Tuesday, April 13, 2010

Lunchtime

Rice and beans is probably one of my favourite things to make when I want something simple. I added 1 tsp of cumin and paprika, 1/2 tsp garlic salt, and a few shakes of freshly ground pepper into the water, to give it a little extra depth.

Pair it with some sweet potatoes and freshly sliced tomatoes for complete heaven. I seasoned these sweet potatoes the same as I did the rice - a few pinches of cumin, paprika, garlic salt, and pepper. The white dollop next to these is some delicious lime mayonnaise (!!!) that my room mate brought home from Costa Rica. I will be very disappointed when it's finally all used up.

Wednesday, April 7, 2010

Gluten Free Bread... in my bread maker!

My mother is essentially the greatest woman on the face of the planet, and bought me a bread maker with a gluten-free bread setting. I then proceeded to lose the bread paddle, and my machine was rendered useless. Fortunately, said greatest woman got me a new paddle, and I'm back in the bread making business!
I used Bob's Red Mill's Homemade Wonderful Bread mix (that's actually what it's called), to test how pre-made bread mixes worked in my machine.

The answer - like a charm! A delicious charm!

Tofu Parmigiana

A friend of mine told me about the delicious Tofu Parmigiana she made for her meat eating boyfriend - and he loved it! I figured/hoped my meat-hating boyfriend would probably have the same sentiments. I used some eggplant pieces as well, just in case the tofu didn't work out so well...
I breaded the tofu and eggplant with Glutino gluten-free breadcrumbs, which I mixed with garlic salt, oregano, basil, salt, and a dash of sweet paprika. Fresh parsley would have been lovely, but I didn't have any. Everything just to taste.

My picture skips a few steps.... I fried the tofu and eggplant, til they we nice and crispy on either side. Then I took a Pyrex dish, and lined it with a thin layer of tomato sauce. Next I put down a layer of spinach, followed by my crispy tofu and eggplant pieces. Finally, another layer of tomato sauce, and I covered everything with cheese. I'm allergic to cow's milk, so I used goat Gouda, which melts very similarly to mozzarella. I stuck my cheese in the freezer for am hour or so beforehand, to make it easier to grate.

Amazingly delicious! The tofu was actually WAY better than the eggplant. (there may have been a scuffle over who got what pieces....).

I topped it off with a simple green salad, some fresh veggies, and some homemade sangria, and let me tell you, it was a delicious meal. One of my best friend's stopped by last minute and got to join in on my delicious creation. It was a nice surprise, and a nice chance to get to cook for other people. I haven't done that in a while. Definitely a repeat!!