A dessert for all dieters, health food eaters and/or chocoholics! This chocolate pudding tastes like cake batter of the same name, but is made of an unlikely collection of ingredients. The most unlikely ingredient? The luscious, smooth and creamy California READ MORE
This delicious black quinoa sat in a package on my counter for far too long before I could decide something “different” to do with it. Finally, I decided garbanzo beans would be a terrific, high-protein addition, as well as black READ MORE
For my non-vegetarian, vegan and raw friends, I offer up a “can’t fail” recipe for grilling chicken. Chicken is one of the mostly widely consumed meats on the planet and is a great source of low-fat protein. I find this READ MORE
It wasn’t that long ago that I couldn’t even pronounce Quinoa (keen-wah), let alone purposely want to eat it. It’s a foreign concept to me as I grew up on pasta and rice and nowhere was the very ancient grain READ MORE
Merry Christmas to my extended Virginia family! I had promised this recipe for months and have finally worked it into the baking queue. It kind of goes with “which one of these is not like the other” in the midst 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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