Some new things to try with your Christmas dinner.

Crispy Brussels Sprout Leaves  gluten free



If you think you don't like brussels sprouts - try these! Individual leaves seasoned with lemon zest and olive oil...

Ingredients:
1 lb brussels sprouts, trimmed & cored
1 Tbsp olive oil
1 Tbsp lemon zest
1/4 cup sliced almonds (or pinenuts)
1/4 cup Parmesan cheese, grated (optional)
Salt and pepper to taste

Directions:
Separate leaves of brussels sprouts (keep trimming ends so you can get more leaves off), and place on a baking sheet.

Drizzle with olive oil, add zest and almonds, and season with salt and pepper. Toss until thoroughly coated.

Bake at 375°F for 10-12 minutes, until leaf edges just start to brown.

To serve, sprinkle with cheese and some lemon juice if desired.

Pumpkin Chiffon Pie Recipe-Food Storage Style Recipe taken from Everyday food storage. This was the pie my grandmother would make every Thanksgiving. Most people I know who don’t like regular pumpkin pie, love this version! It’s creamy, fluffy, light on the pumpkin taste and yet still so delicious! If you need to feed picky pumpkin pie eaters this Thanksgiving-you’ve got to give this a try! Pumpkin Chiffon Pie 1 envelope (1 tablespoon) unflavored gelatin 1/4 cup water 4 eggs, separated (or 2 T. dry egg powder + 1/4 C. water AND 1/4 C. dry egg white powder + 3/4 C. water) 1 1/4 cups white sugar 1 1/4 cups pumpkin 2/3 cup evaporated milk (1/4 C. dry non-instant powdered milk or 1/2 C. dry instant powdered milk + 2/3 C. water) 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 recipe pastry for a 9 inch single crust pie Mix the gelatin and water in a small bowl, and set aside. In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger. In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful. In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour. Sausage Stuffed Tomatoes  gluten free Ingredients: 4 large tomatoes (with stems) 3-4 GF sweet Italian sausages, casings removed 1 tsp Italian seasoning 2 Tbsp olive oil 1/2 green pepper, finely diced 1/4 onion, finely diced 1/2 stalk celery with leaves, finely diced 1 clove garlic, minced 1 cup GF bread cubes 1/2 cup fresh basil 1/4 cup walnuts or pinenuts 1/4 cup Parmesan cheese, grated Directions: Slice the top off the tomato (reserve), then scoop out the pulp inside. Sprinkle with salt and let sit upside to drain any excess moisture. In a hot skillet with oil, fry the sausage, seasoning, green pepper, onion, celery and garlic until the sausage is fully cooked. Transfer sausage mixture to a food processor, add bread cubes and pulse until evenly chopped. Stuff into the tomatoes,and place in a greased oven proof dish (put tomato tops in dish beside tomatoes). In the food processor, combine the basil, walnuts and cheese and pulse until smooth. Sprinkle on top of the sausage, then bake at 400°F for 20 minutes. Remove from oven and put the tops gently back on top of the stuffed tomatoes. Salmon with Fruit Chimichurri  gluten free Healthy fruit salsa over grilled salmon. Ingredients: 1 mango, diced 1/2 cup strawberries, diced 1 bunch cilantro, finely chopped 2 limes, zested and juiced 1/4-1/3 cup oil 1/4 tsp salt 1/2 tsp dried chili flake 4 salmon fillets Directions: Dice mango and strawberries so they are uniform in size. Set aside Combine remaining ingredients in a bowl and whisk together, then stir in fruit. Serve (at room temperature) over hot baked salmon fillets Grilled Zucchini with Feta  Gluten Free Limes brings out the flavor of the zucchini and feta. Ingredients: 6 zucchini 2 Tbsp oil Salt and pepper 2 limes, zested and juiced 1/2 cup feta, crumbled Directions: Using a mandolin or vegetable peeler, thinly slice zucchini lengthwise. Toss with oil and salt and pepper, then grill until just tender. Put grilled zucchini on serving plate and sprinkle with lime zest and feta, then drizzle with lime juice. Balsamic & Herb Turkey Gravy  Gluten Free Balsamic vinegar and thyme give this gravy a deep and rich flavor. Ingredients: Roasted turkey drippings 2-3 cups GF chicken broth 1/4 cup butter or margarine 1/4 cup brown rice flour 2 tsp balsamic vinegar 2 tsp thyme Salt and pepper to taste Directions: Strain pan juices and solids into measuring cup (skim of as much fat as you like). Add enough broth to make up to 4 cups. In saucepan melt butter, then add flour and cook for 5 minutes over low heat, stirring often (this is called a 'roux'). Whisk in stock a little at a time, then add in vinegar, thyme. Continue simmering until gravy is thickened. Adjust to taste with salt and pepper. Sauteed Green Beans with Red Pepper & Sesame  Gluten Free A touch of sesame oil is all thats needed to add that deep nutty flavor. Ingredients: 1 lb green beans, trimmed & halved 1 red pepper, finely diced 1/2 garlic clove, minced 1 tsp sesame oil 1 tsp vegetable oil 1 tsp lemon juice Zest from 1 lemon 1/2 tsp pepper 1 Tbsp sesame seeds Directions: Cook green beans until tender crisp. Set aside. In fry pan, saute the red pepper and garlic with the sesame and vegetable oil until soft. Toss in the cooked green beans and the remaining ingredients, and saute until combined. Have a wonderful Holiday!