Gluten-Free Peach Cobbler

This is not Betty Crocker's Gluten-Free Bisquick mix. Nope.


Is Mercury in retrograde?

And if so, Darling, do I believe it can wreak havoc with recipes? I started out with a different approach to this peach cobbler recipe, you see. I thought I'd try out the new Betty Crocker Gluten-Free Bisquick mix I bought this week. I imagined a golden topped biscuity crust you could sink your teeth into, a melt-in-your-mouth forkful of shortcake, dripping with warm and sticky-sweet juice.

But what I got was a bone white mound of anemic dough (scarily reminiscent of Play Dough) baked into what can only be described as yesterday's mashed potatoes. It didn't even try to turn golden. And it didn't melt in your mouth like a biscuit. It just sat there on your tongue. Flavorless. Bored. Expecting to be admired without effort. Like those fame junkies who are famous for simply being famous. They haven't actually accomplished anything to garner their celebrity status. They just nurture a deeper narcissistic ambition than your average high school beauty queen. They expect adulation because they exist.

Like an awful lot of the gluten-free foods churned out by corporate entities.


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Gluten-Free Peach Cobbler

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Heirloom Potato Salad

A super easy potato salad with tasty heirloom spuds. Vegan and egg-free.


I snatched up a bag of those cute little potatoes at the market yesterday. You know the ones I'm talking about. Those baby sized spuds as cute as a button. In Easter egg colors like custard and purple and pink. So sweet and adorable you want to cradle the bag and speak in your talking-to-kittens voice. Heirloom root vegetable deliciousness. Yeah, you shell out a little extra cabbage for these pretty babies, true. But I say, live a little. Indulge in excellent ingredients.


You only got one life. 

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Heirloom Potato Salad

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Raw Zucchini Pasta in a Vegan Curry Cream Sauce

Pasta made from raw zucchini? Yes, Darling.


I'm not usually one to focus a recipe around a cooking gadget. Though heaven knows, I love me my kitchen power tools as much as any scratch cook out there. A gluten-free goddess has gotta have some fun, after all. And sometimes, to change things up, you need to break out of your routine and try something completely new. Which, not surprisingly, brings me to pasta.


I love pasta. Especially gluten-free pasta. But I don't love cranking up the gas stove to boil big pots of water when the kitchen is already steamy with late summer heat and I'm faint and famished (and did I mention, hot flashing like some cussing heaving alligator from the swamps of wherever it is they film True Blood?). I may idly dream of gleaming white porcelain bowls heaped with mounds of angel hair or spaghetti kissed by a delicate cream sauce, but I'm not inclined to heat up my kitchen just to satisfy this culinary craving. I get cranky and sweaty just thinking about it.


So I started investigating raw pasta. Which led me to discover a modest little kitchen tool that makes magic happen. A spiral slicer that turns August's ubiquitous zukes into tender strands of pasta. And not like, puny three inch strands. 


I'm talking long, lovely, curvy strands of angel hair spaghetti.


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Raw Zucchini Pasta in a Vegan Curry Cream Sauce

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Nectarine Ice Cream with Coconut Milk

Creamy and subtle coconut milk and nectarine ice cream: vegan yum.




It's been hot and sultry here in West Hollywood. [One could argue, when is West Hollywood not hot and sultry, Babycakes?] We've been settling into our new apartment, hanging curtains (adios, vertical blinds), unpacking books, and doing laundry. So before I share the new coconut milk ice cream recipe I whipped up last night (after scarfing down vegan tacos like there was no tomorrow, which would be, today) I thought I might  also share a few random pics from our new neighborhood.




West Hollywood rocks.




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Nectarine Ice Cream with Coconut Milk

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Mexican Hot Fudge Sauce - Vegan and Gluten-Free

Decadent dairy-free hot fudge sauce. Vegan and gluten-free.







Now that there are some super fabulous gluten-free vegan ice creams out there (have you tried the coconut milk and almond milk based ice creams?) and we don't have to settle for less than delicious, I thought I'd reprise this silky chocolate sauce recipe from the archives. Because, you know. You may have missed it. And life is too short to live without fudge sauce.




In my book, anyway.



