I love this salad and have made it for multiple potlucks and parties. The dressing is what makes the salad. It is creamy and garlicy and wonderful!
I make it both with chickpeas and without. I often cut up the veggies the night before and make the dressing right before the event. Since the dressing is avocado base it does turn a little gray after 24 hours. Leftovers still taste good!
The weather is so nice here in Chicago. I have many seedlings coming up in my garden. Today while checking the seeds I planted I enjoyed a bowl of Peas Salad leftover from our Easter dinner.
It’s Earth Day and I am reflecting on the the things I do each day of the year to be kind to mother earth….
reusable shopping bags
reusable containers when taking a lunch
bring my own travel mug for coffee
reusable water bottles
cloth napkins
There is always more I want to do
sign up for food scrape recycling
reusable produce bags
use rags more than paper towels
I’m sure both lists are longer. I hope you are able to find some way to boost your help of mother earth this year.
I love watching the show British Bake Off. I have watched every season multiple times (Except the last one which I just finished, but will rewatch soon.) The show always gives me ideas and makes me think, I can do that! It also make me think, I can’t do that! When they made Angel Food Cake for the technical I thought…that seems like it would be easy to make gluten-free.
I like to make this cake at least once a month. I use boxed egg whites I buy at Aldi. Each box I can make an Angel Food Cake and a batch of Chewy Chocolate Meringue Cookies.
There are a few tricks to this recipe. First, the egg whites need to be at room temperature. Second DO NOT grease the tube pan! Third cool the cake upside down on a rack in the pan. I now have two tube pans because I kept forgetting and spraying the pan! Now I just get the second one out and use it.
I don’t decorate this cake. Because decorating is not my strength in the kitchen. I eat it with some berries and sometimes with a scoop of SoDelicious CocoWhip. I hope you enjoy this cake as much as I do.
In the food processor pulse together rice flour, tapioca starch, corn starch and powder sugar. Process for at least 30 seconds and sift into a bowl.
Place the granulated sugar into the food processor and pulse a few times.
Pour egg whites into mixer bowl and add the cream of tartar. Mix with the whisk attachment at a medium speed until bubbles form. (Only a few seconds)
Add the vanilla, and increase the speed to high. Start adding the pulsed granulated sugar a spoonful at a time. Continue to whip on high speed until stiff peaks.
Fold in the flour/powder sugar mixture.
Pour into an uncreased tube pan.
Bake for 45 minutes.
Remove from the oven and immediately turn upside down in pan on a cooking rack.
Once completely cool use a spatula to help remove the cake from the pan.
I’m spending today looking through my Christmas and Winter boards on Pinterest and planing my holiday baking.
I still haven’t perfected rolled out sugar cookies. Plus I love to bake but decorating the cookies is not my strong suit. I saw some beautiful Linzer Cookies the other day and hope to make some of those too. I have a friend who makes holiday candy that looks safe for us to eat so that will make it on the list this year. And don’t forget the Hot Chocolate! I plan on trying some fancy versions this holiday season.
We had a really cold January and we had been traveling, so it was nice to come home and make a nice pot of soup and some corn bread. When traveling with food allergies sometimes you end up eating the same thing over and over.
I like to make this soup when I make Chili for the nightshade eaters. I’m not sure if it’s the color of the soup or the fact that there is beans in it that remind me of Chili. It could be the fact that it tastes better with corn bread. If you have not had chili with corn bread it is the best!
This soup reheats well and I love to add tons of cilantro, avocado and lime on top. Enjoy!
Now that I have two pressure cookers I’d like to learn more about them and utilize them more in my everyday cooking. I am hoping to find some good recipes in here.
One of my weekly menu planning strategies is to make a soup each week. This is used mostly for my lunches and dinners since I am the only one who enjoys soups other than noodle soup.
Brussels sprouts are one of my favorite veggies. They are available year round and are good in salads, or as a side. I also love them in this hearty soup.
This soup is like french onion with brussels sprouts added. I don’t always caramelize the onions, especially when I’m planing on serving it pureed. Brown soup is not always appetizing. Also adding beef stock to this soup can take it to a whole new level.
Earlier this summer I spent a week in Columbus, Ohio. The convention center there is nice and right near North Market, with all it’s yummy food. Even though there was not a plethora of food there for me to eat, there was a Jeni’s. Over the week I tried the Whole Lemon Sorbet, and the Riesling Poached Pear Sorbet. The lemon was really lemony! I love lemon, but this was too much. At least a whole bowl was too much, a few spoonfuls was all you needed. The pear was wonderful. I don’t eat pears too often since I’m the only one in my household that enjoys them, so it was quite a treat.
I’ve had an ice cream maker for almost 20 years, and have not used it since we embarked on our food allergy lifestyle. So I though the poached pear sorbet would be a great way to try it out again. The recipe is very simple, only a few ingredients. I used 3 Bosc pears and 3 Bartlett. Pealed, cut into chunks and boiled them with the other ingredients until they were soft.
Waiting for it to cool is the hardest part. I blitzed it in a food processor, but will try it in my Ninja next time. Then popped it in the freezer.
It’s so refreshing! This summer has been so hot and this is a welcome dairy free treat. Enjoy – Susan
What is it about these cold dreary days that make me want to cook bright looking food? I try to cook a soup at least once a week. I have some tried and true, and then some “only if we are snowed in and have all day” recipes. This recipe falls into the “tried and true” category.
This recipe originally called for potatoes, but I do not eat night shades so I needed a substitute. When I am looking to replace potatoes, if there is not celery in the recipe then I always choose to use rutabaga. (If there was celery I would have used celery root.) I really like rutabagas and wish more people would try them. They have a nice soft texture and a somewhat sweet taste.
The other substitution from the original chowder recipe was the milk. I started out with canned light coconut milk as the liquid for this chowder. Using the canned light coconut milk makes a very smooth thick soup. Recently I have been using the SoDelicious Coconut Milk Unsweetened (green box) to cut out a few calories. The soup ends up not as velvety, but is still very tasty.
There is a tablespoon of flour used to thicken the soup. I used sweet rice flour when I made it, but you could use any gluten free flour or starch.
This soup is gluten-free, dairy-free and nightshade-free.
Cygnet Organizing 