Posts Tagged ‘vegetarian’

An Abundance of GF Options at Fuego Mundo

Posted in Atlanta, Restaurants, vegetarian on November 1st, 2010 by Betsy – 2 Comments

Recently, I ventured north, just ITP (that’s “inside the perimeter for you non-Atlantans) to Fuego Mundo in Sandy Springs.  My friend, Sarah, and I met up for lunch at this self described “South American Woodfire Grill,” that was definitely worth the drive.

Don't let the setting in a strip mall deceive you...Fuego is deliciously unique!

Don't let the setting in a strip mall deceive you...Fuego is deliciously unique!

Not only was the food delicious, but almost everything is gluten-free.  In fact all of their entrees and sides are naturally gluten and dairy free.  Wow!  I love having choices and not worrying about contamination.  You get your choice of a side included with your order of an entrée, and their selection was right up my alley.

The grill where the cooking happens.  No worries of contamination on this grill.

The grill where the cooking happens. No worries of contamination on this grill.

I ultimately went with the chicken skewers as my entrée and “The Health Nut” for my side dish.  The chicken skewers were so yummy, perfectly blackened on the grill.  The “health nut” included quinoa, black beans and baked plantains.  Delicious.  I like to mix everything on my plate and this was the perfect combination.  It’s hard to beat a good batch of quinoa and I’d never thought to mix black beans and quinoa, but I will definitely be doing this at home too.  I could have used about twice as many baked plantains, but otherwise, the serving sizes were very generous!  (I ate my leftovers for dinner the next night.)

Chicken skewers and plantain chips

Chicken skewers and plantain chips

The Health Nut

The Health Nut

Other items on the menu that tempted me were the lamb chops (a little pricier) and the steak skewers.  Fuego also has a large selection of fish on their menu, ranging from tilapia to salmon.  There’s even tofu for vegetarians.  The Veggie Lovers Stir Fry with quinoa came in as a close second to the Health Nut, for my choice of side, but I think I’ll stick with the Health Nut because it was so good.

fuego entire

Also, I didn’t realize this when I went to Fuego Mundo, but Jennifer Harris, of the Gluten-Free Examiner recently informed us that Fuego is now offering gluten-free carrot cake.  A-mazing.  It’s a must that I go back and sample the carrot cake.  Anyone up for a lunch or dinner date?

Fuego Mundo at the Prado:

5590 Roswell Road
Suite A120
Sandy Springs, GA 30342

Experimenting with a New Granola Recipe…Success!

Posted in baking, recipe, vegetarian on October 28th, 2010 by Betsy – Be the first to comment

Fall reminds me of many things:  My Dutch oven, Roasted Veggies, Chili,  and all things Pumpkin

But the cool weather also makes me think about granola.  Don’t ask me why I make the connection between a specific season and granola because I pretty much eat this yummy snack year round.  I heart granola, in a big way.  I’ve had my go-to granola recipe for awhile, but while David was away last week, I was itching to try out a new recipe.

granola finished

I found a granola recipe in Sara Foster’s Fresh Every Day cookbook that implements a distinctly different cooking process than Mark Bittman’s, which I’ve followed in the past.  I was intrigued by the use of maple syrup, and cooking the ingredients on a baking sheet instead of the roasting pan.  (I didn’t feel like digging the roasting pan out of the back of the cabinet.)

granola honey

This recipe might be my new favorite and I plan on making a big batch when David’s family comes to Atlanta for Thanksgiving.  Perfect for a simple breakfast on a day where there will be much eating in the later hours.

I made a few changes to the original recipe, but stuck to the basic methods.  It is delicious, crunchy, and the coating of oil, syrup and honey worked really well.  I’ve been putting my granola in my cereal, on my yogurt, and my new favorite: on Breyer’s Dulce de Leche ice cream.  Amazing!

gran close up fin

Granola Version 2 (Inspired by Sara Foster’s Fresh Every Day Cookbook)

Makes about 7 cups


  • 3 cups gluten-free oats
  • 1 cup shredded unsweetened coconut (sweetened is fine too)
  • 1 cup chopped nuts (I used almonds, cashews, pecans and sunflower seeds)
  • 1 teaspoon sea salt
  • ¼ cup canola oil
  • ¾ cup maple syrup
  • ¼ cup honey
  • ½ cup dried cranberries
  • ½ cup dried raisins

Preaheat oven to 275.

