It’s been a while since I focused on a gluten-free grain, and I need to remedy that. Particularly since I’ve been enjoying so many great ones lately. And since sorghum is a grain that Americans don’t eat that often, I thought it was time to introduce it here.
I bought a bag of sorghum at my local 99 Ranch Market (a great resource for Asian ingredients), and, typically, put it in the pantry for, well, about a year. I simply didn’t know what I wanted to do with it. Then, as I was looking on the shelves for a grain to prepare for a week’s meals, I spotted the sorghum. Continue reading “Gluten-Free Grains: Sorghum”
For my generation, “fat”, as in food containing fat, was a dirty word. Our foods were (theoretically) sugar free, and the food industry worked hard to make sure we knew they were also fat fee. Sugar and fat, we were told, were the enemies of good health. Continue reading “On Macronutrients”
As mentioned, protein is something I worry about. Being gluten free, I no longer get benefit of the protein in whole wheat, though I have, as mentioned, added in other gluten-free whole grains. My tendency in the past was to head straight for the carbs. And while I *do* sometimes retreat to my comfort foods, I have become a voracious vegetable consumer (sorry mom!). In swapping one food for another, I find that I have to remember to add protein to my meals. Continue reading “Plant-Based Proteins”
So, the husband and I survived my Meatless Month experiment, and, I think he’ll agree, it went much better than expected. I want to offer up some thoughts, and, of course, focus on some of the successes (including the recipes that really worked!). Continue reading “Meatless Month, Revisited”
Low-carb, vegetable-based pizza crusts are all the rage, and I enjoy trying new combinations. So far, our household favorite is a crust made from spaghetti squash. The mildly sweet squash is very sturdy, and works well with lots of toppings.
Of course, the crust is gluten free, which makes it that much better.
Note that in the recipe below, I recommend squeezing as much liquid as possible from the squash. Really put some muscle into it as the drier the squash, the better the crust!
When I was young, I adored business travel. I was lucky that my husband had the kind of job that allowed him to travel with me, and I was lucky that my husband saw all kinds of great things while I…worked. I am deeply grateful for the opportunities I had (and have), but business travel comes with a lot of challenges.
I’m writing this from my hotel room in Sydney, Australia. First, if you can visit this amazing city, do so. Pack great walking shoes, and come prepared to be awed by the beauty that is Sydney. It’s perfectly situated, and incredibly easy to walk. Continue reading “Gluten-Free Travel: Sydney, Australia”
Yeah, cauliflower. The vegetable kids love to hate has become the belle of the culinary ball. While I won’t go so far as to say it’s a perfect replacement for high-carb foods, I feel pretty comfortable saying cauliflower is delicious on its own.
The trick is in the preparation. My vague recollection of childhood cauliflower is that the stuff was served boiled and flavorless. This was, I am sad to say, typical of the era. Vegetables came from a can, were cooked on the stovetop until whatever flavor remained was eliminated, then served. I make fun of my mother’s anti-vegetable stance, but her palate never served a chance (this despite my grandmother being an otherwise awesome cook). Continue reading “Gluten-Free Ingredient Crush: Cauliflower”