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Pasta with Roasted Vegetables
2006-10-20 21:16:00
It's the time of year for roasting. And this goddess couldn't be happier. Roast ing veggies is my absolute favorite comfort food. I *heart* my roasted veggies with unabashed passion. So, therefore, sweet Reader, I'm revisiting one of my favorite recipes with a tweak toward autumn harvest goodness. Balsamic vinegar, olive oil, and sea salt make for fabulous roasting, complementing the carmelized sweetness of the vegetables with a perfect touch of salty-tart [and who doesn't like a salty tart, Darling?]. And nothing could be easier. It's almost not a recipe. You could do it in your sleep. Or as you balance a Lemon Drop martini, kissing your favorite person. Barefoot. To Brazilian music. balsamic roasted veggies on brown rice pasta = sexy and deliciousPasta with Roasted Vegetables This is too easy. Cut up any veggies you happen to have kicking around and throw them in a roasting pan. You'll need, for instance::half a head of cauliflower, cored, cut into pieces1 head of broccoli, ...

Autumn Pasta Frittata
2006-10-14 19:06:00
Dear Reader, it's been a semi-boring, busy week with redesigning my template [feel free to yawn during this blogger three-column hack talk] and adding sponsors [a major, insomnia-inducing, intricate decision that stirred up life-long entitlement issues, and the ongoing personal lesson of learning to value my time, not to mention, my creativity]. I have [with relief] embraced the idea; and have begun adding Amazon ads in the hope that blogging might not only be a way to connect with others and share my gluten-free recipes, but perhaps provide me with an enjoyable source of income - at least enough income to keep me in books and music and DVD's. With that decision out of the way, I'm happy to report I'll be back in the cocina whipping up new recipes in two shakes of a coyote's tail. Speaking of the infamous Trickster, Steve was hiking late in the day yesterday, pausing in the wind at the top of the mesa, scanning the dwindling gold of the cottonwoods along the Chama River, when h...
More About: Pasta , Autumn , Frittata , Autum , Tata

Sweet Potato & Black Bean Enchiladas
2006-10-02 17:10:00
Looking for a perfect fall dish for a brunch, a Girls' Night, or a vegetarian guest? These little gems are it. Slightly sweet, a little spicy [Just like a certain cook, my husband would say.] It's the yams, er, sweet potato. I can never tell the difference. It doesn't matter. What matters most is how it tastes. And Babycakes, these are scrumptious. I kid you not.This recipe is one of those happy accidents. I was craving enchiladas one night and had none of the usual suspects on hand. But I had one big mother of a sweet potato. And a can of black beans. Some green chiles. One lonely lime. Why not?As a fun little side note - this recipe is actually the culprit that first brought Susan [of Fatfree Vegan Kitchen fame] and I together. I submitted this recipe [a fat free version of it, that is] to her vegan mailing list a couple of years ago, and she ever-so-kindly featured it as one of her Fatfree Vegan Recipes of the Week. We've been amigas ever since. And by the way, Dear Reader, i...
More About: Black , Sweet , Bean , Potato , Lada

Joey's Kicked Up Rockin' Guacamole
2006-09-28 14:48:00
Joey's Kick ed Up Rock in' GuacamoleApparently in some circles Joey's guac is famous. But lest I be considered indiscreet, we won't name names. Let's just say, this guac is rockin'. The best guacamole this side of the Mississippi.6-8 ripe avocados [depending upon the size]3 tomatillos, chopped2-3 ripe red tomatoes, seeded, chopped1 small red or sweet onion, diced fine6 cloves garlic, chopped1-2 jalapeno peppers, seeded, diced fine1 big bunch fresh cilantro, choppedsea salt, to taste2-4 fresh limesPeel and pit the avocados; cut the fruit into chunks and toss into a large bowl. Add the chopped tomatillos, tomatoes, onion, garlic, jalapenos, and cilantro. Toss with your bare hands. Season with sea salt to taste. Squeeze fresh lime juice all over the guac and mix again. Taste test. Add more salt or lime, to taste. Taste test!Put on Brazilian music. Serve in a festive bowl topped with lime wedges. Break out the tortilla chips.Notes::This recipe was mucho fabulous - and we scarfed it ...
More About: Mole , Joey

