Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
.5 Tbsp maple syrup (this only gives a slight sweetness to round out the flavors, but you can feel free to omit or reduce it)
1/4 tsp ground black pepper
1/8 tsp paprika
OPTIONAL: balsamic vinegar, for marbling effect if desired (I would love the marbling but I do not like Balsamic Vinegar. I think I'll try it at least once though)
Preheat oven to 400 degrees F.
Whisk together all ingredients except rice paper (and optional balsamic) until well combined.
Fill a wide bowl partway with water.
Cover a baking sheet with parchment paper or foil. (If using foil, brush with a little coconut oil to grease it.)
Using clean scissors, take 2 sheets of rice paper (one on top of the other) and cut the rice paper into thick strips.
Take two strips of the same size and stack them. Holding them together, dip them very quickly into the water. They should stick together. Gently squeeze excess water from the joined pair of rice paper strips.
Dip the strip into the marinade and coat it well; place it onto the baking sheet.
Repeat until done. (Note: You may need to stop to whisk the marinade again to re-emulsify it.)
OPTIONAL: you can twist some pieces of the rice paper to give them more of an authentic look, but keep in mind that those parts will be less crispy and more soft and chewy, akin to less cooked bacon.
OPTIONAL: Pour a little balsamic vinegar in a small bowl. Use a brush to dab a very light amount of the balsamic down the strips or just onto random places on the strips.
Bake for about 7 to 9 minutes, or until crisp. Rotate the tray halfway through. The strips can burn easily, so keep an eye on it and take them out as soon as they're done. The end result will be mostly crispy with some slightly chewy parts.
Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature.
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…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…