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
Not so long ago, two family members decided to go vegetarian – for no other reason than they said they didn’t care for the taste and texture of meat anymore. For some meat, I can’t totally disagree with them. For me, the more different we get with our particular protocols and preferences, the more we have to cook (separate meals), the less we get to eat together (because preparation gets out of sync), or both. So, to dine together, I’ve been playing around with some different stuff that satisfies my gluten free needs and others’ vegetarian needs. Mushrooms do a great job of absorbing flavors and have a great texture, so this just seemed like a good project to work on. 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..
With just ONE ingredient, I don’t consider this a recipe as much as a money-saving tip. The first time I heard of Ghee, I had no idea what it was. It was merely mentioned in a few recipes on some Paleo websites. So what is it exactly? Ghee is a common ingredient in Indian cooking – it’s just butter that has the dairy solids removed. It also goes by drawn butter, clarified butter (think lobster), or in our home, affectionally called “butter juice.” For many dairy-free folks, it is a potentially good and tasty option. I say potentially because if you’re really dairy-sensitive, trace amounts of proteins, like casein, could remain. Many Paleo folks use it and apparently have no issues. It’s just really nice to have a sub for coconut oil. The first time I used ghee it was in the form of a store-bought jar (rather expensive), so I dug around on the internet and found some make-your-own recipes which are super simple, and are a fraction of the cost of the store bought stuff. Continue Reading
Do you ever have this happen to you? You’re watching TV and restaurant commercial comes on and displays all kinds of stuff you used to love to eat but no longer can? That happened the other day, when I saw some kind of shrimp, coated in a spicy sauce and I realized I haven’t enjoyed that kind of dish in a long time. Ah, the power of advertising. Instead of running to a restaurant and trying to communicate my gluten free needs, cross contamination concerns and all, I headed into the kitchen and this recipe was born (with no gluten concerns anywhere). This is the chicken version, and I’ll be trying it with shrimp in the near future. Now, if you’re grain free, omit the rice and figure out where you stand on rice vinegar. In my recent low FODMAP journey, I’ve added a little rice back into my life with good success, but corn and quinoa are out. So that’s my grain free stance as of right now. Continue Reading
I’m a summer girl at heart, but soup is one of my favorite aspects of winter. I was getting a little bored with chicken and beef-based soups, so I tossed this together last night, not expecting it to be something I was going to share, but had to take a photo and post today because it turned out to be incredibly tasty and super easy to make! I’ve been doing a low FODMAP thing lately. Many of my recent recipes are aligned with making that philosophy fun and tasty, so I’m adding a category to this site for “Low FODMAP Friendly”, in case that is something you have interest in as well. Continue Reading
My mom used to buy these cookies at the store when I was a kid. They came in a cardboard tray, were wrapped in cellophane and basically signaled the start of the holiday season. In addition to being gluten free, the powdered sugar and holiday spice flavors add a little more joy to the holiday and pair well with a cup of tea or hot chocolate. They are super-fast to make and are also egg and dairy free!
So let me clarify, I grew up in the north, so I mean no disrespect to real southern grits. In fact, I do love them on the rare occasion I choose to eat them (being I’m usually grain free and all). This time it was the result of limited gluten free choices at a Nashville restaurant a few weeks ago. (Although I vetted the restaurant ahead of time, we ended up with one of those servers who really didn’t understand gluten very well – he told me the linguine entree was a good gluten free choice. Seriously?). When it was all said and done, the safest choices boiled down to a salad, or shrimp and grits. I chose the latter and it was certainly delicious. So when I thought about how soon I could indulge again in such a fantastic dish, I immediately though of how to replicate the recipe, sans corn. So, this happened, and it was a yummy, comfort food experience! Thank you south, for creating shrimp and grits.
Since I just can’t get enough pumpkin, this became a new addition to my breakfast routine. Nuts, seeds, some spices, some niceness and of course pumpkin! Not in the mood for a cold breakfast? Just take a few handfuls, grind it up in a food processor and serve with hot milk to make a satisfying porridge.