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Naturally Gluten Free Cornbread

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Welcome to fall! With the autumn crispness in the air, chili in many forms, becomes a regular on my dinner table. We love turkey chili, beef chili, vegetarian chili. We love it mild or light-your-head-on-fire hot. My favorite side dish for chili is cornbread.

I’ve tried many cornbreads, and I’ve found far too many that are dry and dusty, or the flavor of corn is masked by other ingredients. I really like corn to be the star of cornbread. I also need it to be gluten free…and low in the dairy protein. My kids are gluten intolerant and my youngest is having issues with dairy and dairy protein. Interestingly, it seems butter can be considered ‘dairy free’ because it is a fat and the amount of protein in it is fairly minimal, especially ghee. And my daughter (thankfully) can manage butter.
I haven’t made this with anything other than butter, but I imagine you can substitute a butter flavored shortening if you must be 100% dairy free.
This is my mothers recipe, and I can remember her baking it in a cast iron pan at our mountain cabin. My brother and I would come in from being outside in the clean mountain air with a ravenous appetite, and my mother would pull this hot out of the oven for us to gobble up. I really hope you enjoy it as much as we do in my house. Its moist, buttery, tender, and bursting with corn flavor.

As always, read through the entire recipe before starting, and if you have questions, feel free to leave them in the comment section.

Moms Naturally Gluten Free Cornbread

6 Tbsp of Butter, softened
2 Eggs
1/2 Cup sugar
1/2 Cup Cottage Cheese (I use 1%)
1/2 Tsp Salt
1 Can Creamed Corn
1 Cup Corn Meal. (I use Bobs Red Mill)
1 Tsp Baking Powder, mixed with a little milk or milk substitute just before adding.

Preheat oven to 375 degrees.
1. Cream butter and sugar together using a stand mixer or electric mixer.
2. Add eggs, beating between each egg addition. This will look loose, but don’t worry about it.
3. Add cottage cheese, salt and creamed corn. Stir to combine.
4. Add cornmeal, mix until well blended.
5. Mix baking powder with a little milk  or dairy-free milk substitute, if needed. Add to the batter and stir to combine.
6. Pour batter into a greased or buttered baking dish 8×8 or small casserole of equivalent volume, (see photo below), or use a 10 inch cast iron pan like my mother used.
7. Bake for 45 minutes, rotating pan halfway through. Use a toothpick to test for doneness. Let cool 10 minutes before serving.
This bread is very moist, use a small spatula to remove cut pieces.

ENJOY!

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(This small casserole is 10 x 6.5)


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‘Creamy’& Healthy Gluten Free Fish Chowder that doesn’t taste Gluten Free, nor Healthy!

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Its still running 30 degrees in ‘balmy’ Minnesota. Yeah, we do cold here in the upper Midwest. Here, it’s go cold or go home. HA!

Trying to think of what to serve up on this freaking frigid day, I hit the grocery store.

At my favorite grocery store they were tasting Atlantic Farmed Salmon. (I love tastings because I can ensured its not ‘fishy’ tasting) Next to the salmon was Alaskan Cod. Both were BOGO (buy one, get one free). I bought 2 packages of each! Tonight: Fish Chowder with Cod, potatoes, green beans and corn. Tomorrow: Salmon Croquettes. Seriously, it was a steal of a deal, and chowder sounds amazingly warm and comforting to me!

I did a quick google search in the store to get inspiration, and then came home with the intention of creating my own Gluten Free Chowder, that didn’t rely on flour.
So, here you go, a deliciously healthy version of a ‘cream’ chowder that is a snap to put together!
This chowder is VASTLY lower in fat than most recipes and it’s chalk full of protein. Is it ‘diet’ food? No, I’m not gonna lie. This is a healthier version of a normally calorie laden meal. I will confess, you will be temped to eat two bowls, just keeping it real. Cream-less never tasted so delicious!
This would be fantastic served with a fresh GF biscuits a GF French Baguette to mop up the last dribbles of broth!

