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	<title>gfe--gluten free easily &#187; Thanksgiving</title>
	<atom:link href="http://glutenfreeeasily.com/category/thanksgiving/feed/" rel="self" type="application/rss+xml" />
	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<item>
		<title>Jennie-O Products Review and Giveaway Plus Lots of Gluten-Free Turkey Recipes</title>
		<link>http://glutenfreeeasily.com/jennie-o-products-review-and-giveaway-plus-lots-of-gluten-free-turkey-recipes/</link>
		<comments>http://glutenfreeeasily.com/jennie-o-products-review-and-giveaway-plus-lots-of-gluten-free-turkey-recipes/#comments</comments>
		<pubDate>Fri, 23 Mar 2012 23:39:49 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[enchildadas]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[Jennie-O]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[Sloppy Joses]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[turkey breast]]></category>
		<category><![CDATA[turkey burgers]]></category>
		<category><![CDATA[turkey chili]]></category>
		<category><![CDATA[turkey meat loaf]]></category>
		<category><![CDATA[turkey sausage]]></category>
		<category><![CDATA[turkey tenderloins]]></category>
		<category><![CDATA[turkey tortilla soup]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13866</guid>
		<description><![CDATA[Full disclosure: Jennie-O provided free product coupons for me to review these products and also for this giveaway. However, this is not a compensated post and the opinions expressed here are strictly my own. UPDATE: THIS GIVEAWAY IS NOW CLOSED.  Thanks to all who entered! Congratulations to the following winners who I will be contacting [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/jennie-o-products-review-and-giveaway-plus-lots-of-gluten-free-turkey-recipes/feed/</wfw:commentRss>
		<slash:comments>71</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays: Sunny at And Love It, Too! with Chocolate Pecan “Toll House” Pie +  Cookbooks and App Giveaway</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-sunny-at-and-love-it-too-with-chocolate-pecan-%e2%80%9ctoll-house%e2%80%9d-pie-cookbooks-and-app-giveaway/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-sunny-at-and-love-it-too-with-chocolate-pecan-%e2%80%9ctoll-house%e2%80%9d-pie-cookbooks-and-app-giveaway/#comments</comments>
		<pubDate>Fri, 02 Dec 2011 23:11:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
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		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[treats]]></category>
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		<category><![CDATA[100 Best Gluten-Free Recipes]]></category>
		<category><![CDATA[Ali Segersten]]></category>
		<category><![CDATA[Carol Fenster]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[Cook IT Allergy Free App]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[Free For All Cooking]]></category>
		<category><![CDATA[home for the holidays]]></category>
		<category><![CDATA[Jules Shepard]]></category>
		<category><![CDATA[Kim Maes]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[The Whole Life Nutrition Kitchen Cookbook]]></category>
		<category><![CDATA[Tom Malterre]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12132</guid>
		<description><![CDATA[It’s Day Five of our holiday event and today Sunny of And Love It, Too! is gracing us with pie! Oh, my, it’s not just any pie … it’s Chocolate Pecan “Toll House” Pie. And this pie is gluten free, grain free, dairy free, and *almost* refined sugar free (the chocolate chips contain evaporated cane [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/home-for-the-holidays-sunny-at-and-love-it-too-with-chocolate-pecan-%e2%80%9ctoll-house%e2%80%9d-pie-cookbooks-and-app-giveaway/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Crunchy Long Grain and Wild Rice Dressing for NFCA Holiday &#8220;How-To&#8217;s&#8221; Blogger Event Sponsored by Crunchmaster</title>
		<link>http://glutenfreeeasily.com/crunchy-long-grain-wild-rice-dressing-for-nfca-holiday-blogger-event-crunchmaster/</link>
		<comments>http://glutenfreeeasily.com/crunchy-long-grain-wild-rice-dressing-for-nfca-holiday-blogger-event-crunchmaster/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 04:51:44 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Holiday "How-To's"]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[crunchmaster]]></category>
		<category><![CDATA[dressing]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[long grain rice]]></category>
		<category><![CDATA[NFCA Gluten-Free Holiday "How-To's"]]></category>
		<category><![CDATA[rice stuffing]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[wellness weekend]]></category>
		<category><![CDATA[wild rice]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11864</guid>
		<description><![CDATA[Crunchy Long Grain and Wild Rice Dressing/Stuffing/Casserole

Ingredients

2 cups of water
2 cup of chicken broth/stock (or vegetable broth for vegetarian/vegan option)
1 1/3 cups long grain white rice
2/3 cup wild rice
1 tsp dried parsley
½ tsp poultry seasoning (more or less to taste)
1 ½ tbsp coconut oil plus 1 ½ tbsp olive oil (or equivalent amount of butter; I prefer the oil though)
1 large onion, diced
1 tsp or so of minced garlic
A couple tbsp or so of colorful sweet bell peppers of choice, diced (with strips for topping, if desired)
2 cups of broken Crunchmaster crackers (see notes; choose vegan flavors if needed)

Instructions

Preheat oven to 350 degrees. Grease average-sized casserole dish.

