Norwish Recipes

If you haven't found it already, Crysty at Garden of Gluten Free has a fabulous recipe for the dough needed to make your own pot-stickers gluten free.  I have devious plans to turn the same dough into ravioli and pierogi this month. So I use her dough, but a very different filling.  The recipe makes more filling than you need, because you'll really want to mix the extra into ground beef the next day and make potsticker burgers.  You'll thank me later. First, mix the filling and set it aside to marinade.  Filling: 1/2 pound ground pork 1 cup shredded cabbage (you can use a cheese grater to shred it, but if you buy it as a pre-shredded cole-slaw mix, the carrots won't hurt the flavor at all!)  1 tablespoon minced fresh ginger* 3 cloves minced fresh garlic* 1 whole green onion (white and green parts)* 1 tablespoon sesame oil* 1 tablespoon rice wine vinegar* 2 tablespoons soy sauce* *For each of these, double the amount called for and set half...

I'm from a little town in Southwest Michigan.  When I moved to Atlanta, Georgia, I was very excited to have my horizons opened up to a wide range of new foods.  One thing I became quickly addicted to was bubble tea. For those of you who don't know, bubble tea is a relatively new Taiwanese drink made from dark-brewed black tea in milk, sweetened and iced.  You can get it with boba, which are large tapioca pearls. The combination of bitter, sweet, and chewy is amazing.  Unfortunately, it is a sometimes treat for me.  Not only do I risk contaminating JD with gluten (as I have no idea whether the drink is gluten-free) but the caffeine affects my sleep and anxiety for days afterwards. So began my quest to make decaf, gluten-free bubble tea at home. It turns out that the only roadblock is the tapioca pearls.  Most of the large pearl tapioca we can get in the U.S. is a direct import from China or Thailand, and I couldn't find any manufacturer that would ...

I've been using the same pizza dough and pizza dough method for years. That tried and true crust has been a mainstay in our home for dozens of Friday night pizza nights. Only recently I decided to branch out and try another recipe that looked promising. I adapted it a bit to incorporate things from our original pizza crust that I love and I've come up with my very own new and improved pizza dough recipe. You'll notice it's not too much different than the original recipe. Just a few little changes to notch it up just a little. Oh my. It's a winner. We love pizza and this recipe is the new favorite. In fact, the last several pizza recipes that I've posted I've used this new and improved pizza dough. I'm finally getting around to posting it. Enjoy. Pizza Dough Printable Recipe *Makes 2 large pizzas INGREDIENTS: 1-1/2 Cups very warm water (I usually microwave tap water for 90 seconds) 1-1/2 Tbsp. brown sugar 1 Tbsp. powdered milk 1-1/2 Tbsp. extra virgin ...

Welcome to another healthy family cookin' post.  I'm getting a bit behind on my posting and I have lots of recipes waiting in the wings to make it on here. I've been discovering so many wonderful recipes that I can't wait to share, but I feel like there's never quite enough time in the day. :) Ever feel that way? Well, anyway. Today I'm so excited to share this one with you. This is another, "I've-been-waiting-a-long-time-for-you" kind of recipe. So happy it came into my life. Every now and then you need a yummy potato side dish to go with a delicious main dish. Potatoes are cheap and "comfort-foody". I love to pair potatoes with cooked  white quinoa  in my potato side dishes to increase their nutrition even more. White quinoa is the perfect choice because it's color makes it easy to disguise to unsuspecting persons (a.k.a. kids or other picky eaters). Adding the white quinoa adds a perfect protein to this dish. As well as all kinds o...