Tag Archives: thanksgiving

Gluten-Free Holiday: Thanksgiving Favorites – Vegan Broccoli Cheese Rice Casserole

This week’s Gluten-Free Holiday is all about Thanksgiving Favorites, and is hosted by Shirley at Gluten-Free Easily. Shirley is sharing a delicious no-fail pie crust over at Gluten-Free Easily, and is giving away multiple copies of two amazing books. Just look at how awesome this pie crust is. And no rolling of the dough. I love Shirley for her super-simple recipes! Definitely check it out. She also shares other amazing Thanksgiving recipes and tips that are sure to make your big day easier!

photo courtesy of Shirley Braden of Gluten-Free Easily

 

Vegan Broccoli Cheese Rice Casserole

 

But first, let me share with you about a new-and-improved version of a Thanksgiving favorite in our home. As much as I love to experiment with recipes, sometimes (at least, with our family), Thanksgiving isn’t the time to spring a “new” version of a favorite. At least, not with everyone. And if it’s a variation, it still has to have the “feel” of the original dish, or else I might risk someone missing out on their once-a-year comfort foods. My broccoli cheese rice casserole is one such dish. I’m sure you’ve heard of the dish before; it ranks up there with green bean casserole in popularity around this time of year. And traditionally, it’s a dish filled with processed ingredients – a can of cream of mushroom soup, some processed cheese food, and frozen broccoli. In years past, I improved the dish (and made it gluten-free) by replacing the canned soup with a homemade mushroom soup. Everyone loved the depth of flavor that soup provided, and I couldn’t make anything else but that dish.

Fast forward to this year. This is my first dairy-free Thanksgiving. I knew I would be making a broccoli cheese rice casserole regardless, but I truly wanted to partake in the dish as well. In the back of my mind, I knew that if my dairy-free version failed, I’d concede and make the processed-cheese version. But I had to try to make it gluten-free and vegan, and make it taste good enough to please the dairy-eaters at the Thanksgiving table. Making a dairy-free “cream” of mushroom soup would be pretty easy. But a dairy-free version of the famous processed cheese? How would I go about accomplishing that?

This is when I remembered a post on The Whole Life Nutrition Kitchen. Ali was reviewing Alisa Fleming’s book, Go Dairy Free, and she posted a recipe for dairy-free nacho cheese sauce. I’d made it before (for nachos), and it was quite tasty. I opted to try it as an “unprocessed” processed cheese substitute. And to my delight, it worked! The casserole was so similar in texture and taste, I was delighted. When Matt came into the kitchen, the casserole caught his eye, and he asked for a bite. Of course, I indulged him, and he loved it. My husband exclaimed that if I hadn’t told him it was dairy-free, he wouldn’t have known the difference. It was tasty. My switcharoo had worked!

So while this is no longer an easy “dump-and-go” recipe, it is much improved from the preservative-laden, gluten and dairy-filled version of the original casserole. (Besides, in my mind, Thanksgiving is a time to share dishes that might take a bit more labor in the name of love!) A hint – the soup and the cheese sauce can be made ahead of time and frozen. Just thaw and use in the recipe as usual. Also, the casserole can be assembled and refrigerated overnight, keeping the actual work on Thanksgiving day to a minimum. This is my plan, as I also am in charge of the turkey (I use Alton Brown’s Good Eats turkey recipe every year – it is always so moist and delicious, I hesitate to want to change!) and a myriad of other gluten-free dishes!

What are some of your gluten-free Thanksgiving favorites? What will you make this year? Visit over at Gluten-Free Easily and share, and enter for a chance to win these amazing cookbooks:Make it Fast, Cook it Slow by Stephanie O’Dea

and The Spunky Coconut Cookbook by Kelly V. Brozyna

 To enter, head on over to Gluten-Free Easily and check it out!

 

Vegan Broccoli Cheese Rice Casserole

 ¼ c Earth Balance soy-free buttery spread (or grapeseed oil)

½ c chopped yellow onion

16 oz frozen chopped broccoli

1 c vegan “condensed” cream of mushroom soup (recipe follows)

1 ¼ c vegan nacho “cheese”

2 c cooked long-grain rice (I used Basmati)

¼ t celery salt

Salt and pepper to taste

1/3 c Daiya cheese (or other non-dairy cheese)

Preheat oven to 350 degrees.

