My mom put together a completely gluten free thanksgiving. I could not have been happier, boy am I spoiled! The whole meal was fabulous. Everything from the relish tray to the pumpkin pie was totally safe. She turned her kitchen into a gluten free haven, new dishes, clean utensils, the whole nine yards. This was our first GF thanksgiving, and if I don't say so myself, we nailed it! Thanks mom!
She made two turkeys..why you ask? because she's ridiculous like that. One was smoked on the grill and the other roasted in the turkey roaster. They were fantastic! Her turkey skills could definitely contend with Kat Cora. We'll just have to sign her up! Also on the menu, my favorite wild rice bake, sweet potatoes with pecan crumble, GF stuffing, mashed potatoes, gravy, and Non-onionified green beans. Sigh, rest in peace green bean casserole. But you know, I didn't even notice! Of course, we served perfectly can-shaped cranberries too! GF pumpkin pie from Bittersweet bakery finished the feast. Next year, i'll make my own...I won't be in surgery then. I'll have more time to breathe and play in the kitchen. I've already bookmarked some ideas, pumpkin pie with coconut milk...yum! Can't wait!
It was a wonderful evening, the whole family made it. It was so fun to see Clara again, so grown up. She wore a fantastic grape and pomegranate dress, a woman after my own heart! We played games late into the night. Do other families have insanely competitive pictionary matches? Anyways, I'm practicing my sketching. I'll be ready for the rematch!
Monday, November 17, 2008
So, I'm in surgery. Holy buckets! It's early early early. I am doing my surgery rotation at the VA. Besides the fact that at 2 am, this dark creepy hospital totally freaks me out... I really enjoy it there. The patients are really fun, and the surgery schedule is lighter, and HELLO- NO TRAUMA!!
My glorious, fabulous, wonderful, retired mother has been cooking for me. Praise the lord! She's made lasagna, pumpkin corn bread muffins and chicken wild rice soup, in massive quantities to feed my hungry surgical butt. They are all fantastic, and I'm starting with the lasagna recipe. We used tinkyada brown rice lasagna noodles, and they are indistinguishable from their gluten filled counterpart. For any gluten eaters out there, feel free to make this with regular noodles, for a cheaper version!!
Chicken Lasagna (adapted from a recipe from Nancy Dostal)
3 chicken breasts
chicken broth (about 1 cup)
1 tsp olive oil
2 10 oz. packages of frozen spinach (thaw and press out some of the
1 package fresh mushroom, sliced
2 cloves minced garlic
16 oz. cottage cheese
1/2 cup Parmesan cheese
1 beaten egg
2 T dried basil
1 lb. mozzarella cheese, shredded
1 package gluten free noodles (do not cook)
9x13 inch pan
Cook chicken breasts in chicken broth until done.
Remove chicken breasts and cut into small pieces.
Slice mushrooms and add to chicken broth.
Add 1 tsp olive oil to mushrooms and broth.
Salt and pepper mushrooms.
Simmer mushrooms until broth cooks away and mushroom brown .
Add garlic and spinach and saute for 2 minutes
Add chicken and mix together.
Remove from heat.
Mix 16 oz. cottage cheese with 1/2 cup Parmesan, 1 beaten egg and basil.
Spray 9x13 inch pan
Preheat oven to 350 degrees
Layer in this order:
Cottage cheese mixture
Make 2 layers
Top with Parmesan cheese
Cover with aluminum foil
Bake for approximately 1 hour and 15 minutes.
Remove foil and continue to bake until brown and bubbly.
Serve with spaghetti sauce on the side.