Melt about 1/4 cup bacon fat in a large pot (preferably aluminum). Add 2 or 3 popcorn kernels, and once they begin to pop, add about 1/4 cup more kernels to the pot. Cook, covered but stirring every minute, until the kernels begin to pop, then cover and continue to cook until the popping has slowed to 2 to 3 seconds between pops. Immediately dump the popcorn into a bowl and toss with generous handfuls of grated parmigiano-reggiano cheese and freshly ground black pepper. (x)

cornbread seasoned w/bacon grease

chilaquiles

Sea Salt Caramel Macarons

I need them

Chickpea crepes with smoky herbed mushrooms

and re: this, let’s note that the gluten free/paleo trend is contributing to the demand for quinoa. Quinoa is promoted heavily as a replacement carb for people who eat gluten free because it contains a lot of nutrients that the cheaper GF carbs lack. 

I could make cornbread stuffing, HOW did I forget that?

help?

I want to make cranberry sauce but I don’t want to roast a turkey to put it on and bread stuffing would be horrifically expensive for me to make.

what else can I do with it? Does it go with cornbread or? 

Trying to find gluten-free dessert recipes that don’t require me to spend $30-40 on tiny quantities of four different and expensive kinds of flour before I start is the #1 most frustrating part of having celiac disease, actually

peach and raspberry tart

Peanut butter chocolate chip cookies

no flaws detected

note-a-bear:

seriousnoms:

(via Gluten Free Lemon Raspberry Scones | Yeah…imma eat that.)

I think there’s a few of you that might appreciate me reblogging this.

ladyofannwyn replied to your post: just checked, I’m pretty sure I can get a…

Purchasing GF bread sounds really expensive 0_0 I’ve been making my own from premade mixes but it’s still rather costly….I think when I move out I’m going to have to make it all by scratch. Have you done that? with all the weird sort of flours? :O

I can’t find any that’s cheaper than $6. Making it from premade mixes costs about the same for me plus it takes time, which I don’t have a whole lot of. Even better, the least costly GF bread is not exactly nutritious - it’s on par with white bread, really, so I try to get my carbs from less processed sources, mainly corn, rice, potatoes and oatmeal right now. And it doesn’t taste good for very long after you reheat it. So it’s a shitty option but for lunches on campus it’s all I’ve got.

I’ve done some gluten free baking from scratch, but I’m avoiding bread because I’m still fucking miffed that I learned how to bake white and wheat bread from scratch like TWO MONTHS before I found out I had celiac disease. That was a no-joke life goal of mine, and that’s probably the one thing I most resent having to give up, and I’m not really in the mood for weak imitations, you know?

gluten-free-recipes-college:

This recipe works wonders. It’s healthy, good to bring to school or work as a snack (just needs to be reheated), and is easy to do. The pie crust is the exact same as the one from the beef pot pie, and it’s great gluten free (maybe that’s because of all the corn starch). Anyways, the picture from the web site where the original recipe is posted is this:

and it’s totally worth it to make :)

Crust:

• 1 cup my flour
• .5 cup corn starch
• .5 tsp xanthan gum (yes, this is in here even though the amount of corn starch)
• 1.5 Tbsp sugar (maybe for these you can get really cool and do two Tbsp…)
• .5 cup of butter, softened 
• 1 egg
• .25 tsp salt
• .5 tsp baking powder

***This can be both dairy and egg free with their respective substitutes***

Apples:

• 4 - 8 “medium” apples
• White sugar to taste (the recipe calls for 1 Tbsp per apple)
• Cinnamon to taste
• Nutmeg
• a little butter

With the apples, you’re going to want to cut out the insides. The best way to do this is to cut off the top of the apple, core it, and then remove the insides making a bowl. Ben is the one who does this part so I’m going to let him comment on how that magic works. After you’ve done this, cut up the apple pieces that are good for eating, combine them with the butter, cinnamon, and sugar. Microwave for about 2 - 3 minutes, or until the apples are soft.

The reason I don’t give exact measurements on the apples is because it’s apple pie. Everyone grew up different with different apple pies available to them and different tastes. If you want suggestions, don’t go too happy with the cinnamon or nutmeg. Both are powerful and go a long way :)

1. Combine the dry ingredients separately from the wet. 
2. After all the dry ingredients are combined, add in the egg and butter. Mix with a spatula, your hands, or a fork. Mix will be slightly wetter than you expect out of a pie mix. It’s very difficult to roll out. Use water if you think it’s too dry. (**for a drier/easier to roll mix, use cold butter, not softened**)
3. Pat out little circles to go over the openings of the apples (if you want to make it cool like the picture, I would recommend using the cold butter, at which point you’ll have to roll and cut the dough. I don’t have cookie cutters, so it’s not a big deal to me.)
4. Fill in the apples with the apple combination that you make with the apples. Cover the holes at the top with the crust
5. Put into oven at 370F (190C) and bake for about 30 - 45 minutes
6. Take out and enjoy

Original source: http://testadoprovadoeaprovado.blogspot.com/2011/09/apple-pie-in-apple.html

Hongos en escabeche - mushrooms sauteed in sherry vinegar

just made these sans cilantro and they are delicious