Gracing our table this year will be:
• mashed potatoes
• green beans almandine (similar to this recipe, but I’m just going to do what I’ve done in the past — no measuring, exactly)
• sweet potatoes
• cranberry salad
• crudites tray, including dill pickles and olives
• sunshine panna cotta (from the November Bon Appetit recipe, crossed with our standard panna cotta recipe), adapted to make sure it’ll work and taste good sugar free
• iced tea and water to drink, plus coffee (decaf) to accompany dessert
All in all, I expect this to be a tasty, gluten free, sugar free Thanksgiving meal.
EDITED TO ADD:
I’ve been notified of what a guest is bringing. We’ll also have:
• stuffing (I was taught it’s called dressing, though, when it’s not stuffed into the bird …)
• pumpkin pie and the requisite cool whip, and maybe
I had a craving for this dish from my childhood, only to learn that all tater tots have wheat in/on them. At the same time, I also learned that the cheese soup we’d always used was also off limits (I’m living gluten free). Thus, I set out to make a gluten-free version of this fun easy meal.
“Tater tot” casserole
scant 2 pounds lean ground beef
1 large onion
salt and pepper, to taste
3 cans french-cut green beans
1.5 pounds Velveeta
1 1/2 cups milk
1 2-pound bag gluten-free southern-style hash browns
In a large skillet, brown the hamburger; drain if necessary. Add the onion, chopped; cook until transparent. Meanwhile, chunk the Velveeta and place in a microwave-safe container and cook, stirring frequently, until melted. Stir in the milk. Season with salt and pepper, to taste. Spread this meat mixture in the bottom of a 9×13 baking dish. On top of this, layer the green beans, drained. Spread the hash browns atop the green beans. Pour cheese mixture evenly over the casserole. Bake at 400 degrees for 45 minutes, or until the hash browns are cooked and beginning to brown.