Category Archives: Holiday

Gluten Free-zer Friday – Hot Cross Buns

Today is my dear friend Cari’s birthday.  In honor of Cari, my girl’s have declared it “Pink Day” where they are wearing all pink, and painting their toenails hot pink.  We will also be making some brownies to celebrate Cari’s love of chocolate.  We miss you, Cari.

I’ll bring you a Carmel Macchiato…

Pink Princess Find a Cure Women's V-Neck T-Shirt

I know we hear a lot about breast cancer awareness in October, but here on Cari’s birthday, I would like to encourage you to remember those who are touched by cancer of all kinds and the struggles they and their families face beyond the health issues.  Please consider the Angel Foundation as a place to share your resources to help families faced with cancer.  Since 2001, Angel Foundation has provided financial assistance for adult cancer patients to meet critical non-medical needs, as well as education and support programs to families in the Twin Cities metro area who have a parent with cancer.

*      *      *      *      *      *

Now onto Free-zer Food Friday…  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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Join in on 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.

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Hot Cross Buns
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3 Tablespoons water
1 1/2 teaspoon unflavored geletin (or pectin or agar flakes)
1 cup warm gluten and dairy free unsweetened milk substitute (I use almond or coconut milk)
2 1/4 teaspoons yeast
1 Tablespoon sugar

*3 cups bean flour blend (or 2/3 cup garfava flour, 1/3 cups sorghum flour, 1 cup corn or potato starch, and 1 cup tapioca starch)
1/4 cup brown sugar
2 1/4 teaspoons xanthan gum
1 1/4 teaspoon ground cinamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3 eggs
1/4 cup softened gluten and dairy free margarine, organic shortening or 3 Tablespoons coconut oil
1 1/2 teaspoons cider vinegar

3/4 cup dried currants or raisins (I use a mix of golden raisins, chopped dried apricots, chopped dried apples, and chopped dried cherries)
optional, finely grated zest of a lemon (use an organic lemon)
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Egg wash:
1 egg mixed well with 1 tablespoon of milk substitute.
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Icing:
3/4 cup gluten free powdered sugar, sifted
1 tablespoon milk substitute (or lemon juice or 2 1/2 teaspoons milk substitute and 1/2 teaspoon gluten free vanilla flavoring)

Put dried fruit into a bowl.  Cover fruit with warm water, just to cover.  Allow to soak until needed in recipe.  Optionally, you can soak the fruit in orange juice for a different flavor.  Sprinkle the gelatin onto the 3 tablespoons water in a small bowl.  Set aside until gelatin has absorbed all the water.  Mix gelatin into the warm milk substitute.  Add yeast and 1 tablespoon sugar with the warm milk substitute and set aside.
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Mix together the bean flour blend, brown sugar, xanthan gum, cinnamon, cloves, allspice, nutmeg, and salt in the mixing bowl of a stand mixer.  Blend well.  Add gelatin mixture, yeast mixture, eggs, margarine, and vinegar.  Mix on low until blended, then on high for 3 minutes.  Drain fruit and blot dry.  Stir dried fruit and lemon zest into dough.

Using very wet or oiled hands, divide mix into 24 smooth balls of dough (about 3 Tablespoons dough per ball).  Place dough balls evenly spaced onto a baking sheet lined with Silpat or parchment paper.  Cover with oiled plastic wrap and allow to raise for about 45 min to an hour until almost doubled in size.  Gently brush buns with egg wash.  With oiled scissors, snip a cross shape 1/4″ deep into each bun.

**Bake buns in a preheated 375 degree oven for 25 to 30 minutes.  Allow buns to cool on a cooling rack.  Mix icing ingredients together until smooth.  Place in small zip closure bag.  Snip a small corner of the bag to let icing out.  Decorate top of buns by making a cross shape in the snipped indents with the icing mixture on top of buns.
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To freeze after baking: When icing is set, wrap buns well and freeze.
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To freeze before baking: Make recipe up to shaping dough into buns, but before they rise.  Place baking pan into the coldest part of the freezer.  Allow to freeze solid.  Store dough well wrapped until ready to use.  When ready to bake, place frozen buns onto silpat or parchment lined pan, cover with oiled plastic wrap and allow to thaw/raise in refrigerator overnight.  Remove pan from refrigerator 1/2 hour before baking.  Brush with egg wash, snip cross shape, bake, etc as directed.
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*I have also used gf millet flour in place of the garfava in this recipe.
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**Note:  When baking breads, I always place another baking pan on the bottom-most rack and add a couple of handfuls of ice cubes to the pan.  I put the bread to be baked on the center rack in the oven, close the oven door, and bake as directed.  This creates a steam oven for your gluten free bread and greatly improves the moisture and crust of the final product.

