I made it...

...through Thanksgiving! I am currently still in the Quad Cities at my parents' home. It has been a great couple of days.
I had no stomach problems, no reactions to anything these past few days! Granted I also haven't eaten a lot because I am kind of paranoid ;)...but I have felt pretty well!
My mom made her "famous" broccoli cheese soup that Jeremy loves...and used corn starch instead of her typical white flour to thicken it. It tasted great! It was nice on her part, too, to go to that effort.
Of course there have been lots of things I haven't been able to eat...apple muffins this morning for breakfast :(, the Panera sourdough bread that my mom had purchased to go with the aformentioned broccoli cheese soup, pumpkin pie at Thanksgiving dinner :(, apple squares my mom made :(, the 312 beer at the bar last night :( (Jeremy's favorite! I also used to enjoy drinking it with him)...but it's all good. It is going to continue to be a big adjustment period...but adjust and adapt, I will. Of course it won't be easy, and I'll probably complain every now and then (for example, I was inwardly upset this morning to see the delicious looking apple muffins sitting on the table...all warm and cinamonny...that I couldn't eat....but later my mom made a comment that she really will try to start making more gluten-free things. I know it's hard for her, too. I know she'll try!).
My dad is talking my ear off right now and it's hard to concentrate on two things at once...so I should probably take that as a cue to sign off.
Happy Belated Thanksgiving, everyone! :)

Bring on Thanksgiving

Well, the holiday I have anticipated with much trepidation is now upon us! Tomorrow is THANKSGIVING! Sigh...
It has now been 5 1/2 weeks of my gluten-free adventures...Saturday is the 6 week point. There have been many points during this seemingly short period of time when I have dreaded an event, or at least the "food" that went along with the event (i.e., my birthday, dinner at friends' homes, parties, traveling, etc.)...but none like Thanksgiving! Thanksgiving is food-centered (or so it seems...I know, I know...the real meaning of Thanksgiving is focusing on our families and the people we are most thankful for), and very gluten-filled (at least in typical families' homes). Turkey...and stuffing (gluten jackpot!). Pumpkin pie. Sweet potato caserole (the crumb topping). Green bean casserole (the cream of mushroom soup, the french fried onion topping). My mom's strawberry jello salad (graham cracker crust). Cheesy potatoes (cream of chicken soup). Rolls (obvious!). Even if an item doesn't seem overtly gluten-ous...say mashed potatoes...there is the very real liklihood that it was cross-contaminated. That is, there is a very good chance that during the preparation process, some gluten got into the item either from hands, utensils, dishes...anything, really.
Honestly, I've pretty much given up on Thanksgiving...on going crazy about it, that is. I am packing my fiber (it is always in my purse!) and will take some right away in the morning as well. I know I am going to consume gluten...but I will do my best to make sure it is as little as possible.
My mom called me last night...we are having ham and mashed potatoes, sweet potatoes, and her strawberry jello salad as far as the main items go. She is going to make me a small container of strawberry jello salad with no graham cracker bottom. Too bad that was the best part! ;) Just kidding. Not really. It is nice of her, though!! :) I think my mom is doing her best to ensure that I won't feel isolated...and that I won't get sick. Oh, I and I am making pumpkin bars (they are actually in the oven right now!) :). It will be fine...
I need to stop focusing in on the food aspect of things...and focus on what is really important. My family!
This is Jeremy's first Tegeler (my mom's side of the family) Thanksgiving and I hope he enjoys it! He isn't from a big extended family, and the Tegeler family is rather extensive...I don't think he gets "us", at times...but that's ok :).
Happy Thanksgiving, everyone! And to all of those out there with dietary restrictions...I wish you the best! Happy, safe eating to everyone!

Pumpkin bar recipe

A few posts ago, I mentioned a Thanksgiving dinner get-together we had with our friends Adam and Jami this past Friday night. Well, I thought I'd post the DELICIOUS Pumpkin Bar recipe...since they truly are pretty darn awesome! They are (of course) gluten free, but you'd really never know there was anything "different" about them. Jami made them initially because her mom is allergic to wheat and lots of spices, so she started experimenting with gluten-free flours. She gave me the recipe this past week and I made the bars for dessert for our dinner Friday. Jeremy loved them! That's a true test, because he's not typically overly excited about cake/bar type items. We also shared them with my brother Dan and his girlfriend Laura...and they also enjoyed them! Yahoo! Ok, without further ado, here's the lovely recipe! ;)

