Mamma's Cooking

What to do with leftover cod

Now, I usually cringe when I hear the words “leftover fish,” but sometimes there is just too much left that I feel bad throwing it out. We had cod, with the compound butter that I made, alongside the turkey on Thanksgiving. Since there was so much other food, there was about a pound of the cod left. I have made fish chowder in the past, using the leftover mashed potatoes, but wanted to try something different, so I made fish sticks. They were a hit! and SO EASY to make.

I had another post set for this morning with my stuffed Italian meatball recipe, but that will wait. This needed to be shared immediately! Here is the initial, also super easy, cod recipe and then the leftovers turned into fish sticks recipe follows.

Herb Butter Cod

Ingredients

2 pounds of fresh cod/haddock or your favorite firm white fish

4-5 Tablespoons herb butter or unsalted butter and a couple of sprigs of fresh thyme(remove leaves) and salt to your taste.

2 lemons, sliced

herb-cod

Directions

Pre heat over to 375 degrees. Line a baking dish with two pieces of foil, crossed, so that you will be able to fold up the sides and completely cover the fish. Place lemon slices over the bottom and lay the fish on top of the lemon. Dot the fish the with herb butter. Close the foil and place the dish in the oven for about 20 minutes, until the fish flakes easy with a fork and is cooked through.

Homemade Baked Fish Sticks

Ingredients

About 1 pound of cooked cod/haddock or your favorite firm white fish

2 eggs

1 teaspoon chopped fresh rosemary, optional

3/4 panko breadcrumbs (use gluten free. I like Ians)

1 Tablespoon cornstarch

1/2 teaspoon of salt

1/8 teaspoon of pepper

fish-sticks-ready-for-the-oven

Directions

Preheat oven to 375 degrees. In a medium sized bowl, flake fish add eggs and rosemary and mix together. I find that getting messy and using my hands is the easiest. In a separate bowl mix breadcrumbs, cornstarch, salt and pepper. Now for the even messier part. The fish mixture will be really wet, but shape it as much as you can and roll in the breadcrumb mixture. Place on a sheet pan that you have sprayed with your favorite non-stick spray (I used Trader Joe’s Canola oil spray). Repeat until you are done with all the fish. Spray the tops with the oil spray as well. Bake for 15 minutes, then using a spatula, flip the fish sticks and bake for 10 more minutes.

fish-stick-meal

Easy and used up the leftovers! Although now I need to find another way to use my leftover mashed potatoes. I’m thinking soup.

Enjoy these easy recipes and stay tuned for a post every day starting December 1st, counting down to the new year! The posts will be filled with easy dinner recipes, gluten-free holiday treats and meals for a crowd that no one will even guess is gluten free! Stay tuned! Share with family and friends! Click on the buttons on the right or down below.

Note: If the photos look upside down on your browser, please know that I’m working on it. Still troubleshooting. Looks fine on Google chrome, but I have heard on Bing or others that the pictures are cockeyed. 🙂

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What can I do with Thanksgiving leftovers?

If you and your family do not eat leftovers, send the rest home with someone else because there are people like me, who can eat Thanksgiving leftovers every day. Seriously. Every single day, every meal, I can eat turkey, stuffing, mashed potatoes, gravy, squash and cranberry sauce for the week following Thanksgiving. But for many (MOST) that gets boring. So, here are some ideas to hide it so your family doesn’t even know its leftovers! And as always, it’s good food that happens to be gluten free.

leftover-turkey-sandwich

Changing the flavor profile is the easiest way to disguise the leftovers. You can shred some of the turkey and mix it with your favorite barbecue sauce and serve on leftover rolls or with cornbread stuffing. Add the turkey to jarred Tikka Masala sauce and serve with rice. You can make Asian rice noodles, Italian pasta, Quesadillas or Chili. Using the leftover turkey, squash or vegetables from the veggie tray you can make any of the dishes in my recent Super Easy Pasta Night, 3 Easy 10 Minute Meal , Taco Tuesday – Step Outside the Taco Shell and Crowd Pleasing Chili posts.

There are so many options! With the ideas and recipe links above you can make your own takeout! Save the money for the holidays 🙂

Happy planning, cooking and try not to stress. Send me your questions for Thanksgiving or for what to do with leftovers! or tell us your leftover ideas! Comment here or send me an email to mammascooking@gmail.com.

