Tag Archives: feelings

Feb14

Sweet Valentine

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Happy Valentine’s Day! No matter if you are attached or single, savor the air full of love and joyous feelings and appreciate the relationships (be it love related or not) you have in your life. Every human connection is a gift that’s brought into your life by the Divine Order, however, long or short that may be, to enjoy each other, possibly learn from each other and continue on your own path of growth and self-development.

If you are in a relationship, take a moment to let your partner know how much they mean to you, even if not every day is all “kisses and roses”. As a matter of fact, reach out to every person in your life who is important and do the same. Love is never just intimate relationship related, love is Love, it just is!

And if you’re single this Valentine’s Day, be gentle on yourself and take it lightly, just go out and celebrate, have fun with your un-attached status. Make sure to have a princess dress and a tiara at hand and get in touch with your “inner child”. Sing it like Sophia Grace and make moves like Rosie :) .

What’s Cooking This Week

Valentine’s Day is inevitably associated with sweets and chocolate in particular. If you ask me though, chocolate is pretty much a daily necessity in my menu, it’s my BFF, Valium and an alcohol-chaser, it’s just one of those things that makes life much more tolerable. So it was a no-brainer what to make this Valentine’s Day. Yet I felt it didn’t have to be necessarily rich and void of nutrients. This recipe is a great “bridge” without compromising the sweet cravings for something decadent, or spending a lot of time in the kitchen. Use that time to be with your Valentine!

Chocolate Almond Torte with Strawberry Rum Sauce

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(makes 3 mini heart cakes):

3 eggs

1/2 cup of plain yogurt (I used coconut yogurt by So Delicious)

1/3 cup of almond flour

2 Tbspoons of coconut flour

2 Tbspoons of cocoa

2 Tbspoons of sugar

1/4 tspoon of cinnamon

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Sauce:

1 cup of chopped strawberries

2 Tbspoons of rum

2 Tbspoons of sugar

1 tspoon of lemon juice

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Beat together eggs, sugar and yogurt. In a separate bowl, combine together both flours and cinnamon, add into wet ingredients and incorporate well. Oil 3 mini heart cake pans and fill each about 3/4 full.

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Bake at 350 degrees for 15 minutes. Let the cakes cool off a bit before removing from pans.

While they are baking, make the sauce. Blend together strawberries and lemon juice in a blender. Transfer the mixture into a small pan, add sugar and cook on a slow heat for a few minutes until sugar is dissolved, then add rum and cook until alcohol is evaporated and all the liquids are reduced. Let the sauce to stand for a couple of minutes before serving.

Serve the cakes and sauce slightly warm to fully enjoy their soft texture and rich flavors.

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Enjoy! Share with your Valentine!

Aug27
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“Some people come into our lives and quickly go. Some people move our souls to dance. They awaken us to a new understanding with the passing whisper of their wisdom, and make the sky more beautiful to gaze upon. Some people stay in our lives awhile, leave footprints on our hearts, and we are never, ever the same”.

And must I add, the people who left the footprints may not always be the ones we end up with, or even the ones who remain in our lives in some way. The time together does not always matter, it’s the intensity of the connection and the profound lessons that we learn from the relationship that stay with us forever. And yes, we are never, ever the same.

Each person brings a certain spark, a distinct flavor and a flow of energy that was specifically needed for that time being. And when the energy changes (for both parties), so does the connection, it either enters a new period, or it dies down. It’s as natural as an Earth cycle, and interfering with it won’t bring any change, you’ll just postpone the inevitable.

True love comes from letting go. First and foremost, for yourself.  When you recognize that hindering the separation would also hinder your personal development and your chosen path, you make a hard decision and release the grip. And only truly loving the other person you let them choose what’s right for them and continue on their personal journey.

Separation is not an abandonment, it’s honoring your own spirit and the spirit of the other person with an utmost regard for an individual quest of happiness and fulfilment. There are few things more difficult than letting go a person you really love, but there’s nothing more courageous than putting your true love into action and saying “goodbye”.

