When my husband switched to a lower carb diet, I joined him. Since I’m gluten free, it wasn’t a huge dietary shift for me, and, frankly, it helped me cut back on the rice I’d been using as a crutch since quitting so many other foods. Since this diet modification, I’ve been experimenting with lots more vegetable-based meals. And, we’re eating a lot more eggs.
One Sunday, we had a scrambled egg tutorial (this was followed by basic poached eggs and simple fried eggs). Since then, I just avert my eyes when he makes his scrambled eggs. It’s painful. Apparently my process was too complicated for him. Continue reading “Scrambling Some Eggs”
Cachapas are a sweet and savory (and gluten free!) corn pancake from Venezuela. Traditionally, they’re eaten with a bit of butter and melted cheese (just fold them in half and enjoy!). You can customize them however you want, of course. Pulled pork, roasted vegetables, chicken — all make great fillings for your naturally gluten-free corn pancake. Adjust the size of the pancake (and cooking time) accordingly.
I like to serve mine with a simple salsa either directly over the melted cheese or as a dipping sauce on the side.
(Note: this recipe isn’t 100% authentic — I’ve developed it over time based on lots of research.)
I’m not a huge tomato sauce person, but lasagna is one of my weaknesses. How could I resist? Gooey cheese, layers of meat and noodles, that sauce pulling the whole thing together. And because I couldn’t find gluten-free lasagna noodles ahead of time, I bought 12 boxes from Amazon. That’s a whole lotta lasagna.
The way I figure it, I have enough noodles to last me several years!*
It takes about five minutes of Internet research to discover that everyone has a favorite lasagna recipe, ranging from quick to laborious. Or, there is no wrong way to make a lasagna. Take what works for you and don’t worry too much about doing it “right” — as long as it’s tasty, you’re good.
This recipe involves making your own Bolognese sauce, so it will take some time (think of a terrific sauce simmering on the stove all afternoon, that’s what we’re doing here). Letting the sauce simmer develops a rich flavor — one I find hard to replicate with store-bought sauces (which, of course, I use when time is working against me).
As you will see in the notes, you can skip steps 1 − 6 if you are pressed for time.
* — Okay, truth: those noodles will be gone in no time since I’m testing different lasagna styles.
It should be obvious by now that I love meals that result in lots of yummy leftovers. Lasagna fits that need perfectly. It’s such a flexible dish — there are so many ways to make it, it can be made ahead of time and popped in the oven later, and it’s a great dish for those nights when it’s your turn to host your book club.
Because my local grocery stores don’t carry gluten-free lasagna noodles, I bought a case from Amazon.com. The price was fantastic, and knowing I have the noodles handy opens up a wide range of of possibilities…including lasagna roll-ups and cupcakes! Once you have your favorite base recipe, it’s easy to try different serving ideas.
I know that most people think of red meat sauce and loads of cheese when they think lasagna (I know I do), but this recipe takes the dish in a whole different direction. You can continue with the Italian flavor profile, mix in a little Mexican or Southwest American, or go wild with Caribbean spices. Whatever tickles your palate.