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	<title>gfe--gluten free easily &#187; cornbread</title>
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	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Eating My Words with Honey-Sweetened Corn Muffins (March Muffin Madness)</title>
		<link>http://glutenfreeeasily.com/corn-muffins/</link>
		<comments>http://glutenfreeeasily.com/corn-muffins/#comments</comments>
		<pubDate>Wed, 31 Mar 2010 15:07:39 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[March Muffin Madness]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[corn muffins]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[eating my words]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[slow cooker]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4533</guid>
		<description><![CDATA[Corn Muffins

1 cup gluten-free flour*
1 tbsp baking powder
½ tsp salt
1 cup cornmeal
½ cup honey (or agave nectar or granulated sugar; with granulated sugar, the muffins may be a little more crumbly)
½ cup butter (dairy or non-dairy), melted
1 large (or extra large) egg
¾ cup milk (dairy or non-dairy)

Preheat oven to 375 degrees Fahrenheit. Grease muffin cups.

Mix flour, baking powder, and salt. Stir in cornmeal.

Stir butter, egg, honey, and milk into cornmeal mixture. Stir until just moistened and any flour or cornmeal chunks are broken up.

Fill greased muffin tins and bake for 15 – 20 minutes.

*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed.

Shirley’s Notes:  These muffins can be a tad crumbly, especially when made with granulated sugar (and, incidentally, adding xanthan gum does not change that), but we actually don’t mind. For one thing, they are just so tasty, but more importantly, the fact is, Mr. GFE and I often crumble them right into our chili or soup. There’s no need for expensive (or homemade) gluten-free crackers!]]></description>
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		<slash:comments>41</slash:comments>
		</item>
		<item>
		<title>Thanksgiving&#8211;The GFE Way</title>
		<link>http://glutenfreeeasily.com/thanksgiving-the-gfe-way/</link>
		<comments>http://glutenfreeeasily.com/thanksgiving-the-gfe-way/#comments</comments>
		<pubDate>Mon, 23 Nov 2009 13:38:22 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[bananas]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2946</guid>
		<description><![CDATA[This post is linked to What can I eat that&#8217;s gluten free? at The Gluten-Free Homemaker.  With Thanksgiving on Thursday here in the U.S., I thought I’d do a quick roundup for folks who are still not sure what dishes they’d like to make. Of course, these dishes are all gluten free, but many are free of [...]]]></description>
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		<slash:comments>31</slash:comments>
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		<item>
		<title>Tasty Tortilla Soup</title>
		<link>http://glutenfreeeasily.com/tasty-tortilla-soup/</link>
		<comments>http://glutenfreeeasily.com/tasty-tortilla-soup/#comments</comments>
		<pubDate>Fri, 19 Jun 2009 14:24:57 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Favorites]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[Cinqo de Mayo]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[tortilla soup]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[turkey tortilla soup]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=1870</guid>
		<description><![CDATA[Tortilla Soup

28 ounces chicken broth*
1 jar red or green salsa (Select your favorite salsa with your favorite level of spiciness. I used mild red salsa and opted for one that did not contain high fructose corn syrup. This recipe is especially terrific with organic or homemade salsa.)
2 cups cubed cooked chicken or turkey (I used the meat that came off a chicken carcass, cut into bite-sized pieces. This soup is also a great way to use turkey leftovers.)
About 2 cups of green beans (I used frozen green beans. Our grocery store didn't have any fresh ones and it's too early for my mother-in-law's homegrown green beans.)
About 1 ½ cups of corn kernels (I used frozen.)

Tortilla Strips for Topping/”Crackers”

Four 6-inch corn tortillas, cut into strips
Cooking oil (I used olive oil)

In large saucepan/pot, combine chicken broth and salsa and bring to boil over medium-high heat. While broth/salsa mixture is heating, cook tortilla strips in hot oil until crisp (they cook quickly) and then remove to drain on paper towels. When the broth/salsa mixture reaches boiling, stir in the chicken (or turkey) and vegetables.

