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
Ugh, we hate to say the words “back to school.” Especially when it seems there are infinite days of summer left. Alas, the apples are ripening, teachers are beginning to tidy their rooms at the nearby neighborhood school, and, well, it’s nearly August! Ack!
July 27, 2011
Frittatas are a serious go-to dish for us here at The Lab. They’re great for gatherings; great for potlucks; great for simple breakfasts with friends. We like that they can be served hot out of the oven or after they’ve cooled to room temperature (or anywhere in between, really!). We like them with sausage alongside or lightly dressed, mixed greens equally. Hot sauce works well, and we love that we can just toss one together in our well-loved and well-seasoned cast iron skillet.
July 25, 2011
We like things that do double-duty: kitchen tools that have multiple purposes (consider a wire cooling rack that can also cook bacon in the oven), easy-to-prepare dishes that can go alongside myriad mains or can be combined with another dish to create something entirely new. Consider this celery cucumber salad. It can be whipped up in a matter of moments, and it’s equally at home alongside chicken or sausages straight from the grill OR on top of oven-roasted potato coins as a little pre-dinner gnash or as a more substantial sidedish.
July 18, 2011
Come summertime, we like having a go-to drink we can make at home, regardless of whether it’s for a thoughtful respite on the patio or a bumping backyard party with close friends. It’s gotta be an easy sipper; cool and refreshing to boot; easy to make a single serving or by the pitcher. Even better is if it incoporates ingredients we can harvest from our own gardens. Behold! The official summer drink of 2011. The Eastside Fizz.
July 14, 2011
Hop on over to The Kitchn to see a fascinating interview, brimming with photos, with Bob of Bob’s Red Mill. After reading this, we’re a tiny bit tempted to swoon “our hero!” in true damsel-in-distress fashion. Except that we’d be gluten-free damsels in distress!
July 12, 2011
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