Gluten-free

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Pampered
Curly Kale - The Messy Baker If I come back as a vegetable I want to be kale. Ruffly, versatile, pretty kale. Not only would I be my favourite colour (green), I'd finally have unstoppable curls — something I can't achieve even with hot rollers and a perm. But I'd be more than just another pretty edible. Unlike with cream puffs or macarons, my feminine exterior wouldn't wrap a soft, untoned middle. Quite the opposite. Instead, my frilly greens would stem from a strong backbone  that delivered the nutritional goods. And people would love me for it. They'd write blog posts in my honour. They'd hail me as a wonder. But best of all, they'd give me the royal treatment. Not all vegetables meet a pampered end. Carrots get stripped and shredded to pieces. Potatoes have their eyes gouged out before being mashed to a pulp, and we won't discuss what happens to poor old butternut squash. But kale? I kid you not, it gets slathered in oil and given a rub down. Yeah. I'd definitely come back as kale.

Massaged Kale: Basic Techniques

I learned about massaging kale from my cousin just the other week. At first I thought she was joking. In my family, you learn pretty quickly not to take odd-sounding advice at face value. One moment of misplaced trust can take years to live down. But it turns out this is a real thing. In fact, there are two full pages dedicated to kale massage in Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves by Nava Atlas, (© 2012, Sterling).  The following excerpt is from her book and published here with permission:
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Another Breakfast Soup
Sweet Potato Apple Ginger Soup - The Messy Baker Soup for breakfast is working. Sort of. But after a couple of weeks of savory Asian Chicken and Quinoa Soup, and a gentle Lentil & Lemon Soup, I'm wanting to start my day with something sweet. While I crave a raspberry danish or waffles dripping in maple syrup, I am saving these desserts-in-disguise for special occasions (and no, getting out of bed in the morning is not a special occasion, even for this late-rishing Night Hawk). So I poked about a bit and found a soup that's sweet, healthy, and very warming. Sweet Potato, Apple and Ginger Soup. They had me at ginger. Add a side of multi-grain toast and a grating of sharp cheddar, and I'm one happy eater. The soup recipe comes from The Apple Lover's Cookbook by Amy Traverso (W.W. Norton & Company, @2011). If you think apples are boring, this book will make you think again. The Braised Brisket with Apples and Hard Cider was a hit with my carnivore husband and my in-laws enjoyed a brunch including the apple-laced Dutch Baby (a German pancake that thinks it's a popover). My favourite part of the book is the 30 pages dedicated to 59 different varieties of apple. At last, I have an in-depth look at the apples I often read about but can't always get at my local Farmers' Market. But it's not all Mutsu, Granny Smith and Gala. Ever heard of Black Oxford, Ashmead's Kernel or Jazz? They're new to me. I'm now aching to bite into a Hidden Rose to taste what Traverso describes as a "red-fleshed novelty." The fleeting Pink Pearl ("when it's gone, it's gone") sounds deliciously whimsical, and who can resist anything called Westfield Seek-No-Further? Not me. If you're feeling stifled by the same-old, same-old grocery store apples, don't be.
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Pushing Boundaries
Onion Bhaji with Chaat Masala Recipe - The Messy Baker I did it. Despite containing three ingredients I've never used before, I made onion bhaji. And I pronounce them to be good. Make that "very good."  Andrew, who inspired the selection, claimed they were "delicious" and "as good as the restaurant's." So, with a flourish of my typing fingers,  I am proudly striking the first item off my 2013 Culinary Bucket List. Onion Bhaji recipe. Done. And done well. But I can't take all the credit. Monica Bhide suggested I look at her recipe for Onion Rings with Chaat Masala. I did. But I hesitated at the list of ingredients. I didn't know what chaat masala was. I had never heard of carom, and thought fenugreek was like fennel. Thanks to this recipe I got schooled. And it was far less painful than writing lines.
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Soup for Breakfast
Breakfast Soup Recipe - Asian-Inspired Quinoa and Chicken Soup - The Messy Baker I struggle with breakfast at the best of times. Winter only makes it worse. It's cold. It's dark. One look out the window and any sensible person would dive back into bed until spring -- or at least 10 AM -- not head to the kitchen and prepare food. I think the issue lies in my genes. I am a Night Owl. My natural rhythm seems about 2 hours behind the rest of the world. I simply am not hungry when I first wake up. Having talked to several other people who also describe themselves as "not a morning person," I know I am not alone. Unlike the Early Birds, who leap from bed starving, our sluggish morning metabolism shuns food. After I've been stumbling about for an hour or so, and the caffeine has pried my lids open, I am ready to munch, but on something sweet. Like cinnamon apple muffins or sour-cream-topped waffles dripping with maple syrup. I slurp hot popovers, crumpets or English muffins drooling butter. But I don't. Experience tells me the surfeit of carbs will come back to haunt me. But in the dead of winter, where does this leave me? It's too cold for my summertime fallback -- berries, yogurt and granola. I'm not big on eggs. Gag at the texture of oatmeal and would not feel the least bit cheated if I never saw, let alone ate, another sausage. After much thought, I have decided to embrace soup. For breakfast.
Rosemary Almond Crackers
Rosemary Almond Crackers
