These burgers pack in the flavor! Tangy sun dried tomatoes, balsamic vinegar and caramelized onions combine in a burger your family will rave about. I found the original …
Do you realize it is only 1 1/2 weeks until Thanksgiving? Where did the year go? Yikes! But it is okay, we don’t have to panic. I have a handy Thanksgiving guide I’ll be following for our meal and to make the prep easier for me. I, for one, do not like to feel all harried on a holiday. I like to be able to relax and enjoy my family. That is where my guide comes in. It contains the recipes and steps I use for a delicious gluten free dairy free Thanksgiving, with a check list, time table, and a grocery list. I hope it helps make your holiday a relaxing and delicious one!
I’ll be hosting the Gluten Free Menu Swap this week. Woo-hoo! The theme is Thanksgiving Menus. I can’t wait to see what everyone is going to be cooking up for the big day. I love me some sweet potatoes… Mmmm… And pie. Lots and lots of pie (the day after Thanksgiving is known as “Pie for Breakfast Day” in our house.) Anyway, the easiest way to show you what we make for our big gluten free dairy free Thanksgiving is to give you the handy Thanksgiving guide that I put together. It has the recipes we use for our feast. Other Thanksgiving friendly deliciousness are Green Been Casserole (two ways) with Crispy Onions/Faux French’s, Veggie Tortilla Pinwheels (yummy appetizer), Celery Mashed Potatoes, Perfect Mashed Potatoes, Roasted Rosemary Potatoes, Sweet Potato Puree with Bananas and “Buttered” Pecans, Apple Cranberry Squash, Spicy Thai Pumpkin Soup, and Apple Pie. My oldest daughter has been in charge of making the pumpkin pie since she was 7 years old and always bakes Impossible Pumpkin Pie to make our tummies happy. Yum! What are your family’s “Just Gotta Have It” dishes for Thanksgiving?
For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.
Freezer cooking this week: I’ll be starting my Thanksgiving pre-prep this week by making stuffing bread from my Thanksgiving guide and gluten free pie crust. This Friday I will also be starting my annual bake-a-thon for Thanksgiving and Christmas by baking up a double batch of Ginger Snaps. I’ll be packaging 1/4 of the cookies for Thanksgiving, a 1/4 for Christmas and (after putting a few in the cookie jar) the rest will be stored in the freezer for gift giving. Cookies freeze really well, up to three months if packaged properly, so I like to take care of them ahead of time.
For the freezer: Make two loaves of stuffing bread from Thanksgiving guide. Freeze one for left over turkey sandwiches on the Friday after Thanksgiving and one for stuffing.
For the freezer: Make gluten free pie crust. Shape into disks and freeze for when I make pies next week.
Friday: Ultimate Beef Stroganoff (from the freezer), a spinach salad topped with pecans, pears and Basic Viniagrette. For dessert, I’ll make a double batch of double batch of Ginger Snaps, some for dessert, the rest to freeze.
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What is everyone else serving up this week?
Kimberlee from The Peaceful Mom is cooking up Easy Chicken Stir-Fry with rice and Tropical Fruit Salad, Crock Pot Chili, Chili Cheese Fries (with leftover chili) with raw veggies and ranch dressing, Ham and Bean Soup, Pan Fried Pork Chops with steamed broccoli and mashed potatoes, Black Bean Burritos with Cilantro Lime Rice, and BBQ Pork with baked beans and Broccoli Slaw Salad. For breakfast she has a tasty looking Veggie Breakfast Scramble on the menu, and for lunch, Italian Chicken Salad. Yummy!
Heather from Celiac Family has a whole bunch of awesome Thanksgiving inspiration to share, from the 2010 Thanksgiving Favorites to her Pinterest boards of yummy Thanksgiving worthy dishes. Head to her site for the links. So delicious! I can’t wait to browse. 🙂 For dinner this week she is dishing up Hamburgers with Sweet Potato Fries and Steamed Broccoli, Roasted Chicken with Red Potato and Green Bean Salad, Mexican Chicken Pizza (swoon!), Teriyaki Chicken Tenders with Sautéed Broccolini, and Baked Salmon with a Balsamic Glaze with Yellow Rice and Acorn Squash. Wow!
This gluten and dairy free version of Chicken Marsala from September 2009, is so flavorful and tender, with a savory sauce made from marsala wine (don’t worry- the alcohol dissipates during cooking), chicken stock and mushrooms. Cooks up quickly for a week night meal due to flattened chicken breasts or use the freezer cooking instructions and cook up a big batch to stash in your freezer after a fun day at the beach.
Fancy enough for company or as a family treat – only you will know how simple it was to prepare. 🙂 If you don’t want to use marsala, there are alternative ingredients to use in the instructions.
Other freezer cooking resources:
It is the time of year that peppermint seems to be everywhere, and I love it! From the candy canes at the grocery store to the holiday coffee flavors at my local coffee shop, it is officially peppermint season. There is something so festive about peppermint, don’t you think? My kids love these cute candy cane cookies sprinkled with crushed peppermint candy and sparkling sugar. When they see these in the cookie jar they know my holiday baking has begun in earnest.
Gluten and Dairy Free Candy Cane Cookies freeze really well so I usually bake these early in the season. They dress up any cookie tray and look really cute in cellophane gift bags for giving as gifts. Try one with hot cocoa when the snow flies. If you have any of the peppermint candy/sugar mixture left over from making the cookies, stir a bit into your coffee or hot chocolate. Yum! Minty goodness!
