Food Challenges

There’s a New Kid on the Block!

I was inspired to create something new for our Thanksgiving dinner this year. Normally, the clan would have arrived and we’d have celebrated with a Turducken. This year however, people were working and only a few family members could get together on the appointed day. I knew a Turducken would be much too large. I wondered what I could serve that would be different and very special, but smaller. Gradually, over a period of weeks, a new vision emerged. Continue Reading…

Piecing the Puzzle…

I am not a doctor, dietician or medical professional of any type. My opinions are based on my own research and observations. They apply only to me. However, it is my hope, that by sharing what I have learned, it will provide food for thought for other people. Perhaps it will create an “Ah Ha!” moment for someone else who is struggling to find the answers to their own health issues.

Recent research suggests that all grains contain various and unique types of prolamines and glutamines which combine to make gluten. The grains most commonly recommended to be avoided by people with Gluten Sensitivity Syndrome and Celiac Disease are wheat, barley, rye and triticale. Oats remains a hot topic of discussion because of cross contamination issues during harvesting and processing. Some medical professionals go as far as recommending that all grains and seeds be avoided by people with gluten intolerance. For more information on this topic consult the writings of Elaine Gottschall and information about The Specific Carbohydrate Diet. Additional research indicates that the digestive system repairs and replaces itself every three to five days. This concept supports the work done by Dr. Theron Randolph who was a pioneer in the field of the rotation diet. When I combined all this information, I came up with a plan that helps me remain true to my diet while allowing my digestive system the optimum opportunity to function well and maintain good health. Continue Reading…

Strawberry Ice Cream Cones

A year ago, I wrote the article “Ice Cream Season”. It was my introduction to making ice cream at home. Since then, my dietary needs have changed and I have invested in an ice cream maker. Last week, I also discovered cones that are both gluten and corn free! When my son, Peter, went strawberry picking, we made sure to freeze enough for a batch of frozen yoghurt. Over the weekend we got busy and made some lactose free, low fat yoghurt and some lactose free, crème fraiche. If you are feeling energetic, you can find all the “how to” information in the article “Dairy Deprived”. Tonight, we gathered all our ingredients together…


4 cups of strawberries, fresh or frozen
3/4 cup plain yoghurt (lactose free)
1 cup crème fraiche (lactose free) or whipping cream
3/4 cup honey
1 Tbsp lemon juice
1/2 tsp vanilla
1/8 tsp salt


We used Peter’s frozen berries and mashed them in the blender using the crushed ice setting. If you are using fresh berries, you can wash and hull them and cut them into quarters. We decided not to put them through a fine sieve to remove the seeds, but if the seeds bother you, mash them through a sieve.


In a large bowl, we combined the strawberries, lemon juice, honey, vanilla and salt. Then we added the yoghurt and crème fraiche, making sure to stir the mixture well. If you are using an ice cream maker, follow the manufactures directions. If you are going to freeze your mixture and stir it by hand, follow the directions in the article, “Ice Cream Season”.


After leaving the strawberry yoghurt ice cream to set in the freezer for a few hours, we cracked out the cones and “Voila!” …. the yummiest frozen treat I’ve had in a very long time.

Cool Appetizers!

Making cheese crisps is a quick and simple task. In Italy, these tasty morsels are called Frico. Unlike frico, I do not find it necessary to flip the crisp. After experimenting over a long period of time, I have found it’s better to just cook them on one side. The secret is to choose a cheese that is low in sodium, but not too low in fat: such as Gouda or Emmental .





90 g cheese, grated (low sodium smoky Gouda is very nice)
½ tsp dried tarragon
2 tsp lemon rind, finely grated
12 capers
Lemon wedges
Parsley sprigs
60 g smoked salmon
2 Tbsp pate
1 Tbsp antipasto


Preheat a griddle or flat pan over medium heat. Drop the grated cheese onto the hot surface by the tablespoon full. Allow room for expansion as the cheese melts and spreads out. As the cheese begins to cook, you can sprinkle the top with a pinch of tarragon and finely grated lemon rind. When the crisp is cooked, it will begin to pull away from the griddle surface and is easily removed with a lifter. I prefer to keep my crisps light in colour. The darker they get, the bitterer and saltier they will become. When the crisp is cooked, set it on a plate covered with a layer of paper towel to drain. They will become hard as they cool. 90 g of cheese makes about 12 two inch crisps. As you can see in the picture, they are light and lacy.


You can add any topping you wish. In this recipe, I have chosen to make 2 different appetizers with the cheese crisps. The first is topped with some smoked salmon, a couple of capers, a sprinkling of lemon rind and a dash of lemon juice. The second is spread with a creamy pate and topped with a scant teaspoon of antipasto. This makes a lovely tray of appetizers or a great first course to a large meal. You can make the crisps a day ahead and store them in an air tight container in the refrigerator.


I find these crisps very handy for occasions when I’m avoiding flour products and starch.

Cheeseburger Pie

When my children were young and I was a single, working Mom, I liked to have quick and easy meals at my finger tips. One of my children’s favourite dishes was the impossible pie I made using Bisquick. There were many variations, but Impossible Cheesburger Pie was one they requested often. When I started eating gluten free, I dropped that recipe from my repitoire. Today, I decided to try and create a GF version. The recipe required a bit of tweeking, but the second pie was great. Here’s a bit of comfort food that’s back on the menu!

