Food the Wong Way

Category: Gluten-Free

  • Oven-baked Sweet Plantains

    In honor of the South American countries and their gracious hosting of the World Cup: baked plantains. A little late in posting, but better than never. Recipe was from my local grocery store (see photo)! Ingredients: 1 plantain (ripe = black spots all over) high heat cooking oil and a pastry brush, or just cooking…

  • Grilled Zucchini with Garlic and Lemon Butter Baste

    Epicurious’ recipe 8 servings ingredients 1 gigantor zucchini, trimmed, sliced lengthwise 1/4 cup butter 1 tablespoon fresh lemon juice 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/8 teaspoon curry powder (skipped, didn’t have it) 1/4 cup grated Parmesan cheese (optional) steps 0. Preheat barbecue (medium heat). 1. Score cut side…

  • “Heat Wave!”
    Frozen Coconut Limeade

    Here in the Northwest, this week has a “heat wave” forecasted, by which I mean highs in the low 80s and somewhat sunny. Possibly laughable in the rest of the U.S., yes, but still a great excuse to try Smitten Kitchen’s Frozen Coconut Limeade. Did I mention I’ve been in a coconut obsessed phase? Anything…

  • Juice Fast! Blueprint for different food habits, and unhappy digestion for a few days.

    I agreed with my “roommate” about a month ago (during vacation eating) to do some sort of cleanse, and we somewhat arbitrarily picked the BluePrint cleanse because (a) it looked easier and made of more whole foods than the 24-day supp. also proposed, and (b) a friend tried it a while ago (as one method of many),…

  • Lamb Stew with Butternut Squash & Carrots

    April can be a dreary time of year in the Pacific Northwest, when the reason behind the existence of a cozy coffee shop on every other street corner becomes apparent. This Sunday afternoon’s anticipation of spring warmth was salved with trying out this lamb stew recipe, with a side of netflix marathon. I don’t think…

  • Mung Bean Sprouts

    I was looking for bean sprouts at the grocery store for those summer rolls i posted about, but I couldn’t find any fresh ones, besides which they always go bad so fast when fresh that I don’t get to use them before they all go bad. I am so sad when that happens that I…

  • Jicama, 2 Ways
    Salad vs. Summer Roll

    First up, the recipe that uses more jicama: (1) Citrus-Spiked Jicama and Carrot Slaw Originally from Cooking Light, (David Bonom July 2007) via Yummly search via myrecipes.com. The original recipe calls for much larger amounts, I scaled it down and did some relatively arbitrary proportions for convenience to make one lunch-salad size and one tiny…

  • Stock Sunday

    It’s that time again, about every quarter, my freezer starts to get too full of vegetable scraps, at which point I take ’em all and make some stock. In today’s case, I didn’t happen to have any leftover meat scraps that would have made it into a 4, 6 or 8-hour+ long process. Pffft. Unless…

  • Paleo Meatballs

    On request of my ‘roommate,’ I tried this recipe from Easy Peasy, for paleo meatballs. It’s almost identical to the ones I usually make (which, by the way, get rave reviews by same roommate -beef, not turkey per the URL), except without breadcrumbs, a few more spices (oregano, basil), and added spinach. Never parsley. Boo…

  • Quinoa, for breakfast?!
    Coconut Quinoa Breakfast Blend

    An old classmate of mine has been keeping a blog too, Monica’s Cheddar Cheese Popcorn, which includes plenty of food talk. It seems she’s on a new year health kick and has been trying some different food habits. Below is my rendition of the idea I got from her. It plays right into my urge…