— lab@56

Tag "gluten free"

Baked Cauliflower & Broccoli Falafel

Photo shown with a spoonful of lemon-yogurt sauce.

I’ll be honest. I’m not up for writing today. A bit stressed out. But out of all the things, one of the hardest things I’ve gone through is I crave for some food and can’t share how great it is with Mad Scientist because he has different food allergies than I do. Taking a photo of a dish and trying to explain the taste is one thing. It’s a good conversation topic. Experiencing “it” is completely another story. So do I think this is a problem or struggle? No, the world won’t fall apart because of that. I like the challenges, the processes, and the opportunities. I just need a bit of time and creativity so that we can both enjoy. Sharing is caring, they say.

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caramelized onion & prosciutto gluten free pizza

Try the topping with a slice of bread or pita and toast it for a couple of minutes. Good snack or appetizer if you’re looking for small portion food. Alternatively, you can even use a sheet of pie crust.

I admit that I’m not much of a pizza person. I grew up with “enough” of them, but never was my favorite. What it comes down to is the pizza sauce I’m not good with and it’s not the pizza itself. I’m just picky. I’m also the type of person that would drive 10-15 miles to get a slice from a place I know of just because they have a fantastic Cesar Salad Pizza. Their crust is thin, crunchy, and the dressing is out of this world. I get this insane craving of having a good slice once in a while but I don’t have the luxury to take that drive as much as I used to.

So when I’ve had the pizza stuck on my mind most of the day, I was in on a good fight for making it gluten-free. I usually go for the Gluten-Free Girl’s Pizza crust (with some adjustments). Minor problem… I haven’t replaced all flours that I lost. When I googled “gluten free pizza crust recipe” for the sake of searching, there are about 1, 180,000 search results returned. Yes, over 1 million results. Ah, ok, I have time. (rolling eyes)

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We used to have appetizers as a dinner once a week. We had three to five small-portion appetizers on a coffee table, sit on the couch, eat and watch a movie of our choice. It’s fun, especially on a rainy or foggy day. It’s even better if it’s Sunday evening when we try to squeeze in every bit of relaxation to prepare for the week. When Mad Scientist suggested we’d do an appetizer night, I was excited but didn’t think too much. A couple of hours later, a bit of panic. What do I have in the fridge? And there they were, a couple of zucchini are sitting quietly in the veggie drawer in the fridge, calling to be used. It’s not in the season, but hey.


Last year around this time, I ran into Zucchini Fritters recipe from Smitten Kitchen. I sat on trying this recipe. It’s not because it didn’t look good but specifically because I still have that side of me that is apprehensive of using green stuff. Overcoming them was easier than I thought with a little help from the cheese. But the sound of the word, Fritter, couldn’t have been more appealing. As the name goes, the fritter technically is “anything fried.” Even shrimp tempura is a fritter. Who would’ve thought of that, especially to a person who grew up with many tempura in her life time. (I admit, I thought tempura was its own category.)


I made zucchini fritters many times ever since then. Each time with different methods of shredding, different cheeses, flours, and frying oils to list a few. I find that we liked shredding zucchini with a cheese grater as the dish melted in our mouth. The one shredded with a food processor provided more heartier feel to it, and I prefer to use this method when serving as a meal.

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