A Word From The Cook

An excellent alternative to the great creamy coleslaw dressings

Ingredients

Ingredients:

• 1/4 cup White Sugar
• 1/4 cup White Vinegar
• 1/4 cup Vegetalbe Oil
• 1 Tsp Celery Seed
• 1/2 Tsp Salt
• 1 Tsp Mustard (prepared, not Dijon)
• 5-6 grinds of fresh black pepper

Instructions

1. Mix all ingredients in a small saucepan, heat on medium until the sugar has dissolved.    About 3 minutes.  The heating is important to dissolve the sugar and to enhance the flavours.
2. Let cool (or refrigerate) for 30 minutes (or longer).
3. Mix into coleslaw.

Ingredients

Ingredients:

• 1 Vadalia Onion, thinly sliced into rounds (about 3-4 full slices of onion)
• 2 TBSP Olive Oil (divided)
• 1 lb of Green Beans (ends removed)
• 2 Lemons, 1 thinly sliced into rounds (about 6 full slices), save the 2nd lemon cut into wedges for serving
• 1 TBSP Vinegar
• 1 TBSP Honey
• 1/2 cup Sliced Almonds (toasted)

Instructions

1. Place the sliced onions into a small bowl, fill with ice water, set aside.
2. Heat 1 TBSP of olive oil in a large skillet, add the green beans and sauté for 2-3 minutes, stirring or shaking occasionally.   Don’t wilt the beans, keep them al-denté.
3. Season with salt and transfer the beans to a plate.
4. Add the remaining TBSP of olive oil to the skillet.   Add the sliced lemon and sauté for 2 minutes.
5. Add the vinegar and honey to the skillet, turn off heat and stir to combine.
6. Remove the lemon slices.
7. Add the beans back into the skillet and add the cooled onions to allow them to warm up but not cook.
8. Pour the entire mixture onto a serving plater, top with toasted almonds and surrounb with lemon wedges.

Ingredients

Ingredients:

• 1/2 Cup almond flour
• 1/4 Cup corn starch
• 3 eggs
• 1/2 Cup + 2 TBSP milk
• Cooking Oil (vegetable oil) 1 tsp in the bottom of each muffin tin

Instructions

1. Whisk the eggs and flour together in a pourable mixing bowl
2. Gradually add the milk and continue to whisk, ensure the batter is smooth.  It will be liquidy, not thick.
3. Preheat oven to 425° F
4. Add 1 tsp of oil to the bottom of each hole in the muffin tin
5. Place the muffin tin in the oven for 12- 15 minutes (oil should be spitting)
6. Quickly! remove the muffin tin and add the mixture to fill each hole about 3/4 full and place back in oven.
7. Bake for 22 minutes, the Yorkshires will be golden and risen.  Never open the door during cooking – no peeking!

Ingredients

Ingredients:

• 1/2 Cup (1 for 1) Gluten Free Flour
• 1/2 Cup Almond Flour (if using for sweet filings, otherwise use 1 Cup of G.F. Flour)
• 1 1/4 Cup Milk
• 3 Eggs (large)
• 3/4 Tsp Salt
• 2 TBSP Butter (melted)
• 1 Tsp Vanilla
• Butter for cooking

Instructions

1. Place flour, milk, eggs, sugar, salt, melted butter and vanilla in a medium bowl.
2. Whisk until it starts to get frothy on the top.
3. Melt butter in a crepe pan (or 8 -10 inch skillet).
4. Pour 1/4 cup of the batter into the hot buttered pan.   Immediately lift the pan off the heat and tilt the pan to allow the batter to completely cover the bottom of the pan.
5. Return the pan to the heat and cook for approx. 1 minute.
6. Gently flip the crepe with a spatula and cook for another 1 minute (or less).  Crepe should be golden.

