When I think of the perfect summer dessert, I think of something that makes use of the wonderful seasonal fruit that is available. What better way to bring together fresh juicy peaches and delicious blueberries than in a simple cobbler? I've probably been overdoing my consumption of both of these fruits. I could easily eat three peaches a day, and a pint of blueberries in one sitting is nowhere near a challenge for me, so I decided to take it a step further with a cobbler. For years my dad has been making my grandma's cobbler recipe, and he almost always uses cherries, which yields a delicious final product. The great thing about a cobbler is its versatility; you can use a wide variety of fruit when making a cobbler, you just need to have some juice in addition to the fruit itself. Because I was using fresh (vs. frozen) fruit, I needed juice from another source, so I used some pomegranate juice that was in the fridge. It was a nice element in the cobbler, but because it's expensive, you might want to use some other kind of juice. Not surprisingly, I had to do a little modification of the recipe to nix the gluten, but I was very pleased with the outcome of the experiment. As I mentioned, you could use other kinds of fruit in place of peaches and blueberries, such as cherries. Either peaches or blueberries on their own would be good too! I served mine with a scoop of Breyer's French Vanilla ice cream, and everyone loved it.
Essie's Gluten Free Cobbler
1/4 cup softened butter
1/3 cup sugar
1 cup gluten free flour blend (I used 1/2 cup Bob's Red Mill g-free All Purpose Baking Flour, 1/4 cup sweet sorghum flour and 1/4 cup tapioca flour + 1/2 teaspoon xanthan gum)
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 1/2 cups fruit
1 cup fruit juice
Directions
Heat oven to 375. Cream butter and sugar together until fluffy, then stir in dry ingredients alternately with milk. Blend until smooth. Pour batter into 2 quart casserole dish, then spoon fruit over the top. Sprinkle fruit with a small amount of sugar, then pour the fruit juice over the top. Bake cobbler for 40-45 minutes. (Fruit and juice will sink to the bottom during baking and the batter will form a 'cake' on the top.) Serve warm with ice cream or whipped cream.
Serves 6.
Wednesday, July 27, 2011
Tuesday, June 21, 2011
Picnic Perfect Chicken Salad
Check. It. Out. This post makes for TWO in a single month! Perhaps I am back on track for my resolution! Perhaps I should revise said resolution to be 'an average of 2 posts per month.' That way, I just need a few months with three posts and I can claim success. This seems like a reasonable revision in my book, but feel free to give me a reality check if you disagree. The dog is sitting, statuesque, in the back yard as I sit at my laptop conjuring up memories of the scrumptious chicken salad I made last week. This was not my first rodeo, mind you, as I actually came up with the idea last summer. But, as I started my blog in October, I decided to hold back on the chicken salad post until the season was right. Well here we are. Smack dab in the middle of June. Perfect timing for some chicken salad. Especially when there is a rummage sale to be had... My sister and I embarked on task of epic proportion when we decided to help our dad do a residential 'cleanse.' This of course involved a weekend-long rummage sale. So, I decided it would be the perfect time to have some chicken salad in the fridge and ready to go for my sister, mom, dad and me in case of sudden hunger. When I first made it, I had a pretty good idea of the flavors I wanted to achieve, and I hit the nail on the with a few secret ingredients. Red grapes and a little honey in the dressing add the sweetness, while crisped bacon and toasted pecans add a smokey-nutty element. I think you'll also find that the Greek yogurt/ mayo dressing is a winning combination who's texture is misleading in it's richness. I'm not sure what's better: this chicken salad, or selling the old sofa sleeper.
Sweet and Smokey Chicken Salad
Ingredients
3 large boneless/ skinless chicken breasts, grilled (or otherwise cooked)
2/3 cup low fat plain Greek yogurt (you could use regular plain yogurt in a pinch or even light sour cream)
2/3 cup Hellman's light mayonnaise (they label theirs gluten free)
2 tbsp honey or agave nectar
6 strips bacon, fried crisp and chopped into small bits
1 cup red grapes, halved
1/2 cup pecan pieces, toasted
Directions
Start by cubing or pulling the grilled & chilled chicken. (Pulling the chicken is more effort, but I prefer the results of this method because it absorbs more of the dressing.) Put the the chicken in a large mixing bowl and set aside. Next, make the dressing by combining the yogurt, mayo and honey/agave nectar in a smaller bowl. Then, add the dressing to the chicken and toss to evenly coat. Lastly, add the remaining bacon, grapes and pecans and toss to evenly distribute. Your chicken salad is complete! You can make sandwiches or simply serve it atop a bed of greens, but either way, you are sure to enjoy it!
Serves 4-6, depending on appetites.
Sweet and Smokey Chicken Salad
Ingredients
3 large boneless/ skinless chicken breasts, grilled (or otherwise cooked)
2/3 cup low fat plain Greek yogurt (you could use regular plain yogurt in a pinch or even light sour cream)
2/3 cup Hellman's light mayonnaise (they label theirs gluten free)
2 tbsp honey or agave nectar
6 strips bacon, fried crisp and chopped into small bits
1 cup red grapes, halved
1/2 cup pecan pieces, toasted
Directions
Start by cubing or pulling the grilled & chilled chicken. (Pulling the chicken is more effort, but I prefer the results of this method because it absorbs more of the dressing.) Put the the chicken in a large mixing bowl and set aside. Next, make the dressing by combining the yogurt, mayo and honey/agave nectar in a smaller bowl. Then, add the dressing to the chicken and toss to evenly coat. Lastly, add the remaining bacon, grapes and pecans and toss to evenly distribute. Your chicken salad is complete! You can make sandwiches or simply serve it atop a bed of greens, but either way, you are sure to enjoy it!
Serves 4-6, depending on appetites.
 |
| The finished product, atop gluten free bread and greens. |
Monday, June 6, 2011
Quinoa with Vegetables and Mango
Quinoa with Vegetables. Admittedly, this sounds a little bit boring. But please, give it a chance! This side dish packs a punch, with colors, flavors and nutrition. Quinoa contains all 8 amino acids (a complete protein) as well as being plain high in protein. Add some colorful vegetables, and you've got side dish to be reckoned with! A couple weeks ago, I made plans to make dinner with a good friend, who admittedly used to be quite picky. Somehow, during his time in grad school, he has managed to exchange the Spaghettio's for real food. While this very much excites me, I'm still in a state of disbelief. Our trip to the grocery store was the first step in my acceptance of my friend's new pallette. "Will you eat quinoa?" "Yes Anne, and you don't have to ask me that anymore. I pretty much eat anything." Alright... We ended up sauteeing a bunch of lovely vegetables and tossing them with our quinoa and a near perfect mango. This was accompanied by some jerk-seasoned grilled chicken and a simple but lovely salad. A perfect summer supper in my book. I made the quinoa again the following week, but was forced to omit the mango due to a shortage at the store. My sister and I made up for it by adding a little tamari ginger dressing and a squeeze of orance. Frankly, one could add pretty much any veggie desired, so feel free to take liberties!
