Taken from The Sage and the Cook: Two Generations of Gluten and Dairy Free Recipes; Soups and Stews for All Seasons, by Rebecca Wood and Leda Scheintaub
Most traditional meatball …
Continue reading Thai-Style Turkey Meatball Noodle Soup
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As yummy tasting as it looks, this recipe is free of both gluten and dairy, as are all of the recipes in my new eBook, The Sage and the … Continue reading Carrot Soup with Garlic Chips There are two reasons this dish is better than fried chicken. The first is taste. The toasty crispy oats are more flavorful and toothsome than is batter-dipped fried chicken. Secondly, … Continue reading Better than Fried Chicken Salmon poached in coconut milk is meltingly tender and flavorful. Stir in green curry paste and you’ll have an instant curry feast. Serves 4
Continue reading Five-Minute Curried Salmon Here’s how you can corn beef without adding chemicals—albeit, you’ll reduce the fermentation period to one week (versus the traditional 3-week period). By keeping the meat submerged below the brine’s … Continue reading Homemade Corned Beef
It’s so easy to fill a cabbage leaf with any savory concoction and steam, simmer or bake it for an elegant and appealing dish. When … Continue reading Stuffed Cabbage Rolls Velvety smooth, well-cooked beans are both delicious and digestible. Hard beans are neither. Here are my secrets—plus a recipe—for cooking up a satisfying pot of soft beans. With these basics … Continue reading Beans & Legumes, Dried
(makes 1 14-inch pizza) Kamut bread has a buttery flavor and a chewy texture making it ideal for pizza crusts, dinner rolls and stuffed … Continue reading Kamut Pizza For the best possible curry, use whole cumin and mustard seeds and saute them just prior to use. While ready-made curry spice blends are convenient, they were ground who knows … Continue reading Red Lentil Dal |
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