Release is a loss, but it is also a fresh breath and a chance to start something new. When another path opens up, new opportunities flood in. And even if you don’t explore them all, you’re allowing the energy to flow and develop into something (or somebody) more attuned to where you’re in life.

So, love intensely but release lightly! You owe it to yourself!

What’s Cooking This Week

 Letting go is sure never easy. With a post inspired by a Facebook friend (and my personal experiences), it’s nice to review some things that we love and still get to keep. :) Like bacon. I love bacon (who doesn’t, right?). I think every other recipe I’ve used contains bacon. And even though I don’t eat it on a regular basis, I do like to use it to “spice” things up. And should I mention it’s the kid’s favorite food?! Yes, adding it to dishes makes all kind of foods go down much easier and dinner conversations flow rather smoothly. So, behold the power of bacon that continues our Italian series with this hearty recipe! :)

Recipe # 5

Insalata Fredda di Spinaci e Pancetta

(Warm Spinach and Bacon Salad)

2 cups of baby spinach leaves

4 medium red potatoes

2 Portobello mushroom caps

1/2 cup of cooked crumbled bacon

1 tspoon of each dried chives and parsley

salt, pepper

olive oil and balsamic vinegar to drizzle over

Cut the potatoes (skin intact) into small cubes, heat up some olive oil and fry them up till about half done. While they are cooking, cut the mushrooms into small pieces and add them to potatoes, cook them all until just about done. Then add bacon, salt, pepper, chives and parsley and finish cooking.

Wash and pat dry the spinach leaves, place some on a plate and top with the potato mixture. Drizzle with balsamic vinegar.

Signore e Signori lunch is served!

Enjoy!

Aug23
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What do you say to yourself as soon as you get up?

If it’s Monday, chances are probably “heck, no”! Guilty of it myself.

Yet the energy we “breathe in” in the beginning of the day affects how the rest of it will go, if not in a physical sense but then in an emotional way for sure.

Yes, granted, not everybody is a “morning” person (myself including), and “rise and shine” better not be happening before 9 am, but as life dictates it, most of us have to be up and out the door early in the morning. Does it mean then that every day has to be a struggle?

When we see that first morning image of ourselves in the mirror, do we see a sleep-deprived person with messy hair, pale cheeks and half-closed make-up free eyes? Or do we see a beautiful human spirit at the brink of a day savoring every moment in a state of just “being” , stretching every muscle, saying “hello” to every body part and organ that will work extremely hard throughout the day to tackle any task that life will throw at them?!

Do you remember when your kids were very little, and you woke up in the morning later than usual alarmed that something happened to them only to find them quietly playing in their crib? And you pick them up, warm and smelling of milk, powder (and probably needing a diaper change), you feel the tiny arms circling your neck and a precious breath right into your ear… Do you really think they care that you don’t exactly look like a Victoria Secret’s model in your old sleeping t-shirt, with unwashed hair and probably a drool stuck to your cheek?! You just see a sheer joy in their eyes, “mommy is finally up”! To them, you’re the most beautiful creature in the world!

So, when you get up in the morning, say to yourself “Buongiorno bella!” and see yourself through your babies’ eyes. As you’re beautiful indeed!

What’s Cooking This Week

What could be better in the morning than something sweet and savory? Fruits are abundant, and summer fruits are especially delicious (just like your babies in the morning :) ). This quick and unpretentious recipe could be something to greet and tempt with your now grown babies (and won’t they always be?). If these won’t get them out of bed, try filling a spray bottle with cold water. :)

Recipe # 4

Crostata di Frutta Rustica

(Rustic Fruit Tart)

Makes 1 9-inch tart or 4 small tarts

For the crust:

1 1/4 cups of flour (I used Cup4Cup gluten free flour mix)

1 stick of butter, softened

1 +1 eggs

1/4 cup of sugar

1/8 tspoon of sea salt

Filling (2 ways):

1 medium plum

1/2 of tart apple, like Granny Smith

1 cup of mixed berries, like strawberries and blueberries

1+1 tspoons of lemon juice

1 Tbspoon of flour (I used Cup4Cup)

2 Tbspoons of honey

1 Tbspoon of sugar

1/4 cup of chopped pecans (or other nuts)

Combine flour, sugar and salt in a big bowl. Make a well and break 1 egg into the mix, also add softened butter pieces and incorporate all together. I used my hands as to not “over-work” the dough.

