gluten-free cornbread

There are some imperatively crucial matters of fact that I must proclaim to all the land right now.  1.)  Cornbread is almost better than cake, and 2.) Oven mitts for the removal of oven-stuff should become law.   Both of my paws look like a construction worker's may look after a day of hammering nails with a blindfold over his eyes...except mine are just oven burns.  These burns have become commonplace around here, but sadly, that doesn't make them hurt any less.  Let's just say, if I didn't already have man-hands, I certainly wouldn't be booking any hand-modeling-gigs anytime soon.  

But about the cornbread...that's almost as good as cake.  Which, believe you me, is saying a lot. 

Serve it with maple syrup, with honey or my personal favorite... crumbled in a bowl of milk.  Anyone else had it that way?  It's the way my grandmother made it and we call it 'coush coush'.  Yeah.  Freakin' 'delicious delicious'. 

Gluten-Free Cornbread

gluten-free, dairy-free

1 1/4 cups almond milk
3/4 cup finely ground cornmeal
1/4 cup white rice flour

1/3 cup sorghum flour
1/4 cup tapioca starch
1 tablespoon xanthan gum
1 tablespoon baking powder
1/3 cup sugar
1/2 tsp salt
1/4 cup Earth Balance buttery stick, melted & cooled

1 egg

1. Preheat oven to 400 degrees F and grease a 9" round cake pan; Set aside.
2. Whisk together cornmeal and almond milk. In a separate bowl, whisk together flours, xanthan gum, sugar, baking powder and salt until thoroughly mixed.
3. Add egg and cooled Earth Balance to cornmeal mixture. Mix wet ingredients with dry and stir until just combined.
4. Pour into prepared pan and bake for 25 minutes or until golden and a knife inserted into the center comes out clean.

quick {healthy} appetizers

My sister, Tara, recently hosted her monthly wine club get-together and requested some appetizers to share.  I find simple foods are often more of an "entertaining hit" especially with women like me who prefer healthy and delicious things on my plate, too.   I thought I'd share three of my favorite entertaining-friendly apps that all can be thrown together quickly whether it be a last-minute shindig or something you've prepared hours in advance.  Keep in mind, all of these are merely ideas rather than exact recipes, per se.  So, go wild!

Caprese Sticks
gluten-free

cherry tomatoes
basil
mozzarella
balsamic vinegar
olive oil

1. Assemble tomatoes, basil and mozz on a toothpick.  
2. Drizzle with balsamic vinegar and olive oil.  
3. Also feel free to knock yourself out with salt and pepper.  

Cucumber Hummus Cups
vegan, gluten-free

(You may absolutely use store-bought hummus in place of the homemade. I just prefer to make my own because hummus is impossibly simple and quick and can be made with things typically found in your pantry.) ** These are the ingredients I used to make this version. I've never made the same version twice, as I use what I have. So get creative with what you have on hand!

garbanzo beans

tahini
lemon-thyme (I've never seen this herb before, but I snatched it up at Central Market because it smelled divine.)
juice of one lemon
paprika
garlic powder
bell pepper, sliced
chives, finely chopped
cucumber

1. Add ingredients to your blender.  Blend until smooth.  If you desire a less-dense consistency, olive oil is great.
2. Slice cucumber and hull out center leaving a cup-shaped hole.  
3. Fill with hummus.  Garnish with bell pepper and top with chives.

Fruit Bowl

vegan, gluten-free

A fruit bowl made from a watermelon is the perfect something to bring along to a party not only because everyone loves fruit, but because you don't have to worry about taking back your serving dish or purchasing disposable dishes.  Weird? Maybe.  But that's the number one reason I love this.  Use any and all of your favorite fruit!

watermelon
grapes
clementines
cantaloupe
blueberries

1. Cut off the top part of your watermelon.  
2. Scoop out watermelon guts.
3. With a pencil and a glass as a stencil, trace to make scalloped edge.  
4. Carefully cut and remove excess.
5. Throw in every fruit you can find.

no glove, no love

 Dear Jalapeno,

The deep love I had for you has diminished.  Gone.  You ruined my life for two. whole. days.  You made me slather sour cream all over my hands.  You made me take a hand bath in vinegar.  You made me sleep with my hands dangling over the edge of my bed in bowl of iced water.  I won't forgive you. probably. 

