Candied Yams -- 75 minutes -- Serves 8

As you may have guessed, this is a Thanksgiving recipe, and is one of our favorites! I have scaled down the recipe to fit in a single casserole dish, but it can easily be doubled or halved depending on your/your family's needs.

Yams are already a gluten free dish, and I first created this recipe about ten years ago when I hosted my first Thanksgiving, so it is one of those glorious few dishes that I haven't had to recreate in the past couple of years since going gluten free. The only change is from normal butter to goat butter (if you haven't tried the goat butter, it is a remarkable experience and WELL worth the expense - especially if you are cow-casein intolerant as many GF folks are).

This creates a rich, sweet, slightly tangy and scrumptious dish that complements the rest of the Thanksgiving table beautifully.

3 lbs Garnet Yams

2C Orange Juice

1/4C Brown Sugar

12 large Marshmallows

1/3C Butter (goat or cow)

Peel the yams and cut into 1/2" medallions, quartering any medallions larger than 1 1/2". Place yams in a large casserole dish (I think mine holds about 4 quarts). Pour in the 2C orange juice and sprinkle the 1/4C brown sugar over the top. Cut butter into small cubes and place evenly around the top. Similarly place marshmallows around the top. Cover. Bake at 400 degrees for 60 minutes or until yams are soft, marshmallows have melted into the dish, and liquid is boiling.

**NOTE: If you want to put the yams in with your turkey (I use a 325 degree oven), increase bake time by about 30-45 minutes and plan for completion along with your turkey! This is a forgiving dish, so if you forget to put the yams in early enough, turn up temp to 425 after removing your turkey - I did this last night and it completed in about 20 minutes (total bake time of 60 at 325 and 20 at 425).

Tomato Dumpling Soup -- 40 minutes -- Serves 3

Last night I came home sick from a training that I have been working for four months on having St. ECWIW's (Episcopal Church Where I Work) host. I felt tired, yucky, and hungry. I remembered that we had some pureed tomatoes in the cupboard, and suddenly had a craving for something I've never even heard of before - Tomato Dumpling Soup.

I scanned a couple of cookbooks and found that there is a traditional Italian recipe for Tomato Bread Soup that is simple, but calls for blending the soup when it is finished cooking. While this didn't appeal to me, it at least gave me validation that bread in Tomato Soup would work. Other recipes gave the familiar Tomato Cream soup that I grew up with (a la Campbell's), but also weren't what I was looking for.

As usual, I decided to make up my own recipe in the end.

I also thought about using biscuit dough for a quick resource for the dumplings, so I Googled "Biscuit Dough Dumplings" and found that MANY folks have discovered this to be a great dumpling dough. Of course the suggestion of using canned biscuit dough from the supermarket was out, but I did have some Pamela's GF Pancake and Baking mix in the cupboard (basically a GF version of Bisquick - but WAY healthier, gluten free, and considerably tastier), so having been validated in my search, I looked up the Pamela's recipe for biscuits, and dove in (I was sick, so I didn't make the dough from scratch - but having tried them this way, I may take this shortcut again even when I'm well!).

This post is mostly about the soup itself, but I will add one note about dumpling prep before I get to the soup -- Since biscuits aren't supposed to sit before baking, I cut in the butter and then refrigerated, only adding the Almond Milk just before dropping them into the soup. (I will include the link to Pamela's Biscuits below, or you can use your own favorite recipe).

This makes a hearty, spicy, thick, and delicious soup - we will definitely be having this again! (Fuego and I devoured this in one sitting, but one batch of soup and 9 dumplings would have easily provided enough for three or even four smaller bowls).

25 oz. Tomato Puree (fresh or canned)

1/2 C Red Wine (I used Pinot Noir, but Zinfandel would also work)

2T Balsamic Vinegar

2T Butter

2T Olive Oil

1t Minced Garlic

1T Onion Powder

1/8 t White Pepper

1t Salt

1/4 t Cayenne Pepper

1 t Basil

1/2-3/4 C Almond Milk

Combine (in order listed) all ingredients in a 3 quart pot over medium heat. Reduce heat and simmer once soup comes to a boil.

Drop in biscuit dough - rounded tablespoons-full provided nine dumplings - cover pot, and simmer for 20 minutes over low heat. Flip dumplings carefully with a spoon, cover again, and simmer for 10 more minutes.

**Cooks Note: Since you can't stir the soup once you've dropped in the dumplings, you may want to avoid scraping the bottom of the pot when serving, just to avoid the possibility of scraping up anything that may have adhered to the bottom of the pot and burned. To avoid this, use as low a heat as possible to keep the soup simmering.

Here's Pamela's Biscuit recipe by the way.

