Tag Archives: gluten free

Pay de Pastor (Mexican Shepherd’s Pie)

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I am stuck at home on the fourth snow day of 2011 in Georgia.  A record, at least, in my lifetime…  Lucky for me, I have a well-stocked kitchen.  So, I have been cooking quite a bit.  Here is a recipe I whipped up last night.  Now, I know that some sticklers are going to get me for calling this a Shepherd’s Pie (Pay is Spanglish and pronounced “pie” BTW) because it uses turkey (and a little bit of beef because I thought it needed more meat), but that’s okay.

One caveat:  This is my best attempt to write down what I did to make the casserole last night.  I did not measure all of the spice ingredients, so you can monkey with that at will.  Also, you may make any meat, veggie, or cheese substitute you want!  I used the Old El Paso enchilada sauce because it is gluten-free (many enchilada sauces are NOT).

Pay de Pastor: Mexican Shepherd’s Pie with Sour Cream and Green Chile Mashed Potato Topping

Vegetable Filling:

1 onion
2 shallots
4 celery stalks
1 orange or yellow bell pepper
1/3 to 1/2 cup baby carrots
1/2 cup Trader Joe’s Fire-Roasted Corn
2 cubes Dorot Chopped Garlic Cubes
3 – 4 cubes Dorot Chopped Cilantro
1 tsp cumin seeds
2 Tbsp olive oil

Chop onion, shallots, celery, bell pepper, and carrots to small dice. Heat olive oil in a large skillet on the stove. Put all of the vegetables in the pan and add the garlic, cilantro, and cumin.  Saute until vegetables are soft, then add roasted corn. Blend corn with vegetables until defrosted.  Put the vegetables aside in a bowl and wipe out pan.

Meat Filling:

1 pkg. ground turkey (19.2 oz.)
1 angus burger patty (5.3 oz.)
1/2 Tbsp. olive oil

Put the ground turkey and beef patty together in a bowl and mix the meat together. Heat the oil in the large skillet and saute the meat until lightly brown.  Pour the contents of the skillet through a strainer and return to the pan.

Gravy:

1 pasilla chile
1 guajillo chile
1 can fire-roasted tomatoes
1 can Old El Paso mild enchilada sauce
1/4 – 1/3 cup chicken broth
1 tsp. Don Julio Cumin/Pepper blend
1 tsp. Penzey’s Ground Red Chipotle Chile Pepper
1 tsp. Penzey’s Smoked Spanish paprika
2 – 3 cubes Dorot Chopped Cilantro
2 cubes Dorot Chopped Garlic

Soak the chile peppers in a bowl until soft.  Discard the stem, seeds, and veins of the chiles and slice into smaller pieces.  Place the chiles in a blender with the tomatoes, cilantro, garlic, and some chicken broth and puree ingredients. Pour contents of blender over the meat in the skillet (use some more chicken broth to get the rest of the sauce out if necessary).

Mix the sauce and the meat and add spices as needed.  I added Don Julio cumin/pepper powder, chipotle powder, and smoked paprika.  I also added the enchilada sauce as an afterthought, but it could be added to the blender gravy if desired.

Add the vegetables to the meat mixture in the skillet or in a large bowl and mix them together.  Spread mixture in an 11 by 17 lasagna pan or clear baking dish.  Set aside while you are making the mashed potato topping.

Mashed Potato Topping:

3 large baking potatoes, peeled
1/3 cup light Sour Cream
1 small can chopped green chiles
1 7 oz. package Kraft 2% fat shredded Mexican Cheese blend

Chop the potatoes into approximately equal chunks – about 1 to 1 1/2 inches.  Put cut potatoes into a pot and cover with water.  Allow the water to come to a boil, then cook potatoes until they are able to be broken apart by a fork.

Strain the water out and return the potatoes to the pot.  Using a potato masher, mash the potatoes part-way.  Then, add sour cream and can of green chiles and mash until smooth.  Add half the package of shredded cheese to the potatoes and blend the mixture.

Spread the mashed potato mixture on top of the meat and vegetable mixture.  Place in a pre-heated oven (about 375 degrees), and bake for about 30 minutes.  Take the pan out and sprinkle the remainder of the cheese on top of the casserole.  Return to oven and cook for 10 minutes, or until cheese is bubbly an casserole is heated through.

