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Thanksgiving–The GFE Way

This post is linked to What can I eat that’s gluten free? at The Gluten-Free Homemaker. 

With Thanksgiving on Thursday here in the U.S., I thought I’d do a quick roundup for folks who are still not sure what dishes they’d like to make. Of course, these dishes are all gluten free, but many are free of other allergens (or adaptable in that regard—notes included). These gfe recipes may be made without certain ingredients that folks have come to expect in foods, but they are never short on taste. These are recipes that everyone will love! Oh, and they are gluten free easily, gfe—meaning they are naturally gluten free or easily made gluten free by a simple substitution or two.

Some folks balk at anything green on the table for Thanksgiving (other than the ubiquitous green bean casserole, which Mr. GFE adores and I’ve made gluten free several times), but serve up this Great Salad and folks who never eat salad will be sampling it, and enjoying it. Trust me … I’ve seen it happen numerous times.

If you serve a turkey breast (or even a small turkey or roaster chicken), my super easy Traditional Turkey Breast (two ingredients—one is the turkey breast) and Special Turkey Breast recipes, both cooked in the slow cooker, are wonderful options. Son popped in for a visit yesterday and ended up taking the rest of the Special Turkey Breast home with him. He initially declined my offer saying he didn’t want to cut us short, but when I packed him up for him, he said “that turkey is so good!” That was after I’d fixed him a plate.

Special Turkey Breast

Another main dish option is Susie’s Crab Casserole–a real treat for the seafood lovers.

Then there’s stuffing, or dressing as some folks call it—Surprise Stuffing. I confirmed that wonderful stuffing can be made using tortilla chips. Now there’s no need to find the perfect gluten-free bread or make bread in preparation to make stuffing/dressing. (Note: This recipe is linked to the Slightly Indulgent roundup over at Amy’s Simply Sugar & Gluten Free blog. You’ll want to see her homemade, healthy ketchup recipe! By the way, the Slightly Indulgent roundup is moving to Tuesdays next week.)

 Even with stuffing on the table, folks often want a “bread” as well. My personal favorites are popovers and cornbread:

Desserts can be made gfe by focusing on flourless cakes and crustless pies. You won’t believe it, but you and others won’t even miss the flour or the crusts. There’s the classic Flourless Chocolate Cake (no special ingredients like almond flour or even separation of eggs required for this one) and Mediterranean Chocolate Cake (a classic chocolate cake flavor, also naturally dairy free). There’s even Flourless Chocolate Banana Honey Walnut Cake for those who are gluten free, dairy free, grain free, and refined sugar free. This latter flourless cake gives you enough chocolate and sweetness, but doesn’t leave you wanting more.

For the crustless pies, usually only a small amount of gluten-free flour is needed. Take your pick: pumpkin, coconut, or apple. Most likely you can use the concepts in these recipes to adapt your own favorite pie recipe to crustless and gfe.
 

Do you have guests staying over? Consider making one or more of the following for a very special breakfast: Banana Maple-Nut Muffins, Hash Brown Breakfast Casserole, or Volcano Pancake. Your guests will be so grateful and none of these breakfast dishes are hard to make. The muffins and casserole can be made ahead, and the puff pancake (which also can be made into a cheesy side dish) comes together in minutes. It’s a visual delight and huge crowd pleaser! Some friends recently confessed that they make this on a whim all the time–just as a decadent afternoon treat. (They are not gluten free, so they just use standard all-purpose flour.)

If you are still looking for more recipe ideas, please look at Diane’s (The W.H.O.L.E. Gang) summary of the Progressive Dinner Party we held last week. There are 15 fabulous recipes in all—from drinks to desserts—courtesy of myself and seven other top-notch bloggers: Diane (the “Engergizer battery” originator of this dinner party roundup), Stephanie (A Year of Slow Cooking), Karen (Cook4Seasons), Ali (The Whole Life Nutrition Kitchen), Shauna (Gluten-Free Girl and The Chef), Jean (Gluten-Free Organics and More), and Seamaiden (The Book of Yum). Their recipes will wow you with flavor and beauty, but not necessarily difficulty—I love that! Plus, they’re all gluten free, but look for other allergen accommodations as well. Head over to The W.H.O.L.E. Gang  … Diane has all the individual links right in her post for you! Plus, you’ll get to see her Thanksgiving menu plan … what the heck is Spatchcock Turkey anyway? Diane will tell you. If you’re planning to cook a whole turkey, this recipe might be a Thanksgiving blessing you didn’t expect.

