Risotto is one of my favorite dishes to teach in my cooking classes (along with paella and pilaf) because it’s gotten a bad rap over the years for being time intensive and difficult. Patience is definitely one of the key ingredients, and one that I rarely have in Sam’s Club sized supply. So luckily this vegan pumpkin risotto is as easy as risotto gets, using canned pumpkin instead of fresh to throw a bone to my laziest cooking self.
What makes risotto actually a rather great beginner dish is the stirring. For those who have more experience, this can be a meditative thing. But for those with insecurity at the stove, the fact that you can’t stir too much is rather helpful.
You can always sniff out an insecure cook by the number of times they feel compelled to poke, prod, or move the food in the pan. Have you ever seen the macho guy on the grill who moves the burgers every 2 minutes? And/or smushes them down with his spatula after each flip, as if to make sure every ounce of natural juices are leached out over the flames? Yeah. Continue reading
There are many aspects of my autoimmune disease that have made me feel like 29 going on 90. But more so than the inability to function on less than 8 hours of sleep, having to travel with several pill boxes on my person, and getting winded climbing a simple flight of stairs, what’s made me feel the most terrifyingly old is all the times I’ve thrown out my back.
Ironically, one of those times was last week as I was shooting photos of these banana birthday muffins. It’s ironic not just because it was a few days before I turned 29, but because I’ve had a Wellness Wednesday on back health on the schedule for over two months! Needless to say, the timing was eerily perfect. Continue reading
Holiday finger food can be a wheat-laden war zone for many people with dietary restrictions. Usually the vehicle of choice is a toasted piece of bread, a square of puff pastry, or a round water cracker. While I’ve been known to pull the pigs out of their blankets and scrape the topping off of crusty crostini, when hosting at home, I’m able to make the easy swap to serving my appetizers with gluten-free crackers.
The gluten-free aisle seems to get more and more crowded every day. So I put together my favorite gluten-free crackers and some easy gluten-free appetizer recipes to serve them with for your holiday entertaining needs.
1. Mary’s Herb Crackers with Baked Fontina with Rosemary, Garlic, and Chilis.
These rustic gluten-free crackers are among the best I’ve ever eaten. They’re nutty and savory, which makes them great with a simple Tuscan white bean dip or this cheesy baked fontina, oozing with garlic and herbs.
2. Kame Rice Crackers with Green Goddess Dip
Kame rice crackers were one of the first gluten-free options to come on the scene. Though they’re from the Asian persuasion, they taste good with just about everything. I particularly like them with avocado-based dips like this Green Goddess dip or Guacamole. They also taste great with spicy hummus. Continue reading
I turn twenty-nine this weekend, a little fact that I’ve been less than excited to celebrate. Some birthday years bring on the blues more than others. And I’m not necessarily bummed about 29, it just feels rather anti-climactic compared to all my friends who are welcoming in the wisdom of their 30’s, which I couldn’t be more excited to get a dose of myself.
Buzzfeed puts twenty-nine at number four on their 20’s rankings, which isn’t saying much, since the majority of those other mid-years are spent in the midst of a quarter-life crisis that stems from feeling like you have to get your shit together, while not having enough maturity to actually know want to do with your life.
Apparently, twenty-nine is also the year that you will first start noticing yourself turning into your parents. And if that is the case, which it might be, since I threw my back out last week, then there’s no better way to celebrate than by making gluten-free banana muffins. Continue reading