Melt buttery spread in a large sauté pan at medium meat. Add onion and sauté for 3-4 minutes or until translucent. Add broccoli and sauté, stirring occasionally, until no longer frozen. Add soup, nacho cheese, and rice. Stir and allow to warm through. Add celery salt, salt, and pepper to taste. Transfer to an 8X8 baking dish. Sprinkle with Daiya cheese. (can be made ahead and refrigerated at this point, just cover with plastic wrap.)

Bake uncovered for 30 minutes.

Serves 6-8.

 

Vegan “Condensed” Cream of Mushroom Soup

2 T grapeseed oil

¾ c chopped shallots

1 lbs white mushrooms, sliced

1 lbs crimini mushrooms, sliced

1 t fresh thyme leaves

Salt and freshly ground black pepper

1/3 c cream sherry

3 T potato starch

1 c vegetable broth

½ c almond milk

¼ t freshly ground nutmeg

Juice of ½ lemon

In a large saucepan, heat oil to medium heat. Add shallots and sauté for 3-4 minutes or until soft. Add mushrooms and thyme leaves, and sauté for 7-8 minutes or until mushrooms release their juices and get soft. Season with salt and pepper. Add sherry and cook, stirring occasionally, until the juices are nearly all evaporated. Add potato starch and cook, stirring, for 2-3 minutes. Add broth and stir. Bring to a boil, and reduce to a simmer. Allow to simmer for 15 minutes. Remove from heat and puree the soup using a stick blender (or puree in batches using a regular blender), and place back over heat. Add almond milk, nutmeg, and lemon juice and stir well. Season to taste with salt as needed.

(For a regular, non-condensed soup, add an additional 2-3 cups of broth)

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Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Rice, Side Dishes, Vegetables, Vegetarian

Turkey Enchiladas

Yes, it’s another “leftover turkey” post. Not because I have that much turkey. (I might after Thanksgiving though – and if I do, I’ll happily make these again.) I’m sharing this post with you because they’re that good. Honestly, they are good any time of year, with just about any filling. Leftover chicken? Great. Ground beef, turkey, pork, chicken? Awesome. Beans and cheese? Wonderful. In fact, I make a version of these throughout the year using ground beef or turkey and a can of black beans. The beauty of the recipe is that it’s flexible. I like flexible.

I’ve posted enchiladas here before. (and here.) And while those are both good recipes, (I’ve since subbed in corn tortillas to make them gluten-free. Besides, corn tortillas are just better in my opinion.) I have worked throughout the year to improve upon them. Specifically, I’ve worked to improve the enchilada sauce. Why? Because I can’t leave well enough alone. I always have to improve, experiment, and explore flavors. I wanted an enchilada sauce that intrigued the taste buds with a wonderful depth of flavor and a nice heat – not too hot. Finally, I have found it. I think. At least, for now.

This sauce does not use tomatoes in it, as some Tex-Mex red sauces do. Instead, I have opted to use a number of various dried chiles as the base. I could wax poetic about my love for dried chiles. They store in my pantry quite well. They smell amazing. The flavor they contribute is far superior to any store-bought chile powder.  In my opinion, they are worth the extra time and effort to use them. I found quite a few varieties at Wal-Mart, but you can usually find the widest variety at a grocery that caters to the Latin American community. You can also find them online. In this sauce I used a combination of ancho, New Mexico, guajillo, pasilla, and chipotle peppers. You can certainly streamline and use fewer varieties, or change it up and use other chiles, but I enjoyed the combination – it added depth and complexity to the sauce.

Another note – when toasting the chiles, it’s probably a good idea to open a window or two. The aroma of the chiles can be overpowering – it makes me sneeze! Again, totally worth it – promise!

These aren’t quite authentic Mexican enchiladas, nor are they true Tex-Mex. I’d like to think I made a new “Tex-Mex” version, taking what I love best about both cuisines and interpreting it in this delicious version. Whatever they are, I hope you’ll agree that they are a wonderful way to enjoy your turkey leftovers!

