GFCF Holiday Menu

GF/CF Holiday Soul Food Style

Apple Rum Turkey

 Honey Baked Ham

Cucumber Mango Spinach Salad

Collard Greens w/smoked turkey wings

Broccoli & Rice Milk  or Daiya Cheese Casserole

Green Bean Casserole

Squash Casserole

Sweet Potato Casserole

Creamed Corn

Mashed Potatoes

Candied Yams

Dinner Rolls

Pear, Apple or Peach Cobbler

Chocolate Chip Cookies

Chocolate Cake

*Brown Sugar should be made naturally with Organic Sugar + 1 1/2 tbs of Molasses

*Nuts are optional in some of these recipes

*Peaches and Apples are Simple Sugars and will turn into Sugar in your bodies, a good substitute is a Pear. I will provide recipes that use apples or peaches or but you can use Pears as a substitute

Substitutes

Butter                     Earth Balance Vegan Butter or butter sticks

Sugar                      Organic Sugar in the Raw

Brown Sugar         Organic Brown Sugar

Milk                        Rice, Soy or Almond Milk

Eggs                        Egg replacement

GF Broth               Members Mark All Natural, Kroger Brand,

O Organics, Pacific Natural

Quick Alternative Items to have on hand

House Seasoning:


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder




Mix ingredients together and store in an airtight container for up to 6 months.


Creamed Soups for recipes

Creamed Soup mix extras can be poured into ice cube trays, then later into ziplocks for

easy 3 mth storage. Homemade soup is better just because you the canned versions are

processed and tend to hide MSG. MSG is also hidden under the names of hydrolyzed

vegetable protein, autolyzed yeast, spices, flavorings and other non specific ingredients.

Cream of Mushroom Or Cream of Celery:

5 cups chopped portabella mushrooms or 2 cups of Chopped Celery

1 tablespoon Earth Balance Butter

2 teaspoons sea salt

1/4 teaspoon black pepper

1 teaspoon parsley or thyme

1 ½ cup of Vegetable Broth (See GF brands above)

4 teaspoons tapioca flour or Arrowroot

2 cups Rice, Almond or Soy milk

1 tablespoon of Sherry Wine (No wine if making the cream of celery)

MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.

Heat the butter on medium heat in a sauce pan.

Add the mushrooms, and saute until cooked through.

Add the sea salt, pepper, parsley.

Cook and stir 1 minute more.

Add the half and half.

Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.

Cook and stir until thickened.

Cream of Chicken:

2 cups chicken stock or 2 cups chicken bouillon

2 small potatoes, peeled and diced

1 large carrot, peeled and sliced

1/2 cup celery, chopped

1/4 cup celery leaves

salt and pepper to taste

Bring stock or bouillon to a boil.

Add vegetables, salt and pepper and return to a boil.

Cover and simmer for 25 minutes.

Pour into a blender and liquefy.

Serve hot.

If soup is too thick, use milk substitute or bouillon to thin.

Recipes

Apple Rum Turkey 

Turkey (up to 22 lbs) (Honeysuckle, Jennie O, Shelton, Perdue are GF, Get rid of the gravy pack)

Olive oil 

1-2 carrots 

1-3 celery stalks 

1-2 onions 

3 granny smith apple 

Rosemary 

Sage 

Thyme 

Poultry rub 

1 stick of Earth balance butter

1 tsp Garlic salt

Inject your turkey with Garlic Butter (Melt garlic and mix 1 tsp of garlic salt insert into  injector)

Remove neck and bags inside turkey; rinse and pat dry. Place inside turkey cavity an apple cored and sliced into quarters; 1 celery stalk cut into 3-4 pieces (include leaves); 1 onion quartered; rosemary, sage, and thyme sprigs or in seasoning form.  Cut carrots, 2 celery stalks and a chopped onion for roasting bed. Place turkey (breast side up) on vegetable bed and rub olive oil, followed by a rub of kitchen bouquet (for browning) on turkey. Sprinkle with lightly generous coat of poultry rub. Set on medium heat; once vapovalve clicks steadily, turn to lower setting. Allow 20-25 minutes per pound. Do not open or baste. Upon completion, remove turkey and let sit about 20 minutes before carving. You may thicken the savory juices left behind with GF all purpose flour or soy flour and a bit of rice, soy or Almond milk for a delicious gravy. You may want to pour juice into another container to check for skimming off any possible fat; but usually there is minimal present.You may salt to taste; but the flavor tends to be great without!

If you dont want to use apples, you can use pear as a simple sugar alternative

Ham - (Honeybaked, Boarshead are GF)

9-pound Ham (Precooked or uncooked) 

1⁄2 Cup Brown Sugar (Organic Sugar + 1 1/2 tbs of molasses mixed= natural brown sugar)

1⁄2 Cup Honey

Fresh Pineapple Slices

1⁄4 Cup Pineapple Juice 

1 Tsp Whole Cloves (a good handful)

Mix Brown Sugar,  Agave Nectar, Pineapple Juice. Coat all over Ham and between spiral cuts. Top and surround with Whole Cloves and fresh Pineapple Slices. If uncooked, cook for 4 1⁄2 hours  (25- 30 minutes per pound). If precooked, gently warm on  for 15 minutes per pound. 

