Close up of finished salad.

Sorghum, Apple and Kale Salad

I adapted this salad from a quinoa recipe I found Quinoa salad. The apples and walnuts give this salad a nice, sweet crunch. I added turmeric to the sorghum while it cooked to give it a little extra flavor. I hope you enjoy this easy, nutritious dish!

Ingredients:

  • 2 cups vegetable broth
  • 2 tsp turmeric
  • 2 cups cooked whole grain sorghum
  • 3 medium apples, pealed and diced
  • 3 handfuls finely chopped kale
  • 1 cup onion, chopped
  • 1 cup walnuts, chopped

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. maple syrup or honey
  • Juice from 1/2 lemon (about 1/8 cup)
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper

Soak 1 cup of uncooked, whole grain sorghum in water for 2 hours. Rinse sorghum grains and cook in 2 cups of vegetable broth plus 1 cup of water and 2 teaspoons of turmeric, until liquid is absorbed and sorghum is tender – about 1 hour. Set aside to cool. This will yield about 3 1/2 cups of cooked sorghum. I only used 2 cups of it for this recipe, but feel free to use more if you like.

Cooked sorghum with turmeric in pan.

The turmeric gives the whole grain sorghum a lovely yellow color.

Ingredients for salad on kitchen counter.

While the sorghum was cooking, I prepared the remaining ingredients.

Sauté chopped onion in olive oil with chopped kale until kale is wilted and onions are translucent.

Washed kale in a colander.

Freshly washed kale.

Set aside to cool. Make dressing while onion-kale mixture is cooling.

Sautéed onions and kale added to the cooked sorghum.

Onions and kale were sautéed and added to the cooked sorghum.

Mix cooked sorghum with kale and onion mixture. Add apples, walnuts and dressing.

Sorghum salad with apples and walnuts added in a brown mixing bowl.

Apples and walnuts added.

Chill salad in refrigerator and serve cold.

Sorghum, apple, kale salad in white serving bowl.

I chilled the salad for about 2 hours so it would absorb the flavors of the dressing.

Milo graphic

Milo says….

Maizy said I will get fat if I eat too many treats. Fat sounds like a LOT of FUN to me!

 

 

 

 

Sice of gluten-free banana zucchini bread on a dessert plate.

Gluten-free Banana-Zucchini Bread

Here is another great recipe from Carol Fenster’s “100 Best Gluten-Free Recipes.” This cookbook truly does have some of the best gluten-free recipes I have tried and a lot of good information, as well.

The original recipe called for three small bananas and I only had two, so I added some shredded zucchini instead. I ended up with a very moist and delicious quick bread that disappeared fast!

Ingredients:

  • 2 large eggs, at room temperature
  • 3/4 cup sugar
  • 2 small, very ripe bananas, mashed
  • 1 cup shredded zucchini
  • 1/3 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups Carol’s sorghum blend
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon

Optional ingredients:

  • 1/2 cup walnuts, chopped
  • 1/2 cup raisins
  • 2 tablespoons chia seeds

Instructions:

Place rack in middle of oven. Preheat to 350ºF.

Generously grease a nonstick loaf pan. I used olive oil cooking spray.

Beat eggs in medium mixing bowl with electric mixer for 30 seconds. Add sugar and beat until blended. Add mashed banana, zucchini, oil and vanilla. Beat until smooth.

Combine the dry ingredients in a separate bowl. Gradually add the mixture to the liquid ingredients, beating on low speed until thoroughly blended and batter thickens. Stir in walnuts or other optional ingredients, if desired. (I added walnuts.)

Spread evenly in the prepared pan.

Gluten-free banana zucchini bread batter in a baking pan.

I sprayed the pan with a little too much olive oil spray, but it didn’t seem to effect the final outcome.

Bake 45 – 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack. Slice and serve!

Freshly baked banana zucchini bread still in the baking pan.

The bread was nicely browned on top.

Freshly baked banana zucchini bread still in the baking pan.

Close up of sliced end of loaf of gluten-free banana zucchini bread on a plate.

The bread was moist on the inside and not too sticky – in other words, perfect!

 

Milo graphic

Milo says….

I don’t always bark at MIDNIGHT – but when I do, it’s for no reason.

 

Four gluten free pancakes on a white plate with syrup and fresh blueberries.

