal mess, no rolling the dough or cutting out the shapes, and then endlessly decorating the christmas cookies. These brownies are easy to make, fudgy and full of flavor.

Course Dessert

Cuisine American

Keyword christmas brownies, christmas tree brownies, gluten free brownie

Prep Time 10

Cook Time 25

Chill time 30

Total Time 1 5

Servings brownies

Calories 457kcal

Author Julia | The Yummy Bowl

Ingredients

For Brownies

8 ounce semi sweet chocolate chips about 1 cup
7 tablespoon olive oil
⅔ cup light brown muscovado sugar see notes
2 large eggs
2 teaspoon vanilla
¼ cup cocoa powder good quality
3 tablespoon cornstarch
2 ½ tablespoon Gluten Free flour blend with Xantham Gum
½ teaspoon kosher salt

Decoration

5 tablespoons powdered sugar
milk or juice
sprinkles
food coloring

Instructions

Prep. Preheat oven to 350ºF.
Prepare a 9 inches baking pan lined with parchment paper and leave a few inches of overhang on the sides so you can easily remove the brownies later.
Melt the chocolate using the double boiler method. Heat up a small saucepot with a few inches of water in it. When it starts to simmer, place a heatproof bowl over the top with olive oil and chocolate chips. Stir constantly until about 70-80 percent of the chocolate chips are melted. Take the bowl off the pot and continue stirring until all the chips are melted and the texture smooth.
In a medium mixing bowl beat the eggs for 2-3 minutes until bubbly.
Pour in the melted chocolate mixture and mix on low until smooth. Add vanilla and sugar. Mix on low.
In a separate mixing bowl add all the dry ingredients (GF flour, cornstarch, salt, cocoa powder). Whisk until just combined. Add the this to the wet ingredients bowl and gently combine with a spatula until the batter becomes thick and smooth.
Pour the brownie batter into a prepared baking dish, even out with a spatula as much as you can (the batter will be sticky!) and bake for 20-25 minutes. Insert a toothpick in the center and if it comes out slightly moist and with crumbs you’re good to go. The center should still be very moist. When ready, remove from oven and let cool for 15 minutes in the pan, then gently remove and let cool completely on a wire rack. For easier and even cutting, place the brownies in the fridge for at least 30 minutes.
Remove from the fridge and cut the batter in half. Make a zig-zag cut on both sides creating 3 triangles on each.
Gently slide the triangles out and trim the edges where needed. Eat the leftovers!
Decorate. With powdered sugar: mix about 4-5 tablespoons of powdered sugar with a teaspoon of milk added gradually. Whisk and add more milk/powdered sugar until you reach the desired thick consistency.
Add food coloring now. Place the thick mixture into a pastry piping bag or a zip lock bag, cut out a very small tip of one corner and decorate the brownies!
With chocolate: Melt the white chocolate the same way you did with semi-sweet chocolate chips but without oil. You can add a little oil (about 1 teaspoon) if needed for a smoother consistency. If using food coloring, add it now.
Place the chocolate in a pastry piping bag or a heatproof bag and use the smallest round tip you have (or just cut out a small piece from the corner of the heatproof bag). Drizzle over each brownie triangle and immediately add the sprinkles.
Let those Christmas Brownies set and serve immediately!

Notes

Muscovado sugar - Hands down my favorite sugar! You can use either dark (results in a more dense, stronger toffee-like flavor and VERY moist textured brownies) or light muscovado sugar (also dense and moist but not so strong as dark). Muscovado is unrefined raw cane sugar, processed as little as possible which helps the sugar to retain much of its natural molasses. It has a strong smoky and toffee-like flavor is very moist and is very fine. All those characteristics make it a wonderful sugar for baking. Worth noting that it is not the same as brown sugar you see in stores. In fact, brown sugar is refined white sugar with molasses added during the manufacturing process. You can also tell by the texture difference.
Gluten-free flour blend - preferably a blend already consisting of Xantham Gum like my premixed gluten-free flour blend.
Make it fun - zest from one or two oranges will give a great flavor and smell to your brownies! Also instead of vanilla extract, rum or almond extract will give your brownies a new spin.
When removing the Christmas brownies from the oven they will be moist and for better cutting, these require complete cooling and preferrably refrigerating.

Nutrition

Calories: 457kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Gluten-Free Christmas Brownies appeared first on The Yummy Bowl.

Roasted Butternut Squash Casserole With Cranberries And Apples

Julia | The Yummy Bowl — Tue, 27 Sep 2022 08:15:36 +0000

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

If you like more pumpkin or healthy squash casserole recipes, be sure to check out my Bacon Pumpkin Casserole, Butternut Squash Risotto, and Bacon Pumpkin Bake.

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Ingredients For Butternut Squash Casserole

Squash - I used smaller ripe butternut squash and it was enough for a small casserole dish. Use fresh squash or substitute with sweet Pumpkin. Read below in the next paragraph on how to choose perfectly ripe butternut squash.
Apples - Granny Smith apples add delicious tartness to the dish.You can also use a mix of apple types such as Gala, Granny Smiths.
Cranberries - fresh or frozen, both work just fine.
Brown sugar or coconut sugar - I love the sugar in this recipe as it gives a unique sweet flavor rather than using honey or maple syrup which have a very specific after taste. That being said, it is still okay to use those or perhaps more neutral sweet syrup.
Cornstarch - helps to thicken up the mixture. You can also use some gluten free or regular all purpose flour or tapioca flour instead.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Butternut Squash Casserole

Preheat oven to 350°F.

In a large bowl, mix together apples, butternut squash or pumpkin, and cranberries.

Mix in some brown sugar, coconut oil, cornstarch, salt, nutmeg and cinnamon and toss to evenly distribute.

Place the squash mixture in an ungreased 1 ½ to 2 quart prepared baking dish, cover with foil and bake for 20-25 minutes.

Remove from oven and toss lightly.

Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.

Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm.

If you have more apples left, make these delicious caramel apple scones for breakfast or dessert.

Looking for more side dishes? Don't miss this holiday favorite stuffed butternut squash.

How To Know When Butternut Squash Is Ripe?

Length: It should be of a proper length which will indicate it has been harvested at the right time. Most butternut squash will reach a length of 8–12 inches (20–30 cm).
Stem: When a butternut squash ripens, the stem will turn color, from green to brown. Look for a firm deep brown stem. Avoid choosing a butternut squash from the store without a stem at all (it indicated the squash is overripe).
Color: Look for a uniform color of golden or dark beige. If you see green patches, lines, or shiny exterior on its exterior, it isn’t ripe yet.
Texture: Avoid choosing a squash with cuts, soft spots, or brown marks. A few blemishes on the surface are fine. Ripe butternut squash should also feel hard like an unripe avocado. Test with your fingernail, by pushing gently into the surface, it should feel hard and difficult to push through. Tap on it: Look for a hollow sound (just like with watermelon).
Weight: When you find the right squash, compare its weight to other squashes. It should feel relatively heavy and not light compared to others.