Quinoa with Veggies and Mango
Ingredients
3 cups cooked quinoa (1 cup dry)
Handful of snow peas
1/2 smallish red onion, thinly sliced
1 red pepper, cut into short strips
2 carrots, cut into thin pieces
1 mango, coarsly diced
1/4 cup San-J gluten free Tamari Ginger dressing
Juice of 1/2 an orange, or a whole lemon or lime
Directions
Begin by preparing your quinoa per the package instructions. (some need to be rinsed prior to cooking) while it is simmering away on the stove top, sautee your veggies. The carrots will take the longest to cook, so start by adding them to a large pan with a splash of olive oil and cook over medium heat. After about five minutes, go ahead and add the other vegetables, cooking until they are still just a little bit crunchy. Then, add the quinoa and mango to the pan and gently fold it into the vegetables. When everything is well incorporated, drizzle the dressing and juice over the mixture and stir to coat. Your quinoa is ready to serve! You can serve your protein on top of it, or use it as side. Either way, it's a scene stealer.
Serves 4-6
Quinoa with Veggies and Mango
Ingredients
3 cups cooked quinoa (1 cup dry)
Handful of snow peas
1/2 smallish red onion, thinly sliced
1 red pepper, cut into short strips
2 carrots, cut into thin pieces
1 mango, coarsly diced
1/4 cup San-J gluten free Tamari Ginger dressing
Juice of 1/2 an orange, or a whole lemon or lime
Directions
Begin by preparing your quinoa per the package instructions. (some need to be rinsed prior to cooking) while it is simmering away on the stove top, sautee your veggies. The carrots will take the longest to cook, so start by adding them to a large pan with a splash of olive oil and cook over medium heat. After about five minutes, go ahead and add the other vegetables, cooking until they are still just a little bit crunchy. Then, add the quinoa and mango to the pan and gently fold it into the vegetables. When everything is well incorporated, drizzle the dressing and juice over the mixture and stir to coat. Your quinoa is ready to serve! You can serve your protein on top of it, or use it as side. Either way, it's a scene stealer.
Serves 4-6
Monday, May 9, 2011
Mmmmm Pasta!
Just the other day, I was decided I wanted to shake up my veggie routine. While I love asparagus and broccoli, anything can get boring if indulged in too often. That's when I remembered the sauteed spinach that I made several times last summer. It's on the naughtier side of vegetable dishes, but it's oh-so-good! Just making the spinach calls for bacon, plum tomatoes, red onion, balsamic vinegar, s&p, and of course spinach. At dad's request, I was going to make this to accompany some fish last night, but then decided I was craving pasta. While trying to decide how to prepare the pasta (we didn't have any marinara on hand), I had the genius idea to combine my sauteed spinach AND the pasta! Voila! A tasty dinner that my dad loved. He said it helped that he didn't have to lift a finger. (You could probably add some grilled chicken breast for extra protein.)
Sauteed Spinach and Bacon Penne
8 oz. package gluten-free penne (or preferred pasta)
8 strips bacon (I use the 30% less fat variety)
9 oz. bag spinach
1 pint grape tomatoes, halved
1/2 medium red onion, sliced in rounds, then in half
shredded Parmesan cheese
balsamic vinegar
olive oil
salt and pepper
Directions
Begin by frying the bacon in a large skillet over low-medium heat. When it's good and crispy, remove it from the pan and transfer to paper towel-covered plate. Pour most of the bacon fat into another container, then add the onions and tomatoes to the pan and sautee in the remainder of the bacon fat. While the onions and tomatoes are cooking, you can heat water for the pasta. When the water is hot, cook the pasta according to instructions. Then, go ahead and chop the bacon. When the onions are carmelized, start adding a handful of spinach to the pan at a time, slowly mixing it with the onions and tomatoes. Add additional bacon fat as needed to coat the spinach. As the spinach wilts, more of it will fit in the pan. Once it is all wilted, remove it from the heat. When the pasta is done, drain it and transfer to a large bowl. Toss it with a little olive oil to coat, then add the vegetables and the bacon, tossing to mix. Add a few dashes of balsamic vinegar, salt and pepper to taste and give the whole thing a final toss. Lastly, plate and top with a little shredded Parmesan.
Serves 4
*Not in the mood for pasta? Simply subtract the penne and Parmesan from the recipe, and you're good to go.
Sorry, no photo. Dad and I scarfed this down before I thought to grab the camera!
Sauteed Spinach and Bacon Penne
8 oz. package gluten-free penne (or preferred pasta)
8 strips bacon (I use the 30% less fat variety)
9 oz. bag spinach
1 pint grape tomatoes, halved
1/2 medium red onion, sliced in rounds, then in half
shredded Parmesan cheese
balsamic vinegar
olive oil
salt and pepper
Directions
Begin by frying the bacon in a large skillet over low-medium heat. When it's good and crispy, remove it from the pan and transfer to paper towel-covered plate. Pour most of the bacon fat into another container, then add the onions and tomatoes to the pan and sautee in the remainder of the bacon fat. While the onions and tomatoes are cooking, you can heat water for the pasta. When the water is hot, cook the pasta according to instructions. Then, go ahead and chop the bacon. When the onions are carmelized, start adding a handful of spinach to the pan at a time, slowly mixing it with the onions and tomatoes. Add additional bacon fat as needed to coat the spinach. As the spinach wilts, more of it will fit in the pan. Once it is all wilted, remove it from the heat. When the pasta is done, drain it and transfer to a large bowl. Toss it with a little olive oil to coat, then add the vegetables and the bacon, tossing to mix. Add a few dashes of balsamic vinegar, salt and pepper to taste and give the whole thing a final toss. Lastly, plate and top with a little shredded Parmesan.
Serves 4
*Not in the mood for pasta? Simply subtract the penne and Parmesan from the recipe, and you're good to go.
