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.

Relief - I've finally found a cleansing regimen that is working!

About eight months ago, I found out that my prescription cleanser (Prascion) was discontinued. I figured that if I continued to use the Finacea gel and an over the counter cleanser, things should be fine. As you may have already read, I have tried several different products which seem to work for a while, but generally I have had no luck clearing the redness and papules/pustules. This summer, I began to review my treatment plans from the past and realized that my skin was at its best when I was treating the papules/pustules as adult acne. I was desperate and begged my Dermatologist to prescribe Retin A Micro, which I had used successfully about nine years ago. The insurance company approved and I began using it, but it made me break out horribly, especially on my neck and jaw. Of course, everything I read said that this was just the purging phase and to hang in there. Hang in I did for three months. During this ordeal, my mom was battling a horrific case of stage IV melanoma, and the stress of seeing her suffering compounded my breakouts. Finally, at the end of August, after days of research, I decided to try Dermadoctor's Ain't Misbehavin' Cleanser twice a day. It went against everything I have read about Rosacea but it went totally with what I knew would help adult acne. Within a few days, the inflammation in my skin calmed down and the papules and pustules began to clear. I would, however, for a couple weeks afterward, get one or two large pustules on my cheek that would head, burst, begin to clear, then reform. I then decided to add Dermadoctor's Ain't Misbehavin' serum every morning while continuing the Finacea nightly. My skin has not been this clear since my last pregnancy eighteen years ago. It isn't dry or oily either. I've been on this treatment regimen now for ten weeks with great success. I am still on my original tube of cleanser and serum, so even though it is pricey, it lasts a while and in my opinion is well worth the price.

Gluten Free Banana Walnut Buckwheat Muffins

Okay, so I figured if the Blueberry Buckwheat Muffins are awesome, then surely we could vary the ingredients for some other home baked goodness. These are scrumptious as well!

1 1/4 cup Buckwheat Flour
3/4 cups Tom Sawyer Gluten Free Flour
1/2 cup chopped walnuts
2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoons Salt
2 whole Large Eggs
1/3 cup Maple Syrup
1 cup Rice Milk, warmed to room temperature
1/3 cup Coconut Oil, melted
2 teaspoons Pure Vanilla Extract
2 medium sized, very ripe bananas, mashed

Preheat oven to 375 F. Line a 12-muffin tray with paper or foil liners. Whisk together the flours,  baking powder, baking soda, and salt in a medium bowl. Stir in chopped walnuts. Set aside for now. In a large bowl whisk together the eggs and maple syrup until well combined, about 2 minutes if whisking by hand. Whisk in the rice milk, oil, mashed bananas, and vanilla. Add the dry ingredients into the wet all at once and stir just until combined, being careful not to over-mix. Divide the batter between the 12 muffin wells and bake until a toothpick inserted into the center of one comes out clean, about 20 to 25 minutes. Cool completely before removing the muffins from the tray.

Gluten free Blueberry Buckwheat Muffins

These are the most delicious gluten free muffins I have made over the past four years. Bonus feature - they are packed with fiber!

1 1/4 cup Buckwheat Flour
3/4 cups Tom Sawyer Gluten Free Flour
4 Tablespoons Chia Seeds
2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoons Salt
2 whole Large Eggs
1/3 cup Maple Syrup
1 cup Rice Milk, warmed to room temperature
1/3 cup Coconut Oil, melted
2 teaspoons Pure Vanilla Extract
1 cup Frozen Blueberries, Not Thawed

Preheat oven to 375 F. Line a 12-muffin tray with paper or foil liners. Whisk together the flours, chia seeds, baking powder, baking soda, and salt in a medium bowl. Set aside for now. In a large bowl whisk together the eggs and maple syrup until well combined, about 2 minutes if whisking by hand. Whisk in the rice milk, oil, and vanilla. Add the dry ingredients into the wet all at once and stir just until combined, being careful not to over-mix. Stir in the blueberries. Divide the batter between the 12 muffin wells and bake until a toothpick inserted into the center of one comes out clean, about 25 to 30 minutes. Cool completely before removing the muffins from the tray.

Adapted from the website Tastykitchen.com

Oven Baked Eggplant

I grew up eating a lot of southern cooking, pan fried, deep fried, whatever. Although I loathe frying anything (the mess!), I do hanker for the crispy outer crunch and squishy inner mush of fried eggplant. I have tried a few different oven baked recipes, but tonight I think I found the ONE at http://www.thriftyveggiemama.com/2013/01/cornmeal-crusted-baked-eggplant/. I used gluten free flour, rice milk, and yellow cornmeal, and seasoned it with salt and pepper. I baked for 15 minutes per side in a preheated 375 degree oven and served it with gluten free penne pasta and tomato sauce - yum!

Low FODMAP Potato-No-Mayo Salad

This recipe is a low-FODMAP modification of the recipe found in Rachel Ray's Open House Cookbook. My mom REALLY likes this so I promised to post it for her.

18 small red potatoes
2 carrots, peeled and finely chopped
1/4 to 1/3 cup fresh chopped chives or onion greens
2 tablespoons chopped tarragon (I used fines herbes instead - I purchase it from Fry's)

Dressing
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 pinches sugar
salt and pepper, to taste

Boil potatoes in deep pot of salted water till tender. Drain and cool the potatoes and quarter them. Combine dressing with whisk or fork and toss potatoes with finely chopped carrots, chives, and tarragon. Serve at room temperature or chilled.

Low Fodmap Comfort Chicken and Biscuit in a Pot

This is my favorite recipe for low fodmap comfort food! I'm not very precise with measurements or directions, but hopefully you can follow these instructions ...

4 1/2 cups frozen mixed vegetables, thawed (green beans, corn, carrots)
1 1/2 cups diced potatoes
2 1/2 pounds boneless, skinless chicken thighs
1/2 cup rice milk
2 teaspoons black peppercorns, ground
1 teaspoon thyme
1 teaspoon leaf marjoram
1/2 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes

Biscuit:
1 1/2 cups Tom Sawyer Gluten Free Flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 egg
2 tablespoons olive oil
3/4 cup rice milk

Directions:
First, I use a mortar and pestle to grind the herbs and spices (my choice - you can buy yours pre-ground). Place chicken in bottom of enamel casserole dish, then sprinkle with seasoning. Cover with vegetables and diced potatoes. Pour milk over top, cover and bake for about 1 1/2 hours in a preheated 325 degree convection oven. After baking, the chicken should be thoroughly cooked and you should be able to break it up into smaller pieces by stirring contents with a large spoon or fork. Mix thoroughly, then combine the dry ingredients in a medium size bowl and the egg, oil, and milk in a smaller bowl. After beating lightly, pour the egg mixture in to wet ingredients and stir to mix with a spatula. Spoon the biscuit mixture over the chicken, and bake uncovered in the 325 degree oven for an additional 25 minutes. Serve!