Category Archives: Veggies

Gluten Free-zer Friday – OAM Mom’s October 2009 Dinners & Desserts

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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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.

For Gluten Free-zer Friday this week I am putting up the gluten and dairy free adaptions for Once a Month Mom‘s October 2009 menu.  I changed a couple of recipes completely to still have something delicious, yet simple enough to pull together for gluten and dairy free cooking.  Someday I may have a tutorial post about how to make gluten free ravioli, but I figure it wasn’t a good idea for an already busy cooking day!  ;o)  The “cheese” ball is also being posted today.  Happy cooking!

The original OAM Mom’s October 2009 menu dinners and desserts links:

The instructions and shopping list will be up after I check my math…  I realized something went terribly wrong with my addition!

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You will need to pick the “cheese” sauce you could like to use.  One is nut free, which is a great option for those with tree nut allergies.  Our family likes them both.  You will just need to make one batch of a “cheese” sauce.

Both “cheese” sauces can be found here.

Cashew Cheesy Sauce (makes 3 cups)

1 cup raw cashews

2 cups water

2 oz. or 4 oz. jar pimentos, drained (depending on color desired)

1 cup nutritional yeast flakes

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoons salt, or to taste

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.

Mild “Cheese” Sauce or Spread

After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.

1/2 cup nutritional yeast flakes (or 1/4 cup nutritional yeast powder)

1/4 cup corn starch

1 tsp. salt

1/2 tsp garlic powder

2 cups water

1/4 cup GFCF margarine (such as Earth Balance Buttery Spread)

1 tsp. prepared GFCF mustard

Mix dry ingredients in a saucepan.  Whisk in water.  Cook over medium heat, whisking, until it thickens and bubbles.  Cook 30 seconds, then remove from heat.  Whip in margarine and mustard.  It will thicken as it cools but will thin when heated.

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Dairy Free Pumpkin Cheese Ball

Servings: 16-20

Author/Source:  Angela at angelaskitchen.com                        DOUBLE

1/2 cup pumpkin puree

3 cups raw cashews

1 1/2 teaspoon salt

2 tablespoons nutritional yeast

2-4 tablespoons lemon juice

4 tablespoons fresh chives, minced

3/4 cup chopped pecans, toasted

Put pumpkin puree into a sieve lined with cheese cloth and set over a bowl.  Allow to drain while cashews soak.

Soak cashews in room temperature water for an hour.  Drain and rinse cashews. Drain cashews really well, blotting if necessary.

Put cashews, pumpkin puree, nutritional yeast and salt into a food processor or high-powered blender (such as a Vita-Mix).  Process until smooth.

Slowly add lemon juice a tablespoon at a time, checking the consistency after each addition. You will be shaping it, so do not thin it too much (this will vary GREATLY depending on size of cashews, their freshness, the hardness/softness of your water, etc).  Use less juice to keep it dryer. It will firm up more as it chills.  Stir in minced chives.

Divide mixture into 2 parts.  Shape each part with your hands into a ball.  Put the chopped toasted pecans in a shallow plate and carefully roll each ball in the pecans.  Completely cover the outside of each ball with pecans.

Wrap each in plastic wrap.  Put wrapped “cheese” ball into a quart sized freezer bag, remove as much air as possible, seal, label and freeze.

To serve: Thaw in refrigerator. Place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.

Containers Needed:            Plastic Wrap & 2 Quart Freezer Bags

Note from Angela:  You will need 4 double crusts and 2 single crusts for this freezer menu (bring on the pies, baby!).  You will be making 2 double batches of dough (below) and a single batch of dough (below the double).  I DO NOT recommend making anything larger than a double batch at a time for the pie crust recipe as your crusts will not turn out well….  Trust me on this.


Double Batch Gluten Free Pie Crust (makes two generous-sized double crusts)

Source:  Angela Litzinger of angelaskitchen.com

*****Make 2 batches *****– you will have better crusts than if you try to make a quad batch.  One double batch for 2 Freezer Apple Pies and one double batch for Meat Pies.

