Is there any word more poignant and memory-laden for a celiac than “breaded”? Most folks who talk to me about what they first cried about once they got their diagnosis was that they’d never be able to eat bread, or anything breaded again… That’s where we’re going today – making breaded pork chops, to eat with fresh corn on the cob and some sweet glazed carrots. And for a touch of the exotic, we’ve added some pomegranate-chili jam to lend a deeply flavorful and spicy kick to this summer meal.
Behold, what we call the “Eggy-Hammy-Cheesy” at our house. That’s an unwieldy title, but it does capture everything between the slices that turns this into a winning breakfast you can hold in one hand while swiping through the iPad or clicking through the channels on a slow Saturday morning in bed.
It will come as no surprise to you, readers, when I tell you how pleased I am that the sun is out in full force. The peeling burn on my back is screaming with delight.
July in Calgary always brings Stampede week, and with the exception of last year, Stampede week means an entire ten days of hot, hot, heat. Throw in some hail and flash floods, and you have summer in good old YYC. We find ourselves now at 28 degrees at the peak of the day, and are currently anticipating a string of days reaching the low to mid 30’s. In other words, I do not want to turn my oven on while the sun is out. Sun time is for being outside – not cooking. Read More
Even if we can’t find all the special ingredients around here, I think we can all be forgiven for wanting to replicate a good paella – even if it means having to replace some of the key ingredients with something else in our pantries. The fact that it can be effortlessly made gluten-free is also a huge bonus, not to mention the fact that there’s only one pan to clean up after dinner.
Guys, guys: it’s happening. It’s finally springtime. There are fuzzy purple buds on the lilac bushes, pink blossoms blooming, dandelions popping up, and the air doesn’t hurt my face. I’ll willfully ignore the itchy skin and stuffy sinuses in return.
When the air feels clean, I feel the need for a clean, refreshing dinner. It’s the time of year when I would rather chop veggies and appreciate the fresh air than fill the entire house with stale heat from the oven. Which is where this salad comes in. If you’ve been reading my recent posts, you’ll know how much of a fan of the Minimalist Baker I am. I can’t help it when Dana’s recipes are designed to be done in 30 minutes, use minimal dishes, and are almost always gluten free and vegan. Read More
I have to admit, while I have eaten tofu a number of times, I have never attempted to cook with it, or prepare it at home. In my mind I guess I sort of reserved tofu recipes for vegan, and being celiac, didn’t really think it was something I would add into my diet, however, after tasting it so many ways in restaurants, and expanding my palette with GF recipes, I decided to give it a whirl.
Special guest post by Cinde Little!
It’s spring in YYC so I thought I would share a favourite recipe for Southwestern Grilled Vegetable Pasta. This recipe comes to mind when the weather warms up and I’m ready to barbecue. I love all kinds of grilled vegetables and use them in salads, as side dishes and toss them with pasta. The sauce is a fusion combination of Southwestern and Asian. Not only does it work…I think it is amazing. Read More
Ah, the holidays. A time where everybody comes together to enjoy each other’s company and feast uninhibitedly… for some. When you are dining with a group of people that aren’t fully aware of what your dietary restrictions entail, it can be like a game of Russian roulette. Many of us will warily approach the food table, stomach growling, to find surprises in dishes we thought to be safe. Cheese in the salad, generic spices that “may contain,” or a wooden serving spoon. You wonder if it may be worth the risk just to enjoy a dinner with your family. It isn’t. It never is. I have seen a lot of people on the Facebook groups, “what are you having for easter dinner?” Read More
A few days ago, my phone lit up with a message that made me smile after an emotionally tough week.
My sister and I are pretty serious about bananas. We both prefer to wait till they’re ripe and spotted to eat them because the more a banana ripens, the more the level of antioxidants increases.
Like any frugal person, we freeze the bananas just before the skin turns entirely brown so they don’t go to waste. Read More
I have never been a baker. I’m just not great at all the exact measuring and the science of it all, and I don’t really have a sweet tooth. I much prefer the haphazard taste test method to cooking over baking. That being said, I do love chocolate. The darker the better for me. Just one bite can satisfy any craving. Imagine my delight when I realized I could make my own chocolate bars?! And healthy ones at that?? I was floored.
Brownies make everything better, right? At least for the few moments you take to savour the chocolatey goodness. We could all use some chocolate relief these days.
Not that I complain about desserts when I can eat them, but when I get a brownie that’s more cake than brownie, I can’t help but be a little disappointed. If I wanted a piece of fluffy cake I would have made cake. When I want a brownie, I want chewy, rich chocolate. Read More
Root vegetables really grow on you – and when you realize you can create some really complex and magical flavours by marrying them with a range of unexpected spices, winter meals with root vegetables become something to write home about. Oh – they also go really, really well with chicken…
Not every meal ideal or recipe needs to be complicated. In fact, this is a SIMPLE side dish, as so many people struggle with what sides to serve at meals. This is also one of those dishes that some people may have been hearing a lot about lately, but who aren’t sure how to incorporate it into their normal cooking routine.
Holiday Sausage Strata
“Holiday Sausage Strata” sounds like a complicated dish, dreamed up by some Larousse or Emeril to further complicate one’s Christmas and New Year traditions. Who knows – some famous chef may have been responsible for this masterpiece, but the saving grace of this recipe (in this time of absorbingly complex kitchen activity) – featuring all the breakfast essentials of eggs, sausage, cheese, and bread – is that it is laughably easy and guaranteed to please the crowd – either on Christmas morning, or on New Year’s Day (when it contributes all the ingredients necessary to soak up last night’s revelry, if needed). Read More