Last weekend, I hosted a wedding. The bride, of Mexican heritage, wanted food reminiscent of her childhood. The groom, a meat and potatoes kind of man, has milder tastes in food. As I was in charge of the kitchen, I opted for a happy medium that was gluten and dairy-free, without being obviously so, and … Continued
When I’m in the mood for something filling but not heavy, tasty but healthy, I turn to rice bowls. They are the perfect gluten-free easy meal.
A Belize-inspired vegetarian side dish of coconut rice with the tropical flavors of cashews and pineapple.
I finished Nicole Mones’ The Last Chinese Chef last week. Two ideas, in particular, from the book struck me. The first, the idea of simplicity – how simple food nurtures and comforts us. The second, is the relationship that food creates between cook and eater, and how that relationship can delight both. To celebrate these ideas, I’ve prepared a simple meal of delicious ingredients that I hope will delight you and those who eat with you. Enjoy.
When I was a kid, my favorite breakfast was a hot bowl of cream-of-wheat with milk and sugar and piles of Cheerios on top. What I liked the most were the texture combinations, as well as the sweet earthy flavor of wheat and oats. It’s been many years since I’ve eaten this dish, but I still love hot cereals – amaranth with fruit, GF oats, or even rice pudding.
I’ve had a jar full of adzuki beans sitting in the cupboard for a long time. While making a pot of coffee, I rinsed a cup of beans and put them to soak. Along the way, I found some interesting facts and decided on a tangy recipe that would take advantage of the adzuki’s unique flavor.
Today is the day – garlic fest! I’m excited to see what other garlic dishes make an appearance at dinner tonight, particularly for dessert. The second entrée we are making is a vegetarian, dairy-free, naturally gluten-free mushroom garlic risotto. Sounds delicious when I put it that way, doesn’t it? Well fret-not; this is a flavor-packed delight.
I’ve had a sudden craving for a Finnish rye pastry with rice porridge filling and egg butter (Munavoi) – which is exactly what it sounds like – on top. Karjalan piiraka, as it is known, is a simple, hearty, but delicious food from the Karelian region of Finland. Today, I attempted making them, and making them in gluten-free form, at that.
