Henry & Cloud Star Dog Treats

Poor Henry.

                                More like "poor Jack" in this photo...

This blog used to be all about him. He'd cameo each food shot, be a feature on Fridays - and stories often revolved around him. And then Jack came along: taking up my time and fulfilling my need for daily dancing and snuggles (sad fact: I used to pick Henry up and make him dance with me.. now I do the same to Jack).

I feel bad for Henry, and then I don't, because the day that Jack was born was the best day of Henry's life. You see, when Jack eats, Jack shares (with Henry). We try not to allow it; moving Henry to another room when we're eating dinner, but regardless of whether he's in the room or not, Henry gets the scraps (we're just not that on top of things; we don't clean up the food on the floor before Henry gets to it).

So, where am I going with this? Cloud Star sent me four bags of their Dynamo Dog treats (Hey! They're gluten-free! And grain-free, and full of good-for-your-dog stuff) and while I know Henry loves food, I was worried he might turn his nose up at the treats because he's been so used to people food for the last year. No worries though, according to Henry - these things are pretty darn awesome.

Even my parent's Dog Elsa was loving them too. 

They come in four different flavors: Bacon and Cheese, Chicken (both for hip and joint issues), Salmon (for skin and coat), and Pumpkin and Ginger (for tummy troubles). Cloud Star was really thoughtful in their formulations: each treat includes vitamins and foods that are known to help humans and dogs with the three issues above.

Here's the coolest part of this post: You could win Cloud Star dog treats! Simply:

1. Comment on this post and tell me about your dog (or the dog you'd like to win the treats for).

2. Like The Good Eatah on Facebook and leave a comment telling me you've done so.

3. Like Cloud Star on Facebook and leave a comment telling me you've done so.

This contest will run until 11:59pm on Monday, June 10th. Please leave a valid email address with your comments. I will pick a winner using random.org.

Whenever I see this photo montage of Jack and Henry, the song "Let Me Tell You 'Bout My Best Friend..." comes to mind.

Perdue Gluten-Free Breaded Chicken Tenders

The folks at Perdue were kind enough to send me coupons to try their new Perdue gluten-free chicken tenders. The words below are solely my own.

I'm not being dramatic when I say these chicken tenders saved our family (okay, I'm being a little dramatic) but really - there was something horrid going around our little trio (or foursome, I thought I heard Henry throwing up once but couldn't find any proof... I hope I never do) for a full week.

It started with me, then it hit the A-man, and finally Little Guy. It would come and go. One day I was bed-ridden, the next it was A-man; it went on and on. Fortunately, it was staggered, otherwise our son and dog would have had the run of house (images of what could have been - Little Guy grabbing Henry by the tail, Little Guy climbing on Henry to break into the pantry, Henry eating all the dog food and Little Guy emptying every single container on the ground - are things I am sure would have happened...)

No one had the energy to cook, and most everything we thought about heating up would send us gagging, except these: glorious tenders of chicken in a light and crispy crust. Oh thank the gluten-free Gods that I got these and put them in the freezer mere days before the week-long plague. And thank goodness they only take 9 minutes in the oven (or a lot less in the microwave) to cook. (I don't think I've mentioned before how much I do love my Breville mini-convection oven, so here: I really love it and use it daily.) 

They hit the spot for all three of us and because the Little Guy is obsessed with dipping things right now, he got a trio of sauces to dip his in: ketchup, bbq sauce and maple mustard (just whisk 1 part maple syrup or maple cream to 3 parts yellow mustard - it's super tasty). We had no desire to make any sort of recipe with these; they really are delicious on their own (and less expensive than other gf breaded tenders out there.)

The gluten-free community can only win when a large, well-known company like Perdue comes out with gluten-free foods: more people will take it seriously now that a mega-company does and hopefully more companies will follow in their footsteps. They did it right too: See that "Certified Gluten Free" logo in the upper right corner of the packaging? It means exactly what it says - the food has been tested to make sure there is no gluten (technically less than 10 parts per million of gluten) in the product.

