Giraffe Diaper Cake

One of my co-workers was expecting a baby girl, so I made this for the shower, following my trusty diaper cake making formula!

Best Mac and Cheese Ever

This might even beat the cream sauce version, it is so good! Made with a traditional rue sauce and thickened with an egg. So gooey and delicious!

Ingredients
1 box gluten free pasta, cooked and drained
2 Tbsp butter
1/4 cup gluten free flour
Half and half
Cheddar cheese (other types work well too)
1 egg, whisked
Salt and pepper to taste

Melt butter in a sauce pan, then stir in flour over medium heat until it thickens and turns the color of peanut butter. Stir in a splash of half and half to thin out base. Continue mixing in half and half with cheese, alternating until each is fully combined. Season with salt and pepper to taste. Mix cooked noodles into finished sauce and transfer to a casserole dish. Stir in whisked egg and top with additional cheese. Cook at 400 degrees for 20-30 minutes, or until bubbling and cheese is fully melted and slightly browned.

Egg Crepes with Chunky Tomato Sauce

My friend Jenn and I went to a gluten free cooking class at Southern Season, where we learned to make these delicious egg crepes. I would never have thought to serve them like this and when I made them at home they were so flavorful! I even bought a crepe pan on Amazon, but you could really use a flat pan or griddle instead.

Egg Crepes
1/2 cup garbanzo flour
3/4 cup milk
1 tsp fine salt
8 large eggs, whisked
Oil or spray for the pan

1. Whisk flour, milk, and salt until smooth. Add eggs and whisk again.
2. Heat an oiled/sprayed 8-inch crepe pan over medium-high heat. Measure 1/4 cup of batter and swirl to cover bottom. Cook until set, then flip, cooking the second side for just a few seconds.
3. Once cool, you can roll them and cut them to make noodles, or fold in ingredients like traditional crepes. For this recipe, I stuffed them with roasted asparagus, zucchini, carrot, onion, basil, and goat cheese and rolled them like enchiladas. Bell pepper would also be good. Top with tomato sauce and Parmesan or mozzarella cheese and bake at 400 for 35-45 minutes.

Chunky Tomato Sauce
2 Tbsp EVOO
2 large yellow onions, chopped
1 pinch red pepper flakes
4 cloves garlic, minced
4 ribs celery, diced
2 large carrots, diced
2 Tbsp fresh thyme leaves, chopped
1/4 cup red wine
1 (15 oz.) can tomato sauce
1 (15 oz.) can tomato puree
1 (15 oz.) can diced tomatoes
Salt and pepper to taste

1. Heat oil on medium-high heat, add onion, pepper flakes, garlic, celery, carrot, and thyme. Once it begins to sizzle, reduce heat to medium-low. Stir for at least ten minutes, up to an hour.
2. Add wine (I liked a little more than the recipe calls for) and bring to boil, then stir in tomatoes, salt, and pepper.
3. Bring to a boil then reduce to simmer. Cook 15-20 minutes until veggies are tender.

Butternut Squash Risotto

Having a rice steamer is the bomb. I've always been nervous about risottos but I use the steamer now and they're easy peasy. This was Arborio rice cooked in the steamer with broth, then mixed with heated frozen butternut squash (so it had a mashed potato consistency), frozen kale (warmed with the squash), roasted garlic chunks (Whole Foods olive bar), sea salt, and more broth. Made several lunches and was really good!

Persimmon Cafe Custards

I finally brought my husband to Persimmon Cafe downtown, which has only gotten cooler since the last time I was there. We had date night sammies on GF bread, soups, and these amazing custards for dessert (I was STUFFED). This one was a Nutella frozen custard with mini marshmallows torched on top. Out of this world!

Little Puppy Cottontail

We were so tickled when our pups went to day care this week and were able to be part to the Dawg Tired Easter party! The dogs went on a Kong hunt and got to wear bunny ears :). So cute!

Tofu Salad

I know I've sung the praises of Bon Banh Mi many times, but I'm going to do it again. I got there right before closing to order some to go tacos, and they were cleaning up. They offered to send the remaining tofu home with me since it was going to get tossed. I gladly accepted and made a five spice tofu salad for lunch today with lettuce, carrots, cucumbers, and cilantro. Their tofu is amazing and one of those things I have not figured out how to make at home. They get the texture and the flavors right, which is no easy feat. Such a nice work lunch!