Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Turkey and Cranberry Salsa Tacos
Thanksgiving Leftovers

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A day or two after the big deal meal of turkey, mashed potatoes, and stuffing, we crave something lighter and more casual, and these turkey tacos have become a once-a-year tradition. Because they rely on leftovers, they are easy to put together. 
 
I’m not talking about wrapping up turkey and gravy in tortillas, these are distinctive and brightly flavored. Quick cranberry salsa is the surprise here. I discovered that stirring fresh lime juice, minced chili, and cilantro into almost any leftover cranberry sauce turns it into an excellent relish for the tacos. The sweeter the cranberry sauce, the more lime juice I mix in. Of course, if you made my Cranberry Relish with Orange, Lime, and Mint you won’t need to mess with it at all, you are all set.

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Thanksgiving Leftovers
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Luxurious Gluten-Free Pumpkin Pie

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I didn’t have a recipe for a gluten-free pumpkin pie last Thanksgiving. Missing that holiday classic inspired me to delve deeper into gluten-free baking, which lead to my soon-to-be-released cookbook, Gluten-Free Baking. One of the stars of the book is a luxurious pumpkin pie, and the variation here will be one of the stars of our holiday meal.
 
My goal for the book was to create goodies that are so tasty, with such pleasing texture, no one will think they are gluten-free. I didn’t want to fill the recipes with the traditional gluten-free, flavorless and nutritionally empty white starches that are the backbone of most gluten-free baking. I wanted to feature whole grains and naturally gluten-free formulas, with just enough white starch to hold the goodies together. My friends and editors say I succeeded.

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2 Gluten-Free Thanksgiving Menus
Plus Thanksgiving Countdown

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Staging a Thanksgiving celebration can be lots of fun, but it can also seem overwhelming. That is, unless you have a strategy, and this post is designed to help with both menu planning and organizing. 
 
I’ve included my 2 favorite gluten-free menus, with links to the recipes or information on where to find them. The first is the meal I created this year for Living Without magazine’s Gluten Free Holiday guide, featuring a burnished herb-rubbed roasted turkey and the best pumpkin pie you’ve ever tasted. The second is the feast I served last year, complete with an easy grilled birdmake-ahead mushroom gravy, and cornbread and sausage stuffing.
 
I’ve worked out a timetable for the entire Thanksgiving week, including hourly details for Thanksgiving Day. The plan may look daunting, but I’ve included the dishes from both menus, so there are at least twice as many tasks as you will have. Choose the items you want to cook, and find them on the schedule. 
 
I’ll delegate some of the cooking to others, and I encourage you to do the same. On the menus I’ve noted good dishes for guests to make and bring. Or, if you are a guest rather than host, consider bringing one of these items to the holiday meal. 

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Plus Thanksgiving Countdown
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Gluten-Free Thanksgiving Feast
Quinoa, Dried Cranberry and Spice Stuffing

thanksgiving.menu.jpgI’m very excited about the new Thanksgiving dinner I created for Living Without magazine’s Gluten-Free Holiday Guide. Check out the menu on the photo here. I‘ve been eager to treat our family and friends to the new feast ever since I turned in the recipes to the publisher, and now it’s almost time.
 
You too can serve this menu, or any one of the seasonal recipes in the story. The magazine is available at newsstands, or order by clicking on this link. Of course, all the food is naturally gluten free, and I guarantee no one will notice that anything is missing.
 
In the meantime, here’s a recipe for Quinoa, Dried Cranberry and Spice Dressing from the story. This festive dish can replace the customary bread stuffing at Thanksgiving or serve as an addition to many meals. It’s valuable to have in your repertoire because everyone—gluten-free or not—will love it, its got wonderful flavor from the spices and fruit, is easy to transport, and can be made a day ahead.

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Quinoa, Dried Cranberry and Spice Stuffing
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Gingerbread Pancakes (Gluten-Free)

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Last Sunday morning was ideal. After our Pilates class, I whipped up these tender pancakes, fragrant with fall spices and topped with sautéed apples and warm maple syrup. Steve and I devoured them after our workout, satisfied I’d finally created the perfect weekend breakfast treat—for anyone, on a gluten-free diet or not.
 
When I first had to give up gluten, I missed Sunday morning pancakes. However, I didn’t want to make disappointing copies of something that I thought needed wheat flour to be good, plus I had no interest in relying on the white starches generally used in gluten-free baked goodies. I don’t like the bland flavor and dry texture they impart, or that they are devoid of nutrients. 
 
Then I started playing around with the many whole grain gluten-free flours that are now available. The first pancakes I came up with were pretty dense, but at least they looked like a weekend breakfast and they soaked up maple syrup. I persevered, and now I have a recipe that we both love!

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