Tips

For an easier cutting - when cutting the squash, start by cutting off the top and bottom part first. This makes a significant difference later when you’ll be cutting it in half. Also, use a larger and thicker knife for this as the skin is very tough.
Cranberries will become soft and open up during baking. If you like them to keep their shape more, add them only towards the end of cooking. Around 15-20 minute end mark.
This dish will also release a lot of liquid after baking, so don’t worry it to be dry.
Every oven is different and you may need to bake it for shorter. The dish is ready when apples and the squash are tender enough that you can easily pierce them with a fork. They should be softened but not mushy. So just keep an eye on this.
The seasoning - use this recipe as a base with the spices I used. But do try after tossing all together. You may need to add more sugar or perhaps salt to make it to your liking.
This dish is gluten free, vegan, nut free, and refined sugar free.

I recommend baking it with foil so it doesn’t dry out. This is also important if you want to add nuts, and they need to be covered because will burn easily.

What To Serve With Butternut Squash Casserole

This dish is ideal to be served as a side dish during holiday season, with main dishes such as Pork Tenderloin, Glazed Ham, Turkey or Roasted Whole Chicken.

Freezing And Storing Instructions

Store any leftover casserole in the fridge for up to 2-3 days. For the best flavor consume right away or the next day. Reheat in the oven at the same temperature.
To make ahead, you can add all squash, apples and cranberries into the casserole dish but don’t add the rest ingredients.
Store in the fridge for 24 hours. On the day of making add all the rest of the ingredients and follow the recipe instructions for baking.
To Freeze. Freeze it unbaked for 2-3 months. Thaw it overnight in the fridge. On the day of serving, bake as usual following the recipe instructions.

More Butternut Squash Recipes

For all recipes, please go to my Recipe Index.

Recipe

Roasted Butternut Squash Casserole With Cranberries And Apples

Course Side Dish

Cuisine American

Keyword butternut squash casserole, healthy squash casserole, roasted butternut squash with cranberries

Prep Time 15

Cook Time 1

Total Time 1 15

Servings side dish servings

Calories 131kcal

Author Julia | The Yummy Bowl

Ingredients

3 cup butternut squash or pumpkin peeled and cut into 1" cubes
1 medium green apple peeled and cut
½ cup fresh or frozen cranberries
2 tablespoons coconut oil melted
½ tablespoon cornstarch
2 tablespoon brown sugar
¼ teaspoon salt
⅛ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Instructions

Preheat the oven to 350°F.
In a large bowl, mix apples, butternut squash or pumpkin, and cranberries.
Mix brown sugar, coconut oil, cornstarch, salt, nutmeg, and cinnamon and toss to evenly distribute.
Place the squash mixture in an ungreased 1 ½ to 2 quarts prepared baking dish, cover with foil and bake for 20-25 minutes.
Remove from oven and toss lightly. Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.
Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm.

Video

Nutrition

This recipe has been inspired by this recipe.

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The post Roasted Butternut Squash Casserole With Cranberries And Apples appeared first on The Yummy Bowl.

Roasted Butternut Squash (With Quinoa)

Julia | The Yummy Bowl — Mon, 02 Oct 2023 20:55:28 +0000

This roasted butternut squash perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. Stuffed with quinoa and dried fruit makes a perfect healthy meal!

Perfect side for Thanksgiving, Christmas feast, or any ordinary day.

This recipe is a must for our holiday gatherings, along with green bean casserole, corn casserole, and perfectly creamy mashed potatoes.

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Ingredients

Butternut Squash - I opted for a medium-sized butternut squash and discovered that half of it suffices for a light lunch per person. No peeling is required, just ensure it's thoroughly cleaned.
Grains - you can use any of the following cooked grains: wild rice blend, white rice, brown rice, quinoa, or non-GF options like bulgur, orzo, couscous, and farro. Grains add texture and flavor to the squash. For a more flavorful taste add sausage like in this stuffed butternut squash recipe.
Vegetables such as onions, bell peppers, mushrooms, celery, carrot, and greens like spinach, swiss chard, and kale, are all versatile options. I prefer sautéing them in olive oil or butter before stuffing them into the squash, as this enhances their flavor and brings out their delicious taste.
Fruits - green apples, fresh or dried cranberries, and pomegranate seeds are all popular pairing options!
Aromatics such as onions and garlic contribute both aroma and flavor. I like to use a mix of dried Italian herbs to elevate the overall flavor.
Parmesan cheese - for finishing touches I used grated parmesan but feta, ricotta, or goat cheese will taste incredible here.

The full recipe and ingredients can be found in the recipe card below this post.

📋 OPTIONAL TOPPING: You can also add a crunchy topping with crackers or breadcrumbs just like I did with my jalapeno dip or million dollar chicken casserole. But take care to watch the squash so these add-ins won't brown too much toward the end of cooking.

How To Make Roasted Butternut Squash

Preheat the oven to 400°F (200°C).

How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray.

Related: Honey Roasted Pumpkin Seeds

Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven.

If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.

Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.

While the squash roasts, prepare the filling:

Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked.

Cover and let it sit for 15 minutes, then fluff with a fork.

In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent.

Then add bell peppers. Season with Italian herbs, salt, and pepper.

Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.

Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes.

Add the squash to the quinoa mixture.

Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!

Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.

Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot as a main course or a side to leftover turkey shepherd's pie. Enjoy!

Tips

When incorporating the filling, gently pack it snugly against the butternut squash. If you have any leftovers, I have some suggestions in the Leftovers section below.
For a layer of crispiness, consider mixing breadcrumbs into the quinoa mixture.
For fruit, if you can, use either fresh or unsweetened dried fruit options which can be found online or on Amazon.
Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
Add extra protein - nuts and seeds are a great way to add extra nutrition. We love pine nuts, walnuts, and almonds. Mix them in the filling or on top but just be cautious during baking to prevent burning.
Elevate the flavor with options like pesto, marinara, pasta sauce, homemade salsa, enchilada sauce, or sun-dried tomato paste.
For a hint of extra sweetness, consider drizzling honey or maple syrup when serving.

What To Serve With Roasted Butternut Squash

Air fryer salmon
Fried chicken
Turkey stuffing meatballs
Rump roast
Broccoli cranberry salad
Sauteed garlic shrimp
This side pairs perfectly with stuffing, roasted turkey and gravy.

Leftovers

Use the leftover stuffing as a filling for quesadillas, tacos, burritos, wraps, or as a topping for salads (try this healthy kale salad).
You can also blend the leftover squash into a puree, mix it with broth, and cook a flavorful creamy butternut squash soup.
Mash squash with parmesan and olive oil for a quick, healthy spread. Or make a hummus based swapping it for pumpkin puree.
Add it to smoothies.
Warm up the leftover squash in a skillet, toss in some spinach, and cook a sunny-side-up egg to place on top for a tasty breakfast choice.

