"Gluten-Free" is one of the latest diet fads to promise sustainable weight loss. The trend grew in popularity from people with real allergies to gluten, known as Celiac disease. Sufferers are forced to eliminate gluten from their diet, and in the process, many lose significant weight.
Gluten is found in products containing wheat, barley, or rye. That means gluten will show-up in many of the items you buy at the grocery store. Some turkeys will even contain gluten!
So, how do you keep it out of your Thanksgiving diet? Dawn Napoli, a registered dietician at M.D. Anderson Cancer Center, shared these great recipes:
Dixieland Butternut Squash Soup
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 3/4 cups Progresso® Chicken Broth (gluten free)
1 pound butternut squash, peeled, seeded and cut into 1-inch cubes
2 medium pears, peeled and sliced
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground coriander
1 cup whipping (heavy) cream
1 medium unpeeled pear, sliced
1/2 cup chopped pecans, toasted
Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.
Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.
Stir whipping cream into soup. Heat over medium heat, stirring frequently; until hot (do not boil). Garnish with sliced unpeeled pear and pecans.
Per serving: 155 calories, 110 calories from fat, 12g fat, 5g saturated fat, 25mg cholesterol, 240mg sodium, 12g carbohydrates, 2g fiber, 2g protein
Gluten-free Holiday Turkey Brine Recipe
1 gallon vegetable broth
1 cup sea salt
6-7 fresh Juniper berries
1 small bunch fresh rosemary, or 1 tablespoon crushed dried rosemary
1 small bunch of fresh sage or 1 tablespoon dried sage
1 small bunch of fresh thyme or 1 tablespoon dried thyme
1 small bunch fresh savory or 1 tablespoon dried savory
1 gallon ice water
In a large stock pot, combine the vegetable broth, sea salt, juniper berries, rosemary, sage, thyme, and savory. Bring to a boil, and stir well to dissolve salt. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry the turkey, and remove the innards. Place the turkey, breast down, into the brine. Make sure to fill the bird's cavity. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy.
Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge. This recipe makes two gallons, enough brine for a 12 to 20 pound turkey.
Cranberry, cherry & walnut marmalade
3/4 cup sugar
1 cup water
1/2 cup port, or other sweet red wine
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 cup dried tart cherries
1 12-ounce package fresh or frozen cranberries
2/3 cup chopped walnuts, toasted
1/2 teaspoon freshly grated orange zest
Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan (see Note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat. Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.
Per 1/4-cup serving: 91 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium.
Gluten free Thanksgiving holiday turkey gravy
1 pound turkey giblets and neck
1½ quarts gluten-free chicken stock (low sodium is fine)
2 carrots, chopped
1 stalk celery, chopped
2 cups water
1½ cups pan drippings from roasted turkey
4 tablespoons of corn starch (approximate)
Note: One tablespoon corn starch (1/4 ounce) thickens one cup of liquid
2 tablespoons tomato paste
2 tablespoons cranberry sauce
Salt and ground black pepper to taste
While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours. Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock. Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir.
Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat.
Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, and then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook.
Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper.
Best Gluten-free Holiday Stuffing Recipe (Gluten free Thanksgiving Dressing)
5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled
2 tablespoons olive oil
3 cups celery, chopped
2 shallots, minced
1 large or 2 medium yellow onions, chopped
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1-2 teaspoons fresh rosemary, minced
1-1½ cups gluten-free chicken broth
½ cup white wine
1 egg yolk
1 teaspoon salt
½ teaspoon pepper
Sauté shallots, onion and celery in olive oil on medium-low heat until translucent.
Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air. Add wine and continue cooking over medium heat until liquid is reduced by half. Remove from heat and allow to cool. Bring the chicken stock to boil on high heat. Note: If cooking stuffing inside turkey, add just 1 cup of chicken broth. Place the egg yolk in a large bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture. Make sure to blend a small amount of stock into the egg first to prevent scrambled eggs.
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly. Add the salt and pepper and mix.
Place the stuffing mixture into a greased casserole dish and cook in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done.
