You know how the story goes…if someone had told me 10 years ago that rutabagas would be one of my favorite vegetables…. Fact is, I never ate a rutabaga until just a few years ago, when I was looking for more variety in my tiny, limited gluten free world. Perhaps that’s one of the plusses to being GF: Getting the nerve up to expand to foods I never knew much about. They have a texture similar to a potato and are sweeter and milder than it’s cousin, the turnip. With a quick comparison to potatoes, they appear to be better for you! Rutabega vs. Potato – 1 cup serving: ( calories 51 vs. 136) and carbohydrates (11.6 grams vs. 31.4 grams) so if calories and carbs are on your watch list, these may be a great substitute! Considering they have potassium and vitamin C too, you may want to put them on your shopping list. Continue Reading
Brussel sprouts have come a long way in the last few years, from an obscure vegetable that wrinkled faces at the dinner table to a much welcomed side dish. I remember as a kid, the only way they were ever prepared was boiled, and if you were lucky, it had some butter on it to make it more palatable. If only my mom knew about roasting vegetables! What is so great about roasted veggies is the convenience of just tossing some veggies with oil, salt and pepper and letting them do their thing in the oven while you muss and fuss with the other parts of the meal. Bacon (of course) amps this up, but the addition of a few crumbles of blue cheese and a drizzle of honey can make this the favorite item on your plate. The other night, we tossed a few scoops of this onto our salads and made a meal out of it. Welcome back, Brussel sprouts! Continue Reading
It is officially soup season at our home. It was a dreary, rainy day and the one of the only ways to end it on a good note is to fill my belly with some warm soup. I’ve had a butternut squash sitting on my counter for the last week or so, and this seemed like the perfect occasion to use it. What I like best about this recipe? It’s savory, not sweet like other squash soups. But, more importantly, it’s easy – ready in about 45 minutes without the need to constantly mess with it. Pair it with a salad and you have a fantastically satisfying meal. Vegetarian? No problem! Omit the bacon and use a veggie bouillon cube. Like it spicier? Add more Sriracha to suit your taste. Continue Reading
Looking for a decadent, gluten/grain/dairy free dessert? Look no further! Lots of molten and lava cake recipes have been popping up all over the place lately, so I can’t take credit for the concept, but I did create my own version only because I was in a chocolate mood, and a handful of chocolate chips just wasn’t cutting it.
These cakes are so easy to make – just a few minutes of prep time, pop them in the refrigerator while you eat dinner, then bake them for about 10 minutes at the most and voila! You’ll have an elegant dessert! Store a few unbaked ones in the freezer in the event you want a fantastic chocolate fix some night but don’t want to put in all the effort to make them from scratch (just be sure to thaw prior to baking). And, you can make them in different sizes, just be sure to adjust the baking time (the smaller the cake, the shorter the time). Continue Reading
Do you ever walk by an item in the grocery store that brings back a flood of memories – one that you thought you could no longer enjoy ever again? That happened to me the other day when numerous displays of these awesome snowball cakes (in a Halloween orange) were right by the register, just begging for a compulsive purchase. Being the gluten free maven I am, it was easy to pass by, however, I couldn’t resist the inspiration to make it at home…without any gluten, gums, grains or dairy!
Say goodbye to boring gluten free snacks. This one tastes JUST LIKE PEPPERONI PIZZA – without that strange aftertaste of your average, processed and packaged GF snack. Snack mixes are the perfect way to use up day-old gluten free bread that is just a bit to dry to enjoy as a sandwich. Don’t have any bread but still want to make this pretty quick? Make the Fast Focaccia (yeast free) or Hamburger Buns (dairy free), cut it in cubes and you’re ready to go! The seasoning is dairy, egg and nut free, so if you need to follow any additional protocols, choose your favorite GF bread for that need and make this a tasty addition to your snacks. Continue Reading
As the zucchini continues to be harvested from my garden, so do the ideas for ways to use them up. The inspiration for this recipe came from Food & Wine magazine – they used a 9″ round pan and had an Italian-flavored gratin all whirled up so pretty and all in there. I prefer cooking in smaller batches, so I chose to use three ramekins and created an Asian-style flavor, only because I’m currently tapped out in the Italian-style zucchini arena. This is really a simple dish to make. I’m sure the one in Food & Wine tastes as awesome as it looks. I’ll be trying that when I get a craving for tomato and cheese. Continue Reading
Another versatile onion blossom. It makes a fantastic side dish for your summer grilling favorites and can take on many personalities. We ate a lot of onion blossoms on a recent camping trip, and in addition to the Buffalo Blue Cheese Blossom, here is another flavor combination that compliments just about any grilled meat. Depending on your preferences, you can sprinkle with cheese, bacon bits, or anything other BBQ-worthy item. If you have 30 minutes, consider making some Gluten Free Barbecue Sauce – Fast & Fresh. When my BBQ sauce-loving son tells me this is the best BBQ sauce ever, I kinda have to believe him. Not only does it taste awesome, but it is quick and easy to make and may have you skipping the BBQ sauce aisle at the grocery store! Continue Reading
I used to love those blooming onion petals, deep fried and breaded, ready for dipping into some delicious sauce. Years ago, we found a recipe for slow cooking an onion on the grill – cutting it into petals, seasoning it with just salt, pepper and a splash of wine, then wrapping it in foil and letting it cook on the grill – alas, gluten free and definitely healthier than the deep fried version.We are always looking for fun summer foods for camping and picnics. On a recent camping trip, we wanted something a little more interesting, and came up with this flavor combo. It’s easy to make, and cooks while you get all your other stuff prepared. And, in my case, I get to avoid potential cross contamination from the campsite-provided grill, since we all know gluten doesn’t burn off any grill..
These biscuits are special. Why? Not only do you NOT need to chase it with a glass of water after eating it (yes, they are moist and buttery), but they just had the honor of competing in the Special Biscuit category of the Biscuit Baking Contest at the International Biscuit Festival. Every May, adorable Knoxville, Tennessee celebrates all things biscuits. A third place finish was perfectly fine considering the gluten-filled competition: a chef and a multi-time contest winner. For me, it’s the closest thing I’ll ever experience to being on “Chopped,” one of my favorite cooking shows, except a really chill version of it. For Biscuitfest, entries have to be crazy-special. My entry was accompanied by Beurre-acha Shrimp, Avocado Crema and Crispy Shallots.