My mom's lasagna. Kind of.

My mom taught me how to make lasagna the last time I was back east for the holidays. And it is delicious. But I also like vegetables so I've combined her recipe with a classic "Old Favourite" one from Canadian Living. Like most mutants, it's awesome.

Serves 6-8

8 oz lasagna noodles (about 12. And gluten free)
1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
2 cups of shredded mozzarella
1 pkg of square mozzarella slices, cut into triangles

Meat filling:
1 lb of ground beef
1 each onion, carrot, and celery stalk, chopped
4 cloves garlic, minced
1 1/2 tsp each dried oregano and basil
1/4 tsp pepper
Pinch hot pepper flakes
1 can (28 oz) tomatoes, chopped
2 cans (5.5 oz) tomato paste

Cheese filling:
2 eggs
1/4 tsp each nutmeg and pepper
3 cups low fat cottage cheese (To be fancy, I've done 2 cups of cottage and 1 cup of ricotta)
1/2 cup grated parmesan
3 Tbsp chopped parsley

Meat filling: In a large dutch oven, cook beef over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Spoon off all by 1 Tbsp fat. Add onion, carrot, celery, garlic, oregano, basil, pepper and hot pepper flakes to pan; cook, stirring often for 3 to 5 minutes.  Add tomatoes, and tomato paste; bring to a boil.  Reduce heat and simmer, stirring often for about 25 minutes, until thickened.

Cheese filling: Meanwhile, in bowl, beat together eggs, pepper, and nutmeg. Blend in cottage and parmesan cheeses. Set aside.

In a large pot of boiling salted water, cook noodles according to directions. The gluten free ones break like crazy so be gentle when stirring, and draining.

In a 9x13 inch pan glass baking dish arrange a layer of noodles on the bottom. Spoon half of the cheese mixture in. Top with half of the mozzarella (1 cup). Add about half of the spinach then top with half of the meat mixture. Cover the meat with the remaining noodles. Spoon the remainder of the cheese mixture on top of the noodles. Add the remaining 1 cup of shredded mozzarella, remaining spinach and top with the remaining meat mixture.  Finally place the triangle squares of mozzarella on top for beauty!

Cover loosely with foil; bake at 375 F for 20 minutes. Uncover and bake for 20 to 25 minutes. Let stand for 10 minutes before serving.

Revisions: I've left the spinach out but I prefer it in. I've also thrown in a link or two of italian sausage with the ground beef for a little spicy zest and it's a great addition.

Cheesy chicken and kale casserole

I'm attempting to find new ways to introduce vegetables in my diet because I'm told they are good for you. This was an experiment a few weeks ago and I quite enjoyed it but I'm searching for some zing to add to it when I make it again. Artichoke? I adapted it from Martha Stewart and found that halving the recipe definitely made more than enough.

Serves 4

2-3 cups of fusilli pasta (I am no good at measuring pasta, apologies)
1 tablespoon of butter
1/2 large yellow onion, minced
1 bunch of kale, washed and leaves chopped off the stems
2 cups of chicken, cooked and diced
1 500 g container of ricotta
2 tablespoons of lemon zest
1/2 cup parmesan cheese, grated/shredded

Preheat oven to 350 degrees F. In a large pot of boiling water, cook pasta according to directions. Make sure to rinse if using gluten free. I've found corn pasta to be the best lately, especially for leftovers. Drain and return to pot.

In a large skillet, melt butter over medium heat. Add onion and garlic; cook until onion softens, about 4 minutes. Add kale and cover, cook until almost tender, about 5 minutes. Transfer to pot with pasta (or pasta to skillet if using gluten free).

Stir in chicken, ricotta, lemon zest and 1/4 cup of parmesan. Season with salt and pepper. Transfer to a 9x9 baking dish and sprinkle with the remaining 1/4 cup of parmesan. Bake until the top is golden, 25-30 minutes.

Enjoy!

Butternut squash pasta with sausage and spinach

Squash. I thought I hated you. Turns out I love you. Time to re-evaluate all my life decisions.

I think I've eaten squash every day this week which is an all time vegetable record.  The original recipe comes from Skinnytaste but the first time I made it I struggled with the measurements so this has quite a few adaptations.

Serves 4

3 links of Spolumbo's chicken apple sausage (gluten free) or alternatively spicy italian sausage
5 cups of butternut squash, peeled and diced
1 Tbsp light butter
10 oz of corn pasta (I like fusilli)
1/3 cup shallots, minced
4 cloves garlic, minced (and more if you like)
2 cups of baby spinach, roughly chopped
2 Tbsp fresh shaved parmesan cheese
4-5 sage leaves, thinly sliced
Kosher salt and ground pepper, to taste

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender. Blend until smooth. At this point I found I needed to add 1/2 cup to 1 cup of water to help the blending action. Set aside.

Add pasta to boiling salted water. Cook according to directions and if you are using gluten free pasta, rinse well after it is cooked.

Meanwhile, in a large skillet or saucepan, saute sausage over medium heat. I find this works best if I break the sausage up rather than slice it. Cook until browned, and once cooked, set aside on a plate.

Reduce heat of the saucepan to medium low. Melt the butter and add the shallots and garlic. Cook until they are golden, about 4-5 minutes. Add pureed butternut squash, season with salt, pepper and garlic powder if you are crazy about it like me. At this point, if you feel like you want your sauce thinner, add more water. Add baby spinach, parmesan cheese, and sage.

Toss in cooked pasta and sausage. Stir until it is well coated and heated.

Enjoy!

Stick to your ribs chili

It's been a solid two years of trying to find a decent chili recipe that is equal parts awesome and filling. I've tried a few but this most recent one has been the most satisfying. I don't love large amounts of beans, and cumin is a must so this hits all the checkmarks.

Serves 6-8
Source Canadian Living

1 Tbsp vegetable oil
3 onions, diced
4 cloves of garlic, minced
2 lb of extra lean ground beef
3 Tbsp chili powder
1-1/4 tsp ground cumin
1 tsp ground coriander
1 tsp oregano
1 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1 can plum tomatoes (I use low sodium tomatoes)
1/2 bottle strained tomatoes (I can't find this to save my life in the grocery store so I add about 3 Tbsp of tomato paste)
1/2 cup water
1 can (19 oz) kidney beans, rinsed and drained

In a large pot, heat oil over medium heat. Cook onions and garlic, stirring occasionally until golden, about 8-10 minutes.

Add beef; cook, breaking up with a spoon, until browned. Stir in chili powder, coriander, oregano, salt, pepper, and cayenne; cook for 1 minute.

I cut up my tomatoes in the can with scissors. Buying a can of whole tomatoes helps preserve more of the flavour than buying diced tomatoes. Add to pot, along with tomato paste, water and kidney beans. Bring to a boil; reduce heat, cover and simmer for 20 minutes.  Uncover and cook for 10 minutes.