Joey and Karina's Fall Spinach Bake
2006-09-25 21:27:00
Vegans and veg heads stop right here. This is a chicken and spinach recipe, added back to the archives by request from gluten-free cooks and transitional vegetarians still eating chicken and fish.+++When Joey showed up to celebrate the fall equinox, bearing not only Max in all his freshly shampooed cuteness and a big yellow bag of lemons, but a veritable melange of treats for us to toss together with gusto, I was one excited cook. What were the mystery ingredients he was bringing to the table?I've been craving spinach, he announced. Me, too! I nodded. So... he said, [tantalizing beat]...I brought spinach. Out came two large bags of frozen chopped spinach. And tomatillos, he added. And ripe tomatoes, and all natural chicken [you can do this brand, right? he asked, sweetly, knowing I have to read every label]. Yes, Steve told him, that's the brand we buy. And...some of that marinated mozzarella, Joey added, reaching deep into his bag of tricks. And, he paused, portobellos!Oooh, good...
More About: Spin , Spinach , Karina , Fall

Sugar Blues?
2006-09-18 19:22:00
An increasing number of comments and questions have revolved around sugar and how to substitute it. Here are some alternatives to the usual suspects - cane and beet sugar...Splenda: [EDIT] A shout out of thanks to Kalyn and to Susan for their differing views on Splenda [below]. Having never used Splenda or other modified sugar sweeteners [artificial and modified alcohol sugars do a number on me], I have no experience to comment on using it for baking.Natural Alternatives:Stevia:: I use Stevia Sweetleaf in my coffee and tea, and to make lemonade; I have tried it in baking with mixed results. Stevia is actually an herb; and is a non-glycemic all natural sweetener. It works for imparting a sweet taste [though some claim to detect a faint licorice-like aftertaste], and a little goes a long way; but it does not replace the bulk of sugar in a recipe; if used, you'll have to also add an equal amount of another dry ingredient such as ground/processed coconut to obtain the right texture [e...
More About: Blues , Sugar , Blue

Vegetarian New Mexico Green Chile
2006-09-16 18:22:00
Steve brought home two more bags of fresh roasted green chiles, still warm. These were hot and spicy Hatch chiles.Oh, Babycakes. The fragrance. Smoky, sweet and spicy all at once. I wish Blogger provided smell-a-vision.Vegetarian New Mexico Green Chile Green chile is a sauce, or a soup. You can use it as a base for both. Use hot or mild chiles, to taste. [We happen to like it hot.]Fresh or frozen roasted chiles - two heaping cups, stemmed, seeded, chopped5 cloves garlic, peeled and chopped2 ripe tomatoes, seeded, chopped - I used Roma [plum] tomatoes3 cups vegetable broth - reserve 4-5 tablespoonspinch of sea salt, to tastefresh ground pepper, to tastea dash of balsamic or sherry vinegar2 teaspoons sugar2 tablespoons cornstarch - dissolved in the reserved brothIn a large saucepan, combine the chiles, garlic, tomatoes, broth, sea salt and pepper, vinegar and sugar. Bring to a simmer over medium-high heat; reduce the heat a bit and maintain a gentle, constant low simmer for ten minutes...
More About: New Mexico

