Gluten Free Thanksgiving Sides You'll Love!

Please note that these sides may contain dairy and/or soy. Enjoy!

CREAMY CORNING PUDDING

• 2 cups whole milk
• 1/3 cup yellow cornmeal
• 1 tablespoon butter
• 1 teaspoon salt
• 4 large eggs, separated
• 1.5 cups cream-style corn (Del Monte is gluten free)

Preheat oven to 425°.

Bring milk, cornmeal, corn, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.

Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Spoon bread collapses quickly so don't worry, it's the that counts!

BRUSSEL SPROUTS GRATIN

• 1 lb Brussels sprout
• 1 white onion halved and sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 8 oz bacon cooked & crumbled
• 1 tsp garlic powder
• Pepper to taste
• 1/2 cup heavy cream
• 1/2 cup fontina cheese grated

Preheat oven to 425º.

Slice sprouts in half

Place brussels sprouts and onion on a baking tray.

Cover brussels sprouts with olive oil and salt.

Bake for 20 minutes.

Fli once

Bake for another 20 minutes.

Transfer into baking dish and toss with heavy cream. Sprinkle with fontina and bake at 400º for 15 minutes or until golden on top.

ROASTED BUTTERNUT SQUASH 

with Cranberry & Pecans

• 2 pounds butternut squash
• ¼ cup sliced pecans
• 2 Tablespoons olive oil
• 1 teaspoon dried parsley
• Salt & pepper to taste
• 1 Tablespoon butter
• ¼ cup dried cranberries
• 1 ½ Tablespoons maple syrup
• 1 Tablespoon cider vinegar

Preheat oven to 375°.

Rinse and peel squash. Cut squash into even-sized cubes.

Coarsely chop pecans. Set aside.

In a large bowl, add squash. Toss with oil, parsley, salt and pepper.

Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.

In a small skillet over medium heat, melt butter or heat oil. Add pecans and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries, 1 tablespoon cider vinegar and maple syrup.

Combine all of the ingredients and serve!

RICE & APPLE STUFFING WITH SAUSAGE

• 1/2 cup water chestnuts, chopped 
• 1 1/2 cups water 
• 2 cups cooked blend of Brown Rice and White Rice 
• Salt & Pepper to taste 
• 1 teaspoon chicken bouillon granules 
• 2 tablespoons olive oil 
• 2 tablespoons butter 
• 1 large onion, diced 
• 1 teaspoon dark brown sugar 
• 12 oz All Natural Pork Sausage Roll 
• 2 Granny Smith apples, peeled and diced 
• 2 teaspoons fresh parsley, chopped 
• 1/2 cup ice water 

Preheat oven to 350°. Spread water chestnuts on ungreased baking sheet and bake 5 minutes. Watch closely and don’t burn. 

In medium saucepan, bring water, rice, salt, black pepper and chicken bouillon granules to boil over high heat; stir and cover, reduce heat to low and simmer 15 minutes. Without removing lid; turn off heat and let stand 5-10 minutes. 

Place oil and butter in large skillet Add diced onions, sprinkle with salt and pepper, stir and turn heat to medium. Let onions cook until tender and golden brown. Add brown sugar and stir well. Cook 1-2 minutes more, stirring often; remove from heat and set aside. 

In large skillet, cook sausage over medium heat, crumbling as it cooks. Add apple and cook until tender and sausage is cooked through. 

In large bowl, add cooked rice mixture, chestnuts, caramelized onions, cooked sausage mixture, parsley, Bouquet Garni and ice water. Mix well. 

Pour mixture into greased casserole. Bake at 350° for 30 minutes until heated thoroughly and golden on top. 

Apple Pear Cobbler

You can't go wrong with this combination of the tartness of an apple and the crispness of an Asian pear. This will become your go-to recipe for a quick dessert. Best during apple season!

• 1⁄4 cup  butter
• 1 cup  sugar
• 3⁄4 cup  self-rising flour
• 3⁄4 cup  milk
• 1 large Asian pear peeled seeded and sliced equal to the apple slices (sometimes called Apple Pear)
• 2 tablespoons honey
• 1(21 ounces) can apple pie filling
• cinnamon to taste 

Preheat oven to 350 degrees.
Cut butter into pieces and place in 9x8" pan.
Place pan in preheated oven to melt butter.
While butter melts, combine flour and sugar.
Slowly add milk to flour mixture, stirring to combine and set aside.
Combine pears with the apple filling.
When butter is melted, remove pan with butter from oven; pour in batter; do not stir.
Place apples and pears on top of batter; top evenly with drizzled honey.
Sprinkle with cinnamon
Bake in a 350-degree oven for 45 minutes.

