Giving thanks in 2015!

Unroasted pumpkin pie made with coco milk yogurt 

I just checked in and realized I hadn't posted in months...unfortunately my other job (running a startup) has been sucking up both my time and my brain, so that I can barely even think about cooking for my food allergies....but wait. It's Thanksgiving, the bestest cooking holiday of the year, yay!

Due to a nasty flu last time it was my turn to cook, it's been a while since I have had time to think deeply about a turkey day menu. And you know what? It's so RELAXING for me...all the preparation and planning makes me feel comfortable and safe knowing that I'll have a lovely meal that meets my needs for my food allergies. I know it's stressful for others, but for me, the kitchen is my happy place.

I'm having a pescatarian friend over this year, so she's bringing salmon and a veg. My first time seeing fish at the table for Thanksgiving! So I'll be adjusting my cornbread stuffing to be meat-free, and instead add more roasted nuts and fruit for flavor. And my Cranberry, shallot and cherry compote  recipe will go most excellently with both her fish and my turkey. She just doesn't know it yet!

The menu:

Salmon
Turkey
Brussel sprouts
Cranberry-cherry compote
Potatoes of some sort--players to be determined later
Roasted pumpkin pie

I haven't made turkey in a while, so I almost forgot that I need three days to dry brine the turkey ala the late, celebrated Judy Rodgers of the Zuni Cafe. Since it's just me for the turkey (and for all of the glorious leftovers), I'm buying a few legs instead of the whole bird since I like the dark meat best. And I get to feel like Henry the 8th, waving them around.

The main thing I feel grateful for is that mentally, emotionally and physically, I am feeling like all is right in the universe. In reality, I'm pinching every penny and stressed about money as my partner and I are getting our business rolling--but the weird thing is that I feel like the cosmic tumblers are clicking into the right place, regardless. Do you get that feeling? I hope so--and wish that for everyone this holiday. There is so much disgusting, and mind-numbing fear and hate going on right now that I sorta can't wait to hide out in the kitchen for a while and think only about pie. BTW, Ruth Reichl roasts her pumpkin first! Wouldn't that be lovely if everyone could take a break from being horrible for a while and be grateful for all the blessings and loved ones they have in their lives?

Hope yours is wonderful,

The Food Allergy Queen

Homemade cornflakes recipe

Got this recipe from Alisa at GoDairyFree.com, and it looked so easy I had to try it. Who knew you could make your own cornflakes? Just eyeballing them, they look at little thick. But I tasted one dry, and it was tasty. I'll let you know how they fare with milk when I have them for my midnight snack.

Needed to spread it thinner!

With the crumb topping.

Done!

Link to recipe here: http://www.alwaysorderdessert.com/2014/03/homemade-corn-flakes-cereal.html?spref=fb

Homemade Cornflakes Cereal

Recipe by Alejandra Ramos | AlwaysOrderDessert.com

A recipe for homemade cornflakes cereal made from scratch in the oven.

Prep time: 15 min
Cook time: 55 min
Total time: 1 hr 10 min
Yield: 2 cups

Ingredients

• 1 1/2 cups yellow cornmeal, divided
• 1 tablespoon granulated white sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3/4 cups water

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil and grease lightly with oil or baking spray. 
2. Whisk together 1 cup cornmeal, sugar, and salt. Add vanilla extract and water, a little at a time, stirring until batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
3. Pour batter onto prepared pan and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 - 1/3" thick.)
4. Combine remaining cornmeal with 1 teaspoon of water and mix until the mixture resembles course breadcrumbs (add an additional teaspoon or 2 of water if too dry).
5. Sprinkle the top of the batter in the pan with the cornmeal crumbs (this will help give it a little extra crunchy texture).
6. Bake on the center rack for 10-15 minutes, keeping a close eye on it, until the dough has dried out and cracked. (You're looking for a cracked arid-desert landscape look to it).
7. Remove from oven and lower heat to 250. Let pan cool, then use your hands to tear and crack the dough into small flakes. Return to oven and let bake on the center rack for about 45 minutes or until pieces are toasted, crisp, and golden.
8. Let cool completely before serving with milk or as you would any cereal. Store leftovers in an air-tight container in a cool dry place.