Make a ball, wrap the dough in a plastic wrap and chill in a fridge for about 20-30 minutes.

In a mean while, make the filling. Peel, core and cut the apple into small slices, cut the plum too, drizzle with 1 tspoon of lemon juice to prevent them turning brown. Mix in 2 Tbspoons of honey and chopped nuts.

In a separate bowl, mix the berries with sugar and lemon juice and sprinkle with 1 Tbspoon of flour.

Take the dough out of the fridge, flour the surface, divide the dough in 4 equal parts and gently roll it to about 1/8-inch thick rounds/ovals.

Place the fruit filling in a middle of each tart and fold in the edges of the dough. You get 2 of each: berry and apple/plum tarts.

Lightly beat the remaining egg and using a pastry brush coat each tart with the egg wash.

Bake on a parchment paper lined baking sheet at 375 degrees for 15-20 minutes or until the edges become golden brown. Cool completely before serving.

Which one would you choose? The good thing, you don’t have to. :)

Enjoy! And share with your babies!

Jul23
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Are you sometimes plagued by sour notes?

I think we all are at some point or another.

And I’m not talking about something major, like when your best friend betrays you, or you were a #1 candidate for that dream job only to find out it went to your less experienced (but much prettier) colleague.

No I’m talking about some seemingly petty things. Like when you see that despite eating healthy and working out, you will never look like a Victoria’s Secret model (even if you wear their lingerie). Or when you have a short chat with your ex-boyfriend only to realize that he got over you and moved on eons ago while you’re only half-way there. Or when you stop for a minute and think that there are a million other food blogs much more successful than yours (even though you have a pool of dedicated readers and still enjoy writing every single entry :) ). Yes, I’m talking “lemony” notes like that.

It’s hard to deal with disappointment, no matter big or small. Our perceptions are often build on expectations, whether real or imagined, thus the whole picture could be skewed depending what exactly you’re waiting to happen.

And when it doesn’t, it seems like your whole world is tumbling down (even though it is not) because the “pictures in your head” were so much better and as elaborate as a 6-hour documentary. So, when you get an equivalent of a 10-minute “pilot preview”, which has very little potential to be developed into any kind of show, you feel lost and disappointed wishing for more than a fleeting moment.

Or maybe you’re just a drama queen!

What’s Cooking This Week

Summer is in a full swing, bursting with colors and an aroma of fresh produce. Veggies are ripe, fruits are juicy, all the reasons to make more nutritious meals. Even if you feel kind of sour. Add some brown sugar then. Food cures anything. Or at least it should. :)

Russian Sweet And Sour Cabbage Soup

1/2 small green cabbage

2 medium white potatoes

1 large carrot

1 medium red bell pepper

2 medium tomatoes

2-3 fresh garlic cloves

5 Tbspoons tomato paste

1/2 lbs bacon (skip for a vegan version)

2 Tbspoon brown or raw sugar

1 Tbspoon lemon-pepper seasoning

1 tspoon each dried basil and oregano

lemon juice, salt and pepper to taste

fresh herbs for garnish

Put a large soup pot with 3/4 full of water to boil. While the water is boiling, cut bacon into smaller pieces and cook until almost done.

Also shred the cabbage, slice garlic into tiny slivers and chop all the veggies, set them aside.

Add garlic, pepper and carrot to bacon pieces and cook for about 5 minutes, set them aside.

When water is boiling, add lemon-pepper seasoning, dried herbs, salt and pepper, taste to see if you want to season more. Then add diced potato and shredded cabbage, cook until both are almost done.

Add bacon and veggie mix into the soup and cook for another few minutes.

Add chopped tomatoes and tomato paste, then sugar and lemon juice to taste.

Cook for another couple of minutes until all veggies are tender but not over-cooked.

Garnish with fresh herbs. One time it is totally OK to immerse yourself into sour notes. :)

Enjoy!