2/3 cup brown rice flour

2/3 cup sourgum

1 1/3 cup tapioca flour

1 1/3 cup potato starch

4 tablespoons cornstarch

8 teaspoons sugar
 or cane juice crystals

3 teaspoons gluten-free baking powder

2 tablespoons xanthan gum

2 teaspoons salt

2 cups shortening, cut into  1 “ chunks and chilled
 (I use organic palm shortening)

2 cold egg
 or flax seed equivalent (using golden flax seed – 2 T ground flax + 4 T warm water)

4 teaspoons apple cider vinegar

4 tablespoons ice cold water

1/2 cup more ice cold water, as needed

Whisk together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.  Cut cold shortening into dry ingredient. Blend with a pastry cutter until shortening is incorporated into the dry ingredients.  Beat egg with vinegar and 2 tablespoons cold water; Pour over flour mixture and toss together with a fork.  If more water is needed for dough to hold together when squeezed, then sprinkle one tablespoon of cold water at a time onto the dough, up to an extra 1/4 cup water.  Form dough into four balls with your hands.  Place each dough ball onto a sheet of plastic wrap and flatten into a disk about 1 to 1 1/2″ thick.  Wrap disks well in plastic and chill for at least one hour.

Remove dough from the fridge.  Working with one disk at a time, unwrap dough.  Place on plastic wrap and add another sheet of plastic wrap onto of dough disk.  Roll out the dough between to sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie pan.
 Peel top sheet of plastic away from dough.  Slip hand underneath plastic wrap and crust.  Using the plastic wrap to help support the dough, flip crust into pie pan.  Remove the sheet of plastic wrap. Trim excess dough and crimp edges to form a decorative border.

Note:  You can freeze disks of pie dough.  Wrap the disks well.  When ready to use, allow to thaw over night in the refrigerator.  When thawed, shape and bake.

Single Batch Gluten Free Pie Crust

1/3 cup brown rice flour

1/3 cup sourgum

2/3 cup tapioca flour

2/3 cup potato starch

2 tablespoon cornstarch

4 teaspoon sugar
 or cane juice crystals

1 1/2 teaspoon gluten-free baking powder

1 tablespoon xanthan gum

1 teaspoon salt

1 cup shortening, cut into  1 “ chunks and chilled
 (I use organic palm shortening)

1 cold egg
 or flax seed equivalent (using golden flax seed – 1 T ground flax + 2 T warm water)

2 teaspoons apple cider vinegar

2 tablespoons ice cold water

¼ cup more ice cold water, as needed

Follow instructions for the double batch, but make 2 disks of dough instead of 4.

Freezer Apple Pie (half recipe – makes 2 pies)

Source:  Angela at angelaskitchen.com

12 cups apples, peeled and sliced 1/4 inch (use a peeler/slicer)

2 1/2 tablespoons lemon juice

3/4 cups sugar or cane juice crystals

3/4 cups brown sugar

3/4 cup corn starch

2 1/2 teaspoons ground cinnamon

3/4 teaspoons ground nutmeg

3/4 teaspoon salt

2 1/2 cups apple cider

Toss the apple slices with the lemon juice in a large bowl.

In a large stock pan, whisk sugars, cornstarch, cinnamon, nutmeg and salt.  While still whisking, slowly add apple cider.  Put pot over medium-high heat and bring to a low boil.  Boil for two minutes, stirring constantly.  The cider mixture will be very thick.

Add apple slices and lemon juice to pan and carefully fold apples into cider mixture.  Cook for about 8 minutes, stirring often.  Apple will be partially cooked and more tender, NOT mushy.  Allow mixture to cool for half an hour uncovered, then place into the refrigerator to cool completely.  (Note:  After the filling is cool, you can divide into two freezer containers or freezer bags, label and freeze.)

If making pies, divide into pie tins containing chilled pie crusts.  Return filled crust to refrigerator while making the pies’ top crusts.  Put top crust on pie, flute crust edge, cut steam vents in the crust.  You can brush the top of your pie with an egg wash of and egg mixed with 1 tablespoon of water (for egg free use flax seed goop using golden flax), sprinkling with cinnamon sugar to finish the crust.  Now, freeze your pie in the coldest section of your freezer.  When frozen, wrap your pie with freezer weight plastic wrap or slip into a large freezer bag, removing all the air.  Label pie with type of pie, date and baking instructions.

