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Friday, January 29, 2010

Gluten Free Worcestershire Sauce

If you live in Canada, your Worcestershire Sauce will have gluten. So make your own. It tastes awesome!!!!

Wednesday, January 20, 2010

Terrific Thai Red Curry

so, here we are using up the rest of the red curry paste we made the other night for the fajitas! And oh yum! this was good. It goes straight into our favorites list!

Red Curry Paste-


1 shallot, chopped fine
2 tsp. gluten free Thai chili sauce
4 cloves garlic, pressed
1 thumb size piece of fresh ginger, chopped fine
2 Tbsp organic tomato ketchup
1/2 Tbsp ground cumin
1 tsp. ground coriander
1/4 tsp. ground white pepper
3 Tbsp fish sauce
1 tsp. dried shrimp, ground in a mortar and pestle.
1 tsp. sucanat
2 Tbsp chili powder
1 1/3 cup coconut milk
2 Tbsp. fresh lime juice

Directions- combine all ingredients in a blender and blend until smooth.

Thai Red Curry

2 boneless skinless chicken breasts, cubed
1 cup eggplant, cubed into bite size pieces
1 red pepper, cubed
2 hot red chilies for fire
1 stick of lemon grass
3 kafir lime leaves
stick of cinnamon
fresh cilantro, chopped, for garnish


1. Put the chicken in a casserole dish, add the sauce (red curry paste), the limes leaves, the lemon grass and the hot chilies. Cover and bake in a 350° oven for 40 minutes.

2. Add the veggies and cook for another 15-20 minutes or until the chicken is cooked through.

3. Serve with rice and garnish generously with cilantro

Baked Sweet Potato Breakfast

For breakfast, or lunch, or dinner, or anytime! I love sweet potatoes. Luckily sweet potatoes are very good for us! This is one of my favorite ways to prepare them. I always make extra so I can keep some in the fridge for a snack. A sweet potato baked with skin is an excellent source of vitamin A. They are also a very good source of vitamin C and manganese. In addition, sweet potatoes are a good source of copper, dietary fiber, vitamin B6, potassium and iron. (you must eat the skin!)


3-5 small sweet potatoes (I usually buy the yellow flesh variety from my organic market)

2 Tbsp of either quality vegetable oil or olive oil

salt and pepper to taste



1. Move oven rack to center position and preheat oven to 400° F.

2. Wash and dry the outer skins of the potatoes. Cut off any small hard bits. Using a fork, stab the potatoes three or four times each.

3. Rub the potatoes with oil to cover and arrange them on a foil lined baking sheet with space in between. Bake for 40-50 minutes (do not turn) or until a knife slips easily into the center.

4. Salt and pepper to taste and serve with a little butter if you are feeling decadent. (they taste really great without I promise!)

Tuesday, January 19, 2010

Superman Salad

Oh Nooos! Kencent has gone and suffered a leg injury on the ski hill. I want to help so I will be feeding him extra healthy meals to speed up his recovery. That's where this salad comes from. The bonus is that it tastes most excellent. But it has every good thing imaginable inside.


1 head of romaine lettuce, washed , dried & sliced
1 red grapefruit, cut peel away & segments removed between the membranes using a sharp knife, do this over a bowl and reserve the juice
1 navel orange, cut peel away & segments removed between the membranes using a sharp knife, do this over a bowl and reserve the juice
2 small kiwi fruits, cut in half & fruit scooped out with a spoon
1/4 cup fresh blueberries, washed
1/4 cup fresh strawberries, washed and sliced
1 small avocado, cut in half, stone removed and avocado flesh scooped out and cubed.
2 scallions, washed and chopped
1/2 cup sunflower sprouts, washed and chopped
1 Tbsp shelled hemp seed
1/4 cup organic raw walnuts

Dressing Ingredients:

1 Tbsp reserved fruit juice (see above)
1 tsp. apple cider vinegar
1 1/2 tsp. cold pressed organic canola oil
1 1/2 tsp. cold pressed organic flax seed oil
salt & pepper to taste


1. Prep all of your fruits into one bowl and your greens into another separate bowl. That way you can save any leftovers for the next day or prepare this ahead for lunch.

2. Combine your salad dressing ingredients in a small bowl.

3. In a large bowl, add salad greens and fruit until desired portion is reached. Pour some dressing over and toss all to combine. Sprinkle with hemp seeds and walnuts. Serve immediately.

Friday, January 15, 2010

ten thousand ingredient Fajitas

Ha! We were watching Bobby Flay throw down on TV the other night and wanted to make his fajitas. Dude makes some long complicated food! We really enjoyed the taste though!

We added to the complication by making our own gluten free Curry paste for his recipe. Also, a few gluten free substitutions and omissions here and there.

First of all. Keep in mind that you need to marinade the steak for 4- 8 hours.

Read through everything several times before starting.
The Curry Paste will keep for a week in the fridge- use it in another dish that week!
The BBQ sauce will keep in the fridge for 1 week. Barbecue some chicken with it another day!
The BBQ Rub will last for ages in a sealed container. Again, nice on any meat or veggie!

