GotNoThymeForGluten

  • Home
  • About
  • Contact
  • Tag: Gluten Free Comfort Food

    • Gluten Free Chicken Broccoli Quinoa Casserole

      Posted at 9:51 pm by Got No Thyme for Gluten
      May 21st

      I remember LOVING broccoli rice casserole as a kid. It was probably the side Item (or main dish) I asked for the most as a kid. If it was on the menu at a restaurant, I was ordering it. I still enjoy eating it, I usually add in a protein and serve it as a main dish when I make it these days. Luckily, my other half loves it as much as I do, so there are no complaints when it ends up on the dinner table.

      This is a VERY adaptable dish. The protein I use just depends on what I have on hand. I usually have chicken or ham, so those are the two I usually use for this dish. I am sure any protein you like would work with this dish. I have not tried beef in it, but I could see it going well in it. You could even change out the vegetable, for that matter. I have used asparagus in place of the broccoli, and it was great. You can change things out to fit your own personal palate. Add more cheese or different kinds of cheese according to your preference. That is the fun thing about cooking for yourself, you can change it to fit how YOU want it to taste.

      As I have mentioned before, my wife feels better when she doesn’t eat a lot of rice so I cut it out where I can. Several years, after she had been exposed to gluten at a restaurant (and was in quite a bit of pain), I tried making the casserole with quinoa instead of rice. We loved it and it is now how we make it each time. The quinoa adds nuttiness to it that the rice doesn’t. It adds another level of flavor.

      Broccoli Quinoa Casserole

      1 1/2 C Quinoa (cooked)
      1 Chicken Breast (cooked and diced)
      3 C Broccoli (chopped)
      4 oz Velveeta Style Cheese (something creamy that melts easily)
      1/4 C Water
      1 t Onion Powder
      1/2 C Shredded Cheese (of choice, I use cheddar or Colby Jack)
      Salt & pepper to taste (go easy on the salt as the cheese can be salty)

      In a sauce pan combine the Velveeta cheese and water. Cook on stove top until cheese is completely melted. Stir in the onion power, salt and pepper. Stir in chopped broccoli and let simmer for about 5 minutes, or until the broccoli starts to soften. Add in the chicken and quinoa, stir to combine.
      Pour mixture into a casserole dish. Top with shredded cheese.
      Bake at 350f until cheese has browned, 15 – 20 minutes.
      Enjoy!

      Posted in Foodie Talk, Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Casseroles, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Recipes, Living Gluten Free
    • Sometimes you just need a “quick” and easy gluten-free meal…

      Posted at 12:30 am by Got No Thyme for Gluten
      Mar 22nd

      Sometimes you have a busy or challenging day and just can’t shake it. Most people call them Mondays. I jest, any day can be a challenge. Sometimes it starts out questionable and just never gets better. On days like that, especially on days like that, the last thing you want to think about is cooking a meal. You just want to pull in the closest drive thru and be done with the day. The drive thru is not always an easy option when you have food restrictions. In a town full of fast food there may only be a couple that you can safely eat at, and most likely only a couple of the items off the menu you can have or even like. That can make an already frustrating day even worse.

      So… what to do? Some days you will absolutely go for the one drive thru near you, other days you will go home and make do. What does “Make Do” look like? Around our house, sometimes it looks like a frozen pizza and some Ben & Jerry’s. Other times it looks like a simple recipe. Something quick and easy. I try to keep ingredients around to pull from to make an easy meal. (I used to have a friend that would give me a hard time if I ate out or made something simple because, “You are a chef, you should be cooking gourmet dinners!”… not even a chef wants to cook big elaborate meals every day. Quick and easy recipes are important for anyone to have in your back pocket.) Pasta is always good to have on hand for a quick meal. You can throw anything in pasta. Experiment with it. The other night we made pasta with butter and parmesan cheese, that’s one of our go to easy meals, and the wife said, “Would these work in there?”, holding up a jar of ricotta stuffed peppers in oil. Truthfully, I was not sure if the flavor of the oil they were soaked in would work and the peppers can get quite strong. We are a pretty food adventurous family, so we decided to give it a go. It was delicious and we will definitely be eating it again. Experimenting can help you find some of your new favorite foods. Just always make sure to check labels to make sure it is safe for you to eat.