Jul18
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Do you like guests?

Well, who doesn’t, right?!

It’s a chance to show off your talents as a hostess/host and spend a day away enjoying food, conversation and a great company

But do you like unexpected guests?

Depends on a person you might say. To welcome some, you need to spend a couple of hours cleaning and cooking to feel like you’re up to par. And others come with “be as you are” attitude.

Hopefully your close family and friends belong to the 2nd category, they don’t care if you have no make-up on, or your pony tail has not been touched by a brush since morning (or maybe even yesterday). They come to see YOU, not the latest fashion and home organizing trends. And in turn, you should not care if their 7 year-old is doing cartwheels in your living room, just cheer on her latest gymnastics accomplishments :)

Yes, you may not have an uninterrupted adult conversation for more than 2 minutes at a time (due to the mentioned 7 year-old just being her usual “motor-in-the-butt” self :)  ), but you will enjoy the company, unexpected as it is, it’s more of a gift than a nuisance to carve out time in two busy lives to see your friend.

And of course, you’d want to share a nice meal with your loved ones (even if her 7 year-old is settling down just for rice and a ham sandwich, and your 15 year-old suddenly becomes a hermit, but hey, you can then, maybe, have that quick adult conversation). Oh, and peddle away the food of course!

What’s Cooking This Week

Even though you may have unexpected guests, you’d still want to show off your culinary skills and enjoy a leisurely weekend dinner rather than having some 30-minute meal you may’ve cooked on a rushed weekday evening. I think this recipe fits the bill to be quick yet absolutely amazing. Your guests will think you slaved for hours in the kitchen (or ordered the dish from a fancy restaurant). Only you did not.

Pan Seared Scallops In Lemony-Butternut Sauce

1 lb of scallops

2 cups of cut butternut squash

2 + 1 Tbspoons of Earth Balance coconut or oil spread (or butter)

1 Tbspoon of fresh lemon juice

1 tspoon garlic powder

seasoned salt and pepper to taste

fresh chives, chopped

fresh rosemary for garnish

oil for frying

Cook the butternut first but take care as not to over-boil, it will only take about 10 minutes.

Drain and let it cool off for a couple of minutes, then transfer it to a blender. Add 2 Tbspoons of oil spread, garlic powder and spices and blend it all together till everything is smooth.

Rinse and dry scallops on a paper towel.

Heat up a frying pan on a high heat, add some olive oil and sear the scallops a few minutes on each side. While scallops are cooking, warm up the butternut sauce in a pan, add more oil spread, lemon juice and chopped chives, mix everything well.

Serve scallops with rice and a side of greens, garnish with fresh rosemary, the sauce will compliment both the seafood and the rice.

You can also make this dish with any white “buttery” fish instead of scallops, either flounder, lemon sole, butterfish or even catfish will go nicely with the sauce.

And in case you’re wondering what we had for dessert, these were on a menu, chocolate cupcakes with fresh strawberry icing, made earlier in the day, just because life is definitely sweeter with cupcakes around :)

Enjoy!

Jul13
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This is my new favorite t-shirt. Acquired during our Boston trip in May. Salem may be my new favorite town, it’s a place where witches and bitches run wild. I felt strangely at home there.

I’ve been called a bitch many times in my life, on most occasions by people who tried but didn’t ultimately succeed shoving me under their foot. I always agreed that I’m a total bitch. I even got a pin for that!

There is actually a ”bitchology” training program developed by a Russian psychologist Vladimir Rakovsky. This “school” is kind of like a cross between a new type of geisha training and a gold-digging philosophy where women are taught various seduction and manipulation techniques with the hopes of finding a rich husband.

According to the training description, “A bitch should be strong and self-confident but should also remember to use her feminine wiles, such as her attractiveness, and, whenever useful, she should come across as a helpless creature”.

Um, not really interested in subservient and manipulative parts but definitely agree with the strong and self-confident notion. I’ll be that kind of bitch on any given day!

