Choosing a Root Vegetable:

Root vegetables are the workhorses of the vegetable family and prolific around this time of the year. Everything from carrots to potatoes to onions to beets to radishes and more fall into this category.

When purchasing these underground jewels, what properties should be required? The trick is to find those that are at their prime. Prime means each vegetable should be smooth, hard, uniform and free of cuts and bruises. Also, look for those with skin or surfaces still intact, Wrinkled skin is an indication of dehydration. If root vegetables are sprouting, you can count on their having been on the shelf a very long time. You should pass on them.

If you don’t see prime root vegetables when shopping, ask the produce manager if he has any fresh in the back. I don’t know why, but produce departments leave produce well pasts its prime on the shelf with fresh in the back that is also aging. 

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Ham and Shredded Potato Casserole

All of us cook way too much food for whatever the occasion, especially during the holiday season. This is a recipe to help you salvage your leftover meat. In this particular version, I am using some ham I had left, but you can substitute hamburger, turkey or beef. And as for the creamed soup, use whatever type you have on hand or like best. This particular recipe is intended to be used as a guide, not as an absolute. The beauty of this recipe is that it freezes perfectly, giving you an option for meals a little farther down the road when you may be just a tad bit busy to cook.

Now, let's talk turkey about the creamed soup. Every few months, I take a couple of days to make all sorts of creamed soups so that when I run across a yummy recipe, I can simply make it. I have been freezing them in 12 ounce portions which is about the size of a traditional can of soup. About 2 to 3 months is the shelf life in the freezer, so I try not to get too far ahead. The next round I make I am planning to can them in a water bath. I will let you know how that little experiment works out!

Don't get turned off by the high numbers for fat, sodium and cholesterol; yes, they are high than what I particularly need in those areas, but look at all the good things that fill this recipe. By changing to a leaned type of meat, such as turkey or chicken, the sodium and cholesterol counts should lower. 

Here is my recipe:
1/4 cup fresh parmesan cheese, finely grated
1 cup cheddar cheese, finely grated
3 cups potato, shredded
2 1/2 cups ham, cooked and cubed
1 can cream of celery soup (Click here for my gluten free version of cream of celery soup)
1/8 teaspoon paprika

Here is how I made this: 
1. Preheat oven to 400 degrees Fahrenheit. Spray an 11 by 7 inch baking dish with non-stick cooking spray.

2. Place both cheeses in a medium sized mixing bowl; mix and set aside.

3. Shred potatoes; squeeze out excess moisture. In medium mixing bowl, place shredded potatoes, ham and soup. Stir to combine thoroughly. Spoon into prepared baking dish. Bake for 35 to 40 minutes or until bubbly throughout and the edges are crisp and brown.

4. Sprinkle cheese evenly over the top. Return to the oven and bake another 6 to 8 minutes or until cheese is completely melted.

5. To garnish, sprinkle with a few dashes of paprika.

Servings: 8

Oven Temperature: 400°F

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories per serving: 340.42
Calories From Fat (31%) 107.05

% Daily Value
Total Fat 12.1g 19%
Saturated Fat 5.84g 29%
Cholesterol 78.38mg 26%
Sodium 1139.78mg 47%
Potassium 1032.12mg 29%
Total Carbohydrates 35.9g 12%
Fiber 4.12g 16%
Sugar 2.45g
Protein 22.28g 45%
Fiber 4.12g 16%
Copper 0.42mg 21%
Energy 1424.35
Glucose 0.57g
Iron 3.33mg 19%
Lactose 0.04g
Lysine 1.81g
Magnesium 66.69mg 17%
Manganese 0.36mg 18%
Net Carbohydrates 31.78g
Phosphorus 446.4mg 45%
Riboflavin 0.3mg 18%
Selenium 27.28mcg 39%
Thiamin 0.18mg 12%
Vitamin A 347.35IU 7%
Vitamin B12 0.5mcg 8%
Vitamin B6 0.68mg 34%
Vitamin C 40.27mg 67%
Vitamin D 5.46IU 1%
Vitamin E 0.53mg 5%
Vitamin K 3.72mcg 5%
Zinc 2.95mg 20%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Mock Bloody Mary

This one warms the insides on cool mornings, but without the buzz of the real stuff. I find it hard to believe that something that tastes so good can be full of antioxidants and other things that are also healthy for you.

