Category Archives: vegetarian

Feta Fries

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Here is a fast and delicious side dishfeta fries. Bake up some fries so they are nice and crispy, and then toss them with some crumbled feta and any other flavourings you like. This batch has oregano, for a Greek flair.

Also note the other sides in the back. There’s mushrooms fried with butter and garlic. And there’s grape tomato salad with fresh basil and balsamic dressing. We had these, along with caramelized onions, with burgers as a way to kick off the summer barbecue season. All simple to make, and all really tasty. Let the barbecues begin!

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Spicy Nachos

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I just made this outrageously delicious version of nachos.

I picked up a jar of Huy Fong chili garlic sauce this morning and was mulling over how to use it. Then, a craving for nachos struck. The answer seemed obvious.

I used one can of refried beans, and mixed in a couple of spoons of the chili garlic sauce and one bunch of chopped green onions. I used the cheese I had, which was extra old cheddar.

The chili sauce gave the beans a nice kick and the green onions added a nice freshness. The extra old cheddar went really well with the spiciness, too. And, luckily, I had some sour cream on hand to help tone down the spice a bit. (Full disclosure: I always have sour cream on hand.)

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It was a great combo. I am looking forward to eating the leftovers for breakfast tomorrow, and I will definitely be making these again.

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Something Sweet…

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I had a craving for butterscotch, so I made these blondies. I used this recipe for the batter, but instead of the nuts and chocolate, I added 1 cup of butterscotch chips and 2 cups of mini marshmallows. I (of course) used a gluten-free flour blend. The marshmallows mostly disappear, but leave behind crusty little craters in the top.

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Kimchi Stir Fry: Spice Up Your Life!

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This is comfort food at its finest. I made this delicious kimchi stir fry yesterday. I was trying to recreate a meal I had at a Korean restaurant.

I made this by frying a medium size onion, adding chopped green onions and then adding cabbage. After that I added cooked rice, kimchi (which I chopped finely), juice from the kimchi and green peas. And that’s it.

I topped it all off with two eggs fried sunny-side up. Of course, the sunny-side-up technique I have been perfecting over the past couple of years involves frying eggs in a lot of butter (one could say more than is strictly necessary) and then spooning the hot butter over the top so that the egg can bathe in buttery goodness. This results in an egg that is more cooked than a regular sunny-side up egg, but less cooked than an over-easy egg. When I serve it on toast, I pour the melted butter over the bread first and top it with egg.

For the stir fry, I placed the eggs on top of the rice and cabbage and drizzled the butter over top of it all. And then I ate it, enjoying the amazing blend of kimchi, cabbage, onion, rice and eggs. I think I am going to have to add this dish to my repertoire.

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Might as Well Go for a Donut…

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Guess what I did today! I made these baked chocolate chip donuts. I had originally been looking at baked donut recipes so that I could use my brother’s donut pan, but in the end, I made mine into donut sticks by baking them in my mini loaf pans.

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I decided to make a double batch so I that I would end up with six. The batter came together beautifully. I greased my mini loaf pans with oil, as well as lining each one with a strip of parchment paper. I subbed in a gluten-free flour blend for the all-purpose flour (my blend was a 4:1:1 mix of rice flour, sweet rice flour and potato starch) and baked my loaves/donut sticks for 20 minutes. I glazed them with a sugar glaze, in keeping with my memories of stick donuts.

The end result was very tasty and certainly satisfied my donut craving. And now I have breakfast for tomorrow. (I clearly need to do more baked donut experiments.)

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

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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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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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Quick Thinking

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I have quick breads on the brain lately, so I made this currant loaf. It has lots and lots of currants, plus orange rind and citron peel. It turned out nicely—this photo doesn’t really do it justice. This is what I am having for breakfast tomorrow.

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What I Did Today

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I have mentioned before how I have trouble finding good breakfast options. (This may be partly why I like cake for breakfast…) Lately, I have been scouring the Internet for good breakfast cookie recipes. Ones that are high in fibre and are a bit filling.

I found these protein cookies by Heather at Kula Mama and decided they were exactly the kind of cookie I was looking for. I had a break in my regular routine and all of the ingredients, so I made my version of these cookies.

My version is a bit different—I used cashew butter instead almond butter, quinoa flakes instead of oats, sugar instead of maple syrup, canola oil instead of coconut oil, and so on. I loaded mine with sunflower seeds, sesame seeds, chia seeds and citron peel.

The result was delicious. It made 5 dozen cookies. I’ve frozen lots and have some in the fridge for the next few days. And now I know that tomorrow morning won’t mean me heading out the door on an empty stomach. Yay!

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Almond Coconut Banana Bread

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As much as I love eating leftover dessert cake for breakfast, I sometimes want something a little simpler. When I first stopped eating gluten, banana bread was one of the little things I missed, so I started looking for a reliable gluten-free alternative.

The first time I tried to make a gluten-free banana bread was also the first time I baked with coconut flour. I had no idea how different coconut flour is from other flours. The result was dense, leaden and dried-out mini loaves of banana bread that tasted good but fell far from my ideal.

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