Costa Rica

I've been back in the land of ice and snow for one week now, and let me tell you, it has been a very long week.  I greatly enjoyed having a reprieve from the weather, and the fantastic food I was able to enjoy on a daily basis.  I must admit, the company was splendid, but I still keep thinking of the food.  I have been delaying on creating this post, for the specific reason that I failed to take pictures of the food, and have been hoping that one of my relatives did.  Alas, I was not the only one having too much fun.  

My family stayed at a lovely all inclusive, that we all gave rave reviews.  Being my first resort, I honestly have no idea how it stands up against others, but the Occidental Grand Papagayo, was fantastic.  I had no problems eating, and were I still a vegetarian (not for 4 or 5 years now) I would still have been able to eat well and without pitfalls.  Of course there were foods that I couldn't even hazard a guess as to what was in them, and getting an answer could be challenging due to the language barrier.  The wait staff spoke excellent English, while the kitchen staff often did not.  Therefore there were times I would ask, and it would take a little while to find someone who undestand the specifics of my question, and be able to answer it, but everyone always seemed genuinly happy to help out.

Now, a little about the food.  

Never have I enjoyed so many choices of fresh fruit and vegetables.  Every time I looked there was always someone enjoying some pineapple, and I have been informed that it was some of the best tasting pineapple - sadly I am unable to eat it.  While I have never been one to enjoy papaya, I was consuming it at least once a day, and more often than not, twice!  There were citrus fruits, that tasted like a mild orange, and several different exotic fruits.  Some of which were a guessing game on just how you were supposed to eat them, but they always tasted delicious.  And the best part, was the mango's.  They were sweet, juicy, and tasted just like sunshine.  I could easily have lived on the fruit alone.  Of course, I didn't.

Every morning I was able to enjoy Gallo Pinto, the national Costa Rican dish.  It's a dish of rice and beans, and to my understanding is often served at each meal.  I had memories of it from my last trip down, 8 years ago now, and almost jumped for joy when I say it at breakfast.  By the end of the week, everyone in my family had tried it and loved it - minus my brother, who likes his "normal" food for breakfast.  I will make it and post about it at some point, I promise.  While everyone else was filling themselves up with gluten filled goodies, I was enjoying steamed veggies, fresh fruit, and this wonderful chicken dish that I never did get the name of, along with my Gallo Pinto for breakfast.  It all tasted wonderful, and I never felt heavy or weighed down after.  I'm thinking I should start eating that way more often.

My other favorite thing while I was there, was something I actually didn't try until leaving, but brought back with me.  In the little gift shop my cousin and I found little bags of chocolate coated nuts, coffee beans and fruit.  We both picked up a couple different flavors and little presents, and I have to admit, I tried the ones I bought, and then couldn't even consider giving away the other.  They were made by Cafe Britt and I am considering trying to order some all the way to Canada.  While I am not a coffee drinker and can not comment on the coffee they produce, the rest of my family is, and everyone really enjoyed it.  I have heard that Costa Rican's make some of the best coffee.  And I do remember bringing home a bag of it for my Grandfather last trip, and that it was very well received.

After all these glowing comments, I do have to mention that there was large pitfall.  The flights.  While snacks are no longer standard fare on Air Canada flights, the buy on board program is pretty scary to someone with a gluten intolerance.  I survived the flight there thanks to a few snack bars that "Santa" had left me, and the flight back, but bringing a little bag of cheese with me from breakfast.  The only times the entire week that I went hungry, were then.  

My final thought on food in Costa Rica for anyone who is considering going, enjoy their traditional dishes as they seem to much less dependent upon gluten containing products than our Western dishes are.  But most of all, just enjoy all the naturally gluten free produce they have, because trust me, that fresh banana will taste so much better than the ones you get at home!

Apologies and Potatoes

It's been a little while, and for that I am sorry.  And while I'd like to lay all the blame on my cousin's wedding, that would be rather unfair of me.  Though to be truthful, the majority of my absence is the direct result of them getting married in Costa Rica, and me having to "sacrifice" my self by going.  The part of the blame that lies with me, is in that I had a recipe which I forgot to write down and post to publish while I was away.  

Since I have unpacking, cleaning, and well over 700 photos to sort through, I'm going to give you my everything has already been eaten minus a few staples recipe.  I hope you enjoy it as much as I did.  And let me tell you, it's great for if you've been eating through your food, or just got home from vacation, or even just desperately need to do a grocery run!  

Enjoy the food, and soon enough I'll be posting about my trip and how I made out eating gluten free.  Bueno Dias!

Eggy Bake

2 Tbsp olive oil or butter

3-4 medium potatoes

3-4 medium-small onions

4 eggs

1/4 milk, or milk substitute

good sprinkle garlic powder and fresh ground pepper

Preheat oven to 350 F.

Dice potatoes into very small and thin pieces.  Slice onions into thin rings. 

Heat butter or oil in a large pan, add potatoes and onions and slowly until onions begin to caramelize.

Transfer potatoes and onions to a lightly greased casserole dish.  In a bowl beat eggs with milk, garlic powder and pepper.  This is the time to add any other spices or herbs you might be feeling like, or need to use up.  Pour egg mixture over potato mixture.

