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!

 

 

 

 

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!

 

Milo graphic

Milo says….

A stranger is just a friend waiting to be sniffed!

 

 

 

Slice of gluten-free rosemary focaccia on a plate, golden brown on top with melted Parmesan cheese.

Gluten-Free Rosemary Focaccia

Here’s another recipe from Gluten-Free Quick & Easy. I had some of Carol’s Yeast Bread Mix left over from the dinner rolls I made a couple of weeks ago, so I decided to try another yeast bread recipe.

Focaccia is a type of flatbread, almost like a thick pizza crust. I topped this one with Parmesan cheese and rosemary, but you can try any seasonings and/or any cheese you like.

This is a very flavorful bread and is good dipped in olive oil. It can be sliced in half for sandwiches or used for a thick-crust pizza.

Bread Ingredients:

  • 1 tablespoon active dry yeast
  • 2 cups Carol’s Yeast Bread Mix
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 2/3 cup warm (110 degrees F) 1% milk (cow’s, rice, soy, potato or nut – I used almond)
  • 2 tablespoons olive oil
  • 1 teaspoon cider vinegar

Topping:

  • 2 tablespoons olive oil
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon kosher or coarse sea salt, or to taste
  • 2 tablespoons grated Parmesan cheese

Instructions:

Combine all the bread ingredients in a food processor (I used a large spoon and it worked just fine.) Process the ingredients until they are thoroughly blended. The dough will be soft and sticky.

Gluten-free focaccia dough in white mixing bowl with spoon.

The dough was very soft and sticky.

Transfer the dough to a 7 x 11-inch nonstick cake pan that is generously greased with olive oil. Using a wet spatula, spread the dough evenly in the pan.

Gluten-free focaccia dough spread out in the bottom of a non-stick cake pan.

The dough covered the bottom of the cake pan and was about 1/2-inch thick.

Cover the dough loosely with foil and let it rise in a warm place (75 to 80 degrees F) 45 to 50 minutes, or until the dough is about ½ inch below the top of the pan. The dough will rise further during baking.

Rosemary focaccia dough in baking pan, puffed up about 1.5 inches.

My dough didn’t rise very much – I think it wasn’t warm enough in my kitchen.

Preheat the oven to 375 degrees F. For the topping, drizzle the oil over the dough and tilt the pan to distribute evenly. Sprinkle evenly with the rosemary and salt.

Bake 30 to 35 minutes, or until the crust is golden brown and clicks when tapped with a spoon. Cover the bread with foil if the top browns too quickly. Remove from the oven and immediately sprinkle with the Parmesan cheese. Let cool in the pan 10 minutes, then cut into 10 slices. Serve warm or at room temperature.

Baked rosemary focaccia in baking pan covered with grated Parmesan cheese.

I took the focaccia out of the oven after 25 minutes, put the cheese on and cooked it for five more minutes. I used more than two tablespoons of cheese, I think.

 

Milo graphic

Milo says….

There is no sense in doing a lot of barking if you don’t really have anything to say.

Whole grain sorghum butternut squash risotto with chicken on a plate.

Whole Grain Sorghum and Butternut Squash Risotto with Chicken

Here is a tasty dish using whole grain sorghum in place of rice for risotto. I added chicken breast pieces to this recipe to make it more like a casserole/all-in-one dish. I found that my cooking time for the sorghum was longer than the original recipe, possibly because I live at a higher altitude and things like rice and beans take longer to cook here.

I didn’t have any vanilla beans or paste, so I used vanilla extract. I’m sure it would be even better with real vanilla.

Butternut squash has a very tough skin and is difficult to peal and cut up, so be sure your knife is sharp and you are very careful. Here some good instructions if you have never done it.

Ingredients:

  • 2 large boneless chicken breasts (optional)
  • 2 Tbls olive oil (for cooking chicken, if using)
  • 4 cups chicken broth
  • 1 lg. vanilla bean or 1 Tbls vanilla paste (I used 1 tsp vanilla extract)
  • 3 cups peeled and cubed butternut squash (about 1 medium squash)
  • 2 Tbls butter, plus 1 Tbls
  • 1/2 cup chopped onion
  • 1 1/2 cups uncooked pearled sorghum
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan
  • 1/2 tsp salt
  • Pepper, to taste

Instructions:

Cut chicken breasts into bite-sized pieces. Brown chicken in olive oil until cooked through, seasoning with salt and pepper to taste. I used a little onion powder, also. Set the cooked chicken aside in a covered dish to keep it warm.

Chicken breast pieces in a frying pan with olive oil and spices.

Cook chicken breast pieces in olive oil until just done with a little salt and pepper.

In a medium saucepan, warm the broth over medium-high heat. Cut vanilla bean in half lengthwise; scrape out seeds and add them, and the bean to broth. (or use vanilla paste.)

Metal bowl containing cubed butternut squash, with chicken broth and chopped onions behind.

