Sunchoke Pickle Relish

Sunchoke Pickle Relish Recipe modified delish.com  This is the season to prepare you sunchokes (Jerusalem Articokes) for the winter and as they are very tender they don't always store to long without processing. Here is one recipe to help save the little gems for the winter
Photo Credit: John Kernick Yields: 2 quarts Total Time: 1 hr 30 min Cook Time: 30 min

Ingredients 

1/2  cups kosher salt 

1 1/4 pounds sunchokes, scrubbed and cut into small dice 

1  large sweet onion, finely diced 

1  large red bell pepper, cut into small dice 

1/2  cup dry mustard powder 

1/8  cup corn starch

1  quart apple cider vinegar 

2  cups sugar 

1  tablespoon turmeric 

1  teaspoon yellow mustard seeds 

1  teaspoon freshly ground pepper 

1  teaspoon celery seeds

Directions

1. In a bowl, combine the salt with 4 cups of water. Add the sunchokes; let stand for 1 hour.
2. Drain the sunchokes and return them to the bowl. Add the onion and red pepper and toss. Transfer the vegetables to 2 heated, sterile, quart-size canning jars.
3. In a small bowl, stir the dry mustard powder and flour with 1/2 cup of water to make a paste. In a large saucepan, combine all of the remaining ingredients and bring to a boil. Whisk in the mustard-flour paste until smooth. Simmer until thickened, 10 minutes. Pour the hot liquid over the sunchokes and tap to release any air bubbles.
4. Cover the jars (not too tightly) and transfer them to a deep pot filled with very hot water. Boil the jars for 25 minutes. Carefully remove the jars from the water and let cool.

Davis' Taco Salad with chili

Recipe By     Ellen M. Ennis Davis
Serving Size  : 8 


         1/2   cup  frozen corn -- thawed
  425         grams  Campbell's Chunky Chili (steak)
     2          heads  romaine lettuce -- torn into bite size pieces
         1/2   cup  sliced black olives
         1/2   cup  green olives -- sliced
     1          can  black beans, canned -- drained and rinsed
         1/2   cup  no fat sour cream
     1          cup  cheddar cheese, lowfat -- shredded
     2          teaspoons  Benefibre (optional)
  112         grams  taco chips (Doritos toasted corn) -- crushed
        1/2    whole  bell pepper -- chopped
        1/2    cup  salsa

tear up lettuce put into large salad bowl sprinkle in corn, peppers, olives and black beans over lettuce
mix chili, salsa, sour cream and benefibre together pour chili mixture over salad just before serving and mix together

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Per Serving : 152 Calories; 5g Fat (27.2% calories from fat); 12g Protein; 18g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 377mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

Rose Hip Granola Bar

This is the season for ripe rosehips, pumpkins and sunflowers.

Serving : 12   

    1/2           cup   Coconut Oil
    1/2          cup   Demerara Sugar -- or molasses
  1               tbsp  Honey
  2 1/2           cups  Rolled Oats (gluten free)
    1/2           Cup   Sunflower Seeds -- shelled
    1/2           Cup   Pumpkin Seeds -- shelled
  1               Cup   Coconut Flakes
  1               large Lemon -- zest and juice
  1               Cup   Rose Hips

Preheat the oven to 150C.

Cut rosehips in half remove all fuzz and seeds rinse and blot dry. Chop rose hip meat

Put the sunflower seeds, pumpkin seeds, chopped rose hips, oats, dessicated coconut, lemon zest and juice into a mixing bowl and mix well.

Put the coconut oil, sugar and honey in a saucepan and heat slowly until dissolved, simmer for 1 minute.

Pour the hot mixture over the dry mixture and mix until all the oats and seeds are coated.

Pour this into a parchment lined 12x12" baking tin,  flatten with the back of a greased spoon and press it down well.

Bake this for approx 30 minutes until golden brown.

Cut it into pieces as soon as it comes out of the oven and then leave it to cool in the pan.

