Is it any great mystery that the first five letters in delicata are also in delicious? (No.) Has anything ever been ruined by being smothered in butter, salt and pepper? (NO!) And who knew eating on the cheap could be so delicious? (Taco Bell doesn’t count.)
If there’s one guilty pleasure I have (I know – just one? So cute.) it’s mac ‘n’ cheese. Back when I entertained a gluten-free partner it was hard to justify buying it in boxes for three reasons:
- Finishing an entire box on my own, while filling, also makes me feel like a little oinker.
- Leftover mac ‘n’ cheese never tastes the same. In fact, it usually tastes like nothing at all. What’s the deal with that?!
- Rice mac is just too expensive and not that good.
It seemed like every recipe I came across for cheese sauce was way too complicated. I entertained the idea of casseroles or other baked pasta dishes, but it wasn’t the same.
Finally, I found a recipe– an easy one– and altered it a bit, coming out with the creamiest, cheesiest, gluten-free-y-ist mac ‘n’ cheese ever.
Recently I’ve started to get a little more creative when cooking my tofu. Normally I’d just slice it, throw it on the skillet with some garlic powder and call it good. But making crispity crunchity tofu is easy if you’ve got some cornstarch and common spices lying around. Mix and match your spice rack to suit your tastes. Sometimes I like to simply add salt and lots of black pepper to my cornstarch, and other times I go straight for the Chik’Nish Seasoning.
Ever since we got back from our 2 months in Thailand my partner has shown signs of a developing wheat allergy, so we’ve tried to put the brakes on his wheat intake as much as possible. Originally, I was planning on making him an apple pie for his birthday, but I didn’t have the energy to try something that new and risk failure (I’ve learned the hard way that special occasions are not the time to be daring in the kitchen).
So, instead I made apple crisp, which is essentially just pie with a sugar topping instead of a crust. The best part about a crisp as opposed to a pie is that you can pretty much do whatever you want– adjust the recipe below to suit your tastes.
For gluten-free purposes I replaced the traditional oats with chopped walnuts, just to be safe, and served it with a scoop of French Vanilla ice cream. Is there any other way to eat apple crisp?
Earlier this summer I took advantage of my local Asian market and taught myself how to make sushi. I made a big event of it, having friends over, laying out the fixins and letting everyone learn how to roll and cut it themselves.
I have always been intimidated by sushi in the kitchen, but after learning how to make it, it seems silly. Making simple vegetarian maki is incredibly easy, though a bit time consuming. It also makes a lot, so it’s not something I really see myself doing on casual dinner nights – best save this one for dinner parties and the like.
I also learned how to make Vietnamese fresh spring rolls, which is beyond easy. I’ll tell you how to make both, starting with the sushi.