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
It’s that time of the year…Bags of zucchini mysteriously show up on your front porch; Your zucchini plants in the garden are producing faster than you can eat them; Zucchini are on sale at the grocery store at a price you can’t pass up. We never want to waste zucchini and this year is no exception. For the past few weeks, I’ve been trying to pick the zucchini from my garden before they become ginormous (and too nasty to eat). So far it’s been a great garden year, almost too good in the zucchini department! So, the “noodle” in this recipe is really roasted zucchini planks – technically that makes this a grain free and nut free lasagna too. But, if you like a noodle in your lasagna, take a look at my recipe for Gluten Free Sausage & Pepper Lasagna! 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