I came across a slimmed down recipe for Fettuccine Alfredo in a Food Network Magazine and it looked so tasty I decided to adapt it to be gluten-free. It was an instant hit at my house!
Although I have been making corn tortillas since we first went gluten-free a couple years ago, I have always used Maseca brand masa harina. At least where I live, it is the most widely availabe brand. However, the article stressed that if fesh masa was unavailable to use Bob’s Red Mill brand Masa Harina.
These corn tortillas were by far the best, and easiest, I have ever made at home. So soft, pliable, and tasty. And I loved the way they blistered and browned when they cooked.
Well, it’s already Monday again, time for another Meatless Monday. Today’s recipe is a super easy Chickpea Salad.
I am always on the lookout for new quick and healthy dinner ideas, so when I spotted a quinoa salad in an issue of Everyday with Rachael Ray I just had to try it. I kept the ingredients the same, but I did change their ratios quite a bit.
We eat a lot of corn tortillas at our house, which can get a bit boring. So the other night I decided to get creative and make something slightly different with my store bought tortillas.
I sprayed some non-stick spray into various bowls and ramekins and inserted one softened tortilla into each dish. I sprayed again and baked until crisp. Instant, edible tortilla bowls.
I know I typically post recipes, but I have tried a couple gluten-free products recently that were too good to keep to myself.
Spaghetti and meatballs is a family favorite at most people’s houses. Not only is is delicious, but it’s fun and messy to eat, making it a perfect food for the younger ones. There is just something about slurping up noodles, dripping red sauce all over yourself, and stabbing meatballs with your fork that just screams “fun” in a kid’s mind. So, I have found a great shortcut that works really well.
This is a really easy and delicious peanut dipping sauce. It’s quick to make and if you cook Asian food you most likely have all the ingredients on hand already.
Making your own tortilla chips is really easy and a great way to use up some not-so-fresh store bought corn torillas.
When I make oven fries, my family always fights over the crispy pieces that remain on the baking sheet, so when I was making dinner recently I made an impromptu decision to make oven baked potato chips. I figured they couldn’t be that hard.