Ingredients

• 2 Tablespoons Garlic Powder
• 2 Tablespoons dried Onions (chopped)
• 1 Tablespoon ground Ginger
• 1 Tablespoon Paprika
• 1 Tablespoon dried Thai Basil
• 2 Teaspoons dried Lemon Zest (chopped)
• 2 Teaspoons dried Lemon Grass (chopped)
• 1/2 Teaspoon ground Coriander
• 1/8 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Chili Pepper Flakes
• 1/8 Teaspoon ground White Pepper

Instructions

1. Add all the ingredients to a small bowl mix and bottle or store in an air-tight container.

Ingredients

• 1 tsp Olive Oil
• 1/3 Cup Onion (chopped – small dice)
• 1/3 Cup Carrots (chopped – small dice)
• 1/3 Cup Celery (chopped – small dice)
• 2 tsp dried Parsley
• 2 cloves Garlic (chopped)
• 1/3 Cup Ketchup
• 2 Tbsp Dijon Mustard
• 2 Tsp Worcestershire Sauce
• 1/2 tsp White Pepper
• 2 Eggs (whisked)
• 1 1/2 lbs Ground Beef
• 1/3 Cup Bacon Bits
• 1 Cup Bread Crumbs
• 1/2 Cup B-B-Q Sauce
• 3 – 4 Potatoes (mashed)

Instructions

1. Preheat Oven to 350° F
2. Spray the wells of large muffin tins with cooking spray.
3. Heat the olive oil in a skillet, medium/high heat.   Add the onion, carrots, celery until soft (3-4 minutes).   Then add the garlic and parsley and continue to cook for 1 minute.
4. While this is sautéing in a large bowl, whisk the ketchup, mustard, worcestershire sauce, pepper and eggs to combine.    Then add the ground beef, bacon and bread crumbs.   Mix together to combine.   Add the sauté vegetables and continue to mix.
5. Form into balls that fit into the muffin tins (to the top of the wells).
6. Cover the top of each ball with about 1 Tbsp BBQ sauce.
7. Bake for 30 minutes (internal temperature should be 160°F)
8. Place a scoop of mashed potatoes on top of each meatloaf.   Put back in oven and cook for an additional 5 minutes, then broil for 1-2 minutes to crisp up the edges of the potatoes.

Ingredients

Dry Ingredients:

• 1 1/2 Cup Gluten Free Flour
• 1/2 Cup Almond Flour
• 1/2  tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Salt

Other Ingredients:

• 2 Eggs (best at room temperature)
• 3/4 Cup Sugar
• 1/2 Cup Neutral Oil (Vegetable, avocado, canola or coconut)
• 1 Tbsp Lemon Juice
• 1 tsp Vanilla Extract
• 1 Cup Greek Yogurt (I use lactose free)
• 1 Cup Fresh Blueberries
• 2 Tbsp Raw Sugar

Instructions

1. Line muffin tins with baking cups
2. Pre-heat oven to 425° F
3. Mix together (in a medium bowl) Flours, Baking Soda, Baking Powder, Nutmeg and Salt.
4. In a large bowl, beat the eggs and sugar for about 2-3 minutes using a hand mixer on low.   They should be light an fluffy.
5. With the mixer running at low, drizzle in the oil slowly to keep the egg/sugar mixture fluffy.   Add the lemon juice and vanilla and mix.
6. With the mixer running on low, add 1/3 of the dry mix and 1/2 of the yogurt.  Mix until combined the add another 1/3 of the dry mix and the rest of the yogurt, mix to combine.  Add the rest of the dry ingredients and mix to incorporate.
7. Stir in the blueberries (or fresh fruit of choice).
8. Refrigerate this mixture for 20 minutes (at least – can be refrigerated overnight).
9. Fill paper muffin cups with about 1/3 cup of mixture.   Add the raw sugar to the top generously.
10. Bake for 10 minutes at 425, then reduce oven to 375 and bake for another 12 – 15 minutes – tops will be slightly browned and a toothpick inserted comes out of the middle clean.
11. Let the muffins cool in the pan for 5 minutes then move to a wire rack to cool completely.

Ingredients

• 1 Sweet Potato, peeled and cut into 1/2 inch cubes
• 1 Purple Sweet Potato, peeled and cut into 1/2 inch cubes
• 1/2 Purple Onion, medium dice
• 4 cloves of Garlic, halved
• 1 Red Bell Pepper (quartered)
• 1 Yellow (or Orange) Bell Pepper (quartered)
• 1 Large Porobello Mushroom (sliced)
• 2 TBSP Olive Oil
• 4-5 grinds of Salt
• 5-6 grinds of Pepper
• 2 Boneless / Skinless Chicken Breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 3/4 rice, cooked as per instructions.

