Thanksgiving recipes

I have decided this year I'm going to help out my mother-in-law with Thanksgiving dinner, even though she usually say's that I don't need to bring anything when I ask. Here's the recipe that I found I'm going to use.

GLUTEN FREE GREEN BEAN CASSEROLE

Cream of Mushroom Soup:

olive oil

1 lb. button mushrooms (or any other kind you prefer)

6 Tablespoons butter

2 cups chicken/vegetable broth

2 cups whole milk

6 Tablespoons flour (sweet rice flour preferably, but brown rice flour works ok too)

1 teaspoon Coleman’s dry mustard less than 1/8 teaspoon cayenne pepper for a little kick (optional)

salt to taste (maybe 1 1/2 teaspoons)

pepper

French Fried Onions

1 3/4 – 2lbs fresh Green beans, cleaned and cut into 2 inch pieces

1 Tablespoon Tamari J’s Wheat Free Soy Sauce

Directions: To start this recipe, I would prepare the french fried onions. It would be smart to prepare these in advance and store them in an air-tight container, so you are not stuck in the kitchen for longer than you have to be. First, saute your mushrooms in olive oil and set aside. Next, prepare your cream of mushroom soup. Start by melting your butter in a large saucepan and once the butter starts to bubble, add your flour. Then add your spices- I chose dry mustard, shake of garlic powder, salt, pepper, and the tiniest amount of cayenne pepper. Once the roux has cooked/bubbled for a few minutes, add your milk and chicken/vegetable broth. Whisk until the sauce thickens. Once the sauce has thickened, add back in your mushrooms. At this point, cook your green beans for 4-5 minutes until bright green. Strain the water from the green beans. Once they are done, put the green beans in a large casserole dish. Mix in the soup and soy sauce. Top with the French Fried Onions. Bake for about 35 minutes on 350 degrees or until bubbly. This will make a huge casserole!

French Fried Onions

1. Gather your ingredients.

2 or 3 big sweet onions (shallots are a good variation)

enough milk for soaking onions

1 1/2 – 2 teaspoons salt (try the first batch and adjust the salt to taste)

pepper (you can also add a little cayenne pepper if you wish)

gluten free flour

oil for frying

2. Measure gluten free flours, salt, and pepper and put into a zip lock bag.

3. Slice the onions and separate into rings.

4. Heat oil in a large frying pan. Oil should be about an inch deep. When the oil is hot enough, a flick of water will make the oil sizzle.

5. Soak the onions in milk for a few minutes. Don’t try to do all the onions at one. Just one batch at a time.

6. Dredge the onions in the gluten free flour. Give them a good coating of flour.

7. Place the onions in the frying pan with the heated oil.

8. When the onions start to float to the top turn them over and cook until just golden brown

9. When the onion rings have finished cooking, lay them on a paper bag or paper towels to cool/drain some oil.

10. Store in air-tight container, top your casserole, or eat them!

Recipes taken from www.glutenfreemommy.com I think I'll also make a gluten free cornbread dressing as well. Anyone got any good recipes?

Crock Pot Steak Chili

So, I had a sirloin tip roast in the freezer that needed to be cooked and instead of making the typical roast with potatoes, onions and carrots(which I do all the time) I wanted to give it a twist. It happened to turn out like chili when I was done though. And it was darn good!

1 2-3 lb sirloin tip roast, browned to seal in the juices
1/2 yellow and 1/2 red bell pepper, sliced or chopped
1/2 onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
1/2 cup dry black beans, rinsed and drained
1/2 cup salsa(I use jack's, cause it tastes so fresh with the cilantro)
1 can tomato sauce
1 can diced tomatoes
2 jalapenos, chopped
2 tbsp chili powder
2 bay leaves
2 tbsp cumin
1 tsp salt
1/2 tsp pepper

Place roast in the bottom of crock pot. If there is any visible fat, trim before browning and remove bones if need be. Combine all the rest of ingredients in crock pot and stir. Cook for up to 11 hours on low. Use a fork to break up the meat into pieces after it's done. I like to stir in some ketchup afterward and top with cheese and sour cream. It really did end up tasting like a steak chili!

Gluten Free Banana/Pumpkin Muffins

I made these last night and they turned out amazingly well! If you don't use Pamela's mix, make sure you add baking soda. Pamela's mix already contains baking soda. It also has a trace amount of milk, but you could make it dairy free by combining your own gluten free flour blend.

1 cup pamela's mix (or other gluten free flour blend)
1/4 cup amaranth flour
1/2 cup coconut flour
1/2 cup raw honey
2 free range eggs
1/2 tsp gluten free vanilla
1/2 tsp celtic sea salt
4 tbsp coconut oil
1/2 cup canned pumpkin pie filling(I used an organic brand)
1/2 cup mashed banana(about 1 banana)
chopped pecans or walnuts on top

Preheat oven to 350. Mix eggs, oil, vanilla and honey together until well blended. Add remaining ingredients. Pour into muffin tin or loaf pan. Top with nuts. If making muffins, cook for 23-28 minutes, if using loaf pan, cook for 1 hour. Yeilds 12 muffins. I think next time I'll add dark chocolate chips too!

Mark's Tuna Salad

My husband can make a good meal, even though I rarely see it! Last night he made tuna salad for us for dinner. This recipe could easily fit into a traditional foods lifestyle if you alter the ingredients some. I used mayonnaise purchased from www.celticseasalt.com The brand is Wilderness Family Naturals. It contains no soybean oil, and is all natural. I would omit the relish and replace it with finely chopped naturally fermented pickles and add a little honey for sweetness. You would probably want to leave out the lawry's salt as well. I would have used celtic sea salt, but the hubby was making it, so..

Here's his recipe:

2 7 oz cans tuna, drained(We like albacore)
1 jalapeno, finely chopped
1 clove garlic, chopped
3 tbsp extra virgin olive oil
lawry's salt(to taste)
2 free range hardboiled eggs, chopped
1/4 cup sweet relish(we like Wickles)
sweet mesquite seasoning(to taste)
1 tbsp grainy mustard
mayonnaise, to the consistency that you like

Combine all ingredients in a bowl, serve with crackers, as a sandwich or in a salad. Mark had a sandwich with raw pepperjack cheese, and I had it served over a salad with raw pepperjack, fresh avocado and homemade dressing.