Have a wonderful gfe Thanksgiving all! Best,

Shirley
Not just gf, but gfe!

Tasty Tortilla Soup

This post is linked to the Friday Foodie Fix-Chicken over at The W.H.O.L.E. Gang and Friday Favorites, co-hosted by Liz at Hoosier Homemade and Monica from Daily Dwelling.

I’m one who doesn’t usually make soup often during the summer months, but the other day it was cold and rainy. The temperature didn’t even reach 70 degrees, and the dampness made it feel much cooler. “Is this really June?” I thought. Well, now it’s hot again, so the answer is yes. Sunday is officially the first day of summer, so it’s time! I’ll take the heat, but just give us a break on the rain, please. However, with the rain and unseasonable coolness the other day, I was happy to have a good reason to make tortilla soup. Also, Diane’s Friday Foodie Fix called for green beans this week, so I thought this recipe would be a great entry, as I use green beans often in making it. This Tortilla Soup comes together quickly to provide a very satisfying meal in flavor and nutrition. The tortilla part of the recipe—the crunchy topping provided by fried corn tortillas—makes it especially tasty and fun. Our family has been enjoying it for several years now. I also double it from time to time so I can share with family and friends. The container of tortilla strips included in their care packages initially surprises most of them, but they all end up praising the combination of the spicy vegetable soup and tortilla topping that is Tortilla Soup. I try to always have salsa in my pantry,  just so I can make this soup any time I like.

Tortilla Soup
(Click here for a print version of this recipe.)

28 ounces chicken broth*
1 jar red or green salsa (Select your favorite salsa with your favorite level of spiciness. I used mild red salsa and opted for one that did not contain high fructose corn syrup. This recipe is especially terrific with organic or homemade salsa.)
2 cups cubed cooked chicken or turkey (I used the meat that came off a chicken carcass, cut into bite-sized pieces. This soup is also a great way to use turkey leftovers.)
About 2 cups of green beans (I used frozen green beans. Our grocery store didn’t have any fresh ones and it’s too early for my mother-in-law’s homegrown green beans.)
About 1 ½ cups of corn kernels (I used frozen.)

Tortilla Strips for Topping/”Crackers”

Four 6-inch corn tortillas, cut into strips
Cooking oil (I used olive oil)

In large saucepan/pot, combine chicken broth and salsa and bring to boil over medium-high heat. While broth/salsa mixture is heating, cook tortilla strips in hot oil until crisp (they cook quickly) and then remove to drain on paper towels. When the broth/salsa mixture reaches boiling, stir in the chicken (or turkey) and vegetables.

Reduce heat to a simmer and continue simmering until the vegetables are done and soup is heated through (usually about 10 minutes). (If using fresh green beans, you’ll want to add the green beans with the chicken broth and salsa to ensure they are cooked completely, unless you like them really crunchy.) Serve in bowls topped with tortilla strips, which you can break and “sprinkle” on top as you like.

The tortilla strips can actually be used as a topping or “crackers” for any soup or as a crunchy little snack—very tasty with a nice cracker texture and also very economical. (Several of our support group members are using the tortilla strips in place of gluten-free crackers since I first served them Tortilla Soup at one of our meetings. As long as you have a bag of gluten-free corn tortillas in the refrigerator, you can make your own “crackers” any time.) Other options for a bread to serve with this soup versus the tortilla strips are my cornbread or popovers. My marvelous cheese muffins would also be great … I’ll have to share that recipe soon.

Makes about 6 soup mug-size bowls (the size shown in photo).

*I made my broth from simmering a rotisserie chicken carcass. But, I also make broth sometimes by using Better than Bouillon chicken base from my local grocery store. (Herb-Ox states that their bouillon is gluten free.) If you like, you can use canned broth instead, but note that not all canned broth is gluten free—always check the label.

Shirley’s Notes: For draining the tortilla strips, I always place newspaper under one paper towel for extra absorption. (I remember reading that our local newspaper is printed with vegetable-based dyes, so I feel safe doing that.) You really do not need to add anything other than the ingredients shown—the seasoning provided by the salsa is just right and the amount of onions, tomatoes, etc. is perfect, too. But, you can be flexible and add or substitute some other veggies (like chopped zucchini, peas, butter beans, or peppers), especially if your garden is happily producing. I figure out amounts when I’m getting creative with the veggies by looking to see if I have enough color and still enough liquid. If you use canned vegetables, you can use the whole can of vegetables and the liquid. However, don’t add so many vegetables or liquid that you lose the special zip of the salsa. Taste test along the way if modifying the recipe this way. When I have doubled the recipe or used a lot more vegetables, I have just added additional salsa as needed to maintain the spicy flavor level. This soup can also be served with lime wedges, sour cream, and cilantro, if you wish.

