Squash Soup


6 cups diced squash (butternut, acorn, hubbard, etc.)
2 large carrots, roughly chopped
2 large celery stalks, roughly chopped
1 small onion roughly chopped
2 bay leaves
1 Tbsp fresh parsley, minced
1 Tbsp salt
1/2 tsp curry powder
1/4 tsp ground cayenne pepper
1/4 tsp ground cinnamon
4 cups chicken stock
enough water to cover vegetables
2 Tbsp butter
1/2 cup white wine
salt and pepper to taste


In a large pot, add squash, carrots, celery, onions, bay leaves, parsley, salt, curry powder, ground cayenne, chicken stock, and water. Bring to a boil.

Reduce heat to medium low; simmer, covered, 15 minutes or until squash is tender.

Remove from heat; let cool slightly. Remove bay leaves. 

In food processor/blender, process soup in batches until smooth.

Return to the pot. Stir in butter and wine (you could use milk or coconut cream if you prefer) and reheat the soup (if using milk or cream, make sure you do not let it boil at this point as it will curdle). Adjust seasoning to taste.

Serve garnished with a little sour cream swirl, crispy bacon, cheddar cheese, and a sprig of fresh parsley (or however you like it).

Orzo Salad


1/2 cup fresh lemon juice
1/3 cup extra-light olive oil
2 Tbsp chopped fresh oregano
2 Tbsp chopped fresh chives
1/2 tsp salt
1/2 tsp ground black pepper
1 (1-pound) box orzo pasta, cooked and drained
1 seedless cucumber, diced
1 pint grape tomatoes, halved
1 (14-oz.) can quartered artichoke hearts, drained
1 (6-oz.) can whole pitted black olives, drained
4 oz. feta cheese, crumbled
Garnish: fresh oregano


In a small bowl, combine lemon juice, olive oil, oregano, chives, salt, and pepper, whisking to combine; set aside.

In a side bowl, combine pasta, cucumber, tomatoes, artichoke hearts, black olives, and feta cheese.

Pour lemon juice mixture over pasta mixture, stirring to combine well.

Cover, and refrigerate for 1 hour. Garnish with fresh oregano, if desired.

Roasted Peaches


ground cinnamon (or cayenne pepper or Chinese Five-Spice)

honey (or maple syrup or brown sugar)
yogurt (or sour cream or ricotta or whipped cream or ice cream)
almonds (or pecans or walnuts)


Heat oven to 375 degrees F.

Cut peaches in half and remove pit. Sprinkle peaches with cinnamon (I've been using cayenne this summer because I like the heat). Place peaches on baking pan (I do cut side down, unless I'm adding sweetener before roasting).

Put pan in oven for 25 to 30 minutes.

Place peaches in bowls and top with a drizzle of honey and a couple spoonfuls of yogurt, almonds, and granola.

This recipe is also linked to...

Food on Friday: Pears and Peaches

Blackberry-Peach Cobbler

For the filling:
3 cups blackberries
1 tablespoon sugar (use more if your fruit is particularly tart)
2 1/2 cups chopped peaches
1/2 teaspoon almond extract

For the biscuits:
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar, plus additional 2 tablespoons sugar for sprinkling
1 cup sour cream


Preheat your oven to 450 degrees F, position a rack in the bottom third of the oven.

Mix blackberries and sugar in a medium bowl, add peaches and almond extract.

In a large bowl, whisk flour, baking powder, salt, and 1 tablespoon sugar until well blended. Fold in sour cream and stir until incorporated.

Turn out dough onto a floured work surface and shape into a log. Cut the log into eight slices, and pat until about an inch thick.

Pour fruit filling into a deep-dish pie pan and arrange biscuits on top. Sprinkle top with remaining sugar, then place the pie pan on a cookie sheet to catch drips.

Bake 25 minutes on lower rack of the oven, until the top is golden.

Let cool 10 minutes before serving.

Taco Salad


1 lb. extra lean ground beef
1 pkg taco seasoning
1 can of corn niblets
1 can of pinto, kidney or black beans (optional)
1 head of iceberg lettuce, torn into bite-sized pieces
2 tomatoes, diced
1 purple onion, chopped (optional)
2 cups cheese, shredded (mozzarella, cheddar, tex-mex, etc)
1 bottle catalina dressing
1 bag tortilla chips, lightly crushed (you could use Doritos or Fritos)
garnish (sour cream, green onions, olives, avacado, guacamole, etc.)


Brown ground beef; drain fat. Toss with dry taco seasoning, corn, and beans (if using), then set aside until cool.

In a large bowl, combine lettuce, tomatoes, onion, and cheese.

Right before serving, add the beef, tortilla chips, and dressing. Mix well.

Corn and Tomato Summer Salad

For the vinaigrette:
1/2 lemon, juiced, about 1 1/2 tablespoons
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper pepper
2 ounces ricotta salata

For the salad:
5 to 6 fingerling potatoes, about 1/3 pound
1 ear fresh corn, unshucked
1 pint cherry tomatoes, halved lengthwise
3/4 cup hearts of palm, sliced
2 large handfuls baby lettuce or arugula, washed and dried
Handful fresh basil leaves, roughly chopped (optional)


To make the vinaigrette, combine the lemon juice, vinegar, and mustard in a bowl and whisk to combine. Season with salt and pepper. Slowly stream in the olive oil while whisking vigorously. Set aside.

