When culinary instructor Leslie Cerier teaches her class, Spice it Up! — Creative Cooking with Herbs and Spices at Kripalu this weekend, she’ll advise her students to “have a beginner’s mind.” Continue reading
This is the best brownie recipe I know of-gluten free or otherwise. Enjoy them warm out of the oven. Or, in the unlikely event that you have leftovers, rest assured that they get better every day.
Not only is this croquette aka flatbread easy to make, it’s delicious too, especially when cooked in ghee. It’s a great accompaniment for just about any soup or stew. I especially like it with Salsa Salad with Tomatillos and Pinto Beans or Sweet Potato and Black Bean Chili with Tomatillos. Because it’s so festive and colorful, it also makes a great appetizer. Continue reading
A diet without gluten doesn’t mean you have to live without pancakes, pastas and pastries. In Gluten-Free Recipes for the Conscious Cook (New Harbinger, 2010), the possibilities are endless. Author and esteemed chef Leslie Cerier provides recipes for every meal of the day that are flavorful, delicious — and most importantly — gluten-free. This Corn Fritters Recipe was taken from chapter 7, “Super Sides.” from Cookbook Review on Cappers Farmer August 2013; http://www.cappersfarmer.com/food-and-entertaining/recipes/corn-fritters-recipe-ze0z1308zpit.aspx
Corn Fritters Recipe Continue reading
Marinated Dried Tomatoes
Makes 4 cups
These marinated dried tomatoes are a staple in my kitchen. They’re great in dips and roasted vegetable dishes and, of course, as a topping on an endless array of savory dishes, from simple grains to salads to pizzas. You can also use the flavor-infused oil as a condiment, in salad dressings, or for sautéing vegetables or tempeh. Continue reading