Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}


What’s In The Oven: Baked Pears With Cinnamon Honey

I’ve started trying some recipes for the holiday season, and I happened to pick up two beautiful Bartlett pears (seriously. They taste like champagne. It’s kind of a shame to bake them) at the market the other day, so I looked up some pear recipes. I’m also trying to stay away from sugar when I can (without making myself feel denied), so this recipe fit the bill perfectly.

I just peeled, cut up, and cored my pears, then added two small Gala apples I had sitting by just for good measure. Simmered the butter, honey, vanilla, and cinnamon on the stove as requested (for this I used cassia, not ceylon, because I have more of it) and added about a half teaspoon of ginger for good measure. I spooned the sauce over the fruit in a baking pan and put it in a 400 degree oven and it’s in there now. I’ll let you know how it comes out.

Before cooking

UPDATE: Just came out of the oven and oooooommmmmggggg

It’s good

It’s really good

Did I mention it’s good?

Sorry, I can’t type any more because I’m eating now.




(sexy music plays)



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Easiest Fudge Ever (modified for white chocolate)

So today’s been a cooking sort of day; I made a new batch of roasted root vegetables (potato, sweet potato, carrots, turnip, and Brussels sprouts, with onion, garlic and ginger – roasted in olive oil with salt, pepper, and turmeric) and also roasted an eggplant (brushed with olive oil, and with salt, pepper, and garlic powder on). The vegetables were cooked at 400F until the eggplant was done (about 25 – 30 min), then I stirred the root veggies and put them back in for another 10 minutes. That was lunch! Yum.

Afterwards I had a craving for something sweet, so I whipped up this fudge recipe. It’s meant to be made with chocolate chips, but I used white chocolate instead.

3 C chocolate chips (I used white chocolate)
1 can (14 oz) of sweetened condensed milk
4 Tbsp butter

Melt all of the above in the microwave and stir until smooth. I then added:
1/4 tsp salt
1 tsp vanilla
Toffee chips (Heath brand are GF)

Stir until all is smooth and well-incorporated.

Pour into a prepared pan (lined with foil that has been coated lightly in cooking spray, or rubbed with butter instead of cooking spray), let cool and firm up in fridge for 2 hours or more, then take out of the pan and cut into cubes.

(Photos will be coming, once it’s set up)

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Naturally-dyed Easter Eggs!

Wonder if I’ll have time to try this before the holiday… I seem to remember doing this as a kid. It’d be nice to make some eggs again sometime. Maybe I’ll do this in the middle of the summer, because why not? Colored eggs are gorgeous anytime. 😀

PS: I love The Kitchn! ❤

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Valentine’s Day Red Velvet Cheesecake Brownies

Oh, man, does this look good. With the substitution of GF flour and white chocolate for the dark chocolate (I can’t have that), I bet I could make this up and it would be grand. And I’ve never had red velvet cake, so it would at least be similar – and I’m SO curious. 😀

Recipe is here: red velvet brownies!!

Photo by Sweet Peas Kitchen

Mmmmmm… maybe later today I’ll try running out to the store (we’re having a winter storm AGAIN) and grab some white choc chips and cream cheese… if I make ’em, I’ll let you know how it goes!!

Happy Valentine’s Day to those of you who celebrate, and to the rest of us: I hope you’re feeling the love of life, good friends, and contentment today. ❤


Thanksgiving Stuffing

OK, this was a long time ago, but I’m trying to catch up on my holiday cooking! So we’re rolling it all the way back to Turkey Day. :}

This was a very forgiving (and delicious!) recipe: I used gluten-free bread from Udi’s instead of their suggested combination of white and wheat regular bread; I cut the recipe because I didn’t need the amount of stuffing likely to come from *2 pounds* of bread; I didn’t have celery (I know, what? No celery in stuffing is blasphemy); and all the spices I used were dried, not fresh. Oh, and no paprika because I forgot. lol

Here’s the original:

I don’t remember now exactly how much I cut the recipe, but I think I only had about 6 pieces of bread to work with, so there’s that. I dried the bread (that part was fun) and used homemade chicken broth I’d made from a rotisserie chicken (gluten-free, of course) and frozen previously. Other than that, I don’t remember doing anything else crazy. Which is something of a change for me…

I didn’t stuff it in a turkey, as I am not the one who cooks the Thanksgiving bird; just baked it in the oven. I didn’t add quite enough broth, and as a consequence, it was a bit dry. Next time, note to self, make it a bit more squishy. 😀

FINAL VERDICT: This stuffing was excellent!! I’ll probably make it again sometime this winter, just because I LOVE STUFFING.