Your ex,

Jess

My burning hands basking in the temporary glory that is sour cream.

Note to the wise.  Don't cut twenty jalapenos ungloved.  Especially don't de-seed twenty jalapenos ungloved. They will come back to haunt you.  It will feel like you've stuck your hands in boiling water and it won't go away.  

 Enough about the bad.  Let's talk good.

Cheesy BBQ Bacon Jalapenos are a fan favorite.  They're a versatile appetizer and will go over equally well at an outside barbecue or a nice evening dinner party. 

 Soak these babies in some yummy BBQ sauce.

Bake, brown and serve!

Cheesy BBQ Bacon Jalapenos

20 fresh jalapenos

16 oz. cream cheese (2 packages), room temperature

1 cup shredded cheddar cheese

1/4 teaspoon cumin

1/2 teaspoon paprika

1 lb. bacon, cut into thirds

BBQ sauce (Stubbs, if you're especially cool)

40 toothpicks

1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix cream cheese and cheddar until well blended. 
3. Add cumin and paprika and stir until incorporated.  
4. PUT ON GLOVES.
5. Slice each jalapeno in half USING YOUR GLOVED HANDS.  Carefully remove seeds from each half WITH YOUR HANDS THAT ARE PROTECTED BY GLOVES.
6. Scoop mixture and generously fill each jalapeno half. 
7. Cut bacon into thirds.  Wrap each half with a slice of bacon and secure with a toothpick.  
8. Slather BBQ sauce over tops of jalapenos.
9. Bake for 20-30 minutes or until bacon is browned.

ouch.

On the bright side, let's cross out #7.  I've learned that gloves will not only protect your freshly manicured fingers, they are a serious necessity in the presence of jalapenos. 

spicy chicken buffalo dip

This dip, though not particularly attractive, just might render proposals of marriage from perfect strangers.  'Tis truth.

There's some odd law about men loving buffalo wings.  Maybe because it's so closely tied to their other great loves in life... sports?  Not sure, but what I am sure of is this.  If you pee standing up, you will, no doubt, love. this. dip.  And I bet your lady will like it, too.

Spicy Chicken Buffalo Dip
8 oz. (one package) cream cheese, room temperature
1/2 cup chunky blue cheese dresing
1/2 cup Frank's RedHot sauce
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
24 oz. shredded chicken  (You could use canned chicken breast, but I used rotisserie because I'm a snob.)

1. Heat oven to 350 degrees.  Lightly coat a baking dish with nonstick cooking spray and set aside.
2. Place room temperature cream cheese in a bowl and whip until smooth.  
3. Mix in salad dressing, hot sauces and mozzarella until well blended.  
4. Stir in shredded chicken and mix until well incorporated.  
5. Pour into baking dish (I used a pie pan) and bake for 20 minutes.  
6. Turn on broiler and let top brown for an additional 4 minutes.  Remove and serve warm.

Serve with celery, pita chips, or bagel chips. 

I actually brought this along to a BBQ and the guys couldn't get enough of it . They added it on top of their cheeseburgers.  This dip obviously has no limits.  

hide yo kids, hide yo wife, and hide yo crackers

'cause they eatin' them all up around here!

I know, I can't seem to get over the video featuring Mister Antoine Dodson.  That video always makes me happy and I know these homemade cheese crackers will make you happy too!

I recently read an article that listed five of the worst foods for babies.  There were some surprises, one offender being crackers and most notably, those fish-shaped crackers we all know and love.  A no-no?  Really?  I took heed of this warning and made sure my niece ate as healthy as possible when she was in my care.  See? Proof can be found here and here!

While the complaint is that the sodium levels are too high for babies, there seems to be other problems with the popular snack.  I took it upon myself to check out the very long ingredient list and had trouble pronouncing most of the unrecognizable additions.

And that's right, I have the gall to write about this after making potato chips and onion rings.  Guilty!

