Well the holiday season is upon us, and the cravings are in full swing! It is not easy to read blogs these days without having a rumble in my tummy. Between all the cookies, cakes, and candies…..OH and the alcohol-laced sweet treats….I am going to need to do double time on my yoga practices. My mother has started making her many different cookies she loves to make every year. One year she seriously made 42 different kinds of sweets treats…42!!! Crazy right? BUT she loves it, and she shares the goodies as a fun Christmas present for friends and family. I love homemade presents!!! This year I plan to make caramels, well I hope I can…. homemade caramel and I have never really gotten along.
Do you remember the butterscotch craisin quinoa cookies I made a few years ago, and then a chocolate craisin version about a year later? Well I received a wonderful email asking if Alison Sweeney could share my butterscotch craisin quinoa cookie recipe on her site. Here is the link shared at AliSweeney.com. I am truly honored, and pretty excited! I have to admit, I grew up enjoying Days of Our Lives, and Sammy- AKA Alison Sweeney! OH so here is another fact about me – My name Terra is from a Soap Opera. Yup, Terra was a character on All My Children in the 70’s. So yeah, I was born to love Soap Operas!
Alright, time for food! Growing up, when it was cold out, I loved when my mom would make us Chicken A La King. It is a warm cozy dish for sure! Now since I had tons of turkey leftovers after Thanksgiving, I really wanted to make one of my childhood favorites! There was a hiccup in the plan though….I couldn’t make it with milk. So this newly almost lactose-free girl made a childhood favorite with my new love, almond milk. My father-in-law said he would have never noticed it was almond milk, it worked perfectly with the dish….YAY!!!!
A warm creamy soup surrounding hearty vegetables and protein of choice! The dish is perfect enjoyed over bread, noodles, or all alone.
20 minPrep Time
25 minCook Time
45 minTotal Time
In large pan or stock pot, on medium heat, add butter, and saute onions, mushrooms, butternut squash, and celery for about 3-5 minutes, or until vegetables start to soften.
Sprinkle flour over vegetables, and stir for about 1-2 minutes until thickened and creating a roux.
Then add chicken broth and almond milk, and stir until ingredients are well incorporated. Let sit to thicken, stirring every so often to keep ingredients well incorporated.
Once sauce is thickened, add turkey, peas, rosemary, thyme, salt and pepper. Let turkey a la king continue to thicken for about 10 minutes, and let flavors work together.
Enjoy over some fresh baked bread or all alone!
This recipe even with almond milk had me going back for seconds….AND trust me who cares about being full with this delicious dish? Since the dish is made with almond milk, you can exclude the turkey, and make this a wonderful vegetarian treat!
What is your favorite cookie to make during the holiday season?
Do you cook/bake with almond milk?