Here is my recipe:

46 ounces V8 juice

1/2 teaspoon Tobasco sauce

2 Tablespoons Worcestershire sauce, gluten free

2 Tablespoons lemon juice

1/2 teaspoon salt

1 dash celery salt

Here is how I did this:

1. Place all ingredients into a medium sized pitcher, Stir until all ingredients are thoroughly mixed.

2. To serve, pour over ice. Garnish with a celery stalk and a dash of celery salt.

Servings: 7

Yield: 50 ounces

Preparation Time: 5 minutes

Total Time: 5 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 45

Calories From Fat (1%) 0.15

% Daily Value

Total Fat 0.06g <1 font="font">

Saturated Fat 0.01g <1 font="font">

Cholesterol 0mg 0%

Sodium 469.1mg 20%

Potassium 185.14mg 5%

Total Carbohydrates 3.66g 1%

Fiber 0.49g 2%

Sugar 1.7g 

Protein 0.35g <1 font="font">

Fiber 0.49g 2%

Copper 0.01mg <1 font="font">

Energy 188.28

Iron 0.33mg 2%

Lysine 0g 

Magnesium 9.59mg 2%

Manganese 0mg 0%

Net Carbohydrates 3.17g 

Phosphorus 11.84mg 1%

Riboflavin 0.01mg <1 font="font">

Selenium 0.04mcg <1 font="font">

Thiamin 0mg 0%

Vitamin A 290.94IU 6%

Vitamin B12 0mcg 0%

Vitamin B6 0mg 0%

Vitamin C 11.67mg 19%

itamin D 0IU 0%

Vitamin E 0.01mg <1 font="font">

Vitamin K 0.06mcg <1 font="font">

Zinc 0.06mg <1 font="font">

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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Cranberry, Pear and Walnut Conserve

Looking for something that will really add that special "pop" to your holiday table? Folks, look no more. The brilliant red color of this gorgeous topping simply shouts "Christmas is here!" This slightly sweet topping is ideal with any type of meat, especially pork, but we like to spread it over warm brie and serve with gluten free ginger snaps. Cranberry, Pear and Walnut Conserve is also great over ice cream.

Here is my recipe:
6 cups pears, seeded, cored and diced
1 pound fresh cranberries
4 cups sugar
1 1/4 cups water
2 tablespoons lemon juice
2 tablespoons finely shredded orange peel
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 cup walnuts, roughly chopped and toasted

Here is how I made this:
1. Place chopped pears and cranberries in a large Dutch oven over medium high heat. Stir in sugar, water, lemon juice, orange peel, cinnamon, allspice and cloves. Bring to a rolling boil over medium high heat, stirring until sugar is dissolved.

2. Turn temperature to medium and boil gently, uncovered for 45 to 60 minutes or until mixture reaches the sheeting phase when a metal spoon is dipped into the mixture.

3. Pour mixture into 16 4-ounce sterilized jars (jars just removed from boiling water) leaving a 1/4" head room. Place a sterilized lid on each jar immediately and secure with a jar ring. If you do not hear the characteristic "pop" of the lid, place in refrigerator and use within  one week.

Servings: 84
Yield: 16 quarter pints

Cooking Times
Preparation Time: 25 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 25 minutes

Nutrition Facts
Serving size: 1/84 of a recipe (1.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Dietary Analysis:  

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 54.52
Calories From Fat (14%) 7.78

% Daily Value
Total Fat 0.93g 1%
Saturated Fat 0.09g <1 font="font">
Cholesterol 0mg 0%
Sodium 0.47mg <1 font="font">
Potassium 23.7mg <1 font="font">
Total Carbohydrates 11.99g 4%
Fiber 0.68g 3%
Sugar 10.75g 
Protein 0.28g <1 font="font">

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Corn Spoonbread

My Corn Spoonbread is absolutely divine. I am planning to use this yummy “bread” as a side dish for Christmas. Fresh, canned or cream style corn will also work equally as well. If using cream style, cooking time may have to be lengthened and be sure to drain canned corn completely. The really neat thing about this dish is that if serving as a side dish, leave the bread in the ramekin. On the other hand, if using this recipe as a bread, turn the bread out and put into a cloth lined basket.

Don't get a hurry and forget to allow the mixture to rest for 15 minutes BEFORE baking. Gluten free flour and such take longer to absorb liquid. 

