Posts Tagged ‘gluten-free’

Last night I assembled what was in the fridge on the counter for dinner. One large salmon steak cooked (our eyes were bigger than our stomachs so we each only ate half the night before) A small bowl of stir fried zucchini, onion and spinach (leftover) A bag of new red potatoes and 1 package of tomatoes on the vine. The tomatoes were begging to be used soon, so voila Speedy Roasted Tomato Potato was the result. We loved it. Hope you do too.

12 ozs cocktail size tomatoes

3 med new red potatoes

1 vidalia onion

2 tblsp olive oil

1 tsp oregano

½ tsp basil

pepper to taste

½ tsp sea salt

freshly grated parmesan cheese

Preheat oven to 400 degrees. Line baking dish with parchment paper. Scrub potatoes, prick with fork microwave 3 minutes. Remove slightly cooked potatoes, cut in 6th‘s, Cut tomatoes in ¼’s, and thinly slice onion. Drizzle olive oil over all, stir and add herbs with pepper and salt. Stir. Grate desired amount of parmesan over top. Bake uncovered for ½ hour. Serve.   Health bonus- this ” mediterranean diet” type dish is lycopene rich and gluten free.

Bon Apetit!



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Sometimes Dinner is all about the “Luck of the Draw’- what’s in the fridge, what you feel like & how much effort you want to put in to it. Sometimes it’s a Hit! & others a Miss! I’ll never forget some of my mothers creative ‘Misses’ My siblings will be hard pressed not to laugh out loud when they remember the fiasco of the “Coke Salad”, Mom made a huge bowl of this concoction of Coke, cherries and I don’t remember what all, after the first obligatory taste no one wanted any more.

I wish I could say I’ve never had a ‘Miss’, but to be honest I had to ask my husband and sons to remind me of the worst dinners ever. I guess I’ve gotten proficient enough that there aren’t any standout failures they can remember at the moment. Maybe they’re just being nice to the cook.

Sometimes I will experiment imagine a flavour combination and try to duplicate it. Occasionally if I eat something exceptional in a restaurant I will try to decipher the combination of ingredients and flavours in order to try & recreate it later at home (usually with some success) My latest Delicious experiment using the ingredients on hand I’ll call-

Fredo Sole


12 filets of sole

1 roasted red pepper

1/3 pkg light cream cheese

½ tsp ground coriander seed

1, 1/2 tsp paprika

2 cloves of garlic smashed

1 tsp fresh thyme

salt & pepper

Soften cream cheese, blend spices and garlic in with pestle or spoon. Cut roasted pepper into pieces about an inch and a half by a quarter inch. Wash filets lay on paper towel. Line large low baking dish with parchment paper. Using a spoon put about 1-2 tsp cream cheese mix on wide end of filet add a couple of pieces of red pepper scattered on surface. Gently roll, place roll end down on baking dish, drizzle with a little olive oil & a sprinkling of paprika and pepper.

Bake at 350 degrees approx. 20 minutes or until fish flakes with a fork.

Bon apetit

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dscn0449A rainy spring day seems like the perfect time to make a pot of homemade soup. Its pouring here today so while the garden soaks up Mother nature’s bounty I’m going to go make some hot nourishing soup.

Pumpkin Soup

Recipe information: I first made this soup in the fall of 2006. Jay’s 1st year of College, it quickly became a favourite. Best made with fresh pie pumpkin (use butternut squash if pumpkin not available or a combination) The bright and beautiful flesh of the  pumkin and butternut squash are rich sources of nutrient prized for their hefty doses of the antioxidants vitamin A and beta-carotene. It feels great to eat something that is as good for you as it is to eat.


1 small sweet pumpkin (aka. Pie pumpkin)

Or 12 cups peeled and large cubes Butternut Squash

3 carrots sliced

1  large onion

2  stalks celery

1  large piece celery root (aka celeriac)

2  small cloves garlic

2  tblsp. Butter

2 sprigs thyme

½ tsp ground coriander seed)

2-3 tblsp. Curry Powder (optional- jazz up flavour)

1 bay leaf

1 carton organic chicken or vegetable broth

add water or milk to obtain desired thickness

Pinches of salt and pepper.

generous pinch of nutmeg


  • Peel pumpkin or squash. Cut in half discard seeds. Chop pumpkin into cubes (approx 12cups)
  • Chop onion & celery. Mince garlic. Saute until onion softens 3-4 min. Stir in pumpkin. Add thyme, bay leaf and coriander. Stir. Add broth.
  • Bring to a boil, reduce heat. Cover & simmer 20min. or until pumpkin is soft. Remove thyme & bay leaf.
  • Puree with hand held blender or food processor until pureed, then strain back into saucepan. (My family actually prefer this soup not too smooth)
  • If soup is too thick add more broth. Keeps well refrigerated up to 3 days.
  • Just before serving garnish with cream, nutmeg and a pinch of salt.

Bon Apetit!

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Much easier to make this salad in summer when seasonal vegetables may be had locally. A great hit any time of year though.

Barb’s Version of 100 Mile Salad +-

10 small red potatoes

1 bunch new carrots

½ lb green beans sliced diagonally

8 oz cremini or other mushrooms, sliced

1 zucchini or eggplant quartered and sliced

2-3 cloves garlic smashed

1 bunch green onion/ chives chopped or to taste

1/3 cup wild rice (cook & chill)

1can red kidney beans (I used organic) (rinsed)

4 or 5 radishes sliced

8-10 cherry tomatoes cut in halves.

½ cup or as desired Bocconcini Pearls or Mini (cheese)

Fresh dill

1 tblsp chopped capers (Optional – adds extra anti-oxidant punch)

Balsamic vinegar

Olive Oil

Pepper / Salt

Bring potatoes to a boil. Simmer , in last 5 minutes add carrots and green beans. (Be careful not to overcook) Saute Mushrooms, sliced zucchini and garlic briefly. Combine all ingredients Chill to let flavours marry. Bon Apetit!

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