Magazine for food allergies vote now!!!

I was just alerted to an idea that Martha Stewart Magazines is tossing around, and the idea is to ” publish a special magazine that offers delicious allergy-friendly recipes, making life for people with food allergies and sensitivities easier and more delicious. Millions of people, including myself, can’t eat nuts, dairy, wheat or gluten, and I’d like to empower people to make great recipes even if they can’t use all the standard ingredients.”  So go to and click on her blog to the right and vote for the allergy option!!!  Thanks to Celiacgirl for the alert!

Now, go and vote, and keep voting!

i’m out


It is such a great word to say, chimichurri. Chimichurri sauce tastes as lively as it sounds too! Since my steak is comfortably marinating in the chimichurri sauce right now, I have some time to type up the recipe. I actually made an effort to document the amounts of the ingredients I used, just so I could do this. There are hundreds of variations on Chimichurri sauce and I am sure you will alter mine to your tastes as well, so let this just be a spring board for the one you end up creating. This marinade tastes great on steak, chicken, pork and I can only imagine that it would be great on tofu too. The idea is to marinate and then grill, then eat, adding additional marinade if you like. I find that the amount of raw onion and garlic in the marinade keeps me from eating too much of it ungrilled. I think it would be great on baked potatoes too (but I would warm it up first) or parboil some potatoes and toss them in this chunky marinade and grill, instant potato salad! This recipe makes great use of your herb garden, except mine has no cilantro in it right now….
Chimichurri sauce

1/2 cup olive oil

1/4 cup white wine vinegar (or red if that is what you have on hand)

1 small onion (i used a red onion today as that is what I had)

4 large cloves of garlic

1/3 cup packed parsley – just the tops, leave the stems out

1/3 cup of packed cilantro – mostly the tops, leaving stems out again

2 heaping tbs of fresh oregano

3 smallish bay leaves

1-2 small dried red peppers or 1 tsp red pepper flakes (or more)

1 tsp or more of fresh cracked peppercorns, if it is preground, use a bit more

1 tsp kosher salt

Put it all in food processor and blend until it is a thick liquid, it will still be somewhat chunky, unless maybe you use a blender. This makes about 1.5 cups, far more than you need for a couple of steaks and it really doesn’t freeze that well, so plan to use the rest in the next couple of days or have friends over, or cut the recipe in half. I might heat some up in a pan and use it as a dip for the patacones this eve.

Tell me what you think if you try it!

i’m out

Triple chocolate brownies with raspberry

Vote for me in the Death by Chocolate contest

Jan 08 food and brewing 128

Oh, sometimes the chocolate gods are smiling down on me. Today was such a day. The honest truth is, before I was diagnosed with Celiac (2 years next month) I rarely made brownies that did not come from a package. Those were just so quick and easy and tasted pretty good to me! Since being on a gluten free diet, I still have only used GF brownie mixes (with my alterations of course) and have been somewhat pleased with the results. I mentioned that my boyfriend whipped up a batch the other day and those were tasty, but when I want chocolate, I want it to be gooey and heavy and all out dense. The recipe he used was on the cakey side and (horrors!) I have never been a fan of cake, not ever (ok, maybe when I was two).

I had this idea of raspberries in my head all week and kept asking him when he was going to make the raspberry cake (which didn’t sound cakey to me). I realized that it probably wouldn’t happen until the weekend and there was chocolate sitting around. So, I decided to whip up a batch. I went to go for my Rebecca Riley GF cook book and realized that I loaned out all of my GF cookbooks to some friends with a recently diagnosed Celiac son. So, I reached for the chocolate cook book that my mom gave me a couple of years ago. I hate to say it, but I had not made a single recipe out of that book and it is a book about chocolate! I don’t normally have much of a sweet tooth. The whole 8×8 pan only called for 1/2 of self rising flour – well that was easily replaced with coconut flour, for extra denseness and flavor. In fact, I altered the recipe quite a bit in order to create my chocolate raspberry fantasy brownie.

We happened to have two bags of frozen raspberries in the freezer. I took one out and started cooking it down. Once it had cooked a bit, I strained it and then took the puree and cooked it down some more adding about 1Tbs of sugar. I reduced it to about 1/8 of tart raspberry goodness and then drizzled it over the brownie batter and then ran a knife through it to swirl it a bit.

It worked. Every bite is loaded with chocolate (almost too much for me, not too much for the dear BF) and a nice tart raspberry punch. Perfect combo and super quick and easy to throw together.