3 dried chipotle chiles

5 dried guajillo chiles

3 dried New Mexico chiles

3 dried pasilla chiles

3 dried ancho chiles

2 T olive oil

1/2 onion, sliced (I used red, but you could use any variety)

2 cloves garlic, crushed

salt to taste

1 lb leftover turkey, shredded (can substitute chicken, browned ground beef/chicken/turkey, or additional beans)

1 t ground cumin

1 15-oz can black beans, drained and rinsed

4 oz cream cheese

2 1/2 c shredded cheddar cheese (or a mix of cheddar and monterey jack)

salt and pepper to taste

Vegetable oil for shallow frying

12-16 corn tortillas

Cilantro and sour cream for garnish (optional)

Begin by removing the stems and seeds from the chiles. Tear the chiles into large pieces. Heat a non-stick skillet to medium heat (I used my trusty cast-iron skillet). Heat another medium saucepan full of water to a simmer. Place the chiles, skin-side up, a few at a time, on the dry skillet. Toast for about 10 seconds and remove and place in the saucepan. Repeat with remaining chiles, toasting in batches. Allow chiles to simmer in water for 20-30 minutes or until soft. (Make sure that the chiles are covered with the water. I usually use a spoon or a spatula to keep them submerged.)

Preheat the oven to 350 degrees.

Meanwhile, bring a skillet to medium heat and add olive oil. When oil is shimmering, add onions and garlic. Saute for 10 minutes or until soft. If they start to brown, reduce heat a little.

Remove chiles from the soaking water with tongs and place in a blender, leaving the water in the pan. Add the onions and garlic, leaving as much of the oil in the skillet as possible, and add about 1 1/2 cups of the chile soaking liquid. Blend until smooth, adding more soaking liquid if needed. The sauce should resemble the consistency of canned tomato sauce. Pass the sauce through a fine-meshed sieve and discard the pulp. Pour the strained sauce back into the saucepan and place on low heat. Salt to taste.

Add the shredded turkey to the remaining oil in the skillet and reduce heat to medium-low. Season with cumin, and stir occasionally until heated. Spoon about 1/2 cup of the chile sauce into the shredded turkey, and add the beans, cream cheese, and 1/2 cup of shredded cheese. Continue cooking, stirring occasionally, until cheese is melted. Salt and pepper to taste. (If you’re using ground meat instead, you can brown it in the oil, and follow the rest of these steps as written.)

In a small skillet, add enough frying oil to cover the bottom of the skillet by 1/2 inch.  Heat oil on medium heat until shimmering. Fry tortillas, one at a time, 7-10 seconds on each side of the tortilla. Lay tortillas on paper towels to drain. (This process helps make the tortillas pliable and less likely to tear and break when rolling.)

To assemble the enchiladas, dip a tortilla into the chile sauce and remove, allowing excess sauce to drip back into the saucepan. Place about 2-3 tablespoons of the shredded turkey mixture in a line down the center of the tortilla. Roll up the tortilla and place it seam-side down in a 13X9 baking dish. Repeat with remaining tortillas. Top with a bit more sauce down the center of the enchiladas, and sprinkle the shredded cheese over.

Bake for 20 minutes, or until browned and bubbly. Garnish with cilantro and sour cream, if desired.

Serves 4-6.

Happy Thanksgiving everyone! I sincerely wish the best for you and your family this holiday. Be happy, safe, and enjoy the gifts of life. I am thankful for all of you! Without you, there would be no Tasty Eats At Home. Have a wonderful holiday.

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Filed under Gluten-Free, Main Dishes

Tomatillo Turkey Chili

tomatillo turkey chiliThis Thanksgiving, don’t throw away those turkey leftovers!

Remember the meat from those turkey wings and drumsticks I used the other day to make gluten-free turkey gravy? All that meat didn’t go to waste – it was used to make a delicious, warming turkey chili!

I actually purchase a larger turkey than necessary for Thanksgiving each year. I love the leftovers. They make great filling for enchiladas, sandwiches, or even taste good eaten cold, straight from the fridge, late at night. Not that I would know or anything. But now, the leftovers star in a spicy, flavorful chili. Or you could add crushed tortilla chips and call it tortilla soup. Whatever you call it doesn’t matter. What matters is that you try it!

