Tag Archives: gluten-free

Rhubarb Strawberry Jam

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FullSizeRenderTart, tangy rhubarb makes a perfect fresh, summery jam, especially with a subtle hint of strawberry. So if you’ve got more rhubarb than you know what to do with, stir up a batch of this and give grape jelly a break from kitchen duty. I got this recipe from my friends Tom and Kim, who got the recipe from Tom’s mother, Clara. Clara immigrated to America as a young woman, so English wasn’t her first language. That’s why I smile when I read my copy of her neatly typed recipe, with sugar consistently spelled “suger.” And there’s another twist to this tale—I now work with Clara’s granddaughter, Lauren, and I love it when she shares memories of her “Oma,” who has since passed away.

I’m glad Clara shared this recipe with me 20+ years ago, because it’s become a favorite with my sons who prefer this over the sweeter berry jams. My Mom was kind enough to cut me a wheelbarrow full of rhubarb from her garden this year, as I’d used most of mine making rhubarb cake for parties. This recipe takes a whopping 18 cups of fresh rhubarb, but after soaking it in the sugar (or “suger”) overnight, it shrinks. (I don’t quite get the science of that…) Once you’ve done your overnight duty, this jam is a snap to make. You can freeze it or can it. My directions below are for canning it, which is my preference. And our favorite bread on which to slather this jam? Old Country Potato Dill Bread, previously posted.

Makes 12 pints

18 cups chopped rhubarb
5 cups granulated sugar
2 (6 ounce) packages of strawberry flavored Jell-O®

In large plastic bowl* combine chopped rhubarb and sugar. Cover with plastic wrap or kitchen towel and let set overnight. Juices from the rhubarb will create a simple syrup from the sugar. (See “before” and “after” pictures below.)

Gather a dozen Kerr® or Ball® pint canning jars and wash in hot soapy water, or run through dishwasher. Fill a medium saucepan with water and bring it to boil. Add a dozen fresh canning lids and rings to boiling water. Turn off heat, and let lids sit for 5 minutes in the hot water. Now your jars and lids are ready for canning.

Pour rhubarb and sugar syrup into large Dutch oven. Bring to a boil, then reduce to simmer and cook for 10 minutes, stirring as it cooks. Stir in both packages of strawberry Jell-O and stir to combine. Remove from heat and use clean ladle to pour jam into prepared jars. Wipe rim of each jar with clean, wet rag to remove any excess jam from jar as it will prevent a clean seal. Top jar with clean, sterilized lid, and tightly screw on band. Invert jar. Repeat process with all 12 jars, turning all of them upside down once filled. Let sit for 5 minutes, then turn all of the jars right-side up and wait for them to “plink.” (As they seal, you will hear the sound of the lid creating a vacuum seal. It may take up to an hour for them to all seal.) Test the tops of jars by pressing lightly in center of lid. They are sealed when the center of lid stays down and doesn’t pop back up. Store in cool, dry place for up to a year.

NOTE: Metal bowls will react with the rhubarb, so it’s best to use a plastic bowl. I use the top of a cake carrier. It’s the perfect size for this amount of rhubarb, and since I never make and take cake, the poor container gets used for something, rather than being ignored and neglected in my basement.

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Brownie Bites

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FullSizeRender-1My neighbor Diane sent me this recipe for brownie fake-outs after she heard I was doing the Whole30 cleanse, knowing that giving up chocolate for a month might be a bit of a challenge. (That’s the understatement of the year…) Looking at the short ingredient list, you wouldn’t think you could possibly get a chocolate fix out of these morsels, but they do taste surprisingly rich and fudge-like. I found I needed a ½ cup more dates than the author of the recipe on detoxinista.com used in order to get the ingredients to stick together. I also felt more salt was needed for flavor, so doubled the amount.

The oil from the walnuts makes these pretty slippery when you are shaping them, so I rolled half of mine in toasted coconut to see if that absorbed some of the oil, and made them look like truffles. Then I tested the recipe on my book club babes, and they liked the fudge bites both with, and without the coconut. These were best served within 24 hours, as they started drying out and getting crumbly after a day in the frig. If I make these again, I’m thinking it might be a good idea to wrap each one in plastic wrap to keep them moist. I’m also thinking I really, really, REALLY want an honest-to-goodness brownie made with flour and butter and sugar. But this is a nutritious alternative, one loaded with omega-3 fats from the walnuts. If you want something loaded with the other stuff, keep on lookin’. It ain’t here.

