It's a Southern Thing

What's so special about Southern Style recipes? They're damn good, that's what! 

When you are going gluten free you wonder really how far your recipe diversity can go, but you're in luck when it comes to southern cooking. It's not all fried and gluten filled, but if it happens to be, I've got a recipe trade up just for you. 

I've included both the original recipe and the gluten free version. Questions? Let me know. 

Corn Fritters are a staple in every southern kitchen, you don't have to go without, trust me. 
Gluten Free Corn Fritters
3/4 C GF All Purpose Flour Blend
1/2 C GF corn meal

2 tsp GF baking powder (rumford is a good choice)
1/8 tsp paprika, chili powder, ground red pepper, use less if you don't like heat
1/4 tsp salt
1 egg, beaten
1/8 C sugar (I used splenda)

1/2 C + 1 Tbsp buttermilk
2 Tbsp unsalted butter, melted 
1/2 15oz can of corn (drained and squished lightly)
Frying oil

Combine flour blends, cornmeal and baking soda in a medium bowl. Add paprika and salt. In a separate bowl, whisk egg and combine with sugar until sugar is mostly dissolved. Add milk and combine. Create a well in the center of the flour mix and pour milk mixture in center and begin with a wooden spoon combing the batter. Add corn, folding in gently with a spatula. Heat your deep fryer to about 375o, the temp varies from the recipe below because of the different flour blend. Spoon batter into hot oil and keep turning. As soon as they are golden brown they are done. Pull out and place on paper towel, sprinkle with course sea salt. Makes about 20 fritters depending on size. 

Dipping Sauce
5 Tbsp mayo
1 1/2 tsp honey
1/2 to 1 tsp Franks Red Hots (It's GF) or Skyvalley Sriracha (whole foods)

Cajun Corn Fritters
1 C self rising flour
1/2 tsp sugar (splenda)
1 pinch salt
1 pinch pepper
1 pinch cajun spice
1 tsp parley, finely minced
1 tbsp butter melted
1 egg, beaten
7 1/2 oz cream style corn
1 tsp jalapenos* optional
oil for frying
kosher salt for after frying

Succotash is probably the most iconic vegetable dish in the south, and no it aint sufferin. Succotash  is Native American and translates to broken corn kernal. If there was a vegetable dish that was true to American culture, this is it. This dish is best made in the summer, but we don't always have that option and to me succotash just sounded good, even in the dead of winter. I had fun making this recipe. I was a little worried about my 7 yr old wanting to eat it. He tried it, said it tasted good, but he had to close his eyes. I know, pretty typical, but I'm confident your child will enjoy this recipe and possibly even look at it before they put it in their mouth...a parent would be so proud. 

Recipe Here

Traditional Succotash  

2 strips bacon, cut into 1/4 pieces

1 medium onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

2 cups frozen lima beans

2 cups fresh or frozen corn

2 cups fresh or frozen okra, sliced

1 1/2 cup grape tomatoes, cut in half

1/4 cup flat leaf parsley, chopped

1 cup chicken stock 

pinch of creole seasoning* optional

2 tsp salt

1/2 tsp pepper

Cook lima beans in chicken stock for 10-15 minutes or until they are tender, yet firm. In a large skillet over medium heat, brown bacon. 

Add onion, bell pepper, and garlic. 
Saute for 5 minutes and add okra. 
Continue cooking for 5 minutes. 
Add cooked lima beans, corn, salt and pepper and creole seasoning. 
Cook for 5 minutes. 
Add tomatoes and 1/4 cup of the chicken stock and cook until the tomatoes are soft, but not falling apart. 
Before serving stir in parsley. 
Add salt and pepper as needed.

Preheat fryer to 325 degrees F. Whisk together the flour, sugar, salt, pepper, Cajun seasoning and parsley. Stir in butter, egg, cream corn and jalapeno. Mix and let rest about 5 minutes. Use a small cookie scoop or drop by spoonfuls into a deep fat fryer and fry until lightly browned, turning with a fork if needed. Can also spoon into a skillet of hot oil, and brown like hoecakes, turning to brown other side. Drain on paper towels and sprinkle with salt if desired. Serve immediately, makes about 16 fritters.



Mississippi Mud Brownies

1 1/4 cups granulated sugar 

1/2 cup butter  

1/2 teaspoon salt 

1 teaspoon gluten-free vanilla 

2 eggs 

3/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend 

1/2 cup unsweetened baking cocoa 1/2 cup chopped pecans, toasted

Top with

2 cups miniature marshmallows 

1/4 cup butter  

3 tablespoons milk 

3 tablespoons unsweetened baking cocoa 

1/2 teaspoon gluten-free vanilla 

2 1/4 cups powdered sugar 

Heat oven to 350°F. Grease bottom of 8-inch square pan.
2 In 2-quart saucepan, heat granulated sugar and 1/2 cup butter, stirring frequently, just until butter is melted. Cool 10 minutes. Beat in salt, 1 teaspoon vanilla and the eggs with spoon. Stir in flour blend and 1/2 cup baking cocoa; stir in pecans. Spread batter in pan.
3 Bake 25 to 30 minutes or until brownies begin to pull away from edge of pan. Immediately sprinkle with marshmallows. Set oven control to broil. Broil about 2 minutes or until marshmallows are puffed and beginning to brown.
4 Meanwhile, heat 1/4 cup butter, the milk and 3 tablespoons baking cocoa in 2-quart saucepan over medium heat until butter is melted and mixture is smooth. Stir in 1/2 teaspoon vanilla and the powdered sugar until thick yet pourable. Pour over marshmallow layer, spreading with spatula to cover marshmallows. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.

