ellenp1214's Profile

this is seriously the best pie crust, gluten free or regular: http://abakinglife.blogspot.com/2010/02/unintended-consequences.html

it is perfect!

@Servelan - rye flour is NOT gluten free!

if you are just getting started with GF baking, using recipes that call for just almond flour and/or coconut flour and a lot of eggs is the simplest. no weighing, no xanthan gum, etc. but while these are tasty, they aren't exactly like regular flour baked goods.

thanks to anyone who makes their gluten-free friends and family feel welcome with the treats over the holidays! they will appreciate it.

it's been a while since i've had the blue box, as i am now gluten free, but coincidentally i got a craving for it yesterday and made some up on the fly. and it was REALLY good.

i made a rout with butter and arrowroot powder, and the secret ingrediet: a little leftover chicken gravy. just about a tablespoon but it gave a great punch of umami. then i added milk, a bit of dijon mustard, grated parmesan, extra sharp cheddar, and a softer raw milk cheddar. i also added a bit of tumeric for color and salt, of course. i also think it's important to undercook the pasta and let it finish cooking in the sauce as it thickens up. it gives it that comforting box-like texture.

http://www.flickr.com/photos/90465639@N00/sets/72157625060612395/with/5091189152/

if you don't have espresso powder, try replacing some of the water with brewed coffee!

i've been told by so many cheesemongers here in italy that pecorinos go with figs, and indeed the combination is so perfect i have yet to stray. however, these sound fantastic and i may have to give them a shot!

dinner tonight: spinach sauteed with garlic and crushed red pepper, topped with shredded provolone dolce and a fried egg. the spinach in italy has an incredibly deep flavor (and so do the eggs, with their marigold yolks). it was pretty fantastic, and so easy. everyone could use a little more spinach in their life!

www.ellenp1214.wordpress.com

i would use it over oatmeal, mixed with cream cheese on a bagel, thinned & heated over waffles or pancakes, in between layers in a cake or as the base for a salad dressing.

when it's frozen it will likely taste less sweet, so maybe swirl it into to homemade ice cream, or if you don't have an ice cream maker, try yogurt popsicles, or add it to a granita recipe.

Wow, such great suggestions! Keep them coming.

To clarify for those interested, these specific foods were targeted as a result of blood tests. Basically, my digestive tract has been damaged due to other issues, and as a result my body developed allergenic responses to these foods. So, in conjunction with other treatments, the three months is to give my body ample time to repair. Fingers crossed!

I think something Indian-inspired will be on the menu tonight. Thanks so much everyone!

it's definitely a step in the right direction. expecting the majority of americans to make the jump from mexican strawberries to ones grown by a farmer 20 miles away is just plain unrealistic. once organic becomes more commonplace than conventional, we can start really pushing local. less pesticide use is an achievement, certainly. i wish big organic included non-GMO though. sigh.

i think guacamole is almost more about technique than a recipe per say, but it's so much up to individual taste. my "recipe" gets asked for every time i make it, and people are always so disappointed when i tell them i don't have one! i've made batches for parties in the past with 25 avocados and there's never been any left.

my advice: chop your jalapeno and onion really finely. garlic needs to be mashed with some salt to distribute the flavor and avoid chunks of pure raw garlic. don't hold back on the lime or cilantro and salt salt salt! i add all the ingredients together before mashing, otherwise it gets mushy like baby food. letting it chill for an hour or two before serving helps the flavors meld, just be sure to press plastic wrap across the top so there's no contact with the air otherwise it will brown.