Well, ok, some non-GMO, organic approximation of a pop-tart, but it hit all the same pop-tarty notes. Scalding hot, jammy inside. Crackling sugary crust. It was all sorts of delicious. I want another. Maybe in time I’ll DIY some for the bliggy.
Easy and Good. Those are probably my two favorite words when it comes to recipes that I want to make and serve my family and friends. Those words can pretty much describe all except a very few recipes in my repertoire.
Gluten-free baking can be overwhelming, especially for beginners who are unfamiliar with gluten-free ingredients and baking principles. These tips from gluten-free baking expert, Carol Fenster, author of Gluten-Free 101: The Essential Beginners Guide to Easy Gluten-Free Cooking can assure success.
Minestrone is a simple soup to throw together, and it’s a complete meal in a bowl. It freezes and reheats beautifully, so it’s a terrific soup for when you’re busy or unwell. I’ve been known to eat it for breakfast, lunch OR dinner.
(dailyRx News) Quinoa is a high-protein grain from South America that has become more popular in recent years. A recent study examined whether people who could not eat gluten could tolerate this grain.
I was so disappointed when my favorite Kung Pao seasoning packet added gluten. I’ve been on the hunt ever since for a good recipe, and I’ve found it. I love this Kung Pao even more than the packet. It tastes wonderful, and I can control how hot I want it.