Whole grain sorghum pilaf with toasted corn in a serving bowl with Parmesan cheese sprinkled on top.

Sorghum Pilaf with Pan-Roasted Corn

Here is another whole grain sorghum recipe developed by Barbara Kliment of the Nebraska Grain Sorghum Board. I added chopped kale to the recipe to give it more color and just because I love kale.

Metal bowl containing chopped up kale.

I added chopped kale to add color to this dish.

I soaked my sorghum for two hours before cooking, which made it a little softer and more sticky. I cooked the sorghum for about an hour until all of the broth was absorbed. I think I could have taken 10 minutes off of the cooking time and drained off the excess broth and the texture of the sorghum would have been a bit better.

The chicken broth gives the whole grain sorghum a nice flavor and the almonds give this pilaf a very pleasing crunch. Enjoy this pilaf as a meal by itself or as a side dish.

Ingredients:

  • 1 cup uncooked pearled sorghum
  • 4 cups chicken broth
  • 1 ½ Tbsp. olive oil
  • 2 cups fresh or frozen corn
  • 1 cup carrots, sliced thin
  • ½ cup celery, sliced
  • ½ cup onion, diced
  • 2 cups kale, chopped (optional)
  • 1 clove garlic, minced
  • ½ cup slivered almonds
  • ½ cup Parmesan cheese, shredded or grated
  • salt and pepper to taste

Instructions:

Package of chicken broth next to rinsed sorghum grains in a strainer.

The whole grain sorghum absorbs the flavor of the chicken broth.

Rinse and drain sorghum grains. Bring chicken broth to a boil in a 3-quart saucepan, add sorghum and simmer for 45 to 50 minutes, until tender. Drain off any excess broth and set pan aside.

Cooked whole grain sorghum in a saucepan.

I cooked the sorghum until it absorbed all of the chicken broth (about an hour) and it was a little bit mushy.

While the sorghum is cooking, chop the vegetables. Measure out two cups of frozen corn and let it sit out to thaw. I didn’t have slivered almonds so I chopped up some whole almonds in my food processor.

Corn and almonds in measuring cups next to bowl of cut of carrots, celery and onions.

Chopped vegetables, almonds and frozen corn.

Heat olive oil in a large skillet. Add corn and cook until toasted.

Corn sautéing in a skillet.

Sauté the corn in a skillet in olive oil until it starts to brown a little.

Add onion, garlic, celery and carrots and sauté until onions are translucent, 3 – 5 minutes. Add salt and pepper to season to taste.

Carrots, onions, celery and garlic added to the sautéed corn in skillet.

The rest of the vegetables are sautéed with the toasted corn.

Add chopped kale, cover and steam for 2 minutes.

Skillet containing vegetables with glass cover on top.

I covered the skillet after adding the chopped kale to let it steam for a few minutes.

Add almonds, cover and cook for 2-3 more minutes, until nuts begin to toast.

Vegetables and almonds mixed together in skillet.

I steamed the kale until it was wilted (about 3 minutes) and then added the almonds.

Add cooked sorghum and heat through, adding extra broth if the mixture looks too dry. Add cheese and stir until melted.

Skillet containing cooked vegetables, whole grain soghum and parmesan cheese.

Cooked sorghum is added to the vegetables, warmed up, and then the Parmesan cheese is added.

Remove pilaf from heat and pour into serving dish or platter. Garnish with additional cheese and almonds, if you like.

Plastic container of grated Parmesan cheese.

You can use shredded or grated Parmesan cheese.

 

 

Milo graphic

Milo says….

I try to go through life with my ears held high and my nose down low so I don’t miss the important things.

 

Close up of gluten-free chocolate muffin on a dessert plate with white chocolate drizzeled over the top.

Gluten-Free Triple Chocolate Muffins

Here is an amazing chocolate muffin recipe from Carol Fenster’s book “100 Best Gluten-Free Recipes”.  It’s a chocolate muffin with chocolate chips and white chocolate drizzled over the top. I could hardly believe these muffins were gluten-free!

In the book, it says this recipe makes 12 muffins, but I got 19.

Be careful eating these – they are very addictive!

Ingredients

Drizzle

  • 1/2 cup chopped gluten-free white chocolate, melted
  • 1 to 2 tablespoons milk of choice

Instructions

Preheat the oven to 375º F. Grease muffin pan cups or line with paper liners.

To make the muffins: Beat the eggs with an electric mixer on low speed 30 seconds. Add milk, oil, and vanilla and continue beating on low speed until just blended.

Eggs, milk and vanilla mixed together.

Eggs, milk, oil and vanilla mixed together.

