Melanie Profile - (18629506)


Home Town: Dallas, Texas, USA
Living In: Ponte San Pietro, Lombardia, Italy
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Mediterranean, Healthy, Quick & Easy
Hobbies: Reading Books
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Jul. 14, 2014 10:55 am 
Updated: Jul. 19, 2014 4:53 pm
10 days, 3 continents, 8 countries, 1 car, 4 planes, 0 tummy aches!  And I have no idea how I did it.  :-) The last time I went on a trip with my husband we left a day late because I was in the emergency room finding out that I was indeed celiac and had completely ruined my intestine and would… MORE
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From The Blog:  An American in Italy
Manella's chickpea salad
Zucchini and Leek Torta
Torta di Zucchine e Porri
Hot Pink Lemonade Granita
Lucia's Stuffed Veggies for the Slow Cooker
Gluten and Dairy Free Vegan Coffee Whitener
GF Chocolate Cake
Gimme back my granola (Gf and Oat Free)
Coconut Jasmine Rice-Yum!
About this Cook
American living in Italy, married to an Italian, mom to three Italian/American girls all teenagers or about to be. Celiac sufferer and allergic to ALL seafood. Bummer! Especially in Italy.
My favorite things to cook
Savoury and sweet whatevers.
My favorite family cooking traditions
Breakfast, lunch and dinner. :-)
My cooking triumphs
Every day. If I can get my kids to eat it, it's a triumph!
My cooking tragedies
I can't seem to make a decent Gluten Free pizza crust. Grump, grump.
Recipe Reviews 44 reviews
Quick and Easy Carrot and Chickpea Salad
Perfect summer salad. I made this using dried chickpeas that I soaked overnight then boiled in a pressure cooker for 15 minutes instead of canned. It had a tex-mex taste to it, perhaps the cumin and parsley gave it that twang. :-) I tasted it immediately after mixing all the ingredients and then let it sit in the fridge for an hour before serving. It is definitely much more flavourful after melding. Its flavour is not overbearing in any way. I served this with a light quiche type savoury pie and it was a perfect compliment. I will serve it on a bed of spinach leaves the next time! Thank you Manella for sharing.

1 user found this review helpful
Reviewed On: Jul. 15, 2014
Cream of Brie Soup
I've made this three times now. Each time I used vegetable stock out of preference and white rice flour due to health issues. I tried it with less cream the first time because I was afraid it would be heavy due to the amount of fat in the brie, but it turned out to be lighter than expected. The second and third time I used the whole amount as instructed and in fact, it was lighter than a usual "cream of vegetable" soup. The first time I used a popular industrial brand of brie and it was somewhat bland and somewhat bitter. In my next attempts I used a local, organic brand and found it much tastier and less bitter. The third time I added a large bunch of fresh spinach when sautéing the onions and celery and it is to die for! Thanks so much for sharing your recipe. I would never have thought of this on my own.

2 users found this review helpful
Reviewed On: Jul. 14, 2014
Powdered Sugar
This actually worked! Thanks, it saved me when making some buttercream frosting. I used potato starch for health issues. I blended 1 cup sugar plus 2 Tbsp potato starch at a time. Worked like a charm. Thanks for sharing.

0 users found this review helpful
Reviewed On: Jul. 13, 2014
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