Tag: gluten-free

  • Giant Puffball Mushroom

    Giant Puffball Mushroom

    Overnight it seemed, these giant puffball mushrooms sprouted in our backyard. We spotted them in autumn last year and let them grow till they popped into greenish brown powdery spores. Cute, then gross. This year, we found a bunch of them in the same spot. I wondered if they were edible. Google said yes. And […]

  • Sriracha Shrimp

    Sriracha Shrimp

    Google sriracha shrimp and you’ll get 20.5 million results. It’s that popular. I think I’ll give some of those recipes a try this winter. I have my own version of Sriracha Shrimp, and I’ll stack mine up against some of the internet’s best reviewed recipes. I’ll have my family vote. You can vote, too. Try […]

  • Coconut Quinoa Cereal

    Coconut Quinoa Cereal

    You might be surprised by how delicious and filling this Coconut Quinoa Cereal is, while being quite possibly the healthiest breakfast on the planet. Let’s look at the ingredients. Quinoa is a versatile whole grain that can be made into a salad, a lunch casserole, or a dinner side. Quinoa is gluten-free, high in protein, […]

  • Aloo Gobi

    Aloo Gobi

    Aloo Gobi is one of those dishes I’ve enjoyed in lunch buffets at Indian Restaurants, but don’t usually order as an entree for dinner. It’s unassuming and understated, not as much star power as the tandooris or the tikka masalas. When it comes to home cooking, though, Aloo Gobi wins because I can make it […]

  • Duck Eggs

    Duck Eggs

    I received a flat of fresh duck eggs as a gift! I grew up eating duck eggs in the Philippines. The infamous balut is hardboiled fertilized duck egg, with a half-formed baby chick on one side and a bright yellow veiny yolk on the other. Begin by cracking the balut on one end to make […]

  • Sprouts Plus Vietnamese Noodle Bowl Recipe

    Sprouts Plus Vietnamese Noodle Bowl Recipe

    I sprout. Do you sprout? I just felt like it one morning. I got out a couple of quart mason jars and put in a tablespoon each of alfalfa and mung beans. Poured it full of water, a teaspoon each of food-grade hydrogen peroxide and let it sit for 15 minutes. I trapped a mesh […]

  • Fiddleheads


    I’ve never met this vegetable before: fiddleheads. It’s the curled ends of a young ostrich fern, harvested in early spring. It is rich in vitamin A and vitamin C. There are so many recipes and ideas for cooking fiddleheads online, but here is the simplest way to serve it: Steam the fiddleheads for about 20 […]

  • Coconut Muffins

    Coconut Muffins

    Coconuts made quite an impression on my husband and daughter when we visited the Philippines. My home has coconut trees growing right on our front yard. One Sunday morning a boy climbed one of the trees with a machete and carefully lowered bunches of coconuts down to our driveway. We drank fresh coconut juice and […]

  • Guacamole & Salsa

    Guacamole & Salsa

    I make the easiest and most delicious Guacamole & Salsa east of the Mission. Or so I think. Give it a try and see if I’m right. Guacamole & Salsa, when made fresh with organic ingredients, are a super healthy combination. Avocado has more than two times the potassium found in a banana, and is […]

  • Green Eggs

    Green Eggs

    I started making green eggs when my daughter was a Dr. Seuss-loving toddler. I started out serving it as a sandwich spread, but now that my family is on a gluten-free diet, I serve it with salad. Let’s start with the recipe. Green Eggs Ingredients: 1 organic avocado 2 organic eggs salt and pepper to […]