Bring a small pot of salted water to boil. Ready a bowl of ice water to the side. Add the unpeeled fingerling potatoes to the pot and cook for 8 to 10 minutes, or until one can be sliced in half easily. Remove the potatoes from the pot with a slotted spoon and put in the ice bath for 5 minutes or until cool enough to handle. Remove, pat dry, and slice into 1/4-inch rounds.

Cook the ear of corn, in its husk, in the microwave on HIGH for 3 minutes. Remove, allow to cool for 5 to 10 minutes, then shuck. Cut the kernels off the cob. Toss the kernels with the sliced potatoes, sliced tomatoes, hearts of palm, lettuce, and basil (if using).

To serve, toss the salad with the vinaigrette, crumble the ricotta salata on top of salad, and season with salt and pepper.

French Toast Casserole


1 cup brown sugar
1/2 cup butter
2 Tbsp water
peaches (fresh, frozen or canned)
12 eggs
1 tsp vanilla
2 cups milk
1 loaf (1 pound) day-old French bread, cubed
1/2 teaspoon cinnamon

In a saucepan, stir together the brown sugar, butter, and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently. 

Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with cubes of French bread. In a medium bowl, whisk together the eggs, milk, and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight. 

Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C). 

Bake for approximately 45 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

NOTES: To make this a gluten-free, dairy-free breakfast, I used a package of Glutino's Gluten-Free English Muffins and unsweetened coconut milk by So Delicious and it was so very yummy.

This recipe is also linked to...

Food on Friday: Pears and Peaches

Breakfast Strata


12 slices day-old bread, torn/cut into bite size pieces
1 cup diced fresh mushrooms (I used cremini)
1 chopped green bell pepper
2 cups Cheddar cheese, shredded
1/2 cup chopped onion (optional)
2 cups cubed cooked ham
12 eggs
2 cups milk
2 Tbsp chopped green onion (optional)


Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese.

Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours. 2. Preheat the oven to 350 degrees F (175 degrees C).

Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

NOTES: I did this recipe using 16 slices of Udi's Gluten-Free White Bread and a whole ham steak. It was really yummy.

Key Lime S'mores


24 square graham crackers
3/4 cup Key lime curd or pie filling
12 marshmallows


Spread the half of the graham crackers with a thick layer of lime curd (about 2 tablespoons apiece). Toast the marshmallows until they are slightly blackened on the outside and soft inside. Smear the marshmallows on the other half of the graham crackers. Sandwich and eat immediately.

Blueberries and Cream Tart

1/2 cup unsalted butter
2 Tbsp sugar
2 egg yolks
1 cup all purpose flour
1 whisked egg white to seal the tart

shell filling:
8 ounces cream cheese, softened
1/4 cup sugar
1/4 cup creme fraîche or sour cream or yogurt
1/2 tsp vanilla extract
4 cups fresh blueberries
1/4 cup water
1/4 cup sugar
2 Tbsp cornstarch dissolved in 2 Tbsp water

To make the pastry beat the sugar and butter in a mixer until light and fluffy. Add the yolks, one at a time. Scrape down the bowl. Add the flour and mix until it is just combined. Wrap the pastry in plastic wrap and refrigerate it for one hour.

Roll out the dough and fit it into a 9″ round tart pan. Trim away the excess. Cover the tart shell and put it back in the refrigerator for about an hour.

Preheat the oven to 400 degrees F. Line the pastry shell with aluminum foil. Then fill the tart shell all the way up with pie weights or dry beans. Bake for 20 minutes. Very carefully remove the foil. Put the shell back in the oven for about 6 minutes, until lightly golden.

With a pastry brush, egg wash the crust with the whisked egg white. Let the shell cool completely.

To make the cream filling, cream the cream cheese and sugar in the mixer with the paddle attachment. Add the creme fraîche and vanilla and continue to beat until smooth. Fill the tart shell with the creme filling.

Put 3 cups of blueberries in a large bowl.

In a saucepan combine remaining of blueberries with 1/4 cup sugar and 1/4 cup water. Whisk together the 2 tablespoons of cornstarch and water in a measuring cup or bowl. Bring the berry mixture to a boil and them simmer until the sauce is thickened and really looking like jelly. 

Pour the hot berry mixture over the waiting blueberries and mix gently so that all the fresh berries are covered. Then gently pour the berry mixture into the cream filled tart shell. Let the tart stand for about 30 minutes so that the berry mixture can firm up.

When you are ready to serve gently remove the tart from the pan.

Garlic and Lemon Chicken with Green Beans and Potatoes

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Preheat oven to 400 degrees F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Corn and Chickpea Fiesta Salad with Cilantro-Lime Vinaigrette


2 1/2 cups corn (fresh, frozen, canned....whatever you prefer, but if you're using canned corn make sure to drain and rinse it)
2 cans chickpeas, drained and rinsed
3 cups cherry tomatoes, quartered (about a 1 pound container)
1 green pepper, diced
1 small red onion, finely diced
1 English cucumber, chopped

3/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
4 tbsp lime juice
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper


Combine all of the salad ingredients in a big bowl.

