Gluten-free recipes.
I made a Burrito w/ Quinoa, Sautéed Spinach, & Runny Egg yesterday and it was absolutely delicious. It also got me on the thought of making more breakfast dishes out of the dishes that I have lying around. Breakfast is a great opportunity to use […]
I made an Ethiopian take on Gomen Wat last week with Sautéed Spinach. That version contained garlic, ginger, cumin, and coriander. It was absolutely delicious and I ate it in everything that I made! I decided to make the same thing this week with just […]
This Japanese quinoa is inspired by a plethora of dishes. Tamari is similar to soy sauce, without the added gluten and usually quite as much salt. They make easy substitutions for one another and we commonly see them both paired with sushi. Tamari and rice […]
I don’t always make tzatziki with English cucumbers, but it has become my go-to lately. You can easily substitute conventional American slicing cucumbers, but all of my usual grocery stores have switched to English ones! I often end up with odd ingredients when I go […]
I’m never entirely sure if I’m going to post nachos. Nachos are my cheat meal. They’re what I make tired at the end of the day after work. Probably in the dark in the middle of the night! They’re not necessarily something that I’m proud […]
This black lentil salad recipe is an amalgam of cooking dilemmas or curiosities. I was thinking about making a vegetarian Doro Wat. Doro Wat is an Ethiopian chicken stew with hardboiled eggs, berbere, niter kibbeh (spiced clarified butter), and sometimes tomato paste. Which isn’t quite […]
I have had quite a difficult time finding good bulk lentils. Especially in rural Wisconsin. So, I’ve been slowly going through them until there is almost nothing left! And I have finally reached the end of my pantry and must do something with the black […]
Ethiopian salmon is far from a traditional meal. Salmon are more commonly found in the North Atlantic and Pacific Ocean. And certainly aren’t as widely associated with a landlocked country in the horn of Africa! But I grew up in Oregon and first found a […]
I very much enjoy a traditional Ethiopian plate. It’s great to get everyone together over a communal group of dishes and injera. Injera is an Ethiopian flatbread made out of teff. You tend to eat it with your hands and rip off pieces of injera […]
This sautéed spinach recipe is a take on Ethiopian Gomen Wat. Ordinarily, Gomen Wat consists of stewed collard greens. But I’m not particularly fond of collard greens! They’re bitter, acidic, and have a similar texture to kale. Some people are fond of this. And, to […]
