Archive for the ‘food’ Category

Magic Lessons: A New Orleans Education


2013
05.07

I spent last week eating beignets and gumbo, perusing voodoo shops and wandering through the cemeteries of New Orleans. I even got a chance to improve my goal of visiting all 50 states, getting Louisiana, Alabama and Mississippi outta the way.

I was visiting my dear friend Nicole and we spent most of our time cooking and relaxing in her beautiful backyard. Oh, bless the heat and humidity. How I’ve missed it. As one New Orleanian said about Santa Cruz, “I don’t know how you tolerate that perfect weather all the time.”

nicole rebecca 9th ward levee

Nicole and I have been friends since 2007 when we met working for a newspaper. We’ve both moved on to bigger and better things since then, but she is one reason I’m not at all upset I worked for that company.

If it weren’t for Nicole, I don’t know when I would’ve crossed these states off my list, and I wouldn’t have learned (and relearned) a few things on this trip.

1. Stop with the preconceived notions already. I had this impression that the South was just a bunch of people hating on those damn Yankees, that no one cared about being active and everyone had a gun rack on their truck.

This, of course, is a bit of an exaggeration, but I realized when I got to Louisiana that I did have a lot of stereotypes playing in my head and they didn’t serve me. Would I have even thought to jog around the New Orleans Museum of ArtWould I have had a full-on conversation with a family about crawfish and good restaurants in the grocery store? 

crawfish

Outside my comfort zone and totally worth it. Crawfish=delicious.

Nope. But thankfully I was with one of the coolest cats around, Nicole, and her mind is wide open. She reminded me why we spent so much time together when we both lived in Minneapolis. When I’m with her, I have some of the best adventures.

2. People who don’t have much are generally more kind. It’s been awhile since I’ve been to a poor part of the world. I lived in (iron ore) mining country, but nothing prepared me for the poverty I saw when I went to Honduras. Many parts of New Orleans are poor. Hell, even the rich parts of town aren’t in that great of shape.

But everyone, and I mean everyone was so genuinely friendly to me. Why? Because they actually talked to me. I was totally disarmed by this at first. I’m so used to this brisk conversation I usually have in passing. Surface conversation.

be nice of leave

 

Everyone I talked to in the South wanted to chat, get to know my story and tell me theirs. The folks at the grocery store made sure I got some crawfish before they took the last because they knew I’d never had it. The cashier at another store told me all about her daughter who played the violin. She’s in sixth grade. Her son is a bit younger.

And let's not forget the classic lagniappe: free dessert!

And let’s not forget the classic lagniappe: free dessert!

Now of course I’m not trying to get a preconceived notion in my head (totally negating my first point) but I will say that when I was in Honduras this same thing struck me. How could folks that had dirt floors get to know me better than my neighbor with 1500 square feet? It makes me want to be more grateful and more kind.

3. Not drinking in New Orleans is hard. Not smoking is harder. I’ve started my training program for the spring, which means no more alcohol. When I set up my trip, this wasn’t on my radar, but about a month before I signed up for several races this summer and sobriety became the order of the day. And for the most part, that wasn’t too tough.

We still walked down Bourbon Street. We still went to Paps on Monday night for mmmmazing red beans and rice. I even had an N/A beer made by Guiness to wash down my duck gumbo. And I enjoyed it all.

But dear god I wanted a cigarette. It didn’t help that Nicole and her roomies smoke. But honestly, who doesn’t? Driving around, it seemed like everyone had their windows open to ash their cigarette. I came home from the bars with nicotine-stained skin. And for whatever reason, I wanted it.

I knew better, really. If I lit up one time, I would fall back into the trap of being a smoker. And I spent too damn long being a non-smoker for that to happen.

almost smoked after years of not

I worked too hard for this.

Plus I’d head back to Caliornia and be a social pariah. For those of you trying to quit in Louisiana, I salute you.

The addiction I thought I’d kicked years ago reared its ugly head on this trip, which surprised me although now I know it shouldn’t. (See Point 1.) And although I didn’t get out to the music clubs like I wanted to, it wasn’t because I wasn’t drinking.

4. Let go of should. New Orleans stays up past my bedtime. Every show I wanted to see didn’t even start until 11 pm or midnight. Ummm…did I mention I like to be cozied up with a book by 10? I know, I know, it’s my vacation!

