Tag Archives: Cook

Gluten Free Pumpkin Chicken

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Pumpkins

Photo by Rebecca Price

1 can of pumpkin                                             Dash of Worcestershire

1 cup chicken broth                                         3- 6 T sugar

Chicken, boneless, skinless                          Salt and Pepper to taste

1 onion chopped

1 red pepper chopped

Saute‘ red pepper and onion in chicken broth, add pumpkin, Worcestershire, 3-6 Tablespoons of sugar, salt and pepper.   Spray casserole dish with Spectrum Coconut spray or similar, place chicken in the pan and pour wet ingredients over the top and cover tightly with foil. Bake at 350 degrees for 45 minutes.IMG_4317

The guide for my recipe came from a family favorite. Mrs. Patti Battram of St. Louis and her delicious Orange Chicken recipe. I’ll  post her recipe this week sometime. The Battram family and the Southard family have been the closest of friends for almost 50 years. My husband Todd and their son Rick met when they were four.

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Perfect Cornbread

27 Friday Sep 2013

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“Wow! What did you different? This cornbread is moist.”

Swallowing my pride, I admitted I followed the directions on the package, with just a few exceptions.

The warm sweet fragrance will greet your family, and the stress of the day will dissipate as they hold the toasty warm bread in their hands dabbing the tip into wonderfully sticky apple butter.

We enjoy with apple butter, but it is delicious plain.

Preheat a toaster oven to 425 degrees

1 cup of cornmeal (be careful and look on your label, I was shocked how difficult it was to find one without wheat additives)

IMG_4073*Aunt Jemima Yellow Corn Meal is gluten-free– I’m using the back of her bag for my basic guideline

1 cup of soy flour

2-4 tablespoons of sugar

4 teaspoons of baking powder

1/2 ts. salt

1 cup of almond milk

1 egg

1/4 c unsweetened applesauce

Mix well and pour into an 8 inch round or square pan sprayed with coconut oil.

Bake for 20 minutes

Gluten Free Baked Beans

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1 package of dry navy beans

1/4 c brown sugar

4 pieces of  turkey bacon ( I’ve found some excellent nitrate free at Natural Grocers)

1 tsp. salt

3 tbsp. molasses

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Rinse and sort out the strange beans from the bag. Boil beans in 6 cups of water for two minutes.  Set for one hour.

Place beans in a crock pot and add 1/4- 1/2 pound of cooked turkey bacon, 1/4 c brown sugar, 1 tsp. salt and 3 tablespoons of molasses.

Fill up crock pot with water covering beans with at least several inches of water and cook on low overnight for 6-8 hours.

Seems like a lot of work, but I was bringing dinner over to a friend who comes down with migraines after consuming pork and she is restricting salt.  The recipe is from HEB a food market in Texas near our home. The only changes I made to the recipe was to increase the bacon and use a crock pot instead of boiling on the stove for several hours. Canned beans contain trigger items for my sweet friend, but I love HEB Borracho Beans with Shiner Bock Beer.

The beans are just lightly sweet and perfect with eggs topped with basil leaves cut “chiffonade style” or thin strips with a scissors( a full leaf is too much for breakfast faire) and salsa in lieu of toast.

The meal I made for her had baked chicken and rice with a little chicken broth for flavor. The beans placed in a couple of mason jars.

This also is a perfect way to serve for a tailgate. I’ve transported beans unsuccessfully in my trunk, even placing the crock pot in box.

Pour beans into the jars, seal the tops and place in a pot with a hot brick (wrap in foil) and snuggle the glass with napkins.  The beans are easily consumed with a fork, standing at your tailgate.

Tex-Asian Chicken Bowl

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Chop 3 celery stalks                                                2 red potatoes

Saute in coconut oil till potatoes are golden brown.

Set aside and pour 1 cup of chicken broth on the veggie mix as it cools and one tablespoon of peanut butter,(Natural Grocers has fresh ground nuts that the guys and gals there have sold me, it’s nutty good).

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Shred 2 leg and thigh combinations of baked chicken

(Todd grilled a chicken with rosemary on monday to enjoy all week)
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Todd garnished with limes, cilantro, and Sriracha sauce.

IMG_3850Perfect saturday night dish to chow down while watching a movie.

The teens picked this as our top dish of the week!

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Sunday Pot Roast with Gluten Free Gravy

23 Friday Aug 2013

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First, take back your Sunday.

Pick up a pot roast this afternoon, and by tonight you will have a delicious prepared meal for friends and family for sunday dinner.   Pull up a few carrots from your garden or find a bunch at your local market, slice a Vidalia onion and 6-8 red potatoes.

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Sear your roast in a very hot sizzling frying pan. I use coconut oil or peanut oil with a little butter.

Take care to turn and brown all sides.
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Our mothers breaded the roast with flour before

searing.

Yes, I had a hard time letting go of the flour.

Just pour a bit of water on the crunchy meat slivers stuck on your pan, and bring up all the yummy brown glaze for a tasty gravy on your meat and veggies after removing from the crock pot.  Deglazing(what I’ve described above) helps capture the flavor. Pour this gravy over the meat just before serving.

