Butternut Chili - Spicy 'n Sweet

One of my favorite chili recipes- with

butternut squash. Sweet and spicy.

New Year's Day is almost upon us. Rather than wax nostalgic and dreamy about the bumpy (and enlightening) year I've had, I'd rather post a simple recipe I know you'll love. Making a pot of bean soup or chili to welcome in a freshly minted year is a tradition as old as the hills. From Italian Pasta Fagioli to homestyle southern Hoppin' John, beans somehow acquired the favorable reputation of attracting good luck.

Why? I haven't a clue.

But I do know this. Beans paired with cubes of winter squash make for one sweet and tasty chili. That, Dear Reader, you can take to the bank.

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Vegan Banana Bundt Cake

A tasty dairy-free gluten-free banana cake.

Vegan (egg-free) baking is a mega-challenge at high altitude. Throw gluten-free and dairy-free into the equation (not to mention, soy-free, Darling- I can't even rely on tofu yogurt!) and trust me, it can be a major pain in the proverbial butt. I've dumped two previous egg-free incarnations of this recipe lickety-split into the trash. Today, however, I tweaked again. And guess what? We have a winner.

So- this one's for all you lovely celiacs, gluten-free vegans, multi-allergic sweethearts and autism spectrum angels out there (neurodiversity rocks, after all).

Big banana kisses xoxo!

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Gluten-Free Cornbread with Green Chiles + Cinnamon

Tender moist gluten-free cornbread you can bake in a skillet or a cake pan.

One of the first recipe conversions I attempted in my brand spanking new gluten-free life (begun six short years ago, December 19th, 2001) was my tired-and-true favorite cornbread recipe. Lucky for me, it converted to gluten-free rather easily. As a tender, fragile newbie to life sans gluten it gave me hope. The will to live. After all, when your beloved world of cooking, baking- and eating- is flipped upside down, a modest success in the kitchen can perk up your day. Maybe even, your week.

So when I recently discovered I needed to give up dairy and eggs as well, I flipped through recipes once again and decided to reprise my skillet cornbread- this time as an egg-free vegan version. And wouldn't you know it?

It worked.

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Chicken Tropicale

Festive and flavorful chicken and pineapple.

Any night's a party when you cook up this Caribbean-inspired chicken recipe. Tip: Using your slow cooker frees you up in the kitchen- not to mention utilizing your Crock Pot makes energy efficient sense year round.

Steve's been doing all the cooking of late. I know you know why, Babycakes. You're probably sick to death of hearing about it.

But do you also know how ridiculous it is to wield a sharp knife and balance on crutches and pass the balsamic vinegar in a kitchen built (obviously) for one person who (also obviously) never cooked? All the bumping-bums while making sure your left foot is touching the floor at precisely (doctor's orders) no more than 25% of your total body weight- which, truth be told, Dear Reader, has blossomed by six- er- seven and a half pounds since you've been lounging in bed every morning past 10 o'clock, eating cinnamon-laced wedges of grilled cornbread and deep bowls of crunchy maple buckwheat flakes as you cruise your e-mail?

That's right. I'm talkin' ridiculous.

So we've been eating a lot of familiar recipes and not experimenting much. Experimentation needs elbow room. And stamina. Both seem to be in rather short supply here. Which led me to remember this terrific recipe from before my no-chicken, no coconut days. It disappeared from the blog for awhile (don't ask!). So I thought it might be time to bring it back.

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Nirvana Bars- Chocolate & Coconut Bliss

This recipe is a family favorite- my chocolate-coconut cookie bar recipe. Simple to make. Sweet and gooey and bliss inducing. And most important? You can offer them at any gathering without a gluten-free apology. (Would that be, Don't ask, don't tell?) Bummed about the dairy in it? My son Alex has created his own casein-free version using condensed coconut milk. See his dairy-free recipe here.

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Makrout

Makrout is an Algerian specialty and is the signature cookie for all Algerian celebrations.It is made out of semolina, butter and filled with either ground almonds or dates. It is shaped into diamonds, then fried and immersed in orange blossom flavored honey...........heavenly good!!

These cookies are simple to make, however the key to have a good Makrout is to start with the right semolina: it has to be medium coarse.

Here is the recipe:

Dough:

3 cups Medium coarse semolina.
1 cup melted butter.
1/2 to 1 cup orange blosom water.
1/4 tsp salt.

Filling:

1+1/2 cups ground blanched almonds.
1/2 cup granulated sugar.
Orange blossom water.

Vegetable oil for frying.
Honey and orange blossom water.

