Thursday, November 12, 2009

Thanksgiving Recipes - Some Old Family Favorites & Dishes to Start New Traditions

Need some new ideas for this holiday season or need an allergen free adaptation to a family favorite? Keep posted allergenistas, the next few posts will be dedicated to helping you have the best Thanksgiving holiday yet!

Can’t wait for the next post?
Saturday, November 14th come see me make butternut squash soup, mashed potatoes, gravy and stuffing, all free of the Big Bad 8 Allergens and Gluten at Whole Foods Market – Hinsdale, IL. (click here for more details).

Until then enjoy these great sides.

Fingerling Potatoes and Caramelized Leeks

1 pound fingerling potatoes
2 teaspoons olive oil
1 leek, thinly sliced (white and light green only)
Kosher Salt to taste
Black Pepper to taste
1 tablespoon parsley, minced

Add potatoes to a boiling pot of water and cook until soft, set aside.
Take a sauté pan and place leeks in pan, fill with water about 1/2” deep.
Cook on medium until water has evaporated.
Leeks will be cooked by the time the water is gone, but keep adding water (about 1/8th a cup) and continue to simmer, stirring occasionally until leeks are creamy and caramelized, you may need to add water several times.
Once leeks are caramelized, set aside.
Over medium heat, place a sauté pan and heat for one minute.
Add olive oil and heat another minute.
Add potatoes, salt and pepper and cook until heated thru.
Mix in caramelized leeks and cook another minute.
Sprinkle with minced parsley.

I found some lovely heirloom cherry tomatoes on sale for this picture, regular cherry tomatoes work just as well.

Peapod and Cherry Tomato Salad

2 peppers, roasted, skinned and cut into strips
1 cup peapods, trimmed
½ pound cherry tomatoes, quartered
¼ red onion, cut in thin strips
¼ cup champagne vinegar
½ cup extra virgin olive oil
1 tablespoon honey
2 cloves garlic, creamed
Kosher salt to taste
Black pepper to taste

Bring sauce pan 2/3rds full with water to boil.
Add peapods and cook for 3 minutes.
Remove from pan and immediately immerse in ice water.
Lightly dry peapods with paper towel and place in bowl.
Add cherry tomatoes, onion and peppers, set aside.
In another bowl, whisk together champagne vinegar, olive oil, honey, garlic, Kosher salt and black pepper.
Add dressing to salad and toss lightly. Enjoy!


Alisa - Frugal Foodie said...

Those fingerling potatoes look amazing!

Lisa Cooks Allergen Free said...

Thanks Alisa, I must admit, I ate more than my fair share of these!

Anonymous said...


I am unfamiliar with the term "creamed" garlic, I've only seen "crushed" or "minced" in other recipes...what's the difference?

thanks for your help!

Lisa Cooks Allergen Free said...

Hi, creamed garlic is very similar to minced garlic. Next year I will be posting videos showing cooking techniques, keep an eye out!

Anonymous said...

thanks, in the mean time, can you explain the difference so I can try it?

Lisa Cooks Allergen Free said...

Sure, first I cut the garlic into small slices and line it up in a row on the cutting board close to the edge (the side closest to you). Take your knife with the blade facing you, so the blade would be flat on the board. Take your palm and use it to add pressure to the flat blade, keeping your palm above the blade. Smear the knife over the garlic, going right to left, crushing it as you go. Make sure the blade stays flat on the board as you smear, it will cream the garlic. I will post some pictures today of me doing this...