Leftover GF Toast ‘Planks’

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Leftover GF Toast 'Planks'

I had a few leftover loafs of gluten free bread from the other nights Gluten Free Peppers and Brats (click photo to be taken to that post) and wanted to share a great way to use up this little odd shaped bread.

I sliced my bread in to planks, melted some butter in a pan, sprinkled in some Penzey’s Sandwich Sprinkle and then laid them flat side down to be toasted in the pan. Add a little more butter and salt when your flip over.

Sometimes, it’s the most simple of techniques is the most tasty! Crispy, buttery, crunchy, salty, on the outside, soft on the inside, …now that’s heaven in a bite!

Serve as an easy side to soups, stews, eggs, or grilled meats. Yum.

Mock Cuban Plantains

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Mock Cuban Plantains

When I visited southern Florida, I was privileged enough to have excellent Cuban cooking. One of the most amazing side dishes I had were ripe plantains which were an amazingly sweet, tart, and savory all at once. I’ve duplicated them here at home, but always with ripe plantains.

This day, however, all I had was 1 and a half jersey sweet potato in my pantry.

So, using my favorite book “The Flavor Bible” which is my inspiration for all ‘from the cuff’ cooking, I created these sweet potato medallions. Do not use yams or garnets in this recipe, they are too sweet and do not taste the same! Use only Jersey (they are a pale yellow color) ‘sweet’ potatoes.

1-2 Jersey Sweet Potatoes, peeled and sliced in to 1/2-1inch medallions.
1/4 lime or splash of lime juice
1-2 cloves garlic, fresh minced or put through a press
Extra Virgin Olive Oil
Kosher Salt

Pre-heat your grill on high, toss potato slices in the EVOO, season with kosher salt. Place on grill, turn heat down to medium and cook until semi-charred, flip and continue to cook until insides are soft and tender. (prick with a fork to tell or squeeze with tongs)

While potatoes are cooking, add fresh minced garlic to the bowl and a bit more of EVOO. You want just enough to coat the veggies, not swamp them.

When the ‘taters are done, toss them while hot, in the bowl with the garlic. Squeeze the fresh lime over the top and toss gently again.

Cover with tin foil and let steam cook for 3-5 minutes (I do this while my meat is resting), then serve.

For a nice twist, add fresh, finely chopped cilantro.

According to my daughter: Yum.

Southwestern Black Bean and Corn “Salad”

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Grab your cowboy boots and hat, and sidle up to this nummy salad! Trust me, you’ll be looking for a steel guitar and pining for the smell of horses and leather to accompany this scrumptious and versatile salad.

I put ‘salad’ in quotation marks because leftovers are absolutely delicious over the top of grilled french bread -‘Hello Paris!’ , as a ‘Bruschetta’ topping – or is it ‘Ciao Italy’?, or as a chunky dip with sturdy tortilla chips -‘Hola Mexico!’. I’ve served this in organic romaine lettuce or butter lettuce leaves, which is like a vegetarian version of a the Asian lettuce wrap, and it would be a nice punch of flavor in a breakfast tortilla wrap with scrambled eggs. It is so versatile for leftovers, but so delicious, you may not have any ‘left over’!!!

(As always, my recipes are fluid and something you adjust to taste. I will give approximate amounts, but adjust to your own taste. You can double this recipe, but it will make a generous amount for a large group!)

((Try to let the salad rest at least an hour to absorb all the great flavors from the dressing.))

Southwestern Black Bean & Corn Salad

1 can (approx 2 cup if you make your own) Black Beans, rinsed.

2 cups corn. I used leftover corn cut from the cob, from a previous nights dinner, but you can use defrosted frozen.

Cilantro: A nice big handful, chopped. We love cilantro, so add a bit more, and I will add some fresh to leftovers.

Avocado: I slice this over the top of the salad. You can rough chop it and toss in to what you are going to eat, but it gets mushy if kept too long. Better to add it fresh to the portion you are eating.

Dressing: (For 1 cup of dressing which is more than enough to dress the salad.)

1/3 Grapeseed Oil (you can use corn, I don’t because of the GMO’s)
1/3 cup Lime Juice
Approx 2-3 tbsp red or white wine vinegar
1 tsp Cumin
1-2 tsp Ancho Chili Powder (you can use reg chili powder, I prefer the pure chili, but if you don’t have on hand, use high quality chili powder)
1 clove Garlic, minced or put through a press
1/2 tsp Oregano
1/4 cup diced Red Onion
pinch of Sugar
1/2 tsp dijon or stone ground Mustard
salt and pepper
Optional: Smoked Paprika or Chipotle Chili Powder

Whisk all the dressing ingredients together and adjust spices to taste. (It might need more sugar, more cumin, more garlic, ect)

Toss the beans, corn and cilantro with the dressing.

Top with fresh ripened avocados.

While I seem to have covered the globe in serving options, I will personally start with what is closest to my heart. Cowboy country flavored good eats!! Yee Haw!