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Butter, Sage, Rosemary and Thyme: How to make a compound butter

Yes, I am spending an entire post writing about butter. Butter is an essential part of Thanksgiving. You rub it all over the turkey, spread it on warm rolls just out of the oven, put butter in the stuffing, melt it on top of roasted squash, cream together in the mashed potatoes and use it to finish off the gravy. I could keep going! I hope Julia Child would be proud.

butter

Because butter is such a big part of the meal, I like to make it more flavorful. It is very easy to do. Make a compound butter. That is a fancy name for a butter that you add flavor to. I usually make it a day or two before Thanksgiving. You can even make it today!

Rosemary, Sage, Thyme and Lemon Compound Butter

compound-butter-mixture

Ingredients

1 ½ cups of unsalted butter (3 sticks), softened/room temperature

1 Tablespoon finely chopped fresh rosemary

¼ teaspoon finely chopped fresh sage

1 tsp finely chopped fresh thyme

zest of one lemon

1 teaspoon of salt

A pinch of pepper

Directions

compound-butter

With a fork, mash together all of the ingredients in a small mixing bowl. Take 3-4 tablespoons of the butter and place on a small rectangle of parchment paper and make it into a roll. Place in fridge to cool, until Thanksgiving morning. Take it out, unroll it onto a plate and it will be ready for your table! This can be for your table for your guests to melt on warm rolls. The remainder of the butter should be covered and placed into the refrigerator until Wednesday night. Leave it on the counter so that it is spreadable on Thursday when you start to cook.

compound-butter-roll

If your stuffing mix or stuffing already has seasoning, use plain butter. Otherwise you can use this on any other part of the main meal.

Please feel free to contact me with any questions about your Thanksgiving meal!

Appetizer Ideas for Thanksgiving

thanksgiving-apps

I spend so much of my energy on the main meal, by the time I get to the appetizers I try to keep it as simple and hands off as possible. It’s also a great thing to offer for someone else to bring if they ask and you know they’ll be on time 🙂

I know, I know, if you have someone in your family with celiac disease or an allergy, the thought of allowing others to bring food into your house can be daunting. I usually only ask people who offer to bring something and who know to bring something safe that is packaged or bring the ingredients and make it at my house (like a fruit plate or veggie platter).

turkey-cheeseball

My children could fill up on appetizers alone and usually do, so I have to make sure I put more than enough out and wait until guests arrive before taking the cover off. Some years it is as simple as 2-3 different blocks of cheese with some crackers (I LOVE Van’s GF Everything Crackers!), a package of prosciutto from Trader Joe’s and some baby carrots with hummus. Other years I have put in a little more effort and made a cheese ball shaped like a turkey or even spinach and artichoke dip to keep warm in a mini Little Dipper CrockPot.

NOTE: I do not get money from any of these companies I’ve linked to in this post. I only recommend items my family uses. I will let you know in the post if I ever do get money or an advantage, but the recommendation will always be for something I use and love!

My plan for Thursday, which may change depending on how much time I have, is:

A Pumpkin Cheese Ball (I will make the day before) based on this recipe I found from my.recipes. They serve it with apples, but I think I’ll add some crackers to the dish too.

Hummus with vegetables I use store bought hummus. Our family favorite gluten-free options are Tribe or Wegman’s store brand. Just drop it on a plate with the vegetables! Easy.

Tortilla chips and homemade salsa (if I have time or can get my daughter to make the salsa!) Our family favorite gluten-free tortilla chips are Xochitl or Tostitos Natural. Here is a link to my newest salsa recipe! .

Shrimp cocktail (if I have time) I have Wegman’s already cooked frozen shrimp in the freezer, which I buy whenever it’s on sale, so I have it on hand for either an easy meal or easy appetizer. I do like to make my own cocktail sauce. It is simple, quick and tastes amazing! I use Ina Garten’s cocktail sauce recipe except I don’t usually have chili sauce on hand, so I make it entirely with ketchup and it is still AMAZING!

That is what we like to eat in our house. These are all items where you definitely do not miss the gluten because they are almost all naturally gluten free. What do you like to serve for appetizers?

