Travel Dairy: Big Island Part II

Travel Diary: Big Island Part II


At the hotel I picked up the “Big Island of Hawaii Dining” in Paradise magazine. I was so excited when I saw one of the cover stories on Island Farmers Markets. Being in tropical paradise with heat and endless sunshine I couldn’t  imagine the abundance of fruit and veggies.
I could hardly contain my excitement. When I opened up to page 6 there was a full color photo of mangos, then a page of pineapples, green beans, sunflowers, herbs, and a vegetables I didn’t even recognize.
Hawaii is a special place and almost everything grows here. If you have a kitchen when you travel here, you’ll be able to partake in the variety of meats and vegetables grown by farmers and ranchers.
Can you imagine the smile I had while reading all of this? Can you guess what we did after breakfast?
 
We jumped in to the car and headed northwest to Waimea. Our first stop was the Waimea Town Market, where parts of the proceeds of the market go to fund a local school. I could hardly contain myself. We parked, walked around the corner, and stop.
There was maybe 10 stalls with barely any fruit or vegetables. Mainly artisans selling their wares. No pineapples, no mangos, no abundance of vegetables. I was disappointed, but we meandered through and chatted with a few of the folks. With only an hour left for the other market, I asked Kevin if we could just head to it, and we did.
When we were on our way to the Market we drove by a massive barbecue on a street corner. I hoped we could go back and check it out. We arrived at the Waimea Homestead Farmers Market and again, I had high hopes to be overwhelmed- Not so much.
It was bigger, but the only produce this one had was avocados, some papayas, and a lot of fresh lettuce. Hmmmm.

Travel Diary: Big Island Part II
Travel Diary: Big Island Part II


Travel Diary: Big Island Part II

Travel Diary: Big Island Part II

Maybe I was naive for since I have always had plenty to choose from in Calgary, but I was surprised in the little produce I saw. Even in Hawaii January is winter. We did end up going back to the barbecue on the corner, and ordered a plate of barbecue pork ribs to share. $7.95 was a great price and definitely fed us.

If you are in Waimea on a Saturday, I recommend stopping at this Philipino barbecue.

Travel Diary: Big Island Part II

Travel Diary: Big Island Part II

Travel Diary: Big Island Part II

After our lunch, we headed east towards the coast and Akada Falls. We had heard it was a must see and it was worth the drive. You also get the chance to see the different vegetation’s, climates and cultures. The Big Island has a huge Japanese influence and it is evident in the landscape.

Akada Falls is a 45 min hike through thick vegetation, large bamboo, and warm moist air.

Here are some photos of our hike.

Travel Diary: Big Island Part II
Travel Diary: Big Island Part II
Travel Diary: Big Island Part II



Travel Diary: Big Island Part II
Travel Diary: Big Island Part II
Travel Diary: Big Island Part II
Travel Diary: Big Island Part II




On our way back through Waimea, we stopped at Daniels Organic Cuisine. I ate scallops and gluten free risotto. They were quite good. The restaurant uses local, fresh and sustainable ingredients.

Travel Diary: Big Island Part II


 

Gluten-Free Kale and Sundried Tomato Pasta

gluten-free kale sundried tomato pasta


We are half way through January.
How are you doing with your New Years resolutions?
Did you even make any?
Both myself and my hubby decided that this is the year we will finally get into shape.
We’ve each committed in our own way how to get this done.
My hubby is running on the treadmill again, lifting weights and continuing his yoga classes.
I’m taking jazzercize again, and even paid for 6 month of classes. This way, no excuses. I’ve also put my hiking boots back on and on warm winter days here in Calgary I am walking again. Doing the loop around my area is an hour walk and as long as it is not below -7, I’ll get out there.
gluten-free kale sundried tomato pasta
winter in calgary
We’ve both decided to eat cleaner, not dieting, just watching our carbs and portions.
This way I think, we will be able to stick to it.
How is everything going for you?
Here is a healthier pasta dish to start the new year.
It includes one of my favourite things right now – Kale.
Kale is one of the healthiest vegetables around. It is loaded with vitamin K, A and C as well as loads of magnesium.
Kale is known for its antioxidant nutrients, anti-inflammatory nutrients, anti-cancer nutrients and for its cholesterol-lowering abilities.
Now, don’t you think you should be eating more kale?

