Wednesday, 3 June 2015

Gluten-free Tabbouleh Salad

2 cups of cooked quinoa
1/4 cup finely diced shallots
1 yellow pepper
3 cucumbers
12 cherry tomatoes
1/4 cup extra virgin olive oil
juice of 1 lemon
Sea Salt
Freshly cracked black pepper

Monday, 1 June 2015

Vegan Vietnamese Spring Rolls

Rice paper
Vermicelli noodles
Napa cabbage
Mini sweet bell peppers

Soak to the rice paper in warm water and place on a cutting board.  Layer your vegetables and other ingredients starting with the cilantro leaves, noodles, thinly chopped napa cabbage, match-stick cut cucumbers and bell peppers and topped with grated carrots.  Fold ends and then roll.  

Serve with gluten-free peanut sauce or chilli sauce.   

Monday, 25 May 2015

Herb Garden

Herbs are planted... just waiting to make the first batch of pesto.

Basil, Greek oregano, and two types of thyme. 


Sunday, 17 May 2015

Green Eggs & Ham

2 slices of polenta
2 slices Canadian Back Bacon
2 poached eggs
Topped with Guacamole 

Sunday, 19 April 2015

Gluten-free Gnocchi

I found a package of gluten-free gnocchi at Lorenzo's Bakery and I have to say what a treat!

Olive oil
Sugar Snap Peas
Italian Sausage
Gluten-free Potato Gnocchi

Monday, 13 April 2015

Happy Dance in the Kitchen

I made another batch of Gluten Free Peanut Butter Cup cookies. These cookies are courtesy of the recipe from The Baking Beauties.  But I didn't have any tapioca starch in the pantry.  Feeling daring, I added more potato starch to fill the void.  And it worked!  And that is when the happy dance in the kitchen commenced in the kitchen.  

Tapioca starch is used to help inflate, lighten and brown your baking.  I found that these cookies inflated nicely when they were in the oven and I think they have a nice colour to them.  I did bake them in the oven with the rack at the mid-range.  So thrilled they turned out.  

Happy Baking!   

Saturday, 11 April 2015

What to Do With Left-over Scallop Potatoes...

I love cooking with left-overs and re-creating a new dish. There recently was some left-over scallop potatoes and stuffing used for a stuffed pork dish. Perfect combination!  

Layer left-over scallop potatoes in a greased baking dish.  

Add a layer of left-over stuffed pork stuffing.  Add another layer of left-over scallop potatoes.  Pour 3 beaten eggs that have been seasoned with salt and oregano.  

Bake in a 350° F oven for 45 minutes.