Tortilla Soup 040

Reduce heat to a simmer and continue simmering until the vegetables are done and soup is heated through (usually about 10 minutes). (If using fresh green beans, you’ll want to add the green beans with the chicken broth and salsa to ensure they are cooked completely, unless you like them really crunchy.) Serve in bowls topped with tortilla strips, which you can break and "sprinkle" on top as you like. Tortilla Soup 051-1

The tortilla strips can actually be used as a topping or “crackers” for any soup or as a crunchy little snack—very tasty with a nice cracker texture and also very economical. (Several of our support group members are using the tortilla strips in place of gluten-free crackers since I first served them Tortilla Soup at one of our meetings. As long as you have a bag of gluten-free corn tortillas in the refrigerator, you can make your own “crackers” any time.) Other options for a bread to serve with this soup versus the tortilla strips are my cornbread or popovers. My marvelous cheese muffins would also be great … I’ll have to share that recipe soon.

Makes about 6 soup mug-size bowls (the size shown in photo).

*I made my broth from simmering a rotisserie chicken carcass. But, I also make broth sometimes by using Better than Bouillon chicken base from my local grocery store. (Herb-Ox states that their bouillon is gluten free.) If you like, you can use canned broth instead, but note that not all canned broth is gluten free---always check the label.

Shirley’s Notes: For draining the tortilla strips, I always place newspaper under one paper towel for extra absorption. (I remember reading that our local newspaper is printed with vegetable-based dyes, so I feel safe doing that.) You really do not need to add anything other than the ingredients shown---the seasoning provided by the salsa is just right and the amount of onions, tomatoes, etc. is perfect, too. But, you can be flexible and add or substitute some other veggies (like chopped zucchini, peas, butter beans, or peppers), especially if your garden is happily producing. I figure out amounts when I’m getting creative with the veggies by looking to see if I have enough color and still enough liquid. If you use canned vegetables, you can use the whole can of vegetables and the liquid. However, don’t add so many vegetables or liquid that you lose the special zip of the salsa. Taste test along the way if modifying the recipe this way. When I have doubled the recipe or used a lot more vegetables, I have just added additional salsa as needed to maintain the spicy flavor level. This soup can also be served with lime wedges, sour cream, and cilantro, if you wish.

Adapted from a recipe in Better Homes and Gardens magazine]]></description>
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		</item>
		<item>
		<title>Celiac Guest Post and Crockpot Jambalaya</title>
		<link>http://glutenfreeeasily.com/guest-post-and-crockpot-jambalaya/</link>
		<comments>http://glutenfreeeasily.com/guest-post-and-crockpot-jambalaya/#comments</comments>
		<pubDate>Sat, 23 May 2009 04:41:04 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Crockpot Wednesday]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[diagnosis]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[Fat Tuesday]]></category>
		<category><![CDATA[jambalaya]]></category>
		<category><![CDATA[Mardi Gras]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[smoked sausage]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=1698</guid>
		<description><![CDATA[Crockpot Jambalaya 

Part 1

1 large onion, chopped
1 medium green bell pepper, chopped
2 ribs celery, chopped (1 cup)
8 oz smoked sausage, sliced (I used Hillshire Farms)
1 can (28 oz) diced tomatoes in juice, not drained (or one 14-oz can diced tomatoes and one 14-oz can of V-8—for extra zestiness) 
2/3 cup wine (any kind) or chicken broth
6 cloves garlic, chopped (or equivalent minced)
1 tsp dried thyme leaves
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp hot pepper sauce
2 tbsp chopped fresh parsley (optional, or dried, 2 tsp)

Part 2

1 cup uncooked Minute brown rice (or 1 ½ cups cooked full-grain brown rice) (Note: Quinoa should work as a substitution. I"ll report back when I, or one of my readers, have tried it.)
1 lb peeled, deveined raw or cooked medium-sized or larger shrimp 

Directions

1. Mix all ingredients EXCEPT shrimp, parsley, and rice in a 3 1/2-qt or larger crockpot. Cover and cook on low 6 to 8 hours until vegetables are tender. The mixture will still look a bit soupy, but will thicken once you complete the next step.  
  
2. Stir in rice; cover and cook 15 minutes or until done.  Then stir in parsley and shrimp (uncooked shrimp will cook in about 5 minutes). 

Adapted from Better Homes and Gardens recipe.

