Confession time part two: I rarely plan for egg salad. So for a long time, I just didn't make it. By the time I hard-cooked eggs and cooled them, the craving for egg salad usually had passed. (I tend to crave egg salad at lunch when I'm in a "FOOD NOW!" mood.)
But then! THEN! This past fall, we redid our kitchen floor. For a few days, the oven was out of the kitchen. This turned out to be less of a problem than you'd think. Thankfully it was early fall; so we ate lots of salads and I used the slow cooker a few times. One day in the midst of that, I looked up "microwave foods." I did this mostly for fun. Nothing really grabbed me until I saw hard-cooked eggs. Even though I'd seen advertisements for Eggies, I never really believed you could microwave eggs. That sounded...well, it sounded nuts to me.
Yet things that are nuts are sometimes fun to try. So I grabbed some custard cups, eggs, and headed to the microwave. OH.MY.GOD. It worked! The eggs "hard cooked." Well, mostly. Let me clarify!
Traditional recipes for pork fried rice call for leftover rice. This is great if 1. you remember to make extra rice. 2. you know in advance that one night you'll crave pork fried rice. Since it's a dish I used to order from Chinese restaurants on busy nights, I tend not to crave it in advance. So I created a workaround: I prepare it the same way I do rice pilaf. It's easy. Here, I'll show. you. . . .
Until recently, chicken and dumplings weren't part of my life. I was like Olaf from Frozen-- who loves the idea of summer but had never experienced it. Chicken and dumplings sounded amazing but I just never got around to making them. It was time for that to change! Thankfully this winter, full of polar vortexes, gave me the chance!
Although I'd never made (or eaten!) chicken and dumpling, I'd read about them plenty. So I knew there were two kinds of dumplings, fluffy and "slick," I wanted to make the fluffy variety simply because slick dumplings sound like noodles. As an Italian, I already eat a lot of noodles. A lot. Fluffy dumplings it had to be! . . .
Chicken dishes that play with sweet and savory flavors are always popular (especially with kids!). This recipe for pineapple chicken strips is served with a peanut butter dipping sauce. If you are allergic to peanuts, either omit the dipping sauce or replace the peanut butter with a peanut-free spread or other nut butter. . . .
When it's too hot to turn on the oven, make this easy mussel dish. In the summer, I serve it with gluten-free bread and a salad. That's it! You can also serve the mussels over pasta. To do so, simply toss the pasta with a little olive oil and then add the cooked mussels. That's it!
Last night when I went to the local farmers' market, I wasn't sure what to make for dinner. That problem was quickly solved. After just a few minutes I'd picked up:
a pint of grape tomatoes
a dozen eggs
a head of gorgeous lettuce
and cheese. (More on the cheese in another post. You need to get to know these cheese makers.)
Before I bought the eggs, I thought about going home and making a quick pasta. Once the eggs were in my basket, however, I knew I wanted to make a frittata. And within 40 minutes of getting home, we were eating. . . . keep reading
Don't you love meals that taste like "Sunday Supper" but take only a few minutes? This is one of those meals! It only takes 15 minutes minutes to make! That's like...someone took a 30-minute meal and cut it in half. ;-)
Here's how to get these pork chops from the grocery store to your plate: . . .
I recently ate at Carrabba's for the first time. Have you dined there? Honestly, I was a little nervous about the experience. Thanks to cross-contact, eating out always makes me a little anxious. It's not that I don't think folks can handle serving a safe gluten-free meal, it's that I know how easy it is for a gluten-free meal to come in contact with gluten-filled food. So the idea of eating gluten-free at an Italian-style restaurant? Yikes!
Happily, I was fine! (And not only am I gluten-free, I also need to avoid nuts and sesame.) The waitress assigned to our table understood Carrabba's gluten-free menu and, as directed on the menu, I ordered everything without "grill baste."
My mom (who's also gluten-free) and I shared the . . .
Before I went gluten-free, Greg and I occasionally picked up a frozen pizza on busy nights. Unlike some folks who turn their nose up at prepackaged foods, I'm grateful for them. Sometimes life gets busy and it's nice that we have the option of letting someone else do the cooking from time-to-time. Even if that "person" is the Red Baron* or Amy!
The pizza Greg and I got--without fail--was a supreme pizza. Now I don't think we ever ordered "supreme" pizza when we went out to eat. Somehow we got into the habit of frozen pizza=supreme pizza.
We'd pop the pizza into the oven, change into comfy clothes and then unwind. We all need nights like that, right?
After going gluten-free, I missed the supreme pizza ritual. So I started making it myself. Was it the same? No! But it was close.
For a long time when I made my gluten-free version of a supreme pizza, I just put thinly sliced sausage links on the pizza. But this always felt wrong. On the pizza I was trying to imitate, the sausage wasn't sliced. Nope. It was little bits of sausage-y goodness.
When it finally occurred to me that I could make those little sausage nuggets instead of just slicing up sausage for my pizza, I was so excited you'd think I found out that pizza was calorie-free! (Can you tell I am a texture person? While the pizza flavor was right. The texture, thanks to the sausage slices, was wrong to me.)
So if you are like me and miss those little sausage pieces on your pizza, here's how you can make them!
I love tomato tarts! The other day I shared a recipe for a caramelized onion and tomato tart with a Parmesan crust in my "Gluten-Free Tuesday" column on SeriousEats.com. (Do you read my column there? I hope so!) As I said in that piece, I love (love, love, love) tomato tarts. So today I want to share another one of my favorite tomato tart recipes with you.
This time, however, it isn't a exactly a tart. Let me explain.
Galettes, sometimes called "rustic tarts" or "open faced pies" are made by piling a filing (sweet or savory) into the center of a piece of pastry. The type of pasty used is up to you. For sweet galettes (like apple or blueberry), I often use a pie crust-tart hybrid. For savory galettes, I use a sturdy short-dough. Unlike traditional short doughs which contain lots of butter, this dough contains only four tablespoons. Since a galette is baked on a flat baking sheet, and not in a tart or pie pan, the dough needs enough integrity to hold it's shape while baking. And this dough does just that. In fact, thanks to the zucchini and fresh mozzarella (which gives off lots of liquid during baking), my galette "leaked" a little during baking. The crust, however, was fine. It didn't get soggy at all--even with a little cheesy goodness running out of the top.
The other night I wanted to serve grilled sausages for dinner. The darn weather didn't cooperate! It-- as I am sure you guessed-- rained! Woe! While my husband has no problem grilling in the rain, I don't love standing outside getting soaked. So I did what any sensible person would do: I whined for a few minutes about the weather and then I turned on the oven. . . .
During the week, I am always looking for an easy meal. Few things are easier than my toasted garlic shrimp. You simply toss the shrimp together with olive oil, garlic and herbs and bake. A fresh seafood dinner doesn't get any easier than this. . . .