Here are some appetizer ideas from past blogs (as always the disclaimer that they may not be gluten free if from before April 2014 when my son was diagnosed with celiac disease – contact me if you need help to adapt it to be gluten free! mammascooking@gmail.com)

Dinner of Appetizers: Thursday night or a special party (July 2011)

Entertaining with Appetizers and what to do with leftovers (Feb 2012)

Comfort Food and a Cookbook (Oct 2016)

Happy planning and may your trip to the grocery store be filled with happy people and full shelves, not stressed, grumpy people fighting over the last sweet potato. If you know of someone who would like this blog, please share far and wide. Click on one of the many social media buttons available. Thanks!

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Cooking your Thanksgiving Turkey

I decided to post a bonus blog today, since Thanksgiving is next week and I have barely even mentioned the star of the show: the turkey! Everyone has their opinions on the best way to cook a turkey, so here is mine 🙂 First of all, if you are buying a frozen turkey, get it today or tomorrow, so that it has time to defrost safely or buy a fresh one on Monday. I started brining my turkey a few years ago and it makes such a huge difference in flavor. Don’t be scared, its easy!

Step One: Buy Turkey

Can turkeys have gluten? Yes they can. Many times poultry is injected with broth before you buy it. Make sure the brand you are buying or have ordered is gluten free. Butterball and Shady Brook Farms both say on their website that they are gluten free. Most of the time when you order a fresh one from a farm, they have not been injected with anything, just ask.

If frozen, let it thaw for 2 -3 days in a refrigerator or keep on ice in a cooler where the temperature doesn’t go above about 40 degrees.

Step Two: Butcher the Turkey (optional – you can still follow the other steps if you keep the turkey whole)

I have been doing this for years, after listening to some professional chefs talk about making the turkey this way. I separate the dark meat from the light meat but keep all the bones in. There are many YouTube videos on how to do this. If you do not want to do this, buy a fresh turkey and ask if the butcher will do it. Whole Foods has done it for me in the past, when I’ve asked ahead of time. My Dad did the honors last year as I was so sick I could barely stand! (I cooked the rest of the meal the next day with a surgical mask on).

Save the giblets, the stuff inside the bag! Keep reading and you see how it helps make the most delicious gravy.

Step Three: Brine the Turkey

Get a large bucket. I use a bright orange one from Home Depot that serves as my brining bucket. I have found that using a oven bag designed for turkeys in the bucket, makes clean up easier.

Basic Brine Recipe (inspired by this one from Our Best Bites)

Ingredients

2 cups of salt

2 cups of brown sugar

1 cup of peppercorns

3 Tablespoons of coriander seeds

12 small sage leaves, roughly torn

8 sprigs of fresh thyme

4 stems of fresh rosemary

4 Tablespoons of onion powder

2 Tablespoons of cumin

8 cloves of garlic, smashed

20 cups of water (may need more water to cover turkey)

Directions

Mix all ingredients in a large stock pot. I use a lobster pot. Cook on medium high until it boils. Take off the heat and let it cool.

Once the brine is cool, you can pour it over the turkey inside the bag in the bucket. Add more water or even ice to the brine if the 12 cups do not completely immerse your turkey. If your garage is cool enough or you have a refrigerator that can fit the bucket great. If not keep ice and ice packs around it and change every few hours so that the temperature stays under 40 degrees.

Brining for a couple of days or even one day will help enhance the flavor and juiciness of your turkey. I am also building in an extra day for the turkey to “dry” in my refrigerator outside the brine, as I heard that it will allow the skin to crisp up more. I’ll let you know if that works.

Step Four: Cooking the Turkey

If you did not butcher your turkey, put the whole turkey into an oven bag on top of a bed of onions, garlic, chopped carrots, celery and fresh herbs. I even throw in a couple of sliced lemons for the bed of the turkey. Remember to shake gluten free flour or cornstarch around inside the bag first!

Stuff some of the bed into the cavity of the turkey or if you did butcher it, you’ll have just the turkey breasts still on the bone. Rub butter or olive oil all over the turkey. I often make a compound butter (fancy name for mixing some of the herbs, salt, pepper and lemon zest in with some softened butter) and spread that all over. Close up the bag and cook accordingly with how many pounds of turkey you have. The breasts alone will cook faster. I roast it at 375 until the breast registers about 170 degrees. The dark meat (wings, etc should register about 180 degrees).

