Adventure Begins in the Kitchen
A starter of butter, garlic, and onion almost always leads to delicious things. And because it takes such minimal time and effort, it’s my foundation for every sautéed veggie, rice, and quinoa dish.
Asparagus, zucchini, squash, green beans. These veggies, mixed with butter, garlic, and onion, are the constant go-to. But tonight my camera and I were craving a pop of color and that’s how the idea of adding broiled tomatoes {another old favorite} came about.
Array
For years, I’ve used this pancake/waffle recipe. It yields the fluffiest, most perfect pancakes or waffles you can imagine. And it served as a my go-to base batter for several different flavored waffles. There was never a need to modify, until I went gluten-free.
For six months, I’d been dreading substituting gluten-free flour in this recipe. I had a fear that they’d be flat and dense and that my biggest homemade breakfast go-to would be gone. But after playing around with gluten-free flours, baking powder, and baking soda for the past few weeks, I was finally ready to give gluten-free waffles a shot.
And I’m so glad I did. I also swapped out the dairy with coconut oil and coconut milk to make these waffles dairy-free in addition to gluten-free. And I’m happy to report that these waffles are every bit as delicious as I remember!
When using gluten-free flours, be sure to check the label for other allergens, such as dairy {Cup for Cup contains milk powder}. I used King Arthur gluten-free multi-purpose flour for this recipe. And I am expecting a package full of Bob’s Red Mill gluten-free flours in the mail to play around with as well.
Array
Do you ever have one of those days that you feel like you squished multiple days into a single day? And you look back on your very first thing you knocked off your list and it seems like ages ago? Today was one of those days. It started with waking up in Florida, returning a rental car, and heading to the airport and ended with cleaning out cabinets in Austin, a mini trip to Fresh Plus, a 4-mile Shoal Creek trek with Skylar, and a fancy little dinner. The stuff that happened in between went something like work, work, work, wondering how I could be so homesick after 5 days at home, work.
When I was cleaning out the cabinets {homesick therapy}, I found a tube of polenta that served as inspiration for dinner. And then the thought progression continued like so: burgers -> arugula & spinach -> mushrooms & onions.
I put my oven to work by simultaneously sautéing, grill-panning, and broiling. And when everything was cooked to perfection, I assembled the mini towers of goodness and served to Skylar and Max.
I liked changing up a plain old meat/veggie combo with the texture of polenta. And I totally dug the addition of greens and sautéed veggies, but a classic topping of lettuce, tomato, pickle, and onion would be equally as delicious.
Array