Gluten-Free
We had a few double cut pork chops in our freezer from, oh, about 9 months ago. Even though we had used the Seal-a-Meal Food Saver I was worried they’d be too old. Not so! They didn’t even smell a little bit like freezer.
I was skeptical about this cereal because of the whole Chia pet thing. I mean, you eat that?
But, as it is it’s my job to taste all things healthy I went ahead and bought Chia Goodness Cereal to give it a try. And I’ll be…it’s actually good!
When I was in college my roommate, on his way to town to buy the groceries, passed a farmer selling butternut squash out of the back of his pickup. He pulled over and was somehow talked into buying a BUSHEL of butternut squash.
I was excited to see a causa recipe and decided to make it to compare it to the one I posted a few weeks back.
My weekend cooking days for the last 7 weeks have been spent nose to the grindstone behind my desk instead of flitting about the kitchen in my apron and slippers.
Causa is a traditional peruvian potato dish. This version is vegetarian with piquillo peppers, roasted squash and onions.
This recipe (and photo too) is pulled directly from a lovely blog called “The Whole Life Nutrition Kitchen.” The one thing she recommends is adding the walnuts at the end when it’s ready to serve but I kind of like the way they soak up the dressing over the week.
You’ve seen how much better your best friend feels after following a gluten-free diet for just a few months- she’s lost weight, has more energy and seems more like herself. You want to give it a try. But where to start?
This gluten free bread mix was recommended to me a few years ago. It turns out that this mix is based on a traditional Brazilian cheese bread called Pão de queijo. Similar breads are also found in Bolivia, Paragua, Argentina and Colombia.
Although I’m not sure how the February Cook’s Illustrated ended up on the top of my magazine pile this week, I was excited to find a recipe for Thai chicken that didn’t contain soy, or so I thought.