In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.

Refrigerate until serving or at least for a half an hour to let the flavors blend.

Baked Herb and Parmesan Potato Slices


2 whole russet potatoes (medium size)
2 whole large red potatoes
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp pepper, freshly ground
1/4 tsp dried parsley
1/4 tsp dried rosemary
2 Tbsp olive oil
1 Tbsp grated parmesan cheese


Preheat oven to 375 degrees F.

Rinse the potatoes and dry them off with a paper towel. Slice the potatoes at a slight diagonal. Try to keep the slices at a similar width (about a ½ inch) so they cook evenly.

Add the potato slices to a large bowl. Next add the herbs, spices, and olive oil. Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes.

Lay the potatoes on to a cookie sheet. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.

Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color. Serve warm right out of the oven as a side dish.

Cinnamon Apple Dessert Chimichangas


For the Apple Pie Filling

4 baking apples, chopped
1 1/2 cups water
1/4 cup cornstarch
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1 Tbsp lemon juice

For the Chimichangas 

8-10 small tortillas
1/2 cup sugar
1 Tbsp cinnamon
Oil for frying


For the Apple Pie Filling 

Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick. Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.

For the Chimichangas 

Mix cinnamon and sugar in a shallow bowl and set aside.

Spoon apple pie filling across the bottom 1/3 of the tortilla. Fold in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.

Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side)

Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.

You can serve the chimichangas with a scoop of ice cream and/or drizzled with caramel sauce. They would also be yummy with a warm vanilla sauce or a cream cheese frosting.

Veal Scallopine with Curried Cauliflower & Mushroom Sauce


4 thinly sliced veal cutlets
salt and pepper, to taste
2 tablespoons olive oil


1/2 head of cauliflower, florets sliced thin
1 tablespoon curry powder
3 tablespoons olive oil
salt and pepper, to taste
2 tablespoons fresh parsley, chopped
3 tablespoons shredded Parmesan

Mushroom Sauce:

1 oz. flour
1 oz. unsalted butter
2 tablespoons olive oil
1 cup small diced carrots, onion, celery
1 tablespoon tomato paste
4 cups veal/beef stock, divided
6-8 oz. shiitake mushrooms, sliced
salt and pepper, to taste


For the mushroom sauce:

In a large saucepan, melt the butter under medium heat. Add the flour and slowly cook under moderate heat until you achieve a dark brown roux. You’ll want to stir constantly so you don’t scorch the flour.

In a separate saute pan, heat olive oil under medium high heat. Add diced vegetables and cook until lightly caramelized. Add tomato paste and cook for another minute or two to incorporate. Set aside until roux is at desired dark brown color.

Add vegetable mixture to roux and stir to incorporate. Very slowly add 2 cups of the stock, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer. Simmer until thickened enough to coat the back of a spoon, about 20-25 minutes.

Strain of solids, then return the liquid into the saucepan. Add remaining 2 cups of stock and simmer until the mixture is reduced by half.

In a small saute pan under medium high heat, saute the mushrooms in a little bit of butter or olive oil until caramelized. Add mushrooms to the reduced sauce and simmer under low heat for about 10-15 minutes.

For the cauliflower:

Combine the cauliflower, curry powder, 2 tablespoons of olive oil, salt, and pepper in a medium bowl and mix well.

Heat a medium saute pan under medium high heat and add remaining tablespoon of olive oil. Add cauliflower and saute until caramelized around the edges.

Finish by tossing with fresh parsley and shredded Parmesan cheese.

For the veal:

Heat a large saute pan on high heat and add olive oil. Scallopine slices are really thin so you want a really hot pan so you can get a good sear quickly and prevent any overcooking.

Season the veal slices with salt and pepper and add to hot pan. Get a nice golden brown sear and flip over and cook just for about 30 seconds to 1 minute longer. These will cook very quickly.

Remove from pan and let rest on a cutting board for 2-3 minutes.

To plate, spread a nice amount of sauce in the center of the plate. Place some cauliflower slices over the sauce and top with 2 slices of veal.

This recipe is also linked on:

Food on Friday: Veal 

Sausage Stuffed Shells with Spinach

16-18 jumbo pasta shells
1 pound fresh pork sausage links, casing removed
1 tablespoon minced garlic
1 (14-ounce) can diced tomatoes
1 cup frozen spinach, thawed and squeeze dry
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
salt and freshly ground pepper
Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the thawed frozen spinach has been squeezed dry); cook 1 minute. Remove pan from heat and stir in ricotta cheese.
Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.

Chorizo Sausage with Peas and Tomatoes


3 chorizo sausages
2 Tbsp olive oil
1 large onion, finely chopped
3 large cloves garlic, finely chopped
1 tsp sweet paprika
1 can (400g) cherry tomatoes, undrained
2 cups quinoa grain, rinsed and drained
3 cups hot water
salt and pepper
2 cups frozen peas
2 Tbsp chopped flat-leafed parsley
2 Tbsp chopped chives


Cut the chorizo into quarters length ways, then into pieces. Heat the oil in a large frying pan and cook the chorizo until golden, then remove from the pan.

