Tag : gluten-free

30 posts

Another flexible recipe that will adjust to whatever you have on hand, but as always, the more colorful, the better-looking (for your eyes) and the better for your health. This one had: 1 cup dried black beans, which I brought to a boil with water to cover in a saucepan, over high heat, then turned …
This is the dish I turn to when I need some Thai comfort food. I’ve adapted it from Chez Pim’s recipe from years ago. It was the first pad thai recipe I tried that actually worked for me and so I’ve kept it as part of my regular arsenal and whip it out when cooking …
It’s spring!! The perfect time to make spring rolls! These can be made vegetarian simply by omitting the shrimp or substituting tofu. Or, you can add on more meat like barbecued pork, grilled chicken breast, and the like. The vegetables also are very flexible. What you’re shooting for here is a combination of bright colors …
There are many many recipes for spring rolls, fresh and fried. This is a simple one I prepare for the kids when they are craving something small and crunchy. I like eating these wrapped in lettuce leaves and dipped in nuoc cham. It can be served with other dishes as part of a meal, or …
This soup is one of my go-to Korean dishes that the whole family loves. If you’re gluten-free, look for the rice cakes/ovalettes that are made without wheat. They look like this and usually come vacuum-packaged in the refrigerated section of your Korean or Asian store. There are many ways to make the soup; this is …
With all the listeria hysteria last week caused by hummus, I thought I’d share a very basic recipe for making it at home. It really is that simple and it really is that good. Many of the store-bought hummus available in our area have additional things like red peppers (which my kids don’t like) or …
Today we’re celebrating St. Frances of Rome (click here for her fascinating story), so for dinner I’ve made a chicken dish which dates back to the Middle Ages. Since St. Frances was a good home manager I could imagine her directing the servants to pound the nuts and grind the spices and chop up the …
I’m in a cherry mood. And I’ve been wanting to make cherry sorbet for a while now, except the recipes I’ve been running into seem to produce a light rose-colored sorbet, and I wanted to replicate the deep-red cherry sorbet that I tasted in Italy years ago. I didn’t quite achieve it with this experiment, …
I make no claims at all about the authenticity of this recipe. I’ve read in places that romaine lettuce does not play a part at all in traditional horiatiki. All I know is that our Greek foodie friend who married a Greek foodie gal are two of the coolest people around, and this is how …
This is the allergen-free version of Jazzed Up Banana Bread, as promised…. but first, a note on flours: I keep a variety of gluten-free flours and starches and just mix and match when experimenting with recipes. My general rule is to dump small amounts of several different ones — trying to keep a ratio of …
Molly Wizenberg wrote about this dish in 2005, when I was just beginning my blogging journey. I made it with canned salmon because that’s what I had, and it struck me how similar it is to the Filipino torta, which I learned as a child, with a couple of exceptions: no dairy, and everything was …
Here’s a simple, flexible recipe for autumn-themed quinoa. I was out of breakfast ideas and saw pumpkin quinoa on Pinterest, and that was enough to set me experimenting on my own. I’ve had horrible experiences with overcooked quinoa, so this was carefully watched. Bring a pot ~4 cups water to the boil over high heat. …
When we visited Lourdes in 2008, we ate a chicken dish at this restaurant, but I don’t remember much about it except that it had a winey sauce with a bit of bite, and that it had peppers, which I disliked as a child but now love as an adult. So when I was looking …
Salt cod is one of those things that have always appealed to me. There are so many things you can do with it! You can put it in soups, flake and make fish balls/fritters with it, make into a brandade (my FAVORITE, except the family can’t have it), add to a stir fry, or some …
4 tablespoons extra virgin olive oil 1 tablespoon minced garlic 1/2 cup chopped onions 1/2 cup chopped red peppers 1 1/2 lbs. green beans, trimmed sea salt and freshly ground black pepper to taste 1/2 cup chopped Basque/Bayonne Ham, or Jamon Iberico or Serrano, or Prosciutto Heat olive oil in skillet and sauté minced garlic …
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