If you braved the butchering, the dark meat is braised on the stove. A large heavy bottomed pot is what you will need. First brown the meat and then add onions, garlic, chopped carrots and celery with fresh sage, thyme and rosemary. Pour chicken or turkey stock about 1/2 up the meat. Add the giblets and make sure they are covered with stock. Braise for about 1.5 to 2 hours until the meat registers 180 degrees. Save the braising liquid to make the gravy!

Let the turkey rest for 30 to 45 minutes before carving!

Step Five: The Gravy

Pour the braising liquid through a strainer and then pour it into a sauce pot on medium heat. Let it reduce a little and then taste it. Add 1 Tablespoon of corn starch and whisk. Repeat adding 1/2 teaspoon at a time until it is the consistency you would like. Add a splash of balsamic vinegar and adjust the seasonings to your taste. Just before serving, add a tablespoon of butter and whisk it in.

I serve gravy in insulated coffee mugs. That way it doesn’t get cold! Not fancy, but practical. I think everyone has come to expect the old Westlaw mug at the table 🙂

Ok. Breathe. That seems like a lot of work, but it is so worth it! This is the star of the show. The actual cooking time is shorter when you cook the dark and light meat separate.

Please let me know if you have questions. There are buttons all over this page now that will put you in touch with me or make a comment and I’ll respond!

If you have missed any of my recent Thanksgiving posts, here are some easy gluten-free side dish ideas:

My Favorite! Acorn Squash

Holiday Mashed Potatoes

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Easy Thanksgiving Side Dish: My favorite! Acorn Squash

A question I frequently get from readers is whether my house is completely gluten free. Yes, it is. Except for my husband’s beer 🙂 It is a personal decision to make the entire house gluten free, but it is what works for us. I mixed the kids’ lunches up once while we lived in a shared household and after that decided to go gluten free. Too much work for me to keep it separate! Holidays at our house are also completely gluten free. I love the challenge to make traditional holiday meal items so that no one misses the gluten!

Most of the meal is naturally gluten free, except for the stuffing and the rolls. This year I am making my own stuffing. I am going to base it on this recipe, but use all the ends of the gluten-free bread that I have been saving in the freezer for the cubes. I will also substitute vegetable stock so that it is vegetarian for one of our guests.

I tested some recipes for rolls and decided that I am going to use the corn-based rolls recipe from Roben Ryberg’s book, You Won’t Believe It’s Gluten-Free! I will cook them just before we eat, so they come fresh out of the oven onto the table.

Here is my super easy Thanksgiving side dish recipe for acorn squash. The hard part is timing it for your oven space! This can be cooked while your turkey is resting and you are making gravy. Then keep it warm and covered while your rolls cook. Just prep it in the pan earlier in the day so that whenever you have time and space it’s ready to go into the oven.

acorn-squash

Chili Rubbed Acorn Squash

Servings 4 servings

Ingredients

1 Acorn Squash sliced into half moons
1 Tablespoon olive oil
1 teaspoon salt
1/8 teaspoon pepper
½ teaspoon chili powder

Instructions

Preheat oven to 375 degrees.
Toss squash with the rest of the ingredients in a baking sheet (you can probably fit 1 ½ acorn squashes on each baking sheet).
Cover with aluminum foil and bake for 20 minutes. Take out, flip each piece of squash and return baking sheet to oven and bake for another 15 minutes.

Recipe Notes

You can easily double or triple this recipe for your holiday meals. You can also prep the squash ahead in the pan, ready to go in the oven when you need to cook it.

acorn-squash-cuts

Don’t try to over complicate your meal. I have done that many, many, many times and only you suffer for it. Thanksgiving is not the time to experiment with fancy recipes. Keep it simple with just a couple of seasonings and the fewer the steps for you to take the better! The more you can prep in advance, the better and the more help you can take from the store, the better.

If you missed it, check out my Holiday Mashed Potato recipe and ideas for easy sides, how to simplify your Thanksgiving meal and about the star of the show, the turkey.

Send me a message or comment below if you have any questions about making your Thanksgiving meal gluten free.

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Crowd Pleasing Chili

If you are having a crowd over for a big game or just hanging out with friends and family around the holidays and need a big satisfying meal, chili is always a great option. It is a blank canvas and does not require a lot of hands on work. It is also very easy to make gluten free, vegetarian or allergy friendly, which is great when you have a large crowd and don’t know what everyone’s food allergies or preferences are. I don’t think I have ever really made chili the same way twice, but I made this one recently to fuel up some friends before we enjoyed a long walk.

