Aloha Bread

I love sweet breads, with the exception of fruit cake, I have yet to find one I don't love.  When I found some 1/2 dead bananas at the store the other day I immediately thought, I NEED banana bread.  So I bought some thinking I had enough for a GF batch and a regular.  OOPS, only enough for one batch -- who knew banana bread takes so many bananas.  So I went looking for something else to do with the bananas, because I didn't want my daughter to go without, or for us to eat all her treats.

I was looking in my Lion House Desserts cookbook which I LOVE.  On a side note these recipes are wonderful and since The Lion House is a restaurant in Salt Lake City all the recipes are created for high altitudes, which if you live in Albuquerque is a must.  I really need to get all their cookbooks because they are fabulous!  I have already adapted others for to be gluten free like their doughnut balls (which we had for an after-school snack yesterday), butter-pecan squares, or their wonderful, egg-free chocolate pudding.  In case you are wondering, I plan to continue until just about every recipe has a GF version written to the side of it!

Anyway, they had this recipe which called for just 1 C of mushed banana and then added pineapple, pecans, and coconut -- which if you've seen my carrot cake recipe you know is the trifecta of goodness so this recipe was just begging to be made.  After a little consideration I adapted it for GF and here it is.  I personally think it turned out fabulous and my daughter ate a whole loaf herself in about 2 days.  She loved it toasted for breakfast, and as an after school snack, in her lunch, etc.  I have some left in freezer that is waiting for me to surprise her with later.

Aloha Bread (printer friendly version)
1 C butter
2 C sugar
5 eggs
1 C mashed bananas
4 C GF flour mix
2 tsp xanthan gum
3 tsp baking powder
1 tsp soda
3/4 tsp salt
1 20-oz can crushed pineapple, drained
3/4 C chopped pecan
1 C coconut

1. Preheat oven to 325.  Grease 2 large 9x5-inch loaf pans and set aside.  In a medium size bowl mix the flour, xanthan gum, baking powder, soda, and salt.  In a separate large bowl cream the butter and sugar.  Add the eggs and beat well.  Stir in the bananas.  Add dry ingredients and blend well but do not over mix or else there will be tunnels and a coarse texture.  Add pineapple, pecans and coconut and mix together on low until blended.  Pour into the prepared pans (they should be about 2/3 full, use a 3rd pan or make muffins if necessary and cook a little less).  Bake for 60-80 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pans about 15 minutes and then dump onto a cooling rack to finish cooling.

Seven Layer Dip

In case you haven't figured out, I love Mexican.  Tonight we did simple and easy.  While Seven Layer Dip is traditionally served as an appetizer, I like to have it for dinner, with it light on the sour cream.  Yum!

Seven-Layer Dip (printer friendly recipe)

2 cans Refried beans
Guacamole
1 C Sour Cream (2 C if using as an appetizer)
1/2 pkg taco seasoning (opt -- 1 pkg if doing 2 C Sour Cream)
2 C Cheddar Cheese, shredded
1 small onion, chopped
1 med tomato, chopped
1 sm can sliced olives (not shown in photo)
Corn Chips or taco shells

1. Layer Refried Beans on the bottom of a 9x13 pan.  Layer the Guacamole on top (as much as you like, I did 1 1/2 avocados worth).  Next combine sour cream and taco seasoning, if using.  Spread on top of the Guacamole.  Layer Cheese and then top with onion, tomato and olives.
2. If you want you can add chopped avocado, shredded lettuce, jalapenos, black beans, or any other mexican like thing you think is yummy.
3. Serve with corn Chips, or use as a filling for a taco shell.

