Seafood Salad

I admit that I am ready for summer to be here. There is something about winter that just makes me want to hole up in my house and eat cake. But at the first sign of warmer weather and I’m dreaming of peaches, cold summer salads, bike rides, and eating alfresco. The fact that the temperature was up in the 70s in March didn’t help my itching for summer at all, in fact, it made it worse. Continue Reading »

So, here it is… The Boy turned 4 years old last week and he asked for a cake shaped like a dinosaur, wearing a party hat, holding a balloon. I’m just enough of a sucker that I had to make it for him. Even though we were away and I was going to have to figure out how to make this in someone else’s kitchen, I went for it anyway. Continue Reading »

I got this recipe from a wonderful cookbook I got for Christmas called Gluten-Free Baking Classics. I’ve made several things from it and they’ve all been a hit. This cake in particular. Continue Reading »

It’s winter and I’m obsessed with lemons. This happens every year and I’m not sure why other than they are bright and fresh and make me think of summer (which gives me the little lift that winter needs to be bearable). Also, I have an irrational, born in childhood, fear of getting scurvy. Continue Reading »

Pizza is something of a favorite food for just about everyone. But once you can’t eat gluten anymore it becomes the sort of thing you lie awake at night fantasizing about. I’m not so much fantasizing for myself, but for The Boy. We’ve tried every frozen gluten free pizza crust I’ve found in various health food stores and they all result in a lot of leftovers and very little dinner being eaten.

We’re lucky that there are quite a few pizza places near us that make gluten free pizza. And they are pretty good… when they are fresh and piping hot from the pizzeria. But once you have leftovers that need to be reheated they just don’t hold up. The crust gets soggy and dry at the same time. It’s weird.

But then I was in Wegman’s grocery store and I found this dry mix:¬† Chebe Gluten Free Pizza Crust Mix

I bought it and brought it home and it sat on the shelf for a while. Then, one night I figured, what the heck? As soon as I cut open the package I knew it was going to be a disaster. The smell was unmistakable and a look at the ingredient list showed that it had garlic powder, onion powder, and dried oregano. There is no way that my kids were going to eat this. But, it was too late to turn back and I had nothing else on hand for dinner, so into the oven it went.

Just goes to show you how little I know: the kids LOVED it. In fact they ate it up and the non-gluten intolerant one told me it was the best pizza she’d ever eaten. The best part? The next day, the leftovers reheated like a charm.

Chicken Pot Pie

There was one time my mom and I were chatting on the phone about something she was planning to cook. I don’t honestly remember what it was, maybe a marinade, or a dry rub, or a dressing. It could even have been some kind of side dish, really I don’t remember. But that’s not the point. The point is I made some suggestion about how to make it and she asked if I could send her a recipe.

I threw together a list of what I thought it should include and blithely sent off the email to her. Her reply was succinct, painfully obvious in retrospect, and kind of hilarious: “This isn’t a recipe, it’s just a list of ingredients. What do I do with them?” Continue Reading »

Salmon is one of my favorite things to cook for a mid week dinner because it is super quick to cook, needs very little preparation, and it is so rich and tasty that it doesn’t feel like a meal that got slapped together at the last minute even when it has been. This recipe, in particular, is so fast to make that I actually put the whole meal together in 10 minutes one night last week.

I whisked the glaze together in a bowl and poured it over the salmon. Then I quickly snapped some asparagus and rolled it on a pan in some extra virgin olive oil and kosher salt. I popped them in the oven together and then made some couscous. Once cooked, the glaze from the bottom of the pan makes a nice drizzle for the couscous, which, can, I admit, sometimes be a bit plain.


 Salmon with Mustard Soy Glaze
  • 1 lb salmon filet
  • 2 tbsp extra virgin olive oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

  • Whisk all the ingredients (except the salmon) in a bowl and drizzle over the salmon.
  • Bake in a 400 degree oven for 20 minutes or broil for 10.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Pescatarian

Diet tags: Reduced fat, High protein, Gluten free

Number of servings (yield): 2


Here it is… drum roll please… the gluten free banana bread! Continue Reading »

Since we’ve gone gluten free in the house I have spent most of my baking efforts of trying to master cookies and cakes. My fear/guilt that The Boy (and his non-gluten intolerant sister) will feel deprived of these things was palpable and so my attention was pretty strongly fixed on those items. But recently I’ve really been missing muffins and sweet breads. Continue Reading »

I suspect you have a pretty good idea what a plate of linguine looks like. No, no red sauce, just the pasta. In your mind’s eye throw on top some breadcrumbs and olive oil. Got the picture? Good, now I don’t feel bad about not having a picture for you! Continue Reading »

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