Buckwheat Queen Profile - Allrecipes.com (18629506)

Buckwheat Queen

Buckwheat Queen
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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Sep. 23, 2014 1:26 am 
Updated: Sep. 23, 2014 7:42 pm
When I moved to Italy I had the opportunity to meet and stay with Sicilians.  It taught me a lot about culture and food.  One thing I noticed was there was no salt and pepper on the table.  The condiments of choice were extra virgin olive oil, the greener and thicker-the better, some sort of… MORE
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From The Blog:  An American in Italy
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Quinoa Muffins
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Gluten Free Pasta Frolla - shortbread crust
Vegetable and Tofu Stir-fry
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Belgian Endive au Gratin Finished Product
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About this Cook
American living between Italy and Liege, Belgium. I'm married to an Italian, a 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 52 reviews
Quinoa Muffins
A definite keeper! Serve this at your next brunch instead of a quiche and you'll have a crowd pleaser that just happens to be gluten free. The flavour of the egg and quinoa go well together as does the texture of the two. Quinoa has that nutty crunch to it that makes this a dazzler in your mouth; like eating a sparkler on the 4th of July. Seeing that the submitter wrote to add any vegetable and cheese I wanted, I did. I used tri-color quinoa. I then added 3/4 cup mix of grated zucchini, red bell pepper, shallot and carrot. I had to sub a soft cheese (robiola) because it's all I had. Mine came out a bit bland and can see where a more robust cheese like feta would be the right type. I also used 5 cocottes each having a 1 cup capacity and filled them only half way as instructed. These yielded 2.5 cups of "batter". Seeing that I used more veggies than required I can see where 6 normal muffin moulds would hold the original recipe batter. As you can see in my picture, they didn't fill up completely upon cooking. Cooking time took about 22 minutes and the veggies were cooked completely as was the egg. They served nicely with a beet and spinach salad. You gotta try these! Thanks for sharing.

1 user found this review helpful
Reviewed On: Sep. 23, 2014
Donut Muffins
Gluten Free version. These are soooooo delicious. I practically ate all of them myself while waiting for the next batch to finish in the oven. I ended up having to make 2 other batches round robin style when my daughter tasted them and then invited all her friends over. Addictive little buggers. My GF version recipe is in my recipe box if you are interested. Thanks for sharing.

1 user found this review helpful
Reviewed On: Sep. 22, 2014
Vegetable and Tofu Stir-fry
Great stuff! Used Tamari instead of soy for a gf version. Method is spot on. Thanks for sharing.

1 user found this review helpful
Reviewed On: Sep. 18, 2014
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