Squash, Carrot Soup

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 8    
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                                 butternut squash
  1         tablespoon       olive oil
  4                                 carrot -- sliced 1/2-inch thick
  1                                 onion -- chopped
  1           teaspoon       grated ginger root
  2                                apples -- peeled and chopped
  2               cups         vegetable stock
     3/4      teaspoon     Dried thyme -- rubbed or 6 fresh thyme sprigs chopped
                                   salt and pepper
  1              bunch       chopped parsley -- reserve a sprig for each bowl, chop the rest
     1/3           cup        apple cider vinegar

Pierce squash in several places with sharp knife. Microwave at high (100% power) for 5 minutes to soften peel. seal in a plastic bag until cool. Peel and chop 3 cups squash.

In a microwave safe bowl, cover carrots with water, cook at full power for 5 min. drain reserving cooking water.

In medium saucepan, melt butter over medium heat. Add onion and ginger. Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock, carrot cooking water, parsley  and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes.

Remove from heat and puree with an immersion blender or in batches in food processor or blender until smooth, add apple cider vinegar and mix in.

Season to taste with salt and pepper  and let cool enough to eat

Garnish each serving with  parsley or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley.

OR

cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley and serve cold.

Source:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
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Per Serving : 197 Calories; 3g Fat (13.0% calories from fat); 4g Protein; 43g Carbohydrate; 7g Dietary Fibre; 1mg Cholesterol; 432mg Sodium.  Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Fruit; 1/2 Fat.

Tuna Melt Light

A modern lighter twist on Grama's tuna melt

Tuna Melt Light

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 6    
Categories    : Sandwich                        Snack

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can            tuna in water
  1              stalk            celery -- chopped fine
  1                                  onion -- chopped fine
  1                                  carrot -- shredded
  6                                  100% Whole Wheat Sandwich Thins Rolls
  4             ounces          cheddar cheese -- shredded
  3          teaspoons        light mayonnaise
     1/4         bunch         parsley -- chopped

In a medium bowl, mix tuna with carrots, onion, celery, parsley and mayonaise. Blend with a fork

Split bun into halves, and spread tuna mixture on the on both sides of the bun Top cheese.

Place sandwiches under broiler or in toaster oven until the cheese melts


Per Serving : 226 Calories; 8g Fat (15.6% calories from fat); 17g Protein; 81g Carbohydrate; 6g Dietary Fibre; 28mg Cholesterol; 398mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Curried Microwaved Chicken

"If you haven't tried making a curry in the microwave then this is the recipe for you! A spicy and delicious curry in minutes."

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                                  Granny Smith apple -- peeled cored, and chopped
    1/2                             green pepper -- chopped
  1                                  onion -- chopped
  1         tablespoon        coconut oil
  3          teaspoons         curry powder
 12          oz                    coconut milk
 1          tablespoon        cornstarch
    1/2           cup            yogurt, skim milk
  3        tablespoons        salsa
  3                                   skinless boneless chicken breast -- cut into bite size pieces
     3/4           cup            fresh mushrooms -- sliced or quartered
  1           teaspoon          paprika
                                       salt and pepper to taste

In a microwave safe dish cook the apple and onion in the curry powder and coconut oil on high power for 3 minutes. Mix corn starch into coconut milk; stir in the yogurt, salsa and salt and pepper.

Place the chicken, green pepper and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce. Sprinkle the top with paprika.

Cover with wax paper and microwave on at full power for 30 minutes. Test to see if chicken is done and tender. If not microwave at full power for another 15 to 20 minutes. Checking every 5 minutes or so.

S(Internet Address):  "http://allrecipes.com/recipe/curried-microwaved-chicken/"
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Per Serving (excluding unknown items): 281 Calories; 6g Fat (20.0% calories from fat); 44g Protein; 11g Carbohydrate; 2g Dietary Fibre; 103mg Cholesterol; 194mg Sodium.  Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat.

