Even the photo of the Brussel Sprouts is quite enticing. -
Posted by aklnwlf (Member # 5960) on :
Those recipes looked delicious!!!
Posted by penguingirl (Member # 28688) on :
Thanks for the links!
Do you think the quinoa dish would be fine without cheese?
Posted by Keebler (Member # 12673) on :
- Yes.
Some people might be able to handle a tiny amount of graded Parmigiano-Reggiano sprinkled on just before serving (not from a can, though, as there are additives - often aluminum).
My problem, though, with any cheese is that it is addictive to me. And dairy really messes with my inner ears. GOAT cheese can be easier, though. Top with a goat or sheep feta, perhaps. (But, again, I could make all my meals just from cheese were it to be in my home. I think I'm a cheese-aholic!)
You could also add some white miso to get a cheesy flavor. Just be sure it's not from barley, many are, and barley has gluten.
But, you don't really need the cheese. Add a drizzle of good quality olive oil just before serving to give it a little more creaminess. White miso can also be mixed in for a cheesy topping or salad dressing. I've never done this but
Christina Cooks does this all the time on her show. I guess a darker miso could be used but it has a different flavor than the lighter ones. -
Posted by skies (Member # 28064) on :
MMM, those look great!
I, too, am a cheese-aholic, but I try not to eat excessive amounts d/t yeast. But, I do have cheese sometimes without a problem.
I agree with Keebler's comment about goat cheese. Not only is it delicious, but it also seems easier to tolerate for lots of people. Of course, raw and organic is ideal, if possible. It's sooo good!
Posted by rera2528 (Member # 29886) on :
Keebler--just wanted to say thank you for these posts. I picked up my ingredients today for the brown and black rice dish! I am very excited to try something that sounds so wonderful.
While I was gluten free last year, I had not received my Lyme diagnosis yet, so my diet was not nearly as restricted as this year. I had been feeling a little "ho-hum" about the Thanksgiving meal, but these new ideas gave me spark!
Thank you again!
Posted by Keebler (Member # 12673) on :
- Glad these brightened lives.
For my Thanksgiving dinner, it turned out to be just Goat Feta Cheese and Sun Dried Tomatoes. A real treat with thyme and olive oil but not what I had in mind for a full dinner.
I was just too tired from having cooked a turkey last week (and freezing most of it). I also did not take into account the energy zap of even good phone calls to relatives.
Bit by bit, over this weekend, I'll have a full course. Maybe it's better that way.
Yesterday, I made a wild rice and ROASTED CHESTNUT "dressing" - Delicious.
ROASTED CHESTNUTS are fabulous. Very sweet and nearly like little round balls of bread. I only learned about these last year.
Figure into energy assessment when considering all recipes: phone calls, conversations, showering . . . . -
[ 11-26-2011, 03:33 PM: Message edited by: Keebler ]
Posted by rera2528 (Member # 29886) on :
Roasted chestnuts sound great, and I am learning to broaden my horizons, so I may just try them!
The brown and black rice salad was fabulous! It is a little time consuming to put together, but with the fresh herbs, it tasted terrific. My mother made GF gravy, and when I put it on the rice, it tasted JUST like stuffing.
The leftovers have been wonderful, too .
I have managed to nap every day, including right after the meal on Thursday. I realized that I am not quite as "well" as I think I am, in terms of stamina!
Now it is time to start working on recipes for December holidays!
Posted by Keebler (Member # 12673) on :
- rera,
Glad to hear your "stuffing" was delicious. What I like about the black rice is that it is chewy but also plump little morsels so it would hold up better in a "stuffing" or a cold salad.
I've also tried it with buckwheat groats as they maintain their moisture with a little bit of chew if the liquid level and timing are just right.
The chestnuts also are so moist that they'd probably be a good bread substitute, too.
They are not easy to find in all stores, though. Trader Joe's has some vacuum packed that did not look too appealing but were fine. I've had frozen ones that cooked up nicely, too.
But, I'm guessing that I have yet to find really good Chestnuts. I think those on the east coast may have better access (are there kiosks with warm chestnuts over an open fire on the streets of NYC? Or is that from some movie?) -
Posted by rera2528 (Member # 29886) on :
We need someone from the NYC area to chime in here. Tell Keebler and me that our visions of Christmastime in the City are correct .
We have a couple of excellent health food stores in this area that are locally owned. I go weekly, and I may check this week to see what I can find for chestnuts.
And the black rice was surprisingly good. I had some left, and I put it into a homemade soup yesterday. It added wonderful texture and flavor. It is definitely one to add to the rotation!
Thank you again, Keebler!
Posted by Keebler (Member # 12673) on :
- I'm taking to the web to find the best.
I can't go through it all now but here's just one link that looks viable from a search at Google:
![[Smile]](smile.gif)
.