tag:blogger.com,1999:blog-33583974983014108922024-02-18T21:01:48.066-08:00Vegetables are Gluten-FreeI'm trying to eat a healthy gluten-free diet and this is my food journey along the way. Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-3358397498301410892.post-10362617468006670372019-05-21T16:47:00.001-07:002019-05-21T21:51:56.514-07:00Recipe Review: Gluten-Free Bagels<div style="text-align: justify;">
While at the library this weekend, I came across a copy of <i>Paleo Cooking from Elana's Pantry</i> cookbook of gluten-free, grain-free, dairy-free recipes by Elana Amsterdam. Within it's pages I was intrigued by a gluten free bagel recipe and put it aside on a pile of take-home and try cookbooks. </div>
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<tr><td class="tr-caption" style="text-align: center;">Photo credit: Leigh Beisch from the <i>Paleo Cooking from Elana's Pantry</i></td></tr>
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The photography in this book is delightful and quickly got me imagining how much I can save if I made my own gluten-free bagels. Aww, what a foolish dreamer I am. </div>
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They look nowhere as appealing and they taste awful. A total epic failure and an expensive experiment. Amsterdam credits the recipe to Jenni Hulet, author of the blog <i>The Urban Poser</i> but I'm unable to find this recipe on her website. Instead, Hulet's blog does contains a recipe for Paleo Sourdough mini bagels and the recipe doesn't resemble Amsterdam's in the slightest. </div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Paleo Cooking from Elana's Pantry</i></td></tr>
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The only liquid called for in Amsterdam's bagel recipe is from the apple cider vinegar and eggs act as a binding agent. Hulet's recipe calls for less eggs and 1/2 cup of water which makes me question if there is a missing ingredient? </div>
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I could experiment some more and try adding water to Amsterdam's recipe but I think I'm just going to move on and try a different bagel recipe altogether. Until then, it's gluten free store bought ones to keep me going. </div>
Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-24537821940904702702019-05-11T14:04:00.001-07:002019-05-11T14:04:31.892-07:00Gluten Free Fig and Macadamia Nut Biscotti Cookies<div style="text-align: justify;">
The other day I found a wonderfully delicious Red Fig Jam and it got me thinking about using it in a cookie recipe. I turned to the biscotti cookie recipe in the <i><a href="https://www.amazon.ca/Cooking-Light-Gluten-Free-Baking-Scratch/dp/0848742400">Cooking Light Gluten-Free Baking</a></i> cookbook since it worked well in the past and went to work modifying the recipe. Instead of pistachios, I used macadamia nuts, added chopped dried figs and some red fig jam.<br />
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Let me just say, these are delicious, taste wise I couldn't ask for better flavours. Texture wise, I think I will need to do some more tweaking with the recipe. It's a little soft in the centre. Perhaps I should have flattened the dough a little more prior to the first bake. And maybe added more flour to the mix to compensate for the figs and jam? I'm definitely going to work with these flavours again because there is nothing to complain about in that department. In the meantime, I'll be enjoying the biscotti with a cup of tea. <br />
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-10890820193222522942016-10-30T09:36:00.000-07:002016-10-30T09:36:46.306-07:00Cheese makingI do believe that I have a new hobby, cheese-making. <br />
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I've been making mascarpone cheese out of necessity. You see my favourite desert calls for mascarpone cheese, which I used to find at my local grocery store. No more, its been discontinued. And I can't find it anywhere in the city. I know, the horror! </div>
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Well, I discovered that it's easy peasy to make and cheap too. Which kind of makes me upset at the prices they were charging for a 475 gram container of mascarpone cheese at the grocery store. It is criminal! But I digress...</div>
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I found a recipe for mascarpone cheese in Barbara Ciletti's <i><a href="https://www.amazon.com/Making-Great-Cheese-At-Home/dp/1579902677">Making Great Cheese: 30 Simple Recipes from Cheddar to Chèvre</a>.</i></div>
