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...

We've had a bit of a cold spell here in the last few weeks and all I've felt like eating is warm, homey, comfort food. You know that food that makes you want to curl up with a blanket, some fuzzy slippers, and a good book. Well this recipe is where it's at. Let me just tell ya. If you're not eating it in your slippers, you'll for sure and for certain want to run and get them the minute you're done. I don't know how to convey to you how much I love this beef stew recipe. It's taken me years to find one that is worthy to post and this is like the exclamation point of all those years of waiting for it to come into my life. Normally when I share a pressure cooker recipe I like to share some alternate cooking methods for those of you without pressure cookers. I'm sorry to break it to ya this way, but you are totally on your own on this one. Adapt to your hearts content, but I don't think you'll be able to replicate the amazing-ness that comes from...

I love me a good pudding. To me it spells H-O-M-E. It's amazing how easy it is to make from scratch and so much tastier, but still most people buy the boxed stuff from the store. This pudding is a Healthy Family Cookin' original, adapted from the pudding that my Mom made for us growing up. So many variations are possible - chocolate, banana, coconut (I bet you could think of more), but I think my all time favorite is the original vanilla pudding. Make sure you're prepared with a real vanilla extract. No imitation stuff please. It will make all the difference in the taste. We make this pudding A LOT. And each time - oh yum. I've adapted it to be honey sweetened so there is no processed sugar. We love to use it on top of a warm, honey-sweetened, whole-grain cake. Seriously it's melt-in-your mouth delicious without leaving you with the after affects that comes with processed sugar. I know you'll love it to. Vanilla Pudding {Honey Sweetened} Printable Recipe *Makes ...

While a gluten-free thin crust pizza is fairly simple and easy to buy or make from scratch, one of my real challenges has been a perfectly bready, crusty, chewy, thick crust.  They either turn out gummy or crumbly.  But I have finally broken through and created what is close to a perfect crust.  It is crispy on the bottom, chewy and bready in the middle.  I started with Simply Gluten Free's recipe for easy gluten-free french bread (it is my go-to bread recipe, and turns out an amazing loaf).  I left out the xanthan gum and added 3 teaspoons milled chia seeds mixed well with 6 teaspoons hot water.  See my post on substituting chia for xanthan gum for details on this substitution.  The chia gives the crust a chewier texture without the "gum" aftertaste.  Use a 12" cast-iron pan, if possible, or a 12-inch cake pan will do (but won't get the bottom as crispy).  Don't use a teflon coated pan; it can't take the heat.  You will need an ...