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)

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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

Spring-time is Muppet time!

 

 

One Step into Spring

(Leo Sayer and Julie Andrews – hee, hee!)

 

(Nice hat, Kermit!)

May you all have a very Merry Christmas!

 

Menu Plan Monday – December 22, 2008

It is time for menu planning!  Head over to Laura’s for Menu Plan Monday to see her Christmas menu and what other’s will have on their plates this week.  For the Gluten Free Menu Swap, I am hosting this week (WOO!) and have chosen cranberries as the theme ingredient in honor of the season.  I am really excited to see how others celebrate the season and what are some of the traditional foods your family enjoys.   Our family on my mother’s side is Swedish, so we have lefse, Swedish rye bread, ride pudding, potato pudding (it’s a bit of a carb-fest!), lingonberries and cranberry relish.  I have added a BIG salad to the mix and there is always a variety of cookies.  We always have this meal Christmas Eve and open the family presents after the dishes are washed.  My grandparents always insisted on that.  You would not believe how fast dishes are washed and put away on Christmas Eve!  This year due to work schedules (I married a nurse and people still need care on holidays, ya know) we are having our Christmas Eve dinner for lunch on Christmas and just having something simple in the crock pot for Christmas Eve dinner.

 

The kids are off from school and will be celebrating and we are enjoying family this week.  Lots of extra kid snuggling hasn’t got my menu up very quickly, but I sure feel cozy!  I hope everyone has a blessed holiday season and travels safely this week.  My kids have a nice long vacation this year and we are in full gear preparing for Christmas.  I love it!  

 

If any one has any baking left to do, see Ginger Lemon Girl’s Christmas Cookie Roundup.  There are cookies of every type.  What a great resource!  Yum, yum, yum!  Thanks, Carrie!

 

Gluten Free Menu Swap Monday

Monday:  No school all week!/have a little friend over to play and bake with us/Boy Scout broom ball/kids finish making and wrap gifts to each other and bake gifts for rest of family

      Wild Rice Chicken Soup (I will be adding chopped broccoli today) with Corn Bread 

 

Tuesday:  finish preparing for Christmas with kiddos

      Pulled Pork Sandwiches and Bok Choy – Sesame Saute

 

Wednesday:  Christmas Eve/ Christmas Eve church service (due to some scheduling issues, our traditional Christmas Eve dinner is being switched to Christmas Day at noon.  We are still opening family presents on Christmas Eve after my dad and husband get home from work, though!)  

     Sweet, Hot and Spicy Turkey Three Bean Chili, Swedish Rye Bread and salad

 

Thursday:  Christmas

    Our traditional Christmas Eve meal served today:  Potato Pudding (sounds weird, but tasty, some topped with fresh side pork which is traditional and some with portobello mushrooms, which is how I added to the tradition several years ago), cranberry relish, rice pudding (my addition to the tradition is using chai spices and almond milk), lingonberries, salad (with oranges, dried cranberries and orange poppy seed dressing), lefse and Swedish rye bread.  

 

Friday:  

    Brunch for dinner/what I usually make for Christmas morning:  Waffles (served with tofu sour cream and lingonberries, maple syrup or cinnamon apples), sausage, fruit


Gluten Free Menu Swap Monday

Other participants in the Gluten Free Menu Swap:

 

Ginger at Fresh Ginger is using the theme ingredient for a cranberry vodka cocktail and in cranberry sauce for her Christmas dinner.  Vietnamese Chicken Pho, shrimp cocktails and latkes are all on the menu for Ginger this week.  She made some amazing sounding brittles this weekend and sounds like she will be eating and celebrating well with family and friends.  

 

Cheryl at Gluten Free Goodness will be traveling this week, and we hope they travel safely, without a speeding ticket or accident this year.  Roasted cauliflower , sourel soup, and salmon are on her menu along with some tasty chocolate covered fruits to sweeten up their celebrations.  She will hopefully be making a cranberry relish with the theme ingredient (that is what we make for our family’s Christmas Eve dinner, too.)

 

Sea at the Book of Yum will be celebrating with a cranberry cake and Chahan.  She also has potato, sweet potato and zucchini latkes on the menu, which I will have to try!  Sounds really good!  This week Sea has shared a recipe for a Fresh Herb Yogurt Sauce.

 

Kimberly of Gluten Free is Life is having an easy meal week (pulled pork sandwiches are on both our menus) in order to concentrate more on family time.  Sounds great to me!  Cranberry cornbread, a GF chocolate roll, honey baked ham (for Christmas Eve), salmon and a spaghetti dinner (using quinoa pasta) will be served this week.