So-and-so can't touch gluten. Whatshisface is allergic to eggs. Dairy gives Thing-gummy a rash. And Hoojicky? Garlic sensitivity. Happy Holidays, indeed. I feel for you. I do. Having been on both sides of this equation (I have played the role of allergic guest and accommodating host over the years) I feel for all parties. Unfortunately, it's very hard to find a recipe everyone can eat, let alone will gobble. Sorry, but not matter how many times you suggest tofu pudding, I'm not going for it. Given the scope of food allergies and sensitivities, I have decided finding the perfect party food is downright impossible. But I've come close. This recipe from Superfood Kitchen by Julie Morris (Sterling Epicure, 2012)  is egg-free, soy-free, gluten-free, sugar-free, transfat-free and dairy-free. Yet this cracker is not flavour- or texture-free. It's pleasant on its own and plays nicely with almost any savoury dip you throw at it. And if that isn't enough, it also provides me with an opportunity to use my fancy dehydrator again. Win-win or what?
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Words of Wisdom from Chef Michael Smith and Bacon Candy
Eleven minutes and ten seconds into our half-hour interview, Chef Michael Smith uttered the most honest, excuse-free cooking advice I've heard in a long time.
I don't have much patience for those who say they can't cook. A hundred thousand generations have cooked. It's a very easy thing to do. Suck it up, buttercup. You can do it!
Oh, I'd love to put Smith and Chris Kimball in a room together and see who emerges unbruised. My bets are on Smith —and not just because he's 6' 7". He just makes more sense. To support my prediction, compare these quotes from my wide-ranging interview with Chef Michael Smith against Kimball's no-partying-allowed approach ("Cooking isn’t creative, and it isn’t easy. It’s serious, and it’s hard to do well, just as everything worth doing is damn hard.")
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Fig and Olive Tapenade
Fig and Olive Tapenade  - TheMessyBaker.com I almost feel like I'm cheating on this one. It's far too easy to be this tasty. But on second thought, it's a perfect illustration of Eric Akis's approach to food. It delivers what he calls "obtainable goodness", is suitable for all levels of cooks, and uses ingredients you can find at the average supermarket. It's also addictive, although I don't think that's part of his mandate. This recipe is from Eric's seventh book, Everyone Can Cook Everything (Whitecap 2012), a compendium of his first six. As I struggle to get the manuscript of my first cookbook completed, it's really hard not to hate him. But one taste of the tapenade and all's forgiven.
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The Inside Scoop on Black Bean Quinoa Burgers
Black Bean Quinoa Burger – TheMessyBaker.com When you meet with the author of a cookbook, you're often given insights not found in the final print edition — like how they spent most of their time at college scribbling recipe ideas in their binder instead of taking lecture notes, or which of the hundreds and hundreds and hundreds of recipes to try first. I was lucky enough to catch up with Camilla V. Saulsbury last month and talk to her about her new book, 500 Best Quinoa Recipes (Robert Rose, 2012). While no one had heard of quinoa (pronounced KEEN-wah) a few years ago, this seed-that-eats-like-a-grain is everywhere:  in cookbooks, granola, breakfast flakes, and baked goods. It's gluten-free, high-protein, low-fat and much more approachable than its odd name suggests. It's not gummy or stodgy like some wild grains. It's crunchy without being hard. And best of all, it's easy to cook. From someone who never cottoned onto tofu despite sincere, diverse and repeated attempts, trust me when I say quinoa is worth a try.
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Preserving tomatoes regardless of quantity
How to preserve tomatoes regardless of quantity – TheMessyBaker.com Clearly, my tomatoes aren't getting enough love. When my back was turned, they  produced and produced and produced — to the point they toppled over and smothered the Swiss chard. Lying on the ground, they continued the fight. Not only did they produce more fruit, they romped all over the basil and trampled what was going to be fennel. Injuries to either party be damned. See the red tomato in the middle? It split its side in an effort to work its way to my kitchen door. In my defense the zucchini was rather distracting — all 302 pounds of it. Plus I am a bit busy working on my book. When I finally ventured out to the jungle garden, I was met by eager orange, red and yellow tomatoes. They practically leapt into my arms. The poor watermelon just lay there and whimpered. Shush now. All in good time. All in good time. How to perserve tomatoes regardless of quantity – TheMessyBaker.com
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Spirited Fruit (and Sangria)
Spirited fruit preserves - TheMessyBaker.com I am not to be trusted. I head to the Farmers' Market with a clearly written list and rock solid resolve. And what do I return with? Way more items than intended and a feeling of panic. Where will I store all these plums? When will I have time to make pear jam? Should I freeze, can or hide the peaches? Of course, things fall apart when I toss tomatoes designated for preserving into a salad or gobble a handful of blueberries because they are too perfect for anything else but in-the-moment indulgence. You cannot imagine my relief -- your maybe you can-- when I stumbled up  a couple of preserving methods that are as flexible on quantity as I am about my shopping list. The methods are outlined in the ever-so-handy Ball Complete Book of Home Preserving (Robert Rose ©2012).

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