Makes 1 dozen

1½ cups raw walnut halves
1½ cups soft, pitted dates
¼ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1 tablespoon water
½ cup shredded, unsweetened coconut, toasted *

I food processor fitted with “S” blade, grind walnuts into a fine meal. Add dates, cocoa, vanilla, and salt, and process until ingredients stick together and start to form a dough. Shape tablespoons of dough into balls, and place in parchment-lined container. Cover and place in frig to set. Once firm, wrap each brownie bite in plastic wrap. Return to frig to keep until serving or grabbing for lunches or snacks.

*NOTE: Toasting coconut brings out the natural sugars, and enhances flavor. Preheat oven to 375°. Place shredded coconut on baking sheet and toast for 5 minutes, then stir and toast for additional 5 minutes, or until coconut is golden brown. Cool before rolling brownie bites in toasted coconut.

Greens, Grapes, and Tuna Lunch Salad

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IMG_1615OK co-worker Tom, it’s time to stop drooling over my lunch, and make your OWN salad! The base of this recipe is a fresh take on canned tuna, and was from the Whole30 cookbook. But I’ve embellished it to make a salad that I really love for lunch. It all started when we had inadvertently stock-piled on canned white Albacore tuna, and there were cans and cans of it crowding the cupboards. (Anyone else do that? Think, “Oh, I think we need THAT,” as you spot it at the grocery store, when in fact you’re positively swimming in that item already?) This recipe has been a great way to use up the plethora of tuna. You can just as easily use canned chicken—so grab whatever floats your boat! I like to make 4 of these salads at a time, and then refrigerate the ones I’m not taking for lunch. They keep quite well, and it’s a great time-saver for the morning rush.

Makes 4 salads

Whole30 mayonnaise:
1¼ cups olive oil (not extra virgin), divided
1 egg
½ teaspoon dried mustard
½ teaspoon salt
Juice of 1 lemon

In food processor or blender, combine ¼ cup olive oil, egg, dried mustard, and salt. Blend until combined. Very, very slowly, drizzle in the remaining 1 cup of olive oil with motor running, and process until oil is emulsified (thickened to mayo consistency). Add juice of lemon and pulse until combined. Refrigerate for up to one week, but no longer.

For tuna (or chicken) salad:
15 ounces (or 3 – 5.1 ounce cans) of white Albacore tuna or all white meat canned chicken, drained and flaked
½ cup Whole30 mayonnaise or Hellman’s real mayonnaise
Quarter of yellow onion, minced
1 tablespoon dill weed
1 tablespoon red wine vinegar

Combine all ingredients in bowl, breaking apart meat with fork. Set aside until rest of salad is assembled.

For base of salad, layer on 4 plates or in 4 plastic containers:
1 head romaine lettuce, leaves rinsed and dried, then jullienned
2 fistfuls of spinach leaves, julienned
3 scallions, sliced thin
2-3 stalks celery, sliced
3 slices of jicama (½-inch thick), cut into ½-inch cubes (optional) *
2 cups green grapes, sliced in half

Top greens and grapes with prepared tuna (or chicken) salad. Serve on plates, or cover container and refrigerate.

IMG_1614*NOTE: Jicama is also called a Mexican potato, and it is a deliciously crunchy addition to any salad. You peel off the tough outer skin with a paring knife, and then slice into sticks or cubes. Sticks can be dipped in dressing along with carrots and cukes. Cubes can top just about any salad. The high water content and slight sweetness make it a very refreshing veggie to nibble.

Chicken Pad Thai

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FullSizeRenderPad Thai is one of our favorite take-out dishes, but I figured it was one of those dishes best handled by professionals, and not possible to replicate at home. Then I ran across a recipe on Big Bowl’s website, and thought it looked doable. I needed a trip down the ethnic food aisle to find the fish sauce—I never did find the ground dried shrimp (which I’ve never heard of before), so I didn’t use that. Big Bowl’s recipe was poorly written, making it a little hard to follow, so it took some studying to figure out the process and order of ingredients. They also use a full cup of peanut oil for frying and flavor, which I thought would make for a pretty greasy dish. I subbed in some sesame oil, which is a healthier option, and has a great, nutty flavor.

The Big Bowl recipe also had waaaaaay more chili powder and Sriracha sauce than I thought was necessary, so I cut the heat in half the first time I made it. My son Justin and husband liked it, but it was still too much for me because you couldn’t taste the lime and fresh herbs. So the spices you see below are in amounts that hopefully don’t overpower the dish. (If my nose is running the whole time I’m eating a dish, I figure that’s more heat than needed.)

