Category Archives: Recipes

January 12, 2011 · 6:57 pm

Re-calibrating My Post Christmas Digestive System

Echhh. It’s that time of year again where I make a promise to be good to myself. Being a stomach sufferer for most of my life I have come to know what makes my stomach happy and what doesn’t. For starters, anything with wheat in it does not make me happy. Anything with cow dairy definitely doesn’t make me happy. But finally I have also found that when I eat too much sugar or anything that processes like sugar and yeast (for example potatoes, mushrooms, miso), that that doesn’t make my stomach happy either. The holidays, are of course, the hardest time of the year to try and manage this kind of diet. Besides who can resist truffles, cookies, gorgonzola and a fine glass of wine. Not me. But generally I pay for it.

What are the symptoms? Well for one thing, I become bloated, my stomach is distended and it hurts, I become extremely tired and irritable, my skin gets blotchy with itchy spots. I get miserable and depressed. This year I tried to not get too carried away. Eating an entire stollen made of kamut (I can eat kamut which does have gluten in it) didn’t help. I did eat cow cheese and I definitely drank wine and toasted the season joyously. But I didn’t go crazy.

I didn’t go crazy mainly because I didn’t want to have to do the full-on anti-candida, no wheat (non-gluten) no yeast, no sugar, no dairy, barely any fruit diet. I did it for about 6 months a few years ago when I had gotten really sick and it was worth it. Now I live a modified version of that diet. On the original diet I couldn’t eat any wheat, kamut, or spelt, absolutely no dairy product whatsoever, no meat, nothing with sugar in it including alcohol, miso, soya sauce, Bragg, vinegar, processed foods, no bananas, oranges, mangoes or grapefruit, no broccoli, potatoes mushrooms or garlic and eeekkkk no coffee.

As I started introducing things back into my diet I finally found a balance of foods that allowed me to maintain my stomach health. On a regular basis I can eat: kamut, I eat all fruits and vegetables and legumes, I eat limited fish (salmon, mussels, Seawise prawns and scallops), I eat some but limited amounts of goat cheese (usually once or twice a week)  because if I eat too much it still affects me. I avoid all condiments especially things like ketchup and HP sauces which are full of sugar. I also avoid things like cookies, muffins and cakes because they tend to be packed with sugar.  I now eat Bragg, miso, mushrooms etc… the main thing I try and control is my dairy and sugar in-take. Throughout the year when I’m maintaining I will occasionally have things like a muffin or my mother-in-laws amazing veggie/rice noodle lasagna loaded with all kinds of cheese, and I also drink wine mostly on the weekends but I’m always striving to maintain some kind of balance in my diet.

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January 7, 2011 · 5:52 pm

Vij’s Mushroom Medley in Potato Curry

Curry lovers, this is delicious. The buttermilk gives it a slightly tangy flavour but if you love mushrooms and if you love curry this is the meal for you.

Serves 6
Prep time 45 minutes + cooking potatoes 45 minutes
11/2 lbs potatoes peeled and boiled
1/2 cup cooking oil
1 tbsp cumin seeds
3 tbsp finely chopped garlic
3 tbsp finely chopped ginger
1 tbsp salt
21/2 tbsp coriander
1 tbsp crushed cayenne
1 tsp turmeric
5 cups water
21/2 cups buttermilk
6 oz mushrooms (I used oyster, crimini, shiitake and white)

Method
Boil peeled potatoes and set aside. Roughly break up the potatoes so there are still fairly large pieces…not too big and not too small!

In a large heavy-bottomed pot, heat oil on medium high for 45 seconds. Add cumin seeds and allow them to sizzle for 30 seconds. Add garlic and saute for 1 to 2 minutes, or until golden. Stir in ginger and sauté for 30 seconds, then add salt, coriander, cayenne and turmeric and sauté for 1 minute. Reduce the heat to low, stir in potatoes and mix well. Increase the heat to medium high, add water and stir thoroughly. Bring to a boil and reduce to low.