Sloppy Joes -- 30 minutes -- serves 6

These were always a childhood favorite when I was growing up, and while Manwich is listed as Gluten Free, I still wanted to create my own original without mustard so Fuego could eat a vegetarian version (she loves it!). I typically make these when she is eating something else since finding a gluten free veggie ground round is not an easy task. The recipe below calls for Turkey. I would note that it was difficult to find a simple jar of Horseradish that wasn't mixed with a bunch of other gunk (including gluten), but I eventually did find one in the refrigerated section of our New Leaf market (local natural foods store) - it is amazing! I would also note that as per usual, I used onion powder for Fuego's aversion to the real thing - but this is a recipe where a half of a fresh minced onion could easily be sauteed with the ground meat for a very satisfying option.

For the GF buns, I now use Kinnikinnick's hamburger or hot dog buns. They have reformulated them in the past few months and they are now QUITE satisfying (I seldom even bother making my own anymore now that I can get them this good at the store). The recipe makes about 5-6 sloppy joes.

Hope you enjoy another favorite.

Per Pound of Organic Free Range Ground Dark Meat Turkey:

1C Ketchup
1T (heaping) Molasses
1t (heaping) fresh minced garlic
2T balsamic vinegar
1/4C Red wine (zinfandel is a yummy choice)
1/4 t (scant) horseradish
1 1/2 t onion powder
1T brown sugar
1/8 t cayenne pepper
1/8 t (scant) curry powder
1/2 t salt
1/4 t white pepper

Brown turkey meat with a dash of olive oil (doesn’t create it’s own grease).

While turkey meat is browning, mix all “sauce” ingredients in a 1Q mixing bowl (I use my 4C pyrex measuring cup).

When turkey is fully cooked, add mix and stir while simmering until desired texture is reached (it will be a bit soupy at first, so give it about 5-10 minutes simmering and stirring time to really come together).

**Cook’s note: I do not measure any of my ingredients except the ketchup. These are best guesses. Smell and taste your sauce to adjust as necessary before adding to meat.

My Chicken Soup -- 60 Minutes -- Serves 8

Earlier this fall, Fuego had a pretty nasty flu (yes, possibly that one). From the heap that I presumed to be my ailing wife, a weak voice asked if I could figure out how to make some chicken soup that she would be willing and able to eat. In addition to being GF, Fuego is also a vegetarian, but apparently childhood comfort foods in the midst of a bedridden flu create a loophole - or some kind of hole in the space/time continuum that made it okay. So off I went to search out free-range organic local poultry from a reputable and known sustainable farm where the animals are humanely treated and the packaging is minimal. (Thank you Petaluma Farms!) A simple and classic fall and winter recipe was born (and Fuego kept down THREE bowls - the first food she'd been able to eat in two or three days). The kids and I have had it a couple of times since, and it's just plain yummy!

With a simple recipe like this, where there are relatively few ingredients, the freshness and quality of each ingredient really does make quite a difference.

I start with a large (8 quart) stock pot and fill about three quarters full (about 6 quarts) with fresh cold (filtered) water.

6 Quarts Water

2 lbs Skinless, Boneless Chicken Thighs

4 large Yukon Gold Potatoes

8 Medium Carrots

1T Fresh Minced Garlic

2T Onion Powder (I recommend powdered over fresh onions for this recipe as it provides the flavor for the broth without altering the soft, rooty texture of the soup).

2t Salt

1/8t white pepper (aesthetic choice over black pepper).

While the water is heating over high heat, wash the chicken and cut into 1/2" cubes (I cut pieces directly into the water with a pair of kitchen scissors as a short cut). Add to the water (needn't be boiling yet).

*Note: if you froze your chicken and don't have time to thaw it before cooking, wash the chicken and add whole to the pot of cold water over high heat. By the time the water boils, you should be able to remove the chicken to cut it up and add it back in - careful, it's hot ;o). (Be aware that high heat may not be a successful option for stainless steel - I haven't tried it yet).

Next add the garlic, onion, salt, and pepper.

Peel potatoes, cut into 3/4" cubes, and add to the water (when I do it, the water is boiling by now - so if you're faster, wait for the water to boil before adding potatoes to ensure the chicken has ample time to cook thoroughly and make a good broth).

Peel carrots, slice into 1/4-1/2" rounds (thicker for the narrow end, thinner for the thick end so they cook at the same rate - this may not be necessary, but it's how I do it ;o), add to the water.

Boil together for at least 20 minutes after adding the carrots to ensure they are cooked and have had enough time to add their distinctiveness to the broth.

From cold water to finished-soup should take about forty-five minutes to an hour (an hour if your chicken starts out frozen). The potatoes will give a wonderful cloudy texture to the broth, so if you'd prefer clear broth, add the potatoes last and cook just long enough for them to be tender (about 15-20 minutes should do it).

Traditionalists' Note: I intentionally left out the customary celery and bay leaves when I made this for Fuego. I loved the flavor so much that I haven't bothered adding them into successive batches. I also intentionally went with skinless boneless thigh meat for simplicity sake that first time. I was pleased to find that the broth is awesome without the skin and bones ;o)