Tuesday, November 4, 2014

Ghormeh Sabzi (Persian Stew with meat, green herbs, kidney beans and potatoes) (Gluten-free, Dairy-free & Soy-free)


Okay, I will admit, I have not made this dish in a while. I thought, though it is a weeknight, I would put it together and offer my son (who is half Persian) a little taste of his roots. No problem, we’ll have dinner, then go off to the gym for a work out.

Sunday, February 16, 2014

Beef Wellington - Gluten-free and Dairy-Free




I developed this recipe longer ago than I would like to admit. Meaning, it has been longer than I would like to admit since I have added a recipe. Life is like that. Busy. Sometimes crazy. I don't always have the time or the interest to plant myself in front of the computer following a work day full of screen time. Sometimes you just have to say "no" and be okay with it.

Monday, February 4, 2013

The “New” Classic Ragù Bolognese – Gluten-free, Dairy-free



Perfectionism is sometimes a curse. It stops me from doing so much of what I intend because I want it to be “just this way”. Sometimes, I simply do not begin a project because I have this “vision” and I want this amazingly undisturbed period of time in which to carry out my ideas just as I think they should be, or gather just the exact supplies I need to create the details I imagine. There are yet other times in which I begin something, only to be re-directed or find myself cut short on time, and rather than finishing up for finishing’s sake, I hold on to that “vision” and the thought that the “right” time will come along and afford me the opportunity to execute my plan to full expectation. So, I wait, sure I’ll have the “time” tomorrow, or over the weekend, to appoint the touches as my mind directs, only too often, to find I have yet to meet the fruition of my intention. This is a crazy cycle, indeed.

I have decided I am truly a perfectionist in need of recovery.

Tuesday, November 13, 2012

Thanksgiving Menu - Traditional or something a little bit different?


I always love the culinary creativity that surges this time of the year. Next week, we in the United States are celebrating Thanksgiving. Likely, the meaning of the holiday differs based upon your own personal history and life experiences. As our nation becomes more and more diverse, I think the idea of “traditional” food to be shared on holidays such as Thanksgiving may become increasingly eclectic in design and, possibly, more exciting.

Truly, there is comfort in revisiting a table remembered as when we were young, reminiscing on the flavors, the fragrances, the memories and attempting to pass that along to our young ones in hope that someday, they too will share it with the ones they love. In such, many will be gravitating toward a spread of roasted turkey, mashed potatoes, gravy, cranberry sauce and maybe a pumpkin pie or two. For those of you gluten-free and dairy-free, this can sound like one big belly ache. I, personally, remember many years of misery following holiday meals, lasting much into the week to follow, and then some.

It is possible to enjoy a fabulous holiday meal without suffering.

Sunday, November 11, 2012

Gluten-free Tiramisu (made with goat cheese) and Gluten-free Holiday Discussion in Seattle



The holidays are just around the corner.  I always get a bit excited this time of year…family, friends and the sharing of wonderful food. My thoughts are on what I can make for each special gathering, contemplating my theme, organizing my menus and carefully scheming my presentation. I already have my Thanksgiving and New Year’s menus envisioned and preparations are underway. As for Christmas, it is currently in the status of creative processing. I am looking for just the “right” new thing to explore.