no-dairy

thanksgiving countdown — cranberry relish

Whether you’re prepar­ing for an inti­mate meal or are expect­ing a house full, if you’re host­ing Thanks­giv­ing this year, there are plenty of things you can do ahead of time. In fact, there are a few items that taste bet­ter … more




chocolate dipped macaroons

I really think mac­a­roons are the poster child for gluten-free treats. Plus, you’ve got to love a “cookie” that dates back to 16th cen­tury Italy. Over the years, Ital­ian Jews adopted the recipe due to a lack of leav­en­ing (no … more




banana berry scones

Okay, admit­tedly I’m on a bit of a scone kick. I can’t help myself with my recent dis­cov­ery of Lucy’s amaz­ing almond flour and all the fresh, organic berries South­ern Cal­i­for­nia has to offer. A note about Lucy’s and other small … more




chicken breakfast sausage

Try­ing to find chicken break­fast sausage with­out night­shades (paprika) has proven to be impos­si­ble. I’m glad really, because mak­ing these myself is quite easy, thanks to my neigh­bor­hood butcher who grinds organic, bone­less, skin­less chicken thighs for me. The fla­vor … more




cheddar dill biscuits

Adapted from Jodi Bager and Jenny Lass’ won­der­ful grain-free gourmet cook­book, these bis­cuits are a won­der­ful gluten-free, no-grain option that will melt in your mouth. The onion and cheese pro­vide just the right amount of savory — so deli­cious. If … more




almond butter cookies

My friend Nili intro­duced me to these cook­ies yes­ter­day. Got to love a neigh­bor who drops by with good­ies! They are incred­i­bly moist and chewy and would be a good base for a vari­ety of dif­fer­ent iter­a­tions — white choco­late, … more




butternut squash pumpkin soup

I love soup and stew sea­son. One pot dishes make life a bit eas­ier. This is a beau­ti­ful soup that can be made with cream for a richer prod­uct, or with­out for a cleaner, earth­ier fla­vor. Usu­ally, I roast but­ter­nut … more




tasty gluten-free Thanksgiving side dishes

Thanks­giv­ing doesn’t have to be a huge carb fest. In addi­tion to the req­ui­site Sweet Potato Casse­role and Dress­ing (bread-based dish baked out­side the bird), load your menu full of veg­gies and inter­est­ing sal­ads. Here’s a few stan­dards that are … more




applesauce cranberry muffins

This is a twist on my sta­ple muf­fin. I had some left­over apple­sauce and wanted to make good use of it. Adding cran­ber­ries with a layer of orange fla­vor adds another lovely dimen­sion. Soft and moist with a streusel top­ping, these freeze great … more




oven applesauce

My son and I have a habit of watch­ing the cook­ing chan­nel together. He sali­vates and tells me what he likes to eat and I take notes. A few nights ago, we watched The Bare­foot Con­tessa, oth­er­wise known as Ina … more




pan roasted frenched pork rib chops with chutney and cabernet demi-glace

I wanted to develop a really com­plex recipe for frenched pork chops. I love the pre­sen­ta­tion of a frenched chop and the result­ing moist­ness from any cut of meat with the bone left intact. (If you can’t find frenched chops, … more




chinese five spice blend

I love dis­cov­er­ing spice blends and mak­ing up my own. My 20-year old Braun spice/coffee grinder finally gave out and I just bought a new one, a lit­tle Krups that is wholly ded­i­cated to spices. You can buy Chi­nese Five … more




nightshade free yellow mustard

Based on the well-guarded French’s Clas­sic Yel­low Mus­tard, below is a ver­sion adapted for us lovers of mus­tard, only gluten-free and night­shade–free. In a world where we’re busier than ever, mus­tard is the last thing any of us really want … more




new item — gluten-free organic pasta

As I was perus­ing the “New Items” shelf at my local Trader Joe’s, I came across this pasta — gluten-free and organic to boot. It con­tains only a hand­ful of ingre­di­ents, which I love: organic brown rice flour, organic quinoa, … more




salad in a jar

It was their turn to host our book club din­ner, so my mother-daughter friends Kathy and Jen­nifer, respec­tively, set a gor­geous table and served a beau­ti­ful and inge­nious meal they made a day ahead of time. Fea­tur­ing a Salad Nicoise, … more




guacamole

When my husband’s fam­ily came from Ger­many this sum­mer, one of the foods they ate in abun­dance was Mex­i­can, smoth­ered in everyone’s favorite condi­ment — gua­camole. Whether you like it smooth or chunky, hot or mild, gua­camole is that quin­tes­sen­tially … more




indian summer iced tea

I spoke with my sis­ter in Boise yes­ter­day who was expe­ri­enc­ing flash floods and storms — quite a con­trast from the 97 degree weather we are deal­ing with here in San Diego. It’s tech­ni­cally still sum­mer, but I have a feel­ing … more




orange studded breakfast fruit

I love the look of orange sec­tions sliced into a fruit salad — all suc­cu­lent orange and none of the pith. It’s eas­ier than it looks so long as you have a really sharp, fairly large knife. Make sure you … more




zucchini cakes

I hap­pen to love zuc­chini, a fond­ness my fam­ily does not share. I’ve been tor­tur­ing them for years, offer­ing new recipes in the hope they will grow to love this del­i­cately fla­vored veg­etable. Mis­sion accom­plished (except for the 10 year … more




gluten-free brownie parfait

I don’t know about you, but I’m always look­ing for ways to make food stretch at my house. At any given time, I have between two (the ones I’ve got), and eight kids at my house. An easy dessert is … more




lemon slushes

One of my most pro­found food mem­o­ries from my child­hood is lemon slushes. We had a pro­lific lemon tree in the back­yard that pro­duced plump, juicy, thick skinned Eureka lemons. With them, we made lemon squares (gluten-free recipe to fol­low shortly), … more




gluten-free tuna quinoa salad with lemon

Served warm or chilled, this tangy salad is per­fect for sum­mer. Don’t worry about how much lemon is in here — the quinoa really soaks it up. Flakes of tuna give it a won­der­ful piquant fla­vor that meld beau­ti­fully with … more




gluten-free citrus rice salad

Wild rice is typ­i­cally some­thing you would serve in the fall, but I love it year round. You can find it in the bulk sec­tion of your health food store. Take a big whiff — it spells exactly like black … more




nightshade-free black bean guacamole

Hav­ing to give up one of my favorite cuisines, Mex­i­can food, has been ridicu­lously dif­fi­cult. I love moles and salsa, chili rel­leno and grilled pep­pers, but they don’t love me. Turns out, they don’t love my daugh­ter either. So, I … more




