We usually eat the holiday foods our culture or ancestors ate. If you are finding yourself disconnected from those traditions, try selecting foods that are grown in your geographical area. Here are the recipes I selected for my Pacific Northwest feast.
New Year Celebration Menu
Dr. Joy’s Golden Recipes
Preheat oven to 375 F.
Select 12 medium whole brown Cremini mushrooms.
Clean with mushroom brush. (Don’t wash them in water.
They will soak up water like a sponge and get soggy.)
Twist stems off, dice and set aside.
Spoon out the gills inside the cap and discard.
Brush caps on both sides with oil then place “bowl up” on oiled baking tray. Drizzle oil in frying pan.
Sautee 1 diced medium shallot, 1 diced red bell pepper and the diced
mushroom stems. Remove from heat.
In a bowl toss: shallots, bell pepper, stems, and 1/3 cup fine chopped Italian parsley.
Add 1 Tbsp. nutritional yeast, 2 tsp. Umami*, pinch of salt and white pepper and a drizzle of olive oil.
Toss with 2 heaping Tbsp. gluten free flour.
Stuff mixture from mixing bowl into mushroom caps.
Bake for 15 to 18 minutes until done but not mushy.
Serve at room temperature.
(*Japanese herb mixture found in grocery stores.)
Baked Salmon with Dill and Lemon Slices
Preheat oven to 250 F.
Place pan of water on bottom shelf for humidity.
Place salmon fillets on oiled baking sheet on middle shelf.
Rub fillets lightly with olive oil.
Sprinkle lightly with salt.
Cut lemon rounds and place on fillets.
Bake for a few minutes.*
Check in about 6 minutes with fork. It is done when it flakes.
Garnish with fresh dill.(*Do not overcook! Mushy fish is not appealing!)
Winter Greens with Goat Cheese, Blueberries and Hazelnuts
Steam briefly a double volum quantity* of kale, chard, spinach, Bok Choy, or other favorite greens in a pot with lid, steamer and 1 inch of water.
Remove from heat in a few minutes.
Place in covered serving dish tossed with 1/3 cup crumbly goat cheese, ¼ cup
blueberries and 1/3 cup hazelnuts. Serve warm.
Dress with fresh lemon juice and drizzle of olive oil.
(*It shrinks to half volume when steamed.)
Cut open and remove seeds.
Cut squash into 2 inch cubes.
Arrange in large pot with steam basket and 1 inch of water.
Steam for 10 to 20 minutes until fork pierces cube easily.
Remove from heat.
Add fresh ground nutmeg, butter and salt.
Keep warm in covered dish until served.
Buy or bake the pie using your favorite recipe.
Gluten free pie shells are available at some grocery stores.
Best to get them weeks ahead of time. Freeze them.
They sell out during the holidays!
Dr. Joy’s Health Notes: These recipes are low in allergens. You can substitute margarine for butter. The goat cheese can be replaced with a vegan cheese substitute (So Delicious, Daiya, Spero, Miyoko, Vermont Vegan and Treeline).
You can also find nut cheese recipes on line. This would provide extra protein for vegetarians and vegans.