I would prepare it in this order.
1. start by making the curry paste, make marinade and marinade the steak in the morning.
2. make the BBQ rub and BBQ sauce.
3. make the avocado crema
4. grill the steaks, let sit
5. grill the onions while warming the tortillas and letting the steak sit.
6. eat three helpings like we did. :)

Here we go-

Curry Paste-

1 shallot, chopped fine
2 tsp. gluten free Thai chili sauce
4 cloves garlic, pressed
1 thumb size piece of fresh ginger, chopped fine
2 Tbsp organic tomato ketchup
1/2 Tbsp ground cumin
1 tsp. ground coriander
1/4 tsp. ground white pepper
3 Tbsp fish sauce
1 tsp. dried shrimp, ground in a mortar and pestle.
1 tsp. sucanat
2 Tbsp chili powder
2/3 cup coconut milk
2 Tbsp. fresh lime juice


1. Place everything in a blender and blend until smooth.
store in an airtight container in fridge for up to 7 days.

BBQ Rub-


3/4 cup chili powder
1/4 cup paprika
1 Tbsp dried oregano
1 Tbsp ground coriander
1 Tbsp dry mustard
2 tsp. ground cumin
1 Tbsp ground black pepper
1 Tbsp. coarse salt


1. Combine all ingredients and store in an airtight container until ready to use

BBQ Sauce-


6 Tbsp canola oil
1 medium red onion, coarsely chopped
3 cloves garlic, pressed
2 Tbsp chili powder
1 Tbsp paprika
1 cup organic tomato ketchup
1/3 cup water
1 Tbsp dijon mustard
1 Tbsp red wine vinegar
1 canned chipoltle chile in adobo, chopped
2 Tbsp sucanat
1 Tbsp honey
1 Tbsp molasses
salt and pepper to taste


1. Heat the oil over med heat in a heavy saucepan. Add the onions and cook until soft (3 min). Add the garlic and cook for 1 min. Add the ketchup and water, bring to boil and simmer for 5 minutes.

2. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally.

3. Transfer mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to come to room temperature.

Barbecued Onions


BBQ rub (see above)
BBQ Sauce (see above)

2 Walla Walla onions cut into 1/4 thick slices
canola oil

(also slice up some red pepper to grill beside the onions if you like)


1. Heat cast iron pan on medium. Brush the onion slices with oil and season with salt and pepper. Season one side of the slices with BBQ rub.

2. Grill the onions rub-side down until lightly golden brown. Flip over, brush with BBQ sauce and grill until just cooked through. Separate the slices into rings and serve with the fajitas.

Avocado Crema


2 ripe Hass avocados, peeled, pitted and chopped
1/4 cup water
1 lime, juice of
2 Tbsp rice vinegar
1 tsp. honey
1/4 cup fresh chopped cilantro
salt and pepper to taste.


1. Place the avocado, water, lime juice, rice vinegar, and honey in a blender. Blend until smooth. Add the cilantro and season with salt and pepper to taste. Blend to incorporate. (store in fridge until ready to serve.)



1/4 cup red curry paste(see above)
1/2 cup canola oil
1/4 cup plus 2 Tbsp fresh lime juice
1 1/2 pounds skirt steak, cut in half or thirds crosswise
salt and fresh ground black pepper
1/4 cup honey
1/4 cup fresh lime juice
12 organic corn tortillas, wrapped in foil and warmed in oven
BBQ onions (see above)
Avocada Crema (see above)


1. Combine the curry paste (see above), canola oil, and 1/4 cup of the lime juice in a food processor until smooth.

2. Place the steak in a large baking dish and add half the marinade. Turn to coat the steak in the marinade, pour the remaining marinade over, cover and refrigerate for 4 - 8 hours .

3. Whisk together the honey and remaining lime juice in a bowl.

4. Heat a cast iron skillet over high heat. Remove steak from marinade and season with salt and pepper on both sides. Grill the steak until golden brown and slightly charred on both sides, brushing with honey lime juice a few times and cook to medium rare, about 12 minutes total. (about 120 or 125° internal temp.) Remove from grill and let sit for 10 minutes before slicing across the grain into thin slices. Place meat on a platter.

5. Lay warm tortillas on a flat surface, add a few slices of beef down the center, top with onion slices, grilled peppers and small dollops of avocado crema. Roll and eat.

Saturday, January 2, 2010

Many Lentil Daal

You can make this with as many different types of split lentils as you like.
If you only have 2 kinds (like I did tonight) That works fine as well.

5 Tbsp split green lentils
5 Tbsp split red lentils

(if you have any split gram lentils ; split and husked black lentils (urad dal) ; or split yellow lentils, you can substitute some of the volume with those)

1 1/2 tsp. salt
1/2 tsp. ground tumeric
2 Tbsp ghee
1 large onion, finely chopped
1/2 tsp. red chili powder
1 tsp. ground garam masala
1 tomato, chopped
1 bunch cilantro leaves, chopped
1/2 lemon, juice of

1 Tbsp ghee
1 dried red chili
1/2 tsp. cumin seeds
4 cloves
3 cloves garlic, finely chopped


1. Mix all of the lentils together, wash under running water. Leave them to soak in cold water for 20 minutes. Drain.

2. Place the lentils in a medium saucepan with 2 1/2 cups water, 1 tsp. salt and 1/4 tsp. tumeric. Bring to a boil, skim if necessary. Cover and simmer over low heat for about 25 minutes (or until the lentils are are very soft).

3. While the lentils are cooking, heat the ghee in a frying pan until hot, add the onion and cook until golden brown. Add the remaining salt and tumeric, the chili powder, the the garam masala and sauté for 1 minute. Add the chopped tomato and cook until soft.

4. Pour the onion and tomato mixture over the lentils and bring to a boil. When it has all reduced to your liking, stir in some fresh cilantro and a splash of lemon juice. Remove from the heat and keep lid on.

5. Make the tadka quickly- heat the ghee in a small saucepan until smoking, add the whole red chili, cumin seeds, cloves and garlic. As the garlic begins to turn golden, remove from heat and pour over the lentils. Cover with lid again and let sit for 2 minutes. Remove lid, stir once and serve immediately.

6. Serve with basmati rice and chutney.