Exactly. It’s my vacation. And I didn’t want to spend it forcing myself to stay up late to see music just because I thought I should. Just because in my mind I saw myself going to those shows doesn’t mean it’s going to be a reality when I like to get up and sip coffee and eat pastries at 6:30 a.m. Or drive to Pensacola at 7 a.m.

coffee beignets

This.

 

Pensacola beach

Or this.

5. Alternate universes exist everywhere. Whenever I go on a trip I set an intention. What do I want to get out of this trip?

When I touched down in NOLA, I  wanted to get my child’s sense of magic back. Sure, I’ve performed a few rituals and worshiped under the full moon, but something about California has made my magic more sterile, less animal.

When I was younger I was more wild, brazen and probably a bit reckless with my magic. Being more responsible has been good; I’ve definitely reaped the benefits. But being in the land of voodoo queens made me very excited. I wanted to see with new eyes.

Everywhere I looked I saw what I would’ve done if I was drinking and I started to see this as an alternate universe. I definitely would’ve smoked, heading back to an old universe I’d left behind, I thought, for good. I didn’t get a child’s sense of magic. I got perspective.

lafayette cemetery 1

“Now look, with your new vampire eyes.”

Every choice we make propels us further into the universe we’re in or throws us into an alternate one. If you choose the same things over and over, you’ll probably just stick to one or two your whole life. But if you dare to examine your faults, take risks and choose differently, you’ll have so many lives by the time you make it to the end, you’ll be ready for a break.

This was the big one for me and I hope you’ll start looking at the world through Alternate Universe Eyes. Ask yourself, “What would happen if I left work early/brought my own lunch/took the bus/ate that banana I always let rot/(insert some other small change here)?” Close your eyes and imagine the new world you would create. Dream big.

Then decide, is that something you want for yourself? Maybe taking the bus will lead you to meet someone who works nearby your office and always works out during lunch. Do you need a workout buddy? Or bringing your own lunch saves you exactly what that plane ticket to Figi costs. Are you ready for a real vacation?

If so, do it. Do it now. Don’t wait until tomorrow. Do it now. Universes like it when you follow your intuition, your innate sense of urgency. Who knows? That plane ticket might not fall into your life if you wait until next week.

What alternate universes do you see for yourself? Are you in the same one or do you bounce between several?

Can a cookie be under-rated? It’s a cookie after all.


2013
04.04

I’ve always been a fan of the underdog. I always cheer for whoever plays the Yankees. I’m a sucker for a Cinderella story. All those cheesy sports movies in that vein? Rudy, Hoosiers, Money Ball, etc. Yeah, I’ve watched them. Some have made me cry.

When it comes to cookies, I have no idea why, but the oatmeal chocolate chip ones are always playing second fiddle to oatmeal raisin. The raisins are always in the top rotation of the main cookie companies.

chocolate chip oatmeal cookies

Now, don’t get me wrong. I love me an oatmeal raisin cookie, (To be fair, I love pretty much any kind of cookie.) but if given the choice, I’ll go for oatmeal chocolate any day of the week. And these cookies, my friends? They are frickin’ delicious. They’re on my hubby’s Top 5 Desserts list, and they’re pretty close to No. 1.

Note! These cookies are chewy. If you’re a crunchy cookie fan, look elsewhere for a recipe. I’m a chewy cookie kinda gal.

Makes 3 dozen

1 cup Earth Balance (or other fake butter), softened
2/3 cup packed light brown sugar
1/3 cup honey
2 eggs
2 teaspoons vanilla extract
3/4 heaping cups brown rice flour (don’t level it off with a knife)
1/4 heaping cup potato starch (same heaping instructions)
2 heaping tablespoons tapioca flour (same heaping instructions)
Scant 1/2 teaspoon xantham gum
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups oatmeal
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips (read the label to make sure they’re GF and dairy free, many are. Here’s one.)

1. Set Earth Balance out to soften a few hours before. If you forget (which I often do), be kind to yourself and soften it on the stove.

2. Preheat the oven to 325 degrees F (165 degrees C) and give thanks that you have an oven!

3. Turn on some good music. Combine the rice flour, potato starch, tapioca flour, xantham gum, baking soda and salt in small bowl. Use a wire whisk or sifter to combine completely.

4. In a large bowl, cream together the butter, brown sugar and honey until smooth. Beat in eggs one at a time. Stir in vanilla. Sing to your cookies!

