The BEST Gluten Free Sandwich Bread EVER!

If you’ve been around here for a while, you know that I discovered last year that cutting gluten from my diet helped tremendously with my Crohn’s symptoms. You also know that I tried and tried to find a suitable gluten free sandwich loaf and was disappointed time and time again. My loaves were passable, but they weren’t great. They were either too crumbly or too gummy, or they had that off-flavor which characterizes so many gluten free breads. I’ve done my share of whining about the cost of store-bought gluten free sandwich loaves, and what’s worse, these loaves were not wonderful either. Far from it. We even did sourdough for a while, but I found that it sometimes gave me trouble.  I am so happy to tell you that I stumbled upon a recipe for the most delicious and versatile gluten free bread dough. We’ve made loaves for sandwiches with this dough. We’ve made pizza. (Yes, very good pizza!) This bread pairs well with a bowl of soup or stew. It would make fabulous buns for burgers or hot dogs. Cinnamon rolls are next up on the agenda. You can even roll it thin for crackers. You see, this dough isn’t like all the others I’ve tried. It’s not runny like cake batter. It’s dough. You can shape it. And it’s absolutely delicious! There’s nothing about this dough that screams gluten free. It’s incredibly crusty on the outside and moist and chewy on the inside (without being gummy). It reminds me of a nice loaf of Italian bread. My kids are begging me for a piece of this bread every time they think about it. The best part? You can mix up 4 loaves of this bread and store it in the refrigerator (for up to 5 days) until you’re ready for it. Hallelujah! We now have good bread again folks. And it costs me roughly $1 per loaf to make. I had to share it with you. For me, the sad part is that I’ve owned this cookbook for quite a while. I bought it before we were eating gluten free. I used it for whole wheat bread and didn’t give the book a second thought when we switched to gluten free. I wish I had. There’s no telling how much money and time I’d have saved. Store-bought gluten free loaves are a thing of the past for this family. This is the only recipe I’ll ever need. No more failed attempts!

Oh me, oh my! This gluten free pound cake is crazy good. The wheat noshers in my family didn’t even balk a bit. That said, it isn’t exactly like my grandma’s pound cake (which is made with white flour and white sugar, of course.) This version is made with whole grains and Sucanat (natural sugar), but don’t let that scare you off. I made this cake last night and it’s already half eaten by my family of four. It was fabulous this morning with a cup of coffee and some fresh fruit. Bliss. I’m absolutely thrilled to have pound cake again! I converted this recipe from here to be soaked in the Nourishing Traditions fashion.   Gluten Free Pound Cake (Soaked) 2 cups brown rice flour 1 cup kefir (OR buttermilk OR yogurt diluted with water to the consistency of buttermilk) Combine brown rice flour and kefir. Soak overnight. (12 – 24 hours) 3 sticks of butter, softened but not melted 2 cups Sucanat 5 eggs 1 cup tapioca flour 1/2 tsp. salt (omit if using salted butter) 2/3 tsp baking powder 1  tsp xanthan gum 1 tsp pure vanilla extract (OR almond, lemon, orange…) Preheat oven to 350 degrees F.  Butter and flour a tube pan or 2 loaf pans. With a mixer, cream butter and sugar together.  Add eggs, 1 at a time, beating after each addition. Add tapioca flour, baking powder, and xanthan gum to the soaked brown rice flour and mix until moistened. Slowly add this mixture to the creamed mixture. Mix until smooth. Add in almond extract (or your choice).  Pour into prepared pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.  If the top of the cake starts to get really brown, you will need to lay a piece of foil loosely over it so that it can keep cooking internally without burning the top. When it is done, remove it from the oven and let it sit in the pan for 10 minutes before inverting it onto a plate.  If you do it sooner, your cake might fall slightly. Unlike most gluten free baked goods, I have found that this cake is even better when enjoyed the next day. It is VERY moist on the first day. Enjoy! (Well, tomorrow is the big day for me. Any and all prayers would be most appreciated. I am very optimistic that this surgery will be successful. Blessings to you!)

