Technorati Gluten Free Recipes

Ripe juicy pears and a polenta flour base make this new muffin recipe an instant favorite. I'll mention right off the bat- it's not low carb. It uses a moderate amount of sugar and some rice flour with organic corn meal. But if you're pining for a gluten-free vegan muffin recipe that you will absolutely love and devour with relish and lick your fingers and say softly (in your best Lauren Bacall

Like Italian food but trying to lose weight? My “Healthy Chicken Parmesan” is the perfect alternative for you! Since I’ve been losing weight, I’ve been experimenting with ways to create some of my favorite standard meals - most of which it turns out, were very, very fattening. My family has always been really big on Italian and Mexican foods, and those types of dishes are traditionally very, very high in both carbs and fat. With this healthy chicken parmesan I tried to cut the fat - but also

Editor’s Note: Krista Johnston of Big & Little Green fame is back with us today to talk shop about sprouts. I love sprouts on salads, in salads, as salads - and growing our own is a fun, healthy way to peek into the science of plants as well as have some yummy, fresh goodness. Krista’s tutorial on growing them yourself is one of the best I’ve seen. Hope you have as much fun with it as we did! Today I’m going to tell you about sprouts. I have always liked them. And after searchi

Juicy, creamy, sweet n nutty. Who, me? August 20th, 2008 ·

It began with a bag of P.A.N. I found myself in Casa Iberica. One of those iconic, Melbourne stores that’s been serving the community for decades. In this case it is all things Spanish and Latin American. Just walking across the threshold is a cause for celebration. Although their opening hours appear respectable, it always seems to be shut when I stroll past it. Each shelf is crammed with exotic flours, dried herbs, chillies in every form, tins of heart of palms and hominy. Overhead giant siz

The classic Italian flavors are all here- eggplant, tomato, garlic, onion and oregano- with a twist of fresh chopped mint nudging it over into Greek territory. Mediterranean goodness on a plate. This recipe is for those of us who miss Eggplant Parmesan- a little something I threw together this week when my craving for a slab of Eggplant Parm (as we called it back in Massachusetts) heated up to

Oops, it happened again. The pile of greenmarket peaches ripened quicker than I could eat them, and I was left with two handfuls of too-juicy, too-mushy peaches. What to do, what to do? An English summer pudding, I suppose. Unlike the thick creamy American dessert called pudding, English puddings are a whole different animal. An [...]

Opposites attract, so they say.  And I do think that this time "they" may be on to something.  How else could you explain the enduring attraction of men to women and vice versa?  It certainly isn't because they share sooooo many similarities - biped, air-breathing mammal is about as far as the similarities go! I have written before about how amusingly different we can sometimes be, and somehow the culinary world is second only to the world of personal hygiene in terms of throwing a spotligh

Sometimes I really want a food that is traditionally made with meat…like crab cakes or sausage balls. Since the meat part of those recipes is just not going to happen (for health reasons), I’ve had to get creative with beans. And surprisingly enough, if you season the beans correctly you can make something that tastes very, very much like the real thing. (I got one of my co-workers to taste test my Kidney Bean Sausage Balls and she agreed that it tasted like a real sausage ball!) With these w

One-hundred and sixty miles down. Three-hundred and forty to go. We’re one-third of the way through our trek of the Colorado Trail. Depending on what you read, the trail covers anywhere from 485 to 500 miles — from Denver to Durango — with a total elevation climb of 77,690 feet. As I said in the first post I did on the Colorado Trail, that’s a LOT of uphill. We’re now on a 200 mile section of the CT that shares the same footpath as the Continental Divide Trail, so we’re spending more and mor

I used to be fairly obsessed with my WordPress Blog Stats page.  I now virtually never look at it, partly because there’s now an encapsulated version of it on the admin page, which is also my homepage for Windows Explorer.  I had noticed, however, a recent increase of traffic to my rice milk recipe, so I thought I’d scope out the stats page for a possible explanation. I found it:  Someone put a link on Wikipedia’s entry on rice milk to my recipe.  Two links, actually.  It wasn’t me, I swear. 