Twisty (kind of) Cheese Sticks

The other day I decided to make the Cowboy Beans from the "A Year of Slow Cooking."  After a disastrous issue with soaking the beans overnight with the crockpot on (can you say ready to be refried) and then forgetting to soak them I finally got around to successfully making it.  The soup was pretty good, not amazing, but good.  However, the Cheese Sticks I made to go with the soup were fabulous.  I only wish I would have realized my oven wasn't heating all the way and they would have worked even better, and I should have cooked them just a bit longer to get even more crunch (I finally figured it out on the 3rd pan in the oven - 1 GF pan, and 2 regular).  I was a little worried my dough was too soft since they didn't twist great, but I think it is because I didn't twist them enough to really stay twisted, instead they just folded.  I think I got this recipe from the Family Fun magazine, but I'm not sure since I cut it out and placed it in my "to try" binder, and I really should have "tried" it before.  Even though I made GF & regular sticks, I could have just done GF (cost aside) and no one would have known the difference.  You really need to try these the next time you crockpot.  They are really easy and don't take too much time.  Since you already made dinner in the crockpot it makes it even easier.

Twisty (kind of) Cheese Sticks (printer friendly recipe)

1 C rice flour blend
1/2 C sorghum flour
6 T butter, softened
2 C grated cheddar cheese
1 1/2 C grated Parmesan &/or Romano cheese
1 egg
1/4 C milk

1. Heat oven to 400-degrees and grease 2 cookie sheets
2. In a food processor add the flours, butter, and cheeses.  Pulse for about a minute or until all the cheese, flour, and butter and well combined.

3. Add the egg and pulse until its combined well.  With the processor running, add the milk through the feed tube and blend until the dough forms a ball (about a minute).  Add more Parmesan if it seems really sticky.

4. Place 1/2 the dough on a floured surface (I used parchment paper) and roll to about 1/8 inch thick.  Cut into 1/2-inch strips that are 4-inches long.  Twist the strips and line them up on the prepared cookie sheet.

 

5. Bake the strips for 8-10 minutes or until lightly browned.  Store in an airtight container for up to a week (if they last that long).

Roast Beef Pinwheels

Last April I made Ham & Chicken Rollups, basically the same, but with ham & chicken.  Obvious, I know.  Anyway, the original recipe done by my sister used a leftover roast, but all I had was ham & chicken in the fridge so I tried it with that.  It was a hit.  So this week when I made roast I forced everyone to save some (I started with a 2.3 lb roast and after it was cooked and everyone ate their fill I had about 1/3 left) and made these a few days later.  They were DIVINE!!!!  My daughter had to be stopped from eating so she could have some for lunch the next day.  I have to admit the biscuit mix I used is not the best (Blue Chip Group -- it is too greasy, even after halving the shortening), but we are trying to use it up.  I will probably replace the photo when I use my regular recipe that is more like regular Baking Powder Biscuits.  That said, you should try these, my kids can't get enough of them.  The measurements are approx since I just kind of dumped and used what I had.

Roast Beef Pinwheels (printer friendly recipe)
1 tsp vegetable oil*
1 sm onion, sliced*
2 cloves garlic, smashed
Left over cooked roast (about 3/4 lb), chunked
1 sm bell pepper,** chunked
Handful of cheddar cheese
1 beef bouilion cube, crumbled (I had to use a meat mallet)
1/4 C milk or water
1 egg
1 Baking Powder Biscuit recipe prepared (12 biscuit size)

1. Heat oil over Med-high heat. Sautee onion until softened and browned.*
2. In a food processor (I love this appliance!) Place the onion,garlic, roast, bell pepper, cheese, bouillon cube, and water or milk. Pulse a few times to mix the hot onions in. Add the egg. Mix until thoroughly combined, and the mixture resembles a thick puree.

3. Mix up biscuits according to recipe and roll out to about 1/4" thick into a rectangle. Spread Roast mixture over the dough with it going to the short ends and going withing 1" of the edge.

I did a 1/2 recipe and ended up with more of a circle than rectangle, but you get the idea

If you have some dough leftover shape some regular biscuits, if you have the mixture leftover, cook in the microwave about 3 minutes (to cook the egg) then refrigerate and use as a sandwich spread.

4. Roll up like a cinnamon roll and slice about 1" apart.

I used the wax paper I rolled the dough out on to help roll it up

Your roll

5. Slice about 1 to 1-1/2 inches wide.  Place rolls on a greased cookie sheet.

6. Bake on 425-degrees for about 10-15 minutes or until browned. Enjoy!

We ate it as a main course, but I think it would work for an appetizer also, just spread the meat mixture really thin and roll a thin rectangle so you would have smaller ones.

