Just because you are eating yeast free doesn’t mean you have to go without your favorites this holiday season.
As a thank you to all my readers, I have copied several Thanksgiving meal recipes right out of my yeast free cookbook to help you celebrate the holiday without feeling like you are on a diet.
Herb Roasted Turkey
¼ c light olive oil
3 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
1 tsp onion powder
½ tsp garlic powder
1 whole turkey
1 onion, peeled and split in half
Combine olive oil with seasonings. One hour before you put the turkey in the oven, carefully lift the skin on the breast and use your fingers to gently create a pocket of air between the skin and the breast meat. Rub herb mixture between the meat and skin and then let the skin fall back in place. Let turkey marinate covered in the refrigerator for an hour or more. Place onion into cavity of turkey. Roast turkey using your favorite technique or follow roasting instructions on package. When temperature in thigh reaches 165 degrees, remove from oven and let rest for 15 minutes before carving. Remove and discard onion from cavity.
Roast Turkey Gravy
Meat drippings from roast
1 Tbsp flour
2 c water
salt and pepper
In a pot heat drippings on stove on medium high. Add flour and mix with a whisk. Add water and thicken to desired consistency. May add more water or flour. Add seasoning. Pour gravy through a strainer into gravy boat.
Mashed Root Vegetables
4-5 red potatoes, peeled and quartered
1 carrot, peeled and sliced
1 sweet potato, peeled and sliced in quarters
1 small turnip, peeled and cubed
1 tsp salt
Add water to barely cover vegetables in a pot. Add salt and bring to boil. Simmer until vegetables are soft when tested with a fork (about 20-25 minutes). Pour off vegetable water into small pitcher or bowl. Mash vegetables with hand mixer. Pour back in enough vegetable water (Start with 2 T and add as needed) to have consistency of mashed potatoes.
Herbed Green Beans
6 c water
2 Lb fresh green beans, trimmed
2-4 cloves garlic, chopped
½ c basil, chopped
1/3 c onion, chopped
1 small red pepper, chopped
2 Tbsp light olive oil
½ tsp salt
Bring green beans and water to a boil, reduce heat and simmer uncovered until veggies are crisp tender. Add garlic and cook another minute, then drain. Separately combine basil, onion, sweet pepper, olive oil and salt. Add green beans, and toss to mix.
1 loaf yeast-diet approved bread, toasted and crumbled
1 onion, finely chopped
2-4 cloves of garlic, minced
½ Tbsp basil
½ Tbsp parsley
1 Tbsp barley flakes, optional
1/2-1 c whole grain flour
Light olive oil
Salt to taste
Cooked bits of turkey or chicken
Sauté onion, garlic, parsley and basil. Add crumbled toast, barley flakes and flour and cooked meat. Gradually add water and olive oil until desired consistency is reached. Add salt to taste.
3 cups whole grain flour (or part unbleached white and part whole grain)
1 ½ c water
1 Tbsp baking powder
1 Tbsp light olive oil
¼ – ½ tsp salt
Mix liquid ingredients together and dry ingredients separately; then combine and mix well. Place in greased and floured loaf pan. Bake at 375 degrees for 50 – 55 minutes or until tooth pick comes out clean and top is browned. Remove from pan and cool on a baker’s rack.
Baked Sweet Potato with Cinnamon
1 (per person) sweet potato, whole
Wash and place in glass pan in oven at 350 degrees. Bake until tender (Up to 2 hours depending on the size). When tender by inserting a knife, take out of oven. Slice width of sweet potato. Open and sprinkle lightly with cinnamon.