Remove from oven and allow the casserole to settle before slicing.  Serve with additional sour cream and salsa.

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My New Year’s Day Menu

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Okay, I gave a little thought to our New Year’s Day menu – since I was able to stop by an open Publix after I went to see New Moon.  I already had two pork tenderloins (next time I buy from Costco, I am going to open the little vacuum sealed packages of two and separate the loins out), but I had no greens and no black-eyed peas.

I didn’t even try to find fresh black-eyed peas – 5:00 PM on New Year’s Eve is not the time to be picky!  I got two cans of the Publix brand.  I was able to get my hands on the last bag of Glory brand Collard Greens, and I was set.  Here is what I fixed:

First, I made the Cornbread.   I used this recipe from Celiac.com.   It calls for ground corn meal (I used the Bob’s Red Mill Medium Ground Corn Meal that has been in my freezer for a while) and masa harina (or, Harina de Masa – I used Maseca) as a flour substitute.  I didn’t have any buttermilk, so I substituted SaCo Cultured Buttermilk Blend (I checked the ingredients, and they look to be gluten-free).

The only part of the procedure that needed to change in the recipe was to add the Buttermilk Blend (which is dry) to the dry ingredients.  Then I added the water to the eggs and stirred them up.

I decided to write down my recipe and procedure, since I substituted and didn’t use a cast iron pan.  Try it:  It is a good recipe – my mother found the original last year and used it to make a great cornbread dressing.

Corn Bread #2.1 (Gluten-Free)

2 cups cornmeal (Bob’s Red Mill Medium Ground)
1 cup Masa Harina (Mexican-style corn flour used for tortillas)
8 Tablespoons SaCo Cultured Buttermilk Blend (4 TBSP. per cup of water)
1 teaspoon salt
1 Tablespoon baking powder
1 teaspoon soda
1 Tablespoon sugar
1/3 cup vegetable oil
3 eggs, beaten
2 cups water
Canola oil spray for the glass pan

In one bowl, combine dry ingredients and cut in oil with a pastry blender (I used a fork). In another bowl, crack 3 eggs and beat with a fork.  Add 2 cups of water and beat with a fork until the eggs and water are mixed.  Then stir the egg mixture into the dry mixture and blend with the fork.

The original recipe calls for a cast iron pan, which I don’t have.  I used a glass pan, about 7 or 8 inches square.  I sprayed it with Canola spray and tried to melt butter in the bottom of the pan, but ended up dumping most of the butter out.

Bake at 425F degrees for 25 minutes, then turn and bake 15 minutes more or until done.

While the cornbread was baking, I made the Collard Greens.  I chopped and sauteed 1/2 red onion, 5 mini yellow bell peppers, 3 cloves of garlic, and 15-20 slices of Hormel Pepperoni (the Original kind – the Turkey is not gluten-free) in 1/4 cup of olive oil and a dollop of dark sesame oil.  When the veggies were soft, I added 4 cups of Organic Chicken Broth, 1/2 Tbsp. of Better than Bouillon Ham base, a couple of shots of balsamic vinaigrette and Wheat Free Tamari sauce.  After the liquid came to a boil, I added the bag of Glory Turnip Greens and tossed them in the liquid.  Then I lowered the heat and simmered the mixture until greens looked done.

Last night, I massaged the pork tenderloin with Williams-Sonoma Coffee and Spice Rub.  Then I added a little olive oil and lime juice and salt and rubbed that in as well.  I put it in the fridge overnight.  Today, I cooked the tenderloin in the oven – it only took about 20-25 minutes in a pre-heated oven at 425 degrees.

Since Williams-Sonoma seems to have discontinued this item (even with a recipe on their website that calls for it), I found someone on Recipezaar who made his own version:

Ancho Chile and Coffee Rub –

1 Tablespoon French Roast coffee beans
1 teaspoon dried ancho chile powder
1/2 teaspoon crushed red pepper flakes
2 teaspoons coriander seeds
2 teaspoons cumin seeds

To prepare the rub:  Place the ingredients in a heated heavy skillet.  Shake the mixture over the heat and allow to toast for 1 minute or until mixture begins to release a strong aroma.  Pour into a spice or coffee grinder and grind to a coarse powder.

