Based on this recipe from AllRecipes.com
http://allrecipes.com/recipe/homesteader-cornbread/detail.aspx
Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Monday, November 19, 2012
Easy Gluten Free Cornbread Recipe
How to make a silk purse from a sow's ear...
Based on this recipe from AllRecipes.com
http://allrecipes.com/recipe/homesteader-cornbread/detail.aspx
Based on this recipe from AllRecipes.com
http://allrecipes.com/recipe/homesteader-cornbread/detail.aspx
Friday, June 1, 2012
Easy Gluten Free Chorizo Quesadillas Recipe
This is what's for dinner tonight!
I love quesadillas for 2 reasons: they are always delicious, no matter what you fill them with, and they are so easy to make. Like a Mexican grilled cheese sandwich. So when I came across this recipe, I knew I had to try it.
As I've said before, a lot of authentic Mexican food items are naturally gluten free. Tortillas, however, can be a bit tricky. Yes, there are plenty of corn tortillas out there, and you'd think they were safe because they were made with corn. And yet...
Just because they are made with corn doesn't necessarily mean they aren't also made with wheat flour. Or made in a factory where they'd be cross-contaminated. This is where it pays to know which brands are safe, and which are not. One way to be sure is to purchase the Essential Gluten-Free Grocery Guide from Triumph Dining. This book will give you a list of products that you can count on to be safe. It has been a real blessing to me and my family, and it will be for yours as well!
Also, we live in an area that has a high Latino population. Because of that, we have tortilla factories within 100 miles of us, and they make the authentic tortillas that are 100% corn flour, water and salt. All they make are these tortillas, so there's no risk of cross-contamination. And boy, are they good! If you can get this kind of tortilla where you live, be thankful, and buy them!
Let's make dinner, and then we can chit chat a bit more...
SPH Gluten Free Chorizo Quesadillas
inspired by a recipe in Sandra Lee Semi-Homemade magazine
January/February 2011 issue
8 corn tortillas (mine were in the 6-8" range)
1 9-oz. package Sausages by Amylu Chicken Chorizo, diced (which is gluten free)
1/2 cup long grain white rice
1 cup chicken stock (I use Pacific brand Organic Free Range Chicken Broth)
1 tablespoon dried minced onion
1 tablespoon minced garlic (I use the kind from a jar)
1 tablespoon dried parsley OR fresh cilantro (I used parsley because I don't like cilantro)
1 teaspoon salt (or to taste)
1/2 cup frozen corn, thawed, OR canned sweet corn (I used canned)
Shredded Mexican cheese blend
Lime wedges
Optional Extras:
diced chilies
fresh jalapeno slices
jarred roasted red bell peppers
sliced olives
salsa
sour cream
Put rice, stock, onion, garlic, parsley and salt into a small pot. Cover, and bring to a boil. Reduce heat to a simmer, and allow to bubble for 15 minutes. Turn off heat, and let sit for about 5 more minutes.
While rice is cooking, warm a large (preferably non-stick) skillet over medium-high heat, then drizzle in some olive oil. Add diced sausage, and brown, stirring occasionally. Drain on paper towels. Drain excess oil from skillet and wipe clean. If you don't have non-stick (and I don't), you may want to have another skillet handy in case the chorizo sticks at all. My apologies to the dishwasher.
When rice is cooked, stir in sausage, sweet corn, and any extras you may desire. Warm the skillet over medium heat. Butter one side of one tortilla. Set it butter side down in the skillet, just like you'd do for a grilled cheese. Place 1/4 of the rice mixture on top of the tortilla, and sprinkle with some cheese. Top with another buttered tortilla (this one has butter side up facing you). Press with a spatula while it is heating through for a few minutes, then turn. They really only take a few minutes per side, so keep an eye on them. Burnt is not delicious. Repeat with all the remaining tortillas. Cut into wedges with a pizza cutter, and serve warm with lime wedges (the squeeze of lime really puts these over the top!). You can also serve with additonal salsa and sour cream if desired.
Ok, so now the chit chat. The original recipe used much larger flour tortillas, so switching to gluten free corn tortillas was Tweak #1. Also, because I used smaller tortillas, the original made way too much rice mixture, with too little sausage for our tastes. It is much better with the onion, garlic, and salt, which were not in the original, either. Because we had extra rice, we ate it reheated for lunch the next day, and it is FANTASTIC by itself! If you don't have chorizo in the house, use some leftover cooked chicken that has been diced.
