And just like that Thanksgiving was here. We are incredibly fortunate as my husband and I’s may be far from our families, they are close to each other. This made our long awaited ten day, Southern Thanksgiving tour much easier. Less care time and more face time. It still left room for lots of traveling stories (one captured at the end of this post).
As we created new memories on old traditions, new dishes came to the table. No one messes with the green bean casserole. We love it just the way it is. My mom made these delicious avocado deviled egg with an egg bar. Avocado + Bacon = Love . I couldn’t leave the mac and cheese alone this year. Since gluten free is the name of our game, it would seem a simple pasta switch out is all one needs. Not really. I do have my fav ancient grain gluten free pasta; however, I wasn’t taking chances with crunchy or sticky. Yes it happens alot with the g free pasta. Ew. I opted with a caulimac that is creamy and more bacon. This “side dish” started out as a main dish with some veggies. Then I was in love. It made its Thanksgiving debut. The best part of this relationship- easy. Put it together. Bake or crock. Stir and done.
Gouda and Bacon Caulimac
⚠️ Warning ⚠️ Addictive
Serves 6-8 as a main dish
Ingredients and Prep
36 oz of frozen cauliflower
2 8 oz of Neufchâtel cream cheese, cut into cubes
3 8 oz of Gouda cheese, cubed
1 16 oz package of bacon (cooked and cut)
1. Take one baking dish (size) throw in frozen cauliflower
2. Throw in cubed cream cheese and Gouda
3. Bake on 375 for 15-20 minutes.
4. Remove from heat and stir. Add bacon on top
5. Cook for 15-20 minutes until melted and bubbling. Stir again
1. Dumped it all together in 7 quart slow cooker or crock pot
2. Cook on high for 2-3 hours and stir half way between
You know it’s done when all the cheeses are melted together and a bubbly personality.
Make your food relationship deliciously easy with out skipping out on the nutrition you need.
Simply because cannot take “no” for an answer- I had to find answer to this pasta dish and my every changing food life. Largely because of the sauce. So what’s wrong with the sauce? Puttenesca is a tomato sauce with a specific combinations of plants, veggies, and (most of time) anchovies. I HATE anchovies. If I was desert and had a choice between those greasy, tiny fish and bugs. I choose bugs. Then there is the acid factor in tomatoes. With a few quick switch outs with some veggies, I have a delicious alternative. I opted for campari tomatoes as they are sweeter with lower acid. To reduce acid more, you can add in some carrot puree. The tomatoes didn’t irritate my reflux. Since the anchovies got to go- I went with capers to give that briny, salty taste. Best part, is more concentrated veggies means more nutrition. The instructions are for the sauce, your base is dealer’s choice. As complex carbs can help absorb stomach acid, I opted for a brown rice/ quinoa gluten free pasta but zoodles are just a good.
Ingredients and Prep
3 Garlic cloves, diced
Oregano 1 tablespoon dried
Olive Oil 1 tablespoon
Campari tomatoes, 16 oz, quartered
Green or black olives sliced (2.25 oz can or I eat a specific green type, about 10 olives)
Put in diced garlic and olive oil and gentle stir for about 5-7 minutes on medium.
Still on medium heat, place in diced tomatoes and oregano and cook until tomatoes have broken down plus a few minutes (25 minutes). In the last 5 minutes you can put in optional carrot puree to lower the pH level.
Put in olives and capers for additional ten minutes. 1 1/2 tablespoon of capers is enough for me. Start with 1 tablespoon and add to taste. Do let it cook for a minute before adding.
So what’s up with the letter’s in the title? As I began typing this recipe I realize how many dietary concerns this addresses. Basically it is a flag for whatever need you have. Vegan- follow the V, no animal products were used in the making of this meal. Vegetarian? VEG means no meats. If you are gluten free, then GF. Dairy free or watching the lactose? DF is for you because cow’s milk didn’t want to get involved. This recipe is all of them with an low acidic conscious. Plus it’s an easy yum.
My soul honors your soul’s individuality in your food relationship