Gluten Free Waffles

These light and crispy waffles are gluten, egg, wheat and sugar free.  They made a delicious dessert, and I am going to try to use the leftovers as a basis for some sandwiches.  I'll update when I do!

Gluten Free Waffles
Makes about 6 - 8" waffles

In a mixing bowl combine

1 1/2 cups flour mix
1/2 cup tapioca flour
1 packet Knox gelatin
2 tablespoons ground flaxseed
4 teaspoons baking powder
1/4 teaspoon salt
2 packets Truvia sweetener

Combine then add all at once to the dry ingredients

1 cup milk (if dairy free use goat milk or rice milk or whatever "milk" is tolerated)
1 cup warm water
1/2 cup oil (or equal parts of applesauce and oil)
1/2 teaspoon vanilla

Stir the wet and dry ingredients together until the lumps are smaller than peas.  Allow the batter to rest while the waffle iron heats up.  Pour the desired amount of batter into a well-greased waffle iron -- I find cooking oil spray works best.  Bake the waffle until there is no longer any steam coming from the waffle iron and the waffle is crispy.  Carefully remove the waffle using a fork and spatula.  Repeat with remaining batches.

Pear Upside Down Cake, Gluten, Egg and Sugar Free

I needed something to take to a potluck today, and I'd seen some pear upside down cakes around the 'Net.  I love pineapple upside down cake, and I love pears; so I thought this seemed like a reasonable solution.  It really is delicious.  The spices from the caramel bubble up into the cake yet still leave a wonderful caramel topping for the cake, and the smell is just delightful.

Pear Upside Down Cake, Gluten, Egg and Sugar Free
Makes 8 servings

Pre-heat the oven to 325F.  Stir together in a bowl

1/2 cup melted butter (or lard, coconut oil, etc.)
1/2 cup dextrose
2 tablespoons sorghum molasses (or honey)
2 tablespoons light corn syrup (or honey))
2 packets Truvia sweetener
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Pour the mixture into a 10" pie pan, working the sauce up the sides as much as possible.  Arrange on the surface of the caramel mixture in an attractive manner

1 - 14 ounce can of pears, drained and cut into wedges
1/2 cup walnuts or pecans

In a mixing bowl combine

1 cup flour mix
1/2 cup tapioca flour
3/4 cup dextrose
4 packets Truvia
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

In another bowl combine

1/2 cup sour cream (or goat's milk with 1 teaspoon vinegar added to it0
3 tablespoons ground flax mixed with 2/3 cup warm water
2/3 cup canola oil (or melted butter, etc.)
1 1/2 teaspoons vanilla
1 tablespoon light corn syrup (or honey)

Add the wet mixture to the dry mixture all at once and stir lightly until there are no more dry lumps in the batter.  Carefully, pour the batter over the pears, etc., in the pie pan.  Smooth the batter to the edges of the pan.  Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  CAREFULLY remove the cake from the oven and allow it to rest for about 5 minutes.  Carefully invert the cake onto a serving plate.  This is delicious served warm with ice cream or whipped topping, as tolerated.  It is, also, lovely served at room temperature.  Enjoy!

Wonderful Southern-style Pork Chops and Potatoes

It's been years since I've had it, but I will never forget a meal I had with my neighbor, Mary.  We were living in Dallas, TX, at the time.  Mary lived across the street from us with her daughter and grand-daughter.  Mary was widowed when she was young, so she raised her five children on her own.  She was the sweetest Christian lady one would ever want to meet, and, oh!  She could cook!

One afternoon she invited me and my two year old daughter to come over for lunch.  She served us pan-fried potatoes and pork chops.  I remember coming into the house and smelling the most welcoming smell.  I asked Mary what she was fixing.  She replied, "fried taters and pork chops."  I went into the kitchen and saw a big cast iron skillet.  On one side of the pan were the most delicious looking chunks of fried potato I've ever seen, and, next to those wonderful looking potatoes were cooking some pretty terrific looking pork chops.  I tell you what, those were the best pork chops, (and potatoes!), I've ever eaten!  Mary has since passed on, and I was never able to learn the secret of that wonderful meal.

