I've decided to compile most of my personal gluten-free recipes into an ebook soon. For now, I would like to share some homemade budget friendly gluten-free tips. As always if you aren't sure it is gluten free, even if it is listed gluten free on my blog, double check ingredients and with the product's manufacturer also.
I will be cooking a turkey in the oven slowly, all buttered, salt and peppered inside and out and stuffed with freshly chopped veggies (carrots, celery, and red onion).
Tonight I made my sides for reheating, and I will make more on the day of, green jello salad made with pears, apple pie and chocolate chip cookies (this one for my kids!).
Photos coming soon!
Pumpkin Pie Custard:
8"x11" Baking Dish (Medium size)
Libby's Pumpkin Pie Large Can 29 oz (1 pound 13 oz)
Salt
Cinnamon
Ginger
Cloves
Sugar
2 Eggs
Evaporated Milk (part of can, usually found in 12 oz size)
Sweet Crust:
Gluten Free Bisquick
Sweetened Condensed Milk
Butter
Powder Sugar
Melt 3 tablespoons Butter with
1/2 Cup Sweet Cond. Milk into microwave 30 seconds
or heat slightly.
Stir in 1/2 Cup GF Bisquik
Stir in 1/4 Cup Powder Sugar
For this dish, prebake crust slightly at 350 F for 5 minutes. Remove from oven.
Prepare Pumpkin pie as directed on large pumpkin can, substitute egg and evaporated milk amounts to 2 eggs and only 1/2 cup of Evap. Milk. Stir all ingredients thoroughly. Pour over slightly heated crust, spreading evenly. Bake as directed on can. 425 F for 15 minutes, then reduce to 350 F for 40-50 minutes. Watch near the end to prevent over cooking.
Mashed Potatoes:
Medium Size Pot
10 regular size Baking Potatoes
Sea Salt
Pepper
Butter
Evaporated Milk
Peel, slice and boil potatoes with sea salt in water until soft.
Drain.
Mash with a potato masher.
While hot, stir in 5 tablespoons of butter.
Add 1 tsp Salt and 1 tsp Pepper
Add evaporated milk about 3/4 Cup (left over from 12 oz Pumpkin Pie Custard)
Stir well and Serve.
Quick Sweet Yams:
Medium Size Pot
5-8 yams
Can of Pineapples
Cinnamon
Brown Sugar
Peel, slice and boil until soft.
Drain
Mash with a Masher Utensil
add about 1/4 Cup Pineapple Juice (from Can of Pineapple Chunks or Slices)
Make sure not too much liquid.
add 1 teaspoon Cinnamon.
Add 1/2 cup Brown Sugar.
Stir together and Serve.
Variation:
Place in oven safe bowl or dish and place large Marshmallows to cover over top. Put dish in preheated 350 degrees Fahrenheit for 5-10 minutes, to melt marshmallows or make them golden.
French String Beans:
Fresh String Beans or Can
Mix with a little Chicken stock
Salt and Pepper
Heat thoroughly and Serve.
Fresh Cranberry Sauce:
1 Package of Whole Cranberries
1 Cup Water
1- 1 1/2 Sugar (more for jellied cranberry sauce)
Boil and stir frequently about 10 minutes.
Chill and Serve.
I will be cooking a turkey in the oven slowly, all buttered, salt and peppered inside and out and stuffed with freshly chopped veggies (carrots, celery, and red onion).
Tonight I made my sides for reheating, and I will make more on the day of, green jello salad made with pears, apple pie and chocolate chip cookies (this one for my kids!).
Photos coming soon!
Thanksgiving Gluten-Free Sides Tips: Healthy with less salt and fat.
Pumpkin Pie Custard:
8"x11" Baking Dish (Medium size)
Libby's Pumpkin Pie Large Can 29 oz (1 pound 13 oz)
Salt
Cinnamon
Ginger
Cloves
Sugar
2 Eggs
Evaporated Milk (part of can, usually found in 12 oz size)
Sweet Crust:
Gluten Free Bisquick
Sweetened Condensed Milk
Butter
Powder Sugar
Melt 3 tablespoons Butter with
1/2 Cup Sweet Cond. Milk into microwave 30 seconds
or heat slightly.
Stir in 1/2 Cup GF Bisquik
Stir in 1/4 Cup Powder Sugar
For this dish, prebake crust slightly at 350 F for 5 minutes. Remove from oven.
Prepare Pumpkin pie as directed on large pumpkin can, substitute egg and evaporated milk amounts to 2 eggs and only 1/2 cup of Evap. Milk. Stir all ingredients thoroughly. Pour over slightly heated crust, spreading evenly. Bake as directed on can. 425 F for 15 minutes, then reduce to 350 F for 40-50 minutes. Watch near the end to prevent over cooking.
Mashed Potatoes:
Medium Size Pot
10 regular size Baking Potatoes
Sea Salt
Pepper
Butter
Evaporated Milk
Peel, slice and boil potatoes with sea salt in water until soft.
Drain.
Mash with a potato masher.
While hot, stir in 5 tablespoons of butter.
Add 1 tsp Salt and 1 tsp Pepper
Add evaporated milk about 3/4 Cup (left over from 12 oz Pumpkin Pie Custard)
Stir well and Serve.
Quick Sweet Yams:
Medium Size Pot
5-8 yams
Can of Pineapples
Cinnamon
Brown Sugar
Peel, slice and boil until soft.
Drain
Mash with a Masher Utensil
add about 1/4 Cup Pineapple Juice (from Can of Pineapple Chunks or Slices)
Make sure not too much liquid.
add 1 teaspoon Cinnamon.
Add 1/2 cup Brown Sugar.
Stir together and Serve.
Variation:
Place in oven safe bowl or dish and place large Marshmallows to cover over top. Put dish in preheated 350 degrees Fahrenheit for 5-10 minutes, to melt marshmallows or make them golden.
French String Beans:
Fresh String Beans or Can
Mix with a little Chicken stock
Salt and Pepper
Heat thoroughly and Serve.
Fresh Cranberry Sauce:
1 Package of Whole Cranberries
1 Cup Water
1- 1 1/2 Sugar (more for jellied cranberry sauce)
Boil and stir frequently about 10 minutes.
Chill and Serve.
Yummy! thanks for these tips for gluten free thanksgiving food :)
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