Smothered Pork Chops with Gluten Free Onion Gravy

After celebrating Thanksgiving with a Chinese version, I was still craving some Dressing, which has always been my favorite part of the meal. But I didn't have any Turkey, so instead I made Smothered Pork Chops. For those of you who've never had this dish, it is a Southern specialty where Pork Chops are pan fried and then covered (smothered) in a rich Onion Gravy. And, I need Gravy on my Dressing. I made a combination of the Bread Dressing and Cornbread Dressing (previous posts). 

I haven't made Smothered Pork Chops in years and I don't know why. This was one of my Father's favorite ways to eat Pork Chops although usually he wanted Mashed Potatoes as the side dish and it would be good with Noodles too. It's comfort food for sure, but quite easy to make. All you do is fry Pork Chops on each side for about 4 minutes if you are using 1" thick Pork Chops  It takes less time for thinner Pork Chops. I like to use Boneless Pork Chops because it's awfully messy when there's a bone. Then take them out and then sauté some Onion pieces in Butter until they are lightly caramelized. Then you use Sticky Rice Flour and Broth to make the Gravy. Be sure to season it with some Pepper for an authentic taste. Then you add the Pork Chops in and cook for another 15 minutes and that's it. I'm definitely going to remember to make this more often as it's just so good!

Smothered Pork Chops with Gluten Free Onion Gravy

4 - 1" thick boneless Pork Chops

Salt for seasoning the Pork Chops

2 Tablespoons Vegetable Oil (I used Safflower)

3 Tablespoons Butter

1/2 large Onion chopped (about 1/2 cup)

4 Tablespoons Sticky Rice Flour (also called Glutinous Rice Flour or Mochi)

2 1/2 cups Chicken Broth

a pinch of fresh ground Pepper

Pat the Pork Chops dry with paper towels. Then season both sides lightly with Salt. Then heat the Oil in a large frying pan. Add in the Pork Chops and cook for 4 minutes, turn and cook for an additional 4 minutes (cook for only 3 minutes if using thinner Pork Chops. Remove for the pan and put on a plate.

Put the Butter in the pan and add in the Onions. Cook over medium heat, stirring often until they are light golden brown. Then add in the Rice Flour, stirring to combine and then add in the Chicken Broth and Pepper. Whisk it all together and cook until the Gravy thickens. If you'd like the Gravy to be thinner, add a little bit of hot Water or more Broth. Add the Pork Chops back in to the pan and turn the heat down to a high simmer. Cook for 15 minutes and then serve over Dressing, Mashed Potatoes or Noodles.

Five Element Analysis

Pork belongs to the Water Element and Chicken Broth brings in the Wood Element. The Rice Flour, Butter and Onions contribute the Metal Element and because you caramelize the Onions, it also adds Earth. Gravy is also a very Earthy food because of its texture too. The Pepper brings in only a little bit of the Fire Element, so be sure to serve it with a Fire food side dish to create balance along with the Starch of your choice. 

Gluten Free Date Bars

Every year I try to add one different cookie to the usual assortment and of course usually leave off one too. so we are not inundated with cookies. As it is, I do give away as many as I can!  This year I made Date Bars, which I haven't made since I was a teenager and that was a very long time ago!  This was one of my Father's favorites, so it has a special kind of nostalgia attached to it. So, I pulled out an old recipe card and adapted the recipe. I have no idea where the original recipe came from, but it was a very popular cookie way back then.

I needed to make it Gluten Free, which wasn't difficult at all and I lowered the amount of Sugar because I think Dates are very sweet enough all on their own. I also added just a little more Butter, as I think Gluten Free Flour Blends are a little drier. And I thought a pinch of Salt would balance the flavor. Anyway, it turned out wonderfully and I had forgotten how delicious Date Bars are!

Gluten Free Date Bars

8 ounces of pitted Dates, chopped

1/2 cup Water

pinch of Salt

1 cup Gluten Free Flour Blend (with Xanthan Gum or add 2 teaspoons)

1 cup Rolled Oats

1/2 cup Brown Sugar

10 Tablespoons unsalted Butter

Butter an 8x8 inch square baking pan.  Heat the oven to 350 degrees. 

Place the Dates and Water in a small saucepan. Heat, stirring often until the Dates soften or until they become a paste - about 7 - 10 minutes. Remove from the heat and cool.

In a food processor or a big bowl, cream together the Butter and Brown Sugar. Add in the Oats and Flour and blend until the mixture is crumbly but sticks together when you pinch it. 

Pour half of the crumb mixture into the prepared baking pan and press down. Spoon the Date filling over the crumbs carefully with the back of a spoon. Sprinkle the remains crumbs on top, pressing down lightly. 

