Archive for ‘gluten-free’

January 15, 2011

arugula salad + blood orange vinaigrette

It’s just about mid-January, and while I’m not exactly in a root vegetable rutt yet, I couldn’t help think about all the summer salads that are months away for us farmers’ market shoppers here in the northeast. I had no intention of even making a salad, but after spying some blood oranges at the little market I inhabit a few times a week, I soon found myself picking up some organic baby arugula too.

read more »

Advertisements
January 10, 2011

homemade muesli

I must confess, until two weeks ago, I really never knew the difference between muesli and oatmeal. Crazy, yes, but I’m also new to the oatmeal game. When I was a little girl, I’d beg my nana for oatmeal each morning because my older sister loved it. Then I’d find myself staring at a bowl of mush, and suddenly realized I preferred food that required teeth. Something with texture that I could actually enjoy.

read more »

January 8, 2011

marcona almonds

While we’re on the subject of almonds, I thought I’d talk about one of my favorites—a splurge worthy of using some of that rainy day savings. Marcona almonds originated in Spain, and while I hear they are becoming popular in North America, I’m not really sure if that means cultivating or eating. I am of the latter.

read more »

January 5, 2011

how to make almond milk

Years ago—who am I kidding, it was more than a decade, I had my first sip of freshmade almond milk. It was while I was touring the Natural Gourmet Cookery school, now known as the Natural Gourmet Institute. While tuition costs superceded my dreams of attending, that almond milk has haunted me to this day.

read more »

January 3, 2011

homemade oat flour

This is so easy to make at home, it almost sounds silly to call it a recipe. Let’s call it a tip, okay? There are no exact measurements. Basically, you make as much as you need. One cup, or 3.5 ounces of old-fashioned oats yield 3.5 ounces of oat flour. The process is simple, requiring nothing more than a food processor.

read more »

December 30, 2010

preparing dry lentils

DSC08003-1

I went back to my original post for this recipe on In Jennie’s Kitchen. Lord was I mess that week! The lesson here is this: if I was able to put up a pot of dry beans in the midst of tax season, receipts flowing freely form every crevice of my desk…with a one year old under foot, well then anyone can.

read more »

Tags:
December 30, 2010

marinara sauce

Some of my quickest meals are made from the pantry. And when I say pantry, I’m not just talking about the cupboard with dry goods. My fridge and freezer are extensions too, and the goodies I keep in there allow me to make lightening fast, gourmet-like dinners with little effort. One thing you’ll always find in my fridge is homemade marinara sauce.

read more »

December 29, 2010

creamy homemade ricotta

DSC05360-1

I first tasted fresh ricotta about 10 years ago. It was revelatory. Creamy, almost buttery, bits of cheese, full of flavor that melt in your mouth. Nothing at all like the watery stuff I grew up eating off supermarket shelves. Learning how to make it last year ranks in my top ten of foods I can no longer live without. A simple dollop livens up a standard tomato basil sauce, and it’s the key ingredient to making manicotti, an Italian pasta “crepe” filled with ricotta and baked with sauce.

read more »

December 29, 2010

corn tortillas

For more details on why I started making homemade corn tortillas, read my original post. For a kick butt flour tortilla, go visit Lisa for an easy, foolproof recipe.

read more »

December 29, 2010

vegetable bouillon

Homemade Vegetable Bouillon

makes one quart (4 cups)

adapted from this recipe by Heidi at 101 Cookbooks

Yes, this recipe really does need 7 ounces of salt. Remember, you’re curing the vegetables, and the salt ensures they do not go rancid. I’ve noted to use a measured teaspoon for each cup of prepared bouillon, but if you’re like me and prefer to dip in with one of your normal serving teaspoons, you will definitely need to add more water. Play around until you find the right ratio, since all silverware teaspoons are not created equal. And one last note—I have a monster Cuisinart (really, it’s 11 cups), so you may need to make this in two batches if you own a smaller food processor.

read more »