Finally, I strained and dumped two cans black-eyed peas with a can of chopped tomatoes and mild green chiles, one cube each of Dorot garlic and cilantro, and a cup of chicken broth with some of the collard green drippings.

It all came out great and there are plenty of leftovers, since there are only two of us here.

The only New YAmbrosia: A New Year's Tradition?ear’s Meal traditional item that I compromised on was the Ambrosia Fruit Salad.  Ambrosia is a fruit salad made with orange sections, coconut, and maraschino cherries (some people add pineapple).  My family used to have it for dessert – whether we wanted it or not – becaus it represented happiness in the new year.  I didn’t want to make Ambrosia, mainly because my husband avoids oranges for his gastric reflux and I didn’t want to eat that much salad myself.  So I came upon a compromise.  My husband downloaded a song or two from the band Ambrosia.  Clever, huh?

Then, while I was looking up links on New Year’s traditional foods, I could find nothing about having ambrosia on New Year’s Day.  It was mentioned as a dessert item on Thanksgiving and Christmas, but none of the sites I found required it for a New Year’s meal. I didn’t find it under “lucky foods“, either.  When I mentioned this omission to my husband, however, he asserted that his family also ate it as a New Year’s tradition.  Does anyone else have an opinion?

Well, it sounds like my husband is dismantling the Christmas tree, so I guess that signals the end of the holiday season.  I still have two more days of vacation, then two days of inservice at school before the children come back.  They come back on Three Kings’ Day, so I may have to find a Rosca de los Reyes to serve.

Peruvian Yellow Beans, Part 2

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verdevallebeansperuanosI think this is my 3rd time cooking these beans.  I have found out a little bit about them, too.  Even though they are called peruanos, or Peruvian yellow beans, they are actually grown in Mexico and are also called Mayo Coba beans.

This time, I bought Verde Valle Brand beans, and pretty much stuck to the directions on the back of the bag.  It was pretty basic: 1 Cup beans + 9 Cups water = 4. But of course, being me, I cooked the whole bag (2 lbs.).  I soaked them overnight (the package suggested I keep them in the fridge.  When my husband came down to the kitchen, he said that the beans had soaked up all of the water, and he added a little more to cover them.

I had a lot of beef stock left over from making beef tongue the day before, which I reserved in a big bowl in the fridge.  I drained the beans and put them in my largest pot, then poured the stock on top of it.  I had bought some mild Mexican chorizo to use instead of the ham and turkey sausage I usually use, but I was a little surprised when it turned out that the “links” were plastic, and you had to squeeze the sausage out like toothpaste. So, it ended up looking like (very red) ground beef.  I added it to the pot with some sauteed onion and yellow bell pepper, then added a little more of my favorite new seasoning, Don Julio ground pepper and cumin.  I also added turmeric and garlic.

I brought the pot to a boil, then turned it down to simmer for 90 minutes. That was about right.  I siphoned off some of the stock – I like my beans thick.  I also added 2 Tablespoons of harina de masa to thicken it and took out a cup of beans and liquid and pureed it in the blender and added it back to the beans.  I just had some and they are great – maybe they need a little salt.  But they sure are yellow!

Mexican Green and Yellow Stew

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This morning (okay, noon) I got up and worked on more food.  My original plan was to add the beef tongue to the stew below, but decided it might be better to keep them separate and mix them in a burrito or over rice.

Mexican Green and Yellow Stew

2 Tablespoons olive oil
1/2 yellow onion, diced
1/2 yellow bell pepper, diced
1 small poblano pepper, diced
2 celery stalks, diced
6 nopal paddles, cleaned, de-spined and diced
2 medium yellow tomatoes, chopped
1 11 oz. can San Marcos Tomatillos, chopped
1/3 – 1/2 cup chopped fresh cilantro
1 7 oz. can San Marcos Green Mexican Salsa
1 cube Dorot chopped garlic
1/2 cup Goya Recaito
juice of 1 lime
1 cup Trader Joe’s Roasted Corn
2 Tablespoons Maseca Harina de Masa
Don Julio Pepper and Cumin powder*, to taste
Cholula Chile and Lime Seasoning, to taste
Salt, to taste