Serving Ideas : Serve over steamed Brown Rice and steamed California Blend Vegetables

Chick-a-Leekie

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     chicken thigh
  2 5/8         ounces  sliced carrots -- sliced 1/3-inch thick
     1/2           cup  brown rice
  2 1/2           cups  low sodium chicken broth
                        salt and pepper to taste
  3                     leeks -- sliced

In a large pot combine the chicken, carrots, rice, stock and salt and pepper. Bring all to the boil. Reduce heat, cover and let simmer for 30 minutes or until chicken is cooked through and no longer pink inside. Skim stock as needed.

Remove chicken from pot and add leeks. Bring back to the boil; reduce heat, cover and let simmer another 15 minutes

Meanwhile, skin and debone the cooked chicken. Return chicken meat to thickened stew and cook for about 5 minutes to heat through. Serve hot.

Description:
  "A little lighter version of the Traditional Welsh favourite"
Source:
  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
S(Internet Address):
  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Copyright:
  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
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Per Serving : 363 Calories; 15g Fat (37.7% calories from fat); 26g Protein; 30g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 415mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1 1/2 Fat.

Back to dedicated meal planning for a Spell

My Sweetie will be off work for awhile. He had a knee replacement on the 22nd and with the surgery and change in activity his type 2 diabetes balance has been disrupted. The health care team put him on insulin (scaring the crap out of both of us) The Doctor kept him in the hospital a few days longer than usual to do some extra testing and get the diabetes team in to see us. 

Ok; long after surgery reading the first day post surgery sugars 16, then constantly since between 9 and 11. The Glycohemoglobin (HbA1c, A1c) blood test (show average blood sugar over 3 months) showed 8, so it's not a critical rise but with the need for a good level needed for heeling we have to get into a concerted diet regime in place until he has recovered and back to his regular activity. 

And of course as not to make him feel special I got a call that my  Glycohemoglobin (HbA1c, A1c) showed I need to get back on a healthier routine. I'm only 6.5 but being a Prediabectic it is a warning to get my act back in line. So here goes Gluten Free Diabetic Friendly recipes on the road again.

Perfect Gluten Free Cheese Burger

Juicey Lean Ground Beef Patty, Mustard,Tomato, Lettuce, Cheese on a toasted bun, Mmmm perfection

.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :10:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces        lean ground beef
  4                                 Udi's Classic Gluten Free Hamburger Buns
  1                                 onion -- sliced 1/8" thick
  2                                 tomatoes -- sliced 1/3-inch thick
  4            leaves           romaine lettuce leaf -- washed and dried
  4            slices           American cheese slices
  2            tablespoons  mustard
  1           teaspoon       coconut oil -- on a piece of paper towel to wipe pan

Thaw hamburger buns

Prepare vegetables and set aside

Divide the ground beef into 4 and make into patties

Preheat the broiler. Switch on the oven's broiler setting and allow it to preheat for roughly 5 minutes.

Set the bun halves cut-side up onto the baking sheet.

Rub a non stick pan with coconut oil and heat on medium heat. Heating the pan before adding the burgers will help your burgers brown and develop a brown sear on the outside that will enhance the flavour.place the patties into greased pan an saute

Add all of the burgers to the pan at the same time so they will cook to roughly the same internal temperature. If you're making a lot of burgers, cook them in batches. Space the burgers out in the pan so there is a little room between them. This will help the burgers brown around the edges.

Let the burgers cook for 5 minutes on one side before turning them. Avoid moving or turning the burgers during this time.  Flip the burgers only after they've cooked on the first side for a few minutes. Letting burgers cook undisturbed will allow the meat to brown.

Slide the baking sheet with cut buns beneath your preheated broiler and keep it there until the bun halves turn golden brown. You only need to toast the cut sides of the bun, so you do not need to turn the bun halves during the browning process.

Cook the burgers for an additional 5 minutes on the second side.     

Top burgers with cheese during the last minute of cooking them in the pan. Adding the cheese earlier in the cooking process will make it melt off the burger and it will stick to the pan.

Remove the burgers from the pan. Place burgers on a paper towel while you dress the bun.