When ready to bake your pie:  Remove from freezer.  Unwrap pie and place on a cookie sheet.  Bake for 350 degrees for 50 min to and hour.  Pie is done when apples are tender, crust is golden and filling is bubbly.  Allow pie to completely cool before slicing to allow the filling to set.

Containers Needed:    plastic wrap, and 2 9-inch pie pans

Pumpkin Pie

Servings: 16

Author/Source:  Angela at angelaskitchen.com                        SINGLE

2 – 15 oz cans pumpkin

1 ½ cups packed brown sugar

2 tablespoons cornstarch

2 teaspoons gluten free vanilla flavoring

1 ½ teaspoons ground cinnamon

1 ½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

6 eggs

3 cups canned coconut milk (not light!)

2 unbaked gluten free pie shells

Remove the pie pastry from the refrigerator, and allow to warm up a bit until you can easily roll it out, but it is still cool.  Roll out crusts (use plastic wrap – crust tutorial is here.) Line two pie plates with a pie crust, crimp edges of crust, and prick bottom of dough all over with a fork.  Freeze the crusts for about 15 minutes while you make the pie filling.

Preheat oven to 375 degrees.

Thoroughly mix together pumpkin, brown sugar, cornstarch, vanilla, salt and spices. Add eggs and coconut milk and mix until well blended. Pour filling into 2 chilled 9 inch unbaked pie shells.  Bake in a 375 degree oven for 15 minutes. Reduce heat to 325 degrees and continue baking for 50 to 55 minutes or until an inserted knife comes out clean. (If crust browns too quickly put foil around the pie crust edges). Remove from oven and allow to completely cool. Wrap in plastic wrap and foil, place in gallon freezer bag and freeze.

To serve: Thaw slowly in refrigerator. You may reheat until warmed in the oven at 350 degrees if desired.

Containers Needed:            2 9-inch pie pans & 2 gallon freezer bags

Pumpkin Enchiladas Casserole

Servings: 16

Author/Source:  Angela at angelaskitchen.com                        DOUBLE

If you have leftover chicken or turkey, this is a good dish to use it up on.  Shed the meat and layer before the beans.

2 Tablespoons oil

2 cups onions, diced

16 cloves garlic, minced

4 (15 oz) cans pumpkin puree

4 cups gluten free chicken stock or broth

8 oz. can of diced mild green jalapeno chiles, drained

2 teaspoons chili powder

½ teaspoon nutmeg

salt and pepper to taste

2 cans back beans, drained and rinsed

2 cans pinto beans, drained and rinsed

2 – 12 oz jars roasted bell peppers, drained and chopped

2 cups “cheese” sauce of choice

37 gluten free corn tortillas (6-inch)

Place a large skillet over medium-high heat with 2 tablespoons oil. Once the oil has heated, add the onion, and seasoning well with salt and pepper. Sauté for 4-5 minutes, until onions soften. Add garlic and continue to cook for another minute.  Stir in pumpkin puree, stock, jalapenos, chili powder, nutmeg and check if it needs more salt and pepper. Remove sauce from heat.  Pour one cup of sauce in the bottom of each 8×8 pan.  Lay dividing one tortilla in half, fit 3 tortillas into the bottom of pan overlapping an covering as well as possible.  Sprinkle with half of the black beans, half of the pinto beans, and half of the roasted bell peppers.  Pour ½ cup of sauce on layer.  Repeat layer starting with tortillas, then both beans, peppers and another ½ cup sauce.  Top with the final layer of tortillas.  Pour final pumpkin sauce on top (about 1 cup).  Warm “cheese”  sauce until you can pour it.  Drizzle “cheese” sauce over each casserole.  Freeze.

To serve: Thaw.  Bake at 350 degrees for 45 minutes – 1 hour or until bubbling.