Adapted from a recipe in Better Homes and Gardens magazine

Enjoy!

Shirley
Not just gf, but gfe!

Celiac Guest Post and Crockpot Jambalaya

Update: This post is linked to What can I eat that’s gluten free? over at The Gluten-Free Homemaker.

A few weeks ago, I shared my delight with you all at receiving my first two blog awards. Today, I am tickled to share that the lovely Anali invited me to write a guest post on celiac for her terrific blog, Anali’s First Amendment. It’s up now—you can check it out here. It was a challenging assignment and I could have written a lot more, but you all know me, isn’t that always the case? LOL As those of us in the gluten-free community know though, celiac is a serious subject. It doesn’t quite fit into “the box” as neatly as we’d all like, and it’s a topic that merits thorough discussions. At least 3 million people have celiac disease and about 97% of them remain undiagnosed. Please read the post and share it with anyone who may find it helpful. Thanks so much, and my sincere thanks to Anali for giving me the opportunity to reach more readers who may be impacted by celiac disease in some way.

Now … jambalaya. Jambalaya, jambalaya. Don’t you just love saying that word? I know I do. That particular combination of consonants and vowels with the emphasis on the third syllable is just right. Say the word and immediately, you’re not only thinking of the fabulous dish with all its flavors, but also the heat and smells of bayou country and hearing the sweet sounds of Zydeco music. If you’re lucky, you’ve actually listened to some great Zydeco music. My absolute favorite Zydeco musician is Terrance Simien. Terrance hails from Mallet, LA and was featured with the Mallet Playboys (his band at the time) in the movie, The Big Easy. For years, he used to play in our area every few months. We, and many of our friends, packed into a local nightclub—standing room only and a hot and sweaty experience, but it was entirely worth it. Zydeco music has an energy and sound all its own and Terrance is a sweetheart of a guy and an incredibly talented musician. Now, Terrance’s group is more aptly named The Zydeco Experience. If you haven’t already, you absolutely must hear him live one day. An intimate venue would be ideal because not only does their sound and passion come through better, but you might just luck out and get called up on stage to play the frottoir (think washboard-type instrument worn like body armor—don’t worry … no domestic duties required). By the way, Terrance and his band won a Grammy for best Zydeco or Cajun music album last year–very well deserved. Jambalaya. Both the word and the dish are just fun and, sometimes, even sexy—thinking of Terrance or perhaps Ellen Barkin (and The Big Easy, back in the day). But, I digress a bit.

Jambalaya … the dish itself is as great to eat as the word is fun to say. Wikipedia says that jambalaya is a Louisiana Creole dish—“the New World Version of the Old World dish, paella.” Creole cooking is known to blend various influences, such as French, Mediterranean, Spanish, African, and American. Sometimes jambalaya is called Cajun, and while it seems there were once major differences between Creole and Cajun cooking, now the labels are used fairly synonymously for dishes. I was surprised to learn there are three versions of jambalaya—red, brown, and white.

I visited my wonderful and beautiful friend, Linda, last spring. She doesn’t live in Louisiana, but close enough. She lives in Fairhope, Alabama, on Mobile Bay. She relocated there from my neighborhood and has absolutely loved the vitality and beauty of Fairhope. It has a thriving arts community with warm, friendly people. In addition, it’s incredibly charming and picturesque, often being featured in Southern Living magazine. Linda picked me up at the airport and then drove us around the area briefly showing me some of the highlights of her every day life. When we finally opened the door to her new home, a fabulous aroma greeted us. She looked at me, smiled, and said, “jambalaya, crockpot.” I do love that word … and the dish.

Linda, who is also gluten free, modified a recipe she’d found in Better Homes and Gardens. When I made it on my own once back at home, I adjusted it a bit more. The original recipe was naturally gluten free, so no modifications needed to be made in that regard. But, I often modify this dish to whatever I have on hand. The beauty of jambalaya is that it’s such a versatile dish. It readily adapts to different meats, seafood, and vegetables. You can even make a vegetarian version, if you like. This recipe calls for smoked sausage and shrimp, so I am submitting it for the Friday Foodie Fix to Diane of The W.H.O.L.E. Gang blog. As Diane mentioned in her post, she and I are both huge shrimp fans. I love how Diane writes up the nutritional merits of the special ingredient each week. I love my shrimp for the fabulous flavor, but thanks to Diane, now I feel more virtuous eating it!

