Gluten Free-zer Friday – OAMM October 2009 Breakfasts, Sides & Appetizers

Head over to Mj’s for Freezer Food Friday.   Then head back and join in Gluten Free-zer Friday.  We’ld love to have you join in on the fun!

freezer-food-friday

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Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Today as promised is the first half of the gluten and dairy free adapted October 2009 Freezer Menu from Once a Month Mom.  This month is a special Thanksgiving Edition, so instead of lunches, there are delicious side dishes to make your feast tasty and easy.  Today I am posting the recipes for the Breakfasts, Appetizers, and Side Dishes.  The big missing appetizer is the Cheese Ball.  I have a couple nice recipes for dairy free versions (really!), but as I haven’t frozen and thawed them before, I am testing them before posting.  I will have it up in two weeks (October 23, 2009) with the Dinners and Desserts.  Happy cooking!

Be sure not to miss Once a Month Mom’s Tweet-up.  I don’t tweet, but it sure sounds like a lot of fun.  I guess that even those of us that aren’t tweet-ers (is that the word??) can still live stream it, so we can all join in.

October 2009 OAMM menu with original links:

Please note that all recipes in this document have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day.  If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.

Instructions

Night Before:

Optional (but HIGHLY recommended) – chop up all vegetables except potatoes as they will discolor.

Day of:

Person What to Do
A Ingredients that need CHOPPED (**indicates usually okay for food processor)

In the indicated order for most efficiency

Potatoes, Yukon Gold, peeled & quartered = 6 lbs

Large Onions, chopped = 4

Medium onions, chopped = 8

Medium Onions, thinly scliced= 3

Celery, diced = 4 bunches (5cups celery/4 cups celery leaves)

Mushrooms, chopped = 1 lb

Mushrooms, sliced = 2 lbs

Green Onions, chopped = 2 bunches

Peppers, Green, chopped = 1

Peppers, Green, finely diced = 4

Roma tomatoes, seeded chopped + 8

A Start 2 slow cookers of potatoes – see Perfect Mashed Potato directions). Cook on HIGH for 4 hours. (Perfect Mashed Potatoes)
B While Pumpkin Pie are cooking mix and ready for oven and waffle maker the Pumpkin Coffee Cake & Gingerbread Waffles.
B Bake Pumpkin Coffee Cake for 50-55 minutes.
B While Pumpkin Coffee Cake are baking, cook Gingerbread Waffles.
B When Pumpkin Coffee Cake are done, set on cooling rack.
B Cook Gingerbread Waffles. Set on cooling rack or place on cooled cookie sheet for flash freezing when finished.
A Prepare and Assemble Broccoli Casserole – Deep Dish 8×8.
B In same skillet, saute 1.5 cups onion & 3 cups celery in 2 cups butter. Continue to follow directions to completion for Bread Stuffing - 4 gallon freezer bags.
A Prepare and assemble Gourmet Rice Dressing.
B Once cooled package:

Pumpkin Coffee Cake – Deep Dish 8×8

Gingerbread Waffles – 4 gallon freezer bags

A Assemble:

Scalloped Corn – 8×8 pan

Perfect Mashed Potatoes – 4 gallon freezer bags

B Veggie Tortilla Pinwheels – 2 gallon freezer bags
BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

Shopping List:

Produce:

4 bunches celery (5 cups celery, 4 cups celery leaves)

2 bunches green onions

4 pounds mushrooms

5 large green bell pepper

4 large onions

11 medium onions

6 pounds Yukon Gold potatoes

8 medium firm ripe tomatoes (such as Roma)

Dairy Substitutes/Eggs:

16 ounces tofu-based cream cheese, softened (such as Toffuti brand)

12 ¼ cups unsweetened milk substitute of choice

½ cup gluten and dairy free margarine (such as Earth Balance)

1/2 oil or dairy free margarine (such as Earth Balance)

8 eggs or Egg replacing ingredients: 1 1/2 tablespoons apple sauce, 4 tsp baking powder, 4 tsp egg replacer

