Tuesday, November 20, 2012

Creamed Corn

Creamed corn:
15 ounces of corn
1/2 cup unsweetened coconut milk or almond milk
½ cup prepared Let’s Do Organice Crème
1 egg
1/2 cup crushed saltine crackers (GF such as Glutino)
Mix ingredients together and top with crushed crackers
Bake for 1 hour at 350*.

Monday, November 19, 2012


I would use a flour  mixture that has tapioca or potato starch..  Use 1/2 c. flour and a 'dash' of worcestershire, which I would probably skip myself (can be GF, but always make sure):

For the Gravy: Pour all the turkey pan drippings through a strainer into a liquid measuring cup and discard the solids.  Reserve 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan.  To separate the remaining drippings and fat put them in the freezer for a few minutes.  Meanwhile, heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a whisk until the flour browns slightly and smells toasty, about 4 minutes.   Slowly ladle the remaining hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper.

Sunday, November 18, 2012

New Cream of Mushroom Recipe

 Another Cream of Mushroom Recipe (Our favorite!)
½ box of Creamy Portabella Mushroom Soup by Imagine
1 cup diced mushrooms of choice
½ cup of prepared Let’s Do Organic Cremed Coconut prepared  (see note on pumpkin pie)
Dab of butter or coconut oil
1 TBSP agar agar flakes or tapioca flour

Saute mushrooms in butter.  Add in portabella soup and prepared coconut mixture.  Bring to a simmer.  Add in agar agar flakes.  Simmer on low for about 5 minutes.  Use in any recipe calling for cream of mushroom soup.

Saturday, November 17, 2012

All American Boy

Its my sweet turkey's birthday and he requested a Captain America cake.  His birthday falls in a month were we have three hockey tournaments, Thanksgiving, two grandparents' birthdays, two cousins' birthdays, numerous hockey games, and a major violin concert for his older brother.  And yes, most of those events fall in the week surrounding his birthday.

I really wanted to take the easy way out and make just a shield cake, but his beguiling eyes begged for a cake with a person on it.

Now, this is not my best cake, but for making it at 11:00 pm after two hockey games, a hockey practice, violin concert and cousin's birthday party all in one day, I am pretty proud of it.  Tomorrow is his party, because, yes, its the only time we have free for weeks.  I hope he loves it when he wakes up to see it, because I sure love him.

And just 'cause I'm the recipe junkie, I have to say, I used Cooqi Cake and Pastry flour to make the white cake (YUM!) and my buttercream recipe for the frosting.  The cake is hand piped (eyeballing a picture).

Ok, I'm toast.  Off to bed for a few hours of sleep before its wake up and repeat... Hockey practice, tournament game, hockey game, birthday party... and maybe some sleep.

Friday, November 16, 2012

Gluten Free Stuffing

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper

Sautee the onion and celery in olive oil on medium-low heat until they are soft and become translucent. Add the garlic, as well as the rosemary, sage, and thyme. Stir these in, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Add the cooled celery, onion, and herbs mixture into the stock. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Wednesday, November 14, 2012

Baked Sweet Potatoes

Sweet potatoes:
2 lbs sweet potatos
1/2 cup brown sugar
3 T. butter (of choice)
3 T. milk (of choice)
1/2 teaspoon salt
 If using fresh sweet potatoes, prepare and cook. Cut each potato cross-wise into 1/2 inch slices.

In medium pan, combine brown sugar, butter, cream and salt; cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices, stir gently until glazed and heated through.

Optional: place in pan top with marshmallows, bake at 350 until marshallows brown