*I just cooked the roast with onion and saved what was cooked.
**use whichever color you like

Mini Turnovers & Pies

 

I know I have mentioned this before, but I just really love pie.  So when I saw these teensy-weensy turnovers I just had to make them.  Well I ended up making the GF pie dough a little too dry (still working on the crust) and the crust didn't bend well so I ended up just making mini-pies.  I filled them with peach pie filling , pear-raspberry-strawberry jam (a variation of this recipe), and a simple pecan topping.  They were delicious!  If I hadn't made GF & regular ones they would have been fast also.  I am thinking of making fried pies next time.

Mini Turnovers & Pies

(Printable version)

1 recipe 9" pie crust (I used this one)

Pie filling

Egg white

White Sugar

Glaze (recipe below)

1. Roll pie crust between parchment or wax paper to 1/8" thickness.

 

Use a circular cookie cutter or top of a cup to cut "crusts."

I used a 1-1/4" cutter

2. Place "crusts" on a cookie sheet.  If you are doing turnovers, prick each crust with a fork just above the middle.  If you are doing "pies" prick every other "crust".

3. Place a little filling (about 1/4 -1/2 tsp) in the middle of each crust for the turnovers and every other crust (the one not pricked with a fork) for the pies.

Peach & Jam filling shown

4. Rub a little water around the edge of the crusts and fold over for turnovers or place the pricked crust on top of the filling pressing down slightly at the edges.  For an extra touch you can indent with a small sucker stick or something like it.  Beat egg white with a fork until foamy and brush on each pie.  Sprinkle with a bit of white sugar.

5. Bake in a 375 for 10-12 minutes.

 

Aren't they pretty?

Glaze

4 tablespoons powdered sugar

1/2 teaspoon vanilla
Milk (enough to be thin)

1. Stir together and drizzle over cooked turnovers.

Cheddar Cheese Fondue

For our Anniversary a few years ago my husband and I went to The Melting Pot for dinner. For those not familiar with the restaurant it serves strictly fondue. The tables have stoves in them and the food was divine, however the price tag was STEEP, especially on a grad student budget. That said, it was well worth the money. Since then we have loved fondue. Every so often we have fondue for dessert or dinner. This last New Year's Eve we started a tradition we hope to continue of having fondue every year to celebrate. All our kids enjoy the dipping and the food that goes with it.

TIP: If we are doing it with friends and not everything is Gluten-free, I spoon some fondue out into a container that keeps soup warm for my daughter. I have been wanting a Rival Little Dipper to use as well and last night I got on Amazon and bought one for future uses. I am very excited. We will probably have to have fondue again soon. She then has her own GF dippers (brownies, bread, cake, etc.) in addition to the ones that are naturally GF (fruit & veggies).

Recently I found a website that is devoted to fondue and has a ton of recipes for cheese, meat, and dessert fondue. It is Best Fondue.com, and contains everything you would need to know on how make and eat fondue. They have some wonderful recipes. This time I used a recipe from The Fondue Cookbook by Beth Merriman, I'm not even sure the book is still in print, it was given to my Mom for her wedding and she gave it to me, along with her fondue pot that had never been used, for Christmas a few years ago. We really like the Cheddar Cheese Fondue recipe in the book, with a couple of changes (juice for beer and no Ac'cent, also known as MSG).

Cheddar Cheese Fondue (printer friendly version)

1/4 C butter

1/4 C potato flour (or regular if no GF)

1/2 tsp salt

1/4 tsp dry mustard

1 1/2 C apple or white grape juice

1 1/2 tsp Worcestershire sauce

2 C (1/2 lb) shredded sharp Cheddar cheese

Melt butter in a saucepan, add flour, salt and mustard. Mix until smooth. Slowly add juice until thoroughly combined then add Worcestershire sauce and combine. Cook until mixture thickens and boils. Add cheese, stirring constantly until cheese is all melted. Pour into a fondue pot and keep warm.

TIP: If using an all metal fondue pot and you aren't ready to eat, place the pot into a warm, but off, stove. If the lid has plastic cover pot with foil until ready to serve.

