Cooking, Baking, & All Things Food

Let's just start here; I love real food and cooking from scratch.

If I can reasonably make it at home, then that's how I want to do it. Since I've got a variety of food intolerances, this lifestyle suits me quite well.

I think my enjoyment of food and cooking comes from my mom and her mother. Growing up, I remember many delicious dishes made from scratch and grew up thinking that's just food was always prepared. It didn't occur to me until much later that many of these things could be purchased pre-made or pre-mixed. Many of my favorite foods and ingredients tie back to things I remember from childhood; meyer lemons, rhubarb, picadillo, etc.

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Camping Gluten Free: Breakfast

While we could have gone the cooler and ice route for to keep some of our food chilled. We decided to go for the uncooled route.  That left us without the breakfast luxuries of eggs, bacon, and chilled non-dairy milks for cereal. We also chose to opt away from more difficult breakfasts like pancakes, which we could have made without eggs by using a flaxseed paste.

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A Gluten Free Luau

As soon as I saw this Easy Hawaiian Luau Menu in Sunset Magazine I wanted to make it, all the dishes looked delicious and would give me a bit of a challenge.  If I recall correctly, that was back before I went gluten free and figured out the other food intolerances I have.  But, years and several intolerances later we've finally thrown a luau and made all of the delicious items on the menu.
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Gluten & Soy Free Mongolian Beef with Red Chard


1 10 oz top loin steak, sliced to 1/4 inch thick or less
1 bunch red chard, washed and torn into smaller pieces
1/2 cup coconut aminos
3 tbsp brown sugar
2 1/2 tbsp mirin
2 tbsp toasted sesame oil
1 tbsp crushed garlic
1 tbsp grated fresh ginger
3 cups brown rice, cooked


In a measuring cup whisk together the coconut aminos, brown sugar, and mirin.
In a small frying pan, heat the sesame oil on medium.
When the pan comes to heat, turn to low and add the steak. Cooking just until the edges have browned and the middles have become grey.
Add the garlic and ginger and toss with meat.
Add the liquid mixture and bring to a simmer.
Simmer until liquid mixture has reduced down by at least 1/3, about 10-15 minutes.
Add the red chard, toss to coat with sauce, and cook until soft.
Remove from heat and serve over brown rice, drizzling with leftover sauce from pan.