Add water and broth to large stock/soup pot. Bring to a boil. (While water is coming to a boil, skip to next step). Add rice. Simmer over medium-low to medium heat, stirring frequently, for 20 minutes. Add additional water in small amounts, if needed. Rice will not be completely done cooking when the 20 minutes is up and there may be liquid still left in the pot; that is all fine. Drain rice, saving any liquid and setting aside.

Add coconut oil and olive oil to preheated skillet. Add in onion and sauté until transparent. Add garlic, peppers, and broken crackers. Stir all well and sauté until garlic and crackers are golden and fragrant and peppers are somewhat soft.

Add both the rice mixture and cracker mixture back to the pot you cooked the rice in. Stir in parsley and poultry seasoning. Add about ½ cup of the reserved leftover broth/water mix. Stir well.

Transfer mixture to greased casserole dish. Top with pepper strips for a festive look.

Bake for about 30 minutes, until desired doneness and crunchiness.

Adapted from my friend Tavie’s recipe

Shirley’s Notes: Feel free to use other varieties of rice instead of ones shown if you have them on hand, e.g., basmati versus long grain wild rice. I prefer using a sweet onion. Consider adding additional ingredients of your choice, like mushrooms, dried cranberries, pine nuts, and/or sunflower seeds. If the additional ingredients need sautéing before baking, add them when sautéing the onions, garlic, and other ingredients. Ingredients like cranberries, pine nuts, and sunflower seeds may be added to the pot and mixed in right before transferring all to the casserole dish. There are many varieties of Crunchmaster that will work well in this recipe. The original Multi-Grain crackers or the newer Multi-Grain crisps will make this recipe super crunchy. Note that those are the only two vegan options (I believe). Rosemary and Olive Oil crackers would be lovely. However, as I avoid soy, I prefer some of the newer soy-free flavors, like the Sea Salt, Cracked Pepper and Herb, and White Cheddar. I loosely pack my 2-cup measuring cup and just crunch my crackers using my hands, but if you prefer smaller crumbs, you can place your crackers in a Ziploc bag and use a rolling pin or hammer. (Great task for the kiddos by the way … or stressed out adults!) With the inclusion of chicken broth and salted crackers, I didn’t feel that this recipe needed any additional salt. However, taste the mixture after you’ve incorporated all the ingredients, but before you place it in the casserole dish. Add salt or other additional seasonings of choice, if needed. Finally, sometimes wild rice by itself can be hard to find. In a pinch you can use two packages of Uncle Ben’s Long Grain and Wild Rice (VERY IMPORTANT: DISCARD seasoning packet as that is not gluten free) or two packages of Zatarain's gluten-free rice mix choices, like  Long Grain &#038; Wild Rice, Wild Brown Rice Mix, or even Dirty Brown Rice Mix. These mixes are "free of gluten ingredients" and they contain A LOT of other ingredients, so please be sure to check them out to see if they fit your requirements before using.]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Corn and Butter Bean (or Lima Bean) Casserole</title>
		<link>http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/</link>
		<comments>http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/#comments</comments>
		<pubDate>Fri, 03 Dec 2010 17:31:25 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[Fight Back Friday]]></category>
		<category><![CDATA[Food on Fridays]]></category>
		<category><![CDATA[Foodie Friday]]></category>
		<category><![CDATA[gluten free]]></category>
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		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Real Food Weekly]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free holiday]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[real food weekly]]></category>
		<category><![CDATA[slightly indulgent]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7820</guid>
		<description><![CDATA[Corn and Butter Bean (or Lima Bean) Casserole

¼ cup butter (dairy or non-dairy)

¼ cup gluten-free flour mix

1 ½ cup milk (dairy or non-dairy)

½ cup finely chopped onion

½ cup shredded cheddar cheese (optional--see notes; dairy or Daiya)

1 can white shoepeg corn (11 ounces or more; or equivalent frozen amount, if available)

about 8 ounces or so of frozen Lima beans or butter beans, cooked

1 cup of crunchy topping (almond flour mixed with olive oil and browned, stuffing, crushed potato chips, or similar; see notes)

In a double boiler, make sauce of butter, flour, and milk. Stir fairly often until mixture, thickens into a sauce (about 15 minutes).