Bake in oven for 30-40 minutes, or until centre is cooked through.  If desired serve with grated or shredded cheese over top.

New Beginnings

The new year has arrived, and with it, hopefully some new beginnings.  I have decided what I'm hoping for, other than a fresh slate, but I think I like it that way.  This way, if something doesn't come to pass, I won't disappointed, and whatever goes well, will just be an added bonus.  

Out this way 2009 arrived with a bang.  Lucky us, we were hit with a blizzard.  Not just some flurries, or even a decent amount of snow.  No, there was snow, and there was wind.  Lots of wind.  Near hurricane force wind.  Amazingly enough, I didn't lose power!  I did however, huddle inside, drinking lots of lovely tea, and reading a book.  Sadly, I have already forgotten what book it was, but I know it was good.

Back to the new beginnings.  I have a simple and delicious one right here, a satisfying bowl of popped amaranth.  In my case I used blueberries as an add in, and almond milk as the liquid, but use whatever you have on hand, or prefer.  Any milk or milk substitute would be fine, and any berry or cup up fruit would be fantastic.  With this leading the day, how can you not be hopeful for new beginnings?

Popped Amaranth Cereal

1/4 cup amaranth

handful of berries or fruit

milk or substitute for serving

Bring a large empty sauce pan to heat over medium-high.  Pour in amaranth and stir constantly.  After a while it will begin to pop, much like popcorn.  Don't stop stirring!

Once most of the amaranth has popped remove from heat, and pour into bowl.  Top with fruit and milk/milk sub.  Serve and eat as you would any other bowl of Cereal.  Yummy!!

Sugar and Spice...

...and everything nice, that's what little girls are made of. 

And so are these great cookies I whipped up!  My friend and her little girl came over, and I swear neither of them could keep their hands off, or their mouths empty.  They're that good!  

These sugar cookies are beyond simple to make.  I believe they are going to become my go to cookie whenever I need something and I don't have the spare time to make up a batch of my beloved Basler Brunsli, after all, these take a fraction of the time!  

These have a wonderful mouth feel.  They are like little sweet clouds that just melt in your mouth.  They give easily, but they don't crumble.  And right in the centre, there is this wonderful chewy surprise.  What a joy to eat, and I can't wait until next cookie season when I can offer these up to everyone and watch people smile as they eat them.

Spiced Sugar Cookies

3/4 cup unsalted butter

3/4 cup sugar

2 tsp pumpkin pie spice

1/2 tsp salt

1 egg

2 tsp vanilla

1 tsp xanthan gum

2 cups arrowroot starch

Preheat oven to 375 F.

Cream together butter, sugar, spices and salt until smooth.  Add egg and vanilla, and beat/cream until fully incorporated.

Mix in xanthan gum.  Finally add arrowroot starch, in 1/2 cup increments.  Beat until a smooth dough forms.

Using a teaspoon place heaps of dough on cookie sheet.  Bake 10-13 minutes, remove from oven and cool.  

Makes 32 good sized cookies.

Leeks and Potatoes

After a long week, I am finally beating that cold that hit me Monday.  Why I tend to get sick at the Holiday's is a complete mystery, but with very few exceptions, every time I get really sick, it's Christmas.  Needless to say, I was not doing quite as much in the kitchen as I would have liked.  Thank goodness I wasn't hosting a Dinner!

Finally, yesterday afternoon, I finally felt well enough to make something, to stand in my tiny little kitchen and create something.  Nothing to crazy mind you.  

Just before the darn cold arrived, I had found several yummy looking items in the produce section of our local Planet Organic, and decided that it was time to put it to good use.  Originally I was crazy enough to pull out leeks, potatoes, cabbage, kale, carrots, onions, mushrooms, garlic and green peppers to throw together a simple meal with few flavors.  Yes, I quickly saw the problem with the few flavors versus my multitude of goodies.  Therefore I decided to pick on item, and then choose a few things to go with it.  The Leeks were calling my name, and from there the potatoes and garlic were a given.  I dug around in my fridge for a moment to locate my homemade chicken stock, and a little bit of heavy cream.  As I was putting everything else way, I was hit by a last minute need to keep out an onion.  From this my new favorite soup (yes, a soup that I actually adore!) was born.

Potato and Leek Soup

If you want more servings, just increase this recipe as need be.  I think it would double, triple, or even sextuple (X6) very well!

1/2 small onion, chopped

1 leek, sliced

2 cloves garlic, minced

1 Tbsp butter

1 Tbsp olive oil

1 1/2 cup chicken stock, or other mild flavored stock

3 medium potatoes, diced small *I used Yukon Gold

1/2 cup heavy cream

salt and pepper to taste

In large sauce pot, heat butter and olive oil.  Saute onion, garlic and leeks until fragrant, and golden.  

Add chicken stock, and potatoes.  Season to taste with salt and pepper.

Simmer until potatoes are soft.  Mash lightly, leaving most, and stir in cream.  Heat through, and serve.

Simple, yet amazingly delicious, and all that garlic actually isn't over powering!  Of course, if you don't like garlic, leave it out!