Storing and Make-Ahead Instructions

To Store. Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
To Reheat. To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave.
To Freeze. The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
Make Ahead. You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.

Stuffing Ideas for Butternut Squash

Grains and Vegetable Mix. Cooked grains like quinoa and rice sautéed with vegetables like onions, bell peppers, spinach, and mushrooms.
Rice and Beans. For a Mexican twist, combine cooked rice and black beans with some salsa or enchilada sauce for extra flavor.
Spinach and Feta. Fresh spinach and crumbled feta cheese make a tasty and easy stuffing.
Sausage and Apple. Browned sausage meat mixed with diced apples is very popular and tasty with roasted quash.
More protein options: you can mix in some meat protein like cooked ground chicken, leftover slow cooker chicken, or ground beef. For vegetarian choice add cooked and scrambled tofu, lentils, or beans.
Nut and Herb Blend. Chopped nuts (e.g., almonds or pecans) mixed with fresh herbs like rosemary and thyme.
Chickpea and Spinach. A mixture of cooked chickpeas and sautéed spinach with a touch of lemon juice.

How To Pick The Perfect Butternut Squash

Look for a butternut squash that feels heavy for its size, indicating ripeness. Ensure it has firm, unblemished skin without soft spots or bruises. The stem should be intact and dry.

Read more tips on how to pick the best winter squash for your recipe.

More Pumpkin and Squash Recipes

Recipe

Roasted Butternut Squash Stuffed With Quinoa

This healthy stuffed butternut squash recipe perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. With its nourishing ingredients and great flavor, this hearty dish is ideal as either a side or the star of a Thanksgiving feast or any ordinary day. It truly shines as a centerpiece!

Course Main Course

Cuisine American

Keyword butternut squash stuffed, butternut squash stuffed with quinoa, healthy stuffed butternut squash recipe, quinoa stuffed butternut squash, recipe for stuffed butternut squash, stuffed baked butternut squash, vegetarian stuffed butternut squash recipes

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings servings

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

2 small butternut squash about 2 ½ pounds
½ cup quinoa uncooked
1 cup water or vegetable stock
2 tablespoons olive oil divided
2 teaspoons garlic minced
1 shallot onion finely chopped
½ cup bell peppers diced small
1 teaspoon Italian dried herbs
salt and black pepper to taste
⅓ cup dried cranberries

For Topping

¼ cup Parmesan cheese grated
parsley leaves chopped

Instructions

Preheat the oven to 400°F (200°C).
How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray. Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven. If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.
Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.
While the squash roasts, prepare the filling: Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked. Cover and let it sit for 15 minutes, then fluff with a fork.
In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent. Then add bell peppers. Season with Italian herbs, salt, and pepper.
Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.
Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes. Add the squash to the quinoa mixture.
Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!
Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.
Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot. Enjoy!

Notes

Flavor - Fulfilling, aromatic and perfectly seasoned quinoa filling with tender and sweet butternut squash just melts in your mouth.
Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
To Store - Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
To Reheat - To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave.
To Freeze - The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
Make Ahead - You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.

Nutrition

Recipe inspired from Curry Trail.

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The post Roasted Butternut Squash (With Quinoa) appeared first on The Yummy Bowl.

Air Fryer Stuffed Peppers (With Turkey)

Julia | The Yummy Bowl — Wed, 25 Oct 2023 22:09:36 +0000

These Air Fryer Stuffed Peppers offer a delicious twist on the traditional recipe. The peppers are perfectly cooked and filled with a savory mixture of gound turkey, cheese and rice, making it a mouth-watering dish to enjoy. Thanks to the air fryer, this dish is quick and easy to make without spending hours in the kitchen!

The recipe takes about 30 minutes to prepare, and the combination of tender turkey, fluffy rice, and air-fried peppers results in a gourmet dish that's both satisfying and crunchy.

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Ingredients

Ground turkey - a lean and protein-packed alternative to traditional beef, but feel free to swap it out for ground chicken, shredded chicken, or of course, ground beef! You can also use cooked turkey slices.
Sweet long peppers - these mild and slender peppers bring a touch of sweetness to air fryer stuffed peppers. Try to choose peppers of similar size for even cooking and presentation.
Rice - adds a fluffy texture and acts as a hearty base for the filling. You could also opt for brown rice, quinoa, or cauliflower rice.
Oil - infuses a rich, savory flavor to the sautéed onions and garlic. Olive, avocado, or vegetable oil all work. Or add a touch more flavor by sauteeting with butter.
Yellow onion - adds sweetness and depth to the filling.
Garlic - intensifies the savory notes in the dish.
Salt and pepper - seasonings that enhance the overall taste of the dish.
Petite diced tomatoes - you can use a regular can of diced tomatoes or swap for a fire-roasted version for added depth of flavor.
Fresh cilantro - elevates the flavor profile with its citrusy and herbaceous notes.
Mexican-style cheese - melts to perfection, creating a gooey and flavorful topping.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Air Fryer Stuffed Peppers

Make the rice. Cook rice according to package instructions. Set aside.

Cook the aromatics. Sauté onions and garlic in olive oil until golden.

Make the turkey filling. Add ground turkey, salt, and pepper; cook for 8-10 minutes until turkey is fully cooked.

Stir in diced tomatoes and simmer on low for 10 minutes until liquid evaporates.

Combine the turkey and rice mixture. Mix cooked rice, chopped cilantro, and 1 cup shredded cheese into the meat mixture.

Cut a slit down one side of peppers, remove seeds, and place them in a greased air fryer basket.

Prepare and stuff the peppers. Air fry peppers at 400°F for 5 minutes. Carefully transfer peppers to a plate with tongs.

Top and Air Fry. Fill peppers with the meat mixture and top with remaining cheese.

Return stuffed peppers to the air fryer basket and cook at 400°F for 5 minutes or until cheese is melted and bubbly. Serve!

📋 FLAVOR & TEXTURE: This recipe for the best turkey stuffed peppers offers a savory and flavorful taste from the seasoned turkey and fluffy rice filling. The peppers' subtle sweetness perfectly complements the dish, while the gooey melted cheese adds a creamy texture that melts in your mouth. Using an air fryer gives the dish a satisfying crispiness that adds another layer of texture to this delicious and comforting meal.

Tips

Opt for quinoa instead of rice. You can make a quinoa stuffed pepper instead by simply swapping the cooked rice for cooked quinoa. Follow the package instructions for cooking quinoa. If you love quinoa, try this stuffed butternut squash next.
Low-carb option. Swap the white rice for cauliflower rice! You can make your own cauliflower rice by finely chopping cauliflower florets, or use prepared packaged cauliflower rice. Just saute it with the ground turkey and veggie mixture before filling your peppers.
Cheese variety. Experiment with different cheese blends, such as cheddar or pepper jack, for a unique flavor profile.
Colorful peppers. Use a variety of colored peppers for a visually stunning dish that's as appealing as it is delicious. Bell peppers work too but these will need longer cooking time.
Make-Ahead. Prepare the filling in advance and refrigerate until ready to use. This makes assembly a breeze for a quick and satisfying meal.
Use ground beef. The flavors of this version for stuffed peppers work just as well with ground beef if you prefer.
Related: Leftover turkey Shepherd's pie, turkey wraps.

