Laurie's Kitchen

A cooking blog of some of my favorites

Honey Cornbread (Gluten Free) January 23, 2013

Filed under: Appetizer,Bread,Breakfast,Brunch,Dinner,Fall,Gluten Free,Side Dish — laurms15 @ 11:54 am

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose gluten free flour
  • 1 tablespoon baking powder
  • 1/2+ cup granulated sugar (I added in a little more)
  • 1 tbsp salt
  • 1 cup whole milk or buttermilk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 3/4+ cup honey (I added in a little more)

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

These can be baked one of two ways:

Grease with Oil or Butter your cast iron skillet and bake

OR

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Modified from: http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html

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Gluten Free Brownies

Filed under: Brownies,Chocolate,Dessert,Gluten Free — laurms15 @ 11:48 am

These are GREAT!!! By far the best I have had yet, and we’ve been on a search to find the perfect one for a long time!

Ingredients

  • 2/3 cup unsweetened cocoa (Ghirardelli brand)
  • 1 1/2 cups granulated sugar
  • 1/2 cup confectioners’ sugar
  • 3/4 teaspoon salt
  • 1 cup flour

-1/2 cup plus 3-4 tablespoons
– 3 tablespoons of potato starch
– 1 tablespoon of tapioca starch
-1/2 teaspoon xantham gum

  • 1 cup semisweet chocolate chips
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tablespoons brewed coffee

Preparation

Pre-heat the oven to 350°F and grease a 8-inch x 8-inch or 9-inch x 9-inch square pan.

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour and chocolate chips. Add the eggs, oil and coffee, mixing just until smooth. Spoon the mixture into pan, smoothing the top.

Bake the brownies for about 35 minutes (for the 9-inch pan), or 45 minutes (for the 8-inch pan), or until a knife inserted in middle comes out with a few moist crumbs. Place the pan of brownies on a cooling rack and allow them to cool for 1 hour before slicing into small squares. Store the brownies in an airtight container with wax paper in between the layers for up to 3 days.

 

Basic Risotto (Gluten Free)

Filed under: Cheese,Dinner,Fall,Sea Food,Side Dish,Vegetarian Optional,Winter — laurms15 @ 6:40 am

BASIC RISOTTO

4 to 5 cups of Chicken broth
3/4 cup of white wine
small shallot (I use shallots because I find them not as strong as regular onions)
1 tb. olive oil or butter (I used a little more)
1 cup of Arborio Rice
1/2 cup of Parmigiano cheese (I used a little more)

1. In a pot heat the Chicken Broth
2.  Chop shallots small and sautee in the butter or oil with a little salt in a large saute pan(I use butter to give it more flavor)
3. Add the rice and stir until coated about 1 minute.
4. Add about a ladleful of liquid slowly and stir until it is gone (Turn heat to low but not simmer)
5. Keep adding liquid and stirring slowly.
6. You can add the wine at any time now and stir. (I alternate with the broth and wine 1/4 cup of wine at a time)
7. About 2/3 of the way through, add the shrimp.
(I usually sautee the shrimp first in a separate pan, so they are cooked when I put them in the rice. Put them in whole or you cut the in pieces your choice)
8. Keep adding liquid and stirring (make sure liquid is dry before adding more.
9. When the rice is cooked (soft on the outside and still a little al dente on the inside) add the Parmigiano and mix well.
10. Serve.

I used the same basic recipe for the vegetable one as well and sautee the vegetables in some butter separately so that it has a nice flavor,
Add them towards the end of the cooking also. I generally mix veggies and shrimp. Peas, broccoli, and carrots are my favorites to put in.

 

Chocolate Chip Granola Bars (Gluten Free)

Filed under: Breakfast,Brunch,Chocolate,Cookies,Dessert,Fall,Peanut Butter — laurms15 @ 6:29 am

This is a great breakfast treat. To make it healthier change the add-ins. Raisins, Cranberries, almonds, or anything else you can think of. You can use two toppings at 1/3 cups each.

Chocolate Chip Granola Bars

INGREDIENTS
1/3 cup smooth peanut butter
1/3 cup honey
1 cup rice cereal
1 cup instant oats
1/3 cup dried Cranberries
1/3 cup mini chocolate chips

INSTRUCTIONS
1. In a large bowl combine rice cereal, rolled oats and raisins. Set aside.
2. Melt peanut butter and honey in a small saucepan over medium heat until smooth and combined.
3. Pour peanut butter mixture over rice cereal mixture and stir until all of the cereal and oats are coated.
4. Allow mixture to cool for 5 minutes then gently stir in chocolate chips.
5. Pour mixture onto parchment paper and flatten and let cool.
6. Place in fridge and cut into bars.

If you purchase and use gluten free rice cereal and you can tolerate the gluten free instant oats then this recipe is gluten free friendly.