“Peasant food” at it’s finest

I don’t know what it is about winter that makes me crave soups and stews, but I don’t fight it. My crockpot sees a lot of use this time of year. I throw in whatever meat I have on hand (yes, we eat meat almost everyday – but we keep our portions small) and pile on the root veggies, herbs, and seasonings. By that evening, our mouths are watering and the entire house is filled with the aroma of a good, wholesome meal. The best part? I haven’t had to slave over the stove all afternoon. I also crave beans and greens more this time of year. Beans are a wonderfully frugal meal option and they’re so easy to prepare. I soak dry beans overnight with a little ACV (to neutralize the phytates) and rinse them the next morning. Once they’ve simmered for several hours with a little sea salt, EVOO, onion, and garlic, they simply can’t be beat. I like to eat mine with a bit of sauerkraut. So delicious and nutritious! My digestive systems really appreciates it when I eat this way. It rewards me by not getting bloated, crampy, and miserable. A return to traditional foods and preparation techniques has benefitted the whole family. We rarely get sick with those nasty viral bugs that seem to go on a rampage this time of year. And, I believe I would have healthier bones if I’d been eating this way all along. But alas, all I can do is move forward. I’m grateful for the wake-up call of Crohn’s disease which made me realize that all the processed foods were harming my family. Now, I know. Now, I can nourish my little ones. And myself.

Happy Starter

Happy starter makes mama happy… We’ve I’ve been making lots of sourdough bread lately. I’m happy to report that I tolerate wheat/spelt very well as long as it is allowed a long fermentation period. And really, this is the most nutritious way for anyone to enjoy bread. It can be soooo yummy! You just need to learn how to make it. Here are the instructions I used for making starter (which worked so well). Here is Wardeh’s (delicious!) recipe and instructions for making sourdough sandwich bread. And in case your wondering, here’s why sourdough is so nutritious.  No more high-dollar gluten free bread from the health foods store for this family. And admittedly, I was never completely comfortable with the ingredients list on those packages. I really tried, but I was never able to master baking gluten free sandwich loaves (with nutritious ingredients). I feel good about our bread again. I have an appointment tomorrow. I’m not very excited about it. I’ll be having a painful procedure (you know it’s going to be bad when the doctor forewarns you that it will be painful and you will not be able to have anesthesia! Sigh.) but hopefully we’ll have a better idea about what is going on with the discs in my neck/back. On a better note, my Crohn’s flare seems to have finally subsided. I have traded my oral pain medication for a topical cream that is giving me some relief. I appreciate all your well wishes and prayers more than you can know. Blessings to you!

Gluten free apple oat muffins (soaked in kefir)

I’ve been meaning to post this recipe for a while now… thanks for the nudge, Diane!

These muffins are a family favorite and a (quickly disappearing) staple around here. I promise you can serve this to guests without apology. No one would guess that they are gluten free! They’re not too dense and they’re very moist and flavorful – attributes I accredit to soaking the flours overnight in kefir. Try it. You’ll be hooked, too.

Apple Oat Muffins

1 c. rolled oats (I use certified gluten free oats)

1/2 c. brown rice flour

1/2 c. millet flour

1 c. kefir

Combine above ingredients and allow to soak overnight (up to 12 hours)

The next morning, blend in the following ingredients:

2 eggs

1/2 c. honey

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

3 tsp. cinnamon

1 medium apple, unpeeled, cored, and grated coarsely

1/2 c. raisins (optional)

1/2 c. walnuts (optional)

After mixing all ingredients, fill paper-lined muffin cups until almost full. Bake at 375 degrees for about 20 minutes or until done.