5. Stir flour mix into the creamed mixture until just blended. (Don’t overmix or your cookies will be flat!) Mix in the oats, walnuts and chocolate chips.

6. Drop by heaping spoonfuls onto ungreased baking sheets and bake for 12 minutes in the preheated oven. If attempts to resist eating the dough are futile, prepare for a stomach ache.

7. Allow cookies to cool on baking sheet for 5 minutes and transfer to a cooling rack. Eat at least one for quality control! Store in an airtight container.

Enjoy and let me know if you have suggestions or questions!

What’s your favorite kind of cookie? Is it an underdog or a classic, like chocolate chip?

A little comfort before the Equinox


2013
03.07

Growing up in the Midwest, March was one of those months you would love and dread all at the same time. March meant spring. At least that’s what the calendar said. But it also had a legendary status of being the snowiest month of the year. Don’t unplug your cars or stash your shovels quite yet folks!

snow dog car

It’s pretty, yes. But six months of this stuff? Oooover it!

That’s how I’m feeling right now when it comes to food too. I desperately want light summer fare, but the weather is too cold yet. (Yes I’ve gone soft. I’m OK with this. California cold is still cold!) It’s comfort-food season. So what’s a cook to do?

Make my insane gluten-free, dairy-free chicken enchiladas, that’s what! I’ve always said I could eat Mexican food every day — thank goodness I moved to the land of the taqueria! This is the first recipe I think I ever made up and it’s evolved as my food allergies have.

These have passed the test of those blessed to not have a food allergy. I serve them on the regular when we have company. The pico de gallo says summer, but the dish itself is filling and warm.

 

Rebecca’s Insane Enchiladas

Time: 1.5 hours
(This can be reduced if you boil the rice earlier or omit the rice all together.)
Serves: 6

PICO DE GALLO

1 c green cabbage, chopped
1 small white onion, chopped
Big handful or cilantro, chopped
Clove garlic minced
3 tomatoes chopped
1/2-1 jalapeno (depending on spice desired) chopped
Juice of 1/2 lime

ENCHILADA MIX

1 cup cooked brown rice
1 lb. boneless chicken thighs (or breast if preferred)
1 carrot, shredded
1 medium onion, chopped
1 clove garlic, minced
1/2-1 jalapeno
Other veggies as desired (I use whatever I need to get rid of chopped up very small. Last night I used broccoli and cauliflower.)
1 can enchilada sauce
1 cup shredded “cheese” – I use Daiya tapioca shreds…melts awesome!
½ cup cashew cheese sauce

10 corn tortillas
1 can black beans
1-2 avocados
Tortilla chips

Cook rice, or just skip it if you’re pressed for time.  Mix together all the pico de gallo ingredients and put in fridge for flavors to settle together. Again, if you’re looking to make these fast, you can always buy some salsa, but remember it was made out of obligation, so it will never taste as good as making your own!

Fill medium pot with water and set to boil. Once boiling, place chicken in and boil for 10 minutes. Chop your veggies and put them in a big mixing bowl. Don’t forget to serenade your food! Sing a song or turn on some music.

After the chicken is cooked, chop into tiny pieces. Mix together with carrot, onion, garlic, jalapeno and other veggies. Add enough rice to make the enchilada filling equal about 5 cups. (Rice is just the filler. You can serve it as a side with black beans too.) Stir in 1/2 cup shredded cheese and cashew cheese. Pour in 1/2 the can of enchilada sauce and give a final stir. Shake your hips a little while you stir.

Preheat your oven to 350 and warm tortillas up over the stove or in the oven for a minute so they bend but don’t break.

Warning: Time to get your hands dirty! Dip them in the enchilada sauce. In an 8×13 pan, put a handful (about 1/2 c) of enchilada mix into each tortilla, rolling them up and setting them in two rows of five. Pour the rest of enchilada sauce over the tortillas. Spread the shredded cheese over top. Bake at 350 for 25-30 minutes. Blow them a kiss through your oven window.

If you have extra enchilada mix, heat it up to melt cheese and serve it with the chips as an appetizer. Quick and easy! Let the enchiladas sit for five minutes and serve with rice, black beans, pico and avocado.

yummy dairy free gluten free chicken enchiladas

These make great leftovers if you just make them for yourself. I used to freeze them in packets of four so I could eat some for dinner and some for lunch. Now that I feed Sante, we can go through these in a few days so I don’t bother.

What’s your favorite comfort food? Do you make it year ’round or just when it’s cold?