Note: The stuffing is done when you can insert a toothpick into the stuffing and it comes out clean. Make sure you bake stuffing until the toothpick comes out clean. Serves about six to eight people. Scale recipe according to amount of stuffing required. Suggestion: Add finely diced cooked sausage or bacon bits to the sautéed vegetables, or toss in bits of diced chestnut, pecan, apple, cranberry, currant, or raisins.
Quinoa Cranberry Pecan Stuffing
1 c Quinoa, rinsed
2 c Turkey, Chicken or Vegetable Broth
1 Tbs Olive Oil
1 ½ C Celery, chopped
1 Medium Onion, chopped
1 c Chopped Pecan Pieces
1 Tbs Lemon Juice
1 Tbs Rubbed Sage
1 Tbs Emeril's Original Essence
4 oz Dried Cranberries
Cook quinoa according to manufacturer directions, using broth in place of water. In a separate stir-fry pan, sauté celery and onion in olive oil until onions are glossy but not caramelized. Add pecans and warm through. Remove from heat. Add cooked quinoa, lemon juice, rubbed sage, Emeril's Original Essence and dried cranberries. Serve warm. Makes 4-6 servings.
Coconut Creamed Corn
4 ear(s) corn, kernels cut from cob
1 cup "lite" coconut milk
1/4 teaspoon(s) salt
2 tablespoon(s) chopped fresh cilantro
1 tablespoon(s) lime juice
1/4 teaspoon(s) crushed red pepper (optional)
Combine corn kernels, coconut milk, and salt in a medium saucepan. Bring to a boil, and then adjust the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. Stir in cilantro, lime juice, and crushed red pepper, if using.
Theron's Gluten-Free Macaroni & Cheese recipe
8 ounces gluten-free elbow macaroni
1 cup gluten-free bread crumbs (dry them in a 150F oven, then cut off the crusts, and throw them in a food processor to make crumbs)
1 tablespoon butter for bread crumbs
1 tablespoon butter for casserole
2 tablespoons arrowroot starch (or other gluten-free starch)
2 ¾ cups half-and-half (You can use cream or milk if you like, and the result will be more or less creamy - I find half-and-half a good balance)
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
½ teaspoon fresh ground nutmeg
¼ teaspoon cayenne pepper
8 ounces sharp white cheddar, grated
4 ounces Gruyere cheese, grated (Use any cheese that melts well - even more cheddar if nothing else - but avoid mild cheeses, as the flavor tends to get lost)
2-3 ounces parmesan, grated fine
Cook macaroni for 2 minutes less than indicated on package. When done, drain and rinse in cold water to stop cooking. Melt 1 tablespoon butter, remove from heat, mix in bread crumbs and toss. Set aside.
Put half-and-half in a 3 quart saucepot. Add arrowroot starch, and slowly heat over medium-low heat, stirring constantly, until thickened. Remove from heat. Add cheddar and Gruyere cheeses, stirring until melted. Season with pepper, nutmeg, and cayenne.
Add macaroni, mix well. Pour into buttered casserole dish. Sprinkle parmesan on top. Sprinkle bread crumbs on top.
Bake at 350F for 30 minutes or until browned on top. Cool 5 minutes. Serve.
If you fully cook the macaroni, one can omit the bread crumbs and parmesan, and skip the baking step. Much better than any stovetop mac and cheese you can get from a box.