Incidentally, another great point about shrimp is that shrimp dishes are often served gluten free easily (gfe!). Steamed shrimp (just be sure they are not steamed in beer—yes, it does happen) and shrimp Norfolk are two of favorite options for dining out. (Usually any Norfolk dish is just seafood that has been broiled in butter with safe seasonings, but always check on seasonings, and sometimes (but, rarely), bread crumbs are added.) Shrimp and Crab Norfolk was my meal when we dined at our favorite local waterfront restaurant on Mother’s Day. (By the way, my dessert was crème brulee— another gfe option when prepared safely … yum.)

My entire visit with Linda was a treat last year, but walking into the smell of jambalaya was the best possible welcome. I’ve made my version many times since. It’s now a favorite of my support group, too. And, because it’s another crockpot dish, it makes life just a bit simpler, and more economical. I heard today in a cost-saving segment on TV that you can operate your crockpot for 8 hours for 10 cents! Impressive savings, huh? The part I like just as much though is the negligible heat in the kitchen. That pesky air conditioner had to be run for a while today, and I just don’t like it. Crockpot meals (and grilling, of course) can help tremendously by not adding to the heat this time of year.

We are headed to our mountain property in the morning–our favorite retreat, with less heat and humidity. Hope everyone has a wonderful Memorial Day weekend! Let’s remember those we’ve lost in service to our country and spend special time with our family and friends—always the best way to spend any holiday, I think.

Jambalaya … what do you like to add in your version?

Shirley
Not just gf, but gfe!

Crockpot Jambalaya

Part 1

1 large onion, chopped
1 medium green bell pepper, chopped
2 ribs celery, chopped (1 cup)
8 oz smoked sausage, sliced (I used Hillshire Farms)
1 can (28 oz) diced tomatoes in juice, not drained (or one 14-oz can diced tomatoes and one 14-oz can of V-8—for extra zestiness)
2/3 cup wine (any kind) or chicken broth
6 cloves garlic, chopped (or equivalent minced)
1 tsp dried thyme leaves
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp hot pepper sauce
2 tbsp chopped fresh parsley (optional, or dried, 2 tsp)

Part 2

1 cup uncooked Minute brown rice (or 1 ½ cups cooked full-grain brown rice) (Note: Quinoa should work as a substitution. I”ll report back when I, or one of my readers, have tried it.)
1 lb peeled, deveined raw or cooked medium-sized or larger shrimp

Directions

1. Mix all ingredients EXCEPT shrimp, parsley, and rice in a 3 1/2-qt or larger crockpot. Cover and cook on low 6 to 8 hours until vegetables are tender. The mixture will still look a bit soupy, but will thicken once you complete the next step.

2. Stir in rice; cover and cook 15 minutes or until done.  Then stir in parsley and shrimp (uncooked shrimp will cook in about 5 minutes).

Adapted from a Better Homes and Gardens recipe.

Shirley’s Additional Notes: While Minute rice clearly doesn’t have the nutritional value of cooked full-grain brown rice, I still have issues with some whole grain products, so it works better for me. If I will be cooking the jambalaya while I am at work and will be gone longer than 8 hours, I prepare everything in the crock pot the night before, so I don’t have to rush in the morning (and so it is not overcooked by the time I get home from work). The cold ingredients guarantee a slower start. I follow this approach even with my crockpot that switches from cooking to warming to avoid overcooking. When I am making this dish for a crowd, I cut the sausage slices in half and cut the shrmp into smaller pieces to ensure that they get distributed properly in all servings. If you’d like a bread to accompany your jambalaya, either gfe cornbread or popovers work well.

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• About Me

  Gluten free since June 2003, I lead a celiac/gluten intolerance group in Virginia. My passion is educating folks on gluten issues and showing how eating gluten free can be easy if you focus on “real” foods versus processed and specialty foods.

  Email me: glutenfreeeasily@gmail.com

  

  gfe's disclaimer: I am not a medical professional, but rather a volunteer sharing my experiences. Consult your physician for medical guidance. To the best of my knowledge, all ingredients/products that I use are gluten-free (even if I do not indicate that each and every time I mention them; e.g., if I refer to "soy sauce," it's a gluten-free soy sauce). However, I take no responsibility for the accuracy of that information. Always read labels and verify the gluten-free status of any ingredients/products to your own comfort level.

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