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.