I’m just about the last person in the world to buy into the whole “raw” diet thing. But I have met some pretty amazing “glowing” people who really seem to think it works. One of them was Joy Houston, of READ MORE
Nothing like a new diet to make you try different things. I definitely found the 14-Day Raw Cleanse more challenging than eating gluten free. Of course, I’ve been cooking gluten free for over seven years now, so I have a READ MORE
Let’s just get the groat part out of the way. What is it? Why would you want to eat it? Is it gluten free? What the heck is a groat? (Did I say that already?) Not even wikipedia really knows. READ MORE
During my gluten free cooking class at Cups La Jolla in December, I met Joy Houston of The Rocking Raw Body. She has a two week raw cleanse program, as well as three books on eating healthy (not all raw). What READ MORE
Get ‘em before they’re gone! I don’t know what happened to the bountiful summer pluot crop this year, but my favorite “Flavorosa” pluots never made it to a farmer’s market or grocery store near me. However, my husband found the READ MORE
Catch-up on what Karen’s been cookin’ in her kitchen!
Babycakes NYC – Gluten Free and Vegan Mecca for Sweets
April 4, 2013
Grilled Fish Tacos with Cilantro Lime Greek Yogurt Sauce
March 10, 2013
Press Release for the Celiac Awareness Tour in San Diego
March 9, 2013
Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Five Favs | The Loveliest Hour wrote...
[...] made this for our Easter Dinner: Piece de Boeuf Braisee -A la Mode (Braised Beef Pot Roast in Red Wine) from Julia Child. Oh my. Here’s a blurry [...]
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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