This post isn't so much a recipe, as it is a how-I-make-my-artichokes-post. So here it goes...
There's a certain blended drink that I've been dreaming of ever since I first had it. And I've finally got around to re-creating my perfect version of it. It's a bit more fruity and more tart than the one from Chaco Canyon, but I actually prefer it this way.
This tasty concoction doesn't look like much but the flavor combination is just wonderful! The combination of the sweet acorn squash with the tang of the arugula and Pecorino Romano is just right. I discovered it just by a completely random experiment based on what we had around the house one day and now it's become a regular meal in our house.
This was one of my favorites growing up and on a whim one morning I decided to see if it could easily translate to a gluten free and cows milk free version and it worked delightfully well!
With all these posts about the annual January Detox out there, I decided to jump on the bandwagon and try out a green smoothy of my own.
I really knew I would miss fondue when I figured out I was both intolerant of cows milk, gluten, and wine. Then I saw a post from Jenn Cuisine on fondue and that set my mind in motion to find a way to make a cows milk free and wine free fondue with gluten free bread to dip in it. And, well with the help of a google search to find cheese recommendations from a book called Fondue, a basic recipe from Whole Foods, and some guess work...I believe I have succeeded! This was delicious, but it made a lot of fondue. I would say this recipe would be best for 3-4 people.
I'm trying to get in a habit of stopping by the Flying Apron on weekends to grab a snack or a sweet treat of some sort. On of my favorite things they have there is a Macaroni & Chez with spinach and after having it for the first time I knew I had to recreate it! Their version listed the primary ingredients as olive oil, tahini, nutritional yeast, turmeric, and cumin. I made a couple of versions but nothing turned out just right. And just at that moment a friend e-mailed me a recipe from the Vegan Fusion World Cuisine cookbook and with just a couple simple changes, I ended up with a perfect gluten and dairy free (and vegan!) substitute for one of my favorite comfort foods.
Everybody welcome the new Canon S95 pictures! Hooray!
This is now my second spinach souffle attempt, my first one was here back in 2009. With this one, I adapted the Barefoot Contessa's Spinach and Cheddar Souffle to be both gluten free and cows milk free, with the exception of the butter. I should also note that I used a regular ceramic pie dish instead of a souffle dish and it turned out just fine.
This is another family recipe, specifically attributed to my aunt, and it's one of my favorite comfort foods. If I remember correctly, she would make it with red and green peppers. But green peppers and I don't get along so well, so I primarily use red and sometimes orange ones.
The original recipe has sourdough baguette croutons and Romano cheese, so it was actually easy to convert using a gluten free baguette from Platypus Breads and Pecorino Romano cheese which is made from sheep's milk.
