While we have been waiting for our new stove to be delivered, my DH has been head chef manning the BBQ these past few days.  Thankfully, we have still been having some great food. Grilled chicken with BBQ baked potatoes and salad, Grilled Burgers, and this tasty Grilled Steak Sandwich. This is not a recipe, but a combination of ingredients that just worked.  So, so  tasty.  This makes a quick easy meal if you have the French Bread and Caesar Salad dressing already made. (luckily I had a loaf of French Bread in the freezer)
2 free range inside round sandwich steaks
1 onion halved and then sliced
2-3 Tblsp. butter
salt, pepper, garlic powder
Homemade Caesar Salad Dressing
Aged Cheddar Cheese
Gluten Free French Bread - I used this recipe
Using a heavy duty cast iron pan - place onto a heated BBQ.  Add in the butter to melt, then the onions, sauteing until golden in color.  Remove the onions to a plate and set aside.
Season the steaks with salt, pepper, garlic powder, on both sides.  If using "sandwich" style steaks they will only need a couple of minutes per side on the BBQ.
Toast a couple of slices if Gluten Free French Bread.  Once the bread is toasted, lay down a layer of sliced aged Cheddar Cheese, with a generous topping of caramelized onion.  Top with the seared Sandwich Steak, and drizzle on the Caesar dressing.
DH decided he wanted even more flavor:
Adding a drizzle of Ketchup to his dish - which he said was wonderful.  We do not eat like this very often...but once in a while makes a great treat!

This is a post about wonderful Gluten Free Food.  This is a post about what I love most about people:

• Honesty
• Integrity
• Coming from your heart
• Being who you are regardless of what others might say or think
• Steadfastness - loyalty to your lifestyle, to your family and friends, in other words not "buckling" to what the "status quo" might be at any given time

And most importantly:  Connecting with people, through knowledge, awareness, education, sharing, and inspiring people in all walks of life.
In the past year I have had the privilege of a most delightful connection with such a person:
Shirley, from Gluten Free Easily.  Reading Shirley's blog is such an inspiration.
She seems to thrive in connecting with people, sharing knowledge, information, life experiences - I love that she so easily puts this forward to the world. Thank you Shirley.... for touching my world.
Here are a few examples of what Shirley does for our Gluten Free World:
Her amazing monthly Gluten Free Support Group that she also shares through her blog.  Information, education, about Gluten Free cooking, great Gluten Free Resources, Cook books, personal experiences etc.  I love it!  I love how she gathers people together each month and shares...Shirley, can I come live with you?
Then, there are her recipes.  Here are just a couple of Shirley's wonderful easy Gluten Free Recipes: (there are many recipes on her blog - so worth checking out!)
Amazing muffins - these are so on my to-do list ...Mama! They sound fabulous.  We hope to get our new stove/oven in the next couple of days...yeahhh!
Then, Pomegranate Sherbert - this did not last two seconds in my household. I had to make a second batch the next day!
How about: Pork Tenderloin With Maple Glaze?  I so gotta try this one on a busy day... Yummm!
So, in a few words I want to say "Thank you Shirley, for all that you do, for all that you share in our "Gluten Free World".  You help make our "Gluten Free World", a truly better one to be in. 🙂

This was one juicy, flavorful Pork Tenderloin.  Although, I was pretty sure it would turn into a hardened piece of leather!  My oven DIED!  Dang!  It has always been a finicky oven - it always seemed to fluctuate in temperature, never being consistent.  Well tonight, it finally died it's slow death.
Normally, a 1 lb. pork tenderloin roast would take about 30 minutes at a temperature of 375 degrees - to reach an internal temperature of 160 degrees.  This one took 50 minutes!  The element would turn on and then turn right off again.  Luckily this quick and easy marinade saved the day.
Friends - may I ask your humble opinion about the pro's and con's of a glass top/ceramic top/smooth top stove?  I have been reluctant to buy such a stove because there seems to be many issues with them.
One friend returned his glass top three times.  He was assured that he could use cast iron pans and enameled cast iron cook ware on his stove top.  Each time he did, the glass top shattered.  He ended up buying a regular coil top stove.
Another person said they are difficult to clean -  food gets cooked onto the stove top because of the slow cooling down process.  Then you need to use a razor blade first - to scrape off the food.  A razor blade?  Seriously?
They also said, the tops very easily scratch.  I use both cast iron and enameled cast iron cook ware.  As well - my beloved Paderno cook ware does have ridges on the bottom.
It seems harder to find the regular self cleaning electric coil stove tops, which at this point would be my preference.  Well in all honesty, I would love an old wood Aga Stove, but here in Canada, a new one can cost upwards to around $23,000.00.  Older ones sell anywhere from 8-13,000.00.  (not sure how accurate these costs are - we saw a "personal sellers" ad in the paper) Needless to say, a wee bit out of my budget!
I use an oven more times than not...so until we decide what stove to buy - food will be cooked on the stove top or the BBQ.  We need to get a new stove/oven soon....until then it is a sad good bye to my old one.
By the way, this post is linked to Gluten Free Wednesdays - a great community of Gluten Free Recipes!
1 lb. naturally raised Pork Tenderloin
juice of 1/2 a lemon
3 tsp. Thai Curry Paste (Thai Kitchen is gluten free)
2 minced garlic cloves
1 Tblsp. gluten free Tamari Sauce
1 Tblsp. Olive Oil
1 tsp. Honey
Mix all of the ingredients in a bowl until well combined.  Place the pork tenderloin in a freezer bag, or container with a lid, and pour over the marinade to cover well.  Let marinate for 2 1/2 hours.
Preheat the oven to 375 degrees.  Test with a thermometer, once it is at 160 degrees, transfer to a platter, and cover with foil to let rest 10 minutes before slicing.

