I am not really sure how far from the original one can take a recipe and still call it by the same name, I may be pushing the limits here.
Shakshuka (pronounced like shack-shoe-ka) is a Middle Eastern dish of eggs poached in a warm sauce of tomatoes, peppers, and onions, and often seasoned with
The first time I met the man who would become my husband was for a job interview. He owned a jewelry company and I was 17 years old looking to upgrade my job at Taco La Paz, a little Taco Bell type stand, to well … anything.
I drove to his place of business and he immediately suggested we
I spent what seems like an eternity packing school lunches every morning and throwing half of it away every evening. And worrying that my kids were going to starve to death.
I did learn a few lunch time tricks
I have a tendency to want to turn something fabulous into something else fabulous. I do it all the time. With stuff it’s called re-purposing, with food it is called another way to enjoy something I love.
I happen to love Reubens. Lest you feel I have gone all hoity-toity on you, I’m not talking about the Baroque style paintings by Dutch artist Peter Paul Rubens (although I am a big fan of those too!) I am talking about the sandwich. I clearly recall having my first Reuben
Getting kids to eat can sometimes be a problem, especially when they are on a gluten free diet. But here is what I know – kids love to eat anything that can be dunked into something else and they will almost always eat pizza!
This is a super easy, gluten free recipe for pizza breadsticks that can be used as an appetizer or main dish and can even be packed into a lunch box if the kiddos have a way to reheat them briefly (i.e. a microwave).
I made these with my family’s favorite pizza combo – pepperoni and cheese – but you could customize this recipe in a number of ways. For dairy free just add shredded dairy free cheese or you can omit it all together. You could leave out the
Winter time in Florida can be sort of a mixed bag – beautiful sunny days in the mid-seventies can be interspersed with cold, blustery, rainy days. Sometimes two or three days of dark, freezing (and by freezing I mean somewhere in the 50s – sorry, don’t hate me, our summers are killers) miraculously change mid-day, the sun comes out and the temps start to soar. This can be challenging when deciding what gluten free recipe to prepare for dinner.
Last week the temps dropped into the high 30s! (Seriously cold for our very thin Floridian blood.) In my mind cold weather calls for big bowls of hearty soup, preferably a spicy black bean soup that warms the bones and fills you up. So I soaked some beans in anticipation of a warming, soul lifting soup dinner on a dark, stormy night. By the time I was ready