by Celiac Creations | Dec 29, 2015 | How To
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...
by Celiac Creations | Dec 21, 2015 | How To
Quinoa (pronounced KEEN’ wah) is an ancient grain that dates back at least 5000 years to the Aztecs, and is still a staple food for the South American Indians living in the Andes Mountains. Quinoa is able to grow in high altitudes and withstand frost and intense...
by Celiac Creations | Dec 2, 2015 | How To
While it sounds like something out a Dr. Seuss book, you, like I, have probably ended up with green eggs at one time or another, which is what happens to the yolks if the eggs are boiled too long. The colorful yolks are caused by iron in the yolks that reacts...
by Celiac Creations | Dec 1, 2015 | How To
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. At times like that, we...
by Celiac Creations | Dec 1, 2015 | How To
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. When choosing squash, look for a creamy yellow shell,...
by Celiac Creations | Nov 21, 2015 | How To
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...
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