Thanks, Perdue!

*Check out Marlow this week as she pins with Perdue!

Turkey Soup with Gluten-Free Noodles, Grandma-Style

 

When it comes to family, I know I'm lucky. My Grandma lived just four houses down from where I grew up. She was a huge part of our lives.

My sister and I spent a lot of time at her house, but strangely, some of the fondest memories I have are of when I was there sick. Mom was an elementary school teacher and Dad ran his own business, so it was hard for them to take days off when my sister and I weren't feeling well, so happily, off to Grandma's we'd go. 

 

There we'd get back-rubs, a comfy couch or bed to lounge on and heart-warming, make-you-feel-better food. (And that one-of-a-kind love that only a Grandma can give.)

You know how some people talk about making their food with love? That you can feel the love when you take a bite? Grandma had that down. Her chicken noodle soup was a warm hug from her strong and aged arms.

And like many Grandmas, her chicken noodle soup was her go-to when one of her kids was sick.

The soup was great, but the noodles were my favorite part. They were rustic and thick - almost dumpling-like; it was such a simple recipe that I remember it easily: one cup of flour, one egg, a little salt, oil and water. She'd knead the dough, roll it out and cut it into whatever shape she wanted.

And fortunately for me, they're easily made gluten-free (and with turkey, because that's what I had on hand this week). 

Gluten-Free Turkey Noodle Soup (with homemade gluten-free noodles)

For the stock:
1 turkey breast carcass (with some meat still left on the bones)
scrap vegetables (like celery leaves, carrot peels, onion peels)
salt, pepper, herbs you may like
water to cover

Place the turkey carcass in a large pot and cover with water. Add the scrap vegetables, salt, pepper and herbs. Bring to a boil, then reduce heat and let simmer, covered, for at least two hours (I've let it simmer for as long as five). Remove the carcass and any meat still on the bone (add the meat back to the stock) and take out the scrap vegetables.

For the soup:
4 carrots, peeled and sliced
4 stalks of celery, sliced

Meanwhile, bring the broth back to a boil and add the carrots and celery. (They should cook until fork tender, about ten minutes). Then...

For the noodles:
1/4 cup cornstarch
3/4 cup superfine brown rice flour (plus 2 tablespoons for flouring your work surface)
1 egg
1/4 teaspoon salt
2 tablespoons water
1 tablespoon olive oil

Mix all of the dry ingredients together in a medium sized bowl; make a well in the center of the flour mixture and add egg, oil and water. With your hands, incorporate the wet ingredients into the dry until combined. Flour your working surface with the extra two tablespoons of flour and place dough on top. Roll out dough with a rolling pin until desired thickness (1/4 an inch is usually how I like mine). Cut into desired shape and add to boiling broth. Cook at boiling for three minutes. Eat!

 

Sherry Lynn's Gluten Free

 

Before I get into the deliciousness of the doughnut above, I have a few short stories to tell...

I've only lived in the Capital Region of New York for about a year and a half, but Sherry Lynn's Gluten Free has been a part of some major life events. First, when my husband and I were looking at houses here (mind you, this is after seven years, three deployments, and thousands of miles apart, we were finally living in the same place for good) I mentioned to our real estate agent that I couldn't eat gluten, so she brought us to Sherry Lynn's for lunch. It was the first meal I ate here and immediately after I remember telling my husband, "I hope we find a place close to Sherry Lynn's." 

We did.  We live about four miles away in a house that's so perfect for us it's almost creepy.

Fast forward about eleven months after we moved to upstate New York and I'm in labor with my son. After ten hours of contractions and pushing we meet our little (er well, big: he was 9.1 lbs, which probably had something to do with the Sherry Lynn's cravings I had during pregnancy) guy. It was the most amazing, tiring, rewarding experience of my life and how do we celebrate? I ask my parents to pick up some Sherry Lynn's to bring to the hospital for lunch.  A patty melt filled my stomach as I watched my son sleep in the bassinet beside me.

