Category Archives: Uncategorized

Testing Cookbook Recipess–Pork Stir Fry

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Pork Stir Fry

8 oz rice noodles (or cook 8 oz of rice)
About ¾ pound pork tenderloin or pork chops
3 cups stir fry vegetables (frozen is acceptable!)
2 cups chicken broth
Scallion whites (or dried onion)
1 2-inch piece ginger, minced (or dried ginger)
2 garlic cloves, minced (or dried garlic)
2 TBSP cornstarch and 1 TBSP cornstarch, separated
3 tsp vegetable oil and 1 tsp vegetable oil, separated
Salt and Pepper
Optional Garnish: lime zest, scallion greens, and lime wedges

Cook 8 oz rice noodles according to package directions.
Cut pork tenderloin or pork chops into ¼ inch thick strips. Toss strips into mixture of salt, pepper, and 2 TBSP cornstarch. Cook in 1 tsp of vegetable oil in skillet until lightly browned. Transfer to bowl.
Add 3 tsp of vegetable oil to skillet, and then cook scallion whites, ginger, and garlic cloves. Reduce heat and stir occasionally. If using dried spices, skip this step.
Cook 3 cups of stir fry vegetables.
Mix broth with 1 TBSP cornstarch. Add to pan and bring to a boil until slightly thickened.
Return pork and noodles to pan. Season with salt and pepper.
If desired, add lime zest, scallion greens, and lime wedges for garnish. Enjoy!


Yellow Cake

Everybody needs a yellow cake recipe, one that is fine with icing or can be fancied. I’ve been itching to try the new caramel recipe I found using dates (yes, dates) and to experiment with different yellow cake recipes. And since the Schmoo cake is one of my favorites, I mixed it all together. I tried the yellow cake recipe from 1000 Gluten-Free Recipes by Carol Fenster and the Layer Cake with Vanilla and Strawberries from Gluten Free Baking by Michael McCamley. I used the Featherlight Rice Flour Mix from The Gluten-Free Gourmet Bakes Bread by Bette Hagman.

Dear Prue,

Tabitha’s Edit


Dear Prue Leith, Albert Roux, Mark Hix et Al,

I write in reply to your recent letter to the Telegraph attacking EU regulations that force restaurants to detail which items contain allergens.

With the greatest respect, you are missing the point. Isn’t the essence of food to nourish?

All disease begins in the gut’ Hippocrates

Whilst 1 in 100 people are diagnosed Coeliac, it is estimated the actual number of people with Coeliac disease is much higher as it is difficult to diagnose.  The average person with Coeliac Disease waits 10 years before diagnosis.

A growing number of people are gluten sensitive, experiencing an astonishing change in health, outlook and energy levels when they stop eating gluten.

There are many, many more people with dairy, egg, and nut allergies some of which can be life threatening.

In your letter you state;

“The regulations will reduce the spontaneity, creativity and…

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Baby Back Ribs

I never thought I was the person who would love ribs, but oh my. I love making my own BBQ sauce and letting the ribs marinate in it for a few days before I bake it. Since Apple Cider Vinegar is gluten-free, I use that instead of white vinegar. The cilantro potato salad is yummy.

Baked Doughnuts for Everyone

Wow! An entire cookbook dedicated to doughnuts. And they are gluten-free to boot! “Baked Doughnuts for Everyone” by Ashley McLaughlin is a must-have for the gluten-free cook.

I’ve made the Boston Cream Doughnuts and Everything Donuts. The Wilton donut pan I bought has been fantastic. I can’t wait to use it for bagels too.


Friends Helping Out

I went to the grocery store searching for gluten-free products. Even though I’m not exactly sure if I’m too sensitive for oats, I’ve been keeping an eye out for oats that are free of contamination in case I’m interested. A fellow customer was looking at the oats too and asked if I tried them. I said no, I’m gluten intolerant. She said nothing and walked away. Others have responded “Well, at least now you know.” But my favorite response is when they know I’m gluten intolerant and they say “Hey, I saw gluten-free stuff at such-and-such place” or “I saw this gluten-free cookbook and bought it for you so we can try some of the recipes.”

And to those people, I say thank you.

Thank you for helping me deal with a gluten-free diet and showing me that there are more options out there. Thank you for supporting me as I deal with this lifestyle change.

And yes, now I know. Now I know what it means to not live in constant pain and feel healthy for the first time in my life.