Category Archives: recipes

Kale & Spinach Me Better Chicken Noodle Soup


gluten free chicken noodle soupAfter hoping this chest cold was going away and being badgered by friends/family to go to the doctor, I finally did, only to find out that this “chest cold” is actually a lung infection and bronchitis.  Armed with my virtual pharmacy of prescriptions given to be my doctor with instructions of bed rest, and liquids  I headed home.  I figured I would up the ante of feeling better with some good old fashion home made chicken noodle soup (gluten free of course).  I added kale and spinach to it, well because I like the and I figure – hey the more antioxidants the better – right?

Chicken Noodle Soup with Kale and Spinach.

gluten free chicken noodle soup

  • 1 medium saucepan
  • splash of EVOO (Extra Virgin Olive Oil)
  • 1 tsp minced garlic (2 cloves)
  • 1/2 cup chopped onion
  • 1/4-1/2 cup (or whatever you have) cooked chicken chopped
  • a handful kale – chopped (about 2 cups)
  • 1/2 handful of spinach chopped  (about a cup )
  • 1/2-3/4 c gluten free noodles (I used penne)
  • 1 litre chicken broth/stock
  • 1-2 tsp dried basil
  • 4 shakes Ol’Bay Seasoning
  • salt and pepper to taste

Heat on med high the sauce pan, once hot add EVOO. Once EVOO is heated garlic and saute for 30-45 sec, add onion, saute for a min or two, add chicken, add kale and spinach and stir  every min for about 4 mins.  Add noodles, stir.  Add broth. Add basil and Old Bay, bring to a boil, then turn heat down and simmer for 11 mins.  Add salt and pepper to taste.  Serve. EnJoy,
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Aside

It has been snowing for 3 days.  I’ve been shoveling for 3 days.  You know what I didn’t want to take 3 days?  Supper!  So it was off to the fridge to find something to make.  I found a carrot. … Continue reading

Snow-day Sunday Shrimp Chowder


Yesterday was the first (real) snow fall of the year – and the perfect day for a chowder and warm biscuits.

   Shrimp Chowder
shrimp chowder 1 ingredients

  • 3TB margarine
  • 1/2 cup diced onion
  • 2 stalks celery diced
  • 2 carrots – diced
  • 400 g (about 4 small) white potatoes chopped into bite sized pieces
  • 2 cup shrimp or fish stock (chicken/veg stock will work too)
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper

 

shrimp chowder 1 seasoning

  • 1 tsp dried parsley
  • 1 1/2oz (3 TB) dry white wine
  • 1 cup milk (1%)
  • 1/2 LB raw shrimp  – peeled and tails off

In a sauce pan melt margarine.  Add onion, carrots and celery, and cook until onion is soft.  Add potatoes and stir. Add the shrimp stock and bring to a boil.  Simmer, covered  for 10 min, removing cover for last 5 min.  Add wine.  Lower heat and add milk. Add shrimp and cover – allow to heat until shrimp is cooked 3-5 min (shrimp will turn pink).  Serve with fresh tea biscuits. EnJoy.

 

shrimp chowder 2Like this recipe?  Let me know! comment, like this post and follow me on Facebook, Twitter and Instagram.

 

 

Sunday Supper Spinach & Parmesan Risotto


The cooler weather is here and that means comfort foods!  My 7 year son requested his absolute fave  – risotto!  Although its a little labour intensive,  the end result is  definitely worth it.  This is my basic recipe for risotto – we really like parmesan risotto and I wanted to use up some spinach I had in the fridge so I added that.  Feel free to play with flavors and different tastes – mushrooms are another one of my faves for this dish.

Creamy Spinach & Parmesan Risotto

  • risotto4 cups homemade or organic chicken stock/broth
  • 1/4 c salted butter
  • 1/2 red onion diced
  • 1 -2 tsp minced garlic
  • 1  1/2 cup arborio rice (scant)
  • a few handfuls of fresh spinach
  • 3TB butter  – cup up into chunks
  • 1/3 cup grated parmesan cheese
  • salt & pepper to taste