Chicken Noodle Soup

The world must be coming to an end, I'm putting up more than one post in a day.  Heck, that's more than I manage to put up most weeks!  What is the reason for this madness?  A good chunk of Nova Scotia is currently powerless, including my place of work.  Earliest ETA for power restoration, 11:30 tonight, and where I work is one of the lucky places.  Other area's are looking at an ETA of 11:30 TOMORROW night.  Yep, that's right, they're going powerless for two days.  This is what happens when Winter decides to rear her very ugly head, and blow in with hurricane strength winds, snow, and freezing rain.  Tree's have been downed, the landscape is white, and most of all, it's still way to windy out there for much to be happening at the airport.  I'm glad I'm not trying to travel today.  

The good thing here is, I have the day to myself.  The last time this happened, feels like a lifetime ago.  Really, it was just over a week ago, but today it's literally just me and my cats.  My roommate is at his parents, or fiance's, or somewhere.  Not too sure where, and me, I'm all alone in my apartment :)  It's a nice change.  The downside, apparently my body chose today to come down with a bit of a cold.  Here's to hoping that having a restful day will mean that when I get up to head in for an absolutely crazy day at work tomorrow, I'm all better.  Wishful thinking?  Perhaps, but it won't stop me.

So while I wish I was baking and concocting some elaborate meal, I've been vegetating on the couch watching Martha Stewart and snuggling with my kitties.  Though I did stand in the kitchen long enough to whip up a delicious and simple chicken noodle soup.  Within half an hour I had a big bowl of steaming, nutrient stuffed soup sitting in front of me, making my nose run from the warmth.  Now if that doesn't conjure images of sexiness, I don't know what does!  As long as you have stock, pasta and greens (which you could leave out very easily if you either don't have or really don't like), and enough energy to stand for 30 minutes, you too can enjoy some soup.  And on a day like today, even if I wasn't sick, I think I'd have been enjoying a big bowl anyway.

Express Chicken Noodle Soup

3/4 cup rice macaroni, uncooked

2 cups chicken stock, homemade or store-bought

2-3 cups sliced greens of your choice

Cook macaroni in salted-like-the-sea water until nearly al dente.  Drain.

Return to pot with stock and greens.  Bring to a boil, reduce heat and simmer until pasta are cooked to desired tenderness.

Spoon into a big bowl, and and enjoy the healing properties that can only come from chicken noodle soup.

Basler Brunsli

If there is one thing I love it is a recipe that is naturally gluten-free.  The next best thing?  One that is so easy to convert and make work that even the most novice of us can do it.  These Basler Brunsli would fall into the second category.  In case you are wondering what in Heaven's name is or are Basler Brunsli, allow me to enlighten you.  They are, simply put, a chocolate almond cookie.  But they are better than just something simple, they are delicious.  I find that the thick, rustic texture of them instantly makes me think of my Oma, and her wonderful meals she used to make for us.  You know, those ones that seem too simple and plain to be good, but really are the ones you remember forever.  While Oma never made us any Basler Brunsli, at least not that I can remember, I can easily picture her plunking a plate in front of us and telling us to eat.

I have my new favorite treat, and it is quickly becoming my perfect Christmas cookie.  At least until I manage to find myself a Lebkucken recipe that I can easily convert and will taste exactly like the ones I adore (which may well never happen).  These little gems are chewy and thick with a heavy bite.  I find that your tooth sinks in, and then for a moment it almost feels as though you'll get stuck, reminiscent of toffee!  Right after it gives the rest of the way and you have this wonderful pure chocolate taste.  

I found the recipe I worked from at Nicky's site delicious:days and all I have to say is even though I have never met her, nor her friend (Maike), and most particularly not Maike's Oma, I love them all. [see here for the post]  I have not placed a link back to her friend's post as it is in German and I do not know how many of you read German, though I'm sure it could be great fun to try for those of you unfamiliar with the language :)  Due to the fact that I obtained the recipe in weights, and my tendency to cook/bake in both North American and European measurements, I never converted it to cups.  Hopefully one day I will, and if not, perhaps someone else will and would be so kind as to share it with us all!

Unlike the Nicky's and Maike's recipes I did not use Kirsch.  I have only started building up a mini bar (read I think I have two or three items), and therefore do not have any.  To add to the richness of the chocolate I added some vanilla, which highlighted and warmed the chocolate tones - trust me, I made it both with and without, with is better!  This way, these cookies are also suitable for those of you who do not consume alcohol, gluten, or grains of any form.  Thus they make a great addition to your cookie tray for special diets.  I hope they are as well received by you and yours as they were by me and my co-workers!

Basler Brunsli

150 g dark chocolate

300 g almond meal

75 g unsweetened cocoa powder

200 g sugar

pinch of salt

50 g sorghum flour, extra for dusting

4 egg whites

1 Tbsp vanilla

Slowly melt chocolate in a double boiler, taking care not to burn.  When melted remove from heat, and let cool slightly.

In a large bowl combine almond meal, cocoa powder, cocoa powder, sugar and sorghum flour.  

Whisk/beat egg whites until stiff.  Fold egg whites, melted chocolate and vanilla into almond mixture.  The dough is stiff, it might take a little bit of elbow grease.

Divide into two disks, wrap in plastic wrap, and chill for one or more hours in fridge.  If making dough in advance, you can freeze, and remove to fridge the day before you wish to bake them.

