Recently, I visited my son in his kindergarten class to pass out some birthday treats and meet all his new friends. While I was there, we crossed our legs on the circle carpet as the teacher told the kids the tale of the first Thanksgiving.

The kids were enthralled as they learned about the voyage of the Pilgrims, the Indians native to America and their inspiring friendship and collaboration. The moral of the story, of course, is that the Pilgrims would not have survived another winter if it had not been from the help of the American Indians. Without their knowledge about food and the land, the settlers would likely have perished.

I'm thinking of that story a lot more than I usually do this Thanksgiving. The lessons of that first Thanksgiving remind me that I, too, had to learn a new way to prepare food. I am reminded that food's basic function of nourishment should never be taken for granted, as my son is healing so he can absorb the nutrients celiac wants to take away. And knowing how to prepare that food from him is a blessing I am most thankful for.

Those with celiac have a duty to pass on the wisdom they have obtained so others may get the much-needed nourishment and sustenance that can help them grow and give them energy to live the lives the Pilgrims hoped for.

Happy Thanksgiving.

The turkey
In the last post, I listed a link for gluten-free turkey brands. I highly recommend using the Bicentennial Rub by Penzey's to flavor your bird. See the full recipe here, along with a good gravy recipe!

The potatoes
A good way to make mashed potatoes if you are not using dairy is to boil potatoes in broth and leave some of the liquid in the pot after the potatoes are tender. Then, add salt and pepper to taste and some buttery spread, such as Smart Balance or Earth Balance. Smash with a smasher or use a hand mixer to blend. If sweet potatoes are your thing, consider slicing them into thick disks, skin on, brushing with olive oil and seasoning. Roast on a cooking sheet in 375 F oven for 20-35 minutes or until fork tender.

The veggies
I know a lot of people like green bean casserole on Turkey Day, but we actually skip it. After all, the Native Americans and Pilgrims didn't have cream of mushroom soup in 1621! Green beans are delicious steeped in boiling water for 5 minutes, then tossed into a pan with olive oil, sliced garlic and diced tomatoes. Saute for 5-10 minutes and they are good to go. Or, serve up a bowl of plain steamed beans with a sprinke of salt and pepper and a pat of buttery spread. Top with slivered almonds for a little something extra. You'd be surprised how many people enjoy pure, steamed veggies. My grandmother always made a heaping bowl of steamed carrots cut on the angle. I didn't tell my mom, but they were always my favorite!

The stuffing
If you are actually "stuffing" the turkey, make sure it reaches 165 F with a thermometer. I enjoy this recipe from Rachael Ray, which I have modified to omit cream and instead double the chicken stock. If you can tolerate dairy, Rachael says to add 1/4 of cream with 1/4 stock. I use Bob's Red Mill cornbread mix and make a few batches of cornbread in a 9-by-13 pan. You would use half of that for the recipe. I reserve the rest to serve with the meal.

Carmelized Onion and Cornbread Stuffing
2 tablespoons buttery spread
2 onions, chopped
1 batch cornbread, cubed
Handful of fresh sage leaves, chopped
1 egg
1/2 cup chicken stock
Salt and pepper to taste

Preheat the oven to 375 F. Melt butter in medium skillet over medium heat. Add onions and cook, stirring, for about 10 minutes. Add sage and scrape into large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Squash
Some people say the turkey is the heart of the meal, some people like pumpkin pie. I would say the staple for me is the squash. But that's probably because it happens to be one of my favorite foods of all time. I enjoy winter squash sliced lengthwise and brushed with olive oil with a sprinkle of salt and pepper roasted in an oven or grilled on an open grill. I like to serve spaghetti squash tossed with salt, pepper and dried sage. I have talked a lot about stuffing the inside of a halved acorn squash with diced apples, cinnamon and butter. But for a big table, you may want to make an autumn casserole.