Spread the oats, coconut, and almonds on a large baking sheet with sides.  Sprinkle with salt and bake for 12-15 minutes, until lightly toasted, but not darkened.  Stir occasionally while cooking.  Remove from oven and transfer ingredients to a large bowl.

granola pre

Preheat oven to 350.  Spray pan with PAM.  Stir maple syrup, honey and oil together in a small bowl and pour over oat mixture and toss to coat evenly.

gran liquid

gran mix

Spread granola greased baking sheet and bake for 22-27 minutes, until the granola is crispy and golden brown.  Stir several time throughout cooking process.

gran baking

Let granola cool completely on the baking sheet, breaking up large clumps before it cools.  Once it has cooled completely, add raisins and cranberries and toss.  Store in an air tight container or freeze.  Enjoy!

ESVA Crab Cakes

Posted in local food, meals, recipe, travel on August 9th, 2010 by Betsy – 9 Comments

plate of food

One of the best parts about being on the Shore (besides lots of reading), is the cooking and eating.  During the summer months, there are so many fresh veggies that meal prep is pretty minimal.  Last week we enjoyed many laid back dinners, but one of my favorite meals involved homemade crab cakes.  I can never get crab cakes at restaurants because they’re breaded, so it’s an extra special treat for me to enjoy a summer crab cake.  We happily ate them for two dinners.  (Side note: Urban Pl8’s crab cakes are GF!)

Gillian's Gluten-Free Bread Crumbs

Gillian's Gluten-Free Bread Crumbs

We bought fresh crabmeat at Edward’s Seafood in Onley.  When you buy the best crabmeat, you don’t want a lot of filler in your cakes, but you do need enough to bind it together.  I bought Gillian’s Gluten-Free Bread Crumbs at Herbal Instincts Natural Food Market in Onancock (141 Market Street).  They have an amazing selection of gluten-free goodies, including Udi’s bagels, Pamela’s cookies, quinoa as well as organic meats.  A great place for Mom and me to stock up.

Herbal Instincts Market (Onancock, VA)

Herbal Instincts Market (Onancock, VA)

I’ve written about crab cakes before but I experimented a different recipe here.  I briefly referred to Mark Bittman’s crab cake recipe, but of course I wanted to add Old Bay and didn’t particularly want to use scallions to my crab cakes so I changed it up a little bit.  Here’s what we did:

ESVA Crab Cakes


  • 1 lb jumbo lump crab meat
  • 2 teaspoons Old Bay
  • 1 egg
  • 3 tablespoons Gillian’s bread crumbs
  • Less than ¼ cup mayonnaise (depends on how mayo-y you want your cakes)
  • 2 teaspoons Dijon mustard
  • s&p
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Mix crabmeat, egg, Old Bay, mayo, dijon, salt, pepper, and bread crumbs in a bowl.  Refrigerate mix for about 30 minutes.  Remove mixture from fridge and make into tightly packed cakes.  (About 4-6 per pound of meat, depending on how big you want them.  I find them easier to flip if they’re smaller.)

crab cake

Heat nonstick pan on medium high heat.  Add butter and olive.  Let melt and butter bubble.  Once bubbling has subsided, add cakes to pan.  Cook for 5 minutes (until nicely browned) and flip, cooking for another 5 minutes.  Serve warm.


We enjoyed our crab cakes with homemade deviled eggs, fresh corn and tomatoes, both grown on our road.  A truly local meal!

old bay

deviled eggs

Perfect.  (And obviously, there was wine too, served by our favorite bartender.)