Of course, you don’t have to wait for Thanksgiving to make a chili like this. You can use any leftover chicken or turkey, or you can even purchase a rotisserie chicken from the grocery store and use it, if that’s your thing. It’ll all taste delicious in this soup. Heck, you could even go meatless, and use vegetable stock and add some cubed sweet potatoes or squash, and make a delicious vegetarian soup. It all sounds yummy to me.

If you can’t find tomatillos, you can substitute a 16-20 oz jar of bottled salsa verde/tomatillo salsa. Tomatillos are plentiful around here in Texas – but the cheapest ones are usually at the Latin groceries.

Tomatillo Turkey Chili, adapted from Simply Recipes

1 ½ lbs tomatillos, husks removed and cut in half

2 jalapeno peppers, seeded and cut in half

1 onion, sliced

2 cloves garlic, peeled

1 chipotle pepper in adobo sauce, chopped

5-6 c cooked turkey or chicken, shredded

1 15-oz can black beans, drained and rinsed

2 c chicken broth

½ c gluten-free beer (such as Bard’s Tale) – optional, but it adds a wonderful flavor

2 c diced tomatoes or tomato puree

1 t ground cumin

1 t ground coriander

1 t dried oregano

Salt and pepper to taste

½ c chopped cilantro

 Place the tomatillos and jalapenos cut-side down on a foil-lined baking sheet. Scatter onions and garlic around tomatillos and jalapenos. Place under broiler for 5-7 minutes or until skins on tomatillos blacken. Remove, and when cool, pour tomatillos, jalapenos, onion and garlic, including any juices, into a food processor. Pulse until well blended.

 Heat a large stockpot to medium heat and add tomatillo mixture and chipotle pepper. Stur around for a minute or two, and add turkey, beans, broth, beer, tomatoes and seasonings. Bring to a boil, and reduce to a simmer. Allow to simmer, stirring occasionally, for 20-30 minutes to allow flavors to blend.

 Immediately before serving, taste and adjust salt and pepper seasonings as necessary, and stir in most of the cilantro, reserving a bit to use as garnish.

Optional: Top with sour cream and cheese.

 Serves 5-6.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Soups

Make-Ahead (Gluten-Free) Turkey Gravy and Stuffing for Holiday Food Fest

holiday-food-fest[1]

The theme for this week’s Holiday Food Fest is Fall Dishes. If you have a favorite fall or Thanksgiving dish, please link up below to share! By doing so, you’ll enter for a chance to win a Flirty Apron! But more on that in a minute.

With Thanksgiving only 2 weeks away, I’m starting to form plans for how I will successfully host yet another big dinner for our family. Many families, including ours, have a variety of people with dietary restrictions. In our family, some cannot tolerate gluten, some cannot handle corn, and some are intolerant of sugar or dairy. I’m hoping to make a few dishes that will accommodate all of these restrictions, without sacrificing flavor. And to make it easier on myself, I’m planning ahead – making these dishes now, and freezing them until the big day.

Two of my favorite dishes to make ahead are gravy and stuffing. Yes, gluten-free gravy and stuffing! Not only is it gluten-free, it’s also sugar-free and dairy-free, so everyone can indulge in these Thanksgiving comfort foods. Making them ahead makes such a crucial difference the day of the big event. Have you ever tried to frantically make the gravy, while the bird rests, you’re finishing up other dishes, and there’s just not enough space or time? This gravy simplifies the whole process, as you only have to reheat it to serve. The stuffing only has to bake, so throw it in the oven as soon as the turkey comes out. Easy peasy! Once you have these two dishes in the bag, you can focus your energy on that beautiful bird, some mashed potatoes, or maybe a vegetable or two. I don’t know about you, but I can hardly wait!

blue-chocolate-front-with-bow

Don’t forget to link up below for the chance to win an apron from Flirty Aprons! They sent me one to review, and it’s wonderfully well-made, machine-washable, and so cute! The straps are adjustable, so the aprons can fit any size. Absolutely the perfect gift for yourself or a loved one. Link your favorite fall or Thanksgiving recipe, and comment below letting me know you did so. If you don’t have a blog, no worries – just leave me a comment sharing your recipe! The links will be available until Wednesday, November 18, at 11:59pm CST. Please make sure you leave your email address, so I can get in touch with you if you win!