Squashed squash casserole
1 large (about 3 pounds) butternut or buttercup squash
1/4 cup buttery spread, plus 4 tablespoons separated
1 tablespoon brown sugar
Salt and pepper to taste1 dash white pepper
5-6 apples, sliced and peeled
1/4 cup sugar

Topping
2 cups crushed gf cornflakes
1/2 cup chopped pecans (optional)
1/2 cup brown sugar


Wash squash and poke with fork to make holes for air to escape. Place on microwave safe plate and cook 5 minutes to make cutting easier. Slice in half, take out seeds and cut into cubes, taking skin off as you go. Preheat oven to 350 F. Place in large pot and cover with water. Bring to a boil and cook about 15 minutes, or until squash is just tender. Drain and mash squash with 1/4 cup butter, 1 tablespoon brown sugar, salt and pepper. Heat 2 tablespoons buttery spread in large skillet over low heat and stir in apples and sugar. Cover and cook over low heat for 5 minutes. Spread apples into 3-quart casserole dish. Spoon mashed squash over apples and top with cornflake mixture and remaining butter, melted. Bake in oven about 15 minutes. Cover with foil until ready to serve.

Pumpkin Pie
Ah, the star of the show. If you can find a gluten-free crust let me know! I enjoy the Basic Pastry for Single- or Double-Crust Pie recipe myself. It comes from Carol Fenster's "Gluten Free Quick & Easy" cookbook. I modified it because it calls for a mix of ingredients I never seem to have on hand. I find using a flour blend from the store (like Bob's Red Mill) with a mix of starches and flours works well. Make sure tapioca flour is included in the blend.

Crust
1 2/3 cup gluten-free flour blend
1/2 cup rice flour
1 teaspoon xanthan gum
1 teaspoon guar gum (may be included in mix, too)
1/2 teaspoon table salt
1/4 teaspoon baking soda
3 tablespoons cane sugar, divided
1/2 cup shortening, Crisco or buttery spread
1/2 cup milk (soy or rice work fine)
1 teaspoon cider vinegar

Mix dry ingredients in food processor, 2 tablespoons sugar and shortening. Mix well and then add milk and vinegar. Blend until ball forms and remove dough from processor. Flatten into 1-inch disk, wrap in plastic wrap and chill for 1 hour.

Remove the dough from refrigerator and knead until warm and pliable. Roll half the dough to 10-inch circle between two pieces of plastic wrap dusted with rice flour. Remove and place place on bottom of pie plate. Fill with filling and bake 25-30 minutes in 375 F oven.

Filling:
1 can (15 ounces) pumpkin puree
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon each of cinnamon, ginger, allspice
1/3 cup sugar or 3 tablespoons honey
3 beaten eggs
1 cup lite coconut milk

That should be enough to chew on for one feast. Throw in some corn on the cob and a giant salad for good measure, and it's Thanksgiving for everyone.

Tip: Watch out for buffet-style serving. Ask your host (if you're not hosting) if you may eat first to avoid cross contamination.

It's time to put away the Halloween decorations, rake the leaves and do some research and planning. The holidays are approaching full speed now, and I'm cleaning out desk drawers and email folders in anticipation of all the festivities. I'm not quite in a full panic yet, but as the last few leaves fall off the trees, I know that I will be looking at a few months of mayhem both in and out of the kitchen.

Here are some interesting things I have found recently:

1. I was fortunate enough to receive a message from Jessica's Natural Foods notifying me of a great local pruduct that is gluten free. The oats are certified gluten-free and made right here in Birmingham. If your system can tolerate a little gluten-free oats every day, this is the brand to get. I have tried all three varieties, and had to send the bag of Chocolate Chip Granola to work with my husband. They were so good, I couldn't stop eating them! Please see The Great Oat Debate entry for more information on oats and celiac. Find Jessica's at local Hiller's (Plymouth, Commerce Township or West Bloomfield), Plum Market, English Gardens, Celiac Specialties in Novi, Westborn Market in Berkley, G.F. Cucina's or here.

2. We took our picky eater to Paesano in Ann Arbor recently for his birthday. It was a hike, but boy was it worth it! He got a big plate of spaghetti with a meatball on top. They offered to make any of the pasta dishes gluten-free and were trained in cross contamination. They even have dessert (but it was Tirimisu - not suitable for my 6-year-old) and told me that they can make most of the dishes gluten-free, offer appetizers and are willing to go the extra mile to make sure you can get a good meal without gluten. My son did not have any side effects from eating the quinoa pasta with marinara sauce and the smile on his face when he got an actual dish of food was priceless! Word of warning, though: Make a reservation on the weekend. It's packed.