Alex's Favorite Baked Chicken
2006-09-15 19:01:00
Vegans and veg-heads stop right here. This is chicken recipe from the archives, saved by request for my gluten-free readers and transitional vegetarians. Thanks!+++There's been a hint of fall in the air. The night desert skies have glittered with stars. The mornings are cool, almost chilly. I stand beyond the portal, in the sand, sipping a mug of yerba mate, and scan the cottonwoods along the bosque below, looking for the tell-tale tinge of gold. Soon they will be yellow, a golden trail north that snakes along the Chama River. It will be time for stacking pinon for the kivas. I relish the image of the cozy fires to come, the evenings spent wrapped in thick sweaters reading, sipping cognac. It's the first time in years I am not dreading the winter.Alex 's Favorite Baked Chick enI thought I would share my son Alex's favorite baked chicken recipe. It's a family recipe that constantly changes, but retains its essential character - that of pure comfort food laced with the best of Med...
More About: Chicken

5 Foods to Live For
2006-09-01 23:18:00
Yes, it's Meme time again and this time around I've been tagged by Susan at Fatfree Vegan Kitchen to declare my 5 Foods to Live For. Hmmm. Asking someone who must live gluten-free [due to celiac disease] to list five foods to live for is an ironic and thorny question. If she had asked me, say, ten years ago, my list would have sported Italian semolina pasta as my number one. Following a close second? A tie between a crispy crusted French baguette and a chewy, salty rosemary foccacia. Dipped in number three, Tuscan extra virgin olive oil. Fourth would have to involve chocolate, perhaps a dense and rich slice of Devil's food cake. Number five? Suddenly I'm feeling a little woozy.This has-been [once-was] list ought to be named, 5 Foods to Die For [in some other Meme incarnation it is, I'm sure]. Celiac is that serious. Yup. It can pull you downhill so fast you'll be cringing [more than usual] at thinly veiled envy, er, I mean, compliments [Wow, you look amazing! Bitch. What are ...

Strawberries Citronge
2006-08-27 01:08:00
With strawberries still so sexy and luscious I couldn't help myself. I had to buy a quart and slice them up for a cool dessert to offer our dashingly handsome new neighbor [and friend] Joey. After all, what beats fresh, ripe fruit in season, especially after a late and lazy August afternoon spent under the portal, sipping [several of] Joey's fabulously limey [pucker your lips!] margaritas, and tasting a variety of sliced heirloom tomatoes [picked fresh that very day in an organic Taos garden] topped with thin dabs of marinated mozzarella [so creamy and herby and garlicky]?What do you give a guest who brings such treasures? And what do you serve after all the heat and sparkle of smart and insightful conversation, and all the peachy glow of new friendship and discovery. The flutter of synchronicity. And I forgot to mention, the dinner itself [which I'll blog about soon, and share the recipes]. Nothing. Nothing beats luscious summer strawberries. Especially when you macerate the rub...
More About: Berries , Stra , Tron , Strawberries , Citron

Roasted Green Chile Bake
2006-08-25 23:20:00
I had good intentions. I was planning on getting out of the studio this week, and driving into town to capture the delicious New Mexico tradition of chile roasting on the roadside. I was going to photograph it for you. Really. The heaps of big burlap bags stuffed with fresh green chiles to bursting. The ruby red ristras swaying against the cobalt blue sky. The smoky hot sweetness of green chiles permeating the senses [it's enough to make any food lover swoon!]. But this week it rained. Tis the season of monsoons here in New Mexico; and this year - finally! - the monsoons are living up to their moniker. We've had a lot of rainfall. And for a land suffering drought, that is very good news. Rain also means the desert is alive with color; the tumbleweeds are vibrant and lush and the arroyos are studded with flowers. This is last night's view just outside our portal, looking toward the western horizon. Magic hour.Planted on the coast of eastern Massachusetts for years, I've forever [...
More About: Green , Chile , Roast

