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!  

Green Eggs & Ham

2 slices of polenta

2 slices Canadian Back Bacon

2 poached eggs

Topped with Guacamole 

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.  

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!  

Gluten-free Eggs Benedict

Substitute sliced Polenta for the traditional English muffin,

don't skip on the Canadian bacon, 

top with perfectly poached eggs (3 minutes)

and finish with salsa sauce!

A perfect Sunday morning breakfast.  

Happy eating!  

Zucchini Pancakes

Can you believe that these three (okay, 2 and 1/2) zucchinis amounted to 12 cups of shredded zucchini?  

What is a gal to do with that much shredded zucchini? Make pancakes, of course!

Zucchini pancakes freeze extremely well. Perfect to pop in the microwave for a quick breakfast when you are in a rush. Just top off with some home-made Apple Lemon Jam and you're set!

Saturday Morning French Toast

This has to be one of my favourite breakfast items. It was a very much missed items from my diet when I started on this gluten-free journey. That was until I discovered Lorenzo's white bread worked out perfectly for this classic recipe.  

White bread slices

eggs

milk

cinnamon sugar

butter

If I didn't have to work today I would have thrown in some grated orange zest and triple sec. None-the-less this satisfied my Saturday morning craving for French toast.  

Wingin' It!

The best meals are those that you just wing it and use what you have on hand. Breakfast is the perfect time to wing it. I just check what I have on hand and throw it all in, like this morning's breakfast.  

 eggs

marinated artichoke hearts, chopped

gluten-free sliced ham (found at Costco)

yellow pepper, chopped

Italian seasoning

sea salt

freshly cracked black pepper

splash of milk

crumbled Feta cheese

Use whatever ingredients that you have, just do it!  

Happy Mother's Day!

Mama R's favourite salad is Salad Nicoise making this an easy decision for Mother's Day eats. And there is Crab Quiche in the oven too.  

Happy Mother's  Day to all!  

    

Boiled diced potatoes

Steamed green beans

Hard boiled eggs

Sliced cherry tomatoes

Canned Tuna

Sundried black olives

Bed of romaine lettuce

1/4 cup diced shallots

3/4 cup extra virgin olive oil

1/2 cup freshly squeezed lemon juice

2 tbsp freshly chopped basil

2 tsp freshly chopped oregano

1 tsp freshly chopped thyme

1 tsp dijon mustard

The Fixings for Scrambled Eggs

Diced Cherry Tomatoes
Diced Red Peppers
Diced Mushrooms
Chopped Green Onions
Chopped Marinated Artichoke Hearts
2 Eggs
Sprinkle of Italian Seasoning
Dab of Butter
Drop of Milk
Feta Cheese

In a heated pan melt the butter.  Add all of ingredients that have been whisked together and cook until almost done. Add crumbled feta cheese until it begins to melt.  Enjoy.

Best. Breakfast. Ever.

Sunny Side Egg (yes, I do like the edges well done)

Fried Bell Peppers

Sea Salt

Freshly Cracked Black Pepper

Gluten-free Bread (found at Costco)

Cookbook Love

I made a tray of Ooo-la-la-sagna from one of my favourite cookbooks, The Looneyspoons Collection. I left out the red pepper flakes since I used hot Italian sausage in this recipe. Oh and I threw in some chopped sweet yellow peppers and shallots. I also used gluten-free lasagna noodles (corn and quinoa) that I didn't have to pre-cook--easy!  

Seriously, if you don't have this cookbook in your collection this is one that you should pick up and they have many gluten-free recipes in here too. The recipes that are not gluten-free are easily adaptable like the sweet potato crust on their Hungry Guy Chicken Pies recipe. I just substitute gluten-free flour for the regular flour they call for in the recipe and it worked out great.

I haven't found a recipe in this book that I don't love.

Baked Eggs

Marinated Artichoke Hearts

Red Peppers

Eggs

Shallots

Ham

Gluten-free bread crumbs

Flaxseed

Mozzarella Cheese

This time I layered the marinated artichoke hearts on the bottom of the buttered dish. I enjoyed the tender texture of the artichokes using this method.  

Eggplant Parmesan

The "Wheat Belly" cookbooks recommend making Eggplant Parmesan with flaxseed instead of breadcrumbs. I gave it a try and I'm not completely sold. I guess it is an acquired taste. I'm not turned off on it either and I do realize that flaxseed has many benefits. So I made a compromise. I used 1/2 flaxseed with 1/2 breadcrumbs.