3. Ready for Thanksgiving? I'm getting there. Here is a great list of gluten-free turkeys I found. But also in preparation, I am gathering all my favorite gfcf recipes for my next entry. I hope to make a few to take with me to the family table. For now, here is a yummy pumpkin recipe that may fit the bill:

Pumpkin Cake
1 can (29 ounces) pure pureed pumpkin
1 teaspoon each of clove, nutmeg and cinnamon
1 cup milk (Rice Dream or soy)
1/2 teaspoon salt
3 eggs 1 cup sugar 1 box Betty Crocker Gluten-Free Yellow Cake mix
1 cup melted buttery spread (such as Earth Balance or Smart Balance)

Blend pumpkin, spices, sugar, milk, salt and eggs. Pour into a 9-by-13 cake pan. Sprinkle yellow cake mix over the pumpkin mixture. Pour melted butter over cake mix. Bake at 350 for about 1 hour.

It's a school night. You have dinner's main dish all planned out and some broccoli ready to steam. But what else are you going to cook? If you're like me, this is often a dilemma. While others can grab a box of convenient side-dish fare, cooking gluten-free often forces us to think outside the box when trying to fill our serving bowls. Here are five good solutions I have thought of:

1. Roasted potatoes. An easy solution and no-brainer. Just grab a bag of red skins or russets next time you're shopping and store in a cool place. At dinnertime, simply cut into large chunks and toss with a few teaspoons olive oil. Place on foil-lined cooking sheet and season with salt and pepper. Slice a few cloves of garlic or add a sprig of fresh rosemary for extra flavor. Roast in 400 F oven for 25-35 minutes.

2. Tomato soup. Sure, you can buy the store-bought kind, but it's just as easy to make it this way (and more affordable). Combine 1 large can Muir Glen Fire Roasted Tomatoes, a pinch of salt and 1/2 cup chicken broth in food processor or blender. Puree and pour into saucepan. Heat to simmer and add Tofutti cream cheese or milk to taste. Excellent on sandwich night with some Glutino crackers.

3. Risotto. Here is a modified version of Carol Fenster's quick risotto recipe found in one of my favorite cookbooks, "Gluten-Free Quick & Easy":

3 cups broth, warmed to 100 F
1/3 cup water
1/2 cup white wine (or more broth)
2 tablespoons olive oil
1 teaspoon minced onion
1 cup Arborio rice
1/2 roasted acorn squash
1 apple, diced into tiny pieces
salt, pepper to taste
1 teaspoon cinnamon
1 teaspoon nutmeg

In medium saucepan, bring broth, water and wine (or more broth) to simmer. Reduce heat to low, cover and keep mixture within reach. Heat oil in large saucepan. Add onion and rice and saute 1 minute. Pour 1 3/4 cup warm broth mixture into rice mixture and bring to boil, stirring constantly. Reduce the heat to low and cover. Simmer the rice about 10 minutes, until liquid is absorbed. Add remaining broth mixture, bring rice to boil again and stir 1 minute. Reduce heat to low, add apples, cover and simmer 10 minutes, until liquid in absorbed. Remove pan from heat and stir in squash. Add seasonings. Cover pan and let stand 5 minutes. Serve with crushed walnuts if desired.

4. Brussels sprouts. OK, they're not my kids favorites. But side dishes are a good opportunity to introduce new things and add nutrition. And I love them, so I win. A good way to cook them is to saute sprouts cut in half in a little olive oil and a few strips of bacon, cut into ribbons. Heat oil and bacon and saute for 3-5 minutes. Add sprouts, coat with oil and reduce heat. Season with salt and pepper and saute for 20-30 minutes until they are fork tender and golden brown. Yum.

5. Black bean salsa. This side is great with Mexican fare. Serve it with taco salad, rolled into a gf tortilla (Tamxico, Hy-Vee) or with some corn chips. It's so simple it might be cheating: Mix one can black beans, 1 cup salsa, 1 cup cooked frozen corn and 1 diced red bell pepper.

No time for all that planning? OK, grab one of these boxes to prepare:
1. Thai Kitchen Rice Noodle Bowl. We like the mushroom flavor and drain some of the liquid and eat as a side dish.
2. Gluten-Free and Fabulous Macaroni and Cheese. Although the little guy doesn't eat dairy anymore, this was our favorite when he did. A good alternative for him is just gf noodles with Vegan Butter (Earth Balance or Smart Balance) and salt and pepper.
3. Lundberg Family Farms rice and couscous varieties. We love the risotto varieties, but the company just added three new gf couscous products to its lineup. Look for these boxes in health sections at Kroger, or with the rice at Meijer.
4. Bob's Red Mill Corn Bread mix. I put the mix in a mini cupcake pan for a quick side.
5. Kroger brand tator tots. Always a hit at our house.

