All posts tagged: featured

Thin Crust Pizza Dough

Happy Memorial Day weekend! ‘Tis the season for grilling but with the crazy wind outside I decided to move cooking inside. The art of perfect pizza has been a labor of love – and a lot of cardboard crust. The biggest key to a good flavor? Patience. I’m not good at it, but it’s the key to the texture and taste. There’s just something to the slow raised, fridge fermented dough. This recipe makes 3-4 pizzas that feed 2-3 people depending on toppings, appetite, size, etc. The one pictured was 1/4 of the dough. And I ate the whole thing. I wish you all a happy bonus weekend Monday – it’s my last one of maternity leave and I’m eating my feelings. Cheers!

Classic Burger Bun

Oh, heyyy 👋🏻 Long time no see! I posted these buns on Instagram the other day and I realized I’ve been a bad friend for not sharing. Ok it’s worse than that. When I downloaded the WordPress app on my new phone it reminded me it’s been over a year since my last post. In my defense, it was a busy year. Husband. House. Baby. Basically all at once – but I’m back. Ok, back-ish. Let’s see how much the boss baby allows! I discovered Better Batter GF flour from Nicole at Gluten Free on a Shoestring who has an amazing library of resources for new and seasoned GF bakers alike. While it’s more expensive than making your own blend, my goodness is it a handy, versatile solution and baking at home is always better and cheaper than surrendering to the $7 pack of hockey puck hamburger buns. This dough is so easy and so quick. Start the dough before you start prepping your burger/chicken/portobello for the grill and they’ll be ready in time to …

Summer Asparagus Penne with Artichoke & Cashew Pesto

I have a habit lately. I get a great picture of food and post it to Instagram and say “blog post to follow!” A blog post never follows. Like, ever. Not today though. This one is too good not to share so I’m posting it while my belly is full, my mind is fresh, and my glass of rose is still cold. The recipe makes two serving and each contains the following nutritional content. I share because I care. And because I entered it in MyFitnessPal in an effort to not undo deadly workouts with dinner. Calories 390  |  Fat 13g  |  Carbs 51g  |  Protein 15g Ingredients: Pesto 7 grams Cashews (about 2 tablespoons) 1 Clove Garlic 2 tsp Olive Oil 1 oz Marinated Artichoke Hearts (about 3-5 sections) 2 Tablespoons Lemon Juice 1 Cup Basil, loosely packed 1 tsp Salt, to taste 1/2 tsp Cayenne Pepper, to taste 4 oz Pasta – I used Ancient Grains Gluten Free 1 Bunch Asparagus, use tender ends and soft stems only 3 oz Crumbled Feta In …

Gluten Free Soft Baked Pretzels

It’s Pride in Seattle and it turns out I live at the epicenter. In addition to the inspiring atmosphere of celebrating love (and people watching of epic proportions), there’s a street fair with all of the expected food typically reserved for closing time and cash only establishments. By the time I got home all I could think about was food on sticks and… Pretzels. I had not yet tried making my own, but my bagels were a success a few years ago and knowing that my flour blend has improved I figured it was worth a shot. I based this off a regular flour recipe by The Kitchn and made modifications as I’ve learned for gluten free baking, including doubling the yeast, and using milk instead of water for the liquid. Ingredients: 1 Cup Warm Milk 4 Teaspoons Active Dry Yeast 1 Tablespoon Sugar 2-2.5 Cups Gluten Free Flour Blend, such as my blend here or something similar 1 Teaspoon Salt 1 Teaspoon Xanthan Gum 1 Tablespoon Olive Oil 1/4 Cup Baking Soda 1 Tablespoon Brown Sugar …

Coffee House Chocolate Chip Muffins

It’s 34 and raining outside.  If I have to deal with this weather, I’m going to eat my way to happy. This morning, happy came in the form of muffins. Coffee house style chocolate chip muffins, to be specific.   You know the kind… that sit temptingly behind that glass with a crisp, rustic outside, that coarse raw sugar glistening under the soft lighting, a soft chewy inside…Yeah, those kind of muffins. Like all of my baked goods, I started with my personal favorite (self created) flour blend, and sifted all of the dry ingredients together twice.  It takes an extra minute, but it’s worth it.  In another bowl, whisk together your wet ingredients, then slowly incorporate the dry. Baked Goods 101.  The batter will be thick. Add chocolate chips. Obviously. I wanted a ‘meal sized’ muffin, so I dived the batter into four in a large muffin pan.  You could make a lot more than that, but there’s a joy in starting Saturday with a muffin the size of your face. Pop them in to a 425 preheated …

Chewy Chocolate Chip Cookies

Obviously these are gluten free – they’d really ruin my Thanksgiving if they weren’t – but it doesn’t seem fair to label them in a way that could imply that they’re anything short of awesome, perfectly chewy, with a just-crunchy-enough edge cookie – a universally loved treat. Now, I had never made this recipe, and in addition to it being a first round go, I was in a bit of a hurry and made modifications along the way that had me guessing as to whether this would be bloggable or simply good-enough-to-get-my-sugar-high-post-turkey. Why do you care? I didn’t take any photos along the way.  When I make these again (I definitely will) perhaps I’ll update the post with a step by step (I probably won’t). So, if you have questions, post them below or email info@thenaturalginger.com. Adapted to be gluten free and amazing from Alton Brown’s The Chewy Recipe on Food.com

DIY Burt’s Bees Copycat Lip Balm

It’s November and, from what I’ve been told, snowing in Boston.  I was ready for summer to be over but I’m definitely not ready to say goodbye to fall.  I was lucky to wrap up October with the treat of having ShareABitOfLove out in Boston last week, but she left for home with us both having a laundry list of incomplete crafts that just simply couldn’t be fit in while sharing the loft with boys. Luckily, I have the treat of sandwiching my conference next week with two weekends at home. TWO! So of course, this weekend brought some tipsy Saturday night projects. While she was in Boston, we made a pretty flimsy attempt at lip balm, but it turned out well enough for us to invest in the proper inventory to make it for real.  The result? Pretty much a copycat of Burt’s Bee’s Classic Lip Balm. I’m feeling pretty psyched about the result. Step One: Pour a glass of wine in the glasses that used to be the only two wine glasses of your Seattle apartment.  …