It's one thing to be gluten intolerant and eat at a gluten-free restaurant because it's safe. It's another to make that restaurant a part of your life, a way to celebrate big life events, and a place you want to take your family.

I heard recently that Sherry Lynns was having a breakfast and lunch buffet. I haven't been to a buffet where I could eat all the food in probably seven years. This was very exciting.    

We went for breakfast and I had something I've never had before: breakfast pizza. And in a word, it was ridiculous. Ridiculous in the best way possible. Chewy, soft bread with egg, cheese, veggies and meat cooked on top. My husband informed me this breakfast pizza is nothing new (his college had it in their dining hall) but in my head, this mixture of pizza and breakfast blew my mind.

(The buffet also had a tasty quiche-like dish, eggs, bacon, waffles, hash browns, and doughnuts. Fresh-from-the-fryer glazed doughnuts. I couldn't handle it. I ate two - they were mini doughnuts -  and had to restrain myself)

Oh Sherry Lynn's. You've outdone yourself.

To use the terms that I hear my sister use with her four-year-old-niece about food that's delicious but not good for you in large quantities, Sherry Lynn's is a sometimes food. A "special occasion" food. A place with food that I can't wait to share with my little Wild Man (when he starts eating food, of course).  

I can't write a post about the place without mentioning the people. Sherry Lynn's is family run. They work hard and they treat you right. And they're super kid friendly.  They're doing the gluten-free community a great service here so I urge you, if you are even traveling within an hour of Albany, NY - make a trek here.

Photo Phriday: Happy Birthday

Two years ago today I watched my sister give birth to my niece. It was done without drugs (this is not a judgement to any other type of birth; I'm learning just how hard women can be on each other on this subject) and in a birth center. It was truly the most beautiful and emotional experience I have ever had. My sister is tough; really tough. And she brought to the world a little human that has changed mine.

Less than a year after witnessing my niece's birth, I witnessed the death of my grandmother. At 95 she lived a good life, but in no way was I ready to let her go. She was my rock and she made me feel like the most important and most loved thing in her life, and it was really difficult to watch her go.

I think as humans we have a lot of love to give, and I still have more, but the emptiness of my heart when my grandmother passed, I know, has been filled up with this beautiful, bright little girl. A little girl with her Grandmother's name as her middle name: Adelia.

So on my niece's birthday I reflect a bit. I have been lucky enough to live next door to my sister, bro-in-law and my niece for the last six months and have seen how she has grown. She is being raised in a very loving family with parents whose attention and patience with her is inspiring. It makes me want to treat her the way in which my grandmother did for me: regardless of what she decides to pursue in life, I will always strive to make her (and every young person in my life) feel like they are the most loved and important person in mine. It did wonders for me.

She is my muse, and an affirmation that the A-man and I do, indeed, want kids. Happy Birthday La Dudarina. I think you're quite special.

Photo Phriday: Christmas Toys

My niece and Henry playing (er, chewing in Henry's case) with their new Christmas toys.

On another note, a big shout out to the Boston gluten-free girls whom I had dinner with last night. We went to Burton's Grill ; they have a gluten-free menu and take it seriously. It would have been my photo Phriday picture, but I forgot my darn camera. We'll just have to do it again soon!

What's Cookin'

This is when I complain about how busy I've been and how I need to post more on my blog. And I know how annoying that must be to readers; there are plenty of you out there who are much busier than me. Those of you with kids. Or those of you working full-time and going to school full-time. Or those with sixty hour work weeks.
I've got graduate school. And I've got work. And I've got a dog. I also have a husband, but he's deployed right now. I'm lucky that I have my sister, brother-in-law and niece next door. So when I feel that urge to make for others -- they get fed. First up: Elana's Pantry zucchini muffins, only these are made with chocolate chips.
Then a kale salad that I whipped up.
Sweet potato and zucchini pancakes that I pan fried.
And stuffed peppers, in honor of my beloved Grandma.
And my niece eating the kale salad right out of the serving bowl. I see another "good eatah!"

