Sometimes things are so much simpler than you ever thought they would be. Take ginger tea for example. All you need is hot boiling water and a piece of fresh ginger, (peeled, about an inch long, cut in half) Add to cup, let steep for 5 minutes and enjoy. Scott, Dave’s friend told us about it and lo and behold it is amazingly delicious.
Category Archives: Recipes
Wheat-free Ginger Almond Cake with Apples (great Passover recipe)
I found this Lucy Waverman recipe on the Globe & Mail site. I haven’t had time to make it yet but it looks and sounds great.
“This cake is almost like marzipan (YUM) in texture – soft and very moist. It may be used as a Passover dessert too – just substitute margarine for butter.”
Ingredients:
1/4 cup unsalted butter
4 Pink Lady or Gala apples
1/3 cup sugar
Cake:
3 cups ground almonds
2 teaspoons ground ginger
6 large eggs, separated
1 1/2 cups granulated sugar
2 tbsp grated fresh ginger
Topping:
2 tbsp. demerara sugar
Continue reading
Filed under Desserts and Cakes, Recipes
Black Bean, Avocado and Mango Salad with Lime Olive Oil Dressing
This is the easiest salad to make on the planet and it’s colourful, healthy and tasty.
I can black beans rinsed.
¼ Spanish onion finely sliced and diced
1 avocado (same as above)
I mango (same as above)
¼ cup finely diced cilantro
1 to 2 cloves minced garlic (only if you like garlic…it can be a bit strong for some people)
1 tsp chili powder
Juice of 1/2 lemon or one whole lime
Drizzle with olive oil and serve!
Filed under Recipes, Salads and Main Courses
Delish Thai Fish!
No week is complete for me without curry of some kind. This week’s curry was intended to bring extra flavour to white fish which I eat quite a lot of (mainly basa and tilapia). I followed the recipe for the most part…not an easy feat for me but I wanted to get as close to the intention of this recipe as possible. I served it with white rice and a medley of curry vegetables. Truthfully, two curries in one meal overwhelmed my fish a but it was still delish fish. I’d make this again in a snap. Continue reading
Filed under Asian - Curries, Recipes, Salads and Main Courses
Mexican Night: Ceviche, Margaritas and Guacamole
Dave and I recently had “Mexican night”. We tuned in to a Mexican radio station, made delicious margaritas, sat outside with a big blanket around us and mind travelled to a warm place.
The margaritas were an inspiration from some friends who came over and made them for us during the Olympics. Each margarita had 2 ounces tequila, 1/4 ounce triple sec, the juice of one lime, mixed together in a martini shaker with loads of ice. Pour into salt rimmed glasses, sit back and relax.
I decided to make Mexican ceviche using this recipe as a base.
Recipe Ingredients:
2 pounds Cubed white fish or bay scallops, raw (I used 1.5 of scallops and prawns)
5 – 10 serrano peppers or jalapeño chiles(very hot), diced (I used two peppers)
1 Red bell pepper, diced
1 Green Chiles, diced(didn’t use this)
1 Onion, diced (medium spanish onion)
3 Ripe tomatoes, diced (okay I did do this)
1 – 2 cloves Garlic, minced (who just uses 1 to 2 cloves?? I used 5 cloves of garlic)
1 Large avocado, diced (I made guacamole so didn’t use this part)
1 bunch Cilantro, with stems removed and diced (I also included some parsely in my mix)
1 tsp sugar ( 1 tbs)
2 cups lime juice (I cup of lime juice)
1/2 cup Lemon juice
1 bag Tortilla chips or
Pinch Salt and pepper
Cut the scallops and prawns into smaller pieces, finely dice and chop everything else, add the sugar into the lime/lemon juice mixture, throw everything into a bowl and stir. Make sure the fish is completely covered by the citrus mixture. Stir from time to time. Allow to sit for at least 3 hours. Serve up with margaritas/guacamole and tortilla chips and have some good times!
Filed under Recipes, Salads and Main Courses
Lentil, Prawn, Chevre Salad with Lemon Garlic Dressing
This is a really yummy salad that a friend gave to me which I have adapted slightly. It has been Dave proofed and is therefore delicious because I heard him say yeah this is delicious. I guessed at the qty’s when I made it but it still turned out great. Here goes: Continue reading
Filed under Recipes, Salads and Main Courses
Screw Turkey, Eat Dahl: Recipe vegan
Who says you have to eat turkey at Christmas or any other time. Try dahl and rice and throw a few more things in there and you have a beautiful meal. Add a martini or three before hand, some nice beer or wine during and have yourself a party. Continue reading
Filed under Asian - Curries, Recipes
Gluten Free Chocolate Truffles
This is a recipe I discovered last year after I decided I had to forgo the best rum balls in the world due to gluten free living. I don’t usually eat dairy but Christmas makes it hard to resist a truffle so here goes. These are so simple that even I was a able to make them which says something because I’m close to one of the worst bakers in the world. Ask my mother-in-law about the 20 pound hard lump of a pumpkin cake I made for her birthday a few years ago.
Filed under Desserts and Cakes, Recipes
Indonesian Coconut Chili Eggs: Gluten Free, dairy free and delicious
Just because you can’t eat gluten or dairy doesn’t mean your culinary life has to be dull. My dad hailed from Indonesia so we grew up eating sate, sajoer, nasi goreng, bami goreng, hot fish, tofu, and all kinds of things like that. For those of you who can’t eat eggs (or don’t want to) you could easily replace the eggs with something like tofu, fish or chicken. There’s only two semi weird ingredients that are essential to this dish so if you’re not in the habit of keeping lemon grass or trassi in your pantry than it would be a good idea to go grab some at your local Asian grocery outlet. Continue reading
Filed under Asian - Curries, Recipes
Kamut pastry recipe
It turns out I’m one of those people who can eat kamut but not spelt or wheat. It’s sad for me because I happen to love pie and everyone knows you can’t beat a wheat based pastry. But I’ve played around with Bob Redmill’s gluten free flour mix and tonight I made a fabulous quiche following this recipe for gluten free pastry and replaced 1 cup of flour with kamut flour. It’s fabulous. I imagine you could also replace it with spelt. My next experiment will be to make a 100% kamut based pastry. I’ll let you know how it goes. Continue reading
Filed under Desserts and Cakes, Recipes
Condofire 