Preheat the oven to 425 F, roll dough out, sprinkling generously and often with sorghum, until between 0.5 and 1 cm thick.  I like mine a little thicker and therefore chewier.  Cut out with a rounded cookie cutter, or in pieces with a knife.  They are a slightly more rustic cookie, so they don't have to look perfect.

Place on a parchment paper lined cookie sheet and bake 5-7 minutes, until crisp on the outside, and chewy in the middle.  Of course if you are aiming for a crisper cookie, cook longer if needed.

Cool and store in an air tight container.  Watch them disappear.

Rice Pudding

In spite of our spectacular snow storm in November, here in Nova Scotia we've been flirting with the continued presence of Fall trying to hold onto every last minute of warmth. I for one have been hoping that for some reason Winter will choose to play shy and not make an appearance this year. Every year I have this same hope, the same dream. I imagine Winter turning into a lovely Summer. I picutre myself able to wander the city, wearing tanktops and my Birks. And just when I let myself truly think that maybe this Winter will be a good one, it goes and rears it's ugly head. For example, at 7 this morning it was -1 C, and we were dropping to our high of the day at -7 C. Our high was lower than our early morning temperature. Am I the only other person who sees a problem with this? In case I haven't already mentioned this, please allow me to do so again - I hate Winter!

What is a girl to do? I can't hide away in a nice warm bed for about 5 months (and that's not really much of an exaggeration, maybe an extra week or two has been added). Nor can I afford to become a snow bird, at least not until I hit retirement age. I'm trying to make the best of things, I have managed to make myself a lovely Advent wreath, and I've been baking up a storm (more of those to come). But none of that warms my soul. But there is one thing, one dish that can do that. It's creamy, and sweet with lovely hints of vanilla. Why, I'm talking about rice pudding of course! Such a simple treat, yet so satisfying. It's one of those great treats you can enjoy hot or cold, for breakfast or dessert. And best of all, it involves next to no work! Mix it all in a pot, let it simmer, and eat. What more could I ask for?

There are surely a million different rice pudding recipes out there. I honeslty don't know if there is another one like mine, the recipe I orginally used was from Martha Stewart, but I left out large parts, and change several quantities. All it contains is rice, milk, sugar and vanilla. Beyond that, it's all mine. I hope you enjoy it as much as I have, and that it brings a little bit of warmth to your Winter.

Rice Pudding

4 cups milk

1/3 cup sugar

2/3 cup short grain rice

1 vanilla bean

pinch of salt

Combine all ingredients in a large sauce pot. Over low heat bring to a simmer and let gently bubble away until most of the liquid has been absorbed and rice is tender. Since I never set the burner to more than low, it took about an hour in total. But if you want to use a slightly higher heat (no more than medium-low) cooking time will be decreased some.

Serve hot or cold and enjoy.

I'm not dead, I promise...

...but my camera is currently MIA.  Here's to hoping I locate it quickly and then can start posting again.  Keep yours eye's peeled for rice pudding, macaroni and cheese, two more cookie recipes, and hopefully many more!

Catch you all again soon.

Creamy Cashew Rice with Vegetables

I have no story to go with this dish.  You see, there was no inspiration, in reality this was a dish of desperation.  I failed to do a proper grocery run this past weekend, and therefore the pickings are going to get very slim before Sunday rolls around.  Frankly I have images of me eating nothing but plain rice for a day or two...and I have to say, I really hope that does not come to pass.

In my cupboard, when I went looking today, I found rice and cashews, in the fridge onions, carrots and a pint of grape tomatoes, and finally in the freezer I found the ends of a bag of frozen peas.  This is pretty much what I have to work with for the remainder of the week - do not expect any great recipes after today until I've been shopping!  But for something that was hobbled together, I have to say, it might just be a new favorite budget friendly meal. To make it even better, it took me no more than 30 minutes to prepare, cook, and serve.  Who can complain about that?

Creamy Cashew Rice with Vegetables

1 cup arborio rice

3 cups stock

1/2 cup plain cashews

1 carrot

1 onion

3/4 cup frozen peas

1/2 cup grape tomatoes, cut in quarters

coconut oil, or oil of your choice

sprinkle of cheese, optional

In a medium sauce pan bring the stock to a boil.  Add rice and cashews, reduce heat, cover and simmer 25 minutes stirring occasionally.

Meanwhile, slice onion and carrot.  Heat some oil in a frying pan over medium heat.  When hot add onion and carrot and cook until starting to soften.  Add the peas, and cook stirring until everything is cooked through.  Finally add the tomatoes, reduce heat to low, and leave until rice is ready - giving the occasional stir.

When rice has absorbed the stock, remove from heat and give it a good stir to make sure the cashews are well mixed in.

Serve rice with vegetables over top.  Make 3-4 servings, depending on size.

Veggie Quinoa

One of my favorite discoveries from just before going gluten free is quinoa - as an example of it's versatility, don't forget about my Quinoa Muffins. Let me tell you, I'm thrilled that it's one of those foods I didn't have to say good bye to. A little nutty, and with a wonderful bite, it makes a brilliant rice alternative. High in protein and fibre, I just feel healthy and well cared for when I eat it.

When I have a long day, I know I'm going to want something filling, hearty and healthy to eat. And if I'm needing to bring both lunch and supper with me, I really don't want to spend too much extra time preparing it all. Quinoa is the perfect food for this reason. And really, through in some great flavors, a few veggies, and you've got a great meal with very little effort.

