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August 30, 2015

Gluten-free flatbread or pizza dough

Gluten-free pizza made on the stovetop, in the oven, or on the grill!

My friend Mary, a long-time reader, cook and gardener who lives in Boston, spent decades living with the effects of undiagnosed gluten- and dairy- intolerance before changing her diet a few years ago. She cooks often from this blog, and when she offered to share her recipe for gluten-free pizza dough, I was thrilled. This is Mary's first guest post for The Perfect Pantry.

Before I went gluten- and dairy-free, I would have told you that my survival food on a desert island would be whole wheat bread, peanut butter and Greek yogurt. I was a lover of all things bread. My husband and I built a large wood-fired bread oven in our back yard, and we always kept a bucket or two of dough in the fridge. Unexpected guests were treated to yummy flatbreads, pizzas and calzones. A handful of this or that, a drizzle of olive oil, a sprinkle of salt and a few fresh herbs, a shave of Parmigiano-Reggiano and maybe an egg or two on top of yeasty crust made a luscious lunch.

Until it didn’t work, and my tummy rebelled.

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August 23, 2015

Chickenless chicken chili: how to rock the taste, but lose the meat {vegetarian}

Floribean bean chili: how to turn a favorite chicken recipe into a meatless wonder!

Susan, a long-time reader of The Perfect Pantry, wasn't always a vegetarian. She often writes to me about how she's changed up one of my recipes to fit her current way of eating. Susan lives in New Hampshire, where she and her husband formerly owned a health food store. She's a wonderfully creative cook, and the first person ever to tell me that she made my beef brisket recipe -- without the beef! Intrigued, I asked her to share more about how she approaches adapting meat recipes for her meat-free lifestyle. This is Susan's first guest post for The Perfect Pantry.

I might be an anomaly. I’m a vegetarian who seeks out meat recipes. Selectively, yes... but why?

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May 8, 2014

Greek spinach, artichoke and feta egg and cheese breakfast casserole {vegetarian, gluten-free}

Greek spinach, artichoke and feta egg and cheese breakfast casserole (great for dinner, too!). #recipe #glutenfree

On a visit to Chicago several years ago, my friend Kalyn and I made a pilgrimage to The Spice House. We met the owner, Patricia Penzey Erd (yes, of that Penzeys family), and discovered many wonderful new-to-us herbs and spices. I bought some Greektown "Billygoat" Seasoning, probably because of the wacky name, and I've become unabashedly addicted to it. (Go to The Spice House web site to learn about the Billy Goat.) Greek seasoning combines the Mediterranean flavors of oregano, lemon peel, salt and pepper, onion and garlic. You might not think of it as a natural with your morning eggs, but in this breakfast casserole recipe, with sharp feta cheese, mild artichoke hearts, and earthy spinach, the Greek seasoning brings just the right amount of emphasis to the dish. As good as this egg casserole is to start your day, it's even better for a light supper, paired with some crusty bread.

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March 28, 2010

Sesame oil (Recipe: salmon and green vegetable soup)

Salmon and green vegetable soup 

Guest post and photos by Kim in Pasadena, California.

I have to give credit to a broken vase.

I know it’s odd, but without that broken vase and the need to replace it, I would not have been in line at the store, new vase in hand. And I would not have met a woman behind me, who introduced herself as Diane and asked what I was going to do with the vase. I told her my story about replacing the vase, and she shared her story about looking for warm weather clothes for a trip to Washington DC.

We traded information, and began speaking by phone and e-mailing often, sometimes about life stuff, but most often about food.

During a routine medical exam and testing, Diane learned that she had breast cancer. After surgery and the dreadful hospital food, Diane asked if I could create a soup that was made with broccoli, spinach, asparagus and ginger –- all ingredients that would help rebuild her body and spirit.

The items didn’t seem to make a defining flavor profile and needed something to give them a unifying theme. One of the things that I do know about ginger is that it plays well with sesame oil. This would give the soup an Asian feel and was just the pantry item that I needed to make this work.

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January 24, 2010

Great Northern beans (Recipe: easy cassoulet)

Please welcome Stephanie as guest blogger on The Perfect Pantry. A Toronto-based writer and author of The 30-Second Commute, she spends much of her time writing about food and restaurants. When she’s not writing, she’s eating, cooking, shopping for intriguing ingredients, giving talks and workshops about food, wine and restaurants, and running food book clubs.

Cassoulet

Guest post and photos by Stephanie, in Toronto

Phil Matthewson is a one-man organic market. Every Saturday (or Sunday, if it’s bad weather or his truck has broken down), he sets up tables outside a little church on a little street just off one of the busiest tourist and trendy shopping areas, the Entertainment District of Queen West in Toronto.

Most people don’t know about him, but there are a bunch of us devotees who show up throughout the day and pick through his fresh produce, fish, dairy, homemade baked goods and preserves, and bins and bins of dried organic beans and grains. What I love is that each week he has different stuff depending upon the season and what he’s made. Buying from Phil is a fun way to compose a meal and his prices, considering everything is organic, are good.

I got two cups of organic dried Great Northern beans from him for $2.00. I also can get them from an organic co-op near my house, though I pay a little more.

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Welcome to The Perfect Pantry®

  • 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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