Review: Epicure Greek Dressing Mix

I have heard a lot of great things about Epicure. Being a gluten free family, I was curious and excited when I heard their products were gluten free! We found their Greek Dressing Mix to be amazing and flavourful!

Creamy Greek Feta Pasta Salad

Ingredients

Epicure Greek Dressing Mix

2 Tbsp crumbled feta cheese

1/4 cup red wine vinegar

1/4 basil olive oil

2/4 cups mayonnaise

1 chopped green bell pepper

2 diced green onions

10 garden tomatoes

1 1/2 cups gluten free Pasta

1) cook pasta al dente as per package. Let cool.

2) mix and whisk together vinegar, mayonnaise and oil to make the dressing

3) toss together ingredients with salad dressing

Enjoy!

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Sour Cream Peach Pie

I grew up eating traditional peach pie. Similar to a basic apple pie recipe. Then I meet my future husband and all he talks about is his love for peach pie. So I do what every new girlfriend would do. Bake a pie.

But my pie was not like his moms….. where was my cream filling?!?!

My pie was not what he was envisioning …so I had to learn how to make it.

The creamy filling compliments the peaches and has become a regular staple come peach season. Enjoy!

Ingredients

9inch unbaked gluten free pie shell

3/4 cup sour cream

1/2 cup white sugar

1/3 cup gluten free flour

1/2 tsp almond extract

4cups peaches, peeled and cut

1/4 cup brown sugar

1) Get your crust and pie shell ready. Set aside.

2) To start, it’s best to put peaches in hot water to help them peel easier.

Let them sit in the water while making the cream. Trust me! They will peel so nicely.

3) combine sour cream, sugar, flour and almond extract. Stir until smooth.

4) Alternate layers of peaches and cream mixture in pie shell ending with cream mixture.

5) Preheat oven to 425 degrees Fahrenheit for 20minutes then reduce to 350 degrees.

Bake until filling is thick and bubbly about 35minutes.

6) Sprinkle with the brown sugar and broil until gold brown. *beware it can burn quickly. Keep an eye on it*

Cool before cutting

Enjoy!!

Gluten Free Peach Cobbler Muffins

It’s that time of year – heavenly Niagara On The Lake Peaches. There are so many ways to enjoy peaches! When I saw this Triple Tested Chatelaine recipe in the August 19, 2019 Hello Canada Weekly (No 674) Magazine, I just had to try to convert it to gluten free! It sounded too good not too!

*I did do some modifications – instead of plain yogurt (which I didn’t have, I subbed in the rich and creamy Liberte Mediterranee 9% yogurt; As this was originally a gluten recipe they called for all purpose flour – I created my own mixture of gluten free flours.

Ingredients

Cobbler mix

1/2 cup Bob’s Red Mill Gluten Free All Purpose Flour

1/2 cup brown sugar

1 tsp ground cinnamon

1/4 tsp xanthan gum

1/3 cup cold unsalted butter cubed

Muffin mix

1/4 cup ground almonds

1/2 cup brown rice flour

1 1/2 cup Bob’s Red Mill All Purpose Gluten Free Flour

1 tsp xanthan gum

1 cup white sugar

1/2 tsp ground cinnamon

2 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/8 tsp nutmeg

2 eggs

2/3 cup Liberte Mediterranee Coconut yogurt

2/3 cup olive oil

1/4 cup hot water

2 tsp vanilla

2 1/2 cups diced peaches

Position rack in centre of oven. Preheat oven to 375F.

Combine cobbler mixture of flour, sugar and cinnamon in a small bowl. Add butter. Mix together until crumbly. Set aside.

In a large bowl, Whisk flour with sugar, cinnamon, baking powder, baking soda, salt and nutmeg.

In a medium bowl, whisk eggs, yogurt, oil, hot water and vanilla. Stir into large bowl flour mixture until combined. Stir in peaches.

Divide batter among muffin liners. I like silicon liners as they are reusable. Fill to the top.

Sprinkle the cobbler mixture generously amoung the muffins. Remember these are gluten free muffins. The mixture will be quite sticky. But don’t worry – it will taste amazing and mix within the muffin mix.

Bake until a toothpick inserted into the centre of a muffin comes out clean. 30-40 minutes. Transfer muffins to a rack to cool.

Enjoy! These are full of flavour and super moist! You won’t believe that these are gluten free! Xo

Pear Salad

Pear salad …..so amazing. It’s more a summer salad. But as we near the end of winter, we need some reminder of warm summer nights.

