Gluten-Free Corn Muffins With A Santa Fe Twist

Gluten-Free Corn Muffins - A Spicy New Recipe



Steve whipped up these chile studded golden morsels of corny goodness this week to have on hand for the Crock Pot stews we plan to make.

These would also be perfection with this tasty chili. But I digress...


Because I have something to say. Long time readers know my heart is often tugged in multiple directions. Yanked this way, and pulled that way. Like one long, drunken walk of contradiction. Opposing strategies, assumptions, and intentions collide and churn and grip my emotional little pump like a fist- far more often than I care to admit. For all kinds of reasons. If I was a believer in astrology I would now confess my Gemini imprint. Which allegedly explains my dual nature and divergent tendencies. I have always pursued two paths at once, and wrangled opposites like the celestial twins I supposedly embody.

But the only current subscription card I carry is not to the stars above in any connect-the-dot sense, but to the Big Kahuna. The Mother of All. That's right.

Love.

Because love can penetrate the darkest hour. Denial can be pinched and slapped and prodded awake. Compassion can be sexy. Golden Rule ethics are hawt. The still small voice within can be excavated. And heard. And sung.

I know, I know. My Age of Aquarius hippie artist inclusive proclivities are showing.

And if I could?

I would invite you all over for cocoa and muffins. I would make you a big bowl of mulligatawny and hand you my favorite spoon, and play some Yo Yo Ma and James Taylor on the HiFi. We could watch the deer outside the kitchen window as snowflakes spin their magic just before dark. The recipe I would make would be this new corn muffin recipe spiked with spicy green chiles and golden pumpkin.

A match made in heaven.

Or hatched by a Gemini goddess wrestling with light and dark (and rainbows!).

You decide.


Gluten-Free Cornbread Stuffing + Roasted Squash

Maple Roasted Acorn Squash Two Ways- Stuffed + Unstuffed (Cornbread Stuffing)



While we're all adjusting to turning the clocks back (excuse me while I yawn), I thought I'd reprise two Thanksgiving friendly recipes today. Both recipes are redolent with old fashioned autumnal goodness. Warm and subtle spices. Maple. Apple. It doesn't get any comfy-cozier.

First up is an easy, favorite side dish of mine- maple roasted acorn squash (and it's vegan, therefore perfect for those of you sharing your humble meal with vegetarian and dairy-free guests). The second dish is one of my oldest tried and true recipes.

It is from my very first Thanksgiving as a married woman, in fact.

We won't discuss how long ago that was, Darling, but I will admit it was way back with Husband Number #1 (it being first and all). I was anxious to do it up with style on my first Thanksgiving (as any blushing bride would be) and had the sudden inspiration to use cornbread and apples as a stuffing instead of the traditional- and familial on both sides- bagged white bread and sage dressing. And then I added curry. Maybe that's when they began to notice I wasn't exactly a dyed-in-the-wool Pilgrim-esque kind of girl.

I'm not at all certain Husband #1 cared for it.

Husband #2 is a huge cornbread fan. And a curry fan.

Coincidence?



Vegan Pumpkin Pie Praline in Coconut-Pecan Crust

Gluten free pumpkin pie with praline and coconut pecan crust

Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

Recipe created by Karina Allrich November 2010.

The key to this version of vegan pumpkin pie is the cashew cream. It thickens the pumpkin custard filling without eggs. I kid you not. This is one beautiful pie. You'll love it. And so will your guests.

The trick is to make it ahead of time- and give the pie a chance to chill thoroughly.

Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper. (Note: This recipe really needs a 9-inch pan- I mean it. Don't use a smaller pan, Babycakes. It might overflow.)

First, make the crust.

Gluten-Free Thanksgiving Recipes & Tips


Scones, pie, pumpkin bread, acorn squash, quinoa salad with pears...

Thanksgiving. Nothing sends shivers of trepidation up a gluten-free dairy-free girl's spine like the mental image of Grandma's white bread dressing, or shimmying slabs of Aunt Ida's pumpkin pie. It's a butter and wheat flour gorge fest with danger at every turn- the gut-twisting threat of thirty-six hours chugging Pepto Bismol poised to strike on every holiday decorated plate. Jovial forkfuls of tradition and conviviality aside.

