Life is just full of dos and don’ts, isn’t it?
Take dinner, for instance. Sometimes you do feel like making a major effort in the kitchen to get a meal together, but sometimes (especially the day after this year’s Super Bowl), you don’t.
If this is one of those “don’t” kind of days for you, here comes Lynnwood cook Bonnie Teeters to the rescue.
“I went into the computer and printed out some of my favorite casserole recipes,” she says. “These have been given to me by friends many years ago. They are both different and, I think, really good and easy. I like easy.”
Next up is a gluten-free muffin recipe for Violet Counsellor of Everett and our other gluten-free eaters. It comes to us courtesy of Everett contributor Alice McCabe, who found it online at www.wildoats.com.
Before you decide to make a batch of these, though, and although they are described as “fluffy, delicious muffins without gluten,” you’ll notice the recipe does not call for any xanthan gum.
And xanthan gum, we’ve been told by Forum cooks in the know, is absolutely essential to the success of gluten-free baked goods. So – to add some xanthan gum or not to add any – that is the question to be answered by individual muffin bakers.
Betty’s hamburger casserole
About 1 1/2 pounds lean ground beef
Potatoes to taste, peeled and sliced
Salt and pepper to taste
About 1/2 cup (but use any amount you like) chopped onion
1/2cup uncooked rice
1can (8 ounces) tomato sauce
1can water
Turn uncooked hamburger into 2-quart casserole; pat on bottom and up sides to make a crust. Now make a layer of half of the raw potato slices, season with salt and pepper, add a layer of half of the onion, and all of the rice. In a small mixing bowl, stir together tomato sauce and water; pour half evenly over surface of casserole. Repeat layers, using remaining uncooked potato slices, salt, pepper, onion and remaining tomato sauce mixture. Cover and bake at 350 degrees for 1 hour; then uncover and bake an additional hour.
Emma’s creamed corn and potato casserole
1pound hamburger
1can (about 141/2 ounces) cream-style corn
8potatoes, peeled and sliced
Brown hamburger and let drain. Layer 1/3 of the raw potato slices in a 2-quart casserole; cover with 1/3 of the hamburger and top with 1/3 of the corn. Repeat layers until potatoes, hamburger and corn are all used up. Bake at 350 degrees for 1 hour.
Gluten-free blueberry muffins
1 1/2cups soy flour
1/2cup brown rice flour
1teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1tablespoon cinnamon
2eggs
1/4cup vanilla or plain yogurt
1/4cup canola oil
1teaspoon vanilla
1/3cup maple syrup
2cups frozen blueberries, thawed and drained (of course, substitute fresh berries when in season)
1/4cup sugar
Preheat oven to 400 degrees. In a mixing bowl, sift together flours, baking powder, baking soda, salt and cinnamon. In a separate bowl, mix together the eggs, yogurt, oil, vanilla and maple syrup. Pour the wet mixture into the dry mixture; stir to combine, but do not overmix. Gently fold in the blueberries. Fill muffin cups about 2/3 full and lightly sprinkle with sugar. Bake for about 20 minutes or until golden brown.
Makes about 12 muffins.
The next Forum will appear in Wednesday’s Food section.
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