Gluten Free Kale and Sundried Tomato Pasta

Ingredients
  

  • 1 1/2 cup San Zenone gluten free corn penne pasta
  • 2 tbsp olive oil
  • 1-2 tsp minced garlic
  • 1/2 cup Sundried tomatoes in oil, chopped upBunch of Kale
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp red pepper flakes

Instructions
 

  • Finely chop the bunch of kale.
  • Heat a medium saucepan filled with water to boil. Once boiling add the chopped kale.
  • Cook for 3-4 minutes.
  • Remove kale from pot and set aside.
  • Add the dried pasta to the pot and cook according to package directions.
  • Once pasta is cooked, remove cooked pasta from the pot and retain the pasta water for later use.
  • Sauté 2 Tbsp of olive oil and minced garlic in a large frying pan.
  • Add the chopped sundried tomatoes to the frying pan and continue sautéing until tomatoes have softened.
  • Add the steamed kale and cooked pasta to the frying pan.
  • Toss mixture.
  • Add a couple of Tbsp of the reserved pasta water to the mixture as well as the grated cheese.
  • Sprinkle red pepper flakes over the pasta dish and serve.
Tried this recipe?Let us know how it was!



gluten-free kale sundried tomato pasta

gluten-free kale sundried tomato pasta

gluten-free kale sundried tomato pasta

gluten-free kale sundried tomato pasta
gluten-free kale sundried tomato pasta

Ideas for Hosting a Gluten-Free Christmas Party (And Tips For Turkey Dinner)

gluten free christmas party
gluten free christmas party
gluten free christmas party
gluten free christmas party
gluten free christmas party


I apologize in advance for the quality of photos in this post. I took them once the party had started and they turned out a bit blurry. I’ll blame the wine.
This past weekend we hosted a Christmas/Housewarming party. With our renovation completed we wanted to combine showing off the house with a Christmas celebration.
As with anyone who hosts a party, the week before was filled with planning, shopping, baking, cleaning, organizing and more baking. With a new kitchen, my stress level for hosting was very low prior to years before. It was interesting how much easier it is to host a party when your kitchen and dining room are well organized.
Through the years, I’ve tried to include as many gluten free treats being served as possible. Now that I am much more comfortable with my baking and cooking as well as being gluten free, I decided that this whole party would be gluten free.
I wanted to show that you can have great tasting food at a party and if you didn’t say anything no one would know it was all gluten free.
Just to be normal as much as possible.
Isn’t that what we all want?
With Christmas right around the corner, I thought I would also share what I do when I’m cooking turkey dinner.
My kids love my turkey stuffing so usually I cooked the turkey the same as every year. For me, I would take a few slices off the breast and that would be mine.
This past Thanksgiving I decided to do two smaller turkeys. One regular for my gang that loves stuffing, and one for Cam and I that would be totally gluten free.
For the gravy I use cornstarch to thicken.
Really, other than the turkey, I find the meal is almost entirely gluten free.
It does not stress me at all.
My daughter usually bakes homemade buns full of “gluten” for most of the gang, but again, they are of no concern for me.
I wish for all the newly diagnosed gluten free folks that you feel empowered to host a Christmas dinner without feeling like you might get sick.
Making the food yourself does help to keep you safe and free from cross contamination too.
Here are photos from the Christmas party we had and I’ve listed all the appetizers as well as baked goods I served at the end.



Gluten-Free Appetizers Served:

  • Smoked Salmon on Toasted Gluten-Free Baguette Slices.
  • Garlic Shrimp. (Similar Recipe)
  • Various Cheeses.
  • Gluten-Free Deli Meats and Sausages.
  • Warmed Feta with Marinated Lemons.
  • Gluten-Free Quinoa Cranberry Nut Salad. (Similar Salad)
  • Gluten-Free Chickpea Salad. (Similar Quinoa Salad)
  • Warm Gluten-Free Focaccia. (Similar Recipe)
  • Warm Gluten-Free Baguette.
  • Goat Cheese Dip.
  • Gluten-Free Cheddar Cheese Ball.(Similar Recipe)
  • Snow Crab and Shrimp Dip.
  • Variety of Veggies.
  • 3 Different Olives.
  • Gluten-Free Crackers.
  • Individual Jars of White Bean Hummus with Sriracha. (Similar Recipe for Gluten-Free Hummus)
  • Warm Brie Wrapped in a Puff Pastry.

