We are topping out at 21* and dropping to 6* at night.  It’s suppose to be here for awhile longer. 

Thanksgiving was good, but since the corn is still sitting out there waiting to be harvested (it gained moisture) I had time to cook.

Gluten Free Onion Rings and Gluten Free Tomato Soup

3 cups all-purpose flour (regular or gluten free)

1/2 c rice flour

1 c cornstarch

1 teaspoon cayene pepper

2 teaspoons salt

2 large onions sliced thin

Dip onions in the flour, cornstarch, cayene pepper and salt.  Work the mixture on the rings until they are thoroughly coated.  Shake off any excess flour before frying the onions.

Fry until crispy.  Pat off excess oil and toss onion rings in wicked spice mixture:

1 tablesppon ancho chile powder

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon sugar

1 teaspoon cayenne (or to taste)

(Wait until all the foaming action in the fryer dies down.  That means all or most of the liquid in the onion has cooked out, which is what makes them crispy.)

Tomato Soup

Saute 2 tablespoons chopped onion in 2 tablespoons butter

Blend altogheter  all-purpose flour (regular or gluten-free), 2 teaspoons sugar, 1 teaspoon salt, 1/8 teasppon pepper, 1 dash garlic powder  and stir into the butter and onions. 

Removed from heat and slowly stir in 2 cups of tomato juice.  Boil for 1 minute.

Stir hot tomato mixture into 2 cups cold milk 

Heat to almost boiling and serve.

It is important to stir the hot mixture-slowly- into the cold milk to avoid curdling.

Add a toasted cheese sandwich and the onion rings.

Tomorrow I will give you my gluten-free cracker recipe.

Linda