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Category Archives: spices
I have made three batches of this banana bread — with and without chocolate chips and shredded coconut — over the last month, and each time, it disappeared so quickly, I didn’t find the time for a decent photo-shoot. So, … Continue reading
At first, packing a gluten-free, anti-inflammatory camp pantry for a week-long camping trip in Minnesota seemed a bit daunting. Then I really thought about it, and realized that a lot of what we eat translates fairly well to cooking over … Continue reading
This dairy-free, creamy tomato soup makes an easy and nutritious weeknight dinner when paired with a fresh salad and whole grain (and gluten-free, in my case) bread or crackers. I like to pack it into mason jars to take to … Continue reading
Soon after the Midwestern Gentleman and I moved into our current home, about two years ago, we made pancakes for breakfast one Sunday. We ate pancakes, sipped coffee, cuddled the critters, chatted, and enjoyed a lazy start to the day. … Continue reading
Flavored salts are simple to make and add easy pizazz to any dish. Last fall, when the Midwestern Gentleman and I harvested our herb garden, I put up several jars of herb salts: lemon balm salt; thyme salt; and a … Continue reading
Since our visit to Trinidad and Tobago in January, coocoo now claims a regular spot in our menu rotation. This Trini version of polenta is traditionally served as a starchy side with fish. I enjoyed it in Tobago as a … Continue reading
I’ve been making a variation of this tender, flavorful chicken since I was a child; it is one of the first entrees I ever learned to cook by myself. Made with organic, free range, antibiotic and hormone-free chicken, it is … Continue reading
During a little spring cleaning in the kitchen last weekend, I came across a bag of millet with less than a cup left. We don’t seem to care much for millet. We’ve tried cooking the homey grain like polenta, or … Continue reading
Please forgive the excessive alliteration. As promised, here is my gluten free, dairy free spin on carrotcake, sized down to oh-so-portable cupcake form. I call these cupcakes because I really do consider them a worthy dessert, in spite of their … Continue reading
This recipe is my take on the ubiquitous peppersauce that turns up the gastronomic piquancy in Trinidad and Tobago cuisine. It’s ridiculously easy to make, and bestows a complex flavor (not just heat) to a wide range of dishes. The … Continue reading