Yesterday I was reminded that I actually have some followers out there!  Hello people! I have some pictures to share from the last few months. They are all the things that I wanted to blog about but never got around to it!

Calcifer

Meet Calcifer, our new stove

Baking Gluten Free Blue Cornmeal Biscuits

Roasting Chickens and Vegetables

Roasted Delicata Squash With Fennel Salt

Yesterday I catered a lunch at Trinity Episcopal Cathedral where I served a red quinoa salad.  It was a hit with the crowd and requests were made for the recipe. I can recreate the ingredients, but not the proportions.   It is really flexible though.  Do not worry about proportions.    For the record, the salad I made was heavy on the vegetables, light on the quinoa.  Many people have not heard of quinoa, and many who have think that it is a grain.  In fact it is an edible seed and has a great nutritional profile.   Click here for nutrition data on quinoa.  It is gluten free, high in amino acids (protein), and fiber.  It is delicious, easy to cook and very versatile!

Here’s what I did:

Cook the red quinoa in chicken stock. (cooks just like rice 1:2 quinoa:liquid).  Let it steam a little in the pot so it gets fluffy.  Let it cool.

Chop a bunch of veggies.  I had broccoli, scallions, green cabbage, shredded carrots.

Make the dressing.  In  a food processor, combine:  cilantro, mint, fresh lemon juice, pomegranate molasses, salt, olive oil.

Mix the cooled quinoa, the raw veggies and the dressing.  Chill until ready to serve.  Just before serving, toss with crumbled feta cheese.

Red Quinoa Salad

Today I whipped up my favorite gluten free corn bread to go with the leftover salad for lunch.  This recipe is thanks to my sister in law, Betsy.

Blue Corn Cornbread

Did you know, that one more thing to worry about when it comes to nutrition, is if our food has been genetically modified?  Corn is one of the most genetically modified crops along with soy, canola oil, and tomatoes.  In order to be safe, make sure you are getting organic corn products (if it is yellow or white corn).  Blue corn and popcorn are not genetically modified.

Blue Corn Bread

Preheat your oven (oh, my lovely Calcifer!) to 450 degrees.  Preheat an 8 inch cast iron skillet in the oven.

In a small bowl mix 2/3 cup blue cornmeal with 2/3 cup boiling water.  It should make a stiff batter.  Add 2 eggs, 1 T honey, and 1 1/2 cups almond/hemp/soy or buttermilk.  Stir to combine.

In a larger bowl, mix 1 1/3 cups blue cornmeal with  1 tsp salt, 2 tsp baking powder, 1/2 tsp baking soda.

Mix the wet into the dry.  Add chopped bits of ham, bacon, scallions, green chilies, cheese…

Meanwhile, after your skillet gets hot, add 2 T butter to the hot pan.  Swirl it around until it melts and coats the inside of the pan.  Pour the excess into the batter and stir in before adding the batter to the hot pan.

Bake for 30 minutes or so, until it is firm, lightly browned on top and has a lovely crack around the edge.

Lovely golden crust and blue bread

Butter from grass fed cows is the perfect accompaniment

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