Green Kid Crafts

Wednesday, November 15, 2017

Gluten Free Thanksgiving

So many now a days have to be or even choose to be Gluten Free. I have decided to put together some Thanksgiving recipes that are Gluten Free to help you this holiday season.

Green bean casserole:

2 cans cut green beans
1 can gluten free French fried onions (Aldi or Trader Joes)
1 box Pacific Brand GF cream of mushroom soup
1 cup milk
Pepper

*Combine green beans, 2/3 of the can of onions, milk, pepper(to taste) and soup in 8x8 baking dish. Bake in 325 oven for 20/25 minutes. Stir. Top with remaining onions, bake 5 more minutes.


Cheesy Baked Green Beans- Serves 4-6

2 lb. green beans, cleaned with ends removed
1/2 c. heavy cream
2 garlic cloves, thinly sliced
1 c. mozzarella
2/3 c. freshly grated Parmesan, plus more for garnish
kosher salt
pinch red pepper flakes
2 tsp. lemon zest

*Preheat oven to 400°. Place green beans into a shallow baking dish or skillet. Pour cream over beans and scatter garlic. Season with salt and red pepper flakes.
Sprinkle with mozzarella and Parmesan and bake until beans are tender and cheese is melted, 25-30 minutes. If desired, broil until cheese is browned. Garnish with more parm and serve.

Stuffing:

2 packages GF stuffing mix (Aldi or Trader Joes)
1 box GF chicken stock
4 stalk celery cut small
1 small cooking onion diced
Salt/pepper to taste

*Combine onion, celery, stuffing mix and stock in 9x13 dish, add stock gradually until dish is moist.
Season to taste
Cover with foil and bake in 350 oven for 30 minutes, stir and replace foil every 10 minutes, add stock if you would like more moist

Cauliflower Stuffing-serves 6

4 tbsp. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
1/2 c. vegetable or chicken broth

*In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
Serve.

Gluten-Free Cornbread Sausage Stuffing with Leeks, Pecans, and Dried Cranberries-serves 10-12

For cornbread:

4 Tbsp. unsalted butter, melted, plus extra for greasing the baking dish
4 large eggs
1 1/3 cups buttermilk
1 1/3 cups milk
2 cups yellow cornmeal, preferable stone-ground
2 cups all-purpose flour (see below for gluten-free substitutions)
4 tsp. baking powder
1 tsp. baking soda
2 Tbsp. sugar
1 tsp. salt

For Stuffing:

3 cups homemade turkey or chicken broth or canned low-sodium chicken broth
2 cups half-and-half (or whole milk)
2 large eggs, beaten lightly
8 tablespoons (1 stick) butter, plus extra for greasing baking dish
1 ½ pounds bulk pork sausage (not breakfast sausage), broken in 1” pieces
3 medium onions, chopped fine (about 3 cups)
3 stalks celery, chopped fine (about 1 ½ cups)
2 leeks, thinly sliced, washed well
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
3 garlic cloves, minced
1 ½ teaspoons salt
2 tsp. freshly ground black pepper
1 cup roughly chopped pecans
1/2 cup dried cranberries

*For cornbread:

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 9” by 13” baking dish with butter.

2. Beat the eggs in a medium bowl; whisk in the buttermilk and milk.

3. Whisk the dry ingredients together in a large bowl. Make a well in the center and pour the egg/milk mixture into the well. Stir with a whisk until just combined. Stir in the butter.

4. Pour batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away form the sides of the pan, 30 to 40 minutes.

5. Transfer the baking dish to a wire rack and cool to room temperature before using, about 1 hour. Cut the cornbread into 1″ cubes and spread in an even layer on 2 baking sheets. Place in a 250 degree oven for 50-60 minutes, or until dried out and evenly toasted. (I usually pull the pans out and turn the cornbread over for even toasting.)

*For stuffing:

1. Place the cornbread in a large bowl (the larger the better—the huge Tupperware works well). Whisk together stock, half-and-half, and eggs in a medium bowl. Pour over cornbread and toss VERY gently just to coat—try not to break the cubes into smaller pieces. Set aside.

2. Heat a heavy-bottomed 12” skillet over med-high heat, until hot. Add 2 Tbsp. butter and swirl to coat pan. When foaming subsides, add the sausage and cook until it loses its raw color, about 5-7 minutes. With a slotted spoon, transfer the sausage to a medium bowl. Add about half the onions and celery to the fat in the skillet; saute, stirring occasionally, over medium-high heat until softened, about 5 minutes. Transfer onion mixture to the bowl with the sausage. Return the skillet to the heat and add the remaining 6 Tbsp. butter, when the foam subsides, add the remaining celery, onions, and leeks. Sauté, stirring occasionally, until softened, about 5 minutes. Stir in the thyme, sage, and garlic; cook until fragrant, about 30 seconds; add the salt and pepper. Add this mixture along with the sausage and onion mixture and the cranberries and pecans to the cornbread and stir gently to combine so that cornbread does not break into smaller pieces. Cover the bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.

3. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Butter a 10” by 15” baking dish (or 2, 9” square or 7 by 11” baking dishes). Transfer the stuffing to the baking dish; pour any liquid accumulated in the bottom of the bowl over the stuffing and, if necessary, gently press the stuffing with a rubber spatula to fit it into the baking dish. Bake until golden brown, 35 to 40 minutes.

*To make this gluten-free use 1 cup brown or white rice flour, 1/2 cup sorghum flour, 1/2 cup tapioca starch, and 1/4 teaspoon xanthan gum. Alternatively, you can use your favorite all-purpose GF flour. If it doesn’t contain a gum, add 1/2 teaspoon xanthan or guar gum.

Crock Pot Sweet Potato Casserole- Serves 6-8

4 lb. sweet potatoes, peeled and finely diced
1/4 cup melted butter
2 cup brown sugar
1/4 cup water
1 tsp. cinnamon
1/2 tsp. vanilla
Pinch kosher salt
1 1/2 cups mini marshmallows
1/2 cup whole pecans

*Spray Crock-Pot with cooking spray. Place sweet potatoes in slow cooker.
In a medium bowl, combine butter, sugar, water, cinnamon, vanilla, and a pinch of salt. Whisk to combine. Pour over sweet potatoes and toss until they are fully coated. Cook on high for 4 hours.
Remove top and top with marshmallows and pecans. Reduce heat to low and cover. When marshmallows are melted, serve.

Mashed Sweet Potatoes-Serves 6

6 sweet potatoes, peeled and chopped
kosher salt
3/4 c. half and half (or milk)
4 tbsp. butter
2 tbsp. maple syrup
Freshly ground black pepper

*Place potatoes in a large pot and cover with at least 2" of water. Season generously with salt. Bring to a boil and cook until potatoes are very tender, 20 to 30 minutes.
Mash potatoes and add half and half (or milk), butter, and maple syrup. Season with salt and pepper.

Loaded Cauliflower Mashed Fauxtatoes-serves 6

8 oz. bacon, cut into 1/2-inch pieces
3 garlic cloves, chopped
1 onion, chopped
kosher salt
Freshly ground black pepper
1 large head caulifower cut into florets
1/2 c. white wine
1 c. low-sodium chicken stock
1/2 c. heavy cream
1/2 c. grated Parmesan
3 tbsp. unsalted butter, cut into pats and chilled
1 c. Cheddar
2 tbsp. Sliced scallions

*In a large dutch oven over medium heat, add bacon and cook until browned, about 5 minutes. Transfer to a paper-towel lined plate; set aside. Drain bacon fat leaving 2 to 3 tbsp in the pan. Discard excess.
Add garlic, onion, 1 tsp salt, 1/2 tsp black pepper and sauté for 2 minutes. Add cauliflower and cook until slightly softened, about 5 minutes. Add wine and stock; simmer on low for 30 minutes.
Meanwhile, prepare a baking dish set on top of a parchment lined sheet pan and set oven to broil setting.
Transfer cauliflower mixture to a blender in batches and add heavy cream and Parmesan; blend until smooth. Pour cauliflower mash into the baking dish and fold in butter. Top with Cheddar and broil until cheese is golden brown, about 5 minutes. Top with bacon and scallions. Serve immediately.


Cheesy Cauliflower Bake-serves 6

1 1/2 large heads cauliflower
6 tbsp. butter, plus more for buttering dish
1/2 c. heavy cream
3 cloves garlic, minced
2 c. shredded white Cheddar
1 c. grated Parmesan
1 tbsp. fresh thyme leaves
kosher salt
Freshly ground black pepper

*Preheat oven to 400º. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well.
Butter a large baking dish. Add half the cauliflower and pour over half the heavy cream. Dot with half the butter, sprinkle with half the garlic, cheddar, Parmesan, and thyme. Repeat with remaining ingredients and season with salt and pepper.
Bake until cheese is melty and deeply golden, 30 minutes.
Let cool 5 minutes, then serve.

Biscuits-

3 1/2 C gluten free flour mix
1/4 C sugar
4 tsp baking powder
1 tsp salt
1 C cold butter cut into pieces
4 eggs
2/3 C cold buttermilk or almond milk

*Mix together gluten free flour mix, sugar, baking powder and salt.
Add in butter and mix together until crumbly and pea sized.
Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
Cover counter with additional gluten free flour to make rolling easier.
Roll out dough to 1/2 inch thick.
Fold dough into thirds lengthwise.
Fold dough into thirds crosswise.
Roll out to 1/2 inch thick and repeat process two additional times.
Cut out biscuits and placed on a greased cookie sheet.
Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
Bake in 400 degree oven for 15-20 minutes or until golden brown.
Brush with melted butter after baked for extra goodness if desired.