It can be a nightmare, Darling.

If you're lucky, your family is tuned in to the ins and outs of celiac disease and gluten sensitivity, and they are well aware of the angst and anxiety food centric holidays can trigger for those of us who need to be vigilant about each and every spoonful of food that enters our quirky gluten-free universe. 

If you are blessed, they are thoughtful and well schooled in where gluten might lurk (turkey broth, marinades, gravy, seasoning packets, spice blends, traditional stuffing, cornbread mixes, crackers, pie crusts, soy sauce). And they don't ask questions like, You can eat "whole" wheat crackers, right? with the emphasis on the word whole as if somehow, the word itself makes the wheat magically safe for gluten sensitive folks to consume (it doesn't). They won't sigh when you politely decline a slice of Aunt Ethel's pecan pie and say, Why don't you just eat the filling and not the crustThey won't hold up a pitcher of turkey gravy and whisper, A little bit won't kill you. Or my own personal favorite, Oh, go ahead... I have food allergies and I cheat.

Right.

If these persuasions are foreign to you, then you, Dear Reader, have much to be thankful for this holiday season. You are blessed with a clan that gets you, loves you without judging you, and honestly cares about every morsel that enters your fragile autoimmune universe.

So this post is for them...


The attentive Moms and Dads, compassionate Aunts and Uncles, smart-as-a-whip Grandmas and Bubbes, sisters, brothers and best buds who believe that if food is love, Thanksgiving should be fun and worry-free and delicious.


For everyone.  


No big whup.

Because after all- we know true love has great taste.




Pumpkin Bread Pudding - Gluten-Free

Fabulous pumpkin bread pudding - gluten-free and dairy-free - from Gluten-Free Goddess®


A Bread Pudding Worthy of a Party.

I rarely even think about food these days (I seem to have returned to my art school habits of running on fuel comprised of coffee, painting, and music). I don't daydream of desserts or breakfast, or intricate candlelit suppers. I do not spend much time at all on the Internet lately.

I am hungry instead for inspiration. For autumn's burnished light and shadow. Rusted jewel colors and texture. Pattern. And rhythm. I am walking the local woods and creeks, listening, breathing in. Fed by the foggy morning softness and water sounds, and leafy, wet wood smoke. Gathering images and emotions for markmaking and paint slinging. Food- for better or worse (I'm not a judger)- is simply not on my radar these days.

But this weekend I woke with a curiously strong hankering for old fashioned pumpkin bread pudding. And gluten-free goodness ensued.



How to make a pumpkin bread pudding ... 

To make a gluten-free pumpkin bread pudding, you gotta break some eggs.






Photo of cracked egg shells by Karina Allrich ©November 2013



And you need some brioche. Oddly (um, not) I had no gluten-free brioche laying around.

What I did have?

Udi's Classic Gluten-Free Hamburger Buns (my talented husband makes wicked good Sloppy Joe's). And these fluffy GF babies slice up brilliant- and toast like champs. I'm not making this up. (And just so you know, to be perfectly clear here- I buy these buns on my own- without prompting. This is not a sponsored post.)


Gluten-Free Pumpkin Cake with Maple Icing

Karina's maple frosted pumpkin cake. Moist, tender, gluten-free. A family favorite, year round. At glutenfreegoddess.blogspot.com








Pumpkin Cake to the Rescue

Today I'm digging into the recipe archives (back to 2005!) to share an old favorite. My pumpkin cake recipe. We're so busy sorting, bagging clothes and boxing up books for donation, getting ready for the big move to Los Angeles (next Thursday!) that yours truly has not had time to bake.

But if I did? I'd whip up this moist and tender beauty of a cake.

Today it snowed. Our first snow of the season. After photographing the backyard oak and apple branches dusted in sugary white like some fairy confection I thought of James Taylor's line in Sweet Baby James. The Berkshires seemed dream-like on account of that frosting. And I decided to bake a cake. With cinnamon.

I tried to whistle my way back to the house, to pierce the soft silence that only snowfall can bring, but I am not gifted in whistling.

A crow swung low overhead and cawed, unimpressed with my feeble tune.