I always hate when I read about recipes that I can’t make because they require a bit of kitchenware I don’t own. So why am I doing it to you? Well, because pizzelles are the best.
My Mom-mom Julia would show up to every family gathering with about thirty thousand pizzelles, and somehow they would all get eaten. My mom has taken this on and the huge Tupperware full of them is always nearby. I’ll never forget the day my mom subbed for my middle school teacher and she brought her dough and press to use the time to make pizzelles. True story.
This Christmas season I complained to Rich about his gluten free diet; in most ways its no big deal, but there are little ways it has shaped and will shape our family’s “food traditions”. Specifically I lamented the tins of biscotti and pizzelles that were always in the kitchen of my childhood home. This won’t be the case for my kids.
My wonderful family friend Trisha has a talented buddy named Alli who owns a bakery in Philly (Sweet Freedom), specializing in gluten free baked goods. Trish passed her recipe to me literally months ago; it looked delicious and she warned me she has eaten whole batches by herself so I was more than intrigued, but as there was a certain ingredient I was hesitant to buy, I saved the email in my inbox (I keep it tidy, so this is saying something).
A second tupperwared snack from my friend Heather – this time it was a pumpkin baked oatmeal using steel cut oats. As I savored every bite I answered a friend who inquired as to what I was so visibly enjoying; pumpkin baked oatmeal, I replied. She said, “don’t you already have a recipe for that on your site?” “Yes, but this is actually much better.
I’ve had these on my site for years now – at least 4. I made them to bring to Thanksgiving one year and they stole the show. Since then I’ve made them for most of the family holidays, but I wasn’t so sure if I could pull my act together when I was the host of the big turkey day, knowing full well I could buy some delightful rolls at the grocery store.
I make this all winter long and even use it for gifts at Christmas. It’s quick, naturally gluten free, and different than your typical Christmas cookie. It’s a win, through and through.
My mom loves to bake, and growing up in our house there was always a tupperware container of either biscotti or pizzelles sitting in the kitchen. Both are AMAZING dunked in coffee (or milk, like I used to do when I was little). I haven’t made them in a while and suddently had a hankering; Tessa helped and though I’m not a touchy-feely-nostalgic type person, I loved watching her sprinkle the cinnamon sugar on top they way I used to.
I bought a few beautiful acorn squash at the market and then they sat in my pull out pantry. For like, three weeks. I just wasn’t sure what to do with them and I knew the kids would fight me no matter what. You know what kids? Sometimes its not about you. This recipe was so scrumptious my husband declared “are you blogging this? You need to.”
Sometimes we do breakfast for dinner and it’s frozen pancakes and microwaved turkey bacon. These are days that were crazy or we literally have no food. Sometimes this is weekend nights. This frittata is not that version of breakfast for dinner. Have you ever seen the movie Morning Glory? Rachel McAdams? I say “Frittata” like Harrison Ford does in that movie. I can’t help myself.
Want to know the alternate title? It’s chocolate hummus. Did your nose just wrinkle up? Probably, as that’s what mine did when I read a recipe for chocolate hummus in a newspaper at least a year back. I read his review but couldn’t get on board – I eat a lot of hummus and when I hear that word, my brain thinks garlic. But then Heather forcibly changed my mind.
Butternut squash soup is something I haven’t gotten into. It’s often flavored with curry or cumin which isn’t my favorite and it’s always lacking protein. It’s sort of like drinking very orange, healthy tea. It’s not a meal, it’s a drink that one eats with a spoon. Ain’t nobody got time for that (I say this fifteen times per day). This recipe needs “beefing up”.
I’m not a real blogger. I don’t even like the word blog. A real blogger would have made trial thanksgiving recipes weeks ago, perfected them, and shared them with the internet weeks before the shopping lists get made. With me you get green beans, the Monday before the holiday, and only because I bought some at Costco and had time to make them fancy for dinner (also, two pounds is a crap ton of green beans and we will be eating them all weekend).
This is an old recipe, as you’ll see by the picture of Tessa at the bottom of the post. I remembered it so fondly it was due for a remake. I was bringing a dessert to a kid’s birthday party and I thought it would be an easy recipe in which to swap gluten free flour, as my husband was attending and “hungry Rich” isn’t as fun at parties. Now I can vouch that they’re just as delicious when made with gluten free flour as with regular, and they’re a definite crowd pleaser for adults as well as kids. Plus they’re perfect for the holidays, you know, with the mint and all.
I don’t love to cook fish. I’m sorry, I know it’s good for me, but I just don’t enjoy it that much. Though I’ve cooked it every which way, I’ve finally learned how to make it taste great. Butter. I am thrilled that butter is back for so many reasons, one of which is white fish.
It doesn’t get more “fall” for me than a pumpkin pie. I’m classic that way – you can keep your pumpkin spice latte and I’ll keep my pie. Making pies with my mom before Thanksgiving is one of my favorite traditions but this pie is too good to save. It serves 8, can be served to your gluten free friends (just tell them to skip the crust) and this particular recipe is my favorite because there is just enough filling leftover for a Rich-sized, gluten-free custard cup of pie. The filling is based on America’s Test Kitchen’s recipe but I streamlined a few of the more annoying (and dare I say redundant – I’m sorry ATK you know I love you but ain’t nobody got time for that) procedures.
This soup came to be because I was absentminded at the Grower’s market. I saw some beautiful red skinned potatoes and fresh rosemary and thought that combo would make for some lovely roasted taters. Once home I saw that I’d had a similar thought the week before, hence the week old potatoes in my potato storing spot.
Though I’ve had my reservations about my crock pot (steamed vegetables are gross), there is no doubt that crock pot chili is where it’s at. This recipe is easy enough for a weeknight (no browning the meat!), but tasty enough for company. You’ll notice that I haven’t posted chili yet on my site – that’s because I always feel slightly dissatisfied with versions I’ve tried. Well, not this time!
It really doesn’t get better for me than muffins, for several reasons. They bake all at once, they’re portable, they can be healthy, they can be a part of any meal (muffin with soup for dinner? Muffin with fruit for breakfast?), and both the kids and the adults in the house can happily (and healthfully) partake. What’s not to love?
I’ve gotten Clean Eating magazine for years. They have up to date nutrition information and great recipes; that being said, in an effort to keep things fresh they will sometimes border on unapproachable. In a recent article on the seven superfoods you should be eating now, I only recognized two. I couldn’t even pronounce the other ones and to be honest, if it’s not sold at Trader Joes or Giant it’s probably not happening.