T minus 7 days until Thanksgiving supper…

Turkey Day  is happening at Casa Metcalf this year.  Yep, that’s right; David and I are hosting his family.  I can’t wait to host everyone in our new house and have an excuse to cook.

So, what are we making this year?

Turkey on the grill: David did such a great job with the turkey last year, so I see no reason to change the preparation method.  Also, grilling our bird, frees up our oven for more baking.  David plans on brining our bird 24 hours in advance.  David has also mentioned covering the turkey with bacon while grilling.  I won’t argue with that.  After much debate, we went with a fresh turkey from Publix.  I had grand plans that we would get a local turkey, that lived a happy and freely roaming life, but the price tag was too steep ($120!!).  Does that make me an awful person?

Brussels sprouts: I just can’t get enough of those little bites of goodness!  Maybe with a little pancetta?  My friend, Hannah, tried brussels sprouts with grapes recently, something I saw in Real Simple.  I’m interested.

Canned cranberry: I could attempt making cranberry from scratch, but I’ve always preferred the canned version as I grew up with the oddly smooth cranberry on orange slices.  Fortunately, canned cranberry’s GF.

Mashed Potatoes with baby red potatoes, skin on.  I love the texture the skin adds.

Butternut Squash (my mother-in-law’s recipe)

Stuffing: This is adventurous, and we’ve never GF stuffing before, but we’re going to try a recipe, substituting Sally’s Sandwich Bread for real bread.  Of course our stuffing will have sausage in it!

Apple & Pumpkin Pie (Thank goodness for Whole Foods’ Gluten-Free Bakey Pie Crusts)

I will be serving (but not making) pecan pie and dinner rolls, courtesy of Sally’s Bakery.

I’ve also learned that when hosting Thanksgiving, it’s not just the actual Thanksgiving dinner that you have to think about.  The Metcalves will be with us from Thursday through Sunday, so just a turkey and some cranberry won’t last us.

Here are some other items I’m going to make to keep our bellies happy when the last bit of turkey has been consumed and there’s no more pie left for breakfast:

Granola and pumpkin bread for breakfasts and snacking

Chicken chili for lunches, once the leftovers run out

Honey mustard chicken for a weekend dinner.  It’s just so easy.

What are you planning for your Thanksgiving feast?  What are your favorite gluten-free holiday recipes?

On a recent trip to Starbuck’s, something caught my eye.

No, it wasn’t the fact that the calendar had barely reached November, and they were already serving hot beverages in holiday cups.

Really? It's not even Thanksgiving! I do love the holiday cups though.

Nope, I wasn’t salivating over their pumpkin scones, the most missed item from my gluten-eating days.

It was that little basket in the corner where Starbuck’s keeps their pre-packaged, and sometimes, gluten-free snacks, like Lucy’s Cookies.  In that little basket I noticed the Food Should Taste Good chips that I love so much.  But there was something new sitting next to the sweet potato chips…a new variety of Food Should Taste Good chips: “White Cheddar.”  How have I not seen this flavor before at Kroger or Whole Foods?

White Cheddar: Made Exclusively for Starbuck's

I then looked closer at the bag and saw Exclusively Made for Starbuck’s on the label.  Genius.  Marketing genius.  So of course, I bought a bag.

While the Sweet Potato Chips will always be my favorite (now that they no longer make cinnamon), I must say the white cheddar were a nice afternoon snack and a good change to my usual salty snacks of choice.  Paying $1.50 for a small bag of chips is a bit pricey, but since the white cheddar are only being sold at Starbuck’s, my guess is that I won’t find a more economical price.

Yes, it’s pumpkin time again.  It’s been over a week since I last wrote about baking with pumpkin, so it’s time.

Last week, I went to a South American wine tasting and was given the task of bringing a dessert.  Of course my first idea was, pumpkin cookies!  Sometimes I wonder if I’m pushing too hard on the pumpkin thing: maybe not everyone sees pumpkin as the ideal sweet treat.  But, I went ahead and made the pumpkin cookies.  Sure, it would have been easier to make a batch of Betty Crocker GF brownies, but it’s fall and we need pumpkin.

