Wednesday, January 22, 2014

Apple Fritters without the Gluten

Gluten Free Apple Fritters

This recipe is from, and I have adapted it for Gluten free.

  • 2 cups Gluten Free Flour (I used Cup for Cup avail. at Costco)
  • 1/2 cup Sugar
  • 3 Tablespoons Sugar
  • 2-1/4 teaspoons Baking Powder
  • 1-1/4 teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • 2 whole Large Eggs
  • 3/4 cups Whole Milk
  • 2 teaspoons Vanilla Extract
  • 2 Tablespoons Melted Butter
  • 2 whole Apples, Peeled And Diced
  •  Gluten free Powdered Sugar (optional, For Dusting)
  • GLAZE (optional)
  • 1-1/2 cup Powdered Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Vanilla
  • 1/4 cup Milk

Preparation Instructions

In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!
Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.

Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total.

Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).
Serve warm!

**May be heated up the next day in a 350 degree oven for 8 minutes.

Thursday, September 12, 2013


Apparently Sole Meuniere was the dish that got Julia Childs into French cooking. I stumbled apon this recipe one day after I had purchased some Sole on sale only to arrive home with no idea how to cook it.  So I googled around and found this simple recipe for Sole Meuniere, and I happened to have everything in stock-it has quickly become my son's favorite.  I am sure it would turn out even better if I was using wheat flour, but still had success with Rice flour.  I might try using Besan (chickpea) flour next and will update this post with the results.  Capers are inexpensive pickled Mediterranean flower buds, but if you don't have any, I have used diced green olives in a pinch with just as much success.
The results are a wonderfully simple dish with an amazing buttery, salty, lemony sauce that compliments the fish perfectly.

Here's the skinny on my version of a simple Sole Meuniere

What I used:

4 large filets of Soul
3/4 cup of superfine rice flour (or Wheat, or any blend of GF flour)
1 1/2 teaspoon of salt
1 lemon zested+juiced
3/4 cup of finely chopped fresh parsely
1/2 cup butter/subsitute
1/4 capers (I have also used green olived dieced fine as a sub and it worked fine)
1/2 dry white wine

What I did:

1. Mix the salt and pepper with the flour and powder the fillets
warm a tablespoon of the butter and fry the fillet.  They cook fast as Sole is a delicate fish

2. Place the fillets on a warm plate while you make the sauce

3. Once the fish is removed throw the remaining butter in a pan and let sizzle,

4. Add the parsely and fry for a minute or two

5. Add the Lemon Juice (about half a cup) let it sizzle

6. Add the white wine and capers and let it render down a smidge or two

7. Add 1/2 the lemon zest

8. Bend over and smell this concoction.

9. Pour over the fish and serve.


comment if you tried it and made any variations.

Thursday, October 4, 2012

Fall dinner with Friends!


Oven Roasted Tomatoes

4-6 large tomatoes
dried thyme
2-3 garlic cloves
few tablespoons balsamic
few tablespoons olive oil

1. Cut each tomato in half and place in deep 9 inch pan

2. Drizzle oil and vinegar over all the tomatoes

3. Sprinkle over S&P and thyme

4. Place thin slices of garlic over tops of tomatoes

5. Roast in oven at 250 degrees for approx 3-4 hours
until shrivelled and browned!

6. I served mine on a bed of baby spinach as a side dish!

The Hash

1 can corn
1 package diced pancetta
2-3 leeks
a good amount of shitake mushrooms
olive oil
a few table spoons of heavy cream

1. Get a deep pan very hot and fry the pancetta. Once its crispy
remove and set aside.

2. Add a spoon of butter to the pancetta fat and saute the leeks for 2-3 minutes
then add in the mushrooms and another spoon of butter and some S&P
Saute for another 2-3 min.

3. Add the can of corn, the fresh dill, and the cream, stir it all around
then remove from the heat and just let it sit until everything else is ready.

