Cornbread

 

Cornbread is very simple to make, even gluten free. I love cornbread for breakfast with a side of fried eggs and bacon, or for dinner with collard greens and chicken, or just on it's own as a snack.  Often I bake mine in a cast iron skillet, but this time I used a muffin tin so I could have ready-to-go individual cornbreads.  I added a bunch of cayenne pepper to this batch to spice it up, but you can omit it for a more traditionally sweet taste.  Enjoy!

Ingredients

• 1 1/4 cups of cornmeal
• 1 cup of corn flour (or another gluten free flour)
• 2 tsps baking powder 
• 1 1/2 tsps of xanthan gum
• 1 tsp of salt
• 1 cup of rice/soy/nut milk
• 1/3 cup of Earth Balance (you can use canola oil instead of you like.)
• 1/4 cup of honey
• 2 large eggs
• 1/2 tsp of cayenne pepper (optional)

Directions

1. Preheat the oven to 375 degrees F.
2. In a large bowl, mix together all the dry ingredients.
3. In a separate bowl, mix together all the wet ingredients.
4. Slowly incorporate the dry ingredients into the wet ones.
5. When the batter is well mixed, pour into a greased muffin tin.
6. Bake in the oven for 20 minutes, until slightly golden.  
7. Serve hot out of the oven!

Chinese New Year Feast

Happy Lunar New Year! I grew up celebrating Chinese New Year with my family making egg rolls or going to our favorite dim sum place in Boston, China Pearl.  My dad still sends me red envelopes of money for prosperity.  2012 is the year of the water dragon, with elements of both fire and water, it is a year for innovative growth and change. Tomorrow marks the first day of the two week long festival. Traditionally on the eve of the new year a huge feast is cooked and enjoyed with family.  I gathered together a few previously posted Chinese recipes for you to make your own feast.  Serve these with a side of sauteed bok choy, steamed rice, and some BBQ duck from Chinatown!

 Pork Spring Rolls

 Steamed Fish with Black Beans

Almond Cookies

Sweet Potato Pancakes

I spent the week lying in bed dreaming of eating.  I would get up and torture myself by staring into the fridge at my delicious food: shredded kale salad, quinoa and pesto tofu. I would finger the pomegranate and avocados sitting in my fruit bowl, and sigh in sadness.  All of this I couldn't eat, not a single bite, because I had been struck with the stomach bug! It was a rough week for a cooking-obsessed food blogger. Eventually I was able to nibble on gluten free toast and oatmeal, but I wanted real food: sushi, vegetable curry, a hamburger! Now that I can integrate real foods back into my diet, I am savoring every flavorful bite.  And I can finally blog about these delicious sweet potato pancakes, which were inspired by some Hannukah latkes I enjoyed recently. These are a perfect brunch dish: served with a side of eggs and fruit, or on a bed of mixed green with a lemon-dill aioli sauce!  They are best eaten hot, so invite your hungry friends over and enjoy!

Ingredients

• 1 large sweet potato
• 1 medium/large russet potato
• 1 small onion or a bunch of scallions
• 2 tbs of chopped rosemary (optional)
• 3/4 cup or so of gluten free flour
• 4 tsps or so of salt
• 2 tsps of pepper
• 3 large eggs, beaten
• Canola oil for frying

Directions

1. Wash and grate the potatoes (if you have a Cuisinart with a grater attachment it's even easier, but a grater will work well too.)
2. Grate the onion or finely chop the scallions.
3. Mix together the potatoes, onions, rosemary, flour, salt and pepper in a large bowl.
4. Taste a tiny bit to see if it's salty enough for you. Then add the eggs.
5. In a skillet (cast iron is nice) heat the oil on high.  Also, put on the stove fan and open a window. 
6. When the oil is ready, make 3-4 potato patties and place them into the pan.  
7. Cook on each side for a few minutes, until they are crispy and golden.
8. Place the pancakes on pile of paper towels to soak up the oil.
9. Keep frying pancakes until you have used up all the batter; just watch the heat so that the oil doesn't burn.  
10. Enjoy these sweet potato pancakes hot!

Happy New Year

Happy New Year, readers!  I hope you're having a lovely start to 2012!  My resolutions for this year include trying new things: uprooting old patterns, walking down new blocks, changing up my schedule, interacting with people in new ways.  Many folks resolve to change the way that they eat for the new year.  They go on cleanses, giving up meat, coffee, or sweets.  I certainly support anyone who wants to make a positive change for themselves, but remember to do it for the right reasons.  Don't do it to punish yourself for eating "badly" over the holidays, or to impress anyone (those hipster vegans are not that cool), or to feel a sense of control.  If you do it for these reasons, your new "diet" won't last.  But if you do it for yourself- as a way to nurture and care for your body and soul- then it is more likely to be a sustainable change.  Especially if you are mindful along the way.  If this is your first time trying a gluten free, or dairy free, or sugar free diet- then check out my guide to making this big change.  And stay tuned for some delicious new recipes in 2012!