Category — Gluten Free Recipes

{recipe} Slow Cooker Pumpkin, Lentil, & Chickpea Curry

We have had an unusually cold and wet winter here in Northern California. I have found myself turning to this recipe again and again as a hearty, healthy, easy way to warm up myself at dinner – and have leftovers for lunch the next day.

Slow Cooker Lentil, Chickpea, and Pumpkin Curry

This recipe is incredibly easy and hands-off, and as a bonus it is also vegan. I often find vegan food to be lacking in that certain je ne sais quoi, but this curry is universally enjoyed by just about everyone I’ve served it to, and has great flavor and depth without a lot of effort. [Read more →]

January 27, 2017   No Comments

{recipe} Creamy White Bean Stew with Parmesan and Greens

creamy white bean stew with greens and parmesanMy husband has been flirting with the idea of going vegetarian, and while I don’t think us meat-lovers will ever get all the way there, it is fun to try and incorporate more vegetarian and almost-vegetarian dishes into our regular dinner repertoire. This one is a new favorite, with slow-braised white beans, kale, arugula, and spinach. It’s a definite winner!

The stew is flavored by a bit of bacon, a tiny amount of anchovies, and a parmesan rind. This is like an umami trifecta! If you’re worried about the anchovies being fishy, don’t: they just add a nuttiness and a complexity to the finished dish. To make it vegetarian, just omit the bacon and anchovies.

[

September 28, 2016   No Comments

{recipe} The BEST Gluten Free Oatmeal Cookies

I’m headed to Panama tomorrow – lucky me! I always like to bake cookies to take on the airplane with me, and these oatmeal cookies just came out of the oven. The only problem is that I think there is a very good chance that I might eat them all in the next 12 hours, and there won’t be any for the plane ride.

best gluten free oatmeal cookies

I sort of hate the trend of calling food “guilt-free,” but I will admit, it is easier to enjoy something when it’s, well, less likely to make you feel bad about yourself for eating it. So I’m going to stop just short of calling these guilt-free, but I feel it would be dishonest not to mention that it’s how I think of them.

[

March 26, 2015   No Comments

{recipe} Power Pasta

I am a pasta lover and a carb-a-holic. And more than anything, I favor a heavy, creamy sauce on my noodles. But if I’m honest, eating a big plate of pasta makes me feel, well, tired. And I really can’t figure out how to fit a nap in every day after lunch. What’s more, I’m pretty sure it’s not the healthiest thing to eat a giant plate of what is essentially refined flour covered in heavy cream and butter. So what can I do? How can I eat pasta and feel good, both physically and mentally? The answer is my latest culinary invention. I call it Power Pasta.

power pasta

[

October 8, 2014   2 Comments

{recipe} Creamy Butternut Squash Soup with Coconut and Red Curry (That Happens to Also Be Vegan and Gluten-Free)

I may be a meat-lover down to the (probably delicious) marrow in my bones, but living in San Francisco means I have vegan friends, of course. While this soup was created explicitly for them, it’s so good that your average starch-chowing carnivore will not feel as though they are missing out by eating it. The texture is silky and the flavors balanced with a light kick of curry and ginger. So whether you’re vegan and/or gluten-free, or not (like me!)–this is a great recipe to add to your repertoire.

butternut squash soup

[

January 14, 2014   No Comments

{recipe} Oven-Baked Sesame Ginger French Fries (Plus 5 Tips for Making Great Fries in the Oven)

Do you ever look around your kitchen and think “what the heck am I going to feed this kid/myself?” That happens a lot around here; somehow, despite the overwhelming feeling that I’m wasting like a third of my life at the grocery store, there is no desirable food anywhere to be found, no matter how many times I open and close the fridge. On those nights that we happen to have a potato, I find that a batch of oven-baked fries is a good option because a) I know my son will eat them, b) I know I will also enjoy eating the rest of them, and c) I can feel OK about it since they are quasi-healthy as they are made from a potato. Which is totally a plant. Go ahead, sign me up for the “mother of the year” award.


[

August 7, 2013   1 Comment

{recipe} Crispy Parmesan-Garlic Edamame

I am a big-time snacker. I love a salty snack with wine or cocktails before dinner, during that afternoon lull around 3 PM when I get sleepy and unmotivated, and late at night watching a movie. I can’t just sit around eating bags of chips all day, so I’m always on the lookout for new and interesting snack ideas that aren’t totally terrible for me. These crispy edamame, seasoned with parmesan and garlic and baked in the oven, are the latest snack craze in my house.


[

March 27, 2013   1 Comment

{recipe} Spiced Fried Chickpeas with Preserved Lemon

Last year, in London, I ate a fabulous meal of North African tapas at Morito, a sultry wine bar with knee-to-knee barstools. One of the most memorable small plates that night was a simple plate of spiced fried chickpeas with little nuggets of  preserved lemon dotted throughout. Since then I’ve been meaning to try and recreate them in my kitchen, and finally got around to figuring out the perfect recipe. I think they’re great as a bar snack with a pre-dinner cocktail or glass of wine, but you can also serve them as a tapa or a side dish.

[

February 20, 2013   6 Comments

{recipe} Easy Oven-Roasted Carrots

When I was growing up, my mom would often make carrots in the oven cooked with butter and dill. I loved them back then, but after experimenting over the years with different herbs, spices, and fats, the version I almost always make is this one: with olive oil, coarse salt, cumin, and just a hint of cinnamon. The natural sugars in the carrots caramelize and brown a bit in a hot oven, and the sweetness is balanced out by the spice and the salt.

[

May 15, 2012   5 Comments

{recipe} Crunchy Oil-Free Granola Made Exactly to your Liking

I used to think eating granola was healthy. I would eat a big bowl with milk for breakfast, feeling virtuous about starting my day right with one of those “balanced breakfasts” people are always going on about. Several years back, I took a temporary job making granola for a high-end, organic boutique granola business. I was more than mildly surprised to learn that this expensive, hand-crafted, and much sought-after granola was loaded with Wesson oil. I mean, we’re talking bottles and bottles of the stuff for a reasonably small batch. Virtuous? Hardly. I might as well be eating a giant plate of french fries dipped in mayo for breakfast. An order of large fries from McDonald’s has fewer calories than a cup of most kinds of granola! Of course some of the granola’s calories come from the sweetening and the nuts, but the oil is definitely not helping. So why not make your own?

The weird thing is you can make really terrific granola with no oil, so it’s unclear to me how that practice got to be so commonplace. You do need something sweet, or else you just have some dried-out oats, so let’s not be crazy here. But you actually don’t need very much sweet stuff to make good granola. Also, making it yourself is really cheap, especially if you’re like me and you use it as a way to clean out the hodgepodge collection of nut remnants that lurks in your freezer. (Or am I the only one who has miniscule amounts of 15+ different kinds of nuts leftover from other projects?)

[

September 11, 2011   5 Comments