      One easy meal we love is roasted potatoes and sausage with veggies. It is so easy to make and is completely adaptable to what you have on hand. For instance, if you don’t have potatoes you could use any kind of, or a mix of, root vegetables. We’ve made it with sweet potatoes a handful of times and loved it. You can trade out the sausage for a different type of meat, if you would like. Just be aware that with this recipe the meat is going in precooked. You can also trade out the vegetables included, we do that often depending on what we have on hand. The adaptability is one of my favorite things about this recipe. You can use your favorite seasonings and herbs. You can use fresh, frozen or canned ingredients. Make it fit your tastes. This recipe, as written, is how I prepare it for my family… feel free to change it up and make it your own!

      When you look at the cooking time you will say, “Now, Jeani, I thought you said this was a QUICK and easy meal.” I will argue that it is both, kind of. It cooks for about an hour, but it goes together very quickly. Your hands on time is quick. I have used frozen vegetables for quick prep in this recipe.

      Roasted Potatoes and Sausage with Veggies

      3 lbs Yukon Gold Potatoes (diced)
      2 links Sausage (cooked and diced)
      1/2 C Corn
      1/2 C Carrots (diced)
      1/2 C Green Peas
      1/2 C Shredded Cheese
      2 t Dried Thyme or Dill
      1 T Onion Powder
      1 T Garlic Powder
      2 T Olive Oil
      TT Salt & Pepper

      Preheat oven to 400f
      Dice potatoes, add to large mixing bowl. Drizzle potatoes with olive oil, stir to coat. Add seasonings to potatoes, mix well. Add sausage, peas, carrots and corn to the potatoes, stirring everything together. Pour mixture into a baking dish. Cover with foil and cook for 45 minutes to an hour, until potatoes are tender. Remove foil and top potato mixture with cheese. Cook and additional 12 minutes or until cheese has browned a bit.
      Enjoy!

      Posted in Foodie Talk, Recipes | Tagged Celiac Disease, Easy Gluten Free Cooking, Easy Gluten Free Foods, Gluten Free, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Potatoes, Gluten Free Recipes, Living Gluten Free
    • St. Patrick’s Day – Gluten Free Irish Soda Bread

      Posted at 4:31 am by Got No Thyme for Gluten
      Mar 19th

      Both my wife and I have Irish heritage and enjoy partaking in some of the Saint Patrick’s Day traditional foods. We like the corned beef, cabbage, potatoes and (my wife in particular) loves the soda bread. It’s a treat around our house since I usually just make it once a year. I’m not sure why I don’t make it more often… it’s really not hard to make at all. I guess I only really think about it when my mind starts to think about it this time of year. I’ve talked about our food traditions before, and our St. Pat’s food traditions are among some of our favorites.

      My sweet bride has not met too many carbs she doesn’t like and Irish Soda Bread is one of her top tier carbs. It never lasts long around here. Now, some people are very particular about their soda bread. Some like it plain with no additions. Some like to add raisins. I’m not a food snob, and I firmly believe there is enough room at the table for everyone’s version. The great thing about most recipes is that they are adaptable. Add or subtract what you like or don’t like. I will say… when baking, you must follow the proper ratios to have a successful outcome but you can definitely tweak the flavors a bit.

      Gluten Free Irish Soda Bread

      3 C Gluten Free All Purpose Flour
      1/3 C Granulated Sugar
      1 T Baking Powder
      1 t Baking Soda
      1 t Salt
      2 t Xanthan Gum
      1 T Caraway Seeds
      2 C Buttermilk
      1 Egg (beaten)
      1/4 C Butter (melted)

      Pre-heat oven to 325. Grease a 9×5 inch loaf pan.

      Combine flour, baking powder, baking soda, xanthan gum, sugar, salt and caraway seeds. Mix together.
      Blend egg and buttermilk together. Add, all at once, to dry ingredients. Mix just until moistened. Stir in melted butter.
      Pour into prepared loaf pan.
      Bake 60-70 minutes, or until it passes the toothpick test.
      Cool on wire rack.

      Wrap in foil for several hours, or overnight for best flavor. (Ours never lasts that long)

      Enjoy!

