How to survive the holidays while gluten free.....

    
     Holey cow the holidays sure are sneaking up on me!! Last I looked it was summer and I was enjoying my flip flops and sunshine. Somehow it has turned colder, the days are shorter, and it's time to think about holiday foods.
     The holidays are tricky times for those of us who have to eat gluten free. Gluten is hiding everywhere and food is more than plentiful this time of year. Everyone is having a family dinner, work get together, holiday celebration with friends, cookie samples at the store...you get the picture..everybody is forcing food at you! ha It is hard because not everyone understands why you don't just eat ONE of Aunt Betty's cookies, or a little of their world famous chicken and noodle soup (you can just pick out the noodles can't you? haha (no you can't for anyone who is confused)) We have all had the food pressure from people and you just have to stand your ground. It's what is best for your health.
     I find that this battle is easiest when you are prepared. You have done your research. You have cooked ahead of time. You have brought your own plate of food to the dinner. You have baked a dessert that is safe for you. You tucked a bag of snacks in your purse "just in case". Planning ahead is key to getting through the holidays safely.
     I do battle with the holidays by cooking my own meal and taking a plate to dinners. I usually bring a dessert to share with everyone.  That way I am able to enjoy a meal with family and friends without being sick in bed following. I sometimes even find out what is being served and make a gluten free version of the meal so that I'm not eating tacos when everybody else is having roasted turkey.
     I have even started buying the supplies for my Thanksgiving dinner. It seems that right before turkey day some things are nowhere to be found on store shelves....things that are KEY to making my turkey day dinner. SO I have stocked up on poultry seasoning (key ingredient in my dressing recipe), corn meal (also key for the dressing), boxes of broth (they were on sale this week!!). I'm planning on getting my turkey next week.
     I talked a little about this on facebook today. You want to be sure that you get a gluten free turkey. It seems so silly that gluten would be in a turkey...but it happens. Lame, right?!?! They like to pump turkeys full of junk to make them juicy and tasty and sometimes that involves gluteny grossness. So be sure to read the label on your bird before you put it into your shopping cart. I like to buy Honeysuckle White brand turkeys. They clearly label them as gluten free and they are a yummy moist juicy bird. I snapped a picture of the packaging today while I was grocery shopping so that you would know what to look for.......this is where you say thank you to me for looking like a weirdo taking a picture of the frozen turkeys in the crowded store!

Honeysuckle White Turkeys clearly state gluten free on the label...love that!!

If you look closely you can see that it says "No Preservatives, No gluten, No msg"

 

     So the key to surviving the holidays is planning. You absolutely have to plan ahead. Otherwise you will end up eating something that you will regret. I have several Thanksgiving recipes already posted on the blog from last year. They are tested to be yummy and safe. Look them up and give them a try...I don't think you will be disappointed.

 

-Jessica

 

    

Oven Roasted Potatoes....pure magic

Here is a little snippet of some lunch conversation today from my birthday lunch......

My Brother: "What kind of potatoes ARE these?"
ME: "Magical! They are good right?"
My Brother: "Ya, real good"

So the consensus was that these potatoes rock. I, of course, already knew that!! I love to make them with the teeny tiny potatoes from Trader Joe's. However they can also be made with regular potatoes cut into chunks. They are very easy to make....they just take time and patience...and magic. ha

 

Oven Roasted Potatoes

2-3 Bags (16oz. each bag) of Trader Joe's Teeny Tiny Potatoes (or a similar amount of regular size potatoes cut into chunks, skin on)
1 to 1 1/2 sticks of Margarine or Butter, melted
1/4 tsp. Black Pepper
1 T. Minced Onion

Pre-heat the oven to 350 degrees. In a 9x13 pan sprayed with cooking spray, combine the ingredients and toss to coat the potatoes. Start with 1 stick of the margarine melted, you may need more later on if the potatoes soak it up.

