Kinnikinnick to the rescue with a gluten-free pie crust

Pie. It’s just something I never thought I’d miss when giving up wheat. I was never a big pie eater to begin with. But when someone says you can’t have something anymore, you want it. Am I right? I have tried making my own pie crust before and it’s turned out pretty well, although I’m not a fan of taking all that time to make one. I was thrilled when I happened upon Kinnikinnick’s frozen gluten-free pie crusts at Whole Foods, and they were on sale. But at a regular price of about $4.99 for two 8-inch crusts, that’s not bad for the GF market.

I decided to make a Quiche first and give the crust a test. I made a simple spinach Quiche and it was a hit. The crust was flaky, tasty and not too strong. It really has a mild flavor for a crust, which to me is just what I want with a crust. A slight buttery flavor is good, as is a crust that doesn’t fall apart too quickly. It’s got to hold up to the filling, and it’s about the filling, right? The Quiche  consisted of one sautéed onion, Havarti and Jarlsberg cheese, frozen and thawed spinach, 2 eggs and 4 egg whites. That’s it. Just a bit of salt/pepper/nutmeg/thyme and garlic. I baked the crust first for about 10 minutes, then layered onions, spinach, cheese and poured in the egg mixture. Bake for 35 minutes at 375 and viola! Finally a Quiche with a crust.

And since that worked so well, I decided to try a pumpkin pie for Thanksgiving. I used the recipe on the can of pumpkin (pumpkin, condensed milk, egg, sugar) and it was, once again, wonderful. Just a note, the recipe on the can of Libby’s pumpkin will make enough for two of these pie shells. Luckily, there are two in each box. Perfect.

Since you can never have enough pie, I also bought a fabulous cherry pie by Angel Cakes Bakery here in Phoenix. Angela makes the most wonderful pie crust of all, from scratch, and it’s gluten-free. Now, if I had my way that’s the only pie crust I would ever eat. But then I’d be calling her every week for more and I’d have to get a second job to pay for it. This was a treat and I highly recommend her cakes and pies. I’ve talked about her creativity and food before and I’ll continue to do so as long as she keeps baking. So, the dessert for the day was all set. What else do you need? Dinner, what dinner? What’s for dessert?

 

Happy Thanksgiving!

Share the love on Thanksgiving

It’s that time of year again… cooking becomes a major endeavor, company comes over or you’re heading out with dish in hand to celebrate with others. But for GF folks like us, it’s just a little stickier, isn’t it?
What should you bring to the dinner party?
What if you don’t get to it first and it’s contaminated?
Can you ask others to prepare an entire meal that is GF just for you?

I have learned that I prefer to cook at home for the holidays. What about you?

I don’t mind cleaning and having everyone at my place since I know I can regulate what is GF and what is not, and there isn’t much that is not. When I cook, I keep it all GF. Nobody knows the difference and that way we are assured that it will be a healthy holiday.

Last year I brought a dish that I knew Daughter and I could eat to a Thanksgiving meal, but when it was placed on the table with all the other gluten items and spoons were shared freely, we were done. We did get to it first, luckily, so we had our share, but seconds were not an option.

This year, we’re eating at home once again and feeling safe and comfortable. We’re serving roasted veggies, mashed potatoes, Quorn roast for the vegetarians and a turkey breast for meat eaters, GF pumpkin pie and a GF apple crisp Daughter has decided she wants to make. It’s a simple, GF meal we can all enjoy.

I hope your day is lovely, filled with family and friends, and relaxing. Remember to be cautious if you’re eating outside your home. And if you’re cooking at home, take time for a glass of wine and a hug with guests. Don’t spend all day in the kitchen if you don’t have to.

Happy Thanksgiving to you all!

Happy Thanksgiving!

Hope your Thanksgiving was a blast. Ours was quiet, peaceful and yummy. I don’t have any photos so I put one up from my recent trip to New Orleans to visit my sister. It was just after Halloween so there were still some great decorations up, and characters galore. Had a great time… but since I ate everything at Thanksgiving, no food photos today… And boy was it good. Daughter and I stuck to a vegetarian holiday and made a Quorn roast, but the carnivores in the group just couldn’t go without the turkey. Mom brought one over that she cooked that morning. Not a problem for me, they ate it then took the leftovers home. No carcass in my fridge, yippee!

Dinner was a great stuffing from mom made from GF cornbread, GF challah from Gluten Free Creations, apricots and apples. Also on tap… mashed potatoes, sweet potato casserole, roasted veggies, and GF mushroom gravy. Daughter made a brilliant GF flourless chocolate cake that was divine.

About the Quorn roast, if you haven’t heard of it. It’s made mainly of a microprotein grown somewhat like a mushroom of sorts. Check it out online and find out about it as some people with mushroom allergies may be allergic to this also. But for me it’s just wonderful. The roast (the only GF Quorn product since the others are breaded) tastes so much like turkey it’s great. With all the extras you don’t feel deprived at all (although even without a substitute Thanksgiving is great.) My daughter ate most of the roast and kept going back for more. It’s full of protein (14 grams per serving) and low in carbs, (just 8 per serving), so I love eating it on my current low-carb/high-protein quest. I’ve also made “chicken” salad with it, but it’s best when served just out of the oven with gravy.

Hope your day was wonderful. Enjoy the wonderful winter weather, we’re even having rain here in AZ.