Add onion and cheese (if used).

Layer 2-quart casserole dish as follows (I use a Pyrex glass loaf pan), half of shoepeg corn, half of beans, and half of sauce. Repeat. Top with your crunchy topping of choice; see notes.

Bake at 350 degrees for about 20 minutes. Increase oven temperature to 375 degrees for another 5 minutes or so if additional browning of casserole top is needed.

Shirley’s Notes: I used 1 1/2 cups of baby lima beans when making the casserole shown in the photo. I hate the fact that the canned corn now contains sugar, but since you drain the liquid, I figure for this one recipe, it can't be too bad for you. The original recipe called for a 17-ounce can of corn; the can is now 11 ounces in my store! That's definitely a sign of the times, but 11 ounces still is plenty. If you omit the cheese, you will probably need to reduce your milk amount slightly to ensure that your sauce thickens enough. Sweet rice flour is great for thickening (e.g., gravy) and could be probably be used in place of the gluten-free flour mix. I used my standard gluten-free flour mix of 3 parts Asian white rice flour and 2 parts cornstarch. (I make this flour mix in large batches and measure out as I need it.) The original recipe called for a topping of Pepperidge Farm stuffing mixed with 1 to 1 ½ sticks of butter. Obviously, that’s not gluten free, or even a particularly healthy topping. Usually I mix almond flour with a little olive oil or butter, broil about a minute (literally) until brown, and then sprinkle over the top of the casserole. You can skip the broiling step, but I like the browned look it adds. If you make stuffing a day ahead of your meal, you can reserve some for topping this casserole. Other topping possibilities are gluten-free bread crumbs or crushed gluten-free crackers. Crushed potato chips or tortilla chips can also be used. Sometimes choosing one of those latter toppings can make this recipe more appealing to children. You can omit the onion for those who hate them, but the small amount of onion really makes this recipe in my opinion.  And, even non-onion-loving Son enjoys this recipe. Last, as always, if you are not eating gluten free, you can use any flour you choose. I'd still recommend a lighter, finer flour.

Adapted from a recipe from one of my mother-in-law's cookbooks; exact source is unknown]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Gluten Free Galore for Thanksgiving and More</title>
		<link>http://glutenfreeeasily.com/gluten-free-galore-thanksgiving/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-galore-thanksgiving/#comments</comments>
		<pubDate>Mon, 22 Nov 2010 12:00:43 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
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		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7692</guid>
		<description><![CDATA[Maybe you caught a few of the recipes submitted for the Gluten-Free Thanksgiving Baking Challenge Event hosted by Shauna and Danny (gluten-free girl and the chef). Quite frankly, there were some pretty amazing entries from lots of bloggers. Most do not usually cook gluten free, but eagerly accepted the challenge. A few bloggers made entire [...]]]></description>
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		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Candy Carrot Coins &#8230; Naturally Gluten Free for Thanksgiving (or Any Time)</title>
		<link>http://glutenfreeeasily.com/candy-carrot-coins/</link>
		<comments>http://glutenfreeeasily.com/candy-carrot-coins/#comments</comments>
		<pubDate>Mon, 15 Nov 2010 05:01:04 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Real Food Wednesday]]></category>
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		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free carrot recipe]]></category>
		<category><![CDATA[gluten-free girl]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[Shauna and Danny]]></category>
		<category><![CDATA[slightly indulgent]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7574</guid>
		<description><![CDATA[Candy Carrot Coins

1 pound carrots
water for saucepan (see instructions)
1/s tsp salt
1 tbsp butter (dairy or non-dairy)
2 tbsp raw honey
1 tsp water

Peel carrots, cut off ends, and slice into about ¼-inch to 1/2-inch thick rounds. These are your carrot “coins.” Set aside.

In a large saucepan, add water to 1-inch level. Add ½ tsp salt. Bring to a boil.

Add carrot coins. Bring water to a boil again and reduce heat slightly, stirring often. Cook about 15 minutes or until tender, but not mushy. (You don’t want carrot coins to have a mushy texture due to taste, and because they will fall apart and no longer be coins.) Drain.