gluten-free pasta primavera

Half soup, half pasta — all hearty and fill­ing. I love one pot meals espe­cially when it’s cold, and believe it or not, it’s COLD in San Diego. Hail greeted me in the back­yard when I came home from errands … more




mexican bowls

This is a per­fect lunch or din­ner with left­over pot roast. In fact, I make a pot roast just for this pur­pose. Inspired from my favorite “fast” food restau­rant, Chipo­tle, this was my once a week treat. Now that night­shades … more




night-shade free beef stock

  My sister-in-law Lucy always makes this huge, gor­geous prime rib for Christ­mas Eve din­ner. It’s about the only time of the year that I eat this dish, so I look for­ward to it, espe­cially the nose-numbing blast I get … more




udi’s pizza crusts

A nice addi­tion to their array of gluten-free prod­ucts, Udi’s pizza crusts offer a quick din­ner option for those nights you really don’t feel like cook­ing. They are two to a pack­age at about $5.00, so $2.50 per unit. A fam­ily … more




happy v-day

A few good­ies to make for your favorite Valen­tines on this day of splurg­ing. Valen­tine Bon­bons Choco­late Almond Bark Straw­berry Banana Cake Melissa’s Choco­late Peanut Butter Cups     




gluten-free swedish meatballs

Find­ing my night­shade intol­er­ance forced me to give up meatballs…at least meat­balls that way I’ve always pre­pared them. In an attempt to find a meat­ball I like, I sud­denly thought…‘Swedish.’ There is pork in here, which I rarely eat, but … more




chicken and mushrooms

My Hun­gar­ian hus­band is always ask­ing me to make him a good “szaft-y” dish — that’s Hun­gar­ian for a dish in a good sauce. When I watched Ina Garten take a Napa, CA vaca­tion where she show­cased this won­der­ful recipe, … more




gluten-free green beans gremolata

I per­son­ally could eat green beans every day. Steamed, roasted, blanched and sauteed with olive oil… My hus­band finally asked for a new pre­sen­ta­tion. When I saw Ina Garten’s vaca­tion to Napa show on the Food Net­work, I knew I’d … more




kid margarita

An oldie, but a goodie! This is a reprint because of a com­puter quirk. This is a refresh­ing ver­sion of lemon-limeade and a nice option for any­one who doesn’t drink alco­hol. Active time: 1 minute Yield: 1 8oz serv­ing 6 oz. … more




greens and butternut squash salad

I just had this salad at Waters, our won­der­ful local cafe, where we cel­e­brated my sister-in-law Randy’s birth­day. I am dupli­cat­ing it here because it was deli­cious! This recipe calls for goat cheese — omit if you are dairy intol­er­ant. … more




Balsamic Vinaigrette

This is a very sim­ple dress­ing to put together, with a nice acidic bal­ance. I use a mini proces­sor, in which case, I need to thin the dress­ing with a tea­spoon or two of water. If you sim­ply shake it … more




gluten-free pumpkin ginger scones

I know…more pump­kin. But I’ve devo­tee, so I eat a lot of it in the fall. Here’s my offer­ing for a deli­cious pump­kin scone with tons of gin­ger. If you like less gin­ger, sim­ply cut back. The fla­vor here is … more




gluten-free pumpkin spice cookies

I love fall — every­thing about it. On the west coast, we have a fairly nar­row cor­ri­dor of color com­pared to the rest of the coun­try, but as a native, I can always find a fall day in length­en­ing shad­ows … more




gluten-free vegan almond spread

Good for the brain and good for the heart, almonds are also a great way to reg­u­late cho­les­terol. When I want some­thing fluffy and creamy to dip my veg­gies or rice crack­ers in, this is a great option, and a … more




new product — best gf pasta to date!

We’ve tried lots of brands of gluten-free pasta, but bionaturae’s line of organic, gluten-free pasta is the one most highly favored by the two gluten addicts in my home. Made in Italy, their gf pasta comes in four forms: spaghetti, elbow, … more




gluten-free thousand island dressing

I remem­ber eat­ing this as a kid over an ice­burg let­tuce salad. I never cared that the let­tuce had absolutely no fla­vor — the point was the dress­ing. This is great over a stan­dard salad, or bet­ter yet, as the … more




sloppy gluten-free burgers

With Udi’s ham­burger buns, I am able to give my kids a mouth-watering ham­burger that they love! The buns freeze well, but I use them within a few days of pur­chas­ing. Go wild with top­pings, or stay with the basics … more




Omission — hands down the best gluten-free beer

When I first found out I had gluten issues, I resolved to have a stiff upper lip. I could give up sour­dough bread and my favorite pasta. I could even give up pie and real choco­late chip cook­ies, but when … more




blueberry lemon scones

Adapted from Elana’s Pantry orig­i­nal recipe of Gluten Free Cran­berry Orange Scones, I’ve com­bined two of my favorite fla­vors, with almond flour as the base. Due to my night­shade allergy, and because potato starch is such an inte­gral ingre­di­ent for … more




mango strawberry sunrise

I use my lit­tle magic bul­let for this, which gives me a per­fect sin­gle serv­ing. This dou­bles eas­ily to pro­vide four lit­tle serv­ings for break­fast or an after­noon snack. Hav­ing frozen fruit in the freezer makes this a snap! On … more




dandelion greens

I’ve always had a curios­ity about the greens I watched my father eat his whole life. My mother steamed or sautéd them with but­ter, salt and pep­per and I would watch him eat a plate­ful, grate­ful that I was not … more




chicken caesar salad

The tuna indus­try will tell you that tuna salad is America’s favorite salad. I even found a coleslaw blog, also “America’s favorite salad”. The point is, we like our sal­ads. Chef, 3-bean, jello (if you want to go way back), … more




caesar dressing

Can I inter­est you in some hairy fish? This mis­un­der­stood mem­ber of the her­ring fam­ily packs a huge punch. And when served improp­erly, an anchovy can leave an indeli­bly unfa­vor­able mark upon your pal­let. But con­sider this — when served prop­erly, … more




all fruit breakfast smoothie

Con­tain­ing all acid and sub-acid fruits, this smoothie is a great way to cleanse your body first thing in the morn­ing.  A com­plete food with a per­fect bal­ance of pro­tein and starches which are already bro­ken down into amino acids … more




