Caramel Corn; Tomato Soup & Grilled Cheese

Breakfast started with 1 scrambled egg and 2 blueberry waffles from Van’s. I ate the waffles plain, as Mrs. Butterworth’s syrup has gluten and I wanted to save our pure maple syrup for pancakes. The waffles could have used a bit more blueberries – or peanut butter or powdered sugar. But they were pretty good.

One thing I’ve discovered on the gluten free diet, is that I eat less, but more frequently. I had a 10:30AM snack of the salsa rice chips (yum!).

This afternoon, I crashed and fell asleep for 3 hours!  Needless to say, I skipped lunch, but had a light snack before dinner – homemade caramel corn … ’tis the season!

Caramel corn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

I cut the recipe in half and double the vanilla. Also added cinnamon (same amount as baking soda). Place popcorn (I air pop mine to avoid any oil or preservatives) in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. **Be sure not to make the sauce too hot, as the sugar will burn, smoke like crazy, and turn into a black, tar-like substance.**

It’s a nice, chewy treat with wonderful flavor. Once cooled, I put ours in a gallon Ziplock bag.

Dinner tonight was a comfort food for my family – grilled cheese and tomato soup! Now, for those of you who are gluten intolerant, you might be scoffing, “Grilled bread (gasp!) and soup (gasp!)?! How is that possible?” Well it is now!

The tomato soup was especially creamy (better than Progresso). I liked the resealable container – you don’t have to eat it all and it keeps in the fridge for 7-10 days. Before you open it, it can be stored with regular canned soup. Simply shake well, fill a mug with soup and microwave (or heat on stove top). Now comes the beautiful grilled cheese sandwich. I used Udi’s whole wheat bread. Spread ghee (clarified butter) on one side of each piece of bread. Place ghee-side down in warm skillet. Place pieces of cheddar (or preferred cheese) and other slice of bread (ghee-side up). It’s best to keep a lid on the skillet while the grilled cheese cooks, as it helps melt the cheese. Flip sandwich when side reaches desired doneness.

I like to dip my grilled cheese into my tomato soup and this bread was amazing! The ghee, unlike margarine, keeps the bread crispy (not soggy with margarine and the excess water). The bread itself, resembled sourdough.  We made sure to make my sandwiches first, before my husbands (on regular wheat bread), so no cross-contamination would occur.  It was a delicious dinner and nice to have familiar foods that taste great (if not better).

 

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About ALM Tree

Bachelor's degree in biology-chemistry; Masters in public health. Science nerd (and proud of it!). Wine-o, beer snob, and foodie! Always has a sense of humor and looks on the bright side.
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