Gratitude.
To my mom.
For all of her recipes
From her mom.
Now sharing with me.
Blessed.
Of course we’ll be having the traditional turkey, stuffing, mashed potatoes, and rolls. If you are in need of help making your entire meal gluten free, head over to Gluten Free Girl and The Chef’s site. There are more recipes over there than you will know what to do with. And be sure to put their new book on your Christmas list this year. You are going to love it! But these are some of our family favorites that I wanted to share with you.
Dig in!
Grandma’s Cooked Rice
This recipe was passed on to my grandma from her grandma. My mom watched her make it over the years and now shared it with me. We usually have it as a side dish, but it would make the perfect hot breakfast option too.
Soak one cup of rice overnight. In the morning, drain rice and transfer to pot and cover with water. Bring water to low boil, then turn down heat to a simmer. As the water is absorbed, start adding small amounts of milk to the rice. Stirring often. (keep an eye it, can easily scorch)
Continue to add milk and stir until rice is creamy and tender. Remove from heat and sweeten with sugar to your liking. Transfer to an oven-safe bowl or ramekins. You may want to grease these with a little butter.
Sprinkle with cinnamon and add some small pats of butter. Heat for about a half hour at 325 degrees.
Scalloped Corn
I modified the recipe using corn I threw in the freezer this summer, but I’ll give you my mom’s recipe and you can modify it as you wish.
1 can corn, drained
1 can cream corn
3/4 cup milk
1 cup crushed crackers (I used Glutino)
1/2 onion, chopped
2 Tablespoons butter
Combine all ingredients. Season with salt and pepper. Bake 30-45 minutes at 350 degrees.
Cranberry Salad
We have this every year for Thanksgiving.
Last year, my little buddy helped me make it. He’s a big fan of this salad. Hope you are too! This makes a big ol’ bowl. I made a half batch and will be eating it all week.
1 lb fresh cranberries
1 cup crushed pineapple, drained
1/2 bag mini marshmallows
1 pint whipping cream
1 cup sugar
Grind cranberries. I used the attachment for my KitchenAid for the very first time and it worked perfectly.
Combine sugar and ground cranberries and set aside for two hours. Whip the pint of whipping cream until it’s nice and thick. Add in the marshmallows, cover and set in fridge for two hours. When time’s up, mix the contents of the two bowls together. Fold in the pineapple and let stand overnight for best flavor. It will keep in the fridge several days after Thanksgiving.
And finally, a little sweet treat from Snack Girl. Check out her site, if you haven’t already. She is always coming up with healthy alternatives for us. Her recipe for Pumpkin Pie Makeover was gluten free as written, no converting needed.
It was a pumpkin pie-cheese cake type combo.
In hopes of catching the last moments of daylight, I snapped a picture right out of the oven. Topped with a little whipped cream and a crumbled ginger snap.
I got to spend hours in my kitchen this weekend. Dancing around to whatever Pandora had in store for me. Called my Mamasita several times to make sure I was on the right track. (it’s okay for the scalloped corn to be a little soupy when it goes in the oven) Got a little weepy wearing my Grandma’s old apron, making her recipes, the ones my mom has been making for us for years. It was another three generations moment.
Take a moment this week. To give thanks for your family. Whether they are the family you are born into, or the ones you have chosen over time. We’re lucky to have them.
Happy gluten-free Thanksgiving!
What are you making with your family this week?
Celiac in the City 