Gluten & Dairy-Free Living. Info, recipes & experiences!

Posts tagged ‘allergy’

Split Pea Soup on a Cold Winter Day – Easy and Filling


First winter back in the frozen north … and they told me it doesn’t snow here, where I chose to live … uh huh … warmest area in Canada …  oh sure … There are icicles on my car!
And so … the fireplace is on and I have 2 smoked pork hocks simmering on the stove. Smells like bacon cooking. I don’t know about you but I LOVE the smell of bacon and really LOVE eating it too! My comfort food – well, one of them. The love for bacon is so intense that I must limit myself to devouring a pound of bacon (yep, in one sitting), to a maximum of 4 times per year. Who can have just 3 slices? Not me!

Back to the pork hocks (bone in) … They are simmering with about a tablespoon of black peppercorns and six small bay leaves in 16 cups of water. If you’re making a pot of something, make a big pot! Whether it’s soup or stew or sauce, it doesn’t take up much more time and it freezes well for a quick dinner or lunch. Mine go into 4 cup, sealable, glass jars and are stacked in the freezer.
My apologies. Another digression … bear with me, please. Back to the soup.

My mom used to make the tastiest pea soup and she gave me the recipe. The miracle is that I managed to find it amongst all the papers in my storage locker! Here it is.

Mom’s recipe:
8 cups of water
2 bay leaves
6 – 8 peppercorns
1 lb. washed, split, dry green peas
1 large carrot – chopped
1 medium onion – diced
1 stalk of celery – diced
salt to taste
1 ham bone with some meat on it.
Toss all into a pot and simmer for 8 to 10 hours. Remove ham bone, take off meat and add back to soup. Remove bay leaves.

Really? That’s it? Doesn’t sound like much … definitely wouldn’t be enough to freeze … Hmmm …

And so … after a slight tweak … my recipe for a really big pot of soup:

1.7 Kilos (about 4 lbs of smoke pork hock)
6 smallish bay leaves
1 tbsp. black peppercorns
16 cups of purified water (Hate the chlorine taste in my soup. Yes, you can taste the difference!)
Simmer (on low heat – #3 on the dial) for 4 hours.
Let cool. Place in refrigerator. I don’t have the time to make this in one day. 🙂
Next day, remove pork hocks, skim off fat, fish for all the peppercorns and bay leaves or if you have another really big pot, use a sieve and pour the liquid/stock through. Separate the meat from the fat and bone. Dice up the tender morsels (must taste to be assured of the flavour). Add to stock.
6 – 8 carrots – depending on how much carrot you enjoy, keeping in mind this will make about 16 bowls of       soup.
3 – 4 stalks of celery (same tip as the carrots)
1 1/2 large onion
8 cloves of garlic
3 lbs of dried, split peas (washed up)
Chop up the veggies to the size you like. Add all the remaining ingredients into the stock. If the water has evaporated too much, add more (purified).
Do Not add any salt as the smoked pork hocks are salty enough. If you can’t find smoked hocks use a ham bone from the butcher.
Allow to boil and then lower to a simmer for about 1 hour or more, until the peas are mushy.

Make a nice salad. Some gluten free garlic bread. Enjoy!

Cool to slightly warm before placing in jars for the freezer. If you freeze this soup in smaller containers, it makes a delicious, warming, light and filling lunch to take to work!

After the holidays eating light and healthy is a relief for your digestive system and will help you to lose those holiday pounds! Soup and salad is heartwarming, tasty and filling, while being light and easy to digest. Just choose your salad dressing carefully! 🙂

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Addendum to MC Veggie Puffs … :)


Well … I added 5 eggs (whipped), about 1/2 cup chopped cilantro, 1 cup of coconut flour (slowly – add a bit, mix … etc.), 1/4 cup quinoa flakes, 1 tsp. salt and for some reason I had the idea to add 1 tsp. of baking powder.

1st photo – the consistency you want to have – the wooden spoon stands up and you can make a definite hole in the mixture without any of it running in. Dryish not too dry. Still quite wet when you are rolling it but does stick together.
IMG_2469
You then proceed to roll them into little balls and flatten out a bit, placing into the pan with the coconut oil. Oven is at 350℃, ready to go. I made 48 in the second pan and 35 in the first – just jammed them a bit more in the second pan, (was getting tired of rolling!).
And here we are:

IMG_2471
Five are already missing … must do a taste test … 😉

They will be a perfect grab and go snack!
The rest – yes, there was MORE mix … I put into an 8 x 8 pyrex dish and it is cooking now. This is the one I will be sampling for the next few days!
Definitely a keeper recipe as they smell delicious, taste divine – puffy, spicy but not too much, just a hint of warmth and notes of curry and will go well with any number of dips/sauces or just a quick bite, straight out of the fridge when you are on the go.
Next time, I will reduce the amount of coconut flour and add mashed potato and cauliflower, see what the difference would be. When I do, I will let you all know!