Chop butternut squash and onions.

Bring to a simmer; reduce heat to low. Add squash, cover and cook until tender, about 5 minutes. Use slotted spoon to remove squash to a side dish. Turn heat on broth to very low and cover to keep warm.

Meanwhile, in a large saucepan or skillet, melt 2 T of butter over medium heat. Add onion; sauté until tender, about 3 minutes. Add the sorghum; stir to coat with butter. Add wine and simmer until almost evaporated, about 3 minutes.

Large skillet containing whole grain sorghum simmering with onions and white wine.

Wine and sorghum added to sautéed onions.

Add 1 1/2 cup of broth that was used to cook squash, cover and cook until almost completely absorbed, about 15 minutes. Continue cooking, adding 1/2 cup of broth at a time, stirring constantly, allowing broth to be absorbed before adding more, until sorghum is tender, but still firm to the bite, and creamy, about 20 minutes. (It took mine about 30 minutes to completely absorb liquid and get tender.)

Discard vanilla bean. Turn off heat; gently stir in squash, cheese and remaining butter, salt and pepper.

Large skillet containing whole grain sorghum with chicken and butternut squash pieces added.

Add squash and chicken after cooking the whole grain sorghum in the chicken broth.

Transfer to a serving dish and sprinkle with chives or additional Parmesan. Serve immediately.

Whole grain sorghum butternut squash risotto on a plate with Parmesan cheese sprinkled on top.

I added the Parmesan to the risotto on the plate.

Makes 6 servings.

Recipe Developed by Barbara Kilment, Executive Director – Nebraska Grain Sorghum Board.

 

Milo graphic

Milo says….

Greet your friends with a wag and a smile, like they are the most IMPORTANT people in the world. (It’s a good way to get TREATS and a BACK SCRATCH!)

 

 

Two rolled up gluten-free crepes with vegetable filling on a plate.

Gluten-free Crepes

I had never made crepes before I tried this recipe. I was amazed by how easy they were to make and how good they tasted! I also made up a kale, mushroom and cheese filling to go inside and it turned out really good. The crepe recipe came from Barbara Kliment at the Nebraska Grain Sorghum Board. Thanks Barb!

Crepes:

  • 1 cup Carol’s Sorghum Blend
  • 1/8 tsp salt
  • 2 large eggs beaten
  • 2 Tbsp butter, melted
  • 1 1/2 cups milk (I used almond milk)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour (or brown rice flour)
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Stir together flour mixture and salt in a small bowl and set aside. In a large bowl, whisk together eggs and melted butter.

Two bowls, one with beaten eggs, one with mixed flours.

Eggs mixed with butter and flours.

Add milk and mix until well-blended. Add flour mixture and whisk until batter is smooth. The batter should be thin, pourable and not very elastic.

Mixed crepe batter in a metal bowl.

The batter is very thin.

Heat a non-stick 12-inch skillet over medium-high heat. When pan is hot, ladle 1/4 cup of batter into skillet, swirling to spread evenly and thinly.

Crepe batter in green teflon frying pan.

Here’s the first crepe cooking in the frying pan.

Allow the batter to cook until set but not crispy (1 to 2 minutes). Flip crepe over with a wide spatula. Allow the other side to cook for about 30 seconds.

Crepe cooking in skillet.

The first one didn’t look that great when I flipped it over, but each one got a little better.

Remove crepe from the pan and cover with a moist paper towel. Repeat with remaining batter and stack crepes, covered, until ready to serve.

Cooked gluten-free crepe on plate.

Finished crepe ready to put in filling.

Fill with your favorite filling and enjoy! (My filling recipe is below) Makes about 10 crepes.

Filling:

(I made this before making the crepes)

  • 6 slices bacon, fried and cut into bite-sized pieces
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 1 large white onion, chopped
  • 4 cups chopped kale
  • 5 large white mushrooms, sliced
  • 2 tsps dried basil
  • 2 cups shredded cheese (I used Italian six-cheese blend)
bacon in a frying pan

Frying bacon is a good first step for any recipe!

Sauté onions and garlic in olive oil until tender.

Onions and garlic in frying pan.

Sauté onions and garlic in olive oil.

Add kale, mushrooms and bacon pieces, plus basil.

Chopped vegetables and bacon added to the skillet.

Next the vegies, bacon and basil are added to the skillet.

Cover and cook on medium-low until kale is tender and mushrooms are cooked, stirring occasionally.

Lid on skillet with vegetables and bacon.

Cover skillet and cook on medium low, stirring occasionally until vegetables are cooked.

Cooked vegetables and bacon in frying pan.

Cooked vegies and bacon for filling.

Add Italian blend shredded cheese and stir to mix in. Remove from heat and set aside until crepes are ready.

Cooked vegetables in skillet with cheese added and stirred in to melt.

Add cheese to filling, remove from heat and set aside.

Package of Italian six-cheese blend.

