Christmas DIY Dinner

                                         

I wanted to give you delicious tasting eats that you and yours will enjoy this holiday season.
It's a very simplified menu that is not as draining on your wallet and keeps the flavours of Christmas on those plates.

Here you go:

HOLIDAY MENU:

-Ginger Carrot Soup

-Herbed Buttered Roasted Potatoes & Onions

-Herb Slathered Roasted Turkey & Gravy

-Beet & Apple Salad

-Chocolate Cream Pie with Snickerdoodle Crust

-Classic Pumpkin Pie




                                              

Herb roast easily translates to chicken as well as turkey, I haven't taken a picture of my turkey, so I grabbed the next one off of the internet from southernfoodabout.com; to show you what it is supposed to look like. I will update this post and add my picture to it once I have one to share.
                          



                     


HERB SLATHERED ROASTED TURKEY
Ingredients:
(This is for a 15-20 lb bird, I always roast it overnight as well. Make sure your turkey is defrosted over 3-4 days, remove giblets- I keep them for gravy)
1 Lb of salted butter, softened
5 Cloves crushed garlic
6-8 Leaves fresh sage
1 tsp Fresh thyme
1/2 tsp Fresh rosemary
2 tsp Fresh cracked black pepper
1 tsp Kosher salt
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Ground bay leaf

For roasting: 2 Cups chicken stock

Preheat oven to 400 degrees F
Method:
-In a bowl, blend all ingredients until well incorporated
-Remove turkey from fridge, pat dry with paper towels, place in roasting pan and spread butter mixture all under the skin of the turkey and over the top of the skin. The turkey skin is a bit difficult to spread the mixture over and under, I use the back of a spoon to push it along and wear gloves to get it on there as best I can into all the nooks, crannies, legs, thighs, bubbies, and even in the cavity.
-Place the turkey upside down so that the breasts are facing the pan, trust me it makes the turkey much more juicy to roast it upside down.
-Add stock to pan then place the bird in the oven and cook for 1 hour, then remove bird and cover with tinfoil.
-Lower heat to 200 degrees F, place bird back in the oven and cook overnight for 9-10 hours, basting every 2-3 hours. (Yes, I wake up during the night to baste the turkey.)
-The last 2 hours, I remove the foil and allow the bird to get a nice dark skin and still baste it.
-The turkey will be done when tested with a thermometer. The breast should be 165 degrees and the thigh should be at 170 degrees, keep checking your turkey.
-Remove from oven when cooked and tent with the foil, allow to sit for 15 minutes before carving or else the juices will run out and you will end up with a dry turkey.
-Serve with sides and all the fixin's!


HERBED TURKEY GRAVY
Ingredients:
1 Carrot
1 Onion
1 Stalk Celery
1 Bunch parsley
1 Tbsp Tomato paste
1 Clove garlic crushed
Salt & Pepper
1 Bay leaf
Giblets from bird
3-4 Cups chicken stalk
2-3 Tbsp Tapioca starch mixed with water
2 Tbsp butter
2 Tbsp extra virgin olive oil

*To make gravy, drain into a bowl all the yummy liquid that remains from roasting the turkey.
Once the turkey is placed on a tray, use the roasting pan to make your gravy.

Method:
-Heat 2 tbsp olive oil with 1 tbsp butter
-Add 1 chopped onion, 1 chopped carrot, one chopped celery and cook for 2-3 minutes, stirring
-Add 1 tbsp tomato paste and cook for 1 minute while stirring, add giblets and cook 1 minute, add garlic and stir through
-Add 3-4 Cups chicken stock and any of the remaining juices from cooking the bird, as well as seasonings and parsley
-Cook for 10 minutes, bring to boil then reduce heat
-Using a strainer strain gravy using a pot to catch strained liquids underneath
-Place pot on burner, stir in tapioca starch slurry and cook on medium heat for 1 minute, stir in 1 tbsp of butter quickly.
-Remove from heat and serve hot with turkey.