Holy Moly, this soup is good. Apple cheddar squash soup.

It's a snowy November afternoon here and I wanted something warm to stick to my ribs. This soup definitely did the trick. I made a few substitutions as I didn't have quite everything on hand (even after 2 trips to the grocery store, I blame old age). It still turned out fantastic. I found this on the Food Network website and it made quite a lot. They said it serves 4 but I think I could squeak it to 6.

5 tablespoons unsalted butter (I cut it to 4)
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled, butternut squash
Kosher salt and pepper
1/2 teaspoon dried sage (I ran out and used savoury as a substitute)
2 tablespoons flour (gluten free)
1/3 cup apple cider (feel free to crack a can of Rock Creek and drink the remainder while cooking)
4 cups low-sodium chicken broth (gluten free)
1 cup of milk
2 ounces proscuitto, torn into bite size pieces (I used bacon as a substitute)
2 cups grated sharp cheddar (I used low fat) plus more for garnish
Chopped green onions/chives for garnish


Melt 4 tablespoons of butter in a large pot over medium-low heat and add the onion, apples, potato and butternut squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over medium-high heat, stirring until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring until the potato is soft, about 8-10 minutes.

Meanwhile, heat the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Add the proscuitto and cook until crisp, about 2 minutes. Drain and pat dry on paper towel. (I cooked bacon in the microwave to save time here).

Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in small batches until smooth. Garnish with proscuitto, cheddar and chives.

Grilled Garlic Parmesan Zucchini

Whoa. I've been eating a lot of zucchini lately. Tonight I was craving some garlic bread and this totally did the gluten-free trick. The original recipe is from Allrecipes.com but I made some adjustments by substituting olive oil for butter and leaving 1 tbsp of parsley out.

Serves 4

3 zucchini
3 tablespoons of extra virgin olive oil
2 cloves garlic, minced
1/2 cup parmesan (I used a Superstore blue menu light version and it was delish)
Black pepper to taste.

Preheat grill to medium heat. I used a grill pan on my stovetop as it was chilly tonight.

Cut the zucchini crosswise in the middle. Slice each half into 3 sections, making 6 slices per zucchini.

In a bowl mix the olive oil and garlic. Brush the mixture over both sides of each zucchini slice. Sprinkle each slice with Parmesan cheese, and place the slices, cheese side up, on the grill. I sprinkled a little pepper over them at this point.

Grill the zucchini until the underside has grill marks, it is cooked through and the cheese has melted. This took about 8-minutes.

Make your own curry powder

I came down with the monster cold on the weekend. For four days I was trapped in my apartment with only the occasional run to the 7-11 for more juice.  On Sunday night, I decided I needed some comfort food and tried to make Chicken Divan but realized (with horror) that I was out of curry powder.

However if you have a well stocked pantry you can whip this up in a jiffy. It's fragrant and has the same warmth. Note: not a spicy, hot curry.

Recipe from Food.com

2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1 tsp nutmeg
1 tsp salt
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp ground pepper.

Mix all of the ingredients in a bowl. Bottle!

Sesame Chicken

Another great Pinterest find. This recipe comes from the Budget Bytes blog that promises great food on, well a budget. It was quick, easy and used ingredients that were already in my pantry.

1 large egg
2 Tbsp cornstarch
1 lb boneless, skinless chicken (I used thighs, you could use breasts)
2 Tbsp vegetable oil
2 Tbsp soy sauce
1 Tbsp water
1/2 Tbsp sesame oil
1 1/2 Tbsp brown sugar
1 1/2 Tbsp rice vinegar
1 inch grated ginger (I used stuff out of a tube so measuring an inch wasn't exact. I probably used 2 tsps)
1 clove garlic, minced
2 Tbsp sesame seeds
1 Tbsp cornstarch
4 cups jasmine rice cooked (I probably used 2)
2 whole green onions, sliced (I used 1)

In a bowl, whisk the egg and cornstarch together with a pinch of salt and pepper. Trim any fat from the chicken and cut into small 1 inch pieces. Toss the chicken into the egg mixture and coat thoroughly.

Heat a skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is hot, add the chicken and all of the egg mixture. Cook the chicken, stirring occasionally, until it is golden brown and cooked all the way through. I found this took about 10 minutes. Drain off excess oil.

While the chicken is cooking, prepare the soy/sesame sauce. In a bowl, mix the soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, sesame seeds, and cornstarch.

Once the chicken is cooked, pour the soy mixture over it. Toss the chicken to coat through. As soon as the sauce hits the hot skillet it will thicken (mine caramelized a bit as I was too slow), so once it is coated remove the pan from the heat.

Serve over jasmine rice and garnish with green onions. Serves about 4 or 3 if you are really hungry.

Taco Zucchini Boats

A few friends have recently been busy posting recipes on Pinterest that come from the Skinnytaste blog. The recipes are healthy, low-fat, delicious and it's easy to find gluten-free ones.  I gave this recipe a try a few nights ago and really enjoyed it, though I altered the measurements a bit (I found I only filled 2 zucchinis instead of the recommended 4. Maybe my zucchinis were bigger).  I believe the author is bringing out a cookbook which I'm looking forward to.

Serves 2-3

2 medium zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 pound lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt (I usually leave out)
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 Tbsp bell pepper, minced
4 oz can tomato sauce (I used about 3/4 of a 200 ml can)
1/4 cup of water
1/2 cup reduced fat Mexican shredded cheese
1/4 cup chopped scallions or cilantro for topping (I forgot of course)

Bring a large pot of salted water to boil. Preheat your oven to 400 F. Place 1/4 cup of salsa in the bottom of a large casserole dish.

Using a small spoon, scoop out the inside of the zucchini halves but leave about 1/4 inch around the sides and bottom. Save about 3/4 cup of the scooped zucchini, chop it into small pieces. Squeeze out the extra water in it onto paper towel and then set it aside. Discard the rest. Drop the zucchini halves into the water and let them boil for 1 minute. Remove from water and set aside.

In a large skillet, brown the ground turkey. Break it up with a spoon while it is cooking. When it is no longer pink, add the spices and mix well. Add the onion, bell pepper, chopped zucchini, tomato sauce and water. Stir and cover, simmer on low heat for about 20 minutes.

Fill the hollowed zucchini boats with the turkey mixture evenly, Top each with 1 Tbsp of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions or cilantro and serve with remaining salsa on the side.

*When I made these I cooked 1 zucchini the first night and saved half the meat mixture in tupperware. The next day all I had to do for great leftovers was to boil another zucchini, fill with meat and bake. I also found that I ate about 1 and 1/2 zucchinis. If you served one big boat per person I'd also make a side like rice or salad.