Preparation:

Mix the semolina, the salt and the butter. Rubb the mixture well then add the orange blossom water until you form a dough. Don't make the dough too soft otherwise you'll have difficulties when shaping the cookies. Cover the dough with plastic wrap and let it rest for 1/2 hour to an hour.
Meanwhile, make the filling: mix the almonds and the sugar then gradually add the orange blossom water until you form a firm paste. Set aside.

To make the cookies, take a portion of the dough, shape it into a rectangle and in the middle put a log of the filling. Close it into a log. Cut into diamonds and set aside.

Heat the oil to a medium heat (about 350). Fry the cookies until golden brown. Drain on a paper towel.

Heat the honey with a little bit of orange blossom water and immerse the cookies in it. Let drain the excess honey.

Every time you want to serve these cookies, repeat immersing them in honey.

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Gluten-Free Maple Meatloaf

My gluten-free maple meatloaf is homespun comfort food.

I have some good news. I mean, besides this delicious gluten-free meatloaf recipe. After eight long weeks of no funny business, yours in gluten-and-casein-free bliss is humming to the Stereo MC's and shuffling around our one room casita with a walker. Yup. I was officially sprung from wheelchair status today! Progress with a long o.

High-fiiiive me.

I'm one happy crone tonight. So I'm keeping this short and sweet. Here it is. It snowed today. There's a crackling fire in the kiva. A glass of wine awaits- not to mention- one of our favorite comfort food suppers. A slice of my favorite meatloaf and a generous scoop of warm Champagne Vinegar Potato Salad.

Life is good.

Have a safe and tasty weekend!

And be good to your bones.

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The Best Cheesy Uncheese Sauce

A dairy-free cheesy sauce you will love.

I've been playing around with this vegan cheesy sauce recipe for ages- trying to get it just right. And guess what? I think I got it.

Don't worry. This won't hurt a bit. Promise.

In fact, you might even thank me. Especially if you're cooking for a groovy dairy-free girlfriend. Or a hunky casein allergic BF. A cute as a button autistic angel. And let's not ignore the teeming hoards of the lactose intolerant. One just might show up for dinner one day. Hungry. You never know.

And how about those vegans? They're sprouting up everywhere, for goddess sake. What will you do? What will you feed them- besides chopped salad? Carrot sticks?

Kumquats?

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Gluten-Free Latkes and Cinnamon Applesauce

A stack of crispy, lacy latkes

Have you made latkes lately? Latkes are fried potato pancakes made with fresh grated potatoes. Though latkes come in all shapes and sizes (via personal preference) I make my latkes thin and lacy, fried to a crispy golden brown. Oy, these are good! Maybe Mel Gibson wouldn't be such a nudnik, if he tasted these. Although if he did, he'd probably ask for ketchup.

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My son is a very picky eater but he loooooooooooves these beignets. They are so light and airy.The key is to make the dough a little wet, it is sticky and messy but the result is so good!

Ingredients:

500 grams All Purpose flour.

1 tablespoons Granulated sugar.

2 eggs.

1+1/2 teaspoons salt.

3 teaspoons yeast.

4 tablespoons powdered milk (dry milk).

3 tablespoons vegetable oil.

Warm water.

Coating: 1 cup sugar, 1 teaspoon cinnamon

Preparation:

Prepare a frying pan and fill it halfway with vegetable oil.
In a bowl, put the flour, dry milk, sugar, salt and yeast. Mix until well combined. Add the eggs and the oil. Add the warm water until you get a thin, very sticky dough. Work the dough for about 5 minutes (you can use a mixer) then cover the bowl with a kitchen towel and place it in a warm place to proof. from 1 1/2 to 2 hours. The dough should double in size. Whenever I'm working with yeast dough, I put them in the microwave or on top of the fridge to proof because the temperature in these particular places is slightly warmer than the room temperature.
Flour you working surface generously. With oiled hands cut out small balls of the dough and arrange them on the floured surface. One by one, flatten the balls to form a circle about 2 to 2 1/2 inches. Let the doughnuts proof for 30 minutes. Meanwhile heat the oil to 375.Fry the doughnuts until golden brown and drain on a paper towel.
Mix the sugar with the cinnamon and roll the doughnuts while they are warm in this mixture. You can also fill the doughnuts with your favorite jam.

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Pumpkin-Sweet Potato Soup

A gorgeous soup for the soul- gluten and dairy-free...

Sweet potatoes add body and a boost of color and to one of my seasonal favorites- pumpkin soup. But before I get to the recipe, Dear Reader, I just need to kvetch a little. This won't take long.

You see, I am cooking from the left side of my brain- and I don't like it one bit. Well, truth be told, I'm actually doing more consulting in the kitchen than chopping and stirring and getting my hands all nice and sticky.

Which is exactly the point.