Quinoa for a Crowd

Posted in cooking, event, local food, recipe on July 16th, 2010 by Betsy – 2 Comments

Recently a group of us hosted a luncheon to celebrate my good friend, Mary Stuart, and her baby that’s on the way.  On a steamy, summer day, it can be difficult to create a menu.  When it’s hot outside, we’re not looking to eat heavy, rich, foods.  Instead your food should be light and refreshing.  Also, this luncheon was not at my house, so I had to take transportation into account when planning.  I  didn’t want to be assembling my dish upon arrival, so my ‘quinoa for a crowd’ actually tastes better when made a day in advance.


As the name implies, this recipe makes a lot of food, and I always make too much food when I’m playing host.  Leftovers are delicious and this quinoa makes for a great lunch during the week.  In our Atlanta group of friends, I’m not the only gluten-free eater, so we labeled the items for the luncheon that were gluten-free and kept them at the beginning of the buffet line, in order to best avoid contamination.


Quinoa for a Crowd (Serves about 10-12)


  • 2 ½ cups quinoa
  • 5 cups vegetable broth (or water)
  • 2 tablespoons olive oil
  • 1 teaspoons salt & ¼ teaspoon pepper
  • 1 red onion
  • 1 bag frozen, shelled edamame
  • 2 pints cherry tomatoes



  • ½ cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 tablespoons Dijon mustard
  • 1 table spoon white wine vinegar

Rinse and drain quinoa if package instructs you to.  (Some do and others don’t.)  I have a very fine strainer that I use for rinsing my quinoa.

Heat olive oil on medium heat.  Add quinoa and stir for a minute while cooking.  Add 1 cup broth and stir while the quinoa absorbs the liquid.  Once liquid is absorbed, add 3 more cups.  Lower heat to medium-low.  Let cook, stirring occasionally.  Add salt and pepper.  Add more liquid as needed.  You’ll know the quinoa is done because it will ‘pop.’  Not like popcorn, but you’ll see that the quinoa becomes bigger and there will be a little line in the middle of each grain.  It will take about 20 minutes for quinoa to cook.  (Unlike risotto, I think it’s hard to overcook quinoa.)

Remove quinoa from heat and let cool to room temperature.  Meanwhile, finely chop red onion.  Heat shelled edamame (according to cooking instructions on bag).  Drain and let cool.  Cut tomatoes in half.  Put onion, edamame and tomatoes into a large bowl.

In a separate bowl, whisk lemon juice, honey, olive oil, white wine vinegar and Dijon mustard.  Taste.  Depending on how tart or sweet you like your food, add more honey and olive oil (for sweetness) or add more mustard or lemon juice (for tartness).  This is completely about your flavor preference.  I find that anytime I make a vinaigrette, I keep sampling it until I’m content with the flavors.  (Not very precise or scientific, I know!)

Once your quinoa has cooled, add the grain to your large bowl.  Mix with tomatoes, edamame, and onions.  Add your vinaigrette and toss.  Refrigerate until ready to serve.  If your salad dries out a little, just add some more lemon juice or olive oil before serving.


As I mentioned, this quinoa, is the gift that keeps on giving, so I brought the leftovers to a dinner that same night.  Still delicious.  And I ate it for lunch the next day.  And the next.


Another highlight of the luncheon was the chicken salad that my friend Meredith made, using one of Emeril’s recipes.  I loved the cashew and apple combination.  Salty, sweet and tart, all in one.  Not too much mayo either.  You can see this naturally gluten-free recipe here.  (The only change Meredith made was omitting the parsley.)  Of course, thoughtful Meredith even remembered to bring gluten-free crackers for the chicken salad!

What do you like to make when cooking for a crowd?


I Heart Thursday Nights

Posted in cooking, local food on May 28th, 2010 by Betsy – 3 Comments

I love Thursday nights.  In fact, anyone who eats dinner with me on a Thursday night, inevitably hears me remark about how much I love Thursday nights.  Why do I prefer this particular evening?  You have almost the entire week behind you and the entire weekend ahead.  What a great moment in time with many things to look forward to.

