Sunshine Salad

This is a treat my mom and Nana have made most of my life. It’s cool, refreshing, not too sweet, a little crunchy, and perfect. I make it in a big bowl (I don’t own a jell-o mold) and serve it with a spoon, but if you’re so inclined, you can make it in a mold and slice it. I don’t know how my version will do with fitting in a mold though, as this version uses more fruit than versions I’ve seen elsewhere on the internet.

You need:

  • 1 6oz (or 2 3oz) package orange gelatin
  • 2 cups boiling water
  • 1 14oz can mandarin oranges (in juice or light syrup)
  • cold water
  • 1 20oz can crushed pineapple (in juice)
  • 2 cups shredded carrots

Drain the mandarin oranges, reserving the liquid. Measure the liquid, and add enough cold water to equal 1 cup.

In a large bowl, combine 2 cups boiling water with the powdered gelatin. Stir until completely dissolved.

Add the 1 cup of water/mandarin orange liquid and the pineapple with juice. Stir and refrigerate until starting to set.

Fold in mandarin oranges and shredded carrots. Refrigerate until fully set.

C is for…

There is something extremely rewarding when, after spending all morning being sad you can’t eat the bagels someone got for a meeting, or the tray of cookies leftover from a lunch conference, you suddenly realize that you brought your own cookie.

A gluten free cookie.

Because its a cookie kind of day.

Gluten Free Thanksgiving: Artichoke Gratin

Another borrowed recipe, this one from Kalyn’s Kitchen.

Her Baked Artichokes au Gratin is an amazing recipe, super easy, and though it’s not gluten free, the only gluten containing ingredient is breadcrumbs, which I easily replace with GF pretzels/crackers/Rice Chex that I pulverize in the food processor.

I double this recipe for Thanksgiving, since I’m feeding 10 people. Last year there weren’t any leftovers either!

Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano
(Makes 4 servings, but recipe can easily be doubled; adapted from Rose’s Baked Artichoke Hearts in Martha Stewart Living, November 2008.)

You will need:

  • 1 pkg. (12 oz.) frozen artichoke hearts, thawed, drained, and larger ones cut in half
  • 3-4 green onions, green part only, very thinly sliced
  • 2 tsp. olive oil
  • salt and fresh ground black pepper to taste
  • 1/4 cup whole wheat bread crumbs <- This is your GF Substitution Point, I like Rice Chex Crumbs in this recipe
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Pecorino-Romano cheese
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1/3 cup mayo or light mayo (do not use fat free)
  • juice and zest of 1 lemon (about 1 tsp. zest and 2 T juice)
  • 1/2 tsp. garlic puree

Preheat oven to 325F/170C. Thaw artichoke hearts in the microwave if they’re still frozen, then drain well. Cut larger artichoke hearts in half so they’re all about the same size.

Use olive oil to grease 2 small gratin dishes or 1 medium sized baking dish. (Medium = an 8.5 x 8.5 inch square baking dish. If you double the recipe, you’ll want to use a 9×13 pyrex baking dish) Arrange artichoke hearts in a single layer in the oiled dish, then sprinkle finely sliced green onions over the artichokes and season with salt and fresh ground black pepper.

Mix together bread crumbs, grated Parmesan cheese, grated Pecorino-Romano cheese, and dried herbs. (If the cheese isn’t finely grated you might want to buzz it in a mini-processor for a minute or two.) Whisk together the mayo, lemon juice, lemon zest, and garlic puree; then mix in 1 cup of the bread crumb/cheese mixture. Use a rubber scraper to spread this over the top of the artichoke hearts, setting aside the rest of the bread crumb/cheese mixture.

Cover the dishes with foil and bake in 325F/170C oven for 30 minutes. Remove from oven and increase temperature to 375F/190C. Remove foil and sprinkle the remaining bread crumb/cheese mixture over the top of each dish. Put back into oven and bake about 25 minutes more, or until the topping is lightly browned, and the dish is hot clear through.

Serve hot and wait for compliments!

Gluten Free Thanksgiving: Chocolate Bourbon Pecan Pie

This is an internet recipe, but I have no idea where it’s from anymore. Regardless, it’s delicious, and you can use either bourbon or blackstrap rum to make this pie (both are delicious).

Obviously you’ll need a gluten free pie crust (which really just means pie crust made with a gluten free all-purpose flour blend, which is a little crumbly for a top crust but fine for a bottom crust, since you can piece something together in the pan), and there is a little bit of flour in the actual pie filling as well. Sweet or brown rice flour both work just fine, or more of your AP Flour Blend.

(Which I guess makes this the least Gluten Free of all my recipes, since it does require a Gluten Free Flour blend, but if you’re going for the least amount of impact on your Thanksgiving, I think these pies are worth it. I’ll also make a basic pumpkin pie with the same crust recipe.)

Chocolate Bourbon Pecan Pie

You will need:

  • 1 – 9″ prepared pie crust, do not pre-bake/blind bake
  • 3 large eggs
  • 3/4 cup light corn syrup
  • 4 tablespoons butter, melted
  • 3/4 cup light brown sugar, firmly packed
  • 2 tablespoons bourbon
  • 2 tablespoons all-purpose flour or rice flour
  • 1 tablespoon vanilla
  • 1 1/4 cup pecan, chopped
  • 1/2 cup chocolate chips

Preheat oven to 425°F.

In a large bowl mix together eggs, corn syrup, butter, light brown sugar, bourbon, flour and vanilla until well combined. Add the chopped pecans and chocolate chips and mix well. Pour into prepared pie crust.

Bake pie on the bottom rack at 425°F for 15 minutes. After 15 minutes reduce heat to 350°F and bake for another 45 minutes. Let pie cool for at least 1 hour before serving.