Bake for about 30 minutes or until the top is lightly golden brown.  Cool and cut into squares.

Five Element Analysis

Dates are very sweet and very sticky so they are certainly Earth foods. The Oats and Brown Sugar add even more. The Butter brings in the Metal Element as does the Rice Flour in the baking mix. But this is clearly a Earthy treat!

Aunt Elma's Chicken Tarragon with GF Dumplings

Ny Aunt Elma came to visit when I was a teenager and she made this stew one night and I instantly fell in love with the flavor of Tarragon. I thought that was kind of funny since it tastes a bit like Licorice, which I didn't really like. But somehow, Tarragon intrigued me. My father absolutely adored this stew and he asked me to make it many time over the years. Luckily, I had helped her make it and I still remember being so surprised to see that it was really easy to make and required very few ingredients. At that time, she served it with Mashed Potatoes and since then I have been known to serve it with Rice or even Noodles, but my absolute favorite way to serve it is with Dumplings. Since going Gluten Free, I thought Dumplings were never going to be the same, but I was astonished to find Cup4Cup Flour, as it mimics the texture of Wheat Flour really well. These turn out puff and tender and delicious. So, nowadays, I'm sure you could use other Gluten Free Flour blends as well. I make Aunt Elma's Chicken Tarragon with Dumplings on a regular basis. It's comfort food at it's best!

Aunt Elma's Chicken Tarragon

6 boneless, skinless Chicken Thighs, cut into 1 inch pieces

1 large Onion, chopped

3 Tablespoons Oil

1 teaspoon Lawry's Seasoned Salt

2 teaspoons dried Tarragon

3 cups Chicken Broth

1/3 cup frozen Peas

pinch of Black Pepper

Heat butter in a heavy saucepan. Add in the Onions and cook until the Onions soften.  Then add in the Chicken pieces and sprinkle with Seasoned Salt and Tarragon. Cook until one side of the Chicken is opaque and turn over and cook the other side. Pour in the Chicken Broth and bring to a boil. Reduce heat to a simmer and cover. Cook for 45 minutes, stirring occasionally. Remove the lid and turn heat to medium. Add in the frozen Peas and Pepper and bring back to a boil. Then add in the Dumplings.

For the GF Dumplings

1 cup Cup4Cup Multipurpose Flour Gluten Free

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 Tablespoon Butter, cut into small pieces

1 large Egg, beaten

1/4 cup Milk

1/4 teaspoon Vinegar

In a mixing bowl, stir together the Flour, Baking Powder, Baking Soda and Salt. Add in the Butter and mix together with your fingers until the Butter forms little nodules and is incorporated into the flour. Add in the Egg, Milk and Vinegar, stir to combine.

Drop by the teaspoonful into the broth. Cover and cook for 10 minutes. 

Five Element Analysis

Chicken belongs to the Wood Element. The Peas bring in even more.The Onions contribute the Earth Element since they cook a long time as does the Tapioca Starch in the Flour Mix. The Flour Mix mostly contains Rice Flour, which is part of the Metal Element and the Tarragon and Milk bring in even more. The Water Element is represented by the Egg in the Dumplings. The Fire Element is missing except for the bit of Pepper and the Water and Earth Elements could also use some support. So I served this dish with a Lettuce and Tomato (Fire Element) and Cucumber (Earth Element) Salad sprinkled with Sunflower Seeds (Water Element) to create a Five Element meal.

Salisbury Steak

Remember TV Dinners? I used to have to eat them when my parents went out and we had a babysitter.  The only one I could stand was Salisbury Steak, usually served with mashed potatoes and mixed vegetables. For some reason, I really like gravy and it can clearly cover up a multitude of flaws in a dish. Then one day when I was a few years past needing a babysitter, I was reading a cookbook (I read them for fun then and now), and I discovered a recipe for Salisbury Steak that I just had to make. I remember it being so good that my Father asked me to make it again and I was so  proud of myself for making another dish that he liked!  I've made it many times after that but it's been such a long time since I made it. I was telling my son about it the other day, so we made it. He thought it was like the Hawaiian plate lunch Loco Moco, minus the Rice, the fried Egg and Macaroni Salad. Add those and it will be pretty authentic, as well as being Gluten Free! My son declared it delicious and this dish will now be back in the rotation after a very long break. It's definitely comfort food!

Salisbury Steak

1 pound Ground Beef

1 ½ teaspoons Lawry’s Seasoned Salt (or use regular Salt and Garlic Powder)

1 teaspoon Worcestershire Sauce

1 teaspoon Tamari or Soy Sauce

1 Egg

1/3 cup dry Gluten Free Bread Crumbs

1 large Onion, grated and divided 2/3 and 1/3

1 Tablespoon Vegetable Oil

2 Tablespoons Sweet (Sticky) Rice Flour, often called Mochi Flour

2 Tablespoons Butter

2 1/2 cups Beef Broth (you can use Water and Bouillon Cubes)

Heat the oven to 350 degrees.

