Grain-free Pumpkin Lasagne And An Update

It's been a while since I posted. I am back at school and am busy.

Here's a lightening fast update:

1. I live in an apartment now, not a dorm and that means I CAN COOK my own meals!

2. This vegetable lasagne was one of my latest. It features layers of spinach, cabbage, onion, pumpkin, ricotta cheese, mozarella cheese, organic ground beef and fresh italian herbs.

"Lasagne" - Primal/grain-free, gluten-free, soy-free, full of cheese and veggies and meat, complete with one side "ketchuped"

Here's a mini view of the kitchen - notice the saurkraut fermenting in the background!

3. The recipe is coming!

I miss blogging, but don't worry I am still here!
More frequent posts are hopefully in the near future :) Currently I am swimming in microbiology, genetics and several other fun classes.

❤ ♡ ❤ ♡ ❤ ♡

Adventures in North Conway!

This past Thursday Mom and I were able to sneak away after work and go to North Conway! We typically go every summer and there are lots of fun shops, outlets and country stores that we love to visit. Last year when we visited we were thrilled to go to Rafferty's for lunch, this time not so much. Listen to my story.

Our first stop was a store on the way to downtown where we love to look around and where I've found my most favorite earrings, ones I get compliments on all the time! Lat year I bought two pairs, one stud and one drop style, but unfortunately I lost one of my studs! I wanted to go back especially to try and "rebuy" so I could wear the earrings again. One earring out of a pair doesn't do me much good! When we got there as always there are lots of options and Mom and I took several several minutes to decide which ones we wanted to purchase. I wasn't quite sure which one matched my lonely earring, so I bought the pair I thought matched it and another one that I liked as well. I unpacked our goodies this morning and it doesn't match :( but they are still pretty and I will enjoy wearing them. Now NEXT summer I know which one to get!

After this stop we continued down to downtown North Conway. We visited our favorite country stores and walked across the street to a HUGE tent that had winter coats to see if they had any good ones for me, but they were all ski-style and not what I was looking for. Before we knew it we were getting hungry! We drove over to Rafferty's and got a table and expected to have as good an experience as last time. But soon it was obvious we weren't. Rafferty's pub has the largest gluten free menu in New England (I think) or at least New Hampshire. Last year when we asked about my soy allergy, it wasn't a problem, but this year it certainly was. The chef came out and started telling us what he could do. He basically said that soy is in everything. He even said that they don't use real butter? That the rotisserie chicken they serve is not made in house? That they sautee everything in fake soy based butter substitute? Wow. After hearing about all this fake food I quickly lost my desire to eat there and Mom and I left, disgusted! 

For starters, a green crunchy salad.

The oven!

That says it all!

Real meat!

My pizza!

Look at those delicious caramelized onions!

Luckily there are lots of gluten free restaurant options in North Conway so we went over to Flatbreads to check it out. We've heard they have gluten free pizza for a while, and they have a great perspective on food, so we've been meaning to try it but never have! Upon walking in we knew instantly it would be good. The atmosphere was so fun, our waitress very helpful, and it wasn't cold in the restaurant (which we always hate). To answer our soy questions, she brought out the label of the gluten free pizza crust which actually was quite nutritious, made with wholesome gluten free grains and yeast, NOT the typical white rice flour, potato starch. We were starving, since it was like 7:15 pm, by the time we left Rafferty's and waited for a table, etc, etc, so we ordered their basic salad right away. It had seaweed on top and it was delicious! The waitress totally understood about soy being in the salad dressings and she happily offered us olive oil and balsamic vinegar which we happily accepted! I am so glad we got a salad since the pizza was a long, unfortunately, wait. Their gluten free pizza is only available in a small size, but it's more than enough for one person. I got their Coevolution pizza with steak and red sauce, and Mom got the Community pizza with chicken. BOTH were delicious. My pizza was underdone and the steak still pink, but I was so hungry that we weren't about to send it back to cook it more. Mom's pizza had mushrooms (gasp) that she forgot to tell them to leave off, but they were surprisingly very good, and I (we) HATE mushrooms! Mom and I shared slices and both ate about half of the pizzas! I would go back to Flatbreads in heart beat. My new NH destination (which I never had before) for gluten free pizza! I am so happy that it was made with real food ingredients.

Insert my face here!

