Pages

November 21, 2010

Recipe: Gluten Free Gravy

Photo Credit: Foodnetwork.com
This is another one of those Thanksgiving specialties that took a lot of trial and error to get right. A gluten free Thanksgiving with all your favorites might take a bit more effort than opening a packet of pre-made mixes, but I promise, you can enjoy it all, and take pride in knowing you can make from scratch.

Ingredients

1/8c drippings from turkey pan
2 tbsp corn starch
2 1/8c water

Directions

Set aside drippings in a small saucepan. In a small mixing bowl, whisk corn starch with 1/8c water to form a paste. Turn heat under sauce pan to low and whisk cornstarch paste into drippings. Slowly add water, 1/2 cup at a time, whisking each time so gravy mixes and thickens. Simmer on low until heated thoroughly.

Form a volcano of mashed potatoes, pour, and enjoy!

November 20, 2010

Recipe: Gluten Free Stuffing

Our first gluten-free Thanksgiving was scary. I had no idea how to make stuffing from scratch, let alone without cubed bread as an option. Since stuffing is my favorite dish, I set out to re-create it as best I could. I think I combined celery, gluten free granola, and crumbled sausage in a dish and baked it with some seasoning. Needless to say - blech.

Since then, I found a recipe that works wonderfully, I even make it when we go home to our parent's houses for holidays because it's such a crowd pleaser. And I will never use granola for stuffing again.

Ingredients

Aleia's A World Without Gluten stuffing (savory or plain) Click here to find in your local grocery store.
Fresh celery, 3 large stalks, chopped
3 carrots, chopped
1 medium yellow onion, chopped
3 cups of gluten free chicken broth
1 stick (1/2cup) of butter
3 cloves of fresh garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp ground sage
1 tsp thyme
1/2 tsp oregano

Directions

1. Preheat oven to 350F. In a sauteeing pan on the stovetop, combine garlic, onion, celery and carrots with butter over medium heat. Stir until butter melts and vegetables begin to soften. Add chicken stock and simmer, stirring occasionally, for 7-10 minutes.Remove from heat

2. In a mixing bowl, combine the heated mixture with stuffing. Mix in herbs, salt and pepper, stirring until well blended. Place mixture into a bread pan or casserole dish, pressing down with a wooden spoon so it congeals.

3. Cover dish  or pan (with cover or tin foil) and bake for 20 minutes covered. Remove cover and bake another 15-20 minutes. Remove and serve hot.

Warning: This will make your house smell AMAZING.

A note on bread for stuffing: If Aleia's or another stuffing brand is not available in your stores, simply substitute with a loaf of your favorite gluten free bread (Udi's or Kinnickinick is ideal). It's a bit more work, but either toast each slice and then cut into cubes, or cube bread, place on a baking sheet, and bake in oven for 10-15 minutes at 350 (or until break gets crispy). It will become saturated with the butter/veggie/stock mixture, so it doesn't necessarily need to be a dried or toasted bread mix that you use. I did this 2 years ago and it worked like a charm!

November 18, 2010

Recipe: Cranberry Sauce

Photo Credit: SimplyRecipes.com
Cranberry sauce is one of those goodies that Mr. GF would eat by the can if he could. I don't know if it's the tangy taste or the slorping sound it makes when it slides out of the can into a bowl, but he just loves it! And thankfully, the canned stuff is gluten-free (just double check to make sure, but we always get the store brand).

If you're like me and prefer to make it from scratch and not have a chunk of jelly on your plate, it's one of the easiest dishes to make, and you can freeze it or use it as a spread on all those turkey and stuffing sandwiches you make for 6 days straight! This recipe is from Simply Recipes, and it's so incredibly easy, anyone can make it, and it's easy to remember!

Ingredients

1c granulated sugar (white or raw, whatever you prefer)
1c water
4c fresh or frozen cranberries (I prefer fresh)
Optional: orange zest, nutmeg, cinnamon (Simply Recipes has other suggestions, but these 3 are my preferred extras)

Wash cranberries and discard any bad ones. Bring water and sugar to a boil in saucepan, stirring and dissolving sugar. Add cranberries and return to a boil. Reduce heat and simmer for 1 minutes or until cranberries burst.

Turn off heat and mix in orange zest (1/8-1/4c) and a healthy pinch of nutmeg and cinnamon. Stir, allow to cool, and then chill in refrigerator. Sauce will thicken as it chills. Serve and enjoy!

This recipe will yield about 2 1/4 cups of sauce.

November 17, 2010

Thanksgiving Desserts

Oh my friends...my good, faithful, putting-up-with-my-not-posting-nonsense friends...Are you still there? I miss you.

Between Mr. GF working overnights the past 6 weeks (only 6 more to go!) and work and photography and weekend trips home...it's been a doozy. I apologize. I have much to share, good things, GREAT things. I will try to spare you the boring details of my life and cut to the chase:

Thanksgiving is next week. 

Holy cabooses, are you kidding me? When did this happen? How did this happen? Don't get me wrong, it is my most favorite holiday of all, but it just kind of snuck up on me and jumped up and shouted "HI THERE" this morning, with the arrival of an email from Betty Crocker proclaiming Betty's Ultimate Thanksgiving Guide.  And tucked nicely into the bottom right corner of this email was a section called "Gluten-free Thanksgiving desserts".

First GF Thanksgiving, 2007
It nearly brings tears to my eyes. 3 years ago, Mr. GF and I were preparing for our first gluten-free Thanksgiving together, wide eyed and clueless and hoping the stuffing I was planning on making from granola and celery would taste remotely "ok". Now there are emails with not one or two, but 12 recipes for gluten-free dessert alone. Thank the good Lord above.

Stay tuned this week for my recipe for

 As it turns out, we'll be spending Thanksgiving together at home instead of traveling to Massachusetts to see family. The way work schedules came up, it's easier to put the brakes on driving for the weekend and just enjoy the time home and together, thankful that we both have jobs, families who are understanding that we cannot be home for every holiday and love us anyways, and for Betty Crocker's gleaming email of GF desserty goodness. This is not going to be the Thanksgiving of years past. There will be pie! Or truffle brownies! Or...chocolate-marshmallow pillows? Wow.

So stay tuned, I will be sharing my GF stuffing recipe, turkey tips, and stories of GF Thanksgivings past. If this is your first gluten-free Thanksgiving, hang in there! You can enjoy it fully with a few easy adjustments!