Strawberry Shortcake

Rach decided she was in the mood for strawberry shortcake.

You will need:

• 1 package of strawberries
• 1/2 cup sugar
• Whipping cream
• 1 1/2 gluten-free flour mix
• 1 tbsp. sugar
• 1/4 tsp. baking powder
• 1 tsp. xanthan gum
• 1 tsp. guar gum
• 1/2 tsp. salt
• 1/4 tsp. shortening
• 1/2 cup milk
• 1 egg white

Wash and removed the stems from strawberries.  Slice into 1/4" slices.  Put into a bowl and add 1/4 to 1/2 cup of sugar and mix.  Set aside for 20 minutes.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Combine dry ingredients and cut up shortening until it's the size of small pesa.  Add milk and egg white and blend well.  Form dough into 3/4 inch thick circles and 2 inches across.  Bake for 12 to 15 minutes.

Spoon strawberries over each shortcake and top with whipping cream.

Mandarine Orange Kidney Bean Salad

This was me being in the mood for something different. It's a little on the sweet side, so next time I think I will cut the sugar in half.  But, it was still very nice as a change.

You will need:

• 1 can kidney beans, rinsed and drained
• 1 can mandarin oranges, drained
• 2 stalks of celery, chopped
• 1/2 cup poppy seed dressing
• 2 tbsp. sugar

Combine kidney beans, mandarin oranges, celery, dressing and sugar in a bowl.  Stir, cover and chill over night.  

Avacado Goat Cheese Dip

Rach found this recipe on the internet.  This turned out quite nicely, but it is very rich.

You will need:

• 3 avocados
• 2 cloves garlic, crushed
• 1/2 tsp. cumin
• 1/4 tsp. salt
• 3 tbsp. lime juice
• 4 ounces of cream cheese
• 4 ounces of goat cheese

In a bowl mash avocados.  Add garlic, cumin, salt, lime juice, cream cheese and goat cheese. Add more salt it necessary.

Serve with corn chips.  

Black Bean Avocado Salad

This was another super fast dinner on a hot night.  I love it when dinner is made in 5 minutes or less.

You will need:

• 1/4 olive oil
• 2 tbsp. lemon juice
• 1 tbsp. Dijon mustard
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 can black beans, drained and rinsed
• 1/2 cup sweet onion, chopped
• 1 red pepper, chopped
• 1 avocado, peeled and chopped
• 1 clove garlic, crushed

In a serving bowl mix olive oil, lemon juice, Dijon mustard and salt and pepper.  Add black beans, onions, red pepper, garlic and avocado.  Toss to combine. 

Broccoli Salad

Rach and I sort of just made this up based on a recipe a neighbour gave me.  It turned out really good.

You will need:

• 1 bunch broccoli, washed and cut into small flowerettes
• 1 jar of Renee's Greek salad dressing
• 1/2 cup crumbled feta
• 1 cup trail mix
• 1/3 sweet onion, chopped
• salt and pepper

Mix all ingredients seasoning with salt and pepper to taste.  That's it.  

Taco Salad

This salad turned out amazingly well.  It has to be built in layers, so it is a bit fiddly, but it is worth it.

You will need:

• Vegetable oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 jalapeno, chopped
• 1/2 tsp. chili flakes
• 1/2 cup TVP
• 1/2 cup water
• 1 tbsp. chili powder
• 2 tsp. oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 can red kidney beans, rinsed and drained
• 1/2 cup chili sauce
• 4 cups tortilla chips
• 1 cups shredded lettuce
• 2 plum tomatoes, chopped
• 1 cup cheddar cheese, shredded
• 1/2 cup sour cream
• 1/2 English cucumber, chopped

Saute onion, garlic, jalapeno, and chili flakes in vegetable oil.  When softened add chili powder, oregano, salt and pepper.  Add in TVP and water.  Add chili sauce and kidney beans.

Next we layer.  Spread some nacho chips on a plate.  Cover with bean mixture. Top with lettuce, cucumber, tomatoes and a dollop of sour cream.

Great Gluten-Free Find

I have recently been trying some of Amy's products.  Not all work for me, but this Indian dinner was amazing. It is completely vegetarian with rice and cashews, dahl and veggies.  It is worth a try. 

