Last week I talked about tasting honey. In my opinion, honey can be overpowering – rich, sweet, even palpitation-inducing – on its own and tastes best in combination with more savory ingredients…like tea, or nuts, or meat. The very different flavors balance and enhance each other. And, honey is a great binding agent for pulling together…
Category: Dairy-free Recipes (All)
Reinventing Chiles en Nogada Soup-Style
Deconstruct: To break something down into its component parts. For a recipe, this means looking at the recipe and determining the essential ingredients – the ones that make the dish unique, satisfying, and flavorful. Deconstruction is one of my favorite ways to reinvent a dish when I want to experience its flavors AND tailor the…
Flavor Bible to the Rescue (AKA Awesome Broccoli Soup)
I have a practice I call Friday Night Fridge Finds. The premise behind it is that we – people in general – often wind up at the end of the week without much food in the fridge or motivation to cook, but we can still come up with a healthy, tasty, and easy-to-prepare meal. Typically, it…
How to Make Your Own Ghee / Clarified Butter
I’ve been on a food book binge lately: biographies, non-fiction overviews of specific foods, recipe books, etc. One that I picked up is called Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson. It’s a strange selection for me – I don’t drink milk. In fact, I have avoided milk for several years…
The Original Paleo Chipotle Chicken Cauliflower Bake / Casserole
Many moons ago, when gluten and dairy were not an issue for me, I used to love making a chili cheddar pasta dish I’d found in Cooking Light. It was awesome – filled with noodles, milk, butter, and cheese. But, alas, no more. As I transitioned to a whole foods way of cooking, I realized…
Creamy spice bazaar-inspired soup
Spicy, bright, and good enough to eat every day! According to my husband, that what this soup is like. And he likes it so much he has taken it to work with him each day this week. Carrots were on sale and the snow had finally hit the mountains after several sunny weeks – soup…
Creamy Roasted Garlic and Mushroom Soup
Sometimes I buy things on a whim in amounts that don’t seem realistic for my 2-person household. Like a 5-pound bag of limes or a 10-pound squash. This week it was a 1-pound container of baby bello mushrooms. I love mushrooms; I just usually don’t eat enough to finish even half that amount before they…
Fennel for the Everyday Joe (and Jane) + Soup Recipe
Fennel was on sale at the grocery store last week. I picked up a bulb, with all of its unruly fronds intact, and headed up to the front. “What do you use that for,” asked the guy at the checkout counter. “I see people buy it sometimes, but have no idea how I’d use it.”…
Curried cashew cauliflower and sweet potato soup and a cold, hard cider
Fall is in the air and I’ve been craving soup…warm, nourishing, and spicy soup! Last year, a friend of mine made a curried cauliflower soup that was delicious. I don’t have her recipe, and so I was inspired to create my own and to do it in the easiest way I could. This means, I…
Monster Soup
On my last trip to the farmer’s market, I bought a zucchini. The problem is, when I tried to pay for it, they wouldn’t let me leave without taking 2 more squash. My options were zucchini and zucchini…or the 1 Hubbard squash they had left. I opted for the 7-pound monster. The total for all…
Cornstarch crepes with fresh fruit
According to Lou Seibert Pappas, an authority on the subject, dessert crepes were originally made from wheat flour, and savory crepes, interestingly, were made with buckwheat – a gluten-free seed that is milled into flour. Crepes were also cooked on good old cast iron pans, instead of the fancy, electric crepe cooking appliances available today….
Car Camping and the Next Day Frittata
My husband and I love camping, and eating well while camping. Back in the pre-GFDF days, this meant we ate a lot of home-made garlic, cheese bread cooked in the coals at dinner, bagel sandwiches and granola bars for long hikes, and pancakes and eggs for breakfast. These days, the food may be even better….
Egg-, Gluten-, & Dairy-free Rich Dark Chocolate Tapioca Pudding
National Tapioca Day was yesterday. It inspired me to make a dish that I normally wouldn’t make. You see, I am one of the few people who doesn’t seem to have great memories of eating tapioca pudding as a kid. I just couldn’t get past the texture. But, my husband does love tapioca pudding, so…
Key Lime Bars and Mayan Brownies with a kick
One of the reasons I, and many other people, love traveling is the opportunity to savor local foods. To taste fruit ripened on the branch/vine the way it should be. To experience the bustle, sounds, and sights of an open-air marketplace. To smell a meal prepared with fresh herbs and spices. To toast a new…
Triple Corn Corn Bread
I love corn bread. Ever since I was a child, it (along with baking powder biscuits and my mother’s homemade bagels) has been one of my favorite breads. Fortunately, it is a bread that lends itself to gluten-free (and yeast-free) preparation – much more so than the bagels ever will. It is also easy and…
Coconut Brown Rice Pudding for Breakfast
When I was a kid, my favorite breakfast was a hot bowl of cream-of-wheat with milk and sugar and piles of Cheerios on top. What I liked the most were the texture combinations – hot and cold, chewy and crunchy, as well as the sweet earthy flavor of wheat and oats. It’s been many years…
Artichoke and Caramelized Onion Quiche
There are many ways to skin a cat, but only one way to get at the heart of an artichoke OK, no cat-skinning, just the need find an alternative way to deal with a tricky bulb. It’s Iron Chef night. This evening’s ingredient is the now in-season artichoke, a vegetable with which I have very…
Garlicky Pizzaliciousness – Creamy Paleo Garlic Sauce
For a long time, I’ve tried to figure out a good garlic sauce for pizza. Today, I finally came up with one which is a definite keeper. I love to throw some grilled chicken, bacon, artichoke hearts, pine nuts (when they are not outrageously expensive), and chopped sun-dried tomatoes on top of a garlic sauce…