This week, we have had more sun in Salt Lake City than we had in most of January. Unfortunately, we also have below-freezing temperatures, and the combination is messing with my head. I sit in the window and feel the warmth of the sun through the window, but when I walk outside, my disappointment that…
Category: Gluten-free Recipes (All)
Highlighting Native Foods: Three Sisters Chorizo Casserole
Kabocha, a Japanese winter squash that can often be found at Asian grocery stores and sometimes at your local grocer’s, is beautiful, with creamy, deep-orange, and sweet meat. It is also my all-time favorite squash. I like them so much that within two days, I had bought two of these suckers at two separate…
Highlighting Native Foods: Savory Acorn Quinoa Muffins
There is always something new for me to discover at the market that caters to our city’s north Asian transplants and culinary fans. This time, it was acorn starch. Gluten-free and intriguing, I couldn’t resist grabbing a bag to experiment with. Koreans use acorn starch to make a jelly called dotormiuk. I had other plans…
Cocoa Iron Chef Night: Chicken Mole Poblano
Last week presented a new Iron Chef Night (ICN) challenge, and a good reason to finally make mole (pron: mo-lay), something I’ve shied away from for years because of a childhood memory. I don’t actually know if I ate mole that didn’t taste good or if the combination of flavors just sounded horrible to my…
Mouth-watering GF Bacon Cheddar Herb Muffins
My husband and I recently returned from a trip with friends. We got together for brunch to sort through the 5,500+ photos and video clips we’d taken between the 5 of us. Thank goodness for digital cameras. Actually, I remember when I moved to Venezuela in 1990 for a year, I took a lead bag…
Vibrant Pumpkin Steel Cut Oats
Pumpkin, when tart cherry is not in season, is probably my all time favorite pie filling. Both bring back childhood memories of family and happiness, the kind of memories that make any food taste just that much better than it would otherwise. As I grew up, I found other ways to use pumpkin, and learned…
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…
Gorgeous Key Lime Curd Tart with Berries
This week, in answer to my prayers about finding ways to use up fruit, Bon Appetit came in the mail, spreading good eats and cheer in the form of a Lime Tart with Blackberries and Blueberries. I modified the recipe to include raspberries instead of blueberries (since I don’t eat one type, but had cartons…
Adzuki Bean Rice Bowl with Miso Dressing
I’ve had a jar full of adzuki beans sitting in the cupboard for a long time. This is what happens when I buy things out of curiosity rather than with purpose. Even reading a book in which the beans were mentioned as an amazing super food did not spur me to action. Today, though, it…
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…
Home-made Coffee Liqueur
On a trip to Mexico several years ago, I bought a large bottle of Kahlua coffee liqueur. When I came back, I was gifted another bottle. I don’t drink Kahlua often, so I found other uses for it and it became a favorite. So much so, that I now make coffee liqueur at home. A…
Buckwheat Noodles with Spring Veggies and Walnut Dressing
If you have not been to 101 Cookbooks, you must go. Now! Heidi, the author of this blog as well as the cookbook Super Natural Cooking, offers some seriously good eats. The recipe I have most enjoyed since she shared it last spring is Walnut Miso Noodles. It is something to be eaten in spring,…
Simple GF Miso Soup for Camping and Backpacking
I was craving a steaming bowl of brothy soup today, but did not have the patience to make something from scratch. Instead, I grabbed a box of Whole Foods’ 365 brand miso soup out of the cupboard, some pre-sliced baby portobello mushrooms, leftover pork loin, a bundle of bean vermicelli, and then topped it with…
Risotto with Mushrooms – Drinky and Stinky Garlicky Goodness continued…
Today is the day – garlic fest! I’m excited to see what other garlic dishes make an appearance at dinner tonight, particularly for dessert. I’m sure it will be delicious, or, at the very least, an interesting experience. The second entrée we are making is a vegetarian, dairy-free, naturally gluten-free risotto. Sounds delicious when I…
Bangers and Sweet Potato Masala Mash
My favorite spice shop is a hybrid of convenience store and Indian market located down the hill from the University of Utah. It seems to cater primarily to soda-loving, potato-log eating folks and homesick students. If you don’t fall into either of these categories, you’d hardly know what a gem of a store it is. …
GF/DF Karjalan piirakka (AKA Karelian rye pastry)
Today, I had a sudden craving for a Finnish rye pastry with rice porridge filling and egg butter (Munavoi) – which is exactly what it sounds like – on top. Karjalan piiraka, as it is known, is a simple, hearty, but delicious food from the Karelian region of Finland. I ate them frequently during dark…
“Quick” Chile Walnut Hash (a la chiles en nogada)
The title may not inspire confidence, but the dish is delish, so bear with me. This recipe is inspired by traditional Mexican stuffed chiles with walnut sauce. I say inspired, because I offer up a version that is easier to prepare, but maintains the essence of the dish. In a nutshell, the difference between typical…
Hearty Russian Cabbage Soup with Buckwheat Pilaf
Last week, I made Heidi Swanson’s Lime & Peanut Coleslaw. The other half of the cabbage I bought has been waiting in the refrigerator ever since, along with some carrots and a couple of potatoes…together forming the inspiration for this evening’s meal: cabbage soup and buckwheat kasha. I know, I know – it sounds a…
Easy Paleo Tomatillo Enchiladas
I found a bottle of home-canned garlic tomatillo salsa at the market a couple of weeks ago. It was in a quart-sized Mason jar with a raffia bow and a simple hang-tag for a label. I knew what I’d use it for when I bought it; I’ve just been waiting for the craving. And tonight,…