Canadian Bacon, Potato, and Swiss-Chard Gratin
2 tablespoon(s) butter
1/2 pound(s) Swiss chard, large stems removed, leaves cut crosswise into approximately 1-inch ribbons
1 clove garlic, minced
1/2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
1 1/2pound(s) baking potatoes (about 2), peeled and cut into approximately 1/8-inch slices
1/4 pound(s) Gruyère, grated (about 1 1/2 cups)
1/2 pound(s) sliced Canadian bacon
2/3 cup(s) canned low-sodium gluten free chicken broth or homemade stock
Heat the oven to 425°F. In a medium frying pan, melt 1 tablespoon of the butter over moderately low heat. Add the Swiss chard and cook until starting to wilt, about 1 minute. Stir in the garlic and 1/8 teaspoon each salt and pepper. Cook until no liquid remains in the pan, about 2 minutes. Butter an 8-by-8-inch baking pan or similarly sized gratin dish. Layer one third of the potatoes in the dish and top with 1/8 teaspoon each salt and pepper, a third of the cheese, and half the Canadian bacon. Spread the Swiss chard in a single layer. Top with half the remaining potatoes and sprinkle with 1/8 teaspoon each salt and pepper. Spread half the remaining cheese and the remaining Canadian bacon over the potatoes. Add the remaining potatoes to the dish, sprinkle with the remaining 1/8 teaspoon each of salt and pepper, and top with the remaining cheese and 1 tablespoon butter. Pour the chicken broth over all. Cover the gratin with aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown, about 30 minutes longer. Let stand 2 to 3 minutes before cutting.
Wine Recommendation: Merlot would be a marvelous choice to accompany this hearty dish. The wine has a fair amount of tannin, but that's easily handled by the bacon and cheese, which will accentuate the merlot's plummy flavor, too.
Yuka Gold & Sweet Potato Mash
1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup low-fat milk
2 tablespoons butter
1 teaspoon brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.
Per serving: 151 calories; 4 g fat ( 3 g sat , 0 g mono ); 11 mg cholesterol; 26 g carbohydrates; 3 g protein; 3 g fiber; 321 mg sodium; 369 mg potassium. Vitamin A (190% DV), Vitamin C (20% DV).
Garlic Green Beans
3 cups frozen cut green beans
1 tablespoon olive or vegetable oil
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon lemon juice
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons slivered almonds, toasted, if desired
Cook and drain green beans as directed on bag for stove-top directions.
2 Stir in remaining ingredients except almonds. Cook over low heat 1 to 2 minutes or until hot. Sprinkle with almonds.
Per serving: Calories 45(Calories from Fat 20),Total Fat 2 1/2g(Saturated Fat 0g,Trans Fat 0g),Cholesterol 0mg;Sodium 230mg;Total Carbohydrate 5g(Dietary Fiber 2g,Sugars 2g)
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces
1 cup apple cider
1/4 cup dark brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts
1 tablespoon butter
1/8 teaspoon ground cinnamon
Preheat oven to 400°F. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts. Per serving: 219 calories; 9 g fat ( 2 g sat , 1 g mono ); 5 mg cholesterol; 34 g carbohydrates; 4 g protein; 7 g fiber; 362 mg sodium; 730 mg potassium. Vitamin A (250% daily value), Vitamin C (45% DV), Folate (30% DV), Potassium (21% DV).
Gluten-free Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish gluten-free pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into gluten-free pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Riesling Baked Pears
4 ripe pears, preferably Bosc, with stems, washed and dried
2 cups Riesling or other fruity white wine
1/4 cup honey
4 cinnamon sticks
4 bay leaves
4 strips orange zest
Preheat oven to 400°F. Cut a thin slice off the bottom of each pear, so they will stand upright. Arrange the pears in a 9- to 10-inch pie pan or similar baking dish. Whisk wine and honey in a medium bowl until well blended; pour over the pears. Add cinnamon sticks, bay leaves and orange zest to the wine mixture around the pears. Roast the pears, basting every 15 minutes, until they are wrinkled and tender, 45 minutes to 1 hour, depending on the type of pear used. Use a slotted spoon to transfer the pears to shallow dessert bowls. Pour the wine mixture into a small saucepan; bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over the pears and garnish with the cinnamon sticks, bay leaves and orange zest. Serve warm, at room temperature or chilled.
Per serving: 241 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 43 g carbohydrates; 1 g protein; 4 g fiber; 2 mg sodium; 176 mg potassium.
Rice Krispie Treats
3 tablespoons butter or margarine
1-10 oz bag Gluten-free regular marshmallows OR 4 cups miniature marshmallows
6 cups Rice Krispies
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES Gluten Free cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.