Cream of "Your Hearts Desire" Soup

We eat casseroles fairly often during cold weather. When I was first diagnosed, I didn’t know how to replace the cream soups that most of my casseroles called for. Before being diagnosed Gluten Intolerant my go to for casseroles was Campbell's Cream of Soups, Whether it was Cream of Chicken, Celery, Mushroom, Leek, I went to the little red and white can. Not that it was such a healthy turn to but it was convenient. Now making my own Cream of soups, I love knowing exactly what we are eating and the recipe is so versatile, you can take the base recipe and run with it. I was thrilled when I came up with this recipe.

1 c. cold milk (or milk substitute)
3 Tb. sweet rice flour or rice flour, or 2 Tb. cornstarch
2 Tb. butter, margarine, or olive oil
1 tsp. GF chicken bouillon or other flavoring
1/2 tsp. salt
white pepper to taste

I have always used sweet rice flour in this recipe, but if you don’t have any on hand, cornstarch will work.

In a small sauce pan over medium high heat, melt butter, margarine or olive oil, Once melted, add the rice flour or corn starch, whisking continuously. Continue to whisk for about 1 minute.  Slowly add the milk, stirring constantly and heat to a boil while whisking.  Add the remaining of your ingredients. Reduce heat and simmer about a minute until thickened.

This recipe can be used to substitute for one can of creamed soup.

This recipe is flexible. You can add ingredients such as chicken, chopped mushrooms, chopped celery, chopped leeks, or cheese for the kind of cream soup you want.

Gluten Free Chocolate Chip Coconut Oatmeal Cookies

What better to do on a frost filled freezing February morning in California, but bake cookies. I have been wanting to tackle making GF Oatmeal Cookies, so I guess today is a great day to begin.

These are, hands down, the best oatmeal chocolate chip cookies I have ever made and probably the best I have ever eaten. Granted, I actually make things that I like more than these (sometimes you feel like a muffin, not a cookie), but I have never seen someone not reach for a second cookies straight away. They are fantastic - slightly crispy on the edges with a nice and chewy center. They are buttery, without being greasy at all, and perfectly balanced. The cookies have just the right amount of chocolate chips to appease any chocolate lover, but not so much that the flavors of the oats and vanilla are drowned out.
I could go on about the taste, but I'll refrain.

1 cup butter, room temperature (dairy or non-dairy)

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk, (cow, rice or soy)

2 tsp vanilla extract

1 3/4 cups all-purpose Gluten Free Flour Blend, I used Bob's Red Mill

1/4 cup Almond Flour, I used Bob's Red Mill
1 tsp. xanthum gum

1 tsp GF baking soda

1 tsp GF baking powder

1 tsp salt

2 1/2 cups GF Oats, I used Bob's Red Mill

1/3 cup shredded coconut

1 12oz bag of chocolate chips

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.

In a medium bowl, stir together the flour, baking soda, baking powder, xanthum gum and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.

Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.

Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.

Short Ribs in a Red wine sauce

3-4 lbs beef short ribs 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons oil 1 can (14 oz) stewed tomatoes, undrained 1 medium onion chopped 8 oz sliced mushrooms 2 tablespoons tomato paste 1/2 cup red wine 1/2 cup GF beef broth, I use Kitchen Basics 1 tablespoon GF Worcestershire sauce 1/4 cup water 2 tablespoons cornstarch Browning the ribs Browned ribs, placed on top of onion, mushrooms and tomatoes Ready to slow cook Season ribs with salt and pepper, Add oil to pan, over medium high heat brown short ribs in pan. Spray crock pot with cooking spray, add tomatoes, onion, mushrooms and tomato paste to crock pot, stir to combine. Once ribs are brown add ribs to crock pot, add wine, broth and Worcestershire sauce. Cover and cook on low for 7-9 hours. When done take out ribs cover and set aside. mix water and cornstarch....add to sauce and cook on high for 10 minutes. Serve sauce over ribs. Serve with mashed potatoes, polenta or GF noodles and a salad or vegetable.

