The Furious Spinner

We consider Thanksgiving our day to really recognize all that we have and be grateful for our lives. I have so much to be grateful for! For one, I am grateful for those of you who read my words. Thank you so much.

Mario and I are cooking a semi-traditional Thanksgiving meal tomorrow. It'll be yummy. We are almost always alone together on Thanksgiving. Our families are far away and everyone else we know is with their families or otherwise engaged. So we will make our organic gluten-free sugar-free dairy-free dinner on the morrow. We are eating a dead turkey. We have already praised it while we plucked out some of its feathers. (It's an almost wild turkey; they're called organic heirloom turkeys. When I hear that I think we should bronze it and put in on our mantel...if we actually had a mantel.)

We're attempting a kind of East Indian Thanksgiving meal. Tonight I made a rub for the turkey which we'll put on tomorrow. I took the recipe from here and modified it. Since I only eat nightshade on the rare occasion, I omitted the cayenne and just used more black pepper. We'll baste the turkey every 10-15 minutes until it's done. In the last hour, we put sweet potatoes, onions, carrots, and mushrooms in the roasting pan with the turkey. We'll also make gravy from the pan drippings; we'll use freshly milled rice flour instead of wheat flour.

Mario will steam up veggies tomorrow and toss them with olive oil and garlic. We bought some rice bread, and we'll use that for stuffing (although we won't actually put it in the turkey). We'll sweat some onions and celery, add apple pieces, and then some stock, oil, rice bread, and some freshly made garam masala.

I'll also make pumpkin pudding tomorrow, which is pumpkin pie minus the crust. It's so good. I've been using this recipe for about twenty-five years. It's gone through various adaptations over the years. The original comes from my worn out copy of Dr. Mandell's Allergy-Free Cookbook. (Linda loved my pumpkin pudding, by the way.)

1 1/2 cups cooked pumpkin (or canned pumpkin)
2 eggs, separated (optional on the separating)
1/4 to a 1/3 cup honey, maple syrup, or agave syrup (depending on how sweet you like it)
2 T molasses (you can skip this, but it does add to the flavor)
1 tsp cinnamon (freshly ground if you can)
1/4 clove (the fresher the better)
1/4 nutmeg (freshly ground)
1/4 tsp ginger (I may try fresh ginger this year, just to see the difference in taste)
a pinch of salt (or more to taste)

Preheat oven to 350˚. Blend the ingredients together. If you've separated the eggs, beat the egg whites with a whisk until they're stiff. This makes the pudding fluffier. Then fold the whites into the pumpkin mixture. Pour into a glass pie pan or a glass cake pan or into individual serving bowls that can go into the oven. Bake until done, which is 30-50 minutes.

Have fun!

May You Eat in Beauty!

Labels: food, recipes

5 comments

5 Comments:

Oh yum! I've already made our pies and pudding but I want to try YOUR pumpkin recipe . . . hmmm . . . maybe tomorrow!
A blessed Thanksgiving to you and Mario!

By  joanna, at 12:56 PM  

Thank you for the recipe, Kim! It was absolutely delicious, and even my four picky eaters gobbled it up. :)

By  Brandi, at 1:21 PM  

I am definitely going to try this recipe. I love pumpkin pie without the crust! I have always just eaten the pie part and left the crust. Now...I don't have to do that. Thanks!

By  Joanne, at 3:44 PM  

One more thing...what is the baking temperature?

By  Joanne, at 4:01 PM  

Oops! 350. I better go add that to the post.

By  Kim Antieau, at 1:06 AM  

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