Guys!! This polenta is so good!! Like steal-out-of-the-fridge good! Normal polenta is pretty decent all on its own. It’s soft and salty and has that little bit of texture from the bigger pieces of grits, but this garlic herb polenta takes it up a notch. It takes it up seven notches. In addition to being a great base for sauces and stews like regular polenta, this has such a great flavor, it’s fantastic all on its own. How To Serve Polenta Ok, the dilemma is, you see a polenta recipe. You think, gee that looks like an easy thing to make, and cheap! Wow! But how in the heck do…
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Stove Top Pressure Cooker Pinto Beans – Gluten Free and Vegan
Pinto beans are one of my very favorite vegan protein sources. Not only do they have an amazing flavor and texture all on their own, they’re so versatile. I put them in soups, pasta, tacos, and on polenta or baked potatoes. This recipe gives them a savory flavor that mixes well into many different dishes. If You Have An Electric Pressure Cooker I make these in a stovetop pressure cooker. If you have an Instant Pot or other electric pressure cooker, just follow your cooking times for soaked pinto beans. They may take a little longer than this recipe because electric pressure cookers cook at a slightly lower temperature than…
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Gluten Free Thanksgiving Meal Plan
This is the year! We’re finally going to do an actual traditional Thanksgiving Dinner.
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Gluten Free Corn Relish
So, my daughter took this amazing picture of the Target Brownie she bought from an antique shop. It’s one of those dark moody pictures, with the Brownie camera sitting on a dark wood table with a black backdrop. It looks mysterious and smokey. I loved it so much I made it my computer desktop. And I was thinking, you know what would look great like that? Corn relish. Corn relish is such an incredibly boring looking food. It looks like corn in a bowl. Lets add a dash of irony and take a picture of it as artistically and mysteriously as possible.
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Gluten Free Roast Chicken with Apple and Sweet Onion Stuffing
The best part about a roast chicken? In my gluten eating days it was the stuffing. I especially liked the way it flavored the chicken with it’s salty, savory goodness. A roast chicken without stuffing seems a little bland, doesn’t it? Today I’m going to show you a way that you can add a beautiful stuffing flavor to your chicken that’s so fast and easy that roast chicken will move off your special occasion menu and on to Thursday’s dinner plate.
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Salmon and Sweet Potatoes with Cucumber Peach Relish
This is a great meal for those crazy weeknights when I’ve forgotten to take something out for supper.
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Roasted Winter Vegetables, Vegan, Gluten-Free
Meeting multiple dietary needs in one family (or one person) can be a challenge. In our house, I’m gluten-free and my daughter has recently gone vegetarian, for health reasons. She’s always struggled with just not feeling well, and by experimenting a bit with the food she was eating she has been able to identify meat, fat and sugar as the main culprits. Her decision to cut out meat has changed things up in our kitchen. When we all have dinner together as a family, I make a main dish that is both vegetarian and gluten free, usually a fancy vegetable dish, and then have sides of meat and vegetable based…
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How to make Polenta
We started eating polenta when we moved back to the United States from Malawi, Africa. In Malawi we ate a corn mush called Nsima with a sauce made of fresh tomatoes and onions. Nsima flour is hard (but not impossible) to find in North America, but Polenta is in almost every grocery store. Even though polenta has a grainier texture than nsima it is an excellent taste substitute. Polenta is also a great pasta substitute, especially if you use pasta simply as a vessel to transport sauce to your mouth. It’s amazingly easy to make, keeps well, and is even better fried in oil the next day. click here to…
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How to Make Quinoa
Here’s a quick easy tutorial on making Quinoa. I’m not a huge fan of plain quinoa, but I cook it ahead and use it in other recipes with !FLAVOR! as a side dish or a breakfast cereal. Basic Quinoa Measure out quinoa and place in a strainer. You will cook it in twice as much water. (1 cup raw quinoa, 2 cups water makes 3 cups of cooked quinoa). Rinse the quinoa in a fine strainer. This removes naturally occurring bitter soapy stuff that the plant produces. Place quinoa and water into a sauce pan. Bring to a boil, reduce heat and simmer for about 15 minutes. Quinoa is done…
