Recipes for gluten-free living!

Gluten-free Thanksgiving Menu

Here are some tried and true recipes to make all your holiday favorites, gluten-free.

Gluten-Free Turkey Stuffing Casserole

All you need:

1- 1.5# turkey tenderloin (about 2 cups)

¼ cup water

6 Tablespoons butter or Smart Balance

½ onion, diced

2 ribs celery, diced (about 1 cup)

1 large carrot, diced (optional)

1 bag (12 oz.) Simply Stuffing

2 – 3 cups Kitchen Basics Chicken broth, No salt added.

All you do:

  1. In a large pot with tight fitting lid, add turkey and water. Add to preheated oven at 325 degrees. Bake for 40 minutes to 1 hour until internal temperature is 165 degrees.
  2. Meanwhile, in a large skillet, on medium heat, melt butter add onions and celery. Sauté until vegetables are tender. Add broth and bring to a boil. Add stuffing to mixture. Cut turkey roast into large cubes and add to mixture.
  3. Toss lightly until mixed. Pour mixture in greased casserole dish. Cover with foil and bake for 20minutes or until hot. For a crispy top, remove foil and bake uncovered for additional 10 minutes. Serve with Imagine Roasted Turkey Gravy. Serves 8
  4. Today’s meeting: I followed Amy’s recipe for stuffing, just added the sliced Dilusso Turkey to casserole.

Gluten-Free Acorn Squash stuffed with Wild Rice

Serves 6-8

All you need:

1 3/4 cups water

1 cups Lundberg wild blend rice® (HealthMarket)

1 small acorn squash, cut in half and seeded

2 tablespoons canola oil

1 finely chopped onion

2 teaspoons crumbled sage leaves or ¾ teaspoon ground sage

1 tablespoons lemon juice

1 cup Sahale crunchers® cranberries, sesame, honey mix

(HealthMarket)

½ cup Newman’s own dried cranberries

All you do:

  1. Prepare rice according to package directions. Transfer to large bowl.
  2. Preheat oven to 375 degrees. Oil large baking sheet. Place squash, cut side down, on sheet. Bake until tender about 40 minutes. Cool. Using spoon, scoop out pulp, leaving ¼ inch shell. Reserve shells for serving. You can also microwave squash for 8 minutes.
  3. Preheat oven to 350 degrees.
  4. In large skillet, add oil, when warm, saute onion until tender about 15 minutes. Add sage and stir. Add rice, squash and lemon juice until mixed well. Mix in Sahale crunchers with almonds, cranberries and sesame seeds and dried cranberries.
  5. Place stuffing in squash shells or on baking sheet. Bake for about 25 minutes

Gluten-Free Green Bean Casserole                                 

All you need:

1 can (18 ounces) Progresso Vegetable GF classic creamy mushroom soup

1 teaspoon gluten-free soy sauce (San-J)

Dash ground black pepper

4 cups Hy-Vee cut green beans, divided (or 2 [14 oz] cans)*

1 1/3 cups crushed Kettle brand Sweet Onion potato chips or

Pop chips –sour cream onion or Piknik shoe string potatoes or TGI Friday’s onion

Rings.

All you do:

  1. Stir the soup, soy sauce, black pepper, beans and 2/3 cup potato/onion rings in a 1-1/2-quart casserole.
  2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining potato/onion rings.
  3. Bake for 5 minutes or until the onions are golden brown. Makes 12 servings.

Recipe Tips

  • *Tip: Use 1 bag (16- to 20-ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans (drained) or about 1 1/2 pounds fresh green beans for this recipe.
  • For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
  • For cheese lovers, stir in 1/2 cup shredded cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup shredded cheddar cheese when adding the remaining potato chips or onion rings. To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
  • Nutritional Facts: 1 serving contains, 60 calories, 3 g. fat, .5g.saturated fat, 480 mg. sodium, 7 g. carbohydrate, 2 g. fiber, 1 g. protein.

GF Spice Pumpkin Cake             

Serves 24

 

All You Need:

1 pkg Full Circle GF Spice Cake Mix

3 large omega-enriched eggs

3 Tablespoon Hodgson Mills Milled Flax seed

½ cup Hy-Vee canola oil

1 cup Libby’s 100% Pure Pumpkin or Farmer’s Market organic pumpkin (15 oz. can)

1 tub Betty Crocker Rich & Creamy Cream Cheese Frosting or Whipped Cream Cheese Frosting

 

All You Do:

Preheat oven to 350˚F. Grease and flour 9×13 inch pan. Combine cake mix, eggs, oil, flax seed and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake 36 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Frost cake with Betty Crocker cream cheese frosting.

