Fall Is In The Air

We have had a week or so reprieve from 100+ weather and I am so enjoying it.  Saturday was spent with friends.  Then on Sunday Eric and I had a relaxing day.  Finished up a little shopping and then went to the movies.  Dinner?

With the cooler weather I had a craving for pure comfort food.  Food that could be cooked in a matter of minutes and then savored.  It had been a long time since I had mac n cheese.  Mac n cheese with of all things canned green beans.  The mac and cheese was super easy thanks to King Arthur Flour.  Their Vermont Cheese Powder is excellent.  It is not certified gluten free and there could be some cross contamination.  If you are super sensitive to gluten it is  something you would want to avoid.  

For the 2 of us I made half a recipe using Tinkyada Brown Rice Pasta Spirals.  I like this brand of gluten free pasta. I have found that if I under cook it a couple of minutes that it doesn’t fall apart.  I cooked 3/4 cup of pasta in salted boiling water, drained and then added in the 2 tablespoons plus about 2 teaspoons of the cheese powder, a scant tablespoon of butter and moistened it with some half and half that was leftover from making ice cream a few days ago.  

This was served the Green Beans from a Can That Don’t Taste Like It! by mama’s kitchen on Food.com.  I have long ago given up canned vegetables in pursuit of healthier options but ever once in a while you just have to go back in time.  As with all products read labels if you are on a restricted diet.  I found it interesting that canned corn for example could contain wheat products.  To complete the meal a fresh, red ripe tomato was topped off with some of my homemade basil pesto.  Oh, oh, yes!

After enjoying such a comforting meal what is the best way to top it off?  How about end of season fresh peaches?  Awhile back I found the perfect peach dessert recipe for 2.  The recipe is from the Mayo Clinic website.  It is so super easy and makes a delicious and healthy dessert.  The only change I made was to sprinkle the peaches with cinnamon/sugar instead of the spices listed.  I used Udi’s Original Granola which is packed with all sorts of delicious nuts.

Peach and Granola Crisp

2 medium peaches

cinnamon and sugar, to taste

1/3 cup gluten free granola

2 scoops of gluten free frozen vanilla yogurt or ice cream 

Preheat oven to 350 degrees.  Spray two 1-cup ramekins with non-stick cooking spray.  Divide the peaches between the ramekins, sprinkle with cinnamon-sugar as desired and top with granola.

Place in preheated oven for 30 minutes.  Remove and allow to cool for 5 to 10 minutes.  Top each with a generous scoop of frozen yogurt or ice cream.  

I am still on my comfort food kick and tonight we will be enjoying Creole Black-Eyed Peas with rice and sausage.  I plan on making another recipe from 1,000 Gluten-Free Recipes.  I’ll let you know how it goes.   Until then have a great day!



  1. Karen, thanks for stopping in. I love the crispness in the morning. In the desert it hits up during the day but the mornings and evenings are usually a little crisp.

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