If you have never tried this version of pear salad — you must! You won’t be sorry!! And if you want to show off to friends and family – make this salad the next time they are over!

The red wine vinegar and Dijon mustard help give the dressing the right amount of zing, while the goat cheese brings the settle balance to the sweetness of the Bartlett pear.

Ingredients

Spring salad mix

2 Bartlett pears (Dice up 1pear per person)

125g Soft unripened goat’s milk cheese – crumbled

2/3 cup olive oil

6 tablespoons red wine vinegar

3 teaspoons Dijon mustard

2 cloves diced garlic

1/2 teaspoon salt

1 teaspoon cracked pepper (or more to taste/preference)

200g crushed pecans

1/4 cup white sugar

Directions

1) In a frypan over medium heat, stir 1/4 cup of sugar with the pecans. Continue to stir gently until sugar melts and caramelizes. Be patient. Don’t turn up the heat or it will burn. Trust me.

Carefully cool on parchment paper.

2) In a 1 cup glass measuring cup blend the oil, vinegar, sugar, mustard, garlic, salt and pepper. Let it sit for atleast an hour. Ideally, the longer it rests, the better the dressing flavours blend together. I try to make it the morning of the day I want to enjoy.

This dressing recipe makes enough for 4+ servings. The dressing is even flavour wise better the following day.

3) I layer lettuce, goat cheese, diced pear and candies pecans.

Layer 1:

Layer 2:

Drizzle the salad dressing over top and serve promptly. Enjoy!!

Review: The Wheatless Gourmet Gluten Free Puff Pastry Sheets

I was so excited when I saw this product!! Finally Gluten Free Puff pastry?!?! Eeek

So I bought some at our local gluten free specialty bakery. They warned me on purchased, it took some time to get use to when baking but I ignored any warnings – I was sold at gluten free puff pastry.

First reality check is the lovely puff pastry pictures are only suggestions – it’s a frozen log that takes waaaaay longer than the 20 minutes suggested to thaw. I found closer to 40 minutes.

Once ready, set up your area. I put down my parchment, with a sprinkling of Gluten Free Flour. I gently rollout out a square. I hardly modified how it came due to this being the first time.

Ahead of time, I fixed up 2 apples. Threw them in a fry pan with some unsalted butter, a couple of Tablespoons of ground cinnamon, a splash of orange juice, a 1/2 teaspoon of vanilla extract and a few heaping tablespoons of brown sugar.

I stirred and let them lightly cook for about 15 minutes.

Set aside.

About a tablespoon or so of room temperature cream cheese as a base, on the pastry then put the cooled apple topping on top. Fold over.

I found I was able to make 3 large apple turnovers with one box.

I did use an egg wash to seal the ends and sprinkled sugar on top before placing into a preheated 350F oven.

Cooked for about 40minutes.

Oh. My. God. It tastes light and just like I remember gluten puff pastry to taste like. Delicious.

A nice alternative to making pastry from scratch! It will take getting use to and will be considered a treat but a nice option to have!

**this review was not sponsored**

Gluten-Free Mushroom Pepper Chicken Linguine

Leftover gluten free linguine, chicken, ……not sure what to have for dinner. Do I make something new or try to use up the leftovers?!

Let’s see what I can put together with our leftovers….

Ingredients

1clove garlic. Diced

1/2 an onion. Diced.

Cup of sliced mushrooms

1 pepper. sliced.

1/2 cup butter.

3/4 cup vegetable broth

Pinch of salt

1/2 teaspoon cracked pepper.

Diced chicken

1) Melt 2 tablespoons of butter in a heated fry pan set on medium heat. Add garlic and onion. Sauté for 4 minutes.

2) Add peppers. Add 2 tablespoons of butter. Stir. Sauté for another 4 minutes.

3) Add the rest of the butter to pan. Add mushrooms. Sauté for 5 min.

4) Add in diced chicken and broth. Sprinkle with salt and pepper. Simmer for 5 minutes.

Serve. Enjoy!

Pork Tenderloin Roasted with Apples

I have a habit with pork tenderloin to roast it with cranberries. I was feeling like something different.

I googled online and found a recipe that called for roasting apples with the pork.

https://www.inspiredtaste.net/21117/perfect-roasted-pork-tenderloin-recipe-with-apples/

Intrigued, I made a modified version with ingredients I had on hand.

Ingredients

Apples (I used 5- what I had on hand) To cover the pan

1 Cooking Onion

1 large clove of garlic

1 cup of Gluten Free Chicken Broth

1/3cup Dijon mustard

Fresh black ground pepper

Seasoning Salt

1/2 tablespoon poultry seasoning

Start by slicing up the apples and onion. I kept them more chunky. Dice up the garlic and mix together. Set aside.

