Adam says that Anne has created a creamy, dairy- and gluten-free mac’n’cheese worthy of the original. And the vegetables sneak in right under the radar. A culinary feat! Anne says she wings it with the veggies. All quantities are approximate, and you should always use whatever’s fresh and fun.
Monthly Archives: June 2008
Anne’s Gluten-Free Rice Bran Muffins
Teff is a grain native to Ethiopia, and a nutritional powerhouse smaller than a poppy seed. If you’ve ever had injere, Ethiopian pancake-bread, you’ve had teff. In the recipe below, you can sub potato starch for the corn starch, but don’t use potato flour, which is made from ground whole potatoes, rather than just their starch. If you use potato flour, your muffin will tastes like a potato, so don’t say I didn’t warn you!
Spicy: Part Two
The Peppers: Once, when I was a kid, my mother had a friend, and her friend had a son, and when my mother hung out with her friend, I was expected to hang out with the son. Well, I found this son to be particularly annoying. And in my youth, I was not very tolerant of being annoyed. At the time, we had a little hot pepper plant in a pot in the windowsill. I remember being told that this variety was the second-spiciest pepper on Earth. I have no idea if this was true or not, but it certainly packed a punch. So one day, when this kid was annoying me (again), I suggested he take a taste from the “dwarf Australian pear plant.”
As I recall, he got blisters on his tongue.
Hot peppers can definitely pack a punch, especially for those who haven’t built up much of a tolerance. Those of us who have, however, love them, the spicier the better.