Containers Needed:            4 Deep Dish 8×8 pans

Meat Pie

Servings: 16

Author/Source: adapted from Doiron, Jane. “Meat Pies.” Recipe. Make-Ahead Meals For Busy Moms. Denver, Colorado: Outskirts Press, 2009. 140-141.    Adapted by Angela at angelaskitchen.com                                SINGLE

Double recipe of gluten free pie crust (4 disks), thawed

5 potatoes, peeled & quartered

½ teaspoons  salt

1 3/4  pounds ground beef

1 3/4  pounds ground pork/sausage (be sure GF!)

½ cup  onion, diced

1 1/4 teaspoons seasoned salt

1 ½ teaspoons poultry seasoning

1 – 20 oz bag of frozen mixed veggies of choice

Set a steamer basket into a large pot.  Fill with enough water to come just below the basket.  Bring Water to a boil.  Place potatoes in basket and reduce water temperature to a simmer.  Cover pot and cook until potatoes are tender, about 15 to 20 minutes. While potatoes are cooking, brown the meat and onion in a large skillet over medium heat, stirring occasionally. Drain the meat. Pull the cooked potatoes from steamer basket and mash with a potato masher. Add potatoes, seasoned salt, and poultry seasoning to the meat and mix well. Stir in the frozen veggies.  Set aside to cool.

Remove the pie pastry from the refrigerator, and allow to warm up a bit until you can easily roll it out, but it is still cool.  Roll out crusts (use plastic wrap – crust tutorial is here).  Line two pie plates with a pie crust and fill with the meat stuffing evenly. Cover with top crusts and trim the edges with a sharp knife. Seal the edges together by pressing a fork all the way around the rim. Cut a slice in the center of the crust to vent. Cover well with plastic wrap and foil. Label and freeze. To serve: Thaw at least 24 hours in refrigerator. Bake at 400 degrees for 40-45 minutes or until golden brown.

Containers Needed:            Plastic wrap & 2 9-inch pie pans

Slow Cooker Cassoulet

Servings: 24

Author/Source:  Angela at angelaskitchen.com                        TRIPLE

24 oz. kielbasa, halved lenghtwise and cut into 1/2-inch pieces (be sure GFCF, nitrate free prefered)

3 – 20 oz pkgs boneless, skinless chicken thighs, cut into 1-inch chunks

4 1/2 cups baby carrots, cut into 1/2-inch chunks

3 green or red pepper, cut into 1/2-inch pieces

3 cups chopped onion

9 garlic cloves, minced

6 (15-oz.) cans Cannellini beans, drained & rinsed

3 cans (14.5 oz) Italian style tomatoes

4 1/2 cups chicken broth

1 1/2 cup dry white wine (you can use more stock if desired)

2 1/4 teaspoon dried thyme

3/4 t allspice

3/4 teaspoon ground black pepper

3/8 teaspoon ground red pepper

6 Tablespoons snipped fresh parsley

2 – 10 oz. containers frozen spinach, thawed, water squeezed out

Dividing each ingredient into 4 parts, put 1/4th of each chicken, carrots, peppers, onion, garlic, beans, tomatoes, broth, wine, thyme, allspice, black pepper and red pepper into a gallon sized freezer bag.  Remove as much air as possible and seal.  Mix parsley and spinach together.  Divide into 4 pint sized freezer bags.  Remove as much air as possible and seal.  Package large and small bag together (I do this by putting the large and small bag into another larger freezer bag), label and freeze.

To serve:  Thaw.  Put contents of large bag into slow cooker and cook on low for 7 to 8 hours or on high 3-1/2 to 4 hours.  Just before serving, stir in fresh parsley and spinach.  Serve with some crusty gluten free bread and a green salad.

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

French Baguette Casserole

Servings: 16-20

Author/Source: adapted from Sandie @ inncuisine.com found via themushroomchannel.com           altered by Angela of angelaskitchen.com                        DOUBLE

24 ounces fresh spinach, rinsed well

3 loaves gluten free bread of choice (I use my GF French Bread, but a triple batch of Noah’s Rolls work really well in this)

1 cup red onion, thinly sliced

16 ounces mushrooms, sliced

3 teaspoons ground cumin

1 cup of “”cheese” sauce of choice

12 each eggs

4 cups unsweetened milk substitute of choice

To Taste, salt

To Taste, pepper

In a medium stockpot, bring 3 cups water to a boil. Add spinach, cooking 2 minutes. Drain in colander; press out any remaining water by placing spinach in a cotton, kitchen towel and squeezing out moisture. Chop roughly and set aside.

