Giving Thanks

[runpunkrun]

Some kind soul has renewed our paid account here at gluten_free for another year. Thank you so much for supporting our community!

This gift is perfectly timed, as it's Thanksgiving here in the States, a day we take stock of the things we have to be grateful for and celebrate our friends, family, and community.

If you'd like to discuss your menu for a gluten-free Thanksgiving—of any stripe, American, Canadian, official or not—hop in the comments and let us know what you've got planned or how it went.

Comments

[runpunkrun]

Personally, I took a container of my apple cranberry relish out of the freezer to go with our roasted chicken, and we'll be making green beans, mashed potatoes, and a gravy thickened with sweet rice flour, thanks to jesse_the_k's post Video Exploring Gluten Free Gravy, which got me to ditch the corn starch and try something new. I love the results.

[rosefox]

Glutinous rice flour is INCREDIBLE. We use it for making shepherd's pie and the gravy is silky and unctuous and fantastic every time.

[runpunkrun]

YES silky and unctuous is the perfect way to describe it.

[rosefox]

Spatchcocked chicken, rubbed with peanut oil and salt and pepper, skin stuffed with herbs, roasted at 500F (hence the peanut oil—good for high heat) until absolutely gorgeous. Vegan candied yams. Mashed potatoes. Green beans, steamed and vegan-buttered. I suppose we could bake up some frozen GF challah, but this seems like enough...

[jesse_the_k]

O! Those candied yams truly made me drool. /tmi I hope all enjoyed the feast.

[sonia]

Yay, thanks to the kind soul!

I made up a quiche with three-root crust yesterday. There was no rutabaga at the farmers market or coop, so I used a golden beet instead. It came out tasty, but I think the crust is better as written. I might put in more rice flour next time and see if the crust holds together better, to balance my generous hand with the root vegetables, since the food processor makes quick work of grating them.

[petra]

We had duck with mashed potatoes and squash, and a pumpkin pie with GF graham cracker crust. Tomorrow, the bread stuffing.

[jesse_the_k]

Duck is anti-turkey. I mean, where turkey is dry and bland, duck glistens with delightful fat. Is this quality a drawback for the leftovers, or are there no leftovers?

[rhi]

I made the Krusteaz GF Honey Cornbread and 14/10 would make again. We were eating it straight out of the pan and it didn't even need butter.

[runpunkrun]

This is the kind of recommendation I like to see. :D

[rhi]

Hey, quick and easy is good this time of year! Stupidly good is even better!

[ranalore]

Since I also have fibromyalgia, my slow cooker is my favorite piece of kitchen equipment. In fact, I have three. I used all of them and cooked Monday through Thursday, so I only did a few dishes a day. I mostly used recipes from Stephanie O'Dea's A Year of Slow Cooking blog. I made her cranberry sauce, though I threw in grated orange peel for extra zing, crustless pumpkin pie, turkey breast in white wine and butter, using a light and dark meat turkey roast, and roasted vegetables, using a mix of green beans, Brussels sprouts, and baby carrots. The turkey was Butterball and came with a GF gravy packet. I usually make a brown gravy, but I decided to give that a try, and it turned out really good.

I made mashed potatoes with a "recipe" my sister and I have been working on for the past several years' worth of holidays. Slow cook three to five pounds of potatoes with about a cup of broth and a few heads' worth of garlic cloves until you can easily mash the potatoes with a fork and the cloves are shiny and golden. Throw in four ounces of cream cheese or sour cream. Mash that all together with a masher if you like a chunky texture, or use an immersion blender if you like smoother potatoes. Then, grate in Asiago cheese to taste. Don't add salt until after this step, since Asiago is so salty. After that, add horseradish to taste. Sis and I usually use creamed horseradish rather than grated, since it's easier to mix in and get a good distribution. These potatoes make great leftovers, since the flavors continue to blend and develop over time.

I'm actually not the world's biggest fan of pie, either the crust or filling, intrigued as I was by the idea of pumpkin pie filling as, essentially, baked custard. So, while I planned to eat it with whipped cream, I thought it could also use something else. I had eggnog, so I figured I could make a sauce. I came across this recipe for eggnog caramel sauce which I honestly had a hard time not just eating by itself with a spoon.

Since it's just me, I have a ton of leftovers too. I think I'll be portioning some out for freezer quart bags tomorrow, but I'm also looking forward to dinner tonight!

Oh those potatoes sound exquisite!

[jesse_the_k]

We've been cooking little -- aka Yukon gold or fingerling -- potatoes so they're mashed on the inside:

• Wash as many little potatoes as you feel like eating in the next three days
• Microwave 4 - 6 minutes on high (shorter for smaller) so they're just fork tender
• let them cool enough to
• toss them in olive oil (plus any spices you like)
• Place on baking sheet
• Roast along with whatever you're roasting. For us it was a 1.5 lb tenderloin.

Preheat oven to 400°F, turn down to 250° the minute you put in the roastables, roasting 1hr/pound so 1.5 hours.

The potato skins get scrumptious, caramelized and soft so they hold the mushy-mashy flesh very well.

Re: Oh those potatoes sound exquisite!

[runpunkrun]

I've been looking for a reason to buy a bag of those gorgeous fingerling potatoes, and now I have one!