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We had the most lovely day with our friend Tamiko and her daughter C and M. Lu was SO happy.
And then this roasted asparagus frittata came out into the backyard and everyone was happy. Also, there were bubbles.
In the summer of 2005, I entered an online gluten-free recipe contest on a whim. I have always enjoyed baking and one of my favorite recipes is making simple peanut butter cookies so yummy that most people cannot even tell are gluten-free. I brought them in for a baby shower at work one day and then started getting requests for me to bake the cookies for other events. Since it was such a big hit both in the gluten-free and gluten world, I figured I would submit this recipe. In November 2005 the winners were announced and I was one of them!! It was so exciting to hear that I was going to have my p.b. cookie recipe in a cookbook, it was just as exciting to win a $100 gift card to Whole Foods.
In the summer of 2006, The National Foundation for Celiac Awareness and Author Vanessa Maltin released Beyond Rice Cakes: A Young Person’s Guide to Cooking, Eating & Living Gluten-Free. I finally got my copy of the book today and I was absolutely THRILLED to finally see my name in print. Not only do I have award-winning cookies, but I am now a published recipe chef. ;-) You can find my name on page 40 and my recipe and name (again!) on page 149.
Please visit the National Foundation for Celiac Awareness at www.celiaccentral.org/ for more information about purchasing the book.
i'm trying to eat healthier now (no excuse to have chocolate for brekkie... darn)
organic cornflakes (because the regular ones have wheat in them)
yoghurt
dried fruit
Saffron rice, steamed carrots and green beans, all-natural mild Italian chicken sausages and swiss cheese slices.
A recipe that includes wine, capers, kalamata olives, and garlic (pre-peeled) - I made it up, but how could I go wrong? Chicken Fajole turned out quite yummy
Masala Jowar Roti incorporates some vegetables and spices into the roti, making it extra nutritious. The spices of cumin powder, sesame seeds and green chillies, add a special taste to it. This masala Jowar roti is perfect for people who have to be on a gluten-free diet. Here is how to make these.
I mixed two things my family loves - Red Beans and Rice and Jambalaya, and made something yummy and pretty easy - Jambalaya Rice! Mmmm... dinner in about 30 minutes, and something the kids like that doesn't break the budget!
Ingredients:
100g Doves Farm Bread Flour
pinch of salt
1 rounded tsp gluten free baking powder
1x 5ml spoon ground ginger (1 tsp)
25g margarine (sunflower spread)
25g sugar (caster or granulated)
1x 15ml spoon Golden Syrup (1tbsp)
1 medium free-range egg
Method:
1. Mix together flour, salt, ginger and baking powder
2. Rub in margarine until like light breadcrumbs, then add the sugar and mix with a metal spoon.
3. Lightly beat the egg to combine, transfer to the dry ingredients and partially mix in with a wooden spoon
4. Add the syrup and mix well until smooth
5. Place mixture in a greased 500ml pudding basin
6. Cover with greaseproof paper or foil and steam for one-and-a-half hours
Serve with hot custard. %^P~
Quail eggs, onigiri with salmon furikake, asparagus ham rolls, cucumber wedges (propping up the ham rolls in front), green apple, cranberry white cheddar cheese wedge, and pink grapefruit.
YUCK to me (I hate mint), but yummy to others. basically mashed up candy canes mixed with melted chocolate. I wrote up the recipe, though.
420 calories
This was my first use of a set of rice molds I bought several weeks ago. The larger one is huge -- this is the smaller one.
radishes, fennel, basil, parsley, lettuce greens, mushrooms, smoked salmon.
thank you, Jamie Oliver, for the idea.
partially eaten. the idea was candles lit around the edges, yellow frosting, red sprinkles as sunrise.
This is a basic gluten-free yellow cake with a yellow icing Mackenzie made.
We got a yogurt making machine, for free (on freecycle). And Nina taught me how to make her homemade yogurt.
oh my. I'm going to try to never buy either one again. they're so much better homemade.
1 package of lasagne noodle, cooked 2/3 of the way through. I used Tinkyada brown rice lasagne noodles and cooked them for 10 minutes.
6 beets, washed thoroughly and roasted at 375 degrees F for 50 minutes, or until cooked through. When done, peel, and slice into ½ inch 3/4 inch rings.
The greens of the beets, thoroughly cleaned, remove the stems and steam for five minutes.
4 leeks, white part only, sliced in half then sliced width wise in about ½ inch think, then steamed for 5 minutes.
3 cloves garlic, minced, and tossed in a bowl with the leeks and the beet greens. Toss in ½ tsp salt and ¼ tsp cayenne pepper. Set aside.
6 mushrooms sliced thin and steamed for a few minutes.
2 pounds of squash, peeled, sliced into ½ inch 3/4 inch circles and steamed for a few minutes.
2 green bell peppers, seeds removed and sliced into ½ inch 3/4 inch rings and steamed for a few minutes. (If you prefer, you may use a different colour of pepper).
5-6 fresh tomatoes, cored, and sliced into ½ inch 3/4 inch think rings.
Have several tablespoons of a dried her mixture ready.
Get a large lasagne pan out and line with parchment paper.
Layer the bottom of the pan with lasagne noodles. Add tomatoes, the leek mixture, and sprinkle with lots of herbs, add salt and pepper to taste.
Layer on top: Beets, squash, peppers, and mushrooms.
Cover with lasagne noodles. Add tomatoes, the leek mixture, and sprinkle with lots of herbs, add salt and pepper to taste.
Layer on top: Beets, squash, peppers, and mushrooms.
Finish with one last layer of noodles. Add tomatoes, the leek mixture, and sprinkle with lots of herbs, add salt and pepper to taste.
Put some parchment paper on top, and then aluminum foil. Wrap tightly. Bake at 375 degrees F for one hour. Peek to see if the tomatoes on top have nicely roasted, if not, bake for a little longer. When done, let stand for a little while. Cut into twelve pieces and serve.