My friend Haidy serves these tomatoes as a side dish regularly. They're so garlic-y and so delicious. And also so easy to whip together. If you have fresh garlic, you can even mince it and freeze it, and then use it later for this recipe - and it works perfectly! 

Some terribly minced garlic chunks there - but it's absolutely delicious!

Easy Garlic-Tomato Side

Slice and place on a plate or platter: 

2 large tomatoes

In a bowl, mix together: 

1 Tbsp fresh lemon or lime juice

1 - 2 Tbsp olive oil 

2 Tbsp minced fresh garlic

1/2 - 3/4 tsp ground cumin

1/4 tsp salt

Adjust flavor as desired - I sometimes add a bit of extra lemon or lime juice or olive oil. 

Spread over the tomato slices. Let rest 10-15 minutes prior to serving. This just helps infuse the flavor a bit. It's delicious alongside the Meammar Egyptian rice or alongside a meal of chicken and rice. Enjoy! 

I feel like if the kids are happy to grab multiple slices of tomatoes covered in fresh garlic, we have a winner of a side dish! A happy birthday girl there. 

Easy Garlic-Tomato Side Dish Recipe by Successfully Gluten Free!

 We had the most delicious - and naturally gluten-free - salmon soup when we visited my brother in Finland earlier this year. I just had to recreate it after returning home! I've made it several slightly different ways now, usually varying up the vegetable slightly, and it's just delicious. It's perfect on a chilly day. 

Yummy Finnish-style Salmon Soup served with some homemade gluten-free baguette.

Finnish-Style Salmon Soup

In a large pot over medium heat, cook 4-5 minutes: 

1/4 cup butter OR 2 Tbsp oil + 2 Tbsp butter

1/2 - 1 onion, diced OR 1-2 leeks, sliced & washed

2 - 3 carrots, peeled & sliced

Add and cook, stirring regularly ~5-7 minutes: 

700 g / 1.5 lbs potatoes, diced (peeled, if thick-skinned)

1 sweet potato, peeled & diced (optional - not traditionally used, but I am always looking for ways to add veggies)

My girls would tell you to just leave it as carrots and potatoes - but I did add a small sweet potato to this particular batch of salmon soup. 

Add and bring to a low boil, simmer ~8 minutes: 

3 - 4 cups water

1 tsp GF chicken bouillon (optional)

1 - 2 Tbsp freeze-dried dill OR 1 bunch fresh dill

1 tsp parsley (optional)

1 tsp salt

1 tsp pepper

Simmering - and smelling delicious with all that dill.

Add and return to boil: 

1 cup milk OR 10% cream OR heavy cream

If you'd like to thicken your salmon soup, you can - though this soup is a thinner, lighter soup naturally thickened slightly by the potatoes in the soup. It is not typically done, but if you'd like it a bit thicker, you can mix together in a small bowl the following, then stir into the soup: 

1/4 cup milk 

1-2 Tbsp cornstarch

Add and let simmer in the soup 10 min: 

3 - 4 salmon filets, diced (~1 lb / 500 g)

Simmering with the salmon filets. 

If desired, slice and serve alongside: 

1 lemon, cut into wedges

The soup is ready to serve! It's absolutely delicious with fresh gluten-free bread and butter. They had a neat egg butter in Finland, but I haven't quite made it to whipping that together yet. 

Yummm... look at that lovely salmon soup. I did not thicken this batch, so it's a lighter, thinner broth.

Finnish-Style Salmon Soup Recipe by Successfully Gluten Free!

 This upgrade on my older cornbread recipe is great, since it includes corn within the batter as well. Yum!  We really enjoy eating it with corn and bacon chowder - a cozy winter meal. My older cornbread recipe is equally delicious, but I often use that one when I'm making stuffing, whereas this is a nice bread to accompany stews and soups. Enjoy! 

A yummy slice of cornbread - filled to the brim with fresh corn, too!

Cornbread

Makes 8 x 10 or 9 x 13" pan. 

Preheat oven to 400 F. Line pan with parchment paper. 

In a bowl, whisk together: 

1 1/4 cup cornmeal

1 cup Kristin's Gluten-Free Flour Mix (OR 1/2 brown rice flour, 1/4 cup tapioca starch, 1/4 potato starch, 1/2 tsp xanthan gum)

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

Add and whisk in: 

1 cup milk

1/4 cup melted butter

1/4 cup honey

1 egg

Fold in: 

2 cups thawed sweet corn kernels (or fresh kernels)

Spread batter into pan. Drizzle with honey before baking (optional, but quite nice). 

Drizzled with honey and ready to bake.

Bake for 20-25 minutes, until nicely golden brown.  

Just out of the oven. 

Remove and let rest in pan for 5-10 minutes. Then I like to slide it onto a cooling rack to avoid any sogginess as it cools.  Slice and serve! Delicious with butter. Leftovers store perfectly cut and in the refrigerator for several days. Reheat with a dollop of butter on top.  You can also slice and freeze for later. Enjoy! 

So yummy served with corn and bacon chowder, or a homemade chili. 

Cornbread Recipe by Successfully Gluten Free!