My little monsters and I took a trip to Flint recently, where we rode the Ghost Train and did a little trick-or-treating at Crossroads Village. At the end of the trip, we had a little bag full of candy. I quickly sorted through all of it before my little goblin could get his hands on any gluten-containing goodies. I brought my own bag of "safe" candy, which I poured into his little white trick-or-treating bag first. Then, I only added the things I knew for sure were gluten-free: Smarties, fruit snacks, Air Heads. The rest went into another bag for closer inspection.

A lot left me with questions, so I scoured a few lists online when I got home and did a little more research.

Here is the best quick list I found. It was helpful, especially with many of the "mainstream" candy brands. It also has a short list of the "don't eats" that I found helpful.

Here is what we ended up with in our bags (probably a good indicator of what's coming on Saturday):

An apple (gluten-free and casein-free)

Act II Butter Mini Bag (gluten-free)

Smarties (GFCF)

Betty Crocker Halloween Fruit Flavored Snacks (GFCF)

Almond Joy bar (GF)

Hershey Bar (GF)

Butterfinger bar (GF)

Clark bar (GF)

Nestle Crunch bar (NOT GF- Contains barley)

Air Heads strip (GFCF)

Kit Kat bar (NOT GF- Contains wheat)

Caramel squares - no label

Judkin-Adkinson Candies assorted fruit slices (NOT GF as far as I can tell by the ingredients - "modified food starch" and "natural and artificial flavors" makes me nervous)

Mounds bar (GF)

Tootsie Rolls (GF)

Ce De Candy Necklace (GFCF, it is made by Smarties)

In the backup candy bag:
Skittles
Starburst
Enjoy Life chocolate bars
Yummy Earth gummy bears
Yummy Earth organic suckers (Whole Foods has this brand)

Enjoy the Halloween. There are plenty of yummy treats out there that everyone will be goblin!

Tip: Going to a special event or party? Pack some doughnuts (such as Kinnikinnik), especially if you want little ones to feel included.

It's scary how fast Halloween is approaching. Our pumpkins will need to be carved, our costumes put together and, of course, treats will be needed to avoid the proverbial tricks. I need a ghoulish game plan...

Here is what it brewing:

1. Jell-O. It's quick, the kids love it and it's gluten-free, of course! I will make jigglers for school and a fun activity at home. See recipe here.

2. Fun with crispy rice. I use the traditional Rice Krispies recipe, but use Vegan Smart Balance to replace butter, Kraft marshmallows and a gluten-free cereal (Kellogg's is NOT gluten-free). Melt one bag of marshmallows with 4 tablespoons butter and add in cereal. Stir and pour into 9-by-13 pan, smooth with cool spoon (or hands rinsed in cold water) and cool for squares --- or have a little fun. My nieces made some fun "lizards" by shaping the treats into the little reptile and adding Starbursts and Skittles for eyes and spikes. I'm thinking of making them orange (maybe by adding a little pumpkin puree or colored marshmallows) and shaping them into pumpkins.














3. Peeps. Almost always (check ingredients) a gluten-free favorite. Click here for a recipe for a Peeps candy bowl (Note: Mike and Ike are gluten-free, but chocolate Peeps have dairy in them.)

4. Chocolate candy. Check out JoAnne Fabrics for spooky Halloween molds or click here. Melt some Enjoy Life chocolate chips over double burner (add crisco if you want a runnier chocolate) and pour into molds for a quick (and not too difficult) Halloween treat.

5. Stock up. Check out your favorite lists of gluten-free candy online (I'll be providing a few here in my next post) and keep a stash. You can have all gf candy to pass out on the big day. I like to make treat bags for my little one so he can be prepared for parties. I like to have a bag ready for at home. When he's done trick-or-treating, I give him his "own" bag full of gfcf candy. I add a few goodies, such as a Halloween books, crayons and little trinkets so he doesn't miss all that "other" candy.

Ah, fall. My favorite time of year. It's hard not to love it in Michigan, as the leaves put on an amazing display. And the food's not half bad, either.

Over the weekend, I checked out the farmer's market at Greenfield Village. My bag was stuffed with fresh apples, squash, pears and a few heirloom tomatoes (they didn't fare too well this year.) Pumpkins and guards could be found, and Michigan maple goodies lined the tables. It was fun to stroll through the stands in the village, and let my little one ride the carousel. Many markets are only open until the end of the month, so get your fresh farm fare while you can. Click here for a list of local farmers markets.