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Per Serving (excluding unknown items): 253 Calories; 15g Fat (46.5% calories from fat); 5g Protein; 34g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 18mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Juniper Sima

Juniper Sima

"A refreshing traditional Finnish Mayday fermented beverage"

Serving Size  : 12

             Metric                                                                      U.S.
  6                Liters  Water                                       1 5/8        gallons  Water
  500            Grams  Brown Sugar                          1 1/8        pounds  Brown Sugar
  100            Milliliters  Molasses                               3/8       cup       Molasses
  20              Grams  Juniper Berries                           2/3       ounce    Juniper Berries
  49 5/8        Grams  Ginger                                     1 3/4       ounces  Ginger
  4 1/16        Grams  yeast                                           1/8       ounce    yeast
  4                Lemons                                                4                           Lemons
  8                Grams  Sugar                                           1/4      ounce    Sugar


Crush the juniper berries a little so they're more ready to release their
aroma, slice the ginger. Wash lemon with soap and warm water to remove dirt and
waxes, slice the lemons and remove seeds. Add these three ingredients to a
vessel that is large enough to hold all ingredients.

Bring water to a rolling boil, add the sugar and molasses mix until sugar
and molasses is dissolved. Pour over the aromatics.

When the mixture has cooled down to lukewarm, add yeast, stir. Cover the
bucket.

Wait a day or even two. Stir the liquid a few times.

Pour the Sima through a filter then fill bottles.

Add 4 grams (or 1/4 oz) of sugar into each bottle and cap.

Refrigerate for at least three days; its best after a week.

NOTES : Monitor pressure in bottles. Loosen bottle tops to release built up pressure over a sink as needed, re-tighten tops.

Per Serving : 209 Calories; trace Fat (1.3% calories from fat); 1g
Protein; 54g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 38mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 3 Other
Carbohydrates.

Goosefoot Colcannon

An Ancient version of the Traditional Irish Potato Favourite

NOTES : Goosefoot a common weed in Ireland, Gaelic Irish "praiseach fiadhain" wild pot-herb or wild mess. The people of Rural Irish have foraged wild greens for centuries
and Goosefoot is still eaten today. Goosefoot aka Lambs Quarters, wild lettuce.

Potatoes introduce to Ireland in the 16th century and were widely cultivated, but in particular by those at a subsistence level; the diet of this group of this period consisted mainly of potatoes supplemented with buttermilk and vegetation that could be foraged in the hedgerows and fields.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Preparation Time :  0:10 T(Cook):  0:25 Start to Finish Time:  0:35
Categories    : Eat Your Weeds : Edible Wild Recipes


  6               med  potatoes -- peeled and cut into chunks
                   Salt to taste
  3               cups  Goosefoot -- loosely packed
  1               cup  chopped choice of Allium -- eg. green onions, chives, ramps, etc.
  1/2            cup  half-and-half or milk
  3               tablespoons  unsalted butter

Put the potatoes in salty water and bring to a boil. Reduce the heat and simmer until tender, about 10 minutes.

Add greens and your choice of chopped Allium of your choice and cook for another 10 minutes.

Romove from heat and pour through a colander and return the pot to the heat.

Add 3 tablespoons butter and milk and mash roughly together and serve

Serving Ideas : To serve, put some colcannon on everyone’s plate and make a little well in the center. Add a dot of butter to the well. When it melts, serve immediately.

You can substitute kale, green cabbage or spinach if you do have access to fresh Goosefoot.

Per Serving : 221 Calories; 9g Fat (35.0% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 12mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Fat.

Spring turns into Summer and the Work is Never Done

Picture From Blog Salad http://blogsaladblog.com  Stop by and Check out the Blog

Sorry new recipes are sparse in the Summer we survive on mostly Barbequed meat and veg or or quick to put together favourites. 

We bought a new Property Last Year and we are busy renovating the House and working in the yard.

We have a huge reclamation project ahead of us due to the huge evocations for the septic field and well. We need to establish ground cover over the Septic field (now covered with just sand) re-establish adequate drainage and establish some food crops.

We have a very short growing season so we have to use the warm weather to it's full extent, especially since we had such a late spring. We had frost until middle June.

