Gluten Free-zer Friday – OAMM October 2009 Breakfasts, Sides & Appetizers
Head over to Mj’s for Freezer Food Friday. Then head back and join in Gluten Free-zer Friday. We’ld love to have you join in on the fun!
Participating in Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
Today as promised is the first half of the gluten and dairy free adapted October 2009 Freezer Menu from Once a Month Mom. This month is a special Thanksgiving Edition, so instead of lunches, there are delicious side dishes to make your feast tasty and easy. Today I am posting the recipes for the Breakfasts, Appetizers, and Side Dishes. The big missing appetizer is the Cheese Ball. I have a couple nice recipes for dairy free versions (really!), but as I haven’t frozen and thawed them before, I am testing them before posting. I will have it up in two weeks (October 23, 2009) with the Dinners and Desserts. Happy cooking!
Be sure not to miss Once a Month Mom’s Tweet-up. I don’t tweet, but it sure sounds like a lot of fun. I guess that even those of us that aren’t tweet-ers (is that the word??) can still live stream it, so we can all join in.
October 2009 OAMM menu with original links:
Please note that all recipes in this document have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.
Optional (but HIGHLY recommended) – chop up all vegetables except potatoes as they will discolor.
|Person||What to Do|
|A||Ingredients that need CHOPPED (**indicates usually okay for food processor)|
In the indicated order for most efficiency
Potatoes, Yukon Gold, peeled & quartered = 6 lbs
Large Onions, chopped = 4
Medium onions, chopped = 8
Medium Onions, thinly scliced= 3
Celery, diced = 4 bunches (5cups celery/4 cups celery leaves)
Mushrooms, chopped = 1 lb
Mushrooms, sliced = 2 lbs
Green Onions, chopped = 2 bunches
Peppers, Green, chopped = 1
Peppers, Green, finely diced = 4
Roma tomatoes, seeded chopped + 8
AStart 2 slow cookers of potatoes – see Perfect Mashed Potato directions). Cook on HIGH for 4 hours. (Perfect Mashed Potatoes)BWhile Pumpkin Pie are cooking mix and ready for oven and waffle maker the Pumpkin Coffee Cake & Gingerbread Waffles.BBake Pumpkin Coffee Cake for 50-55 minutes.BWhile Pumpkin Coffee Cake are baking, cook Gingerbread Waffles.BWhen Pumpkin Coffee Cake are done, set on cooling rack.BCook Gingerbread Waffles. Set on cooling rack or place on cooled cookie sheet for flash freezing when finished.APrepare and Assemble Broccoli Casserole – Deep Dish 8×8.BIn same skillet, saute 1.5 cups onion & 3 cups celery in 2 cups butter. Continue to follow directions to completion for Bread Stuffing – 4 gallon freezer bags.APrepare and assemble Gourmet Rice Dressing.BOnce cooled package:
Pumpkin Coffee Cake – Deep Dish 8×8
Gingerbread Waffles– 4 gallon freezer bags
Scalloped Corn – 8×8 pan
Perfect Mashed Potatoes– 4 gallon freezer bags
Veggie Tortilla Pinwheels – 2 gallon freezer bagsBOTHKitchen Cleanup!BOTHCongratulations you are DONE!!!!!
Veggie Tortilla Pinwheels
Author/Source: adapted from Jamie @ segermoments.blogspot.com – adapted by Angela @ test.angelaskitchen.com
20eachGF ivory teff tortillas(such as from La Tortilla Factory)
16ounces tofu-based cream cheese, softened(such as Toffuti brand)
2 Tablespoons dry parsley flakes
2 ¼ teaspoon ground black pepper
2 1/2 teaspoon dry garlic granules
2 1/2 teaspoon dry minced onion
2 teaspoon salt
4.5ouncescanned black olives, chopped
1cupgreen or red bell pepper, chopped
2bunches green onions, chopped
2teaspoons red pepper flakes
½ cup crumbled GF bacon (8 strips cooked until crisp, drained and crumbled)
Mix tofu cream cheese, parsley, pepper, garlic, onion, and salt together until well blended. Add in rest of ingredients and mix in blender on low speed until well blended. Using a baker’s spatula, spread medium amount of mixture onto one flour tortilla – be sure to smooth it out! Roll tortilla into a “wrap-up” and cover with plastic wrap. Continue with rest of tortillas, wrapping each in plastic wrap individually. Place in gallon freezer bag. Freeze. To serve: Thaw in refrigerator until ready to serve. Remove from refrigerator and remove plastic wrap from each wrap-up. Cut width-wise into pinwheels and place on serving platter or tray.
