Designing a gluten free meal for a seder is super easy – I simply focus on dishes that aren’t heavy on matzah meal, replacing where necessary with potato starch. The obvious problem is the matzah itself. Boxes of gluten free matzah cost upwards of $7 a box, which is completely prohibitive (although I noticed this morning that like most passover items, they are on super sale midway through the holiday). Since my GF sister-in-law was joining us for our seder, I decided I would try to make some for her. After working through a couple failures, I landed on one that worked!
It’s not perfect looking, but it’s tasty and does the trick.
Next year, I’ll ditch the boxed GF matzah balls, and try to perfect a recipe that’s as good as my gluten filled ones.
Favorite foods from childhood are worth the calories, always. With Hurricane Sandy getting ready to pummel the East Coast and Halloween around the corner, these little treats hit the spot! The mixture of shapes and colors means everyone is happy – hubby still gets his chocolate.
Using jarred Fluff allows these cuties to be vegan and kosher, not to mention gluten free. Who knew that a childhood classic could be all three?! Since they only take 20 minutes to make, you can easily make these this week.
Without breakfast, I’m a grumpy maniac (with a rumbly belly). Unfortunately making time for breakfast has not always been my strong suit. Between marathon training and trying to run out the door, my eating can take a back seat. This week has been about finding easy and delicious breakfasts that don’t leave me resorting to my emergency Kind bar purse stash. This granola fills the bill for a quick meal on my way out and can be stored in bags for on-the-go eating.
One of my favorite things to hear as someone tries something I’ve made is: “This is actually really good.” I usually don’t like when people make a big deal about something I’ve made . I strive to make things delicious and, as often as possible, beautiful, and love for people to enjoy my cooking, yet praise makes me uncomfortable. I’m most often cooking more for myself (the satisfaction of creating and feeding) than anything else. But that one phrase always makes me smile.
I know it doesn’t sound like a complement, but it is a major victory. It means I’ve turned something abhorrent (read healthy, vegetable filled, vegan, or even, gasp, gluten-free) into something pleasurable. And that is something to celebrate.
I can’t believe I only just discovered roasted chickpeas. They are incredibly easy to make and are freaking delicious. Simply rinse a can of chickpeas, pat dry, roast at 375 for roughly 40 mins, tossing once or twice, and then season with basically anything – sweet or savory.
They would be fantastic to just eat as a snack but I used them as a salad ingredient (to replace the crunchiness of nuts) and they shone. Seriously. I immediately went and stocked my cabinet with cans of chickpeas so I can add these to the weekly repertoire.