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Posts Tagged ‘food’

GF Mexican Pie

I’ve been rearranging and decluttering  the kitchen. I decided to look once again at my few cook books and see if I was using them or if any needed a new home. I came across this recipe I haven’t made in a few years. It was a family favorite and  seems it still is. It’s quick and easy to prepare, tastes yummy, and forms a nice thin corn bread on top. It’s good the next day too and freezes well. Enjoy!

( I used all Gluten Free ingredients)

(From Eat Well, Live Well The Canadian Diabetic Associations Guide to Healthy Eating, 1990)

 

Mexican Pie
1 Medium Onion
1 TBSP vegetable oil
1 can tomatoes (19 oz/540 ml)
1 can kidney beans (19 oz/540 ml) (I soaked and cooked the beans)
1 can corn (12 oz/341 ml) (I used frozen)
1 TBSP chili powder ( I suggest 2 TBSP or more)
¾ cup cornmeal
1 cup 2 percent milk (I used soy milk)
2 eggs
1 ½ cup shredded cheese (cheddar, swiss, mozzarella, or a mixture)
In a large skillet on medium high heat, cook onion in oil until transparent. Cut up tomatoes. Add tomatoes, kidney beans, corn and chili powder to skillet. Cook on low heat, uncovered, for about 1 hour, or until slightly thickened, stir occasionally. (I used a masher and mashed the mixture a little to thicken the sauce). Pour into 9 X 13 inch baking pan. Sprinkle corn meal evenly over surface. In separate bowl, beat together milk and eggs. Pour evenly over corn meal. Sprinkle with cheese. Bake uncovered 350 oven, 50 – 55 minutes. Cut into squares to serve.

 

 

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food bank 1Friends, if you are hosting an Easter dinner, would you consider asking your guests to bring along a donation for your local food bank. It’s a great way to share with those who are having food challenges at this time. My food bank does not accept perishable food, so check with yours beforehand. You’ll feel blessed when you drop it off in a day or two. Thanks, Linda

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Very Berry Pudding

I came across this recipe in the Alive magazine. It is so tasty; quick to make; and full of antioxidants.  I’m serving it to my girlfriends tonight with almond bark in a pretty cup. I’m sure they’re going to like it.

1 cup (250 ml) frozen raspberries

1 cup (250 ml) frozen blueberries

1 cup (250 ml) frozen blackberries

1 block (about 12 oz/340 g) soft tofu

2 TBSP (30 ml) coconut palm sugar or

other granulated sugar of choice

2 TBSP (30 ml) honey

2 TBSP (30 ml) cornstarch or tapioca starch

½ tsp (2 ml) cinnamon

¼ tsp (1ml) salt

1 tsp (5ml) orange zest

½ tsp (2 ml) almond extract

( I use gluten free ingredients)

Combine berries, tofu, sugar, honey, starch, cinnamon, salt, orange zest, and almond extract in blender or food processor and blend until smooth.

Pour into individual serving dishes and refrigerate several hours before serving. Garnish with shaved dark chocolate and mint, if desired.

Serves 6.

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Curried Broccoli and Sweet Potato Soup

(From The Diabetes Choice Cookbook for Canadians, 2002, Pg 48)

I sure enjoy making and eating a good soup. This one is quick to make; high in fiber; and a good source of Vitamin A and C.

Ingredients

2 tsp vegetable oil

1 ½ minced garlic

1 ½ cups chopped onions

1 tsp curry powder (or more if you like)

4 cups chicken stock (add more stock if too thick)

4 cups broccoli florets

3 cups peeled diced sweet potatoes

2 TBSP honey

(I use gluten free ingredients)

Directions

  • In a large saucepan heat oil over medium heat.
  • Add garlic, onions and curry.
  • Cook for 4 min or until onions are softened.
  • Add vegetable stock, broccoli and sweet potatoes. Bring to a boil.
  • Cover and reduce heat to low and simmer for 30 min or until vegetable are tender.
  • Transfer soup to food processor or blender. Purée. Add honey and serve.

