- 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.
-
(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
- 3 comments
- Post a new comment
- 3 comments