Bacon-wrapped pineapple

Two of my favourite things together at last.


I had these treats while on vacation in the Okanagan this summer. My dear and amazingly talented friend, Allison, cooked them up for us one night before supper. Yesterday I wanted to make a quick and easy appetizer so I wrapped these up and they were a big hit.

1 pkg of bacon
Some pineapple (I bought two 500 g containers of pineapple slices as there were none ripe)
About 1/2 cup of brown sugar (or more, I probably used more)

Set oven to 350.

Cut the package of bacon in half so that you have half slices to work with. Dredge the bacon, one at a time, in the brown sugar. Place a small piece of pineapple on the bacon. Roll the bacon around the pineapple and fasten with a toothpick. I cooked them on cookie sheets with parchment paper to lessen the mess.

Bake in the oven at 350 for about 10-15 minutes. It depends on how crispy you like your bacon.

The spice rub to end all other spice rubs

Oh my god. This is amazing. I went to visit my uncle Andrew and aunt Carolyn last week on the West Coast and they treated me to barbecued ribs with this amazing homemade rub. It's official title is "Couzan Billy's" rub and a quick google search gave me a few different variations. I don't know who Couzan Billy is, but thumbs up dude.

This has also been successful on chicken thighs and I can't wait to try it on salmon on the grill.

4 tsp paprika
3 tsp Kosher salt
2 tsp black pepper, roughly ground
1 1/2 tsp basil, dried
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp oregano, dried
1 tsp cayenne
1 tsp white pepper (I didn't have any so I just threw in more regular stuff)
1 tsp thyme, dried

In a mortar and pestle, grind the basil, oregano and thyme. Add to the rest of the ingredients. Thoroughly mix and bottle.

Maple buttermilk grilled chicken

So these were delicious. I made them with boneless, skinless chicken thighs but I'd like to try it with some chicken on the bone next time like drumsticks. The cinnamon is subtle but delicious.

Serves 2 (the original recipe serves 10 which is nuts so I paired it down)

1/3 cup buttermilk (To make 1 cup of buttermilk, take a cup of milk. Add a Tbsp of lemon juice. Let it sit in the fridge for 10 minutes and you have a good substitute)
1 green onion chopped
1 clove garlic chopped
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp crushed hot pepper flakes
6 chicken thighs boneless or 2 chicken breasts (The original recipe called for bone-in, skin-on but this is probably healthier)
1/8 tsp salt
1 Tbsp maple syrup (or more...yurm)

In a bowl, combine the buttermilk, green onion, garlic, pepper, cinnamon, and hot pepper flakes. Add chicken, turning to coat. Refrigerate and let marinate for 2 hours or upwards of 24 hours.

Remove chicken from marinade and discard marinade. Sprinkle with salt (I skipped this step). Place on greased grill over medium heat. Grill until internal thermometer registers at 165 F. The original recipe for boned chicken says this takes about 35 minutes. My boneless thighs took probably 20.

Grill, brushing with maple syrup, until glossy and coated, about an additional 5 minutes.

Courtesy of Canadian Living with some adjustments

Quinoa Salad with Dill and Feta

Well I'm trying zucchini again. I've made the other quinoa salad that posted about a dozen times this summer and needed something new. So I tried this recipe the other night. I might try less dill next time but it was a great new way to eat my new favourite weird hippy seed thing.

Serves 4-6 although Canadian Living says it serves 2 which I think is nuts. Unless it's two horses. Then that makes sense.

1 cup cooked quinoa (I recommend adding a bit of chicken stock when you cook quinoa.)
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 pinch salt and pepper
1 zucchini shredded (I grated it)
1 carrot shredded (see above)
1/4 cup chopped fresh dill
1/4 cup crumbled feta cheese

In a bowl, whisk together olive oil, vinegar, salt and pepper. Add the quinoa, zucchini, carrot, dill and feta. Toss and enjoy!

Courtesy of Canadian Living

Gluten-free Oatmeal Pancakes

Yurm. That pretty much says all you need to know about these pancakes. They are low-fat and high-protein. My friend Allison made them for me a few weeks ago when I went to visit her on vacation. The original recipe can be found here and you will see that theirs are more like berry crepes. I like making a thick pancake and throwing some berries on top. As someone who has high cholesterol the egg whites are a great idea.

1/2 cup egg whites (about 4 eggs will do the trick or buy the egg white in the cartons at the store)
1/2 cup gluten-free oats ( I use Bob's Red Mill Rolled GF Oats)
1/2 cup low-fat cottage cheese
1/8 tsp baking powder

In a blender, put the wet ingredients in first, then add the oats and baking powder. Blend until smooth. (Blend, blend, blend. You don't want chunky oats.)

Pour about 1/4 cup of mix onto a heated skillet. I flip my pancakes when the bubbles stay open. I'd say this makes about 2-3 pancakes. I halved the recipe and I only got one out of it. Heartbreak. So make the whole thing.

I mackled my ankle on the first day of vacation

You might have noticed that I didn't  post much in June/beginning of July. June I can blame on work, as that's the busy season but the first two weeks of July I lived mainly on frozen pizza and greek yogurt.   The reason for my less than exciting food habits was that I managed to sprain my ankle at a friend's wedding on literally the first day of summer vacation, thus finding myself on crutches and in an aircast. The following is a list of things I learned from my most recent accident.

1. My dance moves are killer. Especially when you throw Macklemore on the speakers. I have since "verbed" his name to describe what happened when I sprained two ligaments. He has not responded to this addition to the English language via twitter but my hopes are high.

2. You can cab to the hospital when your friends are still out partying at the wedding.  At 6 am there will be nobody else in the emergency room in a small town and you get excellent service. Choosing an emergency contact was tricky as nobody had cell service in the aforementioned small town so I went with Mom.

3. Crutches are the new trendy accessory at the Calgary Stampede. Just tell everyone you were in the Rodeo and it was too muddy so your horse slipped. Man, it sucks to be out of the competition for the rest of the week.

4. I saved a lot on gas money while I couldn't drive. A big thank you goes out to everyone who made me supper and drove me around while I was injured.

5. Physio is really boring and expensive. But worth it so go.

I'm now back to 100% and catching up with some recipes I wanted to try. Hope everyone else is having a wonderful and safe summer!

Lentil Salad

This is an oldie but a goodie! I got this recipe courtesy of my Dad. I love having it for lunch in the summer along with some leftover grilled meat.

Serves 4.