When I made these cookies, I wasn’t sure what the response would be.  I brought a few to my friend, Jen, who assured me that she liked them.  (I didn’t actually see her eat the cookies though, so I wasn’t sure how truthful this statement was.

So, at the wine event that evening, I was nervous as to how these oddly shaped orange balls would go over with everyone else, especially the guys in the group.  My pumpkin doubts were quickly wiped away, as the pumpkin cookies were devoured.  I would watch a person eat one, then grab another, and a little while later, another.  I couldn’t believe how quickly they were disappearing!  I had to make sure I got my fill of the goodies before they ran out.

Success?  I think so.  They’re not the most beautiful cookies, but they were a crowd pleaser.

Pumpkin Chocolate Chip Cookies

• 1/2 cup butter, softened
  1 1/2 cups sugar
  1 egg
  1 cup canned pumpkin
  1 tsp. vanilla
  1 cup white rice flour
• ½ cup sorghum flour
• ½ cup tapioca flour
• 1/ cup amaranth flour
  1 tsp. baking powder
  1 tsp. xanthan gum
  1/2 tsp. salt
  1 tsp. nutmeg
  1 tsp. cinnamon
  1 cup chocolate chips

Mix flours, xanthan gum, salt, and baking powder and spices in a bowl.  In a separate bowl, cream butter and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. Add dry ingredients (flours, etc.) to creamed mixture; mix well. Add chocolate chips; mix thoroughly.

Drop by teaspoons onto well-greased cookie sheets. Bake at 350 degrees for 10-12 minutesor until lightly browned. Remove from cookie sheets while warm and cool on racks. Makes 3 1/2 to 4 dozen cookies.  Enjoy!

Note to Gluten-Eaters: If you want to make this recipe with gluten, just use 3 cups of regular flour in lieu of the other flours and omit the xanthan gum.

Any more pumpkin ideas for me?

Quinoa: A staple at Casa Metcalf

Quinoa is a go-to item in my weekly meal planning.  Not only is it yummy, but it has many nutrients and lots of fiber so we can definitely call it a super food.  I love this seed/grain as you can take it in many different culinary directions.

I’ve enjoyed it for breakfast, with cinnamon, blueberries and strawberries…

Quinoa goes well with edamame, red onions, and local cherry tomatoes…

You can make a hearty quinoa dish, similar to risotta with fresh tomatoes and parmesan cheese…

My friend, Mary Stuart, has introduced me to Costco and when I accompanied her on a recent trip to this mega-store, she pointed out the large bags of quinoa to me.  Of course I added the hefty bag to the cart.  We’ll be eating a lot of quinoa in the next few months.

Who knew Costco had quinoa?

Earlier this week, I made a batch of quinoa with sautéed onions and served it as a side dish with honey mustard chicken.  Of course I doubled the recipe so for lunch all week, I’ve been enjoying my quinoa with roasted sweet potatoes and Brussels sprouts.  Mmmm…

Last week I tried a new quinoa combo.  I made the Gluten Free Goddesses’ (also known as one of my favorite blogs, Karina’s Kitchen) recipe for Quinoa Salad with Pears, Baby Spinach, Chickpeas and Maple Vinaigrette.  Quite a combination, right?  It was so delicious and the textures worked really well together.  I particularly enjoyed the toasted pecans.  (I just toasted mine on the stove with a little olive oil on medium high heat for a few minutes.  You want to toss them as they cook to prevent uneven cooking.)

Gluten-Free Goddesses’ Quinoa Salad: (Serves 4 as a main dish, 6 as a side)

Ingredients:

• 1 cup organic quinoa
  Sea salt
• 2 good handfuls of organic baby spinach leaves, washed, drained
  1 large ripe pear, washed, stemmed and cored, cut into pieces
  1/2 cup chilled chick peas, rinsed, drained
  Sea salt and fresh ground pepper, to taste
  A handful of pecans, pan toasted and salted to taste
• 4 tablespoons extra virgin olive oil
  3 tablespoons golden balsamic vinegar
• 2 tablespoons pure maple syrup

Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

Toss is the pear, spinach, and chick peas.

Mix in a separate bowl the maple syrup, olive oil and balsamic vinegar.  Pour on salad and toss gently.  Add S & P to taste.

Enjoy!

