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June 3, 2014

Coconut peanut rice bowl with turkey, broccoli and mushrooms {gluten-free}

Rice bowl with turkey, broccoli and mushrooms in a coconut peanut sauce. #glutenfree

Early in my adult life, I realized I don't have the rice-cooking gene. No amount of measuring, and rinsing, and simmering, and steaming will help me produce a perfectly cooked pot of rice. I have proved to be equally inept with white rice, brown rice, basmati and jasmine rice, though I can make a pretty great pot of risotto. For everyday rice, I rely on my little electronic rice cooker, which never lets me down. (I use it for quinoa, too.) I like to make as much as the rice cooker will hold, and keep leftover rice in the refrigerator to make dishes like this coconut peanut rice bowl recipe, which I created for Lynne, my friend Bev's daughter, who eats gluten-free and dairy-free. You can make this recipe vegan by omitting the turkey and adding more vegetables, and make it spicier with a squirt or two of Sriracha sauce.

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May 25, 2014

Slow cooker Mexican fiesta breakfast or brunch frittata {vegetarian, gluten-free}

Slow cooker Mexican fiesta breakfast or brunch frittata recipe. Olé! #eggs #crockpot #slowcooker

Don't adjust your computer screen: the farm-fresh eggs I used to make this slow cooker Mexican fiesta frittata have a definite orange glow to them. Delivered straight from my friend Kathy's chicken coop, these might be the very best eggs on the planet, but even if you're using less-than-orange eggs, you will love this egg frittata recipe. I've been wanting to try making an egg dish in the slow cooker ever since I saw a recipe on Kalyn's Kitchen. The frittata was so easy in the slow cooker, and if your oven is in use for something else this would be a great way to cook eggs. I still prefer the oven method, which produces a puffier frittata with a bit of a crust, but in the slow cooker, the flavors have more time to penetrate the egg mixture, and that's pretty great. For this Mexican fiesta frittata, I wanted a little bit of a kick, so I used canned chopped chile peppers. If I were serving this for supper, I'd add 1/4 teaspoon of cayenne pepper or ground chipotle pepper (or both!), for even more zing.

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May 18, 2014

Slow cooker chunky marinara sauce, with tomatoes, bell pepper and onions {vegetarian, gluten-free}

Slow cooker chunky marinara sauce recipe, with any kind of pasta. #pasta #vegetarian

Two weeks ago my husband Ted spent a few days battling a nasty Spring cold. I plied him with soup, soup and more soup, but there came a moment when neither of us could stand the sight of another bowl of it. With comfort food on my mind, I ransacked the pantry and found all of the ingredients for this recipe, a very traditional meatless marinara sauce. I tossed everything into the slow cooker for six hours; then I added the magic ingredient, the rind from a small wedge of Parmigiano-Reggiano cheese, and continued to cook the sauce for an additional two hours. (For a vegan sauce, simply omit the cheese rind.) You can make this marinara recipe exactly the same way in a Dutch oven on the stovetop, except that you'll have to stir occasionally to keep the sauce from sticking. Pour the sauce over a bowl of spaghetti or gluten-free pasta, top with more parmesan cheese, and let the comforting begin.

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May 13, 2014

Pressure cooker shrimp and asparagus risotto with mushrooms {gluten-free}

Pressure-cooker-shrimp-asparagus-risotto-recipe

It's the most wonderful time of the year here in New England, when asparagus spears poke their pointy little heads through the ground in a burst of energy they've been saving up all winter. What could be more energetic, more optimistic, than to push yourself up toward the sun... only to be chopped off and devoured by eager cooks? Oh dear. While it might not be the perfect ending for the asparagus, the glorious six-week season is a joy to the rest of us. I'm so in love with asparagus that I've been collecting recipes on my Asparagus! Pinterest board, and now it's time to get cooking. One of my recent successes, this pressure cooker shrimp and asparagus risotto recipe -- gluten-free, too -- is quick and easy to make in the pressure cooker (though you could easily adapt it for the stovetop, using this recipe as a guide). The rice cooks under pressure for just six minutes, and you finish the risotto by hand, which ensures it will be just as creamy, buttery and cheesy as you like it.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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