Since rice noodles are gluten-free, I can finally get a “pasta” fix with this dish! But it doesn’t have much vegetable nutrition, with scallions and bean sprouts being the only veggies in it. I might add in some grated carrots and maybe some green peas next time I make it, just to make it more nutritious. Or maybe not! It’s pretty dang good the way it is.

Serves 4-6

1 (14-ounce) package dried rice noodles (also called sitr-fry rice noodles)
4 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken tenderloins, julienned
2 tablespoons cornstarch
6 tablespoons sesame oil, divided
1 teaspoon salt
¼ cup fresh lime juice
2 tablespoons brown sugar
2 teaspoons smoked Spanish paprika
½ teaspoon ground chipotle powder
1-2 teaspoons bottled chili sauce, like Sriracha sauce
¼ cup fish sauce
2 eggs, lightly beaten
1 cup thinly sliced scallions, using both white and green portions
¼ cup Thai or sweet basil, chopped *
¼ cup cilantro leaves, chopped
2 tablespoons ground dried shrimp (optional)
½ cup roasted peanuts, chopped
2 cups fresh bean sprouts (1 bag)
Lime wedges for garnish

Put rice noodles in large bowl, and pour very hot tap water over noodles to cover. Let sit for 20-30 minutes, until softened but not mushy. Drain thoroughly, rinse with cold water, and set aside.

Mix the cornstarch, salt, and another 2 tablespoons of the sesame oil together in medium bowl, and add chicken. Toss to coat meat. Put large frying pan or wok on stove and turn heat on high. Add 2 tablespoons of the sesame oil to pan. Lay chicken strips in hot oil and cook until golden brown on one side, then turn and cook on other side until no pink remains. Remove from pan. Once cooled, cut into bit-sized pieces, and set aside.

In small bowl, mix the lime juice, brown sugar, chipotle powder, paprika, chili sauce, and fish sauce together. Set aside.

Heat remaining 2 tablespoons sesame oil in pan. Add the scallions and stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan for 15 seconds or so and then add the chicken. Toss continually until the noodles soften and are coated with the oil, and the chicken and scallion are incorporated. Drizzle the egg into pan and stir to combine.

When the pan is piping hot again, drizzle in the lime juice and brown sugar mixture. After 5 seconds, pull the pan from the heat and toss vigorously to coat. Add most of the basil and cilantro leaves (saving a pinch of each for garnish), the ground dried shrimp (if using), and the peanuts; toss to combine. Add the bean sprouts and toss again. Transfer to a serving plate and serve with a couple wedges of lime on the side. Squeeze fresh lime juice on top before eating.

*NOTE: Thai basil has an anise-like flavor, which is the flavor in black licorice. I only grow sweet basil in my herb pots, so that’s what I used to make this dish. You will probably have to hit a farmer’s market if you want the Thai basil. Sweet basil is the only option in main-stream grocery stores.

Curry Cauliflower Rice

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IMG_1613Don’t be fooled by the name—no rice was actually harmed in the making of this dish. The Whole30 book has a basic cauliflower rice recipe side dish that’s quite good. But with only onions and carrots for extra flavor, I wanted more. So I created this hybrid of the Whole30 recipe and the Cranberry Pecan Curry Rice previously posted, a recipe I’ve heard that you really, really liked. Cauliflower is being used as a stand-in for a variety of ingredients lately, and it often still tastes like…well, cauliflower. Because it is. But this one really does taste like rice or couscous! I’ve served it to several guests lately, and they’ve all said, “This is cauliflower? Really? It’s so good! Have you blogged it yet?” 

And here’s a budget-saving tip. My local grocery store (Cub Foods) prices their cauliflower heads at $4, which makes for a kinda pricey dish. But Trader Joe’s sells cauliflower heads for $2.49, or you can get a bag of fresh riced (meaning minced) cauliflower for the exact same price! (Both are in the fresh produce aisle.) So if you don’t have a food processor to rice your own, it doesn’t cost you more to have them do the work for you. I’ve made this recipe with processing a whole head, and using the Trader Joe’s riced cauliflower, and there’s zero difference in taste. So go ahead and save yourself a step in prep!

