Lazybum Recipes: Gluten-Free Ginger-Molasses Cookies

It is autumn, and everything ought to be ginger (and pumpkin, and peppermint). I’ve been wanting to experiment more with gluten-free desserts, and these cookies—adapted from my grandmother’s repertoire of delicious things—seemed like they might be more forgiving of the gluten swap, since they’re thinner and finer than many cookies.

I will share my (unquestionably thrilling) cookie-process with you here; while I do want to tweak the recipe some more, I was pleased with how they turned out!

These cookies are much more time-consuming to make than one might expect: since they’re so thin, it takes many batches to use up all the batter, and since the baking time is so brief, you must hover nearby like an anxious mother bird the whole time. However, once you get into the swing of it, it ain’t so bad. Read More

Lazybum Recipes: Basic Crockpot Anything

There are days when I use my crockpot as a portal of discovery for new and delicious recipes and flavors. There are other days when all I want is for it to provide me with adequate dinner nutrients (exciting culinary discoveries be damned!). On the latter type of day, I improvise crockpot meals using a very basic formula, and the result is almost always edible.

Sounds convincing, eh? Maybe not, but if you start with this formula and adapt it to your needs, you will, at worst, use up some unloved foodstuffs, and at best, create a magnificent new dish. Read More

Lazybum Recipes: Pavlova

This recipe really shouldn’t count as lazybum, as it’s a little bit more complex than my usual preference… but it’s also much easier to make than you’d expect a fancy meringue dessert to be, so that counts in its favor.

Pavlova is my very favorite dessert ever. It’s a giant meringue: a crisp and crunchy meringue shell on the outside, and a soft and marshmallow-textured meringue interior. It’s usually topped with whipped cream and whatever snazzy fruits are in season. As an added bonus, it’s naturally gluten-free, so it tastes exactly as sublime as it should.

If your meringue cake cracks during (or after) baking, never fear! That’s what the whipped cream and fruit are for. They will cover it up perfectly, and none shall ever be the wiser. Read More

Lazybum Recipes: Crockpot Winter Vegetable Soup

Do you know what I like? I like crockpots. They allow me to put in a mere 5-30 minutes’ effort in the morning, and then I feel like the most magnificent of chefs in the evening when there’s a delicious dinner already hot and prepared.

Here’s a very easy crockpot pseudo-recipe that I like to do during wintertime. It evolved from this recipe for Slow Cooker Winter Vegetable Stew, but in its current state, it has diverged away from its stew origins into a very simple, relatively nutritious, big ol’ splash of soup.

This is not a recipe of “use exactly these proportions upon pain of death;” instead, it’s more of a recipe of “go find some nice vegetables and then put them into broth.” Every time I cook this, it’s almost entirely improvisational. Read More

Lazybum Recipes: Cranberry Quinoa

This recipe should hardly qualify as a recipe, as obscenely simple as it is, but that’s okay—it’s delicious!

Quinoa, if you are not familiar with it, is a grain-like plant with edible seeds. It was originally grown in the Andean regions of South America; the Incas called it chisaya mama, or “mother of all grains.” Although many plant-based foods lack some of the amino acids essential to humans, quinoa actually contains all of the essential amino acids, making it a complete protein! Like magic. It also has some useful stuff like calcium, phosphorus, and iron.

You can treat quinoa like rice or couscous; it’s even possible to prepare it using a rice cooker. I usually cook a large pot of it all at once, store it in the fridge, and then mix in convenient oddments (nuts, greens, small pebbles) whenever I need a meal.

This pairing, in particular, works wonderfully as a breakfast food. Read More