Would you like some dopamine with that?


2013
02.07

I got invited to a clothing swap this weekend. It’s where everyone brings the clothes, jewelry and shoes they no longer wear, and we take what we like. The rest gets donated. I was told not to bring very much as there is always a crazy amount of stuff.

ugly sweater party

While I wore this outfit ironically, I’m not sure I’m ready to give it up.

Aside from being thrifty, it’s sounds like a lot of fun. Everyone brings a snack. New (to me) clothes for the price of an appetizer? Yes please!

Because I don’t eat dairy or wheat, I’m generally limited to a few things. Chips and salsa never gets old. I could eat Mexican food every day. And then there’s hummus, which I do enjoy, but it can get a little … ho-hum.

But I discovered something that makes ho-hum hummus absolutely lively — people go gaga over it. The secret? Fava beans.  These bad boys are full of fiber, folate and fun — they’ve been found to increase your dopamine levels, the feel good hormone.

fava beans

Now, most recipes I see for fava beans involve shelling them and from what I hear, it takes forever and really isn’t any fun. The nice thing about how I make fava bean hummus?  No shelling required.

It does, however, require you to soak and cook dried fava beans (I use the speed soak method, which works for all beans and seriously rocks), although I have seen canned fava beans, so I’m sure you could use those too.

If you’re looking to make this recipe quickly, go with the canned beans. You can make it in 10 minutes and let it rest for an hour in the fridge and you’re ready! The dried fava beans add about three hours to the process — I usually cook them the day before.

The No Ho-Hum Hummus

Serves 6

  • 1 garlic clove, peeled
  • 1 roasted red pepper (I usually buy a jar of these)
  • 1.5 cups (1 15oz. can drained and rinsed) fava beans
  • 2 Tablespoons lemon juice
  • 3 Tablespoons tahini
  • 1 Tablespoon olive oil
  • 3/4 teaspoons salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1-3 Tablespoons water

If using dried beans, place beans in pan and cover with an inch of water. Bring to a boil for four minutes. Let soak for an hour, giving the beans a little encouragement as they open up. Drain and rinse the beans, cover them with 3-4 inches of water and bring to a gentle boil for 1.5 hours or until cooked. Let soak again for 30 minutes. Drain and rinse again.

Drop garlic clove into food processor while it’s running (usually through that little spout on the top) and let mince. Marvel at your luck for having a food processor. Add red pepper. Run for 3 seconds. Scrape the sides.

Add beans and pulse 5-7 times to get them chopped a bit.  Maybe do a little hip shake while you pulse: saucy! Add lemon juice, tahini, olive oil,  salt, curry powder, coriander, cumin, and pepper. Turn on the processor and let it run for a good minute.

Once the fava beans are chopped and mixed thoroughly, add water while the machine is running to bring it to the consistency you want. If you use more than 3 tablespoons, use a little olive oil too.

Refrigerate for at least an hour to let the flavors settle. I usually try to do it overnight, but I get antsy sometimes and just want to eat it.

fava bean dip

 

Serve with carrots, celery, cucumbers and anything else you like to dip, like gluten-free, dairy-free crackers or tortilla chips. Or if you’re lucky enough to not have a food allergy, pita bread!

I’ve gotten a lot of good feedback about my recipes, and I really appreciate it! Ever since I first stopped eating dairy, I thought There has *got* to be a way to make (insert awesome food I can no longer eat here). 

And y’know what I’ve found? There usually is. I’ve compiled the recipes I’ve done so far, and I’ve decided to make it a feature I do once a month: Rebecca’s Recipes. I’ll also let you know what recipes I’m following online, so you can get some inspiration for your kitchen!

This week I made this Moroccan style lamb but subbed ground chicken and veggie broth, added red pepper and mushrooms and let it simmer for 30 minutes. It’s one of Sante’s favorites.

If you’re looking for veggie friendly, definitely check out Sophie Uliano’s Vegan Pesto Polenta Bowl. I came across it when trying to figure out what to do with a ton of basil in my fridge.

pesto polenta bowl

This, my friends, is what you do with it.

Cashew cream, pesto and polenta. Seriously amazing. And I used the extra cashew cream sauce for a pizza I made, which I’ll post another time.

What about you? What are you cooking these days? I’d love to hear inspiration. Share links, recipes or descriptions!

