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Displaying Matches 2 thru 16 of 80 Found. BACK NEXT

(member recipe) 20 Minute Mussels with Garlic, Basil, and White Wine

July 16, 2012

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!

. . . keep reading

(Member Recipe) Farm Market to Table Frittata

June 27, 2012

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:

onions

garlic

a pint of grape tomatoes

zucchini

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

(Member Recipe) 30-Minute Chicken with Spinach and Mozzarella

June 11, 2012

Ah, summer. The season where I try to avoid heating up the kitchen as much as possible. This recipe, which only takes about 30 minutes, cooks in just one pan. And you don't turn on the oven.

Feel free to swap the spinach with any greens that look good to you at the market or whatever you have fresh from the garden. Of course, some greens take longer to cook than spinach. Adjust as needed.

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(Member Recipe) Restaurant-Style Garlic Bread Goes Gluten-Free

May 31, 2012

Remember the warm, cheesy garlic bread that Italian restaurants serve before a meal? This recipe makes that style garlic bread. It isn't fancy bread... . . . keep reading

(Member Recipe) Quick Pork Chops

May 10, 2012

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: . . . keep reading

(Member Recipe) Carrabba's Chicken Bryan at Home

May 3, 2012

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 . . . keep reading

(Member Recipe) How to Make Sausage Bits for Pizza

April 16, 2012

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!

(Click for a Member Step-by-step.) . . . keep reading

(Member Recipe) 30 Minute Pasta e Fagioli

September 13, 2011

Growing up, I was what one might charitably call a bit of an odd kid. My favorite television show wasn't Sesame Street. Oh no! It was a toss up between Bob Ross' The Joy of Painting and PBS' Great Chefs. And my favorite food? My grandmother's pasta e fagioli. At the time, this bean and pasta bean dish wasn't really considered kid food. But I loved it--and that settled that.

Since going gluten-free about three years ago, I haven't eaten pasta e fagioli. Why? I'm finicky about the pasta part of pasta e fagioli. Of course it can be made with any kind of pasta. Of course it can. But when a dish is inextricably linked to childhood, you want it the way you remember. Period. And my grandmother made pasta e fagioli with ditalini--which are these little pasta tubes that are just perfect for pasta e fagioli and other soups. Without ditalini, pasta e fagioli just didn't taste right to me. For a long time, there wasn't a gluten-free version of ditalini. So I didn't make it. Silly, right?

Then the other day magic happened. I saw a box of DeBoles "Kid's Only*" Tubettini. This pasta is as close to gluten-free ditalini as I've seen. Close enough that I quickly grabbed a box off the shelf for one reason: it was time to make pasta e fagioli!

Of course, I wanted to make my grandmother's pasta e fagioli and discovered something of a family secret: my grandmother was a bit of a semi-homemade cook. YES! Long before Sandra Lee, my grandmother used shortcuts to get dinner on the table. And who can blame her? With six kids to feed, making a quick version of pasta e fagioli just made sense. So instead of soaking beans and making a special sauce, she used canned beans and leftover thinned tomato sauce.

While recreating her recipe, I found that . . . keep reading

(Premium Recipe) How to Make a Gluten-Free Tomato Zucchini Galette

August 11, 2011

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.

Here's how to put together a galette . . . keep reading

(Premium Member Recipe) One Pan Sausage Bake

June 28, 2011

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. . . . keep reading

Member Recipe: How to Cook Salmon

May 19, 2011

My friend mentioned that she didn't know how to cook salmon! So this recipe is for her! As you'll see, preparing salmon is easy enough to make for a quick weeknight meal.

. . . keep reading

Member Recipe: Roasted Garlic Shrimp

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. . . . keep reading

Member: Spinach Pizza

I've been posting a few pizza recipes lately. This pizza was inspired by my love of all things garlic. I brush a baked crust with garlic oil, then top it with garlicky spinach and provolone cheese. Each time I've made this pizza for friends, folks--who claim they don't like garlic as much as I do--have politely argued over the last piece. . . . keep reading

Member Recipe: Roasted Tomato Pizza

This might be my favorite pizza. Wait. Wait--I say that about every pizza, don't I? Oh well, I mean it this time!

In the middle of winter, I sometimes long for a taste of summer. Since tomatoes aren't in season, I bring out their flavor by . . . keep reading

Michele's Pasta with Smoked Mozzarella and Asparagus

Twelve years ago (gosh, has it been that long?), while I was a student at the Culinary Institute of America, I met Michele. She was taking a bread class from one of my favorite instructors and I was assisting the students in the class. We were instant friends.

Over the years, much has changed in the landscape of our lives but one thing has remained a constant, Michele and I love teaching people how to cook delicious food at home.

This spring, for the first time, we taught a joint class. Michele handled the main course and I taught desserts. It was a delight to teach with Michele. And the food, her food, was delicious.

During the class she shared a recipe for "Pasta with Asparagus, Smoked Mozzarella and Prosciutto." This pasta dish has quickly become one of my favorites. It is remarkably easy to make--you even cook the asparagus in the pasta water--and takes advantage of the lovely flavors of summer.

Make this pasta when you are in the mood for something "a little special" but don't feel like spending oodles of time in the kitchen. This recipe is like a warm hug from a friend: tender, soft and always just what you need. . . . keep reading

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