Gluten-Free Desserts Served:

Gluten Free Chicken Pot Pie

Gluten Free Chicken Pot Pie
Gluten Free Chicken Pot Pie


It’s lightly snowing this afternoon, even though the sun is shining. Yep, Calgary has interesting weather some days.

With the friendly reminder this past week that it is indeed still winter here, I’ve been feeling like making warm and comforting foods for dinner. I had a couple of unthawed chicken breasts sitting in the refrigerator and one evening felt like a one-pot dinner.
I decided at last that I really wanted to make chicken pot pies, however I really didn’t want to mess with a bottom and top crust. What’s a girl to do? I made individual pies in my new white soup bowls I bought from Crate and Barrel. This way I only had to make a top crust.
It’s always good to have have a plan!
The first thing you have to do is make a gluten free pie crust. The pie crust really should be refrigerated for 1-2 hours, so start it first.

Gluten Free Pie Crust

Ingredients
  

  • 1 1/4 cups white rice flour
  • 1 cup tapioca starch
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tbsp white sugar
  • 1/2 cup vegetable shortening, cut into cubes
  • 4 tbsp cold butter, cut into cubes
  • 1/2 cup milk

Instructions
 

  • In a small bowl combine white rice flour, tapioca starch, baking soda, xanthan gum, salt and sugar.
  • Use a whisk to combine the dry ingredients.
  • Add dry ingredients to the bowl of your stand mixer.
  • With machine on low add cubes of shortening and butter to dry ingredients, until mixture resembles a coarse meal.
  • Do not overmix.
  • With machine on low slowly add milk until dough comes together.
  • Remove from bowl and form dough into a ball.
  • Cover ball with plastic wrap and refrigerate for 1-2 hours.
  • Roll out dough onto a piece of parchment paper, lightly dusted with tapioca starch.
  • Dust top of dough with tapioca starch to prevent dough from sticking to rolling pin.
  • Cut out circle shapes to fit top of soup bowls.
Tried this recipe?Let us know how it was!
Gluten Free Chicken Pot Pie

Chicken Pot Pie

Ingredients
  

  • Gluten Free pie crust
  • 1 XL large boneless chicken breasts cut up into small cubes OR
  • 2 small boneless chicken breasts cut up into small cubes
  • 8 baby potatoes
  • 1 cup shredded carrots
  • 1/2 – 1 cup frozen peas
  • 1/4 cup chopped onion
  • 1/2 tsp dried basil, oregano and dill
  • 1 tsp chili powder
  • 1/4 cup arrowroot starch
  • 1/4 cup butter
  • 2 cups milk

Instructions
 

  • Preheat oven to 400 degrees.
  • Pour 1 tsp olive oil to frying pan and heat to medium heat.
  • Add chicken pieces, onion and spices and saute for 5 minutes.
  • Set aside.
  • In a small saucepan boil potatoes for 3-5 minutes.
  • Add shredded carrots and cook for 2 more minutes.
  • Drain potatoes and carrots.
  • Chop potatoes into small cubes.
  • Set aside.
  • In large pot melt butter on low heat.
  • Add arrowroot starch and whisk to combine.
  • Whisk continuously on low heat for a couple of minutes.
  • Add milk and increase heat to medium and whisk.
  • Watch closely for you do not want to burn gravy.
  • Once milk is hot, reduce heat to low.
  • Stir in potatoes, carrots, peas and chicken.
  • Cook on low for 5 minutes.
  • Ladle chicken mixture into 4 deep oven-proof soup bowls and top with pie crust circles.
  • Press crust lightly and then cut a few slits into the crust.
  • Place soup bowls onto a cookie sheet to prevent pies from spilling over.
  • Bake 400 degrees for 20-25 minutes.
  • Serves 4. Supper is served!
Tried this recipe?Let us know how it was!
Gluten Free Chicken Pot Pie


Gluten-Free Spicy Chicken Caesar Salad

This homemade gluten-free spicy Chicken Caesar salad is packed with flavour, spice and crunch. This salad would also work as a filling in a wrap for lunch or a picnic.
This homemade gluten-free spicy Chicken Caesar salad is jam packed with flavour, spice and crunch.

This homemade gluten-free spicy chicken caesar salad is jam packed with flavour, spice and crunch. It is packed with spicy crunchy chicken strips, a creamy garlic caesar dressing and lots of romaine lettuce. It is easy to make and only requires 3 simple steps.