VEGAN CARROT GINGER AND COCONUT SOUP:

Ingredients:

12 Organic carrots, peeled & chopped (I am going to insist on organic for this recipe)
1 Celery stalk, peeled & chopped
1 Shallot peeled & chopped
1 Onion peeled & chopped
4 Cups Vegetable stock (feel free to use chicken if you prefer but no beef-this makes it no longer vegan - duh)
3 Tbsp Olive oil
1 Tbsp Vegan margarine
1/2 tsp sea salt
1 tsp fresh pepper
1 tsp garlic powder
2 Tbsp Ginger grated
2 Bay leaves
1/4 Cup coconut creamer
1 Tbsp Rice miso
3 Tbsp nutritional yeast

Method:
-In pot, heat oil and margarine until hot, then add shallots and onion. Cook until translucent.
-Add celery and carrot, cook 5 minutes and stir often.
-Add seasoning but not the miso and stock, bring to boil. Reduce heat to low and allow to cook until carrots are soft. About 25-35 minutes.
-Remove from heat, remove Bay leaves, stir in miss, nutritional yeast and then allow to cool.
-Once completely cool, blend in blender until smooth.
-Add coconut cream, stir thoroughly and place back on heat. Warm up the soup and test to see if you need to add some salt and pepper to taste. That's it, all ready to serve!

                          

HERB BUTTERED ROAST POTATOES:
 Ingredients:
6 Washed, Yukon gold potatoes, chopped to a medium size with skins on
1 Large Spanish onion chopped medium size
3 Tbsp Extra virgin olive oil
1 tsp fresh thyme, 1 tsp fresh cracked pepper, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp bayleaf powder, 1/2 tsp sage powder or poultry seasoning or paprika.
1/4-1/2 Cup cold cubed salted butter

Method:
 Preheat oven to 375 degrees F
-Chop all your ingredients -In a rectangular dish big enough to hold all your ingredients, line with foil, add chopped onions and potatoes and cover with the olive oil.
-Sprinkle all the seasonings over, using your hands, mix all the ingredients together to evenly distribute.
-Before placing in oven, put pieces of cold 1/4 Cup of butter all over different spots of the potatoes. I evenly space these out to ensure the flavour gets all over the dish and to help with the browning.
-Roast in hot oven in middle rack for 1 hour, take out and add a few more pieces of butter, put back in oven and continue roasting for another 30-45 minutes. You want dark golden, scrumptious, fully cooked potatoes.
-Serve as an accompaniment to whatever dish you like.

                                               

APPLE AND BEET CITRUS SALAD

Ingredients:
5 Green apples
3 Large beets, boiled until fork tender
2 Oranges
3 Tbsp Extra virgin olive oil
Salt & White pepper (to taste)

Method:
-Clean apples, chop with or without skin depending on your preference
-Once beets are cool, peel and chop
-Place both in a bowl, add zest and juice of both oranges
-Add olive oil and salt & pepper, mix well
-Chill for at least 3-4 hours before serving.


                          

GF CHOCOLATE CREAM PIE WITH SNICKERDOODLE CRUST

Difficulty: Low 
Cost Range: Low-Medium
Time: Prep-60 mins (includes chill time for pudding), pie total time, 4-5 hours
Yields: 1x a 9" pie
Freeze: Not suitable

Ingredients: (pie filling)

3 Tbsp Earth balance vegan margarine or Butter, unsalted and softened. (I use butter)
2 1/2 Cup Milk (I used unsweetened Almond Milk because I do not tolerate milk, however, butter is fine for me. Do what works for you.)
2/3 Cup Organic coconut sugar
1/4 Cup Maple syrup
1/3-1/2Cup Cornstarch, I use Arrowroot or tapioca starch -mix with 2 Tbsp of water. (I use arrowroot because I have a corn allergy)
1/4 tsp Sea salt
1/3 Cup Sifted cocoa powder
1 1/2 tsp Real Vanilla extract
4 Egg yolks

(Make the whipped topping of choice when the pudding has cooled, then continue to the final part of the pie recipe)

Whipped cream topping:
250ml Lactose-free whipping cream mixed with 1/2 Cup sifted powdered sugar

Method:
-Whip until stiff peaks form.