Add the onion and saute until soft, adding a little extra oil if needed. Stir in the garlic and cook until fragrant, then add paprika, cherry tomatoes, quinoa and water. Season to taste, cover and simmer for 10 minutes.

Stir in the peas, parley, chives and chorizo and simmer, covered, for a further 8-10 minutes.

NOTES: You can substitute shrimp or strips of chicken breast for the chorizo. If using chicken, cook it almost completely through at the beginning. Shrimp can be added at the last step, but vary the cooking time accordingly.

Lemon Cupcakes with Raspberry Buttercream


1 cup milk (or non-dairy substitute)
1 tsp apple cider vinegar
1 1/4 cups flour
2 Tbsp corn starch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
3/4 cup sugar
2 tsp vanilla extract
1 lemon, zested and juiced


Preheat the oven to 350 degrees F and fill your muffin pan with cupcake liners.

Whisk together the milk and vinegar in a small bowl, and set aside for about 10 minutes to let the milk curdle.

In a large bowl, beat together the milk/vinegar mixture, oil, sugar, vanilla, lemon juice, and lemon zest.

In a second bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix until well combined.

Fill the cupcake cups, and bake for about 20 minutes (or about 10 minutes for mini cupcakes) or until a toothpick comes out clean when inserted.

Raspberry Buttercream

1/2 cup butter
2 cups icing sugar
1/2 tsp vanilla
1/2 cup fresh or frozen raspberries
heavy cream


Cream together the butter and the vanilla.

Add the icing sugar a cup at a time, and mix until smooth.

Mash together the raspberries, and drain out the excess fluid. Add the raspberry mash to the icing and whip until fluffy.

If the icing is still too stiff for piping, add heavy cream 1/2 Tbsp at a time until the desired consistency is reached.

Pipe onto cooled cupcakes and garnish as desired. 

Roasted Taco Potatoes


5 medium-sized potatoes, peeled and cubed
1 Tbsp olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 cup Monterrey Jack and Cheddar blend cheese


Preheat oven to 425 degrees. Grease a baking dish and set aside.

Put your potatoes in a large bowl. Toss with olive oil.

In a small bowl, mix all your seasonings together (you could also just use a package of taco seasoning). Add to potatoes and toss until well-coated. Put seasoned potatoes in greased baking dish.

Bake for 30 minutes or until potatoes are done and a fork pierces them easily. I mix the potatoes at the halfway point (15 minutes) so that all sides of the potatoes get browned.

Sprinkle cheese on top of potatoes and bake another 5 minutes or until cheese is bubbly. Serve and enjoy!

NOTE: This would also be yummy using sweet potatoes.

Vietnamese Chicken-Noodle Salad


3/4 cup sesame seeds
3/4 cup canola oil
3 tablespoons fresh lime juice, plus lime wedges, for serving
3 tablespoons Asian fish sauce
2 garlic cloves, crushed
2 tablespoons minced fresh ginger
Kosher salt
Freshly ground pepper
8 ounces rice vermicelli
cooked chicken, shredded (about 3 cups)
2 celery ribs, thinly sliced
1 carrot, shredded
2 cups mixed herbs, such as cilantro, basil and mint


Preheat the oven to 350 degrees F.

Spread the sesame seeds on a rimmed baking sheet and toast for about 5 minutes, until golden. Transfer to a food processor. Add the oil, lime juice, fish sauce, garlic, ginger and 3 tablespoons of water. Puree until smooth and season the sauce with salt and pepper.

In a large bowl, soak the rice noodles in boiling water until tender, about 5 minutes. Drain and rinse the noodles under running cold water to cool; drain well.

In a large bowl, combine the chicken, celery, carrot, herbs and two-thirds of the sesame sauce. Season with salt and pepper and toss to evenly coat. Serve the noodles topped with the chicken salad, along with lime wedges and the remaining sauce on the side.

Gnocchi with White Beans and Spinach


1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 package (16 oz.) potato gnocchi
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14.5 oz.) Italian diced tomatoes, undrained
1 package (6 oz.) fresh baby spinach
1/4 tsp pepper
1/2 cup shredded part-skim mozzarella cheese
3 Tbsp grated Parmesan cheese


In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through.

Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.

Coconut Almond Chocolate Pie


For the crust:
1 cup shredded unsweetened or sweetened coconut
1/2 cup almond flour
1 Tbsp sweet rice flour
1/4 tsp sea salt
2 Tbsp Earth Balance Buttery Spread
1 Tbsp vanilla extract

For chocolate cream:
250g mascarpone cheese
3 Tbsp cocoa
3 Tbsp sugar
2 Tbsp plain Greek yogurt or cream


Preheat the oven to 300 degrees F. Spray a 9-inch glass pie plate with cooking spray.

Combine the coconut, almond flour, sweet rice flour, and salt in a bowl. Add the Earth Balance Buttery Spread and vanilla extract and cut them into the dry ingredients until the mixture is crumbly and the butter is evenly distributed. Press into the pan, pushing some of the dough up along the side of the pan. Place in the oven for 20 - 25 minutes or until the coconut is lightly browned. Watch it carefully so the coconut doesn't burn! If it's browning too quickly, you can place a piece of foil loosely over the pan until it's done.