On an angle, cut  gluten free bread into 1/2″ thick slices. Using a basting (or pastry) brush, lightly oil both sides of each slice with olive oil. Spray 4 deep dish 8×8 pans with non-stick cooking spray, and line the bottom of dish (and sides if necessary) with the prepared bread, slightly layering and overlapping the slices.

Over medium heat, warm a few tablespoons of olive oil in a large skillet. Add the onion and saute until fragrant, about 40 seconds. Add sliced mushrooms and cook 5 minutes more, stirring frequently. Add ground cumin and spinach, stirring to combine.

Layer cooked onion/mushroom/spinach mixture over the bread, spreading evenly. Warm “cheese” sauce until pourable.  Drizzle the “cheese” sauce over the vegetables evenly. In a large bowl, whisk eggs and milk with salt and pepper to taste. Gently and evenly, pour egg mixture over the layered bread and vegetables in baking dishes. Cover and freeze.

To serve: Thaw slowly in refrigerator (24 hours+) Bake at 375 degrees uncovered for approximately 40-45 minutes. Knife inserted near center should come out moist, but relatively clean. Remove from oven, allow casserole to cool slightly, then cut into portions for serving.

Containers Needed:            4 deep dish 8×8 pans

Crockpot Cranberry Pork Roast

Servings: 16-20

Author/Source: adapted from Stephanie @ crockpot365.blogspot.com                                    QUAD

6 pounds boneless pork loin

4 teaspoons ground ginger

2 teaspoons dried mustard

2 teaspoons salt

1 teaspoons pepper

8 Tablespoons cornstarch

64 ounces canned whole berry cranberry sauce

1 1/3  cups raisins

4 cloves garlic, minced

1 1/3 cups cranberry juice

2 Tablespoons lemon juice

Directions:

In 4 gallon freezer bags, divide dry spices and cornstarch and add meat (1.5 lb portions). Shake to coat. In a large bowl mix cranberry sauce, sugar, raisins, garlic, cranberry juice, and lemon juice. Divide and pour over meat. Freeze.

To serve: Thaw. Cover and cook in slow cooker on low for 8 hours, or high for about 4.

Containers Needed:            4 gallon freezer bags

Islander Pork Roast

Servings: 16-20

Author/Source: adapted from Stacy@recipesformoms.com                                    QUAD

6 pounds boneless pork loin

2 teaspoons ground cloves

15 ounces canned mandarin oranges

2 cups canned crushed pineapple, with juice

8 Tablespoons gluten free soy sauce

2 teaspoons pumpkin pie spice

1 teaspoons ground pepper

If you bought a large pork loin divide it into 4 1.5 lb loins. Rub each pork loin with ground cloves, place in 4 separate gallon freezer bags. Pour equal amounts of in mandarin oranges into each bag. In a small bowl, combine remaining ingredients; pour over pork.

To serve: Thaw. Cook in slow cooker on high for 4-5 hours (or low for 8 hours) until the internal temperature reaches 160 degrees.

Containers Needed:            4 gallon freezer bags

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

picture-1

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)

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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

Gluten Free-zer Friday – Pumpkin or Squash Puree

Head over to MJ’s for Freezer Food Friday, then come on back with your gluten free freezer recipe.  I’ld love to have to join in!

freezer-food-friday

picture-1

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.


Yep, you can just open a can of pumpkin for your recipes, but this tastes so much better, much more fresh.  Also, you can use different varieties of winter squash, such as butternut (we like butternut pie even more than pumpkin), hubbard, etc.  If you are freezing pumpkin puree be sure to use the smaller cooking pumpkins (often sold as “pie pumpkins”) as the ones sold for Jack O’Lanterns are very watery and not as flavorful.

I do not can pumpkin puree as currently the USDA  does not recommend it anymore due to the low acid of the product, the variations of thickness of pureed squashes, etc.  I would rather be safe than sorry, and I have the freezer space, so there you go…  This is more of a technique than a recipe.

