Although you aren’t to know it from my lack of posting, I have been continuing to eat amazing gluten-free food. Thank goodness.
Here is a recent dinner—tomato risotto. Risotto is one of those incredibly versatile dishes. You can have rich, hearty risotto in the depths of winter (see current winter storm conditions…) or light, delicate risotto in hot weather (I am currently thinking about a lemony shrimp risotto that I want to make sometime this summer).
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This has been a busy year, but I wanted to sneak in one more post before it’s officially over.
Earlier this year, when I was feeling nostalgic, I made oyster cheese toast. It features oozing cheese that’s flavoured with smoked oysters. It’s something my parents used to make regularly when I was kid. It was a way to use up bread that was going it a bit stale, and it was a fast meal to pull together at the last minute.
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I made this tuna salad today for a potluck picnic lunch. The weather was beautiful and the salad was perfect. I made it nice and lemony and it was a hit. The lemon and the arugula are such a good contrast to the beans and the tuna.
I mostly followed the recipe; besides adding extra lemon juice (I used the juice of two lemons), I also soaked my chopped onion in cold water to mellow it before draining it and mixing it in, and I added a third can of tuna.
Since I don’t have leftovers from this batch, I think I will have to make it again soon just for me.
I made tacos last weekend, using a boxed kit. It was all very tasty, but those taco shells are so tiny. So confining. I kept breaking them with my overly ambitious and optimistic attempts to fill them. I eventually gave up and just made piles of the filling.
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I was on vacation in the Caribbean recently and had a ton of delicious food while I was there. One of my fondest memories is of dinner at a rib shack that included your choice of any three sides with an order of ribs. I chose coleslaw, beans and rice, and plantains. Ever since, I have been thinking about eating plantains again.
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I have a weakness for the cheese sections of food stores. I find myself gravitating towards them, whether I need cheese or not. I’m currently not allowing myself to buy any more cheese until I work through some of what I have in my fridge.
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It occurred to me today that one of my guiding principles in the kitchen may simply be finding new ways to eat melted cheese.
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I had been craving pepperoni pizza for a while now, but could never find gluten-free pepperoni when I remembered to look for it. Then I finally found some made by Piller’s. I used it to make this pepperoni, jalapeno and onion pizza.
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I had an amazing meal today. My goal was to finish up the last bit of kimchi in the fridge.
A Flour By Any Other Name 