Kristine Kidd - Fresh Gluten-Free Food

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Feta and Pistachio Dip for Tangueros

Tango, Steve’s and my new hobby, has grown into a passion as compelling as my love for cooking. In this first blog post after way too long away, I am combining these two obsessions, offering the recipe for a dip I recently made for a dance event. It was the opening party for our tango teacher’s (Makela Brizuela) new studio. A live band played music that was so enticing; I twirled through every tanda (group of 3 to 4 songs in the same style, usually danced with the same partner).

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Maple, Hazelnut and Amaranth Granola

Here’s a super tasty, delightfully crunchy, and exceptionally nutritious granola to start off the day. One more selling point: amaranth, an ancient, gluten-free grain, will keep you feeling satisfied much longer than other cereals. I like to fill a bowl with fresh fruit (berries and peaches in summer, apples or bananas in winter), milk, soy milk, kefir, or yogurt and about ⅓ cup of this granola. And when I need a quick pick-me-up, like right now, I eat a big spoonful of the granola directly from its container.

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