bajada·net

I love this recipe for chicken. In the summer, I like to grill it outside; when it’s cold, I can bake or broil it. It’s brightly flavored with lemon and herbs, and the chili flakes and garlic give it just enough heat.

Continue reading "Lemon chicken" →

Sherina posted this recipe and I couldn’t resist tweaking it for my gluten-free family. I already have requests for tomorrow’s breakfast. And possibly a batch for dessert.

Continue reading "GF cinnamon muffins" →

My copy of this recipe is titled “Christmas Casserole Cookies”, but we never ever called them that. They were gooballs! Gooey, sweet in an insane kind of way, nutty, sticky gooballs!

Continue reading "GF gooballs" →

Gluten-free raspberry spritz cookies

Sweet but not too sweet, tangy, and delightfully addictive. Mom always made these around Christmas time, I just changed things so the gluten-free husband could have them, too.

Makes 6-8 dozen.

Continue reading "GF raspberry spritz cookies" →

Makes 5-6 dozen.

I love the fall. It makes so many cookies possible, since I am loathe to turn on the oven in the summer. These are crisp, sweet, nutty, and highly addictive.

Continue reading "GF almond meringues" →

My husband couldn’t tell that these are gluten-free. They’re crisp on the edges, chewy in the center, and perfect for afternoon snacks.

Continue reading "GF oatmeal raisin walnut cookies" →

Source: Recipe: No-Knead Bread, New York Times

Ingredients

• 3 C all-purpose or bread flour
• ¹/₄ ts instant yeast
• 1·¹/₄ ts salt
• 1·¹/₂ C water
• additional bench flour

Instructions

1. Mix flour, salt, and yeast in a large bowl. Add water and stir until thoroughly combined; this will produce a very sticky dough. Cover with plastic wrap and allow to rise at room temperature (70F) for 12-18 hours.
2. When the surface is dotted with bubbles, turn the dough out onto a lightly floured work surface. Fold over itself once or twice, cover with plastic wrap, and allow to rest for 15 minutes.
3. Using just enough flour to keep the dough from sticking to you, shape it into a ball and place seam-side-down onto a generously floured pastry cloth. Cover with another cloth and allow to rise for two more hours.
4. Half an hour before the dough is ready, preheat the oven to 450F with a 4-6 quart heavy covered pot inside it. When the dough is ready, carefully remove the pot from the oven. Sprinkle the bottom of the pot with cornmeal or flour to aid in release. Turn the dough out into the pot, seam side up. Cover with the lid and bake 30 minutes, then remove the lid and bake an additional 15-30 minutes. Cool on a rack.

Notes

16 September 2007
3 quart Lodge Logic chicken fryer caused cosmetic indentations on the top of the loaf from the self-basting lid. Baked at 500F for 30 minutes, removed lid, continued baking for 5 minutes. Produced a dark brown crust.

Lefse are a round flatbread of Norwegian origin, traditionally made of a potato-based dough and baked on a griddle. I make them because Matthew loves them dearly.

Continue reading "Lefse" →

This tea is seriously loaded with awful stuff, but it is highly addictive. I like to dilute mine half-and-half with ice. The women in my family refer to it as liquid crack.

Continue reading "Iced tea" →

This playdough is non-toxic and is cheaper than buying playdough at the store. As always, supervise children at play.

Continue reading "Homemade playdough" →