I think part of my enthusiasm for Thursday nights goes back to my life teaching at a boarding school.  Wednesday nights were my dorm duty nights so I basically worked until midnight on Wednesdays, doing sign-ins, proctoring study hall and enforcing lights out.  Having a Wednesday night like that made Thursdays even more amazing.  Also, by Thursday evening I was usually finished with athletic events for the week as well as Dean’s meetings, advisory events, and all of the other things that come with dorm life.  Glorious Thursday nights…

I savor cooking dinner on Thursday nights because I can just relax and enjoy my time with David and whoever else we have in our home.  When I came home from work yesterday, my arms full of fresh vegetables, I smiled to see David on our tiny porch smoking his pipe.  (Yes, my husband occasionally smokes a pipe.)  I joined him on the porch for awhile, chatting and enjoying the fact that it was…Thursday.  Nowhere to be, nothing to do.


Going with the “laid back, chilled out” Thursday night theme, I roasted a bunch of vegetables for dinner, including summer squash, carrots, and onions.  I served them with sautéed yellow snow peas and red quinoa.  A perfect meal for leading into Memorial Day weekend.  So easy.  So simple.



Simply Sauteed Snow Peas:

Snow peas are great for cooking because they can stand up to heat well and still maintain their crunch.  David likes to eat them raw, but I prefer them sautéed, with garlic.


  • 1/2 pound snow peas, trimmed (I used yellow this time, but green are great too)
  • 2 teaspoons chopped garlic
  • 1 tablespoons olive oil
  • salt and pepper

Heat olive oil in pan on medium heat.  Add garlic and cook for a minute.  Add snow peas and sauté for about 2 minutes.  Snow peas will still be nice and crisp.  Add salt and pepper to taste.  Serve warm or at room temperature.

I hope your Memorial Day Weekend is full of relaxation, cooking, and delicious food.


Posted in Atlanta, local food, recipe on May 17th, 2010 by Betsy – 2 Comments


There are many great things about living in Atlanta.  Being surrounded by Top Chef superstars and not sharing my residence with 65 teenage girls are both at the top of my list, but another benefit of being in the dirty south is that spring and summer vegetables are ready to be harvested a little bit earlier here than back up in Virginia.  I feel spoiled already having access to summer veggies, like asparagus and snow peas, so early in the season.  In the last couple of weeks I’ve even been the beneficiary of beautiful strawberries from Woodland Gardens in Winterville, Georgia.  After enjoying these bites of goodness, I don’t think I’ll ever be able to purchase strawberries in the grocery store ever again.  I had no idea that strawberries could be so fragrant.  My entire kitchen smells of this fruit when left on the counter for an afternoon.


I could eat these strawberries by the pint.  It’s a shame they’re so pretty, only to be devoured by me.  I’ve been finding as many different ways as possible to use my strawberries. There have even been days where I’ve managed to consume them at each meal: on my cereal at breakfast, mixed with yogurt and granola at lunch, in my salad at dinner, finished off with strawberry cobbler for dessert.

Yes, I said strawberries in salad.  For people like my brother, who work hard to keep everything on their plate from touching, the following recipe might not make your mouth water at first glance, but I promise…If you haven’t tried this yet, you must.  A great side dish that will make your plate beautiful.  I’ve been using fresh arugula because the sweetness of the strawberries goes perfectly with the ‘bite’ from the arugula.  Of course the goat cheese, sunflower seeds and homemade dressing provide added flavor and texture to the salad.  The final combination creates a perfect mix of salty and sweet.


Strawberry Arugula salad (Serves 4)


  • ¼ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Pepper


  • Bunch of fresh arugula
  • Goat cheese
  • Sunflower seeds
  • Fresh strawberries, chopped or sliced


Combine ingredients for dressing in a bowl and whisk.  Set aside.  On individual salad plates assemble your salad.  Use the arugula as your base and top with strawberries, clumps of goat cheese and sprinkle with sunflower seeds.  Drizzle with salad dressing.  If you want to toss all of ingredients in a large bowl, you can.  It doesn’t look as pretty but tastes just as delicious.


