Here are the recipes we are using this year.
Menu:
Turkey
THE GLUTEN-FREE STUFFING
GLuten free corn bread
THM Stuffing
Sweet potatoes
Green Beans
Mashed Potatoes
Mashed Fotatoes
Coconut milk Pumpkin Pie
Recipes
2. Preheat the oven to 425 F.
3. In a medium-sized mixing bowl, use an electric hand mixer to beat together the pumpkin, brown sugar, eggs, cinnamon, ginger, cloves, and salt until very well combined. Gradually add the coconut milk until all has been added.
4. Pour the filling into the prepared crust and bake for 15 minutes, then turn down the heat to 350 F. to bake for 35-40 minutes longer. (If the edges of the crust start to brown too quickly, loosely tent the crust with foil.) Transfer the pie to a cooling rack to cool completely, then chill for 1-2 hours before serving. Serve with Vegan Coconut Milk Whipped Cream if desired.
Cook's Note:
Bring cauliflower & chicken broth to boil in a pot. Cook for 10-15 minutes in broth until cauliflower is soft, and the liquid is reduced.
Drain cauliflower. You will want to drain it well. Try to get most excess fluid off.
Put cauliflower in food processor. Add 1/2 cup of sour cream. Add 3/4 cup of cheese. Add minced garlic. Use the food processor (I prefer the pulse mode) until creamy. Use remaining 1/4 cup of sour cream if not creamy enough. Add salt and pepper to taste. Use butter if you like the buttery taste for mashed potatoes.
Place cauliflower in baking dish. Add remaining cheese to top. (I like to put some more pepper on top)
Bake on 350% for 20 minutes or until golden brown around the edges and cheese melted.
* Don’t skip the chicken broth in this recipe, it is just not the same making it with water.
Read more at http://forthemommas.com/cooking/twice-baked-mashed-cauliflower-recipe#zvvaTgma4VjOpYHs.99
Bring cauliflower & chicken broth to boil in a pot. Cook for 10-15 minutes in broth until cauliflower is soft, and the liquid is reduced.
Drain cauliflower. You will want to drain it well. Try to get most excess fluid off.
Put cauliflower in food processor. Add 1/2 cup of sour cream. Add 3/4 cup of cheese. Add minced garlic. Use the food processor (I prefer the pulse mode) until creamy. Use remaining 1/4 cup of sour cream if not creamy enough. Add salt and pepper to taste. Use butter if you like the buttery taste for mashed potatoes.
Place cauliflower in baking dish. Add remaining cheese to top. (I like to put some more pepper on top)
Bake on 350% for 20 minutes or until golden brown around the edges and cheese melted.
* Don’t skip the chicken broth in this recipe, it is just not the same making it with water.
Read more at http://forthemommas.com/cooking/twice-baked-mashed-cauliflower-recipe#zvvaTgma4VjOpYHs.99
Bring cauliflower & chicken broth to boil in a pot. Cook for 10-15 minutes in broth until cauliflower is soft, and the liquid is reduced.
Drain cauliflower. You will want to drain it well. Try to get most excess fluid off.
Put cauliflower in food processor. Add 1/2 cup of sour cream. Add 3/4 cup of cheese. Add minced garlic. Use the food processor (I prefer the pulse mode) until creamy. Use remaining 1/4 cup of sour cream if not creamy enough. Add salt and pepper to taste. Use butter if you like the buttery taste for mashed potatoes.
Place cauliflower in baking dish. Add remaining cheese to top. (I like to put some more pepper on top)
Bake on 350% for 20 minutes or until golden brown around the edges and cheese melted.
* Don’t skip the chicken broth in this recipe, it is just not the same making it with water.
Read more at http://forthemommas.com/cooking/twice-baked-mashed-cauliflower-recipe#zvvaTgma4VjOpYHs.99
THE 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 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper
Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. 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.
Serves six to eight people, depending on their appetite for stuffing.
Menu:
Turkey
THE GLUTEN-FREE STUFFING
GLuten free corn bread
THM Stuffing
Sweet potatoes
Green Beans
Mashed Potatoes
Mashed Fotatoes
Coconut milk Pumpkin Pie
Recipes
9x13
pan and so that is the instructions I will share, but you could easily cut the
recipe in half.
Trim Healthy Stuffing (S) style
by: Hannah Babiak
2 lbs. ground pork or ground turkey (whichever you prefer)
2 onions chopped
10 stalks celery, chopped
2 cups cubed, peeled, butternut squash
4 eggs
6 garlic cloves
1 bag fresh cranberries
1 Tablespoon Truvia
2 Tablespoons fresh sage
2 Tablespoons fresh thyme
4 Tablespoons fresh rosemary
2 tsp. salt
1 1/2 cups butter
1/2 cup turkey drippings or chicken broth
Cube butternut squash and combine with cranberries in a baking dish. Bake at 400 degrees for 20 minutes. Let it cool. Brown pork or turkey while adding herbs, Truvia and salt. Sauté onions, celery and garlic in butter until soft. Combine meat, onion/celery and squash/cranberry mixture in a 9x13 baking pan sprayed with non stick spray. Whisk eggs together, add drippins or broth to mixture. Pour over meat mixture and mix together. Bake at 350 degrees for about 45 minutes or until starts to get brown on top. Serve and enjoy!