I must sit apart from all the action and fun, perched as I now am in my wheelchair, offering verbal guidance (the generous of spirit might even say, wisdom) to my willing-but-never-cooked-much husband while he does all the culinary work. Our tiny kitchen really has no room for me (and my new wheels) to wedge myself close enough to be of any substantial help. This cocina ain't big enough for the two of us. So the gimp has to sit this one out. Off to the side.

Which leads us back to the whole left brain-right brain verbal vs. visual mystique.

You see, I cook without recipes, for the most part. I use what I have on hand, what's in season. I improvise. And my baking recipes I adhere to with, maybe, 80 to 90% fidelity. I'm always seduced by, What if... I'm intuitive. Spontaneous. And messy (just ask my husband). I never toss the same ingredients together twice in exactly the same way. It's called being a right brained visual thinker. I am unable (even if I wanted to) to follow instructions in a linear fashion. I'm genetically resistant to the concept of: this is tried and true so don't mess with it.

So when my lovely, patient, helpful husband asks me, How much balsamic vinegar do I add? I stare blankly (I'm pondering). I visualize (which sparks the neural pathways in the right side of my brain where I see pictures). Then I start to conjure a verbal response (scurrying back to the left brain) and I approximate my intuition, pictures and kinesthetic antics into speech.

I wave my arm and twist my hands in the air like a lunatic.

And it's never quite right. It's an approximation. Subtle shades of taste lost in translation. To be fair, we've had plenty of good meals based on this left brain verbal analysis. Steve has made a killer meatloaf and a damn fine shrimp stir-fry among many, tasty dishes. I am more than well fed (um, I've gained five pounds).

It's just that, well, I miss the whole hands-on thing. The whole stirring, humming, chopping, seasoning, splashing, tasting, guessing, adjusting, making a mess thing. When I cook my whole body gets involved. Much more so than my imperfect brain. So I miss that.

I've tried using the walker to stand on one foot next to the counter (I can do that for three minutes or so before I get wobbly and loopy and gratefully sit back down in the wheelchair). I've placed a cutting board on my lap and sliced green peppers and onions. But instead of feeling helpful, I start to feel like I'm simply in the way, interrupting Dear Husband's flow, blocking the door to the fridge or the cupboard that inevitably holds the thing he is reaching for. I spend my time in the kitchen wheeling backward and forward, forward and backward, trying (in a goddess-like manner, of course) not to be an obstacle.

So that is where I'm at. Six weeks down, two more to go- before we x-ray this old celiac hip again and check our progress. In the meantime, there will still be no funny business. I'll behave. And sit safely in my wheelchair. Tossing my opinions out like so many chocolate sprinkles.

Here's a soup we made.

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Gluten-Free Vegan Pumpkin Berry Muffins

Gluten-Free Pumpkin Berry Muffins

You're gonna love the taste of these winter berry studded pumpkin muffins. They taste tart and sweet and grainy-tender all at once.

Yesterday we woke up to a surprise. The mesa and distant hills were powdered in white. The first snow of the season (am I ready for this?). The Kokopelli thermometer read twenty-two degrees. Extra thick toasty socks were needed. Steve made a morning fire in the kiva to warm us. Lucky for me, we had baked some pumpkin muffins this week. Tender, comfy break apart soul food for this bone-shivery goddess to nibble with her tea.

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A Trio of Tasty Turkey Recipes- Gluten-Free

Here are three delicious ways to use up leftover gluten-free turkey. One retro classic, Tetrazzini style, with brown rice noodles. One fabulous southwestern style enchilada recipe that has leftover turkey flirting with sweet potatoes. And last but always fabulous, our easy family favorite- turkey nachos with jalapenos and blue corn chips.

Gluten-free turkey tetrazzini- a retro classic, updated.

Jazzed Up Gluten-Free Turkey Tetrazzini Recipe

Here's my unconventional dairy-free version of a retro sixties classic. Gluten-free spaghetti makes fabulous tetrazzini.

Ingredients:

For the filling:

A dash of olive oil, as needed
1 medium sweet onion, diced
4 cloves of garlic, chopped
2 medium carrots, cut into julienne strips (thin sticks)
1/2 cup chopped celery
1/2 lb. sliced mushrooms (I used baby Bella)
12 oz. gluten-free linguini or spaghetti cooked to al dente (still firm), rinsed, drained
3 cups hand-torn cooked free-range organic turkey pieces
A squeeze of fresh lemon juice
Sea salt and ground pepper, to taste

For the sauce:

4 tablespoons olive oil
4 tablespoons sweet rice flour
2 cups non-dairy rice or soy milk (or milk)
1 1/2 cups gluten-free chicken broth
Optional- 1 tablespoon nutritional yeast, for flavor
1/4 cup dry sherry or white wine (may omit)
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste

For the crumb topping:

2 cups Crunchy Gluten-Free Bread Crumbs (tossed in olive oil or melted vegan margarine)

1 teaspoon French herbs- or parsley

Instructions:

Preheat oven to 350ºF. Lightly grease or spray a 10x13-inch baking dish or deep casserole.

Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.

Arrange the cooked spaghetti in the baking dish.

Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.

Add the skillet veggies to the noodles in the baking dish.

Make your sauce:

In a saucepan, heat the olive oil and add the flour; stir to make a paste; briefly stir over heat for about three minutes- to cook out the "flour" flavor. Slowly add a cup of the rice milk and continue stirring until it starts to thicken; add the second cup of rice milk, heat and stir till thickened. I like to use a whisk at this point.

If you are using the nutritional yeast, you can add it in and whisk to combine. Add the broth. Continue to heat gently for another five to seven minutes, stirring often. Add the sherry, tarragon and a dash of sea salt and pepper, to taste. In fact- taste test. If it needs a flavor boost, add a pinch more salt, a dash of herbs or sherry. You can also add a dash of nutmeg or mustard if you like.

Pour the sauce over the veggies and noodles and use a fork to shimmy the goodies so that the sauce seeps in and around- this keeps everything moist and happy.

Top with the Crunchy Golden GF Bread Crumbs. (I like to place a few of the mushroom slices on the top, too- I think it looks pretty.)

Bake in the center of a preheated oven for 40 to 45 minutes, until piping hot and bubbling.

To be totally retro, serve with green beans sprinkled with slivered almonds.

Serves 4 to 6.

Recipe Source: glutenfreegoddess.blogspot.com

These turkey enchiladas are tasty and gluten-free.

Holiday Turkey Enchiladas Recipe- Gluten-Free

You will love these super easy enchiladas featuring torn pieces of tender free-range chicken, lime juice, chunks of sweet pineapple, and spicy salsa. Espeically after Thanksgiving, when all the traditional Pilgrim-inspired foods have shared their hand-holding moment in the fast fading sun.

Ingredients:

3 cups of your favorite salsa- spicy or mild

4-5 cups of cooked free-range organic turkey, hand torn or shredded

Juice from one fresh lime

2-4 tablespoons sour cream- light or regular or vegan for dairy-free

Sea salt and ground pepper

Pinch of cumin

Light olive oil, as needed

12 corn tortillas

1 cup diced pineapple

2 4-oz. cans chopped green chiles, drained

2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy

Hot red pepper flakes, to taste

Instructions:

Preheat oven to 350ºF.

Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans, for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; add enough sour cream to moisten; stir; season with sea salt and pepper, and cumin; toss well to coat.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/12 of the turkey pieces, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.

Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple, then the green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.

Check out my tasty homemade green chile sauce recipe here.

Serves 6

Recipe Source: glutenfreegoddess.blogspot.com

Gluten-free nachos, Baby.

Gluten-Free Turkey Nachos

Here's a non-conventional way to use up cruelty-free turkey leftovers Santa Fe style. Use a combo of organic blue and yellow corn chips and scatter on lots of sliced pickled jalapeños. It's an unbeatable combination.

Ingredients:

3 heaping cups organic blue corn tortilla chips

3 heaping cups organic yellow corn tortilla chips

Extra virgin olive oil

2 cups hand torn cooked free-range organic turkey pieces

4 oz. Cheddar or Jack cheese, shredded- use vegan cheese for dairy-free

A big handful of organic sweet grape tomatoes, halved

3-4 tablespoons chopped pickled jalapenos- or use chopped mild green chiles

A sprinkle of good chili powder or chipotle powder, to taste

Chopped fresh cilantro, if desired

Instructions:

Preheat the oven to 425ºF. Line a large roasting pan with foil or parchment paper.

Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil and hand toss to coat evenly.

Scatter the turkey pieces on top of the corn chips. Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapeños, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of spices, to taste, and chopped cilantro, if desired.

Bake in a hot oven for about seven to ten minutes, or so, until the cheese has melted and the nachos are happy and sizzling. You can even be post-holiday decadent and serve these nachos right from the roasting pan. Okay, I admit it. We're casual here.

We eat nachos right out of the pan- with our fingers.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

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Gluten-Free Dairy-Free Holiday Tips

Getting through the holidays gluten and dairy free can be tough. Let me tell ya. But then, the holidays were always a challenge for me because I was mostly vegetarian for decades (meaning ovo-lacto vegetarian and sometimes vegan). In truth, Gentle Reader, my holiday foods have often tended, shall we say, to be a tad different from mainstream holiday fare.

