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Rice Cooker Mexican Rice

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Pickles in a Blanket

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Japanese Cucumber Salad (Sunomono)

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Sausage Gravy

Sausage Gravy

Sausage gravy over biscuits. Can be made gluten free.

The post prior to this is my homemade fluffy biscuits. Here is the sausage gravy I promised. πŸ™‚  This is not just your standard sausage gravy, it is my dear friend, Bill’s sausage gravy. I learned this many years ago at his home, where he often made wonderful meals for his many guests. The secret in his amazing gravy was the use of bacon grease. The fat that renders from the sausage isn’t really enough to make a roux, so often times butter is also called for in such a recipe. Many people serve bacon with a large country breakfast, so why not utilize your leftover bacon grease in place of butter? This used to be a norm many, many years ago, but has become a ‘lost’ practice. We waste way too much of our food in modern meal prep. If you weren’t planning on making bacon, reconsider…. How long has it been since you’ve had a B.L.T.?  πŸ˜‰ read more…

Fluffy Biscuits

Fluffy Biscuits

Fluffy biscuits can be made gluten free or regular. Homemade gravy tops them deliciously.

I love it when I use my gluten free flour in a traditional recipe and the flavor and texture turns out so well. This is an example of one of one of my many triumphs.  I have had a recipe for simple biscuits on hand for a very long time. It had been a while since I made them. The family was eating breakfast out a little while back and something occurred to me… my oldest son often orders biscuits and gravy, and I don’t think I have ever made gravy from scratch for him. Well, now I can say I have. The recipe in this post is for the biscuits, but the next post will be for my gravy.  As with most of my gluten-free baked goods, you can use traditional flour in it’s place. read more…

Rice Pudding with Cardamom and Rosewater

Rice Pudding with Cardamom and Rosewater

Rice pudding with cardamom and rosewater

As you browse, you are sure to stumble across a few Persian recipes on my blog. I feel so fortunate to have been introduced to food from such an amazing culture. They way they combine flavors with creativity is like art. One of the flavor combinations that I absolutely love is cardamom and rosewater. It is used in many of their sweets. One day, I was craving rice pudding… plain old, “American” rice pudding. As I began gathering my ingredients though, I developed a craving for Persian sweets as well. Naturally, I grabbed cardamom and rosewater and gave it a shot. Oh man. Soooo good. read more…

Dates in a Blanket (Rumaki)

Dates in a Blanket (Rumaki)

Dates in a Blanket (Rumaki). Dates filled with pineapple and wrapped in bacon.

Years ago, my family was spending Thanksgiving at our dear friend, Judy’s house. One of the appetizers she served were these fabulous pineapple-filled dates wrapped in turkey bacon. I remember eating one and thinking, “Where have these been all my life?”  These simple and super tasty hors d’oeuvres have become one of my go-to recipes on many occasions. Something about pigs and blankets… whether the pig is wrapped up, or the wrapping is done by a pig (sometimes salami or bacon)… it’s interesting that pork is commonly involved in the bundle somewhere. I wonder why? *scratches head*  I did not consciously spare the pig by using turkey bacon, that is simply the way I tried them first, so I prefer them that way. You could most certainly use pork bacon. You could even use a veggie bacon, such as MorningStar.  However you choose to wrap them, they won’t last long at your next party! read more…

Pumpkin Bread

Pumpkin Bread

This pumpkin bread recipe mimics Starbucks, but can be made gluten free.

Perfect for this time of year. This recipe is one that “copycats” Starbucks’ pumpkin bread. But, you know what makes it even better than theirs? It can be made gluten free! I recently tweaked my GF flour recipe to include oat flour, and I think it is my favorite so far. I love how I can use it in place of regular flour in any recipe and it swaps out perfectly. I topped mine with walnuts, but a classic nut topping would be shelled pumpkin seeds. Let this fabulous recipe be one that you make at least once this holiday. You won’t stop at once though. πŸ˜‰ read more…

Pickles in a Blanket

Pickles in a Blanket

Pickles in a blanket. Mini dill pickles wrapped with cream cheese and salami.

Or should I call them “Pickles in a Pig Blanket”?  Ha!  Anyhoo, this post marks the end of a very long hiatus from blogging. I have had a very busy couple months. Things are winding down a little. It’s so wonderful to have a week off from the hustle and bustle of school activities. I am going to try to post a few recipes this week. It would have been great if I could have posted these earlier, some of the recipes are great holiday treats and dishes that would help fill your Thanksgiving table nicely. This recipe is something I saw featured on a local news program. The morning show was hosting an appetizer recipe contest, and of all the wonderful recipes submitted, these were the winner. They deserved their award for many reasons: tasty, easy, creative, cute, kid-friendly. This is a perfect last minute hors d’oeuvre as well. I’m sure there are many of you out there who have been invited to a Thanksgiving feast and do not want to arrive empty handed. Simply pick up three ingredients at the supermarket, and you will arrive at the party with a snack that everyone will love. Be sure to make a lot! read more…

Pumpkin Waffles

Pumpkin Waffles

Pumpkin Waffles. A gluten free and wheat flour version.