After it was getting late and the outlets were closing soon, but it was 8:30 and we wanted ice cream. Off to Ben and Jerry's we went! I got a Chocowlate Chip and Chocolate Peanut Butter Swirl in a cup and Mom got the New York Super Fudge Chunk. It was DELICIOUS. 

It was such an incredibly relaxing day together with good company, shopping and real food. I love days like that.

Bacon-Wrapped Chicken

What a long title! This yummy and nourishing meal is full of good fats and protein, it's sure to become a family favorite!

A few months ago I discovered an ingredient I believe everyone should have in their pantries - smoked paprika. Yes, smoked. I'll admit, it sounds scary at first, but in the hands of a good recipe, it is a bombshell of flavor. It will make you want to replace paprika with smoked paprika in all your recipes! Use restraint with this spice, however, because unlike some dried spices, a little goes a long way. The marinade/rub for this chicken is great and it makes enough for leftovers, which I now have in my fridge. It's perfect for when you need a quick homemade sauce quick, so don't be shy - make the whole batch. I actually halved the recipe from the original amount.

I made this recipe for dinner tonight. G was coming home from work and I wanted something extra special he would just love. We are all on different schedules, and he had not had a "real" homecooked dinner (besides homecooked leftovers from the fridge) for a while. He loves all protein and anything involving bacon in his world = good. I actually have to agree with him! Bacon is quite tasty. Up until a few months ago we never had bacon in the house. It was too "unhealthy" - full of saturated pork fat. But now that my mom and I have been learning about real food, we have bacon again. G and my Dad are very happy! Now we buy two types of bacon, a pork bacon for G, and a turkey bacon for me and mom because we would rather not eat pork. I used two bacons for this chicken - I wrapped mine in turkey bacon and G's in pork bacon, so feel free to use whatever bacon you fancy. They both work extremely well!

Smoked Paprika Roasted Chicken wrapped in Bacon (and stuffed with Cheese)

with spices from Elise

4 chicken thighs with bones and skin, or boneless chicken breasts with skin

1 package turkey bacon or pork bacon

1 Tbsp smoked paprika

1 Tbsp honey

1 1/2 tsp fresh squeezed lemon juice from organic meyer lemons

1 1/2 tsp Tbsp softed real grassfed butter

1/2 tsp sea salt - I used himalayan

1/2 tsp garlic powder

1/4 tsp pepper

cheese of choice, I used aged cheddar cheese - I was all out of raw cheddar!

To make your smoked paprika chicken:

1. Take your chicken and turn them over so the skin is down.

2. If you have chicken breasts, make a slit in one side and stuff in two thick pieces of cheese. If you have chicken thighs like I did, make two slits along the bone and stuff in two chunks of cheese as much as you can. Carefully bring both sides of the chicken together and turn the chicken over.

3. Wrap the chicken with 1 to 3 pieces of bacon, however much is desired, making sure the ends stay tucked under the chicken.

4. In a small bowl, combine spice ingredients. Fold together with a spatula and spread a small dollop on top of each bacon wrapped piece of chicken. Get messy - using your hands (you could use a pastry brush as well) rub the marinade all over the chicken making sure to cover all possible spots on the chicken, not only the top.

5. Place chicken in a large glass casserole dish and roast covered with tin foil at 350 degrees for about an hour. Take chicken out and baste with juices. Then for 15 minutes increase to 375. Finally, take off the foil and roast at 400 degrees for a final 15 minutes or until the chicken is cooked through and the bacon is lightly browned. Remove from the oven and baste with juices before serving. Serve warm with roasted brown sugar and buttered carrots and oven roasted yukon gold potato fries.

6. Enjoy!

G so enjoyed this recipe, as did I. I will definitely be making this again but will use chicken breasts so I can add bacon inside and more cheese. The cheese in my chicken melted and added to the chickens flavor and moisture, and also the outside juices - but it did not stay cheesy in the chicken. It was still good though!

In the photos - the double wrapped is pork bacon, the single wrapped is turkey bacon. Also, that is Annies organic ketchup (which beats Heinz in any taste test, I've done it with my friends and family, you'll be surprised with the results!) and Guldens dijon mustard with some goat and sheep feta from Whole Foods. Not in the picture, there was some local kimchi on the side! Such a tasty meal! It surely will become a staple in the family food rotation!