Dippers
french bread, Rosemary Peasant Bread, Foccacia, apples, carrots, celery, broccoli, cauliflower, or any other veggie or food that you think would be good with cheese and hold up to dipping.

Double Chocolate Fondue

This is the chocolate fondue recipe I used last night. It is also from The Fondue Cookbook. I, of course, made a slight change to the recipe (used cream not milk), and it turned out delicious and very rich. You should try it, it was divine.

Double Chocolate Fondue (printer friendly version)

1 8-oz pkg semi-seet chocolate, broken in pieces
1 4-oz pkg german chocolate, broken in pieces
3/4 C whipping cream
1/4 C sugar
Dash of cinnamon

Combine all ingredients in a saucepan. Place over low heat, stirring constantly, until everything is melted and the chocolate is smooth. Make sure not to heat too hot or the chocolate can burn. Pour into a fondue pot to keep warm. You may need to add more cream if it sits out more than a 1/2 hour in order to keep the right consistency. This is also yummy over ice cream.

Dippers
Strawberries, Pineapple, Lg. Marshmallows (the chocolate swirl or carmel swirl would be fantastic -- toast earlier if you desire), brownies, cheesecake, angel food cake, etc.

Ham & Chicken Roll-ups

I have to give full credit to my sister, Jennifer, for this recipe. I have adapted it a bit to accommodate the ingredients I had on hand, but the idea is all her. Her recipe used leftover roast, with the onions & drippings included, because that is what she had. I have to admit, this recipe is a bit Rachel Ray, a handful of this and a bit of that. But basically, this is the recipe, adapt as needed. Next time I have a roast I am making this again and will post about it then.


Ham & Chicken Roll-ups (printer friendly recipe)

1 tsp vegetable oil
1 onion, sliced
Leftover Ham
Leftover Chicken
A handful of shredded cheese (I used a Pizza mixture)
1 chicken bouillon cube, crumbled
1/4 C water or milk
1 egg
1 baking powder biscuit recipe made according to directions*

1. Heat oil over Med-high heat. Sautee onion until softened and browned.
2. In a food processor (I love this appliance!) Place the onion, ham, chicken, cheese, bouillon cube, and water or milk. Pulse a few times to mix the hot onions in. Add the egg. Mix until thoroughly combined, and the mixture resembles a thick puree.

Not beautiful, but oh so yummy!

2. Mix up biscuits according to recipe and roll out to about 1/4" thick into a rectangle. Spread Ham & Chicken mixture over the dough with it going to the short ends and going withing 1" of the edge. If you have some dough leftover shape some regular biscuits, if you have the mixture leftover, cook in the microwave about 3 minutes (to cook the egg) then refrigerate and use as a sandwich spread.

This photo is of my Gluten version, since I didn't remember the camera until the GF ones were already on the pan, but you get the idea.

3. Roll up like a cinnamon roll and slice about 1" apart.

Also a Gluten version photo

4. Place rolls on a greased cookie sheet. Since I do regular & GF versions I use tin foil to create a pan within a pan and cook them together. I ended up rolling my regular versions too thick so they took forever to cook. I was really glad for the tin foil insert so I could remove them when they were done and allow the regular ones to cook the rest of the way.

5. Bake on 425-degrees for about 10-15 minutes or until browned. Enjoy!

*I used a GF mix we are not big fans of in an effort to get rid of it, next time, hopefully, the mix will be gone and I will use Carol Fenster's recipe, which we love.

We ate it as a main course, but I think it would work for an appetizer also, just spread the meat mixture really thin and roll a thin rectangle so you would have smaller ones.

Potato Logs & Sauce

This is one of my favorite treats, and really while this post has a recipe for potato logs, it is all about the sauce. "Fry Sauce" to be exact. It is somewhat of a Utah/Idaho thing, but it should be everywhere. You should try it, you just might be hooked.


Potato Logs
4-5 Russet Potatoes, sliced lengthwise, skin on
2 Tbsp oil
Season salt, or any combo of spices.