 

2 Step Pumpkin Cheesecake

All you need

Yield: 8 servingsservings Update

 

All you do

  1. Beat cream cheese, pumpkin, sugar (or agave nectar) and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.
  2. Gently stir in whipped topping.
  3. Spoon into crust. Refrigerate 3 hours or until set. Garnish as desired.
  4. Store leftover cheesecake in refrigerator.

 

Cranberry Apple Pie

PIE FILLING INGREDIENTS:

All you need

  • 1 gluten-free pie crust (already made)
  • 4 Gala apples
  • 1/2 tsp lemon juice
  • 1-1/2 cups cranberries
  • 1/2 cup Hy-Vee light or dark brown sugar
  • ½ teaspoon Tone’s ground cinnamon
  • 1/4 teaspoon Tone’s nutmeg
  • 1/4 teaspoon Tone’s cloves

STREUSEL INGREDIENTS:

  • 1 cup chopped Hy-Vee English walnuts
  • 4 tablespoons Hy-Vee sweet cream butter, melted
  • 1 ½ cups crushed Midel gingersnaps or chopped Enjoy Life caramel apple bar

 

All you do

  1. Begin by placing pie crust in oven for 5 minutes at 325°F. Some crusts may have other suggestions for pre-baking; follow those instructions.
  2. Peel, core and cut apples into chunks
  3. Toss apples in a bowl and squeeze on lemon juice to prevent them from browning
  4. Add cranberries, brown sugar, cinnamon, nutmeg and cloves to the bowl with apples and mix moderately well.

 

NEW and Gluten-free Holiday Foods in the Hy-Vee HealthMarket

  • Krusteaz GF flour blend with sorghum flour and xanthan gum $5.99
  • Simply Gluten-free Stuffing (sampled)
  • Pamela’s sugar cookie mix, vanilla cake and scone mix $5.49
  • Mama’s scone mix $8.99 and Pie crust mix $5.99
  • Mi-del graham cracker crust pie shell $4.29 and gingersnap pie shell $5.99
  • Breads by Anna pumpkin and cranberry bread mix $6.79
  • All Hy-Vee Turkeys
  • Jennie Os Premium Fresh Young Turkey, Fresh All Natural Young Turkey

Grand Champion Oven Roasted Turkey Breast (disregard product guide)

  • Heartland Gourmet cornbread (sampled) $4.49

FROZEN:

  • Udi’s whole grain and classic French rolls $5.99
  • Simply pumpkin bread (sampled) $3.99, apple scones (sampled) $3.00, apple pie $15.99 and pumpkin pie $15.99
  • Daiya (non-dairy) chocolate, strawberry, lime and original cheesecakes $6.99

 

From Food and Wine Tasting

Chef Casey prepared this wonderful risotto for our Food and Wine Tasting. It took a little time but well worth the effort. Very cheesy rice with great pepper flavor!

Risotto-stuffed Portobello Mushrooms
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES: 8 servings
All you need:
½ cup Hy-Vee select Balsamic Vinegar of Modena
½ cup water
8 large Portobello mushrooms (4-41/2 inch), stems removed
4 cups chicken broth, Kitchen Basics divided
2 large sweet onions, chopped
1 medium green pepper, diced
1 medium sweet red pepper, dices
1 tablespoon pine nuts (optional)
2 garlic cloves, minced
3 tablespoons butter
2 cups uncooked Village Harvest Arborio rice (Healthmarket)
½ cup plus 2 tablespoons grated Parmesan cheese, divided
¼ cup minced fresh parsley
¼ teaspoon pepper

All you do:
1. Place vinaigrette in a large reseal able plastic bag; add the mushrooms. Seal bag and turn to coat; refrigerate for at least 30 minutes.
2. Drain and discard marinade. Place mushroom caps in a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender.
3. Meanwhile, in a small saucepan, heat broth and keep warm. In a Dutch oven, sauté the onions, peppers, pine nuts and garlic in butter until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the broth is absorbed.
4. Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
5. Stir in 1/2 cup cheese, parsley and pepper. Place 3/4 cup risotto in each mushroom cap. Sprinkle with remaining cheese; serve immediately. Yield: 8 servings.
Nutrition facts: 1 stuffed mushrooms contains 353 calories, 11 g fat, 4 g saturated fat, 19 mg cholesterol, 813 mg. sodium, 53 g. carbohydrate, 3 g fiber and 9 g protein.

For more recipes search gluten-free living under catergories.

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