Turkey Meatloaf and Smashed Potatoes

1.25 lbs ground turkey (you may use ground beef, if you choose)
1 lb turkey sausage, removed from casings
1 onion, finely chopped
2 carrots, finely chopped
2 eggs
3/4 cup GF bread crumbs, crushed Chex Cereal, or ground tortilla chips
2 tablespoons GF Worcestershire sauce
1 tsp. sea salt
1 1/2 tsp. black pepper
1/2 cup ketchup, plus 1/4 cup reserved for topping

Preheat oven to 350*

In a large mixing bowl combine ground meat and sausage, until thoroughly mixed. Add chopped onion and carrot, mix. Add eggs, GF crumbs of your choice, Worcestershire sauce, ketchup, salt and pepper. Using a large spoon or your cleaned hands, mix to combine thoroughly.

Place loaf mix in a 9x5 loaf pan, place pan on a baking sheet to prevent juices from dripping over. Bake for 60 minutes. Add remaining ketchup over the top, bake for another 15 minutes.



Smashed potatoes

8-10 medium red potatoes, cut in half

4-6 tablespoon butter

1/2 cup milk

1/4 tsp. ground cumin

1/4 tsp. garlic powder

Salt and freshly ground black pepper

Place cut potatoes in saucepan. Cover with cold water. Add pinch of salt. Bring to a boil on high heat then reduce heat to medium for about 20 to 25 minutes or until tender. Drain potatoes and transfer back to pan. Smash with potato masher or wooden spoon. Add butter and milk. Season with cumin, garlic powder, salt and pepper.

Serve with Turkey Loaf and your choice of vegetable.

So easy, Gluten Free Apple Cake

1 box Betty Crocker® Gluten Free yellow cake mix

1 stick butter or margarine, softened

2/3 cup water

3 eggs

2 tsp. GF Vanilla

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups chopped peeled apples, I used granny smith apples

1.   Heat oven to 350°F. Grease bottom of 9-inch square pan with shortening or cooking spray.

2.   In a mixing bowl combine all ingredietns except the apples. Beat on low for 30 seconds, scrape bowl and continue to beat on medium speed for 2 minutes. Stir in apples. Spread in pan.

3.   Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.

Chard and Sausage

What better to do on a brisk Sunday morning in February, than take a trip to the Marin Civic Center Farmers Market. It has been years since I have been to this market, maybe more so because it is a 45 minutes drive from where I live. The snow capped mountains around the North Bay, the sunshine, after a week of cold rain, what a beautiful day. Now I believe this is one of the biggest Farmers Markets in the Bay Area and what a treat it was. Booths of everything you could every imagine. My main inspiration for this trip was to check out the GF baked good from Mariposa Bakery. What a treat. I got a delicious loaf of vegan Faux Rye Bread, a baguette, 4 glazed GF Chocolate donuts and a cookie. Yummy. I was so surprised to see all of the Gluten Free samples from various vendors. Lots of GF spice blends, dips, cheeses, hot foods. The abundance of fresh fruits and vegetables. I got a bunch of purple kale, to make kale chips, a bunch of red chard and a bunch of rainbow chard. Also some blood oranges, seedless mandarins, Asian pears, fresh strawberries. I also picked up a pack of local organic GF chicken andouille sausage, wow that a delicious treat. Now what to make. Hum.... I have chips to make from the kale, the rye bread will be sliced and topped with Swiss cheese for sandwiches. The baguette will make an amazing garlic bread. The donuts will be breakfast tomorrow. My cookie was eaten while I sipped on a cup of organic coffee. Now for the chard and chorizo. I'm thinking, slow food, stewed tomatoes, garlic, chard, sausage, maybe some cannelli beans served with GF garlic bread using the Mariposa Baguette.

 Now it is all coming together. Local, Organic, GF, sustainable food. What could be better.

3 tablespoons olive oil
4 chicken andouille sausage links, cut into ¼-inch dice
2 garlic cloves, sliced thinly
½ teaspoon crushed red pepper flakes
2 heads Chard, I used one red chard and one rainbow chard, tough stems removed. Leafy greens coarsely chopped
2 cups high-quality canned diced tomatoes, I use Muir glen organic
1 14 oz can of cannelli beans, drained and rinsed
1 tablespoon oregano
Kosher salt and cracked black pepper
1 teaspoon balsamic vinegar

Sauteing the sausage. Set a deep skillet or saucepan over medium-high heat. Add the olive oil. Put the sausage and garlic into the hot oil. Cook, stirring frequently, until the garlic is golden-brown, about 2 minutes. (Don’t burn it!) Add the red pepper flakes. Stir. Add the chard and stir, cooking until the chard starts to wilt.