Kidney Beans & Corn

I spiced this recipe up, but you can turn the heat up or down as you like.  It was very nice poured over white and wild brown rice.

You will need:

• Vegetable oil
• 1/2 red onion, chopped
• 2 cloves, garlic crushed
• 1 red pepper, chopped
• 1 jalapeno, chopped
• 1/2 tsp, chili flakes
• 1 tsp. cumin
• 1 tsp. dry mustard
• 1 can kidney beans
• 1 can corn
• Salt and pepper

Saute onion, garlic, jalapeno, and chili flakes in vegetable oil  When softened add pepper, cumin and mustard powder. Stir in beans and corn with liquid and bring to a boil.  Reduce heat and simmer for 20 minutes.  Add salt and pepper to taste.

Gluten-Free Find

I found these burritos and pizza wraps at Noah's Health Food Store.  They are made by Glutenfreda Foods.  I didn't find them to be worth the money, but they did give me some ideas to try in the future.  Stay tuned.

Great Gluten-Free Find

I found these at Noah's Natural Foods. I had a BBQ this weekend and wanted a gluten-free meatless burger.  These were pretty good and worth a try.  They are by a company called Sol.  With some cheese and all the fixings, it was  a great taste.

Bean Salad (vegan)

This is my friend, Gail's mother's recipe.  It makes a huge batch and is best served at room temperature.  It is nicest if made a day or two ahead of time.

You will need:

• 1 can corn, rinsed and drained
• 1 can chick peas, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 red pepper, chopped
• 1/2 red onion, chopped
• 3/4 c. olive oil
• 4 tbsp. vinegar
•  1 tsp salt
• 1 tsp. pepper
• 1 tbsp. oregano
• 1 tbsp. garlic powder
• 2 tsp. paprika
• 2 tbsp. sugar

Combine corn, chick peas, kidney beans, black beans, red onion and red pepper and set aside.  In a separate bowl combine olive oil, vinegar, salt, pepper, oregano, garlic powder, paprika and sugar.  Pour over bean mixture and let sit in the fridge for a day or so.  You can stir the salad every so often so make sure the dressing gets well incorporated. 

Macaroni Salad

I've recently been getting my fruits and vegetables from the St. Lawrence Market and was craving a pasta salad with all sorts of fresh vegetables in it.

You will need:

• 1 package of grape tomatoes, halved
• 1 red pepper, chopped
• 1/2 sweet onion, chopped
• 2 stalks celery, chopped
• 1 package gluten-free macaroni
• 2 cups Miracle Whip
• Salt and pepper

Cook pasta as usual and drain in cold water.  Add in tomatoes, red pepper, onion and celery.  Stir in Miracle Whip and salt and pepper to taste.

This is very quick to make and fees a crowd.

Blueberry Pie

This recipe is basically the same as the Strawberry Pie recipe, but it uses blueberries instead.  I add an 1/2 tsp. cinnamon.

Strawberry Pie

I get tons of compliments on my pies.  This weekend I couldn`t decide whether to make strawberry or blueberry, so I went with both.  The strawberry held together a little better than the blueberry, but both taste equally nice.

You will need:

• 1 batch of gluten-free pie pastry 
• 4 cups strawberries
• 1/2 cup sugar
• 1/3 cup gluten-free flour mixture
• 1 tbsp. lemon juice

Mix strawberries, sugar, gluten-free flour mix and lemon juice.  Prepare pie pastry as usual.  Fill pie with strawberry mixture and cover with pastry.  Bake in 350F oven for about 40 minutes or until golden brown.

Cheesy Potato Chowder

This soup is totally Rach's creation.  It is a rich, creamy potato chowder.

You will need:

• 6 cups vegetable stock
• 1 tsp. chili flakes
• 1 onion, chopped
• 6 potatoes, cut in large chunks
• 1 tub garlic Philadelphia cooking cream
• 2 cups asiago cheese, shredded
• 2 cups 3 year old cheddar cheese, shredded
• 1 tbsp. each of fresh basil and oregano, chopped
• 1 1/4 cup frozen peas
• vegetable oil
• pepper
• 2 cloves garlic, crushed

Saute garlic, onion and chili flakes in vegetable oil.  When softened add vegetable stock, peas, basil, oregano and potatoes.  Bring to a boil and reduce heat to medium.  Simmer until potatoes are tender.  Stir in cooking cream and cheeses until heated through.  Add pepper to taste.   