Mix together the Ground Beef, Seasoned Salt, Worcestershire and Tamari along with the Egg, Bread Crumbs and 1/3 cup of grated Onion with your hands until fully mixed.  Shape into 4 oval Salisbury Steak Patties.

Heat a large frying pan on medium high heat and add in the Oil to coat the bottom of the pan. Then place the Salisbury Steak patties on the pan and cook on one side until browned and turn over and cook until browned on the other side (they will still be very pink in the middle). Remove and place in a  8 or 9 inch square baking pan.

Turn down the heat to medium and add the Butter and put in the 2/3 cup of grated Onion. Cook until Onion gets soft and caramelized, about 5 minutes, being sure to scrape up all the browned bits. Then sprinkle on the Rice Flour and stir in - it will clump. Then add the Beef Broth smooth out the lumps and cook until the sauce has thickened and made a thin gravy.

Pour the Gravy over the Patties and cover the pan with aluminum foil. Bake for one hour. Serve with Potatoes, Noodles or Rice a Fried Egg and Macaroni Salad if you want it to become Loco Moco.

Five Element Analysis

This recipe is very Earthy as Beef and Beef Broth are both from the Earth Element and if you serve it with Potatoes, it gets even Earthier. The Worcestershire Sauce, Tamari and Egg contribute the Water Element.  The Onion, Rice Flour (or Rice if you serve it) and the Gluten Free Bread Crumbs (made mostly out of Rice Flour) and the Butter add the Metal Element.  The Fire Element is missing so it would be good to serve this dish with a Lettuce Salad with Tomatoes and also be sure to add some the Wood Element to the meal by also serving a green vegetable like Green Beans or Broccoli too to create a Five Element balance!

Deviled Baked Beans

I grew up with a Father that loved the foods from his childhood - mostly Pennsylvania Dutch foods and a Mother who didn't want to cook them - she only cooked Chinese food and she was very good at it. As I was a Daddy's girl, I learned fairly early those foods to make him happy. One of the earliest ones I learned was Deviled Baked Beans. He actually taught me how to make it but there was one important difference from the kind he grew up with. My Grandmother would make Baked Beans from scratch, using dried Navy Beans or Lima Beans that would first soak and then later be cooked for hours and then put into a sweet and sour sauce that included molasses and then baked. 

So this became the compromise and has that lovely sweet and sour taste that the Pennsylvania Dutch love. I think my father found this recipe in the Los Angeles Times Cooking Section, but I really don't know where it came from exactly and it was a very long time ago. For some reason, I also memorized it!  I still cook these Baked Beans in my father's favorite Corning Ware baking dish and it makes me nostalgic every time I make it as it reminds me of him.  He loved this dish and so do I.  It's such an easy recipe and so tasty!  It is a great side dish for a barbecue and according to several of my English friends, it's quite good leftover and put on toast as they have done that when they've stayed over but that's something I haven't tried yet!

Deviled Baked Beans

2 slices thick sliced Bacon or 4 - 5 thin slices

1 16 oz can Baked Beans (I used Bush's)

1/4 cup minced Onion

1/4 cup minced Green Pepper

2 Tablespoons Ketchup

1 Tablespoon Worcestershire Sauce

1 Tablespoon Yellow Mustard

Heat the oven to 350 degrees.

Cut the bacon into small pieces and cook in a frying pan until the fat is rendered and the bacon pieces are crispy. Remove the bacon pieces from the fat and reserve. Add int he Onions and Green Pepper and cook until the Onions are soft.  Pour in the can of Baked Beans and then add int he Ketchup, Worcestershire Sauce and Yellow Mustard. Bring to a boil and then pour into a baking dish. 

Bake for 30 minutes or until the edges look a little dried out. Sprinkle with the Bacon Crumbles and serve.

Five Element Analysis

Beans belong to the Water Element and so does the Bacon and the Worcestershire Sauce, so this is a very Watery dish!  The Green Pepper contributes a bit of the Fire Element and the Ketchup adds even more. There's quite a bit of Brown Sugar in the canned Baked Beans so that brings in the Earth Element. And, finally the Metal Element is represented by the Onion and Mustard. Only the Wood Element is missing so be sure to serve this dish alongside some green vegetables or BBQ chicken or both to create a Five Element balance.

