Do you like cooking for other people? Personally it’s one of my main motivations for cooking creative food, making it nourishing and preparing food in general. This week we finally started doing something at work that we’d all been intending for ages: cooking a staff lunch to share. I made a goal to start after…
Tag: adaptable
Cobb Salad
You may have noticed that I post a lot recipes for main course salads. This is because most days, I pack a very large salad for lunch. I am someone who requires rather a lot of food. I work with small children and I expend a lot of energy. I don’t eat gluten so I…
Gluten-Free Cherry Clafouti
Clafouti is a baked fruit custard. It is a French dish that (I feel) was invented by particularly unfussy and homey French people. I love clafouti because it reminds me of a delicious custardy apple cake that my Estonian grandmother used make. She would slice and layer apples into a baking pan and then…
Huevos Rancheros (and other Mexican breakfast)
I am a lover of breakfast and also lover of Mexican food. A few days a week during the school year I teach near a cafe that makes really good Huevos Rancheros. I eat “lunch” with the kindergarteners at 10:30 AM so I order Huevos Rancheros…or rather the lady at the cafe sees me coming…
2 Kinds of Gluten-Free Pancakes and Caramelized Fruit Topping
First of all my sister already posted a really delicious recipe for gluten-free lemon ginger pancakes a while back, which you all should try. I cannot take any credit for the two pancake recipes posted here. They are from the back of Bob’s Red Mill Amaranth Flour and Coconut Flour packages respectively (with a…
Strawberry Rhubarb Trifle (Gluten-Free)
Trifle is a thing of beauty. It is boozy cake, layered like a parfait with fruit preserves, custard, whipped cream and nuts. It looks gorgeous and tastes amazing. A trifle is an excellent desert make ahead of time when you need to feed a lot of people. It is a British desert (I’ll say it…
Salad Rolls
When I was a pre-teen visiting my family in Vancouver, I liked to visit the food at Granville Island. This goes to show that my idea of a good time has not changed all that much in 25 years. I still go to look at food markets in whatever city I visit. ANYWAY at twelve…
Juice #1!
Hey y’all. Just a quick update to tell you about the first juice I made with my new juicer. I have some longer entries in the works though… Yea we’re back! I drank this juice, my eyes opened and I finally felt awake after a groggy morning. Ingredients: 4 apples, quartered 4 carrots 1 stick…
Experimental Economical Vegetable Stock
I have really gotten into making vegetable stock using this new method. It is the most economical thing you can make if you cook with vegetables and enjoy soup. The trick is this: you save the discard bits of the vegetables you chop up and use in other dishes. These can be saved over time…
Improvise Stir Fry!
You know, everyone who I consider my tribe here in Vancouver–and I’m talkin’ my extended circle of friends and acquaintances–make stir fries. It’s my regional cuisine, and it’s a way of life. Why is this? The deep-rooted Chinese influence on the city? The chronically lingering hippy culture? Maybe it’s the fact that stir fries are…
Big Sis Little Dish 