Thursday, October 28, 2010

Gluten-Free Fruit Cobbler

I combined two different recipes for this cobbler. The filling comes from and the breading comes from

4 cups chopped fruit
1/2 cup sugar
3 Tbsp corn starch
1/2 tsp cinnamon
2/3 cup water or juice from canned fruit
1 Tbsp lemon juice

1 cup GF flour (I used 1/2 cup GF oat, 1/4 c rice, 1/4 c potato starch)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp xanthan gum
1 c rice/soy/cow milk or buttermilk
Abt 2 tbsp butter, margarine, or soy/dairy-free buttery spread

Preheat oven to 350 degrees. Grease 9x9 baking pan and place the fruit in the bottom of the pan. In a saucepan, sift sugar, corn starch and cinnamon. Add lemon juice and water or juice from can and bring to a boil, stirring frequently. Boil at medium-hi heat until thick and bubbly. Pour over or mix with the fruit in the baking pan. In a separate bowl, mix flour, baking powder, baking soda, salt, and xanthan gum. Slowly mix in milk with a whisk. Pour over fruit/filling mixture and dollop with butter or butter substitute. Cover with foil and bake for 45 minutes or until top is golden brown and a toothpick comes out clean. (Only insert the toothpick as far as the batter goes. Do not push it all the way down to the fruit).

Monday, October 4, 2010

Scallop Squash

I grew this in my garden just for fun and I have finally figured out what to do with it. This recipe turned out really good--and it is wide open for variation! I didn't actually measure any of it, so my ingredient list is a ball-park guess. Really you just put in what you like, and how much you like of it.

4 white bush squash (you could probably use butternut or acorn squash as well)
8 slices of bacon (or 10 if you peel off the fat).
1/2 onion, diced
1 c bread crumbs or crushed cereal or chips(I used rice and corn Chex)
1/2 tsp salt
1/4 tsp pepper
1 tsp marjoram or rosemary
1 egg (optional, or you could use two eggs if you want the filling to be more firm)
1/2 c Parmesan cheese (optional)
10 cherry tomatoes cut in half (optional)

Preheat oven to 375 degrees. Cut open the top of the squash and scrape out the innards like you would when carving a pumpkin and set aside. (If you want to speed up cooking you can cook them for a few minutes in the microwave while you prepare the filling). Cook the bacon and chop it up (I used pre-cooked). Add onions, bread crumbs, salt, pepper, and marjoram or rosemary and mix together. Mix in egg and cheese. Stir in tomatoes if desired. Scoop into squash and place the lid back on top. Fill a baking dish or pan with a small amount of water on bottom and place squash in the pan. Bake for 45 min to an hour, until the inside of the squash is tender.

Variations: try mixing in cottage cheese or softened cream cheese. Experiment with different herbs such as lemon and dill, Italian herbs etc. Use rice or quinoa instead of bread crumbs. The possibilities are endless!