Gardens, Home, Recipes, & Stories
I love the taste of sweet and spicy together, and this is a recipe I've been wanting to try for awhile. Makes enough chicken for 4 single-serving salads. Chicken Ingredients: 4 chicken breasts, frozen, skinless, boneless 1 T vegetable oil 0.3 cup honey 2 T coconut aminos (soy sauce can be replaced) 1 T chipotle… Continue reading Spicy Honey Garlic Chicken Salad Recipe
This is a French Canadian breakfast my dad used to make for us on the rare weekend he didn't have to work when we were kids. I've adapted it for my own wheat allergy by using gluten-free cinnamon raisin bread instead of regular whole wheat bread, but the basic recipe is the same, and you definitely have… Continue reading Egg in the Hole Recipe
Sometimes I want a lighter dinner that is quick to prepare, and quesadillas are a perfect option. I had a version of this quesadilla in a local cafe (that is no longer in business) last year and decided to try making my own version. It's delicious! Makes 8, serves 4. Ingredients: 1 cup canned spicy pinto refried… Continue reading Yam, Bean, and Cheese Quesadilla Recipe
Fall is upon us and I've been craving hot comfort food as the days grow shorter and the evenings cooler. I've adapted a Red Thai Curry recipe to be vegetarian. I used canned lentils, but you could just as easily throw dried lentils in at the beginning, or put everything in a crock pot before leaving… Continue reading Quick Vegetarian Lentil Curry Recipe
Makes 16 muffins Wet Ingredients: 3 large eggs 1/3 cup vegetable oil 3/4 cup honey 5 medium ripe bananas (or 2 cups shredded zucchini) Dry Ingredients: 2 cups Bob's Red Mill Gluten Free Baking Mix 2 t baking powder 1 t baking soda 1/2 t salt 1 t cinnamon 1 t nutmeg Instructions: Preheat oven to… Continue reading Banana Muffins Recipe
I'll admit I've only eaten cabbage rolls a couple times in my life (and loved them!), but it wasn't a traditional meal in my house growing up, so I never learned to make them, and this was my first attempt. Here's a version I came up with, adapted from Martha Stewart's Stuffed Cabbage Recipe, mine… Continue reading Cabbage Rolls Recipe
Adapted to be gluten-free, from the Better Homes & Gardens recipe site for Seafood Enchiladas. I first made this recipe in my early 20's, many many moons ago. I've made it the seafood way and the chicken way, and it's a recipe I keep going back to. It also highly influenced my Tuna Casserole recipe.… Continue reading White Chicken Enchiladas Recipe
Makes 8 burritos. Ingredients: 2 cans refried pinto beansgrated monterey jack jalapeno cheese (or dairy free daiya shredded mozzarella)8 large gluten free tortilla wrapscoconut oilsour cream & salsa Instructions: Heat the refried beans in a bowl in the microwave. Warm the tortillas to soften a little for easier folding. I usually just open the plastic… Continue reading Easy Pan-Fried Bean Burritos Recipe
This banana bread has a nice moist cake texture and hits the sweet spot. Ingredients: 3 large eggs, lightly beaten 1/3 cup oil 3/4 cup honey 2.5 cup mashed banana (approx 5 medium) or shredded zucchini 2 cups gluten free flour 2 t baking powder 1 t baking soda 0.5 t salt 1 t cinnamon… Continue reading Gluten-Free Banana Bread Recipe
For years I avoided cooking brown rice because I just couldn't get it right. It was always either super hard or super mushy. I asked a woman who grew up in the Philippines to teach me how she does it, cause her rice was always perfect. I'm passing the wisdom on! Ingredients: Organic Long Grain… Continue reading Perfectly Cooked Brown Rice Cooking Instructions
Plum Hill 