Finished sorghum chicken casserole in a bowl.

Cheesy Sorghum Chicken Casserole

Here is another recipe using whole grain sorghum. The green chilies and red pepper flakes give it just a little bit of spicy kick that is absorbed by the whole grain sorghum. I got the idea for the recipe here, but I changed it up a bit.

Here’s a fun little video about whole grain sorghum from Bob’s Red Mill.

I soaked the sorghum for several hours, then cooked it ahead of time in vegetable broth, just like in my pea salad recipe. I hope you enjoy this healthy, spicy recipe!

Ingredients

  • 6 strips of bacon, fried and crumbled into pieces
  • 1 tablespoon extra virgin olive oil
  • 1 white onion, chopped
  • 1 clove of garlic, minced
  • 3 green onions, chopped
  • 1 large tomato, chopped
  • 1 8oz. can tomato sauce
  • dash of red pepper flakes
  • salt & pepper
  • 2 cups cooked & shredded chicken breast
  • 2 cups cooked whole grain sorghum
  • 1 red bell pepper, chopped
  • 1 small can of Hatch diced green chilies
  • 1/2 cup kale, chopped
  • 2 cups grated sharp cheddar cheese, divided

Instructions

Cook the whole grain sorghum ahead of time (instructions here).

Whole grain sorghum in a 2-cup glass measuring cup.

I cooked the whole grain sorghum ahead of time in vegetable broth.

Preheat oven to 375 degrees F and spray a 7 × 9 baking dish with no-stick olive oil spray.

Chopped red bell pepper and green onions on a cutting board with other ingredients lined up behind.

While the whole grain sorghum was cooking, I chopped up the vegetables.

Fry the bacon and set aside to cool. Remove some of the bacon grease and cook the chicken breast in the same pan until cooked through. Cut chicken into bite-sized pieces.

Chopped up cooked chicken breast on a cutting board.

After frying the bacon, I cooked the chicken breast in the same frying pan and then chopped it up into bite-sized bits.

In the same skillet, over medium-high heat, add olive oil, garlic and white and green onions. Sauté for 2-3 minutes.

Chopped onions and garlic in a frying pan with olive oil.

After cooking the bacon and chicken, I used the same pan to sauté the onion and garlic.

Add chopped tomato, tomato sauce, red pepper flakes and salt & pepper. Stir and simmer for 5-7 minutes.

Tomatoes, sauce, onions, peppers and garlic in a frying pan.

The tomatoes and tomato sauce are added to the sautéed onion and garlic, plus a couple of shakes of red pepper flakes.

Meanwhile, combine sorghum, chicken, crumbled bacon, red bell pepper, green chilies, kale and 1 cup of the cheddar cheese in a large bowl. Season with salt & pepper to taste.

Chicken mixed with vegetables and sorghum in a large bowl.

Chicken, bell pepper, green chilies, kale and cooked whole grain sorghum, plus 1 cup of shredded cheese.

Add tomato sauce mixture to the bowl and toss to combine.

Pour mixture to the baking dish.

Casserole dish containing all ingredients mixed together.

After combining all the ingredients, adding more shredded cheese on top is all that is left.

Top with remaining cheddar cheese and cover with foil.

Bake for 15 minutes. Remove foil and bake for another 10 minutes.

Remove from oven and garnish with additional green onions, if you like.

Sorghum chicken casserole in a bowl, melted cheese on top.

Finished casserole ready to taste.

 

Makes 4-6 servings.

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Milo says….

Keep an open mind – not everyone smells life the same way.

 

Slice of gluten-free rosemary focaccia on a plate, golden brown on top with melted Parmesan cheese.

Gluten-Free Rosemary Focaccia

Here’s another recipe from Gluten-Free Quick & Easy. I had some of Carol’s Yeast Bread Mix left over from the dinner rolls I made a couple of weeks ago, so I decided to try another yeast bread recipe.

Focaccia is a type of flatbread, almost like a thick pizza crust. I topped this one with Parmesan cheese and rosemary, but you can try any seasonings and/or any cheese you like.

This is a very flavorful bread and is good dipped in olive oil. It can be sliced in half for sandwiches or used for a thick-crust pizza.

Bread Ingredients:

  • 1 tablespoon active dry yeast
  • 2 cups Carol’s Yeast Bread Mix
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 2/3 cup warm (110 degrees F) 1% milk (cow’s, rice, soy, potato or nut – I used almond)
  • 2 tablespoons olive oil
  • 1 teaspoon cider vinegar

Topping:

  • 2 tablespoons olive oil
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon kosher or coarse sea salt, or to taste
  • 2 tablespoons grated Parmesan cheese

Instructions:

Combine all the bread ingredients in a food processor (I used a large spoon and it worked just fine.) Process the ingredients until they are thoroughly blended. The dough will be soft and sticky.