Kate’s GF Brunch Extravaganza

Posted in Atlanta, recipe on May 7th, 2010 by Betsy – 6 Comments

Last Sunday I went to my friend, Kate’s, apartment in Piedmont Park for an incredible Sunday brunch.  I have known Kate for a long time.  In fact Kate and I lived together our freshman year of high school at boarding school.  Yes, that’s us, in September 1996 on the first day of school in our dorm room.


Fall 1996: First Day of High School

Even though Kate is a gluten-eater, she was not intimidated by the thought of gluten-free cooking.  Most people, when posed with the task of creating a gluten-free brunch, stick to eggs, bacon and maybe potatoes.  While I love all of those breakfast items, I must say that Kate’s brunch was by far the most “gluten-feeling” brunch I’ve eaten.  Not only did Kate make a ridiculously delicious blueberry crumb cake, but she also made a gluten-free version of a strata.  You might be thinking, “What’s a strata?”  A strata is that delicious egg, bread, sausage and cheese casserole that you often find at brunches or family get togethers.  The strata (or egg casserole) was a staple in my family growing up.   Whenever we had houseguests, Mom made the casserole a day ahead and would heat it for Sunday brunch.  Needless to say, I was eager to call my mother to let her know that the egg casserole can be done gluten-free.


As I’ve mentioned before, I’m always moved and amazed when friends make gluten-free food for me, and are eager to experiment in their own kitchen.  Kate took culinary risks to prepare this meal and was genuinely enthusiastic about the endeavor!  Since I’ve known Kate long enough, I didn’t mind being tacky and taking photos of her food.  She even shared her recipes with me so that you too, can make her gluten-free brunch dishes.  If you’re dreaming about the weekend (aah, Sunday brunch) on this Friday morning, and looking for some culinary inspiration, I suggest you read further.  Hopefully you won’t drool on your computer.

Fruit Salad with Poppyseed Dressing (serves 6-8)
This dressing is amazing!  I wanted to drink it out of the bowl with a straw.  I might use it for an arugula, strawberries and goat cheese salad this weekend.
Any combination of fresh fruit (1-2 cups of each fruit, sliced)
For poppyseed dressing:

  • 1/3 cup apple cider vinegar
  • 3/4 cup white granulated sugar
  • 1 tsp. ground mustard
  • 3/4 tsp. salt
  • 3/4 cup vegetable oil
  • 1 tablespoon poppy seeds

- In a blender of food processor, combine the vinegar, sugar, mustard, and salt
- While processing, slowly pour in vegetable oil in a steady stream
- Stir in poppy seeds
- Just before serving, combine all fruits in bowl and serve with poppy seed dressing


Turkey (or Chicken) Sausage Strata (serves 6-8)



  • 6 slices GF white sandwich bread, cut into cubes (Kate used Whole Foods GF Bakehouse)
  • 1/2 cup shredded low fat-part skim mozzerella cheese
  • 1/2 lb. of turkey (or chicken) breakfast sausage, cooked and cut into bite-size pieces
  • 3 eggs
  • 1 1/2 cups skim milk
  • 1/4 tsp. salt
  • 1/8 tsp. dry mustard
  • 1/2 cup freshly grated parmesan cheese

-Lightly coat a 1.5 quart baking dish with GF oil / cooking spray
-Layer bread, mozzerella cheese, sausage in baking dish
-In a medium bowl, combine eggs, milk, salt, mustard; mix well
-Pour egg mixture over sausage mixture and sprinkle with parmesan cheese
-Cover and refrigerate overnight or at least for 6 hours
-Heat oven to 325 degrees; uncover and bake for 60-70 minutes
-Let stand 10 minutes before serving

Blueberry Crumb Coffee Cake (serves 6-8)

Anyone who hung out with me in college knows how much I love crumb cake.  I have not eaten any type of crumb cake in the last three years so I was eager to chow down.  The combination of blueberries, crunch pecans and the yummy, crumbly topping was delish.