Here is my recipe:

1 cup Bob's Red Mill gluten free cornmeal mix

1 tablespoon Rumford baking powder

1/2 cup Jackie's Quick Bread Flour Blend (recipe follows below)

2 tablespoons sugar

1 teaspoon salt

4 cups frozen whole kernel corn

2 cups plain yogurt

1/4 cup melted butter

2 tablespoons fresh parsley, chopped

1 teaspoon fresh thyme, finely chopped

3 large eggs, lightly beaten

Here is how I made it:1. Preheat oven to 350 degrees Fahrenheit. Spray 12 6-ounce ramekins with gluten free non-stick cooking spray; set aside.

2. Place cornmeal mix, baking powder, flour, sugar and salt in a large mixing bowl. Mix thoroughly and make a well (a little hollowed out place) in the center of the dry ingredients.

3. In a separate bowl, mix together the corn, yogurt, melted butter, parsley, thyme and eggs.

4. Pour the corn mixture into the well in the center of the dry ingredients. Mix thoroughly. Divide mixture equally among the 12 prepared ramekins. Allow to rest for 15 minutes prior to baking.

5. Bake for 35 to 40 minutes or until the tops are golden brown and set. Serve immediately.

Servings: 12

Oven Temperature: 350°F

Cooking Times:
Cooking Time: 35 minutes

Total Time: 1 hour and 5 minutes

Dietary Analysis:  

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day. 

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving 169.09

Calories From Fat (34%) 56.77

% Daily ValueTotal Fat 6.45g 10%Saturated Fat 3.32g 17%Cholesterol 59.12mg 20%Sodium 502.3mg 21%Potassium 276.86mg 8%Total Carbohydrates 23.83g 8%Fiber 2.18g 9%Sugar 6.82g Protein 6.06g 12%

Recipe Type: 
Author: Dr. Jacquelyn P. HorneCopyright: 2012

Here is my recipe:

Jackie's Quick Bread Flour Blend

3 cups Bob's Red Mill Rice Flour

1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons Xanthan Gum
1 teaspoon cream of tartar

In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.

Servings: 25
Yield: 6 1/4 cups

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Roasted Red Bell Pepper Cornbread

For such a long time after my husband was diagnosed as Celiac/severly gluten intolerant, we did death to breads of all kinds, and I loved to bake. Withdrawal set in. I am a fighter, determined not to let a little thing like gluten stop us from eating the things we had always loved. About a year later, I hit on MY blend that works perfectly in every recipe I have tried with a one-to-one  substitution. I did have to double the baking powder. And, no! I don't get anything out of promoting Rumford Baking Powder. This brand just works better for me. I am presently working on a blend that uses less rice flour and less soy flour, and hopefully eliminate using gums.

A side note on gluten free baking: Always allow dough/batter sit for 15 minutes  BEFORE baking to allow the flour and other gluten free dry ingredients absorb the moisture. I set my timer for a little shorter time than recommended. The humidity level in Alabama seems to affect baking time, meaning that the same recipe may have significant different baking times depending on the weather.

Here are three recipes for the price of one. Now that is a heck of a deal. 

Hearty Italian Sausage and Turkey Soup

Just look at this gorgeous hearty soup that is a comfort food as the days are getting shorter and the temperature cooler. I like to add a side off cornbread to this dish to round out the meal. 

There are several things I like about this particular recipe. This dish is truly a one-dish, low calorie meal that is also chocked full of antioxidants. Once everything is chopped, the slow cooker does the remainder of the work for you, and all you have to do is ladle is soup into your bowl. And, because of the large amount of soup, you can plenty left over for a second meal, or you can freeze for later. This is also one of those dishes that is great when having a crowd in to watch a football game. Each can serve themselves when they get hungry.
The only thing that concerns me about this particular dish in the high sodium value. If you use a salt substitute the value will be lowered somewhat, but not extensively. I would NOT recommend this particular recipe for anyone with high blood pressure.

Jimmy Dean Sausage Trying to go Gluten Free

Spoke with the company that produces Jimmy Dean sausage, which is Sara Lee. While they maintain that the sausage itself is gluten free, they said that it is produced in a facility that also produces wheat products. They said that they are working toward producing certified gluten free sausage. Kudos to this company. I will keep you posted. 

Cornbread and Southern Pecan Stuffing

My dressing is not just the plain cornbread dressing I grew up loving every Thanksgiving and Christmas. My dressing is dressed up and ready to party!

