This recipe is from Myriam, with a few modifications.
- 4 cloves garlic
- 1 tsp salt
- 1 tsp cumin Continue reading “Hummus”
Advice originally from mayoclinic.com/health/legumes/NU00260:
Preparing legumes: soak, then cook
Beans and dried legumes require soaking before cooking. Soaking the beans rehydrates them for more even cooking. Continue reading “How to Prepare Dried Beans”
Dinner tonight consisted of roasted fresh organic Brussels sprouts* Myriam brought with her, roasted organic broccoli from our CSA (that I spent hours washing!), and Five Cheese Pasta. Everyone loved it, from the 2-year-old on up. Continue reading “Five Cheese Pasta”
Daphne asked for this recipe, so here it is – one of our best gluten free cookie recipes, from a bag of Gluten Free Oats. In honor of Daphne, Bill and Cupcake. Who can resist the combination of peanut butter, oats and chocolate?
I know some people with Celiac Sprue are not able to eat oats, even gluten-free oats, but fortunately we can, and love them. Continue reading “Monster Cookies”
I’m posting this at Josh’s request, even though I haven’t made it for a while and I’m not that sure of the recipe. I’d usually rather make a recipe right when I’m posting it, to see if this is actually what I do. Josh – please let me know if you make this, and how I should change the recipe, or confirm that it’s good. Also, send me a picture. Continue reading “Gluten-Free Coffee Cake”
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This is David Greenberg’s recipe, with my commentary.
- Chicken bones
- Most of the head of celery including the middle and leaves Continue reading “Chicken Soup (actually Chicken Broth)”