Everywhere you look right now, you will find a recipe whose star ingredient is pumpkin. That’s October for ya’. Who doesn’t love pumpkin anything in the fall? You certainly won’t find our family griping about too much of this tasty orange squash.  You know what else I love? Food that can be made in batches and then frozen for effortless meals in the future. This is one of those perfect make ahead meals. The recipe below yields 10 round waffles (a standard Cuisinart waffle maker). I made two versions of this, as I often do: a gluten free one, and a wheat flour one. I tried a new gluten free mixture this time. I have wanted to try using oat flour for quite a while. Something about fall flavors (especially pumpkin) seem like the perfect choice to try out this flour on it’s introductory run. I have taken the recipe for my all-purpose, gluten free mix, and simply swapped two of the flours out for oat flour (click to see the oat flour version). Yum. Just, yum. So perfect. If I keep coming up with tasty gluten free recipes such as this one, my yearning for many baked goods and pastries containing wheat will be only a memory. read more…

Crepes

Crepes

Crepes. Super thin fill-able pancakes made with gluten free or regular flour.

Saturday morning. What’s for breakfast?  Crepes!  If my boys had it their way, this would be a true statement every single Saturday. Actually, it would be Sunday, Monday, Tuesday, Wednesday, Thursday and Friday as well. I don’t think my boys would EVER tire of eating crepes. They absolutely love them with nutella… and sometimes bananas. I like to fill mine is with strawberries, bananas and strawberry yogurt. (My stomach is grumbling at me right now). I avoided eating these for some time, because I cut back on gluten (when I’m being good… and smart). I finally decided to play around with a gluten free version of this. I thought it would be difficult, which is why I waited so long to try, but I had it nailed down on the second attempt. I could have served the GF version to my boys, and I PROMISE, they never would have known. I feel bad tweaking a recipe that is so adored by my family though… like I’m altering the Holy Grail or something. So, I made two batches, and the picture above shows both the GF and the wheat version. Can you tell the difference? Neither could I. I was in Heaven. read more…

Buffalo Chicken Bites

Buffalo Chicken Bites

Buffalo Chicken Bites. Baked breast pieces dipped in a classic cayenne pepper sauce.

I love these. My boys love these. It’s funny that we enjoy these as much as we do, because two of us don’t tolerate heat very well. We have a solution for that though… ranch or blue cheese dressing for dipping, and a tall glass of milk to wash it down. What I don’t love about classic chicken wings are the skin, fat, bones, frying, and sauces full of artificial ingredients. I’m so glad I tried these. For this recipe, I simply combined a classic and easy method for oven baked chicken breast pieces, and coated them in a quick mix of cayenne pepper sauce and melted butter (margarine may work just as well). I feel so much better eating these, and feeding them to my family.  These can be made gluten free as well. I tried both a corn flake coating and a panko bread crumb version, and they were equally delicious, you could hardly tell the difference between the two. I make a large batch of these and freeze some, because the boys ask for them all the time. read more…

Caprese Salad Salad

Caprese Salad Salad

Caprese Salad, Salad. Tomato, mozzarella, basil and balsamic vinegar sit atop baby lettuce.

Caprese Salad, Salad. Tomato, mozzarella, basil and balsamic vinegar sit atop baby lettuce.

Nope. That wasn’t a typo. Just being cute. You are bound to find caprese salad recipes all over the place.  It is a very popular salad using fresh tomatoes, mozzarella, and usually basil, balsamic vinegar and olive oil. The time of year could have a little to do with it’s trend. After all, many of you are probably harvesting tons of garden tomatoes, or being given them by family, friends, neighbors, strangers, etc. Of course, I am craving this salad, as well as… salad. It seemed like such a perfect idea, to place this delicious ‘salad’ on top of a plate of lettuce, though I’m quite sure I was not the first to think of doing it. I can not tell you how much I loved this.  I hastily snapped my picture for this post, and I promise you, the plate was empty and licked clean four minutes later. Gotta go, I’m going to make myself another one. read more…

Fresh Fruit Tart

Fresh Fruit Tart

Fresh Fruit Tart. Coconut flour crust, dairy free (or not) custard, and any fresh fruit of choice.