Gluten Free Pancake Mix Review

This week I’m reviewing two gluten-free pancake mixes that contain sorghum flour. Both of them were very good, and they each had a unique flavor and appeal.

Hodgson Mills Gluten Free Pancake Mix is a whole grain, hearty mix with flax seeds.

Front of Hodgson Mill Gluten Free Pancake Mix box.

Hodgson Mill has a nice traditional design on their box with all the pertinent information.

Side of Hodgson Mill pancake mix box showing the ingredients.

Hodgson Mill has less sugar and additives in their mix and more whole grains.

I added fresh Texas blueberries to make these pancakes extra healthy and just plain yummy.

Washed blueberries on a paper towel.

Fresh Texas blueberries.

I used buttermilk and the batter came out very thick. I had to use a spoon to spread the batter out on the grill so they would be thin enough to cook completely inside. I think I would have liked them better if I had added a bit more milk to the thin out the batter.

Metal mixing bowl containing pancake batter with blueberries stirred into it.

The Hodgson Mill batter was a bit thick – I should have added a little more milk.

Four blutberry pancakes cooking on a griddle.

If the batter is thick, be sure to spread it out with a spoon on the griddle so the pancakes will not be to tall and cook well in the middle.

Stack of gluten free blueberry pancakes on a white plate.

Finished stack of Hodgson Mill Gluten Free blueberry pancakes.

 

The other day I found this new gluten-free pancake mix I had never seen before – Kerbey Lane Cafe Gingerbread Pancake Mix.

Front of box of Kerbey Lane Gingerbread Pancake Mix. It has cartoon image of a gingerbread man flipping pancakes.

Kerbey Lane Cafe has several locations in the Austin, TX area. I think they’re packaging has a fun design.

The package was really cute and when I turned it over to read the ingredients I was amazed to see sorghum flour was the first ingredient!

Side of Kerbey Lane pancake mix box showing ingredient list.

Sorghum flour is listed as the first ingredient.

They also had a fun slogan on the side:

The side of the Kerbey pancake mix box has the slogan Peace Through Pancakes and graphic of flying pancakes above their allergen information.

Peace Through Pancakes – I’m all for that! Love those flying pancakes.

So, I HAD to try this, right?

Kerbey Lane Cafe is actually a small restaurant chain in Austin, TX that also produces packaged products for retail. I found this mix at Drug Emporium. You can buy them online, too. They have regular and gluten-free mixes. The gluten-free ones are manufactured in a dedicated facility, according to the package, so that made me feel safe trying the product.

The Kerbey Lane mix has everything in it, so all you have to add are eggs and water.

White mixing bowl containing Kerbey gingerbread pancake batter.

Kerbey Lane Gingerbread pancake batter.

The pancakes looked and smelled like soft gingerbread cookies while they were cooking.

Four gingerbread pancakes cooking on a griddle.

The Kerbey Lane pancakes look like big fluffy gingerbread cookies when they are cooking.

And they tasted as good as they smelled!

Four gingerbread pancakes stacked on a plate.

Kerbey Lane Cafe gluten free gingerbread pancakes.

I added a small amount of butter and maple syrup, but these might also be good with fruit and whipped cream. The texture was just like I remember real pancakes being.

I would definitely recommend either one of these mixes to my celiac friends.

Remember: Peace Through Pancakes!

 

Milo graphic

Milo says….

Life’s most persistent and urgent question is, “What’s for breakfast?”

 

 

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.

 

Finished sorghum chicken casserole in a bowl.

Cheesy Sorghum Chicken Casserole

Here is another recipe using whole grain sorghum. The green chilies and red pepper flakes give it just a little bit of spicy kick that is absorbed by the whole grain sorghum. I got the idea for the recipe here, but I changed it up a bit.

Here’s a fun little video about whole grain sorghum from Bob’s Red Mill.

I soaked the sorghum for several hours, then cooked it ahead of time in vegetable broth, just like in my pea salad recipe. I hope you enjoy this healthy, spicy recipe!