Mix up the dry spices and add it to the chicken strips and fry them up. Second-whisk the dressing ingredients together. Third- assemble the salad together. Feel free to add crispy pieces of bacon and homemade gluten-free croutons to the salad.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

It is a filling salad that I like to make at least once a week. In the summer I tend to grill the chicken breasts instead of frying them. Instead of cutting the chicken breasts into strips, I flatten the breasts, coat them in the spice mix and then grill them on the bbq.

This homemade gluten-free spicy chicken caesar salad is jam packed with flavour, spice and crunch.

Spicy chicken caesar salad would be a great filling in a wrap. Roll up the wraps in parchment paper and take them along on a bike ride, hike or picnic. Who says the lunch you bring on a hike needs to be boring. Not me? I am the girl that brought a homemade chocolate cupcake in a glass jar and the icing for it in a separate bag and added the icing to the cupcake once I completed the hike. Read story here.

INGREDIENTS NEEDED TO MAKE THE SALAD:

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-salad-recipes-by-wheatfreemom/

This gluten-free homemade salad is really easy to make and has just the right amount of garlic and spice in it. The caesar salad dressing takes less than 5 minutes to make and can be made ahead and stored in the refrigerator.

A fun picnic idea is to pour the dressing into glass canning jars and then top with the romaine and chicken strips. Place the lid on and bring them to your next picnic. A summery way to enjoy the chicken caesar salad.

This homemade gluten-free spicy Chicken Caesar salad is packed with flavour, spice and crunch.

Homemade chicken caesar salad is always a recipe worth learning. I am pretty sure I know NO ONE who doesn’t love it!

HOW TO MAKE THE SALAD:

  1. In a small bowl add the spice mix ingredients together and stir.
  2. In a medium bowl add the chicken strips and the spice mix and toss well.
  3. Let sit for 10 minutes to let spices set into the chicken.
  4. Add oil to a frying pan and heat on medium.
  5. Add chicken strips to frying pan. You will need to do a few batches of them.
  6. Fry the chicken strips until golden brown.
  7. Remove and set aside. You can place chicken strips on a baking sheet and keep warm in a 300 degree oven.
  8. In a small bowl add all the dressing ingredients and whisk until blended and smooth.
  9. To assemble salad. Add chopped romaine to each salad bowl. Top with chicken strips and then drizzle dressing over each. Top with shredded parmesan cheese.
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We make this gluten-free Caesar salad almost weekly and I hope it will become a family favourite in your home. If you are feeling adventurous, then you can make your own homemade gluten-free croutons too. Recently I tried a store bought one and truthfully, they were horrible. To make your own, just cut a few slices of gluten-free bread into cubes and pan fry them with a bit of olive oil, garlic powder and oregano.

This homemade gluten-free spicy Chicken Caesar salad is packed with flavour, spice and crunch.

HERE ARE MORE SALAD RECIPES TO TRY:

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HAVE ANY GLUTEN-FREE QUESTIONS? If you have any questions about gluten-free baking or cooking, please DM me. I will try to help you out.

This homemade gluten-free spicy Chicken Caesar salad is packed with flavour, spice and crunch. This salad would also work as a filling in a wrap for lunch or a picnic.

Gluten-Free Spicy Chicken Caesar Salad

This gluten-free spicy chicken caesar salad is packed with flavour, spice and crunch.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course dinner, lunch, supper
Cuisine American
Servings 2

Equipment

  • bowls
  • measuring spoons and cups
  • cutting board
  • knives
  • frying pan
  • Tongs
  • salad bowls

Ingredients
  

  • 3 chicken breasts, sliced into small nuggets, or strips
  • Gluten-Free Spice Mix(recipe below)
  • 3 Romaine lettuce heads, chopped
  • 1/3 cup grated fresh parmesan
  • Spicy Caesar Dressing(recipe below)

Instructions
 

  • In a small bowl add the spice mix ingredients and stir.
  • In a medium bowl, add the chicken strips and the spice mix and toss well.
  • Let sit for 10 minutes to let spices set into the chicken.
  • Add a Tbsp oil to a frying pan and heat on medium.
  • Add chicken strips to frying pan. You will need to do a few batches of frying.
  • Fry the chicken strips until golden brown.
  • Remove and set aside. You can place the chicken strips onto a baking sheet and keep warm in a 300 degree oven.
  • In a small bowl add all the dressing ingredients and whisk until blended and smooth.

