Category Archives: Gluten Free

The Professor’s poppers

Again, with talking about the farmer’s at the market.  Yes!  Every year we get as many peppers from the Professors Garden as we can.  The peppers in the pepper and onion relish I make is almost all peppers from the professor.  Everything they grow is wonderful.  One year Madigan and I did a fancy tomato tasting at our house with the wide variety of tomatoes they have.  This post is about peppers.  I like to get to the market early and get as many, if not all of the jalapenos I can find.  Sometimes it is just a few, one year, when it was a good crop I was able to get like 5 pounds.  I love making poppers.

Here’s how I do it.  First I put on gloves, cause you never know how hot they are going to be.  I slice them in half, pull out the seeds and remove the veins (If you like it hot and playing popper Russian roulette skip this step).  In a bowl mix softened cream cheese, finely chopped onions and cheddar cheese.  I like my mix closer to the cheddar color vs the cream cheese color.  I then scoop the mix into the peppers.  Use non stick foil or spray  the pan.  I top with more shredded cheddar.  Sometimes I do bread crumbs, but didn’t want to run to the basement to get the GF breadcrumbs out of the freezer.


I bake them in a 385-ish oven for about 20 min.  (I say 385 ish because I sometime cook stuff before and after so I mostly set the oven for what the main dish will be–it’s hard to mess these poppers up)  When they start looking like this they are done.IMG_1655

Some of the cheese burns a bit, but who doesn’t love a little crispy cheese!  I will eat these until that last pepper is picked!


I love finding items at the market and making meal plans around what is available.  We can’t always to that, and in January I am sick to death of winter squash, but the seasons change quick enough to never really get tired of eating with the seasons.

Labor Day weekend

We didn’t go to the beach this year for the unofficial end of summer, instead rocked the weekend our way.  In the past at the beach, we would go with the group to PF Changs and get minced chicken in a lettuce cup.  This year, made it at home…so much better with bibb lettuce from Thornfield Farm!IMG_8055

We rocked some other apps–poppers, stuffed mushrooms…you know the good stuff.  Saw some friends at the market, hung out for a lazy Saturday.

Sunday before we went to see my family we made a detour for what we have decided is the best GF pizza around at Cootie Browns.

IMG_8058We bought the sauce so we can make it at home, between our visits.  Which seem to be every couple of months.  It was funny when we got sat, our original waiter from March, Landon, told our current waiter what we order.  I guess they remember us as the crazy people who drive 2 1/2 hours for pizza.

After pizza we went to see my sister, her son and his family.  We had such a great time, talking, laughing, holding babies and eating that I didn’t get a single picture.  It’s always easy and fun, the fastest 6 hours of my life.  Madigan and Noah hang out, we cook, laugh, tell stories, pass the baby to the person who doesn’t have their hands full, make sure Eva is happy with games and funny voices.

I have another trip planned for the beginning of next month with my mom in tow.  Can’t wait!

Recipe 9 and 10 from You Can Trust a Skinny Cook

I decided to make the ribs for 4th of July weekend. I have been wanting to make the ribs recipe in Allison Fishman’s You Can Trust a Skinny Cook. Saturday we bought some local pork ribs from Martin’s Meat and from Broadview. The ribs recipe had a dry rub and a barbecue sauce which I made both. There was concern early on that the rub was going to be too spicy for Madigan, so I hacked off a chunk and washed it off, put it back in the oven. Keep in mind, I made the rub and didn’t bat an eye when I put cayenne pepper in it. I wanted to make sure Madigan at least got to try ribs for the first time.

I tried them at this point and it was spicy, but by time the cooking finished and the barbecue sauce was on it, took the heat from the cayenne out and this is what we were left with.

Boomer asked why I didn’t take a picture of the plate like I normally do…I blame the mac and cheese. I don’t know if I should blame my being a yankee or for trying to make it gluten free, but it wasn’t good, very mooshy and pasty. It tasted okay but the texture was awful and looked even worse. So recipe 10, mac and cheese would be great if you were not from Illinois, or if you were using regular noodles.

For the record the only mac and cheese I can make well comes in a blue box and can’t serve my family anymore.

Recipe #8 from You Can Trust a Skinny Cook

Cooking my way through my new favorite cookbook, You Can Trust a Skinny Cook. Every Thursday night another recipe or two. Tonight, since my husband had to work, it gave us girls a little more wiggle room when it came to our dinner. It’s nice to make something that isn’t gluten free and not feel terrible when your husband looks at it and says “I remember when I could eat pizza.” (In my defense, We did try the Udi’s gluten free pizza crusts and he said they were good…Better than any of the other options we have tried.)

Last weeks Domino’s ad was still in the book, so naturally I thought pizza.

The recipe is mostly for the dough, which turned out nice, I think next time would add some garlic powder or mix in parm in the crust, or move the sauce closer to the edge. I saved half the dough for another proof and another pizza…another day.

We had fresh toppings of spinach, mushrooms and scallions. I opted for pepperoni and light on the cheese.

The final result.

The only thing left was the crust.