Adventures in Cooking

This was originally posted October 12, 2010 to my personal journal.

It's FALL! Which means the season of eating has officially started. Hurray! I love food. I love food more than is healthy, which is why my hips are wide and my stomach is squishy. In light of the cooling weather, I decided to share a few of my favorite recipes-some old, some new-which make for perfect comfort food. These are pretty much the recipes as I have them written down-with the exception of the coconut soup, which I'll explain when I get there-but it's worth noting that I tend to use recipes more as a guide than anything else. I like to fiddle with them as I go, so the recipes below aren't exactly the same as what I'd do in my own kitchen.

( Pumpkin BreadCollapse )

( Apple BreadCollapse )

( Coconut and Tofu Thai SoupCollapse )

( Coffee BrowniesCollapse )

I think that's it for today!

This was originally posted September 25, 2010 in my personal journal.

I've always considered myself more of a baker than a cooker, but late last fall I stumbled across a recipe for a stuffed pumpkin that caught my interest. Unfortunately, I didn't find it until a couple of weeks after pretty much every pumpkin had disappeared from the stores. (If you remember, there was a pumpkin shortage last year.) Still, I knew I wanted to try doing a stuffed pumpkin, so a year later here I am. Let me tell you, it is delicious. I lost the original recipe ages ago, so I ended up giving a different recipe a quick once over so I'd know about how much rice to make and how long to cook it and then just improved on the rest. A lot of the recipes I saw called for some kind of breading, but I'm back to cutting all gluten out of my diet because I think it's part of the reason I've been having such severe memory problems lately, so I kept my pumpkin completely gluten free.
( Read more...Collapse )

This was originally posted July 13, 2011 to my personal journal.

If you're going to do gluten free baking, then finding the right flour mixture is essential. I have a couple different ones that I like to keep at the ready, but the one I use the most is the featherlight mix that I found in The Gluten-Free Gourmet Cooks Comfort Foods cookbook. I make a lot of quick breads and, as I've mentioned before, they actually come out better with this flour than 'real' flour.

( Featherlight Rice Flour MixCollapse )

Now for a recipe.

We tend to buy more bananas than we can eat before they go bad, as evidenced by the three inedible ones I found this morning, but since brown bananas make for good baking that's usually okay. Banana bread is pretty much a staple, but I've never been a huge fan of it. I decided to try something a little different, so I hit up the internet and found a banana cake recipe that looked like fun.

( Thai-style banana cake recipeCollapse )