Even though we do really healthy stuff like run 8k races in the rain or stand in the rain yelling at the racers to “Keep Moving” we do the normal Thanksgiving fare. But this year, we were having to make a little itty bitty tweak to our Thanksgiving menu, removing Gluten (Wheat, Barley and Rye) and Casein (Milk Protein). I did have pictures, but to be honest, they didn’t turn out all that appetizing on the Kodak, perhaps they need some “retouching” before I post them. ANyway, this is what we had:
Turkey (Naturally GFCF) salt, peppered with Rosemary. I did over cook the bird a little bit but it’s still edible.
Cranberry Sauce: My Sister -In-Law (I need to think of a witty nickname for her) has this recipe for a cranberry sauce that’s more in the arena of chutney/salsa based. It’s not the standard “out of the can” cranberry sauce with ridges. It’s a fresh fruit mixture that I actually like. The only problem is that the recipe feeds and army and we have 100 gallons of it still left.
Green Bean Almadine: If you need to make your green beans fancy, this is the simplest way short of making your green bean casserole with Gorgonzola cheese.
Cornbread Stuffing: We took the recipe for the stuffing off the Gluten Free Pantry Corn Bread Box for stuffing. It was “good” we are going to tweak the recipe for Christmas to make it AWESOME!
Mashed Potatos: Standard Baked Potatoes with “It Melts” Monterey Jack Cheese and Soy Milk
Sweet Potato: Sweet Potato
And our one item that had some Casein in it was our dessert: Cherry Cheesecake, an older instant cheese cake mix that we had used the crust in our pre-gluten free days and had the mix just hanging out. We made a GFCF crust from crushed Arrowroot cookies and the milk we used was soy, so the amount of Casein was pretty small.