Archive for the ‘Gluten free’ Category

Asparagus Bacon Fettuccine

May 17th, 2016 1 Comment

  These are the foods I had so this is what happened for dinner.  You can’t go wrong with asparagus and bacon together so really this is more of a reminder to you than it is a formal recipe.  It probably falls into the Vague Recipe category where there is much leeway given to what you have and it assumes you know some general guidelines of putting things together. I know that vagueness drives some people crazy.  I actually looked

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5-Spice Rhubarb Crisp

May 10th, 2016 6 Comments

  Spices that launched a thousand ships.  Aren’t they beautiful?   Five Spice Powder is used extensively in Chinese and southeast Asian cooking, often as a rub with meats like duck or in sauces and stews, and as many foods do it has now spread to all corners of the culinary planet.  Though there are variations including the addition of ginger and peppercorns, the commonly used five ingredients are: Sichuan Pepper Star Anise Cloves Cinnamon Fennel or Anise Seeds Aromatic,

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Peppermint Coconut Oil Snacks

April 20th, 2016 4 Comments

 photo by Roy Hampton It has been so fun going through my father’s photos of our times in Mexico.  Good memories of a slower life, and my oh my we all looked so young. This is a print of two nopales (prickly pear cactus) growing on a hilltop.  One grey day while taking a walk on the mesa my father noticed he could see these dancers when he was at a very particular place in the road.  A few feet either

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Calcutta Curry Soup

April 5th, 2016 8 Comments

  Red Lentils—one of the most colorful legumes around.  They’re nutritious, delicious and they cook fast if you need some quick protein in a meal.  Check out World’s Healthiest Foods for an afternoon read on these adorable orange delights.  They’re best if rinsed numerous times before cooking: pour water into a bowl with the lentils, stir and swish everything around, then drain and repeat a few times until the water is mostly clear.  Rinsing will help remove the dust as

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GF Lemon Almond Cake (Torta Caprese Bianca)

March 31st, 2016 6 Comments

    Spring means freak snowstorms and a gathering of my sisters…and last week we had both.  Once everyone made it through the weather and to our destination safely we had a lovely weekend of eating, laughing, sharing, sight seeing, and then of course eating some more.  On our last day we hung out at Zanzibar Coffee and enjoyed the (midwestern) Mediterranean scenery, good tea, and freshly roasted coffee.           I normally don’t make the effort

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Turmeric Lemongrass Tea

March 23rd, 2016 4 Comments

  I’m a little under the weather today so have been enjoying numerous cups of this delicious and potent elixir.   When we think of turmeric we probably think of curry and the golden-orange brilliance it brings to many dishes.  This remarkable root has a bitter side with an earthy backbone that may be an acquired taste by itself, but when mixed with other flavors it takes everything to another level.  It is also known as Indian Saffron or Poor Man’s Saffron because of the saffron-like

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Boxty Cakes

March 15th, 2016 4 Comments

  An Irish potato pancake just in time for St. Patrick’s day. These are hearty buddies for any kind of meal and a great way to use your leftover mashed potatoes. The basic idea is to mix mashed potatoes with grated raw potatoes and an egg, but there are infinite possibilities of variables that could be introduced.  Herbs, garlic, curry, jalapeños, horseradish, siracha, yams, caraway, saffron…   The origin of the name is likely the Irish phrase arán bocht tí meaning “poor-house bread”.  

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Cauliflower Pizza Crust

March 9th, 2016 No Comments

  A crust should be both a snack by itself as well as a vehicle to transport delicious toppings to your salivating mouth.  I’ve known of recipes using cauliflower for various crusts but had never tried it until recently.  This recipe has no grain but there is cheese which helps bind everything.  Why cauliflower?  It has a light texture and a mild flavor so it should blend well with whatever toppings you want to add.     Squeezing out the

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Feta Jalapeño Dip

March 2nd, 2016 4 Comments

    I love dips.  I love spreadable flavor that I can eat on a cracker.  Maybe it’s the social aspect of which it hints—Spreadable and Dip-able concoctions often mean time with friends and wine…and that just sounds like fun. We first tried a version of this in Washington D.C. and the salty-with-a-bite was a combination worth exploring.  It’s simple and could be used as a dip, spread, or enchilada filling.  There are many variations you could do with this

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Potato Rutabaga Gratin

February 9th, 2016 2 Comments

 .   Bully at the front door! Pisten Bully, that is.  Eric Anderson on an early morning grooming ride and clearing a path for us after the heavy snowfall.  I can’t resist showing a few more pics from Coleen Sullins of our stay in the Ironwood/ABR winter wonderland—such a magical setting. .   Scott clearing a path to the outhouse.     Keeping an eye on how much those sneaky snow snakes have fattened up over the last week.    

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