Instead of posting a recipe today, I thought I would ask a question. Are you a better cook since going gluten-free?
Spring in Oregon means several things: flowers which brings allergy season, rain which brings mud and umbrellas, and rhubarb which brings crisps and pies.
Okay, so maybe that is the Northwest simplified, but it’s pretty close to reality.
I already have a wonderful Bacon Potato Salad posted, and you might be asking yourself how many potato salad recipes does one person need? I’ve asked myself the same question, and I have yet to come up with an answer.
I have a favorite baked bean style recipe that I have been cooking for years. However, it requires bbq sauce and canned pork & beans, which I don’t typically keep on hand.
Yesterday, my daughter was in the kitchen with me and wanted to help me cook dinner, so we quickly found a recipe we could modify and make work with the ingredients we had in the cupboard. I gave my 5 year old the job of making the sauce and helping pour and stir it over the beans before baking.
You know it is spring when the rhubarb is ready. I realize not everyone loves rhubarb, however, if you chop it small and bake a slightly sweet cake or muffin, it is hard to resist.
If you are anything like me, you always have a need for softened butter; from toast to corn on the cob, room temperature butter is a must-have at my house. However, keeping a dish of butter on the counter can be problematic, and that is where the Butter Bell Crock comes in.
I think it’s difficult for most people to resist a cinnamon roll or cinnamon toast. The warm bread and the sweet cinnamon-sugar crunch; there is no doubt, cinnamon and sugar are a winning combination.
I love waffles. They don’t really need a lot of crazy embellishments, because a good waffle, is well, good enough. However, I read about waffles with a cinnamon-sugar topping baked right in, so I had to make my own version.
I recently discovered the recipe for the Deen family House Seasoning recipe. It’s a basic recipe with salt, pepper, and garlic and it tastes great.
I have found it super convenient to have a dish of this in my spice cupboard. It is perfect for seasoning meat, casseroles and even savory snacks like popcorn.
I know there are other gluten-free “crispy rice” cereals on the market, but let’s face it, they don’t quite have the snap, crackle, and pop you find with the original. So I have to be honest, I was more than a little excited when Kellogg’s brought gluten-free Rice Krispies to the marketplace.
Once you can bring back Rice Krispies to your diet, you know what that means…Rice Krispies Treats! And although I do love the Original Treats recipe, I have to say, the version with peanut butter is even better. Top it with a combination of chocolate and butterscotch chips, and you’ve got yourself a dessert that is sure to be a hit.
You know how those chain coffee shops have glass display cases full of enticing baked goods? Well, I got a glimpse of a blueberry bread with a lemon glaze and knew I had to create a gluten-free version.
So here it is. With lots of lemon and lots of blueberries, it’s a delicious quick bread that won’t cost you $2 a slice. And not only is it gluten-free, but I made it dairy-free as well. I think it’s the perfect quick bread. It’s super moist and flavorful, and the texture is perfect. Quite frankly, it’s one of my favorite gluten-free creations.