|Sunday dinner was big here this week. After working our butts off cleaning and reorganizing, we all wanted a huge meal on a relaxing day. I love doing big dinners on Sunday because it always sets me up for some great leftovers throughout the week.
The main event for the boys was the oven roasted pork loin. I wanted to do something different for the sides this time.
Well, I ended up revitalizing some white rice with Better Than Bouillon's "no chicken" vegetarian base. Some of this with a little extra water did wonders for dried out rice.
This is a new to me vegetable base that Tony picked up on sale the other day. It was a great find! We all loved it and the rice was a perfect side for the pork loin.
Now for the highlight of the meal for me...roasted turmeric vegetables. Oh my gosh, this was amazing! The thought came to me when I was looking in the fridge to use up some vegetables that have been hanging around a little too long. Oh, and I have way over bought vegetables lately! I confess...they are all over the fridge. I'm not proud of this, but I'm enjoying playing with different methods and flavors to eat them! Ok, back to the dish...
When I was growing up, we made a dish that my grandmother (love you Granny) published in a book that her company put out with tons of employees' recipes. Hers was called Winter Harvest Casserole. It has cabbage, carrots, potatoes and kielbasa all covered in a roux based sauce and baked. I have so many memories of this dish mostly good, but it was also the dish I was making as a kid that I almost severed my finger off while making. I'm not being dramatic either. The doctor said I was lucky I had a bone there, because I cut all the way to it. To this day, I have horrible nerve damage. I'm definitely not a hand model now. Back to the dish again...
I decided to use the method of Granny's Winter Harvest Casserole with my seasonings. This was a perfect marriage between my flavors and Granny's technique! The vegetables have a nice savory sauce to them without being wet or too wilted. The yellow color is super vibrant! The kids and Tony were a little nervous, but they loved them and said they would like to eat them again. I can't ask for more really.
I served mine with an over easy egg and wow, I wish I had more now!
Turmeric Roasted Vegetables
1 small head of cabbage (1 1/2 - 2 lbs.), chopped into large rustic pieces
5 large carrots, thinly sliced on a diagonal
1 red bell pepper, chopped into large pieces
1 cup water
3 TBSP gluten free all purpose flour ( I used Bob's Red Mill)
2 tsp vegetable base
1 tsp turmeric
Preheat the oven to 350 degrees. I recommend using a glass dish. The color will stain other dishes.
Put the chopped vegetables in a 13x9 baking dish. Put the water, flour, vegetable base and turmeric in a measuring cup and stir well until there are no lumps. Pour the mixture over the vegetables and bake for 30 minutes. Stir the vegetables, bake for another 30 minutes, stir and bake for another 20-30 minutes or until the carrots are done.
Oh, if your looking for an older recipe and can't find it, let me know, it's probably in that book.
You probably aren't, but if you're asking why turmeric, well with celiac, the illustrator is suffering from some joint issues and really has well before he was diagnosed. We hate pill popping so I'm looking at some natural alternatives. Turmeric is known to have anti inflammatory effects and many other great benefits
! Tasty and healthful...you can't go wrong!
Do you have a recipe that reminds you of your grandmother? Biscuits are my other truly fond memory of hers. She has celiac and hasn't been able to enjoy them in so long. I need to get my butt to North Carolina to see her. I feel the need to cook with her again!
Labels: gluten free, main course, product reviews, side dishes, vegetables