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My biggest challenge at making mascarpone cheese was trying to locate tartaric acid. Since there are no cheese-making supply business and cooking stores in the city don't carry tartaric acid, I thought I might be out of luck. I discovered along the tour of the city's many wine making supply stores that I can substitute citric acid for tartaric acid. And it worked! And at a fraction of the cost of store bought. I still can't believe how much I'm saving. </div>
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So, now I that I have homemake mascarpone and <a href="http://vegetablesareglutenfree.blogspot.ca/2011/07/gluten-free-tiramisu.html">homemade gluten-free lady-finger cookies</a>, there will soon be Tiramisu. </div>
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Good Eats! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-30093545113640104312016-09-11T10:22:00.000-07:002016-09-11T10:22:20.351-07:00Chicken Livers <div style="text-align: justify;">
We are lucky to have access to produce from <a href="http://www.wildfirefarms.ca/">Wildfire Farms</a> and this year I was especially lucky to pick up chicken livers. Oh my goodness, they are delicious. It's easy to cook delicious food when you have access to good product. </div>
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Chicken livers</div>
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Sweet onions</div>
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Brown mushrooms</div>
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Shiitake mushrooms</div>
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Dry Sherry</div>
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Montreal chicken spice</div>
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How about you? Do you have a favourite farm that supplies you with your good eats? </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-33333062657056946862016-08-18T11:57:00.000-07:002016-08-18T11:57:00.996-07:00Spiked Apple Crisp<div style="text-align: justify;">
Sometimes, things don't turn out as planned. The plan was to make gluten-free apple pies. I had a El Peto gluten, wheat, milk, soya, and corn free pie crust mix and apples from the parents' backyard. There was no stopping me until my wrists became sore after cutting a large bowl of apples and the thought of kneading and rolling out dough made me change my mind. </div>
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Apple crisp for those times you're feeling too lazy to make apple pie. For the topping I mixed certified organic and gluten free rolled oats, almond flour, cinnamon, diced butter and drizzled with amaretto. </div>
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Happy Eats! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-11444662587643685992016-07-20T18:11:00.003-07:002016-10-30T09:44:55.223-07:00Raspberries<div class="separator" style="clear: both; text-align: center;">
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This summer has been hot with lots of rain and raspberries. A lot of work to pick these up but so worth the work. Now to decide what to make with these, Raspberry Lemonade for sure. </div>
<br />Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-87110828878751977542016-07-14T13:15:00.001-07:002016-07-14T13:15:52.951-07:00Blueberry, Peach & Apple Crisp<div style="text-align: justify;">
Nothing says summer to me more than a crisp and some watermelon lemonade. Today is too cool to enjoy a glass of lemonade but it is the perfect day to enjoy some blueberry, peach, and apple crisp. </div>
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3 apples, peeled and sliced</div>
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3 peaches, sliced</div>
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1 cup blueberries</div>
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1/2 cup unsalted butter</div>
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5 tablespoons almond flour</div>
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1 tablespoon cinnamon</div>
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3/4 cup organic gluten-free oats</div>
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2 tablespoons brown sugar</div>
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1/4 cup amaretto</div>
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Layer the fruit in a baking dish, apples, peaches and then blueberries. Now make the topping, dice the butter, and mix with the next four ingredients. Layer on top of the fruit. Drizzle the amaretto. Bake in a 350º F oven until apples are the desired tenderness. I usually bake this for about 25 minutes but it depends on the type of apples you like to use. </div>
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Happy Eats! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-57813504894106053362016-07-12T11:22:00.000-07:002016-07-12T11:35:22.139-07:00Gluten-free Upside Down Pineapple Cake<div style="text-align: justify;">
