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Category Archives: side dish

Ruth’s Gluten Free Thanksgiving Stuffing

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It’s been a busy day full of cooking and sewing.  I hope you are all having a great holiday week!  I haven’t actually made this today, but I’ve baked the bread.  Tomorrow I will finish the stuffing in time for the family meal.   I’ll try to add a good picture later.

Teff Sandwich Bread

I can’t figure out where I got the millet bread recipe, so I’ll share it below.

Ruth’s Gluten Free Thanksgiving Stuffing

1/2 loaf sandwich bread and 1/2 pan millet bread, a few days old, chopped in one inch cubes
1/2 onion, small diced
2 stalks celery, thinly sliced
1-2 cloves garlic, minced
2-3 Tbsp olive oil
8-10 fresh sage leaves, minced
1 tsp salt, to taste
1-2 cups broth (turkey, chicken, or vegetable)

Preheat the oven to 350 degrees.

Saute the celery, onion, and garlic in the olive oil until translucent, 5-8 minutes.   Add the sage and salt.  Saute for 1-2 more minutes.

In a large bowl mix the onion blend with the bread until evenly distributed.  Stir in the broth about 1/4 cup at a time until you are happy with the stuffing consistency.  Use less if you want a more bread-like product.  Use more if you want something closer to a savory bread pudding–whichever makes you happy.

Fill a large casserole dish with the stuffing and bake for 20-25 minutes.  Serve with turkey and all the trimmings.

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Millet Bread
This millet bread is what I use in place of corn bread.  I even use it to make millet dogs.  The kids were asking for it, so I imagine we’ll have millet dogs during the 12 Days of Christmas.

Millet Bread

1 1/2 cups millet flour
1/2 cup garbanzo flour
2 tsp guar gum
3 Tbsp baking powder
1/2 tsp salt
1/4 cup mild flavored cooking oil
1/4 cup honey
1 cup water

Grease one cast iron skillet or 8 inch square cake pans. Preheat the oven to 375 degrees.

Mix dry ingredients in a bowl. Pour in cooking oil, honey, and water. Stir completely until the mixture is thick and moist.

Spoon batter into loaf pan. Bake 30-40 minutes or until tester comes out clean.

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Hummus

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We love hummus so much that we turn it into a complete meal.  I make several flavors, but today it was simply the plain chickpea variety.  We are allergic to citrus, so I use vinegar in the place of the traditional lemon juice.

I also adjust the recipe since I freeze my cooked beans into three cup portions, which might fill between two or three cans.  (It’s been too long since I’ve bought beans that way.)  I made a double batch tonight, so that I could send some on the road with John and Buster while they travel for a few days.

I serve the hummus with a variety of dipping vegetables and some sort of whole grain.  Sometimes that grain is simply cooked brown rice.  Other times it is these tortillas with brown rice flour, palm oil shortening, and guar gum.  I always use brown rice flour instead of white rice flour.

Today, I needed something that would travel well as leftovers, so I got tortilla chips.  Little Man can’t have corn, so I splurged on a bag of Beanitos for him.  See that dark brown chip in the picture?  That is a Beanito.

Hummus
I’ve never served fruit with this meal before today.  However, our garden offered up this cantaloupe of it’s own free will.  I didn’t plant cantaloupes on purpose, but this one grew out of the compost I sprinkled in the garden.  This little one is the only one that the vine produced and it ripened just in time for the cold weather to arrive.

Hummus
3 cups cooked garbanzo beans (chickpeas) with cooking liquid
1/4 cup sesame seeds, toasted or raw (or tahini in a lower powered blender)
2 cloves garlic, sliced
1/2 tsp to 1 tsp salt, to taste
3 Tbsp vinegar of your choice (try white, rice, or wine; see which you like best)
extra water, optional

Place all ingredients in a high powered blender (I use a Vitamix).  Turn the blender slowly to high.  Use the tamper as needed to incorporate all the ingredients.  Add water, as desired, to get the hummus to your preferred texture.  If the hummus is too runny for your taste without water, just drain some of the cooking liquid next time.

Honey-Mustard Chicken Tenders with Pear-Fennel Salad

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Today has been a day full of roasting and pureeing pumpkins for the freezer.  I freeze the puree into two cup portions, chill them in the fridge, then freeze them for the next year.  I make soups, muffins, pies, smoothies, sauces, and now pancakes with the spoils of cooking all our fall decorations.  Between now and the Nativity fast, I will be processing the rest of the squashes that have been decorating my house for the last month.   I even got a great deal on some hail damaged butternut squash from a nearby chemical free farmer.  Buster has requested that we try butternut pancakes, and I think it’s a great idea.