2 Tbsp lemon juice
1 Tbsp olive oil
1/4 tsp salt and pepper
1 clove garlic minced
1 can lentils, drained and rinsed
1/3 cup feta cheese
1 red pepper, chopped
1 green onion, sliced
1/4 cup chopped parsley (I often leave out as I forget to buy it almost all the time)

Whisk the lemon juice, oil, salt, pepper and garlic together. Add the rest of the ingredients. Stir. Garnish with parsley.

Asparagus and Smoked Salmon Quiche

This has been a family favourite for years but until recently, I hadn't made a gluten-free version. I found a gf pie crust courtesy of the Lakeview Bakery. It definitely wasn't the same as homemade or my old standby, Tenderflake but it reminded me that quiches aren't out of my reach even while I'm Celiac.

I always found this meal quick and easy, provided I cheated and used a pre-made crust. If you have your own pastry recipe, go ahead and if you have a good gf one, forward it please!

Recipe came from my Dad but I think he must have got the original from Canadian Living. He never puts green onions in.

1 9-inch cooked pie crust (instructions on Tenderflake box for lazy people like me)
6-8 spears of asparagus
1 Tbsp of vegetable oil
3 oz of smoked salmon, chopped (uh I think that's about a cup)
2 green onions, chopped
3 Tbsp goat cheese
3 eggs
1/2 cup milk
1 pinch salt
1 pinch pepper

While you cook your pie crust, snap off the woody ends of the asparagus. Trim them to about 4 inches in length. In a skillet, heat oil over medium heat and fry the asparagus for about 5 minutes.

Sprinkle the cooked pie crust with salmon and green onions. Crumble the goat cheese over top. Whisk the eggs together with milk, salt and pepper; pour over the salmon mixture in pie shell. Arrange the asparagus stalks over the quiche like the spokes of a wheel, or whatever floats your boat.

Bake in the centre of the oven for 35-40 minutes at 375 F. Check with a knife by inserting into middle and it should come out clean. Let cool for 5 minutes and enjoy!

Serves 4 and goes great with a spring green salad! I have also made a variation by leaving the asparagus out and adding some dill to the egg mixture.

Any Fruit Crisp (but I like Peach Cherry)

This recipe comes courtesy of my friend Carmen and her dear Grandma. It's versatile and easily converts to a gluten-free friendly version.

Serves 4-6 depending on how greedy you are.

5 cups sliced peeled fruit (the original recipe calls for apples but I like to experiment. My favourite version is 4 cups peeled peaches and 1 cup quartered, pitted cherries.)
1 cup brown sugar
3/4 cup flour (I use Bob's Mill GF blend for this)
3/4 cup rolled oats (gluten free)
1 tsp cinnamon
1/2 cup butter

Combine dry ingredients. Cut in butter. I tend to work this through my hands to really blend it. Place the fruit in a 9x9 pan. Pat the dry ingredients into flat shapes and press over the fruit to make a topping. Bake at 350 F for 45-50 minutes.

Other successful variations include a peach/blackberry and apple/raspberry.

Kale chips

I thought the hippies were lying to us or crazy. But it turns out that the deliciousness of kale chips is not a lie or a drug-induced hallucination. They are just as good as everyone says they are if not better.

Recipe is courtesy of Canadian Living.

6 cups, torn stemmed kale
2 tsp olive oil
1 pinch of salt (ok my pinch was about 5)
1 pinch of paprika

Toss together kale, olive oil, salt and paprika. Arrange in a single layer on parchment paper-lined baking sheet. I had to use two sheets to fit it all.

Bake at 350 F in oven until crisp and green. 10-15 minutes.

Asparagus Soup

Tonight I had my first accident in a while. My blender is no longer in working order. The sacrifice might have been worth it as this soup is surprisingly delicious. Asparagus is a great spring vegetable and this is a way to give it new life after you've steamed it to hell. The lemon juice gives it a really nice cut. Recipe is courtesy of my dad, Steve, from somewhere he can't remember as he approaches old age.

Serves probably 4. I lost some in the blender accident. Takes about 40 minutes to cook.

1 Tbsp olive oil
3 shallots, chopped
4 cloves of garlic, minced
1 leek, sliced thinly
1 1/2 lb of asparagus, trimmed and cut into 4 cm pieces
1/4 tsp pepper
1 litre vegetable or chicken broth
1/3 cup whipping cream
1 Tbsp lemon juice

In a large saucepan, heat oil over medium heat. Cook shallots and garlic until shallots are tender, about 3 minutes.  Add leek; stirring until soft, about 6 minutes.

Stir in asparagus, cook for 2 minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat to a simmer and cook for 10 minutes, until asparagus is tender.

Puree in blender; return to saucepan and add cream and lemon juice. Heat and serve.

Homemade mouth-watering salsa

Oh man oh man oh man. It's summer. There are lots of barbecues and social gatherings where food is key. I dug this out of the archives of my email from my good friend, Kathleen. It takes about 5 minutes to make and will impress.

4 plum tomatoes, diced
1/4 cup green onion, sliced
1/4 cup red onion, minced
1 clove garlic, minced
2 Tbsp pickled jalapeno peppers, minced
1 lime, zested and juiced (makes about 1/4 cup of juice if you don't have a fresh one)
1 Tbsp honey
1 Tbsp olive oil (recipe suggests 2 but the juices from the tomatoes more than make up for it)

Combine the vegetables and liquids. Stir. Serve with tostitos scoops as it is quite juicy.

Amazeballs.

Chicken and Zucchini Skewers

This recipe worked out to be quick and delicious. The perfect weeknight grill meal with vegetables!
As someone who is just trying zucchini voluntarily for the first time, I give it two thumbs up. Courtesy of Everyday Food.

Serves 4.

1 pound boneless, skinless chicken thighs (I used 2 chicken breasts as that is what was on hand) cut into 1 inch pieces.
1 zucchini, halved lengthwise and cut crosswise into 1 inch sections
1/2 small red onion, quartered with layers seperated
2 Tbsp olive oil
1 tsp oregano
2 Tbsp red wine vinegar
Coarse salt and pepper

In a bowl, combine chicken, zucchini, red onion, oil, oregano and vinegar. Add 1/2 tsp salt and 1 tsp pepper. Marinate covered and in the fridge for about 30 minutes.

Heat grill to medium. On each metal skewer, thread the chicken, red onion and zucchini (3 chicken, 2 each of the vegetables). Grill skewers, turning them occasionally for about 12 minutes.

I served this with tzatziki and quinoa salad.

Spicy Coriander Grilled Chicken

This recipe comes friend approved, by the wonderful Jennie. To be honest, I ran out of propane while attempting to make this (and apparently there is a shortage of refill tanks in my neightbourhood) so we had to bake it in the oven. But I would recommend it on the grill as the recipe suggests. Courtesy of Canadian Living.