A friend of mine brought some garden fresh grapes to a school meeting the other day. I hadn’t had vine fresh grapes since I was a kid and they grew along our neighbors fence. They tasted amazing. As I ate them I knew that I wanted to do something special with them. In the back of my mind, I was also thinking about a bag of coconut flour that needed to be used. I have done very little baking in this summer heat. The only thing that needs baking is the tart crust, and it goes very fast… not only the baking, but the prep as well. It couldn’t be easier. I was pleased by the simple prep for the custard as well. Even though I am certainly not dairy free (I just can’t be… I love milk waaayyy too much), I decided to make it dairy free just to see how it would turn out. It was absolutely fabulous! No one would never know that there was coconut milk in place of dairy. When you make this, any fresh fruit would top it beautifully. Leave a comment and tell me how you made yours! read more…

Fresh Herb Frittata (Sabzi Kookoo)

Fresh Herb Frittata (Sabzi Kookoo)

Fresh Herb Frittata (Sabzi Kookoo). Dill, cilantro and parsley cooked with potato and egg.

Fresh Herb Frittata (Sabzi Kookoo). Dill, cilantro and parsley cooked with potato and egg.

If you have browsed my blog, you will notice I have a few Persian recipes posted. I am so fortunate to have in-laws who have introduced me to such wonderful Persian food. I am even more fortunate that my mother-in-law has taught me how to make any recipe I wish to learn. If you have ever tried Persian food, you may agree that it is filled with unique and unexpected flavor combinations.  Upon trying their food for the first time, you may be surprised by the clever ways they blend fabulous flavors, but then again, you may not be so amazed. After all, modern cooking is becoming increasingly brilliant, with the way ingredients and flavors are brought together to create  unique new dishes. Often times, fresh, healthy ingredients are being incorporated in imaginative ways as well. One could argue that Persian cuisine is ahead of it’s time. This dish is a perfect example of their use of fresh, healthy foods combined with colorful flavors. Best described as a frittata, the star ingredients of this dish are fresh herbs. This version uses dill, cilantro and parsley, as well as shredded potatoes, eggs, and a little garlic and seasoning. It can be served hot, but is more popular served cold, and is a frequent picnic food. I like to eat mine with sliced tomatoes and sometimes pita or tortilla bread. read more…

Cheese and Veggie Quesadillas

Cheese and Veggie Quesadillas

Cheese and Veggie Quesadilla, with grilled veggies, avocados, and a cilantro spread.

Cheese and Veggie Quesadilla, with grilled veggies, avocados, and a cilantro spread.

Today is going to be a doozy. I’m making up for sparse blogging over the summer. Kids are back in school now and I have a little more time to…. well, just concentrate and complete a single task. πŸ˜‰  So, I made these wonderful quesadillas the other day, but I can’t just post about those, because many great things brought this dish together. Also on my blog today, is a recipe for traditional Pico De Gallo (chunky salsa), and a yummy Cilantro Spread. Three recipes = a fresh and delicious meal. I filled my quesadillas with grilled veggies, fresh avocado, cheese, and a cilantro/mayo/yogurt spread. I used corn tortillas because I cut back on gluten when I can. They can just as easily be made with flour or brown rice tortillas. read more…

Pico De Gallo

Pico De Gallo

Pico De Gallo, or 'chunky salsa'.

Pico De Gallo, or ‘chunky salsa’.

This is a traditional recipe for a popular Mexican side. Pico De Gallo might also be known as ‘chunky salsa’. It simply consists of fresh tomatoes, onion, jalapeno peppers and cilantro, dressed with lime juice, salt, and garlic (if desired). When I made quesadillas the other day, I absolutely had to whip up a fresh bowl of this. It completed the meal perfectly. I think you will agree! read more…

Creamy Cilantro Spread

Creamy Cilantro Spread

Creamy Cilantro Spread. A versatile dip with mayonnaise and yogurt as a base.

Creamy Cilantro Spread. A versatile dip with mayonnaise and yogurt as a base.

I dreamt up a wonderful quesadilla recipe the other day. It is filled with grilled veggies, avocado and cheddar cheese. The recipe seemed incomplete though… that is, until I had the idea of a tasty, creamy spread to pull all the flavors together. I absolutely love cilantro, and having a creamy spread infused with its flavor could be perfect in so many foods. Mayonnaise and plain yogurt (you could use sour cream) are the base, and a bit of jalapeno and a few dashes of seasonings, bring it all together fabulously. Use this as a salad dressing, a spread in sandwiches, on pizza, as a dip with vegetables or crackers, or whatever else you can think of. Add ideas in the comment section! read more…

Japanese Cold Noodles (Somen)

Japanese Cold Noodles (Somen)

Japanese Cold Noodles (Somen). Ice cold wheat noodles served with a soy broth.

Japanese Cold Noodles (Somen). Ice cold wheat noodles served with a soy broth.

