Chicken Gumbo - A Gluten Free Version

Chicken Gumbo  (my gluten free version)

Adapted from “Southern Sideboards” © 1978

Chop 2 large onions, 4 stalks celery, 1 green or red pepper, set aside.

Make a roux in a heavy soup pot:  ¼ cup oil and 1 heaping Tablespoon brown rice flour.  Stir constantly over medium high heat until a rich dark color is achieved (compare to an old copper penny for color depth).

Add the chopped vegetables to stop the roux process.  Stir over heat until the vegetables are soft.  While the vegetables are cooking, add 3 finely minced or crushed garlic cloves. 

Add these next ingredients, then simmer 30 minutes:

2 cups chicken broth

1 can tomatoes – stewed or diced

4 Tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon thyme

4 bay leaves

2 Tablespoons parsley

Add chicken pieces, leftover cooked chicken, Cajun sausage, etc. as desired  (I add about 1.5 lb meat – may be precooked or uncooked – then deboned and shredded after cooking)

Add 1 bag frozen okra ( 12 oz. is what I am able to find in Montana)

Cook gumbo over medium heat for 2 – 3 hours, stirring occasionally.  Serve in bowls over a mound of rice with pepper sauce on the side.

Recipe can be doubled and freezes well.

To make a soup version – increase broth and add cooked rice so dish is all inclusive.

Shrimp Cocktail - Boiled Shrimp and Homemade Cocktail Sauce

Home Made Shrimp Boil

Fill large pot with 6 quarts water.

Add:  1 onion, quartered

2 stalks celery

2 cloves garlic

2 large bay leaves

1/4 cup salt

1 lemon, quartered

Cheesecloth packet containing:

1 teaspoon mustard seed

1/2 teaspoon coriander seed

1/2 teaspoon black peppercorns

1/2 teaspoon red pepper flakes

Cover pot and boil for 15 minutes to flavor the water.

Add up to 4 lb fresh or thawed frozen shrimp.  Stir to expose shrimp evenly to the hot water.

Leave shrimp in the water for 3 minutes or until all are pink.  Taste for doneness (do not overcook, a common mistake).  You want the shrimp to be firm.

Drain immediately and either serve hot or chill several hours.

Serve with cocktail sauce.

Cocktail Sauce from Scratch

3/4 cup tomato ketchup

juice of 1/2 lemon

1 tablespoon finely grated fresh horseradish root

1 tablespoon agave nectar

1 teaspoon hot pepper sauce (or to taste)

salt and pepper to taste

Combine all ingredients and chill several hours.  Adjust seasonings to taste.  Serve with boiled shrimp.

 

Lemon Pound Cake - Gluten Free / Dairy Free / Soy Free Recipe

This is a recipe I adapted from several pound cake recipes I found online.  It is impossible to tell it is gluten and dairy free, and I have had many requests for this recipe.  Enjoy!

Lemon Pound Cake, Gluten, Dairy, Soy, Wheat Free Recipe

3 cups gluten free flour *

2  tsp xanthan gum

2  tsp sea salt

1 1/2 tsp baking powder

1  cup safflower oil

2  cups sugar

Grated rind from one lemon

Juice from one lemon

4 large eggs

3/4 cup coconut milk (I use “So-Delicious” Unsweetened)

Preheat oven to 350 degrees

Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl.  Set aside.

Blend oil and sugar, add eggs one at a time, beating after each.  Add lemon juice and rind.   Add coconut milk.

Gradually add dry ingredients into wet ingredients, mixing well.

Pour into a greased 9” spring form pan. 

Bake 60 minutes or until cake tests done.

*My preferred ratio of gluten free flours for this cake is:

          2 cups brown rice flour

          ½ cup tapioca starch

          1/2 cup millet flour

I find brown rice flour to be less grainy than white rice flour (which I never use any more).  I like to use a bit of millet flour in any cake or muffin recipe as it adds a good “cake” texture.  I add the tapioca starch for a bit of lightness, because the other flours tend to be quite heavy and give a very dense final product.  That’s my 2 cents on flour.

Lemon Glaze

zest of one lemon

juice of one lemon

add sifted powdered sugar, stirring, until thickened and opaque, but still runny enough to drizzle over the cooled cake.

Egg Strata Casserole (Make Ahead)

This is my adaptation of a recipe I saw printed on a calendar!  Everyone who has tried it has loved it!  The eggs, sausage, cheese, greens, caramelized onions and capers have been included every time I have made it, but I have changed up the other vegetable ingredients according to what I happened to have on hand at the time.  It has never been less than wonderful!

Egg Strata Casserole  (Make Ahead)

1 ½ lb ground breakfast sausage, cooked and crumbled

1 large onion, chopped and sautéed until caramelized

16 oz bag of fresh greens, steamed and chopped or use frozen (squeeze out liquid)

1 bunch broccoli, steamed and chopped (optional)

3 oz jar of capers, drained

1 sweet pepper, chopped and sautéed (optional)

2 carrots, peeled, sliced and steamed until tender (optional)

1 ½ cup shredded cheese (I use a blend of Manchego and Pecorino Romano sheep cheeses)

12 eggs, beaten

Lightly grease a 9 x 13” baking dish.  Sprinkle the bottom with the cooked and crumbled breakfast sausage.  Layer on the next ingredients in the order listed:  caramelized onions, cooked greens (may be kale, swiss chard, spinach or a combination of greens), capers, and other optional vegetables of your choice:  broccoli, carrots, sweet peppers, or any other vegetables you have on hand that appeal to you.

Sprinkle the grated cheese over the  top of the strata of sausage and vegetables.  At this point, the casserole may be covered and stored in the refrigerator overnight.

About 45 minutes before you plan to serve the dish, beat the dozen eggs and pour them evenly over the top of the sausage / vegetable / cheese strata.  Bake at 350 degrees for approximately 35 minutes or until the eggs are set. 

Chocolate Pudding Cake - Gluten, Dairy and Soy Free Version

 This special dessert is something our mother made when we were children.  It was a favorite and I am so happy to be able to adapt this recipe to my dietary restrictions.  I make this when my sister, Becky comes to visit, as it is a comfort food for her, too!  It is a delightful combination of gooey chocolate pudding on the bottom, moist tender cake in the middle with a crunchy sugary top crust.  Delightful to the senses.  Serve warm from the oven with a dollop of vanilla ice cream.

Chocolate Pudding Cake

Mix together:

½ cup cane sugar (I use organic granulated)

¼ cup cocoa powder  ( I use an organic cocoa powder)

1 cup brown rice flour (or use a blend of brown rice, millet and tapioca starch)

½ teaspoon xanthan gum

2 teaspoons baking powder

¼ teaspoon salt

Then add:

½ cup unsweetened dairy free milk substitute (I use coconut milk)

3 tablespoons oil

1 egg

1 teaspoon vanilla extract

Mix well and pour the batter into a greased 2 quart casserole dish.

Topping:

½ cup granulated or brown sugar

¼ cup cocoa powder

Mix these two dry ingredients until well blended and sprinkle evenly over the batter in the casserole dish.

Pour over:

2 cups boiling water

The boiling water will completely submerge the batter and topping.

Bake in a preheated oven to 350 degrees.

Remove after 25 to 35 minutes – when the cake is still a bit jiggly, but the surface is starting to crack.

Serve warm with vanilla ice cream.