Friday, February 12, 2010

I know, I know, I've been neglectful....

However I am going to make it up to all of you....btw I am on twitter if any of you have any questions regarding cooking or cooking gluten free feel free to ask me. My twitter name is melfrose. Now as promised are 3 recipes that have been tweaked and made GF Friendly....

Pigs in a Blanket

Now these pancakes are much lighter than what you will be used to, so don't freak out about the consistency or how much batter the recipe makes..I promise it all works out.
First off, go ahead and cook 8 sausage links of your choice.
While they are cooking go ahead and make up your batter
Pancake Batter
1/2 cup milk
2 eggs
1 1/2 tablespoons butter
1 tablespoon GF baking powder
1 cup rice flour (or substitute corn, chickpea or tapioca flour)
Extra butter for frying pancakes

1.) In your mixing bowl stir quickly or on speed 2 all liquid ingredients. Slowly add the baking power and flour.
2.) Heat griddle pan or large frying pan to medium. Drop a teaspoon of butter on it; when the butter sizzles, start pouring the batter to about 2 inches in diameter.
3.) When bubbles come to the top, continue to cook until mostly done. Add your sausage link to the pancake and quickly roll it up and allow it to finish cooking.

Warning: These pancakes are very thin, almost like crepes so they will not be thick or heavy or fluffy.
Note: For lighter pancakes, separate the eggs and beat the whites stiffly. Then add to batter.

These really are scrumptious and light, you can add whatever topping that you prefer on to it.

Next up:
Grandma's Cornbread
Goes wth everything, is moist, and incredibly delicious.
The smart thing to do when deciding to make cornbread is to go ahead and fix breakfast, b/c you will need the bacon grease for the cornbread or it just won't taste as moist. The bacon grease is imperative and there is no substitute.
You will also need a sifter that you hand turn, trust me this is integral as well. While mixing your ingredients together you want your bacon grease to be in a well seasoned cast iron skillet (medium size). Heat oven to 450 and place your skillet in the oven to melt the grease.

Barely 1 cup yellow stone ground cornmeal ( I use Lamb's)
1 1/2 tablespoons cornstarch
3/4 tsp salt
1/4 tsp baking soda
1 tsp GF baking powder
a dash of sugar
(NOTE: In a large bowl place your sifter. Add all of these ingredients to the sifter and sift them together, allowing them to fall into the bowl below.)
Then add the following:
1 egg
Barely 1 cup buttermilk
Stir ingredients thoroughly. Take hot skillet out of the oven and pour off bacon grease into your mixture. Stir again, and pour into hot skillet. Immediately place back into oven and cook for 15 minutes exactly.
When ready take out your skillet and flip cornbread out onto a plate by turning the skillet over, if you have a well-seasoned skillet this will be no problem.. if you do not, I suggest you heavily oil your skillet before use.
Enjoy hot with butter!

And finally recipe #3:

Pork Steaks
2 tlbs vegetable oil
4 pork steaks
onion powder
garlic powder
1 large onion chopped
4.5 ounces of sliced mushrooms
2 cans GF cream of mushroom soup
1 cup water
1 pkg GF dry onion soup mix
1 tablespoon Worcestershire

Heat oven to 350.
Heat oil in heavy skillet over medium/high heat. Season meat with salt and pepper. Brown for 3 to 5 minutes on each side. While browning, season both sides with onion and garlic powder to your liking. Transfer steaks into a baking dish and sprinkle chopped onion and sliced mushrooms. In a small bowl combine mushroom soup, water, onion soup mix,  and worcestershire sauce. Mix until smooth and pour over steaks. Cover pan with aluminum foil and bake for 90 minutes.

I hope you all enjoy these recipes, I will be leaving for Panama on the 1st of March, and if I have a spare moment I will try to share some of the recipes that I gather from there. I will go ahead and post one more before I leave,  but I didn't want to post it with these.. I figure I can't tell all of my secrets.   :)