Oven Fries (aka Momma Fries)

The boys like to call these Momma Fries. I guess because they don't come from a bag in the freezer, but from Momma.

Ingredients

1. 5-6 large baking potatoes -peeled and cut length wise into uniform "strips" (like large french fries)
2. 1/3 cup olive oil
3. 1 tsp. paprika
4. 1/2 tsp. chili powder
5. 1 tsp. garlic powder
6. 1/2 tsp. onion powder
7. salt and pepper to taste

Directions
1. Preheat oven to 450 degrees.
2. In a large bowl, mix together the olive oil, paprika, garlic powder, onion powder, salt and pepper.
3. Add cut potatoes and mix together (with your hands) until potatoes are evenly coated.
4. Place potatoes on a baking sheet lined with parchment paper.
5. Bake for 50-60 minutes at 450 degrees F turning once half way through baking.

Mushroom Risotto

Mushroom Risotto (dairy free, gluten free, egg free, nut free):

3-5 cups chicken or vegetable stock (gluten free, dairy free organic), or water
2 Tbs. dairy free margarine and/or olive oil
2 shallots, minced
1 ½ cups fresh cremini mushrooms, chopped
1 cup fresh white button mushrooms, chopped
1 ½ cups Arborio rice
Salt & pepper
½ cup dry white wine (for vegan wine I've been using Girasole Vinyards)



1. Place the margarine/oil in a large saucepan and heat on medium heat. When melted, add the shallots, stirring occasionally, for 2-3 minute. Add the fresh mushrooms and cook, stirring frequently, for another 8-10 minutes. Do not let the mushrooms brown.

2. Add the rice and stir until it is coated with margarine/oil (add a little more margarine or oil if needed). Add a little salt & pepper to taste, then the wine. Stir and let the liquid bubble.

3. Start to add the stock, approximately a ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither too soupy nor too dry. Keep the heat medium to medium-high, and stir frequently.

It usually takes between 20-25 minutes until complete. The rice should be softened but with a little firmness left. Don't let the rice get overly softened. Add more salt and pepper if necessary.

Thanksgiving Fare

Has it really been over a month since I've posted on here? Bad Blogger! I've been cooking, just not posting. Here are some Thanksgiving side dishes to add to your dinner:

Sweet potatoes: Adapted from a Kraft Foods recipe -
Ingredients:
1. 3 Cans (15 oz. each) sweet potatoes, drained
2. 1/4 cup margarine or butter, melted
3. 1 tsp. ground cinnamon
4. 1/2 tsp. salt
5. 1/4 tsp. ground nutmeg
6. 24 Jet-Puffed Marshmallows (about 3 cups)
Directions:
1. Beat sweet potatoes, margarine, cinnamon, salt and nutmeg with electric mixer on medium speed until well blended.
2. Spoon into lightly greased 1-1/2 quart baking dish. Top with marshmallows.
3. Bake at 350 degrees F. for 15 to 20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.

Corn Bread:
Ener-G egg replacer equivalent to 2 medium eggs (3 tsp. egg replacer mixed with 4 tbs. of water)
1 1/4 cups of soy milk
1/4 cup oil or melted safe margarine
1 1/2 cups cornmeal
3/4 brown rice flour
1 tbs. baking powder
1 tsp. salt
2 tbs. sugar
1 tsp. xanthan gum
1 tsp. dough enhancer
With a hand mixer, mix together the egg replacer, milk and oil or margarine. Mix until completely blended. Add cornmeal, rice flour, baking powder, salt, sugar, xanthan gum and dough enhancer. Mix with a whisk or spoon until combined and smooth. Turn batter into oiled or greased 8 inch square pan. Bake at 400 degrees for about 30minutes.

Cornbread Stuffing (from Living Without magazine - Winter 2006):
8x8 pan of gluten free cornbread, cut into 1/2 inch cubes (about 6 to 7 cups) - see recipe above
4 links gluten free sausage (pork, turkey or chicken), pierced with a fork and simmered in hot water for 10 minutes.
4 tbs. olive oil
1 large onion, diced
2-3 carrots, diced
3 stalks celery, diced
4 cloves of garlic, minced
1 apple peeled and diced
2 (14-ounce) cans of gluten free chicken broth
salt and pepper to taste

1. Preheat oven to 325 degrees
2. Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.
3. Rinse sausage in cold water. Remove skin and crumble sausage. Reserve.
4. Heat olive oil and saute onion, carrots and celery for 2 to 3 minutes or until apples are soft. Add cornbread cubes and toss to coat with mixture. Pour broth over mixture. Add seasonings as desired.
5. Pack loosely into a lightly oiled, 2 quart casserole or 9x13 inch pan. (Stuffing can be refrigerated overnight at this point.) Bake at 350 degrees for 30 to 40 minutes. If top gets too brown, cover lightly with foil.

Gravy (from www.glutenfreegirl.blogspot.com ) - I made this last year and it was wonderful:
GLUTEN-FREE GRAVY

1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste

Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.

Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquefied into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.


All of these are tried and true and yummy! Enjoy :)

Baked Beans

Big Jim's Baked Beans-BH&G: Jim Beeler
Ingredients:
1. 6 Slices of Bacon
2. 1/3 cup chopped green sweet pepper
3. 1 21 oz can of pork and beans in tomato sauce, drained (I use Bush's Original because they are safe)
4. 15-16 oz can of butter beans, rinsed and drained (make sure they are GF, not all are)
5. 1/2 cup ketchup
6. 1/4 cup honey
7. 1 tsp. packed brown sugar


Directions:
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tbs. drippings in skillet. Crumble bacon; set aside.
2. Cook green pepper and onion in reserved hot bacon drippings about 5 minutes or until tender.
3. In a 1 1/2 quart casserole combine pork and beans, butter beans, half the crumbled bacon, and the green pepper mixture. In a small bowl combine ketchup, honey, and and brown sugar. Pour over the bean mixture; stir gently to coat.
4. Bake, uncovered, for 50-60 minutes or until heated through. Stir gently and sprinkle with remaining crumbled bacon before serving. Makes 8 servings.