Don’t let the use of rolled oats scare you here. Soaking them overnight makes them tender and delicious. Really, you won’t notice that they are in the finished muffins. A nice variation we often enjoy is substituting 1 c. pureed pumpkin for the apple, no raisins, 2 tsp. cinnamon, 1 tsp. ginger, and 1 tsp. nutmeg. So delicious! You may find you need to add extra flour if your pumpkin puree is too thin, which is often the case with homemade pumpkin puree. I usually add a little brown rice flour if needed.

***It’s important to note that gluten free batter will not be as thick as a whole wheat batter. Gluten free baked goods have a tendency to be dry if the batter is too thick. Always err on the side of more liquid than less liquid if in doubt. Often, the batter should be thin like pancake batter.

***EDITTED TO ADD: You may use buttermilk or yogurt diluted with water (to the consistency of buttermilk) in place of kefir.

Making kefir and a Banana Nut Bread recipe

Taking fermented cod liver oil painlessly, tastelessly, WITH NO BURPING!

I’ve finally found a way to get this stuff down without having to wrinkle my nose up. And more importantly, I’ve found a way to get it into my children without having to implement a battle cry. They now take their daily dose with a smile, and it also helps that they each get a small piece of dark chocolate for a reward. A mama’s gotta do what a mama’s gotta do, right? Right.

I can’t take credit for this handy-dandy trick… my friend, Katie, is the one who recommended it to me. And, for the record, I am tremendously grateful! All you do is:

1. Dip your spoon in honey.

2. Put your dose of CLO on top of the honey.

3. Drizzle a little extra honey over the CLO to completely cover it.

4. Quickly, and without working it around in your mouth, take the CLO much like you would a pill.

5. Have a drink ready to chase the mixture down.

Easy as pie. And best of all: no tasting or burping the CLO afterward! I’m not sure why this helps with the burping, but my theory is that the honey (which is full of enzymes) helps digest the CLO in rapid fashion. YAY!!!

I sure wish I’d thought of this sooner… sigh.

I’ll leave you today with the view out my front window early this morning. If you’ll look closely, you can see the leaves falling in the middle of the photo. I’m soaking up (with tremendous gratitude) these last few days of Autumn. Thank you, Lord!

***Edited to add: If you are interested in learning about the benefits of taking cod liver oil, click here.

Homemade yogurt + homemade granola + raw honey = BLISS!

This flavor combination makes my taste buds do the tango! And because all of the ingredients can be made ahead (or even store-bought if necessary), it’s a quick and easy breakfast for those mornings when you may be slim on time. We love it any old time!

I make crispy nuts every few weeks in the Nourishing Traditions fashion. Soaked and dehydrated, these tasty little gems go great in school lunches and they’re perfect for snacking, too. I use them in any recipe that calls for nuts.

They’re easily stored in mason jars until you’re ready for them… Yum! My jars don’t stay full for very long.

And, I can’t recommend more highly this recipe for soaked and dehydrated (in my oven!) granola.

It is seriously good! I make a half recipe every two weeks and it fills up 2 quart size mason jars. I like to keep a jar in the car for snacking – it helps me resist the temptation to eat unhealthy foods when I get hungry. And actually, I just LOVE to eat this granola! It’s delicious and nutritious.

The first time I made it, I soaked my nuts right along with my oats and dehydrated everything together. This last time, I added crispy pecans to the finished granola… I like it better this way. You can really taste the nuts. I also added a generous amount of raisins to the finished granola. When making half the recipe, I use 1 cup of honey substituted for the date paste Wardeh uses to sweeten the granola. Just laziness on my part, but it turned out great! My yogurt came from an Amish family who makes it from raw cow’s milk – so, so, good. One day, I’ll be brave and try Amanda's method for making yogurt. This granola recipe sounds more complicated than it actually is… give it a try!

Oh, my… pumpkin pie!

