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| Ricotta gnocchi, rolled out, ready to be sliced, formed, and boiled. |
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| Gnocchi, a closer look. |
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| About half were put on a cookie sheet, frozen, and put into a ziploc bag afterwards. These made a nice meal about a month later. The rest... |
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| Became dinner, alongside steamed broccoli and orange slices. Since these were made with so much cheese, I felt comfortable with them serving as the main course. We went meatless. |
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| Breakfast: Bob's Hot Cereal with cinnamon and peaches. |
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| Buns (hamburger, more specifically). |
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| Buns (post oven). |
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| Dinner: Turkey cheeseburgers on above-mentioned buns, steamed veggies, sweet potato fries, and mango chunks. |
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| These are gluten-free brownies for my daughter's class holiday party (recipe: Gluten Free on a Shoestring). |
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| Another loaf from the batch of Crusty Boule dough from the freezer. |
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| "Mock" Matzo Balls (recipe: Gluten Free on a Shoestring). I have to say, these looked right but did not live up to their "matzo" title. They were made with quinoa flakes, and only resembled matzo balls in shape. Quinoa made into a ball and soaked in soup does not taste right. Since eating these, I've not been able to eat quinoa again. I do hope that aversion wears off. I've since hunted down gluten-free matzo and made the matzo balls that way. I've even come across a matzo recipe, and intend to try making it and making balls that way. Can you tell I love matzo balls? |
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| Chicken soup with mock matzo balls. |
Chinese food night! |
| Dinner: Chicken and broccoli (recipe: Gluten-Free Gourmet) over rice (with cauliflower puree, ala Double Delicious), with lo mein (made with brown rice spaghetti; recipe: Gluten-Free on a Shoestring). |
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| Breakfast: Popovers. These are really incredible- so moist and fluffy inside with a great crunch outside (recipe: Gluten-Free on a Shoestring). |
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| Dinner: One of my all-time favorites: Salsa chicken and black bean soup (crockpot; Recipe: Make it Fast Cook it Slow). Topped with sour cream and cheddar, this is a complete meal. We had it w/a salad on the side. |
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| Dessert: Grannie's old-fashioned butterscotch bars (recipe: Family Circle). I'd pulled this out of a magazine over two years ago but had never made it before. I converted it to gluten-free, which was as simple as substituting the artisan gluten-free flour blend and adding a smidgen more liquid. |
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| First, the turkey. As it is, I leave the raw-turkey-prep to my husband, since I'm bothered my handling the raw bird. Did it have to come with a feature still attached? This grossed me out. |
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| A morning smoothie. This was a peanut butter-banana-flax seed (recipe: Cooking Light). |
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| Pumpkin soup. My mom makes and brings this along. Yum. |
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| The turkey. Post-roasting, post feather-removal. |
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| Carrot-basil-cornmeal biscuits. These are a family tradition- my mom has been making them since the beginning of Thanksgiving time. This is the first year they were made gluten-free. (Next year I'll add more milk, tablespoon by tablespoon, until the dough is more moist). |
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| Smashed potatoes. The sour creamy kind. Only difference is, I sometimes use red potatoes instead of Yukon Gold, and then leave the skins on before boiling (steakhouse style). |
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| Green beans with shallots. Another contribution from my mom. |
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| Cornbread apple-sausage stuffing. This was the crunchy in-the-oven kind, and there was also an in-the-bird version. For the cornbread, I make my own using a recipe by Sneaky Chef. It has pureed corn in the bread and it is *so* moist. |
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| Indian cornbread pudding. My mom made this one was well, and it was an easy one to make gluten-free. |
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| The moist cooked-in-the-bird version of the stuffing. |
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| The turkey, carved. Thank goodness my dad worked in a deli as a teen-- he's a pro at carving. |
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| Gravy. My mom makes it every year. This was another recipe easy to convert to gluten-free. |