These would go well with a Salsa Verde, Tsatsiki (made with Toffuti Sour Cream), or a Mango Chutney/Salsa.
Wine pairing: Riesling, Gewurztraminer, Chardonnay, Rosé, Beaujolais Nouveau.
Happy Cooking!

One Pan Chicken Dinner! With a Side of Green Beans!


Easy Chicken Dinner – one pan.
Place rinsed chicken breast or thighs in pan. Drizzle EVOO (extra virgin olive oil) all over. Add Wine (red or white) OR orange juice OR lemon into the pan. About 1/2 cup of wine or 1/4 cup juice. Chop (chunky pieces) up potatoes or cauliflower, carrots, onions (just a bit), garlic (lots!) and add to pan. Mix with the juice/wine and oil. Cover the chicken in Dijon mustard – be liberal. Sprinkle entire contents of pan with paprika (lots), cumin (just enough to have a sprinkle – more on the chicken), black pepper, thyme, if you have fresh rosemary, add a 2 or 3 sprigs for extra flavour. Add capers on top of the chicken, it’s okay if a few roll off. Add lots! They are delicious with Dijon mustard. Bake/Roast covered at 350℉ (180℃ or Gas Mark 4), for approximately half an hour (half the time). Uncover and cook until done – browned. Bone in chicken will take about one hour. Boneless will take less time. Cover for only half the time!
Enjoy with a salad or a side of green vegetables!
And here’s a green vegetable idea I made up the other day …
Green Beans, fresh or frozen, whichever you can find! As many as you need – approx. 1/2 cup per person.
Crush some cashews or used slivered/sliced almonds. About 1/3 cup per cup of green beans.
Sesame oil to generously coat pan.
Balsamic vinegar or Lemon juice or Orange juice. Tsp. of Balsamic or 1 tbsp. of Lemon or Orange juice per cup of Beans.
Coriander – crushed.
Black Pepper – a sprinkle will do.
Garlic, chopped. Doesn’t have to be diced up small. Chunky will do. As much or as little as you like.
Fresh Cilantro, Parsley or Basil, chopped up and added after other ingredients have begun to cook.
Add all ingredients into a pan, medium-low heat. Cover for 5 – 10 minutes (depending on how much you have in the pan). Remove cover, add fresh herbs, increase heat to medium-high and stir-fry until done. About another 5 minutes.
Optional: Red Pepper – diced. One Hot Pepper, fresh or dried, cut in half. Only 1 hot pepper, first time I made this, I added 3. Love heat but not THAT much!
Sun-Dried Tomato – about 1 tbsp. per cup of beans … tomatoes will dilute the flavour of the beans if you add too many.
A few fresh green/spring onions … scallions, chopped fine and sprinkled on the beans before serving.
This green vegetable dish would be great on a date night – I’ll tell you why in the book!
Which wine to serve? A crisp Sauvignon Blanc, an unoaked Chardonnay or a Pinot Noir … 🙂
Enjoy!

New Year, New Beginnings … New Book!


Happy 2015! It’s a new year, a new beginning and a new book!

So … You Want to Get Laid Tonight?
A how-to guide for a romantic dinner that won’t have you watching TV afterwards!

What happens after dinner … in the bedroom, the living room or, heck!, on the kitchen floor … is up to you … provided you are with a consenting adult!

What the book will do is offer a selection of Romantic, Erotic foods, how to cook and eat them, the setting, the food, the fun, the ideas … date friendly (sex enhancing) dinners and more!

Tantalizing aromas, sauces glistening on your lips, nibbling a tasty morsel offered, finger licking and lip wetting deliciousness …

Whew! Need a moment …

Okay, back to the food …

Garlic, usually a no-no for romantic dinners, will be on the menu … too many excellent qualities in garlic to exclude it. How you cook the garlic is the key.

Cucumbers, parsley, lemons are great breath fresheners (after the garlic)! Let me show you how and why.

Spicy, Sweet, Sour, Savoury, Salty … a cornucopia of tastes … Kiss as each new flavour is sampled … sharing flavours with a kiss is so erotic!

There will be plenty left for a midnight foray to the kitchen too … All you do is follow the DIY guide and have fun! 😉

All Gluten and Dairy Free … of course!

