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

Epic Fail: Banana Raspberry Pancakes

Today, I failed at making gluten free pancakes. It was an epic failure. This is part of my gluten-free journey, sometimes there are steep learning curves.  

This sad looking thing is my second "pancake" waiting for me to accept defeat. It was suppose to be a beautiful pancake that look like these pancakes.   

Now I'll admit, I did try to tweak the recipe according to the ingredients that I had available at home. When you're home recovering and can't get out to do grocery shopping you gotta make do. I substituted the almond milk with 3% milk. I also substituted coconut flour for millet and used 3/4 cup gluten-free all-purpose flour (Cloud 9 brand) and 1/4 cup coconut flour. And the final substitution was raspberries for the blueberries. 

And then I saw how dense my pancake batter was so I added more milk and then some more. It didn't help. It didn't even taste that good.  

Sometimes, things don't work out as well as you hope. At least the coffee is good. Coffee is always good.  

Creole Style Chicken-a-la-King

A basic Chicken-a-la-King recipe kicked up a whole bunch of notches!  

Butter

Celery

Red Peppers

Wild Mushrooms

Onions

Shallots

Garlic

Gluten-free flour (I used Cloud 9 all-purpose blend, available at Costco)
Thyme

Gluten-free Creole Spice 

Milk

Chicken Stock

Left-over Roast Chicken

Serving suggestions:  Serve on sprouted brown rice, quinao, or roasted spaghetti squash.  

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!

  

Good Morning!

Favourite kitchen tool. Found at Ikea. 

Soundtrack playing in the background:
Devo's Whip It!  

Oh yeah!  Coffee.  Organic Free Trade Coffee from Tanzania.
Level Ground Trading.  

Sweetened with Organic Cane Sugar.  

And topped with cinnamon.