Category Archives: gluten free

Broccoli Apple Ale Soup

march 20, 2015

broccoli apple ale soup

 

During this week’s Saint Patrick celebration (why just one day?), some folks enjoyed green beer. Here is a recipe for broccoli apple ale soup that provides your serving of greens in a more natural manner, with locally brewed beer for good measure.

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Lemon Tart with Olive Oil and Flaky Sea Salt

march 6, 2015

lemon tart with olive oil and flaky sea salt

Lemon bars were one of the first things I cooked as a kiddie baker, and when the call was put out for school bake sale goods, I delivered.  Yep, I was the kid who cooked homemade lemon bars for the bake sale.  My parents both worked and I could never imagine burdening them with baking tasks, much less taking something store-bought to the sale.

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Slow Cooker Pork Pozole

february 20, 2015

slow cooker pork pozole

We have been waiting patiently in Richmond for the first snow of the season.  Not flurries, but real snow with accumulation and temperatures that ensure it will remain beyond a fleeting moment.  Wishes came true this week with a magical snowfall of half a foot, making kids and grownups alike giddy with the prospect of play followed by snuggling by the fire enjoying comforting meals and hot beverages.

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Jambalaya with Cauliflower Rice

february 6, 2015

jambalaya with cauliflower rice

Sometimes I think proponents of the Paleo Diet are on to something.  These folks eat the way our hunter-gatherer ancestors purportedly did, grain and dairy free, with a diet mostly composed of animals proteins, vegetables and fruits.  There is no sugar, and therefore no wine or alcohol,  and  no legumes,  thus no beans, lentils or peanuts. Bummer.  I am simplifying things a bit, but if you want a good read, Wikipedia is a good place to start.  Also no coffee.  Double bummer.

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Citrus Napa Cabbage Salad

january 23, 2015

citrus napa cabbage salad

 

It’s not always easy to eat “clean” in chain restaurants.  Even relatively upscale chains may offer foods that are pre-breaded or bathed in a flavor enhanced sauce, or chopped in a distant city and transported in brine to your town.  In short, chains are often loaded with processed foods.

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Spicy Grapefruit Mint Cocktail

january 9, 2015

spicy grapefruit mint cocktailWhen there is a chilly bite in the air, it’s time for winter citrus.  I enjoy lemon in my summertime tea, and lime juice in warm weather salsas and salads, but winter is when the perfume of pink grapefruits, tangerines, Meyer lemons and blood oranges is at peak and best enjoyed.

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Oysters in Leek Cream

december 26, 2014

oysters in leek cream

Cousins Ryan and Travis Croxton of Rappahannock Oyster Company are putting Virginia oysters on the map, and on the plates of discerning diners across this great nation. The right kind of media attention has made heroes of these fellows, who were once derided for starting oyster aquaculture from seeds planted carefully in and around the Rappahannock River and Chesapeake Bay, giving particular taste characteristics of “neighborhood ” oysters.

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Sweet Potato Custard

december 5, 2014

sweet potato custard

There are good reasons to covet pie fillings without the fuss of crust.  The making of a good, flaky pie crust is time consuming and, if you’re like me, you may find premade pie crusts lacking in quality and flavor.  Lots of folks are foregoing extra carbs in grains, making a homemade grain free  crust (made with ground nuts) attractive, but also time consuming.

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Smoky Rosemary Roasted Pecans

november 21, 2014

smoky rosemary roasted pecansThe holiday season is here and we need quick and easy snacks for entertaining that can be made ahead, ideal for guests dropping by for a little holiday visit.  Two operative words here are quick and easy.  For these smoky  roasted nuts , add two more words : delicious, and versatile.

My smoky rosemary roasted pecans are an ideal accompaniment to wine, cocktails and non-alcoholic beverages.  They elevate the most simple salad to exalted status when scattered atop dressed greens.  Have homemade  vinaigrette on hand for the healthiest salads. Use these nuts to gussy up substantial salads, too.

Chopped, they give the wow factor to dips and spreads when mixed into whipped cream cheese and sour cream.  Envision these nuts folded into a stuffing for roasted pork loin or seared chicken breasts.  Pureed soups will appear ready for their photo shoot with an artful drizzle of creme fraiche and a few roasted pecans.

smoky rosemary roasted pecans

Make these nuts up to a month ahead and store tightly covered at room temperature in a cool spot.  Package them in pretty holiday tins or jars and give some homemade kitchen love.

smoky rosemary roasted pecans

recipe by Michele Humlan, The Good Eats Company       smoky rosemary roasted pecans

makes two cups

ingredients

2 cups pecan halves
1 ½ tablespoons melted unsalted butter
1 tablespoon finely chopped fresh rosemary
½ teaspoon smoked Spanish paprika
¼ teaspoon fine sea salt – I like La Baleine

directions

  1. Preheat oven to 250 degrees.
  2. In mixing bowl, toss pecans with melted butter, smoked paprika and sea salt until all nuts are coated well.
  3. Add rosemary and toss until combined.
  4. With spatula, transfer nuts to ungreased heavy sheet pan and bake for 35 minutes.
  5. Let nuts cool on baking sheet and when cool transfer to airtight container.
  6. Store at room temperature in a cool spot for up to one month.

 

 

Flounder with Balsamic Fall Vegetables

november 7, 2014

flounder with balsamic fall vegetables

Living close to the Chesapeake Bay means access to fresh seafood all year long and when the flounder are running, go with the flow and thank your lucky stars.

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