Leftover Turkey Enchiladas with Red Chile Sauce

What to do with all that leftover turkey? I made some amazing red chile and "cheese" enchiladas...I found this red chile sauce recipe on the examiner and it was really the best sauce I've ever made. Having lived in New Mexico for a time, I am partial to this sauce for many reasons, but it's always great for enchiladas. I happened to have a bag of dried chiles from my last trip to Albuquerque, so I was able to use those. I just added a bit of sauce to some cut up turkey along with a little onion and Daiya mozzarella cheese, and filled 6 corn tortillas that had been dredged through hot canola oil and dried off on paper towels. Then all you have to do is cover the rolled tortillas with more sauce and more cheese and bake at 350 for 20 minutes. I like to serve these with cilantro, tomatoes, and avocado slices.
About the Daiya cheese: It is really REALLY good for vegan cheese...and no soy...I've been using it A LOT. There's a cheddar version as well...they both melt nicely and don't have that plastic texture which is super unappealing.

Gluten-Free Cornbread Sausage Stuffing

My Thanksgiving was actually pretty successful considering all my new dietary restrictions. I had a pretty good dairy-free pumpkin pie, save the crust, that will be another quest for perfection. The stuffing turned out awesome for me and all the regular gluten eaters really dug it. I just used this recipe from whole foods and made sure to use gluten-free cornbread, in this case I used Pamela's cornbread. It was great, but next time I'm going to use oil instead of margarine to make it so I can save some dough! No pun intended...


Note: Alas, those rolls were not gluten-free...I wish!

Bread From Scratch

I had my first foray into bread making without a mix last night, and I'm not sure if it was a total success. I used a recipe from glutenfreegoddess This is an amazing website that I highly recommend and having lived in New Mexico for 6 years, I appreciate the green chile-inclusive recipes. This recipe uses quite a few ingredients that I didn't already have and had to go search out, but considering the small amounts of each I had to use I think it could be a money saver in the end. My problem was with my Breadman, as I have no gluten-free setting. I'm not sure if it came out quite right since I used the regular white bread setting, as I did for the Pamela's. It could also just be the recipe. This is only my second attempt at making gluten-free bread and I can only compare it to Pamela's bread mix. This recipe tasted almost like sourdough to me. That's great if you love sourdough, but I'm feeling a bit eh. When I made a sandwich it also kinda fell apart. Anyway, like I said, this may be because of my breadmaker setting. I'm definitely going to keep trying more recipes...P.S. does this bread look concave to you?

Bob's Red Mill Gluten-Free Brownies Review

This was my first attempt at gluten-free brownie baking. Holy mother are these brownies good! They are way better than any other brownies I have made before...so moist...so fudgey...want to eat whole pan...

I just made sure to use soy-free margarine (Earth Balance) in place of butter. Also, walnuts were a good addition, and are full of healthy omega-3's.

Pamela's Bread Mix and My New Favorite Kitchen Tool

So I bought a Breadman a couple of weeks ago from Amazon. I finally got around to using it and now I'm so happy with the results I want to sing it from the rooftops. I used Pamela's bread mix and it was easier than I thought. Really, just add 3 wet ingredients (oil, eggs, water) to the bottom and top it off with the dry mix and yeast. 3 hours later I had some damn good bread. Real bread. This bread is moist and the texture is really nice. I had bought some Udi's bread, which was fine, though MUCH dryer than this. There's no comparison really. I am super excited to try some bread recipes from scratch. I'm working on collecting some of the odd flours and necessary ingredients. Not quite there yet.

My first test with the bread was just eating it with some soy free margarine, I have only found one brand without soy, Earth Balance. It seems to be a little hard to find. I got it at New Seasons here in Portland, not sure if Whole Foods sells it, but I'm guessing they do. This was the closest thing I've had to old fashioned bread since I gave up wheat and even better since it was fresh baked. I made french toast this morning with it and that turned out great too. I'm looking forward to trying it out as sandwich bread the most.