Shark Week Tonic


2013
01.17

I once read a story about Prince Charles visiting President Reagan in the White House. When it came time for tea, they served it to him in a tea bag. According to Reagan, the prince admitted, “I didn’t know what to do with it.”

This is sort of how I felt, but in the reverse, when I started drinking tea. My whole life I’d only seen it in tea bags, and when my Norwegian friend bought me some loose leaf rhubarb tea from Sweden, I didn’t really know what to do with it.

tea recipe pms

I was intimidated by these leaves rattling around, free to go wherever they pleased. I could choose whatever amount I wanted. Would I choose correctly? Where exactly do they belong?

I bought a hemp tea bag, but that didn’t really work. It took me a bit but I finally figured out those metal tea strainers work the best. And now, I’m experimenting, making my own teas!

tea strainer

A pleasant side-effect to all this is that I’m learning more about herbology, an interest of mine. Teas can be a powerful medicine, and I’m thrilled to say I’ve already discovered one that helps me every single month.

My advice for the gentlemen readers among us is to keep on reading. Even if you’re never going to experience the pains of childbirth, you’ll most certainly be affected by a female in your life who suffers from PMS. I know. It’s not a sexy topic, but it’s one that keeps coming up month after month.

So fellas, if you’ve got a female friend, girlfriend, wife or sister, you could be a super life-saver and mix her up a batch of this concoction. It’s easy and works wonders. It would be hard not to adore you for it.

heart hands sky

And ladies, you won’t believe the difference drinking a few cups every morning will make before and during your menstrual cycle. Waaaay less swelling and bloating, fewer cramps (I have an IUD and even those cramps are pretty much gone!), calmer emotions. What’s not to like?

I’ve adapted it from Make Your Place, a super awesome book I’ve raved about before. You can find all of the ingredients in a natural foods store. If there isn’t one close by, there are plenty of places to buy online.

I’ve made smaller amounts, but I find the last thing I want to do when I’m feeling icky is mix up a batch of tea, not matter how ridiculously easy it is. This makes enough for about three months.

Shark Week Tonic

  • 1/2 cup dandelion root
  • 1/2 cup chamomile
  • 1/2 cup lemon balm
  • 2 tablespoons raspberry leaf
  • 2 tablespoons cramp bark
  • fresh ginger

In large mixing bowl, combine all of the ingredients except the ginger. Because they’re all dry ingredients, you can have some fun. Use your hands to sprinkle one on top of the other with a little flair. Mix them together with your fingers. Store in an airtight container.

When you feel PMS symptoms come on, spoon 1 tablespoon for every 2 cups of tea into a tea strainer or whatever you prefer. Cut 1/4-inch slice of fresh ginger. Place the ginger and the tea strainer in a tea pot (or another saucepan) and pour boiling water over the mix.

Let steep for 5-10 minutes. I like mine with a little honey because my sweet tooth is rampant around this time.

Remember ladies, there are plenty of other things that affect your PMS levels, so while this stuff works wonders, it’s not going to undo the four cups of coffee and salty potato chips you’ve been consuming.  Trust me, I know.

Are you a tea drinker? Do you have any natural remedies to share with me? I’d love to hear!

A sweet tribute to Grandma Eleanor: Gluten-free, dairy-free soft ginger cookies


2012
12.16

My grandma recently passed away, and I’ve been thinking a lot about her, which means I’ve been thinking an awful lot about treats. I was asked to write about special memories of her for the funeral, and it only seemed right to share it along with a new recipe I’ve got for the holidays.

If ever there was a woman who was the definition of sweet, it was Grandma Eleanor. From the soft way she’d say my name to how she reminded us not to tell secrets as they could hurt other people’s feelings, she was always gentle and kind.

But what stays with me was how her sweetness bled into everyday life, most memorably the food she brought us up with.

When we were younger, she would pick us up early and we’d go pick strawberries all morning. We’d make pie and jam and crisps or just eat them plain, our fingers stained for days after. And of course we’d pick raspberries from the farm and do the same.

raspberries

My favorite holiday item she made was her sweet potatoes. I could’ve eaten an entire pan, but she reminded me to share with everyone else. And even if you didn’t want to, grandma had a way of getting you to share even when it wasn’t your idea.

She’d put out her delicious divinity and lefse, and we’d gobble it all up. A little later, someone would lament the fact that it was all gone and she’d pull out another tin, no doubt hidden among many others in the house.

Lefse

Lefse, or Norwegian potato tortillas as my California friends call them.

