Category Archives: gluten free

closeup of basil buttermilk soup

Basil Buttermilk Soup

august 11, 2020

closeup of basil buttermilk soup

Cooking doesn’t always need to involve heat. Chopping, tossing and blending are all easy methods of cool food preparation, with no flame in sight. The work of a good blender is the only electricity involved in making this refreshing summer soup featuring just-picked basil and chilled buttermilk. Continue reading

slice of double raspberry cake

Double Raspberry Cake

july 28, 2020

slice of double raspberry cake

 

Maybe you’ve started to entertain again, safely and with distance between your guests. Maybe you are getting more adept at preparing elaborate home brunches, weary of dining options limited to carryout. Or maybe you just want some homemade cake. If you fall into any of these maybes, here is a summery cake for you with fresh raspberries and raspberry fruit spread for a double dose of berry. Continue reading

mango coconut cocktail

Mango Coconut Cocktail

july 16, 2020

mango coconut cocktail

Homemade cocktail mixers are the most handy items taking up valued space in your fridge, ever chilled and at the ready for adding to spirits, fizzy beverages or enjoyed over ice as a solo drink. Continue reading

grilled shrimp with herbed pistachio sauce

Grilled Shrimp with Herbed Pistachio Sauce

july 2, 2020

grilled shrimp with herbed pistachio sauce

Ever skip a recipe with “grilled” in the title because you either don’t have a grill or don’t want to bother with grill setup? Me, too, except in this case my grill is currently snoozing and I’m too lazy to replace the tank. Cast iron grill pan to the rescue, and failing that, the oven broiler. Both of these are great substitutes for grilling. Smoky flavor will not be imparted but with items like shrimp which take minutes if not seconds to cook, that won’t matter. Continue reading

almond meringue berry tart

Almond Meringue Berry Tarts

june 11, 2020

almond meringue berry tart

 

The challenge : creamy desserts that are free of dairy and without cashews, dates, chocolate, chickpeas or soy. The reason : friends who are dairy intolerant. And weary of the usual ground dates and soaked cashew substitutes for fudgy chewy creamy things. My search for nondairy creaminess also extends to cooking for clients who are either intolerant or seeking a more plant-based diet. Today’s dessert tarts do have eggs and are not vegan, but they make use of two nifty items readily available in groceries these days—vegan butter ( let’s not call it margarine which sounds so seventies) and almond milk whipped cream.

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jar of vidalia onion chutney

Vidalia Onion Chutney

may 28, 2020

jar of vidalia onion chutney

Vidalia onions, those paper-skinned squatty sweet onions from Georgia, are back for a limited time. Eat them raw (they’re so mild  you won’t suffer from onion after effects) while you can. Use this easy chutney recipe for preserving their goodness for months to come. You’ll dream of late spring when you slather it atop your grilled burgers in summer, your roasted vegetables in fall and your bean soups in cold weather months.

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closeup of asparagus potato frittata

Asparagus Potato Frittata

may 14, 2020

closeup of asparagus potato frittata

This spring vegetable dish can be called either a frittata or a crustless quiche, for those of us too lazy  to make crust or simply wanting the delicious innards of a quiche without the extra starch from a pastry shell.

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gingerbread ice cream

Gingerbread Ice Cream

april 30, 2020

gingerbread ice cream

My sister and I were reminiscing about mom’s home baked treats. Gingerbread, with a light veneer of lemon glaze, was always a favorite and spoiled us for any other, homemade or purchased. We don’t think she even used a recipe but rather created by instinct. She had excellent instincts.

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plated beyond meat lasagna

Beyond Meat Lasagna

april 16, 2020

plated beyond meat lasagna

 

Hearty comfort food is the norm these days. Lasagna is the one dish meal I think of for an explosion of flavor and texture that appeals to my sense of comfort. In my quest to reduce red meat consumption, there is one champion and that is Beyond Meat. Earlier incarnations of vegan meat substitutes were riddled with soy and wheat, both allergens for me and many others, but these delicious burgers, crumbles and link sausages are made with pea protein. They are damn good.

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bowl of beans, sausage and chard

Beans, Sausage and Chard

april 3, 2020

bowl of beans, sausage and chard

Our wonderful public radio station asked me recently on Instagram “What is your favorite snow day meal?” Even though it was spring and not a snowflake in sight (or hindsight, darn it) I did not hesitate when I answered  Beans and Greens. Truthfully, if the thermometer read triple digits, my answer would be the same. We all need a little extra comfort in these trying times, and it’s time to recast that original recipe with some nice sausage for an extra filling and homey dish that can both feed a crowd or dwell faithfully in your freezer for when you need a culinary hug.

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