Tonight, Mike and I celebrated our 1 year Wedding Anniversary. It has been a great year, and so hard to believe that exactly one year ago we walked down the aisle and became husband and wife. Our wedding took place at the Carolina Inn in Chapel Hill, NC. It truly was an amazing day. Here’s a few pictures from our wedding day.
Now on to tonight. I decided to try a few different things to make our evening special. First, I set the table and lit candles. I also chilled a wine that I knew Mike would like to drink. He’s not really into drinking wine. I took out these glasses from our wedding night at The Carolina Inn. I realize these are really champagne glasses, but it’s our anniversary, we can use them for whatever we want to use them for.
Now onto the meal. I made turkey chili in pumpkin bowls and corn bread. This meal was absolutely delicious. I had high hopes of being able to scoop the pumpkin flesh out with bites of pumpkin. That didn’t exactly happen, but it still made for a pretty bowl, and I have some roasted pumpking seeds now.
This chili was completely from scratch and so good. I first crushed 4 cloves of garlic and added in three small onions and sauted them in olive oil spray. Then I added two red peppers and a green pepper. I also included a package of button mushrooms and shitake mushrooms. I really like the meaty chewiness of shitakes. I cut each of these in quarters, but kept the button mushrooms whole. Then I added in the ground turkey, and cooked everything together. Then I threw in 4 small jalapeno peppers seeded and two serrano peppers seeded. These were definitely the secret ingredients in the chili. I then added one large can of kidney beans and one can of black beans drained and rinsed. Then I added one can of diced tomatoes with green chilis and another can of plain diced tomatoes. I let this cook, and then added in another large can of kidney beans drained, but not rinsed. I added some italian seasoning and cumin to taste. Towards the end, I added crushed red pepper flakes and chili powder. All of this is to taste. This chili cooked for a few hours. The flavor was great.
For the pumpkin bowls, I roasted the pumpkins at 400 for about 20 minutes. Then I cut out the tops and scraped out the seeds.
For the cornbread, I used Bob’s Red Mill Gluten Free Corn Meal. I followed the recipe on the back of the package except for the fact that I substituted Bob’s Red Mill Gluten Free All Purpose Flour for the Potato Starch and Sorghum flour. This corn bread was amazing. Mike said it made his night. I spread mine with a little margarine. It was so good. I love experimenting with all these breads and foods that are gluten free. I never would have tried these things before probably.
For dessert, I followed a recipe from Gluten Free with a Purpose for pumpkin chocolate chip cookies. I followed this recipe except that I added about a cup of chocolate chips, half the sugar that the original recipe called for, and I added pumkin pie spice. These cookies are very good, and have a cakey type texture. Here’s my before and after pictures.
Now I’m going to relax on the couch with my husband, and enjoy the last few hours of our first anniversary. Enjoy!