As a tribute to my sweet grandmother, I’d like to share my gluten-free, dairy-free version of soft ginger cookies. I was never really into the snaps or the ginger bread men. I like my cookies to be oh, so soft and chewy.

Ginger spice cookies

So here’s how I do it:

1.5 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
3/4 teaspoon xantham gum
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup Earth Balance, softened
2/3 cup brown sugar
1 egg
1 tablespoon water
1/4 cup molasses
3 tablespoons white sugar, divided
Small bowl of water
  1. Turn on Christmas music and lights if possible. Preheat oven to 350 degrees. In a smaller bowl, sift together (or use a wire whisk until all the ingredients are mixed) the brown rice flour, potato starch, tapioca flour, xantham gum, ginger, baking soda, cinnamon, cloves, and salt. Place lovingly aside.
  2. In a large bowl, cream together the Earth Balance and brown sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. You should probably blow kisses at the mixture right about now. Gradually stir the sifted ingredients into the sugar/egg mixture.
  3. Put 1 tablespoon white sugar on small plate. Get fingers wet. (The dough will stick otherwise!) Shape dough into walnut sized balls, and roll them in the sugar. Replace sugar as necessary (it can get a little wet and won’t stick to the cookie). Place the cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
  4. Take the cookie sheet and whirl around in a grand manner as you move toward the preheated oven. Bake for 8 to 10 minutes-this depends on how you like them. The longer you cook, the lighter and airy they will be. Let cookies cool on cookie sheet for 5 minutes before moving to a cooling rack.

From the Little Debbie snacks to the root beer floats we had every time we spent the night “Going to Grandmas,” there is no doubt in my mind where my sweet tooth came from and why my sisters and I spent hours in our kitchen trying to emulate her recipes. And even now, when I’m getting my baking done for the holidays, I always feel like I am carrying on her tradition, spreading sweetness and love with my fudge, lefse and cookies.

divinity

I’m making divinity for the first time in years. Click for the recipe.

Grandma Eleanor was a special lady, and there were so many things to cherish about her, but being a grand child, I figured it made the most sense to focus on the ways she spoiled us. I’m sad you’re not on our planet anymore, Grandma, but I’m happy you no longer have to manage pain and that you’ve gone back to God.

Gluten free, dairy free “buttermilk” pancakes


2012
11.20

It’s Thanksgiiiiiiiiiving! And if I haven’t gone on record before, let me just say this is my favorite holiday. No weird religious undertones. No gifts. Just food and gratitude. Genius.

And while I’m slowly preparing my feast (the turkey is cooking I write this, basted with bacon no less), it’s come to my attention that there is a meal that gets very little love during the holidays: breakfast.

Pancake

Maybe you’re a fan of going out to brunch around the holidays, but sometimes it’s nice to skip the crowds, sip something warm and relax at home. That’s what this recipe is all about. It’s so easy, I’ve even made it on weekday mornings when that pancake craving hits me.

Even if you’ve got company who doesn’t fit in the GF, dairy-free category, I guarantee they’ll love these. I made them when we were in Moab for the whole crowd and got rave reviews.

I make these with almond milk, which I think accounts for the rich, buttery flavor. You could make them with soy or rice milk or whatever your substitute of choice is, and I’m sure they’ll still be good. But no promises!

Almonds

Who knew almonds could taste like butter?

Gluten-free, dairy-free “buttermilk” pancakes
1 cup brown rice flour
1/3 cup potato starch
3 tablespoons tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xantham gum
2 eggs
2 cups almond milk
1 teaspoon vanilla
1/2 teaspoon cinnamon

Put all dry ingredients in a large bowl and mix together with a wire whisk or fork until the flours are blended together. Create a little indent in the flour mixture and break both eggs into it. Add the honey and beat slightly. Don’t worry about it mixing with the flour mixture.

Pour in the milk and mix well. I find I need to stir it for a bit to get it to thicken up. Add more milk if it’s too thick. Stir in the vanilla and cinnamon  Heat up your skillet until water droplets can dance on it (you can do a little dance too, if you’re feeling awake enough), pour 1/3 cup of batter for each pancake and lower the heat.

When bubbles rise to the top of the cake, flip it over and let it finish cooking. I usually don’t go longer than one minute. The recipe makes 12 cakes. If it’s just the hubby and me, we’ll keep them in the fridge and pop them in the toaster for a quick breakfast the next day.

