Category Archives: Lactose-free

Stovetop or Baked Stuffing: Standard, Gluten-Free and/or Vegan

 

 

Thanksgiving is here in America and with all of the holidays coming up, I find it hard to believe that I have never posted recipes for stuffing/dressing. Call it what you will, even if you need to go gluten-free or are vegan, you can enjoy this traditional side dish.

 

My family traditional dressing is made with bread cubes and turkey broth, often with giblets.  I make a vegan version without the giblets, and with vegetable broth. Although you can use bread cubes, I go gluten-free and use quinoa.

 

Stuffing/Dressing, Baked or Stovetop

3 cups of bread cubes – OR- 1 1/2  cups of cooked quinoa, (prepared with ½ of the recommended amount of water);
set aside

¾ stick of butter or margarine

1 ½ cups minced celery

1 cup minced yellow onion

3 Tbs marjoram

3 Tbs. sage (rubbed)

½ tsp celery salt

(Or the equivalent in poultry seasoning of the last 3 ingredients)

1 tsp salt

1/4 tsp. ground pepper (any color)

2 Tbs milk, (cow or plain nut)

1  ½  + cups broth

 

In a heavy, large pan melt the butter or margarine

Add the celery and onion
Add the seasonings

sauté until the onions and celery are soft;
add milk.

Simmer for 15 minutes until the milk is absorbed.

Add the broth, (and giblets if using), and simmer for ½ hour

Place the bread cubes or quinoa in a large bowl. Pour the cooked dressing mix over while it is still hot, and stir until it is mostly absorbed into the bread. (If the bread seems too dry, add more broth; the quinoa will not absorb the mix until it is baked or cooked)

At this point, you can:

  1. place in a well-buttered casserole dish and bake uncovered at 325F for an hour or until it is browned at the edges and fairly dry in the middle
  2. cook on the stovetop, in a large, heavy-gauge pan, (preferably with ceramic or other non-stick coating),  stirring often, until fairly dry
  3. stuff dressing made with bread into a chicken; double the recipe  to stuff a turkey

I hope that you find this helpful, especially for those of you who find yourselves with family or friends who cannot enjoy traditional dressing.

Gluten-Free Pie Alternatives+Vegan/Tree Nut-free Options

As promised, I am back with gluten-free options for pie lovers.

I adapted the “No-Fail” Piecrust recipe which I posted five years ago for the pumpkin pie: https://tonettejoycefoodfriendsfamily.wordpress.com/2013/11/16/you-can-make-pie-crust-and-pastryveganchiffon/
which can, of course, be used for any baked pie.

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Unfortunately, the camera did not do a good job and no, the right side of the pie‘s crust was not white; it was from a reflection of the flash.

I used homemade oat flour and almond meal. Homemade grain/seed/nut meals are easier to make than you think. You can find them in stores, and generally, they cost an arm and a leg. Oatmeal is inexpensive and if you grind your own almonds/nuts/seeds, (plus buy on sale or in bulk,) it’s much less expensive than bagged flours and meals. All nuts and seeds, in any form, can be frozen, (in as little air as possible).
The finished, unbaked pie crust can be frozen, as well.

To grind your own flours and meals takes little effort. You can do it in bigger batches in a strong food processor, but many leave bigger pieces in the bottom corners or on the top. You either end up with underground pieces or have the rest of your meal ground to powder/paste while trying to get the others ground down. I have three grinders from which to choose, but you only need one:WP_20181202_001.jpg

You may recognize the Mr. Coffee grinder; which is just about perfect. The Salton grinder is at least 40 years old; it was my aunt’s. The mini-processor is really convenient for grinding small batches and for whipping cream.( Mix any berry type into the cream or to coconut cream and you have a luscious, quick dessert, with or without other fruit or cake!)

I used old-fashioned oats and just turned on the grinder, dumping batch-by-batch into a bowl to measure out later.

The almond meal came out wetter, as would that of many nuts and seeds, but this isn’t a problem, since it helps with the cohesion of the crust. You can adjust up the amount of wetness by adding a little more water slowly, if needed.

For this Gluten-Free Pie Crust w/ Vegan /Tree nut-free Alternatives I used:
2 ¼ cups oat flour
1 ½ cup almond meal (or alternative nut/seed meal)
1 ¼ cup vegetable shortening (see note in the link above in reference to vegetable shortenings)
3 tsp sugar (any type), or less, if using a granulated stevia mix
1 ½ Tbsp. Apple cider vinegar
1 Tbsp. water
[OPT: 1/4 tsp vanilla or almond extract]
1 egg* or
1-2 Tbsp. flegg**
Mix the flours and sweetener. Cut in the shortening , (as directed in the ‘No-Fail’ recipe). Mix the water, (opt. flavor), egg/ flegg and vinegar together; mix into the meals.