Serves 6

1 large head cauliflower, cut into florets, OR 1 bag of riced cauliflower
3 tablespoons ghee
1 yellow onion, diced
3 carrots, peeled and grated
2-3 stalks celery, chopped small
3 cloves garlic, minced
1 tablespoon curry
1 teaspoon salt
¼ teaspoon black pepper
3/4 cup chopped walnuts (or pecans)
½ cup craisins*
½ cup chicken broth

If using whole head of cauliflower, pulse half of florets in food processor until rice-like consistency. Do not over-pulse, or you will have cauliflower mush. Remove from bowl of processor and process other half of florets. Save riced cauliflower for later.

In a large frying pan, melt ghee over medium heat. Add onion, and cook and stir until translucent. Add carrots and celery, stirring to combine, and cook for 2-3 minutes. Stir in garlic and cook for 1 minute. Add curry, salt, pepper, and chopped nuts, and stir until nuts are coated with spices. Toast for 1-2 minutes. Add riced cauliflower and craisins and stir until all ingredients are coated with curry. Add chicken broth, and cover pan. Cook for 8-10 minutes, or until cauliflower is a rice-like consistency.

*NOTE: Whole30 only allows dried cranberries that have been sweetened in apple juice, not sugar. I wasn’t able to find dried cranberries sweetened in juice, so I just used the Ocean Spray ones I had on hand. I say, if you’re doing Whole30, go ahead and use them! I won’t tell if you won’t. Or use raisins instead, which aren’t sweetened and are Whole30 approved.

Spicy Chicken and Butternut Squash Stew

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FullSizeRenderSoup and stew don’t usually scream “summer,” but the combo of spice and light coconut flavor in this dish will make it a year-round fave. After a week of chomping and chewing salads for Whole30, I wanted something hot and creamy. When I ran across a hard-copy of this recipe (while trying to rid my counters of piles of papers before hosting a party), I was more than a little excited to see that it is Whole30 compliant. A friend had given me this recipe several years ago, and I’d not yet tried it. Truthfully, I think I’d avoided it because it used coconut milk, and not dairy, and that sounded weird for soup. It’s from an issue of Cooking Light (January 2001), and the recipe called for light coconut milk, but Whole30 calls for full-fat coconut milk, so that’s what I used. It also called for pumpkin, but I used butternut squash since it’s not pumpkin season. I added a Granny Smith apple and chicken broth (in lieu of plain water) for flavor, and chipotle powder for smokiness. While it had heat, I didn’t think it was too hot, yet it was spicy enough for my husband to not douse with cayenne pepper, as is his usual habit.

The recipe was intended as a stew to be served on top of rice, and this would be delicious over jasmine or basmati rice. It would serve 8-10 if topping rice. But rice isn’t in the Whole30 plan, so I served it without and it was plenty filling.

Serves 6-8

1½ pounds boneless, skinless, chicken breasts, cut into bite-sized pieces
Dash salt and pepper
2 tablespoons olive oil, divided
2 medium yellow onions, diced
1 red bell pepper, diced
1 Granny Smith apple, peeled and chopped
1 tablespoon grated fresh ginger
½-1 fresh jalapeño, minced
1 tablespoon curry powder
1-2 teaspoons salt
½ coarse ground black pepper
Dash to ¼ teaspoon chipotle powder
4 cloves garlic, minced
6 cups cubed fresh butternut squash (or acorn squash, or pumpkin)
1 cup chicken broth
1 (14-ounce) can coconut milk
1/4 cup chopped fresh cilantro

Serving suggestion:
2 cups cooked Jasmine or Basmati rice

Heat 1 tablespoon of olive oil in a Dutch oven. Add chicken and sprinkle with salt and pepper. Sauté for 5-8 minutes, or until lightly browned. Remove chicken from pan and set aside.

Heat remaining tablespoon of oil over medium-high heat and add onion. Sauté until onions are translucent, then add red bell pepper, apple, ginger, and jalapeño and cook 2-3 minutes, or until veggies are tender-crisp. Add curry, salt, pepper, chipotle powder, and minced fresh garlic. Heat and stir for a minute or two to toast spices. Stir in squash, chicken broth, and coconut milk (and coconut cream that has settled to top of can!). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until squash is tender. Return cooked chicken to pot with fresh cilantro, and let simmer for 3-5 minutes. Serve as is, or ladle over cooked rice.