Being the wild and free goddess-in-training I was back in those golden zen-kissed crunchy pre-celiac days, I learned early on how to tweak traditional recipes and reinvent old favorites- like using coconut milk as a vegan (non-dairy) sub in whipped sweet potatoes (everyone loved this!) and subbing butter and cream with vegetable broth and crushed roasted garlic in fluffy smashed potatoes. No one missed the animal fat (unless they were just being polite).

My stuffing back then (baked as a casserole) was naturally gluten-free. I used cubes of toasted cornbread tossed with a skillet of softened onions, celery, chopped apple and cranberries seasoned with a touch of curry- then moistened with broth and baked till golden- sometimes with pine nuts or pecans on top.

Instead of serving green beans swimming in canned mushroom soup (because I never- and I mean, never- got the appeal of that goopy combination) I roasted fresh green beans in sea salt and balsamic vinegar- just until tender-crisp. Or did this simple but elegant recipe with pomegranate glaze.

Lucky for me, I enjoyed thinking "outside the box". And in my vegan years- not once- did I make a turkey out of tofu.

Who needs tofurky when you have Sweet Potato Black Bean Enchiladas?

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Acorn Squash with Green Chiles and Equal Love

My kinda squash. Kicked up with green chiles.

I deeply (if not profoundly) doubt the ever expanding food blog galaxy needs yet another squash recipe, but.

I can't help myself.

Right before the Charlie Brown style tile floor smack down (aka hip incident), I threw together a flavor combo I am crazy about. Nutty for. Head over heals smack your lips and toss aside your chaste maple syrup Pilgrim traditions for. That's right. I got radical.

I added chopped roasted New Mexican green chiles to my roasted acorn squash. And a sexy pinch of cumin. A golden drizzle of fruity olive oil. Impudent changes to the way we do things around here that would have sent a certain lanky, curly-haired ex-boyfriend of mine scurrying for his cream of mushroom soup casserole. In other words, Gentle Reader, home to Mommy.

Note to Goddesses-in-Training:

Darlings. If your boyfriend thinks your cooking is, let's say the word used is, Weird! Or even, Goddess forbid, Too spicy!

Find another boyfriend. Or girlfriend. That's right. I'm taking all shades of rainbow love. Whatever makes your heart race and your soul bloom.

Because love is too large for labels. Too fierce and sweet and fragile for small mindedness. And let's face it. True love is too heartbreakingly scarce in this world to twist your authentic self into a one-size-fits-all paper thin cut-out of who you should be, whom you should love, whom you should worship.

I'm here to tell you two things- from intimate, personal life experience- my recent brush with mortality has stoked my desire to speak freely.

Karina's Rules To Live By

1. Life is too damn short so lighten up.

2. Love is the best thing there is. And that means all love, Babycakes.

Not just one particular legal sanctioned religion supported super-hetero kind of love. I mean all the rainbow love shades in between from red to blue, from indigo to pink and even purple. So if you're feeling snagged in a cartoon cut-out of your life for your family's sake, or your church's sake, or your Aunt Vilma's sake, listen up, Doll.

Scrape off the Pilgrim tradition and the pressure to conform and the urge to please, fit in and be nice. Nice is overrated. And tradition is really overrated. As is the enduring myth that perfection is attainable. So shake things up. Be bold.

Love whom you love.

{As H.L. Mencken quipped, Puritanism was the haunting fear that someone, somewhere, may be happy.}

And for those of you genetically blessed with enjoying your legally sanctioned mainstream love, open your tender hearts and vote. Vote for equal freedom and equal rights and equal marriage opportunity for all.

Be generous of spirit.

Stretch your spiritual muscle.

Expand your compassion.

Because, judging? Not attractive. Leave the wrath to someone else.

Hate is not sexy.

Smugness? Top turn-off.

Sugar, the bottom line is this. Let your neighbor live in peace (not to mention your cousin or brother or sister still stuck in some dusty closet with all your other family detritus that no one likes to talk about). Get over it.

It's time.

And put spicy chiles in your holiday squash if you feel like it. No matter what Miss Goodier Than Thou thinks.

Let your soul fly.

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Gluten-Free Banana Bread with Chocolate Chips

Gluten-free banana chocolate chip bread. Yum.

Score one for banana bread lovers. After more than a few banana-induced mishaps (who knew baking egg-free gluten-free casein-free banana breads would prove so harrowing and unappealingly gummy and well, just plain spirit crushing?) Steve and I produced a sweet and tender banana loaf worthy of a mention.

A shout of big thanks goes out to my buddy Clare from Massachusetts (you remember Clare- she generously shared her brownie recipe with me back in the day). Clare posted her banana bread recipe on the Celiac Listserv last week. I veganized Clare's ingredients to make this recipe egg-free and dairy-free. And then, well, I simply had to add chocolate chips. After all, chocolate is goddess food.

And what's a banana without a little chocolate?