Risotto

Risotto is a lot of work, and really needs two people to keep things moving.  Risotto is different from normal rice as it needs the liquid added a bit at time and needs to be stirred constantly. Rach is the stirer and I'm the chopper.

You will need:

• 1 red pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 package of pre-washed arugula
• 2 tbsp. each of fresh oregano and basil
• 1/2 cup white wine
• 1 cup arborio rice
• 4 cups hot vegetable stock
• vegetable oil
• 1 can chick peas, rinsed and drained
• 1 can red kidney beans, rinsed and drained
• 1 cup frozen peas
• Parmesan cheese
• pepper

Saute red pepper and onion in vegetable oil.  When softened add in garlic, peas and wine.  Add in rice and a ladle of vegetable stock.  At this point add in herbs.  Keep adding vegetable stock a bit at a time, stirring until absorbed and then add some more.  When all the stock is added, stir in kidney beans and chick peas.  Stir in arugula and stir until wilted.  Add pepper to taste.  Serve with Parmesan cheese.

Quinoa Salad With Feta Cheese

I have been working on quinoa recipes that I actually like.  This one is a winner. 

You will need:

• 2 cups vegetable stock
• 1 cup quinoa, rinsed
• 3 tbsp. olive oil
• 3 tbsp. cider vinegar
• 2 tsp. Dijion mustard
• 1/2 tsp. pepper
• 1 tsp. sea salt
• 1 cup cherry tomatoes, cut in half
• 1 cup sugar snap peas
• 1/2 cup feta cheese
• 2 tbsp. fresh basil, chopped

Cook qunioa in vegetable stock.  I use the rice cooker.

Mix olive oil, cider vinegar, Dijon mustard, sea salt and pepper in a small bowl and set aside.

Blanch pea pods for 3 minutes and set aside.

In cooked quinoa add in feta cheese, tomatoes and pea pods. Stir in dressing.  Serve.

Nectarine and Almond Salad

6 fresh bocconcini, sliced
4 nectarines, sliced in 6 slices each
1 package of salad greens
1/4 cup almond pieces
3 tbsp. balsamic vinegar
1/3 cup olive oil
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper
1 tbsp. chives, chopped

Combine balsamic vinegar, olive oil, Dijon mustard, salt, pepper and chives.  Set aside.

Brush nectarine slices with dressing.  Broil for 5 minutes.  Turn and broil for 5 more minutes.  Cool slightly.

Toss salad greens bocconcini and  almonds.  Add in nectarines.  Top with dressing.  I found it needed some extra salt.

Iron Supplement

I have been exploring iron supplement options.  Most wreck havoc on the stomach causing uncomfortable issues. 

I have found Floralvit.  It is vegetarian and gluten-free.  Be careful not to pick up Floardix - that one is not gluten-free.  Both get their iron sources from food sources and are pleasant to taste in a bit of juice.  The Floradix gets it's source from wheat germ. 

A three-week supply costs about $20.  It comes in a liquid form, which makes it easy to absorb and digest.  Once opened it needs to be consumed within a month and needs to be refrigerated. 

Sexy Pasta

This is something Rach and I made up.  We found this pasta sauce from Classico called Vodka Pasta Sauce and went from there. 

You will need:

• 1 jar Classico vodka pasta sauce
• 1 container of Philadelphia cooking cream, garlic flavoured
• 1 package of corn pasta
• 1/2 tsp. chili flakes
• 1 package of pre-washed arugula and spinach
• 1/2 cup walnuts
• 2 cups cooked white Lima beans
• 1 to 2 tbsp. fresh Parmesan cheese
• Salt and pepper

Cook pasta as usual.  Set aside.

Combine cooking cream, pasta sauce, chili flakes, arugula/spinach and Lima beans.   When arugula/spinach has wilted, add in pasta and Parmesan.  Stir.  Add in walnuts and salt and pepper to taste.  

It was fast and easy, but very rich!

Potato Salad with Corn & Asparagus (vegan)

This is  a nice dinner for a work night.  It is best served warm or at least at room temperature.