Gluten-free focaccia dough in white mixing bowl with spoon.

The dough was very soft and sticky.

Transfer the dough to a 7 x 11-inch nonstick cake pan that is generously greased with olive oil. Using a wet spatula, spread the dough evenly in the pan.

Gluten-free focaccia dough spread out in the bottom of a non-stick cake pan.

The dough covered the bottom of the cake pan and was about 1/2-inch thick.

Cover the dough loosely with foil and let it rise in a warm place (75 to 80 degrees F) 45 to 50 minutes, or until the dough is about ½ inch below the top of the pan. The dough will rise further during baking.

Rosemary focaccia dough in baking pan, puffed up about 1.5 inches.

My dough didn’t rise very much – I think it wasn’t warm enough in my kitchen.

Preheat the oven to 375 degrees F. For the topping, drizzle the oil over the dough and tilt the pan to distribute evenly. Sprinkle evenly with the rosemary and salt.

Bake 30 to 35 minutes, or until the crust is golden brown and clicks when tapped with a spoon. Cover the bread with foil if the top browns too quickly. Remove from the oven and immediately sprinkle with the Parmesan cheese. Let cool in the pan 10 minutes, then cut into 10 slices. Serve warm or at room temperature.

Baked rosemary focaccia in baking pan covered with grated Parmesan cheese.

I took the focaccia out of the oven after 25 minutes, put the cheese on and cooked it for five more minutes. I used more than two tablespoons of cheese, I think.

 

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Milo says….

There is no sense in doing a lot of barking if you don’t really have anything to say.

Gluten-free pea salad with whole grain sorghum on a plate with bbq ribs.

Gluten-free Sorghum Pea Salad

The weather is getting warmer and it’s time to start thinking about good picnic salads. For this recipe, I took a traditional pea salad and added whole grain sorghum – and bacon, of course! I also added tomatoes to make it more colorful. This was so good I could have eaten it for the whole meal! I hope you enjoy it, too.

Cooking whole grain sorghum:

  • 1 cup dry whole grain sorghum
  • 1 cup water
  • 1 cup vegetable broth

Soak whole grain sorghum in water for 3-4 hours. Drain and rinse.

Uncooked whole grain sorghum covered with water in a metal bowl.

I soaked the sorghum grains for about 4 hours so they would cook faster and be more tender.

Place soaked sorghum, water and vegetable broth in sauce pan.

8 oz package of Pacific organic vegetable stock.

I cooked the whole grain sorghum in vegetable stock to give it a richer flavor.

Bring to boil, reduce heat and simmer 45 minutes, until sorghum is tender and all liquid is absorbed.

Yields 4 cups of cooked sorghum.

Cooked whole grain sorghum in a white bowl.

Cooked sorghum ready to add to salad mixture.

Ingredients for salad:

  • 2 cups cooked whole grain sorghum
  • 1 10-oz package frozen sweet green peas
  • 6 slices bacon, fried and crumbled into bits
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 4 hard boiled eggs, chopped
  • 1 cup sharp cheddar cheese, cubed
  • 2 cups grape tomatoes, each cut in half
  • 1 cup mayonnaise
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions:

Soak and cook whole grain sorghum according to directions above. While sorghum is cooking, fry the bacon, cook peas and boil the eggs.

Package of frozen Cascadian Farm organic sweet peas.

The frozen peas are cooked and set aside to cool.

Cooked bacon and chopped up hard boiled eggs on a cutting board with cup of mayonnaise sitting behind.

Bacon and chopped up hard boiled eggs.

Set everything aside to cool and cut up vegetables and cheese.

Chopped onion and celery in a metal bowl.

Chopped onion and celery

Plastic measuring cup containing cubed cheddar cheese.

I like sharp cheddar cheese, but you can use any cheese that you like.

Two-cup glass measuring cup filled to brim with grape tomato halves.

Grape tomatoes sliced in half.

Chop up cooled eggs into bite-sized bits. Combine all ingredients in a large bowl.

Cooked peas added to whole grain sorghum in a white mixing bowl.

Cooked peas added to whole grain sorghum.

Pea salad mixture with tomatoes added.

All ingredients combined, except mayonnaise.

Front of jar of Hellmann's mayonnaise.

This mayo has always been gluten-free and is great in pea salad.

Finished pea salad with mayonnaise added.

