Worst Blogger Evar. With a Side of Asparagus Salad.

Hello, strangers! A combination of crazy-hectic work schedule, deadlines, personal overcommitment, losing my darn cat (and then finding him!), tiredness, and lack of inspiration has added up to me not cooking much or blogging here the last couple weeks (or even staying up to date on what my fellow GFGs have posted). Sorry! No more sleepless nights of wondering where I’ve been.

I did manage to pull together a meal for Easter Sunday. I googled “Easter menu items” and cobbled together a last-minute mishmash of make-ahead dishes and what sounded easiest and tastiest at the moment and would allow for the longest Easter afternoon nap possible. The meal wasn’t a slam dunk. Oh well. At least I made an effort. And EVERYTHING would have been gluten-free if I hadn’t screwed up the pie (I don’t have time to tell that story). The menu consisted of:

  • ham: Meh. I put a glaze on it. It was still kinda gross. I’m not a huge ham fan anyway.
  • potato salad: based on this recipe but with some significant tweaks. YUM. Anything with potatoes makes me very happy. Note to self: raw onions have given you heartburn for all of the 30+ years you can remember. Why did you put them in this lovely potato salad–and then suffer for the next 48 hours?
  • shrimp shooters: marinated in olive oil, white balsamic vinegar, cilantro, and some other stuff. Dang good.
  • banana custard pie: which I managed to ruin by trying to make trying to make gluten-free . . . and then subsequently made not gluten-free because I ran out of ingredients.

  • asparagus, walnut, and feta salad: based on this recipe. I kindly overcooked the asparagus. If I hadn’t? This would have been my favorite component of the meal.

So I’m going to share a recipe with you that I ruined but that I still loved and that I hope you’ll make and not ruin. Makes perfect sense.

Asparagus, Walnut, and Feta Salad

based on this recipe

Ingredients

  • 1 cup coarsely chopped walnuts
  • 3/4 cup olive oil
  • 1/4 cup champagne vinegar
  • 2 teaspoons dried dill
  • 2 cloves minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-2 1/2 pounds fresh asparagus
  • 1/4 small purple onion, thinly sliced wedges
  • 4-6 ounces crumbled feta (goat cheese feta if you can find it) or goat cheese

Instructions

  1. Bake walnuts in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted; set aside.
  2. Combine oil and next 5 ingredients; cover and chill.
  3. Bend asparagus until it snaps. Cut the remainder up to the same height to remove woody stems (if you’re being frugal, save those stems for soup). Submerge asparagus in salted boiling water for 3-4 minutes, until crisp-tender and still bright green. {No longer! I’m serious! You turn away to watch three minutes of a car chase on Fast Five and you will have ruined your dang asparagus.} Immediately plunge asparagus into ice bath to stop the cooking process; drain and pat dry.
  4. Re-whisk vinaigrette if needed and pour over cooled asparagus. Sprinkle walnuts, onion, and cheese over the top. Allow to sit at room temp for 30 minutes before serving.

So the asparagus portion of the salad was kinda crappy because of the overcooking, but this dish will definitely be on repeat for me. I loved the vinaigrette and the combo of flavors. I wisely sliced the onion in thin slices rather than dicing so I could easily remove the heartburn-causing monsters from my dish (I wasn’t so smart with the potato salad). Asparagus is looking lovely in the market right now. I hope you’ll give this recipe a whirl!

What did you make for Easter dinner? Any flops? Standouts? Please tell me I’m not the only one who made something that didn’t turn out AT ALL.

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Gluten-Free Fail . . . Sort of

I really love pie. I really love dessert in general, but homemade pie is one of my favorite things to make and to eat. So I set out today to try my very first gluten-free pie, and I’m sorry to say, I’m going to have to keep trying.

I was a little concerned that Pamela’s Baking Mix might not work because I think it’s essentially like gluten-free Bisquick. Instead of my two cups of flour, I used one and a half cups of the baking mix and a half of a cup of almond flour.

Because the almond flower is more coarse and seemingly drier than flour, I went ahead and added a couple of extra tablespoons of butter. Mistake. Note to self for future: don’t overcompensate for something on the front end.

What essentially happened was the pie dough was too buttery, even after adding extra baking mix and and almond flour, and it was also too light. The baking mix doesn’t have the same substance as flour, and it wasn’t quite heavy enough. It also didn’t stay together to pick up and place in the pie plate. I ended up pressing the dough into the pie plate and then carefully rolling the top dough into thick lattice strips that I gently placed across the top.

If you’re curious, the filling was two bags of Kroger frozen peaches, thawed, drizzled with agave and sprinkled generously with cinnamon.

I actually served this to some friends tonight who told me it was good, but they’re very kind. All in all, it was edible, but it was by no means fantastic. I’ll eat the rest of it, but I won’t repeat it.

I’m sure there’s someone out there who has perfected this, but it is kind of fun experimenting. Next round: oat flour. Stay tuned!