Category Archives: gluten-free

Instant Mexi-Rice Mix

I think I’ve mentioned before that we are quite lazy. We like Mexican Rice but often, don’t care to take the time to put it together. This is primarily because we figured out that we could cook it ahead of time and freeze it in appropriate sizes for later meals!

We use a 6-cup Wilton silicone muffin tin. Each muffin-cup holds just enough mix to make a great batch of Mexican Rice for two. (We split 1 rice cup of rice at dinner.) The recipe is quite scalable – just add one muffin-cup’s worth of Instant Mexi-Mix per…

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Rice Cooker Pasta

I was feeling lazy the other day and didn’t feel like cooking. We’d been cooking up a storm with a bunch of experiments earlier in the week, so I wasn’t in the mood to cook. I did, however, want to try this recipe for pasta in a rice cooker that a friend of mine passed on.

She recommended that we use rice pasta because it can stand up to a lot of cooking without losing an al dente texture, so we picked up a little bag at Winco to try it. It turned out pretty well! The rice…

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Simple, Fast Pizza Sauce

Boy, I just finished one of the best pizzas we’ve ever made. Talk about good! I wish I could share a photo of this delectable beast of a pizza, but alas, it was not meant to be.

Here’s what we had: A homemade whole wheat rosemary pizza crust with a red wine tomato sauce, slices of fresh ghost eggplant from our garden lightly fried, fresh tomato slices from the farmer’s market, sauteed onions, bacon, fresh basil and slices of fresh mozzarella. Top that off with some sliced olives and there you have it. A damn good pizza.


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Fried Wax Beans

Fried Wax Beans

This is an incredibly simple dish that is tasty all out of proportion to its ingredients.

In short, this is a recipe that lives and dies by the quality of its ingredients.

We had found yellow and purple wax beans at the farmer’s market and I couldn’t resist. My husband had been wishing for yellow beans for some time, but you don’t often see green beans at the local store, much less yellow. I thought the purple ones were fantastically…

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Cauliflower Gratin

Cauliflower Gratin

We had a head of cauliflower that we wanted to turn into a gratin. Originally, we had it all planned out, then promptly failed to write it down and forgot everything. Whoops.

So, I went looking for a gratin recipe to try. It seemed that most of the recipes I came across fell into one of two camps – either based on Ina Garten’s recipe and essentially a mac’n’cheese with cauliflower or based on Thomas Keller’s recipe as given in his book…

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A Simple Pesto

One of the best things about the local farmer’s market is being able to get baggies of fresh basil cheaply and easily. And the best thing about big bags of basil is PESTO!

There are so many ways to make pesto, many of which don’t even call for basil but for some other green, leafy thing. Spinach, parsley, you name it. Some with nuts, some with cheese, some with both.

So, this is only one simple way to make pesto and the high quantity of nuts and tomato make this a fairly dull-looking sauce. I have to say…

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Honey-Cranberry TVP

Just a quickie today. I’ve mentioned that we’ve been eating a lot of TVP because it’s so easy to flavor and add. I especially like to use it in place of ground meat for tacos – it tastes just like taco-seasoned ground chicken! We wanted to do something a little different and my husband was thinking of the sweet pork and raspberry-chipotle chicken offered at a local Mexican restaurant that just opened here in our town.

It came out so well, I thought I’d share. It’s sweetly spicy, a bit fruity and goes extremely well with refried black beans…

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