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About once a month I get a serious hankering for Japanese-style braised hijiki salad, a combination of hijiki seaweed, carrots and gobo (burdock root) simmered slowly in a broth of soy sauce and mirin, and drizzled with toasted sesame oil.
This was real comfort food. I ate so much of it. It ws inspired by the "three sisters" idea (corn, squash and beans),
1 cup dried chickpeas, soaked overnight
3 bay leaves
about 3 cups of chopped tomatoes (or 1 can of tomatoes)
2 cups of chopped cabbage
3 chopped green onions
1 small summer squash, chopped
1 carrot, peeled and chopped
3 ears of cor, krnels removed
1 clove of garlic, minced
1 hot pepper, minced
1 tbsp dried thyme
1 tbsp dried sage
1 hubbard squash
Water
Preheat the oven to 375 F place the ubbard squash on a pan lined with parchment and bake for about 40-50 minutes, until the squash is tener and you can pierce it with a fork.
In a pressure cooker, add chickpeas and cover with 1 inch of water, add the bay leaves and some salt. Cook for about 30 minutes. When done, discard the bay leaves. Add the rest of the vegetables and spices. Add water until hey are just barely overed, Cook again for about 15 minutes.
When the squash is done, remove it from the oven and let it cool enough so you can handle it. Cut it in half and scoop out the seeds and discard them. Scoop out the flesh and add it to the stew. Don't worry about how big the chunks are, I don't think anyone will mind big chunks of squash in thier stew (well, as long as they arenot TOO big). Any pieces that are mush will just help thicken the stew. Mix everything and serve.
Chicken wings and meatballs in teriyaki sauce, 2 salmon stuffed onigiri, snow peas and mixed citrus fruit, including pomello, on the side.
PCC. "Ah!" he shouts as he grabs for smoked trout. I love when his eyes grow wide, and he has an idea, and he won't even tell me what it is. Where is the horesradish?
Meri made this for us, late in August, the last of the berries, full of flavor and almost weeping with sadness at the summer being over.
Flavoring your gluten free wraps to fit your taste buds - and boost your nutrients! - is easier than you think!
You can find the recipe here: glutenfree.wordpress.com/2008/08/05/gluten-free-sun-dried...
What's in my wrap? Brown rice salad (corn, peas, brown rice with a vinegar dressing), avocado and one thin slice of ham.
oh my goodness.
this one felt right in the dough, better than any other before. I patted it down and grew teary. "It's pie dough," I told Danny. No gluten-free dough has ever felt like this.
want some?
meeeee!
well 3 of the 4 photos are mine :)
my parents were impressed
this was for the gluten free expo that was held the past fri/sat at homebush. i didn't know whether they'd end up using any of my photos, so when i was handed the guide at the door i was surprised :D
Rajgiri Ki Kadhi. A gluten free recipe made using Amaranth flour. www.whiskaffair.com/2015/10/rajgiri-ki-kadhi-recipe.html
A gluten-free yellow cake masquerading as a New England Patriots jersey was just right for a boy turning 7.
FINALLY! A gluten free bread that LOOKS like the 'real' thing.. and best of all TASTES like it too! (I was very nearly in tears when this turned out!)
This is snapper marinated in a Thai style cilantro, lemon grass, and lime salsa, wrapped in collard greens and baked in the oven. In the background are steamed purple cauliflower and red cabbage.
radishboy.blogspot.com/2008/03/thai-style-snapper-wrapped...
technically, it is a GF coconut-pecan carrot cake, but who's counting :) the recipe can be found here