Gluten Free Oven Fried Chicken

It's coming up to the 4th of July and this is the time of year when I start thinking about picnics and one of my favorite things to make is Oven Fried Chicken. This was one of my Father's Favorite ways of eating Chicken but I used to use flour. Now to make it Gluten Free, I use a combination of mostly Corn Flour and a little bit of Corn Meal to give it an extra crunch. I use very little oil and just drizzle some on the pan and over the top. Then I turn frequently in a moderately hot oven for about 45 minutes and I have Oven Fried Chicken. Now if you want to make it extra special, you can use oil underneath and drizzle it with butter on the top. I use Chicken Things because they stay more moist and I like mine in this recipe to be boneless and skinless. If you use ones with the bone in, just cook it about 10 - 15 minutes longer. And of course you can use Chicken Breasts, but don't cook them quite as long.  This is one of those recipes that you will use again and again and it works for making Chicken Fingers or Chicken Nuggets as well. One of my son likes to dip his Fried Chicken in BBQ sauce and the other one swears by Sriracha Mayo. I particularly like to use this chicken cut up in a salad.  Any way you serve it, this is a delicious way to make Crispy, Crunchy Chicken!

Gluten Free Oven Fried Chicken

1 1/2 - 2 pounds Boneless, Skinless Chicken Thighs (about 6)
2 Eggs, whisked until blended in a wide bowl
1 1/4 cups Corn Flour
1/4 cup medium Corn Meal
1 teaspoon Seasoned Salt (I used Lawry's) or Salt mixed with 1/2 teaspoon Paprika
5 - 6 Tablespoons Light Flavored Oil (I used Safflower) or use 3 Tablespoons of Oil and 3 Tablespoons melted Butter

Heat oven to 375 degrees. Take a large baking sheet and drizzle 2 - 3 Tablespoons of Oil all over it  Take 3/4 cup of the Corn Flour and place on a plate.  Take each Chicken Thigh and coat it with the Corn Flour. Mix together the remaining Corn Flour and Corn Meal. Then dip each Chicken Thigh in the Egg and then the Corn Flour/Meal mix. Place each piece on the Baking Sheet and then Drizzle remaining Oil or Butter over the top. Then, put the pan in the oven and bake for 15 minutes and turn. Turn again in another 15 minutes and take out after a total of 40 - 45 minutes.

Five Element Analysis

Chicken belongs to the Wood Element so that element is covered. The Corn Meal and Corn Flour contribute the Earth Element. There's a hint of Water in the Eggs used to coat the Chicken but this element needs to be built up in the meal. And, the Fire Element and Metal Element, except for the tiniest bit of Paprika and Spices in the Seasoned Salt are missing so make sure to serve this Chicken with a Salad with some Onions and Garlic in the dressing and Baked Beans would be great on the side to bring in more Water, Fire and Metal in the Beans, Ketchup, Mustard and Worcestershire Sauce which would make this a balanced meal.

Pennsylvania Dutch White Bean Soup

I've been sick for the first time in a long time and decided to make an old classic from my German grandmother - White Bean Soup. This is her Pennsylvania Dutch version and was one of my father's favorite soups. I took the picture before it was fully done as when you cook it longer, it turns into a creamy white and I wanted you to see what was in this delicious soup. I had a leftover hambone (a spiral sliced ham to be exact) in the freezer from Easter. It still had lots of ham on it so I put it directly into the pot still frozen, added water and the White Beans that had previously been soaking and cooked it up for two hours Then I took out the bone and added in lightly sautéed Carrots, Celery, Onion, Bay Leaf and Thyme and cooked it for another hour. Meanwhile, I cut all the ham off the bone that I could and then added it back in before serving.  It was so delicious!  The only thing I didn't do was to add Rivels - a Pennsylvania Dutch version of Spaetzle or little handmade noodles but I wanted to keep it Gluten Free. I added the recipe in case you want to add it as it does add another wonderful chewy texture to the soup. This is a warming, homey, nourishing and deeply delicious bowl of goodness!

Pennsylvania Dutch White Bean Soup

2 cups small White Beans, soaked in water overnight

8 cups diluted Chicken Broth (half canned broth and half water)

1 meaty Ham Bone (from a  Spiral Sliced Ham)

1 teaspoon Thyme

1 Large Bay Leaf

1 large Onion, minced

3 Carrots, peeled and diced

3 stalks of Celery, cut into small pieces

1 Tablespoon Butter

Drain the beans and add to a large soup pot with the Chicken Broth and the Ham Bone. Bring to a boil and then reduce heat to maintain a simmer Cover and cook for 2 hours Remove the Hambone and put aside.  In a large frying pan, heat the butter and add in the Onions, Carrots and Celery.  Cook until the onion is translucent. Then add to the Bean Soup pot. Cook for an additional one hour. Remove the ham from the bone and chop. Add back to the soup to serve.

If adding Rivels, return the Bean Soup to a boil and crumble the Rivels into the Soup (recipe below). Cover tightly and cook for 10 minutes - no peeking!

