Gluten Intolerance Group of Central Arkansas

www.centralarkansasgig.org

www.gluten.net

GIGCA on Facebook

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November 2012

 

Table of Contents

·      Meeting Calendar for GIGCA

·      November potluck notes – DownHome Restaurant and Catering

·      Recipe Corner

o   Sweet-Potato Stir-Fry/Succotash

o   Chocolate Chip Pumpkin Bread

o   Magic Pumpkin Pie

o   Paleo Candy Bar

o   Sweet Potato Casserole

o   Creamy Green Bean Casserole with Crunchy Onion Topping

·      Turkey Information

 

 

Meeting Calendar for GIGCA

 

December – No meeting

 

January 21, 6-8 pm – Topic to be announced

 

Notes from our Potluck on November 12 by Sherri

Tori Tisdale, from Downhome Catering, gave us a great demonstration on arranging fruit and veggie trays for the holidays.  (She takes great precautions when preparing food for her gluten free clients.)  The turkey she prepared was so delicious and moist, I ordered one for our Thanksgiving celebration!  Here is the Holiday menu. For her full menus go to her website . She says she can make just about anything gluten free.

 

This may be late for Thanksgiving, but it is in time for Christmas and other Holiday meals.

 

DownHome Restaurant & Catering

18534 Lawson Road

Little Rock, AR  72210

Ph (501) 821-3344     Fax (501) 213-0125

Tori Tisdale (501) 804-4330

www.downhomecatering.net

 

Traditional Holiday Dinner

(Entrée served with your choice of 2 sides & bread)

                                                           

Sliced Turkey Breast (Smoked, Fried or Baked)

 

Sliced Glazed Brown Sugar Ham

 

Stuffed Porkloin

 

Bacon Wrapped Pork Filet

                                                 

Choose 2 of the following:

**Cornbread Dressing**

**(comes with your choice of brown or giblet gravy & cranberry sauce)**

Sweet Potato Casserole

Broccoli Cheese Casserole

Green Bean Casserole

Garlic & Cheese Mashed Potatoes

Holiday Corn

Mashed Potatoes with Brown Gravy

Garden Salad

Creamed Spinach

Sweet Pinto Beans

 

Choose 1 of the following:

Cornbread

Dinner Rolls

Homemade Yeast Rolls

 

Priced Per Pie

Apple Pie

Pecan Pie

Pumpkin Pie

 

The holidays are rapidly approaching, please call Tori at (501)804-4330 to place your orders and receive special pricing.

 

 

Recipe Corner

 

Sweet-Potato Stir-Fry/Succotash

From Wanda and Rachel

 

1 c water

1/2 c quinoa, rinsed and drained

1 med sweet potato (about 8 oz), peeled and cut into 1/2" cubes

4 tsp coconut oil

1 med onion, chopped

1 jalapeño chili pepper, finely chopped

1 med red bell pepper, chopped

1 clove garlic, minced

1 tsp ground cumin

1 c frozen peas or lima beans (any green veggie is optional)

3 Tbsp chopped fresh cilantro (dried cilantro to taste if fresh is unavailable

1/4 tsp salt

1/8 tsp black pepper

 

1. Combine water and quinoa in small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes.

 

2. Put sweet potato in small saucepan with enough cold water to cover by 2" while quinoa is cooking. Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes. Drain.

 

3. Heat 2 teaspoons of the oil in a large nonstick frying pan over a medium-high heat. Stir in onion and jalapeño pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic, and cumin. Cook until vegetables start to soften, 2 to 3 minutes. Stir in peas/lima beans and cook 2 minutes. Add quinoa and sweet potato. Cook, stirring frequently, until heated through, 1 to 2 minutes. Remove from heat and stir in cilantro, salt, and black pepper.

 

*****

 

Chocolate Chip Pumpkin Bread

From Wanda and Rachel

 

3 C. King Arthur’s Gluten-free flour

3 C. sugar

2 tsp. baking soda

1 ½ tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

Sift and mix all the above ingredients. Preheat oven to 350 degrees.

 

Make a well with dry ingredients and add the following to the middle:

2/3 C. water

1 C. canned pumpkin

1 C. oil

4 beaten eggs

12 oz. mini-chocolate chips

 

Mix all together until well blended.

 

Fill muffin tins ¾ full and bake in a 350 degree oven for 15 minutes.

