Real food for active lives: Simple and delicious real food - always gluten-free & dairy-free
Are you still looking for a holiday dish to satisfy a wide range of tastes and food sensitivities? Squash, beans, and corn make an appearance in this delicious, mildly spicy, and native foods-inspired Dairy-free/Gluten-Free Three Sisters Chorizo Casserole dish. It can be easily made for omnivores or vegetarians with a simple ingredient selection.
Last week presented a new Iron Chef Night challenge – cocoa, and a good reason to finally make mole, something I’ve shied away from for years because of a childhood memory. I don’t actually know if I ate mole that didn’t taste good or if the combination of flavors just sounded horrible to my undeveloped palate. Either way, I haven’t ventured a taste until now.
One recipe from the November issue of bon appétit stood out to me more than most. Maybe it was the mushrooms, or maybe it had to do with the lentil and biscuit kick I’ve been on this month. Either way, it was worth the 2 hours it took to put it together.
Like everyone else lately, I was looking for a recipe that that would turn spaghetti squash into something amazing. Not that it doesn’t have merit on it’s own – really, what other vegetable looks so cool when cooked? But, it is a pretty mild vegetable and I was looking for some kick.
My first bowl of spaghetti carbonara was eaten amongst friends in a compact student dorm in Eastern Finland. The chef was a British forestry student with a penchant for birding. He whipped up this quick dish using 5 simple ingredients: a box of spaghetti, diced ham, frozen peas, a splash of milk and a few eggs. Carbonara-style pasta has been a favorite ever since.
 |
|
|
ABOUT | RECIPES | ARCHIVES | FOOD TOURS | MEMBERS ONLY | CONTACT |
|
|
Privacy Policy | © 2012 Maoomba, LLC All Rights Reserved | Terms Policy |
|
