Adventures in the kitchen

We've been eating new foods this week because of the Bountiful Basket we got on Saturday. Here are a couple things I've made.

Collard Greens--When Johnathan found out we had collard greens he wanted to be invited over. He hasn't had them since his mission in Indiana. He liked the result. So did Tom. The rest picked at it, and James refused to even try it. I don't like my food slimy or too spicy so I thought this would be a good one to try. Don't let our experience talk you out of it. It's a good recipe if you like collard greens. Tom said, "This one can stay on the menu!" Too bad he's the only one who cared for it. Next time we have collard greens I have another three recipes I'd like to try.

Collard Greens Recipe

INGREDIENTS

2 lbs collard greens, tough stems discarded, leaves chopped

2 Tbsp medium onion, chopped

1 large garlic clove, minced

2 teaspoons bacon fat (I chopped the cooked bacon and threw it in. Why have it left over?)

2 Tbsp olive oil

2 Tbsp dark sesame oil (Dynasty or comparable)(Didn't use this because I didn't have it.)

Chili pepper flakes, a pinch

Salt, a couple pinches

Sugar, a couple pinches

METHOD

1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about 20 seconds.

2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-10 minutes.

Serve with barbecue sauce. (I put BBQ sauce in the dish and served it that way.)

Serves 4.

http://simplyrecipes.com/recipes/collard_greens/

Brussel Sprouts--Again, James wouldn't even try this. Tom really liked it. Hannah and I thought it was ok. I won't buy brussel sprouts, but if they come in a future basket we'll use them. I used left over cornbread in this and that made it a tad sweeter than it would usually be.

Brussels Sprouts Cheesy Casserole Recipe

Cheddar cheese adds a nice cheesy taste to brussels sprouts!

2 (10 oz.) pkgs. frozen Brussels sprouts (mine were fresh and I steamed them for a bit.)

2 slightly beaten eggs

1 1/2 c. soft bread crumbs (2 slices)

1 (10 3/4 oz.) can condensed cream of mushroom soup

1/2 c. shredded cheddar cheese (More cheese is always good!)

2 tbsp. chopped onion

2 tbsp. butter, melted

Cook Brussels sprouts according to package directions; drain. Cut sprouts into fourths and set aside.

Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts.

Transfer to a 1 1/2-quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts. Bake uncovered in a 350 degree oven for 35 minutes.

Makes 6-8 servings. --www.cooks.com

I served this with baked bbq chicken.

And last...not new, but I'm so excited at how it has been turning out! The key is the quinoa flour I added. The bread holds it's shape better, is moister and has a heartier taste to it.

Gluten-free bread

On top is the bread. Below is a hamburger bun. The little ball things are drops of dough that were frozen. I'll use those to make cinnamon pull aparts later.

Gluten-free flour mix

1 cup rice flour

1 cup potato starch

1 cup cornstarch

1/2 cup corn flour (not cornmeal)

1/2 cup tapioca flour

2 cups quinoa flour

6 tsp xanthan gum or guar gum

Mix all together and store in an air tight container. Use at a 1:1 ratio to replace regular flour.

Betsy's Favorite White Sandwich Bread

3 cups gluten-free flour mix

1/4 cup sugar

1 1/2 tsp salt

3 1/2 tsp yeast

1/4 cup oil

1 3/4 cup warm water

1 tsp vinegar

3 eggs

Mix dry ingredients in a large mixing bowl. Place yeast on top. (Don't mix it in!) Combine water, oil and vinegar. Pour water mixture over yeast and let sit for 3-5 minutes. Mix well, then add eggs. Beat on high for 5 minutes. Turn on oven to 375. Grease pan and spoon batter into pans. Let rise for 20 minutes. Bake loaf pans for about 35 minutes. Bake English muffin rings (or hamburger buns) for 20 minutes.