Butter Beans

4 Tbsp [1/2 stick] butter, unsalted-more if you prefer
1 medium shallot, sliced thin
1/3 lb cooked ham, sliced in skinny strips
16 oz baby lima beans, frozen or canned

      You can rehydrate dried beans soaking the beans in hot water, onion and salt until tender about 6 hours, don't soak them longer, they will ferment. 
1 tsp lawry's seasoning salt (lawry's is gluten free)
1/2 tsp course black pepper
2 pinches crushed red pepper flakes [optional]
chopped fresh chives to garnish

Add butter to a medium high heat skillet. Whisk butter frequently to prevent burning. Butter will be ready when it's golden brown and nutty. Reduce heat.

Add shallots to skillet and saute for 1 minute. Add ham and continue to saute for another minute.

Add the lima beans and remaining seasoning to pan. Simmer for 15 minutes or until the lima beans are fork tender.  Garnish with chopped fresh chives.

 

CleanGreenSimple.com

Baked Beans vegan
1/2 an onion, minced
2 cloves garlic, minced
2 (15 oz) cans navy or white kidney beans (or about 1.5 cups dried, boiled until they are soft) drained and rinsed
3 Tbsp tomato paste
1/4 c. maple syrup
1/2 tsp apple cider vinegar
1/4 tsp soy sauce or GF coconut aminos
1/4 tsp ground mustard
1/2 tsp salt
pinch cayenne pepper
1/2 c. water
1/2 tsp tamarind paste (optional, but recommended)*

      tamarind paste is found in the asian or mexican section of the market on the top shelf, even walmart carries it. If you choose not to use it, use 1 juicy lime (about 1 1/2 Tbsp) mixed with 1 heaping Tbsp of brown sugar.

Preheat oven to 400 degrees. In a skillet over medium heat, caramelize your onion with a small pinch of sugar until they are brown. Make sure not to burn them. Add garlic at the end and saute until aromatic. 

While the onions brown, mix together the tomato paste, maple syrup, vinegar, coconut aminos, mustard, salt, cayenne, water and tamarind paste. Whisk until smooth. 

Put your beans in the casserole dish and add the sauce, combine with the onions and garlic and stir coating beans thoroughly. Bake uncovered for 30 minutes or until sauce is bubbling. 

What's a southern meal without Fried Green Tomatoes? I know it would be hard to find green tomatoes right now, but archive the recipe for tomato season. You'll be glad you did. 

Low Carb Paleo Fried Green Tomatoes

Photo and Recipe Courtesy of Low Carb Paleo

2 medium green tomatoes
1 large egg
2 tablespoons water
1 cup almond flour + 2 tablespoons C4 Panko Crumbs (Walmart)
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
3/4 teaspoon course sea salt
Freshly ground black pepper

Oil for frying

Slice the tomatoes about 1/4″ thick. Sprinkle with a little salt, and allow to sit for about 5 minutes.
In a small bowl, whisk together the egg and water. In another bowl (or plate), mix the almond flour, onion powder, garlic powder, cayenne powder, sea salt, and black pepper.
Heat the oil in a skillet over medium high heat.
Dip the tomato slices in the egg, then dredge in the almond flour and panko mixture, shaking lightly to remove any excess.
Fry the slices* for 3-5 minutes on each side or until golden brown.
Place the cooked tomato slices on a paper towel to drain and sprinkle with a little real salt.
*Note: Try not to over crowd the skillet and work in batches if needed. 

Next ...

Southern Style Breakfast, that's right, I'm going to tackle and test Grits, Hashbrown Casserole with jalapenos and Chicken and Waffles. I might even get some biscuit action on. Stay tuned!  

3/4 cup Carla's Gluten Free All-Purpose Flour Blend Recipe 1/2 cup gluten-free cornmeal (Bob’s Red Mill) 2 teaspoons gluten free baking powder (Rumford) 1/8 teaspoon paprika, chili powder, or cayenne pepper, to taste (optional, especially for kids) 1/4 teaspoon salt 1 slightly beaten large egg, at room temperature 1/8 cup granulated sugar 1/2 cup + 1 Tbsp buttermilk 2 Tablespoons (1/4 stick) unsalted butter, melted and lightly cooled 1/2 15 oz-can (3/4 cup) corn, drained Neutral-flavor...

Read more at glutenfreerecipebox.com/gluten-free-corn-fritters/ © Carla's Gluten Free Recipe Box

3/4 cup Carla's Gluten Free All-Purpose Flour Blend Recipe 1/2 cup gluten-free cornmeal (Bob’s Red Mill) 2 teaspoons gluten free baking powder (Rumford) 1/8 teaspoon paprika, chili powder, or cayenne pepper, to taste (optional, especially for kids) 1/4 teaspoon salt 1 slightly beaten large egg, at room temperature 1/8 cup granulated sugar 1/2 cup + 1 Tbsp buttermilk 2 Tablespoons (1/4 stick) unsalted butter, melted and lightly cooled 1/2 15 oz-can (3/4 cup) corn, drained Neutral-flavor...

Read more at glutenfreerecipebox.com/gluten-free-corn-fritters/ © Carla's Gluten Free Recipe Box