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Photo by Soup Lover-Sue

Cooking Level: Intermediate

Home Town: Chino, California, USA
Living In: San Clemente, California, USA
Soup Lover-Sue is looking for: (3 recommendations)
Tried and true favorite Gluten and Dairy free sides for Thanksgiving Dinner. Much Thanks!!

Recommend a recipe

Last updated: Oct. 23, 2013 9:42 am
Posted: Oct. 22, 2013 2:18 pm
Commented by: Semigourmet
Oct. 22, 2013 2:22 pm
Soup Lover-Sue
Oct. 22, 2013 2:26 pm
YUM-I love the jalapeno added-nice kick! Thanks
Oct. 22, 2013 2:27 pm
I also like Brussels Sprouts, I clean them cut them into quarters or in half if they are smaller. I saute and brown them in a skillet then add chicken broth (just enough to cover the bottom of the pan), salt and pepper, cover and simmer on a medium low to low heat until the soften then uncover and let any remaining liquid evaporate. you can doctor with any of your favorite seasonings. such as lemon juice or zest, fresh herbs etc...
Soup Lover-Sue
Oct. 22, 2013 2:30 pm
Wow that is fantastic! Thanks again!
Oct. 22, 2013 2:33 pm
You're welcome I do have another it's a cranberry sauce recipe but not in my rb. so here it is. *** 2 cups cranberry Juice 1 (6 oz.) bag dried cranberries 2 dashes ground cinnamon 1 cup sugar 2 gala apples, peeled, cored and sliced 2 teaspoons corn starch Directions: 1. In a medium saucepan over medium heat, add the cranberry juice, cranberries, apples, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes. 2. Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes. 3. Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes.
Recommended Recipe:
Photo of: Cranberry Waldorf

Cranberry Waldorf

Submitted by: THEA 
I make this salad all year long, but it is especially great for Thanksgiving and Christmas. Just freeze a few bags of cranberries to use at a later date. I know this will become a tradition to anyone who tries it, it's delicious! Garnish with frosted cranberries and mint leaves, if desired. For frosted cranberries, wet cranberries with water, and roll in sugar. 
Recommended by: Mrs. J.
Oct. 22, 2013 3:39 pm
Soup Lover-Sue - I think that you could make this with dairy-free coconut-milk yoghurt (available at the health-food store). I haven't tried it yet only because the ingredients were so delicious that I kept eating them separately before I had them all together!
Mrs. J.
Oct. 22, 2013 3:48 pm
I think that the coconut-milk yoghurt is way more delicious than the regular one!
Soup Lover-Sue
Oct. 23, 2013 9:41 am
Yum! Thanks Mrs. J-I love coconut yogurt-and didn't even think about gluten free! Great tip!
Commented by: Mrs. J.
Oct. 22, 2013 3:47 pm
These potatoes are awesome:
Oct. 22, 2013 5:54 pm
Mrs. J. I forgot about the Cranberry Waldorf, Oh super yumm!
Mrs. J.
Oct. 22, 2013 6:31 pm
Semigourmet - BIG SMILE! I know that it is TNT because you tried it!
becky ann
Oct. 23, 2013 5:37 am
I have adapted Alton Browns Green Bean casserole to be gf/df. I shred frozen gf/df bread for the panko crumbs. Use gf flour, df margarine or coconut oil and the plain coconut creamer for the cream. I also use frozen green beans to simplify it a bit. I make this the day ahead. For me it wouldn't be Thanksgiving without green bean casserole!
becky ann
Oct. 23, 2013 5:46 am
Also, beware that some frozen turkeys have milk added to them!
Soup Lover-Sue
Oct. 23, 2013 9:42 am
The longer I live the more compassion I have for people with food and gluten allergies! It has to be horrible! :(
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