There’s been a fair amount of this going on around here the past few weeks…

I haven’t met a winter squash I didn’t like. So far this year, we’ve enjoyed Blue Hubbard (new for me this year), Acorn Table Queen, Butternut, Delicata, and that sweet little pie pumpkin up above. We enjoy it as a side dish or as pie (of course!)

Here’s the recipe for the pumpkin pie filling from Nourishing Traditions (see my sidebar) and this is a decent gluten free pie crust recipe. Let me warn you though, I was not able to roll it out the way the recipe suggested (maybe I didn’t – okay, I straight up did not let it spend enough time in the fridge). I ended up squishing it into the pie plate much like you would for a graham cracker crust. And the next time I make it, I will probably pre-bake the crust a bit. One other difference was that I used raw cow’s milk in my filling along with freshly prepared pumpkin flesh… DELISH!!!

Nourishing Traditions Meatloaf (gluten free version)

This meatloaf is so good! I must admit, I’ve always been a big fan of meatloaf. My mom has a wonderful recipe that I’ve made for my own family for years now. What I like about the Nourishing Traditions recipe is all the added vegetables that are tucked inside it!

Seriously, look at all those veggies! And every member of the family eats this dish with glee… (mama is smiling.)

I adapted the original recipe to suit our family’s needs: gluten free rolled oats were substituted in place of the bread crumbs, I omitted the chili flakes (for the kids), and kicked up the cracked black pepper. I chose to use a mix of ground turkey and ground beef in equal amounts, and I omitted the ground heart and fish sauce (mainly because I didn’t have these ingredients on hand).

 

This is the meatloaf all ready to go into the oven. IT’S SO GOOD!!!

If you’d like to give the recipe a try yourself, you can find it recipe here.

Banana Nut Bread: Soaked and Gluten-free!

If you’ve been around here for a while, you probably know that I love banana nut bread.

It was one of the first recipes I set out to perfect in  a gluten-free version.

  

I must say, I’m not going to miss my old recipe at all… This banana nut bread is heavenly!!! (Thank goodness!)

I adapted this recipe from Sally Fallon’s Nourishing Traditions cookbook. If you are concerned about eating in a healthy, nourishing, traditional way, you SERIOUSLY need to check out this book. It is an excellent investment. I reference my copy almost every day. Not only does this book explain why our body needs certain foods, but it contains recipes for almost every dish imaginable! (It also explains why processed food should be avoided.)

Without further adieux, here is my new recipe:

Mel’s Banana Nut Bread: Soaked and Gluten Free

1 c gluten-free rolled oats

1 c gluten-free oat flour

1/2 c millet flour

1/2 c brown rice flour

2 c buttermilk, kefir, or yogurt (if using yogurt, dilute it with water to the consistency of buttermilk – 2 c total yogurt/water mixture)

3 eggs, slightly beaten

1 tsp sea salt

1/4 to 1/2 c maple syrup

2 tsp baking soda

1/4 c melted butter

2 ripe, mashed bananas

1/2 c crispy walnuts, chopped

Soak flours together in buttermilk, kefir or yogurt in a warm place for 12 to 24 hours – bread will rise better if soaked for 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 TBSP whey, lemon juice, or vinegar in place of buttermilk, kefir or yogurt.) Blend in remaining ingredients. Pour into a well-buttered and floured loaf pan (preferably stoneware). Bake at 350 degrees for 1 hour or until a toothpick comes out clean.

***Note: If you aren’t gluten-intolerant, simply substitute 3 cups of whole wheat flour for the gluten-free flours in this recipe. Soak as directed!

If you want the why’s on soaking (and a good introduction to nourishing, traditional food preparation methods), click here.

I would be remiss if I didn’t mention that I used kefir in this recipe. A while back, my very generous (and wise) blogging friend Diane sent me some of her kefir grains. This was the first recipe I tried using homemade kefir. Success! I really believe that the kefir made my bread rise a little better and it gave the bread a nice flavor, too. I’m hooked! 

