Substance of Living

Is it your turn to host Thanksgiving dinner this year?  Why not make it a casual affair by setting up a buffet.  That way everyone can dish their own plate and the big reason is to allow more room in the center of the table for your beautiful tablescape ! Thanksgiving Tablescape by Between Naps on the Porch Here's the menu to make life a little easier. Buffet Table by Divine Dinner Party Thanksgiving Buffet Dinner Menu Deviled Eggs (This can be made the day before) Apple, Cranberry Walnut Salad tossed in a Brown Sugar Glaze Roasted Corn on the Cob Whole Berry Cranberry Sauce (This can be made the day before or open the can and refrigerate on serving dish) Green Bean Casserole (This can be assembled the day before minus the french fried onions ) Sweet Potato Souffle (This can be prepped a day or two ahead) Cornbread Stuffing (This can be prepped a day or two ahead) Herb Roasted Turkey (Thaw according to USDA guidelines ) Slow Roasted Beef wi...

Normally when a loaf of bread doesn't turn out quite right or we have leftover pieces of a loaf, we freeze them and eventually make gluten-free stuffing.  Which took a long time to get enough together unless I made a batch of bread specifically to add to the pieces due to the cost of store-bought bread or even the bread mixes in a box. A couple months ago, DH and I started mixing up our own "all-purpose gluten-free flours".  Guess what?!  We ended up with quite a few loaves of bread that tasted good or looked nice but weighed too much.  Had we shellacked them, they would have made great door stoppers.  (We now think we have come up with a flour mix that you'll really enjoy.  Will get all dusty with the details after a couple more items have been tested with the mixture.  Be on the look out!) So, on this particular night, we made gluten-free bread pudding.  A dessert I haven't been able to enjoy for far too many years than I c...

July 8, 2012 - July 14, 2012 Day Menu Item Shopping Sunday Faux Souffle Shredded Cheese Eggs Bread Parmesan Cheese Monday Make at Home Gourmet Sandwich   Pesto Fresh Spinach Leaves Fresh Tomato Trader Joe’s Herbed Turkey (nitrite free!) Cheddar Dill Cheese Tuesday Potato Leek Soup 5 Leeks 4 Potatoes 1 Liter Stock (Chicken or Vegetable) Heavy Cream Chives for Garnish Wednesday Grilled Vegetable Sandwich 1 Medium Zucchini 1 Medium Sweet Red Pepper 1 Small Red Onion Italian Salad Dressing 1 Lemon Garlic Feta Cheese Thursday Pasta with Chorizo Arugula Pumpkin Cream Sauce 1 /2 lb ground Chorizo Sausage* Pumpkin Puree Heavy Cream Arugula 1 lb dry Pasta*** Friday Fettuccine Alfredo 1/2 lb dry Fettuccine Pasta*** Unsalted Butter Parmesan Cheese Additional, for creamy version: Heavy Cream Nutmeg Saturday Salmon Caesar Salad Garlic Lemon Worcestershire Sauce** Parmesan Cheese Anchovy Filets Egg 1/2...

Faux Souffle Preheat your oven to 350F and grease a 2-quart souffle or casserole dish. Mix together and place in the souffle dish: 8 Slices of wheat-free/gluten-free bread (cubed) 1/2 Cup grated Mixed Cheese 3 Tablespoon melted Butter Beat the eggs and mix additional ingredients: 3 Eggs 1/4 Cup grated Parmesan cheese 1/2 Teaspoon Liquid Aminos Salt and Pepper to taste Slowly add the scalded milk to the egg mixture: 2 Cups scalded Milk Pour the entire egg mixture over the bread cubes in the souffle dish.   Bake 45 minutes     and serve immediately. Makes: 3 1/2 cups or about 4 servings This recipe was adapted from Carol Gelles “1,000 Vegetarian Recipes” cookbook.