Saturday, February 14, 2015

Spinach Crepes

Decided to try crepes again, thinking them a good lunch choice. May try mixing up my own from the King Arthur gluten-free all-purpose flour as the pancake mix is a bit too sweet. 

Used Green Giant creamed spinach since I couldn't find Stouffer's. Think I'l try a spinach artichoke dip next or make my own creamed spinach. The Dutch Farms spinach-artichoke dip we had recently from Joseph's was excellent. And, I'm going to try using that to make some quesadillas. 

Saturday, February 7, 2015

Traveling Gluten-Freee

Traveling and remaining GF is difficult. I know the tricks--even a fast food hamburger can be eaten with a knife and fork, bun-less. I don't eat fast-food salads, ever. I can either taste the chemicals they've doused over the produce, or I have a very good imagination. And, they are always wilted, not crisp or fresh. The greens are a crime.

I embrace Taco Bell, kind of. At least the corn tortillas are less harmful than bread. But, I do worry about the meat... Panera is everywhere any more. I've eaten their tuna sandwiches without bread and with a fork. In a pinch. Chipotle is my salvation. A rice bowl. Tortilla chips and guacamole.

Last week's trip to Napa I decided to indulge; experiment. I ate croissants at Thomas Keller's Bouchon Bakery several times. I researched a Thai Steak Salad endlessly, determining the noodles would be rice noodles. They weren't. I ate some pizza. I even ate a hamburger bun at In-and-Out on our last afternoon, knowing it would be the only meal I'd get that day.

I'm paying the price. Really. I've been trying to convince myself it's all my imagination, but it isn't. My legs and arms ache. My fatigue has increased. I am suffering a general over-all weakness. My sleep cycles are upside down.

I'm a born-again GF girl. 5 days sober. No cheats. This requires planning ahead; grocery shopping; baking GF. I'm doing all of these. And, I re-mourning the loss of Gluten. In my lifetime I've researched the best of everything, food-wise. I delight in a great baguette, a worthwhile muffin, the best thin-crust and deep-dish pizzas. Pasta has been a passion.

I'm a great cook and baker. But, everything I bake GF is inferior. Disappointing. I miss cooking pasta dishes. I never thought I'd say this, but I miss gravy. And, biscuits.

So, I'll focus on beautiful vegetables and fresh fruit, high-quality meats, European butters and cheeses. My taste buds will adjust. My memories will fade.

And, I still have chocolate!

Monday, January 5, 2015

Solving the Breakfast Dilemma

I'm not eggsactly over eggs, I just need a break from them sometimes. Rice Chex cereal has been a god-send, and this morning I even managed to bake scones for our breakfast--this is not a gym day.

Double Devon Creme and Homemade Triple-Berry Jam.'s Cream Scones turned out very well using King Arthur Gluten-Free Flour. A bit more crumbly than with normal all-purpose flour. Of course, anything slathered with Double Devon Creme is going to be wonderful.

Thursday, January 1, 2015

The Best Cornbread, Gluten-Free

I cannot over emphasize how much I enjoyed this cornbread.

The Best Cornbread Ever

1-1/2 cups Flour*
1/2 cup White cornmeal
1/4 cup Sugar
1/2 tsp. Salt
3 tsp. Baking Powder

1/4 cup, Butter, melted
2 Eggs
1 cup Milk


  1. Whisk together dry ingredients.
  2. Melt butter, stir in milk, add eggs--beat together with fork. Add to dry ingredients.
  3. Stir just until dry ingredients are incorporated.
  4. Pour into 8"x8" buttered baking pan.
  5. Bake at 325ยบ for 40 minutes, or until toothpick is clean when inserted into center.
  6. Immediately cover top with honey.
*King Arthurs's Gluten-Free All-Purpose is what makes this recipe gluten-free.