Balsamic-Pomegranate Kale Salad (gluten-free, dairy-free)
serves 4

4 cups of loosely chopped fresh kale
1 carrot's worth of peels
1/2 cup cranberries
1 small bell pepper, julienned

2 1/2 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar
1 tablespoon agave nectar
2 teaspoons pomegranate molasses
salt and pepper to taste
(FYI -- these are "eyeball" measurements -- taste while your making for best results)

Add all of the vegetables together in a large bowl. In a smaller bowl whisk together the dressing ingredients. Toss the dressing with the veggies and massage the dressing in to the kale if you don't mind getting your hands dirty.

Photo Phriday: Anti-Rain Photo

It's pouring here and has been since yesterday morning. So in order to cheer myself up (oh, and I use my HappyLite too!) I will share a photo taken recently on a nice day... one of the last one's of the year I'm afraid. That's my niece and of course, Henry. He almost looks angelic. Though, I'm pretty sure shortly after the photo was taken he decided to chase a squirrel up a tree and bark his head off.

Photo Phriday: So Proud.

I've always said that running a marathon is a lifetime goal of mine, one that I'd like to achieve before I have children. On the other hand, my sister and brother-in-law had that same goal, but decided to do so just over one year after having their child.

As a person who has had a strained relationship with distance running (stemming from a horribly mean high school track coach)I understand the time, effort and perseverance it takes to train for and complete a marathon and could not be more proud of my sister and brother-in-law. It was difficult to keep my eyes dry as they ran past me, looking strong and on their way to completing one of their greatest challenges.

Here they are after running the 26.2 miles:

Here's Kate at mile 8 about to give her daughter a smooch:

And bro-in-law about to do the same:

And my niece, the recipient of the mile eight kisses who I gladly hung out with during the race, cheering on her accomplished parents.

A Gluten-Free Casein-Free Wedding Shower

How cute is that centerpiece? It's three Corningware-type dishes stacked on top of one another and placed on a cake stand. Two white doves top the "cake"and navy and white ribbons surround it. My crafty mom made it for my wedding shower which took place two weekends ago.
I just got done writing my thank you notes to all of the wonderful women in attendance; I felt so lucky to be surrounded by such strong and wonderful women during the shower, but it got me thinking that I needed to thank the food vendors who made this happen as well.

I'll start off with the caterer - Terrie Stone Catering out of Easton, MA employs the nicest group of women I have ever encountered in the food business. My mother who planned the shower with my sister dealt with the menu planning and from what I understand, Terrie Stone, the owner, couldn't have been more accommodating when creating a gluten-free, dairy-free luncheon. I apologize that the pictures aren't great (I tried to take quick snapshots between spending time with the lovely ladies in attendance) but each dish was not only beautifully presented, but delicious and fresh to boot.

The veggie platter was crisp and served with a spicy black bean dip and the shrimp cocktail was fresh with a great cocktail sauce that everyone raved about (the caterer even gave me a copy of the cocktail sauce recipe which can be found here, via Gluten-Free Girl). The main dishes were tasty as well, and I ate them so quickly that I failed to take a photo, they included sweet and sour chicken with apricots and short grain brown rice (a new favorite) and tender steak tips with a great mesclun salad with beets. Terrie, thank you for being so accommodating and for feeding the flock some great tasting food!
Favors for the party were created by the locally owned Pinches and Pounds in Whitman, MA. Annette Harnett, the owner, researched and researched to find gluten-free, dairy-free chocolate that she could use to specially make chocolate dipped dried apricots, pineapple and marshmallows as favors. You can tell that each confection was made with great patience and they turned out beautifully, wrapped in a pretty navy blue ribbon. Pinches and Pounds is one of those great community stores, aiming to help the local community and do whatever they can for their customers. Annette, thank you so much for specially making these delicious treats! People are still talking about how great they were.

