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I love this bread. It is wonderfully fragrant. Ambasha is a spiced bread baked in Ethiopia. It comes in a number of variations. Some are a barely sweet, like this one. Others add Fenugreek, Pepper, Cayenne, and even Garlic to them.  They are usually baked, but sometimes even fried. It is frequently served at festive occasions.Continue reading “Ethiopian Ambasha”

I think these muffins are a new favorite. They are nice and light and just sweet enough. Since I also love cardamom and floral flavored things, this is really no surprise. Traditionally, Rose Water would be used in these, but I prefer Orange Flower Water, and both are utilized in Persian cooking. I adapted thisContinue reading “Persian Cardamom Muffins”

If you love honey, you’ll love these little cornbread cakes. INGREDIENTS 1 C Cornmeal 1 C Corn Flour 1 Tbs Baking Powder 1 tsp Salt 1/2 C Milk 2 large Eggs 4 Tbs Butter,  melted 3/4 C Honey one six-well mini bunt cake pan small silicone brush Butter the mini bundt pan well with meltedContinue reading “Gluten Free Honey Cornbread Cakes”

It’s that pumpkin-ish time of year. There are jack-o-lanterns on the table, ready for tonight. While I don’t usually do the “Pumpkin Spice” thing, I thought I’d make some spiced pumpkin pancakes for Halloween. To prevent compromising on the flavor, make sure that your spices are fresh, which is why I use freshly ground clovesContinue reading “Spiced Pumpkin Pancakes”

This is a dish that I discovered at a local restaurant named Sichuan Cafe in Cleveland’s Chinatown area. The menu calls it Savory Hot Chicken. Basically, it seems to be a variation on the Chinese dish La-zi-ji or Chongqing Mala Chicken. The restaurant serves two versions: Savory Hot Chicken and Savory Hot Diced Chicken. WeContinue reading “Sichuan Savory Hot Chicken”

Doubanjiang (or Chili Broad Bean Paste) is a signature flavor in many authentic Sichuan dishes. It’s a deep red-brown and packed with umami and chili flavor. Traditionally it’s is made from fermented broad beans, chilis, and spices. You can purchase it at a Chinese market, but I’ve never found a Gluten Free version. For thoseContinue reading “Easy Gluten-Free Doubanjiang Chili Paste Substitute”

So, I needed a birthday cake, but it was hot enough that I just didn’t want to cope with frosting. So, I decided to try out a Polenta Cake. It’s the Italian cousin of the Greek Semolina Cake. I’d previously made some gluten free adaptations of the Semolina Cake using Cream of Rice in placeContinue reading “Gluten Free Orange Polenta Cake”

I had been meaning to make Ravioli Gnudi for months. I’m so glad that I finally got around to it.  These Italian dumplings are basically “nude ravioli.” Their ingredients are very similar to those of a standard spinach ravioli filling, except that they aren’t wrapped in pasta. Instead, they have the addition of flour insideContinue reading “Gluten Free Ravioli Gnudi”

I love Collard Greens, but I prefer them lightly cooked, so that they are bright green and pleasantly toothsome. This is a nice side to many Chinese or other Asian dishes. You could also make this with any number of greens from the Asian Market such as Chinese Broccoli or Bok Choi, or with SwissContinue reading “Greens with Ginger and Garlic”

Chengdu Lamb originated as a dish served in Uyghur restaurants in the capital of Sichuan. It is now fairly popular in Sichuan restaurants throughout the U.S. Since I love lamb, I had to make it. Hope you enjoy my version. Ingredients 1 pound lamb, cut in 1/2 inch cubes 1 Tbs Shaoxing wine 5 TbsContinue reading “Sichuan Chengdu Lamb”