gluten-free raspberry bon bons

Choco­late and raspberries…what’s not to love? This is a fun project to do with kids. Candy molds are an inex­pen­sive pur­chase (I got mine at Michaels), and with the bon bon molds, you can fill them with any­thing you like. … more




turkey stock and soup

We have a post Thanks­giv­ing tra­di­tion that wouldn’t be the same with­out Turkey Soup. It started with my mother-in-law, Anka, and I’m happy to carry the tra­di­tion for­ward. As much a tra­di­tion as Thanks­giv­ing itself, the day after offers a … more




turkey shortcake

I can’t, for the life me, think why my dad called this dish “turkey short­cake.” It’s got to be a weird south­ern thing. Nev­er­the­less, the Thanks­giv­ing left­over I remem­ber most fondly from my child­hood is this oddly named dish con­sist­ing … more




sweet potato casserole

There is no other meal I can think of, where we hold tighter to our sacro­sanct tra­di­tions than Thanks­giv­ing. For every per­son who par­takes, I find there are one or two dishes that must be on the table for the … more




carnitas tacos

It is my per­sonal belief that if you heat up an oven or a crock pot, then you should try to get at least two meals out of it. Pork is a lean and fairly inex­pen­sive way to feed a … more




traditional beef chili

This is my go-to chili; won­der­ful for a crowd along with all the top­pers: ched­dar cheese, sour cream, diced red onions and of course, Fritos. I learned a great trick from my friends Jeff and San­dra who make a sim­i­lar … more




white bean chicken chili

Every year, when I was a kid, my par­ents hosted a soup party. They found dozens and dozens of soup cups at a restau­rant sup­ply store and my mom would make a tra­di­tional chicken noo­dle, hearty Veg­etable Soup and a … more




lisa’s greens and quinoa salad

My niece, Lisa came up with this won­der­ful salad. Bright­ened with pis­ta­chios and cran­ber­ries, the quinoa pro­vides a nice punch of pro­tein that would accent a hol­i­day table. This a won­der­ful side for a Frit­tata brunch or along­side a nour­ish­ing … more




body parts in goo

My friend San­dra came up with these grue­some crowd pleasers. The kids loved these at our last Hal­loween party. You can use gummy worms or any thing else dis­gust­ing that will delight your chil­dren. Prep time:  30 min­utes Total time: … more




gluten-free pumpkin bon bons

I love any­thing pumpkin…bread, pancakes…watch for pump­kin soup later this month. So nat­u­rally, I fig­ured it would pair well with choco­late. This is a fun project to do with kids. Candy molds are an inex­pen­sive pur­chase (I got mine at … more




goldmine

One of many won­der­ful things my hus­band brought to our mar­riage was this recipe. Some­times called a “Toad in the Hole” here in the states (much to the cha­grin of the Brits who assign this name to an entirely dif­fer­ent … more




butternut squash soup

I know fall is here when I find but­ter­nut squash at my local stores. I always mar­vel at how sim­ple this recipe is. Every once in a while, I try to mon­key around with it by adding green apple, or … more




cilantro vinaigrette

Cilantro. An herb peo­ple are rarely ambiva­lent about. I hap­pen to love it. Being a Cal­i­forn­ian, I sup­pose I have a nat­ural predilec­tion for it. This is an adap­ta­tion of the sauce for Fish Tacos. Prep time: 5 min­utes Total … more




gf hot dog buns

If you haven’t already heard, Udi’s now offers hot dog buns! My son is so happy! If you like the ham­burger buns, you’ll be really happy with the hot dog buns. Find them at a store near you. Great accom­pa­ni­ments for … more




gluten free, dairy free ranch dressing

Not just a dress­ing but a condi­ment for mak­ing all sorts of veg­eta­bles palat­able for young kids. God for­bid they ever actu­ally put it on a salad! Serve this up with cucum­bers, car­rots and cel­ery for a refresh­ing snack, or … more




mediterranean pasta

Enjoy this with a sim­ple green salad. If you want to make this sans dairy, I would replace the feta and parme­san with shred­ded Daiya moz­zarella. Active time: 10 min­utes Total time: 30 min­utes Yield: 4–6 serv­ings 1 lb. rice … more




white sangria

It’s sum­mer and noth­ing goes down bet­ter than the sweet­ness of wine with the addi­tion of sparkling water, fruit juice and fresh fruit. In the last few years, I’ve come across dozens of recipes for both red and white san­gria. … more




simple syrup

This is a won­der­ful base for any drink that requires sweet­ness, alco­holic or non-alcoholic. Won­der­ful for Sum­mer Lemon­ade as well as White San­gria, it comes together quickly, and the ratios are always the same. Prep time: 2 min­utes Total time: 10 … more




floating ice ring

I love using these when I do a punch because it’s beau­ti­ful in it’s own right, and it keeps the punch crisp and cool. Prep time: 5–10 min­utes Total time: 8 hours Yield: 1 ice ring Spe­cial equip­ment: 1-piece bundt ring 1 … more




summer lemonade

The best lemon­ade always start with a sim­ple syrup. It takes longer, but it’s smooth, with­out the grit­ti­ness of undis­solved sugar. When we received two laun­dry bas­kets full of lemons from a friend, we juiced them all and froze the … more




blueberry smoothie

Using a Magic Bul­let makes this one serv­ing smoothie a snap. If you want to dou­ble it, use the blender. Full of antiox­i­dants, this smoothie can get you going first thing in the morn­ing or pro­vide a pick-me-up for a … more




brownie s’mores

I am a con­su­mate believer in the slightly under­cooked brownie. Moist, gooey and not a hint of dry­ness is my cup of prover­bial tea when it comes to these treats. They do not, how­ever, resem­ble the clean edged brown­ies that … more




perfect corn

There’s few things bet­ter than a fresh ear of corn in sum­mer. But how many times have we suf­fered through an over-cooked ear with wilted ker­nels? Here’s a fool-proof way to make corn that pops as you bite into it. … more




melissa’s chocolate peanut butter cups

A busy mother of three, Melissa devised this fin­ger lick­ing treat which mar­ries two of life’s per­fect fla­vors: choco­late and peanut but­ter. Gluten and dairy free, but chem­i­cal and preser­v­a­tive free as well, your kids will love these. Adults too, … more




maiah’s chocolate zucchini cake

Maiah sub­mit­ted this as an adap­ta­tion from a fam­ily recipe. Those of you who have a veg­etable gar­den can tes­tify that there is just so much zuc­chini you can eat or give to your neigh­bors! I love that this cake … more