Shirley’s Additional Notes: While Minute rice clearly doesn’t have the nutritional value of cooked full-grain brown rice, I still have issues with some whole grain products, so it works better for me. If I will be cooking the jambalaya while I am at work and will be gone longer than 8 hours, I prepare everything in the crock pot the night before, so I don’t have to rush in the morning (and so it is not overcooked by the time I get home from work). The cold ingredients guarantee a slower start. I follow this approach even with my crockpot that switches from cooking to warming to avoid overcooking. When I am making this dish for a crowd, I cut the sausage slices in half and cut the shrmp into smaller pieces to ensure that they get distributed properly in all servings.
]]></description>
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		</item>
		<item>
		<title>That Chili with the Mushrooms</title>
		<link>http://glutenfreeeasily.com/that-chili-with-the-mushrooms/</link>
		<comments>http://glutenfreeeasily.com/that-chili-with-the-mushrooms/#comments</comments>
		<pubDate>Tue, 31 Mar 2009 04:14:47 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[garbanzo beans]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[kidney beans]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[slow cooker]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=1176</guid>
		<description><![CDATA[That Chili with the Mushrooms (Vegetarian Chili)

Ingredients

· 1 tablespoon vegetable oil (I used olive oil)
· 1 cup chopped onions
· 3/4 cup chopped carrots (optional, I didn’t use)
· 3 cloves garlic, minced
· 1 cup chopped green bell pepper
· 1 cup chopped red bell pepper
· 3/4 cup chopped celery (optional, I didn’t use)
· 2 tablespoons chili powder
· 1 1/2 cups chopped fresh mushrooms (I used portabella)
· 1 (28 ounce) can diced tomatoes with liquid, chopped (I used a combination of fresh tomatoes and canned diced petite tomatoes)
· 1 jar salsa (or 1 tbsp tomato paste and do not drain/rinse kidney beans and add additional chili powder to taste)
· 2 (19 ounce) can kidney beans drained and rinsed
· 1 can chick peas, drained and rinsed
· 1 can black beans, drained and rinsed
· 1 (15 ounce) can whole kernel corn, drained and rinsed, or equivalent amount of frozen corn (I used Bird’s Eye baby gold and white corn, which is excellent)
· 1 1/2 teaspoons ground cumin
· 1 1/2 teaspoons dried oregano
· 1 1/2 teaspoons dried basil

Directions
1. Heat oil in a large saucepan over medium heat. Saute onions, carrots (optional), and garlic until tender. Stir in green pepper, red pepper, celery (optional), and chili powder. Cook until vegetables are tender, about 6 minutes.

2. Stir in mushrooms, and cook 4 minutes. Transfer ingredients to your crockpot. Stir in tomatoes, kidney beans, chick peas, black beans, and corn. Season with cumin, oregano, and basil. Cook for 7 to 8 hours on low.

Shirley’s Notes: Although I like carrots and celery, the first time I made this recipe I didn’t have any on hand, so I think you can consider those as optional. Next time, I am going to be sure to have some carrots and celery on hand and give them a try though. Again, this recipe is flexible according to what one has on hand or if you are doubling it. I generally prepare everything in the crockpot the night before, so I don’t have to rush in the morning and so it is not overcooked by the time I get home from work. (My 4-qt crockpot does not have an automatic shutoff.) The cold ingredients guarantee a slightly slower start. I generally follow this approach even with my crockpot that switches from cooking to warming just so I’ll have the ingredients ready to go in the morning. I’ve also cooked this and other crockpot recipes overnight before.