As Nature has left us a beautiful natural garden but as you can see by the pictures the job we have to naturalize and cultivate the excavated areas

I will touch base over the Summer and will be back in the Fall with new Gluten Free Recipes

Chive and Micro Green Quiche

Chive and Micro Green Quiche

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:50
Categories    : Gluten Free
Source:  "Pooka's What's for Dinner: Gluten Free With Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

  1              cup  Mixed Micro Greens -- (washed well and dried with kitchen towel)
  1/4           cup  Chives -- chopped and blanched
  4              Eggs
  2              cups  Yogurt
  1              cup  Cheddar Cheese -- shredded
 1/4            cup  Rice Flour
  1              teaspoon  Baking Soda
                  Salt and Pepper to Taste

Preheat oven to 425° F

Oil a 8 x 8" baking dish

Mix baking soda together with the flour.

Roughly chop micro greens

Toss chives, micro greens, cheese and flour mixture together

In a separate bowl beat together eggs and yogurt

Add greens to egg mixture and pour into baking dish.

Bake at 325° F for 45 min.



Per Serving: 298 Calories; 18g Fat (54.7% calories from fat); 18g Protein; 16g Carbohydrate; 1g Dietary Fiber; 232mg Cholesterol; 612mg Sodium. 

Baby Bok Choy and Chicken Stir Fry

Baby Bok Choy and Chicken Stir Fry

A quick stir fry with light Thai flavours.

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4   
Cuisine          : Protein Entrees
Categories     : Dairy Free, Gluten Free, Stir Fry


  2        Tablespoons  Coconut Oil
  6        Ounces  Skinless Boneless Chicken Breast -- sliced 1/4-inch thick across the grain
  1        Small  Onion -- sliced
  1        Large  Carrot -- sliced diagonally
  2        Stalks  Celery -- sliced diagonally
  1/2      Cup  Coconut Milk
  1        Tablespoon  Oyster Sauce
  1        Tablespoon  Fish Sauce
  1        Teaspoon  Chinese Chili Garlic Sauce
  1        Tablespoon  Lime Juice
  2        Tablespoons  Cornstarch

In a small bowl combine Coconut milk, oyster sauce, fish sauce, Chili Garlic Sauce, lime juice and Cornstarch

Heat coconut oil in a deep skillet on medium-high, sauté chicken and stir chicken until slightly pink on the inside, about 2 minutes per side, remove from pan and set aside

Add vegetable to skillet and sauté and stir until the carrots are tender crisp about 5 minutes. Return chicken to the pan.

Reduce heat to medium and stir in the cornstarch mixture and bring to a boil.

Turn off heat and serve.

Serving Ideas : Serve with hot long grain rice.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 221 Calories; 15g Fat (59.9% calories from fat); 11g Protein; 12g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 85mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Split Pea and Quinoa Soup

Split Pea and Quinoa Soup

A refreshing light tasting split pea soup with the texture of Quinoa to complete the protein, the mint and lime give it a real lift

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 10   
Cuisine       : Soups and Chowders
Categories    : Dairy Free, Egg free, Gluten Free, Vegan


  3 1/2   Cups  Split Peas -- or 1.5 pound bag, (green)
  4         Cups  Carrots -- roughly chopped
  2         Onions -- roughly chopped
  4         Stalks  Celery -- roughly chopped
  12       Cups  water
  1         Tablespoon  olive oil
  1 1/2   Cups  quinoa -- uncooked
     1/2   Cup   fresh mint leaves chopped fine
             Salt and pepper to taste
  4        Tablespoons  lime juice
  4        Tablespoons  coconut oil

Spread peas on a cookie sheet and sort out any discoloured peas or stones that may be in peas. Rinse the peas in a colander.

Add the rinsed peas to a large soup pot' with water, salt and pepper; bring to a boil. 

Reduce to a simmer and let cook for about an 1 1/2 hr, or until the peas break down. Stir frequently to prevent sticking to the bottom of the pot.
  
In a skillet, heat the olive oil, then add the carrot, onion, and celery; sauté until soft; about 5 minutes., puree the vegetables in a blender or food processor with one cup of liquid from the soup, being very careful not to splash yourself with the hot liquid.  Add to soup

Add the Quinoa and mint, simmer for another 20 to 30 minutes, until the grains are fully cooked. If the soup gets too thick, add a bit of water  to thin it out.

Remove from heat and stir in lime juice and coconut oil

Serving Ideas : Serve garnished with sautéed onions or some of the mint leave and zest of lime.

