Roasted Brussels Sprouts with Bacon

18th December, 2009 - Posted by Scott - No Comments

This recipe doesn’t need the bacon but the smoked flavor adds a nice depth.

1lb Brussels Sprouts
2T Olive Oil
2T Butter
1T Lemon Juice
4 slices of Bacon
Salt and Pepper to taste.

  1. Preheat the oven to 400 degrees.
  2. Wash and trim the brussels sprouts. Halve them.
  3. In a large bowl, toss the sprouts with olive oil and season with salt and pepper to taste.
  4. Spread the sprouts out on a cookie sheet covered with parchment paper and place in the oven.
  5. While the sprouts roast, cook the slices of bacon in a large frying pan over medium heat until done. Drain and reserve 1T of the drippings. Crumble the bacon.
  6. After 20 minutes, turn the sprouts and let them cook for another 10-20 minutes until soft. Pull them and place into a large bowl.
  7. Warm the frying pan and bacon drippings over medium low heat. Add the butter and lemon juice. Cook until the butter is melted and everything is hot.
  8. Pour the butter, lemon juice, and bacon drippings over the sprouts. Toss with the crumbled bacon.
  10. Serve and enjoy.

Sweet and Sour Green Beans

14th December, 2009 - Posted by Scott - 1 Comment

These green beans have become a hit at our dinner table and are now one of my signature dishes.  An easy recipe, it reheats well and makes a good leftover.  If you are planning to serve it with a meal, it is best to cook it to order.

1lb green beans, trimmed and cut into 2″ sections.
4 slices of bacon
2T apple cider vinegar
2T sugar
1T cornstarch
1/4c water

  1. Fill a medium size pot with water. Salt if desired.
  2. Bring to a boil and add the green beans, cooking until tender, about 15 minutes.
  3. In a medium sized pan, over medium heat, cook the bacon to your liking.
  4. Remove the bacon to a draining rack. Reserve 2T of the bacon drippings in the pan.
  5. Return the pan to the heat and reduce to medium low.
  6. Add the vinegar and sugar to the hot pan, stirring so everything is well mixed.
  7. While this cooks for a minute or two, dissolve the cornstarch in the cold water.
  8. Add the cornstarch and water to the pan and cook until it begins to thicken.
  9. Remove from heat and toss with the green beans.
  10. Chop up the bacon and add it to the dressed beans. Serve hot.

Be safe and eat well.

Saveur Magazine to the Celiac Rescue

2nd December, 2009 - Posted by Scott - No Comments

I received a subscription to Saveur magazine shortly before my Celiac diagnosis.  It has been a blessing while adjusting to a gluten free diet.  The tagline for the magazine is “Savor a World of Authentic Cuisine”, which includes a number of world cultures that do not regularly use any wheat products.  The December 2009 issue contains 16 gluten free recipes.  Of the remaining 15, there were several that could easily be converted to be gluten free by changing the flour used to something safe, or in the case of a lovely ham recipe, by using a GF Beer such as Bards.

If you don’t want to get a subscription, browse the website.  There are numerous recipes listed, again, many of which are safe as written.  Though I haven’t cooked a ton of recipes from the magazine, the ones I have were tasty and helped me through the initial feeling of deprivation that came with switching to a gluten free diet.

Gluten Free Corn Bread

29th November, 2009 - Posted by Scott - 1 Comment

After several attempts at making Gluten Free Corn Bread, I developed this recipe.  It is dense and sweet, though not overly so.

1 1/4c Cornmeal
1c Masa Harina (I use the Maseca brand without issue.)
1/2c sugar
2t baking powder
1 1/2t xanthan gum
1t salt
2 large eggs
1c milk (I prefer 2 percent or whole cows milk, but soy or rice should be fine)
1/3c corn, canola, or soybean oil

  • Place an 8×8 pan or 8″ cast iron pan in the oven and preheat both to 350 degrees.
  • In a medium bowl, combine the corn meal, masa harina, sugar, baking powder, xanthan gum, and salt. Mix well.
  • Add the eggs, milk and oil. Using an electric mixer, mix over medium speed until well blended. It will resemble a very thick cake batter.
  • Remove the hot pan from the oven and very carefully grease it. Cooking spray makes this quick and easy.
  • Spread the batter into the pan.
  • Transfer to the oven and bake for 30-40 minutes. The bread will have puffed up and brown around the edges when done. Serve immediately.

If you have any leftovers, wrap them in foil and keep in the refrigerator for 2-3 days. To reheat pop into a 250 degree oven until hot, about 15 minutes. It can also be frozen in plastic bags for several months.

  Newer Entries

Array