Laurie's Kitchen

A cooking blog of some of my favorites

Cornbread Stuffing/Dressing (Gluten Free) December 22, 2013

Filed under: Bread,Dinner,Fall,Gluten Free,Side Dish,Winter — laurms15 @ 11:55 am

Thanksgiving is not quite as tasty when everyone eating all of those fabulous stuffing and dressings and you can’t partake.

Adapted from Pioneer Woman.

Ingredients

  • 1 skillet sometimes more Of Cornbread (I Use My Gluten Free Cornbread Recipe)
  • 1 loaf Gluten Free White Bread (I use Schars)
  • 1 stick Butter
  • 1/2 Medium Onion, Diced
  • 2 cups Celery Chopped
  • 2 cups Chopped Carrots
  • 4 cups Chicken Broth
  • Dried Basil to taste
  • Thyme to taste (I use fresh since I buy it to use for the bird but dry is fine)
  • Fresh Rosemary Chopped (I use fresh since I buy it to use for the bird but dry is fine)
  • 1/4 cup Fresh Parsley, Chopped (Dried is ok)
  • Salt and pepper To Taste

Preparation Instructions

Chop the cornbread and loaf of white bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours, or pop them in the oven to speed up the prep.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. Add in your herbs. Then add 4 cups of chicken broth and bring to a boil. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

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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

 

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.

 

Watermelon and Tomato Salad June 3, 2012

I participated in a recipe swap where the theme was summer salads. I made the following salad and it was a hit. It was out at dinner and left out for dessert. It worked well for both courses. The only change I made was using the plain feta and skipping the onion entirely.

Summer Salad

Serves 6 -8 people

Ingredients
1 8oz package of tomato/basil feta cheese crumbled or you can use plain feta cheese if you can’t find it
4 cups of tomatoes cut into chunks (I use different colors / kinds, yellow heirloom, some grape tomatoes, you can use whatever kind you like)
¼ cup of fresh basil shredded
2 cups of watermelon chopped
1 cup of strawberries sliced
1 red onion sliced thin
½ teaspoon salt
3 tbsp of balsamic vinegar
1 tbsp of olive oil

Directions:
1. In a small bowl, whisk together the oil, vinegar and salt set aside.
2. In a large mixing bowl add tomatoes, cheese, basil, watermelon, strawberries and onion. Gently toss together.
3. Pour vinegar mixture on top of salad and gently toss. Refrigerate for  at least one hour serve cold.

 

Tortellini Salad

Filed under: Dinner,Pasta,Recipe Swap,Side Dish,Summer,Vegetarian Optional — laurms15 @ 3:57 pm

1 package of tortellini salad (I use tri-color because its festive)
1 package of spinach washed and chopped in half/thirds just to make it easier to eat.
1/3 cup of parm cheese
2 cups of cherry tomatoes cut in half
1 cup of kalamata olives cut in half
(sometimes I add artichoke hearts if I have them)

Dressing:
Balsamic Vinegar
Tomato Paste
Olive Oil
Basil
Parsley
Oregano
Salt
Pepper
(touch of onion powder/garlic powder to taste if you like)

Cook the pasta then run under cool water or place in the fridge. Combine the other ingredients with the pasta when its cool and pour the dressing over the top.

 

Perogies December 27, 2011

Filed under: Appetizer,Cheese,Side Dish — laurms15 @ 10:17 am

Dough:

5 cups of flour

2 cups of milk

1 teaspoon of salt.

Heat milk to lukewarm and add salt then add to flour mixture a little at a time until dough is soft. It should be flexible and not too sticky.

Roll the dough out VERY thin. I used a glass to cut the dough.

Then I filled it with Farmers Cheese I didn’t add sugar to my cheese but my husband’s uncle does so I will probably add just a touch of sugar to it next time.

I put them in the fridge then fried them later in canola oil though at my husbands request I will probably fry the rest of the batch in butter and canola oil.

There are many other fillings for perogies next time I may do potato and cheese but this is the kind that was traditional for my husbands family so I started there.

 

Gnocchi Mac and Cheese November 21, 2011

Filed under: Dinner,Pasta,Side Dish,Vegetarian Optional — laurms15 @ 12:39 am

Gnocchi Mac n’ Cheese

1 pound purchased or homemade gnocchi
2 Tablespoons butter
1 teaspoon garlic powder (original calls for 2tsp fresh garlic)
3 Tablespoon all-purpose flour
3/4 cup milk
3 teaspoon Dijon mustard
1/4 cup+ shredded Gruyere cheese
1/4 cup+ shredded fontina cheese
Salt and white pepper to taste
1/3 cup+ shredded Parmigiano-Reggiano
Basil leaves for garnish, optional (I didn’t have any fresh basil in the house so I left it out)

Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic powder and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

I found the cheeses to soft to grate so I just broke them into very small pieces and they melted just fine. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Original Recipe from: http://thecuttingedgeofordinary.blogspot.com/ which took it from Cusine at Home