3/4  cup plain yogurt
4 cloves garlic, minced
3 Tbsp lemon juice
1 Tbsp paprika
1 Tbsp ground coriander
1 Tbsp vegetable oil
1 tsp cumin (yurm)
1/2 tsp salt
1/2 tsp cayenne pepper
2 lb (8 pieces) chicken thighs, skinned (the recipe calls for bone in, but I used boneless and just cut the cooking time)
2 Tbsp fresh chopped cilantro

In a large bowl mix together yogurt, garlic, paprika, coriander, oil, cumin, salt and cayenne. Add the chicken and toss to coat. Cover and refrigerate for 8 hours (I only had time for 3 and it was still delicious).

Reserving marinade, place chicken bone-side down on greased grill over medium heat; brush with the remaining marinade. Throw out any remaining marinade as it's touched raw meat. Close lid and grill, turning once, for about 20 minutes. Chicken juices should run clear when pricked. Serve with sprinkled fresh cilantro (I left this out as I didn't have any on hand)

Serves 4. I served it with the Quinoa Greek Salad from last week.

Quinoa Salad

I was introduced to quinoa last year because I was desperately seeking a substitute to couscous (which is a pasta, go figure). I found this today and it is delicious! Courtesy of the Skinny Taste blog.

Serves a whole bunch. Probably 6.

1 cup quinoa
2 cups water
1/2 cube of chicken broth
1/4 cup red onion, diced
1/2 lemon, squeezed
1/4 cup of olives, pitted and sliced
2 Tbsp olive oil
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
1/3 cup crumbled feta
salt and pepper, to taste

Rinse the quinoa in a strainer for about 2 minutes. Fill a medium pot with the water and add the chicken broth/stock. Add the quinoa. Bring to a boil. Lower the heat and simmer for 15 minutes with lid on. Remove from heat and keep covered for an additional 5 minutes. Fluff with a fork and let cool.

While the quinoa is cooking/cooling, dice the vegetables. Add the red onion, cucumber, tomato and olives to the cooled quinoa. Squeeze the juice of half a lemon over it.

Add the olive oil to the salad and mix. Add the feta, as well as the salt and pepper to taste.

Enjoy!

Chicken breasts with wild mushroom sauce

This recipe comes from my dear dad, Steve. I believe he found it somewhere on the interweb, maybe Canadian Living. It was quite delicious but not a fast meal so save it for a Sunday dinner. I served it with rice and kale salad.

Serves 4

4 boneless breasts, with skin on (I used skinless)
Salt and pepper
1 1/2 Tbsp chopped fresh tarragon
2 Tbsp olive oil
1 Tbsp butter
1/4 cup chopped shallots
1 1/2 lb mixed mushrooms, eg. cremini, oyster, shitake, roughly chopped or whole
1 Tbsp chopped garlic
3/4 cup chicken stock (gluten free)
2 Tbsp balsamic vinegar
2 Tbsp soy sauce (gluten free, sodium reduced)
2 Tbsp butter, cut into pieces
2 Tbsp chives, chopped

Preheat oven to 400 F.

Season the chicken with salt, pepper and 1 tsp of the tarragon.  Heat the oil and butter in a large, ovenproof skillet (I used my iron Kitchen Aid one). Sear the chicken over medium-high heat for 3 minutes on each side or until golden.  Remove chicken from the skillet and set aside.

Add shallots to skillet and return to heat. Saute for 1 minute, then add mushrooms, garlic and remaining tarragon.  Saute for an additional 5 minutes or until mushrooms "exude" their juices and the juice begins to evaporate. This really does happen! Who knew mushrooms were this juicy? Immediately add stock, balsamic vinegar and soy sauce.  Boil for 1 minute to combine flavours.

Return the chicken to the skillet and place the whole thing in the oven for 20 to 30 minutes (depending on the thickness of the breasts) or until the juices are clear. Remove chicken and keep warm.

Stir in butter, piece by piece, until absorbed and melted, with the pan off the heat. Place the mushrooms and sauce on a serving plate and top with chicken. Garnish with chives (optional).

Shrimp Pad Thai

This recipe post is inspired by my good friend Sarah. She made me Pad Thai but then went away on vacation before I could get the recipe so after much searching I found this.  I can't attest to how authentic it is, as I've seldom had Pad Thai (nut allergy) before but it is delicious! Serves 4 and is courtesy of Everyday Food. 

8 oz rice stick noodles (I found some great ones at Superstore)

1/4 cup tomato-based chili sauce

1/4 cup lime juice

3 Tbsp soy sauce (gluten free)

2 Tbsp brown sugar

1 Tbsp anchovy paste (look for it in the seafood section of your grocery store)

4 Tbsp vegetable oil

4 garlic cloves, minced

1 pound, peeled and deveined medium shrimp

3 cups bean sprouts, more for garnish

8 scallions, trimmed, halved lengthwise and cut crosswise in 2 pieces

1 large egg, lightly beaten

Garnishes (optional)

Pinch of red pepper flakes

1/4 cup fresh cilantro

Lime wedges

1/3 cup dry-roasted peanuts (I obviously leave these out.)

Bean sprouts

Bring a large pot of water to boil. Remove it from the heat. Stir in noodles, let soak until softened (but still undercooked), about 3 minutes. Drain and rinse under cold water. 

In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar and anchovy paste. In a large non-stick pan, heat 2 tablespoons of oil over medium-high heat. Add garlic, and cook for 30 seconds. Add shrimp; cook, tossing often, until the shrimp are pink on both sides but just opaque through. This takes about 3 minutes. Transfer shrimp to a plate and set aside.

Return skillet to medium-high heat. Add the final 2 tablespoons of oil along with the noodles and chili sauce mixture; cook, tossing often, for 1 minute. Add bean sprouts, scallions and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve with chosen garnishes. 

Chicken Parmigiana

I have never really tried to make Chicken Parmigiana before but tonight I thought I would give it a shot. I took two different recipes from Bobby Flay and Everyday Foods, kept the bits I liked of both and made this hybrid. It was much faster than I expected and I liked serving it with a salad to keep it light rather than pasta.

Serves 4

3/4 cup plain breadcrumbs (gluten-free)
3/4 cup parmesan cheese
2 cups flour (I used a gluten-free all purpose mix)
4 boneless skinless chicken breasts, cut into halves horizontally
Salt and pepper
1 large egg, beaten
2 cups of jarred tomato sauce
1/4 cup olive oil
6 oz mozzarella cheese cut into eight thick slices (or whatever works)
Extra parmesan for sprinkling

Heat the oven to 400 degrees F. Combine the breadcrumbs and parmesan in a bowl. Season both sides of the chicken with salt and pepper. Dredge each chicken breast half in the flour, then dip in the egg. Let the extra drip off, and then dredge in the breadcrumb/cheese mixture.

