After not posting in so long it's almost hard to know where to start so I thought I'd start with a recap of our Thanksgiving.
Thanksgiving day started with these
Gluten-Free Sticky Cinnamon Swirl Pancakes with Maple FrostingSilvana's Kitchen!
And our Day Ended with this
Toasted Marshmallow topped Pumpkin Ice Cream Pie with Ginger Snap Cookie Crust from
from Silvana's Book Cooking for Isaiah
(I LOVE LOVE LOVE this gluten free dairy free cookbook!)
Both were super yummy and delicious, along with everything else we had in-between. My husband cooked the actual meal and did a great job on everything. I sure am Thankful for such an awesome hubby!!! And I'm thankful for all the great resources, including Silvana's recipes that make eating gluten and dairy free easy and delicious! We had company over for Thanksgiving and they said they would have never guessed everything was gluten and dairy free.
I did make ONE thing for the actual meal from a recipe my sister gave me. I made this the night before and I want to make this everyday, just to make my house smell like this. Now I'm desperate to find the perfect candle that smells like this...cranberries, apples, vanilla, cinnamon and clove! *I left out the raisins.
homemade cranberry relish
2 cups fresh apple juice
1/2 cup sugar
24 ounces cranberries
2 slightly sweet apples, peeled and diced
1/2 vanilla bean, slit open
1 teaspoon cinnamon
1 -2 cloves depending on preference
1/4 cup golden raisins
Combine all the ingredients in a large saucepan. Cook, stirring occasionally, on medium-high heat until the cranberries have popped and everything has begun to gel. Spoon into a casserole dish. Let cool.
This is beautiful and super Yummy!!
Gluten Free Corn Bread Stuffing (also got this recipe from my sister)
Use your favorite GF cornbread mix - (Bobs Red Mill is awesome) or substitute gluten free all purpose baking mix for the flour in any basic corn bread recipe. Mix dough then stir in 1/2 Tbs of dried thyme. Bake according to recipe directions.
Once the cornbread has cooled, cut into cubes and arrange on a baking sheet. Let this sit overnight to dry out and create cornbread crumbs.
2 Tbs Olive oil
1/2 onion - chopped
4 cloves garlic - finely chopped or pressed
1-2 stalks celery - chopped
1 apple - peeled and chopped
.75 oz of fresh Rosemary, Thyme and Sage
Vegetable or Chicken stock as needed
Salt and Pepper to taste
In a large pot, saute onion, garlic and celery. Add apple, salt and pepper and herbs, cook stirring frequently over medium heat for 3-4 mins. Lower to med/low heat and add cornbread crumbs, toss to coat with herb mixture. Add vegetable stock to moisten cornbread to desired consistency/texture. Serve warm.