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!  

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

Untraditional, Yes!

This weekend we're celebrating Thanksgiving and I'm thankful that there is no turkey on the menu. Oh and I'm thankful for my family too.   

On the menu there was stuffed pork loin, mushroom gravy, roasted red and sweet potatoes with red onions and rosemary, green peas, caesar salad and gluten-free pumpkin pie from Lorenzo's. At Lorenzo's I was able to find gluten-free pumpernickel bread for the stuffing. They ran out by the time I got there but there was a mini-loaf that they let me have that worked out to be the perfect amount. Thank you!  

While the food was in the oven, there was time to set the table.

No croutons left over for the salad, de-lish non-the-less.  

Cheesey fall themed decorations for a simple centre piece.  

So thankful for so much. 

Happy Thanksgiving to those who are celebrating this weekend.   

Dinner Prepared in less than Fifteen Minutes

Avocado Oil

Butter

Scallops

Sea Salt

Freshly Cracked Black Pepper

Sesame Seed Oil

Sugar Snap Peas

Red Bell Pepper

Sea Salt

Freshly Cracked Black Pepper

Simply delicious!  

Fresh from the Garden

What's cookin'

Coat pickerel in seasoned all-purpose gluten free flour,
pan-fry with butter.

 Pan-fried Pickerel

Sesame seed, Ginger Sugar Snap Peas

White Quinao

While pickerel is cooking, heat sesame seed oil in a wok.  Add freshly minced ginger.  

Turn over pickerel, cook until golden on both sides.  Add a dab of butter if needed.  

As soon as the oil is heated and the ginger is fragrant
add the sugar snap peas and toss until desired doneness.  

Squeeze fresh lemon over the pickerel and serve with quinao.  

Canadian Albacore Tuna

Canadian Albacore Tuna, Sugar Snap Peas, and Brown Rice.  Here is how it came together:

Tuna:  Marinade tuna for an hour prior to cooking.  Preheat oven to 375 degrees, cook for 8 to 10 minutes for medium rare.

Marinade:

3 tablespoons gluten-free soya sauce (Lite Tamari Legere Organic Soy Sauce)
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon minced ginger
pinch of salt
1 teaspoon garlic

Sugar Snap Peas:

1 tablespoon sesame seed oil
pinch of sugar
pinch of salt
Sugar Snap peas, trimmed

Heat oil in wok, add sugar snap peas and toss.  Sprinkle with sugar and salt, continue until desired doneness is reached.