So, which concept would be a complete opposite to the bitch theory? A princess of course! The one who is fair and maiden and sits in a tower waiting to be rescued by her prince. Do they still exist, ask you? Absolutely! I was that princess myself back in my young days. Do princes exist too? Possibly. Though I’ve never met one. This is how it mostly happens in a modern day fairy tale.

Somewhere down the road, on a long journey from the fairy tale land, a princess cut her goldilocks, lost her glass slippers and exchanged the pumpkin for a broom. A bitch was born!

Also known as…

Yep, I can definitely kick your butt. But in a nice, “princessy” way. My camouflage boots are adorned with pink sparkles, and my mace spray comes scented with lilies and roses. Yet do not be fooled, diamonds may still be my best friends, but I love a whip and a pistol too.

So next time when a would-be prince starts climbing up the ladder a la Richard Gere moves, think hard if being just a “Pretty Woman” will satisfy you for life.

Oh better yet, kick your glass slippers off and in your best Rhett Butler voice say “Frankly my dear, I don’t give a F***!”

 

What’s Cooking This Week

With a post like this, you surely need something feisty and spicy. To kick butt. Mainly yours :) I’m not a huge fan of spicy food, I actually have a very low tolerance for the heat factor. So by all means, feel free to adjust the recipe up to your desired “hot as hell” preferences. This is a basic recipe I thought should satisfy most.

Spicy Peanut Chicken

1 1/2 lbs chicken, cut into small pieces

1 red bell pepper, diced

1 inch ginger root, grated

4 garlic cloves, finely chopped

1/4 cup chunky peanut butter

1/4 cup Tamari soy sauce or reduced sodium soy sauce

1/2 cup chicken stock

1 Tbspoon chili paste

2 Tbspoon sesame oil

1/2 bunch of scallions, chopped

2 Tbspoons of toasted sesame seeds

salt, pepper to taste if needed

olive oil

Heat up some olive oil in a frying pan and stir fry chicken pieces for a few minutes, add bell pepper and stir fry for a couple more minutes.

Remove chicken and peppers from the pan and set them aside. Heat up more olive oil, add ginger, garlic and stir fry for 15-20 seconds, then add peanut butter, soy sauce, chicken stock, chili paste and sesame oil and stir to make the sauce.

Add chicken and peppers back to the pan and coat with sauce, add scallions and sesame seeds, toss everything for a minute to incorporate all the ingredients.

The dish is good served over rice or on its own.

If the heat is too much for you, you can always jump on a broom to fly around and cool off :)

Enjoy!

Jul10
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When asked about her “signature” song, Adele described it as a “kiss-off” to her unfaithful boyfriend. Adele wrote this in three hours the day after she broke up with him. Arriving upset at the studio the day after they split, she wanted to write a lovelorn ballad. Producer Paul Epworth persuaded her to write a more feisty song. “We Could Have Had It All” might’ve been a more typical title for this song, however, Adele wanted to show her strength and to make a bit of a statement that she was never a weak person, not when being  in a relationship in which she was blindsided, not when leaving it yet still undefeated.

“Rolling In The Deep” is a catchy song phrase, however, there’s a cultural history behind it too. Adele described it to Rolling Stone as an “adaptation of a kind of slang, slur phrase in the UK called ‘roll deep,’ which means to have someone, always have someone who has your back, and you’re never on your own, if you’re ever in trouble you’ve always got someone who’s going to come and help you fight it or whatever like that. And that’s how I felt in the relationship that the record’s about, especially ‘Rolling in the Deep.’ That’s how I felt, you know, I thought that’s what I was always going to have, and um, it ended up not being the case.”

I think we can all related to this in one way or another, no?! And even if you were so lucky that nobody ever broke your heart, I can almost guarantee that there were some people in your life whom you trusted and who later disappointed you and betrayed your trust. Hopefully you “kissed-off” those people goodbye (if not always being able to physically distance yourself but at least minimizing the chances they affect you emotionally). And I do sincerely hope you have your buddies, your “gang” with whom to “roll deep”, who will never disappoint, who will always catch you, even if you’re rolling on a floor from tears and grief.

To my “gang”! You know who you are! Let’s roll!