Note: If you want the leftovers to keep during the week, I would suggest adding the spinach on an ‘as needed’ basis or even just using it as a bed on your plate for the rest of your salad.  Then it won’t get soggy during the week.

Not only did I make this dish for dinner, but the next night I enjoyed Mary Stuart’s version of the same recipe.  Of course she and I both thought sweet potatoes would go well with the dish.  She also made an amazing GF quiche but more details on that later…

What do you like to add to your quinoa?

I heart Pamela’s Baking & Pancake Mix.  If you are new to the gluten-free world, Pamela’s is a must-purchase for you.  This is an easy go-to mix for making pancakes, waffles, chocolate chip cookies, and other yummy treats.  The folks at Pamela’s have a great recipe and you can add minimal ingredients to their base mix in order to make a delicious baked good.

David's Saturday morning specialty: Pamela's Pancakes

While I love experimenting with my own flour combinations when baking gluten-free, sometimes you just need something quick and easy.  Pamela’s is just that…oh, and it tastes yummy too.  Even my brother, who is the biggest gluten-eater I know, loves homemade chocolate chip cookies with Pamela’s.

Another thing I heart is baking with pumpkin.  Pumpkin muffins, pumpkin cookies, and pumpkin bread are all at the top of my list of favorite sweets, especially as we enter the cool weather months.  I find that baking with pumpkin adds moistness (for a lack of a better word) and sponginess to gluten-free treats.  Last week, I wanted to make a quick and easy pumpkin bread and I found this recipe on Pamela’s website.  Perfect!  I didn’t even make the Crumble Nut Topping and it was delicious.  I also like making this pumpkin bread with chocolate chips, if I really want to please my sweet tooth.  Since I was serving the pumpkin bread with soup, I went the more savory route and omitted the chocolate chips.

Pumpkin Bread with Crumble Nut Topping

4 tablespoons butter, melted
1/2 cup sugar
2 large eggs
1 cup of canned pumpkin
1-1/3 cups Pamela’s Baking & Pancake Mix
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

¾ cup semi-sweet chocolate chips (optional)

Topping: (optional)
2 tablespoons butter, melted
1/3 cup packed brown sugar
1/2 cup of nuts (sliced almonds, walnuts, pecans)

Beat together butter, sugar, egg, and pumpkin. Add remaining bread ingredients and mix together. Gently mix in chocolate chips.  Pour into a greased loaf pan (8 x 4). Mix nut topping ingredients and smooth evenly over batter to the edges. Bake in a preheated 350° oven for 50 to 60 minutes, or when toothpick inserted comes out almost clean.

Enjoy!

Recently, I ventured north, just ITP (that’s “inside the perimeter for you non-Atlantans) to Fuego Mundo in Sandy Springs.  My friend, Sarah, and I met up for lunch at this self described “South American Woodfire Grill,” that was definitely worth the drive.

Don't let the setting in a strip mall deceive you...Fuego is deliciously unique!

Not only was the food delicious, but almost everything is gluten-free.  In fact all of their entrees and sides are naturally gluten and dairy free.  Wow!  I love having choices and not worrying about contamination.  You get your choice of a side included with your order of an entrée, and their selection was right up my alley.

The grill where the cooking happens. No worries of contamination on this grill.

I ultimately went with the chicken skewers as my entrée and “The Health Nut” for my side dish.  The chicken skewers were so yummy, perfectly blackened on the grill.  The “health nut” included quinoa, black beans and baked plantains.  Delicious.  I like to mix everything on my plate and this was the perfect combination.  It’s hard to beat a good batch of quinoa and I’d never thought to mix black beans and quinoa, but I will definitely be doing this at home too.  I could have used about twice as many baked plantains, but otherwise, the serving sizes were very generous!  (I ate my leftovers for dinner the next night.)

Chicken skewers and plantain chips

The Health Nut

Other items on the menu that tempted me were the lamb chops (a little pricier) and the steak skewers.  Fuego also has a large selection of fish on their menu, ranging from tilapia to salmon.  There’s even tofu for vegetarians.  The Veggie Lovers Stir Fry with quinoa came in as a close second to the Health Nut, for my choice of side, but I think I’ll stick with the Health Nut because it was so good.

