Kosher Gluten-Free Recipes, Family Projects, etc.
Gluten-Free
Josh learned this trick from Kimberly aboard the Cayman Aggressor IV – just add extra flour to a muffin mix to get a biscuit that holds its shape. The biscuits can be sliced and used as sandwich buns. Continue reading “Pamela’s Gluten-Free Biscuits”
From Myriam. Haven’t tried it yet but it sure looks good.
salt
1 lb pasta
2 TB oil
1/2 onion (ish)
3 garlic cloves Continue reading “Pumpkin Pasta”
Chevre is an easy, easy, easy cheese to make and it’s really delicious and rewarding. It’s low tech, not a lot of equipment, and it’s really hard to screw it up.
Ingredients:
I found a recipe on about.com and modified it slightly. It is super easy and delicious.
Ingredients:
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This recipe is from Myriam, with a few modifications.
Advice originally from mayoclinic.com/health/legumes/NU00260:
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”