Sour Cream Chicken Enchiladas
2006-07-04 17:33:00
Vegans and veg-heads stop right here. This is a chicken recipe from the archives - added back by request - for the gluten-free cooks and transitional vegetarians among us. Thank you.Sour Cream Chick en EnchiladasThese are easy - but delicious - enchiladas. Assemble them ahead of time and make a frosty batch of margaritas. Serve these babies with a crisp green salad spiked with seasonal fruit. At the table, offer a bowl of your favorite salsa and fresh guacamole.light olive oil, as needed3 cups cooked chicken, torn or shredded1 4-oz. can chopped green chilies, drained1/2 cup sour cream, your choice (for dairy free: use mayo or Veganaise) big squeeze of fresh lime juice McCormick's Salt Free Lemon Pepper, to taste1/4 teaspoon cumin 2 cups Quickie Enchilada Sauce* see below10-12 corn tortillas light olive oil 1 1/2 cups shredded Monterey Jack, Colby, or Cheddar (or a blend of cheeses)*fresh chopped, or dried cilantro or basil leaves*for dairy-free I use a vegan Jalapeno "cheese" Ligh...
More About: Chicken , Lada

Blue Corn Chip Frittata
2006-04-09 21:14:00
I had a frustrating day in the studio, in the thick of all the house sale/moving stress, so thought I'd whip up something fun for a quick and easy bite to eat. Leftover blue corn chips from Friday's nachos were calling. Blue Corn Chip Frittata Another non-recipe for busy tired cooks.Organic New Mexican Blue Corn Chips - enough to cover the bottom of an omelette pantwo tablespoons prepared salsa - spicy or mild2-3 oz. Jalapeno Jack cheese, shredded [Pepper Jack is fab in this.]4 large organic free-range eggs1/3 to 1/2 cup light cream or Half & Halfa few organic grape or cherry tomatoes, if desireddried or fresh chopped basil, parsley or cilantro, if desiredPreheat the oven to 375 degrees F.Butter or lightly oil an ovenproof 8-inch omelette pan.Layer the blue corn chips into the bottom of the prepared pan. Top each chip with a dab of salsa. Sprinkle with most of the shredded cheese.Whisk the eggs with the cream till fluffy and pour the mixture all over the chips. Finish with the rest...
More About: Tata

Mediterranean Pasta Frittata
2006-03-29 23:25:00
What do you make for dinner on a night when you have no fresh produce in the house [except for a few carrots] and you've got barely enough energy to pour yourself a glass of wine [having spent the last four days doing errands and hardware store runs and keeping the house spotless and gleaming for multiple house showings]?You look at your leftovers and hope there is pasta. You pray you have eggs. You swoon when you discover a half a cup of goat cheese. You whip together a frittata so meltingly delectable that your husband closes his eyes in sheer bliss and says, How can something this simple be *this* good? Then he declares this latest frittata of yours to be his favorite. And as the warm bite of creamy egg and balsamic red pepper and goat cheese melts in your mouth you sigh and meet his eyes across the table and confess, Darling, it's one of those happy accidents.Mediterranea n Past a FrittataLeftover spaghetti makes a fabulous frittata. I used Tinkyada gluten-free brown rice spaghe...
More About: Edit , Terra

Pineapple Salsa Chicken Enchiladas
2006-03-11 15:07:00
Vegans and veg heads stop right here. This is a chicken recipe, added back to the archives by request from gluten-free cooks and transitional vegetarians still eating chicken and fish.+++Our son Alex was home from college late this week to help weed out the books, clothes, and gear he no longer needs [in anticipation of our big move]. We recycled a van full. [Where does all this stuff come from?] The fun part was looking through his drawings and art projects [yes, we saved those; I have bins full of the boys' work, from their very first crayon drawings on]. It's been a bittersweet week. This process stirs up plenty of old ghosts [but I'll save those thoughts, Dear Reader, for the art blog]. I'll share a recipe with you instead. Not exactly foodie territory [but there wasn't a scrap left over!].Pineapple Salsa Chick en EnchiladasThis is a recipe both our sons love. It's too easy [and therefore, perfect for the hungry high school or college student in your life].2 cups of your fa...
More About: Apple , Chicken , Lada

