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. :-)

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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! almond-crusted chicken
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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.  :-D quiche slice
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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.  :-) wrap
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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).

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I started this soup from a recipe my friend Ginny got from her grandmother that my sister Amanda loves to death.  The basic soup recipe was fine — potatoes, milk, butter, cheese — but I wanted to make a more exact version with some more punch. OLYMPUS DIGITAL CAMERA
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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. 

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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.

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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.”
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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?  :-)
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