The stars of the show right now are the winter squash. I am a squash lover, and enjoy cooking acorn squash by cutting in half, scraping out the seeds and filling with diced apple, cinnamon and a pat of butter. I bake the stuffed halves on a cookie sheet for about a half hour. I also enjoy a good butternut squash. It is delicious chopped and boiled in chicken broth, then pureed with a pinch of sage for a creamy fall soup.

But, the farmers had piles of a small (8-10 inches) bowling pin shaped variety they called delicata (they are also called peanut or bohemian squash). The delicata is an heirloom variety and is harvested in late summer and early fall. It is a creamy yellow color with green, vertical stripes. I was pleasantly surprised at the sweet flavor, which had a hint of corn and sweet potato. The skin is edible and they are a good, individual size. A friend of mine got some and put them straight into a campfire to roast!

Another variety I just tried is called buttercup. These squash have a very hard, dark green shell with a deep orange flesh. But the taste lived up to its name. It was buttery and delicious. I baked mine in the oven, but I can also see this one being mashed or pureed. My only mistake was slightly overcooking it, as the hard shell threw me off. This variety should be available all winter long, so give it a shot!

Here is a good filling for oven-roasted squash (I used 3 delicata):

Wild Rice and Mushroom Stuffing
3 cups wild rice cooked in broth (I used Lundberg wild rice blend)
2-3 cups mushrooms (such as shitake, button, portabello), diced
1/2 sweet onion, diced
1 pound lean beef of your choice
1 cup chicken broth
1 teaspoon each: salt, pepper, coriander, garlic, mustard powder, marjoram, mace and savory (or Krakow Nights seasoning via Penzys)
1 cup fresh Parmesan cheese (optional)

Season beef with spice mixture. Cut the beef in tiny, bite-sized pieces and stir fry in 2 teaspoons canola oil. Remove beef and stir-fry mushrooms and onion. Add broth and scrape bottom of pan. Add beef, rice and cheese. Combine and scoop into cooked squash. Sprinkle with more cheese if desired. This would also be a delicious vegetarian dish with veggie stock or white wine, and sans the beef.

Tip: when picking a squash, make sure the stem is in tact and not damaged or mushy.

GLUTEN-FREE FAIR AT HILLER'S: Check out gluten-free vendors 11 a.m. -3 p.m. Sunday at the Plymouth Hiller’s: 15455 Haggerty Road (at 5 Mile Road). The grocery store will be full of new, exciting things to try.

My number one concern when I thought I had to give up gluten? Beer.

And I'm not alone. Most beer-drinking adults would agree that you can take away their pasta, their Wonder bread --- but hands off the beer.

You see, beer is made by malting and brewing grains. Malting begins by soaking grain (usually barley) in water long enough to begin germination. The grain is then heated to stop germination and develop enzymes, which break down starches into sugars. Other grains, such as wheat, rye and oats can be malted and used in the brewing process to develop a variety of styles of beer. That kind of leaves out a big (and growing) population of those who can not digest gluten.

Well, lift up a frosty mug and get ready to fill it with a new brew. It turns out, there are many companies using an alternative to gluten-bearing malting ingredients, such as the most common: barley. New Grist, for instance, is brewed from sorghum, hops, water, rice and gluten-free yeast grown on molasses. "These ingredients are carefully combined to form a crisp and refreshing "session ale" sure to be popular among those with Celiac Disease, but really brewed for anyone with an appreciation for great tasting, handmade beer," its Web site claims.

A trip to the local Whole Foods produced three brands of beer free of gluten. Bottled among the microbrews were a small variety of gf options. I grabbed a case of Redbridge to sample. It was cleverly packaged, so I didn't notice the Anheuser-Busch symbol on the bottom. I must admit, I enjoy a lot a beer, but am not too fond of Bud/Busch varieties. But a few friends, and non-celiac Bud drinkers, gave me a big thumb's up!

Next up, I'm trying Bard's Tale Beer: Dragon's Gold and Lakefront Brewery's New Grist Ale. Bard's was started by a few fellow "beer snobs" like myself, who were diagnosed with celiac and wanted to continue enjoying a good brew. Bard's is available at local beer stores, so I'm hopeful it will be a better fit for my beer palate.

Cheers!

Click here to see gluten-free beers from around the world!