If you do not tolerate dairy, use this coconut whipped cream recipe in it's place:

http://thekinkycoconut.blogspot.ca/2015/07/vegan-coconut-whipped-cream.html



Preheat oven to 350 °F

COOKIE CRUMB PIE BASE
-Once the snickerdoodle* cookies have cooled completely, (you will need to use 11-15 cookies for the crust) depending on the size of your pie plate. Crumble them up and pulse in a processor quickly, to give a nice crust crumb.

-Place crumbs in a bowl, to this add the 1/2 tsp of cinnamon and mix. Then add the melted 1/4 Cup of butter and mix together.

-Press evenly into a 9" pie plate. Bake for 10 minutes and remove from oven, allow to cool.


PIE FILLING:

-In a bowl whisk eggs, sugar, vanilla, salt, cocoa powder, and milk.

-Place in a non-reactive, heavy bottomed sauce pan. Use a whisk and heat mixture on a medium heat for 3-4 minutes until simmering, add starch mixture and whisk a lot for 1 full minute and a half. Be very careful because this mixture can burn easily. Remove from heat immediately.

-Continue to stir and add butter by whisking in.

-Quckly pour into a bowl, and cover the pudding directly touching the plastic wrap.

-Chill for at least 2-3 hours until completely cold.

-In a clean bowl, take half the pudding* and add 1/2 a Cup of the whipped topping, fold in gently until well incorporated.

-Pour into cooled pie crust, then using a twist or star tip piping tip fitted piping bag, fill the rest of the whipped cream in and pipe the topping. There are pictures down below. You can grate chocolate on top or sprinkle holiday decorations on top. I like to keep mine simple.

-The pie needs to be chilled for another hour but I place either a round or squares of wax papers to protect the whipped topping from forming a dry film.

-Slice and serve, don't forget to share with someone you love.

*The pudding recipe doubles, feel free to make a second crust, and double the whipped topping you make. This way you can make two pies, give one as a gift or serve two at a party.

The pie lasts 5 days in the fridge.

*(Recipe for snickerdoodle cookies with pictures & pictures of how to make the pie can be found here):
http://thekinkycoconut.blogspot.ca/2015/12/gf-chocolate-cream-pie-with.html




 

http://flippindelicious.com/2014/11/best-all-butter-gluten-free-pie-crust-pastry.html 

CLASSIC GF PUMPKIN PIE:
Makes 2 pies
Oven @ 350 degrees F
You will need a double recipe of the pie crust that is in the link provided above.

Ingredients:
1 Whole Egg
1 Can Eagle Brand Condensed Milk
1/2 Can of water
1x 500g Pure Pumpkin puree, not pie filling, puree only!
1 1/2 Tbsp Pumpkin pie spice
1 tsp Cinnamon
Pinch of sea salt
2 Prepared pie crusts, no tops.

Method:

-Bake pie shells for 5 minutes, remove from oven and allow to cool.
-In a bowl add pumpkin and spices, salt, egg, and can of condensed milk, whisk together.
-Using the empty can of condensed milk, fill halfway with regular cool water.
-Whisk all ingredients together
-Divide and pour evenly into the prepared pie shells, place pies on large baking tray*.
-Bake in the preheated oven for 45-50 minutes, the filling must be set and not jiggle when taken out of oven.
-Allow to cool and then chill for at least 4 hours before serving.
Serve with whipped cream or if you prefer, here is my recipe for whipped coconut cream:
http://thekinkycoconut.blogspot.ca/2015/07/vegan-coconut-whipped-cream.html