O.M.G.

Serve with fruit (berries in the summer, baked apple slices in the winter), peanut butter, and jam. Yum! This has become a staple in our weekend breakfast.

What do you like to eat in the mornings? Do you do things differently on holidays/weekends than during the week? Please share your thoughts in the comments!

Delicious gluten-free, dairy-free, (optionally) vegan lasagna


2012
09.05

Ever since I was little I have loved lasagna. I’d ask for it every year on my birthday. Even now, I love it more than Mexican food, and that’s saying something. Alas, my dietary needs pretty much make it a thing of the past.

But anyone who knows me well knows that I don’t like it when someone says I can’t do something. So, I set out to make the most delicious gluten-free, dairy-free (almost vegan) lasagna I could.

Sante thinks I could sell the stuff, and a few people asked for the recipe after I was bragging about on Twitter. So I figured, why not share the love?

Disclaimer: This is a weekend recipe. It usually takes me 1 to 2 hours to make. You could make it in less time, but you’ll be irritated and dinner will be late on a Tuesday night. It’s not a good way to start the week. Trust me when I say, make it on a Sunday.

lasagna rebecca recipe finished

So first, let’s boil some noodles. When we were in Italy, we had dinner with some Italians who were laughing about their German friends who “had no idea how to cook pasta.”

Get this, the said: They didn’t put salt in the water before they boiled it! And these guys roared with laughter as if it was the most absurd and obvious thing.

After that trip, I boiled my pasta with salt. And now I use Celtic salt, which looks like the stuff put on the roads after a snow storm, but tastes amazing and is pretty good for you, so I hear.

I use brown rice lasagna noodles, Tinkyada to be precise. You can probably use any wheat-free noodles, but these are the best in my opinion. They have texture and flavor. They look like this if you want to look for them in your store.

lasagna rice noodles

So, you boil these bad boys for one minute in water with some salt. Then turn off the heat and let them sit in the hot water for 12 minutes. Drain them and set them out individually on foil or cookie sheets so they don’t stick to each other. Don’t skip this step. I have and trying to untangle the noodles made me a very unhappy lady.

Meanwhile, brown the meat. Or not. I’m not opposed to eating meat. I often say I’m a vegetarian who enjoys a good steak. That being said, this step requires some thought. If you’re vegan it’s a no-brainer, but the carnivore in me likes it with a little Italian sausage.

Usually I just get one pound of really good Italian pork sausage for this. Staff of Life makes their own and it’s ridiculously good. Make sure you check to be sure the sausage isn’t made with anything containing gluten. (Thanks to Jande for the tip!)

When I wanted to make my man a special meal, I went up to two pounds of sausage. It was a little much for me, but if you’re cooking for hungry folks just finishing a marathon, it’ll be appreciated.

Next, make cashew cheese.

Cashew

No question about it. These nuts make amazing cheese.

1/4 C brown rice flour
1/2 C soy/almond/rice milk
1/2 to 1 C water
1/4 tsp to 1/2 tsp salt
1/4 C pulverized cashews
2/3 C nutritional yeast
1/2 roasted red pepper (optional)

Melt butter in a small saucepan over medium heat. Slowly add flour, whisking it into the butter. After the flour and butter are mixed, slowly add milk, whisking to remove any lumps. Continue with the 1/2 c water, adding more to desired thickness.* Remove from heat.

Put cashews into food processor and pour butter/flour/milk mixture into it. Add salt. Process until smooth, around 30 seconds. Gradually add the nutritional yeast while processing, scraping the bowl occasionally.

Finally add the red pepper. I like my lasagna to have a little zing to it. This will not make it spicy really. It just adds some dimension to the dish. I recommend it, but it’s not required.

(*This will replace your ricotta/cottage cheese in a standard lasagna dish, so you want it to be kind of thick but easy enough to spread. Usually I go with 3/4 cup water. Experiment!)

Now it’s time to get chopping and assembling. 

Cooking preparations
Here’s where the traditional recipe-type stuff starts.

1+ Lb Browned Italian sausage (optional)
Cashew cheese spread (see recipe above)
15 oz can tomato sauce
1 white onion, chopped
4-6 cloves garlic, minced (I love garlic. If you don’t use less.)
2 zuchinni, sliced
2 yellow squash, sliced
12 cremini mushrooms, sliced
1 carrot, grated
2 handfuls baby spinach
Big handful of basil
Vegan mozzarella (there are plenty out there, but I recommend Daiya. Heaven!)
Salt, pepper and red pepper flakes

Preheat your oven to 350 F (175 C)

Put on some music that makes you happy. Layer four cooked noodles on the bottom of a lasagna pan. Spread half the cashew cheese over the noodles. Add half of browned meat. Sprinkle half onion and garlic pieces over it. Do a little dance. Two-step maybe?

