Gluten free thanksgiving

So many things on the table or used to make this meal came from so many people–gifts, items i received after their death, etc…so even if you don’t see yourself there consider that so many gifts and memories went into the prep as well.

Once again, i smoked a turkey.

I didnt follow my own recipe so it wasnt as perfect as usual (and grilled turkey people is great!)

Heres a peek at her prep:

Mashed potatoes, yams and pumpkin:

Gluten free stuffing:

Gluten free green beans with a nod to walmart for gluten free cream of mushroom and sprouts for gluten free fried onions.

Deviled eggs:

Pickled peppers with goat cheese, cucumber and mint:

A thanksgiving cocktail with sparkling apple, cranberry, sage, lemon and mionetto rose in our waterford flutes:

In the background of the table pic, you will see Jim’s watergate salad of pistachio, pineapple, nuts, etc.

And our pies:

Scratch pumpkin and a pecan with gluten free crust.

Lost of leftovers….just the two of us.

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Kimchi saurkraut

So i bought some kimchi saurkraut (which is yummy by the way….its saurkraut with kimchi seasonings), and had no idea what to do with it.  My reference is saurkraut wih potatoes and sausage.

So thats what i did.  White rice, potatoes in tamari and shrimp sausage. I basically used a shrimp burger recipe and shaped it as sausages, rolled in foil, froze to firm up and baked them.

Stuffed Red Peppers

I have already misplaced the recipe for the red pepper recipe this week…but i made it! It was an ATK recipe challenge email featuring season produce

I slightly mashed some canned garbanzos 


Added capers, lime juice, olive oil, gluten free bread crumbs, garlic and crumbled goat cheese.


Roasted the pepper


Stuffed it..added some goat cheese on top with and olive oil drizzle.


Baked it


Served it up with a pile of salad

Tofu with pickled veggies sandwich with fries and sangria

I found this recipe in the new BH&G which is not my goto for veggie dishes, but this looked interesting for a hot summer day (100 plus)

I prepped the veggies first:


And got my vinegar, sugar and salt prepped


I want a pickle not a sog so i will combine in a bit.  Meanwhile i am draining a block of extra firm tofu.

And prepping my sangria:


And these guys will macerate for several hours before i top with a sparkling rose or prosecco.  Im gonna do room temp for a bit to help break things down then i will chill.

The tofu is sliced into steaks and allowed to marinate with sriracha mayo:



Later these slices will be fried with mayo side down.  The recipe doesnt suggest any time to marinate but im going to let this sit for several hours.

Meanwhile, my sauces for the fries.  All the recipes i saw were basically loaded fries with sauces cilantro and peanuts poured on top.   As i write this i havent committed to my process, but i am prepping my garlic mayo, got out hte gf hoisin and i think i will toss fresh potato in sriracha then grill or bake.


The garlic mayo is toasted garlic powder and minced fresh garlic with a touch of lime.

The fries have been cut and smothered with sriracha and then oil.



The fries were oven fried.   Rather than the nacho style recipes i found online with sriracha and hoisin over the top with cilantro, i had mine on the side as dipping sauces.   Here are the sauces and my veggies:


The tofu was fried mayo side down


And put on a gluten free roll:


And it appears that i failed to take pictures after i topped with the pickled vegetable slices.  I decided to make mine open face.

The sangria was topped off with prosecco for bubbles.  

Here is the BH&G version all finished.

Omg….bordeaux cherry balsamic

Holy crap?   My plan was to blog my whole dinner which was yummy but last we we hit the palm springs street fair and i bought the shit!

I previously bought cranberry walnut balsamic from the Farmers Daughter from hemet at the palm springs street fair….that rocked

But the cherry is ridiculous….and wordpress just put the pics in reverse order…..and im to tired to change it

Third street promenade farmers market

We are blessed to have a year round growing season, and we are on the verge of the moment where the most of those riches shine!  Saturday at the santa monica third street promenade farmers market, the following are a prelude to the full summer bounty:

Figs!  I forgot to take a pic before i cut up the ripe ones…it was a nice basket of 1/2 ripe and half ripe in a day or two

My fav farmers market cheese for years…i got the mozzarella and asiago…dont for one minute think its traditional mozza or asiago…they surely have their own style .  Spring hill jersey cheese from nocal.

Lemon cucumbers

Baby red leaf heads

The very first of the tomatoes

Citrus!!!

Cucs abound

Herbs

Its still cherry and peach season

Jim Taylor waits for these puppies all year…high price, small fruit, big taste


One years i will buys these and spend the day shucking them.  Can you imagine fresh garbanzos!?!

So tonight the figs will be sharing a plate with goat cheese and a Bordeaux cherry balsamic ibought in  palm springs

Arancini and shrimp meatballs…for super bowl

From the silver palate, i am making arancini…and from my brain, shrimp meatballs.

Raw peeled and deveined shrimp in the vitamix

Maybe a little too vitamixed.

I added some gluten free bread crumbs and lemon juice…dill, salt

Meatball shaped, dipped in bread crumbs.  Put it in the freezer …

Brought them back out and up to temp and fried

Finished off in oven

TVP soaked in tomato andWorcestershire and vitamixed 

Draining the rice before mixing in butter and parmesan

Omg…i could stop here…buttery/parmesany rish rice cooling and drying.

Rolled up, filled with a piece ofmozzarella and tvp/tomato mix…then dipped in egg and then gluten free flour

Aperol spritz for jim and campari spritz for me

Pasta with chard and the shrimp meatballs

Egg noodle gluten free pasta was a fail.

Shrimp meatballs were perfect and arent so delivate icant sauce them better

Arancini…smaller next time.  But thatnrice was wonderful, i really did learn a new technique.