Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries in Recipes: Condiments/Sauces/Stocks (36)

Wednesday
Dec012010

Cashew Pumpkin Seed "Cheese" with Apple-Cranberry Sauce (gluten-free, vegan, ACD)

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This dish appeared at my Thanksgiving family feast last week, and was a big hit. It satisfied two things that are an absolute must at any of my family's holiday get-togethers: cheese and cranberry sauce.

I'm from Wisconsin. Cheese makes an appearance at every family meal. And we're not talking fancy little wedges of imported stuff or raw milk cheese from small cheesemakers. No sir, we're talking classic Wisco favorites like multiple tubs Merkts cheese spread and slices of cheddar, colby, or pepper jack hacked from big blocks of the stuff.  There is always cheese.  And crackers. And summer sausage.

And as for the cranberry sauce? Well, each of my grandmothers make different yet equally delicious cranberry dishes that always seem to be there. Grandma Smith makes a raw cranberry relish that is to die for, a simple combination of raw cranberries, sugar, and orange juice. Grandma Christensen makes a cranberry mold that is spiked with Coca-Cola.  And I, for some reason, always succumbed to my strange fascination with the canned jellied variety that lines the grocery store shelves every holiday season.  I would insist on having a can of that on the table as well, and I would meticulously slice it following the can ridges.  Thus, we would have three varieties of cranberry per meal. Crazy. 

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Saturday
Sep252010

Thai Red Curry Vegetable Soup and Homemade Garlicky Red Chili Hot Sauce (gluten-free, ACD, vegan option)

 

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Autumn is soup weather, and I wanted soup when I returned from the farmers market this morning. I found myself inspired by Elena's recipe for Thai Vegetable Soup, and although I started making soup with her recipe in mind, in my usual style, I quickly went off the path and made up my own recipe. The whole project sort of took on a life of its own, since I had a bunch of wonderful fresh produce and a jar of red curry paste burning a hole it my pantry.  It took hardly any time to throw together and it was absolutely delicious, a fragrant and flavorful soup that is perfect for a chilly fall day. The broth is rich and rather addictive, and makes the soup surprisingly filling. I think I am just going to start making curry coconut broth to have as a satisfying and nourishing beverage on chilly mornings.  

Although it stood up just fine on its own, my bowl of soup was especially delicious with a swirl of homemade Garlicky Red Chili Hot Sauce. The original recipe is from the New York Times, and I found it by way of Seven Spoons. After reading Tara's amazing description, I knew I had to make it. So I made a big double batch of it last weekend, tweaking a couple things from the original recipe. I roasted the red peppers first to bring out the sweetness, and subbed apple cider vinegar for the white vinegar.  It smelled amazing while I made it, then I put in the fridge and let it cure, tasting periodically over the last week. The flavor has developed nicely - it packs a lot of heat, but not the kind that kills your tastebuds. It starts sweet and finishes with a bite in the back of your throat. You feel a little dampness on your forehead. Your lips tingle. You smile. Beyond being delicious, it is also gorgeous - that color is amazing, isn't it?!

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Sunday
Sep052010

Honey-Sweetened Plum & Blueberry Jam (gluten-free, sugar-free)

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My evening activities of late are no longer a secret, that's for sure.  Yes friends, I've been jamming up a storm. First it was Vanilla Plum Jam. Then it was Spicy Raspberry Lime Jam. Then I made this delicious Plum & Blueberry Jam, using leftover plums and some frozen blueberries (a mix of homegrown and Wyman's frozen wild blueberries).  Then I followed it up shortly thereafter with an Herbed Apple Jelly, which I will share with you if it actually set up correctly and I like it.  I now have 26 jars of preserves, and I doubt I'll end there!

This jam rocks. The flavor is a nice balance of blueberry and plum, and it has a nice thick consistency.  But I think my favorite thing about this jam is the color. Seriously, look at that! That amazing purple blue color yells, "Eat me! Now!"  Just think of all the antioxidants. Wow.

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Friday
Sep032010

Honey-Sweetened Spicy Raspberry Lime Jam (gluten-free, sugar-free)

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I've been on a jam making kick lately, using honey instead of sugar.  My first batch of jam was an absolutely delicious Vanilla Plum Jam using Italian prune plums from Michigan and freshly scraped vanilla bean seeds. It was a beautiful shade of purple, and had a marvelously sweet, aromatic, alluring flavor that tempted me to lick off nearly every spoon, bowl, spatula, and pot it came in contact with.

I have a mountain of homegrown raspberries and black raspberries  in my freezer, so I naturally gravitated to the idea of making raspberry jam.  But instead of your standard plain jam, I kicked it up with some lime juice, lime zest, and cayenne pepper. It's darn good.  Grounded by the warm flavor of honey, the jam starts off sweet and tart, the freshness of berries and the brightness of lime shining through, then finishes with a subtle heat that slowly warms your mouth from back to front. I saved a little bit to chill in the fridge and eat later, and as soon as it set (which it did very well, thank you very much), I ate it plain with a spoon.  Yum.

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Tuesday
Aug312010

Toast & Jam: Gluten-Free Coconut Flour Bread and Honey-Sweetened Vanilla Plum Jam 

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Hey friends!

I've been busy lately. Two weddings, a trip to Iowa, a camping trip to Lake Superior and hanging out at Traditional Ways Gathering, nighttime walks around the Minneapolis lakes, gardening, lots and lots of crocheting in an attempt to get an Etsy site set up... I really haven't been cooking much, honestly. Or blogging. Maybe you've noticed (I'd like to think I have readers that miss me when I'm gone...)?  Well, I finally got my act together last night.  I cooked and blogged and now today I publish.  Holy smokes!

I recently came into a lot of honey. I bartered some handmade jar cozies for some honey at the Traditional Ways Gathering, and a friend blessed me with three jars of honey as he was packing his kitchen to move across the country to Berkeley, CA for a new job.  What's a girl to do with all this honey? Especially a girl that really doesn't eat much in the way of sweetener.  Yikes.  I've been eyeing up honey jam recipes for a while, and given my abundance of honey, decided it was finally time to give it a go.  Homemade jam makes an excellent currency in bartering circles, is the perfect last-minute gift, and is so darn tasty!  I especially love plum jam, and grabbed some of the last Michigan plums from the co-op, some lovely little Italian prune plums. 

Canning adventures, here we come!  I had never made honey jam before or used Pamona's pectin, so I was a little nervous. But I set forth with determination, and embarked on my third canning project.

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