Also, I didn’t realize this when I went to Fuego Mundo, but Jennifer Harris, of the Gluten-Free Examiner recently informed us that Fuego is now offering gluten-free carrot cake.  A-mazing.  It’s a must that I go back and sample the carrot cake.  Anyone up for a lunch or dinner date?

Fuego Mundo at the Prado:

5590 Roswell Road
Suite A120
Sandy Springs, GA 30342
404-256-4330

Fall reminds me of many things:  My Dutch oven, Roasted Veggies, Chili,  and all things Pumpkin…

But the cool weather also makes me think about granola.  Don’t ask me why I make the connection between a specific season and granola because I pretty much eat this yummy snack year round.  I heart granola, in a big way.  I’ve had my go-to granola recipe for awhile, but while David was away last week, I was itching to try out a new recipe.

I found a granola recipe in Sara Foster’s Fresh Every Day cookbook that implements a distinctly different cooking process than Mark Bittman’s, which I’ve followed in the past.  I was intrigued by the use of maple syrup, and cooking the ingredients on a baking sheet instead of the roasting pan.  (I didn’t feel like digging the roasting pan out of the back of the cabinet.)

This recipe might be my new favorite and I plan on making a big batch when David’s family comes to Atlanta for Thanksgiving.  Perfect for a simple breakfast on a day where there will be much eating in the later hours.

I made a few changes to the original recipe, but stuck to the basic methods.  It is delicious, crunchy, and the coating of oil, syrup and honey worked really well.  I’ve been putting my granola in my cereal, on my yogurt, and my new favorite: on Breyer’s Dulce de Leche ice cream.  Amazing!

Granola Version 2 (Inspired by Sara Foster’s Fresh Every Day Cookbook)

Makes about 7 cups

Ingredients:

• 3 cups gluten-free oats
• 1 cup shredded unsweetened coconut (sweetened is fine too)
• 1 cup chopped nuts (I used almonds, cashews, pecans and sunflower seeds)
• 1 teaspoon sea salt
• ¼ cup canola oil
• ¾ cup maple syrup
• ¼ cup honey
• ½ cup dried cranberries
• ½ cup dried raisins

Preaheat oven to 275.

Spread the oats, coconut, and almonds on a large baking sheet with sides.  Sprinkle with salt and bake for 12-15 minutes, until lightly toasted, but not darkened.  Stir occasionally while cooking.  Remove from oven and transfer ingredients to a large bowl.

Preheat oven to 350.  Spray pan with PAM.  Stir maple syrup, honey and oil together in a small bowl and pour over oat mixture and toss to coat evenly.

Spread granola greased baking sheet and bake for 22-27 minutes, until the granola is crispy and golden brown.  Stir several time throughout cooking process.

Let granola cool completely on the baking sheet, breaking up large clumps before it cools.  Once it has cooled completely, add raisins and cranberries and toss.  Store in an air tight container or freeze.  Enjoy!

I’m a bit biased to Atlanta’s Westside, but I do love Virginia Highlands.  Murphy’s, Paolo’s Gelato, MetroFresh, and all of the quirky boutiques are just of the few reasons to leave the Westside and head across town.

But, now there’s a new excuse to head to Virginia Highlands: a new YEAH! Burger is opening for business on Thursday, November 4^th, right in the heart of VA Highlands.  This opening is great news because YEAH is one of my favorite, quick dinner places and I’m confident, each time I go that they will take care of my gluten-free needs.

What do I love about YEAH! Burger?  Here are just a few:

• YEAH! Sauce (on my burger & fries)
• Pure Knead’s gluten-free buns
• The bison burger with cheddar and grilled onions
• GF French fries AND onion rings (Oh, and you can order a combo if you’re indecisive like me!)
• October’s burger of the month, the lamb burger, is also GF
• YEAH’s eco-friendly and organic…yay for being responsible citizens!

What do you love about YEAH! Burger?  What’s your favorite made to order combination?

