Appetizers

Chickpea Garbanzo Bruschetta from Gluten-Free Easily
BBQ Jalepeno Poppers from The W.H.O.L.E. Gang
Not Just Any Old Hummus from Simply Sugar & Gluten-Free
Garlic Rosemary White Bean Dip from The Whole Life Nutrition Kitchen

Main Dishes

Moist and Herb-y Turkey Burgers from Tasty Eats at Home
Pork Tenderloin with Peach Avocado Salsa from Cook it Allergy Free
Pulled BBQ Chicken Sandwiches from Simply Sugar & Gluten-Free
Coconut Chicken Tenders from Gluten-Free Life with Jenn
Marinated Chicken and Red Onion Skewers from Daily Bites
Grilled Chicken with Lemon, Capers, and Oregano from Kalyn’s Kitchen

Side Dishes

Grilled Vegetable Salad with Fresh Tarragon Dressing from Diet, Dessert, & Dogs
Parmesan Crusted Sweet Potato Fries from Simply Sugar & Gluten-Free
Artichoke & Tomato Salad with Basil Vinaigrette from Simply Sugar & Gluten-Free
Quinoa Stuffed Portabello Mushrooms from Living Free
Tomato Panzanella Salad from Gluten-Free Life with Jenn

Dessert

Grain-Free, Egg-Free Brownies from The Spunky Coconut
Raw Chocolate Brownie Bites from Ginger Lemon Girl
Mint Chip Ice Cream from Diet, Dessert, & Dogs
Almond & Hemp Milk Strawberry Frozen Yogurt from Lexie’s Kitchen
Angel Food Cake from Simply Sugar & Gluten-Free
Peach Melba Spoom from Z’s Cup of Tea

Special Touches

Hamburger Buns from The Gluten-Free Homemaker
Honey Butter from Gluten-Free Easily
Rosemary Onion Crackers from She Let Them Eat Cake
Watermelon Lemonade from One Frugal Foodie

Our Big Plans…

Joe and I are spending a quiet weekend at home with the dogs.  Patch Adams had his nails clipped today.  He has to go under anaesthesia to have it done because he won’t let anyone touch his toe nais…typical (spoiled) alpha male.  He’s a little groggy and disoriented so I’m nursing him back to normal right now.

And, this is Joe’s busiest time of year at work.  He’s been putting in insanely long hours and deserves a lots of R&R this weekend with good, home cooked meals.  Actually, we could both use the down time.  I’m looking forward to it.

What are your big plans?

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Last week, I shared our visit with good friends, Helen (from Miz Helen’s Country Cottage) and her husband, Leonard.  They both have green thumbs that spark the deepest of envy in me because, well, my garden didn’t grow this year.  Their garden produced over 200 onions, more tomatoes than they could ever eat, big, beautiful cucumbers, collard greens, and at one point they were picking a pint of berries a day.  You’re probably a little jealous now, too.

Helen knows that I love all things green and saved one of her collard bushes just for me.

She harvested the greens right before Joe and I headed back to Dallas and told me her secret for getting them melt-in-your-mouth tender.

The collard greens immediately made it to the top of my menu, and I made the most delicious cornbread to go along with them.

I fell in love.

When I finally figure out how to convince my garden to grow, I’m going to plant a couple collard bushes so I can have fresh greens anytime.  With some cornbread, of course.

Let’s Talk About Bacon

It’s not at the top of my list of foods I couldn’t live without. I’d rather have prosciutto de parma any day.  But it does add an undeniable dimension of flavor to certain dishes that wouldn’t be the same without it.

Yes, it’s cured with sugar, along with salt and some other things.  Here’s my take on it for those of you who have asked – when I use bacon in a dish, I use it sparingly.  There’s not enough sugar in the final dish to make a difference.  I don’t sit down and eat slices of bacon but a couple slices in a big pot of greens works for me.

For those of you interested in the cured/uncured bacon debate, there’s an interesting article on Chow.

A Give-Away…

Don’t forget to enter in my Tropical Traditions Palm Shortening Give-Away.  The contest is open until Sunday, September 5th at 11pm CST.

Print friendly recipe

Oven Braised Collard Greens
recipe created from the oral version, as told by Helen Adams

1 1/2 slices of bacon
1 medium onion, chopped
a big bunch of collard greens, stems removed and sliced 3/4 – 1 inch thick
1 1/2 cups chicken stock
1 1/2 cups filtered water
kosher salt and fresh ground black pepper to taste

Preheat the oven to 300F.

Render the bacon in a good sized, cast iron Dutch Oven.  Once the bacon is crispy, remove it and drain on a paper towel.  Add onion and saute until translucent in the bacon fat, about 5 – 8 minutes.  Add the collard greens, toss in the onion and fat, then add the chicken stock, water, and a generous teaspoon of kosher salt.  Bring to a simmer, cover, and place in the oven for 1 1/2 hours until the collards are tender and melt in your mouth.  Season to taste with salt and pepper.

