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GLUTEN FREE HARVARD BEETS

Do you love beets?  We have always loved beets in this household.  Back in the day, I used to buy canned Harvard Beets – thinking they were divine.  However, when you look at the ingredients and it says “modified cornstarch”, that is definitely a no go in any gluten free household.  In Canada, fortunately all cornstarch is naturally Gluten Free.

In looking on the internet, I found a recipe that I used as a guideline, (keep paging down…it will show up) but then changed it up to add a “Danish” flare using some spices.  So yummmy!  This would be a lovely side dish to any meal, but I am thinking it may become a regular for Thanksgiving and Christmas.

3 cups organic beets diced

1 cup strained beet water

2 Tblsp. Organic Balsamic Vinegar

1 Tblsp. Pure White Vinegar

1 1/2 Tblsp. Coconut Sugar

1 1/2 Tblsp. cornstarch

pinch of ground cloves and ground allspice

salt and pepper to taste

Cut the top green parts off of the beets, leaving about 2 inches.  Scrub really well and place in a pot, whole, to boil.  I used about 8 medium sized beets.  (when cooking on a low steady simmer, lid on, my beets took 1 1/2 hrs. to cook – cooking time will depend on the size of your beets) Once cooked, drain the beet water through a strainer into a medium sized bowl and set aside.

Allow the beets to cool.  Once cool, peel and dice into 1/2 inch pieces.  In a medium sized pot, add the 1 cup of strained beet water, sugar, spices, salt and pepper, vinegars and cornstarch, whisking well to remove any lumps.

Place on medium low heat, whisking until thickened.  Add the diced beets, mixing well, and adjust for any seasonings.  Turn down to minimum stirring occasionally until ready to serve.

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A FESTIVE BUTTERNUT SQUASH AND BROCCOLI RICE CASSEROLE

This was a dish that sort of evolved as I was making it – without really thinking about the ingredients, all of a sudden I realized this would be a great Vegetarian side dish for the  holidays – Thanksgiving or Christmas.  We had this yummy dish on it’s own as a Vegetarian meal, however, it would be great as a side dish with roast chicken or turkey.

It does take a bit of time to make as there are a few different steps involved.  In this recipe, I used Lundberg Country Wild Gourmet Whole Grain Brown Rice Blend, my homemade Gluten Free Mushroom Soup, and store bought Vegetable Stock.  For the topping, I used thawed out Udi’s bread – all crusts, cut into cubes.  First, I will list the ingredients, then a step by step method.

1 cup of Lundberg Country Wild Gourmet Whole Grain Brown Rice Blend

2 1/4 cups Vegetable Stock

2 1/2 cups diced butternut squash

3 cups broccoli, stalks diced, then cut florets small

2 cups Gluten Free Mushroom Soup

1/2-2/3 cup Vegetable Stock

1 Bay Leaf

1 tsp. dried rubbed Sage

2 Tsp. Extra Virgin Olive oil

salt and pepper

TOPPING:

2 cups cubed gluten free bread (I used Udi’s thawed crusts that had been frozen) (leave on a baking sheet for about 4 hours)

1 large chopped onion

2 minced garlic cloves

1 finely diced celery stalk

3 Tblsp. butter

handful of chopped organic dried cranberries

1 tsp. dried rubbed Sage

1/2 tsp. Poultry Seasoning

sprinkling of garlic powder

salt and pepper to taste

Add the rice and the 2 1/4 cups Vegetable Stock to a pot, bring to a boil, stir once with a fork, then turn down to minimum to simmer, lid on.  Cook for 50 minutes, then remove from the heat and allow to sit for 15 minutes.  Once the rice is cooked and cooled, transfer to a casserole dish that has been lightly buttered.

Heat up a frying pan on medium heat with the EVOO.  Add the broccoli stalks and florets, sauteing about 10 minutes or until firm/ tender.  Then add in the butternut squash and saute for another 8 minutes.  Pour in the mushroom soup and 1/2 to 2/3 cup Vegetable stock (eyeball consistency), season with salt, pepper, and add in the bay leaf and sage.

Stir well, cover with a lid and turn down to a simmer.  Stir occasionally simmering for another 10 minutes.  Remove from the heat, and remove the bay leaf.  Layer on top of the rice evenly.

