Wednesday, November 21, 2012

Gluten Free Champagne Flaxseed Gravy

While nothing beats the taste of gravy made the good old fashioned way, my body is not permitting me to eat flour this year, so I came up with this healthy alternative version. It is slightly grainy, and tastes like a hint of flax, but other than that its pretty darn good!

1 cup ground flaxseed (measure after grinding)
1/2 c butter
32 oz chicken, turkey, or other very flavorful broth
2 T minced fresh sage or 1 T dried
1 T minced fresh oregano or 2 t dried
1 t salt
1/4 t white pepper
1/2 c champagne - can be fresh, flat, doesn't matter

In a deep pot over medium heat melt the butter. When melted add the ground flax and stir till it gets slightly thickened. Do not burn, do not stop stirring. Add broth, turn up the heat, and whisk constantly till it reaches a bubbly boil and gets thickened to the consistency you like. Do not walk away without stirring :) Burnt gravy is awful. When the mixture is thick, remove from heat and whisk in the sage, thyme, salt, pepper, and champagne. Let cool. I then put it in a high speed blender to reduce flax lumps and blend further. If you are really into no lumps, I assume you could strain it but I haven't tried. Chill in the fridge for a few hours to overnight to thicken. You can reheat it just fine. It seems to get better with age!

Enjoy!

Tuesday, November 6, 2012

Ann’s Sweet Potato Casserole

I'm not sure if this is a side dish or dessert, but it sure is good and makes a lot of yummy leftovers!

5-6 med to large sweet potatoes, cooked & mashed
4 eggs
1 can evaporated milk
2 c sugar
3 t cinnamon
2 t nutmeg
2 t ground ginger
1 t salt

Topping:

2 c pecans
2 c brown sugar
1/2 c butter pieces

Chop together in food processor.

Mix all filling ingredients and spread in 13x9” casserole.

Top with topping and bake 30-40 minutes at 350 degrees.

Mom's Pecan Pie

¾ c karo syrup
½ c light brown sugar
3 eggs, lightly beaten
4 T unsalted butter, melted & cooled
½ t lemon zest
Pinch salt
1 T dark rum
2 c pecans
Unbaked pie shell

Combine it all and pour into pie shell. Bake at 400 degrees for 20 minutes, then at 350 degrees until golden.

Mom's Delicious Pumpkin Pie

If you want the best pie, bake a fresh pumpkin for the filling. Cut it up, scoop out seeds and roast at 425 for 1 hr till soft. Mash & use in the recipe.


4 C mashed pumpkin
1 ½ c sugar
6 T flour
2 t ginger
2 t cinnamon
2 t nutmeg
1 t salt
6 eggs slightly beaten
4 c scalded milk (or evaporated milk)
Don’t forget the whipping cream in a can for the top!

Combine flour, sugar, and spices, salt, pumpkin. Add eggs and milk. Pour in unbaked pie shells. Bake 15 minutes in 450 degree oven. Reduce to 350 degrees then bake until custard sets (knife comes out clean); about 30 minutes. Spray with whip cream! Mm. Makes 2 10” pies.

Creamy Mashed Potatoes

Not a recipe but more of a method.. the milk or cream and the butter make it!!

Russet Potatoes, peeled, & cut into cubes, about 1” thick
or unpeeled baby potatoes, halved if they’re big, whole whole if they’re small
Unsalted butter
Milk or cream
Salt & Pepper
Optional: Garlic, Parmesan, Chopped rosemary

Heat a pot of water to boiling. Put potatoes in and watch them – cook around 25-35 minutes depending on the size of the pieces until the potatoes are soft and easily pierce with a knife. Dump in a strainer to drain off the water, then dump potatoes back into warm pot. Mash, adding butter and milk till you get the consistency you want. Start with a little and add more gradually. Then add salt and pepper to taste. If you like, boil some cloves of garlic (peeled) with the potatoes and mash right in. Or add Parmesan cheese and/or rosemary!

Raspberry Vinaigrette Dressing

½ (6-oz) raspberry/cranberry frozen juice
concentrate
8 oz seedless raspberry jam
1 t minced fresh garlic
½ t white pepper
¼ t salt
1 c red wine vinegar
2 c safflower oil

Combine all but oil and vinegar in a food processor until smooth. Add vinegar and process 1-2 minutes. Slowly drizzle oil in as the food processor runs. This will keep for months in the fridge.

Sunday, November 4, 2012

Spinach Basil Pesto

1 lb spinach
either 2 c almonds or 1 c almonds and 1 c pine nuts
1/2 c parmesan
1 t salt
8 cloves garlic
juice of two lemons
a bunch of basil - you can buy it in the supermarket in little packages, no special amount,.. the more the better!
olive oil - at least 1/2 c... more if you like

Put it all in a food processor or high power blender and blend the living daylights out of it. You can season it to taste. Great on pasta, vegetables, crackers, meat, fish, etc.