These days, as winter rages on here in New England, sometimes I just can't go out one more time to pick up a missing ingredient for an inspired recipe. So I have given myself permission to improvise a little in both savory and baked goods and have been pleasantly surprised. Who knew that olive oil would be so yummy in brownies and that mashed red lentils work nicely as a potato type of binder! Gluten free cooking is not so challenging, but the baking still is as the quest for fine texture and rich taste has me sifting 2 tablespoons of cocoa powder into the gluten free baking mix and using vegetable oil instead of butter or one of the dairy free substitutes in cookies. We are getting so close to a perfect cookie over here that all the "regular" eaters are raiding my freezer and loving the goodies. Better them than me, actually!
So I am hereby giving you all permission to play with your food... Look at a recipe as a guideline of proportion of ingredients, like a template, but create your own product by adapting it to what you have on hand. Obviously you cannot turn lamb chops into bouillabaisse, but I think you get my drift.