Tabbouleh
Tabbouleh: without any doubt, one of my favorite foods since I was a baby Diana. But, oh, the injustice that has been done to it! If you are someone who is not familiar… Continue reading
Category Archive: Corn-free
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Langoustines and Rice With Raisins
Nothing very fancy here. I bought frozen langoustines from Trader Joe’s and sauteed them in olive oil with a little onion, lots of minced garlic, and some parsley, with sea salt to taste.… Continue reading
Potato and Mushroom Soup
“Something with potatoes and mushrooms,” was the request from my sister Grace. And so it was that I came up with this soup as I wandered the produce section. I sauteed diced onions… Continue reading
Massaman Curry
Mmmmm…massaman curry: beef, potatoes, and onions cooked in coconut milk and a curry paste that includes garlic, chilies, ginger, cardamom, cumin, coriander, and lemongrass, among other things, and garnished with peanuts. Serve it with… Continue reading
Manaqeesh Za’tar
I always find it amusing when an ordinary Arab ingredient is exotic to Westerners. (And I’m sure I look silly to Southeast Asians for being intrigued by kaffir lime leaves and palm sugar.)… Continue reading
Sunchoke and Potato Soup
I remember seeing this soup on Gluten-Free Girl and the Chef, and thinking I should make it right away. That was a year ago. Today, I finally made the soup. It was delicious! This… Continue reading
Spiced Sweet Potatoes
I heart sweet potatoes. And if you want the sweet-potatoiest sweet potato, go for the garnet variety, which I tend to find in the organic section (all the better!). Here, I peeled and… Continue reading
Cranberry Relish
This is an extremely easy cranberry dish to make; so easy, in fact, that I learned to make it 25 years ago in my kindergarten class. It’s been a family favorite ever since.… Continue reading
Snap Peas With Ginger and Garlic
Ginger and garlic, one of heaven’s pairings. This time, I used them to make a quick lunch, combining them with snap peas, tamari sauce, and sesame oil. Most soy sauces have wheat in… Continue reading
Stuffed Grape Leaves
In my last post, I said that if you are presented with the simple sauteed insides of a zucchini, then you should know that something more complicated is not too far away. So here it… Continue reading