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. 

Cilantro

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
Pesto
Milk
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.  


Wednesday, 18 February 2015

Wild Mushroom and Garlic Pasta

Super easy dish when your short on time.   


6 cups of assorted mushrooms
2 tablespoons of butter
12 cloves of garlic
4 more tablespoons of butter plus 2 tablespoons of olive oil
2 teaspoons dried basil
gluten-free spaghetti 

Top with Parmesan cheese and enjoy!  

Monday, 16 February 2015

Stuffed Pork Loin

Oh my goodness, this is one de-lish dish!  


To make the stuffing cook one diced onion with about a tablespoon of olive oil. When the onions begin to soften, add about 10 ounces of homemade Portuguese chorizo. Brown chorizo and remove from heat and let it cool.  Add cheese and parsley.  


Remove fat from a pork loin and slice open so that it can be stuffed and rolled jelly-roll style.  Layer the stuffing and roll tying with butcher's string.  


Mix olive oil, salt, parsley, paprika and chilli powder and rub the pork loin.  


Roast in a 350° F oven until the internal temperature reaches 150° F.  Enjoy!  Left-overs are delicious when thinly sliced for sandwiches.