Note:  If you don’t have a Dutch Oven, cook the greens up until the point where you simmer and cover in a large stock pot or high sided saute pan – anything large enough to accommodate your greens.  Transfer to a lidded stoneware or glass baking dish and proceed as directed.

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I adore her because she’s always there to answer questions, offer support, or just share what she knows about food, cooking, and life.  Ricki has  put together a fabulous post…and I can’t wait to make this pudding for breakfast.

Look for a review of her latest e-book, Desserts without Compromise, soon.  I just got my copy and it’s fabulous! I can’t wait to share it with you.

Image courtesy of Ricki Heller

Baked Blueberry Breakfast Oatmeal Pudding from Ricki Heller, author of  Diet, Dessert, & Dogs

When Amy emailed a while back to ask if I would be interested in contributing a guest post here, I was more than delighted.  Amy and I “met” last year through our blogs and we immediately connected through our love of baking; the fact we’d both lost a substantial amount of weight (though I’m still working on it); recipes that are all (in my case, since March 2009) gluten free; and our affinity for all-natural, non-sugar sweeteners. I love Amy’s recipes and knew that my own would fit with her food philosophy as well.

But then it hit me: which recipe should I choose? I was like the wallflower who finally got asked to the prom, fussing over what to wear. Should it be the flirty, chocolate-speckled Pumpkinseed Shortbread Buttons? The more conservative but comfortable Pumpkin-Apple Crumble Bars? Or maybe this frilly beige number, which I would attempt to de-glutenize?

As I browsed through the list of popular posts on my blog, I wondered what it was that made one recipe more popular than another.  The photo? The particular list of ingredients? The level of difficulty? Posts that I adore may receive fewer hits while those I throw together on the spur of the moment may end up spiking the stats graph—and I never seem to have any idea why.

I started to consider the topic as it might relate to human attraction. When I was in high school, my best friend Sterlin and I contemplated the notion of popularity on a regular basis: why were some girls so popular when others (um, that would be the two of us) were not?  What made our classmate Rhoda Wildstein so wildly appealing? Was it her aloof self-confidence?  Or maybe her thick mane of chestnut hair, seemingly an illustration of her last name? And why did Valerie Erdile’s arrival in a room cause so many boys’ hearts to flutter? Was it because her size DD breasts made an entrance well before she did? It all seemed a mystery at the time.

It took only a moment for me to choose the recipe for Baked Blueberry Oatmeal Breakfast Pudding as my offering here. I already love this creamy, sweet cross between a hot breakfast cereal and a custard-like dessert. But then I set out to articulate what makes this—or any popular recipe, for that matter—a perennial favorite. And it wasn’t so far off from what makes an ideal date or partner, as it turned out.

It’s okay to change it.

We’ve all done it: in the throes of a new relationship, madly in love, we assume that we’ll somehow convince him (or her) to give up that annoying habit of clicking while he eats, or wearing white shoes, or whatever else it is we don’t like. Our friends warn us that “he won’t change,” but we still think otherwise. This recipe requires no such illusions—in fact, it’s happy to change for you.  You can switch out the nuts for others of your choice, you can substitute different fruits for the blueberries, you can even exchange the grains (see directions), and it still works out. Still delicious, still lovable. Every time.

It puts your needs first.

Don’t you love it when your hubby takes the initiative to wash the dishes, mop the floors, take out the garbage, do the laundry, make dinner—whatever it may be, as long as it affords you a little more time for yourself, to relax?  This recipe is like that: you can mix it up the night before and then bake it fresh for guests, or bake the whole thing in advance, then reheat on the spot.  Or even enjoy it cold (my favorite way to eat it) for breakfast in a hurry.  Quick and easy preparation equals more time for you to enjoy other, more important,  things in your life.

It’s Adaptable.

Turns out my spouse is the kind of guy that can talk to anyone; he seems to have something to offer the conversation in pretty much any situation.  Similarly, this pudding fits comfortably in more than one context. Want it for breakfast? Great: it’s not too sweet, it’s got oats and fruit and nuts, it covers all your bases for a healthy, macronutrient-filled start to your day. Want it for dessert?  Score again: it’s creamy, rich tasting, smooth, fruity and just sweet enough. One dish; double duty.

Its Charms are Lasting.

One of the things I love about my honey is that, thirteen years into our relationship, I still appreciate the same things about him that drew me toward him in the first place (which, needless to say, means I still dislike those other things I wasn’t crazy about to begin with—but that’s another discussion). Like a beloved long-term partner, this pudding isn’t diminished over time: keep it for several days in the fridge with no ill effects. The texture and taste will remain just as good as they were that first day.  And—bonus!—you can even freeze it and defrost (overnight in the fridge) for later.