If I had it my way, I might eat out at my favorite sushi restaurant 8 days a week. I don’t think I would ever get tired of eating Japanese food, especially in the summer. Luckily the rest of my family loves it as well. My husband and younger son love teriyaki beef and chicken, and gyoza. My older son and I are crazy about sushi rolls, somen and tempura. Somen, which is a very thin wheat noodle (I eat a little wheat/gluten,) is served cold, along side a small bowl of soy sauce broth. The noodles are served family style, as you add small portions of somen to your soy broth at a time, then repeat until it’s all happily in your tummies. It is super duper simple, and so delicious on a hot day. You can add other toppings, vegetables, etc, but that is not how I was introduced to it, and I prefer it plain. A great accompaniment to this would be some tempura… What a fabulous Japanese meal! read more…

Pineapple Banana French Toast

Pineapple Banana French Toast

Pineapple Banana French Toast with cream cheese filling. Prepared as a sandwich, rather than 'stuffed'.

Pineapple Banana French Toast with cream cheese filling. Prepared as a sandwich, rather than ‘stuffed’.

How many of you have had ‘stuffed’ french toast?  I have, and admittedly, I love it. My favorite is one stuffed with cream cheese, pineapple and banana. It’s interesting though, when I first searched for a stuffed french toast recipe, I realized that I wasn’t crazy about the way it was prepared. I don’t even have a good reason why I wasn’t fond of the process. I guess my first thought was, I don’t think the egg will cook properly all the way through. Although, so long as you don’t let the bread soak up a TON of egg, that shouldn’t be a problem. Regardless of why it bothered me, I decided to go about my version a little differently. I simply fried my toast as I would if I was simply making french toast. Then, once cooked, I simply spread on the cream cheese, added chopped fruit and finished it as if it were simply a sandwich… a sweet and indulgent sandwich, topped with powdered sugar and maple syrup. By all means, it can be prepared as a traditional ‘stuffed’ version, by first assembling the sandwich, dipping the outer sides in egg, and finally frying it. Either way, this is absolutely delicious! read more…

Tomato Cucumber Salad (Salad Shirazi)

Tomato Cucumber Salad (Salad Shirazi)

Tomato Cucumber Salad (Salad Shirazi)

Tomato Cucumber Salad (Salad Shirazi)

A sincere thank you to my mother-in-law, as well as my aunt and uncle, for this delicious salad. The recipe is my mother-in-law’s, and the tomatoes and cucumbers (lemon and Armenian) came from my aunt and uncle’s garden (the same garden as the figs). This cool and refreshing salad is very popular in Persian cuisine. It is commonly served as the main salad instead of a lettuce salad, with most meals. The name Shirazi, infers that this salad comes from the Iranian city of Shiraz. If I am not mistaken, the traditional herb of choice is mint. Most of the time, I don’t add any herbs to the salad at all, it truly doesn’t need it. But, I really wanted to make this bowl special because of the fabulous garden fresh veggies, and it seemed as if they were calling for cilantro. ‘Cilantro?… Hey you! Yes you, cilantro’…. Oh, never mind. I was calling for it, not the tomatoes and cucumbers. My bad.
Our family likes a lot of dressing… so much that the vegetables are nearly swimming in it. Most of us are known for drinking the leftover dressing from the bottom of the bowl after all the veggies are eaten. So, I suppose you could scale back on the lemon juice and olive oil if you wish. πŸ˜‰  read more…

Sweet and Russet Oven Fries

Sweet and Russet Oven Fries

Sweet and Russet Oven Fries. Seasoned with salt, pepper and a pinch of sugar.

Sweet and Russet Oven Fries. Seasoned with salt, pepper and a pinch of sugar.

My boys love burgers. I make them on my George Foreman grill. Because I don’t eat red meat very often, and burgers are not my favorite, my plate usually gets filled with whatever side dish I’ve prepared: sometimes just a great big salad, sometimes grilled zucchini, and quite often it’s a large batch of oven fries. When I went to the pantry to prep my fries, I noticed that I only had a couple of sweet potatoes and a couple of russets on hand. So this time, I decided to mix things up a bit…. literally. They were awesome together! You know what gave them even more awesomeness? The little sprinkling of sugar I gave them. If you have ever eaten at Wing Stop, you may have had their fries, and you may have noticed their slightly sweet flavor. *yum*. Thank you for the idea Wing Stop! read more…

Welcome to Comfort Food Infusion!

Thank you for stopping by. Here you will find recipes infused with a variety of flavors, cultures, diet choices, and nostalgia. All of these foods bring me comfort and I would like to share them with you. Please feel free to comment. Click the links at the top of the page to follow me on Pinterest, Facebook, or receive posts by email by subscribing to my feeds. ~Ginger

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