BUT WAIT, there’s more!

We will also be making this, but without practice: honey pecan pie.

I definitely will be remaking this pie, maybe peach, cherry, rhubarb, or blueberry?

Mashed “Potatoes” Cauliflower and Gravy.

Gravy Recipe we’ll try…

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Pumpkin Puh-lease Pie!

This recipe graciously stolen from Beth.

The Goods
2 large eggs, lightly-beaten
½ cup honey
1 tsp. “legal” vanilla extract (no added sugars)
1 can Libby’s 100% Pumpkin
1½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
⅛ tsp. cloves
¼ tsp. salt
1 cup Almond Cream (See recipe: ¾ cup water + ¾ cup blanched almond flour mixed in processor for 3 minutes)

The Gettin’
1. Preheat the oven to 325˚ F.
2. Mix the Almond Cream in food processor.
3. Mix in the remaining ingredients.
4. Pour into greased pie pan.
5. Cook for 1 hour, let cool, refrigerate and serve.

The Take
I was so tired that I didn’t follow her specific directions.  I threw all the ingredients in the blender and poured them into a buttered pan.  I didn’t even try the crust… well let me say this… SERIOUSLY?!?!!  This IS pumpkin pie! SOOO STINKING GOOD!

Total Time: 53 minutes
Prep –  7 minutes
Cook–  1 hour
Cool– 45 minutes

Yield: 16 servings

Level: Easy

Cranberry Sauce

This recipe graciously stolen from scdrecipe.com.

The Goods
1 bag fresh cranberries
1 cup water
3/4 to 1 cup honey (or to taste)
zest of 1 orange, grated

The Gettin’
1. Mix cranberries with 1 cup of water in a small pot. Cover and simmer for 5 to 10 minutes or until berries burst and the sauce thickens.
2. Remove from the heat and stir in honey and orange zest. (You can substitute lemon zest, if you like a more tangy taste)
3. This sauce can be refrigerated for up to one week.
4. Serve at room temperature. Makes 3 cups of sauce.

The Take
Just like cranberry sauce. 🙂

Total Time: 16 minutes
Prep –  6 minutes
Cook–  10 hour

Yield: 16 servings

Level: Easy

Topless Green Bean Casserole

This recipe graciously stolen/inspired by Marilyn L. Alm’s cream soup recipe.

The Goods
4 cups fresh green beans, ends snipped and cut into halves or quarters
2 cups SCD chicken stock
1 cup yogurt cheese
1/2 lb sliced mushrooms, crimini or button
2 tablespoons finely minced onion
6 tablespoons butter
4 cloves garlic, pressed
1/2 teaspoon each fresh basil and thyme
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1/4 teaspoon salt

The Gettin’
1.  In a large sauce pan, melt 2 Tbsp of butter. Saute onion until just translucent, then add garlic and cook about 2-3 minutes. Add 1/2 cup of the stock.
2.  Whisk in the yogurt cheese. Gradually add the rest of the stock, whisking until smooth.
3.   Saute mushrooms in the rest of the butter. Sprinkle with dried thyme. Cook slightly, then add mushrooms and butter to the yogurt cheese mixture.
4.  Steam green beans until just about tender.  Add green beans and mushroom mixture to a 9 x 13 pan.  Cook in a 350 degree oven for 1 hour.

The Take
This is a great, healthy alternative to the canned soup version of this classic Thanksgiving dish!  We’re currently experimenting with ways to make a good onion topping with almond flour, but for now, this dish is going topless. Woohoo!

Total Time: 1 hour 30 minutes
Prep –  30 minutes
Cook–  1 hour

Yield: 12 servings

Level: Easy

STUFFING Your Face

This stuffing graciouly stolen from nomorecrohns.com‘s holiday menu.

The Goods
2 c. onion, chopped
2 c. celery, de-strung and chopped
1 medium tart apple, chopped
1/2 c. fresh cranberries
1/4 c. scd currants
1 c. almond flour (ground almonds)
1 tsp. baking soda
1 1/2 tsp. rubbed sage
1/2 tsp. each salt and thyme
1/4 tsp. each marjoram, pepper and rosemary, crushed
2 Tbs. butter, melted
2 eggs, slightly beaten

The Gettin’
1. Generously butter an 8 inch glass baking dish.
2. In a large bowl (to give you room to work), combine onion, celery, apple, cranberries and raisins.
3. In another bowl combine almond flour, baking soda, sage, salt, thyme,  marjoram, rosemary and pepper.
4. Mix thoroughly and pour over onion mixture. Stir well.
5. Pour eggs and melted butter over vegetable mixture, mixing well with a spoon.
6. Pour into prepared dish, cover, and bake at 325 degrees for 1 hour.
7. Serve with turkey and cranberry relish.

The Take
I forgot to “cover” for the trial run, but it was still really nice.  First of all, the smell alone when you open the oven to take it out will overwhelm you with love for Fall. Jordan usually only likes savory and without sweet in the mix, but he said he wouldn’t change a thing! Alright!

Total Time: 1 hour and 15 minutes
Prep –  15 minutes
Cook–  1 hour

Yield: 16 servings

Level: Easy

The 1st (Practice SCD) Thanksgiving

This recipe inspired by both The World’s Simplest Turkey Recipe and the tag on the turkey breast.

The Goods
1 turkey breast and neck, plastic timer included
1 granny smith apple chopped
1 sweet onion chopped
1 package baby carrots
2 tbsp butter
Mixed “Thanksgiving-y” herbs, salt and pepper to taste. (The herbs we used were the same as in our stuffing.)

The Gettin’
1.  Preheat the oven to 325 degrees.
2. Dry the turkey with paper towels, then season inside and out with “Thanksgiving-y” herbs, salt and pepper.
3. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter.
4. Roast turkey until plastic timer pops.
5. Let rest.

The Take
Really moist Turkey!  So tender!  We finally found a turkey without a sugar solution added!  The key seems to be as long as they are not frozen! 🙂 Very good Turkey!

Total Time: 2 hours 15 minutes
Prep–  15 minutes
Cook– 2+ hours

Yield: 10 servings

Level: Easy