Archive for the ‘Gluten free/Dairy free’ Category

Cabbage Parsnip Slaw

April 8th, 2015 2 Comments

  Many gardeners in these cold climates overwinter their parsnips in the ground, letting the back-and-forth thawing-and-cooling spring weather sweeten their starches into sugars.  So when little else is local in early April of the upper Midwest…parsnips can be found.   Related and similar to carrots (they look like an albino carrot), they’re often cooked into soups, boiled and mashed with potatoes, or roasted in the oven with other vegetables.  They do well in kimchi and can be added to your favorite juicing mix—especially with ginger, spinach and fruits.  Nutrition-wise

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Flourless Peanut Butter Chocolate Chip Cookies

March 25th, 2015 3 Comments

  It’s now day five after making these cookies and the one I just ate was still soft and delicious.  Who needs flour?!?  The most difficult part is that I’m trying to save some for a sister’s get-together later this week and I’m really not so sure any will be left.  Good thing nobody knows that I made them and no one will know what was missed.  Shhhh…     I did the final mixing with my hands since the egg takes

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Minnesota Wild Rice Soup

February 3rd, 2015 Comments Off on Minnesota Wild Rice Soup

  A few more shots of ABR in Ironwood, Michigan.  Datsa lotta wood.     I forgot to bring my coffee cup out to the ski-in cabin the first night so I made it in a jar in the morning.  The heavy cream went in first and the coffee on top—a beautiful little melding point.  Note the wood stove in the background.   While we’re at the remote cabins at ABR we use a small insulated bag for the ‘refrigerated’ items like cream, cheese,

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Nutritional Yeast

January 27th, 2015 5 Comments

  The International Paralympic Committee’s Nordic Skiing World Championships, right here at Telemark Lodge in Cable, Wisconsin near our winter home-base.  The paralympic equivalent to the World Cup, this is the championships for athletes from around the world competing in biathlon and cross country skiing.  It’s incredible to be this close to world-class skiers, watching their smooth techniques and stamina, and all of this combined with the phenomenal spirit of individuals overcoming the challenges of missing limbs or being visually impaired.

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Kale Sausage Soup

January 6th, 2015 No Comments

  This may be a good meal for the post-holiday recovery.  Brothy with good protein and the vitamin punch of kale, your liver will thank you.  This is also a favorite of my friend Mary Kay and one that we’ve eaten as she’s been on this stem cell transplant journey.     This is frozen kale from my garden— no special technique, I just picked the leaves, put them on a plastic bag and wedged the bag in the freezer.  They then shatter into

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Pepita Dip

December 23rd, 2014 No Comments

  If it’s going to continue to be gray outside, it might as well snow a little—and it is!  White flakes are showering down and I’m grateful for even a small change in these overcast days.   Here’s a tasty and healthy little snack for the holidays. ‘Sikil P’aak’ is the Mayan name for this kind of dip, though usually it would include tomatoes since ‘p’aak’ means tomato.  ‘Sikil’ means pepitas, or pumpkin seeds, which were also an important part of the diet

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Star Anise Pickled Onions

November 19th, 2014 No Comments

  This is a stone tile creation by Scott of limestone and onyx.  A fun little bathroom design and another photo distraction to entertain—like the previews before the movies, sometimes they are the most captivating part of the show!     Speaking of star anise… A couple of months ago I heard on the radio (my main form of outer world communication these days) an interview with my former chef/teacher Lenny Russo at the Minnesota State Fair.  He made the comment that star anise is grossly overused in the

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Thanksgiving Flashback

November 13th, 2014 1 Comment

  I often trot through our nearby wooded parks and recently stumbled upon this fire pit.  Most of our trails were built by volunteers in the mountain biking community…can you tell?  Knowing some of this crew I would guess this pit will be used well into the winter months, for “neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed rounds” …or at least from having fun in the woods with their buddies.  

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Savory Roasted Pears

November 4th, 2014 1 Comment

  My sister and I recently went to this display of Flora Metamorphicae, 4,000 flower sculptures created by six Norwegian artists.  The flowers travel the world and the displays are changing and unique to the surroundings in which they reside.  Each flower is different, some resemble natural flowers and some spring from the imagination realm of its maker.  All are incredible.     More images of Flora Metamorphicae                  .   This exhibit is

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Plum Ketchup

October 14th, 2014 1 Comment

  (A visit to the Niagara Escarpment, more photos below…)     Close your eyes and open your mind to let ketchup become more than you think it is.   That red puree we think we know so well has origins in China (doesn’t nearly everything?!?) as a fish-sauce condiment called kê-chiap or ke-tchup (From slate.com “the syllable tchup—pronounced zhi in Mandarin—still means “sauce” in many Chinese dialects”) made from fermented fish and spices.  During centuries of its evolution the base ingredient of ketchup has shifted to salted anchovies, then soybeans were used in certain regions,

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