- 8 small gluten free candy canes
- 3 tablespoons sugar
- 2 cup finely ground rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca flour/starch
- 1½ teaspoon xanthan gum or guar gum
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup gluten and dairy free margarine (I used Earth Balance Buttery Sticks)
- 1 cup sugar
- 1 egg (or 3 T ground golden flax mixed with 3 T hot water)
- 1 tablespoon unsweetened gluten and dairy free milk substitute
- 1 tablespoon gluten free vanilla extract
- red food coloring as needed (regular or natural – be sure gluten free if natural dye)
- Put the peppermint candy into a heavy-duty plastic bag. I usually use two freezer bags because the candy can tear through the bag during this step. Crush the candy using a rolling pin on a hard surface. Mix the crushed candy with the first measurement of sugar. Set aside.
- In a bowl whisk together rice flour, potato starch, tapioca starch, xanthan gum, baking soda and salt. In the bowl of you mixer, beat the margarine with second measurement of sugar. When light and fluffy, beat in the egg, milk substitute and vanilla. Mix dry ingredients into wet ingredients until well blended. Divide dough in half, setting half aside. Add red coloring to remaining half of dough, mixing well until color is all incorporated. Wrap each portion of dough well and chill for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350 degrees F. Take dough from refrigerator. Working with walnut sized pieces of dough, roll one white piece and one red piece into a rope shape about 5 inches long. Twist one red and one white rope shape together, then curve the end to make the cookie look like a candy cane. Set on baking sheet. Continue with remaining dough. Sprinkle shaped cookies with crushed candy and sugar mixture. Bake at 350 degrees for 12 minutes. After baking allow cookies to set up for 5 minutes on baking pan before removing to cooling rack.
- Freezing Directions: Allow cookies to cool completely. Put cookies into a freezer container, separating the layers with waxed paper. Seal, label and freeze.
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This recipe ebook includes instructions to package seven different chilis for the freezer, just in time for fall. When ready to cook your meal, simply thaw, dump into your slow cooker and cook. When you get home a delicious, hearty meal will be waiting for you! Serve with a salad, gluten free corn bread or gluten free French bread.
Each recipe is free of Gluten, Dairy and Wheat. Have other dietary needs? Recipes in this book are all free of the top 8 allergens, so enjoy!
It is starting to cool off and the leaves are beginning to change. I have got a hankering to bake with cinnamon and ginger. It must be time for Ginger Snaps. Enjoy!
While we are out and about hiking, I thought I would give you a taste of my kid’s favorite pizza, Chicken Thai. Yum! This is inspired by a recipe from Carol Fenster. I wanted to make one that didn’t depend on pre-made ingredients for the sauce, one that could be made with things I always have on hand. It is pictured here served with a Simple Arugula Garden Salad. Hope you enjoy it as much as we do.
Edit (8-23-2011): As I am updating my blog today (so no new recipe post…), I thought I would link this recipe up to Slightly Indulgent Tuesday at Simply Sugar and Gluten Free in case there are people who missed this yummy recipe. It is a great blog (by the sweet Amy Green) and a wonderful link-up. Check it out!
- One batch of gluten & dairy free pizza dough
- 6 Tablespoons natural peanut butter
- 3 Tablespoons gluten free soy sauce (or coconut amino acids if soy free)
- 3 Tablespoons water
- 3 Tablespoons brown sugar
- 2 teaspoons rice vinegar
- ½ teaspoon minced garlic
- ¼ teaspoon crushed red chili pepper flakes
- 2 cups cooked ground chicken (I have also used cooked shredded chicken)
- 2 Tablespoons gluten free soy sauce (or coconut amino acids if soy free)
- ¾ cup diced red bell pepper
- 1 cup fresh cilantro, chopped
- 4 medium green onions, thinly sliced
- 1 cup gluten and dairy free cheese substitute (I like my Pizza Cheese sauce, Cashew Cheese sauce, or homemade shreddable mock-zzarela.)
- Oil 2 pieces of parchment, place one on each of 2 13-inch pizza pans or a baking sheet. Set aside. Make pizza dough as per recipe. Divide dough in half. Place each portion on a prepared pizza pan. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.
- Mix the sauce ingredients. Heat slightly if needed to create a smooth spreadable sauce. Pour half of the sauce on each pizza crust and spread to the raised edges of dough.
- If baking right away: Toss cooked chicken with soy sauce. Top pizzas by evenly distributing the seasoned chicken and red bell pepper. Bake in a preheated 400 degree F oven until crust is golden and cooked through. Top pizzas with cilantro and green onions. Add non-dairy cheese substitute if using. Put pizzas back into oven, but turn off the heat. Let the left over heat melt the cheese sub. This should only take a minute or so.
- To freeze: Toss cooked chicken with soy sauce. Top pizzas by evenly distributing the seasoned chicken, red bell pepper, cilantro and green onions. Add non-dairy cheese substitute if using. Wrap with plastic and place in coldest part of the freezer. When frozen, you can remove the pizza from the pan and place on a circle of cardboard to prevent breaking while being stored. Wrap pizza well with plastic and foil.
- To serve: Put pizza on pizza pan or baking sheet; place in oven. Turn oven to 400 degrees. Bake until crust is golden and toppings are bubbly.
To join me for Gluten Free-zer Friday, please add your link to a gluten free freezer- friendly recipe below. I can’t wait to see what everyone comes up with!
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I thought I would toss out a good summer slow cooker meal. And this slow cooker meal does double duty, because you’re also cooking…