I took Diane’s advice and made kefir using raw goat’s milk. While I’m not crazy about drinking a glass of it alone, I will be adding it to all my baked goods from here on out. And I’m working toward being able to drink it. It’s a bit more sour than yogurt, but it would be great in a smoothie. As Diane has told me, “Sour is good for you!”

Kefir is so easy to make yourself. I followed these instructions.

There are also instructions for making kefir in Nourishing Traditions, but sometimes it’s nice to see pictures.

Now, what to make next?

Mel’s Banana Nut Bread (revisited)

Seeing these on my counter always means one thing: banana nut bread must be made.

Remember these? They did not disappoint! Just look at those sunshiny yolks… Girls, you make mama proud. 

Around here, I mill my own flour. I can’t recommend it to you more highly.

This is my recipe for banana nut bread. I did change it up some this time - I can’t seem to help myself. I almost always change a recipe in some way, usually because I have different ingredients on hand. This time I had an extra banana, so I threw in 4 bananas. And I had an extra egg, so in went 3 eggs. I also love changing up the flours. This time I used 1 cup of whole wheat flour and 1 cup of spelt flour. I must say, it turned out soooo good! Even better than the original version. Spelt is one of my favorite flours. It seems to make baked goods more tender, light, and moist. Who would argue with those results?

Mmmm…. it smells good.

And it tastes good, too!

Feeding picky eaters

I have some tricks up my sleeve for getting picky eaters (of which my husband and daughter are the pickiest!) to eat their veggies.

In my experience, tucking the (offensive) vegetable in with meat and a starch works wonderfully. Seriously, this little discovery has changed our lives. We have a much broader diet these days. In the past, cauliflower, broccoli, kale, and even squash were on the list of banished veggies. We subsisted much of the time on carrots, peas, and beans.

No more. Last night’s dinner consisted of organic pasta, mild Italian sausage, and yes (gasp!) cauliflower. It certainly helps when the vegetable blends into the dish, as in the above photo. And, texture is a key here, too. You want the cauliflower to be tender enough that it isn’t offensive on the discriminating palate. A little butter never hurts either. Another key is to make the pieces very small. Even mash it if possible. Trust me, this works. We’ve also enjoyed some mashed acorn squash mixed in with some chicken and rice this week. No one was the wiser. (Mama smiles.)

Cauliflower is probably the easiest vegetable to start with. It has a mild flavor and blends in easily. Just steam it until tender, add a little butter, and season with salt and pepper to taste. Then, mash or finely chop it, and add it to your dish. You can also do the same with broccoli. For winter squash, cut it in half (or quarters depending on it’s size), scoop out the seeds, and rub the flesh with a little extra virgin olive oil and sea salt. Roast it in the oven @ 400 degrees F for about an hour or until tender. Then scoop out the flesh, mash it, and add it to your dish. YUM!

I’ve also been know to add finely shredded kale to spaghetti sauce. It doesn’t need to be steamed first. Super easy and delicious. The sauce will look like you went heavy on the herbs. Soups and stews are another great way to slip in noxious (to them) veggies. I’m not ashamed to admit I’m a sneaky chef. Good nutrition is important. It’s a priority around here.

Here’s one of our favorite easy recipes if you need a jumping off point:

http://sweethomesteadalabama.blogspot.com/2010/04/in-kitchen.html

Just be sure to chop the vegetables very finely at first. As your diners realize that they actually like their veggies, you can chop them more coarsely.

The last heirloom tomatoes of the season

This has been a difficult gardening year for us. We’ve only had a few significant rainfalls all summer. Once a month just doesn’t cut the mustard in a large garden.

And the record breaking heat (in an area already known for tremendous heat and humidity) has made it nearly impossible to coax sustenance from the ground. But with lots and lots of watering, we were able to enjoy a few varieties of tomatoes, eggplants, okra, zucchini, yellow crookneck squash, an abundance of peppers, watermelon, cantaloupe, and lemon cucumbers. The corn was a complete and utter bust, but we did get a few peas and beans.

