I love stuffing... it's one of the cornerstones of both our Thanksgiving and Christmas meals. However, every time I pick up a package of stuffing mix, I see the dreaded words "hydrolyzed soy protein", "soy protein isolate", "soy flour" or "whey". Luckily, stuffing isn't difficult to make from scratch! I love getting artisan bread to make my stuffing from. One of my favorites is a roasted garlic bread that has whole garlic cloves studded throughout the bread. As with anything, read the label to make sure there's nothing you don't want in the bread.
1 loaf (or more) good, crusty bread of your choice
1 large onion (or a little more, if you like lots of onion), chopped
4 to 5 ribs of celery, chopped
2 medium apples, cored and chopped
1/2 lb MPSI safe sausage
1 stick of margarine or 1/2 c clarified butter (if tolerated)
A few cups MSPI safe chicken broth
Poultry seasoning or a combination of your favorite herbs for stuffing
Slice the loaf. Lay several slices on top of each other in a stack, slice into rods, then rotate 90 degrees and cut into cubes. When the bread is cubed, spread it out on the counter to dry overnight OR put it in a thin layer on cookie sheets and dry it out in a warm oven for a few hours.
When you're ready to make the stuffing, melt the margarine or clarified butter in a large skillet. Add the onion, celery, apples and sausage, crumbling the sausage as it cooks. When the sausage is brown and the vegetables and apples are soft, add a cup or two of chicken broth and add enough poultry seasoning to everything until it tastes right for you. Place the dried out bread cubes in a large, greased baking pan. Pour cooked mixture over the bread, stirring to coat. Add more chicken broth, a little at a time, until the bread is as moist as you like. Cover with foil and bake in a 350 degree oven for 30 to 45 minutes.
**Note** If you like a more uniform, softer, scoopable stuffing, add an or two to the mix during the final mixing, adding broth until it's fairly loose, then bake as directed. I prefer a stuffing that has distinct, separate pieces of bread rather than a soft stuffing.
Tuesday, November 29, 2011
Friday, November 25, 2011
Pumpkin Pie!!!
I made my first dairy free pumpkin pie the other day, and it was FABULOUS!!! I only made TWO changes to the recipe on the back of the pumpkin can:
I substituted the amount of evaporated milk with an equal volume of canned coconut milk (the kind with the solids in it that's thicker than the one meant for drinking that comes in a carton). Then I added about 3 Tbsp flour to the pie (not called for in the original recipe).
I made a pie first with only the coconut milk substitution, but it was a tad soft set (softer than a regular pumpkin pie), so the 2nd pie I made I used the flour and it worked fabulously!
I substituted the amount of evaporated milk with an equal volume of canned coconut milk (the kind with the solids in it that's thicker than the one meant for drinking that comes in a carton). Then I added about 3 Tbsp flour to the pie (not called for in the original recipe).
I made a pie first with only the coconut milk substitution, but it was a tad soft set (softer than a regular pumpkin pie), so the 2nd pie I made I used the flour and it worked fabulously!
Mashed Potatoes
I love mashed potatoes, and so do my children! I've finally come up with a mashed potato that is acceptable to me without all the problematic dairy (my 'regular' mashed potatoes have butter, heavy cream and sour cream in them...)!
Potatoes
MSPI safe margarine or clarified butter (if tolerated)
MSPI safe chicken broth
Garlic salt
MSPI safe non-dairy creamer (original flavor)
Scrub potatoes (peel or don't peel...your preference) and boil in just enough water to keep from scorching. When tender, drain any remaining water from the pot. Mash the potatoes (dry), then add some chicken broth and garlic salt. You want them definitely thick. Add a knob of margarine or clarified butter, stirring until the margarine or clarified butter is melted. Finish with enough non-dairy creamer to your preferred consistency. Season to taste with salt, pepper, and additional garlic salt if desired.
Potatoes
MSPI safe margarine or clarified butter (if tolerated)
MSPI safe chicken broth
Garlic salt
MSPI safe non-dairy creamer (original flavor)
Scrub potatoes (peel or don't peel...your preference) and boil in just enough water to keep from scorching. When tender, drain any remaining water from the pot. Mash the potatoes (dry), then add some chicken broth and garlic salt. You want them definitely thick. Add a knob of margarine or clarified butter, stirring until the margarine or clarified butter is melted. Finish with enough non-dairy creamer to your preferred consistency. Season to taste with salt, pepper, and additional garlic salt if desired.
Cranberry Sauce
1 bag cranberries
1 cup orange juice
1 cup sugar
If you like smoother cranberry sauce, place the berries in a blender with the juice and puree. If you like whole berry sauce, skip this step! Place all ingredients in a saucepan and bring to a boil, allowing it to cook until all the berries pop (for whole berry sauce) and/or the sauce thickens. Skim white foam off the top, pour into a serving dish and chill until serving!
1 cup orange juice
1 cup sugar
If you like smoother cranberry sauce, place the berries in a blender with the juice and puree. If you like whole berry sauce, skip this step! Place all ingredients in a saucepan and bring to a boil, allowing it to cook until all the berries pop (for whole berry sauce) and/or the sauce thickens. Skim white foam off the top, pour into a serving dish and chill until serving!
How has it been a month???
Not sure where the past month went, but apparently it went somewhere! lol Thanksgiving was yesterday, so I thought I'd get some of my Thanksgiving recipes up... Stay tuned!
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