In a large skillet, melt the butter on medium-low and then stir in honey and water. Cook for about a minute. Add the carrot coins and stir well to coat with honey mixture. Cook on medium-low about 4 minutes until carrots are glazed well. Serve.

Adapted from Family Fun magazine 

Shirley’s Notes: Carrot coins should be shiny and attractive. If they are not shiny enough in appearance, you can drizzle a tiny amount of honey over the top of the serving bowl immediately before serving. The amount of honey in this recipe is not a large amount at all, but it adds just the right sweetness and flavor to naturally sweet carrots. This recipe makes a lot in my opinion. For serving a large crowd, I usually divide the carrot coins into two serving bowls and place on each table for guests, unless we are eating buffet style. ]]></description>
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		<slash:comments>72</slash:comments>
		</item>
		<item>
		<title>A Gluten-Free Holiday&#8211;Thanksgiving Favorites</title>
		<link>http://glutenfreeeasily.com/holiday-thanksgiving-favorites/</link>
		<comments>http://glutenfreeeasily.com/holiday-thanksgiving-favorites/#comments</comments>
		<pubDate>Thu, 11 Nov 2010 05:31:55 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[bread]]></category>
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		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[seafood]]></category>
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		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[vegan]]></category>
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		<category><![CDATA[cookbook giveaway]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7539</guid>
		<description><![CDATA[I’m hosting A Gluten-Free Holiday this week&#8211;yippee! Holiday foodie events are so much fun, especially when I get to share a great gfe recipe with you all! Can you tell that I am excited? Click on over to my Out and About page for great recipes&#8212;including my No Roll, Never Fail, Press-In Pie Crust, as promised&#8212;and [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Thanksgiving Favorites&#8212;No Roll, Never Fail, Press-In Pie Crust (Gluten Free, Dairy Free, Egg Free &amp; More)</title>
		<link>http://glutenfreeeasily.com/no-roll-never-fail-press-in-gluten-free-pie-crust/</link>
		<comments>http://glutenfreeeasily.com/no-roll-never-fail-press-in-gluten-free-pie-crust/#comments</comments>
		<pubDate>Thu, 11 Nov 2010 05:19:14 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
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		<category><![CDATA[crustless]]></category>
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		<category><![CDATA[flourless]]></category>
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		<category><![CDATA[how to make a gluten-free pie crust]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7508</guid>
		<description><![CDATA[No Roll, Never Fail, Press In Pie Crust (Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Vegan)

1 ½ cup gluten-free flour mix (see notes)
1 tbsp granulated sugar
1 tsp salt
½ cup vegetable oil
2 tbsp milk (dairy or non-dairy)
¾ tsp xanthan gum (optional; see notes)

Sift flour, sugar, salt, and xanthan gum into 9-inch pie plate.

In a separate small bowl or large glass measuring cup, add milk to oil and stir vigorously with a fork until oil turns into little droplets. (I usually measure my oil in a glass measuring cup and then add the milk to that cup.)

Pour milk and oil mixture over dry ingredients and mix. (I just use the same fork that I used to mix the oil and milk. It works great.)

Pat crust out with hands, trying to make thickness the same throughout and extending crust as high as you would like on the sides of the pie plate.

Fill and bake per your recipe.

Shirley’s Notes: I have used many different combinations of flours successfully. There will be slight variations in flavor and texture with each. For example, when I used 1 cup of gluten-free flour mix (which is a mixture of Asian white rice flour and cornstarch for me usually) and ½ cup of almond flour (which, of course, made the recipes unsafe for those with nut issues), I thought the crust was a little more crumbly. However, it was still fine for us and I thought it tasted especially good. I rarely use xanthan gum in this recipe, but it will make your crust bind a tad better and, therefore, a little less crumbly. Sometimes the salt stands out in the flavor of the crust, but it provides a nice contrast to sweet fillings or a complementary one to savory fillings. If necessary, you can reduce the amount of salt a bit.