Jami and Rachel's Pumpkin Bars

1 small can of pumpkin (not the pie filling; just plain pumpkin)
2 c. sugar
1 c. oil
4 eggs
Mix these first four ingredients together, and then add:
2 c. flour (I used 3/4 c. tapioca flour and 1 1/4 c. Bob's Red Mill Gluten Free Baking Mix)
2 t. cinnamon (the recipe doesn't call for it, but I also sprinkled in some nutmeg along with the cinnamon)
1 t. baking soda
1 t. baking powder
1/2 t. salt
Also, Jami didn't make the bars with xanthan gum and reportedly they were fine...but I added about 1/4 t. xanthan gum

Bake in a 10x15 pan* at 350 for 20-25 minutes. Frost with the following icing recipe when cool.

Icing:
3 1/2 c. powdered sugar
1 t. vanilla
1/2 c. butter
8 oz. cream cheese
(I wanted a thinner icing, so I also added approximately 1 Tablespoon of milk).

These bars are truly awesome....ENJOY!

*I don't have a 10x15 pan...I have a larger sheet cake pan and a smaller bar pan...so I just baked them in a 9x13 cake pan. They were thicker (obviously) than bars typically are, but they were great!

Thanksgiving with friends

Last night we had our friends Jami and Adam over for a mock Thanksgiving dinner. I made a turkey breast roast, pumpkin bars, and had cranberry sauce (just Ocean Spray from a can...gluten free, of course! ;) ). Jami brought mashed potatoes and green beans and helped me make gravy when she got here (I don't like gravy...so I am no expert in the matter!). It was delicious...and I could eat all of it! I will have to share the pumpkin bar recipe...it was fantastic! Jami shared it with me. Thanks!!

procrastination...

So I am somewhat dreading Thanksgiving this year...because what the heck will I eat?! So, I started rummaging around through other peoples' blogs online...

AWESOME---I want this at my family's Thanksgiving dinner this year!

SWEET POTATO CASSEROLE
6 or 7 cooked mashed sweet potatoes (baked or boiled) selection tip: choose small or medium sweet potatoes with smooth skin and no/few bruises
1/4 cup butter
1 egg
3 or 4 Tablespoons brown sugar
1/2- 3/4 teaspoon vanilla, depending on taste
1/4 teaspoon of cinnamon (optional)
1/2 cup chopped pecans
1/2 cup freshly squeezed orange juice (fresh is important or you may get a flavor that overwhelms the sweet potatoes- so aim for fresh!)
1 teaspoon grated orange zest
1/2 cup pecan halves for topping
salt to taste
Directions:
Combine all ingredients in a bowl except the egg and the pecan halves (topping). Taste the mixture and adjust your salt and sugar if needed. Stir in egg. Put in casserole dish and top with pecan halves. I like to make some sort of design with the topping, but it is not necessary. Bake for 45 minutes at 350 degrees or until set.
Make ahead: This sweet potato casserole can be made one day ahead. Just refrigerate and top with plastic wrap. I add my pecan halves before I put it in the oven and add an additional 5-7 minutes to the baking time.
Serves 8-10

Also DELICIOUS-sounding!

FROZEN PUMPKIN PIE
1 quart ice cream (good flavors to use: Praline, Butter Pecan, Cinnamon, Cheesecake, Vanilla, etc) slightly softened
1 16 oz. can cooked pumpkin
1 1/2 cups sugar
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 tsp salt
2 cups whipping cream
1/2 cup pecan halves for garnish
DIRECTIONS:
Put an 8 inch springform pan in the freezer for at least 30 minutes. Spoon the softened ice cream into the chilled pan, pressing the ice cream into the sides of a pan with a spoon or spreader. Place plastic wrap over the ice cream and press down to form 1/2 inch shell. Freeze for about 2 hours.
In med. saucepan, combine pumpkin, sugar, cinnamon, nutmeg, ginger, and salt over med. high heat. Heat to boiling, stirring constantly. Chill in the refrigerator for 1 hour.
In a separate bowl, whip the whipping cream to soft peaks. Fold into pumpkin mixture. Remove the springform pan from the freezer and remove the plastic wrap. Spread pumpkin mixture even over the ice cream crust. Cover with plastic wrap and freeze for 3 hours or up to overnight.
When ready to serve, sprinkle pecans over the top.
This may be prepared up to 2 days in advance.
Serves 12

I think I will call my mom tomorrow and see what our Thanksgiving plans are....