I love Italian food. My mother ate it while she was pregnant with me. My husband is Italian. Hello, our last name is Polifroni!
However I do eat gluten-free/paleo and I do not like to buy gluten-free products at the store, I think they’re overly processed as well and not really good for you.Last month I did see some paleo ravioli at the store, as well as bread (which I don’t really ever crave) and it was ridiculously expensive. The bread was $13 for a very small, frozen loaf. I don’t remember the price of the ravioli, but it was nothing I would spend. Plus I am a baker and like to make things myself, why not make it fresh too. And I make a bread that’s fluffy and a good size, not dense.
So I have had ravioli on my mind since then. Actually I think of pastas frequently. But all my past attempts at pasta had failed, so I kind of swore it off for a bit. But with seeing it at the store and with Zach trying so hard to cut out dairy and gluten-free, I have been experimenting more with our meals so he doesn’t have to feel like he is missing out on anything.
I saw a sweet potato ravioli and thought that sounded delicious. And from there it just happened and I have this recipe for you here today. I hope you enjoy. I know Zach and I sure did. And I was really nervous to make these for my Italian husband who has worked at a fabulous Italian restaurant in an Ann Arbor and knows how to make pasta. He did he most of it and I asked him points for next time. He just said they needed to be thinner and that next time I’ll get my grandma’s pasta sheeter and he will show me how to shape them. Man I love him, he is awesome in so many ways. Can’t wait to play with filling combos. Plus we can freeze a bunch ahead of time.
Yesterday I went a tiny bit crazy with lemon. I made lavender lemon meringue tarts and lemon bars and this beautiful little dutch baby with lemon curd and blueberries. A delectable little treat perfect for a Saturday breakfast or brunch in bed scenario. I will note this is the romantic in me. I can’t think of when I ever actually ate breakfast in bed or really brunched or just had a day in bed. Doesn’t mean I am opposed to it. Just need to make it a priority. Note to self. Do this…..soon. Set a day and get it down.
Regardless of when or how you eat it. Whether it’s in a bliss-filled, bed-staying-in day. Or just a regular weekday after some kettlebells. Or just because you want a little tart in your life and lemons are calling your name. It is good. Anytime. Any place.
I will be working on more savory options in the future as well. Prosciutto and goat cheese? Maybe. But if you do not dig lemon or blueberries, there are all kinds of alternatives to topping you can use. Bananas Foster. Bacon and eggs. Caramel Apple. Cherry Almond. Strawberry Banana. Or just eat the pancake. Play around with it. Continue reading “Gluten-Free Blueberry Lemon Dutch Baby”→
I have made no-bake cookies twice the last, finally I caved and made some gluten-free ones. I HAD too, especially after that many times. Growing up, those were Cliff (my brother) and I’s favorite cookies. We would make them with my momma. I love my mother dearly, but she was not the cook in our house growing up, so these were special moments for us. My dad is a bomb cook, so sorry mom.
Cliff and I loved these cookies, though. I can still playback videos in my mind of us on stools trying to mix and make them ourselves. And then totally stuffing ourselves and ruining our appetite for dinner.
A few years ago I made my first batch of gluten-free ones. After some different experiments, I discovered that coconut and nuts made the perfect combination. The crunch of the nuts makes them perfect. And then I played with honey and coconut oil and coconut sugar. Finally I really hit the sweet spot. And I made them for my markets. They were a top, prized seller. But chocolately food can be a hot mess in the summer heat.
And so I just sort of forgot about them. But making them for a friend and the frat boys last week, had me craving them majorly. Plus my nephew Trenton loves my no-bakes, he says they’re the best. And I don’t take the opinion of a 7 year-old lightly, they are brutally honest. If he didn’t like them or thought they were bad, he would tell it to me straight. My nephew Gavin has straight-up told me before that something I made was awful. Continue reading “Gluten-Free Cherry No-Bake Cookies”→
This recipe is a duet of sorts, a duet of culinary creations by husband and I. My husband can definitely throw down in a kitchen. And he is a for sure boss at managing and running one. But he cooks all day. Plus I love to cook as well, so I generally try to cook for us at home, so he can relax and get out of the kitchen. This also gives me ample time to play and experiment with new recipes. Which is good and bad for Zach. Not everything I make is a home run the first at bat (like the tator tots that took me three attempts or my first round of pot pie). But he is always gracious, kind, and he gives me his honest opinion. The part is the most important part. I do not need people to just fluff my tail feathers. If something needs adjusted or tweaked I NEED to know before I go sharing. So I am unbelievably grateful for being surrounded with such honesty and truth.
I had never planned on posting or sharing this recipe, though (I have them planned through July already). It was just something I sort of strung together. Zach had some pulled pork in the fridge. We love sweet potatoes, but we have only eaten them just baked one time (on our first camping trip to Brown County, around a year ago). So I just started baking potatoes. Thought I would stuff the pork inside of them rather than serving it on the side. And I fried a couple pieces of bacon, because, why not? Zach raved about this lunch the whole time we were eating. “Babe this is good.””Babe this is so good.””Seriously.”
With this feedback I could not, not post it. And I love that it is a combination of the two of us. Plus it’s easy. Make the pork in the crock pot. just bake a potato. Anyone can do it.