Jalapeno Avocado Ranch

Avocado gives this dressing the creamy smooth texture without eggs or mayo.  Keeps for about one week. 1/2 ripe avocado 1/4 C cups sour cream (optional) 1 clove garlic 1/2 C sliced pickled jalapeños ½ teaspoon kosher salt ¼ cup chopped fresh parsley 1/2 tsp dried dill or ¼ cup chopped fresh 1/4 teaspoon freshly … Continue reading

Sweet Potato Poblano Hash

This is a sheet pan dinner.  Keeps the stovetop clean and shiny.  Everything is roasted separately at 400 degrees and then tossed together at the end.  The key is to cut all the items to similar sizes or based on their cooking times to get them nicely brown and roasty. 2 sweet potatoes, 1/2 inch … Continue reading

GF Raspberry Oatmeal Bars

This recipe does not rely on eggs as a binder and can easily be gluten free without compromising the integrity of the bar.  To make this dairy free, use coconut oil instead of butter.  Refrigerate for 2-3 weeks. 1 cup (2 sticks) butter, melted 2 tsp vanilla extract 2 cups oat flour (home ground or Bob’s … Continue reading

GF Fudge Brownies (no egg)

Over the last 18 months, I have completely changed the way I cook and eat.  I don’t eat gluten (although I keep my sourdough starter alive in the fridge just in case) and I avoid eggs and soy for various reasons.  Dairy and grains in small quantities are ok.  I try to stick with whole … Continue reading

All purpose filling/frosting/icing

          Great for oreos, sugar cookie sandwiches, king cake, cinnamon rolls, most anything! Filling/Frosting/Icing 1 stick butter 3 C confectioner’s sugar 3 tsp vanilla extract dash salt 2-4 tbsp milk Beat butter until smooth. Slowly add other ingredients until blended.  Add milk to reach desired consistency.  Store in ziploc bag in … Continue reading

Joe’s Special

According to James Oseland (of Saveur and Top Chef Masters fame), people in Northern California grew up eating this. It’s not pretty.  He called it “one of the most odd and divine scrambles known to man.”  That description intrigued me only slightly.  When I saw that all the ingredients are almost always available in my … Continue reading

Crisp Chocolate Cookies

Adapted from Smitten Kitchen’s recipe for classic ice cream sandwiches.  The assembly/ice cream part of that recipe was ridiculously involved for the amount of time and patience I had when I tried it last summer. The great news is that these cookies keep in the freezer for ages and are deeply chocolatey with a hint … Continue reading

Foolproof Holiday Cookies with Kids

FOOLPROOF HOLIDAY COOKIES Published November 1, 2011.  From Cook’s Illustrated. These allow a lot of handling by small hands without getting too sticky.  Delicious with just sprinkles added right before baking or I like to use pre-made squeeze tubes of icing.  The Betty Crocker Cookie Icing (Randall’s/Wal-Mart) dries within one hour if you need to transport it … Continue reading

Creme Fraiche Chocolate Tart

This recipe came with the packaging of the Bellwether Farms Creme Fraiche.  It’s unbelievably simple which is why it prompted me to figure out how to make a tart shell and learn to cook with creme fraiche all in one sitting.  The tart shell has since been improved but the filling really can’t be beat. … Continue reading

Red Pepper Hummus

Hummus is a favorite for healthy hippy children.  It’s also the simplest thing for a kid to make if you trust them to push the button on the food processor.  Garbanzos, Tahini, Red Peppers. All from the pantry with ridiculous shelf life?  Yes, please. Red Pepper Hummus 1 can Garbanzos, rinsed 1/4 C tahini 1-2 … Continue reading