Remove from oven and cool before filling with filling.

For the chocolate topping, mix mascarpone cheese with sweetener, cocoa and yogurt. If it’s too thick add a bit more of yogurt or cream. Spread the chocolate cream on top of cooled crust and garnish as desired (toasted coconut, powdered sugar, chocolate shavings, toasted almonds, etc.).

Cheesy Chicken and Rice Bake


2 whole boneless, skinless chicken breasts
4 cups cooked brown rice
3/4 cups frozen corn
1 can (15 ounces) black beans, drained and rinsed
1 cup plain Greek yogurt (or sour cream)
1 can (4 ounces) green chilis
1/2 cup salsa
1 cup cheddar cheese, plus more for topping
2 Tbsp fresh cilantro, for garnish


Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like.

Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

Curried-Chicken and Vegetable Pan Roast


2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
1 1/2 pounds brussels sprouts, halved
2 large red onions, cut into thin wedges
1 cup canola oil
salt and freshly ground pepper, to taste
1 cup plain yogurt
2 Tbsp minced fresh ginger
2 large garlic cloves, minced
1 Tbsp Madras curry powder
4 pounds skinless, boneless chicken thighs 


Preheat the oven to 450 degrees F and position racks in the upper and middle thirds.

In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables.

Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned.

Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.

Spiced Sweet Potato and Goat Cheese Gratin


2 Tbsp butter, melted
3/4 cup milk
3/4 cup cream
2 Tbsp honey
1 small garlic clove, minced
1/2-1 tsp cayenne pepper
1-2 tsp sweet Spanish smoked paprika
8 ounces fresh goat cheese, softened
salt and freshly ground pepper
3 pounds sweet potatoes, peeled and sliced lengthwise 1/8 inch thick


Preheat the oven to 275 degrees F and brush a large baking dish with the melted butter.

In a medium saucepan, combine the milk, cream, honey, garlic, cayenne, and paprika and bring just to a simmer. Remove from the heat. Whisk in the goat cheese and season generously with salt and pepper.

Line the bottom of the baking dish with a slightly overlapping layer of sweet potatoes. Top with 1/4 cup of the goat cheese cream and spread evenly. Repeat the layering with the remaining sweet potatoes and cream, pouring any excess cream on top; you should have about 5 layers.

Cover the casserole with a sheet of buttered foil and bake for 1 hour. Remove the foil and bake for 1 hour longer, until the sweet potatoes are tender and the top is golden. Let stand for 15 minutes before serving.

Cadbury Creme Egg Cupcakes

  • 24 paper cupcake liners 
  • Batter for 24 cupcakes (box mix or your favorite chocolate cupcake recipe, it’s your call) 
  • 24 Mini Cadbury Creme Eggs
  • 24 Mini Cadbury Creme Eggs, frozen (freezing the eggs keeps them from completely vanishing inside the baked cake) 
  • 1 batch of buttercream frosting (or your favourite white frosting)
  • yellow dye 
  • Large Round piping tip or snip the end off of a piping bag. 


  1. Scoop batter into paper liner 2/3 of the way full. Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg.
  2. Bake according to the recipe you are using. Allow cupcakes to cool completely.
  3. While your cupcakes are cooking, make your buttercream. 
  4. Remove about 1 cup of buttercream from the mixing bowl and dye it yellow.
  5. Assemble your piping bag fitted with a large tip and pipe a large circle around the perimeter of the cupcake.
  6. Fill in the center of the circle with the yellow buttercream and top with a Mini Cadbury Cream Egg.

Nigella Lawson's Chocolate Cloud Cake


For the cake:

9 oz dark chocolate (minimum 70% cocoa solids)
1 cup unsalted butter, softened
6 eggs
1 cup caster sugar
1 tsp vanilla extract

 For the cream topping:

4 oz dark chocolate (minimum 70% cocoa solids)
1 cup whipping cream
1 tsp vanilla
1 bag (300g) of mini-eggs (I used Hershey's Eggies because they were the only peanut-free/nut-free ones I could find this year)


Preheat the oven to 350 degrees F. Line the bottom of a 9-inch (23cm) springform pan with parchment paper.

Melt the chocolate in a double boiler and then let the butter melt in the warm chocolate.

In a bowl, whisk 4 egg whites until foamy, then gradually add a 1/2 cup of sugar and whisk until the whites are holding their shape but not too stiff. Set the bowl aside.

In another bowl, beat the 2 whole eggs and 4 egg yolks with the remaining 1/2 cup of the caster sugar, then gently add the chocolate mixture and vanilla. Add a heaping spoonful of egg whites to the chocolate mixture and mix briskly. Gently fold in the rest of the whites, about a 1/3 at a time.

Pour the batter into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in the pan on a wire rack; the middle will crack and sink as it cools.

When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here.

To make the topping, melt the chocolate in a double boiler. While the chocolate is cooling, whip the cream until it's soft and then add the vanilla and continue whisking until the cream is firm but not stiff. Gently fold in the chocolate. Fill the crater of the cake with the chocolate cream, easing it out gently towards the edges of the cake and decorate with the chocolate eggs.

This recipe is also linked to...