      Posted in Holiday, Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Bread, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Irish Soda Bread, Gluten Free Recipes, Gluten Free Soda Bread, Living Gluten Free
    • Breakfast: Grits, Diced Ham & Egg

      Posted at 9:49 pm by Got No Thyme for Gluten
      Mar 9th

      They say breakfast is the most important meal of the day. That makes sense, it starts your day. I, admittedly, am not a big breakfast person. It’s not about the foods, I love breakfast food. It’s more about the time of day because I’m a night owl. Give me a piece of toast and a runny yolk and I am in heaven… but don’t forget the bacon.

      Gluten free breakfast at home is pretty straight forward. There are many gluten free cereals available (I love Nature’s Path Gorilla Munch because it reminds me of Corn Pops cereal). Eggs, bacon and potatoes are all gluten free, in their unadulterated state. If you are using liquid egg or any processed foods make sure to read the labels for gluten.

      I was raised in the south, where grits are a breakfast staple. There are may opinions on the “proper” way to eat grits. Some think salt and pepper is the way to go. Others feel butter and sugar are a better option. I’m a foodie… I like both a savory and sweet preparation. If I am eating them plain, I prefer butter and sugar. If I am eating them savory, I like to load them up with cheese and yummy goodness.

      For a hearty breakfast I like to make cheese grits with diced ham topped and a fried egg on top. You can prepare the egg any way you like, but I must say… a runny yolk really takes this dish to another level. When it mixes in with the grits and ham. (Chef’s kiss)

      This is a very adaptable recipe. It’s more of a guideline. Feel free to change it up with what works best for your tastes. I like this recipe for breakfast because it goes together pretty quickly, it’s easy and it’s hearty enough to stick with you until lunch. If you have trouble finding grits in your area, you can order them online. They are not easily available in the area we live now, so I order them and have them shipped to my doorstep. Just keep in mind that not all grits are labeled gluten free, check the label.

      Grits, Diced Ham and Eggs

      2 C Grits (prepared per package instructions)
      4 Eggs (large)
      2 oz Ham (diced)
      1/4 C Parmesan cheese (optional)
      1 1/2 t Butter (optional)
      To taste Salt and Pepper

      Prepare grits according to package directions. Once prepared add butter and cheese, if opting to add them. Set aside. In a skillet cook diced ham until browned (I like to get mine pretty dark, but cook to desired doneness). Add to prepared grits and stir. In skillet fry eggs to desired doneness (I love a runny yolk, especially in this recipe, but feel free to cook the egg to your liking).
      In each bowl, add the grits/ham mixture and top with eggs. Add a sprinkle of salt and pepper to each bowl and serve.

      Posted in Foodie Talk, Recipes | Tagged Celiac Disease, gluten free breakfast, Gluten Free Breakfast Ideas, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Foods, Gluten Free Grits, Gluten Free Recipes, Living Gluten Free
    • Frito Pie

      Posted at 6:46 pm by Got No Thyme for Gluten
      Apr 18th

      20180418_134823Who doesn’t like chili, right? Everyone has a favorite style, and there are many styles out there. Maybe you like yours super spicy or vegetarian. Perhaps you only like your chili on a hot dog. In my house the question has always been: to bean, or not to bean? My other half loves a bean… any kind of bean. I grew up in a family of bean lovers, but I was not one of them. I don’t know why really, I was just never a fan. I have avoided them most of my life. Growing up in Texas you are taught that chili is beanless. Chili is meat, chilies, tomatoes, onions and spices. No beans. Even my bean loving family didn’t put beans in chili. I loved chili, specifically Wolf Brand chili with no beans. It was my favorite.
      The first time my better half and I were going to make chili, she wanted to put several different kinds of beans in it. I thought… BLASPHEMY! I believe I even said, “Um. Why would you put beans in chili?” So, we had our first discussion on what made a proper chili. For her it included three to four different kinds of beans. For me not even one. We have come to a compromise. When I make our normal chili, I add some chili beans, just chili beans no other. I do reserve the right, on certain dishes, to exclude the beans but it doesn’t happen that often. Love can make you do crazy things and it has lead me to add beans where there should be no beans. I wouldn’t have it any other way.
      Just as I had to learn that no beans were a regional thing, I have learned that a chili dish I mentioned in my last post is more of a regional dish than I realized. I grew up eating Frito Pie at fairs, carnivals and at home. It is kind of a staple in this part of the south. I didn’t realize it was just a regional thing. Allow me to explain this southern delicacy. Around here you can even find it at some fast food restaurants. It is a fast dish that can be as simple or as complicated as you would like it to be. Generally, if you order it at a fast food place or at a fair, it will consist of: corn chips (Frito style), canned chili, chopped onions and shredded cheese. Quick to throw together and not expensive to make. You can feed a crowd without breaking the bank. When you make it yourself at home, you can make it a little more to your specific tastes.
      First let me explain the structure of the dish. You construct it in your individual bowls. Corn chips (Frito style) at the bottom of the bowl, pour your favorite chili on top of that, add a little shredded cheese. Then, if you are so inclined, add some freshly chopped raw onion. That is a traditional preparation. You will find that all around this region. In our home we add a dollop of sour scream to finish out the dish, because I like sour cream with chili. You can add any kind of garnishes you would like. Some people add a little ketchup, because they like the flavor of chili and ketchup together. Some people add some freshly chopped cilantro and chopped tomato. You can really top it however you would like to make it your own. That is what is so great about it, it is super customizable. Each member if my family has something a little different in their bowl, and it tastes exactly as they like.
      If you have never heard of it, give it a try next time you make chili. It is great on a cold night, or when you are craving some comfort food.