I used an Italian shredded cheese blend. You could use whatever cheese you like best.

Crepe with filling on top.

Added the vegie-bacon-cheese filling and gently rolled it up.

I also warmed up some frozen blueberries in the microwave and tried them in a couple of crepes. Marvelous!

Gluten-free crepe with blueberries inside on plate, one bite cut off.

I tried some with warmed up blueberries, too – yummy!

 

 

Milo graphic

Milo says….

Maizy was easy to train. I just sit straight, hold out my paw and she KNOWS she is supposed to give me a treat!

 

Piece of German Chocolate cake on plate.

Gluten-free German Chocolate Cake

I made this cake last weekend for my friend for his birthday. I decided to make it as a pan cake instead of a layer cake. Because of that, I had to increase the cooking time to by 10 minutes. If you want to make this as a layer cake, see the original recipe instructions at PamelasProducts.com.

I wanted to try Pamela’s Artisan Flour for this recipe because I had heard it is really good – and it has sorghum flour in it!

Front of Pamela's Artisan Flour bag.

This is the flour I used for this cake.

Ingredient list from the side of the Pamela's Artisan Flour bag.

Pamela’s Artisan Flour contains a number of different kinds of flour, including sorghum flour.

I added some extra sorghum flour to compensate for my higher altitude of 3600 ft. I used these tips for adjusting recipes for high altitude baking.

This cake turned out really moist and the icing is amazing! We practically overdosed on this cake – yes, it was that good – so be careful!

Ingredients:

CAKE

  • 2 cups Pamela’s Artisan Flour Blend
  • 1 tsp baking soda
  • 1/4 tsp salt
  • German sweet chocolate, 4 oz bar
  • 1/2 cup water
  • 4 large eggs, separated
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 cup buttermilk

FROSTING

  • 12 oz. evaporated milk
  • 1-1/2 tsp vanilla
  • 4 egg yolks
  • 3/4 cup butter
  • 1-1/2 cups sugar
  • 7 oz sweetened coconut, flaked
  • 1-1/2 cups pecans, chopped

Directions:

CAKE

Preheat oven to 350°. Spray baking pan with olive oil spray.

I used the microwave to melt the chocolate a little, added the water and stirred every 30 seconds until chocolate was melted and mixed with the water. You can also use a double boiler to melt the chocolate. Set melted chocolate mixture aside.

White bowl containing melted chocolate and water mixture.

I melted the chocolate bar in the microwave with the water in it, stirring every 30 seconds until melted.

Mix flour, soda and salt. In bowl, blend butter and sugar with a mixer until light and fluffy.

White mixing bowl containing butter and sugar creamed together.

Butter and sugar creamed together.

Add yolks, one at a time, beating after each.

White mixing bowl containing butter/sugar mixture with egg yolks mixed in.

Egg yolks are added to the butter/sugar mixture one at a time.

Add chocolate and vanilla and mix well.

Brown mixture of chocolate, butter, sugar and eggs mixed with electric mixer.

Melted chocolate is added to the butter/sugar/egg mixture and mixed thoroughly.

Add flour mixture and buttermilk alternately, beating after each addition until smooth.

Gluten-free German Chocolate cake batter in a white bowl.

The flour mixture and butter milk are added and mixed in thoroughly with the electric mixer.

Whip egg whites in separate bowl until stiff peaks form. Gently fold into batter until combined.

Metal mixing bowl containing whipped egg whites.

Four egg whites whipped to stiff peaks ready to fold into batter.

Pour batter into baking pan.

Cake pan containing gluten-free chocolate cake batter, ready to bake.

I used one large cake pan to make the cake instead of 3 small pans for a layer cake.

Bake for 45 minutes or until cakes springs back with a gentle touch in center. I inserted a toothpick in the center to make sure it was completely cooked in the middle. Cool completely before frosting.

Gluten-free German Chocolate cake, fresh out of the oven.

Baked cake needs to cool completely before applying icing. My cake cracked a little bit on the top, but the icing will cover that up.

FROSTING

In a medium pan whisk evaporated milk with vanilla and egg yolks until well blended. Add butter and sugar and cook on medium heat until thick and golden brown.

Metal pan containing icing ingredients cooking on the stove with wire whisk stirring.

Egg yolks, evaporated milk, butter, sugar and vanilla are cooked on the stove until thickened.

Add nuts and coconut, cool before frosting.

Icing mixture in pan on stove with pecans and coconut added.

Pecans and coconut are added to the cooked icing mixture and then cooled before icing cake.

Gluten-free German chocolate cake with coconut-pecan icing in baking pan.

I used all the coconut-pecan icing on top of the cake – Yum!

Recipe from PamelasProducts.com.

Milo graphic

Milo says….

Maizy lets me lick her plate before it goes in the dishwasher. I’m her Doggy Pre-Rinse Cycle! (UNLESS it has chocolate on it!)

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