And as for the corn, you can use some from a bag of frozen, like the original did, or part of a can, like I did. This is what I had on hand. If you use canned, drain the leftovers, and make corn muffins or corn bread with it. Add it to a soup or a stew. Just use it within a few days so it doesn't get spoiled.
Start your weekend off right with some delicious quesadillas, and enjoy!
I love quesadillas for 2 reasons: they are always delicious, no matter what you fill them with, and they are so easy to make. Like a Mexican grilled cheese sandwich. So when I came across this recipe, I knew I had to try it.
As I've said before, a lot of authentic Mexican food items are naturally gluten free. Tortillas, however, can be a bit tricky. Yes, there are plenty of corn tortillas out there, and you'd think they were safe because they were made with corn. And yet...
Just because they are made with corn doesn't necessarily mean they aren't also made with wheat flour. Or made in a factory where they'd be cross-contaminated. This is where it pays to know which brands are safe, and which are not. One way to be sure is to purchase the Essential Gluten-Free Grocery Guide from Triumph Dining. This book will give you a list of products that you can count on to be safe. It has been a real blessing to me and my family, and it will be for yours as well!
Also, we live in an area that has a high Latino population. Because of that, we have tortilla factories within 100 miles of us, and they make the authentic tortillas that are 100% corn flour, water and salt. All they make are these tortillas, so there's no risk of cross-contamination. And boy, are they good! If you can get this kind of tortilla where you live, be thankful, and buy them!
Let's make dinner, and then we can chit chat a bit more...
SPH Gluten Free Chorizo Quesadillas
inspired by a recipe in Sandra Lee Semi-Homemade magazine
January/February 2011 issue
8 corn tortillas (mine were in the 6-8" range)
1 9-oz. package Sausages by Amylu Chicken Chorizo, diced (which is gluten free)
1/2 cup long grain white rice
1 cup chicken stock (I use Pacific brand Organic Free Range Chicken Broth)
1 tablespoon dried minced onion
1 tablespoon minced garlic (I use the kind from a jar)
1 tablespoon dried parsley OR fresh cilantro (I used parsley because I don't like cilantro)
1 teaspoon salt (or to taste)
1/2 cup frozen corn, thawed, OR canned sweet corn (I used canned)
Shredded Mexican cheese blend
Lime wedges
Optional Extras:
diced chilies
fresh jalapeno slices
jarred roasted red bell peppers
sliced olives
salsa
sour cream
Put rice, stock, onion, garlic, parsley and salt into a small pot. Cover, and bring to a boil. Reduce heat to a simmer, and allow to bubble for 15 minutes. Turn off heat, and let sit for about 5 more minutes.
While rice is cooking, warm a large (preferably non-stick) skillet over medium-high heat, then drizzle in some olive oil. Add diced sausage, and brown, stirring occasionally. Drain on paper towels. Drain excess oil from skillet and wipe clean. If you don't have non-stick (and I don't), you may want to have another skillet handy in case the chorizo sticks at all. My apologies to the dishwasher.
When rice is cooked, stir in sausage, sweet corn, and any extras you may desire. Warm the skillet over medium heat. Butter one side of one tortilla. Set it butter side down in the skillet, just like you'd do for a grilled cheese. Place 1/4 of the rice mixture on top of the tortilla, and sprinkle with some cheese. Top with another buttered tortilla (this one has butter side up facing you). Press with a spatula while it is heating through for a few minutes, then turn. They really only take a few minutes per side, so keep an eye on them. Burnt is not delicious. Repeat with all the remaining tortillas. Cut into wedges with a pizza cutter, and serve warm with lime wedges (the squeeze of lime really puts these over the top!). You can also serve with additonal salsa and sour cream if desired.
Ok, so now the chit chat. The original recipe used much larger flour tortillas, so switching to gluten free corn tortillas was Tweak #1. Also, because I used smaller tortillas, the original made way too much rice mixture, with too little sausage for our tastes. It is much better with the onion, garlic, and salt, which were not in the original, either. Because we had extra rice, we ate it reheated for lunch the next day, and it is FANTASTIC by itself! If you don't have chorizo in the house, use some leftover cooked chicken that has been diced.