Finishing the stew. Immediately add the tomatoes and oregano. Stir. Add a couple of pinches of salt and pepper and stir until the liquid comes to a boil. Reduce the heat to low and cook until the chard is softened, but not entirely soggy, about 10 to 15 minutes. Add the cannelli beans. Stir to incorporate.  Remove the pot from the heat and cover it, and then allow it to sit for 10 minutes. Take the lid off the pan and season with salt, pepper, and as much of the apple cider vinegar as tastes good to you.

Meatless Monday

I have a feeling you might want to try making the dish I’m about to share with you for your very own celebrations (or just for the heck of it). The Gluten Free Spicy Sesame Peanut Noodles, that is. Oh, and if you or someone you cook for cannot eat peanuts, I bet you could make this dish with Almond Butter or Cashew Butter. I don’t think I’m alone in saying that one of the ways in which I show my love for the important people in my life is by cooking for them. I love peanut sauce, so much I could probably eat it plain with a spoon. The great thing about this dish is that it is really adaptable. You can use whatever vegetables you have in the frig in place of the green and red cabbage, and you can add leftover chicken or grilled shrimp. Today though, since it is Meatless Monday we are opting for Tofu.... On a recent trip to my favorite Thai restaurant, I had a version of this made with quinoa pasta and shrimp, so delicious.
Another great thing about this recipe is that it’s kind of like two courses (salad and main course) in one. How perfect is that. I also make this recipe for my kids but leave out the vegetables, I know not a great idea, but my kids a very texture sensitive and vegetable are trigger. My kids loves this recipe with just chicken or tofu and the peanut sauce. Make your Gluten Free Spicy Sesame Peanut Noodles dish your own, add veggies you might in put in a salad (for example, napa or green or red cabbage, scallions, broccoli, mushrooms, cabbage, carrots, cucumber etc.) and let the magic begin. The sky’s the limit.
One word of caution. Remember to avoid overcooking the noodles. If anything, cook them al dente.

Gluten Free Spicy Sesame Peanut Noodles

1 lb. gluten free brown rice or quinoa spaghetti or flat rice noodles
4 tbsp sesame oil
1 lb. extra firm tofu, drained and pressed dry (cooked chicken or shrimp are great substitutes)
1 – 2 tsp. grapeseed oil
1/2 c. peanut butter, use a natural peanut butter
5 tbsp wheat free tamari
3 tbsp rice wine vinegar
2 – 3 tbsp agave or sweetener of choice
3 cloves garlic
3 tsp ginger, minced
1/2 tsp crushed red pepper or 1 tbsp chili garlic paste
1 tbsp hot water
1/2 cup red cabbage, sliced thin
1/2 cup green cabbage, sliced thin
1 tsp grapeseed oil
1 cucumber, julienned
1 large carrot, julienned
2 scallions, sliced
Cook the spaghetti until done, being very careful not to overcook. Drain and run cold water over noodles, raking your fingers through the noodles until they are no longer hot to the touch. Allow to continue draining in the colander. When fully drained, pour noodles into a bowl. Add 2 tbsp of the sesame oil, toss until coated, set aside.
Slice the tofu into 1/2″ slices (you should have about 10 slices). Saute in 1 tsp. grapeseed oil until crisp on each side, flipping halfway through cooking. Remove from pan and cube. Set aside.
To prepare the sesame peanut sauce, put the remaining 2 tbsp sesame oil, peanut butter, tamari, vinegar, agave, garlic, ginger, crushed red pepper, and hot water into a food processor. Blend until smooth. Set aside.
Stir fry or steam the cabbage in 1 tsp grapeseed oil over medium heat for 2 minutes. Remove from pan and set aside.
To assemble the dish, add the tofu and cabbage to the noodles. Pour 1/2 cup of the peanut sauce over the noodles, tofu and cabbage, tossing to coat the noodles. Add more sauce, as desired. If necessary, before adding more sauce to the noodles, thin the sauce with additional hot water (only adding one tbsp at a time to the sauce).
To serve, place on a plate. Top with julienned cucumber, carrot, and scallion. Drizzle additional sauce over the entire dish, to taste.