I've made a much healthier alternative cheese cracker that contains very few ingredients.  I know my niece would love this homemade version even more.  And, as self-proclaimed Goldfish connoisseurs, my 9 year-old friends wildly approve!

Homemade Cheese Crackers
1 cup flour
4 tablespoons cold butter, cut into small squares
1 (8 ounce bag) grated extra-sharp 2% cheddar
3/4 teaspoon salt
1/4 teaspoon cayenne pepper

1. Preheat your oven to 350 degrees.  
2. Combine flour and butter in the bowl of a food processor and pulse to combine.  Add the salt, cayenne and cheese and pulse again until crumbly.  
3. Slowly add cold water one tablespoon at a time until dough comes together.   Remove dough and form a ball.  
4. Cover with plastic wrap and let chill in the freezer for at least 30 minutes.  
5. Remove from freezer and place dough in between two sheets of parchment paper.  Roll dough flat to about 1/8" thickness then transfer to a parchment-lined baking sheet.  
6. Cut into 1" squares.  Sprinkle lightly with sea salt and bake for 25 minutes.  
7. Test for crispiness before removing.  Remove from oven when they just start to brown.  Cool on a wire rack and store in an air-tight container.   

baked tofu with peanut sauce

It all started one sunny afternoon in Austin...

My mom and I had planned a leisurely day and hoped to begin with a lunch at a gluten-free friendly place in Austin.  Seeing as how there are so many to choose from, we decided on a place recommended by my sis-in-law (who by the way, is a gluten-eater).  I've been hearing her rave about this cafe for quite a while and she visits so often, she's on a first-name basis with the owners.

The Steeping Room
As the names suggest, it is a tea lounge and restaurant set in The Domain where their focus is on natural and organic teas and food.  Friendly staff don "Keep Austin Sconed" shirts and they have great outdoor seating for which my mother and I patiently waited.  Besides their extensive list of tea choices, their menu boasts some of the best food on the planet.   I tried their Buddha Bowl with a peanut sauce and honestly consider it one of the best lunches I've ever had.  The highlight was their baked tofu.  Tofu has never been something I've enjoyed because of it's light and sponge-like consistency, but theirs was unlike any tofu I've ever eaten.  After demanding the waitress to tell me what had been done to make it so tasty, she kindly provided the insider deets.

Their not-so-secret?  


Press and dry the tofu.
Cut the tofu.
Marinate the tofu. 
Freeze the tofu.
Bake the tofu.

Who woulda' thought to freeze it?  Weird, but I gave it a go.

Peanut Sauce Baked Tofu (vegan, gluten free)

Inspired by The Steeping Room  

1 package tofu, pressed (use firm or extra firm)
juice of 1 lemon
3 tbsp peanut butter
3 tbsp sesame oil
3 tbsp agave (or honey/maple syrup or combo)
1 tsp ground ginger
Pinch of cayenne (more to taste, if desired)
Pinch of chili powder (more to taste, if desired)
Optional: 1 Tbsp EVOO or use more sesame oil

Directions:

1. Press your tofu (use a tofu press if your fancy or (if you're cool) you can it press between plates and pat dry with paper towels 
2. Slice pressed tofu into 1/4 inch strips. 
3. Whisk together all marinade ingredients in a bowl and allow tofu to marinate for at least 20 minutes but a few hours or overnight is ideal. The longer the better. Reserve a couple tablespoons of the marinade that’s likely at the bottom of the bowl. 
4. Place marinated tofu in container and freeze. 
5. Line a cookie sheet with foil to save on cleanup time and spray with cooking spray. 
6. Bake the frozen marinated tofu for 9-10 minutes on the first side in a 450 degree oven. 
7. Flip, and bake for another 8-9 minutes on the second side. Apply what’s remaining of the reserved marinade to the top side of the flipped tofu. Broil for an additional 2-3 minutes. 
8. I urge you, do not leave your kitchen while you are broiling. This stuff can be charred in at the blink of an eye. 
9. Serve with brown rice and enjoy! 

(Leftovers can be refrigerated leftovers for a few days.

UPDATED!

I received a lovely note from the co-founder/chef, Amy March, at The Steeping Room who very kindly shed light on their tofu process.  This is different than the way I tried, so I'll try it this way next.  Thanks again, Amy!

