Foodie

When I read a recipe and see unusual ingredients, first I am curious, then I become adventurous.  This is one of those recipes.

Served this for dessert tonight, did not tell family what the ingredients were. It was good enough to want seconds, but satisfying where you didn’t really want another piece.

Often when I’m cooking, I either don’t have all the ingredients, or I just want to make changes. This is the inspiration recipe Deep-Dish Cookie Pie. The following is my recipe: [Read more…] about Cookie Pie, it’s GF… you are gonna want seconds

Being on a strict gluten-free diet, the one thing I missed was pizza.  I just stumbled upon recipes for pizza crust made from cauliflower. After playing with the recipe and making my own changes,  I’m shocked, shocked I tell you that this actually is an acceptable substituent for the real deal!

The directions are for the crust only.  We all know what we want on top of our pizza, so did not list them. [Read more…] about Pizza: I can’t believe GF tastes this good!

This is an example of how one’s palate can change.  Growing up, now way, no how, would I eat a beet!  It would not be lady-like to describe how my body would react.  Last Thanksgiving I had a Polish beet recipe, it was yummy. My mind was now open to the possibilities.

After reading the benefits of eating beets, I decided to make a salad. I needed to make something fast to go with dinner. Often I give myself 30 minutes to throw a meal together. It’s a game I play. Often I get inspired when under pressure.  This is what I came up with: [Read more…] about Apple, Avocado & Beet Salad

As much as I love to cook, I don’t necessarily have the time to spend hours in the kitchen.  Yesterday, a  friend said she was making one-pot spaghetti, I was intrigued.  No boiling water and everything goes into one pot! This makes clean up easy! Less than 5-minutes of prep, cook for 24-minutes, dinner is done.

Rarely do I follow a recipe, so this is what I did tonight.  When sauteing the chopped onion, I added about a half pound of hamburger and a few chopped mushrooms. One 22-ounce can of chopped tomatoes, two-cups of chicken broth and one box of spaghetti. Seasoned with garlic, oregano, salt and pepper. The pot was covered, burner set to a low simmer. I stirred it again after 10 minutes and removed from the stove 14 minutes later.  Then I added a 1/2 cup of Parmesan cheese and adjusted the seasoning.  Turned the burner off and let it sit for a few minutes while I set the table. During this resting period, it absorbs the last of the liquid. As long as you have this ratio of liquid to pasta, you can add anything you want, or anything you have for that matter.  Next time I will make it gluten-free (GF), however, the rice noodles tend to be more fragile and break apart.

Crock pot version.  This is untested, but looks promising.