NOTES : Ensure you stir frequently over the cooking time of soup as it easily sticks to bottom and scorches.

I like to make enough for Dinner and lunch the next day but you can half the recipe with no problem

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 424 Calories; 9g Fat (19.0% calories from fat); 21g Protein; 67g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 57mg Sodium.  Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Roasted Tomato Pepper Soup

Roasted Tomato Pepper Soup

Roasting the vegetable really enriches the flavour.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6    
Cuisine       : Soups and Chowders
Categories    : Dairy Free, Gluten Free, Vegan


  2       28 Ounce Cans Roma Tomatoes
  3       Red Bell Pepper -- halved and seeded
  2      Tablespoons  Olive Oil
  2      Cups  Onion -- chopped
  1      Teaspoon  Garlic -- minced
  4      Cups  Vegetable Stock, Low Sodium
 1/2    Cup  Fresh Basil -- chopped
  2      Tablespoons  Fresh Lime Juice
           Salt and pepper to taste

Set oven to Broil

Half peppers; core and seed. Place on oiled baking pan. Broil about 6 inches from heat until skin is charred, turning once, about 3 minutes. Place in a plastic bag for 15 minutes to make peeling easier. Peel peppers; set aside.

Reset oven to 450°F

Drain tomatoes, reserve liquid. Cut each tomato in half; squeeze gently to release seeds into tomato liquid. Place cut side down on an oiled baking pan. Broil about 6 inches from heat until until lightly charred, 3 to 4 minutes.

In a large saucepan heat olive oil until hot. Add onion and garlic. Sauté and stir over low heat until onion is translucent, about 5 minutes.  

Strain tomato liquid, discard seeds and place in blender with sautéed onion, garlic, charred tomatoes and peppers, blend until smooth.

Add broth to a large saucepan and pureed vegetables. Cover and simmer for 15 minutes. Add lime juice, basil, salt and pepper let simmer another 5 minutes.


Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 141 Calories; 6g Fat (34.4% calories from fat); 3g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 160mg Sodium.  Exchanges: 3 1/2 Vegetable; 0 Fruit; 1 Fat.

Hamburger on Pooka’s Light Brown Gluten Free Bread

Hamburger on Pooka’s Light Brown Gluten Free Bread

Nothing exotic today just 100% Extra Lean Ground Beef Hamburger on Pooka’s Light Brown Gluten Free Bread.  Happy Barbequing.

Quick One Pan Mushroom Rotini

Quick One Pan Mushroom Rotini

This is a creamy and fast meal I can make up from items from my pantry with little prep work, especially good when I've been unable to take time for menu planning.

Recipe By     :Ellen M. Ennis Davis
Serving         : 4    
Preparation Time :0:05  Start to Finish Time:0:35  Cooking:0:30
Cuisine         :Pastas and Dumplings"
Categories    : Family Dinner, Gluten Free, Ground Beef, Low Carb
             


  1       Pound  Extra Lean Ground Beef
  2       Cups  Mushroom -- sliced
  1       500 Milliliter Box  Campbell's® Gardennay® Harvest Mushroom With Real Cream
  2       Cups  Brown Rice Pasta Spirals
  2       Cups  Water
     1/4  Cup  Parsley -- chopped
  3       Green Onions -- chopped
          Salt and Pepper to Taste

Saute mushrooms in a deep non-stick skillet until golden

Crumble ground beef into pan and saute until browned.

Add Spirals, Mushroom Soup and water, stir and cover and bring to a boil . Reduce to simmer and cook for 20 minutes

Remove cover and stir in parsley and green onion. Simmer uncovered for 5 more minutes.

Serving Ideas : Serve with vegetables or salad.

NOTES : Campbell's® Gardennay® Harvest Mushroom with Real Cream is Gluten Free to check see Campbell's website:  http://www.campbellsoup.ca/en-ca/products/campbells-gardennay/campbells-gardennay-harvest-mushroom-with-real-cream

Source:Pooka's What's for Dinner: Gluten Free with Attitude
Copyright:http://pookaswhatsfordinnergluttenfree.blogspot.ca/

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Per Serving: 768 Calories; 26g Fat (29.1% calories from fat); 42g Protein; 99g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 440mg Sodium.  Exchanges: 3 Lean Meat; 1/2 Vegetable; 2 Fat.

