Archive for December, 2009

pear and cranberry crisp

Pear-Cranberry Crisp:

1/2 cup plus 1 tablespoon GF flour
1/3 cup (firmly packed) light brown sugar
1/8 teaspoon salt
6 Tablespoons (3/4 stick) coconut oil / butter spread at room temperature
1/3 cup toasted pecan halves coarsely chopped
5 ripe but firm medium pears (about 3 lbs total)
1 1/2 cup fresh or frozen whole cranberries
1 tablespoon fresh lemon juice
1/4 cup granulated sugar

1. Adjusted oven to middle shelf, preheat to 375 degree.
2. To make the topping mixture, in mixing bowl, combine 1/4 cup flour, brown   sugar, and salt. cut 4 tablespoons of butter into flour until mixture resembles  coarse meal. Add pecans and toss mixture gently.
3. Peel, quarter and core pears, and slice them lengthwise 3/4 inch thick.
In large bowl, toss pears and cranberries with lemon juice, granulated sugar,
and remaining 1 tablespoon flour. Transfer mixture to a 2-quart baking dish or  9-inch square baking pan, spreading it evenly. Dot the fruits with the remaining 2 tablespoon butter, and cover with the topping mixture.
4. Bake until the topping is crisp and the pears are tender about 50 minutes.
5. Cool the crisp slightly and serve. (Top with whipped cream if desired.)


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Soups to Try

Soups to try:

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Kumquat Garlic Chicken

Kumquat Garlic Chicken— this recipe looks awesome.  Must try soon!

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Chicken Korma

This recipe as modified is GFCF Indian deliciousness.  Here is my altered ingredient list:


  • 2 tablespoons vegetable oil (I used deodorized coconut oil)
  • 4 (2 inch) cinnamon sticks (instead of 8)
  • 20 whole cloves
  • 20 cardamom seeds (I use 1/2 tsp. cardamom when cumin is added instead of cardamom pods at the beginning)
  • 2 onion, thinly sliced
  • 4 cloves garlic, minced
  • 8-12 boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes (I omit)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1-1/2 cups tomato sauce
  • 1/2 to 1 cup coconut milk

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