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Friday, July 30, 2010
Sunday, July 11, 2010
Fried Okra
1 bag frozen cut okra (not whole pods)
1/2 cup (or more, if needed) Bob's Red Mill GF Cornbread Mix
salt
pepper
oil for deep frying
Place frozen okra in a large shallow bowl and allow to partially thaw (just until the pieces are moist) at room temperature. Toss with BRM GF cornbread mix, salt and pepper to coat. Carefully place coated pieces into hot oil and cook until golden brown. Drain. Salt to taste.
~ I would venture to guess that you could moisten fresh cut okra with water before tossing with the CB mix, or even coat fresh cut okra with an egg mixture before coating with the CB mix. ~
1/2 cup (or more, if needed) Bob's Red Mill GF Cornbread Mix
salt
pepper
oil for deep frying
Place frozen okra in a large shallow bowl and allow to partially thaw (just until the pieces are moist) at room temperature. Toss with BRM GF cornbread mix, salt and pepper to coat. Carefully place coated pieces into hot oil and cook until golden brown. Drain. Salt to taste.
~ I would venture to guess that you could moisten fresh cut okra with water before tossing with the CB mix, or even coat fresh cut okra with an egg mixture before coating with the CB mix. ~
Saturday, July 3, 2010
Better Battered Cubed Steak
Cubed steaks
Lawry's Seasoned Salt
Pepper
GFCF Flour Mix
Oil
Cut cubed steaks into strips in the opposite direction that they were cubed. Season on both sides with Lawry's Seasoned Salt and pepper. Coat with flour mix on all sides. Cook in heated oil until done, turning strips as necessary.
~ Cutting the steaks into strips - against the grain - makes them so much more tender! ~
Lawry's Seasoned Salt
Pepper
GFCF Flour Mix
Oil
Cut cubed steaks into strips in the opposite direction that they were cubed. Season on both sides with Lawry's Seasoned Salt and pepper. Coat with flour mix on all sides. Cook in heated oil until done, turning strips as necessary.
~ Cutting the steaks into strips - against the grain - makes them so much more tender! ~
Flour Mix Update
I am now using Carol Fenster's Sorghum Flour Blend mix exclusively for all recipes that call for flour: Carol's Gluten-Free Flour Blends
I use Sorghum Flour Blend (#3) and I omit the 4th ingredient.
This blend, minus the 4th ingredient, is featured in the Carol Fenster's 1,000 Gluten-Free Recipes cookbook that I purchased in September 2009.
I use Sorghum Flour Blend (#3) and I omit the 4th ingredient.
This blend, minus the 4th ingredient, is featured in the Carol Fenster's 1,000 Gluten-Free Recipes cookbook that I purchased in September 2009.
Cherry Crumble
1 large can (21 oz.) cherry pie filling
1/2 pkg. Bob's Red Mill GFCF Vanilla Cake Mix
1 stick Earth Balance Vegan Buttery Sticks
GFCF non-stick spray
Preheat oven to 350 degrees. Spray 8 x 8 square baking dish with non-stick spray. Pour cherry pie filling into the dish. In a bowl, combine melted buttery stick with BRM GFCF cake mix. Crumble the buttery cake mix mixture evenly on top of cherries. Bake for 30-35 minutes until golden brown. Cool completely. Serves 6-8
~ This recipe is adapted from a recipe from our dear friend, Molly, in Florida. Could this be any easier? 3 ingredients! OK, 4 counting the non-stick spray. :) Feel free to use the fruit pie filling of your choice - apples, blueberries, etc. ~
HAPPY 4TH OF JULY, EVERYBODY! :)
1/2 pkg. Bob's Red Mill GFCF Vanilla Cake Mix
1 stick Earth Balance Vegan Buttery Sticks
GFCF non-stick spray
Preheat oven to 350 degrees. Spray 8 x 8 square baking dish with non-stick spray. Pour cherry pie filling into the dish. In a bowl, combine melted buttery stick with BRM GFCF cake mix. Crumble the buttery cake mix mixture evenly on top of cherries. Bake for 30-35 minutes until golden brown. Cool completely. Serves 6-8
~ This recipe is adapted from a recipe from our dear friend, Molly, in Florida. Could this be any easier? 3 ingredients! OK, 4 counting the non-stick spray. :) Feel free to use the fruit pie filling of your choice - apples, blueberries, etc. ~
HAPPY 4TH OF JULY, EVERYBODY! :)
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