**As always, read through the recipe and pay attention to my notes. If you spot an error or have any questions, please ask away in the comment section so I can fix it!

Notes:
*This recipe is flexible. Don’t like green beans or corn? Maybe add some carrots to the mirepoix, or add sautéed mushrooms, or heck, add peppers if you like them! You don’t have to use shallot, it just adds a slightly different savory note. Hate tarragon? Just use dill, or add some thyme.
*Don’t let your creativity be limited.
*I use red potatoes because they hold up a bit better under the simmer than russets or yukons.
*You can substitute halibut for the cod, or even salmon, but the flavors will be more assertive and need more assertive spices and seasoning.
*I will list ingredients I use in approximate amounts, but remember, this kind of dish is flexible. If you like onions, add a bit more. You hate them? Substitute shallots. The aromatics are there to build flavor.
**Don’t be discouraged about the length of the ingredients list. It sounds like a lot, but you likely have most of it in your pantry, and if – for example – you don’t have olive oil on hand, use all butter or try substituting coconut oil. I like the flavor of butter in this dish.
*And lastly, please, try to find sustainable fish. We want to be able to enjoy this bounty from the ocean for a long time!

Gluten Free Fish Chowder

1-1.5 Cup Onion, small diced
1 Large Shallot, small diced
1 Cup Celery, small diced
3 Tbsp Unsalted Butter
1 Tbsp Olive Oil
4 Tbsp Brown Rice Flour (just shy of 1/2 cup)
Old Bay Boil and Seasoning – just shy of 1 Tsp.
.5 Cup White Wine (I used chardonnay. Make sure its wine you’d drink!)
1 Tsp GF Worcestershire Sauce
1 Tsp Lemon Juice
2-3 Tsp Lobster Bouillon (I use Better than Bouillon brand) ((while this is optional, it really gives the broth a depth of flavor and seasoning that salt will not))
(optional: splash of Bragg Liquid Amino Acids, it adds a bit of savory salty, but not necessary)
4 Cup Fish Stock (boxed or homemade)
1.25 Cup Whole Milk
Dried Tarragon
Dried Dill Weed
White Pepper
Fresh Dill (also optional, but adds another fresh dimension and eye appeal to the dish) approximately 1-1.5 tbsp.
3 Cups Red Potatoes, cut into nice, big, one bite chunks.
Green Beans, cut into 1-1.5 inch sticks, approximately 1.5 Cup. (if using fresh, add with the potatoes, if frozen, add with the corn)
.5 Cup Frozen Corn
1.5 lb Cod, preferably fresh, but frozen/thawed will work too, diced into 1 inch pieces (see note at bottom)

Let’s get cooking!

Melt the butter in a 4-8 quart stock pot or saucepan over medium-low heat. Add onion, celery, and when they begin to soften, add the shallots.
While the aromatics cook, measure wine in a 1 cup measuring cup, and add to it, worcestershire and splash of amino acids. Set aside.
When aromatics are softened (about 5-8 minutes), add the Brown Rice Flour and Old Bay. Stir, and add the olive oil if it looks dry, it likely will.
Add the wine mixture and whisk/stir to combine, letting the alcohol cook off while stirring.
Add seafood stock while whisking vigorously. It will look lumpy but keep whisking.
Add dried herbs. Start with a generous pinch of each. (A pinch is about 1/4 tsp)
Reduce heat to a bare simmer and let cook for about 10-15 minutes.
Add whole milk.
Add potatoes and beans.
Bring back to a gentle simmer, add lemon juice (really its like a splash, designed to add a bit of acid balance to the chowder).
Add 2 tsp of Lobster Boullion.
Stir to combine, then taste, and adjust seasonings, adding a dust of white or black pepper.
Let cook uncovered, until the potatoes are fork tender.
Taste and adjust the seasonings again. (the potatoes will absorb some of the salty seasonings.) At this point, you can add the additional tsp of Lobster Bouillon if needed to boost the flavor.
Add the Cod and Corn, reduce heat further to a bare simmer, cover and cook until the fish is no longer translucent. It will take 5 minutes or less.
Add minced fresh dill.
One last adjustment of seasonings, adding more White Pepper if needed.