 

M-Elle of Cooking and UNcooking is finishing up her holiday baking and taking a well deserved down time to spend with family and friends.  I love the idea of the Apple Cranberry Chutney in gift baskets, something I want to experiment with canning up.  Yum!  Thanks for the recipe link!  On Christmas Eve she will be having homemade sushi rolls and tomorrow a chickpea curry.  She even has plan for an alternative menu in case she is snow bound for Christmas!  

 

Merry Christmas to you all!  Thank you for joining in on the Gluten Free Menu Swap this week!

Organized Christmas – Day 42

Day 42 says, “We did it! Time to look ahead to holidays’ end.  Today, we hang a wreath on the door to open the season. At month’s end, a post-holiday debriefing will set the stage for an organized Christmas in 2009!…

This is not to say that we’re all ready! I’d venture that 98% of us still have more to do. Not only is this no surprise, but it’s normal. That’s why the Countdown ends where it does. There’s still time to complete holiday preparation, and nearly all of us will need it.

At the same time, look how far we’ve come! If you’ve been trying, you should be well ahead of the Christmas game. Better, the notes, forms and records you’ve assembled will be next year’s road map to an even easier season.”

 

Today’s recipe is Date-Nut Bread.  For a gluten free one, I would make this insanely delicious sounding/looking Dark Date & Pecan Spice Bread from Deliciously Gluten Free. In fact, I see this in my very near future!  Yum!

Organized Christmas – Day 41

Day 41 at Organized Christmas encourages us to learn about other holiday traditions.  

 

Today’s recipe is Chicken-Biscuit Casserole.  This is a freezer meal.  To make gluten free, be sure your chicken broth is gluten free, and use homemade gluten free biscuits for the topping such as the ones here (see notes under recipe to make dairy free).

Organized Christmas – Day 40

Day 40 of Organized Christmas talks about simplifying holiday entertaining.

 

Today’s recipe is rocky road candy.  This is how I would make it gluten and dairy free!

 

Gluten Free/Dairy Free Almond Bark

makes 1 1/4 pounds candy

 

1 cup whole raw almonds

24 ounces of gluten and dairy free semisweet chocolate chips

2 tablespoons organic shortening

 

Preheat oven to 350 degrees.  Spread almonds on a rimmed baking pan place and bake for about 8-10 minutes, stirring almonds around periodically.  Watch closely so they do not burn.  Let almonds cool.

 

Line a 10″ x 15″ pan with wax paper, covering bottom and sides on pan, folding corners of wax paper into a sharp crease.

 

Place chocolate chips and shortening into the top of a double boiler.  Stir over barely simmering water until mixture begins to melt.  Remove pan from heat and stir mixture until chocolate is completely melted.  Stir in toasted almonds.  Pour mixture into pan and spread to distribute nuts evenly.  

 

Refrigerate candy until just firm.  Lift candy out of pan using wax paper and remove paper.  Break into pieces before serving.  Store by covering in an airtight container in the refrigerator for up to 3 weeks.  

 

Rocky Road Candy:  Replace almonds with 2 cups dry-roasted peanuts and 6 cups of miniature marshmallows.  Skip the roasting step for the almonds…

Organized Christmas – Day 39

Day 39 talks about making room for any new toys that may be coming by clearing out outgrown or broken toys.  

 

The recipe today is for a “We Whisk You a Merry Kissmas” gift.  Use small meringue “cookie” drops shaped like kisses.  There are several on the market that are gfcf.

Organized Christmas – Day 38

Day 38 of Organized Christmas talks about teaching children to give.  Some things our family likes to do is to have each child make gifts for their siblings, and really focus on giving of themselves, not just “stuff”.  Also, we want them to focus not just on giving to our family, so some places we like to donate to as a family are:

 

Feed My Starving Children – where you can help pack food to feed others.  This really resonates with my oldest daughter as she understands that having poor nutrition really matters.  This is one of her favorite things to do and she is planning on having her birthday party here.  

Operation Christmas Child – Have your child help pick out things for and pack a shoe box with toys for someone else who is your child’s age.

World Vision - They send out a gift catalog so your family can better choose what  they may be able to help with.  I think it is nice for them to be able to see and understand the different types of needs other people have in other areas they never have to encounter and how very, very blessed they are.  My kids usually like to give a gift of a goat (probably because of the cute factor!).  Try having your family save change throughout the year in a jar and see how far all that “forgotten change” can go toward helping someone else.  It’s amazing what we practically throw away can add up to!

 

The recipe for today is a jar recipe.  See the list of gifts in a jar here.