redbird: closeup photo of an apricot (food)
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Chicken and mushrooms in lemon ginger sauce

( Aug. 14th, 2011 09:53 pm)
The method for this is based on my chicken a la something-or-other, and was modified to work with what was in [personal profile] adrian_turtle's kitchen. We bought chicken (boneless thighs) and mushrooms for the purpose, and did without a bell pepper because the ones in the store didn't look good.

Because Adrian doesn't have as large a frying pan as I usually use, I sauteed things in shifts, and then moved them to a deeper pot to keep warm. Stuff stuck to the pan, and I was worried that it wouldn't come out, but it also gave us nicely browned chicken. I'm recording this version because I will probably want to do the lemon-ginger sauce again.

( recipe )
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redbird: closeup photo of an apricot (apricot)
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Coconut milk "ice cream"

( Oct. 3rd, 2009 10:27 pm)
Last night, [livejournal.com profile] adrian_turtle and I tried a coconut-based frozen dessert, advertised as being dairy-, soy-, and gluten-free. It's good.

This is unlikely to replace ice cream in my day-to-day-life, but I ate it with pleasure. (As a calibration: I often eat sorbet with pleasure, but the only tofutti I find acceptable comes from a little place in Harvard Square.) We got the vanilla bean flavor; the list of ingredients is reassuringly short, and includes vanilla bean specks. It goes very nicely on sauteed apples. (Tonight, we'll try it on actual apple crisp.)

The company/brand name is Turtle Mountain. They can't call it ice cream, because it isn't, and don't seem to have settled on anything resembling a noun to call it by: the package says "Purely Decadent" in middle-sized friendly letters, then "made with coconut milk," and the flavor.

Yes, most ice cream (except weird things like cookie dough flavor) ought to be gluten-free, but these people claim to be making a specific effort in that direction and to be testing the area they make the desserts in for gluten contamination (also soy, dairy, and peanuts).

The supermarket also had chocolate and coffee flavors; there may be others.
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Tags:
redbird: closeup photo of an apricot (apricot)
»

Coconut milk "ice cream"

( Oct. 3rd, 2009 06:14 pm)
Last night, [livejournal.com profile] adrian_turtle and I tried a coconut-based frozen dessert, advertised as being dairy-, soy-, and gluten-free. It's good.

This is unlikely to replace ice cream in my day-to-day-life, but I ate it with pleasure. (As a calibration: I often eat sorbet with pleasure, but the only tofutti I find acceptable comes from a little place in Harvard Square.) We got the vanilla bean flavor; the list of ingredients is reassuringly short, and includes vanilla bean specks. It goes very nicely on sauteed apples. (Tonight, we'll try it on actual apple crisp.)

The company/brand name is Turtle Mountain. They can't call it ice cream, because it isn't, and don't seem to have settled on anything resembling a noun to call it by: the package says "Purely Decadent" in middle-sized friendly letters, then "made with coconut milk," and the flavor.

Yes, most ice cream (except weird things like cookie dough flavor) ought to be gluten-free, but these people claim to be making a specific effort in that direction and to be testing the area they make the desserts in for gluten contamination (also soy, dairy, and peanuts).

The supermarket also had chocolate and coffee flavors; there may be others.
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