You’ll Love It.

Most importantly, like any good recipe, this one is easy to put together and it tastes delicious. As a dessert fiend, I appreciate the richness and creaminess of the texture (achieved even without dairy). I find myself heading back to the casserole dish for “just one more spoonful.” It may seem obvious to say so, but if the recipe doesn’t work or doesn’t taste good, it will never achieve that coveted status of “go-to” recipe in your house.

Once I began to think about it, I fell in love with this pudding all over again.

And for some strange reason, I suddenly have an urge to treat my husband to dinner tonight, too.

Image courtesy of Ricki Heller

Print friendly recipe

Baked Blueberry Oatmeal Breakfast Pudding

This recipe is luxuriously creamy, rich-tasting pudding, the blueberries inside baked to near-bursting. Not too sweet, it fits perfectly at the breakfast table, and would be wonderful topped with some whipped cream or a splash of maple syrup for dessert.

1/2 cup (75 g) lightly toasted hazelnuts (filberts), with skin
1/2 cup (75 g) lightly toasted cashews
1/2 cup (60 g) old-fashioned rolled oats (not instant)
1 Tbsp (15 ml) chia seeds, optional
3/4 cup (180 ml) unsweetened applesauce
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) agave nectar or maple syrup, 15-20 drops stevia liquid, or a combination of the two
2 tsp (10 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
1-1/4 cups (300 ml) unsweetened, plain or vanilla soy or almond milk
1/2 cup (120 ml) fresh or frozen blueberries (do not thaw first if frozen)

Preheat oven to 350F (180C).  Grease a 4-6 cup (1-1.5 L) casserole dish.

In the bowl of a high-speed blender*, place the nuts, oats, chia, applesauce, vanilla, agave, cinnamon and salt.  Pour the milk over all and blend for about a minute, until perfectly smooth and creamy.  Pour mixture into the casserole dish, then gently fold in the blueberries (scatter a few extra blueberries over the top if you like, as they won’t sink).

Bake in preheated oven for 40-50 minutes, rotating the casserole about halfway through, until the edges begin to puff and crack and the top appears dry.  Allow to cool somewhat before serving. May be served warm or cold.  Makes 4-6 servings.  Store, covered, up to 4 days in the refrigerator.  May be frozen.

*To make with a regular blender: Pour in the milk first, then add the remaining ingredients (except blueberries).  You may need to blend in batches to achieve an equally smooth consistency. Once blended, proceed as above.

Variations: Feel free to use other nuts for the hazelnuts or cashews (because cashews are quite rich-tasting, use a bit more of other kinds, maybe 2 extra tablespoons). Chopped apple, pear, raisins or other berries can easily be used instead of blueberries, and any type of alternative milk works here as well (if using coconut milk, mix half with water or a thinner milk or the final pudding will be too thick). And finally, I’ve made this using other, cooked, grains instead of the oats; for rice or millet, use about 1-1/2 cups (360 ml) cooked grains, and reduce the milk by 1/3 cup (80 ml).

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Thank you for coming back every week to share your inspired dishes and for helping to show others that healthier food can be absolutely fabulous.

A Special Thanks…

A year ago today, Linda from The Gluten-Free Homemaker shared her gluten-free cinnamon rolls.  She’s been linking up faithfully ever since.  I owe so much to Linda – she was one of  the first people to ever comment on my blog and invited me to take part in her weekly round-up, Gluten-Free Wednesdays.  She’s been a good friend and has a very special place in my heart.

Ari, from The Frugally Rich Life, has also been linking up weekly.  On Slightly Indulgent Tuesday’s kick-off event she shared her sugar-free mango sorbet.  Lauren, from Celiac Teen, linked up Memory Buns and shared a wonderful story about family recipes.

Seeing how this event has grown over the past year brings me so much joy – as do each and every one of you.  My gratitude for making me part of your week.

Last Week’s Healthier Highlights…

My friend and mentor, Helen, linked up Slow Cooker Green Chili Enchilada Chicken.  She’s one heck of a cook so I’ve got this on my ‘to-make’ list.  Abbie from Organizing Life shared a yummy Plum Crumble.  And Alex, who cheers me up just because she’s so happy, talked about honoring her body and shared a Egg Drop Noodle Soup recipe.

My Submission with a Give-Away

Yesterday I shared a new cornbread recipe…it’s delicious.  I’m already thinking of ways to change it up – maybe I’ll use up the rest of the blackberries in my refrigerator and make blackberry cornbread bites.

And, don’t miss the Tropical Traditions give-away on that post!  One lucky reader will receive a gallon of organic palm shortening.