This will not roll-out as the ‘No-Fail’ recipe. Gluten is what makes the crust pliable. You will need to press this into whatever pie plate you choose, as you would with a graham cracker crust. Press in gently but firmly; make sure that you have enough on the bottom and up the sides to hold the filling, but press out any excess that tends to build-up at the bottom edges. Since this will not cut-up or crimp, you will have to get creative with any attempts at decorations, as I did with sprinkles.

[Unlike graham cracker crust made with, well, graham cracker crumbs and butter or margarine, this cannot be used for refrigerator pies; it must be baked.]

*NOTE: To make a half-batch, use 1/2 egg. Crack a large egg and mix it. Use half in this recipe; cook the rest in other in any way, as in: add to an omelet, scrambled eggs, add to a cake recipe, (It will give more ‘lift’). It will keep covered in the refrigerator for several days.
**NOTE: “Flegg” is an egg substitute made (usually) with flaxseed or Chia seeds. You can make your own by adding around 2 Tbsp. of seed ,(grind the flaxseed for better results), to a quarter cup of very hot, (not boiling), water.*

After a short time, you should have a sticky, gelatinous mixture that will add to the cohesion of your crust in the same way an egg would. The stickiness is ‘mucilage’ and if you are a certain age, you know that we used a type of this for glue, so you can imagine the help it gives to binding the crust. You can use flegg for many alternatives, but not when you need a ‘rise’, as in a cake. (Flegg also adds nutritional value, fiber and omega-3s)

[*NOTE: Please heat water on the stove or in the microwave. Water out of a water heater should never be ingested. Heavy metals from the heater can leach into the water and any impurities and/or contaminants that may have slipped passed your water authority, (or is considered within their acceptable parameters for tap water), will be condensed in the continual ‘cooking’ of the water.]

Here is a healthier, G-F /Tree nut-free+Vegan alternative to pie:

Fruit Crisp:
3 cups (approx) sliced fruit or berries
1 cup whole, raw oatmeal*
2/3 Chopped walnuts, other nuts, or non-tree nuts/seeds
4 Tbsp. sugar (beet, cane, turbinado, date, coconut, stevia mix), DIVIDED
(OPT: a little spice that you like, for instance: cinnamon, nutmeg, allspice)
6-8 Tbsp. Butter or margarine, DIVIDED

Use 1 Tbsp.+ butter or margarine to butter the bottom and sides of a deep baking or casserole dish.
Slice apples, peaches, pears, etc., or add berries to nearly fill the dish. If desired, sprinkle with 1 Tbsp. granulated sugar/alternative. Dot with 2 Tbsp. of the butter or margarine.
Melt the remaining butter or margarine. Add the sugar (and spice, if using). Mix in the oatmeal, and walnuts/alternative. Sprinkle evenly over the fruit and bake at 350F for about 40 minutes, until the top is slightly browned.
Serve warm or cold, plain or with whipped cream, (or whipped canned, chilled coconut milk), or ice cream   or frozen alternatives.
*NOTE: I used old-fashioned oats in the crisp below, but they came out a little stiff. I will use quick-cook oatmeal to top it the next time. If you wish to layer the fruit and toppings, or will be using ice cream or frozen alternatives afterward, use old-fashioned oats, so that they will not become too soft.

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I do hope that you try and enjoy the recipes above. Please let me know if you tried any other nut alternatives and how they worked for you.

Some Basic Tips

Hello, Friends and Family! After many happenings and much time, I am here, but at first by request for baking tips.

It’s a good place to start, and just after Thanksgiving in the U.S., and before Christmas

Let’s start with a few basics.

Sift flours and powdered sugar. You don’t need a sifter; you can use a fine-mesh sieve: WP_20181113_004
MEASURE: If you are not used to cooking, measure your ingredients, but cooking and baking isn’t rocket science. Feel free to play around. In fact, do so more or less with seasonings, herbs, spices, nuts, etc., but don’t guess with flours and leavening. It’s better to add slightly less leavening and flour than even slightly too much.

Contrary to some recipe directions, do not add your leavenings [baking powder, baking soda, salt,] and seasonings to the flour before sifting; too much gets lost in that which is not used.

Always mix your butter/margarine/shortening, then add sugar or sweetener, and mix well in between. If eggs are in the recipe, add them afterward and mix well, add flavorings and scrape the bowl often. DO NOT dump everything into a bowl and expect a nicely textured cake or cookies.

Alternate adding the sifted flour with any added liquid, and mix well in between each addition.

Rest your batter before adding extra flour and before putting into pans or trying to make drop cookies; the batter will set and become stiffer after it sits. You don’t want it to become too stiff.

Chill pie crusts that call for it and rolled cookie dough well; overnight is the best. Wrapped well, they will last for days in your refrigerator or months in your freezer.

Roll out your doughs on flour, parchment paper or waxed paper . Roll small amounts of cookie dough at a time if using flour and add more ‘fresh’ dough to the scraps each time to keep your cookies from becoming hard when baked.

Dip your cookie cutters in flour between cuts.