Rivels

1 cup Flour

1 Egg, well beaten

1/4 cup Milk

1/4 teaspoon Salt

Place flour in a mixing bowl and add in the Milk, Egg and Salt. Mi together with a fork until the mixture comes together in crumbles. Pick up the pieces of dough and drop into the soup in pieces as small as you can make them. 

Five Element Analysis

Beans belong to the Metal Element and this is a fairly broth based soup so it definitely comes from the Water Element. The Ham adds even more of the Water Element. The Celery and Chicken Broth contribute the Wood Element and if you make the Rivels, the wheat flour adds even more Wood.  The Carrots bring in the Earth Element and the Onions, Bay Leaf and Thyme add the Metal Element. Only the Fire Element is missing, so serving this soup with a Lettuce and Tomato salad would make it a completely balanced Five Element meal!

Beef and Mushroom Pot Pie

There was a special on beef roasts at QFC last week - 2 for 1 - so of course I bought two as there are so many things you can do with leftover roast beef.  I make it in the simplest of ways - I just season it all over with Lawry's Seasoned Salt and garlic powder. Then I put it into a 450 degree oven for 15 minutes, then turn it down to 250 degrees and cook for about 2- - 25 minutes per pound for rare roast beef.  If you like it medium go up to 30 - 35 minutes per pound. We have roast beef the first night and then I make things like Thai Beef Salad or Beef Pot Pie.  In the fall and winter I tend to make Pot Pie with potatoes and carrots and peas. In the summer, it's almost always with mushrooms. Sometimes I make pot pies with chicken too and turkey after Thanksgiving.  Now, a lot of people make pot pies with a stew, but I like it much better when I make a quick gravy to go along with the meat and vegetables. Then you top it with puff pastry which I don't even roll out - I just cut it to fit with scissors - a much underrated kitchen tool and then I cut a few vent holes and bake in a hot oven for 20 - 25 minutes. You will be rewarded savory delight - crispy puff pastry covering a luscious blend of tender roast beef and mushrooms. It's so delicious and so easy!

Beef and Mushroom Pot Pie

4 cups cut up leftover roast beef, cut into large chunks

1 medium onion, diced
3 cups washed and sliced mushrooms (about 12 medium button mushrooms)
1/4 teaspoon salt and sprinkling of fresh ground pepper

3 cups beef broth (including roast beef drippings - I used Better than Bouillon)

6 Tablespoons Butter

8 Tablespoons Flour

2 sheets thawed Puff Pastry (I used Pepperidge Farm)

Heat oven to 425 degrees. In a large frying pan with deep sides, melt butter and add in onions. Cook until they become translucent. Put in the mushrooms and the salt and pepper and cook until they just begin to soften.  Add the beef and toss.  Then add in flour and mix until the flour is fully incorporated.  Then add in the broth and cook until just thickened.   

Divide mixture between 2 9" pie pans (I used glass ones).  Then put the puff pastry on top and cut to fit the round shape with scissors. Cut numerous vent holes in the puff pastry with a sharp knife.  Put into the oven over a cookie sheet (it might drip) and cook for 20 - 25 minutes or until the puff pastry is puffed up and browned.

Five Element Analysis

Beef and Mushrooms belong to the Earth Element so this is clearly a very grounding dish.  The wheat in the puff pastry and flour contributes the Wood Element. The onions bring in the Metal Element and the butter adds even more.  The Water and Fire Elements are missing so be sure to serve foods later that belong to these elements, but if you are trying to make a balanced meal, serve the Pot Pie with a green salad or with sliced tomatoes and perhaps some dark berries for dessert.

Twice Cooked Pork - Hui Gou Rou

Tonight, I made a dish that reminded me of my childhood - Hui Gou Rou or Twice Cooked Pork.  This was one of my father's favorite dishes and my mother would make it whenever she felt like pleasing him.  Now, back then, I thought it was a bit too spicy, but these days, it seems pretty tame. This recipe traditionally uses pork belly first boiled and then sliced thin to be cooked again another day. I did something a bit different. I used leftover pork chops from the night before, sliced them thin and then sautéed them with onions and cabbage and seasoned the dish with Soy Sauce, Hoisin Sauce and Chili Bean Sauce. I thought about adding green peppers as is sometimes done, but I would have just picked them out and sometimes I add red peppers or  green onions or leeks instead of the onions - the choice is yours. This dish comes together in only minutes because the meat is already cooked. Served with some rice, it makes a lovely lunch. For a Chinese dinner, it is a good choice as one of several dishes as it has a very distinctive taste.

