Valentine’s Day is almost here, and we can feel the love in the air. There is a special aura around this day (whether you celebrate it or not) and we love to feel the love in our hearts AND in our stomachs. But instead of eating unhealthy desserts filled with gluten that will leave us bloated with a food baby, we’re looking into flour alternatives that still give a great taste and texture. Many gluten-free recipes may call for a blend of these flours, but here we’ll give you the (honest) down low on our opinions about each flour so you can understand the different components of your recipe. Read on!
I read in a Wall Street Journal article (yes the WSJ of all places!) about miso making an appearance in desserts. Growing up in an Asian household, I had known miso as a Japanese flavoring, used as a sauce for fish (it’s DELICIOUS with Chilean sea bass) or as a base for soup, but had never thought of it outside of those parameters. But reading this article, it made sense! Miso paste has a thick consistency that would add a thick buttery texture to a dessert, and the flavor, although used mainly as a salty condiment, does have a hint of sweetness to it. I could see how it would make an awesome complement to chocolate, similar to sea salt + caramel.
Bone broth has become quite the rage these days, and it’s no wonder given its healing properties for anything from the common cold to stomach issues. It’s high in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine, and proline. The collagen is known to heal your gut lining and reduce intestinal inflammation. And there’s something just so comforting about it.
Does your family get into the rut of making the same exact dishes every year for the holidays? This year I decided to think up a new recipe that could shake things up, and that could satisfy my food intolerances. To get the brainstorm going, I thought of the typical holiday comfort foods that I would be missing out on due to my gluten and dairy-free diet and discovered that the common thread in the foods I’d be missing is that they were all comfort foods baked in the oven. Then I thought about my ideal grain to base my bake around, and of course, quinoa came to mind! After some experimentation, and taking into consideration my love for mixing savory, spicy and sweet flavors, I came up with this festive and healthy Holiday Quinoa Bake!
It’s the season to do some roasting and I’ve been directing people to our Herb Crusted Leg of Lamb recipe in order to see the recipe for perfect roasted potatoes within it for too long. So here it is, plain and simple, very deserving of a post of its own. The way to make roasted potatoes that are super crispy on the outside yet still warm and soft on the inside. The trick is to parboil then “chuff” the potatoes (see translation below).
For many of us, stuffing is the icing on the cake of a holiday meal (if I may mix food metaphors). Growing up in a Chinese –American family, our stuffing wasn’t the bready, sausage-y kind, it was the Chinese sticky rice kind. You might recognize sticky rice from dim sum – it usually comes in a steamer wrapped in lotus leaves. For the holidays, it is perfect as a stuffing for a turkey or goose, or just as a delicious side dish. I hope you like it – I certainly do. In fact, for the entire year leading up to the holidays, I look forward to my annual sticky rice fix, and when the time comes, I somehow can’t seem to stop myself from “tasting” enough of it to fill up before the holiday meal is even served!