Food on Friday: Chocolate

Gluten-Free Paska by Mennonite Girls Can Cook

Photo & Original Recipe by Mennonite Girls Can Cook
Originally found here

1 tsp sugar
1 1/2 Tbsp yeast
1/4 cup warm water
1/2 cup warm milk
1 tsp unflavoured gelatin
1/4 cup oil
1/2 tsp vanilla extract
3 eggs
1/2 lemon - juice and zest
1/2 cup sugar
1 tsp. xanthan gum
1/4 tsp salt
1/2 tsp baking powder
1/2 cup millet flour
1/4 cup white bean flour (small white navy beans)
1/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup cornstarch
1/4 cup sweet rice flour


Mix 1 tsp sugar and water - whisk in yeast and let proof. Mix warm milk and gelatin and let bloom.

Beat eggs, sugar, vanilla, oil, and lemon juice and zest.

Add proofed yeast and bloomed gelatin.

Blend together all the dry ingredients.

Add dry ingredients all at once to liquids and beat on high for a couple of minutes.

Spoon into desire greased pans or tins (smooth tops with wet hand) and let rise in warm place for about 30-60 minutes until doubled in bulk.

Bake at 350 degrees F for 20-30 minutes.

Let sit in pan for a few minutes before removing to cool on rack.

Let cool completely and then ice with white icing and decorate with sprinkles - coloured or chocolate.
If not eating the same day, freeze until needed.

Lemon Rosemary Chicken


3 large boneless, skinless chicken breasts
1 cup mayonnaise
juice from 1/2 a lemon
zest of 2 lemons
1/4 tsp worcestershire sauce
1 cup breadcrumbs
1/2 cup freshly grated Parmesan
1 Tbsp freshly minced rosemary
1 Tbsp freshly ground black pepper
olive oil, for cooking
salt and pepper, to taste


Preheat oven to 250 degrees F.

Butterfly the chicken breasts into halves and pound each thin. Slice each flattened cutlet crosswise into 2 or 3 pieces depending on size. Pat dry and season with salt and pepper.

In a shallow bowl or pan, stir together mayonnaise, lemon juice, lemon zest, and Worcestershire sauce. In a separate pan, combine breadcrumbs, Parmesan, rosemary, and freshly ground black pepper.

Heat a few tablespoons of olive oil in a large fry pan over medium high heat until oil is very hot (but not smoking) and glides around easily.

Rub each piece of chicken with a dollop of mayonnaise mixture so it is completely covered but not gloppy. Dredge mayonnaise covered chicken into breadcrumb mixture so it is well-coated in breading. Working in batches and making sure not to crowd the pan, add the chicken and cook until both sides are golden brown and crispy, about 3-4 minutes per side. Check to make sure the chicken is cooked all the way through.

Place cooked chicken in preheated oven while cooking the remaining pieces. Hold in the oven until serving.

Serve with lemon wedges (from the ones you zested but didn't juice).

Deluxe Corned Beef Hash


2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves
salt and pepper to taste


Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; then stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally.

Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Creamy Baked Orzo with Goat Cheese


1 1/2 cups orzo
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon chopped thyme
6 ounces fresh goat cheese, at room temperature
3 ounces cream cheese, at room temperature
1/2 cup milk
1 tablespoon chopped flat-leaf parsley
Kosher salt and freshly ground pepper
2 tablespoons grated Pecorino cheese


Preheat the oven to 375 degrees F. In a large pot of boiling salted water, cook the orzo until al dente. Drain.

Meanwhile, in a large skillet, heat the olive oil. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the goat cheese, cream cheese and milk and cook over moderately low heat, stirring, until the cheeses are melted, about 2 minutes. Remove from the heat.

Add the cooked orzo and the parsley to the skillet and season with salt and pepper. Scrape the pasta into an 8-inch baking dish and sprinkle the Pecorino on top. Bake for about 25 minutes, until lightly browned.

Seafood Paella


2 Tbsp olive oil
1 onion, finely chopped
1 green pepper, seeded and finely chopped
1 red or orange pepper, seeded and cut into strips
2 carrots, peeled and cut into julienne strips
2 cloves of crushed garlic
2 tomatoes, skinned and finely chopped
1 tsp saffron
350g long-grain rice
1kg mixed seafood (fish, prawns, calamari, scallops, mussels, etc.)
2-3 tbsp fresh coriander or parsley, chopped
200g sugar snap peas, trimmed (forgot to add them to mine)
fresh limes or lemons, cut into wedges


Heat olive oil in a large frying pan. Add onion, green and red peppers and carrots, and fry over a low heat for two minutes.

Add garlic, tomatoes and saffron and fry for three minutes.

Add the rice and stir well to make sure the rice is well coated. Add about 800ml water or seafood stock and bring to the boil. Simmer for 10 minutes.

Add seafood, coriander and sugar snap peas and stir well. Cover and simmer for a further 10 -15 minutes. Add a little water if it gets too dry. The dish is ready once the mussels open and the rice is tender.

Season with salt and freshly ground black pepper, coriander and lemon wedges.