Just another naked banana.

And when you have a partner/husband like Steve (who, by the way, as you would expect, has been a champ through my hip healing process- hefting laundry, dusting (yes, that's right, dusting), bringing me mugs of hot apple cider (with a cinnamon stick!) and just plain cooking up a storm on my famished behalf)- who sweetly asks, Would you like me to grill your slice of Banana Chocolate Chip Bread?--- you blush, Dear Reader, and realize (once again) you've married the right man.

The man who knows you like your chocolate dark and melty and warm on your tongue. For breakfast.

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Gluten-Free Grains: Quinoa, Rice + Side Dishes

Sorry! This recipe idex has moved to:

Quinoa, Rice and Side Dishes

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Beef Stew

A gluten-free beef stew recipe to warm your bones.

This recipe is a surprise- even to me. Beef stew? You wouldn't expect a Vegetarian Goddess to create and fall in love with a beef stew recipe, but that is precisely what happened this weekend. Shocking?

Tell me about it.

Just when you think you've got your life all figured out, and your tastes and preferences arranged in a tidy packet of self-identification and veggie piety- all Hades breaks loose. Celiac. Food allergies. Broken hip.

Suddenly, your food-world view is quite literally flipped on its leafy little head.

So, after my orthopedic surgeon's instructions to "eat lots of animal protein" to support the healing of my hip fracture, my husband and I decided to try our collective hands at making our very first beef stew together.

The first beef stew of our marriage.

And what did I do as I spooned the first taste into my hesitant, quivering lips? Gentle Reader, I swooned like a virgin in a bodice ripper. I sighed. I grew faint with pleasure. I slurped. Oh my! I murmured through one spoonful after another. Wow, said my partner in crime. This is mighty damn tasty.

You could have knocked us over with a feather.

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Chocolate Chip Cookies and Vanilla Blondies

Vanilla blondie? Or chocolate chip cookie Bar? You decide.

First- thank you all for your kind and compassionate wishes for a speedy recovery from emergency hip surgery. Such fabulous readers you are- every one of you. As our Italian friend, Sandra, once said to us- in her dead gorgeous Tuscan accent-

I love you too much!

I feel human again. Yesterday (day nine post-surgery) this sticky, prickly goddess got to sit inside the shower (they make these nifty portable shower seats now) and- Aphrodite-blessed relief!- indulge in twenty sexy minutes of hot steamy bliss. Hawaiian shampoo. Rainbath lather. Leg shaving!

One lesson a broken hip teaches you? It's the little things in life that count. The simple luxury of taking a shower shoots to gold star status- the genuine, beyond spectacular highlight of the day. Pulling on a soft clean shirt? Heaven. Sitting upright, freshly shampooed and moisturized with Eternity lotion? Divine. Twirling pasta in olive oil and garlic- in bed- next to your husband? It doesn't get any better than this.

And then there are chocolate chip cookies (that are egg-free and dairy-free- earning them treasured vegan status). They also happen to be gluten-free, wheat-free, bean-free, soy-free and nut-free. Perfect for all those cute-as-a-button multi-allergic tykes out there. Not to mention, gluten-free vegan goddesses.

Last night Steve helped me make these as cookie bars, in the style of my old tried and true favorite chocolate chip cookie bar recipe- and, Babycakes, they were a damn good match. I named them Vanilla Brownies. My trick was a small cheat. A dab of butter flavor extract. I don't usually turn to artificial flavors (in fact, this is a first for me), but when you are allergic to most natural flavors and buckets of other foods and your taste buds crave a buttery sweet treat, this decidedly un-foodie goddess figures--- Why the Hades not? But if it horrifies you to use it, Darling Reader- and just the very thought of it keeps you up at night worrying about the integrity of the cookie universe- leave it out. It's one quarter of a teaspoon. Sub it with vanilla. Do your thing.

It's all good.

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Screwed! But Sparky and Esteban Save the Day

Meet Sparky.

He's my new bed and blanket companion. Looking at him makes me smile. After the fall- there's an awful lot of imagery, sensation and emotion refracting inside this more-than-slightly addled post hip surgery brain of mine (this is a thinly veiled mea culpa for any bad writing that follows) but I wanted to send out a heartfelt thanks- lickity split!- to all of you, for your kind notes and sweet messages. I cherish every one.

My world has been whittled down to a queen size bed and some 800 square feet of floor space. I must keep- totally- off my left leg for a minimum of eight weeks to give my fractured femoral neck (screwed back together with three titanium screws) a fighting chance.

If you're a betting soul, here are the odds of me keeping my own hip: 50/50.

