joyce (joyce) wrote,

  • Another new recipe for the month: last night I made these steamed chicken wraps</a>, though deconstructed - I steamed the chicken on top of the cabbage, and then served them separately. They were pretty good (Val said dinner was very good, which doesn't happen often), but I had to leave out a lot of the spice for her, so now I'm wondering how to punch up the flavor without making them too spicy.

    The texture was smooth - almost too smooth. I wonder about blending the non-chicken ingredients and then mixing them into ground chicken, rather than blending the whole thing, which frankly squicked me out a bit.

  • This month's new food is amaranth. Like a lot of GF folks, I eat a lot of rice and potatoes, but I was getting tired of the rice and potatoes thing, so I googled for gluten free whole grains, and amaranth popped up. The new Whole Foods had it in bulk, so I gave it a go. I like it a lot - it's small pellets with a mouthfeel like roe and a pretty nuetral taste. Will be getting again.

Tags: 2012things, recipes:new

  • (no subject)

    I'm working on that whole once-a-week cooking thing this week, to see if I can incorporate more of that into our lives. I don't want to stop cooking…

  • (no subject)

    Apparently, so far January is all about food. Breakfast this morning is the last of the garlic mashed cauliflower, a 5:10 egg, and some of this…

  • (no subject)

    I was skeptical, but mashed "potatoes" with cauliflower? Really effing good. Though I might have overdone the garlic, heh. I used homemade ghee…

  • Post a new comment


    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.