I sometimes add soft tofu just before pureeing – for extra protein. Once served, I add a little ground flax seed to my bowl.(Flax seed is high in fibre; healthy fats and antioxidants).

Brown the onion, garlic and curry.

Add Stock, Sweet Potatos and Broccoli

Puree.

Freezes well.

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Its so much fun to explore with differant grains.  It makes cooking and serving more interesting. Buckwheat, for one,  is  hardy; nutritious;  and part of the rhubarb family.  It’s not actually a grain but a fruit that’s rich in omega-3 fatty acids, B vitamins, minerals and essential amino acids. Because of it’s nutrition, it is used as a grain.  It’s a good substitute for anyone who is sensitive to wheat too. It is easy to cook and normally quite cheap to buy. This recipe is so good you’ll make it again and again. We’ve never had leftovers, its so yummy.

30 ml (2 TBSP) canola oil

50 ml (1/4 cup) diced onion

1 clove garlic, crushed

250 ml (1 cup)  mushrooms chopped

250 ml (1 cup) whole buckwheat

284 (1 can) vegetable broth (or homemade)

300 ml (1 1/4 cup) water

2 ml (1/2 tsp) salt

1 ml ( 1/4 tsp) ground black pepper

50 ml (1/4 ) cup minced parsley (optional)

Heat oil in fying pan over medium low heat and saute onion, garlic and mushroom until onion is golden. Add buckwheat and cook, stirring for 3 – 5 minutes and buckwheat is lightly toasted. Add broth, water, and seasonings. Cover, reduce heat and cook for about 30 minutes or until the liquid is absorbed. Garnish with parsley.  Yield 4-6.

                       (Sauteed onions, garlic and mushrooms with Buckwheat toasting)

                                     (add the broth, water and seasonings)

                                            (Put in a colorful dish and ready to serve)

By the way, this is the first time I used a cast iron fry pan.

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It’s so easy to add extra nutrients to your diet by using 1 – 2 TBSP of ground seeds daily. They’re high in protein; essential oils; vitamins; and minerals. I grind seeds like flax, pumpkin and sesame separately in my coffee grinder.  I like to keep a couple containers of ground seeds in the refrigerator for convenience.  I use them up within a few days. Add 1 – 2 TBSP of fresh ground flax, pumpkin, sunflower or sesame seeds to cereal, shakes, stir fries, soup, apple slices or whatever you like.  Give it a try. You’ll be healthier for it.

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                                  (Lentils after boiling)

This soup is so tasty; nutritious; quick to make; and inexpensive. Today I made a double batch to freeze. I like to have it on hand for times when we’re not able to cook. Other times, I take it to a friend who is not feeling well.  If your not making your own soups, I sure hope you start.

Lentil Vegetable Soup

(taken from Canada’s Healthy Living Guide, October 2004)

1 cup (250ml) mixed Lentils (I use green lentils)

1 small white onion, chopped

2 cloves garlic, minced

3 TBSP (45 ml) extra virgin olive oil

1 cup (250 ml) carrots, diced

1 cup (250 ml) red and yellow bell peppers, diced (optional)

1 cup (250 ml) celery, diced

2 ½ cups (625 ml) vegetable stock or water

2 bay leaves

Pinch cayenne pepper

( I use gluten free ingredients)

Boil lentils for about 20 minutes.  Drain. In a large pan, heat the oil over medium heat and sauté onion and garlic until tender. Add carrots, celery and peppers and sauté until translucent.  Add lentils and stir.  Add vegetable stock, bay leaves, cayenne and salt.  Cover and simmer for 10 to 15 minutes.  Remove bay leaves. Garnish with parsley. Serves 2.  Puree part if desired.

(I often add a little chopped spinach just before serving)

                                   (Vegetables sauteing)

                                           (Puree a little –  I love this stick blender)

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