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Update...from Alex

Hello everyone --

Late Wednesday night my mother- Karina- fell and broke her hip, fracturing the neck of the femur above the proximal line. Since then, she has been through surgery to repair the damage and is recovering well. With any luck, she and Steve will be making the transition back to the casita to continue her recovery in the comforts of home, and will be back to posting on her blog in a few days. I know she is looking forward to getting in touch with all of her friends, fans and fellow bloggers.

-- Alex

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You're the hemp in my...

Just so you know? It's two in the afternoon.

And I spent the day- so far- in bed. Snuggled beneath a Pendleton blanket, cruising the information highway on Steve's laptop. Nibbling pieces of smoked salmon. Approving Spicy Comments. Paying bills. Ordering lavender pillows stuffed with rice or buckwheat [not to eat, Darling, to heat- in the microwave- till toasty and warm and soothing; therapy for this sleep-deprived blogger's crooked neck and quirky tummy still not right from her sojourn into public dining in Los Angeles].

In light of a certain individual's recent ranting (and her pondering whether to throw in the towel and head for the nearest smoke shop- conveniently located next to Saints and Sinners) this post will be a simple thank you to Certain Readers- you know who you are- for the suggestion of hemp.

Hemp, as in milk.

Hemp, as in, You're the hemp in my mate... (that's MAH-tay for those of you not familiar with Viggo's preferred caffeine source).

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My Humble Petition

(Parental warning- this post is rated PG 13)

Dear Wise and Merciful Goddess,

There have been so many gruesome failures (or quasi-semi-successes not worth sharing) in my tiny blue tiled cocina of late that I am perilously close to throwing in the towel and crying, WTF? I am spending days (yes, days!) feeling hollow from hunger because I can't find anything in the cruel pantry to eat. Especially for breakfast. And brunch. And snacks.

I can usually rustle up a tasty dinner built around potatoes or rice with a piece of fish or the one sausage I can eat. But truth be told- as you may already know in your omniscient all-knowingness- I am missing eggs and cheese like crazy this week. Dear Divine One, what I wouldn't give for one of my pasta frittatas. Or a sizzling tray of nachos. Or- Oy!- a hot and cozy slice of my roasted vegetable kugel.

With limited sources of protein to pick from- beef, pork and some fish- I am stymied at breakfast. Not to mention mid-day. And late afternoon snacks! I mean, seriously. Who wants to eat fish three times a day as my brisk and steely Nurse Practitioner (transplanted from coastal Maine, duh) advised?

And if might gently and sweetly ask, is it really wise to eat beef every day- even if it's grass fed and organic and roaming the range with Tommy Lee Jones and all that good stuff? I kinda doubt it. Not at my overheated pesky age.

As you well know, I'm no spring chicken.

Which I'm also allergic to. Here's the thing. Without my brown rice and beans, my peanut butter on rice cakes, my grabs of almonds and cashews, protein powder smoothies, and hummus? And those fast and fabulous grilled quesadillas? I am, quite frankly, more than slightly askew. Not to mention, cranky. And some days- like today, for instance? Yours in devotion is frustrated and gloomy and frankly, wicked pissed and hungry.

And I'm not going to lie about it.

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Hot Buckwheat Cereal with Cinnamon Apples

Hot buckwheat cereal- gluten-free comfort. With apples.

Nothing like a simple bowl of hot buckwheat cereal with cinnamon spiced apples to set you straight. Because winging it can get you into trouble. I know this. But I couldn't help myself. You see, I was just so (excruciatingly!) tired of pre-planning where to eat and schlepping bags of stale corn thins and green bananas that never get ripe and worrying myself into a veritable tizzy over whether or not some waiter-slash-actor might actually offer me an empathetic ear when I ask if the grilled tuna salad has a dairy-based dressing.

Not to mention feeling like a stodgy old stick-in-the-mud with a neon sign on my forehead that screams High Maintenance- when I'm not. Really. (Or maybe I'm in denial and actually one of those women who only thinks she's low maintenance, but she's really, you know, a major pain in the tuchas?)

So I traveled light and didn't obsess.

I drank a lot of bottled water. (The up side- zero calories, right?)

When those with me talked script notes and casting ideas over cappuccino and caramel lattes I bravely ordered espresso- or a dairy-free Americano- and tuned out the frothy sound of the foaming barista hard at work. I breathed. I dealt.

I sat with an empty plate as laid-back cool and hip people chowed down first courses of sushi and spicy coconut soup and grilled shrimp with garlic (because the waitress shrugged when I asked about gluten). In-N-Out burger saved my life more than twice with fabulous gluten-free fries- fries (thank goddess there are dedicated GF fryers in this world).