Pumpkin or Winter Squash Puree

I bake 5-8 pound squashes.  Cut squash in half lengthwise (through the stem area) and remove all seeds and the stringy fibbers in the center with a spoon.  Place cut side down on an oiled rimmed baking sheet.  Bake at 350 degrees for 45 minutes to 1 1/2 hours depending on the size of the squash, until the squash flesh can be easily pierced with a fork.

Cool squash just until you can easily handle it.  Scoop the cooked squash into a blender or food processor and blend until smooth.  Pour squash pulp in a colander lined with cheesecloth.  Place colander over a bowl to catch the pumpkin liquid.  Allow the squash puree to drain until completely cooled.

Dispose of squash liquid (or save to add to smoothies or soup).  I package the puree in 2 cup amounts as that is what I use most of the time.  Pack the puree into a quart sized freezer bag, remove as much air as possible, label and freeze.

Broccoli Salad

This is the salad that my husband likes as a snack.  I usually double it for him to munch on at work and after his workouts…

 

Happy birthday, honey!

 

Broccoli Salad (serves 4-6 or one husband for a few days…)

5 cups frech broccoli florets

1/2 cup raisins

1/2 cup sunflower seeds

1/3 – 1/2 cup cooked crumbled bacon

2 tablespoons finely minced red onion, optional

salt and pepper to taste

3/4 cup gluten and dairy free mayonaise

2 tablespoons cider vinegar

4 tablespoons sugar (I use baker’s sugar as it dissolves faster)

 

Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, and chopped onion (if using) in a large serving bowl. In a small separate bowl whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

Gluten Free-zer Friday – Cucumber Freezer Sweet Pickles

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

 

Visit MJ’s site for Freezer Food Friday.  She always has something tasty over there!

freezer-food-friday

If you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!

picture-1

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. 

 

 

I am not super fond of making sweet pickles.  For one thing, I pretty much only like dill pickles and tangy style pickled veggies.  Sweet ones?  Blah!  Not my favorite, though I do make a nice sweet relish I like (I am a woman of many moods).  The big thing about the traditional way of making sweet pickles is all the soaking of the cucumbers below the sweetened brine so MOLD (ew) doesn’t grow, picking out SLIMY cucumbers, and letting it sit around for DAYS.   It’s just too much for something I don’t even like!  However I do have family members who like the sweet pickle (weirdos) so this is for them.  It’s much easier to make, the cucumbers stay crispy, and they aren’t too bad, even for my anti sweet-pickle self.  I am going to try a couple of batches this summer with half agave or something for the sweetener and see how they freeze and thaw.  Even if you aren’t a sweet pickle fan, these are nice chopped up and sprinkled on your summer hot dogs, or mixed in your tuna or potato salad, which is how I usually use them.  I also like to add them to the pickle tray for the holidays.

 

Cucumber Freezer Sweet Pickles

(makes about 3 pints)

 

7 cups cucumbers, thinly sliced with the peel (about 1/8- 1/4 ” thick)

1 large sweet onion, cut in half then slice into 1/4″ slices

1/2 cup green pepper, sliced as thick as the cucumbers

1/2 cup red sweet pepper, sliced as thick as the cucumbers

2 cups sugar (I usually use dehydrated cane juice crystals – be aware this makes the brine not as crystal clear as regular sugar)

1 cup white wine or cider vinegar (brine will be a different color depending on vinegar used and flavor will be slightly different – I use either depending on what I have on hand.) 

2 Tablespoon pickling salt

1/2 teaspoon celery seed

1/4 teaspoon ground black pepper

 

In a small sauce pan, heat sugar, vinegar, salt, celery seed and pepper just until sugar dissolves.  Cool to room temp (you can cool this quickly in the refrigerator, freezer, or in a water bath).  

 

When brine is cooled, mix all veggies and brine in a not reactive container.  I usually use my 8 cup glass container that has a lid.  Cover and refrigerate for 3 days.  Stir the veggies every day.

 

Pack into freezer containers (1/2 pint canning jars, freezer jam containers, or heavy duty small freezer bags all work well).  Pack in small portions dividing the brine evenly between containers, just the amount you would use at a time.  For our family that is about 1/2 pint size.  Label the bag with contents and the date you are freezing it.  Freeze.  