Pour buttermilk into a large bowl. To prevent the buttermilk from separating in the soup, use a ladle to spoon about 11/2 cups of the hot potato curry into the buttermilk. Whisk the mixture until it is well combined. Carefully spoon all of the buttermilk into the pot of curry. using the whisk, mix well and stirring continuously, bring to a boil on low heat. Add mushrooms and cook for 2 minutes, or until slightly wilted. Remove from heat and serve.

Notes: I wanted to make this for 2 people so I used only 3 potatoes and half the water. I also substituted yogurt for buttermilk and it was still delicious. I served this with rice, poached salmon in curry coconut sauce and beet greens sautéed in ginger, lemon and cumin.

This recipe is from Vij’s, At Home, Relax, Honey .This is a great cookbook full of helpful tips as well as vegetarian, meat and seafood recipes.

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January 5, 2011 · 5:00 pm

Fontaine Sante Hummus: The Best Commercial Hummus on the Planet.

Those of you who know me, know the love affair I have with hummus. Particularly the hummus that my mediterranean friends make over on Commercial Drive . Well, I’ve tasted a new hummus that is rivalling the love I have for my Mediterranean friend’s fresh homemade hummus (which trust me is amazing).

The hummus that has recently captured my interest is mass- produced.  I know. Gasp. But it’s true. I first tried it when I was in Ontario visiting this summer. I bought it at Loblaw‘s and Planet Organic. I travelled home with four containers knowing full well they would be gone by the end of the week.

I looked high and low in Vancouver and the only place I found it was Planet Organic way over in Coquitlam. I had to drive all the way from North Van to the bowels of Coquitlam to get my Fontaine Sante Traditional hummus. Sacre Coeur. What makes this hummus so special? Who knows because at the end of the day every hummus is pretty much made of the exact same thing so it’s anyone’s guess why they all turn out so differently. But I have tried and have also made a least a hundred different varieties of hummus and this is without question the best.

It strikes a perfect balance of flavours with a certain piquant I’m not sure what but it’s delicious. This hummus dominates.  Due to love of local I’ll always buy from my guy on Commercial but if I come across this anywhere I’ll buy it and I’ll buy lots.

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January 4, 2011 · 5:18 pm

Anthony Bourdain Versus Jonathan Safran Foer on Q: Should we eat meat or not?

Have a listen and join the debate. I am an admirer of Jonathan Safran Foer (somewhat less so of Anthony Bourdain) but they are interviewed here on CBC’s Q by Jian Ghomeshi on the issue of should we, should we not eat meat. I personally think Jonathan takes the argument hands down but that’s just me. Have a listen and let me know what you think.

“Just before Thanksgiving this fall on Q, writer, chef — and vocal critic of vegetarianism — Anthony Bourdain squared off with author — and vegetarian — Jonathan Safran Foer. (You can hear that below.) And now, hot on the heels of holiday roast beasts, it’s your turn. Meat eaters: Were you persuaded by Jonathan Safran Foer’s case against eating animals? Vegetarians: Did Anthony Bourdain influence your thinking?

And share your favourite holiday food traditions and any creative solutions to the vegetarian/meat-eating dinner-table divide!

Listen to the debate right here on Q

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January 3, 2011 · 5:36 pm

Thai Tofu Noodle Soup (Vegan, Gluten-free)

I tried a few new recipes over the holidays and this is definitely one of the keepers. Unlike some Asian food that is a little more complicated this one is truly  easy. It’s bascially lemongrass, kaffir lime leaves in a coconut broth with a mound of greens and tofu over top some gluten-free rice noodles. Yum!!!!!!!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • SERVES 2 as a main entrée
  • 8-10 oz. dried Thai rice noodles, linguini-width
  • 1-2 stalks lemongrass (see complete instructions below), OR 4 Tbsp. frozen prepared lemongrass
  • 4-6 cups vegetable (or faux “chicken”) stock (or regular chicken broth if non-veg.)
  • 1 thumb-size piece galangal OR ginger, thinly sliced into matchstick-like pieces
  • 1/2 package medium or soft tofu (packed in water) – drain off the water and slice tofu into cubes
  • 1 head broccoli, chopped into florets including stems
  • 1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
  • 1-2 carrots, sliced
  • 4 Tbsp. soy sauce OR wheat-free soy sauce (or use 3 Tbsp. fish sauce + 1 Tbsp. soy sauce if non-veg.)
  • 1/2 can good-quality coconut milk
  • 3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
  • 1/2 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
  • PS I threw mushrooms in my version