In a small bowl, whisk together the sorghum blend, sugar, cocoa, xanthan gum, baking soda and salt.

Dry ingredients mixed together in metal mixing bowl.

Dry ingredients mixed together.

Gradually beat the flour mixture into the liquid ingredients until the batter is smooth and slightly thickened, about 1 to 2 minutes.

Gluten-free chocolate muffin batter in a mixing bowl.

The batter is smooth and creamy.

Stir in the chocolate chips and almonds.

Gluten-free chocolate muffin batter with chocolate chips and almonds stirred in.

The nuts and chocolate chips added to the batter.

Divide the batter evenly in the muffin pan.

Two muffin pans containing chocolate batter.

I got 19 muffins out of this recipe.

Bake 20 to 25 minutes on a rack in the middle of the oven until the muffin tops are firm, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool in the pan for 10 minutes, then take them out to cool another 5 minutes.

Close up of baked chocolate muffin - the top goes about an inch above the edge of the muffin pan.

The muffins rose quite a bit during baking.

Close up of baked chocolate muffin in muffin pan.

Chocolatey goodness!

To make the drizzle: Combine melted white chocolate and 1 tablespoon of milk to make a thin smooth frosting. Add more milk a little at a time if needed. Drizzle the white chocolate mixture over the tops of the muffins.

Close up from above of several gluten-free chocolate muffins on a plate with white chocolate drizzeled over the tops.

White chocolate drizzled over the tops – yum!

Close up from above of several gluten-free chocolate muffins on a plate with white chocolate drizzeled over the tops.

 

Close up from above of one gluten-free chocolate muffin on a plate with white chocolate drizzeled over the top.

You can’t go wrong with triple the chocolate!

 

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Milo says….

A stranger is just a friend waiting to be sniffed!

 

 

 

Sorghum pilaf on a plate with a steak

Whole Grain Sorghum Pilaf

Whole grain sorghum is an especially versatile ingredient in gluten-free cooking. It can be used in place of couscous, bulgur or pearled barley. Nutritionally, sorghum contains more protein than typical wheat substitutes such as rice. It is rich in antioxidants, which makes it a safe, delicious, and healthy choice for a gluten-free diet. You can find more information about sorghum and additional recipes in this Sorghum Handbook.

I purchased this whole grain sorghum online from Nu Life Market. The instructions for cooking the sorghum in this recipe are a little different from my previous recipes, but worked really well. Toasting the grains in olive oil before cooking gives the sorghum a nutty flavor I really like and complements the garlic and onions.

Front of Nu Life Pearled Sorghum Grain bag.

Nu Life Pearled Sorghum has Nu packaging!

Ingredients:

  • 1 cup uncooked sorghum grain
  • 2 1/2 Tbls olive oil
  • 3 to 4 cups chicken broth
  • 1 cup carrots, thinly sliced
  • 1/2 cup celery, sliced
  • 1 clove garlic, minced
  • 3 green onions, sliced (I used 1/2 cup chopped white onion)
  • 1/3 cup pine nuts or slivered almonds, toasted (I used almonds)
  • 1 1/2 cups cherry tomatoes, halved
  • Salt to taste
  • Dash freshly cracked pepper
Chopped carrots, celery and onion in glass measuring cups.

Chopped carrots, celery and onions.

Instructions:

Rinse sorghum kernels and drain thoroughly. In a heavy 3-quart saucepan over medium-low heat, combine sorghum and 1 Tbls olive oil. Stirring constantly, gently toast sorghum in oil for 2-3 minutes or until lightly browned. Add chicken broth. Bring to a boil and reduce heat. Cover and simmer for 45 to 50 minutes or until broth is absorbed and grain is tender. Drain excess liquid, if necessary and set aside.

Cooked whole grain sorghum in pan.

Sorghum cooked in the pan.

In a large skillet, heat 1 1/2 Tbls olive oil over med-high heat. Add carrots, celery, and garlic and sauté for 3 to 5 minutes until tender crisp.

Chopped carrots, celery and onion sautéing in a frying pan.

Sauté carrots, celery and onions in olive oil.

Add onions, nuts and tomatoes. Cook for 2 to 3 minutes or until nuts begin to toast.

Sautéed vegetables with cherry tomatoes and almond slivers added.

Add tomatoes and slivered almonds.

Add cooked sorghum and heat through. Season to taste. Transfer to casserole dish or large platter.

Sorghum pilaf in frying pan.

Whole grain sorghum added to the vegetables and cooked until heated through.

Garnish with sprigs of parsley and additional toasted nuts. Serve hot. Serves 6 (1/2 cup portions).

