I seriously cannot believe it’s almost Easter. That probably has something to do with how cold it has been here in Boston. I associate Easter with pastels, warmer weather, flowers beginning to bloom… not freezing winds and still surviving snowbanks!
That’s enough about the weather… let’s get down to business: food! My family celebrates Easter with a brunch, and often this egg casserole is served. This recipe is a family favorite, first discovered by my mom, and here I’ve put my own, lighter spin on it. It is the perfect easy brunch dish. You can make ahead the sausage and veggie mixture, then bake the day of. It’s perfect for holidays or brunch with friends, and it is insanely delicious.
You can view the original recipe on Epicurious here, or make my version, which I’ve listed below. I’ve swapped the sausage for chicken sausage, the whipping cream for plain Greek yogurt, and the mozzarella for reduced fat mozzarella for a healthier twist. Either way, it is simply divine. Continue reading
Hello, hello! Happy 2013! As with every year, I hope this is the one that I really devote myself to maintaining this blog… I suppose time will tell. I’m inspired to share my dinner with you all tonight since I could not find a recipe like this when I tried searching for it, and because it came out pretty darn tasty!
Tonight a pizza craving struck… if you read this blog, you’ll know that’s nothing new for me. I had some leftover pizza supplies kicking around my fridge, but not quite enough to cover the dough mix I had in my cupboard. Wanting to eat something healthy, I figured I’d try to incorporate quinoa! A quick Pinterest search wasn’t giving me the kind of crust I had in mind, so I decided to take a leap of faith and make up my own.
I wanted quinoa to be the true base of this pizza, so I kept it as simple as possible. Enjoy! Continue reading
PEOPLE! I have found a reason to never go out to brunch again – and I love brunch. However, no restaurant is ever going to have the delicious, incredible masterpiece of amazing gluten-free sweet potato hash browns I made today. And I don’t want to give them up!
I woke up this morning with a hankering for sweet potato hash browns. Where this came from, I do not know. Since I slept through my brunch plans (whoops!), I decided that they would become today’s undertaking. I checked out some recipes on Pinterest (here and here) to see how difficult they would be to make and they seemed super easy. Noting the lack of garlic and diced onions in the recipes I found (and the addition of Greek yogurt?), I decided I would make up my own recipe (shocker).
They’re super easy to make, and super delicious. Here’s what you need:
- 1 sweet potato, grated
- 1 clove of garlic
- 1 tbsp gluten-free flour (to bind the ingredients – I used Bob’s Red Mill Biscuit and Baking Mix so I wouldn’t need any xantham gum)
- 2 tbsp finely chopped onion
- 2 tbsp shredded Parmesan cheese
- salt (to your preference. I used French Fry Seasoning instead!)
- pepper (to your preference)
- olive oil
I’m back! Maybe for good this time? That I’ve posted twice so far in 2012 is pretty impressive…
In the time I’ve been away, my attitudes and thoughts on food have continued to evolve, especially lately. Due to different health issues and emerging intolerances in my family, my eyes have been opened to different schools of thought on food, among them being what’s “good” for you, and what’s “bad,” how much protein I actually need in my diet, the effects of vegetarianism/veganism on health, and eating foods for certain ailments or parts of the body (who knew beets were so good for your liver? Or that black raspberries are excellent for the esophagus?).
With these things in mind, my diet has started to include less dairy and meats. I am in no place to give up butter yet (YUM). This has been made easier by my 2012 resolution to try one new recipe a week. I love food, and I definitely prefer to cook than bake, however, I was never very adventurous with it. I have my go-tos that are pretty quick, pretty easy to make and taste good enough and most importantly, don’t require a recipe. Recipes intimidate me! I’ve been facing my fear head on this year, and I am loving the results (though I rarely stick to the actual recipe at hand).
This week’s endeavor was a great one! My oldest friend (we go back to 1st grade!) was in town from New York, so I invited her for dinner. She is dairy-free and I am gluten-free, so I needed a recipe that catered to both, and something we both would like. Enter, Pinterest. I love Diana’s boards – I can always tell what pins are hers because of her distinct design aesthetic. Luckily one of her boards is dedicated to food, chockfull of handpicked recipes just for me. I had also pinned this sweet potato veggie burger recipe, so it was an easy choice. Ah, technology. Love it.
Last week I had made these cheesy quinoa bites, based off of this recipe. The sweet potato veggie burger recipe said they were mushy and fell apart easily, but the quinoa bites had stayed together well, and I had some quinoa leftover, so I decided I would combine the two recipes and see what happened (after almost twenty years of friendship, I figured I would be forgiven and probably not judged if my experiment failed…)! I also decided to sub black beans for the white beans in the original recipe, because I’m more used to black beans and thought maybe I’d add a southwestern flair to these veggie burgers (only evidenced by adding in cilantro and serving with my new obsession, honey-mustard chipotle sauce). Continue reading
Forget about turkey, stuffing, mashed potatoes, string beans, gravy, and apple pie. Thanksgiving at my house means one thing: gluten-free pumpkin whoopie pies! These delicious treats have been a staple during the holidays in my house since I was a little girl. Over the years my mother has adapted a recipe she found in the Boston Globe to the perfect gluten-free version. May your family enjoy them as much as we do, and happy Thanksgiving!
Laura’s Gluten-Free Pumpkin Whoopie Pies
For the pies:
- 2 cups brown sugar
- 1 cup vegetable oil
- 1 1/2 cups canned pumpkin
- 2 eggs
- 2 cups rice flour
- 1/2 cup tapioca flour
- 1/2 cup potato starch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 1/2 tablespoon cinnamon
- 1/2 tablespoon ginger
- 1/2 tablespoon ground cloves
For the filling:
- 1 egg white, beaten
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 cups confectioners sugar
- 3/4 cup shortening
To make the pies:
Preheat oven to 350 degrees. Grease a cookie sheet.
In a mixer or food processor, mix the sugar and oil. Add the pumpkin and eggs. Mix well.
In a separate bowl, mix the remaining pie ingredients. Add the flour mixture to the egg mixture, and mix well. Drop the dough by heaping tablespoons onto the cookie sheet. Bake 10 to 12 minutes. Let cool completely before adding filling.
To make the filling:
Mix the egg white, milk, vanilla and 1 cup of the sugar in a food processor or mixer. Add the second cup of sugar and the shortening. Mix well. To assemble the pies, spread a dab of filling on the flat side of one cookie. Top with another cookie to form a sandwich. Makes about three dozen.