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       Volume I - April 10, 2009

GLUTEN-FREE FOR ALL!
Two Comfort Foods We Can STILL Eat…

by Alice Osborne and Patty Liston

Our friends know we are learning to live with celiac issues and are also writing about gluten-free eating, so out of concern, they’ve been scouring the Internet and cookbooks looking for recipes we can use.

Here are two great recipes they’ve shared that we think you’ll really like. However, they neglected to include where these came from and now they don’t remember (old age can be annoying) — so we can’t give proper credit, but we do extend our profuse thanks to whoever came up with these, because they are very good—so good that we just couldn’t keep them from you!

Cornbread with Buttermilk
The buttermilk is what gives this cornbread recipe a moist texture

2 cups gluten free flour
1-1/2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white cornmeal
1/2 cup plus 2-tablespoons sugar

1 cup buttermilk
1/2 cup milk
3 eggs
1/2 cup olive oil

Set out buttermilk, milk, and eggs for about thirty minutes to bring to room temperature.

Preheat oven at 425°F. Sift together the dry ingredients: gluten free flour, baking powder (gluten free), salt and baking soda. Add cornmeal and sugar and whisk together.

In a separate dish, beat together wet ingredients for about thirty seconds on medium. Slowly add dry ingredients and stir with a wooden spoon until well combined. Grease a 9 x 13 pan and pour in batter. (You can also use cooking spray). Bake for 25 minutes or until golden.

        
  Download this recipe.


Macaroni and Cheese
Add your favorite cheese to make this your dish

8 ounces GF elbow macaroni
1 cup GF bread crumbs (dry them in a 150F oven, then cut off the crusts, and throw them in a food processor to make crumbs)
1 tablespoon butter for bread crumbs
1 tablespoon butter for casserole
2 tablespoons arrowroot starch (or other GF starch)
2 ¾ cups half-and-half (You can use cream or milk if you like, and the result will be more or less creamy - half-and-half is a good balance)
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
½ teaspoon fresh ground nutmeg
¼ teaspoon cayenne pepperv 8 ounces sharp white cheddar, grated
4 ounces Gruyere cheese, grated (Use any cheese that melts well - even more cheddar if nothing else - but avoid mild cheeses, as the flavor tends to get lost)
2-3 ounces parmesan, grated fine

Cook macaroni for 2 minutes less than indicated on package. When done, drain and rinse in cold water to stop cooking. Melt 1 tablespoon butter, remove from heat, mix in bread crumbs and toss. Set aside.

Put half-and-half in a 3 quart saucepot. Add arrowroot starch, and slowly heat over medium-low heat, stirring constantly, until thickened. Remove from heat. Add cheddar and Gruyere cheeses, stirring until melted. Season with salt, pepper, nutmeg, and cayenne. Add macaroni, mix well. Pour into buttered casserole dish.

Sprinkle parmesan on top. Sprinkle bread crumbs on top. Bake at 350F for 30 minutes or until browned on top. Cool 5 minutes. Serve.

If you fully cook the macaroni, one can omit the bread crumbs and parmesan, and skip the baking step. We think this is much better than any stovetop macaroni and cheese you can get from a box.

        
  Download this recipe.














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