When was the last time you enjoyed a soft, warm breadstick from Olive Garden? That’s what I thought. When a friend asked my daughter on a scale from 1 to 10 where these rated, my daughter rated it a 9. When asked why not a 10, she exclaimed, “Because they are not unlimited!” The “hardest” part of making these are learning how to set up the form for the pan (easy to follow instructions are below), but do it once, and it won’t be a big deal anymore. Continue Reading
In a breakfast rut? Start your day with some yummy granola – with milk or toss it on top of some fruit and yogurt. In this GRAIN FREE recipe, lemon is the star and takes this granola on a departure from your standard, almost too familiar, cinnamon-type granola. It makes for a great snack, and a topping for ice cream too! Continue Reading
Is it Entenmanns? Is it from New Jersey? No! It’s a gluten free crumb cake I made at home! As I continue down my never-ending gluten free journey, I get these little cravings of foods I used to love dearly. Growing up in Jersey, this was probably one of the best foods. Ever. I even worked at a bakery when I was in high school that made this among other gluten-filled foods that I long for every now and then. It’s been decades since I lived in the garden state, and Entenmann’s brand of crumb cake was a pretty good substitute for the real thing, but whenever my husband had to travel back to NJ, I always asked him to stop and get some crumb cake, pack it in his suitcase and bring it home…which he did! Continue Reading
One of the interesting (yet frustrating) aspects of being GF is the seemingly infinite number of flours to choose from. With the exception of rice flour, I eliminated many possibilities when I gave up grains. I’ve tried just about all of the flours out there and quickly determined my favorites. Hazelnut is a flavor that people either love to hate, and some of that can be contributed to hazelnut overload of the last decade (before the everything vanilla phase and the current pumpkin spice craze) . Hazelnut flour is quite different. And in this recipe, it has such an interesting flavor and texture – almost elegant – and when paired with the creamy frosting you’ll eat every bite on your plate. I can’t quite put my finger on it, but it is reminiscent of something from my childhood, most likely my years in New Jersey. Regardless, it is something I look forward to making around the holidays! Continue Reading
It’s been a butternut squash kind of few weeks. I made my Gluten Free Butternut Squash Ravioli the other day, and because there was plenty of butternut squash filling left over, I had to do something with it. When it is piping hot, the filling is yummy enough to replace mashed potatoes, but instead, we made a pizza and topped it with cheese, caramelized onions and peppers. Paleo or dairy free? Just omit the cheese (still delicious) or use your favorite dairy free substitute. Use your favorite gluten free pizza crust, or choose from several in the recipe index.
It’s time. Time to bring some ravioli back into your gluten free world! Very easy to make, incredibly delicious, and just a little bit of effort will pay off in a pretty big way – it can provide several meals for you. This recipe makes a dozen ravioli, but since they are very filling, 3 or 4 raviolis are perfect as one serving. If you like it, consider doubling the recipe and make 2 dozen – they have to be frozen before cooking, so it’s a really easy way to have a quick and elegant meal some evening when you don’t feel like cooking all that much. Dairy free? No problem! You can substitute nutritional yeast for the cheese, or omit the cheese altogether and it’ll still taste fantastic. The brown butter sauce is optional, and can be made with ghee for our paleo friends. Hungry for more gluten free ravioli? Check out my recipes for Sausage & Pepper and Beef & Portobello ravioli flavors. Pure love.
Fast and gluten free don’t always go together very well. So many people I meet complain about having to make everything from scratch, and I don’t know about you, but processed gluten free foods seem to often disappoint on flavors, textures and nutrition, not to mention my wallet. Every time I create a new recipe, I always take time and ease of preparation into account.
This tomato bisque is ready in under 30 minutes, and the dairy free option is just as good, if not better than using straight up cow’s milk. Toss some toasted croutons on top, or serve with a grilled cheese sandwich…can you say comfort food? It makes enough to serve two people a cup of soup, but let’s be honest, I finished the whole thing myself for lunch. Feeling satisfied… 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
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