    • Preparation:

  • First, dunk noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soften in the hot water while you prepare the soup.
  • Place stock in a soup pot together with lemongrass (include left-over stalk pieces if using fresh), plus galangal (or ginger), whole lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables (about 5 minutes).
  • Add the remaining vegetables. Stir and allow to simmer 2 more minutes.
  • Reduce heat to minimum and add the coconut milk, stirring until dissolved. Finally, add the tofu, gently stirring so it doesn’t fall apart.
  • Add the soy sauce. If you prefer your soup spicy, add 1-2 tsp. chili sauce (OR simply serve it on the side for those who like it).
  • Do a taste test, adding more soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth was to start with), add 1 to 2 Tbsp. lime juice. If too sour for your taste, add 1 tsp. sugar.
  • Check rice noodles to make sure they have softened enough to eat (they should be ‘al dente’). Drain the noodles and portion them out into bowls.
  • Pour several ladles of soup over each bowl of noodles. Sprinkle fresh basil over each bowl. Serve with a topping of fresh basil, plus some chili sauce on the side, if desired – either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe[/link”> for an extra kick of flavor and spice. ENJOY!

Serve and enjoy. I got this recipe from aboutfood.com (they have lots of great stuff there by the way)

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January 2, 2011 · 12:25 am

Shockingly Delicious Chocolate Chip Cookies (gluten-free variety)

I suspect the one and half cups of sugar this recipe calls for has something to do with the delicious factor of these very tasty GF chocolate chip cookies that even your wheat eating friends would love. But darn it people, these are a mighty fine confection. If you’re looking for a crispy cookie than this isn’t your recipe. These are chewie and maintain their chewiness long after baking…..if they last that long. For people who bake with kamut I have also made these using 1/2 kamut flour and half GF flour (I can eat kamut but can’t eat wheat). Both ways are great. I suspect using all kamut would make for a heavier but nevertheless still delicious cookie. As a note, Dave who hates my baking thought these were great!

Ingredients

3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute (I used one real egg)
2 1/4 cups gluten-free baking mix (I have also used kamut flour same proportions)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Directions

Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

I found this recipe from the nice folks over at allrecipes.com

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December 13, 2010 · 8:37 pm

Melt-in-your-mouth Short Bread Cookies: Gluten-free

 

I don’t usually cook with butter because my stomach can’t handle it or at least it can’t handle a lot of it. But who can resist the fabulous taste of fresh butter cookies. Not me. Here goes:

1/2 cup cornstarch
1/2 cup icing sugar
1 cup rice flour
3/4 cup butter

Directions:
Sift cornstarch, sugar and rice flour together. Add butter.
Mix dough with hands until soft dough forms. Refrigerate one hour. Shape dough into 1-inch balls and place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 degrees for 20-25 minutes or until edges are lightly browned.
Variations:
Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Mix in 2 tablespoons finely chopped peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly floured fork.

I got the original recipe right here.

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December 8, 2010 · 4:35 pm

Vij’s Black Chickpea Pakora’s – vegetarian, gluten-free and fabulous

I’ve had pakora’s before but I’ve never had fresh pakora’s and wow, are they ever delicious. I got this recipe from Vij’s At Home, Relax Honey cookbook.

The original recipe calls for 1 cup of dried black chickpeas which you soak in 3 cups of water for 6 to 10 hours. Then add 4 more cups of water, bring to a boil in a medium pot and let simmer for 40 to 50 minutes. I couldn’t find black chick peas so I used one can of regular chickpeas. I’m told that freshly cooked is a thousand times better but anyways…these were still fabulous.

