My holiday tradition, from the time I got married and had a family has been a Christmas Eve dinner, which has included my Christmas Potatoes, ham and Christmas jello. Since going gluten-free I have changed my potatoes, by leaving out just one ingredient, which my family never misses! I have recently eliminated pork from my diet, due to causing migraines, so I have come up with a delicious holiday meat. We vary the jello, which originally was strawberry and do raspberry now.
All of these dishes are quick and easy – a necessity for me! I usually don’t measure when I’m cooking or baking, so my recipes might not give exact amounts.
Christmas Potatoes
1 bag frozen shredded potatoes
1 pint sour cream
1 stick butter
1 bunch green onions, chopped
4 oz shredded cheese (about 3 – 4 cups)
3 slices gluten-free bread (I use Udi’s whole grain)
¾ cup melted butter
Preheat oven to 375 degrees. In very large bowl stir together potatoes, sour cream, butter, green onions and cheese. Pour mixture into 9 x 13 baking pan. Tear bread into pieces and crumble in blender. Mix with melted butter then spread over top of potatoes. Bake 45 minutes.
Holiday Poultry Dish
This is also casein free. This is a moist and tasty meat, since the seasonings and bread crumbs taste like stuffing – my family LOVES this!
Chicken or Turkey breasts (one for each family member)
Kraft mayonnaise
Sage
Poultry seasoning
Onion salt
Garlic salt
Celery salt
Gluten free bread slices (I use Udi’s whole grain)
Preheat oven to 375 degrees. Line baking pan with foil. Spray with oil. Arrange breasts so they don’t overlap. Spead thin layer of mayo over each breast. Then sprinkle each with sage, poultry seasoning, onion salt, garlic salt and celery salt. Break bread into pieces and crumble in blender. (Two slices covers about 6 breasts.) Sprinkle over tops. Bake in oven about 45 minutes, depending on size of breasts.
*I put BOTH the potatoes and poultry in to bake at the same time on two different racks, then switch dishes to different racks half way through.
For Christmas Jello I use a large package of raspberry jello and use thawed, frozen raspberries. When set I top with Cool Whip – which is casein free.
My kids are grown up with their own families, but still BEG for Christmas Potatoes way before Christmas! They are SPOILED and will being having them at least THREE times this season!
Happy Holidays!
Filed under Gluten-Free Info by on Dec 6th, 2011. 1 Comment. 
I’m planning my holiday meals, using several recipes from my cookbook:
GLUTEN-FREE HOLIDAY RECIPES
Gluten-Free Recipes for Traditional Holiday Fare
We enjoyed Halloween Cheesy Potato Chowder and Scarecrow Corn Bread as part of our Halloween fun. It was so good, we’re having it again this week. YUM!
This book is now on sale in my GF Store. Download it now!
• Crispy Candy Corn Treats
• Halloween Cheesy Potato Chowder
• Scarecrow Cornbread
• Halloweeny Fudge
• Spiced Apple Cider
• Brown Sugar Topping for Ham
• Candied Sweet Potatoes or Yams
• Cranberry JELL-O Salad
• GF/CF Pumpkin Chocolate Chip Cookies
• Green Bean Casserole
• Gluten-Free Stuffing
• GF/CF Crock Pot Stuffing
• Homestyle Pumpkin Pie
• Larraine’s Christmas JELL-O
• Larraine’s Christmas Potatoes
• CF/CF Christmas Sugar Cookies
• Mom’s English Toffee
• Quick and Easy Caramels
• Mom’s Peanut Brittle
• Holiday Pretzel Snacks
Filed under Gluten-Free Store by on Nov 9th, 2011. 1 Comment.
I have always made chili for Halloween, plus my family is in the mood during the weeks before. This week I put this chili on my menu, then realized I’ve never added it to my website! Since this is my family’s favorite chili I wanted to share. My grandkids love this version, since there’s no actual “chili” in it.
If I plan ahead, plus have the patience to remove the bones and skin, a whole chicken has the best flavor. It also makes a good broth. But I also make it using chicken breasts, which I usually have on hand. For both, I cook the chicken in the crock pot overnight.
Get the recipe:
Enjoy!
Filed under Recipes by on Sep 29th, 2011. 3 Comments.
This time of year I am SO in the mood for fruit crisps and cobblers. I thought I’d use individual ramekins for a fun, new way to serve my family dessert. Peaches are in season and so delicious! I used some tasty toppings to create this new peach crisp. It was a hit with my family, and my daughter said, “Mom, this is the BEST crisp you’ve ever made!” I have to admit it tasted heavenly and mine was gobbled up fast! The grandkids loved having their own dessert.
To begin I skinned and chunked 5 large peaches, placing them in a medium bowl. I squeezed the juice of one lemon over them then tossed. I added 2 tablespoons honey, ¼ cup brown sugar and ½ teaspoon vanilla then stirred the ingredients in. I divided the peaches into 6 ramekins.
I set the oven to 350 degrees. In a separate bowl I added ¾ cup almond meal/flour, ¼ cup millet flour, ¼ cup brown rice flour, ½ cup GF oats, ½ cup brown sugar, ½ cup sugar, ¼ teaspoon salt, 1 ¼ sticks butter cut into slices (shortening may be used) and ½ cup raw cashews. I used a pastry cutter ( you may use a food processor and pulse) to get a crumbly mixture. I used a small measuirng cup to carefully add the topping mixture to the fruit, carefully packing it into the peaches. I added more until each ramekin had a heaping amount, then placed them on a foil-lined baking sheet.
I baked mine for 30 minutes until tops were golden and bubbly.
I served warm, topped with vanilla ice cream. (I used Breyer’s Lactose Free Ice Cream. You may use regular ice cream or Soy Dream.)
My family will definitely be having this again soon!
Get the recipe: Favorite Peach Crisp
Filed under Recipes by on Sep 17th, 2011. 1 Comment.
Lately I’ve had an abundance of mangos. This salad is a delicious way to use them – my version of Rumbi’s Mango Chicken Salad. The dressing is the perfect ingredient to bring the flavors together! You can also use mandarin oranges.
These pictures show an easy way to cut mangos into cubes. It also works for avocados. My husband LOVES this salad!
Get the recipe for Mango Chicken Salad in Gluten-Free Recipes under Salads.
Filed under Recipes by on Aug 24th, 2011. 3 Comments.
I am excited to have a new recipe book, now available for download:
Finding Variety in Gluten-Free/Casein-Free Cooking
A Month’s Worth of Delicious Meals
You’ll find it in Larraine’s GF Store, along with my other recipes books.
I was diagnosed with Celiac disease after many years of illness. The diagnosis saved my life because now I know what and how to eat to be healthy. I also eat casein-free.
Those of you who have to cook this way for your family, whether for celiac disease, the autism diet, or food intolerances/allergies, know that creating a variety of meals is a challenge. I have been experimenting for months, trying to find exciting and delicious ways to make meals without gluten and casein. Now that I have perfected my recipes, I want to share them with all of you who struggle with these dietary restrictions.
Here are 30 gluten-free/casein-free meals – a whole month’s worth! We use them over and over at our house. My husband, three children, and four grandchildren love all of these recipes and I think you will, too.
Click HERE to get check out the new recipe book.
Filed under Gluten-Free Store by on Aug 4th, 2011. 2 Comments.
Recent Comments