Noteworthy News…

• My Banana Carob Snack Cake is this week’s feature recipe at The National Foundation for Celiac Awareness.
• Please share this video featuring some fabulous new gluten-free products I found at The Fancy Food Show.
• Make sure to come back tomorrow – Ricki Heller, from Diet, Dessert, and Dogs, is guest posting here about one of her most popular recipes. I’ve had a sneak preview of the post – it’s one you don’t want to miss!

Linking Up Guidelines!

• When you link, please tell us who you are and what you’re cooking. For example, I might enter:
  Amy @ Simply Sugar & Gluten Free – (Turkey, Mushroom, & Cheese Enchiladas)
• Please link to your individual post, not your homepage and link back to this post so that your readers can find the recipes here.

I hate deleting links but some get deleted every week.

If you find that your link has been deleted it’s because it doesn’t link to your post or you haven’t linked back here. E-mail me with questions or if you need help.

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Isn’t this golden-brown bread beautiful?

Update – 9/5/10 – Contest Closed.

I have a couple SS&GF cornbread recipes.  When I want a quick and simple, no fuss gluten-free, sugar-free recipe I make skillet cornbread.  At the holidays, I make a more substantial bread for my Sweet & Spicy Cornbread Dressing.

For dinner the other night we had oven braised collard greens (recipe soon to come…) and honey dijon chicken.  Instead of my old standbys, I wanted a cornbread that’s slightly sweet, moist, and light.

This recipe is just as delicious as the other two – each one has their own personality.  The skillet cornbread is made from just cornmeal, no flour, and is perfect for spooning hot chili or beans over.  The Sweet & Spicy Cornbread is delicious on it’s own and perfect for making holiday stuffing.

But if you want a buttery piece of cornbread to serve with dinner, this is the one to choose.

Instead of just butter or just shortening, I decided to use a little of each.  I couldn’t stand the thought of taking away the rich buttery flavor but wanted a little more rise and crisp offered by the shortening.

Add anything you’d like – green chilies & corn kernels, lemon & blueberries, or cheese & broccoli.

We always have leftovers…Joe and I can’t (don’t…) eat an entire loaf of cornbread.  Wrap and freeze for another meal or, my personal favorite,  make them into salad croutons.

Find a little cornbread inspiration below:

• Honey-Sweetened Corn Muffins from Gluten-Free Easily
• Vanilla Cornbread from Gluten-Free Goddess
• Cornbread Muffins from The Baking Beauties

This recipe is linked to Two for Tuesday, Tuesday Twister, and Tempt My Tummy Tuesday.

Print friendly recipe

Light, Moist Cornbread
makes 8 good sized wedges

1 cup garfava-sorghum blend
2 tablespoons palm sugar
1 tablespoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons organic palm shortening
3/4 cup cornmeal
1 cup buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon unsalted butter to grease pan

Preheat the oven to 400F.  Place a 9 to 10 inch stoneware baking dish in the oven.

Whisk together flour blend, palm sugar, baking soda, xanthan gum, and salt.  Use your fingers to cut the shortening into the flour mixture until it resembles the consistency of peas.  Whisk in cornmeal.  Set aside.

Whisk the buttermilk, eggs, and melted butter together.  Place the last tablespoon of butter in the hot baking dish to melt while you finish mixing the ingredients.

Dump the wet ingredients into the dry and mix until just combined.  Carefully (very carefully!) remove the baking dish from the oven and swirl to coat the bottom and sides with the melted butter.  Pour the cornbread batter into the hot dish and bake for 15 – 20 minutes, until the top is golden brown and it tests clean with a toothpick.

Let cool slightly before slicing.  Serve warm with room temperature butter.  Wrap and freeze leftovers.

The Give-Away

I used Tropical Traditions Organic Palm Shortening for this recipe.  It’s solid at room temperature and works beautifully.  Slightly softer than other organic shortenings, it’s simple to measure and cut into your flour.  With a melting point of 97 degrees, it will help your baked goods get a little more rise than butter or oil.  It’s also non-hydrogenated so it’s trans-fat free.

When Tropical Traditions sent me their Organic Palm Shortening to review, I thought they’d send a small container.  Nope.  They shipped an entire gallon of the stuff and that’s what they’re going to give one of you.

Full disclosure: Tropical Traditions is not paying for this review however I did receive palm shortening to review.

How to enter:

• Leave a comment below.
• Tweet about this give-away and leave a separate comment telling me you did.
• Share about this give-away on your blog and link back here, then leave a separate comment telling me you did.
• Sign up for Tropical Traditions free Newsletter and leave a comment that you did so.

This contest ends on Sunday, September 5th at 11:00 pm CST.  Winner will be announced on Tuesday, September 7th at Slightly Indulgent Tuesdays.  Sorry to my international friends – this is open only to residents of the continental United States.

Hugs,

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