Twice Cooked Pork - Hui Gou Rou

1/2 pound leftover cooked pork, sliced into thin strips

2 Tablespoons Vegetable Oil

1 small Onion, sliced thin

1/2 Cabbage, cored and sliced into strips (about same size as pork)

1/2 Tablespoon Soy Sauce or Tamari

1 Tablespoon Hoisin Sauce

1 Tablespoon Chili Bean Sauce

1/2 cup  Chicken Broth

1 heaping teaspoon of Cornstarch mixed with enough water to make a slurry

Heat a wok or large frying pan and add in the oil.  Then put in the onion and cabbage and cook, tossing until just beginning to brown. Then add in the pork, the Chicken Broth, the Soy Sauce or Tamari and the Chili Bean Sauce.  Stir and bring to a boil and cook until the meat softens (only a few minutes).  Mix in Cornstarch slurry and stir until slightly thickened.  Serve immediately.

Five Element Analysis

Pork belongs to the Water Element and the Soy Sauce, Chili Bean Sauce and Hoisin Sauce all add even more water. The Onion contributes the Metal Element along with the Rice and the Cabbage brings in the Earth Element. The Wood Element is represented by the Chicken Broth. The Chili Bean Sauce also brings in the Fire Element although this is the one element that could use some support. So add the red peppers in or pass some extra chili sauce on the side or serve with tea to make this a balanced delicious little dish.

Snickerdoodles

I'm pretty much done with the Christmas baking here in Seattle. I'm heading down to LA to visit my Mom tonight with tins of cookies for my Mom and her partner Ed and I doubt that I will make any more cookies while I am there, but we do have a family Christmas Eve dinner for all the relatives at my cousin's house that will be a buffet of Chinese food (and I will be making some) but I may get the urge to make a few of the cookies I didn't do this year. I usually make about 9 different kinds and so far I have given up at 6.  Last night, though, I made my son's favorite cookie and my Father's too - the Snickerdoodle.  Now this is an American classic cookie and can be made any time.  It's really just a puffy sugar cookie topped with cinnamon sugar.  It's perfect with a cup of tea, coffee, hot chocolate or milk and is a wonderfully simple and  homey treat.  I used to bake them small when my kids were little, and now prefer them bigger.  The only unusual ingredient is Cream of Tartar, which is worth buying because it lasts forever.  Kids love this cookie so you might want to add it to your list of Christmas cookies too!

Snickerdoodles

2 2/3 cups flour

2 teaspoons Cream of Tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup of unsalted butter ( 2 sticks softened)

1 1/2 cups sugar

2 large eggs

For Topping: 2 Tablespoons Sugar mixed with 2 teaspoons Cinnamon in a shallow bowl

Preheat the Oven to 400 degrees.  In a large bowl, mix together the flour, Cream of Tartar, baking soda and salt.  In another bowl, cream together the butter and sugar (I use the Cuisinart).  Then add in the eggs and blend thoroughly.  Then add in the dry ingredients half at a time and mix until blended.  Break off pieces of the  cookie dough about the size of a walnut and roll in between your hands until it is a smooth ball.  Dip the ball of dough into the cinnamon sugar and place on the cookie sheet about 2 - 3 inches apart.  Press down to flatten the cookie with the bottom of a coffee mug or glass.  Bake for 10 - 12 minutes or until lightly browned on the bottom edges.  Let cool and enjoy.

Five Element Analysis

Cookies are an Earth food because they are so sweet.  This one also has the added bonus of just a bit of cinnamon, which brings in the Metal Element along with the butter and Cream of Tartar.  The Water Element is represented in the Eggs and the Wood Element by the Wheat Flour. Only the Fire Element is missing, which is why serving these with coffee or tea is such a good idea!

Southern Style Cornbread Dressing - Gluten Free

My father was from Virginia and loved Cornbread Oyster Dressing. I love it too but I never did convince my kids to like it, so in order for them to eat Cornbread Dressing at Thanksgiving, I had to use Pork Sausage instead. And, I have to admit that it is really good too. I love the smell of the onions and celery cooking together and then when you add the Poultry Seasoning or sage, well, it just smells like Thanksgiving to me. One of the benefits of this authentic Southern recipe (from my grandmother) is that it is gluten free, which has made my friends who are Celiac very happy. And since I just found out that I am definitely Gluten Sensitive, I am going to have a much better Thanksgiving if I eat more Dressing and no rolls! And, you can certainly make it Vegetarian by taking out hte Sausage and using Vegetable Broth instead. So, here is our family recipe in time for you to use. It is also really good as a side for roast chicken or pork or as a stuffing for pork chops (but make it less wet). I hope you enjoy our family recipe this Thanksgiving.