When my husband was diagnosed as celiac, I assumed cornbread dressing was a thing of the past. But with just a little creativity, we now enjoy cornbread dressing just like all the families with no dietary restrictions. With so many good gluten free cornbread recipes and mixes readily available, I say bring on the cornbread. 

The cornbread stuffing left over after stuffing the turkey becomes a stand along side dish. Come to think about it, my cornbread stuffing is truly a main dish casserole. For the inside scoop on how to prepare such a gorgeous turkey go to  Roasted Turkey.

Roasted Turkey

After we lost my dad 14 years ago, I was promoted to cook in chief of holiday meals. When I stepped into my mother’s shoes—preparing the Christmas dinner for our ever dwindling family, I was overwhelmed. For several years, I would ask Mother how she fixed this or that, and she would guide me through some of my family favorites. 

Tackling my first turkey was let's just say a bit daunting. A degree in home economics will never take the place of gentle guidance from the master teachings of a mother. Maybe this super simple "how-to" roast a turkey will help someone tackle that first turkey with success. 

I always served my turkey with Cornbread and Southern Pecan Dressing (click for dressing recipe). Pssst! Don't forget to dress up the platter with lettuce, curly kale, apple rings and/or fruit.

Reality Check Revisited

A couple of months back I made a post about an activity called "Reality Check" (http://brassbrassiere.blogspot.com/2012/09/reality-check.html). As expected, I received both accolades and criticism. I apparently stepped on a number of toes. The exercise was about me--not any specific person although many saw themselves in this little post.

I was very serious when I wrote that piece. My priorities are my husband, my 87 year-old uncle, my home, my puppies and my closest friends. 

Since that time, I have run across several dog and animal lovers along the way as I travel through social networks. Some have inquired about my four little rescues. I know--this is not food related--well, not exactly. My oldest is highly allergic to beef, and I limit her treats to those without wheat, corn or soy. Food issues are all around.

Well folks, here is part of my reality.

Pumpkin Icebox Pie with Pecan Gingersnap Crust

Fall just says pumpkin everything. Most of us have one or two pie pumpkins left from our fall decorations. If you do, cook them and puree the flesh to use in this recipe. Otherwise, canned pumpkin will work just fine.

Here is my recipe and how I put it together, step-by-step.

Crust:
4 ounces broken Mi-Dell Gluten Free Gingernaps
1/4 cup pecan meal
1 1/2 teaspoons brown sugar firmly packed
3 tablespoons butter melted


1. Preheat oven to 325 degrees Fahrenheit.

2. Place gingersnaps and pecan meal in bowl of food processor. Pulse until ground completely. Add brown sugar; pulse until mixed thoroughly.

3. With processor still running, pour melted butter into gingersnap mixture through the chute in a thin steady stream.

4. Press mixture into the bottom of a 13 x 9 x 2-inch baking dish. Place in preheated oven; bake 10 to 12 minutes or until set and beginning to brown.

5. Remove to a cooling rack and cool completely before adding the pumpkin filling.


Pumpkin Filling:
1 tablespoon water
1 envelopes unflavored gelatin
1 14-ounce can pumpkin
2 ounces cream cheese
1 5-ounce can evaporated milk
1 tablespoon heavy whipping cream
3/4 cup brown sugar firmly packed
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 pinch ground cloves


1. Place water in a small bowl. Sprinkle gelatin over water. DO NOT STIR. Allow to stand for 5 minutes.

2. While gelatin is softening, place pumpkin and cream cheese in the bowl of a stand mixer. Beat until smooth; set aside.

3. Place evaporated milk, heavy cream,  brown sugar, cinnamon, salt, nutmeg, ginger and cloves in small saucepan over medium low heat. Bring to a simmer. Add gelatin mixture, stirring until dissolved. Gradually pour milk mixture into pumpkin mixture. Beat until smooth.

4. Pour pumpkin mixture into crust. Cover and chill 8 hours or overnight.

Topping:
1/2 cup whipping cream
1 tablespoons confectioner's sugar
2 tablespoons pecan meal

1. Place whipping cream and powdered sugar into medium mixing bowl. Using an electric mixer, beat until stiff peaks form.

2. Spread evenly over pumpkin filling. Sprinkle with pecan meal.

Servings: 12

Calories Per Serving: 352.95

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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