pineapple upside down cake

I per­son­ally love these old fash­ioned desserts that remind me of my early child­hood and church potlucks. And noth­ing says sum­mer like a pair of cat-eyed sun­glasses and pineap­ple upside down cake…1960’s style. Trust me, I have pic­tures of my … more




onion rings

This is a splurge. Things like french fries and onion rings are kind of a pain to pre­pare, which keeps us from doing it too often. We have these once in a blue moon. One large onion is the right … more




bbq chicken

Sum­mer is just around the bend and for my fam­ily that means bar­be­cu­ing. This is a quick recipe that requires few ingre­di­ents and a hot grill. Using ready made, gluten-free BBQ sauce makes it a snap and it tastes great … more




filet with horseradish on greens

Using a small piece of meat (filet is my favorite for this dish), you can pro­duce a pro­tein packed salad that will keep you full most of the day. This is a won­der­ful lunch or din­ner, depend­ing on the quan­tity … more




coconut strawberry ice cream

Uber deli­cious and crazy quick. The only require­ment is an ice cream maker, which is one of those invest­ments that pays for itself the first sum­mer you use it. This coconut based ice cream is creamy and full of fla­vor. … more




hard-boiled egg spiders

If you fol­low a spe­cial diet, be sure to include cal­cium rich foods.  Cal­cium is an impor­tant nutri­ent, espe­cially when you or your child is on a dairy-free (casein-free) diet. Cal­cium is impor­tant for strong bones, as well as sup­port­ing … more




breakfast scramble

I love scram­bles — they are cousin to the omelet, but here, with­out the cheese. For a lean pro­tein, I love to add smoked turkey and sauteed onions and scal­lions. Add a smoothie or fresh fruit and you’ve got a … more




lettuce wraps

Hydro­ponic let­tuce is one of my new favorites. The bonus is that the Costco near me sells a big con­tainer of it. The brand is eva pro­duced by Grupo Altex. I try to pur­chase food as locally as pos­si­ble. For … more




chocolate puffed rice treats

A clas­sic Amer­i­can treat that is almost always gluten and dairy free! You can use tra­di­tional marsh­mal­lows or get the more health con­scious vari­ety at your local co-op or Whole Foods. My son’s 8th birth­day party is tomor­row and this … more




halibut over greens

This is one of my favorite times of year…the hal­ibut are run­ning! A firm, flaky, moist fish, it is my favorite lunch or light din­ner over a plate of well sea­soned greens. I bought mine (caught wild) at Costco. It’s … more




dill vinaigrette

Burst­ing with the fresh­ness of lemon and the light­ness of dill, but grounded with the tart­ness of dijon mus­tard makes this a fam­ily favorite. I love it over greens with a piece of fish atop. This is also great on … more




banana strawberry no-milk shake

One more creamy gfcfsf alter­na­tive to offer your­self or your kids as a treat. I like mine around 4:00 p.m. when I start my after­noon lag. With lots of fruit and pro­tein, and so thick you can float a slice … more




kitchen sink salad

We love sal­ads in our fam­ily and can’t imag­ine a meal with­out one. My kids were won over when they were tiny which makes get­ting raw veg­eta­bles into their diet easy. The point of this salad is to use up … more




butterflied roast chicken

I love roast­ing chick­ens for a num­ber of rea­sons — the smell for one will make your fam­ily rav­en­ous, and when you do two at a time, you get great left­overs. Not to men­tion car­casses for stock. But I don’t … more




poached eggs

Often times, it’s dif­fi­cult to fig­ure out the cook­ing of eggs when one is dairy-free. Grape­seed oil and Earth Bal­ance spreads are help­ful for scram­bling or fry­ing, but if you want to truly go au nat­u­rale, poach­ing is the way … more




margherita pizza

I don’t think you should have to give up pizza just because you can longer eat gluten or dairy. With Trader Joe’s Brown Rice Tor­tillas, I make these in my largest cast iron pan. If you can’t do dairy, try … more




rice pilaf with noodles

When­ever we go to one of our favorite Greek restau­rants, my son and I can’t eat the rice because it has those threads of noo­dles in it. I saw Lucinda Scala Quinn demon­strate a sim­i­lar dish, so here’s my gluten-free … more




fajitas

Liv­ing in South­ern Cal­i­for­nia, I have an appar­ent fond­ness for Mex­i­can and Mexican-inspired food that bor­ders on obses­sive. Cilantro, onions, limes, gar­lic and pep­pers are sta­ples in my kitchen and the fam­ily knows that if they don’t like a par­tic­u­lar … more




oven roasted bacon

This is my favorite way to make bacon on the week­ends, when it’s more than just a slice or two. This is so deli­cious that my kids have even turned down bacon when they dis­cov­ered it wasn’t “oven bacon.” I … more




chocolate dipped strawberries

There is some­thing so famil­iar, yet deca­dent about a choco­late dipped straw­berry. You can do them the night before you serve them and they are per­fect the next day. Just take them out of the refrig­er­a­tor about a half hour … more




chocolate cupcakes

I love a good short cut. Sof’ella makes an excel­lent choco­late cake mix that requires the addi­tion of water, eggs and but­ter (I used grape­seed oil with no prob­lem). I made a few changes — instead of 1 1/4 cups … more




carrot cake & pumpkin muffins

This is a take-off of my pump­kin banana muffins, but car­rot cake style. I love using a mini muf­fin pan for these for tiny bite-sized treats that freeze beau­ti­fully. I know…it’s a lot of ingre­di­ents, but most of them are … more




chicken strips

Who knew that a whole gen­er­a­tion of chil­dren would best iden­tify chicken as a strip or nugget? If they’re gonna eat ‘em, best to make them home­made. When I do make these, I dou­ble the recipe because the kids love … more




rolled tacos

When I want to use up left­over Pot Roast, this is a great, savory snack or din­ner. I don’t like to serve fried food very often, but when the fam­ily craves it, I fig­ure if they’re going to eat it, … more




chicken chili

Using thighs makes this chili rich and hearty. With a small side salad and a piece of Pamela’s lus­cious corn­bread, you have an amaz­ing meal that only gets bet­ter the next day. This recipe was inspired by the bril­liant Lucinda … more




herbed hummus

In my quest to develop a short-cut recipe for falafel, I instead came up with a lovely recipe for Herbed Hum­mus. There’s a few ingre­di­ents here, but the result is deli­cious and com­plex, and trust me, you’ll love hav­ing these … more




quick pesto and pasta

The rich tex­ture of wal­nuts replace pine nuts and parme­san cheese in this quick and sim­ple recipe. I love to serve this over spaghetti or fusilli pasta. Any left­over pesto is great on crack­ers. For left­over pasta, sim­ply refresh it … more