And as for the corn, you can use some from a bag of frozen, like the original did, or part of a can, like I did. This is what I had on hand. If you use canned, drain the leftovers, and make corn muffins or corn bread with it. Add it to a soup or a stew. Just use it within a few days so it doesn't get spoiled.
Start your weekend off right with some delicious quesadillas, and enjoy!
Sunday, January 15, 2012
Gluten Free Spicy Stuffed Bell Peppers Recipe
When it's so cold, it's so nice to eat something spicy!
The original idea for this recipe came from here. It really needs no introduction, except that it is scrumptious, and insanely easy.
SPH Gluten Free Spicy Stuffed Bell Peppers
6 bell peppers, your choice of color, tops sliced off, and white stuff and seeds removed
2 c. long grain white rice
2 c. beans & corn salsa
4 c. chicken stock/broth (I use Pacific Organic brand) or beef broth/stock
1/2 pound chorizo (I used a package of Sausage by Amylu chicken chorizo)
a little olive oil
1/2 c. Mexican cheese, shredded
Extra cheese for sprinkling
Preheat oven to 350. If necessary, slice of bits of the bottom of peppers to make sure they'll be level in your pan, which is a 9x13, and rinse cavities to remove all seeds. In a large saucepan, combine rice, salsa and stock (choose chicken or beef based on ingredients in your chorizo). Bring to a boil over high heat, then drop heat to low and allow to simmer for at least 20 minutes, or til rice is tender. Meanwhile, in another pan, heat oil over medium high heat. Crumble chorizo into oil, and brown. Since my chorizo came in links, I snipped them with scissors. Drain on paper towels. When rice has cooked, stir chorizo into rice mixture. Add cheese and stir. Place bell peppers into baking pan, and spoon rice/cheese mixture into each one. Add about an inch of water to bottom of pan, and cover with foil. Bake for 30 minutes. Remove foil, and sprinkle with extra cheese. Bake for about 5-7 more minutes, or til cheese is melted. Serve hot, with sour cream if desired.
I love how easy this is, and the bell peppers make it look so elegant and add so much flavor. If you'd like, you can even eat the rice mixture by itself. It would be delicious that way, too.
Stay warm, and enjoy!
The original idea for this recipe came from here. It really needs no introduction, except that it is scrumptious, and insanely easy.
SPH Gluten Free Spicy Stuffed Bell Peppers
6 bell peppers, your choice of color, tops sliced off, and white stuff and seeds removed
2 c. long grain white rice
2 c. beans & corn salsa
4 c. chicken stock/broth (I use Pacific Organic brand) or beef broth/stock
1/2 pound chorizo (I used a package of Sausage by Amylu chicken chorizo)
a little olive oil
1/2 c. Mexican cheese, shredded
Extra cheese for sprinkling
Preheat oven to 350. If necessary, slice of bits of the bottom of peppers to make sure they'll be level in your pan, which is a 9x13, and rinse cavities to remove all seeds. In a large saucepan, combine rice, salsa and stock (choose chicken or beef based on ingredients in your chorizo). Bring to a boil over high heat, then drop heat to low and allow to simmer for at least 20 minutes, or til rice is tender. Meanwhile, in another pan, heat oil over medium high heat. Crumble chorizo into oil, and brown. Since my chorizo came in links, I snipped them with scissors. Drain on paper towels. When rice has cooked, stir chorizo into rice mixture. Add cheese and stir. Place bell peppers into baking pan, and spoon rice/cheese mixture into each one. Add about an inch of water to bottom of pan, and cover with foil. Bake for 30 minutes. Remove foil, and sprinkle with extra cheese. Bake for about 5-7 more minutes, or til cheese is melted. Serve hot, with sour cream if desired.
I love how easy this is, and the bell peppers make it look so elegant and add so much flavor. If you'd like, you can even eat the rice mixture by itself. It would be delicious that way, too.
Stay warm, and enjoy!
Thursday, January 12, 2012
Gluten Free Chicken Tortilla Soup Recipe
The perfect warmer upper for a cold January night!
This recipe is a takeoff of many MANY I've seen over the years, and it's gluten free.