Baked Pasta & Cheese Redux
2006-03-07 20:44:00
Have we been busy! Nothing fun though. Shredding old files and paperwork. Recycling. Cleaning out the basement. [All in anticipation of putting our house on the real estate market...] I found a few fun mementos though [that I'll post about later] including a crayon-drawn "My Menu" from childhood complete with illustrations [proving I've always been a foodie at heart!].When I asked Steve what he wanted me to make tonight, he chose a favorite comfort food - one I've already shared here. But I thought: why not post the recipe again? It was posted last November [when I was just starting my blog]. Some of you may have missed it. And it remains a favorite of readers [judging by page hits]. So here it is - my classic mac & cheese - redux!Baked Pasta & Cheese My husband loves a classic baked pasta and cheese for his favorite comfort food. This recipe works with any pasta shape (pictured are Tinkyada brown rice spirals aka rotini). Macaroni and penne shapes also work beautifully.For those...
More About: Redu

African Coconut & Chick Pea Soup
2006-03-03 17:17:00
In the hush that evening snowfall brings we sipped Pinot Noir and ate toasted rice bread crostini with Steve?s pesto, finalizing our plans to move to New Mexico, setting a date to put our house on the market and making a To Do list. After all that excitement I felt like eating something spicy, with chick peas and coconut milk. I threw together this North African inspired fusion of flavors led only by cravings and intuition. We slurped it down and scraped our bowls. New Mexico here we come.African Coconut & Chick Pea Soup The March lion has blasted us. Eight inches of snow fell overnight. Time for more soup.3 cups broth [I use Better Than Bouillon]3-4 cloves garlic, chopped1 large yam or sweet potato, peeled, diced1 large yellow bell pepper, seeded, cored, diced2 Yellow Delicious apples, peeled, cored, diced1 4-oz. can chopped green chiles1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes with juice [or your favorite diced tomatoes]1 15-oz. can chick peas, rinsed, drained1 14-oz. can ...

Vegetarian Puttanesca
2006-03-01 14:40:00
Oh, you paint, too? is the faint and flat interest we get, we artist's wives who paint. Followed by, Isn't that difficult? In fact, it couldn't be easier. Try being married to a real estate agent with fluid moral values. Do you compete? [This question says a lot more about you than you realize.] No. We mutually admire. But the most common question asked of me is, Does he influence your work? I influence his, I always answer. They smile their awkward smile at this and wobble toward the wine and brie. The word tedious comes to mind.I catch my husband looking at me through the peanut nibbling crowd. He raises an ironic eyebrow. I laugh. A sparkled perfumed woman leans in to him for a kiss. He is polite. I will tell him later he smells like Bloomingdale?s. He will make me an ice cold vodka martini. We will kick our shoes off and eat spaghetti to Chet Baker. So what's on your agenda for tomorrow? he will ask. Maybe painting, I will say with a yawn. Or blogging. I'm not just an Artis...
More About: Vegetarian , Aria , Esca

Almond Yogurt Cake
2006-02-24 15:47:00
Ever since I saw Ilva'’s sumptuous Almond and Ricotta Cake I'’ve been jonesing for something with lemon. The odd thing is, her cake doesn'’t even have lemon [strange the way our mind works and sweeps us away along traceries of scent and flavor] but I started craving a cake laced with citrus - not too sweet and not too light, a cake with character and heft.The day I decided to bake, of course, I had no ricotta, but I did have organic plain yogurt and plenty of blanched almond flour. Inspired by Ilva'’s recipe, I tweaked her ingredients with those I had on hand and baked up a lovely simple cake that reminds me of a coffee cake I remember liking as a child, a bakery cake called Louisiana Ring made by Freihofer'’s in upper state New York - yet that cake featured a hint of orange rather than lemon.There'’s that memory glitch again. Some intuitive leap from taste to taste. An image, a smell can trigger a remembrance as vivid as the day you experienced it, enhanced, I imagine, by hin...
More About: Yogurt