stuffed bell peppers

I think this dish was a sta­ple in many homes in the 60’s and 70’s. It’s kind of a clas­sic in the ranks of those huge Camp­bell soup-based casseroles my mom would make dur­ing the week. This has been updated … more




valentine bonbons

My friend, Simone, gave me the idea for these lit­tle nuggets. Using ready made choco­late sand­wich creme cook­ies (they look like Oreos) make these gluten-free, casein-free bon­bons a snap to make.  Add peanut but­ter to the mix and you’ve cre­ated … more




chewy chocolate chip cookies

These gluten-free choco­late chip cook­ies are packed full of pro­tein, thanks to almond flour and quinoa flakes. The soft cak­i­ness of these cook­ies are great for my daugh­ter after her braces get tight­ened. Dipped in almond milk or cof­fee, they … more




greek salad

This is a great side salad with din­ner along­side Chicken Sou­vlaki and Saf­fron Rice. Or have it for lunch on it’s own or with left­over Chicken Sou­vlaki on top to make it heartier. If you can with­stand dairy, creamy feta … more




greek vinaigrette

This is a really nice com­bi­na­tion of fla­vors that, for me, epit­o­mize Greek food — gar­lic, lemon, fresh oregano… I love this on a typ­i­cal Greek salad, piled high with lots of veg­eta­bles, which is the per­fect foun­da­tion for left­over … more




chicken souvlaki

I love this Greek word for skew­ered meat. I like just about any Greek food, for that mat­ter. This is a nutri­tious, yet fun meal for your kids, after all, who doesn’t like meat on a stick? For us with … more




saffron rice

In the past, I kind of shied away from using a lot of saf­fron because it was so expen­sive. But I found a lit­tle bot­tle at Trader Joe’s for right around $6. Saf­fron, the sta­men of the cro­cus flower pro­duced … more




amaretto sour

My girl­friend San­dra just intro­duced me to this, her favorite drink. We elim­i­nated the sweet & sour mix, most of which con­tain HFCS and preser­v­a­tives, and poured and mixed until we got it just right. There were sev­eral attempts, but … more




lemon squeeze

The Santa Ana’s are blow­ing this week. The winds that I always asso­ciate with dry warmth now pro­duce a chilly morn­ing and evening draft that reminds me it’s still win­ter. I am drink­ing hot tea in the morn­ings to stay … more




curried zucchini soup

This is a great soup when it’s cool out­side or for a light spring sup­per as well. Lemon adds a sur­pris­ing fresh­ness. Prep time: 10 min­utes Total time: 30 min­utes Yield: 4–6 serv­ings (about 5 cups) Spe­cial tool: immer­sion blender … more




lentil soup

I adapted this from the Sil­ver Palate Cook­book by Julee Rosso & Sheila Lukins — fan­tas­tic cook­book. You can serve this as a light meal on its own or with a salad. To make it more sub­stan­tial, add sev­eral slices … more




quinoa tabouli

In place of bul­gar wheat, this tabouli uti­lizes protein-rich quinoa as a base. This is a fresh side for a Chicken Wrap, or with any din­ner. Or, you can throw chicken or shrimp in and make it a main dish. … more




chinese fried rice

I’ve learned to love and appre­ci­ate left­overs. In fact when I make any meal, I always con­sider how I can squeeze one more din­ner out of it. So when you make any rice dish, add another cup of dry rice … more




the goodie box

When I was 7 years old, I had my ton­sils out. To break up the monot­ony of my 10 day recov­ery, my mom put together a goodie box that I pulled from each day. It was filled with crayons and … more




hot wings & drummettes

Okay, once in a while, I think these are okay, espe­cially for the Super Bowl or Mon­day night foot­ball. At least if you make them home­made, you know what your fam­ily is eat­ing and it’s free of trans fat. I … more




celery root slaw

Cel­ery root is one of those under appre­ci­ated veg­eta­bles that is eas­ily over­looked because it looks like jicama’s ugly cousin. But don’t be put off by it’s appear­ance. With a sharp knife, you can cut off the stem and slice … more




champagne cosmopolitan cocktail

I adapted this from an old Bon Appetit recipe from years ago. This is a won­der­ful hol­i­day cock­tail. You can serve it at Thanks­giv­ing, Christ­mas, New Year’s and Valen­tines Day or for any party, really. This is a reg­u­lar fix­ture … more




fish cakes

Prep time: 15 min­utes Total time: 25 min­utes Yield: 12–16 fish cakes This is a great dish for any left­over flaky white fish such as hal­ibut or cod. I always make extra fish for Fish Sticks or Fish Tacos so we … more




creamy avocado dressing

When you have to give up dairy, you feel as though you no longer get to expe­ri­ence that lux­u­ri­ous tex­ture we all love. Avo­cado is the per­fect ingre­di­ent to give you creami­ness with­out the cream. Total time: 5 min­utes Yield: scant … more




quickest ever GFCF peppermint bark

Short of bit­ing into a candy cane while you’ve got a mouth­ful of choco­late chips, this recipe is the eas­i­est way to pro­duce that won­der­ful chocolate-peppermint com­bi­na­tion but GFCF style — with­out the milk. No blocks of choco­late, no lay­er­ing … more




coleslaw

Often times, mod­i­fied food starch (code name “gluten”) is added to many com­mer­cial may­on­naises. It helps give the may­on­naise body and stiff­ness. Coleslaw is one of those things we are accus­tomed to buy­ing at the deli counter, but you’ll be … more




sweet potato latkes

Safe for peo­ple with night­shade aller­gies, these Sweet Potato Latkes are a snap to pre­pare. If you’re cook­ing for an army and have a food proces­sor, you can grate them in sec­onds with your grater attach­ment. They are won­der­ful as … more




pork wienerschnitzel

So you can prob­a­bly tell by now that there are some Euro­pean roots in our fam­ily. My Hun­gar­ian husband’s fam­ily tree extends to the for­mer Czecho­slo­va­kia and Aus­tria, which is where this dish hails from. Orig­i­nally made from veal, pork … more




cucumber salad

A nice change from a green salad, this is a typ­i­cal Hun­gar­ian side, with­out the sour cream. It’s light and fresh and keeps for another day. My kids love this (even the raw onion part). Prep time: 5 min­utes Total time: … more




latkes

We just cel­e­brated Christ­mukkah last week. Just like it sounds, this mish-mash of Christ­mas and Chanukah is a time to dec­o­rate our tree with friends, play the drei­del game and cook latkes. My kids love to col­lect choco­late gelt from … more