1. Preheat oven to 400-degrees
2. On a large cookie sheet place 1 Tbsp oil and spread over pan.
3. In a Gallon Zip-loc bag pour remaining oil and add potatoes. Close bag and toss.
4. Lay potatoes out on pan so the skins are down. Sprinkle seasoning over potatoes. Bake for 45 minutes.

Fry Sauce

Measurments are approx, since I use color to determine ratio
1/2 C Ketchup
1/3 C Mayonnaise (not Miracle Whip)
1 tsp Horseradish, opt.
1/2 tsp relish, opt.

1. I measure based on color, so here goes. Place ketchup in small bowl, add mayo and horseradish. Mix. Add more mayo or ketchup until it is salmon pink in color. I didn't have enough may in the above photo so I had to add more. I didn't do relish this time.

Rosemary Peasant Bread & Dipping Oil

When it comes to adapting recipes, I have to admit I have stayed away from breads. The closest I have come to messing with yeast bread recipes is my Sandwich Bread recipe, which I merely altered from an already GF bread recipe. Then my friend, Cynthia, posted a Rosemary Peasant Bread recipe that was so simple and easy I had to make it. Since Cynthia is somewhat of a bread guru and another of my favorite cooks of all time, I knew it would be heavenly and we weren't dissappointed. However, while we ate this wonderful bread, my daughter ate her regular bread, and was okay with it. But I was not. I decided this recipe was so good I needed to wade into the world of bread recipe adapting so that she could experience it. After talking to Cynthia and getting some ideas, and searching the internet for any GF peasant/artisan bread recipes I could base my alterations on (I found only one on the Gluten-free Girl's website, a recipe for Artisanal Sorghum Bread. I'm sure there are others I just haven't discovered their sites yet) I was ready to proceed. I based my flour needs on the Gluten-Free Girl's recipe and then proceeded with what I knew and this is the result. I have to admit, I really liked the bread, it's flavor was similar to the original, it turned out a bit heavier then the original, but that is indicative of GF bread. I might mess with this some more as I use it. But it will be a while, I only let her have 1/4 of the loaf and as soon as it cooled I froze the rest in pieces for later.


Rosemary Peasant Bread
1 C warm water
1-1/4 tsp (or 1/2 pkt) dry yeast*
1/2 T sugar
1 t salt
1/8 t garlic powder
1/4 tsp onion powder
1 egg
1/4 tsp cider vinegar
1-1/4 tsp xanthan gum
1/8 tsp soy lecithin (opt)
1-1/3 C sorghum flour
1/2 C potato starch
1/2 C rice flour
1-2 tsp fresh rosemary or 1/3 -2/3 dried
Olive oil
corn meal
Melted butter
Salt
Dipping oil (opt)

1. In a medium bowl, dissolve yeast in the warm water and sugar. Add remaining ingredients. With a hand mixer, mix on low until combined and then mix on med for 1-1/2 minutes, approx. 2. Oil an 8" cake pan and sprinkle with corn meal. Pour dough into pan and cover with a towel or greased plastic wrap. Allow to raise for about an hour.
3. Brush on melted butter (or olive oil if you prefer) and sprinkle with extra rosemary and course salt, I used Kosher, but sea salt would work just as well, or better.

Right before it goes in the oven. I couldn't find my pastry
brush so I used my finger, it works, but not as effectively.

4. Preheat oven to 350-degrees and bake for about 30 minutes until it is nicely browned (refer to photo at the beginning of post.
5. Allow to cool slightly and then rip or slice and dip in dipping oil (recipe below) or just eat.

*I buy the yeast in bulk and store it in a plastic container in the freezer or fridge.

Comparison of GF recipe and regular.

Don't you love dipping bread in olive oil at restaurants? I realize with GF restrictions this doesn't really happen anymore. Several years ago I started making my own, since we couldn't afford to go out all the time to the restaurants that did this. While the recipe is my own creation it is never the same twice. So consider this a guideline and make your own kind. My daughter doesn't go for the vinegar so I don't put it in her oil.

