Wednesday, November 23, 2011

Some stuffing, a casserole, and yams

Tomorrow's Turkey Day, so I prepared some of the dishes that can be reheated easily tonight. That way the turkey can have the oven all to itself. I only had a couple of rules. The sides had to be relatively healthy, be gluten-free and dairy-free, and also be something that Eric would eat. That meant that the yams couldn't be too sweet, the green bean casserole couldn't be very creamy, and the stuffing had to have something that would distract him from his most feared enemy: the carb. Eric always likes to make sure that my job of cooking everything doesn't get too easy.

The only thing that was difficult about any of these dishes was waiting for them to cook. I wish I had better pictures of them. Maybe Santa will get me a really nice camera for Hannumas (Eric, are you reading this?) 

Today I had a whole dinner of sides and I am completely stuffed (no pun intended). Tomorrow--turkey, gravy, cranberry sauce, mashed potatoes (made by Eric) and pumpkin pie. Then off to see Hugo and then have a long winter's nap.  Happy Thanksgiving!

Maple Yams and Pecans

3 large yams, peeled and chopped
3-5 tsp maple syrup
1 tsp cinnamon
3 tsp buttery spread
1 tsp pureed ginger
1 cup chopped pecans
Fill a small casserole dish with the yams and stir in about 3 tbsp maple syrup, the cinnamon and ginger. Dot with 2 tsp of buttery spread. Cover and bake at 350º for 1 hour. Meanwhile, heat the pecans in a pan with a tsp of butter then stir in a half cup of pecans. Add more maple syrup to taste. Sprinkle the other half cup of pecans on top. Bake uncovered for another half hour.

Cornbread Stuffing with Chicken Sausage

3 chicken sausages, cut into small pieces
2 cups of cornbread, chopped into cubes
3 celery stalks, diced
1 cup chicken broth
1 tsp fresh sage
1 tsp fresh rosemary
salt and pepper

(For a great cornbread recipe, go here.  I used almond milk instead of soy milk and it came out great.)

Bake the cornbread cubes on a greased baking sheet for 10-15 minutes, or until cubes are crispy on all sides. Meanwhile, combine all the other ingredients in a large pan and cook in a bit of butter and a couple of tablespoons of broth until the celery is soft. When the cubes are ready, stir them into the mixture along with the rest of the chicken broth. Put the mixture in a 9x13 and cook, uncovered, for about a half an hour. The stuffing should be crispy on the top and soft and mushy (the way it should be) on the bottom.

Green Bean Casserole (gluten-free and dairy-free)

1 large onion, thinly sliced
1/2 cup almond meal flour
1/2 lb. green beans, cut in small pieces
1 cup chopped mushrooms
1/4 cup walnuts, ground
1/4 cup almond milk
1/2 cup broth (chicken or vegetable)
salt and pepper to taste

Saute the onion slices until soft and golden. Set aside. Cook the beans, mushrooms, and walnuts in a little olive oil until soft. Add the mimcreme and broth. Continue cooking on low heat while preparing the almond flour.

Toast the almond meal flour for a couple of minutes until it browns (be careful--it burns quickly!).  Toss the toasted almond meal flour with the cooked onions. Stir in about half of the almond flour with the vegetable-broth mixture and pour into a small casserole dish. Cover the casserole with the rest of the onions. Bake at 350º for about a half an hour until bubbly and thick.

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