Finished salad with mayonnaise added.

Cover and place in refrigerator for at least 1 hour. Serve cold. Makes 6-8 servings.

 

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Milo says….

I think spring is coming – the frisbies are in bloom!

 

Two dinner rolls on a small plate, one is split open with butter melting on it.

Gluten-Free Yeast Dinner Rolls

Today’s recipe is from Carol Fenster’s Gluten-Free Quick & Easy cookbook. Her gluten-free yeast bread mix makes about 12 3/4 cups of flour mix, enough for four or five recipes. It can be stored in a dry, dark place for a few months in a sealed container.

These rolls were amazing – especially fresh out of the oven while still warm. I also enjoyed the leftover ones warmed up in the toaster oven. They were not gummy on inside like a lot of gluten-free breads.

The recipe calls for guar gum, in addition to xanthan gum. I didn’t have any guar gum, so I put in two extra teaspoons of xanthan gum. It called for four teaspoons of guar gum, but I was afraid four extra teaspoons of xanthan gum would make the rolls too gummy on the inside.

Carol Fenster recommends mixing the dough in a food processor. My food processor isn’t big enough to do this, so I used a large spoon to mix everything and it worked just fine.

I definitely recommend these rolls to all my friends with celiac disease. When fresh and warm they are one of the closest gluten-free options I have found to “real” bread.

Start by making a batch of Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Next, make Carol’s Yeast Bread Mix:

  • 8 cups potato starch
  • 4 cups Carol’s Sorghum Flour blend
  • 8 tablespoons cane sugar
  • 8 teaspoons xanthan gum
  • 6 teaspoons table salt
  • 4 teaspoons guar gum (I substituted 2 teaspoons of xanthan gum)

Whisk or sift all ingredients together until thoroughly combined. Or you can put it in a container with a tight-fitting lid and shake it for 2 or 3 minutes until combined. Store unused mix in a dark, dry place in a covered container.

Brown mixing bowl almost full of flour mix with whisk.

Carol’s yeast bread mix makes a lot of flour mix that you can store for future use.

Dinner Rolls

Ingredients:

  • 2/3 cup warm (110 degree F) 1% milk (cow’s, rice, soy, potato or nut)
  • 1 envelop (2 1/4 teaspoons) active dry yeast
  • 3 large egg whites (1/2 cup), at room temperature
  • 1/4 cup (1/2 stick) unsalted butter or buttery spread, Earth Balance, Soy Garden, melted, or canola oil
  • 1 teaspoon cider vinegar
  • 3 cups Carol’s Yeast Bread Mix (see recipe above)
  • Oil or butter, for brushing after baking (optional)

Instructions:

Generously grease a 7 x 11-inch nonstick (gray, not black) cake pan; set aside.

Place the warm milk in the bowl of a food processor. Add the yeast and let stand while measuring the other ingredients. (I combined them in a small mixing bowl and set aside).

Add the remaining ingredients to the food processor and process until thoroughly blended. (I mixed with a large spoon in a mixing bowl).

Gluten-free yeast bread dough in white mixing bowl with spoon stuck in it.

The dough is very sticky.

Using a 1 1/2-inch spring-action ice cream scoop, form 18 uniform-sized pieces of dough (I used a large spoon). With oiled or wet hands, shape each scoop into a smooth ball and arrange in three rows of six for a total of 18 balls. The balls will be close together. I got 14 balls, so I might have made them a tad large.

Baking tray with 14 balls of gluten-free yeast dough for rolls.

I wet my hands to smooth out each dough ball.

Cover the pan loosely with foil and let the dough rise in a warm place (75 to 80 degrees F) for 45 to 60 minutes, until level with the top of the pan.

Top of white refrigerator with foil-covered tray of dinner roll dough.

I covered the dough balls with foil and put them on top of the refrigerator to rise.

Baking tray with larger dough balls.

After sitting on the refrigerator for an hour, the dough balls had doubled in size.

Preheat oven to 375 degrees F. Bake 25 to 30 minutes, or until the rolls are lightly browned and firm to the touch. If the rolls brown too quickly, cover loosely with foil. Remove from the pan and let cool 10 minutes on wire rack. Brush with melted butter or oil for a glossier look, if desired. Serve warm.

Baked gluten-free dinner rolls on baking tray.

The rolls were a lovely golden brown when I took them out of the oven.

Close up shot of a few of the baked rolls on the tray.

Crispy on the outside fluffy on the inside!

The dough can be refrigerated overnight after rising, if you want to make them the day before.