To make this dish an (E) recipe:
Use low fat ground turkey
Substitute two small sweet potatoes in place of the butternut squash
Use egg whites equivalent to 4 eggs
Sauté vegetables in water or fat free broth instead of butter
Use only broth, not turkey drippings
Can add brown rice if desired
To make this dish a (FP) recipe:
Follow (E) directions except omit brown rice and do not put in sweet potatoes or butternut squash.
Trim Healthy Stuffing (S) style
by: Hannah Babiak
2 lbs. ground pork or ground turkey (whichever you prefer)
2 onions chopped
10 stalks celery, chopped
2 cups cubed, peeled, butternut squash
4 eggs
6 garlic cloves
1 bag fresh cranberries
1 Tablespoon Truvia
2 Tablespoons fresh sage
2 Tablespoons fresh thyme
4 Tablespoons fresh rosemary
2 tsp. salt
1 1/2 cups butter
1/2 cup turkey drippings or chicken broth
Cube butternut squash and combine with cranberries in a baking dish. Bake at 400 degrees for 20 minutes. Let it cool. Brown pork or turkey while adding herbs, Truvia and salt. Sauté onions, celery and garlic in butter until soft. Combine meat, onion/celery and squash/cranberry mixture in a 9x13 baking pan sprayed with non stick spray. Whisk eggs together, add drippins or broth to mixture. Pour over meat mixture and mix together. Bake at 350 degrees for about 45 minutes or until starts to get brown on top. Serve and enjoy!
To make this dish an (E) recipe:
Use low fat ground turkey
Substitute two small sweet potatoes in place of the butternut squash
Use egg whites equivalent to 4 eggs
Sauté vegetables in water or fat free broth instead of butter
Use only broth, not turkey drippings
Can add brown rice if desired
To make this dish a (FP) recipe:
Follow (E) directions except omit brown rice and do not put in sweet potatoes or butternut squash.
We make this crustless. YOu can also make your favorite GF crust:
This take on the classic pumpkin pie
is a rich, dairy-free (and easily gluten-free) dessert that is perfect
for fall and winter holidays (though, really, as long as you can find a
can of pumpkin puree, you can make it all year round). Coconut oil makes
the crust melt in your mouth, and coconut milk in the filling creates
such a decadent flavor and texture that everyone will ask you for your
recipe, while not expecting it to be dairy-free! Trust me: you'll want
to try this one!
As with any recipe that is intended for persons with allergies, make sure to read all of your ingredient labels thoroughly to ensure that there are no dairy-derived ingredients in any of your products.
As with any recipe that is intended for persons with allergies, make sure to read all of your ingredient labels thoroughly to ensure that there are no dairy-derived ingredients in any of your products.
Ingredients:
- For the Graham Cracker Crust:
- 1 1/3 cups finely ground graham cracker crumbs (if gluten-free, use gluten-free graham cracker crumbs)
- 1/3 cup unsweetened coconut flakes
- 5 T. brown sugar
- 6 T. extra virgin coconut oil
- For the Filling:
- 2 cups pumpkin puree, store-bought or homemade
- 2/3 cup light brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ¼ t. ground ginger
- ¼ t. ground cloves
- 1/4 t. salt
- 1 cup light coconut milk
- Vegan Coconut Milk Whipped Cream (optional)
Preparation:
1. Prepare the graham cracker crust. Preheat the oven to 350 F. Lightly grease a 9" pie plate and set aside. In a small mixing bowl, combine the graham cracker crumbs, coconut flakes, and sugar until well mixed. Add in the coconut oil and rub in until the mixture begins to clump together. (It will be pretty crumbly at this point.) Press into the prepared pie plate and place in the oven for 4 minutes. Transfer to a wire cooling rack to cool while preparing the filling.2. Preheat the oven to 425 F.
3. In a medium-sized mixing bowl, use an electric hand mixer to beat together the pumpkin, brown sugar, eggs, cinnamon, ginger, cloves, and salt until very well combined. Gradually add the coconut milk until all has been added.
4. Pour the filling into the prepared crust and bake for 15 minutes, then turn down the heat to 350 F. to bake for 35-40 minutes longer. (If the edges of the crust start to brown too quickly, loosely tent the crust with foil.) Transfer the pie to a cooling rack to cool completely, then chill for 1-2 hours before serving. Serve with Vegan Coconut Milk Whipped Cream if desired.
Cook's Note:
- If you do not have coconut oil or it is unavailable to you, you
can replace this with a dairy-free margarine of your choice. If you are
able to find coconut oil, however, I urge you to do so; it really adds a
wonderful flavor and melt-in-your mouth quality to the crust!
Twice Baked Mashed Cauliflower Recipe (S)
Ingredients:
- 1 large head cauliflower florets, cut off stems.
