Spring must be in the air. I’m over most meals and starting to think of summer and warmer weather.
I made Plain chicken wings last night and have a ton left over so decided for lunch to make a Chicken Salad Sandwich.
Enjoy this flavourful creamy dressing over chopped apples, diced onions and chicken.
I love the LooneySpoons recipes by Janet and Greta Podleski and this is where I learned how to make a delicious dressing for chicken salads.
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp Dijon Mustard
1 tbsp white vinegar
1 tbsp orange juice
1/4 tsp salt
Fresh ground pepper to liking
Whisk all ingredient together and set aside.
Dice half an Apple.
Dice up chicken (enough for a sandwich or two!). Add to bowl.
Dice up 1/8 cup of onion. Add to bowl.
Mix in the amount of dressing you prefer for your chicken salad.
If you like it more on the dry side, add a few spoonfuls; more moist add a few more spoonfuls. Toss together well.
I served on a sour dough bread, with Swiss cheese. I can also happily just eat this mix right out of the bowl! It would also be lovely, on a bed of fresh greens. Cranberries or raisins could be a lovely addition too!
I had seen posts on the Canadian Celiac Facebook Support page about these Gluten free Noodle bowls found at Costco. I’d yet to find them. Then to my amazement – I did!
Who doesn’t miss Mr Noodles?! So I’m hoping these will be a nice alternative.
They come in a ready serve bowl with the noodles, flavour oil, soup base and hot chilli powder.
Add hot water to the inside line of the bowl then wait 3 minutes.
The lovely thing about Pho is you can add whatever you want. I added shredded carrots, slices of onions, spiralled cucumber and diced mushrooms.
I didn’t find the soup base overly flavourful. The second time I made up a bowl, I added a 1/2tsp of Epicure Chicken broth powder and a 1/2tsp of Epicure Vegetable broth powder. That seemed to help boost the soup base flavour.
I tend to make these for a lunch on the weekends or dinner during the week as they take time to prepare the ingredients. Since the bowl itself is really just a starting point.
But I’m happy to have this option, and our family has been enjoying them. Have you tried them yet?
Who doesn’t love ribs? When I was about to get married a few coworkers highly recommended the LooneySpoon cook books for easy but amazing recipes to amaze my husband.
Since the pandemic, the LooneySpoons Collection cookbook has been regularly referred to, since we have been home and wanting a variety of fresh meals to enjoy. One thing I do love about the recipes is they are easily adaptable – if you don’t have something – you probably have something close to it or atleast can decide if you can still make the dish without it affecting the overall effect. Or if you don’t like what they are adding – substitute your favourite fruit or veggie or spice!
I even came home the other night from work and my husband had used the book to use as his base to make homemade gluten free Mac and Cheese!!
The LoonySpoon cooking books have helped my family be more adventurous since our beginning and have taught me how to play with making bbq sauces and rubs.
1 tbsp Brown sugar
1 1/2 tsp Paprika
1 tsp Epicure Chipotle Aioli Mix
1/2 tsp Old Bay Seasoned Salt
1/4 tsp Black Pepper
Mix all spices together in a bowl
If you don’t have any ribs – don’t worry! You can also use pork tenderloin!
If using a pork tenderloin, you will want to pound the pork with a meat mallet until about 3/4 of an inch thickness
Then score one side of the tenderloin in one inch intervals (about the size of ribs) Do not cut all the way through.
Apply the spice rub onto both sides of the tenderloin. Rub in. Then wrap with plastic wrap and refrigerate until ready to cook. Leaving it overnight in the fridge will give you the best flavouring to the pork. But even a couple of hours in the rub gives the meat a lovely flavour!
When ready to make your BBQ Sauce gather:
2 tablespoons butter
2 shallots minced
1 teaspoon Worcestershire sauce
1/4 cup Hickory bbq sauce
1/3 cup ketchup
2 table spoons brown sugar
1 teaspoon lemon juice
1 teaspoon Epicure Roast Chicken Seasoning
In a pot melt butter, then add shallots. Stir and lightly cook for about a minute or two on medium heat. You do not want to brown the shallots! Rather, you want to bring out their lovely flavour.
Add the rest of the ingredients, keep stirring. Let it cook for about 5 minutes. Then remove from heat.
Coat the tenderloin before putting on the bbq. Then baste between flips.
Do you ever feel or find we are being told by companies and others that products taste so much better than making something homemade?!
With the pandemic and living rural – options and products are sparse. We are missing our variety in our meals and the fact by now we would have gone atleast once to the city where we would have enjoyed some amazing and delicious gluten free Chinese food.
My dear work mother recommended The LooneySpoons Collection Cookbook by Janet & Greta Podleski – and their recipes are all excellent.
I modified it as 1) we had no gluten free soya sauce – So used a splash of Worcestershire sauce and 2) they did it as a one pot meal. We like our things separate here. 3) onions have been hard to find in grocery stores and they have become gold in our house so I used half an onion and added a shallot
*Canadian Living magazine this month has the same recipe except they added cornstarch (to thicken it) and they used beef instead of chicken
1 Can Pineapple (whatever you have)
1 red pepper
1/2 onion – thinly sliced
1 shallot – thinly sliced
2 cloves garlic – minced
1/3 cup ketchup
2 tbsp brown sugar
2 tbsp white vinegar
1/4 tsp Worcestershire sauce
Rice of your choice
In a large skillet, cook up chicken. Set aside. Once cooled dice up.
While chicken is cooking slice up veggies.
Mix up sauce. Set aside.
I had pineapple rings so cut them into tidbits.
Thinly sliced peppers.
Clean skillet, add 2 tablespoons of olive oil over medium high heat. Add onion, shallot, garlic and peppers.