Bon Appetit’s gluten-free feature was a little sparse on recipes to really be considered a feature, but still. GLUTEN-FREE IS SO MAINSTREAM! Loving it. And we loved these lentil cakes. Whipped ‘em up Friday night — with ingredients we had on-hand in our kitchen, how amazing is that?! — and num-num-num-ed our way through them. Not a crumb went uneaten.
August 29, 2011
Photograph by Heidi Swanson
Check out this feature blog from Bon Appétit magazine. Quinoa has DEFINITELY made the mainstream. Go ancient grain, go!
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August 23, 2011
For this weekend’s events and snack attacks alike, we’ve matched up Blue Diamond Baked Nut Chips vs. Crunchmaster Multi-Grain Crackers, who will duke it out to the finish! Both sport a mild sea salt flavor. Both stand tall against a cocktail and hunk of truffle-infused cheese. But which is the winner? There can only be one.
August 19, 2011
We’ve a garden that’s bursting with healthy greens and a Gravenstein apple tree that’s loaded to the gills — if apple trees had gills — with fruit. Time to put that home-grown goodness to good use!
This meal is a quick one to whip up, hearty, and speaks to the coming of autumn (gulp!).
August 16, 2011
You know how sometimes you get home from work a little later than usual and it’s the first time all day you’ve thought about dinner and you’re starving and you’ve forgotten that there’s absolutely nothing in your pantry? Just that lonely can of tuna you were saving for lunch one of these days. Maybe some frost-bitten peas in the back of the freezer behind the block of ice that you’ve avoided for the last year-and-a-half because it reeks of old salmon.
August 12, 2011
We love granola but frankly, in the gluten free realm, it can get little pricey. Most often we make our own granola using Bob’s Red Mill GF Oats but sometimes life gets in the way and there is a void in our morning yogurt and fruit ritual that leaves us craving heartiness (and our stomachs grumbling). To hedge off the hunger, we’ve found we can simply buy nuts and seeds in bulk and just mix them together on the fly to add texture, protein and fiber to any meal.
August 11, 2011
So many of our summer weekends are jam-packed with events. Birthday parties, backyard barbeques, brunches. And when we happen to be the hosts of one or more of these events, HOO-nelly! Are we ever left with some leftovers! Turns out that leftovers are actually a really great thing for a busy working week. A bit of leftover cooked meat can be transformed into a completely new dish; some leftover veggies can be stirred into a freshly cooked pot of quinoa for a new and exciting one-bowl meal; leftover wine can help with the culinary creativity.
August 9, 2011
We don’t know why it’s taken us so long to subscribe to Living Without: the magazine for people with allergies and food sensitivities. But our first subscription-based magazine came today, and we’re impressed! Great-looking recipes (and lots of ‘em!), a good number of kid-oriented or kid-based features, GF product advertisements (we like the ads because it helps us keep on top of what’s new in the GF world!), GF travel tips, product coupons, updates from diet and science experts, and lots more.
August 8, 2011
How long’s it been since you’ve had a hamburger? We’re not talking some protein-style In-N-Out burger here; we’re talking bun and all. A REAL hamburger you make out of ground chuck, cook over open fire, and stack high with sharp cheddar cheese, red onions, juicy red tomatoes and all the fixin’s, fries on the side. Num.
August 3, 2011
Once again a victim to dessert, we were strongarmed into this ricotta chocolate pie by the leftover ricotta cheese — from this here onion frittata — staring us down from the top shelf in the refrigerator. We’re not prone to letting anything in our fridge go to waste, so after some internet researching, and once sufficiently inspired, we decided to whip up a dessert somewhere between a pie, a cake, and a crumble.
August 1, 2011
The Gluten Free Lab