Topping:

Heat up a frying pan on low medium heat, adding in the butter to melt.  Add the onions, garlic, celery, season with salt and pepper, and saute about 10 minutes.  Add in the chopped dried cranberries, sauteing for another 5 minutes.

Remove from the heat, and add in the bread crumbs, sage, poultry seasoning, garlic powder, salt and pepper mixing well.  Adjust for any seasonings.

Spread over top of the vegetables and rice.  I then refrigerated the casserole for a few hours.

Preheat the oven to 325 degrees.  Bake the casserole uncovered for 30-40 minutes, or until the topping is golden.  Serve hot as a Vegetarian meal or along side any other main dish.

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HERB MARINATED PORK LOIN ROAST

This recipe is a slight variation from the pork loin roasts I usually make, so thought I would do this new post.  Rosemary is such a lovely herb with pork…but add in some fresh Sage and it creates another dimension of flavor – yum!  Once again, I forgot to take a picture when it came out of the oven….let alone plated – we were starving!

On another note, aren’t you glad we are no longer living in the early 1900’s when pork had to be cooked to smithereen’s?  See how lovely and pink this pork is?  It was exquisitely, amazingly tender.  My rule of thumb with pork is to cook until you reach an internal temperature of 145 degrees…you will have succulent pork every time.

2-3 lb. pork loin roast (boneless)

Marinade:

1 rounded tsp. fresh minced Rosemary

6 finely minced fresh Sage leaves

1 finely minced garlic clove

2 tsp. fresh lemon zest

1 Tblsp. gluten free Bragg Liquid Soy Seasoning

1 Tblsp. Extra Virgin Olive Oil

6-8 turns of fresh cracked pepper

Remove the pork loin roast from the refrigerator 1/2 and hr. before roasting.  Combine the marinade and slather all over the roast.  Preheat the oven to 350 degrees.  Roast about 22-25 minutes per lb. or until an internal temperature of 145 degrees is reached.  Remove from the oven, and allow to rest for 10 minutes before slicing.

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SALMON VEGETABLE QUICHE

With our fresh frozen salmon in the freezer, we had baked a lovely Coho Salmon the other night, with plenty of leftovers for salad and sandwiches the next day.  As there was quite a lot left I decided to make a salmon quiche.  It seems to me that just about anything will work divinely with [...]

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SUN DRIED TOMATO PESTO RISOTTO AND A TRUE FISH STORY

Recently at a restaurant, we had a most lovely sun dried tomato curry risotto.  Since we were having fresh spring salmon with fresh pesto, I decided to change the curry to fresh pesto.  It was delicious.  In this risotto, I did not have white wine, so used an Organic Balsamic Vinegar.  It might be the [...]

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BAKED STUFFED HEIRLOOM TOMATOES

This recipe was inspired by my friend George’s recipe for Middle Eastern Jhedra (lentils and rice).

DH had gone to our Saturday Farmer’s Market and came home with “heirloom baking tomatoes”.  I had never heard of these type of tomatoes before, but they have very little seeds and juice inside, in fact, they almost look like [...]

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SUMMER FRESH SALAD

Hi all!  I have not disappeared from the face of the earth….just been super busy with work….which I love!  I still hope from time to time to offer new recipes (have a couple up my sleeve) so will keep posting when time and inspiration allows.  We have had an amazing summer weather wise.  It is [...]

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CHICKEN VEGETABLE CHEDDAR CASSEROLE

The inspiration for this recipe came from a magazine I was reading while waiting for an appointment.  I did not have time to write it down, so have gone with my own, sometimes not always reliable memory.  I do recall the original recipe used a Bechamel sauce, which I did not use here.  This makes [...]

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CREAMY SEAFOOD CHOWDER

Nothing says comfort food better than a delicious bowl of seafood chowder.  Most seafood chowders traditionally use a white fish.  In this dish I used all shell fish.  Many chowders also use a flour to thicken their chowder…here I did not.

In our household if we use cream, I will make SCD cream – Lactose free [...]

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ITALIAN SAUSAGE MUSHROOM BASIL LASAGNA

Lasagna is such comfort food.  What I also love about lasagna, is I make it in the morning and refrigerate until ready to cook for dinner, plus I do not cook the lasagna noodles which saves some time and clean up.  I always use the same yogurt cheese/spinach/parmesan cheese in place of cottage or ricotta [...]