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Trish Southard

Trish Southard

Tag Archives: Food on Fridays

Gluten Free Honey Pie

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Posted by trishsouthard in Gluten Free, Places With God, Restful Homes for Our Families, Uncategorized

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Allergy, Beautiful Women, Butter, Coconut milk, cooking, eco-fashionable food prep, food, Food on Fridays, Gluten-free, Gluten-free diet, Honey, How do I become wise, Pi, Pie, simplify, Southern Belle Recipes, Southern Hospitality, Special Diets, Texas Recipe's, Wisdom

Eat honey, my son (daughter), for it is good, and the honeycomb is sweet to your palate; realize that wisdom is the same for you.

If you find it, you will have a future, and your hope will never fade.  Proverbs 24:13,14 HCSBIMG_4409

1 Gillian’s unbaked pie shell                1 stick unsalted butter

3 eggs slightly beaten                            1 c coconut milk eggnog

1 c locally grown honey                         (or plain coconut milk)

1/2 c sugar                                                 2 T All Purpose Gluten Free FlourIMG_4413

Mix together the eggs, honey, sugar, gluten-free flour, melted butter, and coconut milk.

Pour into unbaked Gillian’s Pie Shell and bake at 350 degrees for 45 minutes.  Carefully remove from oven and let pie set up for two hours in a cold place or overnight in the refrigerator.

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Gluten Free Macaroni and Cheese

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Posted by trishsouthard in Gluten Free, Uncategorized

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family, Food on Fridays, Gluten-free, Gluten-free diet, Recipes of Dolphin's Watch, Southern Belle Recipes, Southern Hospitality

3 cups of uncooked macaroni                                      1 tsp salt

IMG_4327

6 T butter    IMG_4334                                                                          Dash pepper

6 T gluten-free all-purpose baking mix

1/3 of a large Velveeta Cheese, cubed (or full package of Daiya Cheese)
IMG_39124 c milk or 1 c sour cream and 3 c whole milk (I use 4 c of almond milk)

Cook macaroni in salted water and drain. Melt butter, blend in flour, and add milk very slowly.  Cook until thick. Add salt pepper and cheese. Stir until cheese is melts. Mix sauce and macaroni. Pour into large pan. Bake at 350 degrees for 30 minutes add up to 10 minutes till edges are golden.

IMG_4328Recipe note: Todd’s Mom served this recipe often. With four sons, they could eat the entire pan.  My alterations are only to use gluten-free noodles and a couple of alterations to avoid milk. When making for company if possible use milk and Velveeta.  Keep an eye on the casserole and let the edges get brown and the top bubbly! Great recipe to prepare on friday afternoon and enjoy all weekend.

Gluten Free Pumpkin Chicken

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Posted by trishsouthard in Uncategorized

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Bake, Barbecue chicken, Beautiful Women, Broth, Casserole, Chicken, Cook, Food on Fridays, Gluten-free, Gluten-free diet, Onion, Pumpkin, Sautéing, Southern Belle Recipes, Southern Hospitality

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.

Gluten Free Sweet Potato Biscuits

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Posted by trishsouthard in Gluten Free, Uncategorized

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Food on Fridays, Gluten-free, Gluten-free diet, Sweet potato, Sweet Potato Biscuits

Our favorite Christmas gift is a Smithfield Ham and sweet potato biscuits.

Todd’s Mom mailed the box full of Virginia’s finest delicacies from she and Dad.

The sun touching our backs

Awakened up the steep hill by the scent of anguish

Crisp blue skies scented with smoky fall

Natures vivid colors celebrating her

A sea of stark black dress

Bowed low and silent

One of the great lessons the fall of the leaf teaches is this:

Do your work well and then be ready to depart when God shall call.

Tryon Edwards

Marilyn Southard did her work extraordinarily well.

The Lord called her home three years ago this week.

In Texas for speaking engagements, my dear friend Ann Kroeker was with me when I received the call.

IMG_41251 cup of Gluten Free Bisquick Pancake and Baking Mix

3 teaspoons baking powder

3/4 teaspoon of salt

1/2 cup mashed and cooked sweet potatoes ( if you are using wheat flour you can push it up to a full cup of sweet potatoes)

2 T. butter

1-2 tablespoons milk or enough to make a soft dough( I used coconut milk and it worked just fine)

Preheat Oven to 425 degrees ( I use my toaster oven )

Sift together flour, baking powder and salt in a mixing bowl. Cut in the butter with a pastry blender or fork. Stir in sweet potatoes. Add milk a little at a time and form a round.  Cover with Saran Wrap or place in a sealed container to chill for 30 minutes.  Turn dough out onto gluten-free Bisquick floured surface. Form a small round with the dough.

Cut out biscuits with a small juice glass or biscuit cutter.photo (73)

Place on greased pan. I like the spray coconut by Spectrum. It works great for higher temperatures.