Veggie Quinoa

In your rice cooker place 1 scoop of quinoa, and add recommend amount of water. If you don't have a rice cooker, use approx 3/4 cup to a cup of quinoa with an equivalent volume of water.

To quinoa add:

1 diced carrot

1 scoop frozen peas

2 cloves garlic, minced

5 sun dried tomatoes, chopped

basil to taste

pinch of salt and pepper

Turn on rice cooker and let it work it's magic. Alternatively, bring to boil on stove, reduce to a simmer and cook until water is absorbed and quinoa is cooked.

If desired, drizzle a little olive oil when done, and serve or package for lunch.

Veggie Stock

I promised a stock recipe, and I have finally delivered.  Sorry for the absence, however I have been rather busy with three jobs.  Here's to hoping things start to settle back down soon!

--------

Considering that the colder months of the year have arrived, soups and stews are going to be making appearances on many a supper table.  The foundation for many a good warm up supper is a hearty stock.  Chicken stock, beef stock, seafood stock (don't expect to find that one on this blog) and of course veggie stock.  And really, what could be easier, healthy, or cheaper than to make your own veggie stock.  Well, if you eat veggies on a semi regular basis, and you can bring a pot of water to a boil, you can make veggie stock.  

The best thing about the recipe that I use, is that it's not much of a recipe, and you're using things you would normally just throw into your kitchen garbage or compost bin.  And all you need is a big pot, some water, and a large Ziploc bag. 

So, lets get started.

Vegetable Stock

The very first thing you need to do, is start keeping a large re-sealable bag in the freezer.  From now on, every time you prepare some veggies for your meals and snacks, place all the trimmings, peels, and guts into this bag.  When it's full, you're ready to make stock.

Empty frozen veggie bits into a stock pot.  Add: 1-2 bay leaves, 2-3 cloves of garlic (don't bother peeling), a pinch of salt, and around 10 whole pepper kernels. 

Next add 8 cups of water, and make note of where the water level is.  You'll need to know this for later.  I usually just stick a plastic spoon in, and note where it is on there.  Add another 4 cups of water.  Bring the whole mess to a simmer and leave uncovered.

When about 4 cups of water has evaporated - this is why you took note of the water level before - add another 4 cups in, and again simmer down to 8 cups in the pot.  Do this whole thing one more time.  It seems tedious, but it improves the flavour, which is all that one really wants.  Besides, it's not much work, and it makes the house smell like yummy stock.

After the final reduction, allow stock to cool, strain out solids, and pour into containers.  The used veggie trimmings can now be tossed in your compost or garbage, and the stock can be refrigerated and enjoyed.

Curried Butternut Soup

Have you ever bought something, and then forgotten you had it?  Well, it happens to me all the time, with the most recent items being sour cream and a butternut squash.  Sadly the sour cream didn't survive my bought of forgetfulness, but the squash did!  Thank goodness they last forever.  I don't even know what made me think of that squash, but for some reason I suddenly remembered it while at work today.  Actually, I also remembered the sour cream, and was going to use both, but it was kind of moldy.  Oops!

What to do with that squash though?  I really didn't want to roast it.  But then I thought that I could make a soup...heck, I could even use some of my most recently made stock (recipe still to come).  Looking around, I realized that I had several tins of coconut milk and some lovely red curry paste in my pantry.  A Thai inspired soup suddenly sprang to mind and off to work I went.  The heat from the curry adds such a lovely depth and warmth to the soup, and the coconut milk cools that heat down, and helps give the soup a luscious creamy texture.  

Give it a try, it's a great pick me up for a cold Fall or Winter day - we're back to Fall here, though I'm sure Winter will make another appearance soon enough.

Curried Butternut Squash Soup

15 mL olive oil

100 g onions, diced

500 g butternut squash, peeled and cubed

15 mL red curry paste 

250 mL veggie stock

1/2 tin coconut milk

In a large pot heat olive oil over med-high heat.  Add onions and cook, stirring, until softened and translucent.  Add curry paste and stir to coat onions.

Add cubed squash and veggie stock, bring to boil.  Once at a boil, reduce heat and simmer until squash is tender enough to be mashed with a fork.  Using a potato masher or hand blender, mash/puree squash.  Once uniform, stir in coconut milk and serve.

Makes enough for three.

Sauteed Kale

A while back I finally got up the guts to try Kale. I've always had a hard time with the greens, and other than spinach had yet to find one I liked. But thanks to this post by Gluten Free Girl, and the many glowing comments, I took the plunge. I can now say that Kale is my favorite of the greens. I have been eating crazy amounts of it, and plan to add it to my little patio garden next year. I love it with mashed potatoes and parsnip. So much that I went through a full bag of parsnips this way. Considering I live alone, that's quite the feat. But, as great as Kale tastes with those root vegetables, I wanted something different.

I ended up choosing to sautee it, which really isn't all that different...everyone seems to enjoy it this way. But really, I can't be creative all the time. But wow, it was delicious. Dead easy too. I hope you enjoy it as much as I did. I added my favorite flavor of all time, garlic, and some bacon fat for depth and meatiness. If you're vegetarian, or just don't like bacon, I think a lemon infused oil would make a great base, or any nutty oil...just make sure it can hold up to high heat before using it.