Southern Style Corn Bread Dressing (Gluten Free)

1 pan stale cornbread crumbled (see recipe below)

1 onion minced fine (about 1 cup)

2 large or 3 medium celery stalks, minced fine (about 1 cup)

4 Tablespoons Butter

1 Tablespoon Poultry Seasoning Mix or more (can also use ground Sage)

From 1 1/2 - 2 cups Chicken Broth (or you can substitute clam broth if using oysters or vegetable broth if you are vegetarian)

Optional: 1 lb package of pork sausage – breakfast style, lightly cooked
Optional:  1 lb bacon, cooked crisp and crumbled

Optional: 1 small jar of oysters – each oyster cut in half and 6 pieces of cooked bacon broken into small pieces
Optional:  1 - 2 beaten Eggs

Heat the oven to 350 degrees (can also cook this at 325 degrees with the turkey for the last hour). Grease a 9” Pyrex baking dish with butter (can also use a cast iron skillet if you want to be really authentic or a casserole dish)

In a large frying pan, melt butter and add in onions and celery. Cook until onion and celery gets soft and translucent. Add in sausage (if using) and cook until it is no longer pink or if using bacon, cook until crisp. Put crumbled cornbread in a large bowl and add in onion, celery mixture with the Poultry Seasoning (or Sage). 

Add oysters or bacon or the sausage in now if using any of them. Add in enough chicken broth (or clam broth or vegetable broth) to make it moist. Add eggs, if using. Put into prepared pan and pour in more broth and let it absorb until you have enough broth so that the liquid is just floating above the cornbread mixture and it is soupy. Put into the oven and bake for about 45 minutes up to 1 hour or until top is browned and dressing is set.

Southern Style Cornbread (Gluten Free)

2 cups cornmeal

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 eggs lightly beaten

1 ½ cups milk

1 Tablespoon white vinegar

2 Tablespoons melted butter – plus extra for greasing the pan.

Preheat oven to 400 degrees. Meanwhile, grease an 8” or 9” glass baking dish (or cast iron skillet) with butter. In a large bowl, mix together cornmeal, baking powder and salt. In a separate bowl, mix together milk, vinegar and then add in egg and butter – stir to mix. Put egg and milk mixture into cornmeal mixture and stir just until moistened. Pour into prepared pan and bake for 20 – 25 minutes or the edges are brown cornbread has pulled away from the side. Serve warm with butter if eating right away and cool for several hours or overnight if using for dressing.

Five Element Analysis

Corn is most definitely an Earth food, so that element is covered in this dish. The onions and Poultry Seasoning or Sage add the Metal Element, the celery adds the Wood Element and the Sausage or Oysters and Bacon add the Water Element. The chicken broth brings in the Wood Element and so does the turkey you usually serve this dressing with. The only element missing is the Fire Element so be sure to serve it with Cranberry Sauce for a balanced Five Element meal – Happy Thanksgiving!

German Fried Potatoes

When I was a child, my father was responsible for Sunday breakfast. It was my Mom's one morning off and my father made pancakes most of the time. I wasn't crazy about pancakes until I discovered real maple syrup, so I was always happiest when he made what we girls called German Fried Potatoes, but is really called Farmer's Breakfast. This dish is basically composed of the leftovers from a roast dinner. It is a combination of potatoes, onions, meat and eggs fried together in a pan and was quite common for farmers to eat after coming in from milking the cows. It is a hearty meal, which farmers need and was truly something that my Pennsylvania Dutch grandfather ate when he was a boy on the family farm. I was quite tickled to discover that it really is an old German dish - called Bauern Fruhstuck - which means Farmer's Breakfast! I've also had it in a hotel in Denmark served with eggs sunny side up on top.

Since I don't make a lot of roasts and don't often have leftover potatoes, I usually cook it with fresh potatoes which takes longer, but the potatoes have more texture. It is quite versatile and a lot of different meats can be added. I suppose it is a lot like Corned Beef Hash if you have leftover Corned Beef and boiled potatos except that you add the eggs into it. It is also like the Spanish Tortilla, except it is scrambled instead of being made into a frittata and cut in wedges.

Like many homey foods, it is an excellent way to use up leftovers. This dish is often something I will make for dinner, especially if I have already cooked potatoes as then it only takes minutes to make. One of the tricks with fresh potatoes is to add the onions in after the potatoes are nearly done or the onions will burn. One of my grandmother's additions was to put in cubes of stale bread at the end and crisp those up too, which adds a whole different dimension of texture. My sisters and I like to eat it with ketchup although my father liked Worcestershire Sauce on it and if my mother ate it, she put on Tabasco sauce. I hope you enjoy this German farmer's breakfast dish.

