Wednesday, 22 June 2016

Microwave Bowl Potholders

Don't you hate it when you microwave something and it is too hot to handle? Well, I'm all smitten over microwave bowl potholders. And no more burned finger tips.  

They're reversible.  

This one is made in a vintage camera print and rolls of film on the reverse sides.  

This one has healthy eating messages on this side.  

And ears of corn printed on the reverse side. They're made out of 100% cotton (quilting fabric weight), two layers of 100% natural cotton wrap and zap (trademark) batting, and 100% cotton thread. If you're interested in one of your very own, you can pick them up over at my Etsy shop.  

Happy and safe eating!  

Monday, 20 June 2016

Summer-time Crisp

Today marks the summer solstice, the longest day of the year and the start of crisp season. Now, I don't typically find peaches this early in the season and have been enjoying this little treat. This evening it was used in a summer-time crisp.

Along with peaches I threw in a few gala apple slices and organic blueberries. For the topping I mixed gluten-free organic whole oats, almond flour, Cloud 9 gluten-free all-purpose flour, brown sugar, butter, and cinnamon.  I usually drizzle amaretto onto of my crisps but today I thought to keep it simple. There is plenty of time for amaretto infused crisps this season.

Happy Eats!  

Tuesday, 14 June 2016

Bye-bye Mayo!

I picked up a copy of Ana Patuleia Ortins' latest cookbook Authentic Portuguese Cooking the other day and there are so many recipes in this book that I want to try. This evening for dinner I made Salada de Atum à Moda da Graciosa (Tuna Salad Graciosa Style). If you have the cookbook, the recipe is found on page 204.  

Oh my goodness, it is delicious! I'm never mixing mayo with tuna again.  

Happy Eats!  

Saturday, 12 March 2016


I usually make the Ooh-la-la-sagna recipe from The Looneyspoons Collection cookbook but today I just went with what I had on hand since I was missing a few key ingredients.   

Instead of making the centre layer with spinach, ricotta and parmesan cheese and egg I went with what vegetable I had in the fridge. 

3 medium onions roughly chopped
4 zucchinis
2 yellow peppers
large package of mushrooms
1 tablespoon dried oregano
2 tablespoons of sun-dried tomato oil

Toss and roast for 30 minutes in a 350º F oven.  Meanwhile, I worked on my meat sauce.  I removed the skins from fifteen hot Italian sausages, diced and cooked with one white onion. When meat is cooked add 

1 jar of Marinara sauce 
1 can of diced tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1 tablespoon of red wine vinegar

Once is reaches a boil, reduce, and simmer for 20 minutes.  

Now comes the fun part. Start with a layer of meat sauce, then a layer of Le Veneziane Gluten-free Corn and Rice Lasagna noodles.  They are oven ready so no need to pre-cook these noodles. Top with more meat sauce, 1/2 of the roasted vegetables (I made enough for 2 trays of lasagna), mozzarella cheese, lasagna noodles, meat sauce and a final layer of cheese.  

Bake in a 350º F oven for 30 minutes. And then enjoy!

Sunday, 29 November 2015

Remembering My Tia

This dish is a tribute to my Tia Elvira. Back-in-the-day, I was blessed to meet her even though we did not share the same language. My cousin had to translate our conversations. What my Tia and I did share was a love for good food. She was an amazing cook and I wish I inherited a fraction of her talent, but I did not. It doesn't stop me from trying to recreate one of my favourite dishes that she used to make, Portuguese Steak Sandwiches.  

I started with thinly sliced sweet onions, thinly sliced shallots, minced garlic and bay leaves.  

Add some red wine, olive oil, parsley, oregano, red pepper flakes, Portuguese pepper paste, and freshly cracked pepper.  

Toss in thinly sliced beef and mix well, leaving it to marinate.  

Add some lard to a roasting pan, add the marinated meat and roast until tender and desired doneness. Note:  adjust seasoning half way through, if desired, I added more salt, Creole Seasoning and lemon juice.  

These Portuguese crusty buns are not gluten-free so I won't be enjoying these ones. They are the type of buns that my Tia used to serve this dish. These ones will be for others. Hmmm, I wonder if there is a gluten-free version of Portuguese crusty buns?  

Happy Eats!  


Sunday, 11 October 2015

I Just Upgraded my Smoothie Recipe

I traded in frozen yogurt and orange juice for Almond milk. Almond milk has only thirty calories per serving! I kept the banana and frozen raspberries, threw in a couple of Medjool dates and a handful of spinach. This change in my smoothie recipe is inspired by the smoothie recipes found in Deliciously Ella by Ella Woodward. She is also the founder of

Happy Eats!  

Saturday, 3 October 2015

Stocking Up!

I've been busy stocking up the freezer. Things are busy now but they are about to get busier with Thanksgiving about two weeks away and don't even get me started on Christmas. I actually spotted Christmas Cake in the Costco Bakery this afternoon! 

I had other things on my mind. Earlier I made another batch of Stuffed Peppers.  

As well as Ohh-la-lasagna!  

 Both gluten-free recipes were tweaked and originated from the Looneyspoon's cookbook.  

Happy Eats!