What To Serve With Air Fryer Stuffed Peppers

Serve these ground turkey stuffed peppers on a bed of greens or with a veggie side for a light side dish option. Add a dollop of sour cream or a drizzle of hot sauce to customize the flavors to your liking.

For a wholesome meal prepare a couple of healthy sides like lemon garlic green beans and asparagus with peas.

Freezing And Storing Instructions

To Store. Place the stuffed peppers in a single layer on a baking sheet freeze until solid, then transfer to a freezer-safe container.
To Freeze. Store in the freezer for up to three months. When ready to enjoy, follow the reheating instructions after thawing in the refrigerator overnight.
To Make Ahead. These stuffed peppers can be assembled ahead of time and refrigerated until ready to air fry.

How to Reheat

Air Fryer Method: For quick and crispy reheating, use the air fryer. Preheat the air fryer to 350°F and air fry the thawed stuffed peppers for about 5-7 minutes until the internal temperature reaches 165°F. If frozen, increase the time to about 15 minutes.
Microwave Method: For a quick option, you can use the microwave. Place the thawed or frozen stuffed peppers on a microwave-safe plate and heat on medium power for 5-7 minutes until the internal temperature reaches 165°F.

Stuffed Vegetable Recipes

Recipe

Ground Turkey Stuffed Peppers

These Air Fryer Turkey Stuffed Peppers offer a delicious twist on the traditional recipe. The peppers are perfectly cooked and filled with a savory mixture of turkey, cheese and rice, making it a mouth-watering dish to enjoy. Thanks to the air fryer, this dish is quick and easy to make without spending hours in the kitchen!

Course Main Course

Cuisine American

Keyword air fryer stuffed peppers, ground turkey stuffed peppers, turkey stuffed peppers

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 85kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound ground turkey or leftover cooked turkey
1 cup white rice uncooked
1 tablespoon olive oil
1 medium yellow onion diced
1 teaspoon garlic minced
1 teaspoon salt
½ teaspoon pepper
14.5 ounce can diced tomatoes
½ cup chopped fresh cilantro
2 cups shredded Mexican style cheese divided
6 sweet long peppers

Instructions

Cook white rice as per package instructions.
In a large skillet, heat oil, onions, and garlic over medium heat until onions are translucent.
Add ground turkey, salt, and pepper; cook for 8-10 minutes until turkey is fully cooked.
Stir in diced tomatoes and simmer on low for 10 minutes until liquid evaporates.
Mix cooked rice, chopped cilantro, and 1 cup shredded cheese into the meat mixture.
Cut a slit down one side of peppers, remove seeds, and place them in a greased air fryer basket.
Air fry peppers at 400°F for 5 minutes.
Carefully transfer peppers to a plate with tongs.
Fill peppers with the meat mixture and top with remaining cheese.
Return stuffed peppers to the air fryer basket and cook at 400°F for 5 minutes or until cheese is melted and bubbly.

Notes

To Store. Place the stuffed peppers in a single layer on a baking sheet freeze until solid, then transfer to a freezer-safe container.
To Freeze. Store in the freezer for up to three months. When ready to enjoy, follow the reheating instructions after thawing in the refrigerator overnight.

How to reheat:

Air Fryer Method: For quick and crispy reheating, use the air fryer. Preheat the air fryer to 350°F and air fry the thawed stuffed peppers for about 5-7 minutes until the internal temperature reaches 165°F. If frozen, increase the time to about 15 minutes.
Microwave Method: For a quick option, you can use the microwave. Place the thawed or frozen stuffed peppers on a microwave-safe plate and heat on medium power for 5-7 minutes until the internal temperature reaches 165°F.

Nutrition

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Buttery Lemon Garlic Green Beans

Julia | The Yummy Bowl — Fri, 13 Oct 2023 21:44:33 +0000

Fresh green beans are smothered in butter, garlic, and lemon zest in this easy recipe for Lemon Garlic Green Beans. Crispy, crunchy, and loaded with flavor they are about to become your new favorite side dish, the perfect way to get a green vegetable on the dinner table.

This recipe is a must for our festive gatherings, along with breakfast bake, green bean casserole, corn casserole, perfectly mashed potatoes ... to name a few!

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Ingredients

Green beans - look for nice, uniform, unblemished regular green beans and trim the ends off. I find using scissors is easier than a knife.
Shallots - cooking with shallots adds a nice mellow onion flavor but you can also use a white or red onion, finely diced.
Butter - just a little butter adds a lot of flavor. Salted or unsalted can be used to saute the garlic and shallots. Use vegan butter or only olive oil if you want to make these beans non-dairy.
Olive oil - extra-virgin olive oil is my preferred oil but any kind will work.
Lemon zest - you can’t beat the flavor you get from adding fresh citrus zest. I used the zest from 1 large lemon (best paired with green veggies, although lime and orange might work too). Make sure to wash and scrub the peel well before use.
Fresh garlic - pressed minced or jarred will work too. If you haven't got either on hand you can always use garlic powder.
Salt and pepper - add a pinch of salt and a touch of black or lemon pepper to taste.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Garlic Green Beans

Prep. Place green beans in a colander and rinse well.

There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.

Bring a large pot of water to a boil. Throw in a touch of salt.

Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.

Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process.

Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.

Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.

Add the garlic to the pan and stir with the shallots for 30 seconds more.

Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.

Serve. Season with salt and pepper and serve immediately for the perfect side dish.

📋 FLAVOR & TEXTURE: These sautéed green beans turn out crunchy and chewy with a nice tangy garlicky flavor with citrus notes.

Tips

Keep a watchful eye on the green beans as they cook up fairly quickly and you don’t want to be eating mushy beans.
If you don’t have any ice on hand, run the blanched green beans under cold water to stop the cooking process.
Grate a touch of parmesan cheese on top for a salty, cheesy flavor.
For serving, garnish the dish with lots of fresh herbs like oregano or basil. Sesame seeds work well too.

What To Serve With Green Beans

Air Fryer Fried Chicken Thighs
Chicken and Mushroom Pasta Bake
Old Fashioned Hamburger Casserole
Baked Trout In Honey Mustard and Soy Glaze
Thanksgiving turkey, stuffing and gravy!

Freezing And Storing Instructions

To Store. Let the beans come to room temperature and then store them in an airtight container in the fridge for 3-4 days.
To Freeze. You can freeze leftovers for up to 3 months. Defrost in the fridge overnight or run them under warm water.
To Make Ahead. If you’re looking to get a few things off your to-do list, you can easily blanch the green beans, store them in the fridge, and then rewarm them when you cook up the garlic and shallots.

Health Benefits Of Green Beans

Green beans are low in calories, high in fiber, and contain many essential nutrients like Vitamins A, K, and folate. Read more about benefits in this Healthline post.