Pan-Seared Beef with Watercress

2-3 cuts of beef,  I used something like a flank steak
soy sauce
sesame oil
black sesame seeds
hoisin sauce
fresh ginger
olive oil
rice vinegar
1 lime
S& P
bunch of watercress
bunch of arugala
can of water chestnuts
green onions

1. First marinate beef in a few splashes of sesame oil, juice from the lime
and S&P, wrap up and set aside

2. To make the dressing for the watercress and arugula
whisk together to taste, rice vinegar, soy sauce, hoisin sauce, grated ginger
diced green onions, sesame oil, set aside to let the flavours meld together.

3. Heat a pan thats ok to be transfered to the oven, get it nice and hot and
using tong put the marinated beef in the pan, sear for 2-3 min on each side the
transfer pan to the oven for another 10-15 min until the beef is about 150 degrees with a meat thermometer. Once its done pull it out and let it rest for a few minutes

4. Toss the arugula and watercress with the dressing and plate it up, toss a few water chestnuts on top
then slice the steak and lay it over top!

Monday, August 27, 2012

Sweet Potato Latke with Smoked Salmon

I had this the other night at a local restaurant and it blew my mind, I had to come home and reconstruct it.  It is pretty simple too, nothing new here, just some odd pairings that are amazing.

the Latke
the secret to a good latke I discovered is to extract all the moisture from the ingredients before you fry them.  They will get much crispier, and sister...the crisp is what makes this all that.

heres what I did.

2 large sweet potatoes grated and drained*
2 medium onions grated and drained*
3 tablespoons flour (I used Rice flour)
2 eggs lightly beaten
Salt and Pepper

* I took all the shavings and placed them in a clean dish towel then slowly twisted it over the sink till all the moisture came out.  It is amazing how much liquid there is in those babies.

mix all the ingredients together and heat up some approapriate oil
I used Grapeseed oil, because I like it.

heat it up good and hot and slide in a nicely flattened puck, don't put too many in as they need room to fry.  Then remove to paper towel to dry.

the Smoked Salmon
I purchased this from the Superstore and it comes in thin slivers and is easy to slice and roll.

Place a dollop of sour cream and some fresh dill and get ready for the most amazing flavors to get together and have babies.

The Chevre + Tomato
I bought a roll of gaot cheese and sliced it, slightly oiled it then took my creme brulee torch to it, but you could put it under the broiler too.  It gets this amazing crust on top, and the cheese becomes this most amazing soft fluffy texture.

I took some small vine tomatoes and quartered them 80% of the way through put some SP on them and drizzle some oil and balsamic vinegar on it and get ready for something amazing.

Wednesday, April 4, 2012

Tilapia with Rice and Salad

Dill Rice

-brown rice
-lots of fresh dill
-big handful of raw sunflower seeds
-butter or olive oil

1. Cook rice until done, stir in a few teaspoons of butter, or a few gluts of olive oil.
Also stir in lots of finely chopped dill and a large pinch of S&P

Tilapia with Cilantro

-tilapia fillets
-sesame oil
-juice of 1 lime

1. First place fish fillets in a shallow bowl, cover in a few table spoons of sesame oil,
and the lime juice.
2. Finally chop a large handful of cilantro, and mash with some sesame oil, and S&P.
3. Heat non-stick pan and add a bit of a butter and bit of sesame oil. pan fry the fish about 4 min each side
until done through, and flakes of easily.
4. When you plate it up just spoon big scoops of the cilantro on top of each fillet!

Roasted Beet Salad

-2-3 chopped, peeled beets
-spinach and arugula
-red pepper
-green onion
-goat cheese
-olive oil
-1 clove garlic
-soy sauce
-1/2 tsp sugar

1. Preheat oven to 400 degrees. Peel and chop beets, then place in a shallow baking dish, toss with a few splashes of balsamic, and olive oil.  Roast for 15-25 min until nicely browned and soft.