And how could I not leave out Cal. You've read what I have to say about Cal's Cupcakes before -- the Hingham, MA based company that makes gluten-free, dairy-free cupcakes that are to die for. Well, Cal is so awesome that she delivered five dozen of her chocolate and vanilla cupcakes to my mother's house for the shower. They tasted even better than I remember (and I didn't think that was possible). Along with the chocolate cake/vanilla frosting combo, she also made a vanilla cake/chocolate frosting combo that was delicious. I'd have more photos, but they were all eaten so quickly that I didn't have a chance to take any more! Thank you, thank you, thank you Cal!
So, fellow GFers, I know what a pain it is to find gluten-free vendors -- those that won't act like you're a complete pain or charge you more for special requests, so I end this post with the optimistic thought that they're out there and I was lucky enough to find three.

Photo Phriday: Get Me Out of Here!

That's a photo of my niece at my wedding shower. She was trying to get the attention of some outside cats at my parents house (this moment was accompanied by some high-pitched screaming) so I got on the other side of the door to get her reaction on film (er, digitally).

And on that note, gluten-free vendor reviews from the wedding shower will be coming soon!

A Family Tradition: Caterpillar Cake

I have a lot to post about: this past weekend was my bridal shower and I have some awesome gluten-free vendors to write about. Also, on Friday night my family and I went to a local Chinese food restaurant that has a large and extensive gluten-free menu with food that was quite tasty. But first, I have to get to a family tradition: the caterpillar cake we made for my niece's first birthday, made gluten-free of course.

I'm now going to share with you all an embarassing photo, but one that proves the legitimacy of the caterpillar cake:

That's me on the left, looking like a complete punk. Notice the popped collar under my awesome sweatsuit? The pursed lips? The "yeah, I made this cake -- so what" look that I'm giving? Of course you do, but don't let it distract you from the cake that my sister and I are holding. Many, many years ago, in the mid nineteen eighties a tradition was born in my family: the caterpillar cake. I have no idea where my mother got the idea, but basically you bake a cake in a bunt pan and cut it in half to make a "S" shape, then you decorate it to look like a caterpillar. It was a fun, simple baking project that my sister and I loved to partake in, until we became bratty teenagers and were too cool for it. But now, with a new generation in our family, we decided to bring it back, gluten-free, dairy-free style. And so I present you the caterpillar cake of 2009:

We attempted to replicate the photo: me looking like a punk, Kate looking like the older sister that was forced to hang out with her younger sister, except this time Kate's smiling and has a baby snuggled up to her (notice the legs hanging near her hips). The caterpillar legs are made from swedish fish and the cake is decorated in M&M's (which contain dairy, so I just didn't eat them). And my niece, the Birthday girl, had a field day with the frosting:

Caterpillar Cake (gluten-free, dairy-free)

serves 6 for dessert

for the cake (adapted from Annelise Roberts Cookbook: Gluten Free Baking Classics):

1/2 cup Earth Balance
1 cup sugar
4 eggs
2 cups brown rice flour mix (1 cup brown rice flour/1/2 cup tapioca starch/1/2 potato starch)
1/2 teaspoon salt
1 teaspoon gluten-free vanilla extract
1 teaspoon baking powder
1/2 cup rice milk

Preheat oven to 350 and grease and flour a bundt pan. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time. Then, add the flour, salt, vanilla, rice milk and baking powder and mix until combined. Pour evenly in bundt pan and cook for 25-30 minutes until a knife comes out clean when piercing the cake. Let cool and take out of pan and cut in half. Place the two pieces of cake on a platter to create and "S."

for the frosting:

1 cup of shortening
1 box of confectioners sugar
1 teaspoon gluten-free vanilla extract
3 tablespoons rice milk (or more if needed)

In a stand mixer, beat the shortening until creamy and slowly add in half of the confectioners sugar. Then add the vanilla and rice milk until combined. Add the rest of the sugar until the mixture has a frosting like texture, adjust with more rice milk if too dry.

to frost the cake:

24 swedish fish
M&M's
other colorful candies of your choice

Take one tablespoon of the frosting and frost the cut halves of the cake, sticking the cake together. Then frost the entire cake and decorate as you please: giving the "caterpillar" eyes, legs and spots.