Bake for 15-2o minutes, but keep an eye on the biscuits through the glass. If they are browning to lower the temp slightly.

Recipe courtesy Marilyn Southard
IMG_4120

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Sweet Potato

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Cook, Food on Fridays, Fruit and Vegetable, Home, Olive oil, Potato, Sea salt, Sheet pan, Sweet potato

Sweet Potato

Chased home
Lush humid drops pounding
Path blown cool
Sweet rain sting
Crimson green fluff
Oven warms
Biscuits weep
Breaking autumn

Posted by trishsouthard | Filed under Uncategorized

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Perfect Cornbread

27 Friday Sep 2013

Posted by trishsouthard in Gluten Free, Restful Homes for Our Families, Uncategorized

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Almond milk, Aunt Jemima, Aunt Jemima Yellow Corn Meal, Bake, Baking powder, Coconut oil, Cook, Cornbread, Cornmeal, food, Food on Fridays, Gluten-free diet, Shopping, Soybean, Special Diets

“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

Crazy for Tamarind

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Posted by trishsouthard in Gluten Free, Uncategorized

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Chili pepper, Food on Fridays, Gluten-free, Gluten-free diet, Seed, Shopping, South America, Tamarind, Taste, Tropical Africa

This month our book club read Lost in the Jungle by Yossi Ghinsberg.  The book will be released as a movie and everyone enjoyed the harrowing trip into the amazon with Yossi.  Apparently it is a guys book and a great gift for the men in your life, but our club gave it an excellent rating and we are exclusively a women’s book club in our neighborhood.

Our hostess Clara (the one with the loquat tree in her yard) served a sensory delight of foods and one of his survival foods Tamarind.

Tamarind is the healthy equal to sour gummy worms. I could not stop eating them last night.  They would replace popcorn during a movie with all the tactile work involved. You crack them open and a delicious fruit waits inside. The consistency is a little like a fig. The taste is both sour and sweet.

IMG_4056

A Quiet Place With God

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Posted by trishsouthard in Gluten Free, Restful Homes for Our Families

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A Quiet Place With God, Business, food, Food on Fridays, Gluten-free, God, Home, Homemaking, jam, lunches, Shopping, Special Diets, Sweet

Packing lunch in the motionless morning

Spreading  seedy jam out to the edges

Bread always frozen and free of gluten

Cut by sharpest knife

Feet rooted to my kitchen spot

Sweet hush of fur waits for a walkIMG_3997
Snuggling with the neighborhood cats

Greeting Daisy as we sniff and stroll

Riding my heavy bike in the rain

The plump tires displace the puddles

Black water submits under the seam

Rubbery tire clenching to still muddy rain.

Gluten Free Fried Chicken

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Posted by trishsouthard in Gluten Free

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Chicken, Choice Batter, cooking, Crispy fried chicken, Food on Fridays, Fried chicken, Frying, Gluten-free diet, Home, Recipe, Southern Belle Recipes, Southern Hospitality, Teen Choice Award, Virginia

IMG_3872Our family has missed enjoying fried chicken together and we have been unsuccessful creating a mix that tastes like Mee Maws recipe.

IMG_3899

We made fried chicken following directions on the package precisely and the chicken was scrumptious, making that wonderful crunch sensation as you bite into it.

The recipe I’m sharing takes the chicken to the level  served in Virginia down in the country.  Ready a bowl with two eggs and a little milk to coat the chicken in before dipping in the batter as per the box. We then rested the batter dipped chicken on a plate for 5 minutes, rolled it on a plate of the dry ingredients that come in the box, and re dipped it in the batter before frying.

Frying chicken is an art form in the south and I’ve found the key is not taking your eyes off it for a second or it gets too brown. Crispy fried chicken cannot be timed, it just has to look right and depending on how hot your oil becomes(most set the fryer to 375 degrees) my fryer broke so it was tricky to gauge the temp and fry.

We drain the excess grease off with old newspapers and serve hot or cold.

The five guys that have developed Choice Batter  have a website http://www.ChoiceBatter.com

We found Choice Batter at Target.

On the top of the box it states it is USDA patented batter.

Five guys with a fryer founded Crisp Tek in response to consumer demand for reducing fat in their diets, as well as the need for gluten-free and allergen-friendly cooking alternatives.

Well done men.

This Mom is very grateful, teen choice winner of the week!

Sunday Pot Roast with Gluten Free Gravy

23 Friday Aug 2013

Posted by trishsouthard in Gluten Free

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Carrot, Chuck steak, Cook, Food on Fridays, Gluten Free Gravy, Gluten-free, Home, Meat, Onion, Pot roast, Slow cooker, Sunday, Sunday roast

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.

IMG_3826

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.
IMG_3228

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

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