2. To make the dressing put in 2/3cup olive oil, 1/3 cup balsamic, then add a splash of soy sauce, 1 clove garlic crushed, and the sugar. I usually do this in a mason jar so I can give it a really good shake, and also store the leftover in the fridge easily!
3. Chop all the veggies and put in big salad bowl with spinach and arugula. Toss with a good amount of the dressing, top with beets once they have cooled a bit, then sprinkle goat cheese and cashews over top!

Tuesday, March 13, 2012

raw zuchinni pasta, and almond cherry tom tartlet

the pasta
1 zucchini
1 large carrot
1 bunch asparagus
1 bunch fresh basil
big handful pine nuts
5-6 chopped sundried tomotoes
2 green onions

the sauce
1 cup soaked raw cashews
the juice from 1-2 lemons
6-7 fresh basil leaves
1 clove garlic
1tbsp miso paste

1. Soak the cashews for a couple hours before you start making this recipe. Put all sauce ingredients in a food processor and blend until smooth, add a bit of water if its too thick.
2. Using a spriralizer turn the zucchini and the carrot into "pasta", chop up the rest of the veggies, and toss together in a large bowl. Toss with a spoonful of the sauce at a time until coated nicely.Top with pine nuts!

the filling
1 pack cherry toms
1 wheel goat brie
1 bunch fresh basil
a few tablespoons good balsamic 

the crust
1 1/2 cup almond meal
1 tbsp water
1/2 teaspoon salt
1/4 cup flaxseed oil
1 tbsp chopped rosemary
a few grinds black pepper

1. Start with the crust, preheat oven to 350. Mix together all ingredients until moist,
and push into tartlet dishes (i spray with something non-stick so the come out easier)
Get tomatoes into a roasting pan and drizzle with olive oil.
Place both tomatoes and tart shells in oven.
Take out tart shells after 15-20 min when golden brown.
Let cool for a few min while tomatoes finish off.

2. Slice up the brie, and the basil.

3. Lay slices of brie across the tart shells, top with roasted tomatoes, place back in oven for 2-3 min to melt cheese, then top with chopped basil and drizzle with balsamic.

Baby Clam Fried Rice

Recipe to Follow

Sunday, March 11, 2012

Phad Thai

Phad Thai


for cooking
-snap peas
-red pepper
-green onions
-2-3 cloves garlic
-1 thai chili
-2-3 chicken breast/or 1 pack tofu
-1 pack rice wide rice noodles

for garnish
-bean sprouts
-thai basil
-raw peanuts(chopped)
-plain yoghurt

The Sauce
-1/4 cup soy sauce
-3-4 tbs tamarind concentrate
-1 tbsp brown sugar
-1/4 cup rice vinegar
-1/4 cup hoisin sauce
-2 tbsp fish sauce
-2 limes squeezed in
(all of these measurements are approximate
I always do this to taste)

1. I always start by putting all ingredients for sauce on low in a small saucepan,
and let simmer while I get everything else ready.  Also get out a big bowl and put the whole pack of rice noodles in with really hot water.

2. Then chop all the veggies and everything for garnish.
I always put each garnish in a small bowl and put in the middle of the table.

3. Then slice of chicken or tofu, and garlic and chillies. Heat up large wok
to medium high, pour in a little sesame oil and a little olive oil, toss in garlic and chlies,
toss for 20 sec, then throw in chicken or tofu.
Cook for 4-5 min, then toss and cook for 2-3 more min till cooked through.

4. While the chicken is cooking poor boiling water over the noodles, leave for a min or 2 then strain. 

5. Toss all veggies in with the chicken, pour over the sauce that had been simmering,
then pour in all of the rice noodles.
Use tongs to toss gently, rice noodles are delicate, if you stir to much they will turn a little mushy. Once everything seems coated with the sauce, turn heat off and serve up!

6. Top with all of the garnishes and enjoy!