<a href="https://1.bp.blogspot.com/-taL8bhQxogs/V4UyDIcXnWI/AAAAAAAAOfg/-DQ8iQDWf4Y4tsz4EadX83qOMG1JdRLCQCLcB/s1600/9780848742409_p0_v1_s118x184.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-taL8bhQxogs/V4UyDIcXnWI/AAAAAAAAOfg/-DQ8iQDWf4Y4tsz4EadX83qOMG1JdRLCQCLcB/s1600/9780848742409_p0_v1_s118x184.jpg" /></a>I have to tell you that I struggled to make half decent gluten-free desserts when it became obvious that gluten was playing havoc on my body. Along the journey, I was gifted many gluten-free cookbooks and I even bought a few myself. There is only one that I guard and cherish. All of the recipes that I have made in this cookbook have been superior to any other versions found in other gluten free cookbooks. </div>
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Seriously, I haven't had a fail recipe from this book and I can't say the same for the others. It is <i>Gluten-Free Baking: Delectable from-scratch sweet and savoury treats</i> published under Cooking Light and authored by Robert Landolphi. You can pick up the book <a href="https://www.amazon.ca/Cooking-Light-Gluten-Free-Baking-Scratch/dp/0848742400">here</a>. Or you can find the recipe <a href="http://www.myrecipes.com/recipe/pineapple-upside-down-cake-4">here</a>. But I will tell you that you really do want this book in your collection. If you search for "gluten free upside down pineapple cake + cooking light" you might be directed to <a href="http://www.cookinglight.com/food/in-season/pineapple-recipes/gluten-free-caramelized-pineapple-upside-down-cake">this recipe</a>. It is not the same one as in the cookbook I mentioned above. You seriously, have to try Robert Landolphi's version. It is that delicious and moist. </div>
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I did throw in a few blueberries into the mix. </div>
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Happy Eats! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-24531053108242524482016-07-09T16:48:00.000-07:002016-07-09T16:48:00.186-07:00Spicy Chicken Drum Sticks<div class="separator" style="clear: both; text-align: justify;">
Another favourite recipe found in Ana Ortins' <i><a href="https://www.amazon.com/Authentic-Portuguese-Cooking-Mediterranean-Style-Continental/dp/1624141943">Authentic Portuguese Cooking</a></i> has to be her recipe for chicken wings. Except, I didn't make chicken wings. I used chicken drumsticks which I removed the skin (a lot of work but worth it) and chicken thighs. </div>
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<a href="https://4.bp.blogspot.com/-iPKFd2DRvqc/V32XS-z0D5I/AAAAAAAAOcU/ryzjgZh5KgUovCKpoPVkNMUUpKpNOjRzACLcB/s1600/DSC_0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-iPKFd2DRvqc/V32XS-z0D5I/AAAAAAAAOcU/ryzjgZh5KgUovCKpoPVkNMUUpKpNOjRzACLcB/s400/DSC_0256.JPG" width="400" /></a></div>
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The chicken is marinaded for a few hours to overnight before being transferred to a baking dish. </div>
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I couldn't resist cooking the chicken in the marinade, it is that good. </div>
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And messy and oh so delicious. </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-55192198190811079572016-07-07T17:28:00.000-07:002016-07-07T17:30:33.824-07:00Pork Chops <div style="text-align: justify;">
Sometimes I'm inspired by things found in the garden. Today, I picked up some fresh thyme and oregano to use with pork chops. And the excitement that the first tomato of the season is almost ready to pick inspired a fresh tomato sauce. </div>
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<a href="https://4.bp.blogspot.com/-syLKzr7LaQM/V37x0Xx6DGI/AAAAAAAAOds/Ic1L5dkySfEgavBsVpFG0GUwWZmpbo8EACLcB/s1600/DSC_0294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://4.bp.blogspot.com/-syLKzr7LaQM/V37x0Xx6DGI/AAAAAAAAOds/Ic1L5dkySfEgavBsVpFG0GUwWZmpbo8EACLcB/s640/DSC_0294.JPG" width="640" /></a></div>
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Thinly sliced pork browned in a saucepan with olive oil and butter. Remove and set aside. Add two large shallots roughly chopped, a tablespoon of minced garlic. Then add 3 cups of chopped tomatoes, 1/2 red bell pepper, a splash or two of red wine vinegar, a dash or three of Portuguese piri piri sauce, thyme, oregano, capers and add the pork chops back to the sauce. Simmer until done. </div>
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Happy Eats! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-30504934946278183482016-07-06T16:18:00.000-07:002016-07-06T16:18:43.725-07:00Salad de Polvo (Octopus Salad)<div style="text-align: justify;">