Recently, I've been doing some reading on some Southern cooking sites, and I've figured out what it was that made that meal taste so good.  I was going to say "made it so special," but our friendship was what made it special.  However, it was the seasonings, (and they are so simple!), that made it taste so good.  Really, it is very simple -- just salt, pepper and paprika.  Also, I believe that she was very frugal and was using "saved" cooking fat -- like the fat* that raises to the top when the juices are poured off a chicken or a roast.  That saved fat gives a wonderful flavor to food it is used in.

What I'm going to be sharing is more of a method than a recipe.  I did some fried potatoes the other day and added cooked, caramelized onion, chicken and fresh spinach to make them a main dish.  That was good.  It is so easy to adapt this method for many other purposes...

Here goes:

Wonderful Southern-style Pork Chops and Potatoes
Serves 2

First, wash and cut up

2 good-sized russet potatoes

Put them on a plate and season them well with

Sea salt, pepper and paprika

Place them in a large skillet, preferably a cast iron one, with about 1/2" reserved cooking fat* or cooking oil.  Cover them and cook them over medium heat for about 15 minutes.

Meanwhile, season on both sides

2 meaty pork chops

with sea salt, pepper and paprika

Dredge in a combination of

corn flour (like corn meal, only finely ground)
cornstarch

When it is time to uncover the potatoes, stir the potatoes.  Add the pork to the pan.  Allow the pork and potatoes to cook about 10 minutes uncovered then flip the chops and stir the potatoes again.  Cook them uncovered another 5 minutes, or so, until they are cooked through, (about 170F internal with a meat thermometer.)  The potatoes and chops are done when they are both crispy brown on the outside and tender in the middle.  Enjoy!

Cheesy Apple Tostadas

I've been perusing a cooking site looking for ideas.  I had seen several apple pie and tart recipes -- none like this -- but that is where the inspiration came from.  Boy, are these good AND easy!

Cheesy Apple Tostadas
Makes 3

Pre-heat the oven to 350F, then dip a spoon into some liquid

coconut oil

and rub it onto the back of

3 corn tortilla

Place the tortillas, oil side down, onto a baking sheet.  Sprinkle them each with

~2 tablespoons of grated cheddar and jack cheese*

*or if you are dairy free, use goat milk cheese.  It would just be awesome anyway with this recipe!

Slice into very thin slices and arrange atop the cheese

1 medium sized apple

Sprinkle with

1 packet Truvia sweetener
Cinnamon

At this point, I had some leftover cookie crumbs** and sprinkled the top of each tostada with some of those, then I drizzled the top with about

1/2 teaspoon coconut oil

**If there aren't cookie crumbs available, they can just be omitted or sprinkle the top with chopped nuts and coconut, then drizzle with the coconut oil.

Bake the tostadas for about 12 minutes, until the cheese is melted and the apples are becoming soft.  Cut them into triangles with kitchen scissors and enjoy!

Southern-style Fried Chicken Gizzards and Hearts

I've made chicken gizzards and hearts for years now, but they seem to be getting tougher or I'm just getting older.  Not sure which!  Anyway, I figured if there was a way to make liver tender (see my Liver and Onions recipe in Extreme Lo-Carb Cuisine), then surely there's a way to make gizzard that way, too.  Here's my version of a Southern favorite.

Of course, it is gluten, wheat, egg, dairy and soy free...

Southern-style Fried Chicken Gizzards
Serves 4 as appetizers

In a large skillet with a lid, cover and cook over medium heat (simmer) for about 2 1/2 hours, adding more water if necessary

1 1/4 pounds chicken gizzards and hearts
1 large stalk celery, cut into chunks
1/2 medium sized sweet onion, sliced
1 teaspoon sea salt
Water to cover

As the water boils, foam and other impurities will come to the surface.  Skim those off and discard them.  Reserve broth for later use in this recipe and other uses, as well.

