Looking for a refreshing way to end a Spring meal, or a wonderful twist on a Brunch favorite? Try these Grilled Pink Grapefruit with Tamari Maple Glaze!
Grilled Pink Grapefruit w/ Tamari Maple Glaze Read More »
Hogmanay celebrations are bigger than Christmas in Scotland. It is also known as Cake Day, and baking cakes for children is an old tradition. The tradition of the First Footer is important to the luck of the household. The first person to cross the threshold is the “first footer”, and they foretell the year to
Hogmanay GF Seed Cake Read More »
Creamy butternut squash roasted with maple syrup, paired with nutty wild rice and tart cranberries makes for a delicious gluten free, vegetarian, even vegan side dish. The serving suggestion makes portion control easy for a large group, although you may want to make more than one per person! Maple Roasted Butternut Squash with Wild Rice
GF Thanksgiving, Pt. 2: Maple Roasted Squash Read More »
You may look at millet and think, “That looks like birdseed!”, and you would be right. Birds love millet and it is found in all sorts of birdseed blends. But it is also a really tasty seed for us to incorporate into our diets. Millet is rich in B17 which should be a part of
GF Thanksgiving, Pt 1: Harvest Millet Dressing Read More »
I have a beautiful Queen Elizabeth Rose bush in my front yard. If I am slack about trimming it when it gets done putting out its lovely, simple pale pink blossoms, I end up with bright orange rose hips. I had never done anything with them until this year, and now that I have,
Relishing Rose Hips Read More »
My CSA box included a football sized watermelon last week, so I decided to try making some Watermelon Pickles. I followed the recipe and technique here: http://www.smallfootprintfamily.com/watermelon-rind-pickles. I adjusted the seasonings to suit me, using a piece of fresh ginger slice in addition to cinnamon and nutmeg, and I was out of allspice berries. If
Summer Bounty, Part 2: Watermelon Pickle Leathers Read More »
These warm summer months give us the most colorful produce of the year, and if you have a garden, they come in great abundance, and all at once. I’ve been subscribing to a CSA this summer (that’s “Consumer Supported Agriculture” – basically a subscription service to a local farm with weekly boxes of whatever is
Summer Bounty, Part 1: Ratatouille Read More »
I taught a class to a wonderful bunch of folks on the topic of Cooking With Beer tonight. The menu included Wassail, Lager Boiled Shrimp, Welsh Rarebit, Drunken Chicken, and Porter Cream Pie! It was all delicious, and even included a Custard Miracle! Here is a list of beers and the flavor profiles you will
When Fall first hits the apples are fresh and crisp and I can’t get enough of eating them whole. Then Winter rolls around and apples and oranges are the best and freshest winter fruits available. Lovely apple pies and hot mulled apple cider are my favorites. And then the end of Winter drags on, and
Abundant Apple Butter Read More »