Spread the tomato sauce onto the bottom of a 10 by 15 inch baking dish. Heat 2 tablespoons of the oil in a skillet over medium heat. Place 4 chicken cutlets in the skillet; cook until golden, about 2 minutes on each side. Transfer the browned chicken to the baking dish, placing them on top of the sauce. Repeat with the remaining chicken and oil.

Top each cutlet with the mozzarella cheese, a dash of parmesan and some extra sauce if you like.  Bake in the oven until the chicken is cooked through and the cheese is melted. Flay's recipe said to do this for 5-7 minutes but I gave it a good 10.

These were great! The cheese with the breadcrumbs helped hide the gluten-free crunchy texture breaded food tends to have.

I like my pork sticky and sour

Aka pork tenderloin with sticky lime glaze. It's been a while since I posted a new recipe and I have a few on reserve. It's starting to get warm and I've been craving some sweet new flavour. This is delicious and goes great with salad and potatoes. Serves 4. Courtesy of Canadian Living.

1/4 cup soy sauce (gluten-free)
1/4 cup liquid honey
2 tsp grated lime rind
3 Tbsp lime juice
1 small onion, finely diced
2 Tbsp minced gingerroot
2 cloves garlic, minced
1/2 tsp pepper
2 pork tenderloins
1 tsp vegetable oil

In a bowl, mix together the soy sauce, honey, lime rind, lime juice, onion, gingerroot, garlic and pepper. Add pork and coat thoroughly with the sauce. Cover and marinate in fridge for about 1 hour.

Drain pork, saving marinade. In a large skillet, heat oil over medium-high  heat. Brown the pork. I used the marinade here to pour over pork.

Place the pork in a rimmed glass dish or baking sheet. Roast in the oven at 400 degrees F. This will take about 18-20 minutes. It is cooked when the juices run clear or when just a hint of pink remains. Transfer to a cutting board and tent with foil. Let stand for 5 minutes; slice. Enjoy!

Pork Chops with Green Pepper, Mushrooms and Tomato

This is one of my all time favourite meals.  It comes courtesy of my dad. The recipe itself is pretty loose and there's lots of opportunity to adapt. I personally really like the simplicity of the sauce and the full flavour of the tomatoes without much else getting in the way.

Serves 4

1 Tbsp olive oil
Salt and pepper to taste
4 pork chops
2 green peppers, chopped
1-1/2 cup mushrooms, sliced and halved
1 clove garlic, minced
1 28 oz can of whole tomatoes, cut up
1 Tbsp tomato paste (optional)
1/4 cup white wine (optional)
Egg noodles (or gluten-free fusilli)

In a large skillet, heat the olive oil over medium heat. Add the pork chops and season with salt and pepper. Brown the chops on each side and then set aside.

Turn the heat down a bit. Add the green peppers, onions and garlic. Cook for about 5 minutes on medium to medium low heat. Add the tomatoes and stir everything around to mix. Return the pork chops to the skillet and settle in with the tomato sauce. Cook for about 30 minutes.  Depending on your preference, you can add the tomato paste and white wine.

Meanwhile, cook egg noodles according to their directions. This was always my favourite thing to serve with this meal prior to the celiac diagnosis. These days I make gluten-free fusilli and it works just fine.

Serve the pork chops with a hearty amount of sauce on them and on the noodles. Enjoy!

Sidebar: if you want a little bit more depth feel free to add 1/2 tsp of oregano and/or 1/2 tsp of basil.

Green Pepper Soup

There's a great song from the Mighty Boosh that goes "soup, soup a tasty soup soup..." which always makes me think of this concoction. This recipe come from my Irish relatives through my uncle, Dara and his mother. She made it for me when I visited her ten years ago in Galway. It's easy, sweet and delicious.

Serves 4

3-4 green peppers, cut into 1 inch pieces
1 medium onion, chopped
1 Tbsp of olive oil or butter
1 Tbsp of flour (I used rice to make it gluten free)
4 cups of chicken stock (gluten free optional)
1/2 cup of cream or blend

Sautee green peppers and onion in the olive oil/butter for about 10 minutes until they are soft. Sprinkle with flour and stir for a minute.

Add 4 cups of chicken stock and stir to blend the flour into the stock. Cook on medium to medium low for about 45 minutes.  I used an immersion blender and then I ran everything through a regular blender to get it extra smooth. Return the soup to a pot and blend the cream in and reheat.

Enjoy!

Kale Salad with Soy and Sesame

So it turns out that I don't hate vegetables. 2013 is definitely the year of growing up. This recipe comes from my friend, Sarah, and is quite delish as well as being a quick and easy veggie side to any meal.

1 bunch kale, washed and cut into big bite sized pieces
1/4 cup sesame oil
1/4 cup soy sauce (gluten free)
1 clove garlic, minced
1 Tbsp sesame seeds, toasted.

Steam the kale for about 6-8 minutes. It's important to not undercook or overcook it. Undercooked kale can be quite bitter. Drain and set aside.

In a small bowl, mix the sesame oil, soy sauce and garlic.

In a sauce pan over low heat, toast the sesame seeds. These can burn easily so keep an eye on the pan, stirring frequently.

Toss the kale with mixed dressing and sesame seeds.

Enjoy!

Spicy Goat Cheese-stuffed Chicken

This is an old favourite that for unknown reasons
 I have forgotten about. I love chicken because it is so versatile and this recipe brings out all of its best qualities. It's meant to be barbecued but I often do it in the oven in winter months.

Serves 4. Courtesy of Canadian Living with adjustments.

6 oz of plain goat cheese
2 minced cloves of garlic
1 green onion, minced
1 tsp dried thyme
1/2 tsp dried marjoram
1 pinch cayenne pepper
4 chicken breasts, boneless, skinless
2 Tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 350 degrees F.

In a small bowl, mix goat cheese, garlic, green onion, thyme, marjoram and cayenne together. Set aside.

Trim any fat from chicken. With knife held horizontally and starting at the thinner side, cut chicken in half almost but not all the way through. I think fancy people call this a butterfly chicken breast. Open chicken like a book. Spread 1 side with one-quarter of the cheese mixture. Fold over and close with toothpicks.

In small bowl, whisk together the olive oil, paprika, salt and pepper. Brush all over the chicken breasts.

Place chicken in dish or on lined baking sheets. Cook at 350 for about 35-40 minutes. My oven can be a little off so feel free to check and adjust.

Korean Chicken

I spent years craving the delicious Korean barbecue I had when I visited Seoul known as galbi. It is typically made with beef and you cook it it on a grill at your table when it is ordered. I found this recipe in a great bbq cookbook by Canadian Living and it definitely brings back some mouth-watering memories. I'd recommend serving it with rice or in lettuce wraps.

