Spicy Citrus Salmon and salad

One of our favorite dinners is salmon and
 salad, its so simple and healthy.

2 chucks fresh wild salmon
1tbs honey
1tbs lemon or lime juice
 Chili spice
Salt
Pepper

Pre heat oven to broil
1. Mix honey, juice and spices together and brush and salmon
2. Broil salmon on high until the meat flakes, about 10-12 minutes.
3. Serve over lettuce with fresh veggies and salad crunchies.

　

Chipotle and Corn Turkey Chili

As I have said before, I love coming home to dinner already made, and this chili is amazing in a slow cooker, or on the stove top. Adjust ingredients and spices to suit your taste. Pairs wonderfully with corn bread. I always freeze a couple of tubs for a rainy day.

2 lbs ground turkey                               1tsp salt
2onions                                                  2tsp pepper
3cloves garlic                                        2tsp paprika
2 cans red kidney beans                        2tsp cumin
1 can black beans                                  2tsp coriander
1 can of corn                                         Juice of one lime
2 large cans of diced tomatoes             1tbs brown sugar
3 chipotle peppers diced fine (or more if you like)
(you can always “cheat” and use a Mexican spice mix or chili spice)

1. Brown turkey over med heat, drain fat, add onions and sauté until soft
2. Place all ingredient in to slow cooker and stir to combine, add turkey and onions
3. Cook on low for 6-8 hours or high for 4-6 hours

Flourless Double Chocolate    Walnut cookies

These soft and chewy decedent cookies are gluten and dairy free! Using parchment paper to bake them
on is a must for these cookies, as they are very
very delicate and sticky after baking. Using a
very good quality dark Dutch coco really makes
a difference. These cookies do not last long,
I brought 2 dozen to work today, and they are gone!



Makes about 2 dozen 2 inch cookies

3 cups powdered sugar
¾ cup coco (good quality dark Dutch process)
4 egg whites
2tsp vanilla
¼ tsp salt
¼ cup ground walnuts or pecans
¼ cup chocolate chips.

Preheat oven to 350 degrees
1. Sift coco and sugar to remove any lumps
2. With a hand mixer, mix coco/sugar mix with eggs, vanilla and salt
3. Stir in nuts and chips. The batter will be running and sticky, like glue.
4. Line a baking sheet with parchment paper. Using a tablespoon, scoop batter in to little puddles on
paper. Space cookies well as then can spread.
5. Bake at 350 for 8-12 minutes until the tops are shiny and cracked and just set in centre. Remove pan from oven, and gently remove parchment paper( with cookies on it) from pan and lay on counter
to cool (do not remove cookies yet!)
6. Once cookies are cool, peel gently from paper using a damp spatula to prevent sticking. Layer parchment paper between layers of cookies when storing.

Turkey meatloaf

This is a really tasty alternative to meat loaf
made with pork and beef and is Much lower
in fat. Makes delicious meatloaf sandwiches for lunch the next day!

1 ½ lbs extra lean ground turkey
1 onion
3 cloves garlic
¼ cup bread crumbs (I use panko style- gluten free)
2 eggs beaten
2 tbs Chopped parsley or basil
Salt
Pepper
Italian spice (or steak spice)

Pre heat oven to 400
1.Sauté onions and garlic until soft.
2. In a large bowl combine turkey, spices, eggs, bread crumbs and onions
3. Mix gently with spatula or hands just to incorporate.
4. Place in a greased loaf pan and cover with tin foil and bake for 40 mins
5. Remove tin foil and season top (or brush with ketchup and brown sugar for an old school type of meatloaf) and bake for another 10 minutes or until and thermometer inserted in to centre reads above 190 degrees

　

　

Roasted Golden Beets

Beets were, until about 6 months ago, my absolute least favorite vegetable. But my mom roasted some and they were pretty good, and I made a big batch of roasted veggies at Christmas, and now I love them!

I like golden or candy cane beet when I can get them, they are a little sweeter (and don’t stain your hands) and the candy cane beets are gorgeous with red and white stripes inside.

6 large beets peeled and cut in to bite size pieces
2 tbs olive oil
1tsp maple syrup
Salt
Pepper

Pre heat oven to 400

1.Cut beets and toss with oil and seasonings
2. Roast uncover for 30 minutes or until tender and caramelized

Pulled Pork On Gluten free Corn Bread

Slow Cooker Pulled pork

This is very simple and tasty recipe, you can tweak it to how you like it, if you are missing some of the ingredients go ahead and substitute something else. It is an an amazing leftover, makes great sandwiches and tacos! This is a really awesome meal to make for a large crowd! Just double or triple the sauce and buy the biggest pork roast you that you can fit in your crock pot!