Stay tuned! More to come …

Melamakarona – Greek Christmas Cookies


My favourite cookies … I began making these cookies with my Yaya (Greek grandmother) and Mom when I was a little girl.  Although they are traditionally dairy-free, they are not gluten-free.  This year I am taking a leap of faith and making them with a gluten-free, cake & pastry flour … will post results – good or bad!  These cookies can be made up to two weeks in advance, stored in the refrigerator, in a tin, with wax/parchment paper between the layers.  This recipe makes lots of cookies – up to 6 dozen – and they disappear quickly, which is why I make two batches.  One batch two weeks before the 24th and one the week before!  If possible make these with a friend/family member … They do take a while to prepare and company always helps the time go by … 🙂

Melamacarona:
6 Cups Cake & Pastry Flour
1 Cup Crushed Walnuts (crushed to a flour consistency)
1 Tsp. Baking Soda
2 Tsp. Baking Powder
1 Grated Orange Rind
4 Tsp. Ground Cinnamon (or more)
3/4 Tsp. Ground Clove (NO more)
Pinch of Salt … 1/8 Tsp. (or less)

Mix all dry ingredients in a bowl and set aside.

1 1/2 to 2 Cups Extra Virgin Olive Oil
3/4 Cup Warm (Room Temperature) Orange Juice
1/3 Cup Brandy
3/4 Cup Sugar (Berry Sugar)

Mix “liquid” ingredients in a large bowl. Slowly begin adding dry ingredients until a soft but not sticky dough is formed. Form cookies by rolling a small amount in your hand and shaping into a short, plump, sausage looking lump. Place on an ungreased cookie sheet. When all the cookies are rolled, delicately pinch the ends and squeeze gently toward the middle of the cookie. Now you will have a somewhat diamond shaped cookie. With the fork tines gently flatten the tops of all the cookies – only the top, not the whole cookie. Bake for 15 minutes in a 350° oven.

Set out wax paper (or parchment paper) sheets on the table. Crush 1 to 2 cups of walnuts and sprinkle over the sheets of paper.

Consistency of crushed walnuts.

Consistency of crushed walnuts.

Syrup:

1 Cup of Fragrant Honey
1/2 Cup of Fresh Squeezed Orange Juice
1/2 Cup Maple Syrup (my Canadian addition)
2 Tablespoons Brandy
1 1/2 Cups of Water
1 Whole Navel Orange, small one – sliced
1 Whole Lemon – sliced
4 Sticks of Cinnamon
10 Whole Cloves
4 Whole Nutmeg

Bring the liquids (including syrups), to a boil and immediately remove from heat.  Add in the orange/lemon slices and whole spices.  Cover and simmer on low heat for at least 1/2 an hour and no more than 1 hour.  Must be quite warm for cookie dipping!  When cookies are ready to be dipped, with a slotted spoon remove the fruits & whole spices.

Walnuts:

Crush 1 1/2 cups of Fresh Walnuts in a food processor.  Sprinkle liberally over several sheets of wax paper.  I spread the wax paper, overlapping each piece, over a 4 x 4 foot (1.1 x 1.1 metre), square section of my kitchen table.

Once cookies are removed from the oven and have cooled for 2 – 3 minutes, dip them in the syrup ,

Simmering syrup - remove oranges, lemons & whole spices before dipping cookies!

Simmering syrup – remove oranges, lemons & whole spices before dipping cookies!

roll them over, remove and place on walnut covered sheets of wax paper. Sprinkle more crushed walnuts over all. When cooled arrange on a serving dish with more crushed walnuts under and atop the cookies (use the walnuts left on the wax paper).  Save remaining walnuts and syrup (in separate containers) to use on other desserts – Apple Crisp, Honey Cake, Walnut Cake or as a topping for Sweet Potato Pie!

Melamacarona!

Melamacarona!

That’s it … Enjoy!

ps. after all this work, when clean up is done … have a brandy with tea and a cookie. You deserve it! 🙂

Why Turkey?


Ever wonder what we would be dining on at our Christmas dinner if the Pilgrims had “found” a deer … moose … duck … fish … instead of a turkey … Yep, you get where I’m going with this …

Festive holiday dinners are for family, friends … sharing time, food and stories together.  A time of cheer, fun, love and laughter.  Stressing out over the cost, presentation and “perfection” of a holiday meal drains the spirit!  Whether you serve up a roast beef, lamb, chicken, turkey, lasagna, mousaka, ribs, fish, tofu, … a meal made with joy is one remembered by all.