Happy May Day and Beltane Blessings

Dinner Tonight is Baked Pork Chops With Kale Pesto and Corn Stuffed Peppers

Baked Pork Chops With Kale Pesto

Baked Pork Chops With Kale Pesto

Crispy and golden brown, but moist and flavourful inside.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Preparation Time :0:15   Start to Finish Time:  0:35   T(Cook):  0:20
Cuisine:  "Protein Entrees"
Categories    : Gluten Free,Pork


4     4 Oz  Boneless Pork Chops -- 3/4 to 1 inch thick, trimmed of excess fat
1 1/2 Cups  Rice Chex®
2     Green Onions -- chopped
  1/2 Teaspoon  Garlic Powder
2     Tablespoons  Olive Oil
      Salt and Freshly Ground Black Pepper to Taste
2     Tablespoons  Parmesan Cheese -- grated
  1/4 Cup  Rice Flour
2     Large  Eggs
3     Tablespoons  Dijon mustard
      Kale Pesto (recipe below)

Preheat oven to 400*F.

Using a food processor, pulse the Rice Chex® until small crumbs are formed.

Transfer crumbs to a bowl and add onion powder, oil, Parmesan, salt, and pepper. Toss

until mixture is blended

Mix flour and pepper in pie plate.

In second pie plate, whisk eggs and mustard until combined;

Cut a pocket in each pork chop

Stuff each pork chop with 2 tablespoons of Pesto, set aside

Grease a wire rack and place on a baking sheet.

Dredge 1 pork chop in flour; shake off excess.

Dip in egg mixture; let excess drip off.

Coat all sides of chop with bread crumb mixture, pressing gently so that
crumbs adheres to chop.

Place breaded chop on wire rack. Repeat with remaining 3 chops.

Bake until instant-read thermometer inserted into center of chops registers 150

degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"


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Per Serving : 354 Calories; 23g Fat (58.2% calories from fat); 11g Protein; 27g

Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 426mg Sodium.  Exchanges: 1 1/2

Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

NOTES : If you don’t have a food processor, you can , place Rice Chex® in a zippered

plastic storage bag and crush till they’ve turned into crumbs.

Kale Pesto

A pesto made from Kale and Almonds

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 8     Yield:  "2/3 Cup"
Cuisine:  Sauces and Dips
Categories    : Gluten Free


  1/4    Pound  Kale
  1/4    Cup  Toasted Almonds
2        Cloves  Garlic
  1/4    Cup  Parmesan Cheese
2        Tablespoons  Lemon Juice
2        Tablespoons  Olive Oil -- more if needed

Heat oil in saute pan and saute kale until bright green

Place kale with oil it was cooked in, into food processor and pulse until chopped

Add almonds and garlic, and pulse again to combine

Pulse in lemon juice and Parmesan Cheese add more 1 or 2 tablespoons of olive oil if

needed to process in blender

Continue pulsing until pesto reaches desired consistency

Serving Ideas : Good as a filling for meat or on crackers for an appetizer.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 77 Calories; 6g Fat (72.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 53mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

Corn Stuffed Peppers

Corn Stuffed Peppers

A quick and colourful twist on a classic dish.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Preparation Time :0:10  Start to Finish Time:  "0:22"  T(Cook):  "0:12"
Cuisine:  Vegetable Side Dishes
Categories    : Gluten Free


1       Cup  Frozen Corn -- thawed
4       Medium  Bell Peppers -- red or green
1       Cup  Cheddar Cheese, Low fat -- grated
4       Green Onions -- chopped
  1/2   Cup  Rice Chex®
1       Tablespoon  Dijon Mustard

Crush rice Chex® in food processor or in a plastic bag with a rolling pin.

Slice tops off peppers; remove seeds.

Place peppers in microwave safe bowl, cover and cook 4 minutes. Remove; and let cool.

Reserve 4 tablespoons of cheese

Dice pepper tops. Combine diced pepper, corn, balance of cheese, onions, Chex® crumbs
and mustard.

Place peppers in microwave safe dish; gently pack with vegetable mixture.

Top each pepper with reserved cheese.