"Moussaka" Inspired Casserole

When you want the wonderful taste of Moussaka without the hassle, here is a Greek inspired recipe from the real deal that takes half of the time, but still gives you that great taste!

• 1 Eggplant Peeled, Seeded And Cubed
• 4 Medium Sized Baked Potatoes Mashed
• 2 Tablespoons Olive Oil
• 1 Small Onion Minced
• 4 Cloves Roasted Garlic, sliced thin
• 1/2 Lb Lean Ground Beef
• 1 Cup Tomato Basil Sauce ( I Prefer Barilla)
• 3/4 Cup Fresh Prepared Baba Ganoush (Whole Foods or other)
• 3/4 Cup Prepared Alfredo Sauce mixed with 1 level tbl flour
• 1/2 Cup Shredded Parmesan Cheese
• Salt And Pepper To Taste
• Cooking Spray

In a large pot, brown ground beef until cooked and crumbled. Add olive oil, onion, garlic, salt, pepper and cubed eggplant. Sauté until eggplant is almost cooked. Add tomato basil sauce and simmer for about 5 minutes. Set aside.

Start by spraying a 9 x 13 pan with cooking spray. Press mashed potatoes into bottom to form a crust. Spray tops of potato with more cooking spray.

Add meat mixture and spread evenly and try not to disturb the layer of potato. 

Top with baba ganoush, spreading carefully. Top that with Alfredo Sauce and sprinkle with shredded parmesan cheese. Trust me on this one.

Bake in 350 degree oven for 45 minutes or until bubbly and slightly browned on top.

You are going to love it!

Chicken Vegetable Leek Soup

• 2 stalks celery diced
• 1 large carrot diced or shredded
• 2 small onion chopped
• 1 small zucchini cubed (optional)
• 2 stalks leeks sliced OR 1 bag frozen sliced leeks
• 1/2 bag fresh baby spinach
• 1 clove garlic minced
• 2 cups cooked white meat chicken (rotisserie or breast meat)
• Salt and pepper to taste
• 2 cups Manischewitz chicken broth
• 1 cup water
• 1 cup cooked white rice

Sauté celery, carrot, onion, zucchini, and garlic in pot with 2 tbs. olive oil until soft. Add 1 bag sliced Trader Joes leeks OR 2 stalk fresh sliced leeks and 1/2 bag fresh baby spinach. 

Sauté an additional 5 minutes. Add cubed or shredded white meat from a rotisserie chicken or already cooked breast meat. 

Pour in 1 box of chicken broth. I use the Manischewitz. Season with salt and pepper to taste. Bring to rolling boil and then cover and simmer until leeks are soft. 

Optional - At this point, you can add 1 cup cooked rice. I also add some water or additional broth if the liquid simmers away too much. Very rich in vitamins and goodness! You can add other veggies too!

Greek Keftedes Prassoselino - Meatballs Simmered With Celery and Leeks

For the Meatballs

• 1 lb ground veal
• 1 lb lean ground lamb
• 1 large onion, minced
• 2 tablespoons fresh mint leaves, finely chopped
• 1⁄2 cup flat leaf parsley, finely chopped
• 2 teaspoons sweet paprika
• salt & freshly ground black pepper
• 2 large eggs

Combine all the meatball ingredients in a large bowl and knead well. Cover and refrigerate for an hour.

When ready to cook them, shape into golf ball sized portions (around 30). Place a large, heavy skillet over medium heat. Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).

For the Leeks

• 4 -6 tablespoons butter
• 3 leeks, large, cut into 2-inch pieces
• 3 -4 celery ribs, cut into 2-inch pieces
• 1 -2 teaspoon sweet paprika
• salt & freshly ground black pepper
• Chicken Broth (About 5 -6 cups)

• 1 cup cooked rice 

Saute the leeks and celery in butter, stirring occasionally for about 8 minutes. Season with salt, pepper and paprika. Add the meatballs and stir everything together. Add chicken broth just enough to cover the meatballs.

Cover and bring to a boil. Then simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching. Add broth as you go if needed. It should be a little soupy.

Add about 1 cup of cooked rice at the end and heat through. Serve and enjoy!

Grecian Shrimp Dip

Guests will not be able to stop eating this savory dip.

