Lemon Polenta

I like this as a dessert--plain and with fruit such a blueberries, or strawberries added.It is also good with dried cranberries.

1 cup of cornmeal (I used Bob's)
4 and 1/2 cup water
salt to taste (about 1/4 teaspoon or more)
juice of one lemon
lemon skin grated--I forget what you call this!
2-3 tab of brown sugar

Cook for 20 minutes uncovered stirring at times. Pour into pie dish and chill.  Serve cold alone or with frut.

IL Bastardo wine loved it

 An Italian Red wine--a bit heavier than some Italian wines--nice and smooth.This was a 2010.

Quick stove top Ratatouille vegan (family circle)

I found this recipe in my family mag. It is nice because it is stove top and cooks in 30 minutes. I served it on polenta , but I think I will try the left overs on pasta and see which I like best!


serve on polenta--below is herbed polenta

Makes 4 servings
2 tab of olive oil (I used less in my pan)
1 medium onion , diced in 3/4-inch pieces
2 clove garlic minced
1 eggplant (1 pound--I used little kind), diced into 3/4 inch pieces
1 red pepper, diced 3/4 inch pieces
1 can (14.5 ounce) fire roasted tomatoes, drained (I only had puree
2 zucchini (1 lb) diced 3/4 inch pieces
1 tsp fresh thyme (I used some dried thyme--a bit less)
1 can cannellini beans (15 oz)drained and rinsed (me-northern beans)
1/4 cup parsley, chopped (I was out)
3/4 teas salt or to taste
1/4 teas pepper
Polenta (optional)

1. Heat oil in large, lidded nonstick skillet on medium heat. Add onion and saute for 5 minutes. Add garlic, eggplant, red pepper; cover and cook for ten minutes. Mix in tomatoes, zucchini and thyme, cover again and cook for 12 minutes (I did less)
2. Stir in beans, parsley, salt and pepper and heat through.

serve with Polenta if desired. Here is the recipe for the polelnta

4 1/4 cups water
1 cup polenta (I USED THE HODGSON MILL'S YELLOW CORNMEAL or Bob's cornmeal medium)
2 teaspoons minced garlic
1 teaspoon salt
1 bay leaf
3 tablespoons chopped basil
2 tablespoons chopped Italian parsley(I had none)
2 teaspoons chopped oregano
1 teaspoon chopped rosemary

Bring the water to a boil in the cooker. Stirring, sprinkle the polenta into the water. Add the garlic, salt, bay leaf, half of the basil and parsley, the oregano and rosemary. (I JUST COOKED ON TOP OF THE STOVE FOR ABOUT 20 MINUTES ) stirring a bit off and on uncovered. 

Gluten free mug brownie

Ok --the one pictured above far surpasses the one below!! It is WAY BETTER AND SO TASTY so do not do the recipe below!! NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!
INSTEAD GO TO THIS LINK FOR A FAR BETTER MUG CAKE THAT IS GLUTEN FREE TOO:
http://nannykimsrecipes.blogspot.com/2013/02/cake-in-mug-then-dump-it-out.html#

 This picture is OF THE ONE i DON'T LIKE AS WELL and IF YOU STILL WANT IT THE recipe is found here: http://blogs.babble.com/family-kitchen/2011/10/03/gluten-free-two-minute-mug-brownie/

This is a bit toooooooo sweet for me and the consistency is not quite right,usE THE LINK AT THE TOP OF THIS POST FOR A BETTER RECIPE!!! WHICH IS THIS ONE  http://nannykimsrecipes.blogspot.com/2013/02/cake-in-mug-then-dump-it-out.html#  THIS LINK BRINGS YOU TO THE BEST RECIPE

 Below is my picture which was in a giant 2 cup mug--with a bite or so already sampled from it.but I DON'T LIKE THE ONE BELOW .....NOPE Good with peanut butter and vanilla added and I prefer just 2 tablespoons of brown sugar---also I like it cooked a bit less than a minute BUT IT STILL IS NOT AS GOOD AS THE LINK AT THE VERY TOP OF THIS POST)

 It is good with milk in it too (I used almond milk --

stacked tortilla with black beans

This was very good and fun to make. You make it in a spring-form pan and when it is down you remove the side and you have a nicely stacked tortilla.  I found this recipe here . I altered it a bit since I have to use corn tortilla's and not wheat. I also didn't use cheese.

Ingredients

• 4 flour tortillas (10 inches) (I used 8 inch corn ones)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat) (I just used some salsa instead)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1 1/2 cups water I used part GF beer and part water.
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish (didn't have any)
• 8 ounces cheddar cheese, shredded (2 1/2 cups) (didn't use)

Directions

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes.(I didn't use as much liquid and I did add a bit of salsa). Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan (I used an 8 inch one); layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

I added picante sause on top and tomatoes and AVOCADOS. This was great!