Ingredients

  • 6 strips of bacon, fried and crumbled into pieces
  • 1 tablespoon extra virgin olive oil
  • 1 white onion, chopped
  • 1 clove of garlic, minced
  • 3 green onions, chopped
  • 1 large tomato, chopped
  • 1 8oz. can tomato sauce
  • dash of red pepper flakes
  • salt & pepper
  • 2 cups cooked & shredded chicken breast
  • 2 cups cooked whole grain sorghum
  • 1 red bell pepper, chopped
  • 1 small can of Hatch diced green chilies
  • 1/2 cup kale, chopped
  • 2 cups grated sharp cheddar cheese, divided

Instructions

Cook the whole grain sorghum ahead of time (instructions here).

Whole grain sorghum in a 2-cup glass measuring cup.

I cooked the whole grain sorghum ahead of time in vegetable broth.

Preheat oven to 375 degrees F and spray a 7 × 9 baking dish with no-stick olive oil spray.

Chopped red bell pepper and green onions on a cutting board with other ingredients lined up behind.

While the whole grain sorghum was cooking, I chopped up the vegetables.

Fry the bacon and set aside to cool. Remove some of the bacon grease and cook the chicken breast in the same pan until cooked through. Cut chicken into bite-sized pieces.

Chopped up cooked chicken breast on a cutting board.

After frying the bacon, I cooked the chicken breast in the same frying pan and then chopped it up into bite-sized bits.

In the same skillet, over medium-high heat, add olive oil, garlic and white and green onions. Sauté for 2-3 minutes.

Chopped onions and garlic in a frying pan with olive oil.

After cooking the bacon and chicken, I used the same pan to sauté the onion and garlic.

Add chopped tomato, tomato sauce, red pepper flakes and salt & pepper. Stir and simmer for 5-7 minutes.

Tomatoes, sauce, onions, peppers and garlic in a frying pan.

The tomatoes and tomato sauce are added to the sautéed onion and garlic, plus a couple of shakes of red pepper flakes.

Meanwhile, combine sorghum, chicken, crumbled bacon, red bell pepper, green chilies, kale and 1 cup of the cheddar cheese in a large bowl. Season with salt & pepper to taste.

Chicken mixed with vegetables and sorghum in a large bowl.

Chicken, bell pepper, green chilies, kale and cooked whole grain sorghum, plus 1 cup of shredded cheese.

Add tomato sauce mixture to the bowl and toss to combine.

Pour mixture to the baking dish.

Casserole dish containing all ingredients mixed together.

After combining all the ingredients, adding more shredded cheese on top is all that is left.

Top with remaining cheddar cheese and cover with foil.

Bake for 15 minutes. Remove foil and bake for another 10 minutes.

Remove from oven and garnish with additional green onions, if you like.

Sorghum chicken casserole in a bowl, melted cheese on top.

Finished casserole ready to taste.

 

Makes 4-6 servings.

Milo graphic

Milo says….

Keep an open mind – not everyone smells life the same way.

 

Gluten-free pea salad with whole grain sorghum on a plate with bbq ribs.

Gluten-free Sorghum Pea Salad

The weather is getting warmer and it’s time to start thinking about good picnic salads. For this recipe, I took a traditional pea salad and added whole grain sorghum – and bacon, of course! I also added tomatoes to make it more colorful. This was so good I could have eaten it for the whole meal! I hope you enjoy it, too.

Cooking whole grain sorghum:

  • 1 cup dry whole grain sorghum
  • 1 cup water
  • 1 cup vegetable broth

Soak whole grain sorghum in water for 3-4 hours. Drain and rinse.

Uncooked whole grain sorghum covered with water in a metal bowl.

I soaked the sorghum grains for about 4 hours so they would cook faster and be more tender.

Place soaked sorghum, water and vegetable broth in sauce pan.

8 oz package of Pacific organic vegetable stock.

I cooked the whole grain sorghum in vegetable stock to give it a richer flavor.

Bring to boil, reduce heat and simmer 45 minutes, until sorghum is tender and all liquid is absorbed.

Yields 4 cups of cooked sorghum.

Cooked whole grain sorghum in a white bowl.

Cooked sorghum ready to add to salad mixture.

Ingredients for salad:

  • 2 cups cooked whole grain sorghum
  • 1 10-oz package frozen sweet green peas
  • 6 slices bacon, fried and crumbled into bits
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 4 hard boiled eggs, chopped
  • 1 cup sharp cheddar cheese, cubed
  • 2 cups grape tomatoes, each cut in half
  • 1 cup mayonnaise
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions:

Soak and cook whole grain sorghum according to directions above. While sorghum is cooking, fry the bacon, cook peas and boil the eggs.

