These little hand pies are perfect picnic food and they’re gluten free. You can really fill them with what ever you want. I grabbed the left over filling from the stuffed tomatoes and then added other stuff. I will try to give an approximate recipe for the filling below.

 

 

You’ll need some chilled gluten free pie dough

 

 

cut into pieces a little smaller than golf balls.

 

 

But maybe not this small!

 

 

This one is better. Spoon filling onto rolled out dough. 

 

 

fold over

 

 

and pinch closed using a fork. If you dough won’t stick together because you used corn starch to roll it out instead of gluten-free flour, I found lightly brushing the surfaces you want to stick together with a little water works.

Place each completed one back in the freezer to harden the butter in the dough while you make more.

 

 

Bake at 350 for 20 minutes or so or until golden brown but not black on the edges like happened to some of mine! 

It was just one email I stopped to read!!!

 

 

Let cool on a rack.

 

 

Serve right away or make ahead.

 

Sausage kale+corn hand pies

ingredients

• Chilled gluten free pie crust dough I use this recipe and substitute gluten free flour and a pinch of xanthan gum for the whole wheat flour.

filling:

• 1/3 cup corn drained
• 1/4 cup grated zucchini squeezed dry
• 1 cup sausage cooked with onions
• 1/4 cup cooked beans drained
• 1/2 cup kale cooked, chopped and pressed dry
• 1/2 cup grated cheese
• 1 egg
• salt and pepper to taste

 

Mix all filling ingredients together in a bowl.

Roll out ball a little smaller than golf balls of pie crust dough.

Spoon filling onto rolled out crust. fold in half and pinch edges together with a fork. Bake at 350  degrees for 20 minutes or until golden brown.

 

With fall temperatures it is officially soup weather and this Fresh corn chowder reminded me just how much I like soup. I call this soup three bowls good. I only went back for seconds and then just a little more. It makes pretty good reheated left overs too.

 

 

Here’s what you need. Plus all the things I forgot because I was busy thinking about soup.

 

 

Boil  corn in about 2 quarts of water; cool and scrape off cobs, getting all the germ; strain the water to remove corn silk residue, and set aside about 2 cups

 

 

into the strained corn water

 

 

add cubed potatoes,

 

 

garlic and onions. Cook until until tender.

 

 

Then add corn,

 

 

milk, half and half, 

 

 

Salt and pepper to taste

 

 

and crumbled bacon pieces.

cook on medium heat until warmed through.

 

 

Serve immediately.

 

Fresh Corn chowder

 

Ingredients

• fresh corn 3 to 5 ears: husked, washed and boiled in about 2 quarts of water;  cool and scrape off cobs, getting all the germ;  strain the water to remove corn silk residue, and set aside about 2 cups
• yukon gold potatoes,   about 1 1/2 pounds:  washed, cubed and boiled in strained corn water
• onion,  1 medium, chopped and sauteed in a bit of oil or butter
• celery, 1 stalk, chopped
• garlic,   2 to 3 cloves, minced
• herb salt, to taste,  1 to 3 teaspoons
• ground white pepper, several good shakes
• milk,   2 quarts
• half and half,   half a cup
• bacon, 3 to 4 crisp slices: snipped or crumbled

 

 

In the pot of corn water , cook the potatoes with the onions and garlic, ;  then add remaining ingredients and cook on medium heat until warmed through;  add more reserved corn water if desired.

 

Serve immediately.

Who would make their own corn chips? I know, I know, but sometimes when you buy them they’re made with genetically modified corn and genetically modified soy or canola oil.

Last week I made the mistake of thinking I could get on I-40 at 5pm, not the best idea.

Yes, that was me sitting in traffic eating that big bag of Fritos. There was nothing else to eat in the car and we were going nowhere for a long time. 

Uh-huh, I’m sure those Fritos were made with all that bad stuff

so to make myself feel better about the whole thing I made my own corn chips.

 

I don’t have side less baking sheets so I turn it upside down. There’s more than one way to skin a cat. Never mind about cat skinning today though.

 

Oil it liberally

 

Dust with cornmeal and set aside.

 

Add flour, corn flour and cornmeal

 

A teaspoon of salt.

 

Baking powder

 

Add oil and water

 

and Worcestershire sauce and mix well.

 

 

make a well in the flour mixture

 

and pour it in.

Mix.

It’ll come together

 

then take it out and knead it on a lightly floured surface.

 

shape it into a ball

and pinch it in half.

 

Now we break the rules and use the bottom of the baking sheet.

 

Roll it out real thin.

 

Cut it into shapes with a pizza cutter or a sharp knife.

 

Bake at 350°F (175°C) for about 12 minutes, or until lightly browned.

 

 

Cool on a wire rack.

 

serve with fresh salsa. That salsa was so good! I’ll tell ya about it soon.

 

Homemade Corn Chips

ingredients
•    Vegetable shortening
•    2 tablespoons yellow cornmeal

• 1/2cup organic yellow cornmeal
• 1/2 cup organic corn flour
• 2/3 cup organic all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 tablespoons nonfat dry milk
• 1/2 cup water
• 1/4 cup safflower oil or organic corn oil if you can find it
• 1 teaspoon Worcestershire sauce

 
 
Optional Seasonings: Garlic salt , Onion salt , Seasoning salt
1.    Generously grease 2 large baking sheets  and sprinkle 1 tablespoon of cornmeal onto each pan,  set aside
2.    Combine the cornmeal, corn flour, flour, salt, baking powder and nonfat dry milk in a mixing bowl.
3.    In a  measuring cup, combine the water, oil and Worcestershire sauce, mixing well.
4.    Make a well in the center of the dry mixture and pour the liquid mixture into the well; stir mixture with a fork to mix well.
5.    Turn dough out onto a lightly floured surface and knead until dough is smooth, about 1 minute.
6.    Divide the dough in half and place each dough half on the prepared cookie sheets.
7.    Using a floured rolling pin, roll the dough directly onto the cookie sheets to spread very thinly, about 1/16-inch thickness.
8.    Sprinkle lightly with the desired seasonings and roll-over lightly with the rolling pin to press seasonings in.
9.    Using a pizza cutter (or very sharp knife), cut dough into squares, triangles or other desired shapes.
10.    Bake at 350°F (175°C) for about 12 minutes, or until lightly browned. Allow to cool completely on cookies sheets.

Spinach Quiche



I like to get out everything for a group photo first.



Seven Fresh eggs from local Tennessee chickens somewhere around here but I forget who we got them from. Never mind about where the chickens live just beat the eggs and then set aside.



Slice the cheese, or crumble it if that's the way it's going to be. It really doesn't matter.



Wring out the cooked spinach so it looks like that green pile. Yes looks, Delicious right?



Chop the spinach.



Sprinkle in the sauteed onions. There were some red bell peppers in there too and that's OK unless you have something against red bell peppers and going outside of the recipe.



Don't be cheap with the cheese. it's a rule that can't be broken.



Bacon.



A layer of corn and then crumbled bacon.



Top with more cheese.



Pour in the eggs.



Ready to bake for 40 minutes or until done


Let cool for at least an hour before serving.

Quiche

Ingredients
• 7 eggs
• 2 tablespoons sautéed onions
• ½ cups cooked corn
• 6 oz. cheddar cheese
• ¼ cups cooked chopped spinach
• 3 tablespoons cooked bacon
• Salt and pepper to taste

Beat the eggs and set aside.

Sprinkle sautéed onions, a layer of cheese, corn, bacon crumbles, another layer of cheese, and spinach. Add salt and pepper and pour eggs in.
Bake for 40 minutes at 350