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Showing posts from January, 2017

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…

Baked Falafel Bites

Yields 7-8 bites Ingredients 1 (15-oz) can chickpeas, drained with liquid reserved
1/4 cup fresh parsley
1 tsp. lemon zest
1-1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. pink salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 Tbsp. aquafaba (chickpea liquid) Directions Preheat oven to 400 degrees F. Line baking sheet with parchment paper.In a food processor, combine drained chickpeas, parsley, lemon zest, cumin, coriander, pink salt, black pepper and garlic powder and pulse to combine.Add aquafaba and pulse again so dough sticks together and does not crumble.Scoop out about 2 tablespoons for each falafel and place on prepared baking sheet. Press down lightly with the palm of your hand so they are slightly rounded but not flat.

Chicken Lettuce Cups - Gluten Free

I will be trying these for the first time Saturday at P.F. Chang's and if they are as good as people say they are, I will have an at home version!
Ingredients1 Tablespoon cooking oil (I'd probably use olive oil_2 teaspoons minced garlic (2 – 3 cloves)1 teaspoon fresh ginger, finely grated (optional)4 green onions, finely sliced on the diagonal1 pound ground chicken1 cup grated carrot (2 – 3 carrots)1 8-ounce can whole water chestnuts cut into ¼ inch dice6 Tablespoons San-J Asian BBQ Sauce plus more for serving1 large head Boston Bibb lettuce - leaves separated, washed and driedOptional Garnish:1 skein (2 ounces) mung bean vermicelliCooking oil (olive oil or sunflower oil)Kosher or fine sea salt
Cooking InstructionsServings: 4 as entrée, 6 as appetizerHeat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced green onions. Cook for 30 seconds or until very fragrant, stirring constantly. Add the chicken…

San-J Gluten Free Orange Chicken

This is a simple kid friendly recipe for my daughter, she really likes Orange chicken! 
Ingredients1 pound boneless, skinless chicken breasts or thighs, cut into 1 inch cubes (I like chicken tenders)1 1/2 cups San-J Orange Sauce2 cups gluten-free rice flour (I would use a GF flour blend and season it as I normally would)canola oil, for frying (Sunflower oil)1/4 cup green onion, chopped
Cooking InstructionsServings: 4Heat oil in a deep fryer to 350º F.Add the rice flour to a large resealable plastic bag and place the chicken in the bag. Shake well to coat the chicken. Shake off the excess flour and deep fry chicken in batches until completely cooked. Remove the chicken from the oil and place it on a plate lined with paper towels to absorb the excess oil. Heat a wok and pour San-J Orange Sauce in the wok and heat for a few seconds. Add the chicken to the sauce and stir till the chicken is well coated and the sauce thickens. Garnish with green onions and serve. I do not have a wok so after I …

Roland's Pad Thai Recipe

I have been buying these for awhile now and never really paid attention to the recipe on the back. I decided to actually read it! I think I am willing to make it, now of course I am going to change a few things but feel free to follow this recipe to the "T" if it's what you like.

I would eliminate the tamarind 
I would use sunflower oil
I am going to use an entire bag of shrimp
I would eliminate the tofu
I am going to use Organic, Non GMO, Gluten Free Soy Sauce/Tamari
I am not going to use the peanuts
I am going to use the lime juice in the bottle

I am actually kind of excited to try this!!!

Johnny Mango's Shrimp Fried Rice with Fiery Lime Sauce

Backstory: My friend introduced me to this AMAZING fried rice about 6yrs ago. She asked did I want "fried rice" (I'm thinking "traditional" fried rice) OH NO! I tasted this and my taste buds went crazy!!! I had her bring it as often as I could. Unfortunately I have never been to Johnny Mango (near Downtown Cleveland) myself. I have been craving this for about 6yrs and I am SOOOOO HAPPY that there is a recipe! I do still want to go to  
Johnny Mango World Cafe & Bar but until then I will try to recreate it myself. If you ever visit Cleveland OH I suggest checking this out! 
For the rice
2 cups jasmine rice (I'd probably use white and brown)2 3/4 cups water (filtered clean water)1 tablespoon vegetable oil (Olive oil)1 teaspoon salt (kosher salt)2 eggs, beaten1 teaspoon garlic, minced6 ounces shrimp (large 31-40 count)1/3 cup scallions, sliced1 cup English cucumber, diced (organic)1 cup tomatoes, seeded and diced (organic)
For the wok oil
3 tablespoon…

Loaded Broccoli Cheeze & Potato Soup

Loaded Broccoli and Cheese Soup
Ingredients 2 - 14.5 oz. cans chicken broth (I'm going to use Chef's Cupboard Fat Free Chicken Cooking Stock From Aldi, this if Gluten and Yeast Free)2-3 large carrots, peeled and diced (I'm cheating and using Canned Carrots)4 medium potatoes, peeled and cubed into small pieces1 tsp. onion powder2 small heads broccoli (washed and diced small) (I'm using Frozen Broccoli)3 TB butter (Smart Balance)⅓ cup flour (Gluten Free Flour Blend)3½ cups milk (I'm using unsweetened Cashew Milk)4 cups shredded cheddar cheese (Daiya Cheddar Cheeze Shreds)1 tsp. salt (Kosher Salt)½ tsp. garlic pepper6 slices bacon, cooked and choppedI am going to add some Creamed Corn to give it a Corn Chowder feel (GF of course) Instructions In a large pot combine chicken broth, carrots potatoes and onion powder.Bring to a boil, cover and simmer for about 10 minutes.Add broccoli, cover and simmer for an additional 10 minutes.