1. Sautee onion, peppers and celery in a large pan or Dutch Oven.
2. Add other chopped vegetables and ingredients as they become ready: nopales, tomatoes, tomatillos, and cilantro and simmer until softer.
3. Add the can of Mexican salsa to the pan, along with the recaito, garlic, and lime and stir into the mixture.
4. Add other spices: Pepper and Cumin Powder, Chile and Lime Seasoning, and Salt to taste.
5. I add the Trader Joe’s Roasted Corn (which is frozen) last, because I don’t want it to lose its shape and “roasted” look.
5. I added the Masa Harina as a thickener.  It really added body to the mix.

I am eating this right now with brown rice and it is delicious – it may be a little tart for some, but I think that the addition of meat (tongue, for example) will balance that out.  I think that it would also be good in a soup, and I will try that later.

*I tried to find a link to the Don Julio products, but gave up.  I found this and some achiote powder in the Honduran section of my Mexican grocery.

Oh, I also found a recipe for Nopal Cactus Paddle Cake while searching – gotta try that!

Seafood Lasagna for Dinner

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We are busy (okay, at the moment my husband is busy) cleaning house.  We are having a couple from my husband’s church over for dinner and they are bringing their three children.  The wife is bringing dessert, so I am concerning myself with main course and salad.  I found this great recipe for Lasagna di Pesce (Seafood Lasagna) on the Food Network website, credited to Eating Well magazine.  I had a lot of salmon and tilapia in the freezer, as well as some shrimp, so I decided to go for it.

As usual, nothing is as simple as it seems, and I almost never follow the recipe as it is written.  My husband is gluten intolerant, so I decided to make a separate smaller lasagna with rice noodles for him.  Now, this is an interesting recipe, because there is not a ricotta cheese layer, but there is a sauce used that begins with a roux.  That means flour.  Instead, I used masa harina and olive oil to start the dish, then added corn starch in a cup of water to make sure the sauce was thick.  That way, I didn’t have to make two batches of seafood filling.  Below is the recipe, with my notes.

Lasagna di Pesce

  • 8 ounces no-boil lasagna noodles
  • 2 cups bottled clam juice
  • 1 cup white wine
  • 1 cup water
  • 1 pound fresh medium shrimp, peeled, deveined and chopped
  • 1 pound fresh sole fillet, cut into 1/2-inch pieces (I substituted tilapia)
  • 8 ounces fresh salmon fillet, skinned and cut into 1/2-inch pieces
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons finely chopped shallot (I used 2 Vidalia onions, chopped coarsely)
  • 3 anchovy fillets, rinsed and chopped
  • 2 cloves garlic, minced
  • 12 ounces fresh mushrooms, sliced (4 cups)
  • 1/3 cup chopped fresh basil
  • Salt & freshly ground pepper to taste
  • 1/3 cup all-purpose flour (I substituted masa harina)
  • 2 tablespoons lemon juice
  • Pinch of cayenne
  • 1/3 cup fine dry breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Directions

1.  Place lasagna noodles in a large bowl of warm water and let soak, stirring occasionally, until pliable, at least 10 minutes.

2.  Meanwhile, combine clam juice, wine and water in a large deep skillet. Bring to a simmer. Reduce heat to medium-low and add shrimp. Poach until pink, about 40 seconds. Remove with a slotted spoon and transfer to a colander over a bowl.

3.  Add sole and salmon to poaching liquid. Poach until just opaque, about 1 minute. Remove with a slotted spoon and place in colander with shrimp. Let drain. Strain poaching liquid through a fine sieve and set aside. Wipe pan dry.

4.  Heat 1 1/2 teaspoons oil in the pan over medium-high heat. Add shallots, anchovies and garlic and cook, mashing anchovies into a paste, for about 1 minute. Add mushrooms and sauté until browned, about 2 minutes. Add basil and season with salt and pepper. Transfer to colander with the seafood. Add any accumulated juices to the reserved poaching liquid. Measure out 3 1/2 cups hot liquid, adding water if necessary.