French Green Beans vs Regular Green Beans

French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful.

I used thinner beans in this recipe, but feel free to use what you have!

More Side Dishes

Recipe

Buttery Lemon Garlic Green Beans

Fresh green beans are smothered in butter, garlic, and lemon zest in this easy recipe for Lemon Garlic Green Beans. Crispy, crunchy, and loaded with flavor they are about to become your new favorite side dish, the perfect way to get a green vegetable on the dinner table.

Course Side Dish

Cuisine American

Keyword buttery garlic green beans, french green beans recipe, lemon garlic green beans, sauteed garlic green beans, skillet green beans

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 102kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound green beans trimmed ends cut off
2 shallots finely diced
1 tablespoon butter
1 tablespoon olive oil
lemon zest from 1 large lemon
1 tablespoon fresh garlic pressed
salt and black pepper or use lemon pepper seasoning

Instructions

Prep. Place green beans in a colander and rinse well.
There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.
Bring a large pot of water to a boil. Throw in a touch of salt.
Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.
Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process. Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.
Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.
Add the garlic to the pan and stir with the shallots for 30 seconds more.
Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.
Serve. Season with salt and pepper and serve immediately for the perfect side dish.

Notes

To Store. Let the beans come to room temperature and then store them in an airtight container in the fridge for 3-4 days.
To Freeze. You can freeze leftovers for up to 3 months. Defrost in the fridge overnight or run them under warm water.
French beans vs regular green beans - French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful. I used thinner beans in this recipe, but feel free to use what you have!

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Mediterranean Cucumber Salad

Julia | The Yummy Bowl — Wed, 27 Jul 2022 17:19:54 +0000

This Mediterranean Cucumber Salad is the best side salad to pair with any main dish. Its refreshing flavor pairs well with any grilled food, seafood or can be served as a part of multiple appetizers.

This is the base recipe for this simple cucumber salad and you can further customize it with all sorts of Mediterranean ingredients such as olives, salty creamy feta cubes, artichokes, hearts of palm and so much more!

This is one of the best universal side salads along with this incredibly popular on this blog Marinated Cucumber Tomato And Onion Salad.

Ideal for summer barbecues, your favorite grilled chicken or meat and seafood. We love to serve this simple salad with Olive Garden Baked Ziti, Old Fashioned Hamburger Casserole, and Farmer's Casserole.

There are many versions of this salad traditional greek salad, and I hope you enjoy my take on it.

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If you like fresh and easy salad recipes please take a look at my similar recipes such as Cabbage and Cucumber Salad With Dill and Tomato Basil Mozzarella Salad.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

This salad requires all fresh ingredients that are essential in Mediterranean recipes.

Use fresh local farmer's market cucumbers and tomatoes whenever possible. You can easily substitute other ingredients such as fresh herbs with dried herbs, different oil and seasonings.

Cucumbers - Dutch, English cucumber, and Persian cucumber (usually more expensive) are juicy and skin not bitter. They have thin skins which makes them great for salad. For the creamy salad, I like to peel the skins anyway as it just tastes better when soft and creamy.
If you’re not sure, actually long cucumbers are usually not as watery inside and have decent flavor. Too much water and cucumber juice will ruin the flavor and make the dressing diluted and hence resulting in less flavor.
Different Fresh Herbs - the essential ingredients that you can't miss when making an authentic Mediterranean-style salad. Parsley, mint, basil, marjoram, sage, and fennel are one of the few herbs that can be used in refreshing Mediterranean salads. And you can get away with at least just two of these (I used a parsley and mint combo). Cut mint chiffonade or simply finely chop the leaves. Mix it into the dressing. Don't like mint? Substitute with widely available fresh basil or cilantro.
Lemon juice - gives that needed acidity, substitute with apple cider vinegar or red wine vinegar. I also like to drizzle a little balsamic glaze over the salad in addition to the existing dressing.

Instructions

Wash and cut all fresh veggies (tip: for best flavor chill the vegetables before you start)

If you want the salad to remain fresh longer you can remove the seeds from the tomato and cucumber but it is not necessary because I'd make as much as you'd consume on day 1.

Mix the salad dressing in a small bowl or mason jar.

Place cucumbers, tomatoes, onion, mint, parsley in a large mixing bowl, toss in the dressing, and serve!

Optional add-ons include salty feta cheese, a trio of olives, bell peppers, and artichokes.

We like to serve this salad with our pasta dishes the most, such as creamy Cajun Shrimp Pasta, Salmon Casserole or Chicken Alfredo Pasta Bake.

Or chop it very fine and serve as a dip!

Tips

Cucumbers. Use either Garden pickling cucumbers, English cucumbers, or Persian cucumbers.
For pickling cucumbers (small cucumbers), I prefer to peel the skins off as they can be bitter and hard to chew on, for English ones leave the skins on.
I like this style of salad where all the ingredients are diced very small, this way you can enjoy all the ingredients together in one bite. Delicious! If you don’t have enough time, a good mandolin will work wonders! Slice or dice those cucumbers away, whatever shape you like.
Cucumber seeds - should you remove the seeds from the cucumber for a salad? It really comes down to your personal preference. It also depends if the salad will be consumed right away after making it or will be enjoyed the following day. I would save time and keep the seeds, but make as much as you’d need to consume on the day.
This being said if you come home and find the cucumber you bought is TOO WATERY, cut them in half lengthwise and discard the seeds, then slice them. Also if the skin is too thick and harsh (like it is with smaller garden cucumbers) you would want to peel it off for this salad.
I also love to add some lettuce to the salad, about 3 cups of 50/50 mix of arugula, romaine, and/or spinach.
To make this salad more nutritious I recommend adding chopped toasted nuts (pecans, walnut, almonds).
How to make toasted nuts: Spread the nuts on a baking sheet and bake in preheated oven to 350 Fahrenheit for about 10 minutes or until they become fragrant and golden brown. Nuts burn easily! Keep an eye on these all time, especially during the last minutes.
Tomatoes - Depending on the size of the ripe tomatoes used, you can either cut them into quarters or in half. Grape tomatoes, sweet cherry tomatoes, and Roma tomatoes are ideal. But any larger tomatoes such as heirloom tomatoes are perfectly fine, small diced though. I also recommend those tips on handling and storing tomatoes correctly for juicy and ripe flavor.
If possible, purchase tomatoes with stems on, this indicates more ''life'' in them. Plus it helps to retain the incredible aroma and flavor!

JULIA'S TIP For an extra hearty meal, we like to serve this greek salad with lazy Cabbage Roll Casserole or my Unstuffed cabbage rolls.

Freezing And Storing Instructions

Store the leftover dressed salad in the fridge in an air-tight container and consume it within 1 day (same day).
Undressed salad will taste fine if stored in the fridge for 1-2 days but for best results (and fresh flavor) I highly recommend combining everything right before serving.
No freezing.

Common Readers Questions

Should you peel cucumbers for a salad?