Place half the slices of zuchinni, squash, and mushrooms over. Grate half the carrot over that. Drizzle half the tomato sauce over, add half the spinach and basil leaves. Finally grate a healthy amount of mozzarella over the layer. Season as desired.

Serenade the layer: May I suggest Frank Sinatra? Repeat.

Add final layer of noodles and grate a little more mozzarella on top. Can you tell I love cheese? The pan should be piled high and it should weigh a lot. Congratulations! Spin around with the pan and put it in the oven for 45 minutes. Be patient. Clean the kitchen or do a little dance. Read a book.

Let cool for 5 minutes. If you’re lucky, someone else will cut and serve it. Bon Appetit! Sometimes I serve it with broccoli or an artichoke.

Thanksgiving dinner table

This is great for lunches the next day as well. Sante and I can eat an entire pan in a few days, so we don’t freeze it, but it’s very freezable. Any suggestions are welcome. Enjoy!

What’s wrong with this picture?


2012
01.15

A few days ago, an article ran in Plus Model Magazine and I saw loads of comments around various social networks from the ladies in the audience. Here’s the photo:

plus size model with runway model

Quite the difference between a runway model and a plus size model, isn’t it? Most of the comments I read were along the lines of “The plus size model is so much more beautiful!”

Unfortunately, I can’t contribute that kind of comment to the conversation. And not because I don’t know that that’s the thing I should be saying. I know the right, grown-up answer to this question.

But I’m not gonna lie, because I think some other people are and it just continues to do a diservice to another generation of women. It’s time for this say-one-thing-do-another culture to stop.

If I had to choose between looking like the runway model and looking like the plus size model, I’d choose the runway model. Why? Because that is what I was raised to believe was beautiful.

trish goff role model

And I’m not the only one who thought this way. The heroin chic model look has been sought after for years, simply because that’s what women see on television, on billboards, and in magazines. And women and children(!) have been starving themselves for decades, trying to be “beautiful.”

I’m one of the lucky ones. I figured out early enough that it wasn’t healthy to be that skinny. I worked on my relationship with food and exercise and weigh a healthy 140 pounds.

But I still fight my brain on an everyday basis. I own a full-length mirror that’s slimming to the point that my husband thinks he looks sick. When I look at it, I see fat. But I know that’s not true.

This culture is crazy-making, and if models continue to get skinnier and we continue to buy those products, watch those television shows and read those magazines, our children will continue to be sold that message, regardless of what we say.

So ladies (and gents), it is up to us. We can talk about about how beautiful the plus size model is but actions speak louder.

  • Vote with your dollar: Quit buying celebrity magazines that glorify binge dieting and demonize cellulite. Stop using products that hire unhealthy looking models, whether that product is for air freshener or jeans.
  • Examine your habits: “Mother is the name for God on the lips and hearts of all children.” Eat well. Exercise regularly. If you’re starving yourself and criticizing your body, chances are your children will do the same to themselves. If you need help, get it.
  • Please, for the love of god, no conversations like this:

I’m not sure if the physical and psychological damage to women in the past can be undone. I hope so. But the future is bright! Let’s eat ice cream (throw some fruit on there for extra points) and go on family walks and embrace every healthy body.

 

MCM–Food makes all the difference


2010
05.24

Whenever I get home from grocery shopping (which is almost daily), I think to myself, Happiness is a full fridge. Food is on the bottom level of Maslow’s Hierarchy of Needs. You can’t do much of anything without it.

I’ve been working with a great charity for the past month and wanted to share it. Food For Children is a branch of my local food bank. And every dollar they get provides five meals for children. And not just canned pantry items. Half of that is fresh produce. The stuff that smells and tastes oh! So good!

This video has some great interviews with families who benefit from the program. There are also some kids claiming that their favorite foods are broccoli and carrots. How fantastic is that?

I encourage everyone to donate time or money if they’re able. If you’re not from the area, you can find your local food bank here. Kids are out of school, so now is a great opportunity to help keep their refrigerators (and stomachs) full.

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