Holidays

The holiday season is abruptly approaching us. This can be a stressful time of the year for most people, but especially for an individual with food allergies. Thoughts of "What will I eat at Thanksgiving? I don't want to offend the host by not eating their food, but if I do I might get sick" or "How can I still eat "normal" holiday food and not get sick?"

It can be difficult for others to understand what you can and cannot eat, but usually, if you just explain others are very compassionate and understanding. Work together with the host so you are able to enjoy your holiday meal. Offer to bring some side dishes that you can eat so you know you are safe with those items.

For some meal planning ideas for the holidays, I recommend checking out the Living Without Dec/Jan 2010 magazine. You can find a copy at your local library or bookstore. It offers recipes for an allergy free, delicious holiday meal. Below is a recipe for an amazing Gluten free/dairy free holiday herbal rub. It is enjoyable for everyone, even those without allergies. Here is the link for more information :
http://www.livingwithout.com/recipes/octnov09-turkey.html

Also, the holiday season tends to be the time of year we bake lots of cookies. I personally have fond memories of baking several different kinds of cookies with my mom and sister growing up. My favorite cookies to make were always my Mom's candy cane cookies. I loved making those silly things! Ahh, to be a kid again!!

If you think you can no longer make your favorite holiday cookies, you are wrong! Living Without also has lots of great recipes for cookies, as well as different flours to you and other substitute recommendations. There is an excellent resource guide in every magazine. I recommend making a copy of it for your personal resources. Here is a link for some Classic Shortbread Cookies: http://www.livingwithout.com/recipes/2010/decjan10-shortbread-cookies.html Enjoy!

Stay tuned for some more holiday recipes and tips! Happy shopping!


GLUTEN FREE/DAIRY FREE HOLIDAY HERBAL RUB

Successfully preparing a delicious turkey takes some time and attention but it’s well worth the effort. And it’s not difficult. Once you’ve selected your bird, follow these simple steps for mouthwatering results. The herbal rub can be made up to two days in advance.

½ cup olive oil
¼ cup balsamic vinegar
2 tablespoons Worcestershire sauce*
1 tablespoon dry white wine
1 tablespoon molasses
2 tablespoons fresh rosemary, stems discarded,
leaves chopped
2 tablespoons fresh thyme, stems discarded,
leaves chopped
1 tablespoon minced onion
1 tablespoon minced garlic
2 teaspoons kosher salt
1-1½ cups gluten-free chicken stock or water
1 turkey, approximately 15 pounds

1. Preheat oven to 325 degrees. Put oven rack in lowest position.
2. To make the rub, whisk together olive oil, vinegar, Worcestershire sauce, wine and molasses in a small mixing bowl. Add herbs, onions, garlic and salt and blend together.
3. Drizzle the rub over the turkey, using your hands to make sure bird is evenly covered. Then separate the skin from the breast meat by fitting your hand under the skin starting at the bottom cavity. Spread a generous amount of rub in between the turkey skin and breast.
4. Place the turkey in the center of a large, greased roasting pan, breast side down. Add 1 to 1½ cups water or chicken stock to the bottom of the roasting pan. (If you want breast side up for serving, turn the turkey over 20 to 30 minutes before it’s done to brown.)
5. Place turkey in preheated oven and bake according to instructions, approximately 20 minutes per pound. An unstuffed turkey weighing from 14 to 18 pounds will cook for 4 to 6 hours. (Cooking time will be longer if turkey is stuffed.) After 60 minutes, begin basting with pan drippings. Continue to baste every 30 minutes. Once an hour, baste inside the cavity, as well. Remove bird from oven when done and let stand 20 minutes before carving. Reserve cooking juices for the gravy.
   

Recipe by Anna Sobaski.