You will need:

• 2 bags of baby red potatoes
• 1 bunch of asparagus
• 6 green onions, chopped
• 1 can corn
• 3 tbsp. red wine vinegar
• 3 tsp. grainy Dijon mustard
• 1/4 cup olive oil
• 1 tbsp. balsamic vinegar
• 1 tbsp. olive oil
• salt and pepper

 Cut up asparagus in small pieces.  Toss with balsamic vinegar and 1 tbsp. olive oil and salt and pepper to taste.  Bake at 400F oven for about 15 minutes.

Cut potatoes in half and boil under done.

Mix 1/4 cup olive oil, red wine vinegar and Dijon mustard in a small bowl and set aside.

Combine potatoes, asparagus and corn in a bowl.  Mix is dressing and add salt and pepper to taste. 

Black Bean Burritos & Spicy Rice

This is a bit on the spicy side, but totally worth it if you can take the heat.

You will need:

• 1 can black beans, rinsed and drained
• 1 zucchini, chopped
• 2 jalapenos, chopped
• 2 onions, chopped
• 1/2 tsp. chili flakes
• 1 cup frozen corn
• 4 cloves garlic, crushed
• g/f soft tortilla shells
• vegetable oil
• 1 cup Monterrey Jack cheese, shredded
• 1 cup rice
• 2 cups vegetable stock
• 1/2 tsp. Cayenne pepper
• 1 tbsp. south western seasoning

In vegetable oil saute 1 onion, 2 cloves of garlic and 1 jalapeno.  Stir veggies still in oil in with uncooked rice in a rice cooker.  Add in vegetable stock, cayenne pepper, and south western seasoning and cook as per usual.

In another pan saute 1 onion, 2 cloves of garlic, chili flakes and 1 jalapeno.  Add zucchini, black beans and corn. 

Spoon black bean mixture into tortillas and top with cheese.  Serve with rice.

Black Bean & Corn Salad

This is the first time I`ve used lime juice in a salad and I like the results.  This salad wasn`t in my top 10, but it did make me want to experiment further with lime juice.

You will need:

• 1/3 cup lime juice
• 1/2 cup olive oil
• 1 clove garlic, crushed
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 can black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado, peeled, pitted and diced
• 1 red pepper, chopped
• 1 tomato, chopped
• 1/3 cup sweet onion, chopped

Combine lime juice, olive oil, garlic, salt and cayenne pepper and set aside.

In a bowl combine black beans, corn kernels, avocado, red pepper, tomato and sweet onion.

Add dressing and stir.  Serve.

Cauliflower Potato Burritos

These are very flavourful, but I find the gluten-free tortilla falls apart easily.  The filling could be eaten with corn chips as well. I find it`s quite spicy, so you could add some sour cream.

You will need:

• 1 can chick peas, drained and rinsed
• 1 potato, peeled and diced
• 1 onion, chopped
• 2 chipolata peppers, chopped
• 1 tbsp. adobe sauce
• 1/2 tsp. chili flakes
• 1 head cauliflower, finely chopped
• 1 tin tomatoes
• 1 tsp. cumin
• 1/2 tsp. turmeric
• 1 tsp. oregano
• 2 cloves garlic, crushed
• 1 cup rice
• 2 cups vegetable stock
• grated cheddar
• vegetable oil
• salt 
• gluten-free tortillas

Make the rice in vegetable stock as usual and set aside.

 Saute onion, garlic, chili flakes and chipolata peppers in oil.  Add in oregano, cumin, and turmeric until spices become fragrant.  Add in tomatoes and adobe sauce.  Add cauliflower and potato and simmer until potato and cauliflower are cooked through and most of the liquid has been absorbed. Add salt to taste.

On each tortilla, spoon some filling, some rice and top with grated cheddar.

Chickpea Greek Salad

After getting stuck on a very crowded and hot Go train tonight, this easy and fast cold salad was perfect. You can whip it up very quickly and it tastes great.

