The Gluten Free Weekly Menu Nov. 16 #menuplanning
So Thanksgiving is almost here! Are you ready? I’m not entirely sure what we are going to do this year. We joined the Austin based Wheatsville Food Co-Op as owners so I’m pretty excited about that – lots of gluten free and dairy free options, organic veggies and locally farmed food. What I really wish I could find is a good gluten free stuffing mix or recipe. I’m super picky (it was one of my favorite side dishes) and I don’t like the cornbread kind at all. No offense to you cornbread lovers, everyone has their thing…
The way my mom taught me to make it over 20 years ago was with croutons, lots of butter (or Country Crock), poultry seasoning, chopped onions and celery, salt and pepper. Very simple. It got stuffed into the turkey or cooked with chicken broth in a baking dish and ended up with a very specific fluffy texture.
In the past, when I tried to make gluten free stuffing mixes from the store or recreate my original recipe with gluten free bread the outcome was either really grainy (brown rice flours) or kinda slimy (probably from the xanthan gum mixing with chicken broth – this happens in chowders, too) so I just gave up. But now there are so many new gluten free croutons/stuffing mixes, I’m getting my hopes up again. And I can use Earth Balance Buttery Spread or ghee instead of butter to make it dairy free and casein free, too.
I’m going to do a few tests this week with Olivia’s Rosemary & Sage Croutons and Ian’s Homestyle Stuffing – both are gluten free and even though they contain xanthan (it’s the last ingredient so probably not very much) it might work because the flours are denser than just rice or tapioca flours. So… we’ll see. I’ll let you know if anything works out next week (#notsponsored and #kindaexpensive).
Do you have a brand of gluten free stuffing or bread that you LOVE in a tried and true recipe you want to share with me?
The cranberry relish is another one of my favorite holiday side dishes and I like it a little boozy. It’s an easy thing to make ahead and get that out of the way. So I made up half a batch of Tequila and Lime Jalapeño Cranberry Sauce from closetcooking.com (using raw cane sugar instead of refined) and froze it in two containers for Thanksgiving and Christmas. We used organic cranberries and a few little jalapeños that managed to keep on growing in the patio garden. It’s so sweet and tart with just a little hint of tequila and lime. I could honestly just eat it all straight out of the jar. Mmmm.
I also added some of the organic fresh cranberries, cashews and chocolate chips to the sweet potato brownie recipe for a holiday treat! Cranberries + chocolate = ? You must try it!
And as if we weren’t eating enough, my husband is a Thanksgiving baby. So he requested a trip to The Salt Lick for dinner to celebrate (we definitely live too close ?) so I think it might be better to go out to eat this week instead of next week during the holiday craze. Just look at those pork ribs!
Alright, enough rambling. Here is the casein free (except for the Parmesan cheese), gluten free weekly menu for November 16:
Meatless Monday – Organic Roasted Veggie Plate (fingerling potatoes, heirloom carrots, golden beets, something green and steamed)
Wednesday – Dinner at The Salt Lick
Thursday – Southwestern Salad with Ancho Lime Marinated Chicken (The Weekly Menu I – all formats are on sale now!)
Friday – Dinner at District Kitchen + Cocktails
Saturday – Taco Salad
There is also a Giveaway for a copy of The Casual Veggie Cookbook on Instagram next week! To enter post a photo of yourself with a veggie on Instagram, use the hashtag #helpmecookthis, and tag me @deana_evans in your photo. The contest will run from November 16-21, 2016 and a lucky winner will be announced on Monday!
Have a wonderful week everyone! And happy cooking!!!