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!  

  

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 deliciouslyella.com.

Happy Eats!  

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!  

The summer of 2015 will go down as a hot one and that made it a perfect season for  raspberries and grapes. 

It was not so great for the autumn apple harvest, maybe next year?  

Happy Eats!  

Peach and Zucchini Salad

It might seem like an odd combination but it is a perfectly delicious way to use those zucchinis and peaches that are so abundant this time of year.  

Yellow zucchini, thinly sliced

Peach, thinly sliced

Baby Bocconcini, halved

Olive oil

Dijon mustard

minced shallots

lemon juice

thyme

oregano

basil

Sea salt

freshly cracked black pepper

Toss salad in a bowl, pour salad dressing which have been whisked together.

Happy Eats!  

New Product: 6 Grain Prairie Blend

It is that time of year when I'm getting ready to return to work and start filling up the freezer with lunches that can be warmed up in the microwave. This one is a favourite recipe from the Looneyspoon cookbook, Stuffed Bell Peppers.   

But this year, I tried something new. And I'm so glad that I did because this is the best version of this recipe. Instead of using quinoa as suggested in the original recipe, I switched things up and used Floating Leaf's 6 Grain Prairie Blend with Sprouted French Lentils. I found this product at Costco. I didn't have to give up the quinoa as this blend consists of sprouted French lentils, quinoa, hulled millet, split pea, brown rice, and wild rice.  

I will tell you that it does need seasoning. I was not impressed with it plain but once I added turmeric, curry powder, ground cumin, and ground coriander it was Hello, Floating Leaf's 6 Grain Prairie Blend! I also like that it is a local product, non-GMO, and gluten-free. Their website has recipe ideas as well.  

I do believe I have a new staple in the pantry.  

Happy Eats!  

Curried Lamb and Spinach

The best part of this recipe is that it can be done in the slow cooker--love that! I like to buy boneless lamb shoulder but I find that there is a lot of fat. I take the time to trim all the fat off and cut the meat into bite size pieces.

2 lbs of lamb 

1 tbsp. olive oil

1 cup diced onions

1 tsp. tumeric

1 tsp. curry powder
1/2 tsp. coriander

1/2 cup water
2 cups spinach

I served the lamb curry with this delicious chutney. I've never made chutney but I'm willing to give it a try after enjoying this one. Maybe I can play around with this recipe and see what I can come up with. I'll let you know how it works out... 

Happy Eating!  

Cashews and Broccoli

I have been trying to lose weight since my knee surgery and one of the bad eating habits that I've been told I have is eating too much protein. But damn it!, I just can't leave the cashews out. At least I've switched to brown rice. Baby steps... 

Olive oil

Cashews

Broccoli

Hoisin sauce

Saute and enjoy!  Served with cooked brown rice or as a side dish.  

  

Summer-time!

My favourite time of the year is when yellow string beans start to appear at the farmer's market. Once upon a time, my folks grew these in the garden and my Mom learned this way of making them from one of her co-workers. It quickly became a family favourite.  

Yellow beans trimmed, cut, and boiled

Sweet onions, diced

Sea Salt

Freshly cracked black pepper

Olive oil

White vinegar

Toss and enjoy!  

Thai Chicken & Coconut Soup

I discovered the most aromatic and de-lish soup recipe. It is from Emeril's cookbook Sizzling Skillets and Other One Pot Wonders but you can also find the recipe on Emeril's website over here. 

You might want to print this recipe ASAP before it disappears because this one is a keeper. And it is gluten-free too!  

This is the second pot of Thai Chicken & Coconut Soup that I've made and I did tweak it a wee bit according to the ingredients that I had at home. Instead of vegetable oil, I used avocado oil.  I replaced the Thai chilies with a heaping teaspoon of Sambal Oelek. Mushroom stock replaced the chicken stock. And I used chicken thighs instead of chicken breasts. Even still with the changes this is still delicious. Thanks Emeril!  

Happy Eats!  

Summer-time Burger

I use portabella mushrooms (also known as Agarics bisporus) instead of hamburger buns when having a burger. I will warn you that they are messy! But at twenty-two calories per hundred grams and no fat I can deal with the mess. And I don't feel as guilty as I should that there is bacon and cheddar cheese hiding in the middle of that burger. Shhh, our secret.  

To add to the mess factor I dress one side of the "bun" with dijon mustard and the other with snap pea coconut chutney. Oh my! That chutney is so de-lish, I could eat it by the spoonful. The chutney is thanks to KarenFood. You might know her as a regular visitor on CBC Radio with Terry McLeod on the weekends. But I digress, if you're in the Winnipeg area you just might be lucky enough to pick up some Snap Pea and Coconut Chutney at the Hydro Building's downtown Farmers Market on Thursdays.