This is a perfect summer time dinner salad. The recipe for this dish came from Ana Ortins' latest cookbook <i><a href="https://www.amazon.com/Authentic-Portuguese-Cooking-Mediterranean-Style-Continental/dp/1624141943">Authentic Portuguese Cooking</a></i>. I couldn't find a whole octopus and used baby octopus instead. It worked well but I didn't have enough octopus for the amount of onions called for in the recipe. Next time, I think I will substitute shallots for the onions. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9ti2k7_TQI809ougWEaFInAqZ_1YAOuQXMAkfDOCiH-Cfj2jp7jshzH1W3AqjK6FxkI0xnGmxAl-ZCsZd8haaFyHj5ig4U9NIxr8uXuKmnZ0oiBM1rGbk6tGkZ9F8-M7MjZolyidqPw/s1600/DSC_0290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9ti2k7_TQI809ougWEaFInAqZ_1YAOuQXMAkfDOCiH-Cfj2jp7jshzH1W3AqjK6FxkI0xnGmxAl-ZCsZd8haaFyHj5ig4U9NIxr8uXuKmnZ0oiBM1rGbk6tGkZ9F8-M7MjZolyidqPw/s640/DSC_0290.JPG" width="640" /></a></div>
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Oh and I added oregano to the dressing and served with arugula. Yummy. </div>
Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-38675045827197226422016-07-04T11:07:00.000-07:002016-07-04T11:08:39.230-07:00Fish Tacos<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuX8C4zRiiaGcuEn2lk4INAFJ_B0ZOowoXn9PzVm3wqS508D7JyWmvqtU7qx1s-rRRNdUoLoKTK1lxAM8gDblrVWe46KZFC7aboQ-PiS6Jsn_Bfu8QQncUZAIHz2fpyFLQFr4Qmt6Ors/s1600/20911615_front_a01.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuX8C4zRiiaGcuEn2lk4INAFJ_B0ZOowoXn9PzVm3wqS508D7JyWmvqtU7qx1s-rRRNdUoLoKTK1lxAM8gDblrVWe46KZFC7aboQ-PiS6Jsn_Bfu8QQncUZAIHz2fpyFLQFr4Qmt6Ors/s1600/20911615_front_a01.png" /></a>I have to say that when I stumbled across Old Mill white corn tortillas at the grocery store on the weekend, I was pretty excited. I can't recall the last time I ate a tortilla or a wrap for that matter. And not only are they gluten-free, they're good too. </div>
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<a href="https://3.bp.blogspot.com/-_x8fZI-LjvQ/V3qjgYj-XwI/AAAAAAAAOaM/206l8qoE1zYgy8sbJn8KDBsYNYUQJM8gQCLcB/s1600/DSC_0279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-_x8fZI-LjvQ/V3qjgYj-XwI/AAAAAAAAOaM/206l8qoE1zYgy8sbJn8KDBsYNYUQJM8gQCLcB/s400/DSC_0279.JPG" width="400" /></a></div>
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I used Mahi-mahi for my fish that was marinaded with olive oil, cumin, oregano, chill powder, cilantro, and a 1/3 of a seeded hot pepper. This dish was inspired by the Fish Taco recipe I found <a href="http://www.epicurious.com/recipes/food/views/fish-tacos-352976">here</a> at Epicurious.com. </div>
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Instead of the tomato salsa and Mexican crema suggested in the Epicurious recipe I went with a simple and delicious favourite, Mango salsa. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIEoX3MC-l5ibkqShrKiNgRTDVlRS1hyphenhyphenelA3-l0s0JZxyDgAxVMOThntE871ms67vaWGzG0YZ4qo0UJio_voFZOl-oSZmEBIu-RQvBQl99_xgzPeCQTYg3OXPo4f3FBy7XJdrt8uhVE8/s1600/DSC_0281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIEoX3MC-l5ibkqShrKiNgRTDVlRS1hyphenhyphenelA3-l0s0JZxyDgAxVMOThntE871ms67vaWGzG0YZ4qo0UJio_voFZOl-oSZmEBIu-RQvBQl99_xgzPeCQTYg3OXPo4f3FBy7XJdrt8uhVE8/s400/DSC_0281.JPG" width="400" /></a></div>
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I'm so glad I didn't skip the red onions soaked in red wine vinegar. Oh my, love these! </div>
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Now that I have found gluten free tortillas, that I like I'm sure I will be revisiting this recipe over the summer. </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-80914544295819031472016-06-22T14:42:00.002-07:002016-06-22T14:42:54.586-07:00Microwave Bowl Potholders<div style="text-align: justify;">
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. </div>
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They're reversible. </div>
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This one is made in a vintage camera print and rolls of film on the reverse sides. </div>
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<a href="https://4.bp.blogspot.com/-0iJjXiQVnI0/V2sFMkYtrGI/AAAAAAAAOWI/Bs8WLqtImMAvxq2_uELIcWisJxfusHejQCLcB/s1600/DSC_0241-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://4.bp.blogspot.com/-0iJjXiQVnI0/V2sFMkYtrGI/AAAAAAAAOWI/Bs8WLqtImMAvxq2_uELIcWisJxfusHejQCLcB/s400/DSC_0241-001.JPG" width="400" /></a></div>
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This one has healthy eating messages on this side. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CaAkoc2jNm_m1LuZQZ-DgUrzFy1WzLXMhtDrp3fUr-jFHC6TlnmB6c4-qd1ZB5DHxxEQ5LlHI8idOP0wqBbWgmD-zKK75vb_w3BbutZASOc9fTtqf0ftY_Rz7bEXwUtnh4R7frF0qBY/s1600/DSC_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CaAkoc2jNm_m1LuZQZ-DgUrzFy1WzLXMhtDrp3fUr-jFHC6TlnmB6c4-qd1ZB5DHxxEQ5LlHI8idOP0wqBbWgmD-zKK75vb_w3BbutZASOc9fTtqf0ftY_Rz7bEXwUtnh4R7frF0qBY/s400/DSC_0239.JPG" width="400" /></a></div>