Canned/Bottled:

4.5 ounces canned black olives, chopped

8 cups GF chicken broth or stock

4 cups (32 oz) unsweetened, full fat coconut milk

5 cups (40 oz) canned pumpkin

1 ½ cups white wine or chicken stock

Containers:

4 8×8 pans or 2 9×13 pans

8 8×8 deep dish pans

12 gallon freezer bags

4 pint freezer bags

plastic wrap

Spices/Condiments:

2 teaspoons ground allspice

3 bay leaves

pinch of cayenne pepper

4 teaspoons ground cinnamon

6 whole cloves

3 t GF curry powder

2 1/2 teaspoon dry garlic granules

4 teaspoons ground ginger

2 ½ teaspoon ground nutmeg

2 ½ + 1/3 cup light tasting olive oil

2 1/2 teaspoon dry minced onion

1 teaspoon paprika, plus more for garnish

2 Tablespoons dry parsley flakes

2 ¼ teaspoon ground black pepper, plus more to taste

2 teaspoons red pepper flakes

6 teaspoons pumpkin pie spice

10 1/2 teaspoons salt, plus more to taste

Frozen:

12 cups thawed frozen kernels

32 ounces frozen broccoli florets

Baking Goods:

2 cups sliced toasted almonds

11 teaspoons baking powder

3 teaspoons baking soda

7 cups bean based flour blend (such as Bob’s Red Mill All Purpose GF Flour Blend or 4 cups garbonzo bean/fava bean flour, 2 cups potato or corn starch, and 1 cup tapioca or arrowroot flour)

½ cup dark brown sugar

½ cups light brown sugar

1 teaspoons cinnamon

7 tablespoons corn starch

2 cups honey

12 Tablespoons dark molasses

1 1/3 cup potato starch

2 cups raisins

2 ½ cups sugar

½ cups sweet rice flour

4 cup sorghum flour

1 1/3 cup tapioca flour

4 teaspoon gluten-free vanilla flavoring

2/3 cups walnuts, chopped

6 teaspoon xanthan gum

Cereal/Grain/Pasta:

4 cups uncooked rice

Meat/Seafood:

8 strips GF bacon

Other:

20 each GF ivory teff tortillas (such as from La Tortilla Factory)

*************

Veggie Tortilla Pinwheels

Servings: 16-20

Author/Source: adapted from Jamie @ segermoments.blogspot.com  – adapted by Angela @ angelaskitchen.com

20 each GF ivory teff tortillas (such as from La Tortilla Factory)

16 ounces tofu-based cream cheese, softened (such as Toffuti brand)

2 Tablespoons dry parsley flakes

2 ¼ teaspoon ground black pepper

2 1/2 teaspoon dry garlic granules

2 1/2 teaspoon dry minced onion

2 teaspoon salt

4.5 ounces canned black olives, chopped

1 cup celery, chopped

1 cup green or red bell pepper, chopped

2 bunches green onions, chopped

2 teaspoons red pepper flakes

½ cup crumbled GF bacon (8 strips cooked until crisp, drained and crumbled)

Mix tofu cream cheese, parsley, pepper, garlic, onion, and salt together until well blended. Add in rest of ingredients and mix in blender on low speed until well blended. Using a baker’s spatula, spread medium amount of mixture onto one flour tortilla – be sure to smooth it out! Roll tortilla into a “wrap-up” and cover with plastic wrap. Continue with rest of tortillas, wrapping each in plastic wrap individually. Place in gallon freezer bag. Freeze. To serve: Thaw in refrigerator until ready to serve. Remove from refrigerator and remove plastic wrap from each wrap-up. Cut width-wise into pinwheels and place on serving platter or tray.

Containers Needed: Plastic Wrap & 2 gallon freezer bags


Scalloped Corn

Servings: 16-20

Author/Source: http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#4 – adapted very slightly by Angela @ angelaskitchen.com

4 tablespoon light olive oil

4 large onion, chopped

4 large green bell pepper, finely diced

8 medium firm ripe tomatoes (such as Roma), seeded and chopped

3 tablespoons corn starch

1 teaspoon paprika

pinch of cayenne pepper

4 cups unsweetened milk substitute of choice

12 cups thawed frozen kernels

Salt and freshly ground black pepper, to taste

Extra paprika for garnish

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.

