Category Archives: the gf lifestyle

Eggs Smothered in Jalapeno Cheese Sauce: Better than Eggs Benedict?

eggs-w-jalapeno-cheese-sauce

I think I may have found an amazing alternative to eggs Benedict. Don’t get me wrong. I am a big fan of eggs Benedict. Well, used to be. When I order it now, I always order it without the English muffin, of course, but it is not really the same and not nearly as filling. And just this past fall, I tried ordering it in one restaurant where, apparently, the “hollandaise sauce” was not gluten free. I ended up eating something else.

But I love eggs—scrambled, poached, fried—you name it. And, as I may have already mentioned once or twice, I love cheese. Recently, I had the happy accident of having too much jalapeno cheese sauce on hand. I had about a cup sitting in my fridge, needing a purpose, so I toasted a Glutino English muffin in my panini press, reheated my cheese sauce in the microwave and fried up two eggs over easy.

The result was this delicious combination of eggs, cheese sauce and jalapenos. I had it for dinner, but it would make a lovely company brunch dish, too.

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¡Que aproveche!

My niece and I whipped up this pad thai tonight. The perfect comfort food! We made it with shrimp and chicken. We added bean sprouts and garnished it with cilantro, green onions, lime wedges and chopped cashews. We used this great tutorial and, even though I normally have trouble actually doing what recipes tell me to do, this time I followed Pim’s advice and made sure that we drank champagne with our meal. ¡Que aproveche!

padthai

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Paleo Pancakes

paleo pancakes

My sister made me these delicious pancakes on a recent Sunday. What a perfect way to start the day. They are made with coconut flour and tapioca flour, which makes them completely grain-free. My sister used coconut milk, making them dairy-free too. They have an amazing texture. We topped them off with a sauce made from raspberries and blackberries, and we poured on a bit of maple syrup too, just for good measure.

The original recipe calls for blueberries, but we didn’t have any of those, so we were of course forced to use chocolate chips. The flavours went together beautifully.

pancakes with chocolate chips

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And Now, Let the Wild Rumpus Start!

Good Familiar Creatures

May your days be merry and bright. Happy New Year!

veuve-sm

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A Little Tale of Woe

“Things fall apart; the centre cannot hold;
Mere anarchy is loosed upon the world.”

William Butler Yeats, “The Second Coming”

Ages ago, when I told my brother that I was going to start blogging about gluten-free cooking, he suggested I call the blog Things Fall Apart. Clever, and absolutely on point. That’s the reality of cooking and baking without gluten—gluten is amazing at helping things stick together. All of the gums or other tricks we use to coerce gluten-less flours to stick together only work so well.

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A Taste of Summer

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Earlier this summer, I got to spend a weekend at a cottage with three very funny women. There was lots of laughter, wine and good food, and it was a nice break from city living. One of the highlights, foodwise, was a strawberry-rhubarb pie made with homegrown rhubarb. We had it for breakfast our first full day there. What a great way to start the day.

srpie-sli

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A Solid Ending

I mentioned previously that June was butter tart month in Ontario. I made a valiant effort to eat butter tarts at the beginning of the month (five days straight!) but didn’t manage to have one every day. However, I did manage to celebrate the end of June with a bang.

Toronto had an event called the Great Canadian Butter Tart Bake-Off at the end of June. It featured six pastry chefs each baking and serving a different style of butter tart. Since we can’t enjoy regular butter tarts, my sister decided we would have a butter tart bake-off of our own.

We made two types: one with chocolate pastry and chocolate drizzled on top and one made using maple syrup in the filling. The bake-off was extremely successful. We got to be both competitors and judges. My sister declared that both types of tarts won—the maple syrup won the classic category, while the chocolate version won the specialty category. I think this might be something we have to do every year.

array-buttertarts

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Another Work in Progress…

Here’s what I’m working on at the moment—cookies made with cashew butter. They still need some work, but for a first attempt, they are pretty good.

cashewcookies

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Breakfast Cheesecake

I am currently developing a recipe for breakfast cheesecake. I know that you can eat any cheesecake for breakfast, but this one is a simple, no-fuss, no-crust cheesecake that’s baked in a bain-marie and scooped into a bowl like custard or pudding. A girl has to eat something for breakfast, right?

Breakfast Cheesecake

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Anyone for Pizza?

I love pizza. Since I’ve gone gluten-free, pizza is a rare treat—which is probably a good thing. I recently had lunch with a friend who is also gluten-free. We met at the Danforth location of Magic Oven, which has many gluten-free menu options. I was tempted by the salads, sandwiches and wings, but since I had been craving pepperoni pizza, I ordered the Super Magic pizza for one—tomato sauce, pepperoni, portobellos, roasted peppers and mozzarella. Our server brought me house-made chili oil to go with it. It was delicious, with a thin, crispy crust, and I can’t wait to go back so I can try other gluten-free items on the menu.

pepperoni pizza - magic oven

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