Sorry, no photo. Dad and I scarfed this down before I thought to grab the camera!
Wednesday, April 13, 2011
Taxes and Toast
Alright. I admit it. It is only mid-April and I've already botched my New Year's Resolution. All I have to offer for my excuse is one word: TAXES. Somehow, I got myself into a job that mostly revolves around them. I don't want to talk too much about work, but I will summarize by saying that nine months of my year are spent planning for tax season, and the other three are spent actually dealing with and doing taxes. So, I'm hoping you can accept this and we can move forward in our culinary relationship! So, while I haven't been writing, I certainly have been eating. That being said, today's post is dedicated to the most fabulous French TOAST my mom and I whipped up during a girls' weekend about a month ago. This endeavor was jointly inspired by my finding some awesome gluten-free bread AND the amazing sauteed pears my mom's been cooking up lately. Additionally, a 'bacon challenge' deserves some of the credit... The maple mixes with the smoky-salty flavor of the bacon to make the dreamiest combo. Start off by making some gluten-free French toast, however you like to do it. I just make it how I always have, but substitute some of the awesome bread from Be Well Bakery at Downtown Grocery. Next, proceed to making the pears! The recipe is for one serving, so simply multiply the ingredients by number of people eating! (You may find yourself making this just to nosh on alone. It's that tasty.)
French Toast with Sauteed Pears and Maple Whipped Cream
*Start with French toast your way, then top with the following*
Ingredients (per person)
1 pear, sliced thin
1 pat of butter
1 teaspoon brown sugar
1 tablespoon dried chopped dates
1 tablespoon chopped walnuts or pecans
1 strip bacon, cooked and chopped
whipped cream (one pint)
maple syrup (2-3 tablespoons)
Directions
Begin by heating the butter and pear(s) in a pan over medium-low heat on the stove top. Cook for about 7 minutes, until pears are mostly softened, then add the brown sugar, dates and nuts. Cook for about 2 more minutes, until pears are cooked through, and the other ingredients have formed a 'sauce.' Plate the French toast, then top with the pears and chopped bacon. (You don't want the bacon to get soggy, that's why you don't want to add it sooner.)
Next, whip up the whipped cream, substituting maple syrup in place of sugar for sweetness. Then, put a dollop on top of the French toast and pears! (If you want to go lighter, this is the optional part. But it is seriously SO good. Do it. Even if it's just once.)
French Toast with Sauteed Pears and Maple Whipped Cream
*Start with French toast your way, then top with the following*
Ingredients (per person)
1 pear, sliced thin
1 pat of butter
1 teaspoon brown sugar
1 tablespoon dried chopped dates
1 tablespoon chopped walnuts or pecans
1 strip bacon, cooked and chopped
whipped cream (one pint)
maple syrup (2-3 tablespoons)
Directions
Begin by heating the butter and pear(s) in a pan over medium-low heat on the stove top. Cook for about 7 minutes, until pears are mostly softened, then add the brown sugar, dates and nuts. Cook for about 2 more minutes, until pears are cooked through, and the other ingredients have formed a 'sauce.' Plate the French toast, then top with the pears and chopped bacon. (You don't want the bacon to get soggy, that's why you don't want to add it sooner.)
Next, whip up the whipped cream, substituting maple syrup in place of sugar for sweetness. Then, put a dollop on top of the French toast and pears! (If you want to go lighter, this is the optional part. But it is seriously SO good. Do it. Even if it's just once.)
 |
| Fabulous French toast with sauteed pears and maple whipped cream |
Sunday, February 27, 2011
Fish Tacos
I can tell you difinitively the first time I heard of fish tacos: on a trip to San Diego for my uncle's wedding when I was a sophmore in high school. My great uncle David was on a quest for fish tacos, and I remember being incredulous that such a thing even existed. It just didn't sound right! However, this was before I had ever been to Mexico or really experienced latin culture or cuisine. I didn't try the mysterious fish taco on that trip, and every time I saw it on a menu I shied away. Then, a few summers ago, my mom prepared some fish tacos and I tried them for the first time. To my surprise, I enjoyed them, but I DID think I could make some subtle improvements. My homemade mango salsa is just the ticket! The ground chipotle seasoning also adds a smokey flavor as well as some spice. I'm sure there are fish tacos out there that are made with battered and deep fried fillets, but this recipe is made with non-battered pan-fried fish, making it a healthy as well as g-free meal. I like to serve it with an avocado salad (like guacamole, but instead of mashing the avocado, cube it instead), and some refried black beans. Ole!
Tacos de Pescado
1 lb white fish fillets, I use lake perch (thanks Dad!)
2 cups shredded red cabbage
1 ripe mango, diced
1 large red or orange bell pepper, diced
1 small red onion, diced
1 jalepeno, minced
juice of 1 lime
1-2 tbsp cilantro, chopped
low fat sour cream
corn tortillas
seasoning for fish: salt & pepper, chipotle seasoning
I like to prepare the salsa a day ahead or the morning of to let the flavors meld a bit. Simply combine the mango, bell pepper, onion, jalepeno, cilantro and lime juice and store it in the fridge overnight. Before cooking the fish, I gently sautee the cabbage in a little olive oil until it becomes slightly tender. To prepare the fish, season to taste and pan fry in olive oil over medium heat. When the fish is cooked, use a spatula to flake it into smaller pieces. Warm the corn tortillas and fill them with small amounts of cabbage, fish, salsa and sour cream. This is a fresh, light meal that evokes tropical climes. It's a perfect summer dish, or a great break from the winter doldrums!
Serves 4.
Tacos de Pescado
1 lb white fish fillets, I use lake perch (thanks Dad!)
2 cups shredded red cabbage
1 ripe mango, diced
1 large red or orange bell pepper, diced
1 small red onion, diced
1 jalepeno, minced
juice of 1 lime
1-2 tbsp cilantro, chopped
low fat sour cream
corn tortillas
seasoning for fish: salt & pepper, chipotle seasoning
I like to prepare the salsa a day ahead or the morning of to let the flavors meld a bit. Simply combine the mango, bell pepper, onion, jalepeno, cilantro and lime juice and store it in the fridge overnight. Before cooking the fish, I gently sautee the cabbage in a little olive oil until it becomes slightly tender. To prepare the fish, season to taste and pan fry in olive oil over medium heat. When the fish is cooked, use a spatula to flake it into smaller pieces. Warm the corn tortillas and fill them with small amounts of cabbage, fish, salsa and sour cream. This is a fresh, light meal that evokes tropical climes. It's a perfect summer dish, or a great break from the winter doldrums!