Eggplant

Gluten-free bread crumbs

Flaxseed

Egg

Splash of milk

Salt and Pepper

Tomato Sauce

Mozzarella Cheese

Parmesan Cheese

Spaghetti Squash Latkes

Minced Shallots

Minced Ginger

Cooked Spaghetti Squash

Grated Potato

Ground Cumin

Freshly Cracked Sea Salt

Freshly Cracked Black Pepper

Eggs

Gluten Free Flour

Grapeseed Oil

Serve warm with honey flavoured Greek yogurt!  

Artichoke & Spinach Baked Eggs

Years decades ago I found myself at a little theatre/restaurant for brunch in Minneapolis. While there I had an egg and artichoke dish that had a bread crump topping. It was delicious and this recipe is inspired by that dish I enjoyed many moons ago.

Marinated artichoke hearts

Red peppers

Brown mushrooms

Spinach

Eggs

Sea Salt

Freshly cracked black pepper

Pour into buttered ramekins, top with gluten-free bread crumbs.

Don't forget the cheese! Pop in a 350 degree pre-heated oven and bake for 20 to 25 minutes.

Yum! Happy Eating.

The end of the line...

I made another Salad Niciose today and sad that the green beans are coming to the end of the season.

There is no better taste than fresh from the garden produce. Not even the stuff you can get at the grocery store.

Even though the green beans from my family's garden will soon end, the tomatoes are on their way. Hopefully. If they ever ripen.

Mmmm, fresh from the garden tomatoes. I can't wait.

Spaghetti and Meatballs

This is one of my favourite comfort food on a cool rainy summer day. The meatballs were taken out of the freezer this morning. They are not store bought. These are homemade meatballs.

gluten free bread crumbs soaked in milk for about ten minutes and then add:

ground pork

lean ground beef

eggs

seasonings

fresh basil

shaved parmesan cheese

Mix altogether and form meatballs. Bake in the oven but until half way done. Cool and freeze until ready to use.  

When meatballs have defrosted they are ready to finish in sauce. I like to use the homemade red pepper sauce but store bought sauce will work too. Add to a sauce pan the sauce and about 5 tablespoons of chopped sun-dried tomatoes. Bring to a slow boil and reduce heat to a simmer. Gently place the meatballs in the sauce and simmer for about 20 minutes until the meatballs are cooked through.

While the meatballs are simmering away in the sauce cook your gluten free pasta. 

I like my pasta to be cooked al dente and I avoid white rice based pasta. I find that they fall apart easily and don't give me that al dente texture. I do like TruRoots Ancient Grains Pasta the best but it is hard to find their spaghetti in these parts. You can order it online but beware of shipping costs outside of the United States. When I can't find TruRoots' spaghetti I'll opt for an organic corn spaghetti from Europe (European countries don't use GMO corn).  

When the spaghetti has reached the desired doneness drain and add to the sauce and meatballs. Give it a gentle toss and serve. I don't sprinkle my pasta with cheese, it is already in the meatballs!

  

Zucchini Pancakes

I love this recipe because these pancakes freeze very well and they are delicious spread with Apple Lime Jam.

Finely shred 2 cups of zucchini,

add zucchini to 4 beaten eggs,

 To the egg and zucchini mixture add 3/4 cups of gluten free all-purpose flour.  I really like Cloud 9 Baking Mix.

Along with 1/2 tsp. salt, 1/2 tsp. sugar, 3 tbsp. olive oil mix well and add 4 tsp. gluten free baking powder.

Using an ice cream scoop add pancake batter to a lightly greased skillet.

Cook until the edges start to bubble, turn and cook the other side until lightly browned.

To freeze store them in between layers of wax or parchment paper.

Nicoise Salad

Tomatoes, leftover roasted potato, hard boiled eggs, sun-dried black olives, fresh-from-the-garden string beans, fresh-from-the-garden lettuce and tuna.

Arrange on plate.  Drizzle with dressing.

Dressing:

1/2 cup of lemon juice
3/4 cup of olive oil
fresh thyme
fresh basil
freshly cracked black pepper
1 tsp. gluten free dijon mustard

Share and enjoy the conversation and company.