After many years of large turkey dinners, that took at least 3 days to prepare (leaving me exhausted and a little cranky) … I changed tradition … egads!  The first Christmas we enjoyed a roasted chicken (roasted in the grocery store and spiced up and re-cooked by me), sweet potatoes, peas & carrots, green salad, a tomato salad and a store bought pie – it was relaxing, tasty and FUN!  Instead of waking up at 6 a.m. and stuffing a huge bird, we slept in – as much as possible when young children are a part of your life – opened gifts together, visited friends in the afternoon, revelled in the company of friends at dinner – and … clean up was soooo easy!  The following years were a mix of going to the mountains with friends/family,  dinner shared at a friends home or dinner at our table with guests bringing a dish to share – the dinner options are endless.  Make it simple, relaxing and fun!

This years’ menu for 10 will be a roast leg of lamb with potatoes – sweet and russet, broccoli & cauliflower salad, peas (must have!), pickled beets, tomato & avocado salad … maybe carrots, maybe a green salad – depends on what the day brings, another dish or two supplied by guests … add music, a few candles and voilà a celebration.  I am looking forward to enjoying the time with family and friends!  Beats stressing out over dinner and table settings … 🙂

Enjoy!  The perfection of a meal is in the love added by those who make it and the enjoyment of the loved ones sharing it.

Photos will be posted on Christmas Day!

Leg of Lamb

Lamb
Fresh squeezed lemon juice
Red wine
Extra virgin olive oil
Fresh garlic
Mustard
Oregano or Thyme
Black pepper
Cumin

Poke lamb and stuff with garlic cloves – as many as you like!
Pour lemon juice, wine and oil over – in this order – making sure that all areas are covered
Spread mustard – Dijon or regular – all over – except bottom
Sprinkle on herbs & spices
Start roasting, time depends on size and your oven!

Potatoes

Potatoes
Extra virgin olive oil
Lemon juice
Garlic
Paprika

Cut up potatoes into bite size pieces.  Mix in the remaining ingredients (be liberal!)
Add to lamb roast.
Depending on size of pieces, cooking time is usually one hour.

Broccoli & Cauliflower Salad

Broccoli & Cauliflower – fresh
Lemon juice
Black pepper
(Is there a theme here?)

Place cleaned cauliflower head (take off leaves and cut out center – from the bottom) in a pot with approx. 4 cm. (2 inches) of water.
Arrange Broccoli “trees” around cauliflower
Steam, covered, medium to low heat, for 5 – 10 minutes.
Drain and cut up in pot by running a sharp knife through the veggies in a checked pattern.
Drizzle oil, juice over all and sprinkle pepper.

 

Keep posted … More holiday recipes coming … with photos!

Informative Article from the Calgary Herald


Great article, giving relevant information on eating “glutenless” :). While it is true, once one is “off” the gluten, the tests will be inconclusive, unfortunately the wait for both the required tests can be very long. Not sure what the benefits are of knowing positively … I suppose you may not have Celiac Disease and therefore there is no need to be ultra careful … but if you do … the sooner you are off the gluten the better. In the last 16 years of enjoying a gluten & dairy-free lifestyle, other than feeling much better, looking and being healthier, there hasn’t been any direct benefit in “knowing” that I have Celiac Disease. Of course this is my experience and should not deter anyone from receiving a definitive diagnosis for themselves.
This article makes no mention of the relation between Celiac Disease and Gluten Intolerance to Lactose Intolerance or a Dairy Allergy. There is a growing body of evidence showing the prevalence of a lactose intolerance or dairy allergy among many Celiac sufferers. One should probably have that tested too or at least be aware that there may be more than one cause for your pain and discomfort.
One point that is stressed a few times in this article and is one I am constantly on my soapbox espousing … endlessly is: DO NOT attempt to replace breads, sweets and treats in a Gluten-Free form. Even though the label displays the words “organic”, “gluten-free”, etc. etc. etc., this does not make it a health food. It is processed and most of the “goodness” that it may have contained as a whole food no longer exists in the processed form. On a daily basis, focus on FRESH, WHOLE foods and if you can, buy organic foods. I will post the “Clean 15” list again – foods that don’t necessarily have to be organically grown.

Of course once in a while – as in once a month or so – a treat is a good thing … 🙂

This article appeared in the July 5th issue of the Calgary Herald.
http://www.calgaryherald.com/health/diet-fitness/Gluten+free+goes+mainstream+expert+cautions+against+adopting+food+whim/6836585/story.html

Enjoy!

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