Mexican Rice

Mexican rice was a mystery to me and until I had many years of experimentation,  I've made a few changes over the years, mainly to please my kids but the technique remains the same. I used to add lots of spices, including chili powder, cumin, garlic powder, onion powder, etc...Now I Just throw a whole clove of garlic in the pan with the rice and oil, and remove them later after they've worked their magic.

Where a lot of people go wrong with Mexican rice is in the seasoning. They think any food called Mexican needs to be full of spices. But that is, "totally unnecessary!" Think about it. You need some variety on your plate, something mild to balance out the heat and spice of everything else.

I've found the only way to get consistent results with any rice recipe is to use the same rice and the same pan each time--especially when making a large quantity. I perfected my recipe using Lundberg organic long-grain white rice. So once the recipe comes out to your liking, always use the same rice.

Mexican Rice - Sopa de Arroz

(Makes 4 servings)

2 cups chicken broth (vegetable broth or water, if you're vegetarian)
1 clove garlic
1/2 teaspoons salt
1/8 cup extra-virgin olive oil
1 cup medium- or long-grain white rice (I use Lundberg organic long grain)
2 tbs tomato sauce (I use Muir Glen organic; it is THE best!)


1 In medium pot, heat olive oil and stir in rice (straight from the package--do not rinse). Cook over medium heat, stirring occasionally, until rice is lightly browned. This may take 15 to 20 minutes. Throw in a whole clove of garlic at some point, if you like. They can be removed before the next step or before serving.
2 Gradually stir tomato sauce into rice and cook for a minute or two, then add broth or water and salt to rice. Bring to a full boil and stir just once. Put the lid on tightly, reduce heat to the very lowest setting and leave undisturbed for the length of time specified on your rice bag, usually about 20 minutes.

3 If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. Cover and let stand, off heat, for 10 minutes. Fluff with a fork. Garnish, if you like, and serve.

Happy Valentines Day

Once upon a time I was a  fan of Valentines Day. Now the hype that surrounds it makes it very difficult to live up to if you are in a relationship, and very depressing if you are not, and more depressing if you are in a unhealthy toxic relationship. It's a day that suggests people to feel lovey-dovey which is really kind of silly.

Since all of my readers mean so much to me, Everyone gets a Valentine! (Read that with an Oprah delivery, ie “You get a card, you get a card, EVERYONE GETS A CAAARD!!!!”) And you, my dear readers, are getting TWO strawberry recipes today.
You might notice that there is no refined sugar in these treats, that’s because I don’t think they need any. If you feel either of them needs a little more sweetness for your tastes feel free to add some.
The first strawberry treat I have for you is a smoothie. I love these for breakfast when I’m in a rush. I always have frozen fruit in the freezer, just for smoothies. I like the taste of smoothies using frozen fruit, but fresh fruit would would just as well here. Just pour them into a portable cup and drink on your way to work. If you want to up the healthiness factor, you can add flax or chia seeds, or even some protein powder. If you want to up the indulgent factor, add some cocoa powder and sugar or other sweetener.

The second is something I like to make myself when I’m craving a creamy dessert but feel like doing any work. It’s quick and easy to put together, and the drizzle of maple syrup is a perfect finishing touch.

Strawberry Banana Smoothie

(serves 1)

• 1 Banana, fresh or frozen
• 5-6 strawberries, fresh or frozen
• 1/3 cup plain yogurt (or vanilla), I use greek yogurt for the added protein
• 1 cup milk (soy or almond also work)
• mint leaves

1. Put all ingredients in a blender and puree till smooth. Serve!

Strawberry and Ricotta Cup

• Ricotta
• Cinnamon
• Maple Syrup
• Strawberries, cleaned and sliced
• sliced almonds

1. In a small bowl, mix ricotta, cinnamon, and a couple of tablespoons maple syrup.
2. Put ricotta mixture in serving bowls, top with strawberries and almonds. Drizzle some maple syrup on top.

