Flourless GF Cornbread

You know how it is when you just have a craving for something. Then, you search for a recipe for that something... and then you have to decide if the recipe can be adapted to be made not only gluten free, but hopefully tasty with not too weird a texture.

But once in a while you stumble across a gem that doesn't need to be adapted or finagled or tried out to see if it "works" as a gf version. This cornbread is one such gem. It is tasty. And it is gluten free already. Yahoo!
I have made this cornbread on a number off occasions and it is the best one I've made pre or post Celiac Disease in the family. It has flavor, and is not too dry. And whenever I make it, it always seems that there is never enough. I don't think a batch has ever lasted a full 24 hours in our house.

Here is the link to the original recipe:
http://www.foodnetwork.ca/recipe/michael-smiths-cornbread/8544/


Skillet Cornbread

1 stick or 1/2cup or 8tbsp Butter

1 ½ cups Milk

1 ½ cups Cornmeal (the recipe calls for coarse cornmeal, but I just buy what is at my grocery store-plain old cornmeal- couldn't tell you if it is coarse or not lol)                          

½ cup Brown Sugar (I like to use dark brown) 

3 Eggs (at room temp is best) 

1 tsp Baking Powder

¼ tsp Salt

Step#1: Preheat your oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat. (I haven't tried this in another type of skillet, but I think I would stick with cast iron in this case.)

Step#2: Combine butter, milk, cornmeal and brown sugar in a saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened. (Make sure your heat isn't too high and burns the mixture- my daughter did this once. Also, cook it long enough that it leaves "tracks" as you are stirring- somewhat porridge like in consistency.)

Step#3: Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined. (Ok, I do things a bit different here... I whisk up my egg mixture and add it to my pot of cornmeal that I have taken off the heat. I figure I use less dishes, since I use my measuring cup from my milk to stir the eggs in. Also to note: the baking powder wants to clump up so make sure you get all those lumps out with some vigorous mixing prior to adding it to your cornmeal batter.)

Step#4: Remove your now hot cast iron pan from the oven and oil it. (I used a dab of olive oil and use a brush to coat the pan.) Carefully pour in your well combined cornmeal batter into your hot pan and bake for 20-25 minutes- or until your cornbread is golden around the edges and cooked through.

ENJOY!

Gluten Free "Fricassee"

I make this one pan meal when I'm stumped as to what to make for supper or too tired to cook something that requires much effort. This is something that my mom made on occasion when she was in a supper rush or looking for something easy to throw together at the end of a long day. The "recipe" came from her mother, who called it "Fricassee". Easy and comforting with the addition of savory, I'm happy to share this family recipe with you.

Fricassee

• Ground Beef
• Potatoes, cubed (2 two three)
• Onion (large to medium), chopped
• Peas, frozen
• Savory (1/2tsp to 1tsp- depends on how much ground beef used, you can always add more if needed)
• Salt and Pepper
• Water (1/2 to 1cup depending on amt of beef and potatoes used)
• Oil (olive or canola)  

Method:

Heat oil in skillet and cook onions until translucent. Add ground beef and brown. Season with salt, pepper and savory to taste. Add potatoes and water, simmering partially uncovered, stirring occasionally. Cook until potatoes are nearly cooked through, then add peas for the remaining few minutes. Serve when peas are bright green and cooked through (about 5 minutes).  

Easy Homemade Gluten Free Soup

Soup is one of those things that can be difficult to find prepared in a can if you are a Celiac. And to some, making your own soup from scratch can seem intimidating. Soup making though is easier than you think, and doesn't require alot of time or money. In fact your homemade soup will most likely cost you less and taste better, as well as be free of MSG too. Soup is also forgiving when you are making it, and you can let your creative side have free rein.

The Basics:

1) Stock: You can definitely use store bought- just read your label as I find stocks vary alot where gluten is concerned. I make my own stock from chicken or turkey dinners when I've got mostly bones left.