Iced lychee on a bed of ice, with Asian mignonette sauce Here's the last of the three lychee amuse bouche (you can see the earlier ones here and here). Sticking again with the idea that peeled and pitted lychee are kind of fleshy and shellfish-like, I made an Asian-twisted mignonette, which a sauce traditionally served with oysters. It is vinegary, and tastes best very cold, so I served the whole dish on a bed of crushed ice. Iced Lychee With Asian Mignonette Sauce Serves 4 Vegetarian, veg

Inspired by my day at the racetrack with the Aston Martin crew and racers. Whoa! FAST & FURIOUS WILD WILD RICE serves 4 to 6 12 oz Wild Rice, dry 1 1/2 cup parsley leaves, chopped 1/2 cup chopped yellow onion 1 garlic clove, chopped 1/2 lemon’s juice 3 Tablespoons olive oil salt to taste Start by soaking wild rice in filtered water for at least 1 full day. Rinse and change water 2-3 times per day. Finally, rinse well and place in mixing bowl. Place remaining ingredients into

Loving food as I do, I often feel bad for my mother-in-law. In addition to being somewhat lactose intolerant, she is highly allergic to gluten which means that so many of the tasty treats I take for granted are verboten to her. Breads, pastries, beer, even gravy and sauces with traces of flour are all off-limits. Lucky for my mother-in-law, however, my lovely sister-in-law and chef extraordinaire LeeAnne also feels bad for her. LeeAnne feels so bad, in fact, that she has spent many, many hours

Welcome to Day 2 in Michele’s kitchen. Michele cooks in the Nourishing Traditions style and is always experimenting with new recipes. Her kitchen is frugal, healthy, and full of whole foods. We are very excited to see and share a week in her kitchen. We hope you enjoy this week in her kitchen. Welcome to Day 2 in my kitchen! This morning, we made Gluten-Free Waffles. I substituted almonds for hazelnuts. To accommodate an assortment of lactose/soy sensitivities, I used Hemp Milk in place of da

Quinoa- my new comfort food? This recipe says, Yes! This is the post where I tell you, Dear Reader, that I am now pear-shaped and lumpy and thick in the middle- obviously adept at gaining weight. I may even be considered gifted. This is not fun for me. But then, who promised fun during hip surgery recovery? Who said it would be easy? Throw post-menopausal into the sticky mix and you have a

Watch the first of my 5 cooking shows at the VCN, produced by Breakdown Services in cooperation with the Hollywood Reporter. In this first episode, I’ll show you how to make a delicious nutritious Black & Blueberry Cobbler. This beautiful cobbler is so yummy you won’t miss the wheat, gluten, refined sugar, or dairy. Believe it or not, this cobbler’s simply made with fruits and nuts. It doesn’t need to be baked, so you can enjoy it raw and fresh right away. I’ll let you know as soon as

Sausage patties are so darn easy you'll wonder why you didn't try this recipe sooner- for all the total yumminess that ensues. Got a hankerin' for breakfast sausage but your food allergies hold you back? Me too, Babycakes. Looking at those labels can be downright scary. Spices? Well, um, what spices exactly are we talking about? Fennel is doable. But mustard or ginger? The price I pay is too

Attention all units…a rogue potato salad has been spotted at the canaryhouse.  Please use extreme caution when approaching…this salad has NO recipe.  It has NOT been tested 100 times.  If you see this salad, grab a fork and sit down quickly.  Quietly.  And apprehend that sucker before anyone tries to get in the way.  As I’m sure you’re all aware, Melissa at Alosha’s Kitchen had a run in with the folks at Cook’s Country/America’s Test Kitchen/Cook’s Illustrated, where she had adapted a recipe

Forget roast beef, the fillet is in town August 7th, 2008 ·