Adapted from allrecipes.com]]></description>
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		<slash:comments>46</slash:comments>
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		<item>
		<title>Snowdrops &#8230; and Baked Potato Soup</title>
		<link>http://glutenfreeeasily.com/snowdrops-and-baked-potato-soup/</link>
		<comments>http://glutenfreeeasily.com/snowdrops-and-baked-potato-soup/#comments</comments>
		<pubDate>Sun, 01 Mar 2009 19:51:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[popovers]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=859</guid>
		<description><![CDATA[Baked Potato Soup

Ingredients

-- 3 large russet potatoes, cleaned (but not peeled), skins pierced 3-4 times with a fork (you can use about 6 smaller potatoes, and I've used white potatoes before also; with a large crowd you can use a large stockpot and double the recipe)
-- 1/4 cup butter or margarine
-- 1 small yellow onion, chopped
-- 2 cloves garlic, minced
-- 1/4 cup GF flour
-- 2 cups GF chicken broth (or one 14-ounce can, I often make my broth from Better than Bouillon chicken base; or vegetable broth for vegetarian)
-- 12 ounces evaporated milk (or dairy-free milk; almond milk is my favorite)
-- 2 tsp seasoned salt
-- Optional toppings: shredded cheese (dairy or non-dairy), diced ham or crumbled bacon, chives or scallions, Tabasco sauce, GF croutons

Instructions

Microwave the potatoes 8-9 minutes until baked through. Set aside to cool slightly. Melt the butter in a soup pot over medium-high heat and add onion. Cook 6-7 minutes until softened. Add minced garlic and cook 30 seconds, until fragrant. Add flour and stir several minutes to make a thickened roux. Gradually stir in evaporated milk and broth. Scoop the pulp from one potato, mash it slightly and add to soup. Cook soup on medium to bring to a boil. Add seasoning salt (to taste). Dice the remaining two potatoes and empty skin of the third potato. Add to soup and heat through. 

Serve alone, with GFE popovers or my cornbread, or your other favorite bread or cracker.

Shirley's Notes: Adapted from Kris Roth. This recipe is also great to turn to when you have a couple of potatoes in your pantry that will soon be sprouting offspring (if enough dirt gets thrown their way!). It's very well received when shared with others, too---it looks very appealing in a canning jar.  If you've always shied away from potato skins in recipes, don't this time. The skins give a nice heartiness to the soup and add more nutrients as well. As noted, this soup can be made dairy free using a dairy-free equivalent for butter/margarine and, a dairy-free milk, like almond milk or coconut milk in place of the evaporated milk. I love this recipe made with almond milk. I've also added additional ingredients like mushrooms (when the onions are added) and diced chicken (when the last potatoes are added) for an extra hearty and tasty version of this soup.]]></description>
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		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>&#8220;Everything&#8221; Soup and Cornbread</title>
		<link>http://glutenfreeeasily.com/everything-soup-and-cornbread/</link>
		<comments>http://glutenfreeeasily.com/everything-soup-and-cornbread/#comments</comments>
		<pubDate>Sun, 08 Feb 2009 20:10:45 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[popovers]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=532</guid>
		<description><![CDATA[Flat and Firm Cornbread

1 cup yellow gluten-free corn meal
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (see notes below)
1 large egg
2 tablespoons butter, melted (or dairy-free equivalent, for dairy-free version)

Mix dry ingredients.  Stir in other ingredients.  Pour into greased 8-inch round cake pan.  Bake 30 minutes at 350 degrees. Cornbread will be golden brown (as shown in picture above) when ready.  You can also test for doneness by the usual toothpick test. Let cool for 5 minutes. Remove from pan. Cool a bit more and then cut into wedges. (I like to use a serrated knife.)

Shirley’s Notes: You can make your own “buttermilk.” Put 1 tablespoon of vinegar or 1 tablespoon of lemon juice into a measuring cup. Add enough milk to make 1 cup. Let sit 10 minutes. Either dairy or non-dairy milk will work. I really like this method because you can use ingredients on hand, it’s economical, and, in my opinion, the taste is pretty much the same as if you had used real buttermilk. Or, you can use Saco Buttermilk Blend and water. Saco states that their buttermilk blend is gluten free. (I’ve used this product successfully, with no issues in the past.)

Rather than baking 30 minutes in a cake pan, another option is to pour batter into a preheated, greased cast iron skillet and then finish the baking process in the oven. It only takes about 15 – 20 minutes to bake using this method and you get the bennies from baking using cast iron.  By the way, my cornbread looks quite thin because I used a 9-inch cake pan. It was just “happenstance,” but the cornbread obviously does go a bit further when a 9-inch pan is used and I don’t think anyone feels deprived with his portion.

This recipe was adapted from one on the celiac listserv.]]></description>
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