5.  Heat the remaining 2 tablespoons oil in a large heavy saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Add the reserved poaching liquid and bring to a simmer, whisking, until smooth and thickened to the consistency of heavy cream, 5 to 6 minutes. Add lemon juice and season with salt, pepper and cayenne. Reserve 1 1/2 cups sauce; gently mix seafood mixture into remaining sauce.

6.  Preheat oven to 350°F. Coat a 9-by-13-1/2-inch baking dish with cooking spray.

7.  Spoon 1/2 cup reserved sauce into the prepared dish. Drain the noodles and blot dry. Alternate 4 layers of noodles and 3 layers of the seafood mixture in dish, starting and ending with noodles. Spread remaining 1 cup sauce over the top, coating the noodles completely.

8.  Cover the lasagna with foil and bake for 25 minutes. Uncover, sprinkle with breadcrumbs and Parmesan and bake until golden and bubbly, 15 to 20 minutes more. Let stand for 10 minutes. Garnish with parsley and serve.

I sort of doubled the recipe, and made enough to fill one 9 x 13 lasagna pan and one 8 x 8 cake pan (that was for the smaller gluten free lasagna for my husband).  I went ahead and prepared steps 1 thru 5 the night before the dinner.  I wrapped my noodles in wax paper and put the seafood mixture in a big pot in the fridge.

The next morning, I became just a tad obsesses with looking for a lasagna pan.  I finally picked up a nice metal 9 x 13 inch pan with sides higher than 2 inches – I think it was made by CuisineArt.  My 4 layers of lasagna noodles and 3 layers of filling fit perfectly, with no bubbling over.

The final product:  I added 2 cans of artichoke hearts, quartered, to the mix.  I also omitted the crumbs and instead put Italian shredded cheese mix and grated Parmesan to the top.  Because I had refrigerated the filling and noodles, I needed to cook the lasagnas longer.

The final verdict:  A little bland, a little watery.  Next time, I may substitute an Alfredo sauce, Vodka sauce, or maybe even some Amy’s Tomato Bisque and more salt.  I also might like more layers of cheese.

Gluten-Free Gumbo

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Recently, my father came to visit us. Every time he comes, he expects us to expect him to cook. No time for diets, here. He especially excels in Southeastern Louisiana cuisine – Cajun, mostly, and always makes a gumbo or jambalaya.

Since my husband has gone gluten-free, this kind of threatened to cramp Dad’s style, but he rose to the occasion. Now, he could have made a jambalaya – that is rice-based, and he does a killer smoked meats version. But he wanted to make a gumbo.

In case you are not aware, gumbo begins with a roux. A roux is traditionally made with flour – wheat flour. The standard ratio is 1 part fat (oil, usually), and 1 part flour. (I have seen different ratios, but that is the one my Dad uses). You heat it up slowly until it browns to the color you want. You add half of the vegetables to stop the roux from cooking more, then you add the stock and other things.

This is not a tutorial on how to make gumbo.  I tried to keep track, but Dad is more of an instinctive chef, and it was hard to keep up.  Besides, there are plenty of good recipe books, cooking shows, YouTube videos, and websites to help you with that.  Here’s a recipe from Emeril LaGasse for Delmonico’s Seafood Okra Gumbo!

I will say that Dad planned ahead to make a shrimp and okra gumbo with chicken, because we had some on hand.  Okra is a natural thickener, but cannot replace a roux completely.  I had already done a little reading up to see what gluten-free blogger had worked with a roux before – it’s also the base for cream of mushroom soup, for instance.

We had some masa harina on hand, and I thought that would be a good substitute for flour.  I find rice flour a bit gritty, and am not familiar enough with other varieties of gluten-free flour to choose amongst them.  Masa has a good smooth texture, and I thought it would be good.

After experimenting a bit – Dad made a “fat mixture” of chicken fat, butter, and olive oil – he added masa to the fat until he thought the ratio was correct. As I mentioned earlier, the usual ratio of fat to flour is 1:1.  Dad ended up using 3/4 cup of the mixed fat to 1/2 cup masa.  It made quite a bit of gumbo – he also had about 3 cups of okra in there with the shrimp and chicken.

If I can organize the notes I took, then I will share the recipe later.  In Dad’s opinion, the gumbo was a tad “sweeter” than one made with a traditional roux.  But we thought it was fantastic – I am no stranger to gumbo myself and my husband was grateful for the gluten free effort.