Moroccan Chicken Casserole


1 head cauliflower
2-3 pounds of chicken
2 tablespoons butter
1 onion, finely chopped
2 tablespoons ginger root, finely chopped or grated
2 garlic cloves, finely chopped
3 carrots, peeled and sliced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 tsp cayenne (optional)
1 red pepper, cut into thin strips
28-ounce can of diced tomatoes (do not drain)
1/2 cup minced parsley or cilantro
2 tsp salt
1 lemon


Preheat oven to 375 degrees F.

The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.

Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.

Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well.

Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.

Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.

Garnish with more fresh parsley or cilantro before serving.

Sausage and Zucchini Soup


5 links sausage (I used Farmer's Sausage)
1 small onion
1 clove garlic
4 cups zucchini, diced
4 cups chicken broth
1 can diced tomatoes
2 tsp oregano
2 tsp basil
salt and pepper to taste
Grated Parmesan cheese for topping soup (optional)
Brown sausage links in oil in until browned. Cut in slices and place sausage back in frying pan and brown both sides of slices. 
Combine chicken stock, tomatoes, oregano, and basil in medium stock pot and simmer. Add browned sausage. Put onions in pan you used to brown sausage and saute 3-4 minutes, then add minced garlic and cook 1-2 minutes more. Add to soup. Simmer 30 minutes. 
Cut ends off zucchini and cut lengthwise into fourths, then slice (If the zucchini is very young/small, you can just slice it into medallions). Add zucchini to soup and simmer 15 minutes. Taste soup for flavor and add 1-2 cups of water if needed. 
Serve soup with fresh grated Parmesan cheese if desired.

NOTE: I've used frozen, grated zucchini with any liquids produced during thawing.

Coconut Flour Pancakes


2 eggs
1/2 tsp oil
1/4 tsp vanilla
1/8 tsp cinnamon (optional)
1/8 tsp baking soda
1/2 tsp honey (or maple syrup)
1 Tbsp coconut flour
fresh or frozen blueberries (optional)


 In a bowl, add all the wet ingredients and whisk together until well blended.

Add the dry ingredients to the wet mixture, and whisk mixture again until well blended and frothy – this will get them even fluffier!

Add additional oil or butter to a frying pan on medium to low heat and let warm for a few minutes.

Next, pour the batter into small circles in the frying pan without letting the edges of each circle touch. Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 to 5 minutes.
Wait until there are several bubbles appearing on top of the pancake circles and the edges are cooked, and then flip each pancake to cook the other side. This will not take long, so watch them carefully, and then move the pancakes onto another plate. Continue this until all the batter is gone.


Cabbage Roll Casserole


2 tsp olive oil, divided
1 pound lean ground beef
1 large onion, chopped fine
1 Tbsp finely minced garlic
1/2 tsp dried thyme
1 tsp paprika
salt and fresh ground black pepper to taste
1/2 head green cabbage, coarsely chopped
1 can (14.5 oz.) diced tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked brown rice
2 cups mozzarella cheese


Preheat oven to 350 degrees F. 
Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
Spray casserole dish with non-stick spray and add half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer-friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

This recipe is also linked to...

Food on Friday: Stews and Casseroles

Pork Ribs

3 pounds long spareribs
1 tsp paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp salt
2 tsp onion powder
3 cloves garlic, crushed
2 tsp liquid smoke (Mesquite flavored)

Mix all of the above ingredients together in a small bowl to make a paste. Place your ribs in a large casserole dish. Massage the spices all over both sides. If you want them to taste really smokey you could brush some liquid smoke onto your ribs before applying the spices. Cover the ribs with foil and let them sit in the fridge for a few hours (or overnight).

When you are ready to cook them, preheat your oven to 350. Pour a cup of liquid (water, white wine beer, apple juice, etc.) into your casserole dish with your ribs. Cover with some foil and pop them in the oven, making sure the side with the most meat is facing down. Bake them for 2-2 and 1/2 hours.

While your ribs are cooking you will want to make the BBQ sauce:

3/4 cup ketchup
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1 Tbsp soy sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp liquid smoke

Mix everything together with a whisk in a small saucepan. Simmer for about 5 minutes, stirring occasionally. The sauce will be kinda thin, if you don’t like it that way there is an easy solution. Mix about 1-2 tsp. cornstarch in a small bowl with just enough cold water to dissolve it, then pour it into the sauce for the last minute of simmering. You can make it as thick as you would like that way. Never pour cornstarch directly into a sauce, unless you like lumpy sauce lol. If you would like a bit of a kick you can also add some red pepper flakes to taste.

Once your ribs are finished baking and your sauce is complete, take the foil off and brush your ribs with some of the BBQ sauce. Then flip them over onto a baking sheet lined with aluminum foil. This part can get tricky because they are so tender. You may want to have someone help you, or cut your rack of ribs in half to make it easier. The side of the ribs with the most meat should be facing up at this point.

Brush some of your BBQ sauce onto this side, then stick them back in the oven under the broiler (on high). Please do NOT walk away, you will need to check them literally every minute so you don’t burn them. I usually leave them in until the sauce starts bubbling, add more sauce, and put them back in again. I know this sounds like a lot of work but it only takes a few minutes. Again, keep checking them so you do not burn them. I take my ribs out when they start getting little charred spots, like as if they were cooked on the grill. 