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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 <a href="https://www.etsy.com/ca/listing/401018905/microwave-bowl-potholders?ref=shop_home_active_2">my Etsy shop</a>. </div>
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Happy and safe eating! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-35890554154148758212016-06-20T19:15:00.001-07:002016-06-20T19:15:18.943-07:00Summer-time Crisp<div style="text-align: justify;">
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. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX31s96Dfd-XPq4PqLd_gYwoTKfvaxZFpxyouxjgL3kP0tRS-i4985ymnhD1iGm3Jft5kC70CJ-7seX0rKx6H76sprKlEX3-eYpFgMAqg7l3mrVEGVFikctxkUlSIuzucHEEMpBMcoUc8/s1600/DSC_0213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX31s96Dfd-XPq4PqLd_gYwoTKfvaxZFpxyouxjgL3kP0tRS-i4985ymnhD1iGm3Jft5kC70CJ-7seX0rKx6H76sprKlEX3-eYpFgMAqg7l3mrVEGVFikctxkUlSIuzucHEEMpBMcoUc8/s640/DSC_0213.JPG" width="640" /></a></div>
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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. <br />
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Happy Eats! </div>
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<br />Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-30882114840287291372016-06-14T17:30:00.000-07:002016-06-14T17:30:14.363-07:00Bye-bye Mayo!<div style="text-align: justify;">
I picked up a copy of Ana Patuleia Ortins' latest cookbook <i><a href="http://www.portuguesecooking.com/">Authentic Portuguese Cooking</a> </i>the other day and there are so many recipes in this book that I want to try. This evening for dinner I made <i>Salada de Atum à Moda da Graciosa </i>(Tuna Salad Graciosa Style). If you have the cookbook, the recipe is found on page 204. </div>
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Oh my goodness, it is delicious! I'm never mixing mayo with tuna again. </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-196632739523333212016-03-12T17:24:00.000-08:002016-03-12T17:24:58.275-08:00Lasagna<div class="separator" style="clear: both; text-align: justify;">
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. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dvOCbVhkSstl56JtVn_9wjDuKB4IuAyR-kexENIzWiL6iemkksTArBvS-APmEkEA8AfdYo3GIpAxEyFkFB8ZTkYXddsKbsIaNsaCOv8AMHZWwam08HvlHsEfnbRSNZePFRsMaAHRRQI/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dvOCbVhkSstl56JtVn_9wjDuKB4IuAyR-kexENIzWiL6iemkksTArBvS-APmEkEA8AfdYo3GIpAxEyFkFB8ZTkYXddsKbsIaNsaCOv8AMHZWwam08HvlHsEfnbRSNZePFRsMaAHRRQI/s400/DSC_0030.JPG" width="400" /></a></div>
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Instead of making the centre layer with spinach, ricotta and parmesan cheese and egg I went with what vegetable I had in the fridge. </div>
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<i>3 medium onions roughly chopped</i></div>
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<i>4 zucchinis</i></div>
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<i>2 yellow peppers</i></div>
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<i>large package of mushrooms</i></div>
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<i>1 tablespoon dried oregano</i></div>
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<i>2 tablespoons of sun-dried tomato oil</i></div>
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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 </div>
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<i>1 jar of Marinara sauce </i></div>
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<i>1 can of diced tomatoes</i></div>
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<i>1 tsp. dried basil</i></div>
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<i>1/2 tsp. dried oregano</i></div>
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<i>1 tablespoon of red wine vinegar</i></div>
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Once is reaches a boil, reduce, and simmer for 20 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUMftZhC7m-lSu69W8vCIYsjEbuWExgABGC_rHW81d0YgDs_qZEUpACVJFSxL2IZm18pGlYsAjEFFdBT1bxTK3x7_saCYbVapH81vpWM0xsSQoECFcjOpPGOGj66tSS-KkQkzgNQ-4-Q/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUMftZhC7m-lSu69W8vCIYsjEbuWExgABGC_rHW81d0YgDs_qZEUpACVJFSxL2IZm18pGlYsAjEFFdBT1bxTK3x7_saCYbVapH81vpWM0xsSQoECFcjOpPGOGj66tSS-KkQkzgNQ-4-Q/s640/DSC_0032.JPG" width="426" /></a></div>
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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. </div>
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Bake in a 350º F oven for 30 minutes. And then enjoy! Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-74542873805513668682015-11-29T12:13:00.000-08:002015-11-29T12:13:07.679-08:00Remembering My Tia<div style="text-align: justify;">
