Archive for the ‘Gluten-Free’ Category

Also from Robin’s lunchtime cooking class.

1 butternut squash
1 t oil
1 red onion
1 Tb fresh ginger, grated
2 ripe pears, peeled and chopped
4 c chicken stock or veg broth
1 t salt
2 tsp brown sugar
1 tsp red curry paste
1 can coconut milk
Preheat oven to 375, cut squash in half, scoop out seeds, bake until soft (45 min). Let cool, then scoop out flesh.

Saute onion until tender, add ginger and curry paste, stirring often, 1 min. Add stock, squash, pears, salt and sugar Bring to a boil, simmer 15 min.
Puree, bring to a simmer, add coconut milk, cook until reheated.

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Pauline stole this from a friend who stole it from Canadian Living again.  Huge hit with the STEKKER family!

Preparation time: 20 minutes
Total time : 6 hours

This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you’re feeding a smaller group. Serve over hot steamed basmati rice.

2 onions , diced
3 cloves garlic , minced
3 tbsp butter
2 tbsp (30 mL) grated fresh ginger
2 tbsp (30 mL) packed brown sugar
2 tsp (10 mL) chili powder
3/4 tsp (4 mL) ground coriander
3/4 tsp (4 mL) ground turmeric
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) sodium-reduced chicken broth
1/4 cup (60 mL) almond butter or cashew butter
3 lb (1.4 kg) boneless skinless chicken thighs, quartered
1 cup (250 mL) sour cream
2 tbsp (30 mL) chopped fresh cilantro

In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.

Whisk broth with almond butter; pour into slow cooker.
Cover and cook on low for 5 hours or for up to 8 hours.

With immersion blender, puree sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.

Stir in sour cream. Serve sprinkled with cilantro.
Source : Canadian Living Magazine: February 2012

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Robin made this and it was a massive hit – not to mention it feeds your family for a week. Put it on buns, mix it with some rice, hide it in a taco shell – it’s a free for all. I have my pork defrosted and will be doing it tomorrrow!


3-1/2 lb (1.75 kg) pork shoulder blade_roast
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) vegetable_oil
2 onions, diced
4 cloves garlic, minced
1 tsp chili_powder (you judge how much chili to use)
2 tsp (10 mL) ground coriander
2 bay leaves
1/4 cup (50 mL) tomato_paste
1 can (14 oz/398 mL) tomato_sauce
2 tbsp (25 mL) each packed brown_sugar and cider_vinegar
2 tbsp (25 mL) Worcestershire_sauce
2 green_onions, thinly sliced


Sprinkle pork with salt and pepper. In Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; fry, stirring occasionally, until onions are softened, about 5 minutes.

Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any brown bits from bottom of pan. Pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.

Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.

Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with green onions.

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We all know how Pauline loves her Canadian Living recipes, so here’s another one.  She says not to be intimidated by the word risotto.

8 oz (250 g) hot or mild italian sausage
2 cloves garlic, minced
1 each onion and zucchini, chopped
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) short-grain Italian rice
3-1/2 cups (875 mL) chicken stock
1 tomato, chopped
1/4 cup (50 mL) grated parmesan cheese
2 tbsp (25 mL) chopped fresh parsley

Remove casings from sausage. In large saucepan, cook sausage over mediumhigh heat, breaking up with spoon, until browned, about 4 minutes. Drain off fat.
Add garlic, onion, zucchini, oregano, salt and pepper; cook over medium heat,
stirring often, until vegetables are softened, about 3 minutes. Add rice, stirring to
Add 3 cups (750 mL) of the stock; bring to boil. Reduce heat to medium-low; cover and simmer, stirring
once, for 15 minutes. Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in
tomato, Parmesan and parsley.


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My friend Jess makes this all the time. All the ingredients are optional but add any leftover veggies to really make it good. Buy the really nice fancy organic nachos as a treat. This is surprisingly filling!

Bag of nice nacho chips
3 green onions finely chopped (or some red onion)
Chopped yellow or orange peppers
Lots of diced tomato (pick the fancy sweet ones)
Chopped avocado
Leftover chicken or beef
Kidney beans (my kids love beans)
Finely grated cheeseburger- you choose the type

Spread the chips on you largest cookie sheet covered in foil.
Layer ingredients on top ending with the cheese.
Bake in oven at 375 until cheese melts. You can also make these on BBQ.

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I made this to go with the barley risotto recipe.  My kids don’t eat the shrimp, but Joe and I devoured it.  Super fast and super tasty.

2 tbsp fresh chopped cilantro
3 cloves of garlic – pressed
1/4 cup lime juice
1 tbsp evoo
salt and pepper
1 lb shrimp

Mix all the ingredients and pour over shrimp.  Leave shrimp to marinade (only takes a few minutes) while you prepare the grill or heat up the frying pan.

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I’ve rediscovered my slow cooker and we’re back in love.  The last 2 weeks I’ve made at least 2 meals a week in the slow cooker.  From ribs to this stew, they’ve all been a hit.

2 to 3 medium potatoes, peeled, cubed
1 tablespoon cooking oil
1 to 1 1/2 pounds Italian sausages
1 large clove garlic, minced
1/2 cup chopped onion
1 can (15 ounces) stewed tomatoes
2 cups chicken broth
1 can (6 ounces) tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 medium green bell peppers, seeded, chopped

Lightly grease or spray slow cooker; place potatoes in bottom of pot.In a large skillet, heat oil over medium heat. Add sausage links and brown. (I actually didn’t do this.  I just threw it all in the slow cooker).  Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion.  In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend.  I did this all the night before (including chopping the potato) and then put it all in the crockpot before heading to work.

Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving (I actuallly added the pepper at the beginning and it was fine).

Serve as is, with crusty bread, or with rice.


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