New Vegetable Pakora Recipe

I found a simple recipe for vegetable pakora on whats4eats.com. The batter calls for chick pea flour, water, oil, cumin, salt and hot chilis. Made it with zucchini and spinach--so yummy and so much better than the other pakora recipe (although I like the idea of having yogurt in it for added protein). The only other thing that I wished we had was a pot with a non-stick surface to prevent the batter from sticking to the bottom during deep frying. For lack of ingredients, we didn't make the recommended chutneys, but we are going to make them both tomorrow to serve with quinoa cakes.

Chocolate Chip Cookie Heaven

Thanks to my sister, who sent a 24 oz bag of chocolate chips, I've made two batches of gluten-free chocolate chip cookies since Christmas. Matt and I (ok, mostly I) finished the first batch in about four days, so we're (ok, I am) showing restraint with the second batch: it's lasted about a week. The ability to show restraint with sweets is not a trait exhibited in either branch of my family tree. At least I haven't made any late-night trips to the fridge for a chocolatey snack—maybe that's because we haven't been going to bed until late-night.

Pizza Pizza!

Delicious gluten-free pizza that is. And I'm not just writing that because I've forgotten what pizza made with wheat flour tastes like: I tried some of Matt's pizza in Rome, and I like mine better. Yeah!! I use the brown rice/potato starch/tapioca flour mix and then add some millet flour for nuttiness/grain-goodness, xantham gum, yeast, salt sugar, oil, flax seed (my touch) and warm water. After a quick break to let it rise, the crust is ready to be baked and topped. I've made it twice since Christmas, and well be making it weekly. The crust is so good that one can top it with olive oil and herbs to get yummy GF focaccia.