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Monday, December 20, 2010

Split Pea Soup

Who needs ham? pppffftt! This recipe came from my Dr.'s elimination diet. I simply added some more spices. I brought some to her because I loved the taste; Let's just say it's "kid tested, mother approved."

Split Pea Soup
Serves 6

3 cups dry split peas, well rised
2 quarts water
1tsp salt
1 bay leaf
½ - 1 tsp dry mustard
2 tsp cumin
2 tsp coriander
2 tsp turmeric powder
2 onions chopped fine
4 cloves garlic, minced
3 stalks celery, chopped
2 medium carrots, sliced (I chopped them)
Salt and pepper to taste
3 tbsp apple cider vinegar or rice vinegar

Combine peas, water, salt, bay leaf, and mustard in 6-quart pot. Bring to boil, reduce heat and simmer, partially covered for about 20 minutes. Add vegetables and spices except for salt and pepper, and simmer for another 40 minutes, stirring occasionally. Add more water as needed. Add salt, pepper, and vinegar to taste.

Thursday, December 9, 2010

Gluten Free Mac n Cheese

I took this from Alton Brown. I had some leftover cheddar and fontina cheese from a platter. I looked up a recipe and decided to use brown rice macaroni, almond milk instead of cow milk, and brown rice flour. I don't know if it was "better" for me, it tasted good.


  • 1/2 pound brown rice elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons brown rice flour
  • 1 tablespoon powdered mustard
  • 3 cups almond milk
  • 1/4 cup yellow onion, grated
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 6 ounces sharp cheddar, shredded
  • 6 ounces fontina, shredded
  • 1 teaspoon seasalt
  • Fresh black pepper


  • 3 tablespoons butter
  • 1 cup crumbled gluten free crackers


Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quartcasserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese

Tuesday, December 7, 2010

Roasted Eggplant Marinara


1 medium to large eggplant
1 cup of your favorite marinara sauce
2 teaspoons of chopped garlic
1 Tablespoon of olive oil
1/2 teaspoon of sea salt

preheat oven to 400 degrees. Coat the eggplant with Olive oil, garlic and salt. Roast in the oven for 20 minutes, turn after the first 10 minutes. Remove from oven and cover with foil for 20 min. Peel the eggplant and blend it smooth with a food processor or blender. (easier with a food processor) Put the eggplant in a sauce pan and add your favorite marinara sauce. This recipe calls for 1 cup but you do it to taste. Heat the sauce on low, covered for 30 minutes to an hour. Add salt and pepper to taste.

Make it your own. I've added mushrooms with the eggplant to roast. Add basil, rosemary, curry, to tailor it to your desired dish. Enjoy with pasta, rice for stuffed peppers. GO FOR IT.