Season the tenderloin with seasoning salt and cracked pepper.

In a small bowl, mix together Dijon mustard, cracked pepper, poultry seasoning. Set aside.

Preheat oven to 400degrees F

Then it’s time to sear!

In the roasting pan on medium to high heat, add a bit of butter and a half cup of water. Sear each side for 6 minutes. Then remove roasting pan from the heat and take the tenderloin from roasting pan. Set aside.

Add the apple-onion-garlic mixture to the roasting pan, so that the bottom of the pan is covered. Add in the cup of juice.

Set tenderloin on top.

Brush on marinade.

Cover and place into warm oven. cook for about 40minutes or until desired temperature is reached.

The end result is a delightful chunky apple sauce to serve with the tenderloin. Even my 3 year old loved it!!

Simple Fish Dish

On a Thursday night; running late from work, finally get home…what to make for dinner.

In the freezer, is a large fillet of red sockeye salmon. It’s been there a while. When I last cooked the other half of the fillet, my husband complained it was “too strong” of fish.

I remembered what my grandma use to do when she was cooking a strong flavour fish- she’d cook it in milk!!

Ingredients

Fillet of fish

1/4 cup of unsalted butter

1/4 teaspoon of salt

Fresh cracked pepper

1 shallot

1 stick of celery

1 Cup of sliced mushrooms

1 cup milk + more as needed

In a pan at medium heat, melt butter. Spread melted butter around pan. Place fillet in pan. Add milk, salt, sliced shallot, sliced celery. Cover for 8 minutes.

Add mushrooms. Mix sauce. If milk appears to be evaporating, add a bit more. Cover for another 5 min. Cook until fish is cooked to desired consistency.

Serve over rice. Pour the milk sauce over the rice and fish. Enjoy!!

Ultimate Gluten Free Cookies

Finding a wonderful homemade gluten free cookie recipe can be difficult. Prior to my husbands celiac diagnosis, I had many family cookie recipes I would make. But ofcourse they all have wheat flour, so I have been working at converting them all.

The cookie dough base of this recipe can be used to make endless cookie possibilities.

Cookie Dough 

1 cup soft butter 

1 1/4 cup firmly packed Brown sugar 

2 Eggs 

1/2 teaspoon vanilla 

1 cup + 1 table spoon Gluten Free Flour mix (I mix 1/2 cup Bob RedMill All Purpose Gluten Free flour, 1/8 cup + 1 tablespoon Gluten Free Coconut Flour, 1/4 cup Gluten Free Chickpea flour and 1/4 cup Only Oats Gluten Free Flour )

1/4 teaspoon guar gum

1 teaspoon baking soda

1/2 teaspoon salt

Additions: 

Add whatever your heart desires to the cookie dough. For today’s cookie I mixed chocolate chips, raisins and gluten free oatmeal. But shredded  coconut, cranberries and nuts are delicious additions too! 

1 cup semi sweet chocolate chips 

1 cup raisins 

1 cup gluten free oatmeal. 

1/2 teaspoon cinnamon 


1) Preheat oven to 350

2) Beat butter and sugar until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, salt and spices. Mix well. Stir in gluten free oats. Put in fridge to cool – atleast 20 minutes.

3) use a heaping teaspoon to drop onto parchment paper cookie sheet. Leave space between cookies as they will spread out while cooking


For crispy cookies I bake for 18 minutes:


For more soft cookies I bake for 15 minutes or less. This picture compares my 18min cookies to my 15 min ones. 


As you can see the baked 15 minute cookie on the right is more lighter in colour and less crispy. 

Hope you enjoy these cookies as much as our family does! Even my dad raves about these cookies!

Gluten Free Pho 

I had left over roasted vegetables. Not sure how I wanted to eat them; I decided to make a gluten free vegetable Pho soup. 

The night before,  I had roasted mushrooms, red onion, zucchini, peppers, celery, broccoli and a  clove of garlic in a little olive oil, drizzle of vegetable broth and fresh ground pepper. 

So I dumped the leftovers in a pot, put in a full package of Campbell’s beef broth, a heaping 1/4 teaspoon of Chinese Five Spice, tablespoon of Gluten Free Soy Sauce, tablespoon of Worcestershire sauce and let it simmer. 

In another pot, I cooked up al dente rice vermicelli noodles. 

I placed the cooked noodles on the bottom of the bowls. Then poured in the soup! 


It was a hit! 


Enjoy!