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.

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.

Blt salad inspired by bon appetit email

Okay….this got posted incomplete!!!

Here is my mise en place for this email inspired idea…romaine, parmesan, homemade dressing, smoked blue cheese, tomato, avocado, bacon, garlic, radish, shishito (that i grew!), cucumber….i took like 4 pictures because this has the red pepper that i removed but didnt have the egg i added, etc


Grilled romaine…yep, i flipped and grilled again


Grilling avocado. They made nice grill marks


This is my first try at a grilled chopped blt salad.

It was good:-)


Tonights cocktail was bubbly rose with some Pama splashed in it.

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.

My new favorite kitchen tool

The oven crisper pan! Jim was watching HSN and a version of these came on the screen..they looked intersting so i was immediatly on the amazon app pricing and then ordering.


My first use was fries

Here they are getting ready for the over and i cannot find my “after pic” (which may mean that i forgot to take one)….

But I did remember to take a picture of my tofu fries when they were all nice and golden top and bottom

I have already bought a second set as a gift.   And im looking forward to using them fith zuchini and eggplant in the near future.

Today’s pad thai

I was planning to make a rice dish out of pulsed cauliflower…i did buy the cauliflower, but while shopping, i was consumed by the idea of pad thai fried rice made with the cauliflower.    I bought ingredients for my pad thai and returned to work.   The idea didnt sound so hot by the time i got home but i had brown rice thai noodles in the cabinet…

Here my mise:


No fish sauce….but i have my thai chili infused viengar ready to go and im using a sriracha baked tofu (trader joes).

I also was inspired to get out and scrub up my le creuset cast iron wok that has languished in the cabinet for 6 years since we moved in…


Next i start the peppers , garlic and ginger


In with the eggs


Next noodles, sauce (sugar, tamari, chili vinegar, coconut vinegar, pepper flakes) and after that gets a nice warming i added the sprouts.


Getting finished:


We had it with a bubbly nigori i saw in the fridge


And in the table


Actually, this was quick and easy for a weekday and i have a bit leftover for lunch tomorrow.

Red Pepper Jelly

So one of my Tasting Table emails mentions homemade red pepper jelly with cream cheese and Ritz crackers…Our New Years Eve usually consists of an entire day (two meals) comprised of snacks.  So red pepper jelly we go!

Four red peppers finely diced


I rough chopped then put in the food processor

Then they need time to drain A LOT:

After about 1 cup I squeezed them with a paper towel


Combine with 1 1/2 cups sugar and 1 cup white wine vinegar bring to a boil and simmer about an hour

And the finished version:


I thought i way overcooked but i just minorly overcooked because my inspiration was :

A new year of cooking

On December 9 I saw an email from Epicurious about Cook90.

Basically one cooks all their meals in january rather than restaurants or takeout…its 90 because there are 31 days in January which is 93 meals…3 emergency passes built in.

This is Last year’s kick off article  which describes the concept.  It’s not a resolution, it’s more of an experiement in discipline creativity…ultimately it should have a positive impact in the waist and the wallet.
Anyway, I signed up and will get the emails with tips and ideas throughout the month.  The Starter Guide came this week….pretty straightforward tips…and i’ve begun following the author/epicurious editor that conceived of this on FB.

I have a couple concerns about only three passes because I bought us passes for Universal and our first visit will be 1/2 with a plan to dine at the three broomsticks in the wizarding world of harry potter. LA Times article here

Then we have a holiday party/brunch on 1/8 at the Queen Mary.   That leaves me just one for the rest of the month!   Otherwise, this will get me on track with carrying out my own plannof trying to have a reasonable breaksfast besdies donust and bagels and bringing my lunch….so here we go!