You don’t need to peel the cucumbers for a salad, it is optional. But depends on the type of cucumbers used - Dutch, English, or Persian cucumbers have thin and not bitter skin that makes them perfect to use in salads.
Smaller, homegrown cucumbers can have thicker skin that is advisable to be removed but not necessarily as well.

How far ahead can you cut cucumbers?

The best way to have the freshest cucumbers for consumption is to wash and cut them right before you are going to eat them. Whole cucumbers will remain fresh for a week or two in the fridge however sliced cucumbers only for a couple of days.

Is the skin on a cucumber poisonous?

The cucumber skin is not poisonous itself however you do need to wash them with soapy water before use as you would with any vegetable or fruit bought from the store or market. Mass production retailers do use different methods for growing their produce so it is necessary to make sure no toxins or bacteria are left on a cucumber before you consume it.

Easy Salad Recipes

For more easy gluten-free Fresh Salad recipes check out my SALAD as well as ALL APPETIZER recipe index here.

Recipe

Mediterranean Cucumber Salad

This Mediterranean Cucumber Salad is the best side salad to pair with any main dish. It’s refreshing flavor pairs well with any grilled food or can be served as a part of multiple appetizers.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword mediterranean cucumber salad, mediterranean cucumber tomato salad

Prep Time 15

Total Time 15

Servings as small side salad

Calories 79kcal

Author Julia | The Yummy Bowl

Ingredients

Salad

2 large fresh cucumbers diced, see notes (i didn’t remove the seeds, personal preference can do either)
2 cups diced tomato I used small grape tomatoes
½ cup red onion or sweet white salad onion chopped
3 tablespoons fresh mint leaves chopped
4 tablespoons fresh parsley chopped

Dressing

2 tablespoons extra virgin olive oil good quality
1 tablespoon lemon juice fresh
1 teaspoon Salt or more to taste
Black Pepper to taste

Optional Add ons

kalamata olives green olives
feta cheese
bell peppers

Instructions

Wash and cut all fresh veggies (tip: for best flavor chill the vegetables prior)
If you want the salad to remain fresh longer you can remove the seeds from the tomato and cucumber but it is not necessary because I'd make as much as you'd consume on the day 1.
Mix the salad dressing in a small bowl or mason jar.
Place cucumbers, tomatoes, onion, mint, parsley in a large mixing bowl, toss in the dressing, and serve! Optional add ons include salty feta cheese, trio of olives, bell peppers, artichokes.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Tomato Salad (With Onions)

Julia | The Yummy Bowl — Thu, 30 Jun 2022 09:37:49 +0000

Tomato Salad is the perfect salad for any dinner table. This refreshing summer salad is made with juicy fresh tomatoes, sweet onion, simple seasoning, and balsamic vinegar dressing. Just 5-ingredients + salt and black pepper!

Serve this tomato salad as a great side dish to garlic chicken pasta, baked ziti, over scrambled eggs, over baked fish, or on top of crusty gluten free bread similar to tomato bruschetta.

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If you like easy and fresh salad recipes please take a look at my similar recipes such as Tomato Basil and Mozzarella Salad and Marinated Cucumber, Onion and Tomato Salad.

Ingredients For Tomato Salad

Tomatoes - I’ve used large ripe tomatoes that are each cut into 6 thinner wedges. You could use smaller tomatoes such as grape tomatoes, cherry tomatoes, or heirloom tomatoes, cut into quarters.
Onion - A sweet onion is best for this salad. Cut the raw onions in half-moons. You can also use red onion for a more intense flavor. To make their flavor less strong you can soak the slices in cold water for 15-30 minutes.
Olive oil - Using good olive oil of the highest quality will make a huge difference to the taste of this onion salad recipe. If you don't have olive oil, you can also use vegetable oil, canola oil or avocado oil.
Balsamic vinegar - This is the popular choice for this simple salad but you could also use red wine vinegar, simple vinaigrette, or tangy vinaigrette dressing.
Salt - A teaspoon of salt to taste is all you need. Kosher salt or table salt will do.
Oregano - Use ½ teaspoon or 1 teaspoon for more flavor. Fresh herbs such as fresh basil or fresh dill would also be great additions to the refreshing side dish. My go-to dried herbs are usually oregano, basil, thyme, or a blend of different Italian seasonings.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Tomato Salad

Slice the onions and tomatoes into a large bowl.

In a small bowl combine olive oil, and balsamic vinegar (or red wine vinegar), and season with oregano (or a mix of 2-3 dried Italian herbs), and generously with salt and pepper to taste.

Toss tomatoes and onion generously in the dressing.

I like to sprinkle some sea salt flakes on top right before serving.

Serve right away.

Tips

Buy your tomatoes directly from a farmers' market to get the best tomatoes during tomato season.
Always check your tomatoes for any marks, bruises, or blemishes. Use tomatoes immediately if their skin has split since purchasing them.
Since I’ve used large tomatoes, I prefer to slice them into thin wedges but you can cut your juicy tomatoes in half or in quarters, especially when using smaller tomatoes such as Cherry or Grape tomatoes.
Using the best quality olive oil will really add to the flavor of this salad. Something like Italian Nocellara extra virgin olive oil is great although you can use whatever quality brand that you enjoy the most.
To intensify the flavors in this simple salad, allow it to sit for 10-15 minutes.
You can use this delicious salad as a base, adding in other ingredients such as seeds, fresh herbs, nuts, or even shredded meat like chicken or turkey.
Leftover tomato salad can be added to a blender together with other tasty ingredients to make a salsa or you can toss them into a leafy green salad so that nothing goes to waste!
This salad is best enjoyed immediately at room temperature. Leftovers won’t keep well for long since the tomatoes will release more liquid as time goes on.
What else can I add to this salad? This fresh tomato salad is great as a simple salad with fresh herbs. You could also bulk up this salad by including quartered English cucumber (or Kirby cucumber) as a tomato cucumber salad, add in canned and drained chickpeas, fresh mozzarella balls, feta cheese, or even some small pasta of choice.

What To Serve With Tomato Salad

Try ALL DINNER recipes.

Storing Leftovers

To Store: This salad is best when served right away. You can refrigerate it for up to 2 days, however, the flavor is not the freshest on the second day.
Make ahead: Dressing can be made in advance for 1-2 days but for best results, other ingredients should be cut and combined right before serving.

Easy Side Salad Recipes

ALL SALAD recipes.

Recipe

Tomato and Onion Salad

Tomato and Onion Salad is the perfect salad for any dinner table. This refreshing summer salad is made with juicy fresh tomatoes, sweet onion, simple seasoning, and balsamic vinegar dressing.

