Tag Archives: comfort food

Pepperoni Pizza!

I had been craving pepperoni pizza for a while now, but could never find gluten-free pepperoni when I remembered to look for it. Then I finally found some made by Piller’s. I used it to make this pepperoni, jalapeno and onion pizza.

To make it, I used the crust recipe I have been using for a few years now. I usually make it without the addition of the tiny amount of Parmesan as I tend to put generous amounts of cheese on top. It’s really fast to make, and it uses tapioca flour and coconut flour, so it’s grain free. The crust ends up being nice and thin–I roll it out between two sheets of parchment paper. It is delicate, and I leave it on the lower piece of parchment paper for baking. But if you are light on the sauce, the crust stays crisp enough that you can eat the pizza by hand.

This one was fantastic, of course, and let me have leftover pizza for breakfast. I highly recommend this crust to anyone looking for a yeast-free, gluten-free option to make at home.

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Hashbrowns with Kimchi, Onions, Cheese and Eggs

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I had an amazing meal today. My goal was to finish up the last bit of kimchi in the fridge.

I sliced up some onions and fried them in a pan until they were soft. Then I added the kimchi and a little bit of water that I used to get out all of the deliciousness in the kimchi container.

I let the kimchi topping simmer while I fried up some hashbrowns in another pan and melted some butter for eggs in yet another pan. I also grated some sharp cheddar and chopped up some green onions.

When the hashbrowns were getting golden, I cracked two eggs into the pan with butter and quickly fried them sunny-side up, keeping the yolks runny. When they were ready, I put down the hashbrowns in a layer, topped them with a generous layer of the kimchi and onions, added a layer of cheese, slid on the eggs and then scattered green onions on top.

The result was fantastic. Very savoury and filling, but special enough that it would make a lovely brunch dish. It was a three-pan meal, but it was definitely worth all the dishes.

 

 

 

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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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¡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!

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Poutine: Yes, I Am Canadian!

Poutine is a staple of French-Canadian cuisine. It’s simple but extremely tasty.

A few years ago, I went with my sister and my niece to a concert put on by Ron Cahute and Jane Lapko, the creators of these educational French songs. They performed their Poutine song, which goes like this:

Poutine, let’s start with the french fries,
Poutine, add the cheese and the gravy!
Poutine is my favourite thing,
It’s fries with an attitude!

Poutine is easy to make at home. You can use cheese curds or (if you don’t mind the wrath of poutine traditionalists) any cheese you like. I like a blend of mozzarella and old cheddar. I make my own gravy (with gluten-free beef broth and potato starch) and I bake my french fries until they are extra crispy.

To make it, you just need to make or reheat some gravy, prepare your chosen cheese and bake some fries. Then, all you do is layer your cheese curds or grated cheese on top of the fries and ladle gravy on top. Et voilà! The heat from the fries and gravy will melt the cheese, creating an ooey-gooey, delicious mess, all ready for you to dig in. Miam miam!

Poutine: Yes, I Am Canadian!

Poutine is a Québécois dish that combines french fries, cheese and gravy.

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No Such Thing as Too Much Cheese…

I love cheese, as may already be obvious despite the young age of this blog. Four out of my six recipe posts feature cheese. A simple grilled cheese sandwich is one of my very favourite meals.

But a grilled cheese isn’t so simple for those of us avoiding gluten. Anyone who has tried commercially available gluten-free breads will know how disappointing they can be. I am lucky, though, to have stores that sell incredible gluten-free bread near where I live. I made this grilled cheese sandwich with the Romano Bean Bread in the Queen St. Gluten Free bread line baked by Yoshi’s Sweets. There are other breads in the same line—including one made with grape seed flour—and they all have a texture which is incredibly like bread with gluten in it.

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Jalapeno Cheddar Sauce for Pasta

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I love jalapenos. I first learned how to use a canner just so I could pickle my own peppers. I have grown my own plants a couple of times, too. One year, when I had a large garden, I ended up pickling 60 cups of peppers.

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Broccoli Bacon Cheddar Salad

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I have had broccoli salad on the brain lately. My mother had made one, which was delicious, but quite different from the one I’m posting here. Hers was made with feta, raisins and a yogurt dressing. After I ate some, I started thinking about THIS broccoli salad…

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