As the summer heats up, every time I turn around the bananas in the fruit bowl are spotted and fully ripe. Banana ice-cream is one of my favorite recipes for these ripe bananas, and one of my favorite ice-cream flavors. This recipe requires little sugar or cream as the bananas provide a wonderful sweetness and … Continue reading Banana Chip Ice-Cream
My experience when I serve this cake is guests ask for the recipe; it is one of those amazing desserts. Almond is the primary flavor with the glaze adding a bright accent of lemon. It is a winning combination in a simple to make gluten free dessert. The cake is also dairy free.
Best birthday cake for chocolate lovers. It’s a flourless soufflé like cake that when cooled has a sunken center which is then filled with whipped mascarpone cheese and cream; so it is not too sweet.
This is an uncomplicated do ahead meal, making an excellent dinner when it is cold outside. I often prep the meal the night before and place everything in the slow cooker before I go to bed. In the morning transfer the cooked meal to a dutch oven and before leaving for work just cover it … Continue reading Pot Roast
A combination of tart and sweet, this crumble takes the place of a pie at our holiday table. Chestnut flour is my favorite choice for use in the topping, but almond and hazelnut flour are other great options. By grinding nuts in a food processor you can make the nut flour yourself. Serves 8 Filling: … Continue reading Apple Cranberry Crumble
This easy gluten free appetizer is perfect when fresh figs are in season, that is September here in New England. My preference is black figs, but use what looks good in your area. The quality of the balsamic vinegar makes a difference and I have attached a link to my local vinegar shop where the … Continue reading Figs with Goat Cheese
Chocolate ice cream has always been a favorite of mine, and this is my favorite chocolate recipe. Homemade ice cream makes dessert easy and fun when you have an electric ice cream maker (see my favorite things page), and ensures that the ice cream is gluten free. Once you have the machine to do the … Continue reading Dark Chocolate Ice Cream
As the summer days shorten and it is cool enough to turn on the oven again, roasted zucchini is a wonderful side dish. Even folks who declare they have had enough squash for one season enjoy this dish where the zucchini is sweet and tender. 8-10 Servings Ingredients: 2 1/2 lbs. zucchini (about 5 small … Continue reading Roasted Zucchini
I have fond memories of strawberry rhubarb pie from when I was young, so I pulled out this favorite recipe for my father's birthday visit and it was a big hit with the entire family. It is like making a strawberry rhubarb pie without having to deal with the crust. Instead go right for the … Continue reading Strawberry Rhubarb Compote
Making a fresh vinaigrette is a quick option for preparing a green salad that is gluten free. This dressing is adapted from a recipe in The Silver Palette Cookbook. It works great with the chives, or by substituting other herbs you have on hand, or no herbs at all.
I found this recipe in Bon Appétit Magazine years ago (July 2009), and it has become my go-to grilled chicken recipe. Both delicious and nearly impossible to over-cook (chicken once it is marinated in yogurt remains tender and moist), which is a big bonus when I am hosting a party and not giving the grill all of my … Continue reading Turkish Inspired Grilled Chicken in Yogurt-Marinade
This dip is an easy favorite make-ahead appetizer. It is a no worry solution for summer picnics or when you are working on a party that is not only gluten free but also dairy free.
About 4 dozen 2” cookies. These light chocolate cookies are similar to meringues in texture but no whipping of egg whites is required. I have found converting cookie recipes to gluten free recipes challenging (spreading across cookie sheets when baked or crumbling to piece when picked up), but these cookies are an exception. They … Continue reading Chocolate Walnut Cookies
These muffins get their sweetness from the coconut. They are substantial with their whole grain, yogurt, and coconut oil.
This hearty soup makes a great meal when served with a green salad and corn bread. The recipe takes about 50 minutes to prepare. I have been making it for over ten years after loving it at a local deli; I have no notes on who to credit as the original source of the recipe. … Continue reading Hungarian Mushroom Soup