Cover and microwave for 8 minutes  keep covered and let rest for 5 more minutes

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 142 Calories; 3g Fat (16.1% calories from fat); 10g Protein; 22g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 261mg Sodium.  Exchanges: 1 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Kale Pesto

Kale Pesto

A pesto made from Kale and Almonds

Recipe By     :Ellen M. Ennis Davis
Yield:  2/3 Cup
Serving: 8    
Cuisine:  "Sauces and Dips"
Categories    : Gluten Free

 
     1/4         Pound  Kale
     1/4           Cup  Toasted Almonds
  2             Cloves  Garlic
     1/4           Cup  Parmesan Cheese
  2        Tablespoons  Lemon Juice
  2        Tablespoons  Olive Oil -- more if needed

Heat oil in saute pan and saute kale until bright green

Place kale with oil it was cooked in, into food processor and pulse until chopped

Add almonds and garlic, and pulse again to combine

Pulse in lemon juice and Parmesan Cheese add more 1 or 2 tablespoons of olive oil if

needed to process in blender

Continue pulsing until pesto reaches desired consistency

Serving Ideas : Good as a filling for meat or on crackers for an appetizer.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 77 Calories; 6g Fat (72.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 53mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

chacha's gluten free kitchen: Delicious Dosas!

Delicious Dosas

Chacha's Gluten Free Kitchen: Delicious Dosas!: This is a post that has taken ages to finally get on the blog.  As difficult as it has been to get posted is as easy as they are to make....See more

I highly recommend this site, She has a wonderful variety of Healthy and delicious Gluten Free Recipes.
             .......Ellen M. Ennis Davis 

No Kitchen for Me Today First Bonfire of Spring

Last Day of April and the snow is finally disappearing off the fields. The sun is shining and it's a balmy 20°C (68°F)  Great Day for a Bon Fire. Patiently waiting for the Moon to rise and Beltane to begin. Welcome Spring

Don's hot dog and my Gluten Free competing for coals

I toasted corn tortillas and used instead of buns

A litttle mustard and a sprinkle of onions Mmm. 
Spring tastes good.

Mission Corn Tortillas and Scheiders Gluten Free 
Country Naturals

We topped it off by indulging in toasted marshmallows for desert.

Jian Bing 煎饼 (Chinese Breakfast Crepe)

Jian Bing 煎饼 (Chinese Breakfast Crepe)

This recipe is inspired by the Chinese Street Vendors so it's quick and delicious. Similar in technique to the sweet French or Japanese Crepe popular from street vendors in large cities around the world;Jian Bing is a spicy savoury treat."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6     Preparation Time :0:15
Cuisine:  "Pastas and Dumplings"
Categories    : International, Chinese, Corn Free, Dairy Free, Gluten Free


  1/2       Cup  Millet Flour
  1         Cup  Rice Flour
  1         Teaspoon  Baking Powder -- gluten free
  1         Pinch  Salt
  3 1/2     Cups  Soy Milk
  2         Eggs
  2         Teaspoons  Vegetable Oil
  1         Tablespoon  Water -- if needed
  1/4       Cup  Hoisin Sauce
  1         Tablespoon  Water
  2         Teaspoons  Sriracha Sauce -- or to taste
  1         Tablespoon  Water
            Coconut Oil -- for pan
  4         Egg -- beaten
  6         Green Onion -- sliced
  1/4       Cup  Fresh Cilantro Leaves -- chopped
  1         Red Bell Pepper -- chopped fine
  8         Crackers -- or You Tiao (Chinese Crullers)


Mix together flour

Whisk together rice and millet flour, baking powder and salt in a bowl. in
another bowl add 2 eggs, soy milk, and  oil whisk together until combined.
Whisk the wet ingredients into the dry to make a thin batter the
consistency of heavy cream. add a little more water if necessary.

Oil a large non- stick skillet generously with coconut oil, and heat over
medium-low heat. Pour the batter into the skillet, and roll pan around to
spread batter evenly to make a thin crepe. Cook the crepe until firm about
a minute or two.

Break egg into a small bowl and lightly beat. Pour the egg evenly over the
crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle
the crepe with green onion, peppers and cilantro and crackers..

Fold crepe in half and spread with hoisin sauce and chili sauce. Fold
crepe again to form a wedge shape wrap in paper for a savoury treat on the
go.

