Tuesday, 23 August 2011

Soups On!

Left over stir-fried vegetables (summer squash, carrots, red peppers, zucchini, cauliflower, and garlic) seasoned with sesame seed oil, salt and pepper. 

Throw them in a pot, add some chopped fresh ginger, 1/2 teaspoon of Greek seasoning, cook until vegetables soften.  Add 4 cups of chicken or vegetable stock.  Simmer for about 20 minutes.  Season to taste with freshly ground salt and pepper and a dash of cayenne pepper. Let cool and puree with hand held blender.  And enjoy!

Tuesday, 16 August 2011

Gluten-Free Apple Crisp

Here is my version of Apple Crisp, one of my favourite desserts.

Slice almonds

Toss in bowl and transfer to a buttered baking dish.  

Sprinkle the apples with amaretto.


Substitute oats used in traditional apple crisp with
Quinoa Flakes. Even though oats are gluten-free they
are often processed in plants that are not
designated gluten-free. 
Quinoa Flakes
Almond Flour
Brown Sugar
Unsalted butter, cut into pieces

Mix the topping ingredients in a bowl and top off the apples with the topping.  Sprinkle the topping with a little more amaretto.

Bake in 350 degree F oven for about 20-30 minutes or until the apples are fork tender.

Note:  The Quinoa Flakes and Almond Flour were found at Lorenzo's Bakery and Specialty Foods.

Almond Flour.
You can make your own by finely chopping
almonds in the food processor.  

Served with Vanilla Frozen Yogurt = yumminess!

Monday, 15 August 2011


Despite the lack of rain in these parts this summer, the zucchini plant has been producing some nice zucchini. I took the opportunity to make some zucchini fritters while they are in season. They are delicious with honey flavoured Greek yogurt.

Zucchini Fritters

1 large zucchini (or 2 medium)
1 large egg
2/3 cup Quinoa Flour
2 green onions
Salt and pepper
Grape seed oil

Grate the zucchini, salt and let stand in a sieve to remove the liquid. Drain all liquid. Beat egg and add to zucchini, chopped green onions, along with quinoa flour. Season with freshly ground pepper.

Heat grape seed oil, and over medium heat cook zucchini fritters. Size the fritters about 2 tablespoons and flatten them once in the frying pan.  Cook for about 4 minutes, tip the frying pan with one hand and using a spatula flip the fritter to avoid splashing any oil.

Cook another 4-5 minutes. Transfer to a plate lined with paper towels, season with salt if you like.