Comments on: Cornbread and Andouille Sausage Dressing

By: ..all these places have their momentz.. » Monday Menu – November 16, 2009

Mon, 16 Nov 2009 13:25:05 +0000

[...] Meatless Minestrone Soup, Oat Bread Machine Bread (with Grapeseed Oil)Thursday: Stuffed Red Peppers (with blue corn meal,) Basil Butter Green Beans, Green Salad with HM Ranch, and a variation of [...]

By: knitaddict

knitaddict — Mon, 09 Nov 2009 17:37:14 +0000

Yea, see I don't know WHAT I would do if I weren't allowed SOME carbs! We eat a TON of rice and potatoes! I figure that I deserve it after giving up my bread! And I'm the ONLY person in my family who was taught the FINE art of homemade sourdough bread…….and now I can't even make it. If I didn't have rice and taters, I'm pretty sure I'd try to commit murder! LOL

By: HeatherSolos

HeatherSolos — Mon, 09 Nov 2009 12:42:47 +0000

My issue is that it's not just wheat he wants to avoid, it's potatoes, rice, corn, (which includes all of its derivatives cornmeal, grits etc) We don't eat a lot of pasta, the bread we eat is usually whole grain. We have a pretty diverse diet. My issue is when he goes on the diet the kids don't eat as well because they see he doesn't eat like us.

By: knitaddict

knitaddict — Mon, 09 Nov 2009 05:20:35 +0000

Gluten lite is much healthier! After being diagnosed and reading up on wheat and gluten, it surprises me why people eat it at ALL! (other than the fact that it's yummy….) It's so hard to digest…and a multitude of people have some sort of mild intolerance to wheat/gluten and it's almost ALWAYS chalked up as a different allergy. Like me, for YEARS I thought I was just lactose intolerant…and THAT'S why I had such a hard time eating cold cereal (a VICE of mine from WAAAAY back!) Turns out that I'm only mildly lactose intolerant….nothing a little Lactaid Ultra can't handle…..it was really the wheat in the cereal that was causing my gastrointestinal upset…..my fav cereal WAS Life. (Booohoooo….I'm STILL in mourning over losing that cereal….) Since I stopped eating Life and went to Rice or Corn Chex (they recently made the jump to GF–gotta check labels!) my late nite cereal snacking binges have been back ON! LOL

By: HeatherSolos

HeatherSolos — Sun, 08 Nov 2009 17:20:17 +0000

Anything new is intimidating and knowledge is power over that feeling. My husband goes on body building kicks, when he does this he does a modified low carb diet. I think I need a staff to get all the recipes posted in a timely manner.

I find the diet annoying because one of the kiddos is pretty tiny and the carb fiend of the bunch. I try to cook meals for everyone but they are on opposite ends of the spectrum in "preference" not need. If it was a need, we'd all be on a gluten free diet. As it is, I shoot the middle.

By: ..all these places have their momentz.. » Ode to Maize.. Sweet or Savory..

..all these places have their momentz.. » Ode to Maize.. Sweet or Savory.. — Sun, 08 Nov 2009 02:25:49 +0000

[...] name of Soup and Bread, Laura deserves a spot in Foodie Heaven on Earth! Have you seen Heather's GF Corn Bread and Andouille Dressing? It is good!! I'm thinking blue corn meal and chorizo sausage, white corn.. red/white/blue for [...]

By: knitaddict

knitaddict — Sun, 08 Nov 2009 01:13:11 +0000

I had to do my first gluten free holiday last year…one MONTH after being diagnosed with Celiac disease. I was soooo freaked out…but once I read up on everything, I realized that many of my dishes (like my cornbread dressing) were either ALREADY gluten free, or required minimal tweaking to make them so. THANKS for this post Heather! So many people hear that you're gluten free and they automatically assume that the food at your house is going to taste like library paste….to eat gluten free really means to pay attention to ingredients and ingredient labels. The reality is that MOST people eat the occasional gluten free meal and don't even REALIZE it. Once I wrapped my head around THAT, it became much less of a burden and more of a challenge…I wanted to make things taste like they were just normal food…AND gluten free. If you're imaginative, it's MUCH easier than ANYONE thinks!!!

By: Stacy

Stacy — Sat, 07 Nov 2009 22:10:36 +0000

Great, thank you. Maybe that's where it gets its French name–from Louisiana. I'll look for it when I'm shopping sometime soon.

By: Eugene Mah

Eugene Mah — Sat, 07 Nov 2009 21:25:01 +0000

Andouille sausage (http://en.wikipedia.org/wiki/Andouille_sausage) is a smoked sausage with chunky bits of meat in it. most of the ones i've tried tend to be on the spicy side, but since it's usually used as an ingredient in something else, the end product usually isn't overly spicy or hot. you hear about it used a lot in louisiana, particularly in cajun cooking.

By: Stacy

Stacy — Sat, 07 Nov 2009 18:44:34 +0000

I'm going to be really honest and admit that I don't know what Andouille sausage is. I've heard the name before, that's it. Is it like Italian sausage? Is it spicy or mild? I'll look it up somewhere…