My slightly amended version goes like this:

1 can chickpeas strained and rinsed
1 large cooked and peeled Russet potato
1 cup chickpea flour
1 medium onion finely chopped
3 tbsp finely chopped ginger
1 tbsp salt
1 tbsp cayenne pepper
2 tbsp ground coriander
2 tbsp ground cumin
2 cups finely chopped cilantro
1 cup cooking oil for deep frying

Place chickpeas in a blender or food processor and grind to a grainy paste. Add 1 or 2 tbsp of water if the mixture is too dry (and it will be so I ended up adding a bit more than that) and grind to a grainy paste. Set aside.

Mash the potato. Do not add any more liquid to mash the potato. In a large bowl, combine ground chickpeas, mashed potato, chickpea flour, onion, ginger, salt, cayenne, coriander, cumin and cilantro until well mixed.

Scoop 1 Tbsp or more of the chickpea batter into your hands and roll it between your palms to make a thin patty 21/2 to 2 inches wide and 1/2 inch thick. Whatever you you, don’t make these too big which I did with the first few I tried. They tend to fall apart and become unmanageable. Place on a large baking sheet until you have 50 to 60 fritters.

To deep-fry fritters, pre-heat a deep fryer to high. Using a slotted spoon, drop fritters into the deep fryer, making sure not to crowd them. Cook for 1 1/2 minutes or until crispy. Using the slotted spoon remove them to the baking sheet.

To pan-fry heat 4 t 6 tbsp oil in a heavy bottomed pan on high for one minute. Add fritters and cook on one side for 2 minutes, turn and cook on the other side for 2 minutes. Remove them from the pan and place on cookie sheet. Let cool and dig in! I ate these with Cilantro Chutney and a Tomato and Onion chutney. Fabulous. They’re great cold the next day too.

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December 6, 2010 · 4:51 pm

Blueberry Muffins using Kamut or gluten-free flour

For the longest time  I made these muffins using gluten-free flour mix either Bob’s Redmill or a home blend. But since discovering I can tolerate kamut I’ve been making them using kamut flour. Either way they are delicious. If you’re going the gluten-free route your gluten eating friends will not be able to tell the difference, these muffins are THAT good. The original recipe calls for a streusel topping which I never do but you can find it at this fabulous gluten-free blog right here.

Blueberry Muffins
Makes 12 muffins

2 cups gluten-free flour mix or 2 cups kamut (or wheat flour)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum (I leave this in when using kamut because it contains less gluten than regular baking flour)
¼ teaspoon salt
¼ – ½ teaspoon nutmeg (to taste)
1 ½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
½ cup milk (I used vanilla soy milk but you could also use almond or regular milk)
½ cup canola oil
2 large eggs
½ teaspoon pure vanilla extract

Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.

Thanks to http://iamglutenfree.blogspot.com for this great recipe.

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November 21, 2010 · 8:51 pm

A woman of a certain age needs purple boots and good wine

I’ve decided that I’m going to start embracing nicer things in life.  Maybe it’s part of the overall grieving process but life really is short and it feels good to eat great food, drink good wine and own an outrageous pair of expensive purple boots. I’ve always been a bit of a scrimper and a saver (still am) and I’ve never been averse to partaking in a glass of boxed wine here and there (okay regularly) but I was inspired by the Whole Foods Online Wine Tasting and have decided to expand my wine universe.

For no other reason than the label caught my eye and the description below the wine described it as having a full bodied taste with hints of blackberry and chocolate with a dash of vanilla. $22.95 for Seven Oaks 2008 J. Lohr Paso Robles Cabernet Sauvignon. Now that’s expensive for a cheapskate like me. But as part of my new life credo I bit the bullet and brought it home to enjoy along with  Diane Clement’s macaroni gratin we made last night.

Now there is no question that I’m a wine rookie. So what did my unseasoned taste buds tell me? Ohmigod. It was exactly as described. Will I drink it again? Absolutely. Next will be Valley of the Moon Syrah. Thanks life for treating me so well.

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