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Mexican Hot Fudge Sauce - Vegan and Gluten-Free

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Cupcakes and Baking and Why You Need an Oven Thermometer

Before you bake these cupcakes, get an oven thermometer.




I attempted my first baking recipe yesterday. In the new apartment, that is. The kitchen is new, not the baker. I've been around the block a time or two when it comes to batter and dough (so if you're new to the blog, Darling, don't panic- I've got armloads of gluten-free recipes waiting for your brilliance to coax them to life). See that sparkling little cupcake gem above? Try it's zesty orangeness on for size. Because the recipe I was developing for you... Well. 




It failed. 




What was it? you idly wonder. Zucchini bread. A bread that should have been moist and tender and bursting with juicy bits of zucchini. A perennial August favorite I haven't sunk my teeth into since going gluten-free nine years ago. So I was due.




What happened?




Here's the thing. The thing I have to share with you that could change your gluten-free baking life. The back story: the stove is new. As in brand spanking new. No gluten has ever darkened it's white enamel door (a psychological plus). And it's a gas stove (heats quickly, super efficient). So what I am about to tell you may surprise you.




The oven temperature was off. As in way off.

How do I know? I had an inkling. I bought an oven thermometer. I installed it. And I set the oven temperature to 350 degrees F. When the preheat light went off I opened the oven door. It read 400 cussing degrees.





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Cupcakes and Baking and Why You Need an Oven Thermometer

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Baked Grape Tomatoes with Basil and Gluten-Free Cornbread Crumbs

Got tomatoes? Bake them with gluten-free cornbread crumbs.
One more favorite recipe from the archives as we unpack and set up a blogging friendly kitchen in our West Hollywood apartment. Deliciousness will soon ensue. I promise. xox Karina


As soon as I saw the recipe for Baked Cherry Tomatoes over at The Perfect Pantry I knew I would love it. Tiny tomatoes, fresh garlic, Italian herbs, olive oil, breadcrumbs. What's not to love? It's Mediterranean cooking at it's simplest and most sublime. I've tweaked the recipe (adapted from Faith Heller Willinger's Adventures of an Italian Food Lover according to Lydia, one of the best cooks I know, by the way) to make it gluten-free, of course. There's not a speck of gluten in my version. But you'd never guess. Which makes this easy-to-create side dish an instant top ten favorite for pot lucks and picnics and any number of anxiety inducing gatherings we gluten-free goddesses fret about.


Seriously. Serve this heavenly dish without a whisker of apology. Don't even bother mentioning its gluten-free and vegan status. These Italian baked tomatoes are so tasty you'll be asked for the recipe. By gluten eaters. By carnivores. I promise.


In place of plain bread crumbs (a definite no-no for gluten-free folks) I used a wedge of my Yeasted Quinoa Cornbread to make tender golden crumbs that taste like polenta. For the tomatoes I used both yellow and red organic grape tomatoes (to me they're slightly sweeter than cherry tomatoes; but use what you can get; both are delicious baked). And for the oregano I used basil. Just because.


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Baked Grape Tomatoes with Basil and Gluten-Free Cornbread Crumbs

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Potato Salad Recipe with Sweet Potatoes and Red Onion

Potato salad with no mayo- and sweet potatoes!


 A recipe winner from the archives you may have missed. Because I haven't been cooking. I've been packing. We're moving from our Santa Monica apartment to a sweet place in West Hollywood. Like, tomorrow. If it seems as if we live gypsy lives, it's true. We do (if packing up and moving six times in fourteen months counts). We're signing a lease today. Ostensibly for a year. I hope to settle in fast and start whipping up gluten-free recipes in the new kitchen- which is, I'm happy to report, new as in brand new. New everything. Hence, a gluten-free stove. Fridge. Dishwasher. The landlord remodeled, bless her generous heart. I'll post pics as soon as the dust settles. xox Karina PS: And yes, there's a window over the kitchen sink.

This is a colorful and lower carb potato salad recipe, a welcome change from the ordinary white spud con mayo and boiled egg offerings so ubiquitous at backyard get-togethers. Why? Beyond the no Hellman's and huevos part, it features sweet potatoes, Dude. Sweet potatoes.



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Potato Salad Recipe with Sweet Potatoes and Red Onion

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