EARTH:
Earth Day is around the corner. Since Earth is our source of life, dedicating a day to our cosmic home once a year seems only fair.
Each year, I try to make the effort of observing Earth Day.  Although, I do try to make a conscious effort every day. In Canada, we celebrate an early start to Earth Day, on Sunday March 31st, 8:30 p.m. where we are asked to shut off all lights for one hour.  Each year I participate in this event and light candles.  (I often do this through out the year anyways.)
When you think of the millions of people shutting off their lights for one hour, one day of the year, that is a considerable amount of energy saved!  Something worth considering.
BEES From Planet Earth:
Included in this post, is some very interesting information on The World's Bee Population to follow, but first:
Fennel:
What is not to love about Fennel? Fresh in a salad, steamed, sauted, roasted - in pasta sauces, with seafood, or in a simple Balsamic Roasted dish.  I kept this really simple, although, you could add different seasonings, or herbs to this dish.  I threw in one small 4 inch slice of zucchini (it needed using up...next time I would add a whole small zucchini) which turned out to be a nice addition.  The recipe is coming, as simple as it is, I promise, but now onto something so lovely and organic...
Organic Vinegar:
Recently, I discovered a most delicious Organic Balsamic Vinegar.  Previously, I had tried their Organic Red Wine Vinegar...the best I have ever had.  Now it was time to try their Organic Balsamic Vinegar.   Maison Orphee, a company from Quebec, Canada - a company new to me.  (by the way, there is no paid advertisement here - just sharing a bit of love)  This Balsamic Vinegar gives you the most flavorful taste - intense but subtle at the same time.  The difference is, it is light - yes a Balsamic Vinegar that is actually light, but packed full of flavor!  How delicious is that?

I have also discovered, the more I use Organic Ingredients the more convinced I am of the exceptional quality and most importantly, flavor.  The flavor is undeniable.  Incomparable.
Here is the thing:  I have found with most organic ingredients, whether vinegars, sauces, oils, condiments - they will always taste better - at a fraction of the amount necessary to use.  Ultimately, you can use a lesser amount with a mountain of intense flavor. So, the costs work out to be acceptable.  Now, I do know this does not include everything organic.  We still pay a premium at times for some fruit and vegetables, as well as varieties of meat and wild fish.  What we do try to do in this household, is to use as many organic ingredients as possible.  For me, it does taste better and I feel better physically.  As well, there is the piece of mind that the more organic, natural way we try to live our lives, the better it is for the planet.
Now onto the "World Bee Population".  As an interesting side note, I heard on the radio the other day that scientists suspect a toxic chemical may well be involved with the diminishing World Bee Population.  A toxin that is commonly found in chemical sprays used for corn. Apparently this toxin disorients the bees, so they are unable to get back to their original hives....thus dying.  This breaks my heart, but more importantly, how scary is that? Does it not make you wonder how all of these many toxins that are constantly in use, affect animal, plant and human life?  And even more importantly...when will it stop?
Earth day is April 22nd....what are your thoughts on preserving our beautiful planet?
For me:  tread softly, live gently, respecting nature as much as we can. 🙂
Recipe:
1 fennel bulb, stems removed, cored and sliced into 2 inch pieces
2 carrots, sliced into 3 inch pieces then quartered
1 small zucchini
Olive Oil
Balsamic Vinegar
salt and pepper to taste
Preheat the oven to 375 degrees
Add the sliced fennel, carrots, zucchini to a roasting pan.  Pour in a good drizzle of Olive oil to generously coat the vegetables.  Season with salt and pepper, tossing the vegetables to coat.  Add in two or three good drizzles of Balsamic vinegar, again tossing to coat.  Feel free to add your favorite seasonings or fresh herbs.
Roast for 1 hour.  At the 30 minute point, flip and toss the vegetables, turning the pan the opposite direction.  Continue to roast the remaining 30 minutes, serve hot from the oven along side any main dish.  Enjoy!  Happy Earth Day Everyone!