To Assemble Salad

  • Add chopped romaine lettuce to each salad bowl.
  • Top with spicy chicken strips and then drizzle dressing over each.
  • Top each salad with parmesan cheese.
Keyword caesar salad, caesar salad dressing, gluten-free, gluten-free recipe, salad, salad dressing, salad recipe, spicy caesar salad, Spicy chicken caesar salad, wheat-free
Tried this recipe?Let us know how it was!
This homemade spicy caesar dressing is creamy, garlicky and spicy.

Gluten-Free Spicy Caesar Dressing

This homemade gluten-free spicy caesar dressing is creamy, garlicky and spicy. Easy to make and ready in less than 5 minutes.
Prep Time 5 mins
Total Time 5 mins
Course dinner, lunch, Salad
Cuisine American
Servings 2

Equipment

  • small bowl
  • whisk
  • measuring cups and spoons

Ingredients
  

Instructions
 

  • In a small bowl add all ingredients.
  • Whisk until dressing is well blended and smooth.
  • Dressing can be made ahead of time and stored in a jar in the refrigerator.
Keyword caesar salad dresssing, gluten-free salad dressing, gluten-free sauce, salad dressing, salad recipe, summer salad
Tried this recipe?Let us know how it was!
This gluten-free spice mix is great on chicken or fish.

Gluten-Free Spice Mix

This gluten-free spice mix is a great mix to use on chicken or fish.
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, dinner, lunch
Cuisine American
Servings 2

Equipment

  • small bowl
  • measuring spoons

Ingredients
  

Instructions
 

  • Mix all ingredients in a small bowl.
Keyword gluten-free, gluten-free recipe, gluten-free spice mix, spice mix
Tried this recipe?Let us know how it was!

Gluten-Free Double Chocolate Chip Waffles

GF Double Chocolate Chip Waffles


Looking for something special to make on Valentine’s Day? Mother’s Day? Father’s Day? Or really anytime you want to share a warm, chocolate, sweet berry treat with a loved one?
I’m a big breakfast fan. I love Pancakes, Waffles, Omelette’s, Granola, etc. Not just for breakfast! When my kids were younger we used to have “breakfast suppers.” French toast and pancakes were eaten at least once a week after an evening of swimming or hockey. When I was working retail and hadn’t had a chance to prepare supper earlier, I would whip up a cheesey omelette and toast for everyone. In fact, it was a preferred supper than picking up a fast food meal.
Valentine’s Day is fast approaching and I thought a twist on a breakfast supper would be a nice treat. Why not make waffles a bit fancier? Why not include dark chocolate and strawberries: 2 faves for Valentines Day.
I’ve made these gluten free waffles before in the recipe GF Salted Caramel Banana toasted Almond Waffles. However, this time I added 2 more ingredients to the mix, good dark cocoa and gluten free dark chocolate chips.

GF Double Chocolate Chip Waffles

Heres the recipe again, but with added ingredients.
Check out prior post for detailed photo instructions.

GF Double Chocolate Chip Waffles

GF Double Chocolate Chip Waffles

Ingredients
  

  • 1/2 cup brown rice flour
  • 3/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup good dark cocoa
  • 1 1/2 tsp good dark cocoa
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 tsp xanthan gum
  • 3 eggs
  • 1 cup buttermilk
  • 2 tbsp canola oil
  • 1/2 cup dark chocolate chips (try Enjoy Life brand)

Instructions
 

  • In large bowl combine brown rice flour, potato starch, tapioca starch,cocoa, baking powder, baking soda, salt and xanthan gum. Whisk well.
  • Add eggs, buttermilk and oil to dry ingredients and stir well with a spatula. Beat for a few minutes to make batter smooth.
  • Add chocolate chips to batter.
  • Make waffles according to your waffle maker.
  • This batch of batter made 7 large waffles for me.
  • Strawberry Butter –Puree 1 cup of organic strawberries and add a 1/2 cup of softened butter. Mix together.
Tried this recipe?Let us know how it was!
GF Double Chocolate Chip Waffles

Whipped Cream

Ingredients
  

  • 1 cup whipped cream, with 2 tbsp of sugar.
  • 1-2 cup sliced strawberries (+) Gluten Free Saskatoon Syrup

Instructions
 

  • To assemble breakfast: add strawberry butter, sliced strawberries and whipped cream on top of Gluten Free Double Chocolate Chip Waffle. Then pour GF Saskatoon Syrup on top.
Tried this recipe?Let us know how it was!