Stir-Fry Bliss
2006-02-10 12:35:00
Last night I waxed nostalgic. Over olives, cheese, and Chianti, Steve and I talked about our unemcumbered innocent days at art school. The late nights painting. The crazed friends. Midnight movies at the Rialto. Jean Luc Godard. Truffaut. Fellini. And the loft parties! The drama of almost meeting Warhol [he never showed up; he was absolutely famous for it].We talked about all that longing and envy and art student poverty mingling in a passionate virtual stew of somehow knowing we were a part of something big. A push toward consciousness. A tide rising toward peace and equality [sounds almost quaint, doesn't it?].Though Steve was in Chicago and I was in Washington, D.C., our art student days were archetypally similar. And when painting brought us together more than fifteen years later we had an instant shorthand. A shared lexicon of idealism and curiosity seasoned with a love of irony. Hearts unwilling to live in quiet desperation. An appreciation of small pleasures. Stacks of books...

An Easy Savory Ragout
2006-02-08 15:54:00
After an odd and uncharacteristic nod to spring, the temperature has dipped again into chilly territory. The bird baths are frozen. No snow, but the moonlit sky was sharp last night in a brittle way it hasn't been for weeks. We went to an extraordinary film late yesterday - one not to miss [though I fear it's circulating out of theaters already]. Terrence Mallick's The New World. It's hard to put into words, because the experience of it is so non-verbal. Like all of his other films it is visual poetry - lyrical, intuitive, non-linear, experiential. The Jungian in me can only say, it beautifully evokes the Divine Feminine, the Heroine's Journey. Don't miss it. An Easy Savory RagoutAfter a rich, emotional film like The New World, I always turn to simple, quintessential comfort food. Something earthy with a touch of roasted sweetness. Pour a glass of wine and savor the warming flavors of this vegetable ragout. A perfect way to feed yourself, body and soul. And, Darling, every g...
More About: Gout

Baked Frittata with Gold Potatoes
2006-02-02 15:19:00
steaming hot from the oven Whenever I roast vegetables or potatoes I make extra. Then I'm sure to have some tasty leftover morsels to play around with the following day. The night before I roasted several Yukon Gold potatoes cut into wedges and tossed in olive oil, sea salt and Old Bay Seasoning. Perfect for a crustless quiche or baked fritatta. a yummy hot slice of potato frittataBaked Frittata with Gold Potatoes How simple can you get? Whisk a few eggs with a little sour cream, grate some Jarlsberg, chop some parsley and toss in those leftover potato wedges you roasted last night. Dinner in a New York minute. Well, maybe not that fast, but you get the idea. light olive oil or butter, as neededAbout two cups cooked seasoned Yukon Gold potato wedges1 1/4 cups shredded Jarlsberg cheese5 extra large organic free-range eggs1 heaping half cup of sour cream2 tablespoons chopped fresh parsley12 grape tomatoes, halved1-2 tablespoons shredded ParmesanPre-heat the oven to 375 degrees F. Lig...
More About: Tata

Baked Brown Rice Risotto
2006-01-31 16:21:00
It's one of those Tuesdays when I have leftovers, again. And as the saying goes - she lives twice who lives well. I happen to think it's fun and challenging to use up leftovers in a creative way; and, besides, Bubula, who likes to waste food? I had a scant serving of Vegetarian Mulligatawny left over. And it started me to thinking, what if... Baked Brown Rice Riso tto I'm calling this a baked risotto because of the texture [but we all know risotto is stirred patiently on the stove-top as we deftly sip our Italian white wine with the appropriate casual flair as we converse about movies or politics], so, yes, yes, I'm cheating! Any chunky veggie soup could work, I imagine. My idea was to bake the rice with a big flavor punch. My only regret is that I didn't have any toasted slivered almonds on hand - that would have definitely added a needed crunch to contrast the soft baked rice.2 1/2 to 3 cups cooked short grain brown rice1 1/2 cups chunky soup with vegetables, such as a mulligat...