NOTES : Jia-n bing  (煎饼) literally means ‘shallow-fried thin bread’
       
The street vendors have a wonderful crepe cooker some wonderfully ingenious DIY rigs and other commercially made. Some turn automatically, others are turned by hand     and some are stationary. As I don't own or have access to such a kitchen utensil so I used a 13" non stick pan.

Serving Ideas : In the standard Jian Bing you need an egg, something green, eg. green onion and  or cilantro; something spicy eg. Sriracha Sauce or chili paste; something a little savoury eg. Black Bean Paste, Hoisin Sauce or Oyster Sauce and to end off you must have something a little crunchy eg. Báocuì – A kind of a crispy fritter like cracker made of potato dough.Chinese Crackers, the very popular You Tiao or Chinese Crullers, (available in Asian section of most grocery store or China Town) fried wontons wrappers, sunflower seeds or toasted nuts.

There are no rules to what you put into these great crepes, it all depends on what's available, how hungry you are. if you want your Jian Bing for a snack or a meal. You can fill it with all sorts of veggies, proteins and or condiments; pile it on and enjoy                                   

PS Just for fun I printed out a page from a Chinese Newspaper and folded it into a take out package

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Per Serving : 311 Calories; 10g Fat (29.7% calories from fat); 13g Protein; 42g Carbohydrate; 4g Dietary Fiber; 187mg Cholesterol; 404mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

Tonight Chicken Florentine Faux (crepe) Lasagne

Tonight a old favourite of my family from February 7, 2011 post Chicken Florentine Faux (crepe) Lasagne 

Chicken Florentine Faux (crepe) Lasagne 

Served with a little tossed green salad and I made some extra Crepes and served them with yogurt with a little strawberry jam and slice strawberries for dessert

Crepes and served them with yogurt with a little strawberry jam and slice strawberries

Dashi (Japanese Sea Broth)

Dashi (Japanese Sea Broth)

"A simple strained Japanese stock made with Kombu  and katsuobushi (or
bonito flakes) Dashi is the base for miso soup, Japanese noodle broth,
and many Japanese simmering liquids. You can also by a granulated
instant Dashi available in Asian Markets"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Yield:  "1 Quart"
Cuisine:  "Soups and Chowders"
Categories    : Dairy Free, Gluten Free, International, Japanese


  1    square  pieces kombu -- (4-inch)
  6    cups  water
  2    3 gram  pkg  bonito flakes

Kombu                    Bonito Flakes

Put the kombu in a dutch oven, cover with the water and soak for 30
minutes.

Over medium heat until small bubbles appear around the sides of the pan, 9
to 10 minutes.

Remove the kombu from the pan. Increase the heat and bring to a boil, boil
5 to 6 minutes.

Reduce the heat to low and add the bonito flakes. Simmer gently, stirring
frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with a coffee filter
or several layers of cheesecloth.

Use right away or store in an airtight container in the refrigerator. Use
within 1 week or freeze for up to a month.

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Per Serving : 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
11mg Sodium.  Exchanges:

Tonjiru (Pork and Vegetable Miso Soup)

Tonjiru (Pork and Vegetable Miso Soup)

"Tonjiru in Japanese mean pork soup it is traditional served with Miso, Satoimo Japanese Potato and burdock root but I have used vegetables available in the market."

Recipe By     :Ellen M. Ennis Davis
Source:"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:"Soups and Chowders"
Categories    : Asian, Dairy Free, Gluten Free, International, Japanese


  1      Quart  Dashi (Japanese Sea Broth)
  4      Tablespoons  Miso -- (4 to 5)
  7      Ounces  Pork Loin -- sliced thin
  1      Cup  Daikon -- julienne
  1      Carrot -- julienne
  2      Stalks  Celery -- julienne
  1      Red Pepper -- julienne
  8      Mushrooms -- sliced
  1      Potato -- cubed
  1/2    Tablespoon  Peanut Oil
  1      Teaspoon  Red Pepper Flakes
  2      Tablespoons  Rice Wine Vinegar
  4      Green Onion -- sliced diagonally
  1/4    Cup  Fresh Cilantro Leaves -- chopped



Cover the pork loosely in plastic wrap and, on a cutting board, tenderize
by hitting with a rolling pin. Remove the cling film and slice in 1/4"
pieces.