Black Forest Pavlova


For the meringue:

8 egg whites
2 cups sugar
2 tablespoons dutch cocoa powder
1 teaspoon vanilla

For the topping:

2 cups whipping cream
2 tablespoons strong espresso coffee
680 gram (24 ounce) jar of morello (or black) cherries
1/2 cup chopped walnuts
dark chocolate curls and shavings


Preheat oven to 425 degrees F. Place a sheet of baking paper on two large baking tray and draw 8-inch rounds.

Separate your eggs making utmost care not to contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will weigh them down.

Beat your egg whites until they are stiff and add your sugar slowly, one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.

Sift the cocoa powder into the meringue and fold through carefully ensuring you leave streaks of cocoa rather than fully incorporating it.

Shape the meringue into the two rounds on the baking paper/trays. Place meringues into oven and immediately turn temperature down to 250 degrees F. Bake for 90 minutes then turn off oven, do not remove meringues until oven is cool.


Drain the cherries into a colander with a bowl underneath it to catch the syrup. Give the cherries a shake to make sure the syrup drains out of them. You will want the cherries quite dry so give them a bit of time to drain.

Pour the cherry syrup into a saucepan and over medium heat reduce it down to a honey-like consistency (about 5-10 minutes). If you over-reduce you can add a little bit of water and whisk through to make it more liquid again. Set aside.

Beat the cream with the coffee until stiff peaks form. With a silicone spatula spread half of the cream over the bottom meringue, place cherries on the cream along with half of the chopped walnuts. Sprinkle half of the chocolate shavings over the meringue.

Place the top meringue layer over the bottom. Spread the remaining cream over it along with the cherries, nuts and chocolate shavings. Top with the chocolate curls. Drizzle the cherry syrup over the entire pavlova.

Crock Pot Brown and Maple Sugar Pork Tenderloin


2 pounds pork tenderloin
salt and pepper to taste
2 cloves garlic, minced
2 Tbsp real maple syrup
4 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp brown sugar
1 Tbsp balsamic vinegar
1/2 tsp dried thyme
1 Tbsp cornstarch


Place tenderloin in crock pot. Sprinkle with salt and pepper.

Combine together garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup. Pour over pork. Turn pork to coat. Cover and cook on low for 7-9 hours or on high 3-4 hours.

Remove pork and cover with foil to keep warm.

Put juices in pan and bring to a boil over heat. Simmer for 8 to 10 minutes and then add in cornstarch that has been mixed into cold water. Whisk into juices and cook for one minute longer until thickened. Pour juices over pork.

Merlot Beef Stew

4 slices bacon, cut into pieces
2 pounds chuck roast cut into 2 inch pieces (or stew meat)
1 1/2 tsp salt
1/2 tsp pepper
2 Tbsp flour
1/4 cup A1 sauce
1 tsp sugar
1 1/2 cup Merlot
1 1/2 cup water
1 tsp fresh thyme
2 garlic cloves, minced
1 pound pearl onions
1/2 pound button mushrooms, chopped or sliced
2 Tbsp fresh parsley, chopped

In a heavy bottomed pot or a dutch oven, cook the bacon over medium heat until crispy and browned. Reserve bacon pieces in a small bowl lined with a paper towel.

Dry the beef pieces with paper towels and then brown in bacon grease until browned on all sides. Add salt, pepper and flour and toss to coat evenly. Add reserved bacon, A1 sauce, sugar, wine, water, thyme and garlic. Cover and simmer for 90 minutes.

Add onions and simmer for another 20 minutes.

Add the mushrooms and parsley and simmer for an additional 10 minutes.

Serve over mashed potatoes.

Allergy-Friendly Chocolate Chip Cookies


4 Tbsp water
1 Tbsp flaxmeal
1-1/2 cups Bob's Red Mill gluten-free all-purpose flour blend
1/2 cup millet flour
1 tsp xanthan gum
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2/3 cup dairy-free margarine (I used soy-free Earth Balance)
1/2 cup brown sugar
1/2 cup sugar
1-1/2 tsp vanilla extract
1-1/4 cups dairy-free chocolate chips (use a brand like Enjoy Life for soy-free)


Preheat your oven to 350 degrees F and line your cookie sheet with a silicone baking mat or parchment paper.

Combine the water and ground flaxseeds in a mixing bowl, and set aside while you combine the dry ingredients.

In a medium-sized bowl, combine the flours, xanthan or guar gum, baking powder, baking soda, and salt.

Back in your flax bowl, add the margarine, sugars, and vanilla, beating until nice and creamy. Stir or beat in the flour mixture until well combined, then stir in the chocolate chips. Drop the dough by the large tablespoonful onto your baking sheet, or if you prefer a firmer dough, refrigerate it for at least an hour to firm up.

Bake the cookies for 12 to 14 minutes, or until they just barely begin to brown around the edges – they don’t really brown much at all, so do not be tempted to bake them for too long! Cook them for less time (12 min) if you prefer chewy, more for crispy.

Let them cool on the baking sheet for 10 to 15 minutes before removing them to indulge.
They will be soft and chewy while warm, but do firm up after a day on the counter (though still a bit chewy). They can be stored in the fridge or freezer if desired.