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xo Gluten Free Lover xo bio picture

my two loves . . .

Hello! My name is Kathryn - a Georgia girl and bona fide bread lover. Well, that is until I met and fell in love with Justin. Let's be real, I still LOVE bread and all things gluten-ful, but have given up that life for a gluten-free one - because now, I am a gluten-free lover.

I have always loved food. Cooking it, eating it, discussing it. I hope you'll try some of the recipes I've posted and you'll see - gluten-free cooking is accessible and delicious!

Sides & Salads

Green Peas - Creamed Corn

Split Green Peas - Creamed Corn

I hate that it’s been so long since my last post, but a lot has been happening in the last 2 months. Work was absolutely CRAZY during July (I got promoted. Again!). I hosted a family Sunday supper for my dad’s birthday. J and I got engaged!!! We threw a “backyard party” last weekend after J’s band played a gig – and a tree crashed through the roof – during an out-of-nowhere thunder storm. Needless to say, I haven’t been cooking a whole lot and I’ve been pretty exhausted. But, here I am, ready to get back into the groove!

As I mentioned, in mid July we invited my parents, my brother and his wife over for Sunday Supper to celebrate my dad’s birthday. (The above picture is from said supper.) I was in a nostalgic mood so I planned a decidedly Southern meal. Baked ham, creamed corn, peas, my Grandmother’s corn pones, and fresh Georgia peaches and raspberries with vanilla ice cream for dessert. This one meal lead to several fantastic recipe creations in my kitchen. First of which, are the corn pones I fondly remember eating at my Grandmother’s table.

Grandmother’s Corn Pones (GF version)
makes about 30

Grandmother's Corn Pones

Grandmother's Corn Pones

1 1/2 c yellow cornmeal, minus 1 1/2 T
1 1/2 T baking powder
pinch of salt
Freshly ground black pepper to taste
2 T vegetable oil
1 1/2 – 2 c boiling water
cooking spray

Preheat the oven to 450 degrees. Combine cornmeal, baking powder, salt, pepper, and oil in a large, non-reactive bowl. Add boiling water, 1/2 c at a time, stirring to combine, until “just enough to dip by spoonfuls.” (That’s a direct quote from Grandmother’s recipe. Basically, you want the cornmeal mixture thick but liquid enough to easily dollop onto the baking sheet.) Spray a baking sheet with cooking spray and drop tablespoon size dollops of cornmeal mixture on to the baking sheet. Spray a fork with cooking spray and lightly press down on the pones to flatten. Dot the top of each pone with margarine or butter and bake for 25-28 minutes until they begin to turn golden brown. If using two baking sheets, rotate them (top to bottom) halfway through cooking. The pones can be frozen and toasted to reheat.

Split Green Peas
serves 6 (with leftovers PERFECT for making pea soup – One of the inspired recipes I mentioned. I’ll post it soon.)

1 lb. dried green split peas, picked over
6-8 c water
1-2 tsp Cavender’s Greek seasoning

Cover peas with water in a medium or large pot. Bring to a gentle boil over medium-high heat. Partially cover, lower heat, and simmer for 30-50 minutes until peas are tender or done to your liking. (I have to say, I wanted to make fresh field peas but I couldn’t find any, so I was stuck with dried. While I thought they were fine cooked this way, I seriously preferred the pea soup I made using the leftovers a few days later.)

Creamed Corn (from Joy of Cooking)
serves 6

5-6 ears fresh corn, cut from the cob
1 (generous) T butter
1 c heavy cream
Kosher salt and freshly ground black pepper

Melt the butter in a large skillet over medium-low heat. Add the corn (including any milky juice from the cobs) and saute for 5 or so minutes until the corn begins to brown slightly. Add the cream and stir to combine. Simmer for several minutes, stirring occasionally, until thickened. Season to taste with salt and pepper.

The next recipe is for Tomato Salad and I was inspired to make this because we had 8 huge tomatoes from J’s boss’ garden that I was worried would spoil if we didn’t use them immediately. (To give credit where it’s due, they tasted better than they looked.) Anyway, I served the salad alongside cheddar mac and cheese and they went perfectly together.

Tomato Salad

Tomato Salad

Tomato Salad (dressing inspired by Joy of Cooking)
serves 4

2 1/2 – 3 c chopped, ripe tomatoes
1 clove garlic, pasted* with Kosher salt
1/3 c red wine vinegar
3/4 c olive oil
1/2 tsp Dijon mustard
2 T chopped fresh basil
2 T chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste

Make the dressing: *To paste the garlic, mince the garlic clove and top it with a pinch or two of Kosher salt. Mash this into a thick paste with the side of a large knife, smearing the mixture back and forth. Add the pasted garlic, red wine vinegar, Dijon mustard, salt and pepper to a glass jar (or salad dressing bottle) with a tight fitting lid. Add the olive oil and shake vigorously until well blended. Add the herbs and shake again. Put the chopped tomatoes in a serving bowl and top with enough dressing to coat well (you should have a bit of dressing left over). Serve at room temperature.

Sunday Supper Table

Sunday Supper Table

I know there isn’t any food in the picture of the table, but I just wanted to share it with y’all. It was our first meal using the hand-me-down dining table and chairs that my parents gave us – I was so proud! (I think J was proud too, not so much about the table setting, but more so about having my family in our home.) Finally, I want to share a simple but delicious garden salad recipe that uses the same vinaigrette from the Tomato Salad recipe above, minus the fresh herbs.

Garden Salad
serves 4-5

Garden Salad

Garden Salad

1 medium head red leaf lettuce, rinsed and spun dry
1 large ripe tomato, diced (yes, another tomato from J’s boss!)
2 medium (or 1 large) carrot, peeled and thinly sliced into bite sized pieces
Half of a large cucumber, peeled, seeded, and diced (or use half of an English cuc, if you can afford a $2 cucumber…)

Vinaigrette:
1/3 c red wine vinegar
1 clove garlic, pasted
1/2 tsp Dijon mustard
3/4 c olive oil
Kosher salt and freshly ground black pepper, to taste

For the dressing: combine all ingredients in a salad dressing bottle with a tight fitting lid and shake well until thoroughly combined. For the salad: Roughly chop the lettuce and put it in a large serving bowl. Top the lettuce with the vegetables and season lightly with salt and pepper (if desired). If you plan to eat all of the salad in one sitting, dress the salad in the serving bowl. If you’re planning to save some for later, I recommend dressing the salads individually.

I hope you enjoy! It’s good to be back!

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