gluten-free – Page 4 – Backdoor Hospitality

Feta-Mint Corn on the Cob

I forgot to take a picture until after it was already packaged up.

As an Arizonian native, summertime rings a different tune than the one Washingtonians hear. We hear temperatures in the 100 degree range, skin melting off when you run across the blacktop, air conditioner is a way of life and the life of a vampire sounds appealing (not the blood sucking part, just the coming out after dark).

However, there are certain tunes that ring true whether in Washington or Arizona during the summertime. Swimming, even if the temperature of a pool in AZ is in the mid 80s come noon. Watermelon, it is one of those refreshing, cool, crisp fruits that make a summer evening complete. And corn on the cob. It’s a summertime icon as far as I’m concerned. I prefer the traditional “cook it in a big pot of boiling water” method over grilling any day of the week. And keep it simple by smothering butter over the kernels & sprinkling salt on top. Makes my mouth water just thinking about it.
Then, there is the way in which one eats it. I never thought much about it before I married Ben and observed how he ate his corn on the cob. It’s borderline blasphemy. I will eat it right to the core–leaving no trace of a kernel in sight. I’m the same way with oranges (eat it to the pith) and melons (to the rind). So the first time we were eating corn on the cob after being married I noticed that he still had chunks of kernels left on. I couldn’t bear it and then did what any self-respecting wife would do…I ate the rest of his corn on the cob.
I know I’ve lost some of you about now, because you’re probably thoroughly disgusted that I ate and sucked off the rest of my husband’s chewed on cob; but, all I have to say is I was preparing myself for motherhood (not for the faint of stomach).

Well, back to the point of the Feta-Mint Corn on the Cob. While we were at the cabin last week I came across this recipe in my Gourmet magazine and thought it would be nice to branch outside of the typical butter & salt. Plus, I had this wonderful feta cheese from the Farmer’s Market and some fresh mint from my house. And I must say it was wonderful!

Corn on the Cob with Mint-Feta Butter (printable recipe)

Recipe from Gourmet Magazine. When you make it (as I know you will), there is no way around getting messy. So, fully embrace it and make sure you go to the bottom of the bowl with your cob and scoop out the buttery, salty cheese goodness with complete abandon.

Ingredients:

1/2 stick unsalted butter, softened
7 oz feta, finely crumbled (1 1/2 cups) **I had a bit less and it was fine
1/4 cup finely chopped mint
8 large ears of corn, shucked, each cob cut crosswise into 4 pieces

Directions: Stir together butter, feta, mint, and a rounded 1/2 tsp salt in a large bowl.
Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
**Mint-feta butter can be made 2 days ahead and chilled.

Vegan Chewy Chocolate Chip Cookies

I lived in a house in college where I lived with 9 of my best friends. Well, no, they weren’t my best friends, but I did live in a house full of girls (10 of us total) for two years. The second year I lived there, one of my housemates had a gluten & lactose sensitivity. I remember thinking, “well that’s not fair that she can’t enjoy baked goods!” (at that time gluten-free products were not nearly as common as they are now). Part of my make up is creating food that people like, enjoy & can eat without irritability.

I have since become acquainted with words, xanthan gum, teff, quinoa, buckwheat, millet & so many more sources for gluten-free living. I find that this is a way I can contribute a portion of my hospitality to my non-gluten loving friends. They need some baked yummies–dontcha think! Well, tonight I made these cookies from my new cookbook The Whole Life Nutrition Cookbook. I wanted a something sweet like chocolate chip cookies, but I didn’t have any eggs and I didn’t want to have cookies leftover in my house. So, I had the ingredients to make them, I could eat a couple and give the rest to my friends Laura (gluten, egg & lactose intolerant) & Tina (gluten intolerant).

Vegan Chewy Chocolate Chip Cookies (printable recipe)

These are gluten-free, egg-free and if you use coconut oil than they’re also lactose free. And as for a non-allergic individual, I find them to be pretty darn good. Note: I wouldn’t call these chewy, but still good.

Makes about 1 1/2 dozen cookies

1 cup medjool dates, pitted

1 cup boiling water

1/2 cup melted virgin coconut oil or organic butter

1/4 cup whole cane sugar

2 teaspoons vanilla

2 cups brown rice flour

1/2 cup tapioca flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xantham gum (I used 1 teaspoon agar agar)

1/4 teaspoon sea salt

1/2 cup (or more–I used 1 cup) organic chocolate chips

I also added 1/2 cup chopped, toasted pecans

1. Preheat oven to 350 degrees F.

2. Place pitted medjool dates into a small bowl, cover with boiling water. Let sit for about 15 minutes. Then place soaked dates and water into a blender and puree.

3. Scoop out date puree with a rubber spatula and place into a bowl. Add melted coconut oil, whole cane sugar, and vanilla; whisk together.

4. In a separate bowl, mix together the brown rice flour, tapioca flour, baking powder, baking soda, xanthan gum, and sea salt. Add the wet ingredients to the dry and mix together with a fork or wooden spoon. Fold in chocolate chips.

5. Drop by the spoonful onto a greased cookie sheet. Gently flatten each cookie with the back of a spoon. You don’t want to flatten them too much, only slightly.

6. Bake for 10 to 14 minutes. Baking time will depend on what size the cookies are. Larger cookies need a little extra time and smaller cookies a little less. Let cool slightly then enjoy! Store in an airtight container for up to 5 days.