Course Appetizer, Salad

Cuisine American

Keyword tomato and onion salad

Prep Time 10

Total Time 10

Servings as side dish

Author Julia | The Yummy Bowl

Ingredients

3 large tomatoes cut in 6 thinner wedges
1 medium sweet onion cut into half moons
2 tablespoons olive oil
1 ½ tablespoons balsamic vinegar or red wine vinegar
½ teaspoon oregano or 1 teaspoon for more flavor
Salt to taste
Black pepper to taste

Instructions

Slice the onions and tomatoes into a large bowl.
In a small bowl combine olive oil, balsamic vinegar, and season with oregano (or a mix of 2-3 dried Italian herbs), and generously with salt and pepper to taste.
Toss tomatoes and onion generously in the dressing.
Sprinkle sea salt flakes on top before serving. Serve right away.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Baked Turkey Stuffing Meatballs With Cranberry Sauce

Julia | The Yummy Bowl — Sat, 18 Nov 2023 07:33:04 +0000

These baked Turkey Stuffing Meatballs give you all the flavors of Thanksgiving stuffing in the form of savory, herb-infused bite-sized juicy meatballs! You can have juicy baked homemade turkey balls in less than 30 minutes using only one bowl and a handful of simple ingredients.

They are the perfect holiday appetizers or mains served over mashed potatoes, pasta, or rice.

Serve these turkey and stuffing meatballs with our cranberry sauce or turkey gravy for dipping. If you love homemade meatballs like we do, you should also try our pork and beef meatballs.

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Ingredients

Ground turkey breast- this will give you lighter meatballs with less fat. However, you can also use ground turkey which includes a mix of white and dark meat for more flavor.
Cremini mushrooms- enhance the flavor, texture, and nutritional profile of the dish. Since mushrooms have high water content, it will keep the meatballs moist while keeping them meaty too.
Vegetables- we used onion and celery to give the dish a fresh citrusy and sharp savory flavor.
Bread crumbs – this keeps the meatballs from drying out and keeps them juicy as they bake. You can also use gluten free leftover stuffing, dry cornbread stuffing mix if that is what you have. The dry stuffing mix will give it a nice flavor profile without extra effort!
Egg- acts as a binder to keep the meatballs from falling apart.
Garlic powder- a meatball is not complete without a touch of garlic, right? You can also use grated fresh garlic as an alternative.
Kosher salt + black pepper- to taste.
Herbs- finely chopped fresh thyme and parsley add a warm, earthy, slightly peppery, and minty taste.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Turkey Meatballs

Preparation. Preheat your oven to 375°F. Line a baking sheet with parchment paper or grease it with oil.

In a food processor pulse roughly chopped celery and mushrooms.

Make the meatball mixture. In a large mixing bowl, thoroughly mix all the ingredients until they are just combined.

Shape the balls. Using a meatball scoop or a melon baller, shape the mixture into 28 meatballs, each measuring approximately 1 to 1 ½ inches in size.

Place meatballs on a baking sheet. The meatballs should be moist but still maintain their shape when placed on the baking sheet.

Space them about 1 inch apart on the sheet.

Bake. Bake the meatballs uncovered for 18-20 minutes or until the center of the meatballs reaches an internal temperature of 165°F as measured by a meat thermometer.

Serve. Serve the meatballs while still warm with cranberry sauce. For an extra touch of color, consider sprinkling some parsley on top.

Recipe Troubleshoot

Why are my meatballs falling apart?

Use the correct amount of binders. Make sure to follow the recipe measurement when adding eggs and breadcrumbs to the meatball mixture. These are important in binding the ingredients together and adding a sturdy structure too.
Do not overmix. Overmixing the meat mixture can make it too dense and result in meatballs that fall apart during cooking. Just mix until everything is incorporated well.
Chunky ingredients. Make sure that the veggies and fresh herbs are finely chopped. If they are irregularly shaped or too chunky, the meatballs will not hold together well during cooking.

Why are my baked turkey meatballs dry?

Turkey meat is too lean. It is possible that the ground turkey you used has a very low fat percentage. Opt for ground turkey with a bit more fat content, or consider using a combination of white and dark meat for a juicier texture.
They are overbaked. Baking them for too long or at too high a temperature will cause them to dry out. Always follow the instructions for the best results. I highly recommend using a meat thermometer to check if the internal temperature of the stuffing balls is at 165°F so you can remove them from the oven without overcooking them.
Breadcrumbs. Some breadcrumb brands are more absorbent than others. So make sure to check on the consistency of the meat mixture before shaping them. They should be moist but still maintain their shape when placed on the baking sheet.

Tips

Make evenly sized meatballs that are approximately 1 to 1 ½ inches in size. If you make them bigger, the insides might still be raw while the outside is baking.
Do not be afraid to season! Turkey can be a bit bland on its own, so don't be afraid to season the meatball mixture generously. Taste the mixture before forming the meatballs to adjust the seasoning as needed.
The cooking time may vary depending on the type of oven used and size of the meatballs you are making. The rule of thumb is to always check on the internal temperature to ensure they are cooked through.
Keep an eye on the meatballs and avoid overbaking them which will result in tough meatballs.

What To Serve With Turkey Meatballs

Easy Appetizer: You can enjoy them as they are, or you can serve them with mini skewers or in a smaller serving dish alongside lingonberry, cranberry sauce or homemade or store-bought gravy for dipping.
As A Main Course: serve swedish style with mashed potatoes, delicious gravy and cranberry sauce, green beans, zucchini casserole.
Enjoy them with other Thanksgiving dishes like cornbread, whipped sweet potatoes, green bean casserole, stuffed butternut squash, or potato salad.

Freezing And Storing Instructions

To Store. You can store leftover meatballs in the refrigerator for up to 1 to 2 days. Make sure they are completely cool before transferring to an airtight container.
To Freeze. Place the meatballs on a baking sheet and place them in the freezer for about 1 to 2 hours. Once they are frozen, transfer them to freezer-safe bags or airtight containers. Consume the frozen turkey meatballs within 3 to 4 months for the best quality.
To Reheat. Thaw frozen turkey meatballs in the refrigerator overnight. Reheat the thawed meatballs thoroughly to an internal temperature of 165°F (74°C). You can do this in the oven, on the stovetop, or in the microwave.
Leftovers? Make a meatball casserole or serve on top of sauteed cabbage.

Substitutions and Variations

Make it cheesy! Add parmesan cheese to the meatball mixture to give it a savory and cheesy kick and extra moisture.
Use other herbs, spices, or seasoning. Aside from the herbs in the recipe, you can try using others like rosemary, sage, oregano, basil, paprika, nutmeg or Italian seasoning. You can also add a splash of soy sauce or tamari sauce for some umami undertones.
Spice them up! Adding red pepper flakes, chili powder, or jalapeno will make any spicy food lovers happy!

More Turkey Recipes To Try

Recipe

Baked Turkey Stuffing Meatballs With Cranberry Sauce

These baked Turkey Meatballs give you all the flavors of Thanksgiving stuffing in the form of savory, herb-infused bite-sized meatballs! You can have juicy baked homemade turkey balls in less than 30 minutes using only one bowl and a handful of simple ingredients. They are the perfect holiday appetizers or mains served over mashed potatoes, pasta, or rice.

