Tag Archives: gluten-free

When It Rains, Make Chicken Adobo

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Philippino chicken adobo combines sweet, sour and salty flavors into an irresistable crowd pleaser.

When I lived in Southern California, people reacted to rain like medieval peoples reacted to comets. The Wicked Witch of the West? A native Southern Californian, it turns out. Here in New York City, rain is met more or less with indifference, albeit, with heightened awareness of potholes (you never quite know how deep they are until you step in one filled with water). In Southeast Asia, it’s met with utter joy. Continue reading →

Stormy’s New Take on Tortilla Soup

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This non-traditional version of tortilla soup is thickened with lentils and vegetables and flavored with a corn tortilla.

I’m pregnant. Very pregnant. And like many other pregnant women in the world, I’ve simply accepted the fact that my body has effectively been hijacked, and my will is not entirely my own. Although not possible 100% of the time, I’ve decided to at least try and form a cooperative relationship (I am, after all, the Mommy here). Don’t get me wrong, I’m under no illusion; this kid (working title: “Stormageddon, dark lord of all,” or “Stormy” for short) usually calls the shots. I merely impose physical limitations. For instance, I explained to Stormy one day that it simply was not possible for mommy to eat a full pound of carrots in one sitting, and that ranch dressing was not a beverage. He begrudgingly acquiesced. Continue reading →

A Twist on Scrambles: Chinese Tomato Eggs

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This quick and easy dish features a sweet and sour sauce that works equally well with eggs or chicken.

Humans have been consuming eggs since the dawn of time, and theres no wonder; eggs are an easily attainable source of protein and nutrients that cook quickly and easily. In China, much like here in the United States, a child’s first meal he or she learns to prepare is generally an egg dish. Yes, we do fry, hard boil and poach our eggs similarly to how the rest of the world does, we just eat them a little differently. Continue reading →

Fast and Furious Friday Post: Dulce De Leche

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One of my favorite desserts: Granny Smith apple slices dipped in Dulce de Leche.

One of the things I love to keep on hand is dulce de leche, a fantastic, carmelized milk spread popular in Latin America with numerous yummy applications. Whether you stir it into your coffee, or dip apple slices in it, you won’t know what you did without it once you’ve tried it. Heres a quick and easy way to make dulce de leche:

Take one can of sweetened condensed milk, put it in a pot, and completely cover it with water. Cover the pot, and bring water to a boil. Turn heat down so as to keep a steady simmer, and continue doing this for about 2 to 3 hours. Periodically check on it, adding more water as necessary. Caution: DO NOT LET THE POT BOIL DRY, OR ELSE THE CAN OF MILK WILL EXPLODE.  Remove the can when finished with cooking tongs and allow can to cool. When ready to use, open the can and stir in 1/2 teaspoon vanilla extract before serving. Refrigerate any extras in a plastic container.

Onion Rings

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Ask me about my idea of comfort food, and chances are, depending on my mood, onion rings will likely make the top ten. But if you lived where I did

Rice flour makes these onion rings irresistibly crispy and gluten free, too!

(G-D help you), you’d have to drive about 50 miles to get to acquire such kosher comforts. The truth is, though, that we as home chefs are more than capable of creating pretty darned good onion rings at home. All one needs is some counter space and a plastic baggie. Continue reading →