Place one 1/4 of the onions on the bottom of toasted bun then fold a leaf of lettuce to fit each of the buns.

Lift a burger with cheese onto the lettuce top each with 1/4 of tomato slices

spread 1/2 tablespoon of mustard on each of the bun tops and place over tomatoes, hold together with a pick to avoid slipping until served

Source:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
S(Internet address):  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
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Per Serving : 561 Calories; 33g Fat (53.0% calories from fat); 28g Protein; 38g Carbohydrate; 6g Dietary Fiber; 91mg Cholesterol; 925mg Sodium.  Exchanges: 3 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Brassicaceae Slaw

"Coleslaw with a variety of cabbage cousins"

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------         --------------------------------
  1                cup             shredded cabbage
  1                cup             Broccoli Slaw
  1                                   carrot -- shredded
  1           teaspoon          prepared horseradish
  1 1/2    tablespoons      light mayonnaise
  2          teaspoons         apple cider vinegar

In a small bowl combine horseradish, mayonaise and apple coder vinegar and whisk together. Set aside

Combine all vegetables in a bowl, toss together with dressing and serve

Source:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
(Internet address):  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Copyright:   "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
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Per Serving : 43 Calories; 1g Fat (22.0% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 59mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Tuna Stuffed Cucumber Rounds

"a nice appetizer or great for a bit of a change up from a sandwich with soup for a light lunch"

Tuna Stuffed Cucumber Rounds

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                                 cucumber
  1                                 green onion -- finely chopped
  1                                 stalk  celery -- finely chopped
  1         tablespoon       mayonnaise
  1                                 can  tuna in water -- drained
  4                                 parsley sprigs -- chopped
  4            pinches         paprika

Trim off ends cucumber. Peel strips off cucumber leaving thin stripes of peel for colour and fibre. cut cucumber horizontally in 6 chunks. scoop out centre of the cucumber leaving enough at the bottom to hold in filling, place cucumber pieces scooped side down on paper towel to absorb excess moisture, cover and refrigerate.  Combine Tuna, mayonnaise, celery, green onion, parsley and seasoned salt, mixing until blended. cover and put in the refrigerator until just before serving. just before serving divide tuna into quarters and stuff into cucumber rounds. sprinkle with paprika


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Per Serving (excluding unknown items): 165 Calories; 7g Fat (36.1% calories from fat); 21g Protein; 6g Carbohydrate; 2g Dietary Fibre; 26mg Cholesterol; 322mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.

Gluten Free Brunch Burritos

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  coconut oil
  1              small  onion -- chopped
     1/2           cup  mushrooms -- sliced
  1           teaspoon  garlic powder -- chopped
  6                     eggs -- beaten
  4                     Udi's Large Tortillas
  1                cup  cheddar cheese -- shredded
  1                     tomato -- chopped
  1                cup  spring mix salad greens

Over medium heat, cook the onions approximately 3 minutes. Stir in the mushrooms, and season with garlic powder. Cook until mushrooms are tender, about 3 minutes, and set aside.

In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.

Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/4 cup cheese,  tomatoes and 1/4 of the greens. Roll tortillas, and serve.


Per Serving: 428 Calories; 22g Fat (49.7% calories from fat); 18g Protein; 33g Carbohydrate; 6g Dietary Fiber; 348mg Cholesterol; 623mg Sodium. 

Quick Corn Chowder

1 large onion, chopped
1 tablespoon coconut oil
2 1/2 cups low sodium chicken broth
2 cans creamed corn (14-3/4 ounces each)
4 medium potatoes, peeled and cut into 1/2-inch cubes
1 carrot peeled and shredded
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
4 sprigs Minced fresh parsley

Directions:   In a Dutch oven, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender, add carrots. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Lemon Mixed Bean Salad (Diabetic Friendly)

This recipe was adapted from a recipe from | Canadian Diabetes Association "Easy Green and Red Bean Salad" It is high in fibre low in sugar and has a tart citrus flavour."

