Language | Valoda
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Recently I wrote about…
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Substitution Guidelines
With the rise of allergies and alternative diets, it can be really challenging to find recipes that fit your needs.
Here are some tips to help you with recipes on my site.
* All of my recipes that call for any type of bread cubes or crumbs will work with gluten-free breads.
* Many of my salads call for sour cream and mayo - they originally called for all mayo. You can also use fake sour cream or vegan sour cream.
* Baking recipes that call for butter can use margarine, cooking recipes can use oil.
* Recipes marked with dairy-free, vegan or gluten-free can either have offending ingredients substituted or omitted.
* Usually milk and half-n-half can be substituted with soy, rice, coconut and other nut milks.
I hope this helps!
Categories
Daily Archives: July 9, 2009
Porcupine Meatballs
I have a guilty little secret hiding on the top shelf of my pantry.
Instant rice.
Why? It’s for one specific recipe: porcupine meatballs. My stepfather used to make this for my mom and I long ago. I could use cooked rice but I never seem to have leftover rice in the fridge. Or maybe I’m just being sentimental.
In any case, these little guys get their name from the grains of rice that stick out all over. It’s a fairly classic American recipe but one which I really enjoy.
Posted in american, beef, dairy-free, gluten-free, ground meat, recipes, untranslated
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Sauerkraut Soup
When we went to Warsaw to acquire my husband’s visa from the consulate (it’s a long story, but in short, the US Consulate in Rīga does not do fiance visas, forcing us to go to Warsaw) we had the great fortune eat at a wonderful traditional Polish restaurant called Chlopskie Jadlo.
One day, we’ll make our own versions of all four of the soups we had. I made a mushroom soup a few weeks ago that came out beautifully. We’re still looking for a starting point for the rye flour and will get around to the clear borscht after making a traditional borscht. This week, however, it’s time to make a sauerkraut soup.
This one is based on a traditional Latvian recipe. It’s meatier and hardier than the version we had in Poland, making it a better candidate for a main course.
Posted in dairy-free, gluten-free, latvian, pork, recipes, soup, untranslated
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