German Fried Potatoes

4 medium Russet potatoes, peeled and cubed (or use cold baked potatoes and leave skins on)

1 onion chopped

1 cup meat of your choice - roast beef, ham, Corned Beef, pork roast, lamb or chicken cut in small cubes

4 eggs beaten

4 Tablespoons of vegetable oil

Salt and Pepper to taste
Optional: 4 slices white bread, crusts cut off and cut into cubes +2 Tablespoons of butter

In a large frying pan, heat oil until hot. Add in potatoes and cook until just starting to brown and then turn over and continue to cook until brown on the other side. Add in onion and continue to cook until onions start to brown. Add in meat and cook until meat is warmed. If desired, make a space in the center of the pan and put in butter to melt and add in bread cubes. Cook until browned and turn until browned on the other side. Stir it all back together again and season with salt and pepper - it takes more than you think! Taste until you like the saltiness level. Then pour the eggs over the top of the potato mixture and cook until it just starts to set, then turn over and break up so that the egg scrambles. Remove as soon as the egg stops being runny and serve.

Five Element Analysis

Potatoes belong to the Earth Element and eggs and salt bring in the Water Element. Onions contribute the Metal Element and the bread cubes add the Wood Element. Only pepper brings in a tiny bit of the Fire Element so this element needs support so lamb would be the most balancing meat (chicken would bring in Wood, pork or ham - Water, beef adds more Earth). But, if you don't use lamb, Ketchup or Tabasco Sauce will add the Fire that completes the Five Elements in this one dish meal.

Chicken and Dumplings

I have been writing madly this week trying to finish my second edition and have only allowed myself a few other activities besides sleeping, one of which is cooking. But, my intense writing schedule is taking a toll and I've been craving comfort foods and hot baths. So, last night I made Chicken and Dumplings - one of my favorite Pennsylvania Dutch classics and one of my father's and son's favorite foods too. What's most interesting about it is that the dumplings are really more like thick chewy noodles and when paired with soft chicken pieces and a creamy gravy, it is so incredibly satisfying. I usually cook the chicken the day before and remove it from the broth and refrigerate it all (seperately) overnight. Then the next day, I take the chicken off the bone, then I make the dumplings and cook them in the broth. After that, the only thing left to do is thicken the broth into gravy and add the chicken back in. But, you can also make it the same day - it takes about an 1 1/2 - 2 hours depending on how fast you can make the dumplings. It is worth it because you will end up with a bowl of creamy and chewy goodness. If you have never had these kind of dumplings, you will have to try them. It really is comfort in a bowl.

Chicken and Dumplings

1 broiler/fryer chicken about 3 pounds, cut into pieces and dusted with flour

1/4 cup vegetable oil

About 10 cups of water - more if necessary

2 - 3 teaspoons salt

1 teaspoon thyme

2 onions, chopped

3 - 4 Tablespoons cornstarch, mixed with enough water to make into a slurry

Put large pot onto stove and put in vegetable oil and onions. Cook onions until they are translucent and just beginning to brown. Add in chicken pieces and brown lightly on each side. Add in water to cover by about 2 inches. Add salt, pepper and thyme and bring it to a boil. Reduce heat and simmer for one hour. Remove chicken and cool down until you can remove meat from the bone. Cut into bite size pieces (but not too small). Keep broth warm or refrigerate both the chicken and broth overnight.

Then make dumplings:

Dumplings

2 cups flour

½ teaspoon baking powder

½ teaspoon salt

3 Tablespoons butter, cut in small pieces

2 eggs

1/3 cup milk

Mix flour with baking powder and salt. Put butter in and mix with your hands until the dough resembles coarse meal. Beat eggs and milk together and add to flour. Mix with your hands until rough ball just holds together. Put ball on lightly floured surface and knead until dough is smooth. Roll out with a rolling pin until dough is between 1/8 - 1/4 inch thick and cut into small squares.

Reheat the chicken broth to boiling and add in dumplings. Bring to a boil and turn down heat and cover. Cook for 20 minutes - no peeking! Then taste one to make sure they are done and if necessary, cook for another minute or two.

Then, remove dumplings to a bowl and add cornstarch to broth. Cook until thickened. If it isn't thick enough, mix another tablespoon of cornstarch with a bit of water and add it in and cook for a few more minutes. Be careful of adding too much cornstarch too soon as you don't want the sauce to get gummy. Taste for salt and pepper.

Add dumplings back in and also the chicken. Simmer just until chicken is heated and serve in bowls.

Five Element Analysis

Chicken is a Wood Element meat and combining that with dumplings made from wheat makes this a primarily Woody dish. The onions add the Earth Element as they cook for a long time and this is a long and slow cooking stew that is chewy and creamy so that adds even more Earth and there is enough water that turns into broth to bring in the Water Element and the eggs help too. The thyme adds just a bit of Metal and the cornstarch and milk add even more. But there isn't any Fire - so to balance this meal, a green salad with tomatoes would be a wonderful choice.