Author Archives: pfanderson

About pfanderson

Single mom, emerging technologies librarian, e-health, EBHC, informatics, search engines, social media, MODERATE, ♫, quilts/yarn/origami, food, iaido. SL: Perplexity Peccable

Black Bean Quinoa Casserole

I made this up last week. A friend has teenagers who’ve gone vegetarian, and is wracking his brains to figure out what to feed them. I was thinking of his dilemma while cooking and this was the result. I will … Continue reading

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2-4-6-8 Easy Lentil Soup

2-4-6-8 EZ Lentil Soup. 2C dr lentils 4C chopped onion 6 cloves garlic, minced 8C water. Salt & pepper to taste. Boil until lentils R soft. — P. F. Anderson (@pfanderson) April 2, 2013 2 cups dried lentils 4 cups … Continue reading

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Banana Foster Quinoa Pudding

Our church choir traditionally has a Mardi Gras party with potluck. This is my first time since going gluten free. They are going to TRY making a gluten-free roux for the big pots of gumbo, and I struggled with what … Continue reading

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Peach Yogurt Custard Pie

Just in case anyone is thinking this might be a pie made with peach yogurt from the store, nope! This is a pie made with peaches and yogurt, as two separate and distinct things. In summer, I often make this … Continue reading

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Watermelon Shrub

Ever cut a watermelon, with no room in the fridge, and can’t get people to eat it? Here’s a solution I just made up, and with which I’m quite happy. 🙂 I’ve been making all these infused vinegars, and had … Continue reading

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Vinegars! Of Many Flavors …

Just because I haven’t had time to write, doesn’t mean I haven’t been cooking. Oh, I am so busy! This will be known as the Vinegar Summer, I suspect. Briefly, backstory. I went gluten free almost a year ago. In … Continue reading

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Inspired by Ceviche

1 T olive oil 1 C onion, diced 1-1/2 t sea salt 2 T green olive tapenade 1/2 C home canned tomatoes 1/4 preserved Moroccan lemon, chopped fine 6 oz scallops 6 oz ham, chopped Served on rice or quinoa. … Continue reading

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