SPH Gluten Free Chicken Tortilla Soup
1 recipe Enchilada Sauce (see below) + 1 cup chicken broth/stock
1 pound boneless, skinless chicken breasts (or use whatever piece you like best)
1 16-oz. jar salsa - your choice mild, spicy, flaming hot (I use Muir Glen brand mild)
1 16-oz. can sweet corn, drained
1 16-oz. can black beans, drained and rinsed well
**just a note here - if you really want super easy, use corn and black bean salsa**
1 quart chicken stock/broth (I use Pacific brand Organic Free Range Chicken) - plus whatever is left from making your enchilada sauce
Tortilla chips, shredded cheese for garnish (I use Xochitl brand chips) - optional
Enchilada Sauce (based on this one by Emeril Lagasse)
3 tablespoons olive oil
3 tablespoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon dried oregano
1 teaspoon dried cumin
2 tablespoons all purpose flour (I use Gluten Free Pantry brand)
2 cups chicken stock
12 oz. tomato paste (I use either Muir Glen brand or 365 Organic from Whole Foods)
Salt to taste
Start by making the enchilada sauce in a large soup pot. Add oil to pan over medium heat. Add spices and allow to warm until fragrant (this happens pretty quick so be ready!). Add flour, and stir to make a paste. Then, add chicken stock to make a roux (or in this case, spicy chicken gravy). Add tomato sauce and stir to combine.
Add chicken breasts. Simmer for 15 minutes. Add other ingredients to pot and simmer til heated through and chicken is fully cooked, about 30 minutes.
You could also do this easily in a crock pot. Just make your sauce, add it to your crock pot along with everything else, then cook on high for several hours. Shred chicken just before serving.
Top with tortilla chips and maybe a sprinkle of some grated cheese, if desired.
By the way, the best part of a recipe like this - YOU CONTROL THE SPICE! If you like things spicy enough to require a fire extinguisher next to your fork, have at it. If not, then you can adjust accordingly.
This enchilada sauce is my go-to enchilada sauce. I have tried commercially available brands that are GF, but this one is just so much better. You can also make this into a quick queso dip, simply by adding cheese to the sauce when you add the tomato paste. Then, throw it into a small crockpot to finish melting the cheese and to keep warm for yourself or your family or your guests.
Oh, and enjoy!
This recipe is a takeoff of many MANY I've seen over the years, and it's gluten free.
SPH Gluten Free Chicken Tortilla Soup
1 recipe Enchilada Sauce (see below) + 1 cup chicken broth/stock
1 pound boneless, skinless chicken breasts (or use whatever piece you like best)
1 16-oz. jar salsa - your choice mild, spicy, flaming hot (I use Muir Glen brand mild)
1 16-oz. can sweet corn, drained
1 16-oz. can black beans, drained and rinsed well
**just a note here - if you really want super easy, use corn and black bean salsa**
1 quart chicken stock/broth (I use Pacific brand Organic Free Range Chicken) - plus whatever is left from making your enchilada sauce
Tortilla chips, shredded cheese for garnish (I use Xochitl brand chips) - optional
Enchilada Sauce (based on this one by Emeril Lagasse)
3 tablespoons olive oil
3 tablespoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon dried oregano
1 teaspoon dried cumin
2 tablespoons all purpose flour (I use Gluten Free Pantry brand)
2 cups chicken stock
12 oz. tomato paste (I use either Muir Glen brand or 365 Organic from Whole Foods)
Salt to taste
Start by making the enchilada sauce in a large soup pot. Add oil to pan over medium heat. Add spices and allow to warm until fragrant (this happens pretty quick so be ready!). Add flour, and stir to make a paste. Then, add chicken stock to make a roux (or in this case, spicy chicken gravy). Add tomato sauce and stir to combine.
Add chicken breasts. Simmer for 15 minutes. Add other ingredients to pot and simmer til heated through and chicken is fully cooked, about 30 minutes.
You could also do this easily in a crock pot. Just make your sauce, add it to your crock pot along with everything else, then cook on high for several hours. Shred chicken just before serving.
Top with tortilla chips and maybe a sprinkle of some grated cheese, if desired.
By the way, the best part of a recipe like this - YOU CONTROL THE SPICE! If you like things spicy enough to require a fire extinguisher next to your fork, have at it. If not, then you can adjust accordingly.
This enchilada sauce is my go-to enchilada sauce. I have tried commercially available brands that are GF, but this one is just so much better. You can also make this into a quick queso dip, simply by adding cheese to the sauce when you add the tomato paste. Then, throw it into a small crockpot to finish melting the cheese and to keep warm for yourself or your family or your guests.
Oh, and enjoy!
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