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

Posts tagged ‘wine’

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 …

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Halibut, Leeks & Potatoes …


So simple, so yummy!

1 Leek per person – cleaned, outside layers (2-3) removed, cut in rounds
4 Potatoes – washed, sliced
Liberal Drizzle of Extra Virgin Olive Oil
1 cup of white wine – cheap chardonnay/sauvignon blanc/pinto grigio – save the pricey stuff for you and your guests/family.
Garlic – if desired – as much as you like!
Black Pepper – shake it all over … 😉
Herbs – any one or two or three of the following: Parsley, Lemon Grass, Rosemary, Thyme, Basil, Savory, Marjoram, Herbs de Provence, Dill … anything but Oregano!

Layer potatoes on bottom of pan/Pyrex dish, arrange leeks on top.

Ready for "dressing".

Pour oil & wine over all.  Add remaining ingredients.  Always add the liquid before the spices/herbs!

All dressed and ready to go!

Cook in 350° oven for approximately 1 hour or until it looks like this:

All done, Yummy!

Next, the Halibut!

1 Fillet for each person
4-6 Green Onions/Scallions – chopped fairly fine
Cilantro/Fresh Basil/Fresh Parsley – chopped up – just a bit.  Any of these fresh herbs are perfect for the fish.
Extra Virgin Olive Oil – enough for a liberal drizzle over each piece
White Wine – use the same as for the Leeks. A good pour over all – approx. 1 cup
Paprika – see picture
Garlic – not too much (1 clove) – don’t overpower the delicate flavour of the fish
Mustard Powder – just a sprinkle for a little spice or use Chili Peppers – again … just a light sprinkle!

Wash fish – really any white fish will do for this dish. Place in Pyrex or corning ware dish.  Drizzle EV olive oil over top, pour white wine on all pieces of fish.  Add paprika, garlic (if desired), mustard powder.

A little spice flavour!

Top with green onions and cilantro/basil/parsley.

Topped up for cooking

Place in oven with the leeks, 40 minutes after leeks have begun cooking.  bake for 20 minutes – depending on thickness of fish.  Test with a fork – if it flakes easily, it’s done.

Mmmmm.... Hungry?

That’s it!  Simple & Yummy … Enjoy!

Chakra Stew ;)


Fun, new way to embrace a delicious, nutritious, winter comfort food.  Almost all the colours of the chakras are included in this stew. We begin with the roots … work our way up, through the colour spectrum – Red (pepper, paprika, tamarind), Orange (carrots, sweet potatoes), Yellow (onion, mustard powder), Green (celery, zucchini, herbs), Blue (water – ok, this is a stretch but…), Violet (eggplant, wine), Indigo (no indigo veg., so serve on an indigo plate or drink some violet liquid, such as red wine, from an indigo glass!)  There that covers all the colours!

If you would like to add meat to this stew and cut time in the kitchen, cook the meat the night before.  Add lots of red wine, a good dollop of olive oil if you are using poultry, sprinkle thyme, paprika, cumin, garam masala, mustard powder&/or chili peppers.  Refrigerate and reheat by chopping and quickly stir-frying before adding to the vegetables.

Chop up various root vegetables, including carrots, parsnips, sweet potatoes, celery root.  Toss into a large pan with a good dollop of olive oil and start frying … we want them caramelized!  Next add some chopped onion and pepper (red is my favourite).  Stir it all together and add some spice – black pepper, mustard powder, garam masala, cumin, paprika and stir again.  Spices are better with a little frying – brings out the flavour.  Tamarind is great to add, if you can.  If not, add a bit of HP sauce – it contains tamarind.  Add some chopped celery and garlic.  The order of veggies is important to maintain cooking equality – hardest veggies lead as they take longer to cook!  Now add the potatoes to absorb the earthiness of the root vegetables and the freshness of the other veggies.  The root chakra must flow both ways – root vegetables first to give aroma, potatoes (another root veg.) last to take in the qualities of the root veg. – earthiness, grounding.  

Once the onion becomes almost translucent, pour a good amount of a robust red wine (cabernet, pinot noir, shiraz – doesn’t have to be expensive), over all. Now we are ready to add soft vegetables, such as zucchini, eggplant, peas and the herbs.  Savory, thyme, basil, oregano, marjoram, parsley, all contribute to a flavourful stew.  Add a little of all or a lot of two or three.  Use your nose to guide you.

Breathe in the aroma, if it needs tweaking – ie. more herbs/spices, add them now.  Turn down heat and stir it all up.  Add a little more wine – why not?  I used 1/2 bottle in the stew I made, which would feed 8 people at one sitting.  If red wine is not on the menu for you, add orange juice.  OJ provides the same type of acidity and sweetness as wine, although it will change the flavour slightly.

Fry up any meat or tofu you wish to add, spice it up … or not … more wine?  Sure!

Spinkle/pour a little GF boullion onto the veggie mixture.  Stir a tbsp. of GF flour or cornstarch into a cold glass of water, make sure there are no lumps, then pour over all the veggies.  Now you can add your meat/tofu.  Cover and let simmer on low for a while … at least 1/2 hour.  Serve over rice or GF pasta or just eat it up from a bowl.  Any wine left over?  Enjoy a glass with this lovely, tummy warming, soul-satisfying, chakra aligning, 😉 dish!

Tofu Version

Meaty Version

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