The garlic slices became crispy and flavorful, almost like little garlic chips mixed in. The bacon fat added flavor without overpowering the kale or garlic. As a result the Kale was still the star of the show, but it had to fantastically talented sidekicks.

With American Thanksgiving coming up - Thursday I believe, correct me if I'm wrong - I thought someone might want to try a slightly different side. I hope you enjoy it as much as I have been!

Sauteed Kale
(serves one)

1/3 bunch of organic kale *Any type of kale with do, but I used Lacinato
1 clove garlic, thinly sliced
1 tsp bacon fat

Stack kale leaves, and slice widthwise into 1 cm thick slices.

Heat fat over medium high.

Add kale and sautee for a minute or two. Until color is bright great and slices are more flexible.

Add garlic slices and continue to sautee about 4-5 minutes until everything is cooked and garlic is starting to turn golden.

Sugar Cookies

With the Holiday Season fast approaching I have decided that it is time for me to attempt some cookie recipes.  Really, I just want to try to figure out several kinds before tackling my beloved Lebkuchen.  If any one cookie needs to be successful, that would be the one.  Hopefully in my pursuit, I'll figure out a couple other yummy ones.  

That and I wanted to enter at least one cookie into Susan's (AKA Food Blogga) Holiday Cookie Round-Up (just click on the logo to go to the round-up).  

So, I figured I should start with something both easy for me to try to convert, and for gluten eaters to make for their gluten-free guests.  Sugar Cookies seemed like a promising cookie type, and one that should easily fit those two requirements.  So if you're a gluten eater, and you're planning making this for a non-gluten eater, feel free to replace the two starches with whatever starch you have on hand (ie./ cornstarch) and then you can easily just pick up some sorghum, or even ask to "borrow" a cup.  I'm sure your guest-to-be would be happy to help if it means they too can enjoy some cookies.

Sugar Cookies

3/4 cup unsalted butter, softened

3/4 cup sugar

1/2 tsp salt

1 egg

1 tsp vanilla

1/2 cup arrowroot starch

1/2 cup tapioca starch

1 cup sorghum flour

Cream butter with sugar and salt.  When well creamed add vanilla and egg, and combine thoroughly.  Slowly incorporate starches and flour until you have a smooth dough. 

Chill for 30 min or so, until stiffened.  Form dough into smallish balls (1.5 cm in diameter), and keep in fridge until ready to use.  

Heat oven to 375 F,  flatten dough ball on a cookie sheet, about 1 1/2 inches apart, and bake for 10 minutes.  Cool and serve.

Makes 5 dozen cookies

Wicked Winter

As of this morning, there is no denying Winter has arrived in Nova Scotia.  Thirty centimeters (about 1 ft) of snow had fallen during the night.  Effectively covering the ground with a white blanket, and causing things to grind to a near halt.  We're Canadians, 30 cm slows us down, it doesn't stop us.  However, like most Haligonian's, I was snow bound for the morning, and spent part of my afternoon digging the car out from under all that snow.  

All this cold white stuff, that I'm anything but fond of, left me wanting something warm and satisfying for supper.  Really, when Winter hits there are only a few foods that will take off that chill.  One of the easiest and most satisfying is a great big bowl of Chili.  However, it is this specific desire for Chili is what lead me out into the snow to fight my way into a grocery store, and though the pathetically, poorly plowed roads.  Why couldn't I have wanted something that I had everything for already, as opposed to wanting Chili, when all I had for it was onions and garlic?  Thank goodness Sobey's is just around the corner.  

Lean ground beef was on sale this week, but due to the weather, there was no one around to put any out.  So I started looking at the alternatives, maybe some lower fat turkey, or mild pork.  I even looked over at the ground sausage.  Luckily, out of the corner of my eye I noticed some lovely local lamb for the same price.  Well, if I can have the extravagant purchase for the same cost, I'm going for it!  If you don't like lamb, use one of the other ground meats, any one of them will do.  After all, everything is about what will taste good to YOU (cheesy yes, but true).

After stocking up on the remaining necessary items, plus a few regular grocery items, I fought my way back home, and have determined that I truly need to move out of this frozen country.  Winter is not my friend.  Now, a little about my Chili before you go ahead and make it.  I like, no make that love, beans, therefore my Chili is a little heavier on the beans than most I've tried.  If you have a preferred type of bean, now is the time to use it.  I never use just plain old Kidney beans, so this time I used Chickpeas and Black Beans.  

Next, I've never been a big fan of tomato sauce, so while my Chili is tomato based, it is not as thick as your average Chili.  I find that the one I make, and love, is a more chunky style Chili.  Try, you'll like it.  Heck, my ex determined it was the best Chili she'd ever eaten, and I have yet to have a negative review on it - minus my friend who can not tolerate any beans what so ever in her Chili.

Chili

1 pound ground meat, use a lean meat, but not extra lean - you want some fat, it adds flavour

1/2 pound mushrooms, sliced

1 large green pepper, chopped

1 large onion, chopped

2 cloves garlic, minced

2 cans beans, drained and rinsed

1 can diced tomatoes

2 bay leaves

chili powder

In a large pot cook ground beef until no longer pink.  Do not drain out those lovely fat molecules!  To the cooked meat add all the veggies and cook, stirring constantly, one to two minutes.  Add chili powder - 2 Tbsp is a good starting point as it makes a very mild chili, if you like more heat, go from there.  I'm partial to the addition of about 4 Tbsp, but I like a fair amount of heat.