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. </div>
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I started with thinly sliced sweet onions, thinly sliced shallots, minced garlic and bay leaves. </div>
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Add some red wine, olive oil, parsley, oregano, red pepper flakes, Portuguese pepper paste, and freshly cracked pepper. </div>
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Toss in thinly sliced beef and mix well, leaving it to marinate. </div>
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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. </div>
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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? </div>
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Happy Eats! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-39161825628681578572015-10-11T06:10:00.001-07:002015-10-11T06:12:47.620-07:00I Just Upgraded my Smoothie Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HGCALKoIbeg/VhpeAFrjzvI/AAAAAAAANDY/5po1TfwDGpA/s1600/DSCN4573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-HGCALKoIbeg/VhpeAFrjzvI/AAAAAAAANDY/5po1TfwDGpA/s640/DSCN4573.JPG" width="480" /></a></div>
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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 <a href="http://deliciouslyella.com/">deliciouslyella.com</a>.<br />
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Happy Eats! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com1tag:blogger.com,1999:blog-3358397498301410892.post-47287513650370395612015-10-03T20:35:00.000-07:002015-10-03T20:35:41.927-07:00Stocking Up! <div style="text-align: justify;">
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! </div>
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I had other things on my mind. Earlier I made another batch of Stuffed Peppers. </div>
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As well as Ohh-la-lasagna! </div>
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<a href="http://3.bp.blogspot.com/-14CaV62e4x4/VhCddaslhYI/AAAAAAAANBc/uS6BJadQKFQ/s1600/DSCN4565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-14CaV62e4x4/VhCddaslhYI/AAAAAAAANBc/uS6BJadQKFQ/s640/DSCN4565.JPG" width="640" /></a></div>
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Both gluten-free recipes were tweaked and originated from the Looneyspoon's cookbook. </div>
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Happy Eats! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-25408296326282805652015-09-27T21:03:00.003-07:002015-09-27T21:03:55.799-07:00<div class="separator" style="clear: both; text-align: justify;">
The summer of 2015 will go down as a hot one and that made it a perfect season for raspberries and grapes. </div>
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<a href="http://1.bp.blogspot.com/-sGwSYJt6m54/Vgi7RPdyx8I/AAAAAAAANAE/H1gZDcRiYqU/s1600/DSC_0091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-sGwSYJt6m54/Vgi7RPdyx8I/AAAAAAAANAE/H1gZDcRiYqU/s640/DSC_0091.JPG" width="640" /></a></div>
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It was not so great for the autumn apple harvest, maybe next year? </div>
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Happy Eats! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-81587735015298924062015-09-06T11:28:00.001-07:002015-09-06T11:28:30.134-07:00Peach and Zucchini Salad<div style="text-align: justify;">
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. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr69duAdlTzzTRydLxLymV9Q4P2OfJPfnIhJfYImOIsIZ4Loq_vGb8moVUZ8sUd3cCTv-6Y6FsnorRkR-IkuZb4F4cPoHIsMFNN5J38kx1_n0VB0IyOCXGtPLsXK6zB4DA0OkEpk6-50/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTr69duAdlTzzTRydLxLymV9Q4P2OfJPfnIhJfYImOIsIZ4Loq_vGb8moVUZ8sUd3cCTv-6Y6FsnorRkR-IkuZb4F4cPoHIsMFNN5J38kx1_n0VB0IyOCXGtPLsXK6zB4DA0OkEpk6-50/s640/unnamed.jpg" width="640" /></a></div>
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Yellow zucchini, thinly sliced</div>
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Peach, thinly sliced</div>
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Baby Bocconcini, halved</div>
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Olive oil</div>
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Dijon mustard</div>
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minced shallots</div>
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lemon juice</div>
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thyme</div>
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oregano</div>
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basil</div>