Enjoy!

Sweet Corn and Chicken Soup

I have so much to say about this recipe that I don’t even know where to start! While watching a popular food channel last weekend, I felt inspired to try this recipe, of course putting my own spin on it as I just can't follow a recipe without making it my own. This recipe is inspired by Aarti's Party....
 This original recipe called for using 2 split bone-in skinless chicken breasts, I happen to have leftover roasted chicken from a previous nights dinner, so I decided to use the leftover chicken meat, shredded in this recipe, and substitute some of the liquid with chicken stock that I had in my freezer.

Shredded Chicken, so yummy....

4 cups water

4 cups chicken stock
1 tbs. vegetable oil
1 leek, green parts too if you have ‘em, sliced in half and thoroughly washed, then sliced thinly
1 carrot, peeled and chopped 1/2 inch chunks
1″ piece of fresh ginger left whole, plus additional 3″ piece, minced
2 dried bay leaves (optional)
1 tsp. ground coriander

2 cups cooked and shredded chicken, I used leftover roasted chicken, skin removed
3 14oz cans creamed corn, I like Green Giant Brand
1-2 GF chicken bouillon cubes
1 tsp sesame oil
4 spring onions, chopped finely, white and green parts (reserve some green for final garnish)
4 tbsp cornstarch
4 tbsp water
2 egg whites
1/2 tsp rice vinegar
GF Tamari/Soy sauce to taste
First off, this is one recipe that intimidated me. Not sure why I guess the complex flavors. This one is very easy. Really. You cannot screw this up. And it’s really cheap to make. Nothing fancy here.
This recipe is a cross between Indian Cuisine and Chinese Cuisine. Both of which fascinate me and encourage me to try new recipes.
Anyway, Have you ever ha an order of the sweetcorn and chicken soup or egg flower soup at your favorite Chinese restaurant. Well, I have on several occasions and I have to say that this soup, leaves your mouth watering for more. It is the perfect combination of flavors.
This recipe will become a regular around here, as soon as one of us gets the sniffles. My chicken soup might be good, but *this* one tastes way better. In addition to chicken soup’s inherent "Jewish Penicillin", the hefty amounts of fresh ginger not only open up your nasal passages and soothe your throat, it also soothes your tummy. Add corn, with its soft, enveloping flavor and, combined with soup’s inherent warm-you-to-the-core properties, this soup leaves you feeling hugged, inside and out.
This is my new favorite soup in the world, hands down. I hope you try it.






You’ll need this stuff:


1)  Heat vegetable oil in a big stock pot, , add in the leek, carrot, 1″ hunk of ginger, 1 tsp. ground coriander and bay leaves. Stir and saute for about 2-3 minutes over medium high heat.  Pour the chicken broth and water into stock pot and bring to a boil over high heat. 
2) Add the shredded chicken. Allow the whole lot to come back to a boil, then turn it down and simmer, covered, for 30 minutes
3) Remove the chunk of ginger and the 2 bay leaves. You don't want to leave any surprises in there.
4) Return the stock to medium heat. Add creamed corn, crumbled stock cubes (I used two), 3″ hunk of minced or grated ginger, spring onions and sesame oil. Allow to simmer.

5) Return the soup to high heat. Bring the soup to a boil. In a small bowl or measuring cup, mix the corn starch with the cold water, until dissolved. Add to the soup while stirring. Allow to boil until it’s thickened.
6) In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup. I was really nervous about this step, but much to my surprise it would out amazingly well.
7) Add the rice wine vinegar. Heat gently through. Taste for seasoning.


Serve, with a splash of soy sauce and some of the reserved green portion of the spring onions in the middle. Sniffles be gone.

Taco Tuesday

Well Tuesday is once again upon us and the schedule, routine driven Mamma, which I am, once again brings us Taco Tuesday. Not that we have "regular" tacos every Tuesday. I do mix it up on a weekly basis. Some weeks it's taco casserole, some weeks fish tacos, others regular tacos, and others fajita style tacos. Well this week, we are having Turkey Tacos, I am not a fan of ground beef, for many reasons, but primarily because I don't like the taste. We substitute Ground Turkey for everything which would traditionally call for ground beef. I hope that this recipe finds it's way to your families dinner table and maybe even a Taco Tuesday tradition can be born. Cheers.....