Package of frozen Cascadian Farm organic sweet peas.

The frozen peas are cooked and set aside to cool.

Cooked bacon and chopped up hard boiled eggs on a cutting board with cup of mayonnaise sitting behind.

Bacon and chopped up hard boiled eggs.

Set everything aside to cool and cut up vegetables and cheese.

Chopped onion and celery in a metal bowl.

Chopped onion and celery

Plastic measuring cup containing cubed cheddar cheese.

I like sharp cheddar cheese, but you can use any cheese that you like.

Two-cup glass measuring cup filled to brim with grape tomato halves.

Grape tomatoes sliced in half.

Chop up cooled eggs into bite-sized bits. Combine all ingredients in a large bowl.

Cooked peas added to whole grain sorghum in a white mixing bowl.

Cooked peas added to whole grain sorghum.

Pea salad mixture with tomatoes added.

All ingredients combined, except mayonnaise.

Front of jar of Hellmann's mayonnaise.

This mayo has always been gluten-free and is great in pea salad.

Finished pea salad with mayonnaise added.

Finished salad with mayonnaise added.

Cover and place in refrigerator for at least 1 hour. Serve cold. Makes 6-8 servings.

 

Milo graphic

Milo says….

I think spring is coming – the frisbies are in bloom!

 

Baked gluten-free strawberry cream cheese cobbler in white desset bowl.

Gluten-Free Strawberry Cream Cheese Cobbler

I love fresh strawberries and I’m always so happy when they arrive in the stores in the spring.

Four-cup measuring cup filled with slices strawberries.

Two quarts of sliced strawberries, plus a little.

When making gluten-free cobblers, I have to remember to hold a loose definition of “cobbler” in my mind. Without gluten it is never going to be like the cobbler my mom used to make. I just have to accept that gluten-free cobbler will be different, but can still be a tasty dessert choice.

Someone posted this recipe on Facebook and I thought I’d try making it gluten-free. I forgot that gluten-free crust doesn’t rise to the top like regular cobbler crust, so it ended up being more of a cake with strawberries and cream cheese on top. If I ever make this again, I will put in the fruit and cream cheese first, then pour the batter over it.

Even so, it turned out really good. I made two batches – one in a metal baking pan and one in a glass casserole dish. The one in the glass dish was a little more browned and crispy on the bottom and I liked it better. The other one was softer and more like a pudding, but was still quite tasty.

Ingredients:

  • 1 stick (1/2 cup) butter
  • 1 egg, lightly beaten
  • 1 cup milk (I used almond milk)
  • 1 cup of Carol’s Sorghum Blend
  • 1 tsp xanthan gum
  • 1 cup sugar
  • 2 Teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 quarts whole strawberries, washed and sliced
  • 4 oz cream cheese, cut into small pieces.

Instructions:

Preheat oven 350 degrees.

Melt butter and pour into 9 x 13 inch glass baking dish.

 

Melted butter poured into baking pan.

Melted butter poured into pan.

In a small bowl, mix together the egg, milk, flour blend, xanthan gum, sugar, baking powder, and salt.

Mixed batter in a brown mixing bowl with whisk.

I used a whisk to mix the ingredients for the batter.

Pour directly over the butter in the baking dish, but do not stir.

Gluten-free batter on top of melted butter in baking pan.

The batter is poured on top of the butter but not mixed with it.

Add the strawberries, arranging in a single layer as much as possible.

Strawberries placed on top of the batter in baking pan.

The strawberries are spread over the batter, then the cream cheese is dotted on top. ( I forgot to take a photo with the cream cheese).

Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling.

Baked gluten-free strawberry cream cheese cobbler in metal baking pan.

The gluten-free “crust” bubbled up into the strawberries a little bit, but not like a regular cobbler.

 

Baked gluten-free strawberry cream cheese cobbler in glass baking dish.

Here’s the one I made in the glass dish. It browned a little bit more than the other one.

I’m not sure where the original recipe is from – you know how recipes travel around on Facebook – so whoever you are out there, thanks for the recipe idea!

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Milo says….

Sniff out opportunities!