Course Main Course

Cuisine American

Keyword baked turkey meatballs, cranberry turkey meatballs, leftover turkey recipes, turkey and stuffing meatballs, turkey meatballs, turkey stuffing meatballs

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 105kcal

Author Julia | The Yummy Bowl

Ingredients

½ pound cremini mushrooms finely chopped (about 3 cups)
½ cup onion finely chopped
½ cup celery finely chopped
1 pound ground turkey breast
½ cup breadcrumbs or dry cornbread stuffing mix gluten free if needed
1 egg lightly beaten
½ teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons fresh thyme finely chopped + more for serving
2 tablespoons fresh parsley finely chopped + more for serving

Instructions

Preparation. Preheat your oven to 375°F. Line a baking sheet with parchment paper or grease it with oil.
In a food processor pulse roughly chopped celery and mushrooms.
Make the turkey meatball mixture. In a bowl, thoroughly mix all the ingredients until they are just combined.
Shape the balls. Using a meatball scoop or a melon baller, shape the mixture into 28 meatballs, each measuring approximately 1 to 1 ½ inches in size.
The meatballs should be moist but still maintain their shape when placed on the baking sheet. Space them about 1 inch apart on the sheet.
Bake. Bake the meatballs uncovered for 18-20 minutes or until the center of the meatballs reaches an internal temperature of 165°F as measured by a meat thermometer.
Serve. Serve the meatballs while still warm. For an extra touch of color, consider sprinkling some parsley on top.

Notes

This recipe makes 28 meatballs, about 8 servings.
To Store. You can store leftover meatballs in the refrigerator for up to 1 to 2 days. Make sure they are completely cool before transferring to an airtight container.
To Freeze. Place the meatballs on a baking sheet and place them in the freezer for about 1 to 2 hours. Once they are frozen, transfer them to freezer-safe bags or airtight containers. Consume the frozen turkey meatballs within 3 to 4 months for the best quality.
To Reheat. Thaw frozen turkey meatballs in the refrigerator overnight. Reheat the thawed meatballs thoroughly to an internal temperature of 165°F (74°C). You can do this in the oven, on the stovetop, or in the microwave.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Thanksgiving Dinner Recipes

The post Baked Turkey Stuffing Meatballs With Cranberry Sauce appeared first on The Yummy Bowl.

Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

Julia | The Yummy Bowl — Mon, 02 Nov 2020 08:16:14 +0000

Chocolate-covered Thumbprint Cookies are filled with jam, sweet, festive, and great for holidays. These crispy cookies are made with almond flour, maple syrup, berry jam and coated in dark chocolate. Vegan + dairy free + gluten-free.

Love Gluten free baking recipes? Try our Oatmeal Cookies, the best Air Fryer Peanut Butter Cookies and loaded with chocolate Gluten Free Brownies.

These thumbprint cookies are one of our favorite cookies to enjoy during Christmas festivities. I hope you enjoy them too!

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Ingredients

This recipe was inspired by Tagalongs, but instead of peanut butter, I chose jam this time. And these are equally good, as the original. Try it for yourself!

You might want to double the quantities because these usually don’t last for long in our house, that’s for sure. Just FYI.

Almond flour - this flour adds a unique chewiness to cookies that traditional flour can't quite achieve. I prefer using blanched almond flour rather than almond meal. The almond meal won't produce the same results and make your cookie darker and slightly gritty. You can make your own almond flour, buy from a store (such as Bob's Red Mill or Trader's Joe Almond Flour) or use some popular almond flour substitutions.
Chocolate - use dark or semi-sweet chocolate for the best flavor. Milk chocolate is great too but in my opinion too sweet for these cookies.
Maple syrup - Maple syrup can be replaced with agave nectar or coconut syrup, though maple offers great flavor. I don't recommend using granulated sugar as it will make your cookies dense.
Pinch of salt (fine sea salt if you have) or kosher salt.
Vanilla extract - use the pure kind.
Coconut oil - you can change it to butter or olive oil.
Red currant or raspberry jam are my favorite thanks to their sweet-tart flavors.
+ white chocolate and raspberry sprinkles

Instructions

Preheat oven to 300°F.

In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt. Mix with a spatula or stand mixer.

Scoop dough using a tablespoon or smaller cookie scoop and form into a round cookie shape transfer to a baking sheet and gently press to flatten the cookies. Use your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.

Add 1 teaspoon of jam in the middle of each cookie.

Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom.

I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.

Remove from the oven let cool on the cookie sheet and then transfer to a cooling rack.

Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.

The cookies should be chilled by now and you can start covering them in chocolate.

For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies.

Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.

After the dark chocolate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!

Tips

This recipe makes 11 medium-sized cookies. You can experiment with sizes and make smaller ones if you prefer.
Don’t forget to check the cookies in the middle of baking or at about the 12-minute mark, depending on the oven these almond flour cookies can easily burn.
You can also use different flavored jams, we love our homemade strawberry rhubarb jam.

More Easy Desserts

Coconut Almond Cake
Oreo Cream Cheese Cookies
Red Currant Crumble Bars (Gluten Free)

Check out my Cookies Recipe Index for more delicious gluten free recipes.

Recipe

Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

Chocolate covered Thumbprint Cookies are filled with jam, sweet, festive, and great for holidays. These crispy cookies are made with almond flour, maple syrup, berry jam and coated in dark chocolate. Vegan + dairy free + gluten-free.

Course Dessert

Cuisine American

Keyword almond flour cookies, christmas cookies, christmas gluten free cookies, festive cookies, jam filled cookies, vegan cookies

Prep Time 25

Cook Time 18

Total Time 43

Servings cookies

Calories 268kcal

Author Julia | The Yummy Bowl

Ingredients

2 cup dark chocolate chips or regular shredded chocolate (Dairy free)
4 tablespoon maple syrup or honey
2 cup almond flour
Pinch of salt fine sea salt if you have
2 teaspoon vanilla extract
2 tablespoon coconut oil can change to butter
11 teaspoon Red Currant jam or any other solid jam that has a more sour taste

White Chocolate Glaze

½ cup white chocolate optional
1-2 tablespoon dried raspberry optional

Instructions

Preheat oven to 300°F.
In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt.
Scoop dough using a tablespoon or cookie scoop and form into a round cookie shape and transfer to a baking sheet and gently press to flatten the cookies. Using your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.
Add 1 teaspoon of jam in the middle of each cookie.
Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom. I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.
Remove from the oven and let cool on the cookie sheet and then transfer to a cooling rack.
Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.
The cookies should be chilled by now and you can start covering them in chocolate. For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies. Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.
After the dark chooclate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!

Notes

This recipe makes 11 medium-sized cookies. You can experiment with sizes and make smaller ones if you prefer.
Don’t forget to check the cookies in the middle of baking or at about the 12-minute mark, depending on the oven these almond flour cookies can easily burn.

Nutrition

Calories: 268kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free) appeared first on The Yummy Bowl.