Sauce:

• 1 garlic clove
• Juice of 1 lime
• 2 Tbsp creamy peanut butter
• 1 Tbsp honey
• 1 Tbsp reduced-sodium soy sauce
• 1 Tbsp sesame oil

Garnishes

• 2 Cups fresh Spinach
• 1 Avocado, sliced
• 1 Tbsp Cilantro Leaves
• 1/4 cup peanuts (dry roasted)
• 1/4 cup Roasted Chick Peas (see picture)

Instructions

1. Preheat Oven to 400° F
2. Toss Sweet Potatoes, Onion and Garlic Cloves in 1 TBSP of  olive oil.  Season with Salt and Pepper.    Place on a baking sheet.
3. Bake for 20-25 minutes, until the vegetables are tender.
4. Toss the Peppers and Portobello’s in 1 TBSP of olive oil
5. Bake these for 15 minutes.
6. BBQ the Chicken Breasts seasoned with garlic, onion powder & ginger for about 10 minutes per side.   Meat thermometer should read 165°. Remove to a cutting board, cover and let rest for about 10 minutes.   Thinly slice just before serving.
7. In a small bowl, whisk together garlic, lime juice, peanut butter, honey and soy sauce.   Once smooth, add sesame and remaining 1 tbsp of olive oil.
8. Divide rice between 2 bowls, top with potato mixture, chicken, avocado, spinach, chick peas.
9. Sprinkle with Cilantro and Peanuts.   Drizzle with dressing.
10. Enjoy.

Ingredients

Rhubarb:

• 3 Cups diced Rhubarb (about 4-5 stalks)
• 1 Cup white sugar
• 3 tablespoons G.F. 1-for-1 Flour (I prefer the Anita’s Mill – it’s Canadian)

Crumble:

• 2 sticks of butter (1 Cup) softened to room temperature
• 1 1/2 cups G.F. 1-for -1 flour
• 1 cup packed brown sugar
• 1 cup G.F Oats

Instructions

Rhubarb Muffins

1. Pre-heat oven to 375° F
2. Lightly grease a 9 x 13 inch baking dish
3. In a large mixing bowl, combine the diced Rhubarb, 3 Tbsp Flour and white sugar.  Stir to coat well and spread evenly on the bottom of the prepared baking dish
4. Using a pastry cutter (or knife and fork) combine the flour, brown sugar, and oats (I use the same bowl – saves on clean up).   Spread this crumble mixture ove the Rhubarb.  You may need to use your hands to spread it to the edges and cover all the rhubarb.
5. Bake in preheated oven for 40 minutes.  Rhubarb should be bubbling up the sides and the crumble should be golden brown.

Ingredients

• 1 Pkg Linguine (I use Gluten Free pasta)
• 1/2 lb Shrimp (approx. 1/4 lb per person)
• 2 TBSP Olive Oil (divided)
• 3 Cloves Garlic (minced)
• 1 Cup Sun Dried Tomatoes Chopped
• 1 Cup 35% Cream
• 1 Cup Spinich (baby spinach or chopped)
• 1/4 Cup Fresh Basil (chopped)
• 1/4 Cup Parmesan Cheese (grated)
• 5-6 Grinds of Pepper
• 2-3 Grinds of Salt

Instructions

1. Cook the Linguine following the package instructions.   Drain and set aside.
2. Add Olive Oil to a heated large skillet on medium heat.
3. Add the Garlic and cook for about 1 minute.
4. Place the shrimp into the skillet and cook for 2 minutes per side until pink and cooked.  Take the shrimp out and set aside.
5. Add the Sun Dried Tomatoes and 35% Cream to the same skillet.  Let it simmer on medium for 5-6 minutes, stirring frequently.
6. Add the Fresh Spinach and Basil, cook until it wilts.
7. Add the cooked shrimp back into the sauce for 2-3 minutes.
8. Season with Pepper and Salt.
9. Combine the Linguine, Parmesean and Sauce.
10. Serve topped with fresh Basil leaves.