Containers Needed:Plastic Wrap & 2 gallon freezer bags
Author/Source: http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#4 – adapted very slightly by Angela @ test.angelaskitchen.com
4 tablespoon light olive oil
4 large onion, chopped
4 large green bell pepper, finely diced
8 medium firm ripe tomatoes (such as Roma), seeded and chopped
3 tablespoons corn starch
1 teaspoon paprika
pinch of cayenne pepper
4 cups unsweetened milk substitute of choice
12 cups thawed frozen kernels
Salt and freshly ground black pepper, to taste
Extra paprika for garnish
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.
Sprinkle in the corn starch, paprika, and cayenne, stirring them in until well blended. Pour the milk substitute in slowly, whisking continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.
Pour the mixture into 4 oiled 8×8 pans or 2 9×13 pans. Sprinkle lightly with paprika. Cover with foil and freeze.
To serve: Thaw. Bake 30-35 minutes at 350 F. (Double baking time if not thawed.)
Containers Needed:4 8×8 pansor 2 9×13 pans
Perfect Mashed Potatoes
Author/Source: adapted from Elise @ simplyrecipes.com – altered by Angela @ test.angelaskitchen.com
6poundsYukon Gold potatoes, peeled & quartered
1 cupunsweetened, full fat coconut milk
½ cupgluten and dairy free margarine (such as Earth Balance)
¼ cupunsweetened milk substitute of choice (I like almond)
Place potatoes in a crock pot. Add 1/2 teaspoon salt. Add water until potatoes are covered. Cook on LOW 7 hours or on HIGH 4 hours – a fork can easily be poked through them. Drain off water.
Warm coconut milk and melt margarine, together, either in microwave or in a pan on the stove. Put hot potatoes into a bowl. Add margarine mixture. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk substitute to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Place mashed potatoes in unlined muffin tin pan. Freeze until hardened. Remove from muffin pan and place into gallon freezer bag.
To serve: Reheat in slow cooker, in microwave or on stovetop until heated through.
Servings: 16-20Author/Source: Angela @ test.angelaskitchen.com
32 ounces frozen broccoli florets, thawed
8 Tablespoons olive oil
3 medium onions, thinly sliced
salt and pepper, to taste
3 pounds mushrooms, cleaned and sliced
1 12/ cups white wine or chicken stock
3 bay leaves
6 whole cloves
3 cups coconut milk
3 cups unsweetened milk substitute of choice (I like almond)
4 Tablespoons cornstarch
½ teaspoon ground nutmeg
Heat oil. Add onions and stir, cooking until caramelized. Remove onions from pan, leaving oil Season with salt and pepper.
In hot oil stir in mushrooms, cooking until browned. Season with salt and pepper. Stir in wine or stock, bay leves and cloves. Boil off most of the wine, scraping up and bits in the pan. Wisk cornstarch into milk substitute. Stir coconut milk and milk substitute into pan with mushrooms. Whisking continuously over medium heat, bring to a simmer until mixture thickens. Remove bay leaves and cloves. Whisk in nutmeg. Season to taste with salt and pepper. Stir in thawed broccoli.
Put mixture into 4 8×8 deep dish pans or 2 9×13 baking dish. Sprinkle caramelized onions on top. Cover with foil and freeze.
To serve: Thaw. Covered, place in oven and cook at 350 degress for 20 minutes. Uncover, place back in oven and cook for remaining 10 minutes.
Containers Needed:4 8×8 deep dish pans
Recipe from: www.csaceliacs.org
4 cup onions, chopped
1/2 cup oil or dairy free margarine (such as Earth Balance)
4 cups celery, chopped
2 cups mushrooms, sliced
8 cups boiling GF chicken broth
4 cup celery leaves, chopped
4 t salt
3 t GF curry powder
4 cups uncooked rice
2 cups sliced toasted almonds
Sauté onions, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into a buttered shallow 2-qt casserole dish. Stir in chicken broth and seasonings. Cover and bake at 350 degrees for 30 to 35 minutes, or until rice is tender and liquid is absorbed. Fluff with fork; Cool.
Divide rice into 4 gallon sized freezer bags. Divide toasted almonds into 4 separate pint freezer bags. Package one dressing and one almond bag together and freeze.
To serve: Thaw and bake covered with foil in a greased dish at 350°F until heated through, adding hot water or stock if needed to keep rice moist. (about 30 -45 minutes covered).Spoon into a serving dish and top with almonds
Containers Needed:4 gallon freezer bagsand 4 pint freezer bags
Gluten and Dairy Free Pumpkin Coffee Cake (make a double batch of this recipe)
Gluten Free Gingerbread Waffles ( make a double batch of recipe)