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| Sweet potatoes with crunchy roasted marshmallows. 'Nuff said. |
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| Butternut squash. I think my grandma made this. |
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| Thanksgiving dinner: Turkey, gravy, cornbread apple-sausage stuffing, biscuits, sweet potatoes, butternut squash, smashed potatoes, and Indian cornbread pudding. Whew. |
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| Pumpkin pie. I made this using my grandma's recipe, but made a gluten-free crust (crust recipe: Gluten-Free on a Shoestring). |
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| Apple pie. My grandma made this with her secret recipe, and used a gluten-free baking mix for the crust. |
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| Pumpkin mousse with fresh vanilla creme- another contribution from my mom. |
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| Pecan pie. My husband made this (with some help) because he didn't think it'd be Thanksgiving w/o pecan pie. |
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| Dinner: Brown rice quesadillas (chicken, cheese, black beans, shredded zucchini, and butternut squash puree) topped with avocado and sour cream. This is such a family favorite. Here's the recipe:
Chicken Quesadillas
1 lb chicken breast 2 zucchini or yellow squash, shredded 1 can of black beans, drained and rinsed 1/2 cup orange pureed vegetable (pumpkin, butternut squash, sweet potato, even carrot would work) taco seasoning (such as McCormick packet found in the spice aisle, or your favorite homemade blend) shredded cheese (cheddar or mexican) avocado (mashed) sour cream 8 whole wheat or brown rice tortilla wraps, 6 or 8 inch work fine Saute chicken and taco seasoning on the stove until cooked through, and shread or cut into chunks. Mix chicken, black beans, shredded zucchini, orange puree. Put tortilla on sprayed griddle or in frying pan, sprinkle with cheese, spoon on chicken and zucchini mixture. Top with a little more cheese and another tortilla on top like a sandwich. Cook until tortilla browns and cheese starts to melt; flip and brown other side. Top with sour cream and avocado, if desired. Makes four tortilla "sandwiches." |
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| Sandwich bread (recipe: Gluten Free on a Shoestring) made with the artisan gluten-free flour blend. I like how this bread comes out, but I'm still experimenting to find the "perfect" loaf of bread. I have lots of recipes to try until I decide. |
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| Parmesan basil focaccia (recipe: Gluten Free on a Shoestring) made with the artisan gluten-free flour blend. I've moved my basil plant indoors so that we can enjoy it year-round, and this was a great way to use some up. |
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| Dinner: Turkey burgers (with green pureed vegetables, ala Sneaky Chef), Parmesan basil focaccia, baby spinach and tomatoes, and fresh pineapple. |
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| School lunch for tomorrow: Diced chicken with celery, apple slices, gluten-free sandwich bread, and fresh mozzarella. |
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| Breakfast: Spinach mango strawberry smoothies (recipe: Cooking Light). We refer to these as "Martian smoothies" |
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| Pizza (dough recipe: Gluten-free on a shoestring). |
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| Dinner: Pizza, steamed broccoli, and grapes. |
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| Chocolate chip cookies. Trying out a new cookie recipe, this one is from Robin Ryberg, who has a bunch of neat GF cookbooks.
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| Sandwich bread. Using the all-purpose flour blend I could not live without, this bread recipe makes our current go-to loaf. |
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| Lunch for tomorrow: Turkey on above sandwich bread, apple, fresh mozzarella cheese, cucumbers, and a chocolate chip cookie. Morning snack in the separate container- ants on a log (PB and raisins on celery). |
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| Breakfast: Pumpkin granola breakfast cookies (recipe: Gluten free on a shoestring), scrambled eggs, and tangerine slices. |
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| Dinner: Brown rice spaghetti, turkey meatballs (with green puree, ala Sneaky Chef), baby spinach, and grapes. |
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| We went to a pumpkin festival in the afternoon, and my daughter was really bummed that we could't buy any of the baked goods for sale there, as the pumpkin pie looked great. I promised to make her one when we got home, and I always keep my promises. This is my grandma's pumpkin pie recipe, and I just subbed gluten-free flour in the crust recipe. It worked. |
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| A pot o' veggies (carrots, butternut squash, potatoes, and onions). About to be... |
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| Dinner: Butternut squash soup, grilled cheese on homemade gluten-free bread (recipe: Gluten Free on a Shoestring), and sliced apples. |