Source      :"http://www.diabetes.ca/diabetes-and-you/recipes"

Serving Size: 8  
Categories  : Salad

  1          cup  frozen green beans
  1          cup  frozen wax beans
  1          15 oz can  low sodium kidney beans, canned -- rinsed and drained
  1          15 oz can  Low Sodium Great Northern Beans -- or flageolet beans rinsed and drained
  1          15 oz can  Low Sodium Chickpeas, canned -- rinsed and drained
  1          bunch  fresh parsley --  chopped
  1          whole  bell pepper -- cleaned and chopped
  2          stalks  celery -- chopped
  1          sweet onion -- chopped
  1          medium  lemon -- juiced
              zest of 1 lemon
  1/4      cup  apple cider vinegar -- (25 mL)
  1/4      cup  olive oil -- (75 mL)
                        Freshly ground black pepper
  1         tablespoon  italian seasoning

Lightly steam the green and wax beans over boiling water 5 to 6 minutes or until crisp-tender. Cool in iced water and drain. Place in a large bowl with lemon zest, parley, celery, peppers, kidney beans, great northern beans and chickpeas and mix well.

In a jar with a tight-fitting lid, shake together the lemon juice, vinegar, olive oil and pepper. Pour over the bean mixture and toss lightly to mix. Cover and chill until served.


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Per Serving : 498 Calories; 7g Fat (12.9% calories from fat); 27g Protein; 82g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 781mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

Roast Beet Salad

  "It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic—great for a side salad"

Recipe By     :adapted from Diabetic Connect Recipe
Source           :"http://www.diabeticconnect.com/diabetic-recipes"
Serving Size  : 8


  2       pounds  beets -- (5-6 medium) julienned
1/4      cup  extra-virgin olive oil
1/4      cup  apple cider vinegar -- or white-wine vinegar
  1       tablespoon  Dijon mustard or 1 teaspoon dry mustard
  1       teaspoon  honey

           Freshly ground pepper -- to taste
  1       stalk  celery -- chopped
  1       large  sweet onion -- chopped
  1       bunch  fresh dill -- chopped
           zest of one orange
           Juice of 1 orange -- juiced

    Preheat oven to 400°F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.

Meanwhile, whisk orange juice and zest, oil, vinegar, mustard, honey, pepper in a small bowl to make dressing.

 When the beets are cool enough to handle, slip off the skins. Cut into large match sticks and place in a large bowl. Add celery, onion, dill and the dressing; toss to coat well. Serve at room temperature or chilled.

Cover and refrigerate for up to 2 days

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Banana & Raspberry Nice Cream

Recipe by: Ellen Ennis Davis 
This refreshing desert can be whipped up in just a few minutes in your blender. This fabulous frozen treat makes the perfect summer treat


Servings: 4
Cuisine: Dessert
Categories: Vegan, Vegetarian, Non-Dairy


4 large bananas (or 6 small) ripe
2 cup raspberries (fresh or frozen)
1/2 - 1 cup soy milk, , almond milk or coconut milk), plus more, if needed

 1.    Slice up the bananas and separate them out before putting in  a container in the freezer. This breaks them up into manageable chunks which will be easier to blend
Freeze the bananas. This all depends on your freezer – about 2 hours

2.    Put the bananas in your blender, frozen raspberries and add the 1/2 cup of the non dairy beverage. Process slowly, adding more non-dairy milk, slowly until the mixture will process. Process on medium-high speed until soft peaks form and mixture is the consistency of a thick sorbet. Scoop out into a sealed container or into dessert bowls. It can be eaten straight away, or you can put it in your refrigerator freezer to keep.

Notes: The colder the fruit is the more liquid you will need to process fruit.

 A deep freeze will make this dessert very solid, so take out of freezer at east 30 minutes before serving.

Note:
If you are not going to use the Nice Cream right away try putting in Popsicle molds so you can serve with ease.
You can add a touch of vanilla, substitute different fruit for the raspberries, or try cocoa powder instead of fruit for a chocolate/banana ice.
Copyright: Pooka's What's for Dinner: Gluten Free with Attitude

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.