Cucumber, Mango, Spinach Salad

10 oz or Bunch of Fresh Spinach 

1 Mango, peeled and cut into bite-size pieces 

1 large Cucumber, peeled and sliced

6 Green Onions, thinly sliced 

1⁄2 Cup Fresh Basil, thinly sliced 

3 Tbs Lime Juice 

1⁄4 Cup Seasoned Rice Vinegar 

1⁄4 Tsp Freshly Ground Black Pepper (or to taste)

Wash and drain spinach, tear into bite-size pieces, if necessary, and put into a large serving bowl. Cucumber, Green Onions, and Basil in a medium bowl. Add Lime Juice and Vinegar and stir to mix. Arrange Mango mixture on Spinach and sprinkle with Black Pepper. To enjoy the fresh flavors in this salad, eat immediately after tossing.

Serves 10-12

Collard Greens

1/2 pound smoked turkey wings

1 tablespoon House seasoning, recipe above

1 tablespoon Season All

1 tablespoon Apple Cider Vinegar

3 tablespoons of Organic Sugar in the raw

1 large bunch collard greens or  1 bag of Glory's, precut Collard Greens

1 tablespoon Earth's balance vegan butter

1 tsp of Crushed Red pepper flakes

In a large pot, bring 3 quarts of water to a boil,  and add smoked turkey wings, house seasoning and season all. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter, cider vinegar, sugar and crushed pepper flakes. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

Green Bean Casserole

1/3 stick Earth Balance Vegan Butter

1/2 cup diced onions

1/2 cup sliced fresh mushrooms

2 cups sliced green beans

3 cups Organic chicken broth

1 (10 3/4-ounce) can cream of mushroom soup (Recipe above)

1 (2.8-ounce) can French-fried onion rings

Pinch House Seasoning, recipe above

1 cup Daiya Chedder or Rice milk chedder

Preheat the oven to 350 degrees F.
 Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.



Broccoli and Cheese Casserole

2 (10 ounce) boxes frozen chopped broccoli, thawed

2 cups cooked Basmati or Jasmine rice

8 ounces shredded Daiya or Rice Milk cheddar cheese

3 cups of cream of chicken (recipe above)

1 small onions, chopped

Earths Balance butter

½ can of Original Diced Rotel (mild)

1 small can of sliced mushrooms

Cook onion in butter in large skillet until done.

Cook rice separately. Drain.

Add cheese, thawed broccoli, mushrooms, onions to cooked rice.

Add remaining ingredients and cook just until cheese is melted.

Put in 2 quart casserole dish.

Bake at 350 for 1 hour.

To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness. Many thanks to Tornado Ali, for her wonderful tips for freezing this.

Squash Casserole

6 cups large diced yellow squash and zucchini

Vegetable oil

1 large onion, chopped

4 tablespoons Earths Balance Vegan Butter

1/2 cup GF sour cream

1 teaspoon House seasoning, recipe above

1 cup grated Rice Milk Cheese or Daiya Cheese (Both cheeses melt really well)

1 cup crushed butter crackers (recommended: Glutino GF Crackers-much like Ritz)

Preheat oven to 350 degrees F.
 Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.





Creamed Corn

6 ears corn, shucked 


4 tablespoons Earth Balance Vegan Butter


2 tablespoons GF all-purpose flour


2 cups water Salt and white pepper




Use a sharp paring knife to cut the tips of the corn kernels off the cob, keeping as much of the kernel intact on the cob. Transfer the corn tips to a bowl. Using the back of a heavy chef's knife, scrape the cobs thoroughly to release the remainder of the corn off the cob into the bowl, making sure to include any released corn "milk" that is released from the cob. Heat the butter in a large skillet over medium heat. Once melted, add the corn and flour to the pan and cook, stirring often, until thickened, about 5 minutes. Reduce the heat to medium-low and add the water, salt and pepper, and continue to cook, stirring occasionally. A crust will form on the bottom of the pan from time to time -- be sure to scrape the bottom of the pan well when stirring and continue to cook, stirring frequently towards the end, until the corn is very creamy, 30 to 40 minutes. 


Southern Style Butter Mashed Potatoes


2 pounds Idaho potatoes, peeled and cut into 1-inch pieces 


1 1/4 cups Rice Milk 
4 tablespoons Earth's Balance


1 teaspoon salt

1/4 teaspoon ground black pepper 


Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.

Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with parchment paper

Sweet Potato Casserole

2 1/2 pounds sweet potatoes (about 3 large), scrubbed 


2 large eggs, lightly beaten 


3 tablespoons Earths Balance Vegan Butter, melted, plus more for the preparing the pan 


2 tablespoons packed Organic brown sugar

1 teaspoon kosher salt 


1/2 teaspoon ground cinnamon 


1/2 teaspoon ground ginger 
Pinch freshly grated nutmeg 


Freshly ground black pepper 


1/4 cup coarsely chopped pecans (Optional)




Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool. 
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth. 
Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

Candied Yams

3 pounds sweet potatoes or yams

1 cup organic sugar

1 cup organic brown sugar

2 sticks Earth balance Vegan butter, cubed

Peel potatoes and cut into 2-inch cubes. Place potatoes in large pot, cover with sugar, Organic Brown Sugar and butter cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy.

