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In a pickle…

Pickles!I made pickles today!  We had a lot of dill left over, so it seemed only right to make pickles.  I didn’t really want to brine and ferment them, so I went with a refrigerator pickles recipe on the Red Fire Farm website.  I doubled the recipe and made the pickles in quart jars. It was quick and easy, and we now have four jars of pickles sitting in the fridge. 🙂

Quickie: Dinner

So, we got a lot of food from our CSAs recently and managed to use some of this today for dinner.  Here’s what we used.

From Chestnut Farms:

  • Smoked garlic and herb chicken breast

From Red Fire Farm:

  • Kohlrabi
  • Spinach
  • Scallions
  • Oregano

Continue reading →

Wait… I actually like turnips?

I’ve always hated turnips.  Even the smell would make me gag, nevermind the taste.  And for as long as I’ve hated turnips, my family has teased me about it.  My mom makes the joke every Thanksgiving that she made sure to make turnips for me.

So you can imagine my lack of excitement when I found my CSA from Red Fire Farm contained hakurei turnips.  “Oh great,” I thought. “Those are definitely going to sit in the fridge until they go bad.  Yuck.”

That said, I decided that it was time to give them a try again, especially since my mom always got the biggest, most gigantic turnips for Thanksgiving, and I’ve read that those aren’t as good.  Ok, let’s give it the old college try. Continue reading →

Summer in a tiny, red package

Strawberry sorbet! Strawberries, wonderful strawberries!  They’re the best part about summer; they’re summer in a tiny, red package.  I occasionally get them out of season simply because I miss them so much, and am sorely disappointed every time I do this.

However!  They are very much in season now, and I am happy to say that I got a quart of lovely, lovely ones with our first CSA delivery from Red Fire Farm.

The only bad thing about strawberries?  They go bad so quickly. I was determined not to let them go bad, so I started thinking of things to do with them and decided on sorbet.  Continue reading →

A couple of uses for dill

Dill Hollandaise sauce One of the items we got in our first CSA share from Red Fire Farm was dill.  I haven’t really used fresh dill before, so I wasn’t sure what to make with it.  As I wanted to use at least some of the dill before I froze it, I started looking for suggestions.

Someone suggested making a creamy sauce with dill, and from there I had the idea of making dill Hollandaise sauce.  Hollandaise sauce is one of those things that people think are really hard to make, but is actually pretty easy as long as you’re patient and you keep both eyes on it until you’re done. Continue reading →

“Mole” tacos!

Tacos! After seeing one of my coworkers post pictures of tacos on Facebook (it’s kind of his thing), I got to craving them myself.  I don’t like using spice mixes for things like this, so I just threw in spices until I was happy with the flavor.

I decided to add some chocolate to the mix, and man was I happy with that experiment!  It gave the taco meat a nice, rich flavor.

Once again, I failed to copy down any measurements for my recipe, but I basically added about 2 tbsp chili powder and somewhere around 1/2 tsp of cumin, salt, crushed red pepper, garlic powder, and onion powder to ~2 pounds of browned and drained ground beef.  I then added what I thought was way too much unsweetened cocoa powder (I wasn’t careful enough about tipping some out of the container, and probably got several tbsp in there), but it turned out to be perfect.

My husband and I layered refried beans, taco meat, lightly sauteed red peppers, diced tomatoes, and shredded habanero cheddar cheese in our taco shells.  NOM!

I tried, I really tried…

Most of my cooking is done by throwing a little of this in with a little of that, so I often struggle to actually write down recipes.  And even when I remember what I’ve put in it, I often don’t actually know how much because I rarely measure anything unless I’m baking.

So when I set out to put together a barbecue sauce to go with some pork ribs, I was determined to write down exactly what I put in it for posterity.

Yeah, I completely failed. Continue reading →

So… if you have a sourdough starter, don’t forget about it for a few days

Today I found out what happens when you forget about a sourdough starter for a few days. Continue reading →

Sourdough bread = Great success!

IMG_7359.JPG The sourdough came out awesome. Well, I don’t really like olives, but I have it on good authority that it’s good (the hubby has eaten half the loaf on his own). 😀 Continue reading →

Sourdough a-rising

I’ve got my first batch of gluten-free sourdough bread rising in the kitchen. The starter is brown rice flour, and the bread recipe is from HBin5, made as a rosemary, olive, and feta sourdough inspired by Gluten Free Girl (modified by omitting part of the flour and water that is replaced by the starter)… hopefully it will come out ok (I won’t be baking it until tomorrow, since Shauna states in the recipe that the flavor is improved by sitting in the fridge overnight).

I don’t even like olives, and I can’t wait to taste this. Big Grin