*****

 

Magic Pumpkin Pie

from Sharyon

 

1 unbaked 9-inch pastry shell (I used a Whole Foods gluten-free one and let it thaw)

1 - 15 oz. can Libby's 100% pure pumpkin

1 can Eagle Brand Sweetened Condensed Milk

1 egg

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

3/4 teaspoon cinnamon

 

In large-size bowl, blend together all ingredients.  Pour into shell. 

 

Bake in 375 degree oven for 50 - 55 minutes, or until knife inserted near center comes out clean. 

 

Cool.  Refrigerate at least one hour.

 

****

 

 

Paleo Candy Bar from Paleoplan.com

Submitted by Amanda

 

4 Servings ( I usually double the recipe)

 

3 T Coconut Oil

1/4 C Carob Powder or Cocoa

1/2 C Ground Nuts (Almonds or Hazelnuts)

3/4 C Unsweetened Coconut

1 T Raw Honey

Parchment Paper

 

Melt Honey and coconut oil over medium heat

 

Add Carob, Ground Nuts & Coconut and mix together

 

Pour mixture onto a small baking sheet covered w/parchment paper.  Form into square when cool enough to touch.

 

Refrigerate until hardened.  Cut into 4 servings.

*****

 

Sweet Potato Casserole

Submitted by Lisa

 

4 large sweet potatoes

1/2 c. coconut milk

1 tbsp butter

2 tbsp pure maple syrup

1 tsp cinnamon

1/2 tsp nutmeg

juice of half an orange

 

Pecan topping

3/4 c chopped raw pecans

1 tsp cinnamon

1 tbsp pure maple syrup

1 tbsp melted butter

1.  Bring a large pot of water to a boil.  While water comes to a boil, peel and cut potatoes into small chunks.

2.  Add sweet potato chunks to water and boil for about 10 mins, or until fork tender.

3.  Drain potatoes.  Then using a mixer, blend potatoes and next 6 ingredients until smooth.   Adjust milk and spices to taste.

4.  Mix all topping ingredients in a small bowl until pecans are well coated.

5.  Pour sweet potatoes into an open safe dish and top with pecans

6.  Bake in a 350 degree preheated oven until topping is browned -- about 15 mins.  Serve warm.

Makes about 12 servings.

 

*****

Creamy Green Bean Casserole with Crunchy Onion Topping

This was posted on GIG’s Facebook page.

Ingredients

 

Crunchy Onion Topping

1 ½ medium sweet onions

1 tablespoon olive oil

 

Creamy Green Bean Casserole

½ medium sweet onion, finely diced

2 teaspoons olive oil

4 ounces crimini mushrooms, diced

1/8 teaspoon poultry seasoning (thyme, sage, marjoram, rosemary, black pepper, and nutmeg)

½ teaspoon garlic powder

½ cup sour cream

¼ cup whole milk

28 ounces cooked green beans

salt and pepper to taste

 

Instructions

 

Crunchy Onion Topping

 

  1. Preheat oven to 400° F. 

 

  1. Slice 1 ½ onions in ¼ inch thick half moon slices.

 

  1. Spread onion slices on baking sheet with 1 tablespoon olive oil.  Toss to evenly coat. 

 

  1. Bake 40 minutes, flipping onion slices every 10-15 minutes to prevent uneven blackening. 

 

  1. Once onion slices are slightly browned broil on low for 3-5 minutes until thoroughly browned.

 

Creamy Green Bean Casserole

 

  1. Preheat oven to 350° F. 

 

  1. Sauté finely diced onions with olive oil in medium skillet on medium-low heat.

 

  1. Once onions are translucent add in diced mushrooms, poultry seasoning, and garlic powder. Continue to cook mixture until mushrooms are tender and have shrunk in size. 

 

  1. Reduce heat to low and stir in sour cream and milk.  Once thoroughly mixed add in green beans.  Add salt and pepper to taste.

 

  1. Place green bean mixture in 9 x 9 baking dish and bake 20 minutes.

 

  1. Top with Crunchy Onion Topping and serve immediately.

 

 

2012 Turkey Information

 

The Holidays are here and this information can help you find a gluten-free turkey.  If a turkey is not on the list, it may be gluten-free, it just means it wasn’t checked.

 

Even when using a gluten-free list, be sure to check the ingredient list as ingredients can change.

http://www.gigofecw.org/news/files/gf_turkey_2012.php

 

 

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