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SAUCE!!!

Bowl of pasta with homemade sauce and homemade bread We got 4 pounds of tomatoes with our CSA share recently, and I was determined to make tomato sauce from scratch.  It turned out to be quite a bit easier than I had expected, and ZOMG it was good!

Nearly everything in this sauce was straight from Red Fire Farm.  It was nice to be able to make something completely from scratch like this – I actually feel like I’m a real cook now!  :P   I served it with homemade bread and Tinkyada pasta (now I just need to figure out how to make the pasta from scratch!).

I left it chunky because I love chunky tomato sauce, but you could easily pop this into a blender or food processor to smooth it out.

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Peeling tomatoes

Pot of peeled tomatoesI always pictured peeling tomatoes as being this huge chore, and it’s prevented me from making sauce from scratch in the past.  After getting 4 pounds of tomatoes recently, I decided to go for it.

And then promptly smacked myself for not doing this sooner.  It’s simplicity itself to peel tomatoes.

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Sweet and Sassy Stuffed Peppers

Stuffed peppers I’ve been meaning to make stuffed peppers ever since we got some last week from Red Fire Farm.  We also got a pound of ground pork from Chestnut Farms, so I decided to put this to good use.  In deciding what to put in the peppers, I pretty much grabbed whatever we had in the fridge and threw it in.  These are usually the dishes that come out tasting the best.  :)

I named this dish “Sweet and Sassy” because I put in carrots, sweet potatoes, and maple syrup for sweetness, and chili powder, red pepper flake, and Cholula for a kick.  When picking peppers for this dish, it helps to pick ones with fairly flat bottoms so that they don’t fall over and spill their stuffing goodness all over!

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Dolmades, the update

The dolmades were AWESOME.  I baked some bread to go along with them, and served them with sour cream.

See? :D

Dolmades, the finished product

Some of them exploded, I think I wrapped them too tightly.

Vichyssoise (sort of)

Vichyssoise I wanted to do two things:  use the potatoes we recently got in our Red Fire Farm CSA, and make a cold summer soup.  So I settled on making vichyssoise.

Alas, I didn’t have any leeks, and since I was feeling lazy and didn’t want to go to the store, I decided that I didn’t need leeks since I was already putting onions and garlic in the pot.  No complaints after tasting it before putting it in the fridge to cool.  :)

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Dolmades!

Oh man oh man oh man, I could not be more excited about food than I am right now.

You see, I told you about my recent bulk order of produce, and one of the things I hinted at was that I got grape leaves (60 of them, to be exact).  I hinted that I’d be using these in a future post.

The future is now, my friend.

Grape leaves

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Blueberry sherbet

Since we’ve had so many blueberries recently, I made some blueberry sherbet.  I wanted something a little healthier than ice cream, so I opted for this.  It’s a little crystally, but tastes really great and has a simply gorgeous color.  See?

Blueberry sherbet

The recipe is ridiculously simple.

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Blueberry jam test run

Prior to getting my 12 pints of blueberries, I figured it was a good idea to do a test run.  I had a pint of blueberries from this week’s CSA share, so I put them to work.  After doing a bit of research, I decided to try a no-added-pectin recipe for jam, since blueberries have a lot of natural pectin.  I tried the simplest recipe I could find; we’ll see how it works out when the jam is cooled!

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Produce overload 1 – Pickles

cucumbersWhat have I gotten myself into? :)

I recently placed a bulk order from Red Fire Farm for 20 pounds of pickling cucumbers, 20 pounds of green beans, garlic, grape leaves, and blueberries (I’ll be getting a flat of them – 12 pints!).  Good thing we have a lot of freezer space.

Yesterday I made the first batch of pickles from the recipe in the Red Fire Farm newsletter, with a few modifications of course!

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Adventures in canning

I’ve never canned anything before, but I got it in my head that when we got our strawberries this week, I should make jam.

So I did.  :)

First off: ZOMG strawberries.

They were really, really good.  See?

ZOMG ZOMG strawberries!

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