For this delicious gluten-free kale frittata, the most I'll use in a 10 inch nonstick pan (did you know the newer ones are not made of those bad old chemicals) is one egg yolk to three whites plus a couple of tablespoons of milk.I saute the sliced vegetables (onion, mushrooms, sweet peppers, kale) on medium low until the onions brown, stirring occasionally.
Saturday, June 30, 2012
The bok choy I used for this gluten-free stir fry (aren't most? oh, no: lo mein) were not quite baby bok choy, more like middle school, and nowhere near all grown up, but you probably could do well with this recipe with any type of bok choy, as long as the pieces you end up with are a smallish bite-size.
Thursday, June 28, 2012
Why, you may ask, do these gluten-free vegan pretzels have none of the traditional salt on them? That is because, initially, I thought I was making rolls, which, when I make them, I like to top with onion, poppy or sesame, and sometimes garlic bits, too. But these turned out more like the old New York City soft-yet-firm street pretzels I've missed since going gluten-free, so I'm not at ALL disappointed, but next time, I WILL remember the salt.
If real life has intervened, taken over, left almost no time to spare, I've fallen behind on posting recipes here, and nary a tweet has been heard from me for weeks, you will usually find something of interest written or collected by me here:
Sunday, June 24, 2012
Just as it seemed my mother was mostly addicted to iceberg lettuce (true, she'd try chicory or escarole, but we'd refuse its bitterness), I became addicted to romaine. For a while I ate hygroponic boston lettuce, but then the guy I got it from shut his stand at the greenmarket, and it was back to romaine.
Monday, June 4, 2012
Sunday, June 3, 2012
In my quest to lighten my cabinets of all the cans of organic pumpkin I bought a while back, I've been trying to bake more pumpkin items lately. This recipe also takes care of some of the bags of unsweetened coconut I found in the fridge. so it's worked out really well, there too. Oh, plus, they taste great!
Saturday, June 2, 2012
Apologies for the size of this terrible photo. I guess I was more interested in getting back to finishing off the cookies than I was in any photographic excellence. This was my second bag of K-Toos this year, and I think I've decided on them as my go-to gluten-free Oreo knock-off. Similar crunch (oh, OK, maybe a bit more crumbly, but I always thought you could break a tooth on some Oreos) and similar sweetness. As they say in fashion, if you can't afford (or in this case, tolerate) the couteur original, nothing beat an excellent knock-off, and this, my gluten-free friends, is that!
Friday, June 1, 2012
I'm not one of those people who believes chocolate improves anything and everything. In fact, I like my shortbread cookies straight up, especially if they contain pecans! These are good cookies, and come packed much more securely than the crumbles below might lead you to believe. But for buttery flavor, I'd go with Amy's shortbread cookies, my favorites being the ones without chocolate, of course.
DON'T MISS A RECIPE OR REVIEW: SUBSCRIBE!