The biggest challenge to giving up gluten for my husband and myself was finding satisfying bread. We both love bean dishes and nothing goes with beans like a good cornbread. So I developed this cornbread recipe that’s gluten-free. Many of my friends prefer my gluten-free cornbread to the traditional variety.
Ingredients
1 cup yellow cornmeal
1 cup brown rice flour
3 tbsp. maple syrup
2½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs
1 cup plain whole milk yogurt
½ cup water
¼ cup melted butter
Directions
Combine the dry ingredients and blend well. Beat the eggs. Melt the butter. Combine the wet ingredients. Put the dry ingredients into the wet ingredients and blend just until moistened and no dry pockets of cornmeal and flour remain.
Put the batter in an eight-inch square baking dish. Bake in a pre-heated oven at 425º for 20-25 minutes. Insert a knife to see if it’s done and continue to bake for a few more minutes if the inside is still wet.
Eat well, be well, live deliciously.
Wednesday, July 7, 2010
Sunday, July 4, 2010
Hummus Dip
I once cooked for a dinner party that I called “Food from the Land of the Bible.” It was all Middle Eastern delights. A good hummus is the centerpiece for such a meal. I like to put a little tahini in my hummus and then serve it with Greek olives. Here’s the recipe.
Ingredients
16 oz. can of chick peas (or 2 cups soaked and cooked chick peas)
¼ c. tahini
¼ c. olive oil
3 tbsp. fresh lemon juice
1 large clove crushed garlic (or 1 tsp. garlic powder)
½ tsp. cumin powder
Directions
Whirl the ingredients together in a food processor. Adjust the texture to your liking by adding small increments of olive oil. If you are a big fan of garlic, add more to your taste.
Serve with olives (of course) and whole wheat pita breads, crackers, or sliced vegetables (e.g., celery, carrot, jicama, cucumber, red pepper, raw asparagus). The best companion for hummus is falafel. And by-the-way, in my experience, children love a good hummus. I have even been able to get vegetable-haters to eat hummus on sliced vegetables.
Eat well, be well, live deliciously!
Ingredients
16 oz. can of chick peas (or 2 cups soaked and cooked chick peas)
¼ c. tahini
¼ c. olive oil
3 tbsp. fresh lemon juice
1 large clove crushed garlic (or 1 tsp. garlic powder)
½ tsp. cumin powder
Directions
Whirl the ingredients together in a food processor. Adjust the texture to your liking by adding small increments of olive oil. If you are a big fan of garlic, add more to your taste.
Serve with olives (of course) and whole wheat pita breads, crackers, or sliced vegetables (e.g., celery, carrot, jicama, cucumber, red pepper, raw asparagus). The best companion for hummus is falafel. And by-the-way, in my experience, children love a good hummus. I have even been able to get vegetable-haters to eat hummus on sliced vegetables.
Eat well, be well, live deliciously!
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