You will need:

• 1 can chickpeas, drained and rinsed
• 1/2 an English cucumber, chopped
• 1 tomato, chopped
• 2 tbsp sweet onion, chopped
• 3/4 cup feta cheese, crumbled
• 1 tbsp. Pampered Chef Greek seasoning
• 1 tbsp. olive oil
• 2 tbsp. lemon juice
• salt and pepper

Mix chickpeas, cucumber, tomato, onion and feta cheese together.  In a small bowl combine lemon juice, olive oil and Greek seasoning.  Pour over chickpea mixture. Stir well and season with salt and pepper. 

Pasta With Crisp Vegetables & Cream Sauce

I wasn't too sure about this, but it turned out really good. The cream sauce is not too rich and the crunchy veggies make this quite nice.

You will need:

• 1 package of gluten-free pasta
• 1 bunch of broccoli, chopped
• 1 red pepper, chopped
• 1 1/2 cups snow peas
• 1 cup frozen peas
• 1/2 cup fresh basil, chopped
• 1 cup milk
• 2 cups vegetable stock
• 2 cloves garlic, crushed
• 1/2 tsp chili flakes
• 1/3 cup corn starch
• 1/2 cup cold water
• 2 cups asiago cheese, shredded

Cook pasta until almost done.  Just before it is cooked add in broccoli, red pepper, snow pas and frozen peas to the boiling water and cook for 2 minutes.  You can give it a little longer depending on how crunchy you want the veggies. Drain and return back to the pot.

In a separate pan, combine milk, veggie stock, chili flakes and garlic.  Combine cornstarch and cold water in a small bowl and set aside. You must use cold water here, or the cornstarch won't thicken.  When mixture comes to a boil add in cornstarch mixture.  Boil for another 2 minutes, stirring constantly. 

Mix is cream sauce mixture into pasta and veggies.  Stir in basil and asiago cheese.

Two Bean Chili & Pasta

This is a nutritious chili pasta mixture. If you want a vegan version, keep out the cheese.

You will need:

• 1 onion, chopped
• jalapeno, chopped
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 2 potatoes, chopped
• 1 zucchini, chopped
• 2 cups vegetable stock
• 1 tin chopped tomatoes
• 1 tin tomato paste
• 1 can chick peas, drained and rinsed
• 1 can white kidney beans, drained and rinsed
• 1 tsp. oregano 
• 2 tsp. basil
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1/4 tsp. cayenne pepper
• 1 package of corn pasta
• 1 1/2 to 2 cups asiago cheese, shredded
• Vegetable oil
• Salt and pepper

Cook pasta as usual and set aside.

Saute onion, jalapeno, garlic, and chili flakes in vegetable oil. Add in zucchini and spices.   When spices are fragrant add in tomatoes, potatoes, vegetable stock and tomato paste.  Stir in beans. Simmer for 40 minutes or until potatoes are done. 

Stir in pasta and cheese and heat through.

Mexican Rice with Cheddar

This is a recipe Rach and I converted from a meat recipe.  We paired it with corn rounds, home-made guacamole, salsa and sour cream.

You will need:

• Vegetable oil
• 1 onion, chopped
• 1 red pepper, chopped
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 1 jalapeno, chopped
• 1 cup taco sauce
• 2 1/2 cups water
• 1 cup uncooked rice
• 1 Knorr vegetable cube
• 1 can kidney beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 1/2 cups salsa
• 2 cups cheddar, grated
• 1 cup TVP
• 2 tbsp. chili powder
• 2 tbsp. cumin

Saute onion, pepper, jalapeno, garlic and chili flakes in oil until starting to soften.  Add in chili powder and cumin until spices are fragrant.

Add in all other ingredients except cheese.  Bring to a boil, reduce heat and simmer for about half an hour until water is absorbed and rice is tender.  Add more water if necessary.  Stir and cheddar and serve. No salt or pepper needed on this one.

We used the corn rounds to scoop up the rice with our condiments.  

Good Gluten-Free Find

My sister also got me these raspberry cookies.  They are by Sun Start Bakery.  These cookies weren't bad - they held together well and would be good for dunking.  It's a company worth checking out.

Good Gluten-Free Find

I've come across a new g/f company.  My sister bought me these blueberry muffins.  They are by O'Doughs.  The muffins didn't look like much, but did have a very nice flavour and texture. I'm looking forward to trying more products from this company.