The winners for this week’s Holiday Food Fest giveaways at Hoosier Homemade are:

Pampered Chef Pie & Tart Cookbook goes to April at Gluten Free Foods Rock
 
Red Velvet Cake Candle from http://www.etsy.com/shop/countrycandles goes to Alisa at One Frugal Foodie
Please get in touch with Liz at Hoosier Homemade to claim your prize!

Don’t forget next week’s Holiday Food Fest: Gifts of Good Taste! Phoebe at Cents to Get Debt Free will be hosting, so be sure to link up your favorite edible gifts. She will be giving away a Digital Precision Pro Kitchen Scale. I’m excited about this one too! I personally love making or receiving goodies packaged as gifts – so I want to see what everyone makes!

gravy

Gluten-Free Make-Ahead Gravy, adapted from Woman’s Day

4 lbs turkey wings, or turkey wings and drumsticks

2 medium onions, sliced

1 c water

8 c chicken broth

1 chopped carrot

1 stalk celery, chopped

1/2 t thyme leaves, chopped

1 t fresh parsley, chopped

1/2 t sage leaves, chopped

1/2 c potato starch

1/2 t freshly ground black pepper

Heat oven to 400 degrees. Put turkey wings/drumsticks in a single layer in a roasting dish; scatter onions on top. Roast for 1 – 1 1/2 hours or until turkey is browned.

Put turkey and onions into a large saucepan or pot. Add water to roasting pan, stir to scrape up brown bits. Add water to saucepan. Add 6 cups of broth (refrigerate the remaining 2 cups), carrot, celery, and herbs. Simmer, uncovered, for 1 1/2 hours.

Remove turkey and set aside. When cool, pull off skin and meat. Discard skin; reserve meat for another use. Strain broth into saucepan; skim fat off of broth.

Bring broth to a gentle boil. In a separate bowl, whisk the potato starch with the remaining 2 cups of broth until smooth. Whisk into broth, simmering 5 minutes to thicken gravy. Sprinkle pepper over, taste; add additional salt if necessary.

You can freeze gravy for up to a month. Reheat, whisking as necessary. You can even add fat-skimmed drippings from the turkey to the broth before serving. Makes 8 cups.

stuffing

Gluten-Free Stuffing, adapted from The Pioneer Woman and The Gluten-Free Homemaker

1 recipe gluten-free french bread, cubed, or about 4 cups of any cubed gluten-free bread (I used agave nectar instead of sugar in the recipe)

1/4 c olive oil

3 c butternut squash, cut into 1/2 inch cubes

1/2 onion, diced

1 c celery, diced

2 c low-sodium chicken broth

2 T fresh parsley, chopped

1 t fresh rosemary needles, chopped

1/2 t sage leaves, chopped

1/2 t thyme leaves, chopped

salt and pepper to taste

Place the cubed bread on a baking sheet and place in the oven at 250 degrees for 30 minutes to an hour, or until sufficiently dried out. Place cubed bread in a large bowl.

In a large skillet, place 1 T of the olive oil. Bring to a medium heat and add butternut squash. Saute until tender, but not mushy, about 10 minutes. Remove and set aside. Add remainder of oil, and add onions and celery. Saute for a few minutes more, until onions are translucent.

Add broth and herbs to the onion-celery mixture, and bring to a boil. Add butternut to bread cubes and toss. Ladle broth mixture over bread cube mixture, tossing after each ladle, tasting the whole way. Salt and pepper to taste. If the mixture isn’t quite moist enough, add more broth and toss again.

At this point, you can either place in a baking dish, or stuff your bird. If baking right away in the baking dish, bake at 350 degrees for 20-25 minutes. If stuffing your bird, stuff just before you are ready to roast your turkey. What did I do? I placed the stuffing in a baking dish, wrapped it tightly, and placed in the freezer to save for Thanksgiving. (I only baked a little amount just for the photo – and a taste test.) I’ll defrost in the refrigerator for a day before Thanksgiving, and bake it for 25 minutes or so in the oven, until it’s browned. Might even put some turkey drippings over and toss, just for added flavor. 

Make sure you click on the “Click Here” link below in order to enter your link, and/or to see the list of entered dishes. Contact me if you’re not sure how to submit them. Thanks!

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Filed under Gluten-Free, Side Dishes