Adapted from Kevin Roth’s Never Fail Pie Crust in Woman’s Club of King George Favorite Recipes Vol. 3 Cookbook]]></description>
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		<title>Veronica&#8217;s Pumpkin Soup&#8211;Gluten-Free Progressive Oscar Dinner Party</title>
		<link>http://glutenfreeeasily.com/pumpkin-soup/</link>
		<comments>http://glutenfreeeasily.com/pumpkin-soup/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 05:53:58 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[pumpkin]]></category>
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		<category><![CDATA[soup]]></category>
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		<description><![CDATA[Veronica’s Pumpkin Soup
 
1 onion, chopped fine
2 tablespoons butter (dairy or non-dairy)
1 large can (29 ounces) of pumpkin (or equal amount of fresh pumpkin puree)
4 cups chicken broth
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 tablespoons brown sugar
1 12-oz can evaporated skim milk, or about the same amount of regular skim milk, whole, or 2 percent milk (or non-dairy milk)
 
In a soup pot, sauté the onion in the butter until tender. Add the pumpkin, broth, ginger, cinnamon, and brown sugar. Simmer for about 20 minutes to blend flavors, then add the milk, heat through, and serve.
 
Veronica’s Notes: Because I normally use boxed broth, I don't add any salt. If you're using homemade broth, you may want to add salt to taste. Canned pumpkin may be denser and heavier than most home-prepared pumpkin, so you may want to adjust the amount of your liquids. If your pumpkin isn't pureed, you'll need to mash or puree it before adding it to the soup. This makes a thick soup with some texture as I serve it as an entree, not an appetizer. Those who want a lighter, smoother version may want to send it through the food processor and add a bit more milk at the end.

Shirley’s Notes: Because I’m usually the only one eating this pumpkin soup, I usually use a 16-ounce can of pumpkin (slightly more than half the original amount) or 2 cups of fresh pumpkin puree that I’ve frozen. I also halve all the other ingredients. Using fresh pumpkin will make for a soup that's a bit lighter in color and taste and slightly thinner as well because of the water content in fresh puree. If you’d like to serve a bread with this soup, either my gfe cornbread or popovers would be a great accompaniment. They both are simple and easy recipes that would complement this soup nicely.]]></description>
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		<title>Chicken (or Turkey) Enchilada Casserole &amp; Some Non-Standard Symptoms of Celiac</title>
		<link>http://glutenfreeeasily.com/chicken-enchilada-casserole/</link>
		<comments>http://glutenfreeeasily.com/chicken-enchilada-casserole/#comments</comments>
		<pubDate>Wed, 03 Feb 2010 05:26:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[Thanksgiving leftovers]]></category>

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		<description><![CDATA[Chicken (or Turkey) Enchilada Casserole 

1 small onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder (I’ve substituted taco seasoning before when I was out of chili powder)
1 tsp. salt
1/2 tsp. black pepper
1 cup diced tomatoes
1 small can tomato sauce
1 Tbs. cilantro, chopped (optional—I add when I have it on hand)
3 cups chicken cooked, boned, shredded
1 tbsp lime juice
1 jar salsa (16 oz) (whatever hotness you prefer---mild worked well for us)
10 corn tortillas (ensure they are gluten free)
8 oz shredded cheese (dairy or non-dairy: Monterey Jack, cheddar, or a Mexican blend; Daiya cheddar---your preference; read labels to ensure gluten-free status)

Sour cream, jalapenos, and cilantro for garnish (optional)

Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.

Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.) 

Spread one half of the jar of salsa in an ungreased 9" x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa). 

Top with chicken mixture; sprinkle with half of the cheese.

Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.

Bake until cheese is melted and casserole is hot, about 15 to 20 minutes. 

Adapted from Valerie and Woman's World

Shirley’s Notes: I usually use three boneless chicken breasts that I have cooked in my slow cooker in one cup of chicken broth made from bouillon. Slow-cooked chicken breasts shred easily. Leftover chicken or turkey (great way to use leftovers from my special turkey breast or any Thanksgiving turkey), gluten-free rotisserie chicken, etc., may also be used. Like most casseroles, this dish is one that is flexible. You can skip the tomato sauce and add a whole can of diced tomatoes versus just a cup. (You might have to cook the mixture “down” a bit more in the skillet if you do so.) You can spice it up by using diced tomatoes with green chiles, adding more chili powder, adding chipotle powder, and so forth. Some friends like making this dish using ground beef. Personally, I really prefer this dish with chicken or turkey, but feel free to experiment. Eight ounces is not a huge amount of cheese for a casserole this size, but cheddar cheese appears like more than is actually there because of its rich color. That can be a good thing for the cheese fanatics. I often use more cheese for topping (than I do when sprinkling over the chicken mixture), just so I get that visual appeal.]]></description>
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