What’s Cooking This Week

I can’t even count all the meanings and connections this recipe has to the song and  the”roll deep” concept. Well, first, you need to do a lot of stirring and rolling to produce the expected result. And second, third, fourth, … it’s chocolate! It never disappoints, it’s always loyal, could be your best friend, your Valium, and a great lover if you desire so :) It’s something that helps you get over any kind of heartbreak or life predicament. And it’s something you share with your “gang” to appreciate all their “rolling deep” efforts. And it’s nice to share simply because you love them!

Chocolate Covered Granola Clusters

12 oz granola (I used Udi’s gluten free)

3 oz melted unsalted butter, coconut oil  or oil spread (which I used)

8 oz melted dark chocolate

a pinch of sea salt

Empty granola in a bowl and break up any clusters it may have. Pour over melted butter/oil spread or coconut oil and mix well.

Add melted chocolate and a pinch of sea salt, mix everything untill all is well-incorporated.

Line a baking sheet with a parchment paper and drop spoonfuls of mixture onto the tray.

Chill them in the fridge, for about an hour or untill chocolate is harden. Remove from the sheet and store  them in a fridge in a container.

Who needs expensive chocolate candy when you have these?!

Enjoy! And share with your “gang”!

Jun25
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“Did you ever fly a kite in bed?

Did you ever walk with ten cats on your head?”

      Dr. Seuss, One Fish, Two Fish, Red Fish, Blue Fish

 

Do some things sound ridiculous no matter how you look at them and try to process on a logical level?! Unless, of course, they come straight from the children’s book.

And what if certain people get lost in Seussville and start claiming that what they see is in fact real and not just plausible but surely feasible and quite productive?!

Do you then call upon Dr. Seuss himself and ask to provide medical interventions as his loyal subjects definitely need some anti-pSeuss-cotics and a GPS to find way home?! Or do you yourself take the “high road” and leave them swimming with all the Red and Blue Fishes in a murky mud of their own delusional creation?! Otherwise, you’d be accused, like Horton the Elephant, of seeing and hearing things. And knowing well that most, if not all, of the Whos in Whoville will not have a voice loud enough to make themselves noticeable. Then poor Horton risks to spend a whole life being tortured by the Wickersham brothers.

 

And if in fact you learn to fly the kite in bed (aiming it straight at the Wickersham brothers). And if you manage, on certain occasions, to keep all ten cats on your head without them constantly running away. The task at hand then also becomes keeping your head high (no matter how many cats are sitting on it). And knowing that when Yertles the Turles try to reach over the moon standing on other little turtles, their construction, which is flimsy to begin with, will tumble down from one tiny burp. And while the little turtles will dust themself off and continue on their path, the Yertles will roll all the way down the hill and into the mud and will see their own dirty faces reflected in the water.

 

” So be sure when you step,

Step with care and great tact.

And remember that life’s Great Balancing Act.

And will you succeed? Yes! You will, indeed!

(98 and 3/4 percent guaranteed)

Kid, you’ll move mountains!”

    Dr. Seuss, Oh, The Places You’ll Go!

 

 What’s Cooking This Week

“Something fishy” does not necessarily mean bad things. Some white, red and blue little fishes are quite tasty and packed with healthy fats and nutrients. And when the days are hot, you look for no-cook protein options that are quick yet satisfying. I love all fishes, no matter what color, but once in a while I like to substitute a traditional white fish (aka tuna) for some color and a bit of healthy fat and use red or pink salmon in a salad.

Sesame Salmon Salad

15 oz or 2 cans of pink/red salmon (bones removed)

1/2 of large Granny Smith apple

2-3 Tbspoons of chopped fresh chives

2 tspoons of sesame seeds

1/2 tspoon of dried celery seeds

1 Tbspoon of fresh lemon juice

2 Tbspoon of sesame oil

salt, pepper to taste

Empty the salmon cans into a bowl, break the fish with a fork removing big bones if you see any.

Peel and core the apple, rub the half you’ll be using with fresh lemon or sprinkle with lemon juice (to prevent it from turning brown). Grate it with a large grater.