      Posted in Foodie Talk | Tagged Celiac Disease, Gluten Free, Gluten Free CHili, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Food, Gluten Free Food Prep, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Intolerant, Living Gluten Free
    • Gluten Free Potato Gnocchi

      Posted at 11:37 pm by Got No Thyme for Gluten
      Feb 12th

      20180210_202927Quick post today. This is to go with the Chicken Gnocchi Soup recipe from a few post back. Sometimes it is hard to find a good premade gluten free gnocchi. The brand I mentioned in the post is becoming harder to find these days, so here is a recipe to make your own. I love this recipe. They come out light and fluffy, like a good gnocchi should. It should be like biting into little clouds. So good! Obviously freshly grated Parmesan is better, but when I made this a few nights ago I used the stuff you find on the shelf in the grocery store, because that is what I had around the house. It worked just fine. Sometimes you just have to work with what you have in your pantry! Hope Monday has been treating you well! Enjoy they recipe!

      Gluten Free Potato Gnocchi
      Dough
      1 pound Yukon Gold Potatoes (peeled, cooked, mashed and completely cooled)
      ¼ cup Garbanzo Bean Flour
      ½ cup Potato Starch (not Potato Flour)
      ¼ cup Parmesan Cheese, grated
      1 pinch Ground Nutmeg
      2 Egg Yolks
      ¾ t Salt

      Instructions
      In large mixing bowl add mashed potatoes, garbanzo bean flour, potato starch, Parmesan, nutmeg, egg yolks and salt. Mix until just incorporated. Pour mixture out on a counter lightly dusted with potato starch. Kneed the mixture to make very soft, but not sticky, dough. If it gets sticky kneed in more potato starch, a little at a time just until dough is no longer sticking to your hands.
      Dust counter with potato starch again. Divide dough into four equal pieces. Take first piece and roll it into a long cylinder about as thick as your finger. Roll from the center of the cylinder to get an even tube shape. Cut into 3/4 inch segments. To make the traditional ribbed shape, lay a fork on the counter with the tines down. Roll each segment down the tines of a fork. Fork step is optional, if you are in a hurry. Repeat with other three sections of dough.
      Lightly dust a sheet pan with potato starch. Place cut gnocchi on sheet pan, cover with plastic wrap and refrigerate until ready to cook.
      In batches, drop gnocchi in large pot of salted boiling water, careful not to over crowd the pot. As the gnocchi float to the surface, transfer with slotted spoon to strainer. When all gnocchi are cooked, add them to soup or sauce of your choosing. Enjoy!

      Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post.

      Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free From Scratch, Gluten Free Gnocchi, Gluten Free Italian, Gluten Free Recipes, Gluten Free Soup
    • Casseroles

      Posted at 6:50 am by Got No Thyme for Gluten
      Feb 10th

      I don’t know about y’all, but when I was a kid condensed cream soup casseroles were very popular. You know the kind, one of the many flavors of condensed soup mixed with a variety of things then put in the oven. A mixture of protein, veggies and condensed soup all poured into a lasagna pan then topped with cheese or breadcrumbs. I have had so many in life, at church functions or funerals, that have the texture of a thick paste and taste like salt has never even gone near it. When not seasoned, these blocks of goo can be the worst thing you have ever put in your mouth. Don’t get me wrong, some were/are really tasty. As an adult, I have come to really like some because they are quick and can be warm-the-bones good. Some, however, should be banished from the planet. I can just imagine thick, under seasoned bricks of casserole floating through space.
      There were some of these casseroles that I liked, but when I started cooking gluten free those casseroles kind of fell off my radar. Condensed soups contain gluten. I could no longer just pick up a can at the store. It wasn’t really an issue until the holidays came around and I needed to find a new way to make the time honored green bean casserole. That’s one of them that I liked, but without using the canned soup I was not sure how to pull it off. I tried several different ways, but none lived up to the green bean casserole I was used to. Then I came across a recipe online that was supposed to mimic condensed soup. I gave it a try and was pleasantly surprised. It needed some adjustments, but it was a base for something good. Once I played with it for a while, I was able to make a green bean casserole that no one was the wiser about.
      A few years ago, my other half, was wanting Tater Tot Casserole. I had never heard of it. She is from the Midwest and her mom used to make it for her when she was growing up. I called her mom up to ask for the recipe and was told it was the easiest thing to make. I followed the recipe and found I really liked it. It is a regular in our house and has become a comfort food for us both. I use the condensed soup recipe and Ore-Ida brand tater tots as they are marked gluten-free. It’s yummy!

      Gluten-Free Condensed Cream Soup
      1 cup Cold Milk
      2 T Corn Starch
      1 t Chicken Bouillon (gluten-free)
      1 ½ T Butter
      2 t Bragg Liquid Aminos*
      ½ t Salt
      Dash Black Pepper
      In saucepan whisk milk and corn starch together until well blended. Stir in butter, liquid aminos, bouillon, salt and pepper. Heat to boil, stirring frequently.
      Simmer on medium-low for 2 minutes (or more if needed) to thicken.
      ** For Cream of Mushroom stir in drained can of mushrooms, diced
      ** For Cream of Chicken stir in ½ cup of diced cooked chicken
      ** For Cream of Celery stir in ½ cup sautéed chopped celery
      *I use the Liquid Aminos to add umami (earthiness) to the mixture. I think it adds a great layer of flavor.
      Tater Tot Casserole
      1 recipe Condensed Cream of Mushroom recipe, already prepared
      2 cans French style Green Beans, drained
      1 pound Ground Beef, cooked
      1 Bag Gluten-Free Tater Tots
      In a mixing bowl mix together cream of mushrooms soup, beef and green beans, until mixed well. Pour mixture into baking dish. Cover top with one layer of tater tots. Cook at 400 degrees for 20-25 minutes. Enjoy!Screenshot_20180209-235604

      Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post.

      Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Casseroles, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Condensed Soup, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Recipes, Gluten Intolerant, Living Gluten Free
    • Chicken Gnocchi Soup

      Posted at 6:37 pm by Got No Thyme for Gluten
      Feb 8th

      20180208_124320.jpgWinters are short here in the south. The few times we do have icy weather everything shuts down. We simply close our doors and wait for it to melt. If there is a hint of precipitation during a cold spell the list of school and business closures becomes quite long. People panic, like they will be shut in for months, and go buy everything in the grocery store. For some reason people here love to buy milk during a storm; I have seen people out in the worst of the storm buying carts full of milk. Not sure what one does with nine gallons of milk but it must bring them some kind of comfort. I am sure it gives our neighbors to the north quite a chuckle. It should, it is silly how we react, it just happens so infrequently here that we are ill prepared. Personally, I enjoy the cold and I enjoy the days where things are closed down because that usually means time at home cooking some of my favorite foods! When the cold sets in it is time to cook soups, stews, braised meats with think rich sauces. I love it.
      There is nothing better on a cold winter day than a big bowl of hot soup. Here in our house we have really been on a soup kick lately. One of our favorites is Chicken gnocchi soup. It’s a cream based soup that I first had at a popular Italian restaurant chain. Their version is mostly a cream broth with little bits of vegetables, chicken and some gnocchi here and there. It’s good, but could be improved upon. I tend to like chunky soups, so my version has big chunks of vegetables and chicken with plenty of gnocchi! Best of all, it is gluten free. You can make your own gnocchi, or for a quick dinner you can get some pre-made boxed gnocchi. Not all gnocchi are gluten-free, so check ingredients. We found a brand called Delallo that has some great gluten free gnocchi, orzo and pastas. There are other brands on the market, but this is the one that we enjoy. One box is enough for one batch of soup for 4-6 people. When making soup you want everything cut to bite size chunks, it should fit on the spoon easily. Like I said I like chunky soups, so I cute large bite sized pieces that still fit on the spoon without hanging off.

