Thanksgiving Dinner

This is one of my favorite meals of the year. Every year, I like to try new things and this year is no exception. This year presents a fun challenge because my son is following a Paleo diet while I am eating gluten free. We've decided on some of the following dishes.

Trader Joe's Cranberry Sauce (in the jar, just twist and serve)
Dairy Free Scalloped Potatoes
Paleo Pumpkin Pie Pudding
Athena's Favorite Green Beans

All Natural Turkey from Sprout's, brined following this Emeril brining recipe:

Brine:

• 1 cup salt
• 1 cup brown sugar
• 2 oranges, quartered
• 2 lemons, quartered
• 6 sprigs thyme
• 4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

These Best Ever Scalloped Potatoes with No Dairy

Ingredients

12	potatoes sliced thin
1            bunch green	onions, finely chopped or sliced thin if you prefer
1/3 c	Olive oil
3 c	boiling chicken broth
1/3 c	Gluten free flour
	salt, pepper and paprika to taste

Directions

In 2 shallow, well greased 2 Qt. Casserole dishes layer, Potatoes and Onions sprinkling with salt and pepper between each layer.            

In a medium sauce pan warm oil over medium heat. Stir in flour until well blended. Wisk in chicken stock; cook stirring constantly until it boils and thickens.            

Pour sauce over potatoe casserole and sprinkle with paprika to taste.            

Bake uncovered at 350 degrees for about 50 minutes or until potatoes and tender and golden brown.

 

Paleo Pumpkin Pie Pudding from this blog

 

Ingredients

For the puddings:
• 2 tbl grass fed gelatin
• 1/4 cup cool water
• 1.5 cups coconut milk
• 1.5 cups pumpkin puree
• 1/2 cup maple syrup
• 1 1/2 tsp ground cinnamon
For the candied pecan topping:
• 1/2 cup pecan halves
• 2 tbl maple syrup
• 1 tsp coconut oil
• Pinch salt

Instructions

For the puddings:
1. Add the grass fed gelatin to a small jug or bowl. Add the water and then stir with a fork until you have a paste.
2. To a small saucepan, add the coconut milk. Gently warm the coconut milk over a low heat - do not simmer or boil. Whisk in the grass fed gelatin paste and keep whisking until combined. Remove from the heat.
3. Add the pumpkin puree, maple syrup and cinnamon to a blender.
4. Puree until smooth.
5. Add the grass fed gelatin and coconut milk mixture to the blender; process to combine.
6. Use a wide mouth canning funnel to divide the mixture evenly between 8 4 oz mason jars or ramekins. Chill for at least 1 hour.
For the candied pecan topping:
7. Add all the ingredients to a small saute pan. Cook over medium high heat - the right temperature will be when the maple syrup is bubbling. Keep stirring constantly until the syrup reduces and the pecans are coated, about 5 minutes.
8. Remove to a parchment paper lined plate. Chill until the puddings are ready, then top the puddings with the candied pecans

Athena's Favorite Green Beans

I asked my students for their favorite Thanksgiving food and most of them said turkey, mashed potatoes, stuffing, or pie. This student said her mom's green beans are the best so this is mom's recipe:

 

Long green beans

Red onion slices

Minced garlic

Kosher salt

Black pepper

Olive oil

Mix together the olive oil, black pepper, minced garlic, and salt. Cook the green bean and onions with the olive oil mixture and bake for 15 minutes in the oven at 375 - 400 degrees.

 

Ruth Chris' Sweet Potato Casserole

Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour...
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

We'll have a few standards such as mashed potatoes, gravy, and stuffing too. I'm getting hungry just writing about this.