Break out the canapés, bitches, it’s time to get your gluten-free apps on.
When’s the last time you heard the word “canapé” much less eaten/made one? I’m now fully obsessed with making every single canapé in the old school Betty Crocker Picture Cook Book from 1950. It’s become my “thing.” By “thing” I mean, I’m cutting gluten-free bread into designs and stocking my kitchen with toast beds. Yes, I DO know how to have a good time.
It’s not only the canapés in the Betty Crocker book I’m honing in on, it’s actually all of these classic appetizers. I mean, look at these!
Still over here with the ghee, you guys. As we all know, I love the dairy but it’s always good for me to have dairy-free recipes in my back pocket when I’m trying hard to recover from a gluten’ing or just my husband saying, “Chicken fried steak with gravy, AGAIN???” So. Ghee!
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 am so gearing up for a non-stop party from the first day of Hanukkah through New Year’s Day. Since we celebrate every which holiday, that means I’ve also bought some new fat pants. They’re corduroy because no one can tell me corduroy won’t stretch.
Of course we all know how anxiety-inducing it is for us gluten-free types to go to a party/go to someone’s house/go to a restaurant/just exist. Which is why I always bring food with me when allowed (pro tip: most restaurants don’t approve when you bring your own gluten-free entree, who knew? Oh, right, everybody.) Since the next holiday that’s happening up in our house is Hanukkah, I’ve sorted out how to make it the happiest, gluten-free holiday EVER.
I love it when you meet someone super nice and they give you a cookbook, and then you make something from said cookbook, and IT’S AWESOME.
Amy Fothergill, a gluten-free professional cooking instructor at The Family Chef has created an easy to use gluten-free cookbook (with dairy- egg- and sugar-free substitutions!) in The Warm Kitchen and I love it. My kids love it too, unfortunately too much for my taste as my daughter declared Amy’s recipe for Italian Meatballs “Better than yours, mom.” Really? Well, let’s see who’s meatballs pay your way through college, sister.
Amy’s cookbook is chock full of simple, yet delicious and tested recipes so you all should buy it, use it, live it, love it. Here’s how to make my new family favorite. Continue reading
If you guys follow me on the Instagram (and if you’ve got a high tolerance for food, kids, and randomness, please do @peveteaux) you may have noticed some yum looking pictures of food over the past month or three. Some of you have also said, “Recipe, please!” Which fills me with mucho guilt because, I can’t guys. I mean, I will. But I can’t just yet.
You see, I’m working on my second book (yes, I am SQUEEEEEING! I mean, if I understood what that sounded like, exactly) and I’m knee-deep in developing 100 delicious gluten-free recipes for said book. By the way, said book will be out on Perigee/Penguin next summer and it will be “The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less.” You can guess what it’s about.
So basically everything I cook, photograph and think about is going right into that book. It’s going to be CHOCK FULL, gang. FULL. And I’m pretty excited to be able to share a 30 day plan with recipes, cheerleading, and more for the newbies and oldies who need inspiration, and fast. So look out for it next summer!!! Int he meantime, I’ll totally share this lobster tail salad I whipped up this weekend because my very picky 5-year-old got super excited about the lobster tail in the grocery store so I took some home and made this magic (companion=gluten-free lentil crackers). He was reminded of that time we murdered that whole lobster and it seemed like he enjoyed it. So I made a variation without the murder, but still with the deliciousness.
Here ’tis, enjoy!