Next time I think I'll try making avocado frosting (you simply use avocado in place of the shortening in the frosting recipe) to make the caterpillar green.

In Honor of Grandma

I'm sorry for the lack of posts lately. My ninety-five year old Grandma, the one who I speak about often on this blog, passed away last Wednesday night. Fortunately, my Dad (who she absolutely idolized) and I were there with her when it happened. I was talking about it today and it hit me how cyclical life is: less than a year ago I was witnessing the sheer beauty that is birth with the arrival of my niece. Now, just a few days ago, I witnessed the death of my dear Grandmother; two experiences you cannot describe without experiencing them yourself. When it comes down to it, when my Grandmother died it was horrific, but there was a moment, right before my Grandmother went, that we locked eyes -- it's a moment I will be forever grateful for.

My apologies for the depressing thoughts on a food blog, but the title of this blog came from her. My Grandmother is the one who called me "the good eatah." Along with my father, sister and mother, I spoke at my Grandmother's funeral service and I'd like to share what I said:

A lot of my heartache feels selfish. No one will ever love me quite like her. No one will call me "My Lizza." No on will dote over me like she did, calling me in the middle of the week, leaving a voicemail and saying "Hi Kwepie Doll. Call me when you get a chance. I love you." No one will send me notes in the mail with a ten dollar bill enclosed that read "I hope you're being a good eatah" signing them, "Love" - always in quotations, like it was her supposed name, "Grandma."

No one will refer to my dog, whose name is Henry, as Peter, or Oscar, or that little devil. Not because she couldn't remember his name, she was sharp as a tack up until the very end, but because she thought it was funny, and I did too.

We had a special relationship; we were "buddies" as she called us. We had little secrets, like the time last summer when she could barely walk after breaking her hip, she had one of her nurses drive her to my condo to surprise me, just because she wanted to see it. No one ever knew about that.

Growing up I couldn't have asked for a better Grandma. While getting sick was no fun as a kid, it meant a day with Grandma, being pampered, watching the Price is Right with her and Grandpa, eating hamburgers and having her rub my back, singing her signature song: Ah, ah, baby. No one took care of me quite like her.

She had two single beds in her room, one being hers and the other was mine, always ready for a sleepover. I remember the last time we had a sleepover, a little over a year ago on Christmas Eve; to give the visiting nurses a night off, I offered to stay overnight with her, to keep an eye on her after breaking her hip. This wasn't at all noble of me, I wanted her company more than ever at that moment, for it was a Christmas when the A-man was serving in Iraq and I knew her love would make me forget that.

Right after Grandma passed away, I was holding her hand, sobbing and the first thing that came to mind was, "you almost made it." This was another secret we had, once I got engaged to the A-man, Grandma told me that she could go now, that she could die and that it was okay because I was going to be taken care of. I obviously didn't like that statement, and told her that she better make it to my wedding day. Four and a half months shy of the date, I know it's okay for she more than approves of the man I'll be marrying.

It's uncanny that it was exactly twelve years ago on this day, January 24th that my Grandpa, her husband Sam, passed away. There's no doubt in my mind that they're both together now, looking at the family they created, content on the love they gave and on the impact they made in their lives.



Life sure won't be the same without her.

In honor of Grandma and the way she impacted my life through food, I share with you recipes of her own creation, or those inspired by her:

Grandma's Stuffed Cabbage

Mom's Stuffed Pumpkin

Lithuanian Kugeli

American Chop Suey

Gluten Free Turkey Day Recap & Super Simple Kale Dip

Part of the reason I'm able to stay healthy and stick to my gluten-free diet is because I have a wonderfully supportive family who does whatever they can to adapt and change their recipes to be safe for me to eat. For instance, this Thanksgiving there wasn't a single dish with gluten in it: turkey, ham, pureed butternut squash, cranberry bread, potato celery root puree, mushroom gravy, spinach pomegranate salad, sausage and cornbread stuffing, braised brussel sprouts, spiced cranberry chutney, Indian corn pudding, carrot cake and pies galore.

