Real food for active lives: Simple and delicious real food - always gluten-free & dairy-free
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.
My favorite spice shop is a hybrid of convenience store and Indian market located down the hill from the University of Utah. It seems to cater primarily to soda-loving, potato-log eating folks and homesick students. If you don’t fall into either of these categories, you’d hardly know what a gem of a store it is. There are three reasons I go to this shop.
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.
Sometimes I am struck with a sudden urge to make something that does not seem to have anything to do with what I’ve been thinking. And yet, it uses ingredients that I have in the cupboard. Today, it was a sweet potato quiche. I had a can of pureed sweet potatoes, some shredded carrots, an onion, and a tube of pre-made polenta on hand that would make the job fairly quick and easy.
Half of a cabbage I bought for another dish – and which has been waiting in the refrigerator ever since, along with some carrots and a couple of potatoes together formed the inspiration for this evening’s meal: cabbage soup and buckwheat kasha. I know, I know – it sounds a bit drab, but this Russian staple is a great meal for a cold evening.
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