Chunky Wild Rice Soup with Smoked Sausage and Vegetables

Makes : 4 to 6 servings | Soups/Stews Dairy Free , Soups/Stews

A few weeks ago, I had the opportunity to teach a “global gluten-free soups” class at Bob’s Red Mill. I’m particularly fond of teaching at Bob’s Red Mill because it gives me a chance to experiment with all kinds of whole grains, lentils, and beans. For this particular class, I prepared 5 soups, one each using millet, quinoa, buckwheat, and lentils, plus this chunky brew based on wild rice. Wild rice is one of my favorite pantry staples for gluten-free cooking. The rice (actually a marsh grass) has a nutty taste and toothsome texture, making […]

Savory Sauteéd Oat Cakes

Makes : 4 servings (16 oat cakes) | Appetizers/Snacks , Main Dishes Vegetarian

I love oats. Their flavor conveys a mild earthy sweetness with a chewy, satisfying texture, versatile enough to star in both sweet and savory dishes. Oats are naturally gluten free, yet more often than not they’re cross-contaminated during processing or storage. I kind of thought this was bunk; I mean how cross-contaminated could they possibly be? But as it turns out, I always react poorly when I eat regular oats, showing the exact same symptoms I have when I ingest gluten. Since I’m so sensitive, I wasn’t sure I’d be able to tolerate certified gluten-free […]

Almond Panna Cotta with Dark Cherry Sauce

Makes : 6 servings | Desserts

My daughter looks forward to Valentine’s Day the same way she anticipates Halloween, the other “sugar holiday”. She loves making Valentines for her friends at school and collecting cards and goodies in her homemade “mailbox”. I know she also secretly hopes for an unexpected treat from me. I’m not a big dessert person–eating it or making it–but I can appreciate a little girl’s desire for something sweet and pink on a special day. Usually I cave and make heart-shaped pancakes with bright red berries for breakfast, but should I fail to plan ahead, then dessert […]

Crab Rangoon

Makes : about 36 | Appetizers/Snacks

For the first time ever, I feel conflicted about posting a recipe. Almost exclusively, the recipes I develop are for foods that I love to eat and ones that reflect my cooking style as a whole. Crab Rangoon was a childhood favorite of most of my family members, ever present on the Chinese buffets we frequented and even something my mom made at home. But I was personally never a big fan. I guess I’m a purist when it comes to crab. On the flip side, since writing The Gluten-Free Asian Kitchen, I’ve had literally […]

Chinese Radish Cake

Makes : about 50 1-inch cubes | Appetizers/Snacks Dairy Free , Vegetarian

In honor of the Chinese New Year, I’ve been at the stove creating several new gluten-free Asian recipes. Since the release of The Gluten-Free Asian Kitchen last fall, I backed off developing Asian recipes for a while, mostly to give my kids a break. (Ask any cookbook author what she’s currently working on and you’ll know what her family doesn’t want to see again for a year!) Of all the dishes I’ve been tinkering with, my favorite is this Chinese Radish Cake. Chinese Radish Cake, also known as Turnip Cake or Law Bok Gow, isn’t a […]

Red Curry Soup with Chicken and Rice Noodles

Makes : 4 servings | Soups/Stews Dairy Free , Soups/Stews

The thermostat inside my house currently reads a very chilly 58°. A winter storm knocked out our power last night, and 12 hours later it’s still not back. Sleeping wasn’t so bad; we bundled up with extra blankets and got a little cuddly, but once the sun came up this morning we were at a loss. My daughter and I passed some time with a rousing game of sevens, followed by a few hands of “go fish”. My son had absolutely no idea how to occupy himself without electronics during the two-hour delay before school […]