Ful Mudammas
Nothing says breakfast (or lunch…or dinner…) like a warm bowl of creamy, earthy fava beans seasoned with lemon, garlic, and jalapeño pepper, and topped with olive oil. Ful Mudammas is an authentic Egyptian dish,… Continue reading
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Mushroom and Onion Quiche
Why not use the Whole Foods gluten-free pie crust for a savory dish? First, I sauteed onions and mushrooms. Then I added a bit of swiss and white cheddar cheeses, and poured the… Continue reading
Maple Sweet Potato and Pecan Pie
Those who play in the kitchen usually fall into one of two categories: cooks and bakers. I am definitely a cook. I just don’t have the patience for baking. Which is why you… Continue reading
Lentil Soup
I was introduced to this lentil soup later in life, this being the one I grew up with. With just 6 ingredients (lentils, carrots, celery, onion, salt, and cumin) you can make a warm,… Continue reading
Thirty.
So, I baked my own very first gluten-free birthday cake, using Gluten Free Dreams chocolate.cake mix.
Rice Pasta with Pesto, Andouille, and Red Pepper
A fairly simple and quick Friday night dinner, I tossed some rice pasta with a basil and almond pesto, and added some organic chicken and turkey andouille and red bell pepper.
Satsumas
Small, sweet, and seedless!
Arab Lentil Soup
Arab lentil soup, simply made with red lentils, leeks (or onions), salt, pepper, and cumin. Add lemon and raw onions before serving. Throwing in a few pieces of (gluten-free) pita or other bread… Continue reading
Chard and White Bean Soup
Vegetables are very cool, as evinced by these rainbow chard. Which were made into a chard, bean, and fennel soup, garnished with a bit of bacon. I’m not eating dairy for now, but… Continue reading
Kale, Cranberries, and Almonds
This is the first time I eat kale, which is one of the most nutritious vegetables. My coworker described it as pure chlorophyll, which is appropriate for something that tastes like a cross between… Continue reading