We used to have wild rice stuffing with sausage every Thanksgiving when I was growing up, except we used water chestnuts instead of regular chestnuts because they were easier to find. My grandma was the one who brought the wild rice when she visited from Minnesota (where wild rice grows and can be bought more cheaply). I think my parents might… Read More
I saw calamari at the grocery store and suddenly needed to have fried calamari without delay(!) … of the gluten-free variety, of course. I soaked a pound of thawed calamari in milk (enough to cover it) – plus the juice of 1/2 lemon – to tenderise the rings. Then I made a simplified marinara sauce by puréeing a cup of my… Read More
Pecan sandies are also called pecan butter balls and Mexican wedding cakes, and making a gluten-free version of the traditional recipe is a breeze. More on that in just a sec. Before we get down to business, I wanted to share a post I wrote for BonBonBreak on the theme of giving. The post is called Paris Now and it… Read More
Tiramisu hot chocolate tastes a bit like hot, chocolatey eggnog – which either has you closing your browser and running for the hills, or reading on in salivatory anticipation. I got the idea for the recipe from the Van Houten cocoa box and made a few tweaks to fit my idea of what a proper tiramisu hot chocolate should taste like. Not… Read More
Some of us are forced to make gluten-free pumpkin pie from scratch for the simple reason that there’s no pie filling available for purchase, and no ready-made gluten-free crust to be had. But that doesn’t mean pumpkin pie lovers need go without, right? Here is your guide to GF pumpkin pie from scratch! (I know it’s after Thanksgiving – shh). 😉 Choose… Read More
I have a really good recipe for gluten-free, high-fiber bread. It’s the kind you can eat fresh with dinner – (I made it to go with lentil soup) – and also the kind you can toast for breakfast. And it’s easy to make because you stick all the ingredients in the Cuisinart, and then spread them into the bread loaf. No… Read More