Good Eats!

Paella

This picture was taken at the last leg of the cooking stage, just before it went into the oven until the clams and mussels opened up. If you don't own a paella pan, could I recommend that you invest in one--you won't be disappointed. I've made paella in a stock pot and it is not the same outcome.  

1 cup diced onion

1 cup diced green pepper

1 cup diced yellow pepper

2 tablespoons minced garlic

2 teaspoons paprika

1/2 teaspoon of sea salt

4 ounces chorizo

1/2 cup green peas

2 cups short grain rice

4 chicken thighs

1 pound shrimp

1 pound mussels

1 pound clams

5 cups clam juice

Happy Cooking!  

Raspberry Yogurt Muffins

It is that time of year when those beautiful ruby jewels decorate the back yard. I used a cup of those raspberries to make Raspberry-Yogurt muffins.  The recipe is from Cooking Light's Gluten-Free Baking by Robert Landolphi. I'm loving this new-to-my-bookshelf cookbook.  

Their recipe for crepes are pretty awesome too.  

Happy Cooking!  

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

Vegan Vietnamese Spring Rolls

Rice paper

Vermicelli noodles

Napa cabbage

Cilantro

Mini sweet bell peppers

Cucumbers

Carrots

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.   

Herb Garden

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

Basil, Greek oregano, and two types of thyme. 

Cilantro

Green Eggs & Ham

2 slices of polenta

2 slices Canadian Back Bacon

2 poached eggs

Topped with Guacamole 

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

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!   

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.  

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!  

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.  

Lemon and Veal Meatballs

It is not the veal that is the star of this dish, it is the lemons.  

Juice of 4 lemons

Zest from 5 lemons

1 cup of gluten free bread crumbs, soaked in lemon juice

3 lbs of ground veal

Gluten-free Montreal Chicken spice 

Gluten-free Garlic spread seasoning

Sea Salt

Freshly cracked black pepper

I made a few meatballs to have with some gluten-free pasta.  

And the rest were made into mini-meatballs that went into the freezer to be used for soup at a later date. 

Happy Eats!  

Portuguese Cod Fish Dish

This is another favourite dish around here--a traditional Portuguese and gluten-free dish! Cod fish, potatoes and other goodness...

Layer par-boiled sliced potatoes, thinly sliced onions, thinly sliced roma tomatoes, cod fish and hot pepper paste oil (homemade pepper paste, garlic and seasonings). Repeat and Bake in a 350˚F oven.  

If you are not lucky enough to be born into a Portuguese family or have Portuguese friends willing to share their own homemade pepper paste, you can find this essential ingredient at your local Portuguese market.  

Happy Eating!  

Light Lunch

Salad Niciose is a favourite light meal around here and it is gluten free.

Boiled eggs

Cherry tomatoes

Boiled potatoes

Green beans

Canned tuna

Sun dried olives

Dressing

Garlic

Shallots

Lemon juice

Olive oil

Oregano

Dijon mustard

Sea Salt

Freshly cracked black pepper

Happy Eating!  

Roasted Mushroom and Brie Soup

This soup is inspired by a recipe that I found online, I just tweaked it to make it a gluten-free version after being tempted by pre-made Mushroom and Brie Soup available at Costco but wasn't gluten free. I typically like cooking with sherry when making a mushroom soup but I didn't have any on hand. The white wine worked quite well.  

Super yummy creamy mushroom soup! Start with about 2 lbs of mushrooms, a tablespoon of olive oil, a cookie sheet and 400˚F oven.  

Roast the mushrooms for about 30 minutes.

Meanwhile melt some butter (2 tablespoons) in a soup pot, and cook down onions for about 8 minutes.  

Add garlic and dried thyme.

Cook for about 1 minute more.

Add gluten free all-purpose flour blend. I like Cloud 9 gluten free flour, it is a cup for cup replacement for non-gluten-free recipes. Deglaze the pot with white wine.  

Add stock and roasted mushrooms, bring to a boil, reduce to a simmer and let it simmer away for about 20 minutes. Then add 1/2 cup of milk and brie cheese, skinned and cut into cubes. Stir until cheese is melted and milk has been blended.  

Puree the soup and serve.

Happy Eating!

Gluten-free Peanut Butter Cup Cookies

This recipe comes from The Baking Beauties website and could be found here.

Seriously, one of the best gluten free cookies I've tried. Go ahead, make a batch. You won't be disappointed.

Happy Eats!