With food sensitivities on the rise, chances are at least one of your holiday guests will have some sort of food or ingredient restriction. A couple of years ago, we had a guest for holiday dinner who had casein (dairy) sensitivity. This prompted me to seek out alternative recipes for traditional favorites. From dairy free to diabetic, your food sensitive guests will appreciate your effort and you can feel good knowing your holiday table includes something for everyone.Casein Free Apricot and Toasted Almond Stuffing
1 cup brandy
1/2 cup dried apricots, diced (10 apricot halves)
2 tsp vegetable oil
1 cup celery, chopped
1 cup onion, chopped
3 cloves garlic, minced
5 cups stuffing cubes, (cubed dried white bread)
1 1/2 cups chicken or vegetable broth
1/2 cup toasted almonds, sliced
1/2 cup dried cranberries
1 egg, beaten
1/2 tsp thyme
1/4 tsp freshly ground black pepper
Preheat oven to 350°F
Place the brandy and apricots in a small saucepan. Heat to boiling. Remove from heat and set aside. Heat oil in a large nonstick skillet over medium-high heat.
Add celery, onion and garlic, sauté until lightly browned, about 3 minutes. Add brandy and apricots, and cook until half of the liquid evaporates. Remove from heat and cool.
In a large bowl, combine apricot mixture, stuffing cubes, broth, almonds, cranberries, egg, thyme and pepper; tossing gently.
Spoon the bread mixture into a 2-quart casserole that has been sprayed with vegetable oil spray.
Cover with lid, and bake for 45 minutes or until thoroughly heated.
From Nature’s Bounty Health Notes
Place the brandy and apricots in a small saucepan. Heat to boiling. Remove from heat and set aside. Heat oil in a large nonstick skillet over medium-high heat.
Add celery, onion and garlic, sauté until lightly browned, about 3 minutes. Add brandy and apricots, and cook until half of the liquid evaporates. Remove from heat and cool.
In a large bowl, combine apricot mixture, stuffing cubes, broth, almonds, cranberries, egg, thyme and pepper; tossing gently.
Spoon the bread mixture into a 2-quart casserole that has been sprayed with vegetable oil spray.
Cover with lid, and bake for 45 minutes or until thoroughly heated.
From Nature’s Bounty Health Notes
Gluten Free Rolls
4 tablespoons shortening
3 tablespoons honey
2 eggs
1 packet yeast (about 1T)
1 cup sour cream
½ cup potato starch
1 cup cornstarch
½ teaspoon baking soda
1 tablespoon baking powder
2 teaspoons xanthan gum
¾ teaspoon salt
¾ teaspoon vinegar
Preheat oven to 350 degrees F.
Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. (Re-wet hands as needed.) OR use a portioning scoop and just “plop” into muffin cups
Take about 1/4 cup of dough and shape into a ball. Drop into greased muffin tin. Repeat until all dough is used.
Bake 18-20 minutes, until toothpick inserted in middle tests clean.
From Recipe Zaar #42322
Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. (Re-wet hands as needed.) OR use a portioning scoop and just “plop” into muffin cups
Take about 1/4 cup of dough and shape into a ball. Drop into greased muffin tin. Repeat until all dough is used.
Bake 18-20 minutes, until toothpick inserted in middle tests clean.
From Recipe Zaar #42322
Diabetic Friendly Pumpkin Custard
4 eggs' worth of egg-substitute/eggwhites (1 carton Eggbeaters or store-brand equivalent)
1-2/3 cups Splenda
1-1/2 tsp ground cinammon
1/2 tsp ground ginger
A pinch of ground cloves
1 tsp salt
2 15-oz cans solid pack pumpkin (Libby's is good)
2 cups low-carb soy milk (I use Silk brand or the H-E-B store brand)
Using an electric mixer, combine the ingredients in a large mixing bowl. Start with the eggs, work in the Splenda and spices and salt, then the pumpkin and the soy milk (slowly) last.
Pour it into a 2-quart glass pan. Bake in a preheated 450-degree oven for 15 minutes, then 60 minutes on 350, or until a knife comes out clean.
Cool on a rack, then either serve warm, or refrigerate. Makes six fairly generous servings.
Adapted from S.John Ross at io.com
Pour it into a 2-quart glass pan. Bake in a preheated 450-degree oven for 15 minutes, then 60 minutes on 350, or until a knife comes out clean.
Cool on a rack, then either serve warm, or refrigerate. Makes six fairly generous servings.
Adapted from S.John Ross at io.com