Okay Gluten-Free Find

I found this frozen pizza by Glutino - spinach and feta.  It sounds so gourmet.  I was very disappointed.  The crust was amazing, but the pizza itself wasn't worth the calories to eat it.  It was flavourless and flat. 

They do have other flavours of pizza, so I want to give them a try and hope they are a better experience.  This gluten-free find was okay, but definitely not great.

Great Gluten-Fee Find

I found these crackers made by Glutino.  They are close to "the real thing" as I can find.  They come in original, cheese, vegetable, and multi grain.  I tried the veggie ones.  My next ones are going to cheese.

This is a cracker you can really sink your teeth into. 

Bakes Baby Potatoes with Pesto and Mozzarella

These can be a bit oily if you're not careful, so watch how much olive oil you use.  The mixture of pesto and mozzarella is so good. 

You will need:

• 1 bag of mini potatoes
• 3 tbsp. pesto
• 1 to 1 1/2 cups of Mozzarella, shredded
• Olive oil
• Salt & pepper

Cut the potatoes in half and toss with olive oil and salt and pepper.  Mix in the pesto and bake for an hour in 350F oven covered.  Uncover and mix in mozzarella and bake uncovered for 5 or 10 more minutes until cheese is melted and golden brown.

These with the leftover wine from the chick peas....yum.

Chickpas in Tomato Sauce with Feta and Wine

This one sounds a bit strange, but it turned out really good.  I think Rach has claimed the leftovers on this one.

You will need:

• Olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 1 tbsp. dried oregano
• 1 can diced tomatoes
• 1/2 cup white wine
• 1 can chick peas (drained and rinsed)
• 3/4 cup feta cheese, crumbled
• Salt and pepper

Saute onion, garlic and chili flakes in olive oil until softened.  Add in wine and tomatoes.  Boil for about 15 minutes and mixture becomes thickened.  Stir in feta cheese and chick peas, simmering until feta melts.  Salt and pepper to taste. 

Oven Roasted Radishes (vegan)

I know what you're thinking, "Roasted radishes???"  The roasting brings out the sweetness in them and this beautiful almost pinkish colour.

You will need:

• Radishes (if they are large, cut them in half)
• Olive oil
• Salt

Toss the radishes in olive oil and salt.  Roast for 45 minutes in 350F oven.  Stir them every so often.  You'll know when they are done when they are golden brown and you can easily pierce them with a fork.

Great Gluten-Free Find

Always being on a quest for the perfect gluten-free pizza, I found these square frozen pizza crusts.  They are by Kinnikinnick and are dairy and nut free.  Just top with sauce, a nice mozzarella and all the veggies you can handle. I have leftovers from last night.  Food I can eat from my lap while I watch Survivor.  How good can it get?

Seenie Sambol (Spicy Onions) (vegan)

This recipe is an authentic Sri Lankan dish my friend, Gail, grew up on. This goes very good with the potato curry.  It is quite oily, so you need some pita bread or rice to soak up the spicy oil.

You will need:

• 4 cups onions, halved and sliced
• 1/4 vegetable oil
• 2 cloves garlic, crushed
• 2 tsp. paprika
• 1 tsp. chili flakes
• 1 tsp. sugar
• 2 tbsp. white vinegar
• Salt and pepper

Saute onions in oil until well browned   Add in paprika, chili flakes, sugar and garlic.  Add a bit more oil it spices are too dry. Add in vinegar and salt and pepper to taste.

Potato Curry (vegan)

This recipe came from my friend, Gail's, blog. I've been looking for something with chick peas and potatoes in it.

You will need:

• 3 large potatoes
• 1 can chick peas, drained and rinsed
• 2 jalapenos, seeded and chopped
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 tbsp. mustard seeds
• 1 tbsp. cumin
• 1 tsp. turmeric
• 1 cup water
• vegetable oil
• salt and pepper

First, peel and cube the potatoes. Boil until almost done.  Don't make the cubes too small or the potatoes will fall apart in the curry. 

In vegetable oil saute onion, garlic and jalapenos.  When softened add in mustard seeds, turmeric and cumin. When spices become fragrant, stir in potatoes and chick peas. Add one cup of water and simmer for 20 minutes.  When water has evaporated, add salt and pepper to taste.