 

To use:  Thaw before serving.

 

Variation:  Freezer Bread and Butter Pickles:  Do not add the green and red pepper.  Increase celery seed to 1 Tablespoon and add 1 Tablespoon mustard seed.

Gluten Free-zer Friday – Frozen Spinach

Head over to MJ’s for Freezer Food Friday, then if you have a gluten free recipe, come on back and share the fun!

freezer-food-fridayIf you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!

picture-1Participating 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. 

I’ve been asked by several people how I put up my veggies and fruits over the summer, so as I go along this year I’ll post what I do for those interested.  Today’s goes great for Gluten Free-zer Friday, as I freeze most of the spinach I put up to use later in the season.

 

With spring here greens, spinach, kale, etc. are showing up in markets for very little cost and starting to sprout in my garden.  Well, barely sprouting, but I have high hopes!  Whatever does not end up in my salad bowl will be frozen and dried.  Dried spinach?  Yep, I dry some spinach every year.  And, yes, a HUGE amount of spinach dries to almost nothing.  The reason I dry some is that dried spinach powder makes a huge flavor pop without weighing down a spinach souffle (dried powdered asparagus is good this way also).  Dried spinach powder can also be added to baked goods (no more than 1/4 cup usually in savory breads, of course) and can be used as a natural colorant instead of green food dye (use only a bit so the spinach flavor isn’t noticeable – no one wants spinach frosting!)  I usually grind my dried spinach leaves into a powder and store in a small canning jar with a lid, clearly labeling the contents.  Honestly, I don’t leave my dried spinach whole usually, as I think I am bit paranoid that someone will wonder what those funny dried leaves are!  Eek!  I mean, really, who dries spinach?  Must be just me…  

 

Anyway, the bulk of my spinach that doesn’t get used fresh, is frozen for later use.  I like to have it on hand for spinach dip, to toss in a meatloaf or spaghetti sauce, or any where a bit of greens are wanted.  I usually store my spinach in 1 1/2 cup portions as this will equal a 10 ounce package of frozen spinach, the size called for in many recipes.

 

To Freeze Spinach or other Dark Leafy Greens:

(NOT lettuce – yuck!  Only greens you would cook)

 

Select young, tender green leaves, if possible.  I like to harvest early in the day before heat from the sun causes the greens to become limp. The amount needed to fill 1-pint is approximately 1 to 1 1/2 pounds.
Wash thoroughly in an ice water bath to remove sand and insects. Rinse. Cut off woody stems and remove damaged leaves. You can leave the leaves whole but I prefer to chopped them coarsely.

Stir-fry spinach without oil and with only the water left on the leaves from washing until leaves are wilted (2 to 3 minutes).   Transfer cooked greens to a large colander placed over a bowl while stir-frying more greens, if necessary.  Allow spinach to cool and drain.  

Transfer cooled greens into freezer safe containers.  (1 1/2 cups will equal a 10 ounce frozen spinach container.) Seal, label and freeze. Leave 1/2 inch headspace in a freezer container or put into a freezer bag, removing all the air possible before sealing.

I have kept and used spinach that has been vacuum sealed 10 to 12 months after packaging, but I think the best flavor for frozen greens is if it is used within 6 months of being frozen.

10 to 12 months at 0ºF. For best flavor, consume within 6 months.

To use:  Add spinach directly to dishes without thawing, for soups, stews, spaghetti, etc.  Allow to thaw and drain if using in meatloaf or hamburgers.  If using in spinach dip or brownies (yes, I am such a sneaky mom!), thaw spinach then squeeze out liquid before adding to recipe.

Measurements for spinach that may help you out:

4 cups leaves = 6 ounces

1lb fresh = 1 cup cooked

15 to 16 oz. can = 1 1/2 – 2 cups

10 oz. bag = 6 cups of leaves, 1 1/4 cups cooked, 2/3 cup cooked & squeezed dry 

10 oz. frozen = 1 1/2 cups cooked

 

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Green Bean Casserole with Crispy Onions/Faux French’s

Hi! I have moved.  You can find this post at angelaskitchen.com.