Ingredients
1 large pork roast ( I buy what ever is on sale and cheap!)
1 cup BBQ sauce (your pick)
¼ or more white wine (or beer)
3tbs tomato paste
1tbs molasses
1 tbs brown sugar
2 tbs apple cider vinegar (or balsamic)
Coriander
Salt
Pepper
3 cloves garlic diced
1 large onion diced

1. Combine all ingredients in a slow cooker. Cook on high for 4-5 hours or med/low for 8-10 hours
2. Once you are home, or 45 mins before you plan on eating, remove prok form slow cooker place on a cutting board.
3. Stain liquid from cooker and place onions back in cooker. Place liquid in a pot over high heat, and reduce, adding a little corn starch to thicken.
4. While sauce is reducing, shred pork with two forks and place back in cooker.
5. Add as much sauce back in to pork mixture to really moisten it. Put lid back on and let cook onhigh for 15 more minutes.
6. Serve on buns, corn bread, tacos or with beans and coleslaw.



　Gluten free Corn Bread

Wet
2 eggs
¾ cup milk (cows or soy)
¼ oil (coconut, olive, or canola)
1tbs apple cider
Dry
1 cup corn meal
¾ cup gluten free flour mix
¼ cup sugar
2 tsp baking soda
1 ½ tsp xanthan gum
1tsp salt
(salt, pepper and seasonings)

Pre heat oven to 350

1. In separate bowls, wisk wet and dry ingredients
2. With a hand mixer, mix wet and dry ingredients together blend until combined, mixture will bethick.
3. Spread in to a greased 8 by 8 pan and bake for 25-30 mins until it is golden brown


*Recipe Adapted 1000 gluten free recipes

　

　

　

　
　

　

　

　

　

　

　

JUICE IT UP!

Juicing time!

Our bounty of fruits and veggies!

We both love fresh juice in the morning, but are way to lazy most days, It just takes to much time on a weekday morning and makes a huge mess. We have a lovely single auger juice extractor that works beautifully, but is much slower then most Centrifugal Juicers although it produces more juice.

We just bought a vacuum sealer with a mason jar sealer attachment at a garage sale and were really excited to try it. We decided to try making one really really big mess a few times a week, and stock piling juice. So we vacuum sealed our 500ml wide mouth mason jars and stored them in the fridge. We make two or three days worth and the vacuum seal to help the juice to say fresher. Fresh made juice is always better right after it is first made, but I figure its better to drink day old juice then non at all.


So off to Root Cellar we went to stock up on juicing ingredients!
And after an hour or so of peeling, washing, chopping, dicing, juicing and sealing we had 6 jars of juice!

To make 7 or 8 500ml jars of juice

8 large organic braburn apples
16 large organic carrots
3 large organic beets
2 bunches of organic Italian parsley
2 bunches of organic spinach
2 bunches of organic purple kale
4 lemons
A few chunks of ginger

I find that the sweetness of the apple and beets of set the bitterness of the greens, also the lemon juice help it keep better.

                                                                                          My Juice is the pretty red pinkish one

French Onion Soup

This a one of my winter favorites, great after a day out in the rain. We always make it after winter crabbing and have it with our crab cakes. It is always a really cheap meal, today we bought a bag of 8 really big yellow onions for $1.78 at root cellar, and with a tetra pack of beef broth for $2.99 the meal coast a whopping $4.77, Made up for the local golden beets I bought ($7 for 4! Expensive but so very tasty) Using a food processor slicing attachment saves time (and tears) while slicing the onions. I make the soup in a Dutch oven (or French, whatever you like to call them) to save dishes.

　

6 large onions (yellow, red, sweet or mixture)
4 cups beef broth
2tb olive oil (or butter)
A few dashes Worcestershire
¼ cup white wine or sherry
Thyme (fresh or dried)
Tarragon
Salt
Pepper
Optional: French Bread slices and cheese to top

1. Slice onions (or slice in food processor) it will look like way to many, but they cook down a lot!
2. Heat oil in a Dutch oven, or thick bottom pot, or sauce pan over med high heat, add onions, tarragon and thyme and sauté until they are golden brown about 15 minutes. Reduce heat to medium low and cover stirring occasionally for about 30 minutes.
3. Add wine and cook on high for 5 minutes
4.. Reduce heat back to med high and add broth, Worcestershire, salt and pepper.
5.. Simmer for 20 minutes
6. Ladle in to oven proof bowls and top with French bread slice and cheese, broil until cheese is bubbling.