Gluten Free Hot Cereal – Maple Buckwheat Groats with Pears and Dried Currants

December 7, 2010
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Oatmeal is my comfort food. I particularly enjoy it with salt, cinnamon and maple syrup accompanied by chopped up apples and a little bit of cream poured overtop. It’s a good hearty food that “sticks to the belly”, and about this time of year when the temps start getting chilly and a foot of snow falls to the ground in span of 24 hrs, the tea kettle finds itself whistling its familiar tune a little bit more often, and my breakfast often transforms from the usual yogurt/granola to the comfort of hot cereal. There’s just one problem. My gluten free husband doesn’t get to enjoy oatmeal breakfasts.

This week, however, we found the answer to our gluten free hot-cereal quest – buckwheat.


Daring Cooks #18: Rolled & Stuffed (Canh Bap Cai Cuon Thit)

October 13, 2010
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Wow can you believe Daring Cooks is on to their 18th challenge already?? It doesn’t seem that long ago that we were all attempting ricotta gnocchi for the first time… Well here we are, one and a half years in. So far I’ve had a lot of fun with this group. Some challenges have been better than others, but you’ll have that with just about any blogging group. My favorite challenges so far up to this point have been the paella and sushi challenges. Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food. If you can’t tell from the photo above, I didn’t stuff grape leaves. In fact, neither grape leaves nor Middle Eastern cuisine were anywhere related to what I chose to do. But I did stuff and roll leaves. Instead I made Vietnamese cabbage roll soup, also known as Canh Bap Cai Cuon Thit.


What’s in a Name? A Not-so-Italian Bolognese

October 6, 2010
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Bolognese, or at least the Bolognese I grew up with, is my mom’s pasta sauce (and no, this is not something she calls “California Style”). She makes it differently from me though. I love her sauce – she would make about 20 servings at a time, and then freeze it so we could pull it out and use it whenever we wanted. Perfect on top of pasta, with veggies, in lasagna, oh so many many delicious plates can be made with a simple bolognese sauce…I’ve played with her recipe a lot, and found that I tend to like it using fresh tomatoes, and adding in some wine – it’s still rich and tomatoey, I just like the flavor and texture a bit better this way. I hope she doesn’t mind :)

After reading a bit about bolognese, I’m pretty sure what I grew up with and this sauce are definitely not a traditional bolognese sauce. According to Wikipedia (obviously a most trusted source in all things culinary), authentic bolognese doesn’t actually have that much tomato in it. Not only that, but a traditional ragù from Bologna is made with milk! Actually, this sauce looks to be a pretty interesting hybrid of ragù alla napoletana and ragù alla Bolognese. Maybe I should call this an American ragù? Seems more fitting than trying to pass it off as an authentic bolognese. And just to go against traditions a bit more, I happen to like mine served alongside some creamy cheese polenta.


Simple Snack – Beet Chips

May 26, 2010

You either love ’em or hate ’em.  Remember last Winter how it was the coolest (or uncoolest) thing ever to wear big furry suede boots of a certain unnamed brand and tuck your jeans in them? Chances are people either thought you were either rocking them like a cute little ski bunny or that you […]


The Gluten Free Husband Makes Breakfast Quesadillas

May 23, 2010

Hello everyone!  Well I am back for a second installment of “Holy crap my husband can cook” on Jenn’s blog! Breakfast. It’s probably one the hardest times for a gluten-free person to find something really tasty to eat.  I know it is for me.  Every time I go to the store to get foods for […]


Orange and Honey Rotisserie Chicken

May 20, 2010

The act of roasting chicken can be good for many things.  Some say it’s good for your love life.  Others for sharing with friends.  For me, roasting a chicken is simply dinner.  It’s dinner that is low-stress, and it’s dinner that is sure to create leftovers with little extra effort.  It can even be thought […]