8 boneless skinless chicken thighs
1/4 cup sodium-reduced soy sauce (gluten-free)
2 Tbsp sesame oil
4 tsp granulated sugar
2 tsp minced fresh ginger (or jar stuff)
2 tsp sesame seeds
1/2 tsp black pepper
4 cloves garlic, thinly sliced
4 green onions, trimmed

Trim any fat from thighs. Between 2 sheets of plastic wrap or waxed paper, pound the chicken to about 1/2 inch/1cm thickness. I use my marble rolling pin to do the trick.

Mix together soy sauce, oil, sugar, ginger, sesame seeds, pepper and garlic; add chicken and onions. Let stand for 15 minutes, turning occasionally to soak up all the awesomeness.

Brush garlic off chicken and onions. Grill chicken, covered on a greased grill over medium-high heat, turning once for 6 minutes. Add onions; grill covered, until juices run clear with chicken is pierced and onions are slightly charred. This takes about 2 minutes. Cut onion into bite-size pieces.

I also sometimes in winter fire this up on my stove with a raised grill pan that does the trick nicely. It takes a little bit longer.

Serves 4

Baked Asparagus with Balsamic Soy Butter

Surprise! I found another vegetable that I like. I made this when I was home for the holidays, and it's Dad approved.

1 bunch, freshly trimmed asparagus
Salt and pepper to taste
2 Tbsp butter
1 Tbsp soy sauce (gluten free please!)
1 teaspoon balsamic vinegar

Preheat oven to 400 degrees F.

Arrange asparagus on a baking sheet. Season with salt and pepper.

Bake asparagus in oven for 12 minutes, or until tender.

Melt butter in a saucepan over medium-low heat. (It says medium high but I get distracted easily so I try to decrease my chances of burning). Remove from heat and add the soy sauce and balsamic vinegar. Pour over the baked asparagus and serve.

Sidebar: I heard asparagus makes your pee smell funny but I have yet to notice anything. Apparently you need both the gene to smell it and to make the difference...

Recipe courtesy of Allrecipes.com with some adjustments

Basque-style Chicken

Yes I know it's Pancake Tuesday and alas, I didn't make them for supper tonight. As much as I've loved Shrove Tuesday (which is up for debate) I've never really understood why you would pick pancakes as your last meal before Lent. So tonight, I pulled an old favourite out of the recipe book. This recipe makes a lot of sauce, so I recommend serving it with a hearty pasta or rice.

Serves 6

12 boneless chicken thighs
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 sweet green peppers, thinly sliced
1 tsp smoked paprika or chili powder
1/2 tsp dried thyme
1/3 cup dry red wine
1 can (796 ml) whole tomatoes
1/4 cup chopped fresh parsley (which I bought but am now realizing I forgot)

Sprinkle chicken with half each of the salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to plate.

Drain any fat from pan. Add onion, garlic, and green peppers; cook over medium heat, stirring occasionally until softened, this takes about 5 minutes. Stir in paprika, thyme and remaining salt and pepper. Add wine; cook, scraping up any browned bits from bottom until almost no liquid remains.

Add tomatoes, breaking up with spoon. Return chicken and any accumulated juices to pan, spooning over top. Bring to a boil, then reduce heat, cover and simmer. Stir occasionally, until juices run clear when chicken is pierced, about 25 minutes.

Tex Mex Lasagna Awesome

This recipe according to my mother is officially known as "Brenda's Chicken Lasagna." Now, I don't know who Brenda is but she gets full credit for making something delicious and different. I love this recipe because it's a crowd pleaser and it freezes easily to make great lunches.

1 pkg lasagna noodles (I use gluten free)
1 Tbsp vegetable oil
2 cloves garlic, crushed
1 onion (optional)
1 chopped red or green pepper
350 ml salsa sauce (or more)
375 ml meatless spaghetti sauce (or more)
1 1/2 tsp cumin
2 cups drained ricotta cheese
2 eggs
1 Tbsp jalapeno pepper, chopped
1/2 tsp chopped coriander
4 cups cubed cooked chicken (the pre-cooked deli chicken at the grocery store makes this quick)
1 1/2 cups grated cheddar cheese
1 1/2 cups grated mozzarella cheese

Cook your noodles to the directions on the box! Set oven to 375 deg F.

Fry up garlic, pepper and onion in oil to soften. This takes 3-5 minutes. Stir in salsa, spaghetti sauce, and cumin. (I find that that I like more sauce so I often throw more salsa and spaghetti than it calls for). Bring to a boil and simmer for 6-7 minutes. Set aside.

Mix ricotta cheese, eggs, coriander, jalapeno in bowl. Set aside.

Mix together cheddar and mozzarella cheeses. Set aside.

In a 9 x 13 pan place a layer of noodles in the bottom. Layer with 1/2 the tomato sauce mix. Spread in dots 1/2 the ricotta cheese mix and top with half the chicken. Sprinkle 1/2 of the cheese mix. Repeat!

Cook in oven for 35-40 minutes. Full recipe serves 8.

Panko-crusted Chicken Fingers

This is a great weeknight meal if you are getting sick of chicken the same old way over and over again. I do find that when I half the recipe for myself (to 2 chicken breasts) I keep the crumb mixture and sauce so as not to run out because they are too delicious! I like to serve this with salad. Serves 4. Recipe courtesy of Canadian Living with gluten free adjustments.

4 boneless chicken breasts
2 eggs
1 cup finely-grated parmesan or parmigiano-reggiano cheese
1 cup panko or bread crumbs (I have found gluten-free panko crumbs by Kinnikinnick in the bakery section of some Safeways)
4 tsp fresh chopped oregano (or 2 tsp dried)
1 tsp salt (I always reduce)
1/2 tsp each pepper and paprika
1/4 cup butter, melted (I leave this out to decrease the chance of heart attack)
Honey-mustard sauce:
1/3 cup light mayo
2 Tbsp dijon mustard
1 Tbsp liquid honey

In small bowl, stir mayo, dijon and honey. Refrigerate for up to 3 days.

Between sheets of plastic wrap, pound chicken with a rolling pin until it's about 1/2 inch thick. Cut lengthwise on diagonal into 10x4 cm strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.

One at a time, dip chicken strips into eggs, letting the excess drip off. Dredge in cheese mixture, coating generously (which is why I sometimes make more).

Arrange on greased baking sheets; drizzle with butter (I leave out). Bake in 425 F oven until golden, crispy and no longer pink inside, usually about 15 minutes.

Serve with dipping sauce and great with snap peas!