Serves 4.
 |
| A fish taco with avocado salad and delicious refried black beans. |
Monday, February 21, 2011
Soup (#2)
Today's post is one I've been saving for awhile. Over the summer, I decided to turn a carton of tomato & roasted red pepper soup into a seriously souped-up and delicious main dish. This straight forward meal is inspired by flavors I've experienced in soups of Mexico, and it's not only tasty but also nutritionally balanced. The tomato & roasted red pepper soup that I got from my grocery store's natural food section was gluten free, but you'll have to check the label before you buy (like any of your other ingredients). Hint: Trader Joe's low sodium version of this soup IS g-free. The thing that makes this soup simple is that other than a few fresh ingredients, you mostly just have to open cans! (But shhhhh, you can still tell your guests it's gourmet)
Anita's Latin Chicken Soup
1 quart carton tomato & roasted red pepper soup
1 quart carton (g-free) chicken broth
2 cooked chicken breasts, pulled into small pieces
2 cups (roughly) cooked brown rice
1 14.5 oz can black beans, drained
1 14.5 oz can diced fire roasted tomatoes
4 large carrots, peeled and chopped
1 zucchini, sliced into half circles
1/4 cup cilantro, chopped
hot sauce, salt and pepper to taste
lime wedges
chopped avocado
Add carrots and a little olive oil to large stock pot. Sautee on stove top over medium heat 5-10 minutes until they begin to soften. Next, open all cartons and cans and add to stock pot, bringing to a simmer. Then, add zucchini and rice, continuing to simmer until zucchini is cooked. Season with hot sauce, salt and pepper. Add cilantro right before serving. Top with some chopped avocado and serve with lime wedges and toasted corn tortillas.
Serves 4 as a main course, 8 as a starter, plus leftovers.
Anita's Latin Chicken Soup
1 quart carton tomato & roasted red pepper soup
1 quart carton (g-free) chicken broth
2 cooked chicken breasts, pulled into small pieces
2 cups (roughly) cooked brown rice
1 14.5 oz can black beans, drained
1 14.5 oz can diced fire roasted tomatoes
4 large carrots, peeled and chopped
1 zucchini, sliced into half circles
1/4 cup cilantro, chopped
hot sauce, salt and pepper to taste
lime wedges
chopped avocado
Add carrots and a little olive oil to large stock pot. Sautee on stove top over medium heat 5-10 minutes until they begin to soften. Next, open all cartons and cans and add to stock pot, bringing to a simmer. Then, add zucchini and rice, continuing to simmer until zucchini is cooked. Season with hot sauce, salt and pepper. Add cilantro right before serving. Top with some chopped avocado and serve with lime wedges and toasted corn tortillas.
Serves 4 as a main course, 8 as a starter, plus leftovers.
Thursday, January 13, 2011
Brussels Sprouts Etc.
I don't like to brag. And I certainly don't consider myself a boastful person. I turn up my nose at people who think they are all that and a bag of chips. But, I can't help but say that my dad and I made an AMAZING out-of-this-world dinner last night. To say anything less would be straying from the truth. It all started with the brussels sprouts. You could say that I have a bit of an obsession. There was honestly a time when my mother said: "Anne, I don't want to hear another word about brussels sprouts!" It started last fall when I tried them for the first time. I prepared them simply, halving them and sauteeing them in a moderate amount of butter and seasoning them with salt and pepper. Then, a time or two later, they wound up being sprinkled with a bit of left over shredded parmesan cheese. Yum! Then I saw them featured in a magazine with all sorts of other stuff in the pan, which led me to make them with carmelized onions, toasted pecans, dried cranberries AND parmesan cheese. Holy cow! Every way I made them, I loved them more. If you've never had the pleasure of eating a brussels sprout, I would describe them as a cross between cabbage and broccoli, both in flavor and appearance. And wouldn't you know, they are all cruciferous vegetables, so I'm not off my rocker in that assesment! Last night, I was somehow inspired to make the best sprouts I've ever dished up: with bacon, toasted walnuts and shredded parmesan. Talk about a flavor explosion. And this was just one third of the meal. The rest of the plate was occupied by a perfectly grilled (venison) steak and expertly seasoned oven fries. A meal fit for a queen, if you ask me. Especially when followed with a slice of decadent flourless chocolate cake! (Can that be our secret?) I refused to count yesterday's calories. There is no way I would undermine food bliss with that kind of regret.
Brussels Sprouts a la Anne
Ingredients
1 lb. brussels sprouts, rinsed and halved
3 strips of bacon, chopped into small pieces
1/2 cup walnuts, coarsely chopped
1/4 cup shredded parmesan cheese
salt and pepper to taste
Directions
Begin by frying the bacon in a large pan or skillet. When it is done to moderate crispness, remove it from the pan and set aside. Dispose of most of the bacon grease, leaving a thin coating in the pan. Then, add the sprouts to the pan, flat side down and cook over medium heat, rearranging regulary with a spatula to prevent burning. When the sprouts are golden brown, add the walnuts to the pan and cook for an additional minute or two, allowing them to become toasted. Turn off the heat and add the bacon back to the pan, stirring the mixture so that the bacon and nuts are evenly dispersed. Add salt and pepper to taste. Plate the sprouts and top with the parmesan cheese. Serves 2-4, depending on the level of sprout obsession!
Brussels Sprouts a la Anne
Ingredients
1 lb. brussels sprouts, rinsed and halved
3 strips of bacon, chopped into small pieces
1/2 cup walnuts, coarsely chopped
1/4 cup shredded parmesan cheese
salt and pepper to taste
Directions
Begin by frying the bacon in a large pan or skillet. When it is done to moderate crispness, remove it from the pan and set aside. Dispose of most of the bacon grease, leaving a thin coating in the pan. Then, add the sprouts to the pan, flat side down and cook over medium heat, rearranging regulary with a spatula to prevent burning. When the sprouts are golden brown, add the walnuts to the pan and cook for an additional minute or two, allowing them to become toasted. Turn off the heat and add the bacon back to the pan, stirring the mixture so that the bacon and nuts are evenly dispersed. Add salt and pepper to taste. Plate the sprouts and top with the parmesan cheese. Serves 2-4, depending on the level of sprout obsession!
 |
| Succulent Sprouts, flanked by steak and oven fries |
Monday, January 3, 2011
Happy New Year! (Lasagna)
It's the beginning of the new year, which means it's time for resolutions. I for one have resolved to do more than one blog post per month. It's just not fair to regular readers. I had every intention of squeezing in a second December post but, alas, the craziness of the holiday season got the better of me. So, I will save that post for another day.