Greek Salad

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FullSizeRender-1Leery of trying a Greek salad without feta and creamy dressing? I was too, until I tried this recipe from the Whole30 book, and enhanced it a bit to make it more to my liking. (Added spinach, avocado, jicama, cilantro, and used cherry tomatoes instead of whole tomatoes…Also layered instead of tossing.) The fresh ingredients and lemony dressing made for a tasty whole meal salad when topped with grilled, chopped chicken breasts. I made four salads—two to eat right away, and two for lunches the next day, but if you’re making it as a side salad, it should serve 6. We loved it, even without our beloved feta crowning the greens.

Serves 4-6

For dressing:
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
Juice of ½ a lemon
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon coarse ground black pepper

For salad:
1 head romaine lettuce, chopped
½ of a 6-ounce bag of ready-to-eat fresh spinach, chopped
1 cucumber, chopped
3-4 thick slices of jicama, diced
½ of container of cherry or grape tomatoes, halved
½ of red onion, minced
1 avocado, chopped
1 (12-ounce) jar of Kalamata olives, drained and halved
½ cup fresh cilantro leaves, chopped

Top with:
Grilled chicken breasts, chopped (optional)

Combine all dressing ingredients in a small bowl or jar and whisk or shake. Set aside.

Layer individual serving plates or large platter with lettuce and spinach. Add the remaining ingredients one at a time, starting with cucumber, and ending with cilantro. Drizzle with dressing. Add cooked chicken, if desired. Serve.

NOTE: This salad was great second day, not something you can usually say about a pre-dressed salad. I think that layering ingredients and drizzling dressing on top instead of tossing helped things stay fresh. It also helps avoid the dreaded gravity salad situation—when all the delightful heavy ingredients (like cukes and avocados) sink to the bottom, leaving only greens on top. Store in airtight container if making for next day.

Sausage, Apple, and Acorn Squash Casserole with Egg

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IMG_1507Are you a serial cereal eater? Is it hard to imagine starting your day without your oatmeal or O’s? I didn’t think I could have energy for the day without my morning oatmeal, and that was the scary part of going Whole30 for me. But then I was paging through the Whole30 book and found this gem under “Fancypants Meals,” intended for part of a holiday dinner. It had a list of ingredients I love: portabella mushrooms, apple, acorn squash, and pepitas (pumpkin seeds), so I made it for supper one night to go with our grilled meat and roasted veggies. The next morning, I pulled out the leftovers for breakfast, heated a small plate of it in the microwave, and topped it with an over-easy egg. It’s become my new favorite breakfast! How did I exist on gruel all these years, like some middle-class, middle-aged Oliver Twist?

Serves 4-6

For sausage:
1 tablespoon ghee (or other Whole30 approved cooking fat)
½ of 1 yellow or white onion, minced
1 pound ground pork
½ teaspoon dried sage
½ teaspoon salt
½ teaspoon coarse ground black pepper
¼ teaspoon garlic powder

For casserole:
1 tablespoon ghee (or other Whole30 approved cooking fat)
1 acorn squash, peeled, seeded, and diced
1 (10-ounce) container of baby bella (crimini) mushrooms, sliced
1 apple, peeled and diced
1 teaspoon dried sage
½ teaspoon thyme
½ teaspoon ground rosemary
¼ cup pepitas or chopped pecans
Salt and coarse ground black pepper

For breakfast:
1-2 eggs

Preheat oven to 375°. Heat large frying pan on medium-high heat, and add ghee. Add ground pork and seasonings from sage to garlic powder, and stir and cook until pork is no longer pink. Add another tablespoon of ghee, and squash, mushrooms, and apple. Cook until fork-tender, about 5 minutes. Add the seasonings* and pepitas or nuts and transfer to a 9″x12″ glass baking or 2-quart casserole dish. Roast for 10-15 minutes. Add salt and pepper to taste. Serve as side dish for dinner, or cool, then transfer to a airtight container and refrigerate.

For breakfast, ladle a generous cup of casserole onto microwave-safe plate. Heat on high for 1 minute. While casserole is heating, fry up 1-2 eggs in a teaspoon of ghee, sunny side up, or over easy. Place egg on top of sausage casserole and sprinkle with salt and pepper.

NOTE: The Whole30 recipe used poultry seasoning, which I did not have on hand, so I used sage, rosemary, and thyme. (I didn’t add parsley, as I wasn’t in the mood for a Simon & Garfunkel song. Wait for it…wait for it…got it?) The book also suggested using ground turkey or chicken as well as the pork, but I felt the pork paired best with the mushrooms in this dish. They also made their sausage into patties, and then broke them up into bits for this dish. I’ve changed that process to cook the pork, and then continue on with the rest of the recipe in the same pan.