Boston Baked Beans

Before you scroll down and see the recipe let me just tell you from the get-go. This is not a traditional recipe for Boston Baked beans. I am from New England. And because I am I can take certain liberties with certain regional traditional dishes.

Also let me tell you that I've never made any sort of baked beans in my life. I knew I wanted some of these for dinner. See, I grew up having the canned baked beans. They were good. Everyone loved them. Even though Boston is nigh two hours away, no one really questioned why we did not have authentic Boston beans. We had canned beans that were good - so who cared?

My love of cooking and learning about my allergies has definitely changed what we eat. How could it not? We cannot go out and buy cream of chicken soup anymore to make that super-duper wicked easy to throw together casserole. Enjoying food at Christmas parties and church functions has gone out the window. But never have I been so happy. We eat real, fresh, whole unprocessed foods. What can get any better than that?

And seriously, if you haven't figured it out - processed food is soo overrated.

Boston Baked Beans

adapted from JustHungry

1 lb grassfed beef, browned

3 cans navy beans

1 Tbsp organic light brown sugar, packed

1 tsp: black pepper, ground ginger, ground mustard, cayenne pepper

2 tsp sea salt

2 medium sized red peppers, chopped very small

1 medium green pepper, chopped very small

1 medium vadalia onion, diced

4 slices raw/uncooked turkey bacon

2/3 cup molasses

4 cups water*

To make your baked beans:

1. In a crockpot, place all ingredients in and stir.

2. Turn on high for at least 4 hours.

3. Turn on low or warm and simmer until ready to serve.

4. Serve hot with brown or white basmati rice, veggies and real cornbread.

*This dish is not thick - it is more like a soup, so use less water if you want less sauce.

My family LOVED this recipe and said, "I hope you wrote down what you did so you can make it again." I must confess that sometimes I create a dish in the kitchen and do not write it down. Then sometimes they like it and request it again. I can usually remember nearly all the ingredients, but usually am missing some! That doesn't exactly work if we want to have the recipe again!

Three Bean Chili

Fall is just around the corner. Well, actually I think it has officially begun. This comes as kind of a shock, since Southern California has virtually no fall, or at least a fall season that could appreciably be called "Fall." Coming from New England, I have come to enjoy and love my falls. Autumn is easily my most favorite time of year besides summer and Christmas. The colors on the leaves, the pumpkin, the apple cider, the warmth of spices and the cold rush of an October breeze, the crunch of the leaves under your feet and the fields upon fields of apples and pumpkins just waiting to be picked...

Ahh, I reminisce. I miss my New England falls. But I cannot complain, because now in this new "world" I get nearly 365 days worth of sunshine. And you know how I love my sunshine.

The presence of fall has brought to light another thing that is missing. Soup. Once the leaves turn color and start to tumble down, and the weather begins to turn colder and colder, my family has always turned to soup. When fall arrives, on goes the stove, and on goes the crockpot. The crockpot has always been one of my mom's most beloved kitchen tools. Can you believe that only three years ago we bought her a new crockpot after using hers faithfully for 26 years, since my parents have first been married?! It was a feat to keep a much loved crockpot for so long, but now with the old one laid to rest, we can make bigger soup batches because the new one is so much bigger! I wish they would make appliances today that would last just as long!

I have digressed, however, because the making of this soup has nothing to do with fall, or the colors on the trees or my mothers crockpot. I created this soup this summer, and it is so good I can't believe I haven't raved about it before. But I've been busy, way busy.. so finally, consider it done.

This soup is warm, spicy and has a good mixture of both vegetables and "substance" - ie, meat and potatoes. I made it as an experiment, paired it with cornbread (see my earlier posts) and my mom and I managed to ate the whole batch in a week. So good. Try this soup out on a cold fall or winter day and it's kick of spice will be sure to delight your senses and wake you up!

Meagan's Three Bean Chili

1 lb browned beef chuck

1 small vidalia onion, diced

1 orange bell pepper, seeded and diced

2 T buter

3 - 15 oz cans of 3 beans (aduki, chickpea and white), drained and rinsed

1 - 15 oz can Muir Glen Fire Roasted tomatoes

4 cups organic free-range chicken stock**

1 heaping 1/4 tsp of smoked paprika - You can sub normal paprika, but you will lose the main taste profile of the soup.

