Spagetti with Garlic and Cumin

This recipe has been in my recipe box for a long time. It's from Bon Apetite - you can find the original recipe here. It's fast and easy and DH really likes it.6 ounces gluten free pasta1/4 cup extra virgin olive oil2 tbsp. chopped fresh parsley or 2 tsp. dried parsley2 large cloves garlic, minced2 tsp. ground cumin1/4 tsp. cayenne pepper1/8 tsp. salt or to tasteCook pasta in boiling water

Kitchen Sink Fried Rice

I've tried several versions of fried rice over the years. Each time I tried, it seemed to lack "oomph". DH was never really impressed. There's been some leftover rice in the fridge for a couple of days and I thought I'd try again. I looked up another fried rice recipe and then decided to deviate from it. I wanted it to be a little interesting...it needed some zip.What I'm posting here is

Spring Chicken Soup with Quinoa

The other day I made Spicy (Vegan) Potato Curry and cooked some quinoa to go with it. I had some leftover quinoa and was mulling over options for its use when I found an appealing recipe in Eating Well for Spring Chicken and Barley soup. Clearly, barley is right out for us and I'm tired of using rice or pasta in soups. So I baked some chicken thighs, got out the leftover quinoa, mucked around

Rich Fudgy Brownies

I have not made these brownies in a long time. I thought they were cake brownies since there is a frosting recipe that goes with them. But they turned out dense, decadent and too rich for frosting. I used coconut oil in place of the butter, which gave these brownies a pleasantly subtle coconut taste. The whole pan was gone in just a couple of days!4 one ounce bars of unsweetened chocolate1/2

Arepas

I have been wanting to try arepas for a long time, ever since I read Gluten Free Girl's wonderful post here about how to make them. But I can't find pre-cooked cornmeal anywhere locally. I have no problem finding corn flour, masa harina, cornmeal, corn tortillas, hominy...all those lovely gluten free mexican offerings. But no P.A.N. And then I stumbled across this arepa recipe here at Rice of

GFCF Herbed Sandwich Wraps

The other day I made tomato GFCF Sandwich Wraps. They tasted amazing, but I was thinking that a wrap that could handle a mustard dressing would be nice. I looked to Gluten Free Gobsmacked for inspiration on how to use the herbs here. I was a little unsure of how it this trial would work without the added 1/3 cup tomatoes (or pesto). The first batch I made was too thick. It was a pain in the

Vegetable, Rice and Lemon Soup

This is a good, simple soup that gets the Megan stamp of approval. She likes it with a little bit of pesto swirled into her bowl, which only increases the nutritional content of the soup. 8 cups chicken broth 3 carrots, peeled and chopped 3 celery stalks, peeled and chopped1 large onion, diced 1 cup chopped red, yellow or orange pepper2/3 cup rice (I like short grain brown rice) 1/3 cup fresh