While driving home from a family holiday celebration with my sister yesterday, I was overcome with a craving for lasagna. Since my Celiac diagnosis, I've had one special friend prepare a gluten free version of her legendary lasagna, so I wanted to give it a try myself. Believe it or not, lasagna is something I've never made before, g-free or otherwise, so I decided to take a shot at it while my motivation was strong. After getting back in town, I dropped off my sister then headed right to the grocery store. After getting home, I immediately put a pot of water on the stove in preparation for my noodles. About an hour later, I took a lovely, bubbling, golden brown lasagna out of the oven. I ate two servings, no sweat. (I DID keep driving through lunch...) You may find that without gluten, your lasagna noodles break into pieces after having been cooked, so handle them with as much care as possible. If they break, just piece them together in the baking dish, it will still taste wonderful. :)
Ingredients
1 (8 oz.) package gluten free lasagna noodles
1 (1 lb. 10 oz.) jar your favorite pasta sauce
1 lb. ground chuck
8 oz. sliced fresh mushrooms
8-9 oz. bag of fresh spinach
15 oz part skim ricotta
1/2 cup sliced fresh basil
8 oz shredded mozzarella
Bring a large pot of water to a boil and begin by cooking the lasagna noodles according to package instructions. (Probably 6-8 minutes) Meanwhile, sautee mushrooms in a little butter over low-medium heat until golden brown, then add the spinach, continuing to cook until just wilted. Transfer to a bowl and set aside. Next, add beef to pan, cooking over medium heat until browned, then add pasta sauce and cook until heated through. When the noodles are cooked and drained, place one layer of noodles in the bottom of a 13 x 9 glass baking dish. Next, layer on the mushrooms and spinach followed by half the sauce and meat mixture. Then drop on the ricotta a spoonful at a time, covering the sauce layer evenly. Then comes the second layer of noodles, the sliced basil, and the remainder of the sauce and meat mixture. It's all topped off by the shredded mozzarella. Place in the oven and bake at 350 for about 40 minutes. If the cheese begins to brown too soon, cover the lasagna with aluminum foil. Let cool 5-10 minutes prior to serving. Serves 8-10.
While driving home from a family holiday celebration with my sister yesterday, I was overcome with a craving for lasagna. Since my Celiac diagnosis, I've had one special friend prepare a gluten free version of her legendary lasagna, so I wanted to give it a try myself. Believe it or not, lasagna is something I've never made before, g-free or otherwise, so I decided to take a shot at it while my motivation was strong. After getting back in town, I dropped off my sister then headed right to the grocery store. After getting home, I immediately put a pot of water on the stove in preparation for my noodles. About an hour later, I took a lovely, bubbling, golden brown lasagna out of the oven. I ate two servings, no sweat. (I DID keep driving through lunch...) You may find that without gluten, your lasagna noodles break into pieces after having been cooked, so handle them with as much care as possible. If they break, just piece them together in the baking dish, it will still taste wonderful. :)
Ingredients
1 (8 oz.) package gluten free lasagna noodles
1 (1 lb. 10 oz.) jar your favorite pasta sauce
1 lb. ground chuck
8 oz. sliced fresh mushrooms
8-9 oz. bag of fresh spinach
15 oz part skim ricotta
1/2 cup sliced fresh basil
8 oz shredded mozzarella
Bring a large pot of water to a boil and begin by cooking the lasagna noodles according to package instructions. (Probably 6-8 minutes) Meanwhile, sautee mushrooms in a little butter over low-medium heat until golden brown, then add the spinach, continuing to cook until just wilted. Transfer to a bowl and set aside. Next, add beef to pan, cooking over medium heat until browned, then add pasta sauce and cook until heated through. When the noodles are cooked and drained, place one layer of noodles in the bottom of a 13 x 9 glass baking dish. Next, layer on the mushrooms and spinach followed by half the sauce and meat mixture. Then drop on the ricotta a spoonful at a time, covering the sauce layer evenly. Then comes the second layer of noodles, the sliced basil, and the remainder of the sauce and meat mixture. It's all topped off by the shredded mozzarella. Place in the oven and bake at 350 for about 40 minutes. If the cheese begins to brown too soon, cover the lasagna with aluminum foil. Let cool 5-10 minutes prior to serving. Serves 8-10.
Thursday, December 2, 2010
Tinga
The weeks I spent studying abroad in Cueranvaca, Mexico during the winter of my senior year in college were some of the best of my life. Cuernavaca is known as the land of 'eternal spring' for it's appealing climate all year round. Located in the tiny state of Morelos, just south / east of the federal district, Cuernavaca bursts with friendly people, places to explore and flavors that exemplify the cuisine of Mexico. During my stay there I ate in a first class restaurant, patronized street vendors and churro carts (pre-celiac diagnosis) and was spoiled daily by my host mother's cooking. She was suprised by my affinity for the guyaba, a small, fleshy and seedy fruit which is eaten whole, and she quickly caught on to my and my roommate Amy's love of anything avocado. Among the amazing homemade tacos dorados, enchiladas verdes and quesadillas oozing gooey Oaxaca cheese was one obvious standout: Tinga. Tinga, as I was introduced to it, is a mouthwatering preparation of shredded chicken simmered in a sauce of tomato, chipotle and garlic along with sauteed pieces of thinly sliced onions. Our host mom and a relative showed us how put together our meal. Start with a corn tostada, then spread it with a thin layer of refried black beans and top with shredded lettuce. Next comes a generous portion of Tinga! Top it all off with some crumbled queso seco, guacamole and crema and you're ready to go. This might just be one of the messiest, most delicious things I've ever had the opportunity to eat. And thanks to an assignment from a teacher, I sat down with my mama to copy the recipe as she dictated, and now get to share it with all of you!