When chili powder has been mixed around and everything is coated with it, add the beans.  Give everything a nice stir before adding the diced tomatoes and bay leaves.  The Chili is going to look like there isn't enough moisture in it at this time, but don't worry, after it has cooked for a while, the veggies will let out some more water and you'll have plenty of liquid.  Bring to a simmer and leave on medium-low.  

After the pot has simmered away for about an hour, you can take it off and serve.  Corn bread would be a nice side, but the best is a slice of garlicky toast to soak of up the little bit of liquid that stays behind in your bowl.  

This makes a very large pot of Chili, enough for 6-8 servings.  

It's a curry kind of day.

Today was one of those horrible days.  You know the ones where it's not quite winter, not still fall, and has an air of the never ending spring rain?  Really, a fairly common kind of day out here in Nova Scotia, but I was raised an Ontario girl, and I just can't seem to adapt to this weather.  Seven years and I still cringe when it arrives.  It makes me wish I could hop on a plane and head somewhere warm, really, somewhere HOT would be even better.  Matters only become worse, when I realize that it was one year ago today that I came back from a lovely trip to Australia.  Why did I come back?

With the weather the way it is - slushy snow coming down horizontally - all I wanted was something warm and comforting for supper.  What I really wanted was a fantastic Thai Chicken and Noodle soup I ate a few years ago.  Sadly, I have no chicken, no noodles, and no stock in the house right now.  Heck, if I know that  The Italian Gourmet would have some available, and it was by some amazing chance gluten-free, I would have braved the crazy drivers and headed downtown to get some.  Alas, people can't drive, and I know it is not GF, so I headed straight home after work.

After I spent a few minutes staring blankly into my cupboards, I finally clued in that I had coconut milk and curry paste.  So, I satisfied my craving with a hearty bowl of "Thai" green curry.  It's most likely not actually authentic, but it's pretty darn good.  I don't yet make my own paste, I have a few recipes to try, I just haven't made it that far.  Feel free to make it if you can, or pick up a pre-made paste from the grocer.  You don't have to use Green Curry paste, you could use Red, or Yellow.  I like all of them, so I keep them in the freezer in a mini ice cube tray so I can use what I want, when I want. 

"Thai" Curry

1 can coconut milk

1 Tbsp curry paste, more or less according to taste 

1 tsp coconut oil

1/2 green pepper, sliced

1 small onion, sliced

6 large mushrooms, sliced

1 large carrot, sliced

1/2 bunch of kale, sliced

2 large handfuls of unsalted cashews

In a large sauce pan or wok, heat the oil over med-high heat.  When beginning to pop add the curry.  Stir until fragrant.  Add in all veggies except the kale.  Stir for a minute or two, to coat with paste. 

When veggies are evenly coated in the paste, add 1/2 the coconut milk.  Stir and bring to boil.  Leave to simmer a few minutes.  

Add kale, cashews and remaining coconut milk.  Bring back to a boil, and simmer until kale is wilted.  

Serve over a bed of rice to soak up some of the rich sauce.  

Makes enough for two main courses.

Gluten Free Bread with an unexpected twist

I was never a huge fan of bread.  I didn't like most sandwiches.  White bread always seemed to get soggy, and whole wheat was just too strong tasting.  I guess I was spoiled at a young age by living in Europe where they know how to make a good bread.  I'm afraid North Americans still have a little ways to go.  So, really, going gluten-free was almost like a blessing...suddenly I had a legitimate reason to not eat bread, beyond the "I don't like it" one.  No longer do people sound shocked that I'm passing bread up, ironically they just feel sorry for me.  

But,  just because I'm just not a fan, that doesn't mean I hate it.  I loved grilled cheese sandwiches and panini's.  Oh, the gooey cheese, and the crispy bread.  The layer of butter or oil on that lovely crunchy crust.  That I miss.  So finally, I began my search for a wonderful GF bread.  I'd heard all the horror stories of store bought, and I'm going to say, I agree.  None of that pre-packaged bread for me.  So I started searching through blogs (for some great GF bread baking tips, please seethe following advice from Shauna AKA Gluten Free Girl and Karina the Gluten Free Goddess. Surely someone has found a GREAT recipe.  I've tried a few different ones, and I still have a few I'm curious about.  But the other week, I found THE bread.  Here I go loving something else for Gluten-Free Mommy, but wow, it's good.  What is this bread I speak of, none other than her Whole Beer Bread.  And to top off having a great recipe, there are a load of bread backing tips.  Only problem is, here in Nova Scotia (and perhaps Canada in general) we don't have GF beer.  This means I can only get it when I go the States.  Which really, is only ever year or two.  I must limit my bread enjoyment it would seem.

