When searching for ways to use my backyard rhubarb, I came across an unusual recipe: rhubarb ketchup. I was intrigued so I made a batch, and I thought was good and worth sharing
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Posted in Recipes, Sauces Seasonings Condiments
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17 May, 2011 – 4:16 pm
Tagged condiment, cooking, food, fresh ingredients, gluten-free, home grown, recipe, rhubarb, sauce
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These cilantro turkey burgers are a great use for rhubarb ketchup and are wonderful cooked on the grill.
Serve fish tacos with attractive, brightly flavored arroz verde (green rice) on the side. For convenient preparation, the fish and rice are baked in the oven.
Posted in Holiday, Main dishes, Menu Ideas, Recipes, Sauces Seasonings Condiments, Sides
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10 May, 2011 – 10:14 am
Tagged Cinco de Mayo, condiment, cooking, food, gluten-free, main dishes, menus, recipe, sides
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Chicken salad recipes abound, but some you want to make again and again. The first time I had this one was at a bridal shower given for me by my sister-in-law-to-be at their farmhouse in southwest Minnesota. I loved it and asked for the recipe soon after. That was over 30 years ago, and I’ve made it from time to time ever since.
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This rich, satisfying, and simple corn pudding is a crowd-pleasing side dish with ham.
Posted in Holiday, Recipes, Sides
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19 April, 2011 – 9:49 am
Tagged comfort food, cooking, Easter, food, gluten-free, holiday food, recipe, sides
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For a festive spring get-together or Easter Sunday dinner, leg of lamb is an easy and delicious main dish. This menu features a rosemary, garlic, and salt-rubbed lamb; glazed carrots; and mashed potatoes with wilted dark greens.
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Posted in Holiday, Main dishes, Menu Ideas, Recipes, Sides
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12 April, 2011 – 9:57 am
Tagged cooking, Easter food, food, gluten-free, holiday food, main dishes, menus, recipe, sides
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This nutritious and flavorful white bean dip has been a favorite of mine going back several years. Serve it with the toasted pita wedges as in the recipe, or with purchased pita chips. Also included in this post is a recipe for delicious, crusty gluten-free pita bread
Posted in Appetizers, Breads, Desserts & Snacks, Dressings & Dips, Recipes
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5 April, 2011 – 9:31 am
Tagged appetizer, baked goods, brown rice flour, cooking, gluten-free, recipe
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Amish- or Pennsylvania Dutch-style baked oatmeal is buttery and a little like oatmeal cookies or granola. Another style is creamy and porridge-like with a lovely brown sugar layer on top. Both are good in their own way, so here are recipes for each.
In case you’re among the few people who don’t have the recipe for ever-popular, easy-to-make seven layer bars, here it is. You can make these bars gluten-free by substituting ground-up sorghum crackers for the graham cracker crumbs. Instructions are also included for making the bars dairy-free.
These graham-like crackers are made with sorghum flour. You might call them “sor-graham” crackers. Homemade graham crackers have wonderful, complex flavors of wheat germ and bran that are unique to wheat. These sorghum crackers have a nice bright flavor from the sorghum flour.
So many foods are better homemade. Store-bought graham crackers are OK for crumb crusts and even s’mores, but they don’t have a lot of flavor on their own. These homemade graham crackers made with fresh butter and hearty, nutty stone ground graham flour are quite tasty and enjoyable as a standalone snack.
