Best Spanish Rice March 4, 2010

Only rarely have I ever used the prepackaged rice mixes, and since going gluten free I haven’t even looked at them. They are full or sodium and lots of other ingredients I care not to read about. That is one thing about having food restrictions, you have to read the labels, which means you can’t avoid knowing what goes into the food you consume.  I think this has made me a much more health conscious cook.

I have been making Best Spanish Rice from allrecipes for many years and it so easy to prepare. I like that the recipe calls for jarred salsa, it not only makes the recipe simple, but allows you to change the flavor of the dish by simply choosing a different salsa next time.  And if you rinse your rice, make sure it is completely dry before beginning, or the dish won’t turn out. This recipe can easily be halved.

Best Spanish Rice

• 2 Tb oil
• 2 Tb chopped onion, optional
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth (vegetable broth or water can also be used)
• 1 cup chunky salsa

1. Heat oil in large, heavy skillet over medium heat. Stir in onion and rice, stirring often. When rice begins to brown add broth and salsa.
2. Return to a boil, reduce heat and cover; simmer 20 minutes, until all liquid has been absorbed. Fluff with a fork and serve.

Twice Baked Potatoes February 16, 2010

Both my dad and my husband are meat and potato kind of guys, so through the years I have made my share, of…well…meat and potatoes. My favorite potato side dish is the twice baked potato. While, they aren’t going to make any heart-healthy list, they sure are good. There are so many recipes out there, and honestly, you don’t need to follow any of them exactly, they are all virtually the same in theory. Bake some potatoes, scoop out the flesh and mash it up with lots of dairy, fat and seasoning, put back into skin and bake. They are easy to prepare ahead of time, and leftovers reheat beautifully. So, while it is hard to mess up this idea, a couple things will really make them over the top good. Here is what I do to make the ultimate twice baked potato.

The potato skins, ready to stuff.

Twice Baked Potato ready to eat.

Twice Baked Potatoes

• 4 large baking potatoes
• 8 slices of bacon, cooked and crumbled
• 1/2 cup sour cream (I use light or fat-free)
• 1/4 cup milk (you can always add more if mixture is too thick)
  
• 2 Tb butter
• 4 oz (half a box package) cream cheese
• salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 6-8 green onion, sliced

1. Bake washed potatoes in preheated 350 oven for 1 hour or until cooked thoroughly; this can also be done in microwave, potatoes take around 6 minutes, depending on microwave oven.
2. Allow baked potatoes to cool for at least 10 minutes. Slice potatoes in half, lengthwise. Scoop out the flesh, making sure to leave some flesh next to skin; this allows the skins to keep their shape and prevents tearing. Place potato flesh into medium bowl.
3. Add remaining ingredients to the bowl. Mix with a hand mixer until well blended and creamy; if you feel the mixture is too thick add up to 1/4 cup more milk. Spoon the mixture back into the potato skins. *make ahead note, potatoes can be wrapped and placed in refrigerator for a day before proceeding.
4. Bake in preheated 350 oven for 15-20 minutes; if you prefer browned tops, broil for the last 5 minutes.

Gluten Free Cornbread January 22, 2010

This is a great recipe for cornbread. I find many cornbread recipes have too much sugar and end up tasting like a corn cake or they are really dry and crumbly. This recipe has neither of those problems. It can easily be doubled and baked in a 9×13 pan or made into muffins. It can be made with either white or yellow cornmeal, but I recommend the white cornmeal. My kids, who never liked cornbread, love the version with white cornmeal. Enjoy!

Gluten Free Cornbread

• 1 cup white or yellow corn meal
• 1 cup gluten free flour blend
• 1/4 cup granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten

Preheat oven to 400. Grease 8 inch square or circular pan.

Combine dry ingredients in medium bowl. In separate bowl combine milk, oil and egg and mix well. Add the milk mixture to the flour mixture and stir until just blended. Pour into prepared pan.

Bake for 20-25 minutes or until toothpick comes out clean. Best served warm.

*For muffins, spoon batter into 10-12 greased or paper lined muffin cups, filling 2/3 full. Bake in 400 oven for 15 minutes.

Source: Adapted from the Albers Corn Bread recipe  found on the back of Albers White Corn Meal