In a small saucepan, heat the chicken broth/stock to a boil, turn down heat and allow to simmer.  Meanwhile, in a a deep dished fry pan, melt 1/4 c butter.  Add onion and saute over medium heat for 5 min or until onion is soft.   Add garlic and stir for 1 min.  Add rice and stir for about 2 minutes.  Add the first 1.5 cup of hot stock (keep the stock hot throughout the process). The stock/rice will be boiling – adjust heat if you need to – to keep it at that temp..  Stir every couple of minutes until liquid is absorbed. Continue to stir and add liquid 1/2 c at a time until all stock is used up and rice is soft – this will take about 25 minutes.  At the 15 min or so mark, throw in the torn up spinach.  Keep stirring! When all of the liquid is absorbed, add 3 TB butter and stir to mix.  Remove from heat,  add parmesan cheese & salt and pepper to taste (taste it before adding salt).   Cover and allow to sit for 3 or 4 minutes.  Serve. EnJoy.
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Meatless Sunday


Today I was making dinner for one, and didn’t feel like eating any meat.  Luckily I had some portabella mushrooms in the fridge to the rescue.

Easy Balsamic Veggies

  • balsamic veg11 tsp minced garlic
  • 2 TBSP EVOO
  • salt & pepper to taste
  • 4 small portabella mushrooms  – quartered
  • 1/4 of a large sweet onion – chopped
  • 1 red pepper cut into thick chunks
  • 5 pieces Asparagus – trimmed and broken in 1/2 or 1/3
  • 3TB – 1/4cup Balsamic Vinegar

 

In a pipping hot pan, add EVOO until hot, add garlic, add onions and caramelize onions for 10 min.  Add peppers, and saute for a few min. Add mushrooms  and mix, add a generous amount of salt, plus pepper to taste, mix, add 3TB balsamic vinegar,  mix and cook down for 5min.  Taste – adjust balsamic vinegar/salt/pepper to taste, turn heat to low, cover and allow to reduce and steam itself for 15 min. balsamic veg 2

Toss and serve with basmati rice.  EnJoy.

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Avacodo & Feta Taco. Its quick – Its Gluten-Free – Its Delicious and its Easy!


Its summer time and no one wants to spend a lot of time in the kitchen when there’s sunshine to enjoy!

IMG_20140716_150654 IMG_20140716_150703 TacoThis is an old favorite of mine.  Simply easy and delicious – best of all takes about 5 min to make and very little mess to clean up. This is a vegetarian taco-like sandwich using an unconventional filling.

Makes 1 sandwich.

  • 1 Corn Tortilla
  • 1/2 avacado
  • 1-2 TB red onion
  • 1 oz feta cheese
  • salt & pepper
  • cilantro (optional)

Heat a non stick pan over high heat.  Place corn tortilla (you can usually find them in the refrigerated area at your supermarket), in the hot pan.

Meanwhile chop the avocado & onion.  Flip the tortilla over in the pan (it will be crispy on the side that was fave down and a little browned).  Crumble the feta on the tortilla, add onion and avocado.  Sprinkle with  salt and pepper and cilantro if using.  (You can also add tomatoes or some cooked fish like mahi mahi ).   Heat for a couple min until you can peak at the bottom of the tortilla and see that it is browned.  enJOY.

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Outta the mouths (for the mouths) of babes!


recipeI found this recipe written by my 8 year old daughter sitting on the dining table this morning. Looks like she’s  on the way to a full fledged foodie like her Mom!

In case you can’t read it – here are her recipes (2 of them – she’s written more and came up with a delish veggie salad as well but that’s for another post)  – could be influenced by a recipe book – or more likely the Food Network, that kid loves any cooking show! Especially Chopped and Top Chef!

 

Crazy Cucumbers

  • thinly sliced cucumber
  • thinly sliced carrot
  • raisins
  • cream cheese
  • chives

Spread cream cheese on cucumber.  Add carrots and raisins.  Roll it all up and tie it with a chive.

Inside Out Sandwiches

Mini Me Foodie

Mini Me Foodie

  • breadstick
  • mustard
  • thinly sliced cucumber
  • thinly sliced red pepper
  • turkey slices

Spread mustard on turkey slice.  Add rest of ingredients, ending with the breadstick.  Roll it up. EnJoy

 

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3G Baked Penne – Grown Up Gourmet & Gluten Free


I made a lasagna the other day and had some left over Ricotta and left over roasted cherry tomatoes  so I whipped this version of a baked penne – for grown ups.  I made this one using a gluten – free corn pasta, but your favorite gluten free, or regular pasta works too.

