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Archive for the ‘American’ Category

This is one of those recipes that I puzzled over–risotto is great, but it’s time consuming and expensive. However, if you make it with broth base instead of stock, and whatever medium to short grain rice you have on hand,Image it’s a lot less expensive. Then, if you bake it, instead of cooking it on the stovetop, it’s a no-labor recipe. (This is an Ina Garten recipe, modified.) (more…)

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This is the most basic rice salad. It’s a good use for leftover rice. I use Jasmine rice, most of the time, because it doesn’t stick, even left over.Image (more…)

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This is a really cheap recipe.  It’s also really easy to make gluten-free, with gluten-free soy sauce.

Gluten-Free Stir Fried Rice

There is a trick to stir fried rice:  it sticks if you make it in a wok or a saucier pan, like I did.  This works much better in a non-stick pan.  You’re, for the most part, just reheating, not cooking this recipe.

Ingredients:

4 cups leftover rice (I usually make a point of making 6 cups of rice for at least one meal earlier in the week. By the time the weekend rolls around, if this hasn’t been eaten up, it gets made into fried rice.)

1 1/2 cups frozen peas

2 gluten-free hot dogs (I used Jennie-O, because they say, “No gluten,” on the back.) (more…)

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I know what you’re thinking, “bagel pizza”? Now you’re just photographing your food.Image

Actually, I’m not.  If you’ve priced gluten-free pizza, recently, it’s at least $5.00 a pizza.  If you make it at home, though, it will cost half of that. When you buy things like pizza, at least half the cost, is assembly.  The other thing about this recipe, is that nothing in this photograph is less than two weeks old. All of the ingredients will last for weeks in the refrigerator and freezer, which is why I had them around after avoiding the grocery store for um, at least fifteen days. (That’s why it’s immortal.) (more…)

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Cast Iron Pizza

It dawned on me that you can cook almost anything in a well-seasoned cast iron pan.  Instead of having a frying pan, pizza pan, cookie sheet and pie tin, all you really need is one good (mine is Calphalon) ten inch cast iron pan. (more…)

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This is one of those recipes that I love to make because it’s cheap and sort of viciously American.  Nothing says “American” like chicken, butter, and fat.  This has all of the above.  (more…)

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Very occasionally, my local H.E.B., will make me cry. 

The first time was when I realized that they had labeled every gluten-free thing in their store on 36th street, right down to the generic mayonnaise.  Today was yet another teary-eyed moment in the grocery store, because they now sell this:

What is it?  It’s gluten-free H.E.B. brand pasta, and it’s $2.00 a bag. Why is it so important?  It means that if you have $6.00 in your pocket, you can walk into your local grocery in Texas, and walk out with a jar of generic pasta sauce, a container of parmesan, and a package of pasta, and feed a family in about an hour, just like someone who is not gluten-free.

Ingredients:

1 package store brand gluten-free pasta

1 jar spaghetti sauce (I used Newman’s Own.  They support nice charities like camps for kids.)

1 container parmesan

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