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A few months ago I gave up sugar, and refined white flour. I was tired of carrying around the extra 10 pounds, and was determined to lose the extra weight. Although the first two weeks were torture, I am feeling much healthier, and have dropped the pounds. Having a bit of a sweet- tooth, I was interested in finding healthy alternatives to refined sugar. I came up with this easy recipe for tapioca pudding. If you prefer rice pudding, simply add two (2) cups of cooked rice at the end of the recipe. You may also substitute ¼ cup of honey for the sweeteners.
Gluten-free baking used to be a real challenge. Replacement flours (potato, tapioca, sorghum, brown rice, etc…) were difficult to find and very expensive. Now these wheat alternatives are widely available in mainstream grocery stores. Okay, they are still expensive. Low demand and pricey processing methods remain. And these flours can be disappointing. Gluten gives breads and cakes their chew and moistness. Without it, results can be dry and grainy. Enter: Betty Crocker!
Crepes are delicious. Contrary to popular belief, they’re not that difficult to make. All you need to be successful in your crepe endeavors is a good recipe, patience, and a non-stick pan. Once you have practiced your crepe-making skills, the possibilities are endless. Simply pick a filling- sweet or savory, and let the fun begin. Here are a few helpful hints that will ensure success for you when making crepes.
Chicken Francaise is a poultry dish that can be found in most Italian eateries. It fresh, lemony sauce is the perfect accompaniment for tender sautéed chicken. I’ve made this dish many times over my career to rave reviews. This particular dish is easy to prepare, and can be served over rice, potatoes, and pasta.
