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FERMENTED BUCKWHEAT BREAD: THE EASIEST GLUTEN FREE BREAD YOU WILL EVER MAKE

This recipe was so easy with just a few ingredients too!  The buckwheat flavor comes through, but not in an overpowering way.  As well, the sweet lite tang of the ferment in this bread is delicious.  Plus it has great texture, a lovely bread – perfect for breakfast, lunch or with dinner.

I found the recipe for Fermented Buck Wheat Bread here.  On that note, for some reason there is difficulty in my posts maintaining links so I will extend a huge thank you to Melissa Johnson of Bread Topia for this recipe and do a recap here.

2 1/2 cups organic buckwheat groats

3 1/2 cups water

Recipe:

1 1/3 cups water

1 tsp. salt

3 Tblsp. ground flax seed

sun flower seeds for top of bread – or any seed of your choice

In a large glass bowl, combine the buckwheat with 3 1/2 cups water soaking for 6 hours.  Drain well in a colander – the runoff will be gooey but do not rinse.

Add the buckwheat to a food processor with the 1 1/3 cups water and blend until completely smooth.  Pour into a large glass bowl, cover with a clean towel, to ferment for 24 hrs.  Some have had success with putting it into a cold oven with the lite on.  My oven lite seems to be a power house and is much too warm, so I leave my covered bowl on the counter, then for the remaining 2 hours of fermenting time, I place in my cold oven with the lite on.

Line a glass loaf pan with parchment paper.  Remove the bowl from the oven and gently stir in the salt and ground flax seed.  Transfer the mix to the lined loaf pan and scatter the sunflower seeds on top.  Place back in the cold oven with the light on for another 30-60 min.  Mine had fermented and raised quite nicely by the 30 min. mark.

Turn on the oven to 350 degrees.  When the bell goes off on the stove once it has reached 350 degrees temperature – time to bake will be approximated 80 minutes, or until the internal temperature of the bread is 200 degrees.

Once baked, remove from the oven, lift the bread out with the parchment paper, placing onto a wire rack.  Gently remove the parchment paper – allow to cool.

This lovely bread is one I will be making again and again.  Just a few ingredients, some time, and deliciousness awaits. :)

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ZUCCHINI SWISS CHARD PESTO GRATIN

This is a quick easy dish to make if you need to use up the last of the summer zucchinis.  With this dish you could use store bought pesto and marinara sauce or you can make your own.  For the marinara sauce I used this one.  If you make homemade there will be leftover sauce that can be frozen for another use.

2 large zucchinis, sliced 1/4 inch thick- first cut the ends off to carefully slice lengthwise

Extra Virgin Olive Oil

4 cups chopped swiss chard

1 cup cottage cheese – we use lactose free

1/2 cup grated Parmesan cheese

6 big Tblsp. pesto

1 egg – whisk well

Salt and pepper to taste

marinara sauce

gluten free bread crumbs

grated Parmesan cheese

Heat up a frying pan on low medium heat with a good drizzle of EVOO.  Add the chopped swiss chard, and saute until tender, about 8 minutes, then transfer to a bowl to cool.

Add more EVOO to the pan and turn the heat to medium.  Add in batches the sliced zucchini lightly browning each side about 2 1/2 min. per side, and transfer to a plate.  While doing this heat up the marinara on a low simmer.

Then add the cottage cheese, beaten egg, pesto, 1/2 cup grated Parmesan cheese, salt and pepper to the swiss chard mixing well.  To a casserole dish, spread a layer of marinara sauce and top with a few zucchini slices.  Then add a layer of the swiss chard/cottage cheese mixture, a handful of gluten free bread crumbs, and a sprinkling of Parmesan cheese.  Repeat the layers using up all of the zucchini finishing with the bread crumbs and Parmesan cheese.

Preheat the oven to 350 degrees, bake uncovered about 30-40 min. until bubbly and golden.

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CREAMY POLENTA BOWL WITH SUMMER VEGTABLES AND PESTO

With all of the lovely summer vegetables available this was a simple tasty dish.  It is a replica – sort of, of a recipe I saw somewhere but seem to have lost.  So, it took some ” brain storming” with my not so great memory, some liberty with ingredients and luckily it turned out delicious.  Thank you to whoever came up with this similar recipe, it was delicious! Italian Polenta is always such good comfort food regardless of what the ingredients are.

