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August 19, 2015

Turkey, black bean, and three-chile taco boats {gluten-free}

Three-chile taco boats filled with turkey and black bean sauce. Just add your favorite toppings! #glutenfree

My friend Mary has been gluten-free and dairy-free for a couple of years, and one day she confessed to me that, sometimes, she gets a little bit bored with her cooking. I understand, because really, don't we all get in a rut once in a while? I do. To break out of the rut, you don't always need to invent something new; you might just need to jazz up the presentation a bit. I found Ortega gluten-free tortilla flats in my supermarket, in the Latin foods aisle. I made a slight variation of our favorite Tex-Mex turkey and black bean sauce, using some green chile powder my friend Kalyn sent me, and piled the sauce into the tortilla flats. The dish looked, and felt, brand new -- and my grandsons loved it, too.

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August 9, 2015

Lobster and avocado salad with tomatoes and basil {gluten-free}

Lobster and avocado salad with tomatoes and fresh basil: a spectacular summer salad.

What kind of friend shows up at your door, unannounced, with a two-pound cooked lobster, plus extra large lobster claws and tail? The very best kind, of course! When Mary appeared with a big plastic bag filled with bright red cooked lobster, whole and parts, I'm sure I squealed with joy, protested half-heartedly (oh, no, I couldn't possibly accept this), and immediately began to fantasize about a salad packed with chunks of sweet lobster meat, avocado, and garden-ripe tomatoes. My husband Ted patiently extricated all of the meat from the lobster shells, while I whipped up a creamy dressing for the salad. I left all of the ingredients in large chunks, the better to taste every bite of the lobster. Mary couldn't join us for lunch, so I used the lobster shells to make a quick stock to stash in her freezer; it will be a luxurious base for New England chowder some time this summer. The recipe makes an indulgently lobster-filled salad; you can reduce the amount of lobster meat if it's very expensive where you live. Buy steamed lobster at your fish market. If you don't live in a place where you can get fresh lobster, try this salad with large shrimp.

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July 22, 2015

Burgers, burgers, burgers! The Perfect Pantry's favorites for summer grilling

Nothing beats an old-fashioned cheeseburger!

Nothing tops a juicy cheeseburger cooked to perfection on the grill. Nothing. I'm pretty sure I'd opt for a burger over my favorite jambalaya or garlic chicken skewers for my last meal. I love turkey burgers, and salmon burgers, and the occasional veggie burger, but at heart I'm a purist and adore my dribble-down-the-chin beef burgers. However, when it comes to toppings, I'm open to new ideas. Salsa and avocado, feta cheese, hummus -- I'll try it. How about you? Are you open-minded when it comes to burgers?

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July 12, 2015

Quick and easy chicken and corn chowder

Quick and easy chicken and corn chowder really is a meal in a bowl!

Here in the Northeast, we love our chowder all year long. I'm partial to traditional New England clam chowder, packed with fresh clams and chopped potatoes swimming in a creamy base, and I love a fish variation, with chunks of cod and whatever is fresh at the market. (I've heard there is a red chowder, made with tomatoes, from a very large city southwest of Boston with a rival baseball team. We don't speak of it.) Although chowder usually contains seafood, we New Englanders make allowances for people who cannot, or prefer not to, eat fish or shellfish. Corn, abundant in the summer, often stands in for clams, and brings its own sweetness to the chowder. In this recipe, I omit the potatoes and add some chopped rotisserie chicken. It's a great combination that turns the soup into a complete meal-in-a-bowl. A roux made right in with the vegetables thickens the soup; you can substitute gluten-free flour to make the chowder gluten-free. Serve some crusty bread or salty crackers on the side.

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June 17, 2015

Atlantic Canada seafood chowder {gluten-free}

Atlantic Canada seafood chowder, packed with clams, lobster, and fresh herbs.

Last year, we took a road trip with our friends Mary and Matt to Prince Edward Island, Canada's eastern outpost of life in the 1950s. If you've never been, you really must go. PEI seduces you with its low scale, green fields, beautiful beaches, Native Canadian culture, Anne of Green Gables, folk music, and lobster. Lots and lots of lobster. We had versions of this seafood chowder all across the island, and I couldn't wait to make my own when we returned home. This is a really a "use what's fresh in the market" chowder, in any combination you like. Fresh clams, and fresh parsley, make all the difference; evaporated milk gives body to the soup, without using any flour as a thickener. Make a Lennie Gallant play list, and serve big bowls of this chowder with hunks of crusty bread or salty crackers. Don't be surprised if Anne herself shows up for dinner.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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