Method: Remove most of the skin from the bird- this will help cut down fat. Place the bones in a large pot. Don't worry if there is some meat left on the bird. Cover with water and bring to a boil. Keep a lid on the pot and set temperature at medium high to high- or enough to keep it boiling, but not high enough that it will boil over. Boil the bones for at least an hour- but a good indicator is when the bones fall apart, which will depend on the size of the bird. You will also have to occasionally check to see how much water is in the pot and then add water as needed to keep the bones covered. When finished boiling, you will want to strain your stock. Use a sieve (or cheese cloth) that you have placed over a fresh pot or other large vessel and carefully ladle the hot  stock into it. The sieve will remove small bones and skin that you will throw away. Next, let the strained stock cool overnight in the fridge. This will cause the fat to harden slightly on the surface of the stock. Using a spoon, remove the fat from the surface. Most likely your stock will also have slightly solidified too- jello like. Don't worry it isn't ruined. Place it on the stove to heat it back into a fully liquid state. Next, is storage. I use ziploc freezer bags. Use a small bowl to use as a support for your bag- place an open bag in bowl. Measure two cups of stock and pour into the bag. Remove as much air as you can when sealing the bag. Freeze the stock, placing it on a flat surface. I use one 2 cup measurement for making one large pot of soup- so though the process may seem tedious it will give you alot of stock(several bags worth) for soup making down the road. You can use this for gravy making too.

2) Veggies: Ok, now we get to freestyle. What do you have in your fridge or freezer?...Just about anything goes really. Experiment. Use for example tomatoes that are getting a little on the ripe side. Broccoli cut down to size works well too- use the stems to that are not overly woody, peel and chop. Carrots, green beans, potatoes(rinse chopped potato to reduce foam), frozen corn, peppers, celery...whatever you have on hand will work. Even leftover veggies can be used. If you use peas or spinach, just put in the last few minutes of cooking.
3) Meat: This is again up to you. You can go meatless if you so desire. I sometimes use the left over turkey or chicken I froze. You can also cut up a chicken breast, or make beef meat balls and drop into the hot stock. Just note that any raw meat placed into the stock will cause some foam to form at the surface, so you may want to skim this off- but it does not affect flavor. You can also pre cook meat that you put into your soup too.
4) Other Goodies: Here you can add more to your soup if you like. This can include things like kidney beans, french lentils(since they hold their shape), leftover rice in the fridge, or a few handfuls of quinoa thrown in. I just don't recommend adding gluten free pasta to the soup as it tends to dissolve and make things gluey. If you are wanting noodles in your soup, I would make a separate pot of gf noodles and add some to a bowl of soup and not to the whole pot of soup.
5) Seasoning: This can be as simple as salt and pepper. You can add a bay leaf and/or parsley if you like. Salsa can be an interesting addition for flavoring soup, or even a can of diced tomatoes. Onion can be a good flavor adder too- but cook until translucent so it doesn't overpower the soup. Use your nose also as a guide. Smell your herbs to determine whether it might be a good addition- and when in doubt err on the side of caution. Herbs like dried sage can become easily overpowering. You can always add more seasoning remember, but you can't take it away. Use dry herbs at the beginning of cooking, and fresh herbs towards the end- you can use both fresh an dry herbs in combination if you like too. Remember to taste your soup for seasoning, and adjust as necessary. And from experience- avoid garlic in your soup...

So now that you have the basics, start with cooking your onion if using. Use a bit of olive oil or canola in a large pot- cook onion until translucent. You can cook your celery and carrots now too for about 5min. Then add your homemade concentrated stock (or 1 carton of store bought), adding enough water to cover vegetables, and make the soup the consistency you desire (my husband likes a thicker soup for example). You may also need to add a bit of water throughout the cooking process due to evaporation, as well as compensating for items like quinoa and lentils that will absorb liquid. Put in all ingredients being used, except fresh herbs and peas or other more delicate vegetables- then season. If foam develops on the surface then skim what you can with a spoon. Simmer soup for at least 30min to develop flavor- add fresh herbs and peas if using and cook an additional 5min. Serve and enjoy.
Remember there is no right or wrong way when making your soup. Express yourself. The possibilities are endless.