Welcome to Our Blog!

-
    We're two broke College kids experimenting and trying out recipes. Here we will post our attempts and our thoughts on whatever we feel like trying. So brace yourselves for an eclectic mix. Please note that the Eva side of this duo is allergic to Gluten, Poultry, and good ole Eggs. She is also sensitive to garlic so don't expect to see too much of it here. The Michael side doesn't have any of these issues, so if you see dishes with these ingredients it's all his fault. Comment any questions or critiques and we will bring them into our glorious and perfect review system. 
    Thanks and Probst! 
Michael & Eva 

Comments

Post a Comment

Popular posts from this blog

Rustic Cherry Tomato Pasta

-
Image
A gluten free take on a rustic Italian dish. Using common ingredients, this dish is perfect for a quick weekday meal.    Ingredients: 6 cups whole cherry tomatoes 3/4 lb sausage   ~12 oz gluten free pasta (we find Tinkyada pasta works best)     Large handful of spring mix  1 white onion  Fresh basil    1/4 tsp sugar 1/4 cup Parmesan    Assorted spices Directions: Chop tomatoes and onion. Quarter tomatoes and dice onions.  Caramelize onions in a pan. Add sausage to onions and brown.   Cook pasta according to package. Save at least one cup of pasta water for later.  Remove sausage and onions once browned. Add chopped tomatoes to the pan. Time to use all of that delicious sausage grease. Yum. Simmer the tomatoes in the pan. Begin to mash with a fork.  After about 5 minutes, add seasonings (salt, pepper, sugar) to taste. Add your spring mix and allow to wilt.  Add pasta water. Bring to a simmer.  Once simmering, take off heat, and add all ingredients to a large bowl.  Add sliced basil (ple
Read more

Gluten Free Mexican Lasagna

-
Image
  Here is a great fusion dish, merging classic Italian and Mexican dishes. It is Lasagna, it is Enchiladas, it is the best of both worlds.  Ingredients: 2 Cups Red Chile Pods 28 oz Crushed Tomatoes  12 oz Crema Mexicana  12 oz Mozzarella Cheese  ~12 Yellow Corn Tortillas (you can use slightly more or less depending on your preference) 3/4 lb. Ground Beef 2 Medium Zucchini  1 Large Bell Pepper 1/2 Large Yellow Onion  1 Bunch Fresh Parsley  3 Tbs. Butter   1 Box Gluten Free Lasagna Noodles (we used Barilla brand)   Assorted Spices: Oregano, Thyme, Cumin, Salt, Black Pepper, and White Pepper.    First things first: the sauce.  Boil approximately 2 cups of water. Boil extra water for rainy days.  In a large bowl, remove the seeds and stems from your dried chile pods.  Wash pods in cold water.  In your blender, or a large bowl, pour hot water onto the pods. Let steep for at least 30 minutes.  Now add your spices to your soaked pods. We used 1 tbs. of dried oregano and 1 tsp. of thyme, cumin
Read more

Japanese Inspired Gluten Free Ramen

-
Image
    Our humble take on a Japanese comfort dish, this dish appears daunting but is relatively easy.   Ingredients   Broth:    3 Quarts Water  2 lbs Pigs Feet  1 White Onion  3 Green Onions  1 Ginger Root  3 Tablespoons Gluten Free Soy Sauce 1 Tablespoon Fish Sauce  1 1/2 Teaspoons Mirin     Ramen Toppings:     Approx. 1 1/2 lbs of Pork Tenderloin      1/2 of a block of Firm Tofu     Remaining Green Onions      Gluten Free Millet and Brown Rice Ramen (2 Blocks)      4 oz Spinach     Bean Sprouts (to taste)      1 Tablespoon Butter  How to Prepare:  Broth  In a regular pot, place your pigs feet and cover with water.  Boil for 10 minutes, until the nasty bits (scum) rise to the top.  Drain and wash under cool running water.  Roughly chop ginger and white onion. Place your sparkling clean pigs feet in your crock pot with your onions and ginger.  Lastly add 3 quarts of water, ensuring your pigs feet are fully submerged.  Set on high, and leave for 8 hours, making sure no tragedy strikes. Aft
Read more