Thanksgiving - GF Turkey Stuffing

Stuffing

Make two loaves of bread using my Egg Bread Loaf recipe.

Cut loaves into 1/2 inch cubes.
Measure out 9 cups into a large bowl.

In a small frying pan, Saute in 3/4 c. butter

1-1/2 c. celery 

1 c. onion 

Sprinkle over 9 c. soft bread cubes:

2 tsp. poultry seasoning

1 tsp salt

1/4 tsp pepper
Toss. 

Add butter mixture to seasoned bread cubes, stir until coated.

Stuffs a 12 lb. turkey (or you can use a slow-cooker.)

Fish!!

Tilapia fillets coat with rice flour, dip in milk rollin mixture of Kinnikinnick panko-style bread crumbs, Lawry's lemon pepper and McCormick Celery flakes.  Pan fry about 4-6 minutes on each side or until breading is browned and fish flakes easily.
Green Giant Broccoli and cheese sauce
Ore-Ida french fries

Laksa recipe

 Laksa


4 -5 cups veg stock
2 sliced onions
2 -3 carrots julienned
1 large potato cut in half, then sliced
pumpkin chunks
½ diced red pepper
chunks of eggplant
green peas or snap peas
a little chopped spinach
1 tsp. sesame oil 
chopped fresh coriander
1 -2 tbsp chunky peanut butter
1 -2 tsp sweet chili sauce
½ can coconut milk
long, flat white rice noodles


In a large saucepan poach the vegetables of your choice in the stock: onions, carrots, potato, pumpkin, peppers, eggplant.
Add peas and spinach to soup last, so they stay a bit crisp.
Stir in the sesame oil, coriander, peanut butter, chili sauce and coconut milk (WITHOUT BOILING).
Boil the noodles in a pan until just soft, not soggy; then rinse in cold water before pouring into soup pot with all the vegetables.

Egg Bread Loaf

This is Nancy Spears's recipe. My substitutions are in parenthesis.
1/4 cup shortening (or coconut oil)
3 Tbsp. honey
2 eggs
1 packet (or apprx. 1Tbsp) yeast
1 cup unflavored yogurt (or sour cream)
1/2 cup potato starch
1-1/2 cups cornstarch
1/2 tsp. baking soda
1 Tbsp baking powder
2 tsp Xanthan gum
3/4 tsp salt
1 tsp. apple cider vinegar

To make in bread machine - Add all ingredients in this order. I use the "Regular Wheat bread" setting on my bread machine (it takes about 4 1/2 hours including resting times), and I scrape the sides with a rubber scraper once toward the beginning of the machine's mixing time.

To make in oven - Mix all ingredients well to remove all lumps. Place dough in greased loaf pan. It may be quite wet (although when made with sour cream, it isn't). Smooth top with wet hands. Bake at 350 for 40-45 minutes or until lightly browned and it passes the toothpick test.

*note - if you do not have separate potato starch and cornstarch, you can use total 2 cups of GF flour mix, not baking mix.*

Spaghetti Tacos

These Spaghetti Tacos were inspired by iCarly, a show on Nickelodeon. I searched online and didn't like the ones I saw, so we made this up ourselves...

Meatballs
2 lbs. ground beef
1 packet Ortega taco seasoning
1 8 oz bottle Ortega taco sauce
2 cups of crushed Tostitos tortilla chips
Mix well.
Form into meatballs.
Fry in a pan over low to medium heat, stirring, so they don't burn, until they look dark brown on all sides.
Cut one in half to make sure they are cooked through. If there is pink on the inside, cook a few minutes longer.

Noodles
1 lb. Tinkyada spaghetti noodles
Cook as directed on package
Drain.
Add a jar of Ragu traditional pasta sauce
and 1/4 cup flaxseed meal, optional
Stir well.
Heat until warm.

Vegetables
large tomato, chopped
large orange pepper, sliced
1/2 cup shredded zucchini
medium onion, sliced and quartered
Mix together.
Saute in about 2 tsp oil until just brown.

Other ingredients
12 Ortega White Corn taco shells
1 8 oz package Kraft authentic mexican blend shredded cheese
Parmesan cheese
sliced black olives
shredded lettuce

Assembly
Place three taco shells on each plate
Scoop 1/3 c. spaghetti and sauce into each shell
Put a meatball in the center of each shell
Sprinkle with parmesan cheese
Scoop a spoonful of cooked vegetables on each taco
Sprinkle lettuce, shredded cheese and olives over the three tacos.

Remember that you can omit, add, or change ingredients as desired.
They are your spaghetti tacos!!
Take a picture!! Ours will be posted here later.

Southwestern-style Bean Soup

To make the beans...
Rinse and drain 1 lb. dried beans.
Put the rinsed beans in a pot with 12 cups of water.
Bring to a boil and let boil for 2 minutes.
Turn off heat, cover, and let soak for 1-2 hours.
Rinse the soaked beans, being sure to remove excess skins and other small particles that float to the surface. Drain.

Once the beans are rinsed and drained, place them in a pressure cooker with just enough water to cover the beans. Add 1 T vegetable oil.
Make sure the beans and water combined do not fill the pressure cooker more than halfway. Secure the lid and place the pressure regulator on top.
Heat on high, turning to low when pressure regulator begins rocking gently. Cook on low -
for 5 minutes (for pinto and great northern beans)
4 minutes (for black beans or mixed beans)
3 minutes (for navy beans)
Allow pressure to drop of its own accord before removing regulator and lid.

Add a can of tomatoes with diced green chilis, 2 tsp salt, 1/4 tsp pepper, 1 T chili powder.
Heat until warm, stirring gently.

Makes 11 servings
45g carbohydrates
9g fiber
14g protein

Bean with Ham Soup

Okay, so we are having a AFC Champion vs. NFC Champion Championship Game Party...
(AKA February "Celebrate") ... at church tonight. On the menu... SOUP! (in bowls) on Sunday...
Anyway... I made triple the beans and used half for this recipe and half for another one.


To make the beans...
Rinse and drain 1 lb. dried beans.
Put the rinsed beans in a pot with 12 cups of water.
Bring to a boil, and let boil for 2 minutes.
Turn off heat, cover, and let soak for 1-2 hours.
Rinse the soaked beans, being sure to remove the excess skins and other small particles that float to the surface. Drain.

Once the beans are rinsed and drained, put them in a crock pot with 8 cups of water.
Add:
one ham bone (I had a couple in the freezer from Christmas)
2 tsp salt
1 tsp garlic powder
1 tsp onion powder (I did not put in onion because of Aunt Rachel's allergy)
1/4 tsp pepper
Turn the crock pot on high for 8-9 hours.
Remove ham bone, let it sit until it is cool enough to handle, cut off as much meat as possible and cut into 1/2 inch pieces. Add the ham to soup.
Also add 1-1/2 cups cooked mashed potatoes (I just added potato flakes that had been mixed with hot water to the right consistency.)
Stir ingredients together and cook on high for an additional 15 minutes.

Makes 11 servings.
45g carbohydrates
9g fiber
14g protein