Turkey Tacos

1 Tbsp. olive oil
1 cup chopped sweet onion
1 pound ground turkey (may be substituted with ground beef or veggie ground)
1 tsp. chili powder
1 tsp. cumin powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
One (15.5-ounce) can chili beans (or any beans), drained
One (10-ounce) can Ro-Tel (tomatoes & chiles)
10 – 12 GF corn tortillas, warmed or your favorite brand of hard shell taco shells, I like Mission Brand
desired taco fixings (lettuce, tomato, sour cream, cheese, etc)
1. Heat a large saute pan to medium-high, swirl a Tablespoon of olive oil. Saute onions and mix in ground meats. Cook until lightly browned.
2. Mix dry ingredients in a small bowl. Sprinkle in mixed spices. Pour in chili beans and Ro-Tel. Heat for about 10 more minutes & your taco filling is ready.
3. Fill heated tortillas with taco filling and desired taco fixings.
Yield: About 10 – 12 tacos

Spicy Fried Chicken Wings

 

Spicy Fried Chicken Wings

Ingredients

For the Seasoning:

• 1 tablespoon kosher salt
• 1 tablespoon red pepper flakes
• 2 teaspoons cayenne pepper
• 2 teaspoons Gluten Free poultry seasoning
• 1 teaspoon Gluten Free lemon pepper seasoning
• Freshly ground black pepper
• 3 pounds chicken wings, split at the joint, tips removed

For the Batter:

• 2 large eggs
• 2 tablespoons Gluten Free hot sauce
• 1 tablespoon red pepper flakes
• 1 teaspoon cayenne pepper
• Freshly ground black pepper
• 2 cups White Rice or Sweet Rice flour mixed with 1 teaspoon baking powder
• Vegetable oil, for frying

For the Dipping Sauce:

• 1 cup sour cream(dairy or soy)
• 2 tablespoons horseradish
• 1/4 cup chili sauce
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper

Directions

Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.

Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.

Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the Gluten Free flour mixture in a shallow dish or pie plate.

In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the Gluten Free flour mixture. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.

Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

A Gluten Free Recipe Conversion of an original by Gina & Pat Neely, Photograph by Con Poulos

JD Maple Popcorn

Cracker Jacks were invented to be served at the 1893 Worlds Fair in Chicago. Since then there have been about as many variations as boxes sold. Not one to let that stop me I jumped right in and came up with my own version. The pancetta is key for the right salty sweet combo so make sure you add all of it. And do you see what we have to deal with around here during our photo shoots. The drive by grab and go while I am looking through the view finder. - thirschfeld

Makes 2 quarts

• 3 1/2 tablespoons vegetable oil
• 1/2 cup popcorn kernels
• 1/3 cup Jack Daniels
• 1/2 cup pure maple syrup
• 1/2 cup unsalted butter
• fresh ground black pepper
• 1 cup peanuts

1. Place the oil in a 3 quart dutch oven with a lid. Add the kernels and place the covered pot over high heat. Once the popping begins, gently shake the pot to keep the kernels from burning. Once it is done remove the lid and set aside. Preheat the oven to 350 degrees.
2. In another small pot add the Jack Daniels and heat it to burn off the alcohol and reduce it by half. Add the syrup and butter and heat until the butter is melted. Season with fresh ground pepper to taste.
3. Place the popcorn, and peanuts into a large mixing bowl. You want to sprinkle a little of the syrup over the corn a little at a time. You want to stir as you do this. Take your time otherwise the corn will saturate with syrup and collapse and just be gooey.
4. Once it is coated put it on a sheet tray and spread it out. Then place it in the oven and back in for 20 to 40 minutes. Sometimes it takes longer to crisp that others so just check it and stir it around about every ten minutes.