I could eat it all (and did). I'm one lucky gal.

I should really have my mother write a guest post describing how she did it; how she fed thirteen people with a deliciously satisfying meal, using mostly local ingredients and remaining sane while doing it. The whole family played a large role in fact -- my sister made the spinach salad, pureed butternut squash and braised brussel sprouts. I was in charge of the potato and celery root puree (aka mashed potatoes), pumpkin pie and kale dip. My soon-to-be mother in law made the cranberry chutney (made with wild picked Maine cranberries) and amazing cranberry bread (with a bit of orange zest in it -- yum) and the rest was up to dear mom. Hopefully, she'll take me through how she made the stuffing, because really it should be a staple in all gluten-free cooks repertoire.

And Dad. Dear Dad did all the dishes (and a lot of the food prep). The kitchen was overflowing with dishes once we were done and it was spotless when he was through with it. Now that's a team player.

I thought I'd finish off this post with a super simple recipe for kale dip that I made for our appetizer spread (which also included a cheese tray, shrimp cocktail, and rock crab).


Super Simple Kale Dip

gluten-free, dairy-free, vegetarian

1 cup light mayonnaise
9 oz package of frozen chopped kale, thawed
1/2 onion, chopped
salt and pepper to taste

Combine all the ingredients in a blender or food processor and blend until combined (your goal is to make it look like a typical spinach artichoke dip, so try not to over-puree it).

Serve with gluten-free crackers (we used Blue Diamond brand nut thins -- the smokehouse flavor is also dairy-free), carrot sticks and celery.


And of course Henry was there right under the table, just waiting for the occasional crumb to drop.

Mom's Stuffed Pumpkin

If you can't tell by my Monday posts, Sunday is usually family day for the Good Eatah clan. In the past few months, the table has only been set for four people since my beloved sister, bro-in-law and niece moved to the mid-west. Come Thanksgiving though, we'll have a table set for thirteen which I'm really looking forward to. The A-man and his family will be coming down, my aunt and uncle will be in attendance and my sister, bro-in-law and niece are coming for a whole week! My mother is an amazing cook (or a "good cooker" as I used to call her when I was little) and always puts together an amazing spread and is now trying really hard to make her signature dishes gluten-free.

My sister, father and I are gluten-free and we all really love stuffing -- my mom's stuffing made with milk (gluten) crackers to be exact. We attempted to make hers with some gf crackers last year and there was something missing. Just yesterday however, my mom made an amazingly delicious wild rice stuffing that rivals her milk cracker stuffing. I couldn't get enough of it. She was kind enough to share with me her recipe and it's quite simple. I hope this makes an appearance for this year's Thanksgiving feast.

Mom's Wild Rice Stuffing in a Roasted Pumpkin (gluten-free, dairy-free)

serves 4 for dinner

1 sugar pumpkin with a hole cut on top and scooped of seeds

1 lb gluten-free breakfast sausage (if sausage is in a casing, remove casing and discard)
1 medium sized yellow onion, chopped
3 large celery stalks, chopped
1 1/2 cups cooked wild rice blend (or just mix half brown rice/half wild rice)
2 eggs. whisked (optional)
1-2 teaspoons of Bell Seasonings
Salt and Pepper to taste

Preheat oven to 350 degrees.

In a pan on medium heat, cook the sausage for a few minutes until lightly brown. Add the onion and cook with the sausage for another five minutes. Add the celery and cook another few minutes. Then, add the rice, two eggs and Bell Seasonings and salt and pepper to taste. Stuff in the pumpkin and place in a water bath in a casserole dish. Bake for one hour.

To serve simply scoop pumpkin with stuffing, or cut the pumpkin into slices and serve with stuffing on top.

And Henry wasn't sitting still long enough to take a picture of him with the food -- so Grandma gets to be in the shot again. She had never seen anyone stuff a pumpkin with stuffing and referred to it as "interesting" but still managed to gobble it up.