If you have time – roast the cherry tomatoes with a bulb of garlic (slice top off) – drizzle EVOO over all of it and bake at 400 for 20-25 min.  Use all of tomatoes and juice and 1-3 cloves of garlic out of the bulb (squeeze the roasted garlic out of the skin).  Heat some Honey – Oat  Gluten Free Bread for dinner and use the roasted garlic instead of butter.  To shorten the prep time, use minced garlic.

Gourmet Baked Penne

Mix

4 cups cooked penne

with:

ricotta spinach basil oregano garlic mixed with penneBaked Gourmet Gluten Free Pennesingle serving 3G Baked Penne2 cups ricotta cheese

1 egg (slightly beaten)

3 dashes Franks Red Hot

1/2 cup steamed and drained spinach

1/2 c left over roasted cherry tomatoes with and juice from roasting (I had a about 5 more raw ones that I thew in whole but tried to keep them nearer the top so the tomatoes roast and burst into the casserole)

salt to taste

1 tsp minced garlic (or roasted garlic – see above)

1/8 tsP black pepper

1/4 tsp oregano

1/4 tsp basil

1/8 c shredded mozzarella

2 TB parmesan cheese

Once blended pour into a greased casserole dish, top with

plus 1/8 – 1/4 c shredded mozzarella cheese

Cover and bake at 350 for 30 minutes.  Raise heat to 400 and uncover for last 7 min.

Serve & enJoy.  Want to see more posts like this? Like this post and comment to let me know! Follow me on Twitter, Pinterst & Facebook too!

Better, Faster (makes you stronger) than Take Away ….Beef Stir Fry


Beef Stir FRyEveryone likes to order in once in a while right?  Well one of my pet peeves is ordering in and getting something salty & tasteless.  In less time then it would take to have it delivered, and a fraction of the cost, you can make this beef stir  fry.  Best thing – no weird ingredients and I’ve included my favorite short cuts to shorten prep time. Ready, Set, …Let’s Stir Fry!

Sauce

  • 2/3 c soy sauce
  • 1/2 c beef broth (stock)
  • 1/3 c rice vinegar
  • 3 1/2 TB brown sugar
  • 1 TB sesame oil
  • 1 1/2 TB minced garlic
  • 3/4 TB minced ginger
  • 2 TB Cornstarch

Veggie of choice. Rice. 1 LB beef – sliced thin

Our favorite veggie combo for a beef stir fry is:

  • about a pound of mixed red, green, orange and yellow peppers – sliced  – fresh is best, but frozen are a good time saver! (About 2 peppers, sliced total)
  • 3-4 bulbs of baby bok choy
  • 1/2 onion – sliced thinly
  • 1/2 bag (454g) of “Carrot Slaw” (shredded carrot and broccoli) – you can also  manually shred these
  • 400 g brown cremini mushrooms sliced
  • 1/2 bag of bean sprouts

other options we play with:

  • sliced water chestnuts
  • mini corn
  • snow peas
  • broccoli

Cook rice (we like basmati) according to instructions.  (Or use a rice cooker like me 🙂  ) While rice is steaming,  mix sauce except cornstarch, once it is mixed add cornstarch and whisk until mixed completely, set aside.

Heat wok or large, deep fry pan,  when pan is hot add about 2 TB sesame oil.   Let heat for a moment, then add garlic, stir fry for about 30 sec, add onion.  Continue to saute for 1 min. Add beef & try to sear.  Add peppers. (if using frozen peppers the trick I use is to thaw peppers (in microwave in a pinch) and squeeze out all excess water, as that will render your sauce tasteless).  Add carrot slaw.  Add about  2TB-4TB  water, cover and let carrots steam for about 3 min.  Remove lid (water should be gone or pour off excess water).  Add mushrooms, Toss. Add sauce & toss.  Heat sauce to boiling and continue to stir fry for about 3 min, – the sauce will thicken, your rice should be ready.  Plate with rice, serve and eJOY.

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Aside

First call of order – Happy 2014! My apologies for my absence from the blogging world,  time just got away from me.  My New Years resolution?  Make time and it a priority to blog weekly! So onto the first post … Continue reading