Let the potatoes cook for 30 min. then stir them with a wooden spoon. Set the timer for 15 min. and then stir again. Repeat this until the potatoes have cooked for 1 1/2-2 hours. Stirring every 15 min. You may need to add the additional 1/2 stick of margarine if the potatoes begin sticking to the bottom of the pan. If they aren't sticking then you don't need it.

Potatoes should be a roasted brown. Serve immediately.

Combine all of the ingredients and toss to coat. Bake at 350 deg.

Be faithful in stirring them every 15 min. Add the extra butter if they are sticking to the pan. They will get caramelized and turn amazing if you follow the instructions.

Just like magic...look at that caramelization...yummers!

 

I hope you enjoy these potatoes. They are one of my favorites. Simple ingredients and pure yummyness!

 

-Jessica

 

 

Mac N Cheese and the Christening of my Beautiful Vintage Pink Pyrex

    I asked for some suggestions on what recipe I should make to christen my new pink Pyrex. One reader suggested some Mac N Cheese. I thought that was a GREAT idea!! So tonight I whipped up a recipe that was passed from my Dad's Mother down to My Mom and then on to ME. I grew up on this Mac N Cheese. It is pretty amazing and was easily converted to gluten free when I was diagnosed.

Macaroni and Cheese - gluten free

2 C. Gluten Free Pasta
2 C. Milk
2 Eggs
1 1/2 C Velveeta
1/4 C. Margarine
1/2 tsp. Minced Onion
1/8 tsp. Pepper
1/4 tsp. Paprika
1 tsp. Parsley Flakes

Pre-heat the oven to 350 degrees. Cook the pasta according to the directions on the package. Drain and pour into a baking dish sprayed with cooking spray. In a small sauce pan whisk the eggs into the milk. Add margarine, cheese, pepper and minced onions. Heat over low heat until cheese and butter are melted. Add paprika and parsley to the liquid mixture. Stir and then pour into the baking dish with the pasta. Toss to coat and then bake uncovered for 50 minutes at 350 degrees. Remove from the oven and allow the dish to set for 5-10 min. before serving. Serve hot.

Cook your favorite gf pasta according to the package directions

Place the pasta into your baking dish that has been sprayed with cooking spray.

Whisk the milk and eggs together. Add the cheese, pepper, minced onion and butter. Heat on very low until cheese and butter are melted. Don't cook at too high of a heat or you will cook the eggs.

When the cheese and butter are melted add the parsley and paprika.

Bake at 350 degrees for 50 minutes

Yummmmmmm

Beautiful pink Pyrex and amazingly yummy Mac N Cheese. Two great things!!

I hope you enjoy my family recipe of Mac N Cheese. I happen to think it's amazing. Enjoy!

-Jessica

My Ham Dilemma and a Ham Glaze Recipe

     I always always always buy Hormel ham. It's gluten free, tastes amazing, always yummy. However, I just could NOT justify spending the $43 dollars on the single Hormel ham left at the grocery store today. I needed it for one meal for just me. We have a family Christmas to attend this weekend, and I always bring my own food. It saves alot of headaches. I always try to bring similar food to what everybody else is eating. They are having ham for dinner. I thought "no problem". UGH, until I saw that darn $43 dollar ham! ha
     I traveled to another store, absolutely zero Hormel hams. So I started looking at all of the other brands available. They had a package of a few slices of this yummy looking ham. I called the company. They told me that their ham was gluten free, but usually their packaging company put flour on the packaging so that the ham wouldn't stick to it (weird). The lady told me that "but you could just wash that off." I chuckled at her and that then led to a educational lesson for her on cross contamination and how that ham was no longer gluten free. Sometimes calling companies is exhausting and amusing.
      I moved around to check out more of the hams.....I spied this cute little ham. It was adorable. It was not HUGE. I picked it up. Turned it over to read the label and in huge black letters it said GLUTEN FREE!!! Oh my gosh I LOVE this company! So obviously this is the ham I bought. It was a perfect size, it didn't require a loan to purchase it, and it was safe!