  • 1 1/2 cup Bob’s Red Mill All-Purpose gluten-free all-purpose baking flour + 3/4 tsp Xanthan gum
  • 2 1/4 tsp. GF baking powder
  • 1/2 cup brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • large pinch of nutmeg and cardamom
  • 1 egg
  • 1/2 cup plain yogurt
  • 1/2 cup canola oil
  • 1 cup blueberries, fresh or frozen

For the crumb topping:

  • 1/2 cup brown sugar
  • 1/4 cup Bob’s Red Mill gluten-free all-purpose baking flour + 1/8 tsp. Xanthan gum
  • 2 tablespoons butter
  • 1/2 tsp. cinnamon
  • 1/4 cup pecans



- Preheat oven to 400 degrees.  Butter and flour an 8″ round cake tin, shaking out any floury excess. Set aside
- Prepare crumb topping by using fingers to work in the ingredients until you get pea-size crumbles.
- In a large bowl, combine the dry ingredients for the cake (flour + xanthan gum, baking powder, brown sugar, salt, cinnamon, nutmeg + cardamom)
- In another bowl, blend the egg, yogurt, and canola oil
- Add the wet to dry ingredients and lightly blend (Be sure not to do this step too far in advance of placing the batter in the oven to  bake – the baking powder mixed with the wet ingredients will cause the batter to dry out if it sits too long)
-Stir in the blueberries until mixed through
- Pour batter into cake tin and sprinkle crumb topping over top.  Bake for 25-30 minutes or until a knife inserted into center comes out clean.  Cool, slice, and serve.


A delicious, gluten-free brunch.  Kate’s another example of a friend who went above and beyond in order to accommodate her GF friends.  Always a treat!  Thank you, thank you.

Leek & Green Garlic Quinoa

Posted in cooking, local food, recipe on May 3rd, 2010 by Betsy – 5 Comments


This year, David and I put a ban on purchasing cookbooks because we have very little space in our Atlanta apartment and we already have so many.  For the first few months, I strictly followed our self-imposed restriction, but I couldn’t resist purchasing Deborah Madison’s Local Flavors.  I love cookbooks that tell me a story.  As I flip through the pages of Madison’s Local Flavors, she takes me across the country to different farmers’ markets of all climates, shapes and sizes.  From Santa Fe, to Atlanta, to Alaska, this beautiful book transports the reader to places and seasons that allow you to connect your own local produce with delicious recipes.  The glossy pages in Local Flavors make the photos shine.  You can see every crevice and twist in each green and every seed in a sliced tomato.


Local Flavors organizes its chapters by the type of food, as opposed to most cookbooks who separate by course.  Some of the chapters include, “Small, tender fruits,” “Roots & Tubers,” and “Eggs & Cheese at the Market.”  Doesn’t it sound amazing?  Let me tell you, it is.  If you love beautiful photos, stories and delicious recipes, you should add Local Flavors to your collection.  It’s worth splurging on this beautiful treat.


When I go to The Local Farmstand, I look up any new produce that arrives in the index of Local Flavors to see what recipes Madison suggests.  Recently a shipment of green garlic and leeks came from the farm and as I flipped to the index, I soon found a risotto recipe using both leeks and green garlic.  Lovely.  I followed the recipe strictly the first time I made this dish, but the next week I found myself craving quinoa.  (In warmer weather, I tend to turn towards quinoa, while wanting risotto in the winter months.)  So I tweaked the recipe a bit substituting quinoa for the risotto, but stuck with leeks and green garlic.  This recipe can be a side dish or a main course.

Leek & Green Garlic Quinoa (adapted from Deborah Madison’s Local Flavors)

  • 4 medium leeks, white part only
  • 3 large heads green garlic
  • 2 tablespoons unsalted butter
  • ½ cup white wine
  • s&p
  • 1 cup quinoa, rinsed (if instructions on box say to)
  • 2 tablespoons olive oil
  • ½ cup white wine
  • 2 cups GF chicken or vegetable broth (plus extra if needed)
  • ¼ cup freshly grated parmesan cheese
  • Fresh lemon thyme (or other fresh herbs)
  • s&p

green garlic

Wash leeks well.  Make sure that you get the grit out from between each layer.  (I cut slits in the bottom to get more water in between the layers for better cleaning.)  Cut leeks in half, lengthwise, then crosswise, then into ¼ inch slices.  Finely chop the bulbs/white parts of the green garlic.



