Author: Holly Figueroa O’Reilly
-
Grapefruit Roast Chicken
The best part of this recipe for me is always the vegetables. Since they go under the chicken, but in an elevated roasting pan, they get almost crispy. The carrots shrink when they roast and get really sweet. The potatoes get crisp almost like potato chips if you cut them thin enough. The grapefruit is…
Written by
·
-
Easy Hummus
This hummus is so easy and so good you’ll want to lick the blades of your food processor. Maybe that’s just me. (Please don’t lick the blades of your food processor.)
Written by
·
-
Gluten and Dairy Free Apple Cinnamon Crumble
I don’t go to Costco very often, but D goes at least once a week. I joined him yesterday to get some cooking supplies (*cough* wine *cough*), and we made the mistake of going down the bread aisle.
Written by
·
-
Gluten and Dairy Free Pumpkin Custard
Autumn! It’s that time of year when everything everywhere is scented or flavored with pumpkin spice. I’m not a huge fan of pumpkin spice flavored stuff, but I do like actual pumpkin with real, fresh spices in it. Don’t worry, pumpkin spice haters. Pretty soon everything will be scented with pine and cinnamon when people…
Written by
·
-
Roasted Brussel Sprouts
I was looking through this blog and thinking that anyone reading might be worried for our health. It seems like we never have any green vegetables. But we do have greens every night and we juice greens almost every morning for breakfast. I don’t usually take pictures of or write down recipes for the vegetables…
Written by
·
-
Gluten Free Clam Chowder
Copy a Post In order to live in Seattle, there are two requirements. 1) You have to have at least one food sensitivity. 2) You have to enjoy seafood. Two birds. One stone. This recipe is super easy (are you noticing a theme?) and takes about 20 minutes prep time, 40 minutes cook time. 6…
Written by
·
-
Gluten Free Acorn Squash Custard with Cream Cheese Frosting
I baked some acorn squash a couple of days ago, and had some leftover in the fridge. For some reason, no one in this house eats leftover squash the next day unless it looks like something else. 4 large eggs 4 T maple syrup 1 acorn squash, baked 1 t vanilla 2 t ground cinnamon…
Written by
·
-
Super Fancy Gluten Free Meatloaf and Mashed Potatoes
I hate to even call this “meatloaf”, but since there are three different kinds of meat, and it’s in the shape of a loaf, I guess it fits. It’s a little more work than throwing some meat, ketchup, onions and breadcrumbs into a pan, but it is *so* worth it. Ingredients: 5 strips bacon 1½…
Written by
·
-
Ginger Garlic Sesame Baked Tofu
Since the only vegan in the family has moved to Chicago, I’ve been going a little nuts with the meat dishes, so I decided to make a vegan dish for dinner tomorrow night. This is my favorite tofu marinade. It couldn’t be easier. I usually prep the tofu the night before so it has plenty…
Written by
·
-
Ginger Chicken Vegetable (or vegan) Soup
2 lbs chicken, diced (I like to use thighs and breasts together. Omit this part for vegan soup.) 4 T diced ginger (more or less to taste) 2 T olive oil 1 onion 1/4 cup fresh italian parsley 1/4 cup fresh basil 1/4 cup fresh cilantro 2 tablespoons minced garlic 10 slow roasted tomatoes 3…
Written by
·
Another Damn Cooking Blog 