GFCFSF Mac & Cheese

This recipe was adapted from the Food Allergy Cookbook...

1 box of Quinoa Elbow Mac
1-2 cups Diaya Cheddar Style Cheese
3 tbsp butter (or olive oil or butter substitute)
2 1/2 tbsp cornstarch
2 1/2 cups Almond (or Rice) Milk
S&P
Crushed Red Pepper

Melt the butter in a medium sized cast iron skillet. Add cornstarch and form a thick roux. Cook for 30 seconds continuously stirring. Remove from the heat and add milk in small incriments stirring vigorously until the roux has absorbed all the milk evenly. Add more and more until all the milk has been added and incorporated. Place the pan back on medium heat and add S&P and Crushed Red Pepper to taste. Then add 1 - 2 cups of Daiya Cheddar Style Cheese to taste... I used about 1 1/2 cups. Stir to combine and pour over Quinoa Pasta.

This pasta reheats well in the microwave for about 1 minute and stays creamy! Enjoy!

Pumpkin Soup

1 large can pureed pumpkin
1 can coconut milk (not low fat)
S&P
1 cinnamon stick
1/2 tsp grated fresh ginger
Dash of Crushed Red Pepper
1/2 tsp Allspice
1 tsp nutmeg
2 1/2 cups of Organic GFCFSF Vegetable Stock

Add pumpkin, stock, and spices to a large stock pot and bring to a boil. Add coconut milk and simmer on low for 30 minutes!

GFCFSF Cornbread Dressing

1/2 loaf of GFCFSF Bread cubed
1/2 pan of GFCFSF Cornbread, crumbled
3 stalks of celery, pured
1 medium onion, peeled and pured
4 hardboiled eggs, shredded
1/4 to 1/2 box of Organic GFCFSF Vegetable Stock
S&P

Add bread, cornbread, celery, onion and egg to a bowl. Mix together with your hands. Add Vegetable stock and S&P until moist and seasoned to taste. Bake at 350 for about 30 minutes covered and about 30 to 45 minutes uncovered until browned.

GFCFSF THANKSGIVING FEAST 2010!!!

This year was a totally new experience for me... trying to adapt those yummy, holiday recipes to something that I can eat! Surprisingly enough, I was able to make some pretty great dishes to celebrate this wonderful day with great friends!

Citrus Stuffed Chicken (for my meat eating friends) & Gravy
GFCFSF Cornbread Dressing
GFCFSF MAC & CHEESE... and you know this is HUGE for me :)
Roasted Asparagus
Pumpkin Soup
Sweet Potatoes
Apple Cider Green Beans
Sweet Corn
Mashed Potatoes a la Carolyn
Mushroom Gravy

Appetizers included:

Cilantro Hummus
Roasted Red Pepper Hummus
Homemade Bean Dip
Lot's of Veggies
Pickles from THE PICKLE GUYS

Dessert:

GFCFSF Cupckaese from BABYCAKES NYC

Thank Goodness for Mom!

Mom came to help me grocery shop, cook, rearrange for a new freezer and go with me when I have to have the "test" on Monday! It was nice to have someone to help me go to all of the grocery stores that have GFCFSF and Vegan options that I can eat. She knew that the GF could be difficult to find if you are in a small town (Orange, TX) but who knew that trying to find something that is GFCFSF would be so crazy!

Thanks to Sherry Lynn's Gluten Free in Latham, NY who has cookies that are GFCFSF and I can eat them!!! YAYAY!! The gingersnaps are soft but yet crunchy at the same time. They are almost as good as my gingerbread men at the bakery in Bellaire, TX (by Black Eyed Pea & the RR Tracks)!! I was so excited!

We also went to Hannaford Supermarkets (Latham Farms, Latham, NY) for a fairly large GF section! There I was able to find GFCFSF Icing for cupcakes, and chocolate chips! Those are really exciting things for me to have!!

We located the Honest Weight Food Coop (Central Ave, Albany, NY) for the Liquid Barlene's Omega 3-6-9! Wow, this stuff is crazy expensive but at least it doesn't taste as bad as the other stuff I have to take!! But they had quite a variety of alternative flours, nuts, quinoa (flakes also), cheese's and baking powder! Note: most baking powders are GF! Just check the label before you buy... no reason to pay $5.00 for baking powder :)

We accidentally found "Ryan's Indoor Farmer's Market" (Railroad Ave, Albany, NY) that had a great selection of local items. I asked the produce guy where they got their produce from and he informed me that during the spring, summer and fall growing season, everything comes from local Upstate NY farmers. In the winter season veggies come from NJ and CA. I was able to find a lot of unique ingredients and it sounds good!

With all of the fun stuff we got... we made: Great Northern Beans, Cranberry Beans, GFCFSF Vegan Refried Beans, Potato & Leek Soup, Yuc Soup (lots of veggies including Yucca), Red Sauce and 3 different kinds of hummus! The freezer is almost full and we have lots more to do today!

Off to the Schenectady Indoor Farmer's Market to see what else we can find! Love to All!!!

GFCF Roasted Butternut Squash Soup

1 butternut squash - halved and seeded
2 sweet onions - peeled and quartered
8 cloves of garlic - peeled
10 mushrooms
1 1/2 cups of GFCF Vegetable Stock
S&P
Olive Oil

Preheat oven to 375 and add everything to a roasting pan. Squash flesh side up and sprinkle everything with S&P and olive oil. Roast for 25 minutes. Turn squash over and roast another 25 minutes.

Scoop the flesh of the sqaush out and add everything to the blender. Then add:

1/2 to 1 cup of GFCF Vegetable Stock (to your thickness)
1/2 tsp cinnamon
1/4 tsp crushed red pepper flakes
1 tbsp parsley
1/4 tsp paparika

Blend until creamy. You may add more or less of the stock until you get your desired consistency! Enjoy! This serves about 3 people.

Lot's O' Veggie Spagetti & Roasted Brussel Sprouts

1 tbsp olive oil
1 onion diced
1 bell pepper diced
1 tsp minced garlic
S&P to taste
1/4 tsp crushed red pepper
1 tbsp italian seasoning
1 tbsp dried parsley
1/4 tsp paparika
1 16 oz can fire roasted diced tomatoes
1 16 oz can diced tomatoes with basil
1 32 oz can crushed tomatoes

Add olive oil, onion, bell pepper, garlic, S&P, red pepper, italian seasoning, parsley and paparika to a cast iron skillet. Saute for about 5 minutes on medium. Add tomatoes and bring to a boil. Turn down to medium low and cook for about 20 minutes.

10 fresh brussel sprouts
olive oil
s&P

Peel and slice in half the brussel sprouts. Toss into a bag with olive oil and S&P. Coat well. Then roast in the oven on 375 for about 20 - 25 minutes.