Hush Puppies With Crab and Bacon

Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that’s the only other bit of prep work. Keep them warm before serving, and make sure to offer plenty of good […]

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Nov 13, 2016 BY admin

Strawberries With Brown Butter Shortcake

This recipe came to The Times from David Guas, a New Orleans chef. He substitutes a spongecake enriched with browned butter for crumbly shortcake. And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit. Ingredients […]

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Nov 13, 2016 BY admin

Ginger Gingerbread

The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002. This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger. Ingredients ⅔ cup sorghum flour 1 cup cornstarch 1 cup […]

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Nov 13, 2016 BY admin

Mixed Grain and Blueberry Muffins

These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin. Ingredients ⅔ cup rolled oats ½ cup low-fat milk ¼ cup cornmeal ¾ cup whole wheat flour ¼ […]

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Nov 07, 2016 BY admin

Chocolate-Espresso Twinkies and Hostess-Style Cupcakes

Ingredients For the cakes: Nonstick cooking spray Twinkie-style canoe pan for Twinkies or a muffin pan for Hostess-style cupcakes 1 ¼ cups cake flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon salt 10 tablespoons unsalted butter, softened 1 ½ cups sugar 3 large eggs ½ cup buttermilk […]

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Nov 07, 2016 BY admin

Gluten-Free Whole Grain Cheese and Mustard Muffins

A savory muffin with a delicious strong flavor. One of my favorite savory muffins. Add the nuts if you want more texture, but they have plenty without them. Because the cheese and mustard add such a nice strong flavor, I don’t mind using a gluten-free blend that includes bean flour in these muffins because I […]

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Nov 07, 2016 BY admin

Cornes de Gazelles

Cornes de gazelles are crumbly, crescent-shaped cookies filled with cinnamon, almonds and an intoxicating dose of orange blossom water. Ingredients For the filling: 2 ½ cups (10 ounces) blanched, slivered almonds ¾ cup confectioners’ sugar 2 tablespoons orange blossom water 2 tablespoons clarified butter, melted 1 egg white ½ teaspoon ground cinnamon 1 teaspoon finely […]

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Nov 06, 2016 BY admin

Savory Bread Pudding With Swiss Chard and Red Pepper

Don’t throw out that stale baguette! Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper. Topped with cheese it makes for an easy, thrifty, midweek meal. Ingredients 4 ounces stale baguette 2 garlic cloves 1 ¾ cups low-fat milk (1 percent or 2 […]

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Nov 04, 2016 BY admin

Quinoa, Spinach and Mushroom Salad

This is almost a classic spinach and mushroom salad, but it’s bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts. Ingredients ¾ cup quinoa 1 ¼ cups water Salt to taste 1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and […]

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Nov 02, 2016 BY admin

Gluten-Free Fettucine With Brussels Sprouts, Lemon and Ricotta

Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve this right away or the ricotta will stiffen up again. I used gluten free Le Veneziane […]

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Nov 02, 2016 BY admin