Thanksgiving in The Box – 2013

Thanksgiving recipes CSA

It’s hard to believe the holiday season is upon us already!  Our wishes to all of you for a very happy and yummy Thanksgiving holiday.  We are going to examine a few traditional recipes and do a little vamping to make them more fresh and homemade and without the dairy or gluten if you need to avoid that.

(Bluelake green beans)
Green Bean Casserole with Fresh Mushrooms

This version is slightly different and not as creamy as the traditional – if you want the creaminess, see modification with water and cream.
1 lb Bluelake green beans

Trim and cut the green beans in half, steam or boil for 4 minutes and plunge in ice water to stop the cooking.  Place the cooled green beans in a casserole dish.

Crispy Onions

2 Sweet Onions
1/3 cup of baking mix or Pamela’s Gluten Free Baking Mix
1/4 cup of coconut oil

Half and slice onions as thin as possible – if you have a mandolin slicer use that.  Toss the onion slices in baking mix and fry in batches until onions are crispy.  Drain on paper towels.

The Sauce

3 T butter
1 pkg of mushrooms, thinly sliced
2 garlic cloves, minced
dash of nutmeg
Freshly ground black pepper
1 pkg of chicken gravy (Simply Organic is my favorite)
1 1/2 cups of water or 1 cup of water, 1/2 cup heavy cream
Splash of Sherry or Madera wine (optional)

Saute mushrooms and garlic in butter with spices.  Add water, cream (if using), wine and chicken gravy and cook over medium heat 5 minutes.   Pour over green beans and top with crispy onions.  Bake at 400 for 15 minutes or until sauce is bubbly.

(Broccoli and Cauliflower)
Broccoli Cauliflower Casserole

Culinary Fairy’s notes: I used 1 carton of sheep’s milk yogurt for sour cream and grated sheep’s basque cheese to get the cow out of this one and subbed in gluten free bread crumbs, also added 10 cloves of garlic I sauteed in a little olive oil until soft – delicious!

http://www.tasteofhome.com/recipes/broccoli-cauliflower-bake

(Leek, Carrots, Celery, Kale)
Wild Rice Stuffing with Cranberries and Pecans

Culinary Fairy’s notes:  Skipped the turnip, added 1/2 bunch of thinly sliced kale – any green would do – chard, spinach, beet greens, etc.

http://www.myrecipes.com/recipe/wild-rice-stuffing-dried-cherries-50400000116745

(Green Cabbage, Carrots)
Braised Cabbage

Culinary Fairy’s notes:  Braised cabbage is a great and simple side dish – goes well with fowl or ham.   Even people that may normally not like cabbage usually like it.

http://www.food.com/recipe/worlds-best-braised-green-cabbage-156767

http://www.foodnetwork.com/recipes/emeril-lagasse/braised-cabbage-recipe/index.html

(Acorn squash)
Squash that Pumpkin Pie!

Culinary Fairy’s notes:  You can use any orange colored flesh squash to make “pumpkin” pie, some are better than others, at the top of the list, acorn and butternut and I just tried a Rascal squash – AMAZING!  Check out this article from last year’s NY Times – I don’t make this stuff up people! The Squash You Should Use in Pumpkin Pie – NY Times.

one 9 inch unbaked pie crust
1 roasted acorn squash, pureed (should be about 2 cups of squash puree)
2 eggs, beaten
1 T melted butter
1/2 cup whipping cream
1 tsp vanilla
2 tsp pumpkin pie spice
1 T coconut flour or regular flour
1/2 cup of brown sugar
1/2 tsp sea salt

In a bowl, combine eggs, squash, cream, butter and vanilla. Combine the dry ingredients and add to squash mixture. Pour into pie crust and cover edges with foil to prevent burning.

Bake for 35 minutes at 350° then remove the foil and bake 25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack and serve with fresh whipped cream.

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