First of all, I want you all to know that ever since Tava Life reached out to me to talk all things ghee, I’ve been doing some ghee experimenting. Which is pretty easy when they send four different types of the lactose-free butter business: himalayan sea salt, green chile, vanilla bean and original. I’ve been fairly swimming in ghee.
I also know ghee is a big paleo thing and I’m a fan. I usually have some ghee on hand when I’m feeling dairy-free but not quite able to quit butter. And Tava Life’s options were super fun. While I will fill you in on other dishes (ummm, much healthier dishes that actually help you stay paleo and dairy-free) wherein I used the ghee, right now I jut kind of gave myself and the kiddos the gift of yumminess by making homemade gluten-free tortilla chips using the green chile and himalayan sea salt ghee. It’s so easy, you guys. This easy – Continue reading
I just hashtag-ed a headline! There is a first time for everything and that was it. Also, a first time for me working with Del Real and creating the most insane party food OF ALL TIME. Yep, this 7 layer tamale dip is coming back during holidays, office parties and anytime I want to shove some amazing down anyone’s throat. And it’s naturally gluten-free, BAM.
But the real deal? SO EASY. This is how you do it with your friends from Del Real. It’s chow time. Continue reading
So there was a shout-out on my FB page about a serious need for gluten- and dairy-free pizza. Some might say that taking the gluten and dairy out of a pizza = not a pizza. I am not one of those people. Although, admittedly, I couldn’t quite leave the cheese off the top when I was done. But you can! You, who know the evils of dairy.
I’ve heard of making a pizza crust with cauliflower so much I’m pretty sure everyone is doing it. I decided to try The Lucky Penny’s version of a cauliflower crust because she says it’s the best. I’m not going to stand for just the second best. So that’s what I tried. Of course, her best, best version calls for dairy in the form of Parmesan and mozzarella in the crust. YUMMMMMM. But I know that’s not what you asked for people, so luckily she also has a version that is dairy-free where she subs nutritional yeast and allows the crust to cook longer. So I did that! Now, hold your nose and let’s get started. This is what you start with, and wow does it stink! Continue reading
We’ve all been there. You’re all up in your kitchen going, “OMG, you guys! I’m about to rock the house with these treats!” And then, bam, that vanilla you thought you were adding to your cookies turns out to be mint. Amiright? No? Just me?
So that happened.
And the thing is, I was going for the easiest possible Valentine’s Day cookie solution by using Glutino’s sugar cookie mix. That is hard to mess up my friends, but I did. Or I possibly made it BETTER, which I’m really coming around to now that I’ve gobbled up four heart-shaped cookies with a minty tingle in one sitting.
Normally if you’re mixing up Glutino sugar cookies they recommend you just ball it up and bake. But if you want to go at it with a cookie cutter, do what I did and after mixing the ingredients allow the dough to chill for about an hour. Gluten-free flour a surface and a rolling pin, then roll out that dough to about a 1/4 inch thick. Cut into your favorite shapes and bake.
If you don’t have any Glutino handy, you can use this recipe wherein I used the Cup4Cup. These were awesome too. But the best part of my experiment in Valentine’s Day cookies was finally getting the icing right. I love me a buttercream, but butter don’t set. Instead, use a corn syrup based icing and if you want to make it dairy-free, you can substitute almond milk right on down the line. It’s like magic.
The thing is, we all know that sugar cookies with icing really means Christmas. And with that mistake-o-mint, these heart cookies totally reminded me of Christmas. Which made me think, “How many days until Christmas?” Because that means, “How many days until I can take some time off with my family and sit around shoving food in my face, and especially that Garrett’s popcorn?” Those were the days.
Let’s relive them, shall we?
My daughter came home from somewhere I can’t recall and announced that she had just had the BEST honey fried chicken. My intense jealousy sent me straight to the store for cut up chicken pieces and buttermilk. Because you know, I WANT FRIED CHICKEN TOO. I’ve done the chicken and waffle thing before (recipe in my book) on the gf, so this is really adding a honey step for even more deliciousness.
Fried chicken is one of those things that I truly missed the most when I was diagnosed with the sprue. Sure, I can make it myself and it’s not too complicated (says the girl who grew up with a grandmother who made it every time we were over), but I’m still super sad I can’t drive up to a joint and just dive in. Sigh. So this was fun to have around for a day or two including leftovers. I felt like I should have taken the extra on a pic-a-nic, but alas, we kind of don’t do that anymore. You never catch anyone packing up the cold chicken and potato salad with a checkered cloth and heading out to the woods. WEIRD. Why don’t we do that? We should do that.
Regardless, I had some Hodgson’s mill gluten-free seasoned flour which I’ve used before, so I just added some corn starch for extra crunch (you can also use potato starch or tapioca starch). If you use regular flour, salt and pepper that stuff and throw any other spices in that make you happy. Maybe even some hot sauce. The end result? Awesomeness.
Three words, you guys: Fried honey chunks. You should do this.