Spray cookie stamps with cooking spray or dip them in vegetable oil and blot to keep them from sticking to the dough.WP_20181123_002

Preheat your oven, and put baked goods onto the upper-middle rack. If your baked goods tend to brown on the top too soon, then use a lower rack. If they tend to brown too soon on the bottom, preheat your oven on BROIL. Make sure that the broiler is turned off and the oven on and set to the correct baking temperature, (generally 350F), before you add your cookies and cakes.

Test for doneness by gently touching the top of cookies; they should be gently firm. Lift a cookie to check the bottom for doneness; they should be only lightly browned.
Also touch the cake tops; your finger should leave no imprint. Use a toothpick or thin knife to test the middle of cakes; they should come out clean with no batter stuck to them

Prepare pans: Baking pans for cakes and quick breads can be prepared by greasing and flouring, but that tends to make them crumby on the outside. Aerosol baking sprays work well; liquid, brush-on varieties are best, but expensive. Regular greasing/buttering/sprays can be made more efficient by using strips of baking parchment paper.
Cookie sheets can be used multiple times in a row by using parchment paper alone, (clean the pans well before putting them away). Cool the metal sheets between batches by temporarily removing the parchment paper and running the pans under cool water, (use pot holders).

INGREDIENTS:
DAIRY: Whole milk is best for baking, but 2% is useable. Skim milk simply does not work as well. Almond and other nut milks, Soy and Rice milks are useable.

You can make your own condensed version by simmering the milks until it is reduced, but canned coconut milk is the easiest to use.

Milk substitutions:

Most recipes calling for buttermilk come out just wonderfully by using any of the milks above with 2 teaspoonsful of white or apple cider vinegar or my preference, lemon juice. I use real lemons whenever possible, but keep a bottle of reconstituted lemon juice in my refrigerator for this purpose alone. (I will not substitute the real buttermilk called for in my husband’s grandmother’s Carrot Cake recipe, however!)

You can make a sour cream substitution by making it even better: Crème Fraiche. Use heavy cream, add lemon juice and let it sit at room temperature for 24-48 hours, (in not too hot of a room). Refrigerate. It’s wonderful. A quicker version is a mix of cream cheese, (vegan or cow) and milk, (cow or nut/soy/rice milks).

Vegan milks will not thicken as well, as cow milk, (but can be used), especially with a little thickenings, such as milk mixed with a little corn starch. There are Vegan Sour creams and cream cheese on the market, but most are soy-based.

Goat milk is strong; I do not recommend using it for baking.

Whipping cream of coconut with a little coconut or other vegan milk is a good substitute for condensed milk. Well-chilled, full-fat coconut canned milk can be whipped like cream.

WHIP-IT and other brands of whipped-cream stabilizer made of dextrose and modified corn starch is quite helpful in both coconut and cow whipped cream.

SALT is also a leavening; leaving it out of baked-good recipes is a mistake. Baking soda is used alone with acidic batters, like those with butter milk/sour milk. Baking Powder is a mix of baking soda and cream of tartar; they are not interchangeable. Cream of tartar was often found on pantry shelves when more home-cooking was done. Its most common use is in volumizing whipped egg whites.

Palm and other sugars can be substituted for white sugar. Brown sugar sold in America is usually sugar which has had the molasses removed by refining, and has had molasses returned in varying degree, (light or dark). I know; it makes no sense. But what this means is that in a recipe, you can substitute white sugar with a little molasses beaten into the mix, but mix extra well, as the texture of the sugar is not as fine.

White and dark corn syrup can be used interchangeably. If you really want dark with a richer flavor, you can add a little molasses.

There are dark syrups available, (Sorghum was big in Kentucky for generations), but I am skeptical about Brown rice syrup and Blue Agave. Both can, contrary to earlier reports, raise blood glucose levels and agave may cause miscarriages.

Flours:
All-purpose flour will be familiar to those of you who need to read this blog. Choose unbleached for nearly all of your basic needs. “White wheat” is a healthier alternative, but your baked goods will not rise as high and will not be as delicate.

Bread flour has higher protein and more gluten and makes for a chew consistency. Do not use for cakes and pastry.

Whole wheat flour takes extra effort and is harder to work with.

Alternative flours: I am experimenting now that I have family members who are gluten-sensitive. You cannot simply substitute other flours for the all-purpose flour most recipes call for and expect great results. It takes time and tweaking. Indeed, making bread and many doughs will not work at all with some flours because it is gluten that makes dough elastic. Plus, many flours, like besan, (chickpea flour), may be healthier, but they have an off-taste. You can disguise some of these with strong enough flavors. (I make a dense chocolate cake which basically covers the bean-taste.)

just developed a pie crust made of oat and almond flour. It is tasty, but it is not flaky, and it cannot be rolled-out, but needs to be pressed into the pie plate before filling. I’ll post that in the next post, soon.

I want to post this as soon as possible, although I have not touched on many points.

Please feel free if you have any ideas, questions or have any points you’d like to see addressed.

Thank you for being with me!