Roast Turkey-Serves 8

1 12-14 lb. whole turkey, neck and giblets removed
kosher salt
Freshly ground black pepper
1 onion, cut into wedges
1 bunch thyme
Small handful of rosemary sprigs
1 small handful sage leaves
1 head garlic, halved crosswise
1/2 c. melted butter
2 c. chicken broth

*Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body.
Brush butter all over turkey then season generously with salt and pepper. Place turkey breast side up on a roasting rack inside of a large pan. Pour chicken broth into the pan. Transfer to oven and immediately reduce oven heat to 350°.
Baste every 30 to 45 minutes with the juices on the bottom of the pan, and roast for 3 to 4 hours, or until the juices run clear when you cut between the leg and thigh. (The meat temperature should be 165°).
Cover cooked turkey with aluminum foil and let rest for 20 minutes before carving.

Gluten Free Turkey Gravy-makes about 2.5 cups

4 tablespoons (56 g) unsalted butter
6 tablespoons (54 g) basic xanthan gum-free flour blend (36 g superfine white rice flour + 12 grams potato starch + 6 grams tapioca starch/flour)
1 1/2 cups (12 fluid ounces) roasted turkey pan drippings, drained of the fat*
Aromatics (like fresh sage leaves, fresh rosemary, fresh thyme and/or fresh parsley) to taste (optional)
2 1/2 cups (20 fluid ounces) low-sodium chicken stock
Salt and pepper to taste

*Place the butter in a large, heavy-bottom skillet, and melt over medium heat. Add the xanthan gum-free flour blend, and mix to combine. Cook over medium heat, stirring frequently, until the mixture is golden brown and nutty smelling (about 3 minutes, and it will go from very blond to golden brown and fragrant quite suddenly, so pay close attention). Add the pan drippings, and mix to combine. If your pan drippings have solidified, break them up with a spoon and allow them to melt, stirring frequently. Stir until smooth.
Add the aromatics, if using, and then 2 cups of the stock. Whisk to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until thickened (2 to 3 minutes). This will happen quickly since the drippings have a fair amount of collagen from the roasted turkey bones. Remove the solid aromatics (if you used any), and stir in the salt and pepper to taste.
If serving immediately, add as much of the remaining stock as desired to achieve your preferred gravy consistency. If you are making the gravy ahead of time, do not add any of remaining stock. Place the gravy in a sealed container and refrigerate for up to 4 days. Before you are ready to serve the gravy, place it in a medium-size heavy-bottom saucepan with the remaining stock, and heat (stirring frequently), until liquified and heated through.

Crustless Apple Pies-Serves 6

6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus more for sprinkling
2 tbsp. ground cinnamon
2/3 c. old-fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling

*Preheat oven to 350° and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.
Lightly brush apple tops with melted butter and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apple slits.
Return to oven and bake 10 minutes more.
Top each with a scoop of ice cream, then drizzle with caramel and serve.


Vegan Pumpkin Pie Praline in Coconut-Pecan Crust-

Crust ingredients:
1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
2 teaspoons ground cinnamon
5 tablespoons vegan butter (I used Earth Balance)

*Preheat the oven to 350ºF.
Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the vegan butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl.
Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up. 
Bake in the center of the oven for about 7 minutes- to set.
Remove the pan and set aside.

Meanwhile... make your filling.

Ingredients: 
2 14-oz. cans organic pumpkin puree
1 1/4 cups thick cashew cream- see below for instructions
1 1/4 cups organic light brown sugar 
1/2 cup coconut milk
3 tablespoons molasses
1 tablespoon pure maple syrup
1 tablespoon fresh lime juice or orange juice
2 teaspoons bourbon vanilla
2 tablespoons tapioca starch
2 teaspoons xanthan gum
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg

*Combine all of the ingredients in a large mixing bowl. Using a whisk attachment (if you have one- if not, use standard beaters) beat the ingredients on medium high until you have a smooth, creamy custard texture.
Pour the pumpkin custard into the Springform pan and smooth it out evenly. Your pan should be quite full- about 1-2 inches from the top. Place the pan into the center of the preheated 350 F degree oven. Bake for about one hour, till set, and up to 70 minutes or so, if necessary. If the cashew cream was very cold, for instance, you'll need to bake it longer. If the cashew cream was room temperature, the pie will set/bake sooner.
Check the pie at about 50 minutes, to make sure the top is not over-browning (some ovens may run hotter, etc). If the top gets too brown too soon, tent it with a piece of foil.
The pie should look set and slightly firm- though it will still shimmy a little if you shake the pan slightly. You want the center firmness to match the firmness near the outer edges. I baked mine for a full 67 minutes. Every oven is slightly different. Start with an hour in mind- and be willing to bake up to 70 minutes, if it the pie looks "loose".
That said- know that this pie firms up when chilled. It is the chilling of the cashew cream that replaces the eggs in this recipe. 
Cool the pie on a wire rack until it is cool enough to handle. Place a piece of parchment paper across the top, and a dinner plate to keep it in place. Chill in the fridge for at least six hours- but preferably, overnight. It will slice best when thoroughly chilled.

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