Gluten Free Stuffing

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Gluten Free Stuffing

With all of the grain-less bread options out there you have many healthy options these days.

1-20 Ounce Gluten Free Bread (in the frozen section)

1 Cup Golden Raisins

2 Cups Low Sodium Chicken Broth (1 Cup at a time)

2 Tablespoons D’Avolio Wild Mushroom and Sage EVOO

½ Onion, chopped

1 Medium Blub Fennel, chopped white part only

1 tsp salt

2-3 TBSP Bells Poultry Seasoning

Oil a 3 quart baking pan with a brush.

Preparation

Place break on a cookie sheet in an even layer. Dry in a 250 degree oven for about an hour (flipping about every 15 minutes) or place on sheet a day earlier, defrost and dry on the counter, uncovered. If it is not dry enough, put in oven for about 15 minutes or until it feels like dry toast.

Place 1 cup raisins and 1 cup broth in saucepan and bring to a boil. Boil for 5 minutes and remove from heat. You can also microwave for four minutes. Set aside to cool.

In a heavy skillet, heat 2 tablespoons of the EVOO. Sauté onion and fennel until soft, about 10 minutes then cool slightly.

Cube the dried bread roughly and place in a very large bowl. Add salt, poultry seasoning, cooled raisins, onion and fennel; whisk eggs and add to the bowl, tossing lightly with your hands.

Place the mixture in the prepared baking pan. Drizzle with a little more EVOO and another cup of broth. Bake, covered for about 35 minutes at 350 degrees (with other things in your oven) and uncover for the last 10 minutes.

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Perfect Pumpkin Pudding

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This is an adaptation of a recipe which uses brown sugar and half and half that I found here: Pumpkin Pudding

Here is my take on this recipe. You won’t miss the sugar and fat!

Perfect Pumpkin Pudding

“My pie without the crust!”

1 can (15 ounces) pumpkin puree
1/2 Amber Agave
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups Vanilla Almond Milk

Preparation:

Brush D’Avolio EVOO into a 1 1/2-quart casserole. It also works well in a pie plate. Heat oven to 350°. If you double the recipe, bake longer and check with a knife.In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.Serve with whipped cream.

Sweet Potato Mushroom Roast

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You won’t miss the marshmallows in this one!

Sweet Potato Mushroom Roast

3 Sweet Potatoes  (about 2-2.25 pounds)

4-6 Ounces Mushrooms, coarsely chopped (I used “Gourmet Blend” baby bella, shitake and oyster)

1/2 medium Onion, chopped

D’Avolio Cilantro and Roasted Onion EVOO

1/2 Amber Agave

Preparation:

Preheat the oven to 375 degrees. Brush olive oil into a 3 quart oven safe roasting pan. If the oven is hotter reduce the cooking time by about 10 minutes or until the potatoes are soft.

Put a large pot of water on to boil. Peel potatoes and cut into 1’1 1/2″ chunks. Boil for about 5 minutes. Drain.

In heavy skillet heat 1 tablespoon of EVOO and saute onion for about 5-7 minutes until caramelized. Add mushrooms and toss with onions. Cook for about a minute and remove from heat. Add drained potatoes and toss. Add agave and toss.

Evenly place them into the prepared pan and roast for about 30 minutes until they are soft.

Quick Bite: Oatmeal with Cranberry Compote

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Cooking your oatmeal takes three more minutes…max…and so worth it. I stirred in a pinch of Vanilla Salt and about 1/4 cup of Silk Pure Almond (unsweetened Vanilla) then added a few generous spoons of my homemade cranberry compote. It’s the healthy beginning of a yummy day!

Turkey Noodle Casserole

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Put together this morning…just bake and serve tonight! Recipe to follow. Have a yummy day!!