Baked rolls can be frozen, then reheated in the microwave on low or in a toaster oven wrapped in foil.

Two dinner rolls on a small plate, one is split open with butter melting on it.

The rolls were fluffy inside without being sticky or gummy.

 

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Milo says….

If you can’t dance, do a happy hop!

 

 

 

Baked gluten-free strawberry cream cheese cobbler in white desset bowl.

Gluten-Free Strawberry Cream Cheese Cobbler

I love fresh strawberries and I’m always so happy when they arrive in the stores in the spring.

Four-cup measuring cup filled with slices strawberries.

Two quarts of sliced strawberries, plus a little.

When making gluten-free cobblers, I have to remember to hold a loose definition of “cobbler” in my mind. Without gluten it is never going to be like the cobbler my mom used to make. I just have to accept that gluten-free cobbler will be different, but can still be a tasty dessert choice.

Someone posted this recipe on Facebook and I thought I’d try making it gluten-free. I forgot that gluten-free crust doesn’t rise to the top like regular cobbler crust, so it ended up being more of a cake with strawberries and cream cheese on top. If I ever make this again, I will put in the fruit and cream cheese first, then pour the batter over it.

Even so, it turned out really good. I made two batches – one in a metal baking pan and one in a glass casserole dish. The one in the glass dish was a little more browned and crispy on the bottom and I liked it better. The other one was softer and more like a pudding, but was still quite tasty.

Ingredients:

  • 1 stick (1/2 cup) butter
  • 1 egg, lightly beaten
  • 1 cup milk (I used almond milk)
  • 1 cup of Carol’s Sorghum Blend
  • 1 tsp xanthan gum
  • 1 cup sugar
  • 2 Teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 quarts whole strawberries, washed and sliced
  • 4 oz cream cheese, cut into small pieces.

Instructions:

Preheat oven 350 degrees.

Melt butter and pour into 9 x 13 inch glass baking dish.

 

Melted butter poured into baking pan.

Melted butter poured into pan.

In a small bowl, mix together the egg, milk, flour blend, xanthan gum, sugar, baking powder, and salt.

Mixed batter in a brown mixing bowl with whisk.

I used a whisk to mix the ingredients for the batter.

Pour directly over the butter in the baking dish, but do not stir.

Gluten-free batter on top of melted butter in baking pan.

The batter is poured on top of the butter but not mixed with it.

Add the strawberries, arranging in a single layer as much as possible.

Strawberries placed on top of the batter in baking pan.

The strawberries are spread over the batter, then the cream cheese is dotted on top. ( I forgot to take a photo with the cream cheese).

Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling.

Baked gluten-free strawberry cream cheese cobbler in metal baking pan.

The gluten-free “crust” bubbled up into the strawberries a little bit, but not like a regular cobbler.

 

Baked gluten-free strawberry cream cheese cobbler in glass baking dish.

Here’s the one I made in the glass dish. It browned a little bit more than the other one.

I’m not sure where the original recipe is from – you know how recipes travel around on Facebook – so whoever you are out there, thanks for the recipe idea!

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Milo says….

Sniff out opportunities!

 

 

Two gluten-free lemon squares on a dessert plate.

Gluten-Free Lemon Squares, Almost

This recipe came from my friend Joy Gray. She creates recipes for the United Sorghum Checkoff Program.

My lemon squares weren’t as good as I had hoped they would be because of several mistakes I made in the process.

The first mistake I made was not using the gluten-free flour mix designated. Joy used NuLife All-Purpose Sorghum Flour Mix. I didn’t have that, so I used Carol Fenster’s recipe for her sorghum flour blend. I didn’t realize that the NuLife mix has xanthan gum already mixed into it and I didn’t add any xanthan gum to my flour mix.

My second mistake was that I combined the sugar, flour and salt, then I realized I was supposed to cream the butter and sugar together first. I decided to use a pastry blender to mix the butter with the flour/sugar mixture. This may have worked ok if I had remembered the xanthan gum, but I’m not sure.

The biggest mistake I made was that I didn’t let the crust cool completely before adding the lemon filling mixture. When I poured the mixture onto the hot crust, the center section of the crust exploded into bits and mingled into the filling. The filling ended up having more of a cookie-like texture instead of being creamy like lemon pudding.

Without the xanthan gum, the crust was very crumbly and fell apart as I tried to remove the squares from the pan. So, although my lemon squares were edible, I was quite disappointed with them.

If you make this recipe, be sure to follow the directions carefully and don’t make the same mistakes I did!