Recipe Developed by: Barbara Kliment, Executive DirectorNebraska Grain Sorghum Board

 

Milo graphic

Milo says….

SMILE and the world smiles with you…slobber and they’ll put you OUTSIDE.

Two gluten-free ginger cookies on a dessert plate.

Gluten Free Ginger Crispies

I love the warm, spiciness of ginger for Fall baking. These ginger cookies are definitely crispy. Be careful not to overcook them or they become a little bit too crunchy. I found them to be a perfect cookie for dipping in coffee or milk.

I added chopped almonds to the coating for a little extra texture, but it’s certainly not necessary.

Small food processor containing chopped up almonds.

I used a small food chopper/processor to chop up slivered almonds for cookie coating.

The original recipe called for margarine, but I used butter. I think it just tastes better in cookies. I also used xanthan gum instead of guar gum because I didn’t have any guar gum.

Ingredients:

  • 1/2 cup Butter
  • 1 cup Cane Sugar
  • 1/4 cup Molasses
  • 1 tsp Vanilla Extract
  • 1 cup Sorghum Flour
  • 3/4 cup Tapioca Flour
  • 1/4 cup Potato Starch
  • 1/2 tsp Guar or Xanthan Gum (I used xanthan gum)
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1 tsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/4 cup Almonds, slivered or chopped (optional)

Directions:

Cream together the butter and sugar.

Butter and sugar mixed together.

I used butter instead of margarine for these cookies.

Add the vanilla and molasses and mix until thoroughly combined.

Measuring cup with molasses next to a jar of Grandma's molasses with a large bottle of vanilla behind.

Grandma’s molasses and vanilla ready to add to butter-sugar mixture.

White mixing bowl with butter, sugar, vanilla and molasses in a creamy, orange mixture.

Vanilla and molasses were mixed with the creamed butter and sugar using a hand mixer.

In a separate bowl, combine the flours, baking soda, salt and spices.

Metal bowl containing dry ingredients mixed together.

Dry ingredients mixed together.

Sift the dry ingredients into the wet and blend until combined.

Big blob of ginger cookie dough in white bowl.

After mixing in the dry ingredients, the cookie dough was thick – about the same consistency as play-dough.

Place 1/2 cup of sugar in a bowl. Mix in chopped almonds, if you are using them.

Form the dough into 1-inch balls and drop into sugar-almond mixture, covering the outside of the dough. I made a little divot in the top of each ball and sprinkled some of the almonds into it so there would be more almonds on top of each cookie.

Three balls of cookie dough in a bowl of sugar and almonds mixed together.

Ginger cookie dough rolled into balled and coated with sugar-almond mixture.

Twelve balls on ginger cookie dough rolled in sugar-almond mixture on baking sheet with parchment paper underneath ready to bake.

Ginger cookie dough rolled up and ready to bake.

Place on greased baking sheet and bake at 350°F for 15 minutes. I used parchment paper, but it’s not required. The balls of dough will spread out into flat cookies while baking, so be sure to leave plenty of space between each ball and don’t make them too big.

Baked gluten-free ginger cookies in a plastic bowl.

Finished cookies ready to share with friends.

Two gluten-free ginger cookies on dessert plate.

Crispy gluten-free ginger cookies ready to taste.

 

Recipe adapted from Bob’s Red Mill Crispy Ginger Cookies.

Milo graphic

Milo says….

Crispy cookies make me SMILE!

Border Collie smiling

Slice of cherry clafouti on dessert plate, view from above.

Gluten-Free Cherry Clafouti

Bing cherries are in season and on sale at the grocery store – what a great opportunity to try a cherry dessert I’ve never made!

Bing cherries in white colander

Ripe Bing cherries.

I had never heard of clafouti before I found it in Carol Fenster’s cookbook “Gluten-Free Quick & Easy”. She recommends using a blender to mix the batter, but I used a whisk and it worked just fine. I used a cake pan that was too big, so my clafouti turned out a little, well, little. It was only about a half-inch thick, but it tasted great – not too sweet, very cherry!

Ingredients:

  • 3 large eggs, at room temperature
  • 1/4 cup sugar with 2 tablespoons divided out
  • 1/2 cup Carol’s Flour Blend (see below)
  • 1/2 cup milk (I used almond milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 cups pitted Bing cherries, drained
  • 1 tablespoon sliced almonds, for topping (I think I used a little more)
  • 1 tablespoon powdered sugar, for garnish

Carol’s Gluten-Free Sorghum Flour Blend:

  • 1 ½ cups sorghum flour
  • 1 ½ cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Instructions:

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan or round pie pan. I used a 9×12-inch pan and it was a bit too big. I used olive oil cooking spray in the bottom of the pan.