1 lb ground (minced) meat (beef, lamb, veal, bison, chicken, turkey)
1 cup onion, diced
1 large clove garlic, minced & crushed (2 tsp)
1 cup shredded cheese (cheddar)
3 tsp Herb de Provence
3 eggs
1.5 cups milk
Salt and pepper
½ cup GF biscuit mix:
I used ¼ cup tapioca starch, ¼ cup quinoa flour, ¼ cup sweet rice flour, ¼ cup teff flour, ½ tsp baking soda, ½ tsp baking powder, 1 tsp xanthan gum and ½ tsp salt. I used ½ cup and reserved the second ½ cup for the next pie.

In a frying pan, sauté the ground meat, onion, garlic and 2 tsp of the Herb de Provence until the meat is browned and the onion is translucent. Season the meat with salt and pepper. Set aside.

In a blender, combine the eggs, milk GF biscuit mix, and remaining 1 tsp Herb de Provence. Blend on high for 15 seconds or whisk by hand for a minute.

Grease a large, deep pie plate. Place the cooked ground meat on the bottom and spread it around to form an even layer. Top this mixture with the grated cheese. Pour the egg and milk mixture on top. Use a fork to push down into the pie, in numerous locations, to allow the milk and egg to penetrate the meat and cheese.

Bake in a hot oven, 400F, for 40 to 45 minutes or until a knife comes out clean when inserted.

Allow the pie to rest on a rack for 10 minutes. Cut the pie into 8 slices and serve hot with a salad or cooked vegetables. Use chilli sauce or ketchup as a condiment.

Nutritional Information: approximations only

1/8 of a pie is 156 g
244 calories
10.8 g fat
0 g fibre

High in Vitamin A and C, Calcium and Iron

Happy Father’s Day!

Happy Father’s Day to everyone out there!

I wanted to make a special luncheon for my husband before he left for work today. He has been a wonderful step father to my son, Peter. We teamed up to make Paul something we knew he would enjoy. Peter acted as my sous chef and we had a great meal on the table in no time. Because my husband is allergic to shrimp, I made his lunch with chicken. Peter opted for the chicken version as well.

I enjoyed every mouthful of the seafood!

We served Mediterranean Tomato Salad and Cheese Bowls filled with Chicken or Seafood Salad. It was easy to throw together and tasted amazing.

I hope you ladies with little ones and grown-up kids are doing something special for your Dad today!

Reno Realities Part 2

A Week in the Life of…

Finally, things are beginning to come together with our bathroom and kitchen renovations. Mother’s Day was Sunday, May 9th, this year. The week leading up to Mother’s Day was hectic, but so worth the effort!… Continue Reading…

Apple Pear Chutney

2 cups apple (2 organic Fuji apples)
2 cups pear (2 organic D’Angou pears)
1/2 cup dried cherries
1 cup purple onion
1 clove garlic
¾ cup tequila gold
1/2 cup honey
2 limes
¼ cup pistachio nuts, without the shell
6 pieces candied ginger

Peel, core and dice the apples and the pears. Place in a large bowl. Peel and dice the red onion. Add to the bowl. Peel and crush the garlic. Add it to the bowl. Toss well. In a medium sized pot, combine the diced, pear, apple, onion, dried cherries, tequila gold and honey. Bring it to a boil. Reduce the heat and allow the mixture to simmer for about an hour, uncovered. Take off the heat and allow to cool.

In a shallow pan, dry roast the pistachio nuts. Watch them constantly and move them around the dry pan, so as not to burn them. Set them aside to cool. Dice the candied ginger into small pieces and set aside. Peel the limes and cut them into segments. Set aside.

When you are ready to serve your meat, toss the pistachio nuts, lime segments and candied ginger into the chutney.

Makes 10 servings. Suggested servings: with pork, lamb or chicken and over frozen vanilla yoghurt.

Nutritional Information: approximations only

Calories 95      Fibre 1.8 gm      Fat 0.1 gm

Low in sodium (2 mg), High in Vitamin C and sugar (21.7 gm)

Reno Realities!

Kitchen Renovation in progress… click on the image for a larger picture.

Bathroom Renovation in progress… click on the image for a larger picture.

Part 1

I have become spoilt! I enjoy a wonderful variety of foods and gourmet meals, in spite of my many food allergies, sensitivities and intolerances. I have come to take it for granted that I can simply walk into the kitchen and whip up whatever my heart and taste buds desire. I feel very fortunate to have the ability to cook and create delicious menus, whether it’s for family or company. However, all that has come to a screeching halt… Continue Reading…

Smoked Salmon Potato Salad

6 medium sized potatoes
1 sweet onion, diced
½ cup or more wild smoked salmon, cut into small pieces
2 stalks of celery, diced
2 Tbsp capers, crushed
2 Tbsp GF mayonnaise
1 Tbsp lemon juice
2 Tbsp fresh tarragon, finely chopped
Sea salt
Mixed crushed peppercorns

Peel and cut the potatoes into small cubes. Boil the cubes until they are just tender, in salted water. Drain the water off and set the potato pieces on a tray in a single layer to cool. If I’m in a hurry, I pop them into the freezer. When the potatoes are cooled, add the remaining ingredients, mix well and chill. Just before serving, taste the chilled salad and adjust the seasoning.

This salad has a very rich, complex flavour and pairs well with grilled steak.