------------------------------------------------------------------------------------------------------------------------------------

Just a note on how we make the tofu. We freeze it first. At home, I just freeze the whole block in what ever container it came in. At the restaurant, it comes in big buckets so we slice each block into 4 or 5 slices, wrap it in plastic as a block and freeze them for a minimum of 24 hours. The water molecules in the tofu expand in the tofu creating a firmer and sponge like texture. When you are ready to use it, you can defrost it either over 12 -24 hours in the refrigerator or unwrapped in the microwave for a few minutes. We then squeeze the excess water out of it between two bowl scrapers but one can just gently squeeze between your flat palms. We then dip the tofu pieces quickly in and out of the marinade. Because it is so sponge like, it only needs a quick dip. Also, any marinade that you usually make for regular tofu or other less absorbent proteins should be about 50% water as when you bake or saute it, it really concentrates. I started doing this with tofu over twenty years ago as a fluke when I saved some tofu in the freezer, and it has turned into one of my best tricks!  Enjoy and again thank you for your kind words.

Best,

Amy March
co-founder/chef

this is what dreams are made of, people.

The perfect, buttery, flaky biscuit. 


Breakfast?


Yes.


Lunch?


Yes.


Snack?


Yes.


Dinner?


Yes.


The answer is always yes for these biscuits.  

A friend of mine named Monica and self-described biscuit fanatic, says biscuits are her number one favorite food.  I think these rival her biscuit mecca.  

Perfect Buttermilk Biscuits
Yields 8 large biscuits

2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons confectioners sugar
1/2 teaspoon coarse salt
1/2 cup unsalted butter, cold and cut into cubes
3/4 cup buttermilk, chilled, plus additional for brushing

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball.

On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough into a 10 inch circle about 1/2 inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.

Bake until golden brown, about 12 to 15 minutes. Transfer to a wire rack to cool.

a sophisticated lunch for a sophisticated sophie

Though traditionally deep-fried, these latkes are baked.  This was my first venture into Latkeville and I'd say they turned out beautifully.  Niece-tot LOVED them warm with sour cream!

Baked Apple and Potato Latkes
1 small potato, peeled and grated
1 apple, peeled and grated
1 large egg, beaten
3 tbsp flour (could be easily made gluten-free using garbanzo bean flour)
1 tsp baking powder
sea salt and cracked pepper to taste

1. Preheat oven to 400.
2. To make the cakes, peel and grate the potato and apple.  Place the gratings in a bowl, add the salt and let sit for a while to allow moisture to be drawn out.  Squeeze as much of the liquid out as you can with your hands.  Then pat dry with a paper towel.
3. Once dried, place in a mixing bowl and add the egg, flour baking powder and pepper.  Stir to combine.
4. Using your hand, scoop about 1/4 c of the mixture and press together firmly.  Shape into a pancake and place into lined and oiled cookie sheet.  Repeat.
5. Brush the pancakes with olive oil then bake for 20 minutes.  Flip each pancake and bake for an additional 15 minutes.  
6. Serve warm with a dollop of sour cream on top.  Enjoy! 

olive oil cornbread

Little lady needed a yummy snack bread, and despite our ongoing butterless-kitchen dilemma, we settled on baking an olive oil cornbread.   This was promptly gobbled up warm out of the oven!

Olive Oil Cornbread
1 c corn meal
1/2 c all purpose flour
1 1/2 tsp baking powder
1 tbs maple syrup
2 tbs sugar
1 c milk
1 tsp apple cider vinegar
1/2 tsp salt
half of 1/3 c olive oil

1. Preheat oven to 350.  
2. Whisk together the milk and vinegar in a medium bowl and set aside.
3. In another bowl, sift together the dry ingredients (corn meal, flour, baking powder, sugar and salt)
4. Add oil and maple syrup to the milk mixture and whisk until foamy.  
5. Mix together the wet ingredients to the dry and combine well.  
6. Pour into (greased) small pan. (I used a 5"X5" cake pan.)
7. Bake for 25-30 minutes until lightly browned on top.
8. Let cool, cut in squares, top with butter and enjoy!