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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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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. 😉  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…

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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