Thursday, December 29, 2011

need to take your own condiments?

Lifehacker has some great ideas, often! Today's is especially useful for those with food allergies or Celiacs.

Take your own salt and pepper and know they aren't contaminated.
take a little garlic, some butter, etc.

Soda pop upcycling

Monday, December 19, 2011

100th post - DELICIOUSNESS abound

Pamela's makes a lovely mini-single serving cheesecake.
Commonly found in the gluten free area or Organic section, are a single serving cheesecake. I find them useful for last minute indulgence. I also find that if I put a little dish together before an event, and take my own little treat that looks THIS GOOD, I am not jealous of the plethora of treats that are at the holiday parties. Make sure to pack a few cookies and possibly a wonderful little surprise that will make everyone jealous of YOUR TREAT.
Just remember, don't share the spoon with someone who has been including gluten foods in their feasting that day. Get a clean spoon and share, and don't let them double dip.

1 mini-single-serving cheesecake
1/2 cup walnuts
1/2 cup frozen red raspberries
GF Chocolate Syrup.

Here is what my cheesecake for a guest looks like when I am done.

Kale a wonderful vegtable and winter treat.

Dried Kale, or steamed - Kale is a summer treat i remember that Grandma Used to steam with caramelized diced onions, and fried bacon crumbles.
It is great with kale, or swiss chard. Lindsey makes a great treat published at 77 Square . EMJOY!

Kale Salad with Pomegranate and Pecans

Inspiration nod to YumSugar.

  • 1 teaspoon Dijon mustard (make sure if you are making something nighshade free, it hasn't paprika)
  • 1 tablespoons pomegranate molasses
  • 1/4 cup (4 tablespoons) good quality extra-virgin olive oil
  • Sea salt, coarsely ground
  • Freshly ground black pepper
  • 1 large bunch (about 6 cups) Lacinato kale leaves, stemmed and sliced into a 1/4" shred
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/2 cup fresh pomegranate seeds (see note)

In a medium mixing bowl, whisk together mustard and pomegranate molasses with olive oil. Season to taste with salt and pepper.

In a large salad bowl, toss together kale, pecans, and pomegranate seeds. Drizzle in dressing and use your hands to massage the dressing evenly into the greens until dressing is well-distributed, 3 to 5 minutes.

Note: To easily remove pomegranate seeds, open the fruit over a bowl of water in the sink (the juice will splatter and stain). Pry the seeds out with your hands and drop them into the bowl; the pith will float to the top. Strain and remove any extra pith. Seeds will store for about 5 days in an airtight container in the fridge.