Wednesday: German pancakes (E takes over the kitchen!)
Thursday: Thanksgiving
Friday: Leftovers (the best part of Thanksgiving)
Basically this week was all about Thanksgiving. Pre-Thanksgiving we ate all of the leftovers out of our fridge to make room. Post-Thanksgiving we ate all of the leftovers out of our fridge again.
I made quite a few dishes so I could have a wheat-free holiday. Oatmeal (yeast) bread, pumpkin pie, sweet potato casserole, green bean casserole (with homemade cream of mushroom soup), and GF stuffing (I cheated and just made the instant GF Stuffing from Trader Joe's. It was delicious.).
The one thing I made with wheat was a chocolate pudding pie for E. I bought a pre-made Oreo crust, made a box of instant chocolate pudding and mixed in about 1/2 cup of sour cream. I poured half of it in the crust then sprinkled on some marshmallows and chocolate chips. I mixed the remaining pudding with cool whip and topped the pie with it. Everyone loved it. The sour cream makes it taste a little more homemade.
Of course, I had to have a pumpkin pie. I used this recipe for the custard and a "graham" crust from Sprouts (Mi-Del brand). The only substitution I made in the custard was using plain greek yogurt instead of sour cream. I also reduced the sugar by about a 1/4 cup. It turned out really tasty, although I think it would have been better in a traditional pie crust. Next time I won't use the fake graham crust, it was too overpowering of a flavor.
I made oatmeal bread from this recipe. It turned out beautiful and really tasty. It held together well and made great toast. I will definitely make it again.
The sweet potato casserole was a big hit. I made the recipe up, trying to recreate the sweet potatoes from Boston Market. I used canned sweet potatoes (2 large cans), drained them, then mashed them with melted butter, 1/2 c of brown sugar, and cinnamon. Then I mixed in 2 egg yolks. I should have used more sugar - next time I will up it to 3/4 cup. I baked that for about 35 minutes at 350*. Then I topped it with a wheat free streusel topping and baked it for another 30 minutes. For the last 10 minutes or so I added marshmallows so they got nice and golden brown on top. Everyone liked the casserole. I wish it had been a bit sweeter. When we ate it as leftovers I heated it up in the microwave, then moved it to the oven and topped it with more marshmallows. That got it sweet enough. :)
The green bean casserole had me a little nervous. So many elements with wheat. I considered making my own crispy fried onions, but then I found some GF ones at Fry's. They were coated in buckwheat which was less overpowering than I thought it would be. Yay for Fry's! I made my own cream of mushroom soup using this recipe. I made 1.5x the recipe and did not put any sugar in it and I used canned mushrooms instead of fresh. It turned out tasting exactly like Campbells. I mixed in some worcestershire sauce (Lea and Perrins is GF), greek yogurt, and half of the can of fried onions. I poured that on top of the green beans (I should have added milk). I baked it for about 25 minutes and then poured the rest of the onions on it and baked it for about 15 more minutes. It was really tasty, but I should have either doubled the soup or added more milk because it got a bit too dry, especially on reheating it. Otherwise, the flavor was spot-on.
Finally, I made "pink salad" - a family tradition that dates back probably to the 50s. A big container of cottage cheese, a can of mandarin oranges, a container of cool whip, and a box of strawberry jello mix. I love it so much. It tastes better the longer it melds, so I actually made it first on Wednesday and left it in the fridge.
Thanksgiving was great. My in-laws made two turkeys - one smoked and one roasted. I liked the smoked one best. My MIL made me some GF gravy (using cornstarch as a thickener). The mashed potatoes were tasty and fresh. We used Trader Joe's cranberry orange relish (which I love). TJ's stuffing was really good. I made the Sprout's brand of GF stuffing, too. It was good but I preferred TJs.
Thursday: Thanksgiving
Friday: Leftovers (the best part of Thanksgiving)
Basically this week was all about Thanksgiving. Pre-Thanksgiving we ate all of the leftovers out of our fridge to make room. Post-Thanksgiving we ate all of the leftovers out of our fridge again.
I made quite a few dishes so I could have a wheat-free holiday. Oatmeal (yeast) bread, pumpkin pie, sweet potato casserole, green bean casserole (with homemade cream of mushroom soup), and GF stuffing (I cheated and just made the instant GF Stuffing from Trader Joe's. It was delicious.).
The one thing I made with wheat was a chocolate pudding pie for E. I bought a pre-made Oreo crust, made a box of instant chocolate pudding and mixed in about 1/2 cup of sour cream. I poured half of it in the crust then sprinkled on some marshmallows and chocolate chips. I mixed the remaining pudding with cool whip and topped the pie with it. Everyone loved it. The sour cream makes it taste a little more homemade.
Of course, I had to have a pumpkin pie. I used this recipe for the custard and a "graham" crust from Sprouts (Mi-Del brand). The only substitution I made in the custard was using plain greek yogurt instead of sour cream. I also reduced the sugar by about a 1/4 cup. It turned out really tasty, although I think it would have been better in a traditional pie crust. Next time I won't use the fake graham crust, it was too overpowering of a flavor.
I made oatmeal bread from this recipe. It turned out beautiful and really tasty. It held together well and made great toast. I will definitely make it again.
The sweet potato casserole was a big hit. I made the recipe up, trying to recreate the sweet potatoes from Boston Market. I used canned sweet potatoes (2 large cans), drained them, then mashed them with melted butter, 1/2 c of brown sugar, and cinnamon. Then I mixed in 2 egg yolks. I should have used more sugar - next time I will up it to 3/4 cup. I baked that for about 35 minutes at 350*. Then I topped it with a wheat free streusel topping and baked it for another 30 minutes. For the last 10 minutes or so I added marshmallows so they got nice and golden brown on top. Everyone liked the casserole. I wish it had been a bit sweeter. When we ate it as leftovers I heated it up in the microwave, then moved it to the oven and topped it with more marshmallows. That got it sweet enough. :)
The green bean casserole had me a little nervous. So many elements with wheat. I considered making my own crispy fried onions, but then I found some GF ones at Fry's. They were coated in buckwheat which was less overpowering than I thought it would be. Yay for Fry's! I made my own cream of mushroom soup using this recipe. I made 1.5x the recipe and did not put any sugar in it and I used canned mushrooms instead of fresh. It turned out tasting exactly like Campbells. I mixed in some worcestershire sauce (Lea and Perrins is GF), greek yogurt, and half of the can of fried onions. I poured that on top of the green beans (I should have added milk). I baked it for about 25 minutes and then poured the rest of the onions on it and baked it for about 15 more minutes. It was really tasty, but I should have either doubled the soup or added more milk because it got a bit too dry, especially on reheating it. Otherwise, the flavor was spot-on.
Finally, I made "pink salad" - a family tradition that dates back probably to the 50s. A big container of cottage cheese, a can of mandarin oranges, a container of cool whip, and a box of strawberry jello mix. I love it so much. It tastes better the longer it melds, so I actually made it first on Wednesday and left it in the fridge.
Thanksgiving was great. My in-laws made two turkeys - one smoked and one roasted. I liked the smoked one best. My MIL made me some GF gravy (using cornstarch as a thickener). The mashed potatoes were tasty and fresh. We used Trader Joe's cranberry orange relish (which I love). TJ's stuffing was really good. I made the Sprout's brand of GF stuffing, too. It was good but I preferred TJs.
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