This recipe was basically blind luck — I saw an ad for this pasta, and thought, ah, so close! … but I can’t have potato starch or xanthan gum! Well okay. I wonder if I can make my own version? Turns out, yes. Yes I can. Here it is. 🙂
| Some of you might remember GF fried chicken from many moons ago; the real difference between that recipe and this one, and in fact basically the point of this recipe, was that my sister could still eat it now that she’s on a paleo diet to manage her various new food intolerances.  But, she can have everything in this recipe, sauce included, so huzzah! |
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| I’d never had quiche at all before last week, but it sure sounded like an interesting idea — savory custard cheese pie?  Ginny says quiche is great?  Sure, let’s give it a shot.  😀 |  |
| I got the original idea for this recipe from some amazing gluten-free lettuce wraps I had at P.F. Chang’s; but rather than try to duplicate that recipe, I wanted to make a version with cashew chicken instead.  🙂 |  |
This is a summer favorite around here–it’s light but delicious, and pretty darn easy to make. One of these feeds my little family–you certainly want to double for more than two adults. I like to pair it with greek salad (like this one I posted long ago).
| I started this soup from a recipe my friend Ginny got from her grandmother that my sister Amanda loves to death. Â The basic soup recipe was fine — potatoes, milk, butter, cheese — but I wanted to make a more exact version with some more punch. |  |
I’m back home and back inventing. We love greek food around here, but good vegetarian gyros can be hard to find. So, I invented these. I really did pretty much start from scratch. 
This delicious Thai dish can be made with many different proteins (indeed, on restaurant menus you’ll usually have the choice of chicken, beef, or tofu), but for obvious reasons I prefer
tofu :-). I fry my tofu to make it crispy since I find both the flavor and texture better that way, but some folks apparently prefer soft (heated, but not fried) tofu in this.
| It turns out the internet can tell you a billion and one ways to make egg drop soup; everyone’s version is different, and in that sense there’s nothing special about mine.  🙂  When adjusting the contents and flavors of this recipe, I was shooting for something that covered both “tasty hot broth-y soup with ginger in it” and “good working substitute for chicken noodle soup for sick people.” |  |
| When we got Chinese take-out as kids, we always made sure to order plenty of chicken fried rice.  🙂  Of course, nowadays I find I like it better without chicken, and we can’t get it as take-out anymore, but who says that should stop us from having some delicious fried rice from time to time?  🙂 |  |