Place meat and cut up carrots, potatoes and onions in a crock pot for 6-8 hours on high.  Gluten free goodness!IMG_3230

Pop’s Gluten Free Yucatan Shrimp

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IMG_38501 large clove of garlic, minced

1/4 of jalapeno or chili pepper

Juice of 7  key limes                                

4 tablespoons of unsalted butter

1 tablespoon of Sriracha (HEB carries this in the Asian food aisle)

1 pound of shrimp                                                        2 tablespoons of fresh cilantro

Melt 1 tablespoon of butter on low heat adding garlic and stirring for two minutes.

Add more butter and stir in lime juice, Sriracha, salt and pepper.IMG_0607

Boil shrimp in well salted water and remove as soon as they are pink. This happens quickly…stay at the stove and drain well in a colander.

Toss everything into a lovely serving dish adding jalapeno and cilantro as your family arrives for dinner.  IMG_3851

*See the original recipe under Yucatan Shrimp – NYTimes.com by Sam Sifton

Published May 13, 2010 on page MM28 of the Sunday Magazine

http://www.nytimes.com/2010/05/16/magazine/16food-t-oo1.html

Todd’s Ultimate Crab Soup

16 Monday Jul 2012

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As we pray to our God and Father about you, we think of your faithful work, your loving deeds, and the enduring hope you have because of our Lord Jesus Christ.

Thessalonians 1:3 NLT

Todd had begun preparing the soup early in the morning when the distinctively sweet and spicy smell of Old Bay seasoning, the aroma our family associates with our family vacations for over twenty-five years on the Outer Banks of North Carolina, worked its way down the stairs and into my bedroom.  It was the arrival of a time-honored family beach vacation tradition — crabs!  Only this day we would be enjoying crab soup for Sunday dinner when we returned from our Sunday morning worship at the Corolla Chapel.  His inspiration?  An old Maryland crab house named Eats his family used to stop at every year as kids while driving down the Eastern sea board.  They all agree it is the best crab soup they have ever eaten, and strangely, he has perfected his efforts over the years using turkey, a suitable substitute when crabs are not readily available or cost prohibitive.

As a pastor my husband serves every day caring for the needs of others and inspiring and enriching all our lives, especially mine.  We have dined at many fine Outer Banks restaurants over the years, but my favorite dining has always been at the beach house and enjoying my husband’s cooking, a creative outlet for him and a break for me.

2 Cartons of Chicken broth

1 pound can of petite diced tomatoes

1 can tomato paste

12 Blue Claw Crabs, steamed and ready to go for the soup
From these, remove the dead man (lungs) and discard, then pull off the legs and separate the shell, saving to boil for a broth  added to the soup.

From the chest piece, break chest in half, leaving the meat inside and placing these large pieces into the broth with the claws.
Old Bay seasoning to taste.  My husband uses a lot!

A touch of sugar to offset the spiciness

Salt
Pepper
Bag of fresh or mixed frozen veggies (corn, butter beans, carrots, green beans)
1-2 large cans of lump crab meat (blue claw crabs)

 Slice two cups of okra

2-3 cloves of chopped garlic

1 bottle of beer (optional)

Shrimp or fish (as a substitute for crab meat)

Bring to a boil, then simmer.

Serves 14-16

 

Black-eyed Peas on New Years Day

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Looking for a recipe for prosperity and happiness in the New Year?

Psalm 1 is a place to start.

The Hebrew word ashrei, or blessedness comes from living out your life in accordance with God‘s will.

How do you know God’s will?

Everyday wake and immediately meditate on God’s word.  Praise Him!  Begin your day in adoration of  God the Creator of all.

Pray about it, pray the verse for anyone your Father has placed on your mind.

This morning I prayed for you and my family and friends.

Here’s how it sounded…. Happy are the friends who follow my blog, my family, my friends they who do not follow the advice of the wicked or take the paths of sinners.

Prosperity and happiness depends on your willingness to live in obedience to scripture.

But the humble will inherit the land and enjoy abundant prosperity.  Psalm 37:11 HSB

Humble in the Greek is translated poor in spirit — to be impoverished of self and concerned for the things of God.

What is God concerned about?

The world will tell you prosperity comes from a  cooked pot of black-eyed peas on New Years Day.  Our tradition in families differ, but cooking up a pot of these lovely legumes are a non-negotiable in southern families, ours is no different.  I’ve misplaced my cookbook so this is my twist on the tradition.

1 pound of black-eyed peas

Soak and cook a couple of days earlier tossing off the dirt (your old self) and discard any particles(regrets) in the water.

1 large can of chopped tomatoes

1 small onion finely chopped and sautéed in extra virgin olive oil.

1 large garlic clove finely chopped and sautéed in extra virgin olive oil.

Pepper to taste

Add a few small pieces of the leftover Smithfield Ham (Salt cured) before placing bowls on the table for your New Years Day Dinner.

Serve the simple dish with Udi’s gluten-free dinner rolls, and a salad.

Pull out all the stops with linens, candles, crystal and setting.

A humble dish and a table set for a King.

May you be favored and prosper in the New Year! May the Lord bless you in 2014 exceedingly and abundantly beyond your wildest imaginations!

For this reason I bow my knees before the Father from whom every family in heaven and on earth is named. I pray that He may grant you, according to the riches of His glory, to be strengthened with power through His Spirit in the inner man, and that the Messiah may dwell in your hearts through faith.  Ephesians 3:14-16 HCSB

Thank you very much for taking the time to follow my blog in 2013. You have been a great blessing to me and I look forward to praying for you and  writing more in 2014!

Trish