Turkey Noodle Casserole

Servings: 6
Categories: Dinner, Main Dish, Simple
Source: JudeTheFoodie.com

Ingredients

• 12 oz Wide Egg Noodles
• 1 tsp Salt
• Large Pot Boiling Water

• 2 Tbsp Butter
• 2 Tbsp Flour
• 1 c Milk
• Pinch Salt
• 8 oz Mascarpone Cheese
• ⅓ c Shredded Mild Cheese like Cheddar and Colby

• 2-3 c cubed Turkey
• 1 c Frozen Peas
• 1 c Milk

• 2 Tbsp Butter, Melted
• ½ c Graham Cracker Crumbs (Panko would also be very good)
• ¼ c Parmesan, Grated

Directions

Preheat oven to 350°.

Cook egg noodles one minute less than package directions. Drain then put back into pan. Add a little butter or oil to prevent sticking.

Meanwhile, make white sauce.

In medium saucepan, over medium melt 2 tablespoons of butter. With a whisk, add flour and whisk for a minute or two until butter and flour mixture is cooked. Add 1 cup milk and whisk until thick, about 3-5 minutes. Add a pinch of salt. Turn heat to low. With a heavy spoon soften mascarpone cheese in the container then add to the white sauce and whisk until blended. Add cheese and whisk until blended.

Add the sauce to the egg noodles in the pot. Add turkey, frozen peas and 1 cup milk. Stir gently.

Topping: melt 2 tablespoon butter. With a fork, stir in crumbs and cheese.

Butter a 13″ x 9″ casserole dish. Pour noodle mixture in pan. Lightly top with crumb mixture.

Bake in oven, covered for about 25 minutes. Uncover and cook another 10-15 minutes until bubbly and brown.

from http://therecipeboxapp.com

Gratitude

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Gratitude….to all my friends around the world I thank you today for reading my blog and celebrating life with me.

In the few short months since spinning my blog into my own website I am blown away by the international following I receive. Good food, good friends and a good life transcend borders.

On this day of gratitude in the United States I extend my best wishes to you on what is the kick off of the holiday season.

Thank you!

Have a yummy day!

JudeTheFoodie.com

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Today We Clean!

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Actually, my friend Lola shared that her mother used to say “we tidy before guests arrive, we clean after.”

Face it, with only three more sleeps until Thanksgiving there is a ton to do. And most of you, like me have to go to work this week.

Here are a few things to do today to make help Thanksgiving day a little easier.

—Clear one flat surface in every public room (don’t forget the bathroom). Put everything that does not belong in that room on that flat surface. Once you have done that in every room, start again, this time bringing things to the rooms where they belong.

Put things away or throw them away. If you don’t have a spot for them immediately put the remaining items in a large plastic bin. Use more if necessary. Store the bins out of the way until after Christmas. On your calendar write where you stored the items on December 31st.

Odds are, when you sort through the bins you can get rid of stuff.

—Dust. Dust only places people can see. Today is not the day to get behind the end table. For even quicker work use a multi surface cleaner. I like Pledge.

20121119-074808.jpgYou can use one cloth for mirrors and glass tables as well as furniture. The up side is it gets clean faster but the down side is it seems to get dusty faster, as well. After the holiday you can use good furniture polish like the picture above. I think Old English is great.

—Vacuum today then spot vacuum Thursday. You may need to redo pathways but you should be good to go if you do a good job today.

—I save mopping the floor for after the turkey is in the oven Thursday morning. I cannot be bothered until most of the food prep is done.

—Check linens. This would include sheets for guest beds. If they need to be washed and changed, time to do it. Iron any table cloths and napkins today. Fold the table cloths width to width until they fit on pant hangers. Use 2-3 hangers to store your cloth until it’s time to set the table.

—Check how many chairs you have against how many you need. It’s a good idea to let cousin Jane know to bring a few before she drives to your house!

—Clean any silver or precious pieces today.

Tomorrow we set the table!

Have a yummy day!!!