Date, Cashew, and Coconut Bars

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IMG_1550The name says it all…only three ingredients needed to make these delicious Lärabar fake-outs. Having just finished week one of the Whole30 cleanse, I was missing “treats,” meaning bars or cookies, so I went searching for something to scratch that itch. (I know you aren’t supposed to feed your “sugar dragon,” but you are allowed to do snacks for when you’re on the go. So let’s just pretend I’m on the go. A lot.)

I had taste-testers at work and at home try these no-bake bars, giving no explanation other than that they were gluten-free. Everyone who tried them—GF, DF, or not—thought they were really good, and did NOT think they tasted like they were gluten-free. The dates provide both sweetness and glue for the other ingredients, and the nuts and coconuts give them good flavor and crunch. (Since I found this recipe multiple places online, I don’t really know who to give credit to, so pardon me for not citing my source!)

You will need a food processor to mix these, and I don’t think a blender would work as a substitute. These can be pricey ingredients, so I looked around before buying. I found the best price for pitted dates at Costco (if you get your kicks pitting dates, go ahead and do that—I’ve been cooking and chopping my butt off this week, and pitting my own dates would have put me over the edge). I got my raw cashews and unsweetened coconut at Trader Joe’s, as the price was better than Whole Foods or Cub. Next time I purchase ingredients, I’ll take note of the exact prices and figure out how much these cost per bar.

The first time I made these, I used just three ingredients, which worked great. I just made these again, and added the zest and juice of one whole lime, and it helped them stick together better, and made a moister bar. But if you aren’t in the mood for citrus, you can certainly leave that out! Word of warning: you have to keep these refrigerated. They stay chewy if kept cold, and get mushy and fall apart if left at room temp. That’s where packaged Lärabars have these beat—those are more portable.

Makes 12 bars

1 cup whole pitted dates (Medjool or Deglet Noor)
1 cup raw cashews*
1 cup unsweetened flaked or shredded coconut
Zest and juice of one whole lime (optional)

Preheat oven to 375º. Layer the raw cashews on a baking sheet, and toast in oven for 10-15 minutes, stirring once. Toast until golden brown. May sprinkle cashews with salt before toasting. Let cool.

Combine all dates, nuts, and coconut in food processor. Add lime zest and juice, if using. Pulse for a couple minutes, until the ingredients are in bits, and start to stick together. (See below.) Line a baking sheet with parchment paper, and transfer date mixture to pan. Push together to form a ball, then flatten into rough rectangle. Place a layer of plastic wrap on top, then continue pressing into a smoother rectangle, until about ½” thick. (See below.) Chill for 30-60 minutes. Cut into bars, and wrap each bar in plastic wrap. Store in frig to grab as needed.

*NOTE: Why toast the nuts yourself? Because most pre-roasted nuts are cooked in canola oil, and that’s not Whole30 approved. If you’re making these for a nutritious snack and not as part of Whole30 cleanse, then go ahead and purchase the roasted nuts.

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Corn Pudding

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IMG_1324A couple cans of corn and some kitchen staples are all that are needed to make this easy corn pudding side dish. We love this with our turkey dinner at Thanksgiving, or with a weeknight meal any time the menu needs a little rounding out. It’s so popular that I made it several times over the last couple months, and there was never anything left to photograph and post! Finally snagged a picture of a bowl, so here it is. I got this gluten-free recipe from a Better Home & Gardens magazine in an article titled “To Grandmother’s House We Go,” with other holiday favorites, before “gluten-free” was a concern. We first tried it some time in the 90’s, and it’s been a guest at our dinner table more often than my goofy Uncle Norman ever since. The only trick is to make sure it’s fully cooked before serving. It’s set when it doesn’t jiggle in the middle when jostled in the oven. I mean the corn pudding, not you. I’m not commenting on whether your middle jiggles when jostled or not.

Serves 8-10

1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 cup milk
2 beaten eggs
¼ cup butter, melted
¼ teaspoon course ground black pepper
½ cup cornmeal

Preheat oven to 350°. In a large mixing bowl, combine corn, creamed corn, milk, eggs, butter, and pepper. Add corn meal and stir until moistened. Pour mixture into a 2-quart casserole or 9″x13″ baking dish. Bake in preheated oven for 50 to 55 minutes, or until lightly browned and set in the center. Serve.