Courtesy of Canadian Living

Artichoke linguini with prosciutto and spinach

All I can say for this is yum! It's a family favourite and I've made several different variations over the years. Onions, no onions. Sometimes I'll substitute the prosciutto with chicken. Recipe comes from my dad and serves 4. Definitely an easy "trick your friends into thinking this is much harder than it really is" meal!

2 jars (170 ml each) artichokes, or equivalent canned.
1-2 cups of baby spinach
1/2 cup oil-packed sundried tomatoes, drained,
1 Tbsp olive oil
1 white onion, sliced
2 cloves garlic, minced
Prosciutto, about 4-5 slices
linguini (gluten-free)
Romano or parmesan cheese, grated

Drain artichokes and slice. Cut sun-dried tomatoes into thin strips. Heat oil in skillet and saute artichokes, tomatoes, garlic and onion for 3-4 minutes. Add baby spinach and cook until it shrinks. This happens quickly.

Cut prosciutto into strips and quickly saute in a pan.

Cook linguini. Drain and toss into the vegetable mixture. Add prosciutto, mix well and serve with parmesan.

Mexican burgers

These burgers have an amazing aroma thanks to the great spices. Serve them with fresh avocado slices.

1 egg
2 Tbsp red wine vinegar
4 cloves garlic, minced
1 tsp sugar
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp to 1 tsp cayenne pepper
1/4 tsp dried oregano
1 pound of ground pork OR
1/2 pound of lean ground beef and 1/2 pound of ground pork

Whisk together egg, vinegar, garlic, sugar, salt, pepper, cinnamon, cumin, cayenne, and oregano. Mix in meat. Shape into four 3/4-inch thick patties.

Grill on a greased grill over medium heat, turning once, until no longer pink inside, about 15 minutes. Top with avocado slices.

Courtesy of Canadian Living with some adjustments.

Fettuccine with Smoked Salmon

This recipe comes from my dear dad, Steve. He says that this serves 6 which I think is generous. I'd say 4 if you have lots of salad and bread to go with. It goes great with french bread and is a regular Friday night dinner at home.


3 Tbsp butter
4 green onions, chopped
1 clove garlic minced
8 oz smoked salmon diced
1/2 cup to 1 cup whipping cream (Dad uses blend)
1/2 cup butter cut into small cubes
2 Tbsp chives (or tips of green onions if out)
3/4 cup parmesan cheese
1 1/2 lb fresh fettuccine (I have no idea how you measure that. I eyeball it which usually means I have too much or too little pasta. And I use gluten free.)
Freshly ground pepper to taste

Melt 3 Tbsp butter in skillet and cook the onions and garlic until soft but not brown. This takes about 2 minutes. Add the salmon and cook for 2 minutes. Add the cream and heat over low heat for a few minutes. Set aside. (Reheat before adding to pasta).

Meanwhile, place  small butter cubes in bottom of large serving dish. Prepare cheese and chives and set aside.

Cook pasta in boiling salted water. Drain well. Reheat your sauce over low heat.

Place hot pasta over butter cubes in serving dish and pour hot sauce over. Sprinkle with the cheese and chives; toss well to coat the pasta and melted butter. Season with pepper and enjoy!

Sidebar: My mother has this ridiculous way of saying parmesan cheese where she pronounces it "parm-ee-see-an." She's done it for so long just to bug me that I've started to say it too without noticing. Thanks Mom for making me a little bit weirder.

Pork Bulgogi

My sister makes great Korean food but her ingredients/sauces are all in, well Korean, and with my allergies I  have to pass. When I crave a delicious garlic, ginger, soy sauce combination I make do with this. Serve with rice or in lettuce wraps. Serves 4.

6 small cloves garlic, minced
1/4 cup soy sauce (gluten-free)
2 Tbsp sugar
2 Tbsp sesame oil
2 tsp crushed red pepper (I chicken out and use 1 tsp of red pepper flakes )
2 tsp ginger, freshly grated (I use the tube stuff)
1/4 tsp ground pepper
1 pound pork tenderloin, very thinly sliced (this is key)
1 large onion, cut into large wedges
1 Tbsp olive oil
Toasted sesame seeds (optional)

In a medium bowl, combine garlic, soy sauce, sugar, sesame oil, crushed red pepper, ginger and pepper.

Add pork and onion wedges. Stir to coat and marinate for 10 minutes.

In a large skillet, heat olive oil over medium heat. In three batches, brown pork and onion, about 3 to 5 minutes per batch. Discard marinade.

Return all pork and onions to skillet; cook until warm. Serve with toasted sesame seeds as garnish on rice or in lettuce wraps.


Recipe from Everyday Foods.

"It's almost Superbowl season" Cornbread

I made chili this weekend (which with some adjustments might wind up here but I am still looking for a superb recipe) and realized that I haven't tried to make cornbread since I was diagnosed Celiac. Well problem solved! This is probably better than any "gluten-loaded" cornbread that I ever made.

1 1/2 cups stone-ground cornmeal
1/2 cup sorghum flour
1/2 cup cornstarch
1/3 cup rice flour
2 teaspoons guar gum
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 cup sugar
2 large eggs beaten
1 1/2 cups buttermilk*
4 Tbsp butter, melted
1 14 oz can whole kernel corn, drained or 2 cups fresh or thawed frozen corn kernels

*To make buttermilk when you don't have any, you can make a substitution. In 1 cup of milk add a Tbsp of lemon juice and let it sit in the fridge for 10 minutes. Increase amounts but keep the ratio.

Position oven rack in center of the oven. Preheat oven to 425F. Grease an 8-inch square baking pan.

In a large bowl, combine all the dry ingredients and stir with a whisk. Stir in the eggs, buttermilk and the butter. Mix until smooth. Fold in the corn kernels. Pour into the pan. The original recipe says that here you should loosely over the pan with aluminum foil and bake for 25 to 30 minutes which I tried but then the middle of the bread didn't cook as quickly. Next time, I'd leave the foil off but I'd check it at 15-20 minutes.

It is cooked when a wooden skewer that is inserted into the middle comes out clean.

Remove from oven, let cool, and cut into squares.

Yurm!

Recipe courtesy of Blackbird Bakery.

Accidents While Jet-lagged

Yesterday I flew back home from the holidays. The time difference between my two homes is only three hours but couple that with a flight that leaves the East Coast at 6 am and I usually end up a bit zombified by night time. I thought since I had slept two hours on the plane I could skip my usual nap but that left me with burnt sweet potato fries (tossed with cumin), an argument with my smoke detector and about a litre of water on the kitchen counter. Suffice to say, no posts are going up as a result of that disastrous meal but I will attempt it again soon with more shut eye under my belt.

Stay tuned for baked asparagus with a soy/balsamic sauce, cumin-spiced sweet potato fries, and orange-glazed chicken thighs. While they were all delicious they were a bit too haggard to photograph and recommend.