RX for Healthy Lifestyles #154 – Autism
Published on Dec 9, 2013 – Airs Dec. 29, 2013
Hosted by Edie Hand. Edie cooks up special gluten-free holiday treats with Dr. Michele Maha and Ashley Harris, and talks with Dr. Julian Maha about how autism affects entire families, and what you can do to help manage care for autistic children.
Good for you gluten and casein free Dressing
12 to 14 cups cubed (1/2-inch) gluten free bread (either Rudy’s or Udi’s)
4 cups coconut milk (you can buy the cans of Thai Kitchen coconut milk)
4 tablespoons extra-virgin olive oil
1 pound ground beef
1 pound sausage, coarsely chopped or just get 1 lb sausage already grounded
1 1/2 cups chopped onion
1 cup chopped green bell peppers
1/2 cup chopped celery
1 bay leaf
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 large eggs
1/4 cup chopped parsley
Preheat the oven to 350°F.
Put the bread into a large mixing bowl and add the milk. Press the bread into the milk and let sit until the milk is absorbed and the bread is soft, about 15 minutes.
Heat 3 tablespoons of the olive oil in a large (12-inch) skillet. Add the ground beef, and cook, stirring, until lightly browned, about 1 minute. Add the sausage and cook, stirring, until browned, about 3 minutes. Add the onions, bell peppers, celery, and bay leaf. Season with the salt, crushed red pepper and black pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Transfer the meat mixture to the bread mixture and stir to mix well. Add the eggs and stir to blend. Remove the bay leaf and discard.
Grease a 9×13-inch (3 quart) shallow baking dish with the remaining tablespoon olive oil. Pour the mixture into the prepared pan and spread evenly with a rubber spatula.
Bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve warm.