A word about corn:  Some celiac’s have trouble digesting corn – myself being one of them.  However, I have learned by trial and painful error I can eat corn if it is organic.  And I seem fine with cooked polenta.  Having said this, it is a food I do not eat large amounts of as corn is hard to digest for anyone.  This dish would be lovely with fresh organic corn – something hard to find in my area, so have used organic canned corn in place of.  Homemade fresh pesto is a lovely addition, but a good organic store bought one will do in a pinch.  Also, for a vegetarian dish use vegetable stock.

1 pint organic grape tomatoes

1 cup chopped yellow organic zucchini – slice in rounds 1/8th inch thick then cut into fours

1/2 cup of red onion roughly sliced

1/2 tsp. dried basil

2 Tblsp. Organic Extra Virgin Olive Oil

few good splashes of Balsamic Vinegar

salt and fresh cracked pepper

Heat the oven to 450 degrees.  Toss all of the ingredients into a bowl then transfer to a baking dish.

Roast 20 minutes and remove from the oven and set aside.

Swiss Chard:

2 cups organic swiss chard leaves cut finely into ribbons

5 minced garlic cloves

juice of 1/2 a lemon

1 Tblsp. EVOO

salt and pepper to taste

Heat up a saute pan on low/medium heat with the EVOO.  Add the minced garlic to the pan, saute until fragrant – a minute or 2.  Add in the chard and saute for 3 minutes.  Season with salt and pepper to taste, add the fresh lemon juice and continue to saute for 2-3 more minutes.  Remove to heat, and gently combine with the tomato/zucchini mixture.  Place in the oven on the lowest temperature to keep just warm.

Polenta:

1 cup Polenta

4 cups chicken stock

salt – enough added to the stock to taste salty – polenta needs salt

2/3 cup Parmesan cheese

1 tblsp. butter

341 ml or 12 oz. organic canned corn – drain well

Add the chicken stock to a pot and season well with salt.  Bring to a boil and slowly add the polenta whisking well.  Turn down to low on a light simmer.  Frequently stir so it does not stick to the bottom of the pan.  This will want to cook for a good 30 minutes, if needed add splashes of water to keep from drying out.  At the 30 min. mark add the drained canned corn stirring well to incorporate, then the Parmesan cheese and butter, again stir well.

Remove from the heat, and plate, then add a big spoon full of the roasted tomato/zucchini/chard on top of the polenta and garnish with pesto.  Serve hot and enjoy!

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MEATLOAF WITH GRAVY!

Who knew meatloaf gravy could taste soooo good?  I have been craving meatloaf for days now.  We have had the craziest weather – at one point we were sitting at 29 degrees Celsius, out came all of our fans.  Then it dropped back down to 11 – 13 degrees!  So time for meatloaf.  There are [...]

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CHICKEN IN A CREAMY MUSHROOM DIJON SAGE SAUCE

Here is another chicken recipe from yesteryear.  I have not thought about this recipe in what feels like 100 years!  When you have to give up any dairy that contains lactose it is surprising how many recipes go by the wayside.   Now we can actually buy Lactose Free Cream, and have been able to [...]

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CHICKEN VEGETABLE RICE CASSEROLE

There is something about the combination of chicken, rice, mushrooms and broccoli in a casserole that is pure comfort food.  Back in the day, we used to make the old recipe that used canned cream of mushroom soup for chicken and rice casserole.   I have yet to find a good store bought dairy free, gluten [...]

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ITALIAN POLENTA WITH MARINARA ASPARAGUS AND GOAT CHEESE

Oh how I love Italian Food. What I love is, Italians keep their food simple, without any fuss or complex ingredients, always using fresh ingredients and as a result their food is always delicious.  Jamie Oliver once said he was born in the wrong country….I very much think the same thing!

This recipe was quick, easy, [...]

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CURRY BEEF SOUP

This was literally a “throw together” soup with anything you have on hand….and it was mighty tasty!  We had a few lovely days of warm spring weather here on the West Coast of British Columbia, Canada.  Then all of a sudden it disappeared right before our very eyes.  Yes, back to cold, drizzly, rainy weather [...]

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QUINOA BREAKFAST BOWL AND OTHER RECIPES

This was a hearty breakfast bowl using leftover cooked Quinoa.  There are a vast variety of recipes for Quinoa from savory to sweet, it is such a versatile healthy food.  Here are a few different recipes in this post to share with you.

This was not so much of a recipe as it is a method [...]

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SALMON POTATO CAKES

This is another salmon dish but had to share as it was such a super easy lunch/dinner to make, I can’t believe not having made it before now.  Plus, it was tasty and very economical.  At some point during the week we always end up with leftover potatoes in the fridge – such a great [...]