Heat the oil in a large saucepan, add the pork and brown evenly. Add the
chopped daikon, carrot, potato, and pepper, then the dashi stock, pepper
flakes and vinegar, and simmer

Skim the surface when it comes to a boil. Reduce the heat and cook until
the potatoes are soft.

Gradually add in the miso paste and stir well, and serve with the green
onion and cilantro on top sprinkled on top

Serving Ideas : Serve on it's own or over rice or noodles.

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Per Serving : 154 Calories; 5g Fat (26.6% calories from fat); 11g Protein; 19g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 685mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 Dashi (japanese Sea Broth)
"A simple strained Japanese stock made with Kombu  and katsuobushi (or
bonito flakes) Dashi is the base for miso soup, Japanese noodle broth,
and many Japanese simmering liquids. You can also by a granulated
instant Dashi available in Asian Markets"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4   
Yield:  "1 Quart"
Cuisine:  "Soups and Chowders"
Categories    : Dairy Free, Gluten Free, International, Japanese


  1    square  pieces kombu -- (4-inch)
  6    cups  water
  1    3 gram  pkg  bonito flakes

Put the kombu in a dutch oven, cover with the water and soak for 30
minutes.

Over medium heat until small bubbles appear around the sides of the pan, 9
to 10 minutes.

Remove the kombu from the pan. Increase the heat and bring to a boil, boil
5 to 6 minutes.

Reduce the heat to low and add the bonito flakes. Simmer gently, stirring
frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with a coffee filter
or several layers of cheesecloth.

Use right away or store in an airtight container in the refrigerator. Use
within 1 week or freeze for up to a month.

- - - - - - - - - - - - - - - - - - -

Per Serving : 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 11mg Sodium.  Exchanges:

Greek Stuffed Pork Chops (hirino Gemisto) and Baked Potato Wedges

Greek Stuffed Pork Chops (hirino Gemisto) and Baked Potato Wedges

 "Hirino Gemisto is pork loin stuffed with vegetables, garlic and a few herbs Here I have adapted it to Pork Loin chops. It is a simple way to make a pork chop a little elegant"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:  "Protein Entrees"
Categories    : Gluten Free, Greek, International, Pork


  1        Small  Onion -- peeled and sliced
  1        Red Bell Pepper -- roughly chopped
  1        Carrot -- peeled and shredded
  1/2     Cup  Spinach -- chopped
  1        Tablespoon  Parsley -- chopped
  1        Clove  Garlic -- peeled and diced
  1        Teaspoon  Dried Oregano
  1/2     Teaspoon  Salt
  1/4     Teaspoon  Pepper
  3        Tablespoons  Olive Oil
  3        Tablespoons  Lemon Juice
  3        Tablespoons  Oil Oil
  2        Hard-boiled eggs -- peeled and coarsely chopped
  6        Potato -- wedged
  1/2     Cup  Brown Rice Flour

preheat the oven to 450°F

Cut a pocket in each pork chop

In a bowl add red pepper, carrot, Parsley, Garlic, oregano, salt, Pepper
Oil and Oregano and toss together.

Remove 1 cup of vegetable mixture and mix in Spinach and chopped egg.

Stuff each pork chop with 1/4 of the egg vegetable mixture. secure with
toothpicks set aside

Dust potato wedges in flour

Add to a large bowl potato wedges the balance of the vegetable mixture
and the additional oil. Toss the bowl and contents until evenly coated

Put potatoes in the oven cook for 15 minutes reduce heat to 400°F and cook
for another 30 minutes stir every10 minutes.

Dredge pork chops in flour salt and pepper.

Saute chops on each side in olive oil and then cook 5 minutes on each
side. Cover with foil and let rest for 10 minutes.

Serving Ideas : Remove toothpicks before serving Serve Chops with potatoes and greens

- - - - - - - - - - - - - - - - - - -

Per Serving : 377 Calories; 14g Fat (32.0% calories from fat); 9g Protein; 56g Carbohydrate; 6g Dietary Fiber; 106mg Cholesterol; 322mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 2 1/2 Fat.