Serve and enjoy!
My hubby always adds tabasco to his fish chowders, but this needed nothing. It was fantastic on its own.
This serves 4 easily.

****I was serving 3. I bought 2 pounds of fresh Cod, because I got one pound for FREE! I ‘guess-ta-mated’ my fish initially, at 1.5 lbs. After serving up my chowder, (making sure the bowls were chalk full of goodies) I was left with a generous amount of broth. I added the additional .5 lb back to the broth, brought it back up to temp to cook, then packed it away for another meal. You can use 1.5 lb and stretch it quite nicely to feed 4. But you can also make it protein laden and add the extra fish.

 

 

Gluten Free Butterscotch Pumpkin Bread

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Fall finally gave way to the nudges of winter here in the arctic tundra. What better way to embrace the long, dreary winters here than to whip up a batch of tasty, moist, full of warming spices, gluten free quick bread? With my girls coming and going between college and work, its always nice to have a loaf on hand for them to a slice, grab and go. With the turning of the weather, I really wanted to be inspired by the fall/winter spices and comforting moisture of pumpkin. I modified a tried and true banana bread recipe given to me by my daughters Godmother, Auntie Barbara, who received it from her grandmother.

When my kids were born, we lived in a small neighborhood just on the outskirts of Portland. It was an older neighborhood with a wonderful mixture of small, entry level sized homes as well as some a bit larger and more established. We happened to one of the first families to move in as the neighborhood began to turn over. As a stay at home mom, I was blessed to have so many wonderful, loving retirees who absolutely doted on my children. That is how we met ‘Auntie’ Barbara and ‘Uncle’ Bruce. They took us under their wing, supported us, loved us and mentored us. They accepted the responsiblity to become my children’s GodParents. Every time I make this banana bread (which has been passed on to my own daughters) I reminisce over our shared times together. I think that is why I love to cook so much. I associate so many wonderful memories with food shared, the telling of the history behind precious recipes passed down, along with celebrations and holidays enjoyed. This recipe has sentimental meaning to me and my family. I hope that by making it, it will create wonderful memories of your own.

Gluten Free Pumpkin Bread
(this recipe is so simple, don’t over think it!)

1/2 cup Butter (unsalted) melted
1 cup Sugar
1 cup Pumpkin (plain pumpkin, NOT pie mix)

2 Eggs slightly beaten

2 cups Gluten Free Flour (i recommend Pamelas Artisan Flour)
1/2 tsp Salt
1 tsp Baking Soda
Spices : 1.5 tsp Cinnamon; 1/2 tsp Nutmeg; 1/4 tsp Allspice; 1 tsp Ginger; optional:1/4 tsp clove

1/2 cup Hot Water

Handful of Butterscotch Chips. (Hershey’s is Gluten Free. Nestles is NOT!)

Preheat the over to 350 degrees if using a metal bread loaf pan, or 325 for glass. Grease the pan with cooking spray or butter.

Mix melted butter together with the sugar, stir in the pumpkin with a wooden spoon. Lightly beat your eggs, then add in to the pumpkin mixture and stir to combine.

Mix dry ingredients together alternately with the hot water. Stir just to combine. Pour into prepared bread loaf pan and sprinkle the top with butterscotch chips.

Bake 1 hour 15 minutes. Check at 1 hour and continue to bake until a toothpick comes out clean in the center. A few moist bits may cling but it should not be raw.

****In the original recipe, replace 3 mashed bananas for the pumpkin and eliminate the spices. Optional add-in are your favorite nuts.
*******The original recipe does not call for vanilla but you can add 1 tsp if desired.