pulled pork sandwiches

You can throw this into your crock pot before you leave for work and it will be ready 8–9 hours later. Or if you are away from the house longer than 9 hours, start this in the evening, (8–9 hours … more




tartar sauce

My grand­mother was an amaz­ing cook, but never wrote her recipes down. Actu­ally, I never did either until I started this blog, so I shouldn’t com­plain. So when I found her tar­tar sauce recipe in our fam­ily cook book, it … more




split pea soup

I make this every Thanks­giv­ing from the left­over ham bone. I cook for quite a crowd — two turkeys and two hams because we love lots of left­overs! This is way to make your hol­i­day ham really stretch, and makes … more




holiday roast turkey with gravy

Thanks­giv­ing is my favorite meal of the entire year — so much so that I repli­cate it for Christ­mas with a few changes. Maybe you can too. As for me, when the house smells like roast­ing turkey and bacon, I … more




holiday bread dressing

My lit­tle boy is 7 and a half (as he will tell you) and he just had his first bite of dress­ing, thank you very much to Udi’s Gluten-Free Bread. Thanks­giv­ing din­ner is my absolute favorite din­ner of the entire … more




cranberry relish

This is a sta­ple at any Thanks­giv­ing table, but I make it year ’round. It’s the per­fect top­ping for a slice of brie atop a rice cracker. Many peo­ple like addi­tional fruit (raisins, apples, cur­rants) or nuts (wal­nuts, pecans) in … more




sauteed haricoverts

I feel like I make a thou­sand deci­sions a day. So when I’m stand­ing in front of the pro­duce aisle try­ing to fig­ure out what to pre­pare that night, I wish some­one would just TELL me what to make. It … more




roasted short ribs

This is a great week­end meal that you can put in the oven and for­get about. I buy them when­ever they’re on sale because they can be pricey. My kids love these with a gluten-free BBQ sauce. Prep time: 15 min­utes … more




ham & cheese rolls kids lunch

With lots of pro­tein, fruits and veg­eta­bles, this is a won­der­ful packed lunch for kids. My two are like hob­bits, except instead of eat­ing two break­fasts, they eat two lunches — one at school and another when they get home, … more




easy risotto

I would never have thought that risotto could be this easy. I’ve stood patiently in front of the stove, stir­ring reli­giously, after each half cup addi­tion of stock, but this recipe from Ina Garten’s new cook­book How Easy Is That? … more




chicken wrap

This also works great with deli turkey. This is my kid’s sec­ond lunch after school. Total time: 5 min­utes Yield: 1 wrap 1 brown rice tor­tilla (I buy Trader Joe’s brand) lots of may­on­naise (Best Foods is GFCF) or hum­mus 1/2 … more




indian chicken pilaf

I per­son­ally like to spice my Indian food until my nose runs and I require three glasses of water just to get through the meal. But my kids are a dif­fer­ent mat­ter. This is a recipe I’ve adapted to their … more




speedy black bean soup

This is so easy, it almost doesn’t count as cook­ing… This would be won­der­ful with Heather’s Salad as a side. Prep time: 5 min­utes Total time: 10 min­utes Yield: Serves 6 4 15-oz. cans organic black beans 1 c. water 1 … more




holiday rice pilaf

This pilaf is a won­der­ful com­pli­ment to the No-Fail Roasted Chicken or the Roasted Turkey & Gravy. Stud­ded with orange-infused cran­ber­ries, toasted almonds and fresh scal­lions, it’s per­fect for the hol­i­days, but I serve it year around. The wild rice … more




chocolate almond bark

These are inspired by the lit­tle can­dies I cherry pick from the box of See’s that finds its way into our home every Christ­mas. You can use solely milk choco­late or solely dark for this recipe, but I think half … more




creepy cupcakes

If you’re look­ing for some fun treats for your child’s class party, these cup­cakes offer a bit of whimsy with a slight ick fac­tor. Just use a pack­aged mix — I like Cher­ry­brook Kitchen or Pamela’s Choco­late Cake mixes and … more




hard boiled eggs

Active time: 10 min­utes Total time: 1 1/2 hours Yield: 14 appe­tiz­ers Spe­cial tools: egg cooker optional This is stan­dard, old-fashioned fare, but they’re fill­ing and a party favorite. There are two ways to hard boil eggs. The tra­di­tional way … more




garlic dill aioli

This is a tasty dip for steamed aspara­gus spears and for strips of Gar­lic Rose­mary Chicken as an appe­tizer. It’s quick and can be made with pur­chased mayo or you can splurge and whip up your own. Prep time: 5 min­utes … more




vegetable soup

This is the tasti­est fat free soup! In fact, I hate even lead­ing off with that, because “fat-free” is often times flavor-free. Not the case here. This is one of those recipes where you just throw all the ingre­di­ents into … more




chips and hummus

My kids like hum­mus in their lunches with car­rots and chips, so I always dou­ble this when­ever I make it. It’s won­der­ful in place of may­on­naise in sand­wiches or wraps and you can serve it with fresh, raw veg­eta­bles. But … more




banana pumpkin muffins

The sweet­ness and depth of these muffins actu­ally comes from the addi­tion of a ripe banana. In fact, pump­kin and banana are an amaz­ing com­bi­na­tion that you’ll see time and again. With the cin­na­mon, these muffins have the scent of … more




roasted turkey breast & gravy

Thanks­giv­ing din­ner is my favorite meal of the year.  It’s not just that I love roast turkey or the smell of apple pie and the the long table my daugh­ter and I set every year. I love Thanks­giv­ing because is … more




roasted carrots

It’s said that we taste first with our eyes. I love the deep rich­ness of roasted car­rots, but their color adds a par­tic­u­lar beauty to any plate. Active time: 5 min­utes Total time: 25 min­utes Yield: 4–6 serv­ings 6 car­rots, cut … more




garlic rosemary chicken

One of the great things about liv­ing in south­ern Cal­i­for­nia is that you have access to the out­door grill pretty much all year around. If you don’t how­ever, a grill pan (and a good over­head vent) will do the trick. … more




broccoli bacon salad

This is for my friend Brad who is try­ing to sneak more veg­eta­bles into his kid’s diet. Not only is this deli­cious, but the veg­gies are raw — another nutri­tional bonus. Prep Time: 10 min­utes Yield: Serves 4–6 12 oz. … more