Well, not if I get creative!  What can I use in place of GF beer.  I thought of using Ginger Beer, in particular the fantastic local one we have by Propeller, but that didn't seem quite right - I still might give it a try though.  Besides, I didn't have any in the house, and I wanted  bread now.  What else might work?  Root beer?  Eww, I hate that stuff.  Club Soda?  Might be a little flat tasting.  Same with mineral water.  Finally I realized that I have one type of soda/fizzy drink in the house right now anyway.  Coke.  Though I was worried it would make for a very sweet bread.  Take out some sugar, and away I went.  

Oh. My. God.  It's just as good as Natalie's.  Heck, I like this stuff better than any real bread I've ever tried, and that's saying a lot, considering I grew up on delicious European breads!  I can eat bread whenever I want now, and so can you if you don't have access to GF beer.

Coca Cola Bread

1/2 cup arameth flour

1 cup sorghum flour

1/2 cup tapioca flour

1 cup arrowroot

1 cup sweet rice flour

1/4 cup almond meal

3 tsp xanthan gum

2 Tbsp molasses

1 whole egg

3 egg whites

6 Tbsp melted butter, unsalted

1 can of Coke, at room temperature  *I used Coke Zero, though I'm sure you could also use any type of Coke, Pepsi or generic brand

2 1/2 tsp yeast

1 tsp sugar

1/4 warm water

In a small bowl combine the yeast, sugar and warm water.  Leave to sit and proof.

In a large bowl whisk together all dry ingredients.  If you have a stand mixer (I'm very jealous let me tell you!) combine dry ingredients in the mixer bowl.

In another bowl combine remaining ingredients, minus the can of coke.

Once the yeast is all bubbly and happy, add it to the dry ingredients and combine well.  Once well combined add in the molasses mixture and mix thoroughly.  Finally pour in the room temperature coke and mix until you have a dough the consistency of a thick, stiff cake batter.

Scoop batter into a greased loaf tin, cover with a damp dish cloth and let rise until about doubled in size.  I like to bring my oven to the lowest temperature setting and the leave the pan in for between 30-45 minutes.  The temperature and humidity can and will affect rising times.

Once doubled in size, bake at 350 F from 55 minutes until a deep golden brown and it sounds hollow when knocked on.  Let cool, slice and enjoy!

Liquid Pie

Last month I took a day trip down to the Valley and while I was there I picked up a pie pumpkin (also called a sugar pumpkin).  The thought process behind this purchase was something like this, "I've never bought a cooking pumpkin before...what does one do with one of these?  Hum, maybe I should get one to make homemade pie.   Yes, I like pie, this is a good idea."  Hence, I came home with a pie pumpkin.  

As I've already mentioned, I didn't even make pumpkin pie for Thanksgiving this year.  Nope, I went crazy and made Butternut Squash Pie.  So, I came home from work today, and realized that my poor pumpkin was STILL sitting on my table.  Everything else from that trip had been long eaten, and well, it just looked lonely and neglected.  Time to finally do something.

What did I do?  I roasted it.  After peeling the darn thing, which may have involved several curse words, and a trip to the store for a new veggie peeler because the one in my kitchen was so dull that it wouldn't take of the peel!  Oh, but the time it was peeled I was ready to throw it out the window and watch it smash to the ground 6 stories below.  I didn't.  I persevered.  Next step, cutting it in half.  This was easy, things are looking up!  Next, removing the seeds and guts.  Not so easy.  More curse words, dropped spoons, and scared cats.  I'm not a quiet complainer, and the older one seems to think he's in trouble if I so much as raise my voice at ANYTHING.  Well, I eventually even succeeded at that.  So, I chopped up my pumpkin and roasted it at 450 F for about 40 min.

Now, what does one lady do with all that pumpkin?  I still haven't' figured out what one does with pumpkin besides make pie.  And I sure as heck wasn't sitting down to make a pie after all that drama.  So finally, I had a thought - shocker, me of all people, having a thought...hehe - and I whipped out my blender.  The rest, as they say, is history.  

Pumpkin Pie Smoothie

1 cup roasted pumpkin

1 1/2 cups vanilla almond milk

1 Tbsp organic cane sugar

1 Tbsp molasses

1 tsp pumpkin pie spice

Blend all ingredients together until smooth.  Pour into 2 glasses and serve.

As always adjust spices and sweetness to your own personal liking.

Lemonade

I always feel sad at the passing off Summer.  And while I know that it officially ended almost a month ago now, Nova Scotia is known for it's lovely warm Fall.  Heck, they are normally better than the actual Summer was!  As a result, up until very recently I was still pretending that we were in the full throws of Summer.

However, today when I headed out, I not only grabbed my vest - which I sometimes need DURING the Summer months, but also a pair of gloves.  I suppose this means that even out here we are truly and well into the Autumnal months.  

So, while the trees turn many vibrant colors, and my cats stop wanting to play on the deck, in my apartment I'm going to continue to pretend it's Summer.  How?  By dreaming of hot days at town fairs, and sipping cool, fresh Lemonade!

Fresh Town Fair Style Lemonade

1 glass (~12 oz.) water

2 Tbsp lemon juice

2 Tbsp organic cane sugar *

ice cubes

Combine all ingredients in a martini shaker.  Shake until well combined and chilled.  Pour into glass, sip, and imagine those lovely Summer days.

* this makes a sweet lemonade.  If you are partial to a tart lemonade, decrease sugar to 1 Tbsp.  You could also try switching this with various sweeteners.  Find a taste that you like best.