- 3 cups chicken broth
- 1 tablespoons butter (optional)
- 1 cup shredded cheddar cheese
- 1 clove minced garlic.
- 1/2 – 3/4 cup of sour cream
- salt and pepper to taste
Instructions:
Bring
cauliflower & chicken broth to boil in a pot. Cook for 10-15 minutes in
broth until cauliflower is soft, and the liquid is reduced.
Drain
cauliflower. You will want to drain it well. Try to get most excess fluid off.
Put
cauliflower in food processor. Add 1/2 cup of sour cream. Add 3/4 cup of
cheese. Add minced garlic. Use the food processor (I prefer the pulse mode)
until creamy. Use remaining 1/4 cup of sour cream if not creamy enough. Add
salt and pepper to taste. Use butter if you like the buttery taste for mashed
potatoes.
Place
cauliflower in baking dish. Add remaining cheese to top. (I like to put some
more pepper on top)
Bake
on 350% for 20 minutes or until golden brown around the edges and cheese
melted.
*
Don’t skip the chicken broth in this recipe, it is just not the same making it
with water.
Twice Baked Mashed Cauliflower Recipe (S)
Ingredients:- 1 large head cauliflower florets, cut off stems.
- 3 cups chicken broth
- 1 tablespoons butter (optional)
- 1 cup shredded cheddar cheese
- 1 clove minced garlic.
- 1/2 – 3/4 cup of sour cream
- salt and pepper to taste
Bring cauliflower & chicken broth to boil in a pot. Cook for 10-15 minutes in broth until cauliflower is soft, and the liquid is reduced.
Drain cauliflower. You will want to drain it well. Try to get most excess fluid off.
Put cauliflower in food processor. Add 1/2 cup of sour cream. Add 3/4 cup of cheese. Add minced garlic. Use the food processor (I prefer the pulse mode) until creamy. Use remaining 1/4 cup of sour cream if not creamy enough. Add salt and pepper to taste. Use butter if you like the buttery taste for mashed potatoes.
Place cauliflower in baking dish. Add remaining cheese to top. (I like to put some more pepper on top)
Bake on 350% for 20 minutes or until golden brown around the edges and cheese melted.
* Don’t skip the chicken broth in this recipe, it is just not the same making it with water.
Read more at http://forthemommas.com/cooking/twice-baked-mashed-cauliflower-recipe#zvvaTgma4VjOpYHs.99
Twice Baked Mashed Cauliflower Recipe (S)
Ingredients:- 1 large head cauliflower florets, cut off stems.
- 3 cups chicken broth
- 1 tablespoons butter (optional)
- 1 cup shredded cheddar cheese
- 1 clove minced garlic.
- 1/2 – 3/4 cup of sour cream
- salt and pepper to taste
Bring cauliflower & chicken broth to boil in a pot. Cook for 10-15 minutes in broth until cauliflower is soft, and the liquid is reduced.
Drain cauliflower. You will want to drain it well. Try to get most excess fluid off.
Put cauliflower in food processor. Add 1/2 cup of sour cream. Add 3/4 cup of cheese. Add minced garlic. Use the food processor (I prefer the pulse mode) until creamy. Use remaining 1/4 cup of sour cream if not creamy enough. Add salt and pepper to taste. Use butter if you like the buttery taste for mashed potatoes.
Place cauliflower in baking dish. Add remaining cheese to top. (I like to put some more pepper on top)
Bake on 350% for 20 minutes or until golden brown around the edges and cheese melted.
* Don’t skip the chicken broth in this recipe, it is just not the same making it with water.
Read more at http://forthemommas.com/cooking/twice-baked-mashed-cauliflower-recipe#zvvaTgma4VjOpYHs.99
Twice Baked Mashed Cauliflower Recipe (S)
Ingredients:- 1 large head cauliflower florets, cut off stems.
- 3 cups chicken broth
- 1 tablespoons butter (optional)
- 1 cup shredded cheddar cheese
- 1 clove minced garlic.
- 1/2 – 3/4 cup of sour cream
- salt and pepper to taste
Bring cauliflower & chicken broth to boil in a pot. Cook for 10-15 minutes in broth until cauliflower is soft, and the liquid is reduced.
Drain cauliflower. You will want to drain it well. Try to get most excess fluid off.
Put cauliflower in food processor. Add 1/2 cup of sour cream. Add 3/4 cup of cheese. Add minced garlic. Use the food processor (I prefer the pulse mode) until creamy. Use remaining 1/4 cup of sour cream if not creamy enough. Add salt and pepper to taste. Use butter if you like the buttery taste for mashed potatoes.
Place cauliflower in baking dish. Add remaining cheese to top. (I like to put some more pepper on top)
Bake on 350% for 20 minutes or until golden brown around the edges and cheese melted.
* Don’t skip the chicken broth in this recipe, it is just not the same making it with water.
Read more at http://forthemommas.com/cooking/twice-baked-mashed-cauliflower-recipe#zvvaTgma4VjOpYHs.99
THE 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 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper
Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. 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.
Serves six to eight people, depending on their appetite for stuffing.
