19 Monday Jan 2015
Posted in Gluten Free, Soup, Vegetarian
Tags
broth, Celery, Fennel, gluten free, heavy cream, Leeks, make-ahead, Potatoes
Leftover mashed potatoes? What a perfect and perfectly quick way to make soup for dinner. Potato soup is a blank canvas. There are so many variations, it’s hard to choose. It can be eaten cold or hot; we definitely want it hot today! It’s creamy comfort, with or without the cream. Continue reading
14 Wednesday Jan 2015
Posted in Gluten Free, Main Course
Tags
beef, bell peppers, chuck steak, Garlic, gluten free, Onions, paprika, smoked paprika
When I was a child, lo those many decades ago, Goulash was often our Sunday dinner. This was the version my mother made, but I’ve added a few updates. My father loved this dish and you will too..it’s pure comfort. Continue reading
14 Wednesday Jan 2015
Posted in Gluten Free, Soup
Tags
apple, Celery, chicken stock, cream, curry powder, gluten free, potato, Scallions
This soup is an easy after-work-type of soup that can be on the table in less than 30 minutes. This is a simple, incredibly tasty, slightly spicy soup, with sweet and savory elements that compliment each other perfectly…soup, much like life, is all about balance. Continue reading
11 Sunday Jan 2015
Posted in Gluten Free, Soup, Vegetarian
Tags
gluten free, heavy cream, herbs, make-ahead, Onions, Spices, Tomatoes
This is a simple, full-flavored version of tomato soup. But, you have options. You can eat it as is, and that’s a wonderful option, or you can choose to add some herbs, spices and flavorings; they can change the soup completely. This is simply tomato soup Continue reading
07 Wednesday Jan 2015
Posted in Gluten Free, Soup
Tags
broth, Garlic, gluten free, lime juice, lime zest, onion, peanut butter, sour cream, Spices, Sweet Potatoes
Sweet potatoes make great soup. This soup is thick and smooth, with little flecks of ginger to cleanse your palate a bit and work with the heat of the chiles to spice things up. This soup is a great example of the melding of cultures; it travels the world. It leans to the East in its flavoring, but there is the surprise of peanut butter, which takes us to Africa and the sweet potato itself takes us to the Incan Empire. Who knew you could travel the world with a bowl of soup? Continue reading
16 Tuesday Dec 2014
Posted in Appetizers, Gluten Free, Latin Food, Vegetarian
Tags
Everyone seems to love guacamole, because well, it’s good. This version has crumbled bleu cheese stirred into it and it’s topped with bacon bits and toasted walnuts. Bring on the tortilla chips! Continue reading
15 Monday Dec 2014
Posted in Appetizers, Condiments, Gluten Free, Vinaigrettes
Tags
Garlic confit is simple to prepare and simply delicious. You can smear the soft, creamy, sweet cloves on crackers or toasted bread for a quick hors d’oeurves or float a smeared toast on a bowl of soup. However you choose to use your garlic, you’ll be supremely glad you have these tasty morsels of lusciousness at your disposal. Continue reading
11 Thursday Dec 2014
Posted in Gluten Free, Latin Food, Marinade, Sauces
Tags
beans, cumin, Garlic, gluten free, Latin food, lime juice, onion, orange juice, sauce
Mojo Criollo is really the Cuban version of salsa. It can be used raw, cooked, as a marinade, as a sauce for beans, rice, meat…it would make old shoes taste good! Continue reading
09 Tuesday Dec 2014
Posted in Gluten Free, Latin Food, Legumes, Side Dishes
Tags
bell peppers, chorizo, Cuban, dried beans, Garlic, gluten free, onion, Rice, sofrito
When I mentioned that I intended to focus on Latino foods, The Latin Lovers eyes glistened with joy and anticipation. “Please tell me you will make frijoles negros?” And so this post was born. Continue reading
08 Monday Dec 2014
Posted in Gluten Free, Grain, Side Dishes
Rice is a cereal grain; there are white, brown, black, red and purple varieties of rice. Rice offers a wonderful backdrop for other flavors, because it is has such a neutral flavor. Combined with legumes, it becomes a vegetarian protein. It is low in fat and offers a good deal of Vitamin B, potassium, and phosphorus, as well as some fiber, which is all great…but how do I cook perfect rice? Continue reading
Goddess Cooks 