Tinga
Ingrdients
3 chicken breasts, boneless or otherwise
3 small onions
1 can chipotles in adobo sauce (Read the ingredients! Some include wheat starch. San Marcos brand is safe)
1 can (14.5 oz) diced or crushed tomatoes
3-6 cloves of garlic, depending on your taste
2 tablespoons olive oil
salt to taste
Directions
Either bake or sautee chicken until mostly cooked through. I like to bake it, especially if it's on the bone. While your chicken is cooking, you can prepare the rest of the Tinga. Peel and mince your garlic, then add it to a large skillet with 1 tablespoon olive oil. Sautee briefly over low-medium heat, then transfer to blender. You won't need all the chipotles (!), just 3-5 depending on your heat tolerance. Remove them from the can and rinse the adobo sauce off them, then add them to the blender, along with the tomatoes. Puree them until you've acheived a pretty smooth consistency. Next, thinly slice your onions into half-rounds and add them to your skillet with another tablespoon of olive oil. Cook over medium heat until they start to soften, then remove from heat. When the chicken is still slightly pink on the inside, you can go ahead and shred it. (Just make sure you take the proper steps to prevent food-borne illness!) Add the chicken and sauce to the skillet of onions and simmer, stirring often, until chicken is cooked through, about 20 minutes. For maximum flavor saturation, add 1/3-1/2 cup water to the skillet and continue to simmer until the sauce has thickened back up. Serve with tostadas, refried black beans, lettuce, shredded cheese, guacamole and sour cream. Oh, and lots of napkins! I've also been meaning to try this over polenta instead of on a tostada, so I'll have to let you know how that goes. From Irene's table to yours, Buen Provecho!
Serves 4-6 +leftovers.
Tinga
Ingrdients
3 chicken breasts, boneless or otherwise
3 small onions
1 can chipotles in adobo sauce (Read the ingredients! Some include wheat starch. San Marcos brand is safe)
1 can (14.5 oz) diced or crushed tomatoes
3-6 cloves of garlic, depending on your taste
2 tablespoons olive oil
salt to taste
Directions
Either bake or sautee chicken until mostly cooked through. I like to bake it, especially if it's on the bone. While your chicken is cooking, you can prepare the rest of the Tinga. Peel and mince your garlic, then add it to a large skillet with 1 tablespoon olive oil. Sautee briefly over low-medium heat, then transfer to blender. You won't need all the chipotles (!), just 3-5 depending on your heat tolerance. Remove them from the can and rinse the adobo sauce off them, then add them to the blender, along with the tomatoes. Puree them until you've acheived a pretty smooth consistency. Next, thinly slice your onions into half-rounds and add them to your skillet with another tablespoon of olive oil. Cook over medium heat until they start to soften, then remove from heat. When the chicken is still slightly pink on the inside, you can go ahead and shred it. (Just make sure you take the proper steps to prevent food-borne illness!) Add the chicken and sauce to the skillet of onions and simmer, stirring often, until chicken is cooked through, about 20 minutes. For maximum flavor saturation, add 1/3-1/2 cup water to the skillet and continue to simmer until the sauce has thickened back up. Serve with tostadas, refried black beans, lettuce, shredded cheese, guacamole and sour cream. Oh, and lots of napkins! I've also been meaning to try this over polenta instead of on a tostada, so I'll have to let you know how that goes. From Irene's table to yours, Buen Provecho!
Serves 4-6 +leftovers.
 |
| The delicious final product, with a side of avocado salad |
Tuesday, November 9, 2010
Off Limits!
Unfortunately, I haven't been doing a ton of cooking lately, but I didn't want to totally neglect the blog. So, today I am writing about something I encounter on a fairly regular basis: foods I SHOULD be able to eat, except for cross-contaminants. Sound familiar? A lot of times I feel pretty frustrated when I approve an ingredient list, only to read further and find out that the produce was manufactured in a shared facility/on shared equipment with wheat. Why does this have to happen? After some deep thought, I've come up with an answer: to stop me from eating junk. Most of the foods that present this problem are things I probably shouldn't eat anyway, like potato chips. My initial frustration ends up transforming into relief, because there is a more concrete reason I shouldn't eat the chips (besides obvious nutritional ones). In retrospect, I almost wish this happened more often! But, then I eventually submit to the cravings and buy the potato chips that I CAN eat. :) Oh well, at least I will battle myself internally for a bit longer first... But I will always be vigilant about checking lables.
Wednesday, October 20, 2010
Polenta
Polenta is Italian style corn grits. I'm not sure I've ever eaten what might be referred to as American style grits, but I'm not sure I need to, given my love of polenta. You can buy dry polenta mix and prepare it similarly to standard grits, or you can get it in a 'roll' that resembles a salami. (In shape only, not color) Most prepared polenta should be gluten free, as the ingredients are corn meal and water, but I would recommend checking the label just in case. You can serve pre-prepared polenta in many ways: sliced and fried and served with maple syrup, topped with a variety of things, and especially as a substitute for pasta in many Italian dishes. In short, polenta is extremely versatile. My favorite way so far to serve it is an Italian influenced dish of my own creation. I whipped up one day, full of anticipation, and to my delight, it was even better than I had hoped. I've only served it to a few people, but they were all amazed, and claimed it was restaurant quality. Cook it for someone you want to wow!
Polenta with Sausage, Marinara and Basil
1 Roll of Polenta
1 Jar of your favorite marinara
4 Chicken sausages
4 Tbsp sliced fresh basil
4 Tbsp mazcarpone cheese
1 Tbsp olive oil
Slice the polenta into eight rounds., Heat a large pan on the stove over low-medium heat and add the olive oil. Coat the pan thoroughly with the oil, then add the sliced polenta. Cook for about six minutes on each side, or until lightly browned. Careful, the oil might spatter a little. After starting the polenta on the stove, slice the the sausages into 1/2 inch rounds and add to another pan. Cook these on the stove top for about five minutes on each side, or until nicely browned. Meanwhile, go ahead and slice up your fresh basil. Once the sausages are browned, add the marinara to the pan and cook until heated through. When the polenta and sausage/sauce are done, you are ready to plate. Arrange two slices of polenta on each plate and top with equal portions of the sausage/sauce. Then top with the sliced basil and a dollop of mazcarpone cheese. Then serve and savor!
Serves 4
Polenta with Sausage, Marinara and Basil
1 Roll of Polenta
1 Jar of your favorite marinara
4 Chicken sausages
4 Tbsp sliced fresh basil
4 Tbsp mazcarpone cheese
1 Tbsp olive oil
Slice the polenta into eight rounds., Heat a large pan on the stove over low-medium heat and add the olive oil. Coat the pan thoroughly with the oil, then add the sliced polenta. Cook for about six minutes on each side, or until lightly browned. Careful, the oil might spatter a little. After starting the polenta on the stove, slice the the sausages into 1/2 inch rounds and add to another pan. Cook these on the stove top for about five minutes on each side, or until nicely browned. Meanwhile, go ahead and slice up your fresh basil. Once the sausages are browned, add the marinara to the pan and cook until heated through. When the polenta and sausage/sauce are done, you are ready to plate. Arrange two slices of polenta on each plate and top with equal portions of the sausage/sauce. Then top with the sliced basil and a dollop of mazcarpone cheese. Then serve and savor!