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Sea salt</div>
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freshly cracked black pepper</div>
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Toss salad in a bowl, pour salad dressing which have been whisked together.</div>
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Happy Eats! </div>
<br />Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-87307650004249789102015-08-28T00:33:00.002-07:002015-08-28T00:35:36.312-07:00New Product: 6 Grain Prairie Blend<div class="separator" style="clear: both; text-align: justify;">
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 <a href="http://janetandgreta.com/cookbooks/">Looneyspoon cookbook</a>, Stuffed Bell Peppers. </div>
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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 <a href="http://www.eatwildrice.ca/Products/Floating-Leaf/6-Grain-Sprouted-Lentils.html">Floating Leaf's 6 Grain Prairie Blend with Sprouted French Lentils</a>. 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. </div>
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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 <i>Hello, Floating Leaf's 6 Grain Prairie Blend</i>! I also like that it is a local product, non-GMO, and gluten-free. Their website has recipe ideas as well. </div>
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I do believe I have a new staple in the pantry. </div>
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Happy Eats! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-16515732431920630302015-08-26T19:23:00.002-07:002015-08-26T19:23:51.996-07:00Curried Lamb and SpinachThe 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. <br />
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2 lbs of lamb </div>
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1 tbsp. olive oil</div>
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1 cup diced onions</div>
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1 tsp. tumeric</div>
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1 tsp. curry powder<br />
1/2 tsp. coriander</div>
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1/2 cup water<br />
2 cups spinach</div>
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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 <a href="http://recipes.malayali.me/veg-recipes/green-peas-chutney">this recipe</a> and see what I can come up with. I'll let you know how it works out... </div>
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Happy Eating! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-43517302578756472482015-08-11T10:03:00.000-07:002015-08-11T10:03:59.651-07:00Cashews and Broccoli<div class="separator" style="clear: both; text-align: justify;">
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... </div>
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<a href="http://3.bp.blogspot.com/-I4CbQcnkFyc/VcfGttKMftI/AAAAAAAAMv8/DLOEXKIhXkI/s1600/unnamed-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-I4CbQcnkFyc/VcfGttKMftI/AAAAAAAAMv8/DLOEXKIhXkI/s640/unnamed-4.jpg" width="640" /></a></div>
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Olive oil</div>
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Cashews</div>
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Broccoli</div>
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Hoisin sauce</div>
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Saute and enjoy! Served with cooked brown rice or as a side dish. </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0tag:blogger.com,1999:blog-3358397498301410892.post-46484398366914167202015-08-09T14:29:00.002-07:002015-08-09T14:29:40.878-07:00Summer-time! <div style="text-align: justify;">
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. </div>
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<a href="http://2.bp.blogspot.com/-jAddSd-qRok/VcfFqRpG4YI/AAAAAAAAMv0/ogaETjgzbF8/s1600/unnamed-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-jAddSd-qRok/VcfFqRpG4YI/AAAAAAAAMv0/ogaETjgzbF8/s640/unnamed-3.jpg" width="640" /></a></div>
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Yellow beans trimmed, cut, and boiled</div>
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Sweet onions, diced</div>
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Sea Salt</div>
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Freshly cracked black pepper</div>
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Olive oil</div>
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White vinegar</div>
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Toss and enjoy! </div>
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Gracahttp://www.blogger.com/profile/07709238617916016462noreply@blogger.com0