chicken salad

This is a really ver­sa­tile salad that can be used in a sand­wich, a green salad or wrapped in let­tuce leaves, as shown here. I send this to school with my kids with rice crack­ers for dip­ping. Prep time: 10 … more




mushroom tapenade

I like to dou­ble this, because it goes quickly. I eat it with a spoon, but would serve it to guests on endive spears or with rice crack­ers. Prep time: 10 min­utes Total time: 15 min­utes Yield: About 2/3 cup … more




spanish rice

I usu­ally make a dou­ble recipe of Bas­mati rice so that I always have extra for just this type of recipe. Prep time: 5 min­utes Total time: 20 min­utes Yield: Serves 4–6 as a side. 1 c. Bas­mati rice 1 1/2 … more




hot quinoa cereal

A nice alter­na­tive to oat­meal with lots of fiber and more pro­tein that you’ll find in any other grain. Active time: 3 min­utes Yield: 1 serv­ing 1 c. water 1/3 c. quinoa flakes pinch of salt hand­ful of blue­ber­ries driz­zle of … more




pb&b s’mores

Other than a per­fectly ripe straw­berry, peanut but­ter and banana on a gra­ham cracker was maybe my dad’s favorite thing to eat. S’moreables makes a gluten-free gra­ham style cracker that doesn’t taste much like a tra­di­tional gra­ham cracker, but it … more




breakfast quesadilla

Cheese makes this nice and gooey, but feel free to omit it. This is great on the week­ends, with a side of Sweet Potato Hash. Prep time: 10 min­utes Total time: 15 min­utes Yield: Serves 2 2 eggs, whisked until … more




beef pot roast and gravy

Your home will smell great when you come home from work and your din­ner is ready. Save left­overs for the week­end for a big Machaca break­fast. Mix with your favorite BBQ sauce for BBQ Beef Sand­wiches along with Coleslaw or … more




tuna salad

For work­ing peo­ple, this is an ideal salad to throw into a con­tainer and store in the com­pany fridge for lunch. Prep time: 15 min­utes Total time: 15 min­utes Yield: 2 large main course sal­ads 3 cans alba­core tuna (I like … more




steamed cabbage with caraway

There are cer­tain things that just go together. Car­away and cab­bage are one of those per­fect pairs. Prep time: 10 min­utes Total time:  18 min­utes Yield: Serves 4 1/2 green cab­bage, cut in half with stem removed 1 T car­away seeds … more




green and yellow rice

I obvi­ously have a love affair with cilantro. I think peo­ple either like it or don’t. If it’s not your cup of tea, use Ital­ian pars­ley or basil instead. Prep time: 5 min­utes Total time: 20 min­utes Yield: Serves 4 … more




turkey on the grill

You can also use chicken breasts or thighs. Prep time: 5 min­utes Total time: 25 min­utes Yield: Serves 4 2 turkey ten­ders (about 1 lb. total) 1 recipe Cilantro Pesto Coat thighs with cilantro pesto and mar­i­nate for sev­eral hours or … more




tuna sandwich

I give my kids tuna no more than once every two weeks because of mer­cury lev­els found in tuna. The older they are, the more they can have. Prep time: 5 min­utes Total time: 10 min­utes Yield: enough for 4 sand­wiches … more




sweet potato hash

Prep Time: 5 min­utes Total Time: 20 min­utes Yield: Serves 4–6 as a side Sweet pota­toes are one my favorite veg­eta­bles and often over­looked in favor of white pota­toes. This is great as a break­fast side or with din­ner. Remem­ber, sweet … more




cilantro pesto

This is great on scram­bled eggs, and for mar­i­nat­ing chicken, turkey and fish. Prep time: 5 min­utes Total time: 5 min­utes Yield: 1/2 cup Spe­cial equip­ment: mini food proces­sor 1 large bunch cilantro 1/4 c. olive oil 1/8 c. fresh squeezed … more




organic quick oatmeal

Some of us can eat oat­meal and some can’t. If it’s organic, I’ve found I can tol­er­ate it really well. This is the world’s quick­est hot break­fast! Total time: 3 min­utes (seri­ously) Yield: 1 serv­ing 1/2 c. organic quick oat­meal … more




hungarian goulash

My hus­band is 100% Hun­gar­ian and guy­las leves, as they say in Hun­gary, is a hearty stew wor­thy of a long sim­mer to be eaten on a fall or win­ter day. I think every Hun­gar­ian fam­ily has their own recipe, … more




chef salad

Grow­ing up, this was a once a week din­ner in sum­mer­time, served out­side in our patio with a big bowl of let­tuce and dishes upon dishes of veg­eta­bles, cheeses and meats. I’ve pared it down a bit and it is … more




homemade jam

On a recent trip to Ore­gon, we hit sweet black­berry sea­son at it’s peak. We picked til our fin­gers were pur­ple and prickly and didn’t even make a dent in the bushes out­side my sister’s beach house. I found Pomona’s … more




sweet and savory dressing

This is my favorite and most requested dress­ing. It goes per­fectly with the Chi­nese Chicken Salad, but I use it for every salad you can imag­ine. Prep time: 5 min­utes Total time: 5 min­utes Yield: 1/2 cup 1/4 c. veg­etable oil … more




no fail roasted chicken

Noth­ing smells like home more than a roast­ing chicken. I usu­ally roast two at a time. One for din­ner and one for any num­ber of other dishes, like Chi­nese Chicken Salad, Chicken Tor­tilla Soup, Chicken Wraps… This is from Ina … more




mock enchilada

I hon­estly have no idea who named this, but my broth­ers and sis­ters and I grew up on it. Even though I can’t par­take, I love mak­ing it because the smell brings me back to my mom’s kitchen. Great for … more




chinese chicken salad

This is my most requested recipe. It’s changed lots over the years, but I’m pretty sure it came from the source of many great recipes — the church potluck. There is a ton of chicken in here and we eat … more




mushroom soup

Nour­ish­ing and easy to make — only a hand­ful of ingre­di­ents. Prep time: 15 min­utes Total time: 40 min­utes Yield:  Serves 4–6; about 2 qts. 1 tsp. olive oil 1 medium onion, finely chopped 1 3/4 — 2 lb. mush­rooms, brushed … more




meatballs

I make a boat load of these gluten-free, casein-free meat­balls and freeze them for the days where cook­ing isn’t an option. And you never know when those days are going to hap­pen, so hav­ing a stash of cooked meat­balls in … more




turkey wienerschnitzel

My father-in-law ate this every day in board­ing school in Vienna, but with veal. This is a splurge to eat once in a while, but it’s one of my favorite meals. Prep time: 20 min­utes Total time: 40 min­utes Yield: … more