Knowing that this was it from my garden, I wanted to really taste the veggies. We actually enjoyed this meal a few weeks ago, but I haven’t forgotten how utterly delicious it was… I opted to roast the veggies right on top of chicken tenderloins with just a bit of EVOO, sea salt, and freshly ground black pepper. I almost always choose the simple over the complicated. Popped in the oven for half an hour at 425 degrees amounted to absolute dinner perfection. I particularly enjoyed all the flavors together… Green Zebra, Cherokee Purple, Gold Medal, Jubilee Yellow, Homestead, and Brandywine tomatoes… eggplant… zucchini… yellow squash… Cajun bell peppers… Sigh.

There’s nothing quite like eating homegrown produce.

Pickling Lemon Cucumbers – spears and slices

I’ve been a busy woman lately. The lemon cucumbers have been prolific around here…

And aren’t they gorgeous all quartered, salted, and ready to be pickled?

I thought so.

I chose another recipe from the Ball Complete Book of Home Preserving:

Pick-a-Vegetable Dill Pickles (page 16) for all of you who might have the book or be interested in what this beautiful goodness actually is…

Garlic, jalapeño, red bell pepper, and dill seeds. It smelled heavenly!

Yeah, this makes mama happy.

And while I was busy in the kitchen, my sweet boy was out picking figs. Fig preserves, anyone?

These are the slices – absolutely perfect for a sandwich, if I do say so myself.

Just look at that big guy up there! Most laid flat, but I wanted you to see this one.

They are admittedly a little seedy, but I didn’t let that stop me. Nobody is perfect.

And these are the spears… or wedges, is more like it.

These are the most beautiful pickles I’ve ever canned. Lemon cucumber dill pickles – a new favorite is born.

There’s just something about those stripes that does it for me.

And just so you know, the figs are beyond delicious… words fail me. Fig preserves will be happening soon.

In case you’re wondering how I keep my littlest one entertained while I can…

We have lots and lots of puzzles…

And lots and lots of breaks!

Delicious 100 % Whole Wheat Banana Nut Bread

I’ve always had a fondness for banana nut bread. Not only do I love the flavor, but also it appeals to the frugal cook inside me - never wanting to waste bananas that are past their prime to eat out of hand. My grandmother, my mother, and I made this banana nut bread for many years. The old recipe is delicious, but my new banana nut bread recipe is tasty and better for you than the original version. No white flour or white sugar allowed in my kitchen these days. I’ve spent the last year or so perfecting this recipe, and I believe I’ve finally nailed my idea of the perfect banana nut bread. It’s rich and moist, and not overly sweet. And it’s crusty good on the outside. Oh, yeah! We never make it waiting on this bread to cool… it’s so yummy still warm from the oven.

Go ahead and give it a try. It’s super easy…

Mel’s 100% Whole Wheat Banana Nut Bread

2 cups whole wheat flour (Use freshly ground hard red wheat if possible. If not, store bought whole wheat flour works, too.)

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 cup oil (Organic canola oil is great, and butter works, too.)

1/2 cup evaporated cane juice (Organic sugar – go ahead and double this if you have a moderate sweet tooth.)

1 tsp. vanilla

2 eggs

3 medium very ripe brown speckled bananas

1 cup chopped walnuts

Preheat oven to 350 degrees. In a large mixing bowl (I use my KitchenAid mixer) beat together bananas, oil, vanilla, and eggs for about 1 minute. Directly to mixing bowl (you can combine the dry ingredients in a separate bowl first, but I skip this step with no adverse effects) add flour, baking powder, baking soda, salt, and cinnamon. Mix on low speed just until combined and somewhat smooth. Fold in chopped walnuts. Pour into a greased tube pan or two loaf pans. Bake 40-45 minutes or until golden brown. Transfer to a wire rack to cool.

