Easy Gluten Free Corn Dog Muffins

   Last week, while the kids and I were talking about the coming fair in our town, Child#2 and Child#3 both made a wish.  Both were hoping they could eat a corn dog just like their other siblings.  Yes, my eldest and youngest recently outgrew their allergies and both were to order corn dogs when we eat out.   

    As a food allergy mom, simple requests such this always pinch my heart. No matter how many years we've managed their food restrictions without any complains, hearing them long for something especially food makes me really uncomfortable. If I only knew how to make their allergies go away.  

     Then with some divine intervention, a packaged containing a GF Jules corn bread mix arrived in my house.  It was a prize I won in one of Vegetarian Momma's giveaway I entered in months ago. What a coincident right? 

     Since I haven't really tried making my own corn dogs on a stick, I asked the kids if they would be interested to try a Corn Dog in the shape of a muffin.  To my surprise, they were all excited with the idea.  They just reminded me of the two things that are important to them --- taste and the surprise in the middle.  

     Without any coercing, I gathered all my ingredients and said a quick prayer to make sure that the end result will turn out good.  After carefully preparing the batter and making sure I totally covered the kielbasa slices, I crossed my fingers while I waited for it to bake.  

   The final product as you can see below is beautiful. Though it's not as brown or yellow as most corn breads are, the muffins were very moist and delicious. Even if the sausage in the middle gave off some of its juices, it didn't make the inside soggy.  In fact, it made it more flavorful.  

     It was really a fun and yummy experiment. Thank you GF Jules and Vegetarian Momma for making it easier for this mom.  As you may have already known, the kids' smiles brought by these simple treats are indeed priceless. 

      Are you ready to give this recipe a try? Let me know how it went.  

- Roz  

    

Ingredients:

1 box GF Jules Gluten Free Corn Bread Mix
2 6 oz. containers So Delicious Coconut Yogurt (vanilla flavor)
1/2 cup So Delicious Coconut Milk (sweetened vanilla)
1/2 Harvestland Polish Pork Kielbasa
1 Tbs. flax meal
3 Tbs. lukewarm water

Optional toppings:
1/4 cup Daiya Cheddar style shreds
2 Tbs. Earth Balance Buttery Spread (soy free for us)


1. Fill a saute pan with 2 cups of water.  Add the kielbasa and bring the water to a boil. Then let it simmer for 10 minutes. Take off from heat and set aside.
2. While heating the kielbasa, preheat the oven to 400 F. Line about 15 muffin crevices with either silicone cups or paper liners.
3. In a small bowl, combine the flax meal and water to make a goo. Set aside for at least 5 minutes before using.
4. In a big bowl, with the help of a fork, whisk together the yogurt and flax goo until well incorporated.
5. Add the corn bread mix.
6. Slowly add the coconut milk. Mix well with a fork.  If the batter seems too thick add more coconut milk, 1 tablespoon at a time until the batter is smooth.
7. Fill the prepared muffin tins with the batter.  Make sure it each is just half full.
8. Cut the kielbasa into 1 inch thick circles.
9. Place one slice of kielbasa in the middle of each muffin.  Make sure that the meat is completely covered by the batter.
10. Bake in the oven for 20- 22 minutes
11. Remove from the oven and cool for a few minutes before serving.  The inside will be very hot.

Easy Italian Sausage and Vegetable Fried Rice

       Fried rice is a staple in our monthly menu.  Not only is it really easy to prepare.  It's also very budget friendly.  In fact, my kids always look forward for the "special fried rice" day.  Why?  Well, let's just say that the end product never disappoints and is unpredictably yummy.   

      So when Harvester Farms asked me to create something quick and child friendly with their freeze dried vegetables, I didn't think twice.  I knew right away that this one pot dish will fit the bill. 

      Before I share the recipe for my almost "gourmet" kid approved rice dish, I would like to tell you a little bit more about Harvester Farms freeze dried food.  They had sent me a can of sweet corn and green peas to try and experiment on.

          

        Conveniently called Emergency Food Supply, these freeze dried fruits and vegetables from Brothers All Natural are 100% natural and do not contain any preservatives or additives.  In fact, each product has a shelf life of 25 years which makes it perfect for emergency preparedness. Where were you during Hurricane Sandy?

        Anyway, I think wouldn't have to wait that long to enjoy these.  The fruits and veggies are actually ready to eat after all.  Straight out of the can, the corn and green peas are excellent snacks. Since it doesn't contain any extra oil, salt or sugar, I find it an excellent alternative to chips.  The crunchy texture and mild flavor makes it really addictive too. 

          Cooking with these freeze dried vegetables is quite easy too.  Just let it soak in hot water, broth or soup and it is ready to go in minutes.  No need to defrost or rinse.  It is a big help to have on hand especially if we want to have more vegetables on our diet. 

         Now, back to our featured recipe. The secret to this stir fried rice is the proper browning of the sausage.  The toasted sausage bits give the rice a unique texture and flavor.   Almost like bacon but with a hint of Italian spices. The corn and peas add some sweetness to this savory concoction.  Easy to make yet complex in flavor. 

           Who knew something gourmet can come out of leftovers?  Just don't tell your friends about it.  

            Happy cooking.

- Roz

           

Ingredients:

1 Tbs. bacon grease or olive oil
2 pcs. Italian Sausage (removed from casing)
1/3 cup Harvester Farms corn
1/3 cup Harvester Farms peas
1 1/2 cup hot water
1/3 cup chopped onions
1/2 tsp. garlic powder
1 tsp. sea salt
6 cups cooked rice (leftovers worked perfectly well)
2 Tbs. chopped fresh parsley

1. In a medium sized bowl, soak the corn and peas in hot water.  Let it stand for at least 20 minutes before using.
2. Remove the sausages from its casing and crumble.
3. In a large saute pan or work, brown the sausage in oil. This takes approximately 7- 10 minutes.
4. Once the meat is nicely golden brown, add the onions and cook until translucent.
5. Add the rice and mix well.  Make sure there are no big lumps.
6. Season with salt and garlic powder.
7. Drain the corn and peas.  Add to the rice.
8. Stir fry the rice mixture for about 8-10 minutes or until it is heated all the way through.
9. Turn off heat.  Add the chopped parsley and mix.
10. Serve hot.