Dipping Oil
Rosemary (dried or fresh)
Basil (dried or fresh)
Garlic powder or fresh minced
Red Pepper flakes
Extra-Virgin Olive Oil
Balsamic Vinegar

1. On a small plate, sprinkle seasonings (if using fresh herbs, finely chop -fresh do taste best, but are not always available), start with a little (no more than 1/8 tsp dried of each) and add more if you want more flavor. Pour Olive oil over the seasoning until they are covered nicely. Sprinkle some Balsamic Vinegar over the top. To allow the flavors to blend, let sit for 30 minutes. I usually make this first before I start dinner so it has plenty of time to blend. Enjoy. It will keep for a day if covered with plastic wrap -- DON'T REFRIGERATE, the olive oil will solidify.

Garlic Parmesean Corn Chips

On Saturday I made a Turkey-Vegetable Tomato Soup that was really yummy. I wanted garlic bread to go with it, but we were out of GF bread -- still need to make it. So I made some for the rest of us, (I'll have to post the recipe one of these days, it is my favorite garlic bread) and then had to decide what to do for my GF daughter. After some debating I decided I would make chips, but season them with the same seasoning I seasoned the garlic bread. They turned out so good, I almost wish I had made a huge batch of these instead of the garlic bread. The recipe is a not an exact science, but I think it is pretty easy. I am thinking I might make other flavors as well -- smoked Paprika and onion powder with cheese????

Garlic-Parmesean Corn Chips
Vegetable Oil
Corn Tortillas
Garlic Salt
Grated Parmeasean Cheese
Dried Basil

Heat oil in a small fry pan on med to med-high heat (350-375 degrees F). While heating, quarter tortillas. Fry pieces until browned on both sides -- about 30 sec on each side. Remove from oil and immediatly sprinkle garlic salt, parmesean cheese, and basil. Enjoy!

*I used the inexpensive one in the plastic container since it is extra fine, but it would be good with fresh grated, of course.

Dinner Nachos

This is a favorite "quick" meal at our house and insanely easy. Basically add how much you want of each ingredient or some of your own and bake.

Dinner Nachos
Tortilla Chips
Refried Beans, heated*
Black Beans
Olives, sliced
Tomatoes (fresh or canned added at different times), chopped
Jalapeno or Green Chili Peppers
Cheese
Onions, chopped
Salsa
Hot Sauce

1. Line a baking sheet with tin foil and spray with cooking spray if desired.
2. Lay tortilla chips on Sheet
3. Top with Refried Beans, Black Beans, olives, canned tomatoes, peppers cheese.
4. Place in a 350-degree oven for 10-15 minutes or until the cheese is melted.
5. Top with Onions, fresh tomatoes, salsa & hot sauce

NOTE: My kids don't like spicy foods so my husband and I add salsa & hot sauce to the nachos on our plate.

*I like to add a little garlic powder, onion powder, chili powder, cumin and dried cilantro to plain refried beans for extra flavor.

Cinnamon Apple Snacks

Today on the YAHOO! Gluten free recipe swap group, Jackie, posted a snack idea to take sliced apples, cinnamon & flax seed meal and toss them together in a bag for a snack. That sounded so yummy I decided to do that for my daughter's afterschool snack. However, I added a few more ingredients. It was so yummy. I also think it could make a good dessert or appetizer. I have the suggestions below the recipe. Anyway, here is the recipe:

Cinnamon Apple Snacks
1/2-1 tsp cinnamon
1/4 tsp fruit fresh
1 tsp sugar, opt.
1 tsp flax seed meal
1 tsp almond meal
1 Apple, sliced into about 12-16 sliced

In a ziploc bag or other larger bag (I used a "food & bread" plastic bag) mix everything but the apple. Add the apple and toss. Yummy!

Dessert Version
Microwave a 2 minutes and 30 seconds each after that until the apples are soft. Serve over ice cream or eat plain. I haven't tried this, but when I do I will make a post.

Appetizer Version
Chunk the apples before tossing.

Quesadillas

Our family LOVES Quesadillas. We eat them for lunch and dinner and for a simple snack. Often I just pull out everything that can be put in the quesadillas and then everyone gets to pick and choose. Sometimes I just do corn tortillas, but when I do flour I usually do those on a griddle that I don't consider a GF appliance and then I do the corn ones on a pan on the stove. It gets them all done faster and we can enjoy them while they are warm.

