settled.

sometimes being settled is a good thing.

spending 2016 on the move was a great thing.

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spending 78.5% of 2017 in a constant state of flux was a not-so-great thing.

 

so, this thanksgiving, being settled in our own place feels kinda great.

 

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gluten free all the things (except those darn crescent rolls. not that I couldn’t have made gf crescent rolls (I totally planned on it but ran out of energy.)

Anyway, it proved a good time to teach a couple of young men exactly how to roll triangles of refrigerator dough into crescent shapes.

(I think they did a pretty good job)

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being back in my own kitchen is helping me get back on the eating right train. would you believe I made a kale lasagna today? yes. kale, once my sworn enemy, occasionally finds a place in my diet (trader joe’s broccoli and kale slaw is downright addictive) 

this kale sausage lasagna was super easy to throw together and a low-carb dish to warm you up on a chilly winter weekend. *recipe adapted 

ok in complete honesty, calling this a lasagna might be a bit of a stretch. it’s more of a casserole. 

IMG_0320Ingredients:
1 lg bunch of kale, washed, stems removed, cut into 2″ pcs

2 tsp. olive oil
1 lb bulk italian sausage (hot or sweet)
1 jar pasta sauce

1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese

preheat oven to 375 degrees. spray a 9″ x 12″ glass pan with non stick cooking spray.

heat the oil in a large heavy sauce pan, brown the sausage until cooked thoroughly.

when the sausage is done, add the pasta sauce, and let the sauce simmer 20-25 minutes, or until it’s thickened and the liquid is reduced.

 

add about a teaspoon or so of salt to a large pot of water and bring to a boil.  drop the kale into the boiling water and cook until barely wilted. this should take between 1-3 minutes depending on the kale, so keep an eye on it. drain kale into a colander in the sink and toss it to remove as much moisture as possible. dump the cooled kale onto a clean cotton dish towel, roll up and squeeze out remaining moisture.

begin layering the ingredients in your prepared pan, starting with half of the kale. then half of each of the sauce, the parmesan, the mozzarella. then repeat. you’ll have two complete layers.

cover with foil and bake, covered for 20 minutes, then uncovered for an additional 20 minutes.

let casserole sit for 5-10 minutes before serving.

enjoy!

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All images © 2013-2017 Jeannie M. Starks / two daisies life

 

 

 

 

 

 

 

 

 

 

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comforting cornbread.

 

It used to be when I was turning the corner of recovering from something, be it a migraine, or a bout of the flu, or a bad personal experience,  I knew I was getting better when I would have a craving for one thing. Spaghetti and meat sauce from a certain local Italian eatery. I realize now I craved that particular combination from that particular place, because that meat sauce was the closest thing to what my Grandma would make for us when she visited; simmering in the yellow cast iron dutch oven on our stove for hours. It was truly my original comfort food, and it’s local take-out replacement stepped in when my grandma was no longer with us.

Although spaghetti is no longer an option for me, the comfort food craving apparently did not get the memo. I would suffer through the longing for the warm slippery noodles smothered in the steaming, meat laden, spicy sauce, often substituting with lesser grade replacements as we, in the gluten-free world, do. (quinoa pasta, anyone?)

But then one recent post-migraine morning, I had the strangest feeling. My body was sending me a whole new message. It wanted cornbread. Not just any cornbread. It wanted my gluten free cornbread. Somewhere, I thought I heard angels singing.

 

This time I adapted my recipe to the ingredients I had on hand.

Gluten Free Blueberry Yogurt Cornbread

1/4 cup vegetable oil

3 tablespoons sugar

2 large eggs

1/2 cup blueberry yogurt (I used noosa)

1/2 cup milk

1 cup Gluten-Free Flour Blend

2/3 cup yellow cornmeal

2 teaspoons gluten-free baking powder

1/2 teaspoon salt

Heat oven to 425°F. Combine oil and sugar in large bowl. Beat at medium speed, until creamy. Add eggs; mix well. Blend in yogurt and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Pour into greased 9″ round or square cake pan.

Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean.

Perfectly comforting cornbread.