Look at those beautiful words "Gluten Free"

    Here is the one catch to my little plan. I LOVE spiral cut ham with a glaze. My cute little ham was not spiral cut, and it did not have a glaze.........now I had a dilemma on my hands.  Ok maybe dilemma is a little too dramatic of a description. ha Never fear though...........I just made my own glaze!!
   
Amazingly Easy Ham Glaze
1/2 C. Brown Sugar
2 T. Honey
2 T. Ham drippings (liquid from the ham)
2 T Seasoned Water (don't worry I'll explain this one)

Mix the ingredients above together and brush on your favorite ham. You may need to double this recipe for a larger ham.

Seasoned water: 1 Celestial Seasonings Apple Cinnamon Tea Bag, 1 C Water, and citrus peel (orange, clementine). Boil on the stove for a few min. You will need about 2 Tablespoons of this seasoned water for your glaze recipe.

This is my pan of "seasoned water" I had some clementine peels, tea bag, and water.

The cute little ham had a netting on it that needed to be removed before the glaze was added.

Since my ham was not spiral cut, I used a knife and made slits in it for the glaze.

Brush or pour the yummy glaze all over the ham. Make sure it makes into all of the sliced pieces.

Bake according to the directions for your ham. Remove the ham from the oven about 1/2 way through the cooking time and baste the ham in the glaze. Continue cooking.

Enjoy!

Ultimate Thanksgiving Pie..........let's use up those leftovers!!

     It is quite possible that this is my favorite part of Thanksgiving dinner. It happens a couple of days after you stuff yourself with turkey. You find your refrigerator full of Thanksgiving food and everybody is sick of eating the same leftover turkey. This recipe is the solution to those leftovers in your fridge.
     There really isn't a specific recipe to follow for this. You add in what you have. If you don't have it, then no worries!! Or if you just have a small amount of something that is ok too.
     Ok, so open that refrigerator door and gather up your Turkey Day leftovers!!! Here is what to search for:

Ultimate Thanksgiving Pie

Leftover Turkey cut into chunks
Leftover Green Bean Casserole or plain green beans
Corn
Peas
Carrots
Mashed Potatoes
Gravy
Stuffing/Dressing

Instructions:
Preheat your oven to 325 deg. Lightly spray a 9x13 pan with cooking spray. In your pan mix together the turkey, vegetables, and gravy. Top the mixture with a layer of mashed potatoes. Crumble the dressing on top of the mashed potatoes. Bake for 30-45 min. or until heated through.

Dice your leftover turkey into chunks.

Mix the turkey and veggies together in a 9x13 pan

I unfortunately didn't have gravy, but I did have a partial box of stock in the fridge that needed used. Soooo I made some gravy using the stock, bouillon, milk, pepper and cornstarch.

Pour the gravy in with the meat and veggies. Mix until everything is coated.

Drop the mashed potatoes by spoonfulls onto the mixture. Spread with the back of your spoon.

Crumble the stuffing on top of the mashed potato layer.

Bake at 325 until heated through and stuffing is crispy.

It is ready to come out of the oven when it's bubbly and crispy brown on the top.

I hope you enjoy my solution to using up those Turkey Day leftovers!!

-Jessica

Turkey Quesadilla with Cranberry Dipping Sauce....leftover heaven

     So you say you cooked a big enough turkey to feed a small country? No problem, this turkey quesadilla makes for amazing leftovers!! You will forget you are even eating leftover food! Oh and it's super easy to make. Here we go................

Spray a pan with cooking spray, place a corn tortilla and sprinkle with cheese. Turn your heat on medium/low.

Top with some leftover turkey

A little more cheese on top of the turkey

Place another corn tortilla on top of the cheese.

Cook until cheese is melted and tortilla is browned, then flip and brown the other side (think grilled cheese sandwich)

Cut the quesadilla into 4 pieces and serve with leftover cranberry sauce as your dipping sauce.

Mmmm Mmm Mmmm!!

What a great way to use those Thanksgiving leftovers! Enjoy!

-Jessica