Tag Archives: Gluten Free

French Fridays with Dorie: Chicken Thighs with Fresh Peaches

Chicken Thighs with Fresh Peaches

Thank goodness for another easy-peasy weeknight favorite from Around My French table.  This week’s selected recipe for French Fridays with Dorie, Duck Breast Chicken Thighs with Fresh Peaches, cooked up in less than half an hour and was the perfect way to unwind. Read More…

My Favorite Garbanzos

My favorite garbanzos

I’ve always been the health nut in my family – or the closest thing to one.  Exercise regimen, check.  Regular salad chomping, check. Stashing weird ingredients in my parents’ refrigerator and pantry before moving out, check.  It has been rewarding seeing some of those good habits kick the bad ones’ butts.  That’s literal!  I smoked cigarettes casually through most of my twenties.  When I took up running almost six years ago, I completely lost the taste for them.

Much has been written about how consistently consuming healthy foods can help replace those cravings for items that are not as nourishing.  Food guru Mark Bittman recently published VB6, a book on how keeping a vegan diet before 6pm can help combat many health conditions brought upon by the standard American diet (and a career in food writing!).  Eating plant-based foods  for the first 2/3 of the day seemed like a worthy tradeoff for a “free pass” for the rest of the day.  Although I’m not formally following a VB6 type plan, I have been incorporating more vegan meals into the packed lunch repertoire, like Dorie Greenspan’s orange scented lentil soup and this garbanzo (chickpea) stew. Read More…

FFwD Joins Food Revolution Day – Basque Potato Tortilla

 

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Cook it.  Share it.  Live it.

This is the motto for Food Revolution Day.  Food Revolution Day (#FRD2013) is a day to bring awareness to the importance of cooking skills and good food.  Despite the pervasiveness of food related  programming on television and information on the internet,  millions of people don’t know how to cook.   Jamie Oliver, the British chef, is a global advocate for getting back to these basics:  fresh local produce and learning to cook, one skill and task at a time.  This is the second year the Food Revolution community rallies to empower people to cook fresh food from scratch. Read More…

Mahi Mahi with Aji Cream Sauce and Celery Root Puree

I confess I did a little last minute shopping this year for Mother’s Day.  Early Saturday morning I was already at Plaza las Américas, the largest mall in Puerto Rico (if not the Caribbean) getting gifts for my dear comadres and ordering a much needed pair of eyeglasses.  I also left the mall with plantains, soursop, eggplant, celery root and ajicitos.   Yes… at the mall!  On the second and fourth weekends of each month, farmers and artisanal food preparers take over  the third level of Plaza.  I missed ‘my’ farmers’ market last week so I really needed to stock up on staples like plantain and eggplant. Read More…

French Fridays with Dorie: Lemon-Steamed Spinach Flashbacks

I spy…. lemon-steamed spinach! And broth-braised potatoes and Bistrot Paul Bert pepper steak too!

It has been almost two years since I made that meal and wrote about it. Revisiting that post was a bittersweet. Part of me wishes that writing those witty musings came in as easily as it did back when I started the blog. During this last months-long hiatus, that storytelling side got disconnected from my posts. I have been spending more time with my copies of On Writing Well, The Writers’ Idea Book and my big black bargain bin journal to help me snap it back into place.

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Very Simple Pico de Gallo

I’m itching to go to the beach.  I don’t think I’ve been to the beach since my friends D&D got married in Cancún last September.  It’s a pity and a shame, considering I have one of the nicest strips of beach in Puerto Rico – the Isla Verde public beach – at a mere twenty minutes from my home.  Feel free to insult me in the comments.  I am planning to make up for lost time soon. Read More…

Arugula Chimichurri

Arugula Chimichurri

As much as I love chimichurri – the Argentinean condiment for meats and potatoes – I don’t make it as often as I should.  Skirt steak is in our dinner rotation at least every other week.  Most of the time it is sliced and used to top salads, but when I don’t there’s always roasted potatoes or some other starch involved.  In those occasions, it’s always nice to have some sauce on the side.  This is part of the lore on how chimichurri came to be an Argentinean and Uruguayan staple. Read More…

Kale Sofrito Risotto

kale sofrito risotto

I don’t consider myself a slave to fashion and trends.  My favorite pair of jeans is a faded, soft as sweatpants boot cut I bought ten years ago.  I have never made a cake pop.  It takes us a while to actually visit new ‘it’ restaurants. Eating healthily should never be considered a trend, however, I’ve fallen deep and hard into the kale love train.

Kale chips

Kale smoothies

Kale pestos

Stir-fried kale

Kale, kale, kale. Read More…

Creamy Caldo Gallego

Happy New Year!

Creamy Caldo Gallego

Many people around the world are nursing hangovers this morning with some tried and true “remedy foods” – greasy spoon burgers and fries, cool citrusy ceviche, or fruit loaded smoothies.  If you happen to be in Puerto Rico and drop by a Spanish bakery in the morning, chances are you will find a few dehydrated  faces recovering with a steamy bowl of caldo gallego – Galician broth – in front of them.  Caldo gallego is a rustic soup built on a ham hock broth, with large chunks of potato and turnips, white beans, chard (acelga), and bits of ham and chorizo.   This creamy caldo gallego has all the same ingredients and proportions as the traditional version – you could leave it chunky and it would be just as good.  I pureed it because I wanted to create a contrast with fun garnishes: dehydrated chard and crisped chorizo and ham. Read More…

Arugula Caesar Salad

Arugula Caesar Salad Churrasco

I am a pack rat, especially when it comes to reading materials.  Not unlike many food bloggers and their readers, I have a collection of cookbooks and magazines that threatens to take over cupboards, shelves and closet space.  Lately, despite having all these great references at my disposal, I keep coming back to my Kindle to search through two e-books:  Mark Bittman’s “How to Cook Everything” and “The Flavor Bible” by Karen Page and Andrew Dornenburg.  After reading so much about them through other food blogs, I decided it was time to get my own copies.  I can’t believe I went for as long as I did without them.   Read More…

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