Looking for a gluten-, sugar- and meat-free dish that’ll keep you full till morning? Keep reading. This meal came together for me in about a half an hour and made my taste buds spaz out. My husband found that he didn’t need to hit the ice cream as hard as he usually does post-vegetarian dinner, and we had those hearty beans to thank.
Two of my cousins, Claire and Kim, like to make my recipes which makes me SO happy! They’re also not shy about calling me while standing in grocery store aisles or their kitchens with urgent questions about ingredients and cooking techniques. To be honest, I LOVE this. It throws me back to teaching. If I could give all of you my number and be a hotline of sorts, I would do it. When Kim recently texted to ask if I had a potato salad recipe on the site, I faltered! Time to make potato salad.
The colors are Christmas in July but the flavors are pure summertime. With herb gardens generously yielding their bounty thanks to the buckets of rain we’ve been getting, jazzing up this basic pasta salad was a cinch.
This recipe was a staple in the high school kitchens where I worked and it was, without fail, a huge hit every semester. I reworked a few ingredients and it was high time, because the general idea here is incredible. You can use sugar cookie dough to make any size “crust”, from mini 2 inch bites to a full 12 inch pizza; you can experiment with various fruits and the decorating process will make you feel like you’re in an elementary school art class.
You might see this title and say to yourself, soup – in July? The amazing thing about cooking with seasonal produce is that the temperature doesn’t really matter.
This was EASY. And I mean it (Lindsay Ridell I really mean it). For summertime entertaining this is a no brainer. It serves 8-10 and can be made days in advance, not to mention it takes about twenty minutes of “effort time” to put together. And really, who doesn’t love ice cream desserts and peanut butter chocolate desserts (this checks both boxes).
Healthy yet somehow indulgent and addictive. I mean, vegetable indulgent, not chocolate cake indulgent. This would be a great rice salad to bring to even a potluck barbecue, as it’s gluten, dairy and egg free.
One of the first meals that I started to “play around with” in a no-recipe kind of way baked ziti. I realized that with pasta, cheese, sauce, and fix-ins you could absolutely make edible slash delicious dinners. I’d add meat and veggies to make the dish more substantial, and this was a pretty frequent meal in our house – until gluten free came on the scene. There’s been a lot more meat (thanks Costco) and I was starting to miss my Italian food.
Lemon Lush is a favorite dessert in my family. Every 4th of July this is served, and devoured, without fail. If you read the ingredients you’ll see packaged lemon pudding mix – you can trust that if I’m sharing a recipe with a pre-packaged mix the results had better be fantastic.
Do you know about frozen puff pastry? I love the stuff because the homemade version is really hard to make and not necessarily better tasting. I consistently keep a box of Pepperidge Farm frozen puff pastry in my freezer because truly, the possibilities are endless.
My friend Susan makes a vanilla layer cake – every time I eat it I check, just to make sure, that she’s using the boxed cake mix and hasn’t found the recipe I’m seeking. I want to make vanilla cake from scratch that I enjoy eating as much as boxed cake mix.
This dinner got great feedback – husband, preschooler and toddler all cleaned their plate (well, preschooler cleaned her plate after twenty minutes of sitting at the table alone after we’d long finished and only with the hopes of ice cream for dessert). Another bonus is that though I told my husband I needed twenty minutes of child distraction from him to get dinner together, I needed even less than that – quick, easy, healthy and crowd pleasing are my main goals these days.
You’re probably a pro at cooking salmon. Your skills have been honed by practice because the (absolutely correct) notion of salmon as a superfood has been sufficiently pounded into your head. Though salmon is one of the healthiest ocean edibles, we shouldn’t overlook his fellow swimmers – white fish is high in healthy fat and protein and very low in calories. It’s also milder in flavor, which makes it a great choice for kids (hello, fishsticks?).
A while back I tasted an almond flour banana bread at my friend Brianna’s house and let me tell you, it was memorable. I knew a bag of almond flour was on the expensive side so I was waiting for a reason to bake gluten free; well now I have a reason so let’s get started (I promise not to only make gluten free recipes – and I also promise to compare them in flavor to non-gluten free baked goods).
The other day I was making these pecan pie bars for like, the hundredth time, when I pulled the toasted nuts out of the oven. I wanted one, but I knew without a little help it would taste blah – I drizzled a few with maple syrup and a sprinkle of kosher salt and gobbled them up – heavenly. I needed a way to make that same flavor in an easy, big batch.
The other day a friend who had just recently looked over this blog remarked on how quick and easy most of the recipes were. It was funny because that had never been an angle of mine and I know for a fact there are some fairly involved recipes on here, from back when spending several hours on a lazy Saturday afternoon making a dessert seemed not only possible, but relaxing.
So, we’re new Costco members (Christmas present from my mother in law – ps what a great present idea!). It’s far enough away that I probably go only once every other month, but one of my favorite buys is the organic ground beef. I believe it comes in pack of four and shakes out to less than 6 dollars a pound – pretty good for organic. The warm weather inspired me to look outside of my chili and bolognese rut and I am SO glad I did.
My three year old is big time into playing house. I am usually the little girl and she is the mom. Ever since she ate this cake for dessert most of our mother-daughter (or daughter-mother, rather) conversation has centered around lemon cake.
In general Rich (my husband) likes the way I cook. This doesn’t mean there aren’t things he’d change, though luckily he’s smart enough to keep those thoughts to himself. He listens attentively to my excited rants on lentils and split peas, which is kind, because I know for a fact he, like a lot of men, wants more meat. I’ve upped my meat game recently so he nuanced his request – salmon please. I agree, we should be eating it weekly because it’s one of the healthiest foods, but pregnancy has thrown me way off salmon twice now and it’s fallen out of the rotation.