good eats

September 6, 2011 at 5:26 pm 1 comment

this weekend we got crazy in the kitchen. lots of homemade wonderfulness from scratch. worth every bit of effort, these recipes turned out so well that i wanted to share them with you. they take advantage of what we seem to have in abundance right now, either from our own garden or our fabulous csa box: tomatoes, zucchini, and carrots. {if i could figure out a way to turn yellow squash into dessert, i’d do that, too, but on that front, we’re settling for ratatouille and warm rice salads.}

life altering, i promise

the first recipe, for sweet & savory tomato jam, comes from the food blog in jennie’s kitchen. {being unable to ever do anything *exactly* as i’m supposed to, i used baby yellow tomatoes and added a pinch of dried ginger as well as the other spices she recommends.} after one taste, i was convinced that jennie is a genius. i really couldn’t stop eating this jam, which is both sweet and savory, and leaves you trying bite after bite in an effort to figure out what one thing makes it so delicious. but really, it’s not one thing, it’s the whole perfect combo. we ate ours atop mary’s gluten-free crackers. once i was able to stop spooning it directly out of the pan and into my mouth, that is.

best zucchini bread ever

next up we tried our hands at puck and kudzu’s zucchini bread. the recipe is her mother’s, and being unable to find my mother’s recipe, i thought it looked like a good fit. nope. it’s better. we ate half the loaf straight out of the oven. {good thing we made 2 1/2 times the recipe!} it has a crisp crust and a dense, moist crumb. i used coconut oil for the oil and made it gluten free by substituting with gluten free girl’s flour blend {scroll down through the link for her recipe}. 140 ounces or 5 grams = 1 cup of wheat flour. this flour blend beats any other gluten-free flour blend i’ve tried or made, and you don’t need guar or xantham gum.

happy birthday to me!

lastly, we made a gluten-free carrot cake following this recipe but substituting the gluten-free flour blend from gluten free girl. again i used coconut oil for the oil & butter called for, and i added powdered ginger as well as fresh. {if you ask me, it could use even more spice, but i like my carrot cake pretty spicy}. it is unbelievably moist and not just because we should’ve baked it a wee bit longer. topped with cream cheese frosting, it can’t be beat.

did you make any goodies this weekend? have a favorite gluten-free recipe you’d like to share? please share. i’m always up for trying new recipes!

Entry filed under: make your own!. Tags: , , , , , .

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