YEAH! Burger – 1017 North Highland Avenue – Atlanta, GA

Normally, when I travel, my anxiety levels rise, as I’m far away from the restaurants I love and the safety of my own kitchen.  While we were out west, however, I didn’t find myself worrying about food.  Everywhere we went in Wyoming and Montana, people knew about gluten and were willing to accommodate me if they didn’t already have their gluten-free items listed on the menu.  We also didn’t feel limited to only eating at really nice restaurants, as there were plenty of more casual restaurants that had a wide range of options for me.  Particularly in Jackson Hole, I don’t even feel like we began to tap into the dining world, but we did get a great sampling of the yummy (and gluten-free) flavors Jackson Hole has to offer.

On our first afternoon in Jackson, we took a stroll around the downtown.  I spotted the Lotus Cafe immediately and was hopeful that there would be options for me at this quirky spot.  Fortunately, my hunch was right.  Serving everything from Pad Thai to burgers to Indian food, Lotus’ huge menu indicates every item that can be made gluten-free. Basically everything on their menu can be ordered gluten-free, and I really mean everything.  (Their website indicates 99% of the menu can be made GF.)

Many GF treats greeted me in the glass case!

After enjoying drinks at Spring Creek with my friend Beanie, (and attempting to adjust to the altitude) we returned to Lotus for our first dinner in Jackson.  I was immediately overwhelmed by the plethora of options…what a rare treat!

One of my favorite menu items was the gluten-free samosas with spiced peas and potatoes.  This dish, which is basically a large breaded dumpling, is always a no-no for me.  At Lotus, however, they use a combination of brown and white rice flour in their samosa recipe.  Delicious!  The sauce accompanying the dish is amazing too.

GF Veggie Samasos

For our entrees, David and I decided to share, since I could actually know for sure that his meal was gluten-free too.  He ordered the chicken tikka masala (one of our family favorites) and I went with the ‘Fiesta Bowl’ with bison.  The fiesta bowl consisted of a mix of bison, cheese, lettuce, corn chips, lentils and other yummy goodness.  I always like to combine everything on my plate so this dish was perfect for me.  The tikka masala also received positive reviews from both of us and I loved getting to reach across the table and grab a bite off David’s plate and not worry about contamination, gluten, etc.  It’s the simple pleasures in life, right?

Fiesta Bowl with Bison

Chicken Tikka Masala

What a meal!  Oh, and the best part is that Lotus also serves breakfast and lunch.  All of their sandwiches can be prepared on their homemade gluten-free bread.  The whole time I ate my dinner I was planning when we could return to try their other food!  Unfortunately we never got back to Lotus for lunch but we did go for coffee and breakfast a couple of times.

GF & Vegan Zuchinni Muffin (even David loved it!)

If you’re in Jackson, Lotus is the perfect place to go just for a cup of coffee.  We brought our books and would make a morning of it until we got motivated to start moving and hiking.  (More about the hiking and reading later.)  All of Lotus’ baked goods (cookies, muffins, etc.) are vegan, making them dairy free and egg free.  Many of their items are also gluten-free.  Fortunately, I didn’t realize the muffins were vegan until after ordering.  (Usually I shy away from foods that are missing milk, eggs, and butter!)  These muffins were delicious!

Raspberry Cashew Muffin

I have a much more positive attitude towards vegan items now that I’ve sampled these amazing treats.  During our time in Jackson, I enjoyed Lotus’ raspberry cashew muffin and zucchini muffin.  So good.  One morning I also ordered the ‘Maya,’ steamed quinoa with apples, cinnamon candied walnuts and organic milk.  Sweet quinoa is quite possibly my favorite culinary discovery while out west.

Maya: Hearty Quinoa with a sweet crunch

Sadly, I did not get to try nearly as many things as I would have liked at Lotus, as we were only in Jackson three short days.  Other dishes that stood out to me on the menu included:

• The Deluxe breakfast sandwich (David ordered this but got it with glutenous bread…he’d done enough sharing at that point.)

David's Deluxe Breakfast Sandwich (can be ordered on homemade GF bread)

• Pad Thai
• Chicken Mango Spring Rolls
• GF espresso chocolate chip cookie

I guess I’ll just have to go back to Jackson to sample the rest.  When I started this post, I thought I would write about all of the restaurants where we ate in Jackson, but clearly I’ve got a lot to say.  The others will just have to wait.  Lotus definitely deserves an entire post to itself.  Thank you, Lotus Café.  I hope to see you again soon.