I am also on the lookout these next few weeks for a couple of well priced turkeys for the freezer.  I cook one and shred it for quick meals after Christmas.  The other goes straight into the freezer and waits until the first round is cooked.  “Why so much turkey”” you ask.  I like variety and this time of the year is the best time to get well priced turkey.  My mom and sister are also both allergic to chicken and beef.  This method of stocking up allows me to cost effectively cook for them.  Other cuts of turkey any other time of they year are out of my price range.

Tonight’s dinner is a favorite around here.  It is fast and easy, but and is made with things around the house instead of a bottled marinade.  It is based off a meal we were served once at a friend’s house.  My very talented friend Anita, is also a wonderful cook.  Anita grilled these on skewers, but I’ve modified the recipe for the oven.  I change up the sides based on what is in the house, but oven roasted potatoes are always on the side.  It’s the green stuff that varies.  Normally I don’t make quite so many sides, but I had a little of a lot of different things and hungry tummies to fill.

Today I served the chicken over sauteed purple and white cabbage.  That cabbage was left over from last week’s spring rolls and the borscht I made yesterday.  I’m still working on the borscht post, so you haven’t missed anything.  Then I sauteed up the long beans from last week’s CSA with a little onion in the same hot pan.

This week from Bountiful Baskets, we got lots of fennel and some pears, so I tried a fennel salad for the first time.  That fennel salad outshone the chicken!  Every kid ate it quickly, and the pickiest of them said, “It was mostly good.”

Honey Mustard Chicken
Tomorrow I promise to post what we always prepare with the rest of the package bacon.  This dinner is always prepared when the next morning is not a fast day.  The kids are always excited when we have this meal, because they know what is coming for breakfast.

Honey-Mustard Chicken Tenders

1.25-1.5 lbs chicken tenders
1/3 pkg of bacon strips cut in half, 1/2 slice per chicken tender (optional)
1/2 tsp garlic powder
1/2 tsp salt
1 tsp dried tarragon
1/2 cup dijon mustard
1/2 cup honey

Preheat your oven to 450 degrees.  Mine is usually already cooking the oven fries at this temperature, so it’s ready to go.

In a large (9X13) glass baking pan or casserole dish, whisk the dijon and honey with the spices and spread evenly over the bottom of the pan.

Place the chicken tenders in a single layer in the pan.  Evenly coat both sides in the honey mustard.

Put a half strip of bacon on each chicken tender if desired.  Bake for 20-25 minutes until the chicken is cooked throughout and still juicy.  Serve with a generous slathering of the honey-mustard drippings.  Sometimes when I’ve only got lettuce for a salad I drizzle the cooled drippings as dressing.

Pear-Fennel Salad

1 bulb of fennel, thinly sliced (everything, bulb, stalks, and fronds)
3 stalks celery with leaves, thinly sliced
3 pears, diced
3 Tbsp olive oil
3 Tbsp golden balsamic vinegar
2 Tbsp honey
1/4-1/2 tsp salt, to taste

Toss everything together in a large bowl.  Enjoy!

Golden Beet and Curly Endive Braise

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Tonight’s dinner was a chicken roasted with sage, garlic, and salt.  I served it with oven potatoes and braised beets with greens.   I’ve done this before with red beets and their attached greens.  This week my golden beets came without their greens, so I used my curly endive instead.  I also had a few pears that were turning towards being over ripe that I tossed in for good measure.

There are many schools of thought on how to roast a chicken.  I fall into the slow and low category and crank the oven up at the end to brown the skin.   What is your favorite way to cook a whole chicken?

Beets and Greens

I will warn you that I got distracted during the final stages of cooking the greens.  I over cooked them.  That is why they aren’t standing out in the picture the way I’d like.  Be mindful at the end and remove the lid from the pan and turn off the stove when the greens are bright green.  Thankfully the kids did not seem to notice and cleared their plates despite my errors in technique.

Golden Beet and Curly Endive Braise

2-3 T olive oil
1/2 tsp salt
1 small red onion, small diced
4 golden beets, peeled and diced into 1/3 inch cubes
3-4 ripe pears
1/3 cup water
1 bunch curly endive, chopped
3 Tbsp Golden Balsamic Vinegar (If you do this with red beets, regular balsamic would be fine.)
1-2 Tbsp honey or maple syrup (optional, I do this for the kids)

Warm the oil over medium-high in a cast iron skillet.  Add the onion with a pinch of salt and saute for 3-5 minutes until translucent.

Add the beets and continue to saute for 5-8 minutes while stirring well.   Be careful, beets can burn quickly.

Add the pears.  Reduce heat to medium.  Saute for 3-5 more minutes.

Deglaze the pan with the water and scrape the brown bits from the bottom.  Cover with a lid and let steam until beets are tender, about 8-10 minutes.

Layer the endive on the top of the beets.  Cover and steam until wilted and bright green, about 2-3 minutes.  Remember this is where you shouldn’t get distracted.

Drizzle with vinegar and honey.  Toss lightly and serve.