Gluten-free holidays......festive and delicious for you and your family

Food is such a big part of the holidays – some would say major part! – that if you’re on a gluten-free diet you may think the holiday lights don’t shine quite as brightly for you. Here at Hiller’s, we say that simply isn’t so – a vast array of absolutely delicious, ready-prepared gluten-free foods make entertaining and dining simple and stunning.

Hiller’s Markets stocks the largest number of gluten-free products in the Midwest, so if you’re looking for the most sumptuous desserts (Rumi’s Passion), fabulous main dishes (Amy’s Gluten-Free Entrees) or delicious treats (b’drizzled popcorn) we’ll make your shopping a breeze. And there’s no beating the freshest gluten-free breads, challahs, traditional rugelach cookies and cakes which come from Katz Bakery.

There are countless recipes using gluten-free ingredients which will please all your family and friends. Our own Chef Pete has some fabulous ideas for you to try at home. Turkey without stuffing would be like macaroni without cheese…..unthinkable! So here’s a great idea for Italian Stuffing that will make everyone’s lips smack. Quinoa Spinach Bake is a fabulous side-dish and for dessert, Crustless Sweet Potato Pie will make the sweetest finale!

Italian Stuffing

Ingredients:
2 c. chicken broth
1 lb. giblets
2 c. water
1 c. celery, diced
1 c. onion, diced
2 T.olive oil
2 hard-boiled eggs, chopped
1 T. thyme, chopped

2 t. coarse black pepper
1 loaf gluten-free bread, diced into large chunks

Directions:
Boil giblets in broth and water for 30 minutes. Let cool. Drain giblets, reserving the broth, then chop giblets.

Saute celery and onions for 3 minutes in olive oil. Add to mixing bowl. Add remaining ingredients with 1½ c. of the giblet broth. Gently mix. Place into loaf pan then bake for 25 minutes at 350° F.

Quinoa Spinach Bake

Ingredients:
1 pkg. fresh baby spinach
½ c. olive oil
1 medium onion, diced
1 T. minced garlic
½ T. thyme
1 c. sun-dried tomatoes, julienned
½ t. red pepper flakes
1 t. white pepper
1 box quinoa, dry
4 c. water
1 c. cottage cheese
1 T. salt
2 eggs
1 c. parmesan cheese

Directions:
Bring quinoa and water to a boil. Simmer 5 minutes, cover and let stand 10 minutes more. Saute onions with dried tomatoes and garlic in olive oil until onions are translucent. Add spinach, thyme, red pepper, white pepper, and salt.

Saute until spinach wilts; set aside. Mix together cooked quinoa, cottage cheese, parmesan cheese, and eggs. Fold quinoa mixture into the spinach mixture and pour into pan. Cover with parchment paper and bake at 350° F for 25-35 minutes, or until internal temperature reaches 170° F.

Crustless Sweet Potato Pie

Ingredients:
3 ½ lb. fresh sweet potatoes, baked until soft
1 ½ c. sugar
6 eggs
1 ½ sticks butter, melted
¼ t. nutmeg
¼ t. cinnamon
½ t. vanilla
½ t. salt
1 c. pecan pieces
½ c. buttermilk

Directions:
Peel and mash baked sweet potatoes. Add eggs, spices, sugar, salt, vanilla, and butter. Mix well with a whisk. Place mixture into a buttered 9” x 13” pan. Sprinkle with pecan pieces. Bake at 350° F for 30-35 minutes or until the internal temperature reaches 165° F.