Peach, Apple or Pear Cobbler

2 Bags of thawed frozen peaches, Apples or Pears (Save juice from bag- add little water-set aside in a cup)

or 2 cups of cut up fresh peaches, apples or pears (boil until soft on stove with water and 1 cup of Organic Sugar, 2 tsp of Earth balance butter- save juice)

or 2 29 oz cans of plain peaches, pears, apples with juice not syrup

(save juice)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon cornstarch (Bob Red Mills, Kroger Brand or Safeway)

1 cup Organic sugar

1 cup gluten-free all purpose flour blend (Bob Red Mills or Pamela’s)

1 3/4 teaspoons gluten-free baking powder (Safeway, Bob Red Mills)

1/2 teaspoon salt

1 large egg (or Egg Replacer)

6 tablespoons melted Earth’s balance stick butter

2 tablespoons rice o soy milk

1/2 teaspoon vanilla extract (Adams Best)

1 tablespoon cane sugar mixed with 1/4 teaspoon ground cinnamon for topping

2 thawed Gluten free Pie crust

Preheat oven to 350° F / 176° C

Spray 11 x 7 baking dish with nonstick spray

Take 1 thawed  pie crust and line the bottom of 11 x7 dish with it. Just enough to cover the bottom.

Drain sliced peaches in a large mesh sieve. Place drained peaches in mixing bowl. (save juice) Sprinkle with cinnamon, nutmeg and cornstarch, add vanilla, Rice or soy milk , a little juice as needed for moisture and stir to blend. Should be a little juicy so the baked pie will not dry out in the oven. Pour peach mixture into an 11 x 7 baking dish with the lined pie crust.

Add ½ stick of butter in slices on top of the mixture. Tear 2^nd thawed pie crust into pieces. Lay pieces spread out evenly across pie mixture.

Bake in preheated oven for 35 to 40 minutes or until batter is golden brown. Cool before serving -- sauce thickens as cobbler cools. Serve with a scoop of Rice or Soy Dream ice cream - optional.

Dinner Rolls

1 Pkg. GF Homemade Bread mix (Bob Red Mills)

1-2/3 cups warm Rice or Soy Milk

1 whole Egg plus enough Egg Whites to equal 3/4 cup 

1/4 cup melted Butter or Oil 

1 tsp. Cider Vinegar

PLACE contents of package in large bowl of heavy-duty table top mixer. Remove yeast packet and add yeast to warm milk in separate bowl. Let foam for 5 minutes.

ADD eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix.

MIX with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary. Coat palm of hands with oil and using a small handful of dough, shape into rolls and place dough on greased cookie sheet. Pat down dough slightly.

COVER with oiled aluminum foil or plastic wrap and let rise in warm place for 20 minutes. Remove cover.

BAKE at 375F for 15-18 minutes (do not under bake). To test for doneness, tap roll with fingernail. A crisp, hard sound indicates a properly baked roll. Enjoy!

Makes 2 Dozen Rolls.

Chocolate Chip Cookies

3/4 cup Earths Balance Vegan butter, softened

1 1/4 cups packed brown sugar

1/4 cup organic sugar

1 teaspoon gluten-free vanilla extract (Adams Best)

1/4 cup egg substitute or Eggs

2 1/4 cups gluten-free baking mix (Pamela’s or Bobs Red Mill)

¼ cup of organic applesauce

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

12 ounces semisweet chocolate chips (Enjoy Life- GFCFSF)

Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.

In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Yields 18 cookies

Double Chocolate Cake

1 1/2 cups gluten-free All purpose flour (Bob Red Mills)

1/2 cup cocoa

Chocolate chips (Enjoy Life GFCFSF)

1 cup Organic sugar

1/2 teaspoon salt

2 teaspoons baking soda

3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum

5 tablespoons cooking oil

1 tablespoon vinegar

1 teaspoon pure vanilla extract (Adams Best)

1 eggs (or egg replacer)

1 cup water

Icing (Duncan Hines Homestyle Creamy Dark Chocolate is GF)

Mix all dry ingredients in a bowl.

Add all liquid ingredients and mix well.

Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.

***Here is a Quick Icing Recipe that I found www.orgjunkie.com (love confectioners sugar icing!!)

Adapted from The Allergen-Free Baker’s Handbook

3/4 cup Earth Balance butter
Pinch of salt
2 1/4 cups confectioners’ sugar
3 tablespoons rice milk
1/2 teaspoon pure vanilla extract
1 cup dairy-free chocolate chips (I used Enjoy Life Foods brand)

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed for about 2 minutes.  Add the confectioners’ sugar in three batches, beating after each addition.  Add the rice milk and vanilla.  Beat until light and fluffy, about 5 minutes.  Melt the chocolate chips in the microwave in a microwave safe bowl for a couple of minutes stirring frequently.  Add melted chocolate to frosting and beat for another minute.  Spread the frosting on cake.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.