To assemble breakfast: add strawberry butter, sliced strawberries and whipped cream on top of Gluten-Free Double Chocolate Chip Waffle. Then pour GF Saskatoon Syrup on top. Happy Valentines Day! ♥

Roast the Perfect Chicken


Roast Chicken. How many of us grew up with roasted chicken as a Sunday dinner? How did your Mom cook it? Was it done in a larger black covered roaster? If I remember right, pretty much all meats were cooked that way.
Now it seems, all meats are to be roasted uncovered. Try to find a covered roaster in any higher end kitchen stores and you will find that all roaster pans come without lids. How to do this was a question I had, so again I researched through many cookbooks at Chapters and found some consistent good ideas.
This spring I was not able to do as much baking and roasting as I like due to a dying wall oven. It would take forever to heat up and the temperature was never really right. Quite difficult to write recipes for others to follow when the temperature and times are really wonky. Well, my strife is over and I have a new LG wall oven and I could not be happier.
Now, I will warn you though, that the trouble with roasting uncovered is a MESSY oven. That was hard for me, for within a week of getting a new oven it had to be cleaned.
But was the chicken worth it? Oh ya, it was melt in the mouth good. Crispy on the outside and very juicy on the inside.

Lemon Roasted Chicken

Ingredients
  

  • Large roasting chicken (mine was 3 kg)
  • 2 lemons
  • 4-6 heads of garlic
  • 3-4 slices of bacon
  • 1 onion
  • 2 tbsp softened butter
  • Purest Gravy Mix (gluten free gravy mix that I bought in Whole Foods)
  • Dried thyme and oregano
  • Salt and pepper

Instructions
 

  • Preheat oven to 425 degrees.
  • Rinse the chicken inside and out and make sure there are no extra parts inside the bird.
  • Dry outside of chicken.
  • Place chicken in a large roasting pan.
  • Stuff the chicken with the onion, 1 lemon, 3 heads of garlic.
  • Tie the legs together with kitchen twine and tuck wings under bird.
  • Rub the butter over the chicken.
  • Sprinkle salt, pepper, dried thyme and oregano over the chicken.
  • Cut the lemon in half and place in roaster, as well as the rest of the garlic.
  • Cover the breast of the chicken with the bacon.
  • (I have been baking a lot of chicken breasts this winter and have found if I wrap the chicken breast in bacon the breasts remain moist and do not dry out)
  • Roast the chicken for 1 hour.
  • At this point you can remove the bacon and continue roasting for 30-40 minutes or until the juices of the chicken run clear.
  • Remove from oven , place on a large plate or platter and cover with aluminum foil while you make the gravy.
  • To make the gravy, remove drippings from the roaster into a saucepan and follow instructions on packet.
Tried this recipe?Let us know how it was!










Doesn’t this chicken look amazing?
Again, I apologize but you will have to clean your oven after making this recipe. But your family will be happy with the roasted chicken.

Baked Macaroni and Cheese

mac-and-cheese1


Baked macaroni and cheese. This is such a comfort food for me and I have found it to be a comfort food for my family too. It is a quick and easy dinner dish and what could be better than warm and gooey cheese in many layers of pasta.
After running a few errands this afternoon with my family, I said to my son David that I did not know what to make for supper tonight. He said, without delay that I should make baked mac and cheese. Great I thought, a quick and easy supper.
I also knew that with working the next day I now had my lunch too. There is nothing better than day old mac and cheese heated up.
When I looked in the pantry for pasta I also saw that I had canned crab and shrimp, and it reminded me of a recipe I saw recently for baked seafood mac and cheese by The Celiac Husband. He used a roux in his, and I am not. This is just the way that I have always made baked mac and cheese, but the idea to add seafood is definitely the celiac husbands.