Here’s the recipe:

Triple Chocolate Brownies with Raspberry

5 oz of dark chocolate (bittersweet) chopped into small pieces ( a task that I find is better accomplished by purchasing bars of chocolate instead of blocks of chocolate – those take some muscle!)

1/2 cup oil (just not olive oil) next time I will see if subbing melted butter will work

1 1/4 cups light brown sugar packed down

2 eggs

1 tsp VANILLA (for vanilla week) extract

1/2 coconut flour (you can sub any kind here of your fav GF mix)

1/4 cocoa powder

1/2 cup semi sweet chocolate chips

1 bag of frozen raspberries

1 Tbs of sugar (or agave nectar)

Preheat your oven to 350F and grease an 8×8 pan.

Slowly melt the dark chocolate in a double boiler (on a simmer) or I just use a glass bowl over a small pot with water.

Combine oil, sugar, eggs and vanilla in a med/large bowl. Stir in the melted chocolate, mix well until smooth.

Add coconut flour and cocoa powder to the bowl and fold it in, then add your chocolate chips. I used a 1/2 cup, more might be too much I think, but go with what you like. Pour it all into your baking pan.

Raspberry puree: pour the whole bag into a small pot and slowly bring it up to a boil, do not add water. Pour the raspberries into a strainer of some sort (and over a bowl) and rub your spoon around and push all the juices and some pulp, just not the seeds, through. Make sure you get all the raspberry goods that are hanging on the outside of the strainer into that bowl. Pour this back into the pot. Toss the raspberry seed mixture into your compost. Add about 1 tbs of sugar to take the full edge of the tartness away, then cook it down until you have between 1/4 and 1/8th of a cup. This should be pretty thick and almost jammy. In lines, pour/spoon the raspberry mixture over the brownie mixture in the pan, if you have some left, pour in lines the other direction (like a checkerboard). Take a butter knife and go against the lines and drawn the raspberry paste into the brownie mix. Then pop it in the oven, for at least 30 min, maybe 35 (mine was pretty loosey goosey still in the middle – next time I will bake for 35 min). Let them cool as long as you can, cut into 16 squares and then dig in. The flash (I have a very dark house) really makes the brownies look lighter than they are. The flashless photo gives you the true color and chocolatelyness of these brownies.

Jan 08 food and brewing 133 Jan 08 food and brewing 129

Make sure you have some coffee nearby to bring you out of your chocolate coma.

i’m out

Menu of the week: Vanilla; Cocktail of the week: Blood orange and vodka

Gluten Free Menu Swap Monday - Vanilla


Grilled center cut pork loin (from our pig Pancetta) with my fennel coriander rub, lemony (no lemon in the house) lime-y steamed broccoli and sage (sage plant looks a bit weary) thyme and shallot Parmesan polenta with a Hen of the Woods mushroom sauce on the side. I have never used Hen of the woods before and Trader Joe had them priced to try.

Cocktail of the eve: blood orange juice and vodka refreshing and healthy!

blood orange and vodka


Moroccan chicken (just found some preserved lemons at the store) recipe via Elise and GF cous cous (throw basmati rice in your spice grinder and add a dash of turmeric while cooking – pretty close). Still thinking about a Moroccan veg.

Edited to add, that I went to see There will be Blood, so I popped everything in the crock pot, doubled the preserved lemon (and skipped the raisins, not a fan of them) and put the rous cous (rice cous cous ha!) in the rice cooker.  I forgot about a veg.  By the way, the movie was great!


Seared scallops with garlic buerre blanc on a bed of angel hair pasta with broccoli rabe


Argentinian Chimichurri grilled beef (grass fed), marinated grilled asparagus (from Peru – I know, horrible of me, but my boyfriend will eat about three different vegetables – asp, broc and greens – at least it is on South American theme night) and tostones/patacones (twice fried plaintains).


Green chile cheese empanadas, Mexican rice, frijoles (pinto beans) with onion, cucumbers in lime and chile and chile de arbol salsa

Oh yeah, vanilla. BF has planned a very raspberry valentine cake and I will make a vanilla sauce to go with it.

Edited to add:  I just made a batch of very dense chocolately brownies with vanilla, raspberry puree and coconut flour.  It is almost a flourless brownie.  As soon as they have cooled, I will update you.  They look and smell delish!

i’m out

Rosemary Marcona Almonds

While perusing through Ann Arbor’s Trader Joe yesterday, I discovered my new favorite treat! It is salty, crunchy and packed with rosemary flavor. Marcona Almonds roasted with salt and rosemary. Go to the nearest TJs and get some as soon as possible. By the way, their GF granola, gf banana waffles and gf Ginger snaps are all staples in our house now.