Combine the eggs, flour blend, milk, extracts, zest, salt and 2 tablespoons of the sugar. Blend until very smooth. (I forgot to take a photo of the batter – it was rather thin.)

Two-cup glass measuring cup full to the top of pitted Bing cherries

Two cups of pitted and sliced cherries – plus a little.

Place the cherries in the prepared pan and sprinkle with one tablespoon of the sugar. Pour the batter over the cherries. Sprinkle with almonds and remaining sugar.

Cooked cherri clafouti in baking pan

Cherri clafouti after cooking.

Bake 40 to 45 minutes or until cake is spongy. Let cool in pan for five minutes before serving. Serve warm sprinkled with powdered sugar.

 

Slice of cherry clafouti on dessert plate, view from side.

My cherry clafouti wasn’t very thick because my pan was too big. Still good, though, even without the powdered sugar!

 

Source: “Gluten-Free Quick & Easy” by Carol Fenster. For Carol’s blog, click Here.

 

Milo graphic

Milo says….

Maizy took me to the VET yesterday. He pinched me and it made me growl just a little bit. BUT he gave me a TREAT, so it wasn’t THAT bad. I would do it again for another doggie sausage. Yummy!

Piece of lemon almond cake on dessert plate.

Lemon Almond Cake

Lemon cake is always good in the summertime. I was intrigued by the use of olive oil in this recipe. I’ve never used olive oil in baking, so it was a fun experiment. It turned out amazing, although not as pretty as the photos from site where I got the recipe.

I don’t have a springform pan, so I used a regular 9” x 9” square cake pan. When I turned it out of the pan the cake broke in half. I think I didn’t let it cool long enough. I pushed it back together and it looked ok after glazing and putting on the almonds.

Finished cake on yellow platter with glaze and almonds.

Finished cake on platter with glaze and almonds.

I forgot to take photos until the very end, so there’s not one of the batter. It was very runny and I was concerned that it wouldn’t cook all the way. But it came out great – very moist – although it didn’t rise very much, if any.

Ingredients

For the cake:

  • 2/3 cups sorghum flour
  • 1 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • Grated zest of 1 medium lemon (approx. 2 teaspoons)
  • 1/2 cup orange juice

For the glaze:

  • 2 tablespoons unsalted butter
  • 1 cup confectioner’s sugar
  • 3 tablespoons whole milk (I used almond milk)
  • A few drops of fresh lemon juice

For assembly:

1/2 cup sliced, blanched almonds, toasted and cooled

Instructions

For the cake:

1. Preheat the oven to 350°F and have the rack in the center. Grease and flour a 9-inch springform pan or cake pan. I used some white rice flour here, but you could use any light, gluten-free flour.

2. Whisk together the sorghum flour, almond flour, baking powder and salt until combined; set aside.

3. In separate bowl, whisk the eggs to break up the yolks.

4. Add the sugar and whisk for about 30 seconds.

5. Add the olive oil and whisk until the mixture is thoroughly mixed, about 45 seconds.

6. Add in the extracts and zest, followed by the orange juice and mix thoroughly.

7. Add the dry ingredients to the bowl and stir until combined. Continue stirring until you have a smooth, batter, about 30 more seconds. Batter will seem runny compared to many other gluten-free cakes.

8. Pour the batter into the cake pan and shake the pan a little to get out any bubbles.

9. Bake on center rack for 30-45 minutes or until the cake has come away from the sides of the pan. The cake should bounce back if you touch it lightly.

10. Remove from the oven and place on rack to cool – about 10 minutes. Remove the cake from the pan and place on a cake plate

For the glaze:

1. Melt the butter over medium heat and let it brown slightly. Put it aside to cool.

2. Sift the confectioner’s sugar into a bowl and stir in the milk until smooth and creamy.

3. Stir in the butter until mixed.

4. Add a few drops of lemon juice. Should be about 2 or 3 drops.

To assemble:

1. Spread the glaze onto the cake.

2. Spread the toasted almonds on top of the cake.

3. Ready to serve when glaze is set.

Piece of lemon almond cake on dessert plate.

Ready to eat!

 

Cake on yellow platter with slice cut out so you can see the inside of the cake.

The cake was very moist inside.

Adapted from Elle Kirschenbaum’s Torta di Mandorle e Limone.

Milo graphic

Milo says….

Maizy spilled some ALMONDS on the floor and I helped her clean them up. Mmmmm! I LOVE helping in the kitchen!