      Chicken Gnocchi Soup (Gluten Free) serves 4-6 people
      3 T Butter
      2 T Olive Oil
      ¾ C Diced Onion
      ½ C Diced Celery
      ½ C Diced Carrot
      4 cloves Garlic
      4 C Chicken Broth
      1 ½ C Half-N- Half
      2 C Cooked Chicken (Shredded or Diced)
      1 box Gnocchi
      3 C Fresh Spinach
      2 T Chopped Basil
      1/3 C White Rice Flour
      Salt & Pepper to taste
      Parmesan cheese for garnish

      In a large pot heat butter and oil over medium heat. Add onion, celery and carrots. Season with salt & pepper. Add garlic. Cook until vegetables are tender, about 10 minutes, stirring often.
      Sprinkle flour over vegetables and stir. Cook 3 minutes, stirring often. Stir in chicken broth, one cup at a time. Add the half-n-half.
      Add cooked chicken and bring to a simmer. Let simmer 20 minutes.
      Season with salt & pepper.
      Cook gnocchi separately according to package directions. Once cooked add to the soup along with the spinach, simmer until spinach is wilted. Stir in chopped basil. Cook two minutes.
      Serve with grated or shaved parmesan cheese.

      Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post.

      Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Chicken, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Gnocchi, Gluten Free Recipes, Gluten Free Soup
    • The beginning…

      Posted at 1:01 am by Got No Thyme for Gluten
      Jan 1st

      Bubba & I ChristmasWhen I was young all the women in my family would get together and cook during the holidays. Cookies, candies, cakes and pies… all the holiday goodies you could imagine. The room would be bright, warm and smell amazing. A room full of women talking, laughing, singing and cooking. I loved that. That fostered my love of cooking.
      My Dad’s mom loved to cook and I always remember her in the kitchen. She passed when I was only seven, but sitting here I still have very vivid memories of being in the kitchen with her. My last memory of her is of us making animal crackers together. She used to make “magic popcorn”; she would throw just a few kernels of popcorn into her deep cast iron skillet and within minutes it would be overflowing with hot fresh popcorn. I didn’t realize until later in life that she already had kernels in the skillet, but I didn’t see because I was too short to see the top of the stove.
      My Mom’s mom was also a hell of a good cook. I loved watching her and my mom in the kitchen, I learned to cook by watching them. I also loved eating what they cooked, tasting the way different food combinations went together. They never made cooking a scary thing, I was never intimidated by it. I enjoyed every part of it. Gathering ingredients, prepping them, cooking them and then watching people eat it and enjoy it. Food brings people together. It is so much more than just nourishment. It can bring you back to your childhood. It can bring joy. It can bring comfort.
      As an adult cooking took a new spin when I moved to a farm and had truly fresh ingredients on hand. Due to some restrictions some love ones face, I also learned about cooking for different dietary restrictions, so they could have healthy and great tasting food to eat. Culinary school helped expand the food knowledge I learned when I was young. Who knew that watching those women cook would lead to a lifelong love of all things food oriented?

      Posted in Foodie Talk | Tagged Gluten Free, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Cooking Traditions, Gluten Free Foodie, Gluten Free Foodie Talk
    • Recent Posts

      • Gluten Free Chicken Broccoli Quinoa Casserole
      • Gluten Free Product Review: Ming Bings Plant-Based Cheeseburger
      • Gluten Free Panna Cotta: Egg Free Custard
      • Sometimes you just need a “quick” and easy gluten-free meal…
      • St. Patrick’s Day – Gluten Free Irish Soda Bread
    • Categories

      • Recipes (11)
      • Foodie Talk (11)
      • Travel (1)
      • Holiday (1)
      • Product Reviews (1)

Blog at WordPress.com.

  • Follow Following
    • GotNoThymeForGluten
    • Already have a WordPress.com account? Log in now.
    • GotNoThymeForGluten
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...