Subtle Places for Allergens to Hide
As you may have discovered, allergens can hide in the most unlikely places, and even products that have been safe before can have changes in formula. Products often have fillers that are common allergens, such as soy…Read MoreFood Shopping List To Stock Your Cupboards
If you are new to gluten free, sugar-free cooking for multiple allergies, the whole concept can be overwhelming. Our goal is to break it all down into segments that are easier to deal with, one at a time. One of those segments is about stocking your cupboards with…Read MoreEquipment In The Well-Stocked Kitchen
What does a well-stocked kitchen look like? There are probably as many answers as the number of people you ask, and, while answers vary greatly, there are some common denominators. We find that cooking gluten free for multiple allergies means spending more time…Read MoreWeights & Measurements
Volume Measurements
Tablespoons to Cups
Liters
Length Measurements
Pan Sizes
Weight Measurements
Temperatures
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How To Season Wooden Utensils
Raw wood needs to be treated or cured before use to prevent bacteria growth, and to enable wooden utensils to repel liquids. An extremely knowledgeable mountain-climbing friend of mine in the wood business, shared this formula with me. I was unable to verify the origins of the formula, but I can attest that the process works.
read moreHow To Cook Quinoa
Quinoa is able to grow in high altitudes and withstand frost and intense sun. It was first imported to the United States in the 1970s, and has grown in popularity due to its superior nutritional qualities and versatility. Quinoa is considered a complete protein, as it includes all nine essential amino acids.
read moreHow To Hard Boil Eggs
The colorful yolks are caused by iron in the yolks that reacts with hydrogen sulfide from the whites, according to the American Egg Board. While the discoloration is harmless, we have included a foolproof recipe for hard boiling eggs, just in case green isn’t your favorite color.
read moreHow To Roast A Whole Chicken
In times past, we would pick up a whole, already roasted chicken from the grocery store for a quick, tasty meal. The crisp skin and seasonings were delicious, but often had ingredients we’d rather not eat or simply could not have.
read moreHow To Cook Spaghetti Squash
Spaghetti squash is a seasonal vegetable, harvested in the fall, and available through fall, winter, and early spring in grocery stores. An uncut squash will keep for up to a month in a cool dry place.
read moreHow To Cook Rice
The texture and taste of rice makes it a versatile side dish, or part of a main course. Long grain brown or white rice will give you rice that separates after cooking. Short grain rice comes in either brown or white, and will give you a sticky rice when cooked.
read moreRecipes
Gluten Free Pie Crust
[dropcap]W[/dropcap]hen I was a young bride, I learned to make pie crusts from Betty Crocker’s New Picture Cookbook, published by McGraw Hill Book Company, circa 1961. I was extremely proud of myself, as I thought pie crust was difficult to make when, in fact, it was...
read moreHoney Sweet Potato Pie
[dropcap]T[/dropcap]he differences between pumpkin pie and sweet potato pie are subtle, and, although Mom has no preference, I definitely prefer sweet potato pie. As I defined it for her, sweet potatoes are sweeter with a smoother texture while pumpkin has a courser...
read moreNotta Kolache
[dropcap]W[/dropcap]hen Kris was three years old, we moved to Strasburg, North Dakota, the hometown of Lawrence Welk. It was a German-Russian community, rich with mixed culture, and a blend of the two languages could be heard more often than English. One of the...
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