Quinoa Pumpkin Chili for a Crowd

Ingredients

1 to 2 pounds of your favorite beans or mixture of beans

½ of a large onion, diced

4 cloves of garlic, minced

1-24 ounce can crushed tomatoes

About ½ a 15 ounce can of pumpkin

1 ½ teaspoons salt

¼ teaspoon pepper

2 Tablespoons of chili powder

¼ teaspoon dried oregano

3 Tablespoons of cider vinegar

¾ cup of chicken stock (or vegetable or beef stock)

1 ½ Tablespoons brown sugar

½ cup of quinoa

Optional, add 1 to 2 cups of leftover roasted vegetables and/or turkey, chicken or beef

Directions

Pour all the ingredients into your slow cooker and stir. Cook on high for 2-3 hours or low 6-8 hours. Taste and add more seasoning if needed. Serve with sour cream and sliced green onions.

This is yet another way to disguise Thanksgiving leftovers. To stretch the meal even further, you can serve it over mac-n-cheese, as I did for lunch the day after I made it.

quinoa-chili-for-a-crowd

When you are entertaining for the holidays, having easy meals that can stretch to feed a crowd are very useful. This is a healthy meal and a hearty meal that will give you the fuel to warm you up after hiking, skiing or keep you going during overtime of your favorite team’s game.

What are your favorite crowd pleasing meals? Stay tuned for an extra post this week with some gluten free holiday entertaining ideas and a recipe!

Here are some past crowd pleasing or tailgating recipes and ideas for using leftovers (Always the same disclaimer that they are from before our family started eating gluten free so make adaptations as needed or ask me how I do it! mammascooking@gmail.com

Fall Football and Tailgating

Lessons Learned from Thanksgiving and Cooking in the Aftermath

Pre and Post Thanksgiving Ideas with a Potluck Recipe thrown in

Happy Thanksgiving

Taco Tuesday – Step outside the Taco Shell (Gluten free!)

Getting Ready for the Holidays

Turkey time, a visit to a butcher shop and italian sausage mac-n-cheese (I think I’ll make this mac-n-cheese GF tonight!)

Thank you to Mamapedia for highlighting Mamma’s Cooking 3 Easy 10 Minute Meals on Mamapedia Voices on Friday!

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3 Easy 10 Minute Meals

The election is now behind us and whoever you voted for, we can all agree its time to move forward! Now we can occupy our brains with the holidays instead! Which unfortunately for many can be just as stressful, especially when you cannot rely on take out. I, like many of you have a endless list of things to do: keep the children alive and fed, go to school meetings, do laundry, clean, pay bills, juggle all the activities, work and do more laundry, so I completely understand that dinner needs to be done in 10 minutes time most nights. Especially with the holidays coming, our time is even more limited. These are three of my go to super fast recipes for when dinner needs to be on the table ASAP and hopefully help keep your stress levels down!

Kielbasa and Peppers with Mashed Sweet Potatoes

kielbasa-and-sweet-potato-10-minute-meal

Ingredients

1 Tablespoon of olive oil

1 Turkey kielbasa (make sure it is GF if you need it to be), diced

1 red pepper, diced

1 green pepper, diced

1 package of already made mashed sweet potatoes (I like Wegman’s) or a couple of large sweet potatoes

Directions

Heat your cast iron skillet (or sauté pan) over medium heat with the olive oil in it. Once hot, add kielbasa and peppers, stirring occasionally. Cook for about 5-7 minutes. While that is cooking follow the instructions on your mashed sweet potatoes (or just microwave a couple of sweet potatoes-remember to poke holes with a fork!- and serve with a little butter, salt and pepper). You can either leave out the kielbasa for a vegetarian meal or substitute leftover turkey, chicken, steak or your favorite already cooked sausage.

Asian noodles are always a hit in my house and are a great option for an easy weeknight meal. Healthy, tasty and a great alternative to take-out.

Asian noodles with shrimp and broccoli

asian-noodles-10-minute-meal

Ingredients

1 package of Maifun Rice Sticks or your favorite noodles (GF if you need them to be)

1 pound of shrimp (frozen or fresh, even faster if already cooked!)