pasta and meat sauce

Semi-homemade makes this tasty and quick. Fen­nel is the secret ingre­di­ent that makes it taste like it’s been sim­mer­ing on the stove all day. Don’t be intim­i­dated by the long list of ingre­di­ents — they’re mostly herbs that you should … more




garlic mustard lemon chicken

Super easy and quick! This is great on the BBQ, which tames the acid­ity of the mus­tard. My kids love this and it’s great on pork, too. Prep time: 10 min­utes Total time: 25 min­utes Yield: Serves 4 8–10 bone­less, skin­less … more




fish sticks

This is my son’s favorite meal, with lots of cat­sup. Dou­ble the recipe and then you’ll have left­overs for Fish Cakes later in the week. Prep time: 15 min­utes Total time:  30 min­utes Yield: Serves 4 1/3 c. veg­etable or wal­nut … more




chicken tortilla soup

This is my hus­bands favorite meal and a great way to eat up left over cooked chicken. If you don’t have any left­over, just roast two bone-in breasts at 375 degrees for 35 min­utes. Prep time: 15 min­utes Total time: … more




pb&j lunch

There’s a lot of sweet already going on here…jelly, fruit. Try to make send­ing a cookie a spe­cial occa­sion instead of every day. Total time: 10 min­utes YIeld: 1 sand­wich 2 slices gluten-free bread (I use Udi’s) black­berry or straw­berry jam … more




egg salad sandwich lunch

Udi’s bread makes this com­fort food pos­si­ble. If you want a change from bread, my kids love dip­ping rice crack­ers into the egg salad, too. Prep time: 10 min­utes Total time: 30 min­utes Yield: 2 sand­wiches 3 hard boild eggs … more




fruit platter

Never under­es­ti­mate the appeal of fresh fruit. When I bring an this to a party, fruit is always a nice con­trast to all the stan­dard heavy, creamy fare. Use what­ever is in sea­son and it makes a beau­ti­ful appe­tizer or … more




essential roasted salsa

This is adapted from Rick Bay­less’ Mex­i­can Kitchen, one of my all-time favorite cook­books, which should be a sta­ple in your kitchen if you have any fond­ness at all for Mex­i­can food. Prep time: 10 min­utes Total time: 15 min­utes Yield: … more




homemade mayonnaise

Before you scratch your head and won­der who would want to make may­on­naise on their own, just try it, espe­cially if you’re aller­gic to soy. It’s so easy, really, and totally addict­ing. A warn­ing about raw eggs. My research shows … more




french toast

There’s noth­ing like a batch of but­tery french toast drowned in maple syrup with the hint of cin­na­mon — a great week­end break­fast or brunch. Serve with Fresh Fruit and enjoy. Prep time: 10 min­utes Total time: 20 min­utes Yield: 4 … more




chicken and rice soup

This is a sta­ple — hearty and fresh. And it freezes beau­ti­fully. Use left­overs from Roasted Chicken. Prep time: 25 min­utes Total time: 1 hour Yield: 8–10 serv­ings 2 bone-in chicken breasts 3 T olive oil, divided 2 large car­rots, … more




machaca

Liv­ing in South­ern Cal­i­for­nia, I have had a geo­graph­i­cal addic­tion to Mex­i­can food, which is a cui­sine friendly to those with gluten-intolerance. This is great for a hearty week­end break­fast. Left­over Pot Roast is per­fect for this recipe. Prep time: … more




pasta egg scramble

Sim­ply the best use for left­over pasta. Prep time: 10 min­utes Total time: 20 min­utes Yield: Serves 4 1–2 T olive oil about 2 cups left­over rice pasta — Fusilli (Tin­kyada brand works great) 1/8 c. water 6–8 eggs, whisked until … more




huevos rancheros

This is my family’s favorite break­fast. It really need no accom­pa­ni­ment except a good cup of cof­fee. Prep time: 10 min­utes Total time: 20 min­utes Yield: Serves 2 1 15 oz. can organic black beans, rinsed until water run clear … more




scrambled eggs and bacon

Break­fast can be a real dif­fi­culty for gluten-intolerant peo­ple. This is one of my main­stay break­fasts and clas­sics should never be over­looked. And there’s a great trick for cook­ing eggs with­out but­ter. I use grape­seed because of it’s but­tery fla­vor. … more




no-milk milkshake

This is so good that kids might for­get there’s no ice cream in here. And for adults, it’s a vel­vety, creamy indul­gence. Total time: 5 min­utes Yield: 2–3 small serv­ings 1 c. choco­late almond milk (Almond Breeze is GFCFSF) 1 … more




pineapple fizz

I’m always try­ing to find sur­rep­ti­tious ways to get sugar out of my kids diet. With fruit juices so full of it, this is a good, par­tially dil­luted option. Thirst quench­ing and sim­ple, it’s also a great alter­na­tive for adults … more




peach iced tea

My dad was south­ern, and iced tea was always in the fridge. Here’s a fresh way to serve it with a kiss of peach. Prep time: 5 min­utes Active time: 1 hour Yield: 15 8oz serv­ings 6 of your favorite tea … more




old fashioned popcorn

Com­pared to the stuff you put in the microwave, pop­ping corn the old fash­ioned way is almost as fast, tastes so much bet­ter and is a frac­tion of the cost. Besides, it’s fun and kids love the sound it makes … more




herbed rice

This is my week­day go-to rice. It’s light and fresh and pairs well with chicken and beef. Prep time: 5 min­utes Total time: 20 min­utes Yield: 6 serv­ings 2 c. white Bas­mati rice 2 1/2 c. water juice of 1 lime … more




heather’s salad

A beau­ti­ful, deli­cious salad from my friend, Heather. Using bagged let­tuce saves time for this pretty side dish. Prep time: 25 min­utes Total time: 25 min­utes Yield: Serves 10–12 Spe­cial equip­ment: mini food proces­sor for dress­ing 2–3 bags salad (includ­ing but … more




jambalaya

This is one of my favorite things to make for a din­ner party because it’s a one pot dish that needs only a green salad to com­plete the entire meal. Plus, it’s great the next day, too. Don’t be over­whelmed … more




paige’s witch hats

Easy to make and a hit with every­one, not just kids. Prep time: 10 min­utes Total time: 25 min­utes Yield: 2 dozen cook­ies 1 c. peanut but­ter (I use organic, which pro­duces a less creamy cookie, but tastes great) 1/2 c. … more