Archive for the ‘Rice’ Category

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 fast, simple, cheap recipe.  I substituted Idaho potato flakes and Maseca Masa for more expensive gluten-free flours.Image


1/4 cup Idahoan Potato Flakes

1/4 cup Maseca (more…)

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There is a short answer, and a long answer to the question, “Where do I Get Inexpensive Gluten-Free Ingredients?”

I’ll give you the short answer first–because if you like Asian and Mexican food, you may have already figured this out:

1.)  Regular grocery stores with a large selection

2.)  Asian food stores

The longer answer, and what this blog is intended to do, is demonstrate that if you cook in regional cuisines that don’t use wheat–specifically ThaiChinese, Japanese, Mexican, Ecuadorian, and old Irish and Scots recipes–you don’t need all the fillers and workarounds to make good food. The three big things that are added are potatoes, masa, and rice flour.  Image

If you’re buying rice flour it should be from Thailand. It’s too hot to grow wheat in Thailand, so if it’s milled in Thailand, it’s rice. It’s also less than $2.00 a pound U.S.

If you’re buying corn, most of the corn flour sold is not gluten-free. However, Maseca masa is gluten-free. (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.


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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If you’re from South Texas, you could probably write this post in your sleep.  As such, this isn’t for you.  Go write letters to Rick Perry or something.  For the rest of you though, welcome to the very cheap gluten-free wonderland known as Tex-Mex.  Both recipes take a fair amount of time, so if you’re looking for something to make fast, you might make the rice a day ahead, or (heaven forfend) use more than one burner at a time, and start both recipes together–or dinner will take two hours.  This actually took about three hours from start to finish.This does imply an actual stove, and something I don’t have, which is more than one decent non-stick pan.

Potato and Egg Tacos


Mission Corn Tortillas (The ones that say “gluten-free” on the back.)

2 eggs per person

2 small baked potatoes per person

Pam (gluten-free!)

2 tablespoons milk or almond milk per person

Optional:  Pace Picante Sauce (Made in San Antonio, it says “gluten free” on the bottle.)

Kitchen apparati:

large non-stick frying pan


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Southern Fried Thai

O.k., well, it’s not entirely Thai:  that is sort of the point–you should be able to substitute ingredients to use what you have on hand.  In this case, that means I substituted swiss chard where you could also use broccoli rabe, chinese cabbage, or collard greens. The recipe starts where a lot of my favorite recipes start, with organic, no preservative bacon for breakfast.   Leave the bacon grease to cool in the pan in which you cooked it.  


at least 1/4 cup bacon grease 

block of firm tofu

1 1/2 cups of some kind of green leafy vegetable other than lettuce (more…)

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Sometimes you look in the refrigerator, and the inspiration just isn’t there.   “Nope, don’t want to eat that, or that, or that.”   (If you don’t know what this is like, I’m certain you’re happily married, financially stable, and have 1.2 children.  Mazeltov.) 

In moments like this, it is good to have basic recipes that are really filling, comforting and easy to make.  Congee is one of those recipes; it’s rice porridge.  It also uses ingredients that are likely to be on hand. There are lots of different varieties;  in some parts of the world, people even eat it for breakfast. 


1/8 cup fresh ginger

4 cups chicken broth


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