Serves 4
Wednesday, October 13, 2010
Bob's Red Mill
Today's post is a shout-out to Bob's Red Mill. Bob's makes a wide variety of grain products, but I love them for their extensive line of gluten-free offererings. I start almost every morning with Bob's Gluten-Free Mighty Tasty Hot Cereal, which is a blend of whole grain brown rice, corn, sorghum and buckwheat. These grains make MTHC a great nutritious choice, especially in the fiber department, which Celiacs naturally tend to struggle with. The instructions tell you to make this on the stove-top, but I cheat and cook mine in the microwave, which takes less than two minutes. Watch it though, or you might have a cereal explosion on your hands. I jazz mine up with some dried fruit, coconut flakes and chopped pecans. YUM! When I'm not having that (or g-free toaster waffles) I reach for Bob's certified gluten-free rolled oats, which are grown in dedicated oats-only fields and kept segregated throughout the entire field-to-store process. Apparently, some Celiacs can't tolerate oats, even if they are gluten-free, so it wouldn't hurt to excercize some caution when giving these a try.
I can't talk about Bob's without lauding their gluten-free cornbread mix. Even though it's CORNbread, when made traditionally it does contain wheat flour in addition to the cornmeal. Bob's replaces this with a blend of corn flour, sorghum and potato starch. Replace away! This cornbread is SO delicious. I prepared it for the first time to serve to some dinner guests as a side to the soup I had made. After finishing our meal, the table was cleared except for the pan of cornbread. We nibbled on that cornbread until it was completely gone! Not only is it totally impossible to notice the lack of gluten in this bread, but I would be hard pressed to find a better, tastier cornbread. If you are looking for something to serve that will please both gluten-free and gluten eating guests, I highly recommend this mix.
http://www.bobsredmill.com/gluten-free/
Check out this website, as well as your grocer's shelves for these and other Bob's Red Mill Products.
I can't talk about Bob's without lauding their gluten-free cornbread mix. Even though it's CORNbread, when made traditionally it does contain wheat flour in addition to the cornmeal. Bob's replaces this with a blend of corn flour, sorghum and potato starch. Replace away! This cornbread is SO delicious. I prepared it for the first time to serve to some dinner guests as a side to the soup I had made. After finishing our meal, the table was cleared except for the pan of cornbread. We nibbled on that cornbread until it was completely gone! Not only is it totally impossible to notice the lack of gluten in this bread, but I would be hard pressed to find a better, tastier cornbread. If you are looking for something to serve that will please both gluten-free and gluten eating guests, I highly recommend this mix.
http://www.bobsredmill.com/gluten-free/
Check out this website, as well as your grocer's shelves for these and other Bob's Red Mill Products.
Monday, October 11, 2010
(Birthday) Cupcakes
Saturday was my first gluten-free birthday, and with a little creativity, I wasn't missing anything! Seeing as cupcakes are experiencing some sort of revival, I decided to make some. If you've ever tried g-free baking, you know what a pain it can be. Baking is much more a science than cooking, and there is a lot that can happen in the 30 minutes your experiment is in the oven, even with regular baking. Because I don't like to be restricted to just g-free recipes, I have modified regular recipes on several occasions. My lemon-poppyseed layer cake was quite delicious, but it was time consuming to sift together my own flour blend. (I refused to use a pre-blended flour.) By the time my sister and I finished the cake, we had clocked about 3 hours, and after the layers had cooled, they proceeded to sink like a bad soufflé. Along with my mother, we determined that there must be some tinkering needed with our leavening agents. We used Xanthan gum, but thought that perhaps more baking powder and soda were necessary. I have yet to attempt that cake again, but I am searching for some information online that will tell me how to modify recipes to gluten-free. Since that time consuming flop, I've been a little lazy, but with good results. The birthday cupcakes are a prime example. You simply make some additions to g-free boxed cake mix. I managed to crank out three varieties of cupcakes: Mexican chocolate with chocolate buttercream, coconut with salted caramel buttercream, and orange with citrus buttercream. Mmmmm! The coconut were my absolute favorite, and the homemade frosting certainly didn't hurt.
For the Mexican chocolate cupcakes you start with a chocolate cake mix, then add about a 1/2 teaspoon of cayenne pepper to the batter, but start with less if you're sensitive to spice. The cayenne brings a pleasant heat. Then, you simply frost them with the chocolate buttercream, which calls for 1 stick butter, 1/4 cup confectioners sugar, 3 packets chocobake and 3 tablespoons cream. Whip all the ingredients together with an electric mixer and you've got a delectable, and easy, frosting!
For the orange cupcakes, you begin with a yellow cake mix. Make them according to instruction, EXCEPT, you substitute fresh-squeezed orange juice for the water, and you add the zest of one orange. These get frosted with the frosting recipe at this link: http://www.countryliving.com/recipefinder/almost-homemade-buttercream-clv I just substitute orange juice for the lemon juice, add the zest of a second orange, and use less sugar. Also, this make a VERY generous amount of frosting, and unless you're making a layer cake, you can get by on half a batch.
For the coconut cupcakes, you also use a yellow cake mix. Prepare them according to directions, then add a teaspoon of almond extract and about 1/3 cup shredded sweetened coconut. The frosting is this recipe: http://www.chow.com/recipes/12100-salted-caramel-frosting and gets followed to the letter. This frosting will be gracing many of my future baking endeavors!
Everyone at my party loved the cupcakes, and we didn't talk about gluten-free at all. ;) That can be our little secret. These pseudo-recipes can easily be used with regular cake mixes as well. Hope you like them!
For the Mexican chocolate cupcakes you start with a chocolate cake mix, then add about a 1/2 teaspoon of cayenne pepper to the batter, but start with less if you're sensitive to spice. The cayenne brings a pleasant heat. Then, you simply frost them with the chocolate buttercream, which calls for 1 stick butter, 1/4 cup confectioners sugar, 3 packets chocobake and 3 tablespoons cream. Whip all the ingredients together with an electric mixer and you've got a delectable, and easy, frosting!