So, gluten-free does not mean gumbo-free.  Give it a try!

This is not my dad's gumbo, but it looks like this...

This is not my dad's gumbo, but it looks like this - maybe a little greener.

Thanksgiving Notes

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This Thanksgiving, my husband and I ate at my mother’s house.  I brought two pies and a recipe that I made last year.  My husband is seeing if indeed he has celiac disease like his brother does.  So, for the past couple of months he has been eating gluten-free.  That means no wheat products.  Ironically, my husband’s name is Wheat (it’s a family name).

Now, I was able to find a very nice (and very expensive) gluten-free pie crust from Whole Foods.  With those, I made Libby’s Famous Pumpkin Pie and the Karo Syrup Pecan Pie.  Below are the recipes

LIBBY’S® Famous Pumpkin Pie
Estimated Times: Preparation – 15 min | Cooking – 55 min | Cooling Time – 2 hrs cooling | Yields – 8 servings

Ingredients:
* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)

Directions:
1.  MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2.  POUR into pie shell.
3.  BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:  1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.

Karo Syrup Pecan Pie recipe – from the Karo Light Corn Syrup label (the link to the Karo Syrup website was wonky, and the recipe was different, so I just went ahead and preserved the one on the label)

Ingredients:
1 cup Karo Light Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cup (6 ounces) pecans
1 unbaked 9-inch deep dish pastry shell

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons.  Reduce oven temperature to 325 degrees.

Directions:
1. Preheat oven to 350 degrees.
2. Stir the first 5 ingredients thoroughly using a spoon.  Mix in pecans.
3. Pour into pie crust.
4. Bake on center rack of oven for 55-60 minutes.  Cool for 2 hours.

Tips: Pie is done when the center reaches 200 degrees F. Tap center surface of pie lightly; it should spring back when done.  If pie crust is over-browning, cover edges with foil.

I thought about making Paul Prudhomme’s Sweet Potato Pecan Pie, but ran out of crusts.  Lucky for me, I went to a pie social at my husband’s church Wednesday night and was able to have that and some mince meat pie.  Now my pie cravings are complete – until Christmas.

Last year, I found a recipe for a side dish made with carrots, sweet potatoes and butternut squash.  It was a hit, so I made it again.  Lucky for me, I had it on my hard drive, because it is no longer at the url where I found it!

Roasted Carrot, Sweet Potato & Butternut Squash Mash

Ingredients:
3 large carrots, peeled and diced, ½-inch to ¾-inch cubes
1 large sweet potato, peeled and diced, ½-inch to ¾-inch cubes
1 small (1-pound) butternut squash, peeled, seeded and diced, ½-inch to ¾-inch cubes
3 cloves garlic, peeled and smashed
2 tablespoons extra virgin olive oil
½ cup whipping cream
2 tablespoons unsalted butter
Salt and freshly ground black pepper
1/3 cup chopped toasted pecans

1. Preheat oven to 425 degrees.
2. Place a roasting pan in the oven and preheat for about 10 minutes. Combine the diced carrots, sweet potato, butternut squash and garlic in a large bowl. Toss well with olive oil.
3. Transfer the oiled vegetables to the hot preheated roasting pan.  Shake the pan to spread the vegetables evenly in the bottom of the pan.
4.  Place the pan in the preheated oven and roast the vegetables without stirring for about 10 minutes. Stir the vegetables and roast until tender, checking after 10 minutes and then every 5 minutes. It could take up to 30 minutes for the vegetables to reach tenderness.
5. At this point, you can transfer the roasted vegetables to a large bowl and mash well, or you can use a ricer to rice vegetables into a large bowl. Add the whipping cream and butter and mix well.
6. Season to taste with salt and pepper.
7. Transfer to a warm serving bowl. Sprinkle with toasted pecans.

Makes 6 servings. This recipe can easily be doubled to yield more servings.

Mom made a reasonably sized roast turkey and three kinds of (gluten-free) cornbread stuffing:  one in the turkey, one with oysters, and one without oysters.  She also made green beans (not company beans), and pecan and apple pies.  Woo hoo!