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Countdown to Thanksgiving…

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The sun came up today and revealed a lovely crisp autumn morning. My husband I went to early Mass and we stopped at the Orange Cat afterward, as is our custom. I hung out with Dorothy, Tim and my other buddies for a while then decided to get a head start on my a thanksgiving preparation.

I headed over to Tops to pick up some of the things that will not perish prior to their use Wednesday and Thursday.

Today I’m going to make my cranberry compote. This year I am going to double the recipe and preserve some for myself and friends. The house will soon smell so good. I walked around the produce department twice and could not locate the cranberries. I was slightly panicked so I asked Mike Fland, one of my favorite grocers if there were any. He jokingly told me no as he walked to the display and revealed many bags. Phew. Crisis averted.20121118-114619.jpgOne of the key ingredients in the compote are oranges. The pickin’s were slim and I asked Mike about that. He said they were expecting some this morning but my time restraints prevented me from waiting. As I was chatting with my friend Annie, Mike wheeled a cart toward us filled with oranges. How cool is that? That is great customer service and why you never lose when you shop locally. Mike has been with the store for 22 years, starting in 1990. Thanks again Mike!

Sometimes it can take an hour to pick up one thing…you see all kinds of people and catch up between aisles. I saw my friend Annie and she told me she was thinking of making the stuffing recipe I posted yesterday. She asked me a few questions and I showed her the stuffing I was talking about. It is croutons seasoned (or not) in bags.

20121118-114310.jpgIt makes a completely different consistency dressing than one made with bread. It’s the one I was raised on so it’s what I know.

I am never more flattered than when someone tells me they read my column. What blows me away is when they tell me they use my recipes. Please let me know if you ever have any questions about any of the original (or family) recipes I publish. If you can’t make them then what’s the point, you know what I mean?

Have a yummy day!!

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Mom’s Thanksgiving Stuffing

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Gramma Anne’s Thanksgiving Stuffing

Servings:for a 20-23 pound turkey
Prep time: 1:00
Categories: Side Dish
Source: JudeTheFoodie.com

Ingredients

• 1 lb Golden Raisins

• 1 lb Bacon (cut into little pieces)
• 1 lb Sage Breakfast Sausage
• 1-2 Small Onions, finely chopped
• 6-7 Stalks Celery, finely chopped

• 1 Stick Butter

• 2 Bags Stuffing Croutons (I use Arnold Stuffing)

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• 2 Eggs

• Optional:

• Cook the pieces with the turkey like the neck, etc. remove from turkey and bag. Put in medium sauce pan with a quartered onion and peppercorns. Bring to a boil and simmer for an hour. Strain the liquid and use instead of water in the stuffing.

Directions

Put the raisins in a microwave safe bowl, cover with water and microwave for 10 minutes.

In a large skillet, on medium heat cook bacon, sausage, onion and celery until the onions are soft, about 10 minutes.

Remove from heat. Add butter and let melt.

In large bowl, add bacon and sausage mixture and drained raisins. Add stuffing mix to the bowl and add at least a cup of water (or the stock from the turkey parts). Beat two eggs and lightly stir until the mixture is wet.

Chop the turkey parts and remove the meat from the neck and add to stuffing, if desired.

If you are not stuffing your bird or have more than will fit inside, you can butter a table ready casserole, fill with remaining stuffing, add one cup of stock or dry white wine and dot with butter. Bake for about 45 minutes at 350 degrees (or up to 400 degrees depending on what else is in your oven) covered until the last ten minutes. Remove the cover and let get crisp on top. If there is not enough room in your oven, when you remove your turkey to rest for 30 minutes then carve, put the casserole in. It will be perfectly cooked in time for dinner.

from http://therecipeboxapp.com

JudeTheFoodie.com Have a yummy day!!

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Quick Bite: Thanksgiving Turkey

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Just voted in Youngstown and decided to run over to Melloni’s to order my turkey. Mario just recorded my vote for fresh Amish turkey. God Bless America. Please vote. And, try a fresh turkey this year. You will never regret it.

Have a yummy day!!!