For the orange cupcakes, you begin with a yellow cake mix. Make them according to instruction, EXCEPT, you substitute fresh-squeezed orange juice for the water, and you add the zest of one orange. These get frosted with the frosting recipe at this link: http://www.countryliving.com/recipefinder/almost-homemade-buttercream-clv I just substitute orange juice for the lemon juice, add the zest of a second orange, and use less sugar. Also, this make a VERY generous amount of frosting, and unless you're making a layer cake, you can get by on half a batch.
For the coconut cupcakes, you also use a yellow cake mix. Prepare them according to directions, then add a teaspoon of almond extract and about 1/3 cup shredded sweetened coconut. The frosting is this recipe: http://www.chow.com/recipes/12100-salted-caramel-frosting and gets followed to the letter. This frosting will be gracing many of my future baking endeavors!
Everyone at my party loved the cupcakes, and we didn't talk about gluten-free at all. ;) That can be our little secret. These pseudo-recipes can easily be used with regular cake mixes as well. Hope you like them!
Wednesday, October 6, 2010
SOUP! (#1)
It has gotten to be that time of year when I swear I could eat soup for every meal. When there's a chill in the air, soup has a way of warming one from the inside which is unmatched by other foods. They say chicken soup is good for the soul, but I'd go so far as to say that any soup is. (As long as it's tasty!) Coming up with my own soup recipes is something I quite enjoy, and with the exception of the fruit soup I made as a child, I've experienced quite a bit of success in this department. Following is the first of many soup recipes that I will go on to share with you. I dreamt it up while lying awake in bed one night, and it turned out to be just as tasty as I imagined!
Roasted Fall Vegetable Soup
1 carton chicken OR vegetable broth
1 1/2 cups skim milk
1/2 cup half & half
3 ears of corn, roasted OR grilled
2 red peppers, roasted OR grilled
1/2 butternut squash, roasted OR grilled
3 tbsp chopped fresh cilantro
splash of lemon juice
salt, pepper, and cayenne pepper to taste
When roasting/grilling your vegetables, you want them all to get a little charred. You can put everything right on the grill grate, but keep the corn in the husk, until it's almost done, then peel it and finish grilling sans husk.
Cut the corn off the cob, and chop the squash and peppers roughly. Put half of the corn, one third of the squash and the half & half in a blender. Puree until mostly smooth. (It will remain a little chunky no matter how long you blend it.)
Add pureed liquid, milk, broth and remaining vegetables to a large pot over medim heat. Once heated, add lemon juice and cilantro and season to taste.
Enjoy!
Roasted Fall Vegetable Soup
1 carton chicken OR vegetable broth
1 1/2 cups skim milk
1/2 cup half & half
3 ears of corn, roasted OR grilled
2 red peppers, roasted OR grilled
1/2 butternut squash, roasted OR grilled
3 tbsp chopped fresh cilantro
splash of lemon juice
salt, pepper, and cayenne pepper to taste
When roasting/grilling your vegetables, you want them all to get a little charred. You can put everything right on the grill grate, but keep the corn in the husk, until it's almost done, then peel it and finish grilling sans husk.
Cut the corn off the cob, and chop the squash and peppers roughly. Put half of the corn, one third of the squash and the half & half in a blender. Puree until mostly smooth. (It will remain a little chunky no matter how long you blend it.)
Add pureed liquid, milk, broth and remaining vegetables to a large pot over medim heat. Once heated, add lemon juice and cilantro and season to taste.
Enjoy!
Tuesday, October 5, 2010
Fresh Figs
Thanks to my friend and fellow foodie, Geoff, I recently became acquainted with fresh figs. WOW. I wasn't really sure what to expect, but they are different from every other fruit I've ever tasted. Most people's minds probably go immediately to Fig Newtons when they think fig, but the only similarity between fresh figs and the cookie is the seedy texture of the fruit. When I looked online for ideas on how to prepare them, I ran into the same thing over and over: fresh figs stuffed with goat cheese and wrapped in prosciutto. I deduced that it must be good, based on sheer figures. But I wanted to try something a little different.
I started with Nut Thins Pecan Thins. I topped those with thin slices of (room temp) sharp cheddar. Next comes a ginger-brown sugar candied pecan. This all gets topped off with a delectable fig half. Mmmmm! To make the pecans, simply spread some nuts out on a parchment covered baking sheet. Then sprinkle them with a little brown sugar and some freshly grated ginger. Then bake them at 275 for about 10 minutes, or until the sugar has melted. Then remove them from the oven and let them cool. You can use them when they are still warm, or at room temperature. Thankfully, even though they aren't local, figs are in season through November, so look for them now. Enjoy!
I started with Nut Thins Pecan Thins. I topped those with thin slices of (room temp) sharp cheddar. Next comes a ginger-brown sugar candied pecan. This all gets topped off with a delectable fig half. Mmmmm! To make the pecans, simply spread some nuts out on a parchment covered baking sheet. Then sprinkle them with a little brown sugar and some freshly grated ginger. Then bake them at 275 for about 10 minutes, or until the sugar has melted. Then remove them from the oven and let them cool. You can use them when they are still warm, or at room temperature. Thankfully, even though they aren't local, figs are in season through November, so look for them now. Enjoy!
Introducing... ME!
Well hello there! And welcome to my blog. This is a place where you can expect to read about my gluten-free culinary exploits as well my adventures in general. I may even post a photo once and awhile. If you aren't familiar with the gluten-free liftstyle, you should know that it can be somewhat of a challenge. Gluten is a protein found in the grains wheat, barley and rye, as well as some other more obscure grains that we are far less likely to encounter. Some people go gluten-free for the heck of it, while others forgo gluten due to Celiac Disease, an auto-immune disease that affects the lining of the small intestine. If you want more information on this disease, there is a lot available online. I am by no means an expert! I was diagnosed with Celiac in November of 2009, and have been doing my best to live gluten-free ever since. While this lifestyle can sometimes be stressful (ie. eating out), I've learned to embrace it, and tap into my love of food/ cooking to create healthy, delicious dishes that I and anyone else can enjoy. I hope this might be of interest to others who are avoiding gluten, and also anyone else who likes to cook! I will post my own recipes, as well as ones I find elsewhere and enjoy. You will also hear my opinions on any gluten-free products I test out. If you have any questions, feel free to contact me!
Subscribe to:
Posts (Atom)