Tuesday, February 16, 2010

Gluten Free Classes

We are going to start offering Gluten Free classes for baking, cooking, resources etc as well as provide an opportunity for Gluten Free people to connect.

If you're local (Southern Oregon) or know anyone local who is interested, please feel free to share this with them.

Classes should start in mid-March. Please fill out the form if you are interested in information. This is not a sign-up sheet, just a way for me to collect interested people's contact in an organized manner. :)

Monday, February 15, 2010

Pad Thai in a Pinch

When I make Pad Thai, I like to use whatever I have available in the fridge. So basically you have your base items and then just add whatever else you feel might be good vegtable or meat wise...

Base Items for a quick fix meal include:
- For the Gluten Free: Thai rice noodles (they look like fettuccine noodles but really white). These will be in the Aisan section. Cook as directed! You never boil rice noodles.
- For those who don't care about gluten, get some soba noodles also in the Aisan section - round and look like sticks.
- I use a ready-made Pad Thai Sauce (this us the point of this being a quick make). My very favorite brand is Annie Chungs. It's divine.
- don't worry if you don't have these, but they are signature items of the dish: lime and peanuts (unsalted). Also green onion if you don't mind onion.

What I put in my dish aside from the above ingredients was finley chopped lacinato kale (or use any green cabbage) and mushrooms (any brown type).


I fill my tea kettle as full as I can or boil some water (2-3 cups). Chop the kale, measure out some noodles. Place the noodles in a glass or ceramic bowl, big enough for the hot water to cover them (break in half if you want). Use a smaller bowl for the cabbage. When the water is boiling hot and ready, pour it over both the noodles and cabbage covering them. Steep the cabbage only for a minute or two. You want it al dente. Read the instructions for the noodles. Cut up the remaining ingredients. For the peanuts, roughly chop and toast in a pan on the stovetop. Cut the lime wedges and use right before eating. Steam carrots or broccoli before adding as well. Cilantro can also be a yummy addition.


- Posted using BlogPress from my iPhone

Sunday, February 14, 2010


I've been dying to make chicken wings from scratch because we love the Costco (foster farms) frozen bag so much. I wanted to see how hard it would be to make my own - I like the idea of having more control over the ingredients.

These were excellent, but I was disappointed with the meat.i felt like I'd bought skin and bone. Next time I'd definitely buy drumsticks instead.

The recipe was from what we call, "The Food Bible" - the America's Test Kitchen cookbook.

- Posted using BlogPress from my iPhone