Getting low on the turkey leftovers? Here is a recipe that doesn’t take much and yet creates a new yummy meal!! This is the fresher side of Thanksgiving. After so many heavy meals this is a nice change of pace. This recipe is also nice to make with leftover chicken. Leftovers can take a whole new spin. I really enjoyed this one
Perfect for Easter or any other holiday dinners… and well actually just a fun side dish in general!!!
When my friend Casey told me about her family’s traditional Carrot Bake I insisted she send the recipe over to me. With a few changes I was easily able to make it gluten free!! What led up to this request was a surprisingly long conversation about side dishes and if sweet potatoes was a side dish or a dessert. Now Casey has had my sweet potato and she knows I put the sweet in sweet potatoes!! She is not as much of a fan as I am but she admits occasionally she enjoys a sweeter side. Hence her family’s tradition of having Carrot Bake with their holiday meals.
Now I have not figured out if carrot bake is a dessert or side dish, maybe you can help me out by making this recipe and then sending your opinion. This is a mildly sweet bake that reminds me of a not so sweet dessert. It is sweet but not sweet potato level of sweet yet the texture reminds me closer of a cake. I must admit, I felt a little guilty serving this as a side dish because of the cake like texture… but the fact that there is carrot puree in it helped ease that guilt. Of course, next time I make carrot cake I might try using that logic but that frosting might make it difficult.
Thanks Casey for sharing this fun recipe. I served this for our holiday dinner!!
Click here for Recipe….
Green bean casserole is one of those iconic holiday side dishes. I know many people who serve it on Thanksgiving, Christmas, and even Easter. No matter what the holiday you serve it for, let’s be honest, it’s the crunchy onion topping that makes this side dish so beloved.
After being diagnosed with Celiac Disease I never again thought I would be able to indulge in this timeless treat. Between the condensed soup mixture and the French’s fried onions it’s pretty much on the “no go” list for anybody gluten free.
But don’t think that!! I now serve this side dish on the holidays. I and once again the crunch onion topping steals the show. but just a heads up… they are hard not to munch on while you are making them!! So you might want to make extra!!
I hope your family enjoys this as much as mine does!!
Click here for Recipe….
I know that pie crust is not an easy thing to make even if you are using gluten filled regular all purpose flour. It’s even a million times harder if you are using gluten free flours.
I have struggled with pie crust my entire baking life. Years ago I finally just gave in and started to purchase the rolls of it in the refrigerated section of the grocery store. However, ever since I was diagnosed with Celiac, that is no longer an option. Yes there is a refrigerated pie crust out there on the market for GF people. However, as great as it is, it’s just not the same. As much as I love the convenience of that product, I can not deny there is an after taste to it. Yet I still purchase it and I still use it. Because the options are limited.
Even prior to being diagnosed I had always wanted to learn the art of pie crust baking. Ironically I love pie, but not a huge fan of the crust. Occasionally I would find an out of this world crust and I would enjoy the heck out of it. But I was living under the belief system that if I ate a piece of pie I wasn’t being as naughty if I only ate the filling… or if I ate a piece of pie and skipped the crust I could have EXTRA big piece. Now I do realize how silly that is, but that was how life was to me prior to knowing I was Celiac. But even then… I still wanted to know HOW to make a crust, even if I wasn’t going to make one cause so many people do actually eat the pie crust unlike myself. Now that I have to have a gluten free crust learning that technique is even more important.
I want to be upfront… pie crust is a skill that I am just starting to get. I also think that pie crust is a labor of love cause it is work and there is planning involved.
However, if you are like me and still want to know, I want to share. I have been working on different pie crust using different flours for YEARSSSSS. This recipe is based off of a recipe a chef shared with me. I actually asked the chef to show my dear friend how to make pie dough. I watched and learned from his technique. Let me tell you the beautiful pies they made smelled amazing and it was a bit of torture not to taste it. However, it was important for me to watch so that I could learn technique. I believe I did. He uses his grandmother’s recipe, and I have based my gluten free version off of the one he uses.
One thing I have learned over the years, getting your hands in there and working the crust is a good thing, you can feel when you get the right consistency and that helps me know if I need more water or if the butter is where it should be, size wise. Now of course I find it the easiest, but if you want to work with a pasty cutter that could work, I am just letting you know how I got the best results. I also learned I have HOT hands. So I freeze my butter cubes for several hours or even overnight to make sure that I can work it into the dough, yet still end up with chunks and flakes. Another thing I heave learned is that the frozen cubes need to be small. I cut my butter into thirds, the long way. Then I flip it over and do it agin the other way. That leaves me with 9 long sticks of butter. I then cut it again creating many small tiny cubes of butter. I place it on a plastic plate and cover it with plastic wrap and put it in my freezer.
There are many crust recipes out there and a lot of which are great. So far this is the only one that has provided me with a crispy and flaky crust. I am always on the lookout to find the easiest crust out there so I would love to hear from you… will I stop at this one, no, I am sure one day you are going to see another crust recipe here but for now, I am loving my pies again!!
HELPFUL HINT… remember the chunks of butter are what will give you flakey crust… those will evaporate leaving a buttery “pocket” in the dough… that is what makes it flakey. So ideally, when you are mixing your dough you actually want to be able to see the little chunks and flakes of butter. don’t worry if it looks weird, it will work magic in the oven.
When I was growing up, having stuffing was such a treat. The smell as it fills the house and the anticipation of the moment of digging in was all that this little girl could handle. My mother may have not of been the best cook, but let me tell you there was a handful of things she made incredibly and stuffing was one of them!! As an adult, I started making this recipe for my friends… sharing with them the family favorite I grew up on. Although before they tried it they were not to eager to do so because they had never heard of a stuffing with apples but once they did actually try it, they were hooked!!
Upon going gluten free after my Celiac diagnosis I was devastated. Thinking I would never get to indulges in this holiday tradition again. The first few years I made it for my friends but never ate a single bite because of the gluten filled ingredients. Now that was pure torture. It was heartbreaking not getting to enjoy my favorite dish of the Thanksgiving or Christmas holidays!!
Now days nothing stops me from enjoying this dish. I use to always make this using bags of stuffing mix but I have learned it’s very easy to do on your own. And the beauty is that it adds only a few extra steps. But as I dig into my stuffing with the holiday meal it’s worth every second.
I hope you enjoy my holiday stuffing or as some people refer to as holiday dressing recipe as much as we do. Maybe it will be a new tradition in your home.
Click here for Recipe….