Peanut Broccoli & Chicken Stir-Fry
2006-01-20 11:59:00
Vegans and veg-heads stop right here. This is a chicken recipe from the archives, saved by request for my gluten-free readers and transitional vegetarians. Thanks!+++While I sat and pondered the meme I've been tagged for over at Kalyn's Kitchen [gathering tidbits for a tasty list of Ten Things You Never Knew About Me] I suddenly started to develop a craving for peanut stir-fry, imagining tender sweet mouthfuls of broccoli, crisp and elegant thin red pepper strips, and slender chicken pieces all co-mingling happily in an earthy, garlicky peanut sauce. It doesn't get much better than this, I thought, and set about to make it happen. An hour later there we were, watching episode 5 of Brideshead Revisited [the most dread-inducing episode, when it's clear that poor, sweet Sabastian is clinically depressed, and Mummy Marchmain (the Velvet Hammer) is determined to crush his spirit for propiety's sake] chop-sticking our way through this lip-smacking bowl of savory peanutty goodnes...
More About: Peanut , Chick , Chicken , Broccoli , Rocco

Santa Fe Chicken Chili
2006-01-16 01:07:00
Vegans and veg-heads stop right here - this is a chicken recipe saved in the archives [by request] for my gluten-free readers and transitional vegetarians. Thank you. Sant a Fe Chick en Chili You can easily make this in your favorite Crock Pot, following manufacturer's instructions for chili or soup using canned beans. Add the cooked chicken and lime juice near the end of cooking time, to keep it tender and fresh tasting. [Vegans take note: make this vegan with tofu, or elimate the chicken and add corn.]2 teaspoons olive oil1 small onion, diced4 cloves garlic, minced1/2-1 teaspoon ground cumin, to taste1/4-1 teaspoon ground cayenne or chipotle pepper, to taste1 sweet potato, peeled, diced2 15-oz. cans pinto or white beans, rinsed, drained1 28-oz. can fire roasted tomatoes8-oz. (1 cup) canned chopped green chilies1 cup broth, more if needed1 tablespoon balsamic vinegara pinch or two of brown sugar2 heaping cups cooked chicken pieces [vegans use tofu]Juice of half a lime, or to tasteHea...
More About: Chicken

Peanut Butter Chocolate Chip Bars
2005-12-27 14:38:00
rich and chewy peanut butter chocolate chip bars Peanut Butte r Chocolate Chip Bars Our son Alex is home for winter break; that means I get to play in the kitchen and bake up all kinds of sweet treats. [Peanut butter and chocolate = one of our favorite flavor combinations.] non-stick cooking spray or vegetable oil for the baking pan1 cup firmly packed light brown sugar3/4 cup peanut butter - smooth or chunky1/3 cup unsalted butter [softened]*1/4 cup canola or vegetable oil2 large organic free-range eggs1- 1/2 cups GF self-rising flour* such as Pamela's Ultimate Baking & Pancake Mix1 1/2 teaspoons vanilla extract1 12-oz bag semi-sweet chocolate chipsPreheat the oven to 350 degrees F. Lightly spray or oil an 10x13-inch baking pan (I line a pan with greased foil or parchment). Set aside.In a large mixing bowl combine the brown sugar, peanut butter, butter, oil, and eggs and beat until smooth. Beat in the Pamela's Baking Mix and vanilla until well mixed. Add in the chocolate ch...
More About: Cola