Sprinkle in the corn starch, paprika, and cayenne, stirring them in until well blended. Pour the milk substitute in slowly, whisking continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.

Pour the mixture into 4 oiled 8×8 pans or 2 9×13 pans. Sprinkle lightly with paprika.  Cover with foil and freeze.

To serve:  Thaw.  Bake 30-35 minutes at 350 F.  (Double baking time if not thawed.)

Containers Needed: 4 8×8 pans or 2 9×13 pans


Perfect Mashed Potatoes

Servings: 16

Author/Source: adapted from Elise @ simplyrecipes.com – altered by Angela @ angelaskitchen.com

6 pounds Yukon Gold potatoes, peeled & quartered

2 teaspoons salt

1 cup unsweetened, full fat coconut milk

½ cup gluten and dairy free margarine (such as Earth Balance)

¼ cup unsweetened milk substitute of choice (I like almond)

To Taste salt

To Taste pepper

Place potatoes in a crock pot. Add 1/2 teaspoon salt. Add water until potatoes are covered. Cook on HIGH 7 hours or on LOW 4 hours – a fork can easily be poked through them. Drain off water.

Warm coconut milk and melt margarine, together, either in microwave or in a pan on the stove. Put hot potatoes into a bowl. Add margarine mixture. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk substitute to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Place mashed potatoes in unlined muffin tin pan. Freeze until hardened. Remove from muffin pan and place into gallon freezer bag.

To serve: Reheat in slow cooker, in microwave or on stovetop until heated through.


Broccoli Casserole

Servings: 16-20 Author/Source:  Angela @ angelaskitchen.com

32 ounces frozen broccoli florets, thawed

8 Tablespoons olive oil

3 medium onions, thinly sliced

salt and pepper, to taste

3 pounds mushrooms, cleaned and sliced

1 12/ cups white wine or chicken stock

3 bay leaves

6 whole cloves

3 cups coconut milk

3 cups unsweetened milk substitute of choice (I like almond)

4 Tablespoons cornstarch

½ teaspoon ground nutmeg

Heat oil.  Add onions and stir, cooking until caramelized.  Remove onions from pan, leaving oil  Season with salt and pepper.

In hot oil stir in mushrooms, cooking until browned.  Season with salt and pepper.  Stir in wine or stock, bay leves and cloves.  Boil off most of the wine, scraping up and bits in the pan.  Wisk cornstarch into milk substitute.  Stir coconut milk and milk substitute into pan with mushrooms.  Whisking continuously over medium heat, bring to a simmer until mixture thickens.  Remove bay leaves and cloves.  Whisk in nutmeg.  Season to taste with salt and pepper.  Stir in thawed broccoli.

Put mixture into 4 8×8 deep dish pans or 2 9×13 baking dish.  Sprinkle caramelized onions on top.  Cover with foil and freeze.

To serve: Thaw. Covered, place in oven and cook at 350 degress for 20 minutes. Uncover, place back in oven and cook for remaining 10 minutes.

Containers Needed: 4 8×8 deep dish pans

Gluten-Free Diet: GF Recipes: Gourmet Rice Dressing Recipe from: http://www.csaceliacs.org

4 cup onions, chopped

1/2 cup oil or dairy free margarine (such as Earth Balance)

4 cups celery, chopped

2 cups mushrooms, sliced

8 cups boiling GF chicken broth

4 cup celery leaves, chopped

4 t salt

3 t GF curry powder

cups uncooked rice

2 cups sliced toasted almonds

Sauté onions, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into a buttered shallow 2-qt casserole dish. Stir in chicken broth and seasonings. Cover and bake at 350 degrees for 30 to 35 minutes, or until rice is tender and liquid is absorbed. Fluff with fork;  Cool.