Enjoy!

In the Kitchen

Throughout my ordeal with various health issues, there has been one thing I was unwilling to give up. Cooking for my family.

It’s a non-negotiable for me right now. It’s therapy. Yes, even if I must have a stool and can only use one arm at times.

  

I wouldn’t feel good about feeding my family convenient processed foods. Especially in light of my own health issues.

So, I cook for us. Everyday. It’s a good thing we like simple food. We know food doesn’t have to be fancy to taste good.

 

We’re true southerners. We like our fried fish (I only fry occasionally). We like our biscuits. We like our grits and scrambled eggs.

Comfort food. I’ve learned to cook in a healthier way. I use organic coconut oil for frying and for shortening. I use real cream.

Fresh, organic, local (for the most part) produce and meat. No pesticides. No preservatives. No unnatural ingredients.

It just tastes better. And it makes me feel better. Seriously. I feel healthier when I eat this way. All of those additives we consumed for years wreaked havoc on my digestive system. They’re poison, I tell you. Eating this way, I’m virtually cured of my Crohn’s disease. (Do not click if you are faint of heart. Graphic pictures are included in the description.)

And I feel really good about nourishing my family.

Here’s a simple, easy recipe that’s versatile, and it’s sure to get even the most finicky of eaters to eat their veggies.

 

Cheeseburger and Veggie Bake

3 medium potatoes

1 head of cauliflower or broccoli

1 medium onion

1 lb. ground beef

1/2 cup heavy cream

1 cup shredded parmesan cheese

Garlic, salt, and pepper to taste

Preheat oven to 350 degrees. In a cast iron skillet, add coarsely chopped onion, ground beef, garlic, salt and pepper to taste. (You can use a couple cloves of finely chopped garlic, or a couple tsp. of powdered garlic. In this recipe I like to use powdered because the fresh garlic burns easily. I use about 2 tsp. of  sea salt and 1 tsp. of freshly ground black pepper.) Cook over medium-high heat, crumbling the ground beef as it cooks, until the onions are translucent and the meat is no longer pink. Set aside. In a 9 x 13 Pyrex dish, layer thinly sliced potatoes (scrub ‘em good and don’t worry about peeling them. The peel is good for you!), coarsely chopped cauliflower on top of the potatoes, and the ground beef mixture over the top of everything else. (Between the layers of vegetables, I also like to add a little salt and pepper.) Now, pour heavy cream evenly over the top of everything. I usually don’t measure, just eye-ball it. Can you ever have too much cream? I think not. And top with parmesan cheese (sometimes I use regular cheddar cheese, it just depends on what I have on hand.) Cover with foil (or a LARGE lidded casserole dish works here) and cook at 350 degrees for 1 1/2 hours. Delish! Even my picky eaters (my husband and Sara Lynn) eat this meal up with delight.

You can see pictures of the layering process and finished dish in the third row of pictures above. I served it with freshly snapped green beans on the side. (Do you recognize my newly found soup bowl? Perfect for serving this meal! We southerners love our food served up in a bowl. Yum!)

And to prove the versatility of this dish, I served it later in the week with potatoes, yellow squash, and chicken breast. You don’t even have to cook the chicken first. Just layer the raw breasts (I used 3) on top, cover, and cook the same way. (Pictures above as well.) I also substituted mozzarella cheese for a change. There are no rules here. You can’t go wrong with garlic, onions, cream, and cheese. And for those rare times that I have no cream in the fridge, I just substitute about a 1/4 cup of extra virgin olive oil.  It still turns out fabulously.

Is there anything easier than a one dish meal? Gotta love it.

One more thing, I simply must share a recipe I found from GNOWFGLINS for Cinnamon Raisin Biscuits. They are nothing short of amazing. And because all southerners know that biscuits are supposed to be round, that’s how I made mine. Pictures in the 6th row above. (All pictures can be clicked to view a larger image.)