1 head of broccoli, roughly chopped

1/3 cup soy sauce

1/3 cup rice vinegar

¼ teaspoon fish sauce, optional

¼ teaspoon sesame oil

2 teaspoons of ginger (either this stir-in paste from Gourmet Garden or minced fresh)

1 clove of garlic, minced

1 teaspoon onion powder

3 Tablespoons lime juice

4 Tablespoons brown sugar

Directions

Cook noodles according to package. Add the broccoli to noodles with 3 minutes left in cook time. Drain all. Mix the soy sauce, vinegar and rest of the ingredients in a large bowl. Toss noodles and broccoli with sauce. Toss in cooked, peeled shrimp and its ready to serve. I serve it with fresh cilantro, chopped peanuts and a couple splashes of siracha. A squeeze of lime juice is also a great way to finish the dish.

If shrimp are fresh or thawed and not cooked, this can still be a quick meal, as long as they are cleaned and deveined! Here is a quick delicious way to cook them. Mix 1/8 cup vegetable oil, splash of sesame oil, 4 cloves of garlic – minced and juice of ½ a lime. Toss with the shrimp and cook for 3 to 4 minutes each side in a 400 degree oven. Cool, peel and toss with noodles.

This dish is extremely versatile. It would also be great with, zoodles (zucchini noodles), rice or cauliflower rice in place of the noodles. You can easily substitute tofu, scrambled egg, leftover chicken, steak or even turkey from Thanksgiving. It is good hot, room temperature and cold.

Having these jack-of-all trade meals in your back pocket will make dinner easier to make with what you have on hand.

Pasta with Pink Sauce

pasta-with-pink-sauce-10-minute-meal

Ingredients

1-16 once package of spaghetti or your favorite pasta (gluten free of course if you need it to be)

1 jar of pasta sauce (or one 15 ounce can of tomato sauce)

4 ounces (1/2 block) of cream cheese

Directions

Cook pasta according to package. While water is boiling, pour pasta sauce into sauce pan and heat on medium. Add cream cheese and stir until combined. It will be clumpy. While pasta is cooking pour pink sauce into a large serving bowl and then add drained pasta. Stir and serve.

This is a great base to add whatever cooked vegetables, leftover turkey, chicken or shrimp if you like. I recently made this and served steamed green beans on the side. Stop and Shop steam in the bag green beans. My husband liked them more than when I buy green beans, clean them and steam or roast. Lesson learned! I don’t need to exert the energy!

These three easy dinners will hopefully make your busy nights less stressful and your holiday leftovers easier to finish and disguise! What are your favorite ways to use leftover holiday food? Comment and let us know! I am working on creating Pins for Pinterest for these recipes, so for now just follow me on Pinterest or follow this page and you will be the first to know when you can save these recipes!

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I guess Thanksgiving is coming soon?!

Yes. It is true. Now that Halloween is over Thanksgiving is right around the corner! Hard to believe. Hosting or visiting family and friends over the holidays can send anyone into a tailspin. Don’t let it get you down this year. Keep it simple!

The stress can be increased when you, a family member or a guest have an allergy or celiac disease. I tend to host. That is because I like to and also because it is the only way to completely take the stress out and guarantee that my son is safe. We don’t have to worry about whether something was prepared safely for him at someone else’s house, even if they very kindly and thoughtfully try.

I’m going to be sharing recipes that are versatile. They can be brought with you or served to a crowd in your home. The best thing…no one will even know that its gluten free! Don’t tell them until after they rave about it.

the-perfect-thanksgiving-bite

Holiday Mashed Potatoes

Ingredients

5 pounds of Yukon Gold (or any potatoes you like), chopped

2 cloves of garlic, smashed

2 Tablespoons of salt

½ cup of whole milk or cream (a little more or a little less depending on how smooth you like your potatoes)

¼ cup of butter

8 ounces of mascarpone cheese or cream cheese

1 teaspoon of salt

¼ teaspoon of pepper

prep-mashed-potatoes

Directions

Wash and chop your potatoes. (I don’t peel mine, but you can if you want to take the time). Drop the potatoes and garlic into a large soup pot. Pour enough water to cover the potatoes. Add the salt. Bring to a boil and then simmer for about 15 to 20 minutes, until the potatoes can easily be mashed with a fork. Drain water, return potatoes to pot and add remaining ingredients and mash. Add more salt or pepper to your taste.