One marvelous and exceptional meal was at I Cugini in Santa Monica where a handsome, sweet waiter didn't blink an eye when I told him I needed to eat gluten-free, and declared, Let's build you something! We'll start with greens- can you do fresh tomatoes, leeks? Topped with fresh grilled salmon? Olive oil and balsamic? And NO GLUTEN or DAIRY he wrote on the order. All this with a smile, mind you. And a conspiratorial wink.

My mother, he whispered.

Celiac? I asked. A nod.

The lunch was gorgeous. I scraped my plate clean while Steve talked with his director.

One thing I know for sure. Gluten-free in Los Angeles is doable, if not easy. Gluten and dairy free... a tad trickier. They love their butter and yogurt here. Thank heavens for grapes, bananas and potato chips.

Next time we'll rent a place with a kitchen- like we did in February. After all, a goddess cannot live on lettuce and French fries for a week.


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How to Leave in 24 Hours

Packing for L.A.

On the way to Santa Fe you get a phone call. It's for your husband. You overhear snippets and wait patiently. There is interest in another script. Real interest. Driving talk turns on a dime from the grocery list (where you just added butternut squash in bumpy cursive) to the wisdom vs. craziness of dropping the day's plans and booking a flight to LAX. You sit quietly in the hot car, squinting at the blur of sunbaked sage along the highway while your husband thinks it over (and inside you are jumping like a kindergarten inmate, yelling, Why not? Let's go! This is everything you've dreamed of- script meetings, casting conversations- but, really, it's his call). You do your best to embody Zen detachment.

What do you think? he turns and asks. 

You just smile. He knows what you think. You've been bitching about being under-stimulated for weeks, getting all gloomy again. There are more phone calls. Then suddenly it's a go.

You're leaving in twenty-four hours.

You start picking through dirty jeans and shirts. Distracted by the early morning slant of sun warming the tumbleweeds, you leave the laundry to grab a camera. Five minutes later you notice the bowl of ripe tomatoes on the blue tiled counter. You can't just leave those. So you wash them gently, slice and toss them into a roasting pan with olive oil, herbs and cloves of garlic. You add a splash of balsamic vinegar. You slide the pan into a low-heat oven.

Tomatoes ready for roasting.

The house starts to smell like an Italian villa. You fold and iron and fold. You plug in your iPod Shuffle and choose 250 songs (no Sting). You think about Santa Monica and the last time you saw your son, Colin. You add some of his songs to your mix. Then you notice the roses you photographed this week (they have seen better days). You empty the pitcher. You get distracted by the beauty of the dead petals and dried leaves against the white garbage bag. You grab your camera.

Still life with garbage.

You air out the luggage that has been in storage since May- sliding it into the bright afternoon sun (you'll have to tip it sideways later to scoot a frantic lizard back to his usual vertical perch on the adobe wall). You wonder if the tomatoes are done. It's been two hours. Or more. You peek into the oven and inhale the slow roasted garlicky dense tomato scent.

You try not to panic about what the heck you'll eat for the next week (staying at the one hotel where you could get a last minute reservation in your price range- there's no kitchenette, no microwave). You imagine bags of chips and jarred salsa dinners. You hope Real Food Daily will have choices that are gluten, onion, bean- blah blah blah- free.

But you don't really care.

Somehow it will all work out. Or maybe you're just deep in denial, you think to yourself. You breathe.

Then there's the last bit of autumn roasted green chile to think about. And half a bag of small gold potatoes. One big mother of a sweet potato. And one lonely uncooked organic burger. Might as well make a green chile stew before you hit the road.

So you heat some olive oil in a pot, toss in some chopped onion, garlic, and crumbled beef, and sprinkle said ingredients with cumin and chili powder and stir until browned, humming a K T Tunstall tune. You throw in cut up gold and sweet potatoes and the last of the chopped roasted green chile. You stir up some organic beef broth and pour it in. A dash of agave. You let the stew do its stew-y thing while you contemplate which pair of sneakers to wear on the plane- Rocket Dogs or Skechers? Tough call. You'll decide later.

There are toothbrushes and socks to be packed. But first, a glass of white table wine. Then a bowl of green chile stew.

This is the part of the movie when she looks at her husband sitting by the window, back lit by sweet light, and your chest aches in recognition. You see, the thing is, you always knew it. In your heart you just knew. Those movies everyone told you were fantasy? The on-screen or off-screen marriages that crackled with mutual admiration and no bullshit and you pined for that while those closest to you clucked in favor of sticking with your marital misery because - and I quote- No relationship is perfect and every marriage takes work?

Then why, Dear Reader- this time around, after twelve easy years- does it just keep getting easier? And life just gets more interesting? It's all about the risk. And trusting your gut. Whether it's making up a soup or reevaluating your career choice, or facing down familial opposition and sexual inertia because you actually believe in true love- it comes down to this. 

You have this minute. 

This second.

So. 

What are you going to do with it?

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