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Category Archives: Nut-free
The Midwestern Gentleman surprised me with a gift of three different flavors of Quinn Popcorn over the holidays. He knows I love popcorn, but I’ll confess I’m also a bit of a popcorn snob. At home, I always cook popcorn … Continue reading
Groundhog Day came and went on Sunday, and no one living in the North was surprised by Punxsutawney Phil’s prediction of six more weeks of winter. Temperatures in Iowa have lingered ten to thirty degrees below average for months, with … Continue reading
My last post featured variations on the small, savory Brazilian snackie bread called Pão de Queijo. This time around, I’ve eliminated the cheese in favor of sweet flavorings, making these pão into tasty little bite-sized dessert pastries that won’t blow your daily … Continue reading
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
How do you feel about sherbet? I have always thought of sherbet as the humbler cousin of rich, decadent ice cream and elegant, tangy sorbet (or sorbetto, depending on which country’s frozen confections you prefer). I discovered a new love … Continue reading
This recipe is a variation of one my mother used to make often when I was a child. This type of vegetable “caviar” — which can be enjoyed as a dip, chunky spread, or topping — is common to Mediterranean … Continue reading
I love coconut in all its forms. I also love pancakes. Coconut in pancakes is wonderful… so what about coconut on pancakes? Traditionally, coconut syrup is made by simmering coconut milk and an equal amount of refined sugar or corn … Continue reading
One of the most difficult processed foods for me to give up for the sake of an anti-inflammatory diet has been… crackers. You wouldn’t expect the humble cracker to inspire this sort of unfailing devotion, but it turns out crackers … 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