Divide rice into 4 gallon sized freezer bags.  Divide toasted almonds into 4 separate pint freezer bags.  Package one dressing and one almond  bag together and freeze.

To serve: Thaw and bake covered with foil in a greased dish at 350°F until heated through, adding hot water or stock if needed to keep rice moist. (about 30 -45 minutes covered). Spoon into a serving dish and top with almonds 

Containers Needed: 4 gallon freezer bags and 4 pint freezer bags


Gluten and Dairy Free Pumpkin Coffee Cake

Servings: 16-20

Author/Source: Life, gluten free with the streusel topping from Doiron, Jane. “Pumpkin Coffee Cake.” Recipe. Make-Ahead Meals For Busy Moms. Denver, Colorado: Outskirts Press, 2009. 46-47. DOUBLE streusel, QUAD cake

4 cup sorghum flour

1 1/3 cup potato starch

1 1/3 cup tapioca flour

4 teaspoon xantham gum

1 teaspoon sea salt

3 teaspoons baking powder

3 teaspoons baking soda

6 teaspoons pumpkin pie spice

2 teaspoons ground allspice

2 cups raisins

Wet Ingredients:

2 cups canned pumpkin

2 cups honey

2 cups sugar (although not wet, you will combine it with these)

8 tablespoons molasses

1 1/3 cup oil

8 eggs or Egg replacing ingredients:

1 1/2 tablespoons apple sauce

4 tsp baking powder

4 tsp egg replacer

Streusel topping:

½ cups sweet rice flour

½ cups sugar

½ cups light brown sugar, packed

1 teaspoons cinnamon

4 Tablespoons oil

2/3 cups walnuts, chopped

Preheat over to 350 degrees. Oil a 8 by 8 baking pans.  Blend streusel topping together.  Set aside.

Combine pumpkin, honey, sugar, molasses, oil, and egg or egg replacer ingredients in a large bowl. Mix together well.

Add remaining ingredients (except for the raisins) to the wet mixture. Mix until just blended; do not over mix. Stir in raisins.

Transfer batter to the greased baking pans.  Sprinkle with streusel topping.   Bake approximately 40 minutes or until a tooth pick is inserted and comes out clean. Cool on a cooling rack.  Wrap well and freeze.

To serve:  Thaw.  Warm in oven until heated through if desired.  

Containers Needed: 4 deep dish 8×8 pans


Gluten Free Gingerbread Waffles based on my pumpkin waffles with the gingerbread waffle spices inspiration from Rookie Cookie

7 cups bean based flour blend (or 4 cups garbonzo bean/fava bean flour, 2 cups potato

or corn starch, and 1 cup tapioca or arrowroot flour)

8 teaspoons baking powder

1 1/2 teaspoons salt

4 teaspoons ground cinnamon

4 teaspoons ground ginger

2 teaspoons ground nutmeg

2 teaspoon xanthan gum

½ cup dark brown sugar

4 Tablespoons dark molasses

8 tablespoons oil

3 cups canned pumpkin

5 cups dairy-free milk of choice

4 teaspoon gluten-free vanilla flavoring

In a medium sized mixing bowl, mix the first five ingredients well.  In a blender or separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until smooth.  Pour the wet ingredients into the dry ingredients and stir just until combined.

Cook on an oiled waffle iron according to manufacturer’s directions.

Allow to cool. Flash freeze on a cookie sheet if desired. Place in gallon freezer bag and freeze. To serve: Reheat in toaster or microwave until warmed through.

Containers Needed: 4 gallon freezer bags

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3 responses to “Gluten Free-zer Friday – OAMM October 2009 Breakfasts, Sides & Appetizers

  1. Pingback: Gluten/Dairy Free October (Thanksgiving) Menu – Part 1 | OAMC from Once A Month Mom

  2. Pingback: Menu Plan Eventually…. « Angela’s Kitchen

  3. Wow, I like your changes to my scalloped corn recipe, actually! While I’d still use real milk, the idea of incorporating green peppers and tomatoes is pretty intriguing. YUM!

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