Melt butter in a sauté pan on medium heat.  Add leeks and garlic, stir to coat.  Then add the wine and cook on medium-low heat until leeks are tender, about 10 minutes.  Season with salt and pepper.


Meanwhile, heat olive oil in a wide pot on medium heat.  Add the quinoa and stir to coat.  Cook on medium heat, while stirring for one minute.  Add wine and let absorb, stirring occasionally.  Add broth, ½ cup at a time and cook on medium, stirring as the liquid is absorbed.  This should take about 15 minutes.  Quinoa cooks much quicker than risotto which is a plus.


Once quinoa is cooked, transfer quinoa to pan with leeks and garlic.  Turn to medium-low heat and add parmesan cheese.  Stir and serve warm.  Enjoy!  I admit, it’s not the most colorful dish I’ve ever made.  That’s why I like to serve it as a side to accompany a plate of bright and vibrant veggies, such as roast carrots and mixed greens.


Whole Foods’ Recipes IPhone App Allows You to Search GF Meals

Posted in advice, baking, cooking, GF product, recipe on March 3rd, 2010 by Betsy – 1 Comment

Check out this great Recipes IPhone Application that David recently discovered.  Created by Whole Foods, you can search for recipes and there are many filters and categories you can use while searching.  Of course I love it because you can search for only gluten-free recipes.  Other dietary related filter options include low fat and vegetarian.  You can search ‘quick & easy,’  ‘make ahead,’ and ‘budget.’  Best of all, it’s free!


If a friend invites you over for dinner and they want to cook a gluten-free meal for you, this app is a great starting point and helpful guide to offer them.  Some of the recipes listed even include gluten-free chocolate chocolate chip cookies and cranberry banana quinoa bread!  Let me know if there are any recipes you plan on making courtesy of the ‘Whole Foods Recipes.’

Just Another Weeknight Dinner…

Posted in Atlanta, cooking, local food, recipe on March 2nd, 2010 by Betsy – 1 Comment


The other night, David and I enjoyed a simple vegetarian dinner brought to us by local farms, Crystal Organics and Love is Love.  Nothing fancy, yet so delicious.  Here’s what we ate:

Roasted carrots, beets and sweet potatoes




Sautéed Savoy Cabbage

  • 1 lb. head of cabbage, coarsely chopped into strips (cut off the end and any wilting outer layers)
  • 1 tablespoon butter
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon honey
  • s&p

Heat butter in large pan on medium heat.  Once melted, add cabbage, turn heat to medium-low and cover.  Cook for 20 minutes, stirring occasionally.  Cook until tender enough for your liking.  Before serving, add honey and balsamic vinegar to warm pan with cabbage.  Toss to coat.  Sprinkle with s & p

Risotto with sautéed onions and parmesan cheese

  • 1 cup aborio rice
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cups vegetable broth
  • parmesan cheese
  • salt & pepper

As I’ve said before, risotto can be as simple or as complicated as you want to make it.  For this dinner, I just chopped an onion, sautéed it with 1 tablespoon of olive oil, for about 5 minutes on medium heat.  Add 1 cup aborio rice (risotto) to pan and stir for one minute.  Lower heat to medium-low.  Add one cup chicken broth, stir.  Add broth as it evaporates, one cup at a time, and stir occasionally so rice doesn’t burn.  (You’ll use about 4 cups of broth total.)  If you’re not going to be near the stove, put the heat on low to ensure that it won’t burn.  Add s & p to taste.  Sprinkle with fresh parmesan cheese before serving.



(We used the leftover risotto for dinner the following night, with cooked sausage.  Just heated the sausage on the stove and added risotto to the pan.  Great flavors as the sausage seeps into the risotto.  It made sort of a sausage-risotto cake.  Pretty yummy for a last minute dinner.)