Combine salmon, apple, chopped chives and celery seeds, add lemon juice and season with salt and pepper.

Add sesame seeds and sesame oil, mix it all well. Chill before serving.

It makes a great snack or a healthy lunch alongside some salad.

Enjoy!

One Fish, Two Fish…

Jun15
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Remember the “Kodak moment” commercials? The ones where they show you some pricy items, like jewelry or cars, you can buy for the loved ones and then create a lasting memory of their gratitude with a Kodak camera? Despite the claims, the moment is not exactly “priceless”, you actually have to face a hefty price tag to satisfy your loved one to the point that is Kodak-worthy.

So how much are you willing to pay for the “priceless” moment?

And is there a price for perfection?!

It all depends what is perfect to you, and how much you actually want it.

I’ve been on a search for a “perfect” gluten free waffle and pancake mix and a gluten free flour mix in general. If you ever tried gluten free baked products, you may notice that some of them leave this tiny (or not) aftertaste of the flours used in the mix, and not all of them look and taste the best, even for a gluten free product.

Many come pretty close to the regular wheat versions though. Udi’s bread and baked goods are the best I’ve encountered that are also soy and dairy free. I absolutely love The Cravings Place waffle and pancake mix, that is a complete mix and nothing except water or milk needs to be added and still have fluffy pancakes, unsweetened (but with a hint of vanilla) too, I use it as my “Bisquick” for all quick recipes.

But still, nothing came to the absolute perfection until this “beauty” arrived at my doorstep.

 

I heard about the amazing Cup4Cup gluten free flour developed by Chef Thomas Keller exclusively for Williams-Sonoma, http://www.williams-sonoma.com/products/cup4cup-gluten-free-flour/?pkey=cbaking-mixes but up until now was a bit sceptical to pay a “nice” price of  $19.95 for a 3-lbs bag of mix. Plus the flour is not dairy free, there is milk powder in it, but maybe this is the “make-it-or-break-it” ingredient for a great mix. So my quest for a perfectly plump and gloriously soft waffle still brought me to the reviews of their Ad Hoc Gluten Free Pancake & Waffle Mix that is based on Cup4Cup flour http://www.williams-sonoma.com/products/ad-hoc-gluten-free-pancake-waffle-mix/?pkey=cbaking-mixes. I figured, if it’s good, I can have it as an occasional weekend splurge to minimize the effects of dairy in the mix. And you shouldn’t be eating waffles every day to begin with, right?!

OK, I was sold, for $18.95 to be exact :)

 

What’s Cooking This Week

It arrived, as pictured, in a pretty box that contained 2 sealed pouches with the mix, each of them claiming to be enough for 4  7-inch round waffles or 8 Belgian waffles. That makes it about $2.37 per waffle, if you’re counting. OK, I can deal with it, as long as they are really good.

Ad Hoc Gluten Free Waffles

1 pouch of mix

1 cup of milk (I used coconut milk)

1 egg, beaten

5 Tbspoons of unsalted butter (I used Earth Balance coconut oil spread), melted

Follow the directions on the box mixing all ingredients and then letting the batter rest for about 5 minutes.

It kind of plumped-up and looked very thick.

Heat up the waffle maker and spoon some batter to coat it evenly, cook according to the waffle maker instructions.

I did not get 4 waffles, as described, I only got 3, maybe next time I’ll add just a tiny bit more milk to see if that will make a difference.

But, OMG, OMG!!!

They tasted exactly how I remember the good wheat waffles should taste, soft yet plump, buttery and absolutely no aftertaste. I’m sure if somebody else tried them, they would not even know they are gluten free.

Here I’m enjoying them with syrup, toasted almonds and fruit.

It was a glorious Saturday morning, full of leisurely breakfast chat and buttery smells. And I was guarding my waffle plate as a hawk, the kid usually shares whatever I make, gluten free or not, he did not get a morsel this time :)

And, by-the-way, I bought the Cup4Cup flour mix too, I’m pretty sure anything I make with it will turn out exactly like the wheat version, but stay tuned, it will probably be another wonderful review, minus the price tag.

Enjoy!