When the gizzards are tender, remove them to a bowl.  Add 1/3 cup of the cooking broth and season them with

1 1/2 teaspoons sea salt
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Italian seasonings (herb blend)
1 teaspoon garlic granules

Allow them to cool, stirring occasionally.  In a frying pan pour about 1" of cooking oil or lard.  Heat it to 375F (hot oil).  Meanwhile, stir into the gizzards and broth

1 cup cornstarch

Fry the gizzards until crispy, about 3 or 4 minutes and drain them on paper towels.  Enjoy!

Perfect Home Made French Fries

These are French Fries -- of course they are gluten free :)

I've tried so many different ways over the years to make perfect fries.  This recipe came about almost by accident, but it makes the best homemade fries I think I've ever had.  Best part, they are consistent and easy!

Perfect Home Made French Fries
Serves 4

Cut 8 medium sized Russet potatoes into strips 4 down and 4 across to make 16 - 1/4" to 1/2" wide by however long the potatoes are, about 3" to 5" long.

Put the potato strips (fries) into a 3 to 5 quart pot with a lid.

The pot needs to be fairly heavy -- don't use cheap aluminum for this job.  I have a pot that is coated in ceramic -- the type many folks use for camping that is either blue or black with little white speckles all over it -- that I use for all my deep frying.

Cover the potatoes with your favorite cooking oil or lard.  The oil needs to just cover the fries.  Cover the pot with the lid and cook them, undisturbed over medium-high heat, for about 20 minutes.

At that point, uncover the fries, and carefully stir them, bringing them up from the bottom with a spatula.  Cook, uncovered for another 15 minutes or until they are golden brown.  Drain them on paper towels, season them with sea salt and Adobo, if desired, and serve hot.

Cinnamon Apple Pork Chops

The smell of these cooking is so warm and inviting, and the taste is delicious!  Who'd've thought it was food for a "special diet?"  We served the gravy over gluten free pasta.  It could easily be served over rice, mashed sweet potatoes, etc.

Cinnamon Apple Pork Chops
Serves 6

In a Roaster Oven or in a large baking pan place

6 pork chops
1/2 cup water

Sprinkle the tops with

2 tablespoons apple cider vinegar
2 packets Truvia sweetener
Sea Salt
3/4 teaspoon cinnamon

Slice and place atop the chops

1 large sweet onion
2 medium sized apples
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sea salt

Bake at 250F for about 2 hours.  Remove the chops and veggies to a serving dish.  Pour the cooking juices into a small pot.  Add enough chicken broth to the cooking juices to make the desired amount of gravy.  Thicken with cornstarch:  1 tablespoon cornstarch for each cup of broth.

Cornbread Topped Beef Casserole, Gluten Free

Cornbread Topped Beef Casserole, Gluten Free
This would be good with cheese, sour cream and salsa, if those are on your food plan.
Serves 6

Cook covered over medium heat in a medium to large frying pan

1 medium sized sweet onion, cut up
1/2 tablespoon minced garlic
1 1/4 pounds ground beef

Add, stirring in well

1/2 - 16 ounce package of frozen corn or 1 - 15 ounce can corn drained
1 cup pinto beans, drained
1 teaspoon sea salt
1/2 teaspoon lemon pepper
1/2 teaspoon Adobo seasoning

Put beef mixture into the bottom of a 9"x13"x2" baking pan.  Pre-heat oven to 350F

In a mixing bowl, combine

2 cups cornmeal
1 cup flour mix
1 tablespoon baking powder
1/2 teaspoon baking soda
3 packets Truvia sweetener

Add all at once and mix until combined

3 tablespoons ground flaxseed + 1/3 cup warm water
1 cup water
1/2 cup goat milk* (or whatever milk you tolerate) plus 1/2 tablespoon vinegar
1/2 cup applesauce, unsweetened
1/4 cup oil (coconut, olive, etc.)

*This recipe can be made with just water or apple juice instead of the milk, as well.

Drop the cornbread topping by spoonfuls over the top of the beef mixture so that it is evenly distributed across the top of the casserole.  Use the back of a spoon to smooth the top.

Sprinkle the top with

1 1/2 teaspoons parsley flakes

Bake at 425F for about 25 minutes or until the top is golden brown and bubbly.  Allow the casserole to rest about 5 minutes before serving.