Classic Hummus

When planning a Super Bowl spread, snack-type nibbles are always expected—but typical snack foods like chips, creamy dips, guacamole and peanuts are loaded with fat, carbs and calories. Fresh hummus is a nutritious, gluten-free, vegan alternative that happens to be incredibly delicious. I like adding roasted garlic to my hummus instead of plain garlic—the roasting adds depth to the flavor and just a hint of smokiness that I find delicious. Serve with vegetable crudités like carrots, celery, cauliflower and cucumber slices to keep the dish low carb. If carbs aren’t a concern, serve with corn tortilla chips or rice crackers.

Ingredients

2 cans of chickpeas/garbanzo beans (15 oz. each)
1/3 cup tahini paste
4 roasted garlic cloves

Juice of 2 fresh lemons
1 tbsp extra virgin olive oil, plus more for garnish
3/4 tsp salt
3/4 tsp cumin
Pinch of cayenne pepper
Paprika and fresh minced parsley for garnish (optional)

You will also need: Food processor
Serves 10-12 appetizer portions

Drain the water from the chickpea cans into a small bowl and reserve. In your food processor with a blade attachment. Place chickpeas, tahini paste, roasted garlic, lemon juice, 1 tbsp olive oil, salt, cumin, cayenne pepper and 3 tbsp of the chickpea water into the processor.

Pulse the ingredients for about 60 seconds until smooth. Taste the mixture and add more of your favorite ingredients to taste. If the texture seems to thick, add more of the reserved water from the chickpea can until desired consistency is reached. Process again to blend any additional ingredients.

Transfer to a shallow bowl and garnish with a drizzle of olive oil, paprika, and minced fresh parsley. Serve with tortilla chips, rice crackers, or fresh dipping vegetables.

CLASSIC HUMMUS

Pull out the slow cooker for this one.....

Root Beer Braised Pull Pork or Beef  Corn Muffin Sliders

I am  a huge fan of the slow cooker, and I know there are many busy people who love its convenience. I decided to take my root beer braised short rib recipe and spin in into root beer braised pulled pork. These came out great and would be a perfect choice for the Superbowl or an easy weeknight meal!
Begin with pork shoulder or chuck roast . Wash the meat and pat with a paper towel until it's completely dry. Trim off the fat cap and any other excess fat that you see.

Then, add a dry rub. I made mine with garlic powder, cayenne pepper, chili powder, paprika, salt, and brown sugar. You can make yours with any spice mixture that you choose. There are no rules, just experiment and see what you like. Leave this rub on the meat for at least 30 minutes before you add it to the slow cooker.

In the meantime, cut an onion in large chunks and put it on the bottom of the slow cooker. Add the pork or beef. Chop up a couple of cloves of garlic and sprinkle them on top. Add 12 ounces of  GF root beer, such as A&W to the slow cooker.  Make sure this is regular root beer, as diet root beer will not give you the same results, plus I don't believe in artificial sweeteners, so go for the real thing.

Cook the meat on low for approximately 6-7 hours. Remove it from the slow cooker and drain it from the cooking liquid. Shred the pork or beef with two forks, discarding the bones, the onion, and any fat or gristle you come across.

Fold in your favorite barbecue sauce to the shredded pork or beef. I make my own or use Sweet Baby Ray's. Then add the sauced-up meat back into the slow cooker and cook for another 30 min or so on low.

Serve on GF Corn Bread Muffins as an appetizer, or make it a meal with a side of Cole slaw, corn on the cob and baked beans.....

Corn Muffins:

2 tbs. butter, cut into 10 equal pieces
1 1/4 c. corn meal (Gluten Free)
1/2 c. brown rice flour
1 tsp. xanthum gun
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbs. cider vinegar and enough milk or soy milk to equal 2 cups
2 eggs

Preheat oven to 400
Add butter pieces to muffin tin, one piece into each muffin cup. Place in oven to heat up.
Mix all dry ingredients into a large bowl.
Measure out 2 tbs. cider vinegar into a 2 cup measuring cup, and then add milk until you get 2 cups. Pour milk mixture into another mixing bowl. Add eggs to milk and whisk thoroughly.
Add wet ingredients to dry ingredients and stir until well mixed.
Remove muffin tin from oven.
Scoop mixture into muffin tin, evenly to make 10 muffins. Be careful as tin will be hot and butter may sizzle. This will help create a crispy crust.

Make for 15-20 minutes. Tops will be golden and the middle will be firm but slightly springy to the touch.