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September 27, 2015

Italian sausage, pepper and mushroom frittata {gluten-free}

Italian sausage, pepper and mushroom frittata, perfect for breakfast, brunch, or supper.

SAWSIDGE 'N PEPPAH: it's a real New England Italian-American thing, a favorite street food or diner meal, and you have to pronounce it properly or we'll know you're not from here. Sausage, bell peppers and onions, pan-fried and stuffed into a long sandwich roll, a combination so good it's groan-worthy. There's not much better than that, unless you want to skip the bread, in which case this frittata is for you. Think of the egg as the sandwich roll, with some cheese to bind it together. And mushrooms, because everything tastes better with mushrooms. I've lightened the frittata a bit by using chicken sausage (there are so many great varieties available in the grocery store these days, so use your favorite, and be sure it's gluten-free if that's what you need), and low-fat cheese. If you have a very large frying pan (12 inches or larger), you can double the recipe for a brunch party, or refrigerate leftovers and reheat throughout the week for easy breakfast or a light supper.

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September 23, 2015

Shrimp, bacon and broccoli slaw with ranch dressing {gluten-free}

Shrimp, bacon and store-bought broccoli slaw, with homemade ranch dressing.

As you know, I'm not a big fan of convenience foods. It's just as easy to make most things from scratch, and you know exactly what you're getting. However, when it comes to broccoli slaw, I make an exception. If you look in the bag, you know exactly what you're getting: shredded broccoli stems and carrots and a little bit of red cabbage. Sometimes you can find the mix with cauliflower added, but cauliflower and I still are not friends, so I don't seek it out. You can use the cauliflower-added mix (sometimes called Rainbow Salad) in this recipe, unless you're inviting me for lunch. Broccoli slaw benefits from a few minutes of tenderizing --here, buttermilk does the trick, and in other recipes, mustard would do the same -- so make the dressing, toss it with the slaw, and let that sit while you finish the rest of the recipe.

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September 6, 2015

Frittata with broccoli and garden herbs {vegetarian, gluten-free}

Frittata with broccoli and herbs makes a perfect worknight dinner!

In the nine years since I first published this recipe on The Perfect Pantry, my cooking style has changed. My kitchen has changed. My feelings about broccoli have changed, too; I feel more kindly toward it now. So it seemed likely, when I revisited the recipe to add new photos, that I'd want to make some changes in the ingredients, or cooking method, or something. Guess what? I love the recipe just as it is. Frittatas are the favorite spur-of-the-moment weeknight dinner in our house; you can throw in any leftovers, any vegetables, any herbs, and the frittata will always come through for you. For the original recipe, I plucked basil and parsley from my herb garden at the log house, but here in the city, I bought some nice-enough herbs at the supermarket, and they were fine. Refrigerate any leftover frittata, and enjoy it for breakfast the next morning after a one-minute zap in the microwave.

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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 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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  • 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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