Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “sausage”

Gluten-Free Thanksgiving Sides

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For our Thanksgiving dinner, I’ll be cooking my favorite dishes. Many of the recipes are already on this blog, but I just made a few changes to the menu, and I want to share two side dishes with you.


Two Bean and Sausage Chili
Cooking from the Cupboard

2.bean.chili.jpgHere’s an easy, robust, and even healthful gluten-free chili to make any evening you’re tight on time. I came up with it right after we returned from a few days of glorious, but very cold, hiking in Yosemite. I was busy catching up after our trip, and didn’t have time to get to a grocery store, so I trolled my cupboard and refrigerator to make dinner.


Black Bean and Butternut Squash Chili
with Lime Cream

black.bean.chili.JPGRichly flavored with Andouille sausage, ancho chile powder and oregano, and jam-packed with cubes of butternut squash and bell peppers, this chili is perfect for a nippy autumn evening, and I’ll be serving it at our Halloween party. I like to top the chili with a tart lime cream and serve it with the slightly sweet and gently spiced Pumpkin Cornbread, posted a few days ago.

We’ll start off the evening nibbling on crunchy toasted seeds from the squash, one of many good reasons to bother cutting up any winter squash. Roasting the seeds is so easy, I’ll describe the process here without a formal recipe: Scrape the seeds from the squash, along with the moist fibers that surround them, into a bowl. Toss with a little olive oil, coarse kosher salt, and freshly ground black pepper, and then spread them out on a greased small baking sheet. Roast at 300°F until crispy, about 20 minutes. I love these hot from the oven, but they make a tasty snack at room temperature too. 


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