Quesadillas
Cheese
Tortillas
Filling*

If I am in a hurry I just put the cheese & filling between the tortillas and microwave for about 30 seconds. If I have more time (or energy) I will cook them in a pan. For our mixed GF/non-GF family I usually cook the flour tortillas on a griddle and the corn tortillas in a pan on the stove. That way everyone's gets done about the same time.

*Some of our favorite fillings to add to the cheese are:
Pepperoni
Pizza (pepperoni and any other pizza toppings)
Broccoli
Mixed veggies
Tomato & basil (fresh is best but canned & dried are good too)
Diced Chicken & basil
Black beans & salsa (sometimes we add corn)

These are our most common, but basically whatever is in the fridge has been made into quesadillas.

Black Bean Salsa

Tonight for dinner we are having Black Bean Salsa and Mexi-Ranch Chicken Patties. I got my Black Bean Salsa recipe from my friend, Heather, a few years ago and was a family favorite before we had to deal with being gluten-free, luckily it was naturally so. I have taken it to many different gatherings and have had raves about it. I have adapted it at times when fresh ingredients were not on hand and while the fresh ingredients are ideal, the substitute version is also really good. Here is the Black Bean Salsa recipe, both in its pure form and with the adaptations. The photo of the salsa is with all fresh ingredients.


Black Bean Salsa

2 cans of black beans
1 can corn
3 large tomatoes or 2 cans petite diced*
1 medium onion chopped**
4 Tbsp. cilantro (4 tsp dried)
1 Avocado, chopped (optional)
3-4 T lime juice
2 T olive oil
1 T red wine vinegar or white vinegar
1 tsp salt
1/2 tsp pepper
Tostitos Scoops or any other corn chip

Drain and rinse bean, corn, & tomatoes if using canned. Place in a large bowl with onion, avocado and cilantro. In a small bowl mix lime juice, olive oil,vinegar, salt & pepper. Toss dressing over vegetables. Chill before serving. Serve with Scoops or other corn chip.

*For extra kick use Petite Diced Tomatoes with Green Chilies
**In a pinch you can use about 1/3 C dried minced onions

Isn't it pretty, the avocado really makes it pop, but I didn't have any today.

Onion Rings & Fry Sauce

Today was the first snowfall and I decided to start a tradition of onion rings, popcorn, hot chocolate, and (maybe) some fruit. It was so fun to make the onion rings, I had forgotten how much I enjoy it. One thing to note, this is a approximate kind of recipe. The kind where you do as much as looks good. Anyway, here they are:

Onion Rings

2 large onions
Water
1/2-1 C Flour (GF or reg)
1 C slightly runny pancake mix & Ingredients listed for mix measured*
Extra milk or substitute
Bread Crumbs (GF or regular)
Fry Sauce (recipe below) or ketchup

1. Heat oil in a skillet, pan, fryer, etc. to 365-degrees.
2. Slice onions thickly and place in a bowl of water.
3. Pour flour into a bowl large enough to hold the onion slices
4. Mix pancake mix and add a little extra milk to thin it out a bit. It should be runny.
5. Pour bread crumbs into a bowl big enough to hold onion slices.

This is the basic assembly line set-up

6. Fry rings in oil, turning once, until golden brown.

Don't they look yummy already

7. Set on a paper towel lined plate. To keep them warm until all of the rings are cooked place them in a 300-degree oven.

Regular Rings

Gluten Free Rings -- Can't even tell the difference

8. Serve with Fry Sauce or ketchup.
9. Refrigerate leftovers. Reheat in a 350-degree oven for about 10 minutes

*Or use 1-2 cups of your favorite pancake recipe made a little runnier than usual.

Fry Sauce is a Utah/Idaho concoction that I personally find delicious and missed desperately when we lived in Tennessee. It is a mixture of approx equal parts mayonnaise and ketchup. Some people add relish or other things to their sauce. Today I added some chili powder and Old Bay Seasoning.

Delicious!