Many of us cook special foods for our families - gluten free, casein free, SCD, Feingold, nut free and other diets that plant us squarely in the kitchen cooking from scratch. Tell us what's on your menu this year and feel free to provide a recipe or two. Cocktails count. ;)
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Oh yummy,you guys making me hungry.Do not forget some colorful veggies:carrots,broccoli,cauliflowers,sweet potatoes.I add blueberries to the Cranberry sauce to get
anti-oxidant power.Thanks for sharing.
Happy Thanksgiving to you all.
Posted by: oneVoice | November 23, 2011 at 10:32 PM
Who says cooking SCD is hard? It's taught me more about simplicity and home cooking than any recipe book. The fewer ingredients, the better!
My daughter and I just whipped up some home-made SCD apple sauce. (I bought a bag of semi mealy organic red delicious apples that had bruises and nobody wanted to eat).
In a sauce pan:
Peeled and cored apples cut in randomly big chunks (minus the bruised bits)
Water to cover most of them
Heat and stir until they become apple sauce. Add in a dash or two of organic cinnamon powder.
Stir and enjoy!
It took all of 20 minutes, and it tastes like Grandma's.
Posted by: Holly Riley | November 23, 2011 at 08:46 PM
Hot Spiced Cranberry cider:
2 quarts apple cider
6 cups cranberry juice
1/4 cup brown sugar
4 cinnamon sticks
1 tsp whole cloves
1 lemon thinly sliced
In a large pot bring to a boil, then reduce heat and simmer 15- 20 minutes
*Or* basically use the apple cider and cranberry juice cold and add some lemons and a bottle of champagne / sparkling wine. Happy Thanksgiving all!
Posted by: Jen | November 23, 2011 at 08:03 PM
Macaroni and cheese
Quinoa noddles cooked
1 cup rice milk
daiya cheese
earth balance butter soy free
salt
Bake at 450 for 10 minutes
Sprinkle corn bread crumbs and garlic salt
bake another 5 minutes.
Posted by: Carly | November 23, 2011 at 06:09 PM
Here's our stuffing recipe...We serve it alongside the old-school kind (careful to keep the gluten stuff segregated) and it ranks right up there with the original. I'll be drinking wine while I serve it!
GFCFSF Stuffing
1-2 tbsp olive oil and/or Earth Balance Soy Free buttery spread
1 organic yellow onion, diced
1 cup organic celery, diced
1 lb Whole Foods gfcfsf pork sausage (ask the butcher)
2 cups kitchen basics chicken stock
1 load of Udi's multigrain bread, toasted and cut into small cubes
Bell's Poultry Seasoning to taste
Saute onion and celery in butter/oil. Brown the sausage and add it to the onions and celery, then mix in the bread cubes. Sprinkle with poultry seasoning. Add stock bit by bit to hold it together (you might not need the full 2 cups).
Place the mixture in a glass dish wiped with oil or butter to keep it from sticking. This can all be a day ahead - the bake for an hour at 350 degrees. I tent the stuffing with parchment covered with tinfoil (to keep the foil from touching the food) and then pull it off at the end so the stuffing browns. I also take some of the juices from the turkey and drizzle them on the stuffing so it tastes like I baked it in the bird...
I also love Gluten-free Goddess' crust-free pumpkin pie. I make it all the time and serve it to my son for breakfast. I keep almost all of the sugar out and use unsweetened coconut milk and he still loves it. It is very handy to have on hand before school as he takes his handful of supplements!
Happy Thanksgiving!
Posted by: Emily | November 23, 2011 at 05:01 PM
You mean there's supposed to be something other than cocktails?
Posted by: Kelly | November 23, 2011 at 01:15 PM
This year, I'm trying gf/cf/sf mini pumpkin pies using Enjoy Life's new Vanilla Honey "Graham" Crunchy cookies as the base for the crust and adding pure coconut milk into the pumpkin mix for consistency. Hope it turns out better than my attempt last year that looked more like pumpkin pudding!
For the adults - a dairy free version of the holiday staple "coquito" from my native Puerto Rico - coconut and rum goodness!
Posted by: Carol S. | November 23, 2011 at 11:07 AM