1/2 tsp sea salt

1/4 tsp cayenne pepper

dash of black and red pepper flakes

2 cups water

2 T olive oil

2 cups fresh corn off the cobb

2 small golden potatoes, cubed***

1 large pot

To make "THE soup" (as my mom fondly calls it):

1. On medium heat, brown the beef in the pot, and remove (do not drain the fat).

2. Add the vidalia, orange pepper and butter and saute lightly.

3. Add corn and potatoes.

4. Add beans, chicken stock, and tomatoes (do not drain these).

5. Add water.

6. Cover, bring to a boil and then simmer on low until potatoes are almost cooked...

7. Then add olive oil and spices, and return beef to the pot.

8. Simmer on low until potatoes are fully cooked, and their starch is slightly breaking down.

9. EAT and enjoy delicious soup, served with homemade cornbread and shredded raw milk cheddar cheese.

*In the picture, that delicious blob of white goodness you see on top of the hot soup is partially melted FRESH grated raw milk aged sharp cheddar cheese.

**The kind I used is Imagine or Pacific. I did not use low sodium, or reduced salt, so if you are using this kind you might want to add more salt to the soup. I find that sometimes the reduced sodium soups have other additives like MSG. Imagine and Pacific are a good brand, and use sea salt, so I know the salt I am eating my body can use, unlike the weak table salt. And of course - if you have HOMEMADE chicken stock, use it!!

***Add more if you wish, but I am a protein type, and do not do well on lots of carbohydrates, so I generally do not add as much potato as I would, say, meat.

If you bring this tangy chili to winter potluck parties everyone is sure to love you, but don't forget the cornbread!

Easter and my first GF Bread

Happy Easter!

The plan? Have the family over for a full on GLUTEN free, SOY free, safe, Easter meal prepared by my mom and I, and celebration of Jesus' resurrection together as a family.

Not in the plan? Me getting sick, yes sick, on Saturday. I never get sick, but this 24-hour bug just happened to catch me while I was down. School has been really stressful and busy lately, top that off with a 6+ hour plane flight home, +3 hour time change and the "post-stress let-down effect" and bingo, it got me. I haven't been this sick in ages, and it was not fun. Interestingly (sorry to gross you all out) throwing up was the best part, as it made me feel so much better (even if it only lasted about 15-20 minutes). Anyways, we heard from the family that a 24-hour thing had been going around, we assumed that's what I got, and today I am better. So it was definitely a 24-hour thing. I am still recovering (think barely any food and only juice/sprite while I was sick), and I hope to be 100% soon. Needless to say, it was a VERY different Easter than what I expected. Oh, and I forgot. The family stayed away. Wise decision!

The Easter meal, however (yay, I can eat real food again), was anything but a letdown. Mom made the pot-roast like she always does (family tradition, we have it at nearly every major holiday except Thanksgiving). Then we did a potato dish, steamed green beans, green peas (I couldn't really stomach the thought of grean beans on my recovering stomach), and bread.

Bread? Yes, bread. In my childhood days Mom used to always have a fresh loaf of bread for dinner straight out of the bread machine. It was homemade bread heaven every night. Needless to say we started learning about nutrition and that practice was thrown out the window. And now that I am gluten free, I remain especially nostalgic about the bread she used to make. Her bread machine oatmeal bread was by far, my favorite. Close behind was the apple-walnut, and cinnamon raisin, but the oatmeal bread "took the cake" - pun intended.

I have been searching for a good bread recipe for a while, and have had a few in my bookmarks on my computer, but haven't quite dug in and tried one. Finally, I found one that I had all the ingredients for, wasn't going to bake my back (in the complication factor) to make it, had GOOD reviews, and wasn't overly time consuming. Too good to be true? Only slightly.

Amazing Gluten-Free "Oatmeal" Bread

from Recipezaar.com ^^

(my substitutions listed here)

1/2 cup brown rice flour

1/2 cup white sorghum flour

1/4 cup millet flour

1/4 cup tapioca starch/flour

1/4 cup arrowroot starch

1/4 cup ground golden flaxseed meal

3 tsp xanthan gum 

2 tsp active dry yeast

1/2 tsp salt (I used normal table salt, not sea salt)

2 eggs + 2 egg whites (use 4 large brown AA organic yada yada eggs)

1 cup room temperature water

2 tbsp honey

2 tsp apple cider vinegar

1. Preheat the oven to 200F degrees.

2. Mix wet ingredients in your stand mixer, and mix your dry ingredients in a separate bowl.

3. While the mixer is running, pour the dry into the wet and mix well on low/medium speed for about 2 minutes. There should be no lumps.