Baked Macaroni and Cheese

Ingredients
  

  • 1 1/2 Pkg of gluten free corn pasta (I used San Zenone penne*)
  • Can of crabmeat
  • Can of shrimp
  • 1 1/2 cup whipping cream
  • 1/2 – 1 cup milk
  • 3 cups of cheeses shredded (medium cheddar, Gruyere and swiss cheese) approx
  • 1/4 – 1/2 Butter

Instructions
 

  • Boil pasta in water.
  • Drain and add a little butter to keep it from sticking while it cools off).
  • Drain cans of crabmeat and shrimp.
  • Grate cheeses.
  • We like our mac and cheese very cheesy so I grated 3 cups of cheese.
  • I also used a microplane grater, available at Williams Sonoma
  • In casserole dish, alternate between pasta, shredded cheeses and butter.
  • Top with more shredded cheese and then pour whipping cream and milk over dish.
  • Bake in a 350 degree oven for 30-45 minutes.
  • Enjoy!
Tried this recipe?Let us know how it was!


**I used a very large casserole dish, so my amounts will be much greater then if you use a smaller dish. A lot of people do not like this term, but I say “wing it”, it is okay to think outside the box!
*San Zenone pasta is available at Planet Organic

Slow-cooked Beef Round Steaks

beef


Chicken chicken chicken.
Why am I writing about chicken when I am posting a beef recipe?
This is the reason: the price of chicken is getting ridiculous these days.
When I go to the grocery store and see 6-8 chicken breasts for $25, it makes my skin boil.
It really does.
Are you finding the prices of groceries rising too? What changes are you making for family meals? More vegetarian? More fish?
Chicken was always the go to meat for me for I could whip up a variety of dinners in no time. Now with the prices rising, I am using less and less chicken, and thus scouring my many loved blogs for meal inspirations.
This recipe is courtesy of the Pioneer Woman. The actual recipe is mine, but the inspiration is pure Ree Drummond.
She has a ton of recipes for meat dishes, so on my last trip to the grocery store, I ventured into the beef section. I discovered beef round steaks that were a great deal, went home, and decided to experiment with a slow cooked beef dish.
Oh my goodness did this dish work out great! I know you will be happy with the results. I thank Ree for inspiring me to try some different techniques and move away from the chicken isle.
This dish is so so simple that it is almost silly to do up a recipe. But I have to remember that for me, it is simple, not everyone has been baking and cooking for 30 years. Right?





Slow-cooked Beef Round

Ingredients
  

  • 3-4 Beef Round steaks
  • 1 can coke
  • 1 jar heinz chili sauce
  • 1/2 onion thinly sliced
  • 1 tsp chili powder

Instructions
 

  • In a large dutch oven (I use my La Crueset) put in your beef round steaks, the can of coke, the chili sauce, the onion and the chili powder.
  • Place into a 300 degree oven for 6-7 hours.
  • Once finished, shred steaks with a fork.
  • Give the mixture a stir and serve.
  • I served the shredded beef on creamy mashed potatoes
  • Enjoy!
Tried this recipe?Let us know how it was!


My son David was very happy with this dish and asked why I had not made this before. It will definitely become a staple supper meal in our home now.

Recommended: Avatara (Gluten-Free Pizzeria)



Today I was meeting my friend Jacquie for a coffee and to gab at the Lazy Loaf and Kettle in NW Calgary. As I was leaving the area I noticed a sign on the sidewalk saying gluten free pizza. Well, as you can imagine I pulled back into the lot to check this out.
Avatara is a small pizzeria offering gluten free, lactose free and diabetic options. There are multiple options of pizza toppings, offering a ton of variety. I like to try new things so I ordered The Buddha Pizza. It’s described as a gluten-free pizza topped with thai red curry sauce, kaffir lime, chicken, mozzs, red onions, sweet pepper, and cashews.
The staff is knowledgable about gluten issues, but also stated that they do make regular pizzas and depending on your sensitivity to gluten you may have problems. I was heading home so I knew if it did bother me, I would be able to handle it.
The smell of my Buddha pizza was wonderful. Eating a slice of this pizza enhanced my senses for the mixture of curry, chicken and the crunch of cashews was great.
The pizza did not bother my gut and that made me very happy.




The next time I was in the area, I again stopped in to order a pizza, this time trying The Guru. It again had an interesting list of toppings: butter chicken sauce, chicken, mozza, red onion, sweet pepper, mango chutney, and cilantro.
The staff once again, stated that the pizzeria itself was not all gluten free and could not completely insure 100% gluten free. As I did not have issues the last time I had there pizza, I was grateful for there honesty.




If you are in the Bowness area of Calgary, please stop into Avatara for some pizza.
Avatara
3406-3rd Ave NW
Calgary
403-457-4992