Sunday, 17 August 2014

Braised Red Cabbage


Thinly sliced onions
minced garlic
fresh thyme
bacon drippings
chopped granny smith apple
apple sauce
apple juice with equal amounts of water
red wine vinegar
brown sugar
red cabbage
parsley
cooked diced gluten-free bacon

Saturday, 16 August 2014

Braised Short Ribs


Bison Short Ribs
Fresh Thyme
Minced Garlic
Olive Oil
Sea Salt
Freshly cracked black pepper
Fennel
Onions
Celery
Beef broth

Seared and then cooked slowly in a low oven for about four hours until the meat just falls off the bone...


Serve with braised red cabbage.  

Friday, 8 August 2014

Spiked Cookies

These are often referred to as Spiked Corn Cookies. In Portuguese they are called Espigas de Mihlo and they are delicious.  There are so many different versions of this recipe. This one found on the Food Network calls for wheat-based flour in the recipe. That is not how my Portuguese Mama makes these delicious cookies. It is all about white corn flour. It is not found in our local grocery store. Instead, we find white corn flour at the Portuguese or East Indian speciality markets. No wheat flour in these babies.

Filling up the glass cookie jar for later.  

This is a hand made cookie press made especially for these cookies. It came from Portugal. Here in North America you can use a pastry bag with a star shaped attachment to make these cookies.  


They are perfect dunking cookies.  

Happy Eats!  


Monday, 4 August 2014

Mmmm, summer time eats


Gluten-free hot dog buns from Lorenzo's
Gluten-free bison sausage from Costco
Gluten-free mustard from the Fork's Market

Saturday, 2 August 2014

Zucchini Pancakes

Can you believe that these three (okay, 2 and 1/2) zucchinis amounted to 12 cups of shredded zucchini?  


What is a gal to do with that much shredded zucchini? Make pancakes, of course!


Zucchini pancakes freeze extremely well. Perfect to pop in the microwave for a quick breakfast when you are in a rush. Just top off with some home-made Apple Lemon Jam and you're set!


Tuesday, 29 July 2014

Spicy Italian Lasagna


Start with spicy Italian Sausage, remove casings and break into small pieces. In a saucepan, add sausage, white onions and garlic. Cook until no more pink remains.


May I recommend the best gluten-free noodles that I have worked with, Le Veneziane pasta sheets. Worth every penny. And these noodles freeze well too. Found at Lorenzo's Specialty Foods Ltd.


And the star of this lasagna, red basil.


Okay, back to the sauce. Add a large can of diced undrained tomatoes, basil, oregano and freshly cracked black pepper.  Simmer for about twenty minutes.


While the sauce is simmering away into delicious goodness get your cheeses ready, mozzarella and a ricotta, spinach and parmesan cheese.


Start layering with the sauce.


Did I mention that the lasagna noodles do not need to be pre-cooked?


Bake covered in a 375 degree oven.  Remove foil and finish uncovered for the last fifteen minutes.

Monday, 28 July 2014

A Quick Trick...

I enjoy squeezed lime in my water. And I tend to purchase a big bag of limes when at Costco. It is cheaper than purchasing one or two at a time at the grocery store. But when I buy it in "bulk" it seems that I don't make it through the bag before they start to look not as fresh as when I purchased them.  

So here's the trick. I squeeze the juice out of half a lime and fill up a ice cube tray with it. It works out perfectly because I usually just squeeze 1/2 a lime into my glass each time.  

It not only saves money by not wasting any limes down the road it also saves time whenever I'm on the run. 

Lime cubes--love 'em!