Roasted Vegetable Kugel
2005-12-17 14:41:00
Karina's Roast ed Vegetable KugelI love a savory kugel (who doesn't?). This gluten-free update of a classic noodle dish is pure comfort food. I added roasted vegetables for extra flavor and nutrition. Kugel takes a little time to prepare but is well worth the effort. Tinkyada brown rice linguini or spaghetti make a terrific noodle for kugel. Who knew?1 medium zucchini, sliced into half moons or quarters 1 small-medium onion, cut up into chunks 1 green bell pepper, cored, seeded, sliced into thin strips 1 red bell pepper, cored, seeded, sliced into thin strips 2 medium carrots, julienned 1 cup cubed winter squash1 cup chopped broccoli florets handful of grape or cherry tomatoes, halved2-3 cloves fresh garlic, mincedolive oilsea salt and fresh ground pepper, to taste1 tablespoon dried herbs, to taste - Italian or Greek mix, dill, basil, oregano, etc.1/2 lb. Tinkyada Pasta Joy brown rice noodles (spaghetti or linguini works best) cooked according to package directions, drained, rinsed...

Banana Snacking Cake
2005-12-12 21:19:00
Banana Snack ing Cake Steve decided to use up our over-ripe bananas yesterday and baked one of our favorite cakes - a banana sheet cake featuring almond meal. This simple moist cake is even delicious without frosting. Trust me, Bubela.1 1/2 heaping cups almonds - raw or blanched1/2 cup tapioca starch, arrowroot starch, or potato starch1 teaspoon baking soda1 teaspoon baking powder* see notes1 1/2 teaspoons Pumpkin Pie Spice or ground cinnamonPinch of fresh grated nutmeg 1/4 teaspoon sea salt2 large free-range organic eggs, room temperature1/3 cup grapeseed or extra light olive oil1 1/2 cups light brown sugar3 medium very ripe bananas, cut up, mashed2 teaspoons vanilla extract [or Kosher vanilla powder]Preheat oven to 350 degrees F. Prepare a 10x12-inch baking pan by lining it with greased foil or parchment.Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a dry mixing bowl. Add in the starch, baking soda, baki...
More About: Banana , King , Nana

Roasted Vegetable Lasagna
2005-12-06 21:05:00
Roasted Vegetable Lasagna I created this lasagna recipe after we returned from our honeymoon in Italy, where we devoured roasted vegetables every day. Typically, the vegetables were served as a side dish at room temperature, a palette of colors on a gleaming white plate. Here I have nestled the roasted lovelies into a layered lasagna dish. Red, yellow and green pepper strips add big flavor.4 cups homemade marinara sauce (or use a 25.5 oz. jar Muir Glen red pasta sauce thinned with a little water, broth, or wine, and a goodly amount of balsamic vinegar)9-10 brown rice lasagna noodles, such as Tinkyada Pasta Joy, uncooked4 heaping cups roasted vegetables* see notes1 lb. ricotta or small curd cottage cheese1 organic egg, lightly beaten1 cup grated Parmesan1 dash freshly grated nutmeg6-8 oz. fresh mozzarella, sliced - or goat cheese1/4 cup sliced ripe olivesBig pinches of minced basil or parsleyPreheat your oven to 350 degrees F.Spoon 1/2 cup of the marinara sauce into the bottom of a la...
More About: Tabl , Table , Roast

Maple Frosted Pumpkin Cake
2005-12-04 18:55:00
Maple Frost ed Pump kin Cake Today it snowed. Our first snow of the season. After photographing the backyard pines, the oak and apple branches dusted with white, I thought of James Taylor's line in Sweet Baby James, "...the Berkshires seemed dream-like, on account of that frosting", and decided to bake a cake. For the cake::3 extra large organic free-range eggs2 cups light brown sugar2/3 cup canola oil [or melted butter]1 15-oz can cooked pumpkin2 teaspoons vanilla extract2 cups flour mix* see notes1 teaspoon baking soda1 teaspoon baking powder2 teaspoons ground cinnamon1 teaspoon Pumpkin Pie Spice1/2 teaspoon sea saltPreheat oven to 350 degrees F. Line a 10 x 13" baking pan with greased foil or parchment. Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, vanilla and mix well. In a separate bowl, whisk together the dry ingredients (GF flour mix through sea salt). Add the dry ingredients into the wet mixture, a lit...
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