4. Turn into a olive oil sprayed (I always use my Misto) 9x5 loaf pan.

5. Turn off the oven and put the bread inside.

6. Let rise for about 90 minutes or until the top of the bread is noticeable (as viewed from the side) over the edge of the pan or until it just meets the top.

7. Then turn the oven on to 350F (try not to open the oven during the rise and during the transition to 350) and bake for about 40 minutes. The crust will be golden brown, cover with tin foil as needed to prevent over-browning.

8. Remove from oven and cool on a rack for 10 minutes then turn out onto the rack and cool until no longer warm. Slice when just a touch warm or totally cooled.

I say only slightly because as you can see, the bread collasped after it's journey from the oven. I had kind of expected this to happen (some reviewers mentioned this problem) but just prayed it wouldn't happen to me; after all, not everyone encountered this phenomena. But it did. It didn't lack in the flavor or texture department. In fact it tasted exactly like my childhood oatmeal bread, even better! I am going to have to tweak the recipe so it DOESN'T fall in, but this recipe is certainly destined for greatness. It left my mom, my dad and I smacking our lips in pleasure. WE LOVED IT. Oops that was in capitals- wait, I meant to do that, hehe! It was soo good. We will definitely be making this again, and again and again. I might actually put it into muffin tins and do a "dinner roll" type. In fact, it was so good we demolished a WHOLE half loaf! And easily could have eaten the whole thing. I can't take credit though- this wasn't my recipe. Click the link and enjoy. Lots of different substitutions work well, so play around with it. I will update you will my new recipe as I bake more versions. Trial and error will get it right eventually.

Easter tasted so good! I only wish it could have been spent with family.

Cayenne Meatballs

I've had a really crazy week, it's a wonder I am able to blog! Thursday night I like to cook in, so I need to always remember to post something.

I bought some ORGANIC (yay, I finally found organic meat here!) ground beef at Albertson's.* It's been sitting in the fridge since Sunday just waiting to be let out of it's plastic wrapping. I had the idea of just breaking it up and sauteeing it with some onions, but meatballs seemed like a better idea. I can make a whole bunch, stick them in the fridge and just snag them for some protein whenever I need.

Also, this week I signed up to give away one of my meals to the homeless. Biola has this Brown-Bag Ministry where students can sign up and give away 1 or 2 of their meals at specific times. This means that the food gets bagged up and given away to the homeless in Long Beach, and depending what meal time you chose, you cannot go to the cafe for Wednesday lunch or Thursday dinner (I chose Thursday dinner). I wanted to do this last semester, but missed it at the beginning when they were featuring sign-ups. I find that always don't use 1 or 2 meals per week, and why not give them away to a good cause?

Because I am in college, my cooking kind of evolves with anything that I have in my food drawer (yes I have a whole drawer dedicated to food) or on my shelf, or in the 3.8 cubit feet mini refridgerator I have in my room. This is not your typical meatball recipe, but I think I did pretty good for having limited access to ingredients.

Cayenne Meatballs

makes over a dozen meatballs

1 Tbsp organic coconut oil (Spectrum)

1 lb organic ground beef

6 Tbsp organic oat bran (Bob's Red Mill)

2 tsp extra virgin olive oil

1 large egg

1 tbsp ketchup (Organic Annie's)

1 tsp cayenne pepper

1 tsp garlic powder

1/2 tsp black pepper

1/4 tsp salt

To make the meatballs:

1. Mix all the ingredients in a small bowl.

2. Form with into little balls of desired size with your hands (mine were about 1.5 inch in diameter).

3. Place onto a medium heat skillet with melted coconut oil. Cook for a few minutes until brown on one side, then roll over, and repeat.

I thought they were good, but not great. The cayenne gave it a kick I love, but they desperately needed some onions. I would have preferred bread crumbs over oat bran, but I have to work with what I had.

-Two days later- I had 2 meatballs for lunch today with some cayenne peppered white quinoa, ketchup and crumbled feta, with orange pepper slices on the side. It was so good! The meatballs I warmed up in the microwave for about a minute and a half, and I thought they were MUCH better the second time around! I shouldn't have been so critical. Add onions and these will be spectacular! Meatballs anyone?