• 3/4 cup feta cheese crumbled
• 1/4 fresh spinach finely chopped
• 1/2 can fire roasted diced tomato drained and rinsed (can use fresh)
• 1/4 cup finely chopped cucumber (can use celery)
• 1 container of sour cream
• ¼ cup plain greek yogurt or cream cheese
• 1 garlic clove minced
• 1 tablespoon lemon juice
1 tsp greek seasoning or oregano
1 tsp dill
Salt and pepper to taste (add salt sparingly)
8 - 10 oz. small salad shrimp cooked and rough chopped (can leave some whole)
1 tbsp fresh chopped parsley for garnish

Combine all ingredients except the shrimp and stir until smooth. Add shrimp to mixture (more or less depending on how chunky you want it). 

Transfer to a serving bowl. Cover and refrigerate until serving. Just before serving, stir dip and garnish with parsley. Serve with pita chips. 

ALFREDO SAUCE RICH AND CREAMY

Every year, for a friends bbq, I make a dish I call Shrimp and Orzo Alfredo, and every year people ask me for the recipe. I am posting the Alfredo Sauce recipe because it is very versatile and can be used for other dishes or simply tossed with your favorite pasta! Get creative with it's uses! I tried to be as precise as I could be because I usually adjust the flavors as I go… enjoy!

PART 1 (Roux):

• 4 tablespoons butter
• 4 tablespoons all-purpose flour 
• 2 cups whole milk, warmed
• Kosher salt and white pepper to taste

In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and white pepper and set aside

PART 2:

• 1 stick butter
• 1 quart heavy cream (4 cups)
• 4 ounces creme fraiche
• ½ teaspoon minced garlic
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• 2 cups grated parmesan cheese

In large saucepan add butter, heavy cream, and creme fraiche. Cook over medium heat and whisk until melted. Add the minced garlic and garlic powder, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken and cheese is melted in. Slowly incorporate the roux that you have set aside, stirring gently to combine (you may not end up using it all). If sauce becomes too thick, add more roux or plain whole milk a little at a time. If you like it cheesier you can add more parmesan, but make sure the sauce stays creamy.

Makes about 6 cups of Alfredo Sauce

The sauce can stay fresh in a refrigerator for 3 or 4 days, or you can freeze it, although I never did.

Artichoke Salad

Great alternative if you are tired of a green salad!

• Marinated Artichoke Hearts; Drained
• Mini Mozzarella Balls
• Black Olives
• Green Olives
• Red Pepper; Chopped
• Pint Grape Tomatoes
• Red Onion; Chopped
• Cup Olive Oil
• 2 Tablespoons Wine Vinegar
• 1 Tablespoon Lemon Juice
• 4 oz Fresh Basil Leaves

In a small bowl, whisk together olive oil, vinegar, and basil and lemon juice.

In a large bowl, combine artichokes, mozzarella cheese, olives, red & pepper, tomatoes, and onion.

Pour vinaigrette on top of artichoke salad mix. Toss gently to combine.


Refrigerate until ready to serve.

Mr. Rivera's Pollo Guisado (Puerto Rican Chicken Stew)

This is an outstanding chicken stew sure to please!

• 1 lb. chicken parts, preferably dark meet roughly cut - up
• 1 teaspoon Adobo seasoning
• 2 tablespoons olive oil
• 1 packet Sazon seasoning with annatto
• 1 tablespoon chicken bouilion 
• 1/4 cup tomato sauce
• 1 can petite diced tomatoes
• 2 cups water
• 1.5 cups cassava/yuca peeled and cubed
• 1 cup carrots, peeled and sliced thick
• 2 bay leaves
• 12 green olives with pimentos
• 12 black olives
• 1/2 cup fresh chopped cilantro

Heat a dutch oven on medium heat.

Season the chicken parts with the adobo seasoning, then add olive oil to the chicken and stir until well coated. Let the pieces brown in a dutch oven on medium-high heat on each side.

Remove the chicken and set aside. Put the vegetable into the dutch oven and saute a few minutes.

Add the Sazon seasoning, tomato sauce, diced tomatoes, chicken bouillon, water, yuca, carrots, bay leaves and olives into the pot. Add the chicken and give it a good toss.

Bring it all to a boil and then lower the heat to simmer an cook 45-60 minutes or until chicken is cooked through. Season with salt and pepper and you can add more bouillon if you want a richer flavor. 

Sprinkle the stew with the chopped cilantro and stir. Serve with rice or crusty bread for dipping.