Jun3
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   I don’t know how it is for you, but after a few days of traveling and sampling even the best food in the finest restaurants, I start missing a good home cooked meal, something simple and comforting.

 

I’ve dined in many world-famous restaurants (I still stand by my vote for the best overall experience, food and service, at Daniel in NYC, and they’ve been consistent as I went there quite a few times).

  Yet I believe that the world’s best restaurant is my own kitchen :) , in all its mistakes-prone glory and simplicity.

I don’t know what it is, whether I miss home that much while traveling, or maybe I’m just too worried about some ingredients that might make me sick, and how strictly the restaurant adhered to my dietary specifications, but after about 2-3 days, I start dreaming of some simple homemade foods I usually enjoy when home. I know, I know, isn’t traveling the time when you venture out and try different things?? And I totally do, within my diet guidelines. But I best enjoy a nice meal out while home, not traveling, when you can later retrieve into a comfort zone of your own cooking and you know exactly how the food was prepared. Call me a control freak (and I totally am), but, hey, you have to agree I have my reasons to be at least a bit on edge while eating out, a chance of getting a reaction is much higher than at home. Plus, there’s always something, like extra butter, oil, cream, or whatever else, added in your dish, that you don’t normally do in your home cooking, and that surely enhances the flavor but expands your waistline too. I try to eat healthy, but it’s definitely hard to do with all the temptations around you when eating out 3 times a day.

Imagine my complete torture when one of the bloggers I follow, The Ranting Chef, www.rantingchef.com, was posting Thanksgiving Week recipes right in the middle of my trip. I’m talking a whole week of Thanksgiving foods posts, the turkey, the gravy, mashed potatoes, the works… Pat, you just about killed me! :) But in a good way! You inspired me to take part in it once I was home.

Now, making turkey and gravy in a middle of the BBQ season is surely non-traditional, but who says traditions and rules are not meant to be broken?! I, for one, pay little attention to seasons and holidays if I really want to have some particular food. I did make a Cinnamon Bun Cake for Passover :)   Family Ties And The Power Of “I Don’t Think So”.  Trust me, it was so much better than matza that I couldn’t have anyway :)

 What’s Cooking This Week

So, once I was home, I continued a Thanksgiving Week in my own way, with sweet potato biscuits. They are made gluten and dairy free and absolutely delicious. Even if you don’t have to stay off gluten, try them for a mix of healthy grain flours. You may also substitute coconut milk and organic shortening for regular milk and butter/shortening. And what’s the best way to enjoy these biscuits?? With The Ranting Chef’s world-famous gravy  of course :)   Thanksgiving Week: The Best Gravy You’ll Ever Taste.

Sweet Potato Biscuits 

1 cup millet flour

1 cup potato starch

1/2 cup sweet rice flour

2 tspoons baking powder

1 1/2 tspoons xanthan gum

3/4 tspoon sea salt

1 tspoon cinnamon

1 cup Spectrum organic shortening (or butter)

1/2 cup of plain coconut milk (or almond or regular milk)

1/4 cup pureed sweet potato

2 Tbspoons honey

2 tspoons vanilla extract

2 egg whites

1 egg yolk

Cook and puree sweet potato or use the canned one (I cooked my own, it only took about 10 minutes).

Preheat oven to 425 degrees. Beat the egg whites until they form soft peaks, set them aside.

Combine the flours and all the other dry ingredients.

Beat together the shortening (butter) and the rest of the wet ingredients, then combine with the dry ingredients and beat until all is well combined. Fold in egg whites until the batter is smooth. Lightly flour a surface and form the dough.

Cut the biscuits and put them on an ungreased cookie sheet.

Bake for about 10-12 minutes (depending how thick you cut the biscuits). Makes 10-14 biscuits.

They are just a tad sweet and pretty versatile, could go well for either breakfast or lunch/dinner. With a nicely baked crust and a soft chewy center, you can’t go wrong with every meal.

It was good with buttery oil spread and fruit jam.

And here I’m enjoying them for lunch with a homemade tuna salad and a side of clear coleslaw.

Hope you enjoy them too!