Drew from Cook Like Your Grandmother is having a giveaway! Be sure to check out his awesome site and maybe you'll want to enter for a a chance to win. Look out! Some of his recipes are deadly, both in taste and in calories. I can't wait to try out his Frozen Chocolate Truffle/Mousse Pie, though I will definitely alter it a bit to make it GF as well as healthy!

Buffalo Bean Soup and Classic Cornbread

This past week and a half has been filled with lots of baking (several snow days have kept me inside) and now I am finally getting around to posting it all.

Since being home we have eaten dishes with lamb, turkey, beef, pot roast, and most recently, I have been experimenting with buffalo. I especially thankful for all this lovely variety at protein, since when I am at school my protein choices are limited.

Sometime back in my childhood I remember going to some restaurant somewhere up in Northern New Hampshire, maybe North Conway? where I had my first taste of buffalo. Buffalo is different than beef in texture, taste, fragrance. The way it browns in a hot pan as you break it up with a knife is different than beef. The ground variety is less stringy. Brown both side by side in a pan and you will see what I mean. When they both cook up, the mountainous curves and bumps of the buffalo meat looks uniquely different than the beef. The taste of buffalo is so mild, and not at strong as beef.

That was, however, my first and last taste of buffalo for a while, until now. As I have become increasingly willing to experiment and I have demonstrated that I am capable of cooking (3 years working in foodservice really helped) my mom has let me go wild in the kitchen.

Well, maybe not wild.

But this soup is wild- wild on taste. It took my Dad one bite to declare, "This recipe is a keeper. I hope she wrote it down so we can make it again!"

Music to my ears!

Buffalo Bean Soup

serves 4 to 6 people, or less with leftovers

1 1/2 tsp coconut oil

1 pound grassfed organic ground buffalo meat

1/2 pound grassfed organic ground beef

1 half vadalia onion - diced

2 1/2 cups beef broth (I used Imagine)

2 1/2 cups water

1 can lightly drained corn

1 can lightly drained adzuki beans

1 can baked beans (be sure this is GF)

1 half vadalia onion - diced

1 orange bell pepper - diced

1/2 cup baby carrots - diced (use more or less depending on how much you have or how much you like carrots)

1 1/2 tsp chili powder

1/2 tsp: black pepper, cayenne pepper, cumin, salt

dash oregano, thyme

2 mildly heaping tsp arrowroot + water

To make your soup:

1. Place soup pot on the stove top. On medium heat, brown onion with coconut oil then add the buffalo and beef cook through. Do not drain off the fat- this is very nourishing!

2. Add the beef broth and water, diced pepper, carrots, onion, can of corn and both cans of beans. Add spices.

3. Let cook on medium heat, stirring often for about an hour. Cook for 30 minutes longer or until peppers, carrots and onions are soft.

4. Serve with cornbread.

It is very moist as cornbread should be, but it is not a super cakey gooey cream cornbread. Those types of cornbreads made with lots of dairy and creamed corn are not typically what cornbread is really about. This cornbread has a nice crumb, a balance of corn and textures of the other flours with a hint of sweetness. Next time I may try adding a whole can of corn so there are actual corn kernels.

Classic Cornbread

adapted from this website

1 cup stoneground cornmeal

1/4 cup uncooked polenta

3 Tbsp almond flour

1 Tbsp brown rice flour

1/4 cup brown rice flour

1/4 cup white sorghum flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp: xantham gum, salt

2 REAL eggs (from grassfed chickens)

1 cup unsweetened almond milk (Pacific) or raw whole milk

1/4 cup coconut oil - melted (Spectrum Organics) or grassfed butter

1/4 cup organic maple syrup

To make the cornbread:

1. Combine the wet and combine the dry in 2 separate bowls.

2. Add the wet to the dry and mix well.

3. Pour into a 9 X 9 X 2 baking dish.

4. Bake at 400 degrees for about 25 minutes, give or take depending on your oven.

5. Cut into squares. Serve with Buffalo bean soup.

6. Optional: make a mixture of 3 parts agave, one part honey. Microwave/zap for 30 seconds or until warm and fluid. Serve in a little pitcher for drizzling over cornbread.

My family and I ate this for dinner. It was a lovely feast for three. And we have leftovers!