I hadn’t had chicken pot pie in years, but I had a craving for this hearty fall favorite, so I thought I’d give it a go. I pre-cooked a top pie crust to make sure that it would not have a soggy texture. Continue reading
no refined sugar
Monday Morning Extra: Single Gluten-Free Pie Crust
A versatile crust for savory or sweet pastries. Continue reading
Chard and Currant Pasta
This is easy to throw together for a quick weeknight dinner. Continue reading Belgian Waffles
These have a light, fluffy texture and are delicious with maple syrup, fresh berries and rice whipped “cream.” Its hard to tell them apart from the gluten, egg and dairy version. Continue reading
Greek-Style Ratatouille
This version of the Provençal classic substitutes carrots for the zucchini and relies on Eastern seasonings rather than the French standards of basil and thyme. The eggplants in this dish are so tender and flavorful that they melt in your mouth. Continue reading
Quinoa Tabbouleh
In this recipe, quinoa replaces the usual bulgar in this Middle Eastern classic. Tabbouleh can be used as a side, a filler for gluten-free wraps or crepes or tossed with beans or sardines to make a filling main course. Continue reading
Thursday Evening Extra: Carrot Greens Pesto
I purchased a beautiful bunch of carrots at the farmers’ market this afternoon, and I was about to trim off the greens and throw them away when I decided to look online and find out if there were any good tips for using them. I came across this post by blogger Ned Raggett, and thought the suggestion for Carrot Green Pesto sounded the most promising. Continue reading
Butternut Squash and Leek Risotto
For me, risotto is comfort food. I love how the rice starch gives risotto a creamy texture without the addition of butter, milk or cheese. I had some leftover roast chicken, so I added chicken to this recipe, but you could just as easily make it vegan by omitting the chicken and substituting vegetable broth for chicken broth. Continue reading
Maple Flax Granola
This tasty granola is packed with Omega-3s, antioxidants, protein and fiber. It can be eaten with almond or rice milk as a breakfast cereal or sprinkled over fresh fruit or vegan yogurt for extra crunch. Continue reading
Sunday morning extra: Smoked Salmon on Corn Cakes
This simple combination makes a wonderful quick breakfast, or is a sophisticated addition to a gluten-, dairy- and egg-free brunch. Continue reading
The Resourceful Kitchen 