TIP: After you finish the potatoes in the pot, put them into slow cooker and cover with a thin layer of milk, put on warm or low until ready to serve! This can be made early in the morning and kept warm in a slow cooker, so it is easy to serve and/or travel with.

holiday-mashed-potatoes

When you are making your holiday meal, take some help from the store for items you do not want to cook. There are great gluten-free (GF) items that will make your holiday meal simpler. If you don’t have time or energy to make mashed potatoes or sweet potatoes, Wegman’s has great pre-made options that are GF in the refrigerator section near the butter.

I love Aleia’s GF stuffing mix and have found it at the Big Y and Roche Brothers locally. It is also available on Amazon. I’m also testing recipes for my own stuffing, so I’ll keep you posted if I find a good one! If you have one, please share!

I freely admit that I do not make my own cranberry sauce. Ocean Spray’s canned cranberry sauce is one of my favorite parts of the feast. I don’t know if it is nostalgia, but Thanksgiving just isn’t complete without it.

ocean-spray-cranberry-sauce

Cooking the turkey in pieces rather than whole, is also great time saver on the day of. Buying turkey in pieces is not necessarily cheaper if you are cooking for a large crowd, so find a butcher who will separate the pieces for you for free or do it yourself! I learned by watching YouTube videos 🙂

Enjoy the holidays, bring your GF holiday meal with you or enjoy watching people eat your delicious creations without even knowing its GF! Please let me know if you have any requests for recipes or have a non-GF recipe you want adapted. Comment below or send a message to mammascooking@gmail.com. More holiday tips coming up in the next few weeks as well as some ideas for some simple 10 minute dinners. Stay tuned!!

Links to past holiday meal posts (again with the disclaimer: All of these posts are from before our family started eating gluten free):

Thanksgiving Links

Lessons Learned from Thanksgiving

My Thanksgiving Menu

Pre and Post Thanksgiving Ideas

Happy Thanksgiving

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A sweet ending to the meal and sweet beginning to the face of Mamma’s Cooking

I am not a baker. I have never claimed to be good at making desserts, but I can make some great “fake outs.” I make desserts that are VERY easy, but look fancy and taste good. In the fall you cannot go wrong with a pear or apple crisp. Even though there are no oats in this recipe and I used gluten free flour, you definitely do not miss anything. Fruit with cinnamon, sugar and butter = GOOD. Tastes good. Makes your house smell good. I know, I know..you’ll have too many Halloween treats around this week, but this is healthy 😉 It’s fruit!

Pear or Apple Crisp

Ingredients

3 pears (or apples) diced

1 teaspoon lemon zest

1 teaspoon lemon juice

1 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

1 Tablespoon brown sugar

4 tablespoons butter, diced

½ cup of flour (I like to use Cup4Cup gluten free flour)

4 Tablespoons of brown sugar

Directions

Mix fruit, lemon zest and juice with the cinnamon, nutmeg and 1 Tablespoon of brown sugar in a medium sized bowl. In another bowl, use your fingers or a pastry cutter to mix the butter, flour and brown sugar. Spray a small casserole dish or I use mini All-Clad bakers (2 of them). Add in pear or apple mixture and then top with flour mixture. Bake at 375 degrees for 25 minutes on top of a cookie sheet in case the mixture overflows. Let rest for about 5 minutes before digging in.

<br />

TIP: Put it in the oven just before you sit down for dinner. That way its ready to serve by the time you are done.

For fall meal ideas to pair with this crisp, check out these past blogs (Reminder: some recipes are from before our family changed out diet, so make sure you substitute gluten free items or contact me and maybe you’ll see a gluten free version in an upcoming blog!)

Butternut Squash and Kale (Note: check to make sure all the ingredients are gluten-free. I don’t believe the Trader Joe’s spices in this are)
Quinoa Butternut Squash Risotto
How about Fish Tonight?
Fall, Football and Tailgating (Note: many recipes in this post are NOT GF…thinking a blog post in the works to recreate these favorites to be gluten free and still good food!)
Sweet potato gnocchi with pesto and more fun leftover idea (Note: Also not all GF, but a my GF potato gnocchi recipe is almost done! I’ll share it soon.

This is my new page. Please bear with me as I work through this new technological world 🙂 The content will be here and I’ll be here. Have a Happy Halloween and remember your teal pumpkin!

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Chili Rubbed Acorn Squash

Ingredients

Instructions

Recipe Notes

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