Ingredients



Crust

  • 1/4 pound unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 cup NuLife All-Purpose Sorghum Flour Mix
  • Pinch kosher salt

Filling

  • 3 eggs, room temperature
  • 1/2 cup confectioner’s sugar
  • 1/2 cup lemon juice
  • Zest from 1 large lemon
  • 1/2 cup NuLife All-Purpose Sorghum Flour Mix
  • Pinch salt

Instructions

Preheat oven to 350° F.

Crust:  Cream butter and sugar together with paddle attachment in electric mixer. Add salt to sorghum flour mix and slowly add to butter until mixture resembles pea-sized crumbs.

Dough and pastry blender in brown mixing bowl.

I used a pastry blender to mix the crust ingredients. This may have made the crust even more crumbly, I’m not sure.

Press into an 8 x 8 inch baking dish lined with parchment paper and bake for 15-20 minutes or until light brown. Cool on a wire rack for 15 minutes.

Gluten-free crust dough for lemon squares pressed down in the bottom of a square baking pan.

The crust was about 1/8-inch thick after I pressed it down into the bottom of the pan.

Filling: Wipe out mixing bowl and whisk eggs, sugar, lemon zest, lemon juice, sorghum flour mix and salt.

Lemon filling in brown mixing bowl with whisk.

Lemon filling mixture.

Gently pour over the crust and bake for 30 minutes until firm. Cool thoroughly.

Baked lemon squares in baking pan, edges overcooked.

The lemon squares were over browned on the edges because I didn’t let the crust cool before pouring in the filling.

Cut into squares and dust with confectioner’s sugar before serving.

Gluten-free lemon squares in baking pan with a few squares removed so you can see the crumbling crust around the sides.

You can see how the crust crumbled when I cut the squares. This is why you use gums in gluten-free baking.

Gluten-free lemons squares in bowl, sprinkled with confectioner's sugar.

Makes about 20 squares.

Recipe © Joy Gray, Amarillo, TX.

Milo graphic

Milo says….

Lemon is not my favorite snack flavor, Maizy. Please make these with BACON filling next time!

Slice of gluten-free orange cranberry bread on a dessert plate.

Gluten-Free Orange Cranberry Bread

This quick bread is really good for breakfast, snack or dessert. It is sweet and tart with a nice crunch from the walnuts. It is probably better with fresh cranberries, but our store didn’t have any so I used Craisins.

Package of Craisins - dried cranberries

I used Craisins instead of fresh cranberries.

Below is a nice little video that highlights the health benefits of cranberries.

I had no idea they were so good for me – hope you enjoy this healthy recipe!

Ingredients

  • 2 C gluten-free all-purpose flour (I used Carol Fenster’s sorghum blend below)
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp fine sea salt
  • 2 tsp baking powder
  • 1 C fresh cranberries, roughly chopped (I used dried cranberries)
  • 1/2 C chopped walnuts
  • 1 C milk, room temperature (I used almond milk)
  • 2 Tbsp white vinegar
  • 1 egg, room temperature
  • 1 tsp orange extract
  • 1 tsp vanilla extract
  • zest of 1 orange
  • 1 C light brown sugar, packed
  • 1/2 C vegetable or canola oil

Carol’s Sorghum Flour Blend

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Instructions

Pre-heat oven to 350 degrees F and grease a 9″ x 5″ inch loaf pan.

Stir together milk and vinegar in a bowl or measuring cup and let sit for 5 minutes.

Glass measuring cup containing almond milk and vinegar mix.

Almond milk mixed with vinegar.

Combine flour, xanthan gum, salt and baking powder in a large bowl. Stir in cranberries and nuts.

White mixing bowl with dry ingredients mixed together.

Dry ingredients mixed together.

In a separate bowl, whisk together egg, the milk/vinegar mixture, orange extract, vanilla extract, orange zest, brown sugar and oil until the brown sugar is dissolved.

Metal mixing bowl containg mixed wet ingredients and brown sugar with wire whisk.

Wet ingredients mixed together with brown sugar.

Add this mixture to the dry ingredients and stir with a large spoon until just combined.

Gluten-free orange cranberry bread batter in loaf pan.

Batter in pan ready to bake.

Pour batter to the prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean. Cool before slicing.

Baked gluten-free orange cranberry bread in loaf pan.

Baked loaf right out of oven.

Baked gluten-free orange cranberry bread loaf on a plate ready to slice.

Let the loaf cool before cutting. Use a sharp knife to cut cleanly through the cranberries and walnuts.

Adapted from Cranberry Orange Bread at whattheforkfoodblog.com.

 

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Milo says….

Naps are better when you turn around three times first!