Food is such a big part of the holidays – some would say major part! –
that if you’re on a gluten-free diet you may think the holiday lights
don’t shine quite as brightly for you. I’m here to tell you that
simply isn’t so – a vast array of absolutely delicious, ready-prepared
gluten-free foods make entertaining and dining simple and stunning.
There are countless recipes using gluten-free ingredients which will
please all your family and friends. Here are some fabulous
ideas for you to try at home. Turkey without stuffing would be like
macaroni without cheese…..unthinkable! So here’s a great idea for
Italian Stuffing that will make everyone’s lips smack. Quinoa Spinach
Bake is a fabulous side-dish and for dessert, Crustless Sweet Potato Pie
will make the sweetest finale!
2 c. chicken broth
1 lb. giblets
2 c. water
1 c. celery, diced
1 c. onion, diced
2 T.olive oil
2 hard-boiled eggs, chopped
1 T. thyme, chopped
2 t. coarse black pepper
1 loaf gluten-free bread, diced into large chunks
Boil giblets in broth and water for 30 minutes. Let cool. Drain giblets, reserving the broth, then chop giblets.
Saute celery and onions for 3 minutes in olive oil. Add to mixing bowl.
Add remaining ingredients with 1½ c. of the giblet broth. Gently mix.
Place into loaf pan then bake for 25 minutes at 350° F.
Quinoa Spinach Bake
1 pkg. fresh baby spinach
½ c. olive oil
1 medium onion, diced
1 T. minced garlic
½ T. thyme
1 c. sun-dried tomatoes, julienned
½ t. red pepper flakes
1 t. white pepper
1 box quinoa, dry
4 c. water
1 c. cottage cheese
1 T. salt
1 c. parmesan cheese
Bring quinoa and water to a boil. Simmer 5 minutes, cover and let stand
10 minutes more. Saute onions with dried tomatoes and garlic in olive
oil until onions are translucent. Add spinach, thyme, red pepper, white
pepper, and salt.
Saute until spinach wilts; set aside. Mix together cooked quinoa,
cottage cheese, parmesan cheese, and eggs. Fold quinoa mixture into the
spinach mixture and pour into pan. Cover with parchment paper and bake
at 350° F for 25-35 minutes, or until internal temperature reaches 170°
Crustless Sweet Potato Pie
3 ½ lb. fresh sweet potatoes, baked until soft
1 ½ c. sugar
1 ½ sticks butter, melted
¼ t. nutmeg
¼ t. cinnamon
½ t. vanilla
½ t. salt
1 c. pecan pieces
½ c. buttermilk
Peel and mash baked sweet potatoes. Add eggs, spices, sugar, salt,
vanilla, and butter. Mix well with a whisk. Place mixture into a
buttered 9” x 13” pan. Sprinkle with pecan pieces. Bake at 350° F for
30-35 minutes or until the internal temperature reaches 165° F.