I found “The Flavor Bible” by Karen Page and Andrew Dornenburg and decided to marinate a whole chicken with lemons. Then I rubbed almond meal on the bird before roasting. It tasted good, but it was not an instant favorite. Next time I won’t mix marinating and a dry rub.
I found Delallo Gluten Free Pasta Fusilli and used it in the tuna casserole recipe. Definitely my new favorite noodle.
I’ve had pitted dates before, but it wasn’t until I was searching for an appetizer that I found one with cream cheese stuffed dates, drizzled with honey and garnished with walnuts. Now that’s a treat!
I love ice cream in the summer. But it was challenging to find gluten-free sugar cones. I’m glad Jungle Jim’s had Let’s Do in stock! I can’t tell the difference between these sugar cones and those with gluten. Though will all gluten-free grains, they stale faster. Put the extras in a baggie.
Wow! It turns out I love radishes. And this soup was amazing. I haven’t had cucumber soup in a long time, so that is on the list to make.
I didn’t grow up eating radishes. I thought they tasted icky.
But they don’t.
Radishes taste even better with scrambled eggs and bacon for breakfast. Check out the recipe here.
Bring on the radishes!
I own three Scandinavian cookbooks, so it’s no surprise that the name alone caught my attention. And the fact that I bought blueberries at the farmers market. Check out the recipe here.
I’ve made cake-style dishes (chocolate beer pudding cake–cough) just using gluten-free Bisquik instead of all-purpose flour and baking powder. It worked before. So I tried it again.
For a gluten-free cook looking to shave off time in the kitchen, this is an amazing shortcut. If there is flour and baking powder, just substitute Bisquik for flour.
The farmers market was amazing! Plenty of fruits and vegetables to choose from. I’ve never cooked beets before, so I gave it a go.
And bam. Food coma.
You can find the recipe here. I used a dash of heavy whipping cream instead of yogurt.
I used the ginger snap pie crust from Mi-Del that I bought at Jungle Jim’s International Market. I was so happy that there was an entire section labeled Gluten-Free! My family said I was like a kid in the candy store. And I should go ahead and grab a second package of Oreos from Glutino.
I asked a friend for her famous peanut butter pie recipe. Next time I’ll make my own crust. The peanut butter and ginger snap flavors were at war. But the pie still tasted good.
Peanut Butter Pie
1/2 cup peanut butter
1 cup powdered sugar
1/4 cup milk
1 tsp gluten-free vanilla extract (Aldi)
1 package of 8 oz cream cheese, softened
1 package of 8 oz whipped topping, thawed
1. In a large mixing bowl, combine all ingredients except whipped topping. Once everything is combined, carefully fold in whipped topping.
2. When thoroughly mixed, spoon mixture into pie crust.
3. Chill for 1 to 2 hours before serving. Enjoy!
I purchased coconut flour from Nuts.com, and I found this recipe.