Of all the wonderful things we baked, cooked and consumed over the holidays, I have to say one of my favorites was this beef tenderloin (aka filet mignon). It’s so easy to make and, once you do, you might wonder READ MORE
Are you a meat and potatoes lover? Crazy about your slow cooker? Suffering through these long wintry days? If you’ve developed a craving for something delicious and filling to take the edge off the cold weather, look no further. This READ MORE
This has quickly turned into one of my favorite dishes to make. It’s really hard to find Bulgogi (pronounced “Pul-go-gee”) gluten free out in the wild amongst Korean restaurants (because most restaurants don’t carry gluten free soy sauce). It READ MORE
A funny thing happened with my Korean bulgogi recipe tonight. It ended up being Italian Braciole. Now how could I get those two mixed up? Well, it started with the fact the Subject Matter Expert (sarcasm) behind the meat counter READ MORE
Nothing like some late night inspiration induced by insomnia. Last week there was a night where I just couldn’t sleep and I was up at 3am for some reason. What better time to watch all my pre-recorded cooking shows?! And READ MORE
The sun is finally out here in San Diego, so the last thing I should really be doing is cooking barbeque chicken INDOORS. However, it was just easier this way on a busy night to use the stove-top method for READ MORE
I’m just too busy on a school/work night to feel bad about using a jar of Prego Traditional spaghetti sauce to top off my favorite chicken Parmesan. Truth be told, with another 30 minutes, the marinade and tomato sauce in READ MORE
One of my favorite comfort foods is barbecue brisket that is tangy, tender and perfect for a nice crusty roll. The catch here for those who eat only gluten free food is the “nice, crusty roll.” I am posting this READ MORE
Catch-up on what Karen’s been cookin’ in her kitchen!
Los Tres Gallos – Gluten Free Dining in Mexico
May 14, 2012
Dark Chocolate Chip Kettlecorn: “The Devil in a Snack”
April 2, 2012
Claire’s on Cedros – Amazing Fresh Gluten Free Goodies
April 2, 2012
Amy Kolodziej wrote...
I moved to Texas about a year ago, and have been searching out a great BBQ place since I moved here. Hands down, this is the BEST BBQ in TEXAS! My son packed down the food, and we always had someone asking us if we were ok or needed assistance. I love the Southern manners here, it is such a nice change to the hustle and bustle of North City life. The sides, mouth watering good. I recommend the creamed corn, that was my favorite side. We tried them all. I have tried all the places on the Food Network, so this is a very honest response.
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Karen wrote...
Thanks Tamar! I like your site, too! :-)
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Tamar wrote...
Koreans do make a couple of different kinds of gluten free soy sauces and they've been around for thousands of years. The one that will be easier to find in the US is called Guk Ganjang (국간장) which literally means Soup Soy Sauce, meaning that it's a delicate soy sauce made for flavoring soups. The other kind is called Joseon Ganjang (조선간장). Both of these soy sauces are the by-product of doenjang (Korean miso) production. The reason that Koreans don't use these kind of soy sauces for bulgogi is that it's not considered bold enough for beef. The reason that the Japanese and Koreans added wheat to the soy sauce in the first place was to create a bolder, stronger flavor sauce for meats and and they were able to make more sauce at a lower cost.
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Karen wrote...
I haven't tried it with a different mix yet. Maybe it would work with a gf muffin mix?
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alyssa wrote...
This is great! Thanks for sharing. I haven't been to Old Ebbitt since being diagnosed, so I'm excited that one of my favorite spots is GF-friendly! Would love to hear about other restaurants you liked or did not like.
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