PS: Lotus also has gluten-free tamari/soy sauce on every table.  Even labeled!  Who doesn’t want a little soy sauce on their raspberry cashew muffin?

Lotus Café -145 North Glenwood Street in downtown Jackson

As I write this post, I’m uploading approximately 800 photos from our month away.  Don’t worry, I won’t put you through the pain of looking at all of those photos, (only my mom gets the unabridged version) but I just can’t resist giving you some highlights.  It makes me nostalgic for the west as I watch photo upon photo on the screen.  I still can’t believe we had the opportunity to go away for over three weeks, but the pictures are a great reminder that yes, it really did happen.

If you’ve never been out west, you must.  I know this is unsolicited advice, but Wyoming and Montana were two of the most amazing places I’ve ever been.  (I find that every time I describe these two states, I come back to the adjective, “amazing.”  I need to come up with a better descriptor, but that’s all I’ve got for now.)

Why do I want to pack my bags and move out west?  Well, I’m glad you asked…

Meeting your gluten-free needs, and beyond: Jackson Hole, Wyoming was one of the most gluten-friendly places I’ve ever been.  Every restaurant accommodated my dietary needs, and most already had something on their menu distinguishing the dishes that could be made GF.  Wow!  Eating out in Jackson was genuinely a treat, each time.  Muffins, brownies, fresh baked bread…oh, and it was all delicious too.

Sweet quinoa, coffee and a good book: What more could one want for breakfast?

Gluten-free samosa? Yes, please.

National Parks: Yes, I know this one seems obvious, but no matter how many times I hiked (and David can attest, we hiked a lot), I was still in awe of the scenery, the landscapes, the terrain, the views.  So much beautiful land to take in.  We were in Wyoming and Montana almost three weeks, and I still don’t feel like I saw it all.

Northwest Entrance to Yellowstone

Jenny Lake: Tetons

Boiling River in Yellowstone: Yes, we got in the water and enjoyed an early morning dip.

Summits & Altitude: While my lungs were a little confused (and angry) at first, my eyes and legs could not get enough of the many uphill hikes.  Pushing yourself to the top of a peak is so rewarding (even if you almost get hit by lightening as a result).  Who knew a view could be worth hours of sweat and climbing.  Of course, once you reach the top, then “it’s all down hill” and the hard work is done.  Snow makes the descent a little tricky.

Sacagewea Peak in the Bridger Mtns

Big Game: Since David did the bulk of the driving, he put me in charge of “finding big game.”  I’ve got to admit, I was terrible at finding animals lurking in the woods, but when the buffalo are right next to your rental car, it’s hard to miss them.  Fortunately, there were no bear sightings for this girl out west.  We did see a Mama moose and her baby, which was a little frightening.

Another buffalo, crossing the road

Water: I don’t typically think of water when I envision the west, but we saw some gorgeous rivers and alpine lakes.  Very different from the Chesapeake Bay and the Atlantic, but I’ll take a float down the Yellowstone River any day.

Yellowstone River

Snake River

Lava Lake in the Lee Metcalf Wilderness

Forest Service Cabins: A hidden gem, you can rent these cabins for a night (for about $30) and let me tell you, it’s glamorous camping.  Both of our cabins had wood stoves, which we used to prepare feasts each night for dinner.  Any camping that involves shelter, steak and wine, is good for me.  I still managed to get spooked out but no bears bothered us.

Our cabin in Dillon, MT (not to be confused with the Dillon, TX in Friday Night Lights)

David getting the wood stove started

Yummy dinner courtesy of the wood stove.

Rain or Shine: While we were in Montana, we saw nearly every kind of weather possible.  Hail, thunderstorms, ominous clouds, and even snow.  Sure, I would have loved sunny skies every day, but the summer months are short and folks out west take advantage of each day that’s not below freezing.  The weather didn’t stop us, or anyone we were with, from fly fishing, hiking, camping, rain or shine.

Is that a storm behind us? In retrospect, yes.

Snow in Big Sky: I was in the house reading; everyone else was fly fishing.

I’m glad to be back home, but I miss the days out west of hiking, relaxing, and being with friends.  I still have more to share with you though.  ‘Western tour nostalgia’ will continue in the weeks ahead.  Humor me.