Fast and Easy Pasta

I totally cheated on dinner tonight and it turned out be such a good thing.  Philadelphia Cream Cheese has a new product called Philadelphia Cooking Cream.  It comes in four favours:  original, savoury garlic, herb & garlic and tomato basil.  Tonight we tried herb and garlic.  I added a few standby ingredients and I had a fake gourmet meal.

You will need:

• 1 package of corn pasta
• 1 package of Philadelphia Cooking Cream
• 1/2 tsp. chili flakes
• 1 tin tomato sauce
• 2 tbsp. grated Parmesan
• 3/4 cup chopped walnuts
• Salt & pepper

Cook pasta as per usual.  Drain.  Return back to the pot and add tomato sauce and chili flakes.  When heated through stir in cooking cream. Heat through.  Stir in walnuts and Parmesan.  Add salt and pepper to taste.

Snow Pea & Sugar Snap Pea Stir Fry (vegan)

Rach and I based this one from a vegetarian magazine, but by the time we changed it up the original recipe was unrecognizable.  This turned out really good and worth giving a try.

You will need:

• 2 cups snow peas
• 2 cups sugar snap peas
• 1 yellow pepper, chopped
• 1/2 sweet onion, thinly sliced
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 1 tsp. hot sauce
• 3 tsp. corn starch
• 1 cup water
• 1 cup cashews
• 1 tbsp. soy sauce (remember to make sure it's gluten free)
• 1 cup cooked rice
• Vegetable oil
• Salt and pepper

Saute onion, garlic, chili flakes and yellow pepper in vegetable oil. After a couple of minutes stir in cashews.  When vegetables are crunchy tender add in snow peas and sugar snap peas for 2 minutes.  Salt and pepper to taste.

In a bowl mix water, hot sauce, soy sauce and cornstarch in a bowl.  Stir into stir fry and stir until thickened.

Server over rice.  I used my rice cooked in the microwave steamer in Knorr vegetable cubes and seasoned with salt and pepper.

Strawberry Walnut Salad

With such a beautiful day outside I wanted to make something summery for dinner.  We came up with this strawberry and walnut salad.

You will need:

• 1 package of salad greens
• 1 container of strawberries, hulled and quartered
• 1 cup walnut halves
• 1 cup Monterrey jack cheese, shredded
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 2 cloves garlic, crushed
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. pepper
• 3/4 cup sugar

Make the salad:  mix greens, strawberries, walnuts and cheese.

Toss with dressing (best made the day before):  olive oil, red wine vinegar, garlic, salt, pepper, sugar and paprika.

That's all there is to it!

Greek Pasta Salad

This was a pasta salad I made up and it turned out really good.  The feta from the St. Lawrence Market really makes it.

You will need:

• 1 package of corn pasta
• 1 red pepper, chopped
• 1/2 English cucumber, chopped
• 1 container of grape tomatoes, halved
• 1/3 cup sweet onion, chopped
• 1 container of Renee's Greek salad dressing
• 3/4 cup feta, crumbled
• Salt and pepper

 Cook the pasta and drain with cold water.  Mix in all other remaining ingredients.  Add salt and pepper to taste.

That's all there is.  Easy and will definitely impress.

Provolone Winter Vegetable Bake

This one turned out pretty good, but I wouldn't put it in my top ten.  We used crushed Zesty Cheese Doritos instead of bread crumbs.

You will need:

• 4 potatoes, peeled and cut into cubes
• 1 cup cauliflower, cut into small pieces
• 1 cup baby carrots, cut into small pieces
• 1 onion, coarsely chopped
• 2 cloves garlic, crushed
• 1/4 cup margarine
• 1 1/2 cups provolone cheese, shredded
• Spices
• Salt and pepper
• 1/3 cup crushed Zesty Cheese Doritos
• Non-stick cooking spray.

Boil potatoes, cauliflower, carrots, carrots and garlic until done.  Drain water and mash with a potato masher.   Add in margarine and half of the cheese.  Add whatever spices you like.  I added some generic cooking spice blends and salt and pepper.  I through in a tablespoon of hot sauce as well. 

Put in a casserole bowl sprayed with non-stick cooking spray.  Top with crushed Doritos and the remainder of the cheese.  Bake in 400F oven for 10 minutes until cheese is melted.