Lately, I seem to be on a "muffin roll" these days.  They are quick and easy to make, plus they make a great snack or breakfast muffin for days when you are on the go.  This recipe will also be included in Allergy Free Wednesdays - lots of great recipes worth checking out!
1/2 cup Tapioca Starch
1/2 cup Sorghum Flour
1/2 cup Sweet Rice Flour
1/4 cup Brown Rice Flour
1/4 cup Quinoa Flakes
2 tsp. Gluten Free Baking Powder
1/4 tsp. Baking Soda
pinch of salt
1 tsp. Cinnamon
1 tsp. Xanthan Gum
2/3 cup Unsweetened Organic Applesauce
2 large eggs
1/4 cup grapeseed oil
1/2 cup honey
3/4 cup diced apple
1/2 cup Organic Raisins
Preheat the oven to 350 degrees.  Line your muffin tin with paper cups - this makes 12 muffins.
In a medium bowl, combine all of the dry ingredients, whisking well to incorporate.
In a smaller bowl, whisk up the eggs until frothy.  Pour in the honey, the oil, and the applesauce whisking well.  Pour the wet ingredients into the dry, mixing just until incorporated.  Fold in the diced apples and raisins.
Spoon the batter into the muffin tin lined cups and bake 30 minutes.  Insert a toothpick, if it comes out clean they are done.  Remove muffins to a wire rack to cool.  These muffins tasted even better the next day - enjoy, they won't last long!

This was a most tasty Vegetarian side dish of Curried Vegetables we had with our Curried Salmon Burgers the other night.
Mercy...packed full of texture and flavor, a great side dish to most any meal, curry or not.
In this dish I used my garden fresh/frozen Collard Greens, but Spinach or Kale would be lovely here.
Curried Vegetables:
3/4 lb. baby red potatoes, scrubbed, skin on, sliced in half
3/4 lb. (or two small) yams, peeled and sliced the same size as the potatoes
3/4 of a small head of Organic Cauliflower, trimmed and cut into the same size chunks as potatoes
1 Bay Leaf
2 Tblsp. Grape Seed Oil
1 1/2 cup greens, frozen chopped spinach, collards, or fresh Kale
1 large or two small sliced shallots
4 minced garlic cloves
1/2 yellow pepper, roughly chopped into 1 inch pieces
1 Tblsp. finely minced fresh Ginger
2 Tsp. Curry Powder
3 Tblsp. finely minced Fresh Cilantro
160 ml. can Organic Coconut milk
salt to taste
Wash and prepare the potatoes, cauliflower and yams, adding to a pot, and toss in the Bay leaf, then add water just to cover, lid on.
Bring to a boil, and turn down to a low simmer.  Cook until tender, then drain, remove the Bay leaf and set aside.
Meanwhile, heat up a frying pan on low medium heat with the Grape Seed Oil.  Add the shallots, garlic, ginger, yellow pepper to the pan, and saute about 8 minutes.  Season with salt.
Add in the Curry powder, stirring well.  Pour in the Coconut Milk, stirring to combine, then add in the cooked potatoes, yams and cauliflower.
Bring back to a simmer, stirring, and simmer to heat through - about 5 minutes.  Remove from the heat, and add in the Fresh Cilantro, stirring to combine.  Check for seasonings, serve hot with any main meal.

If you follow my blog, you know from time to time I become a "Curry Freak".  It's true.  Usually, it happens right out of the blue, with no warning, then next thing you know?  My kitchen is a disaster zone, but we do indeed sit down to a lovely, heavenly Curry Meal.
I asked my DH..."was the kitchen mess worth it?"  (I cook, he cleans the kitchen) Luckily he said yes.  We almost took a picture of the disaster that ensued...but personally, I did not have the courage!
Believe it or not, this meal was based on two lowly cans of Wild Salmon...and it was divine!  We had this dinner with Vegetarian Curried Vegetables, a post pending this one.
If we were not so full, we would be eating all of the leftovers....ahem...not that there was much left!
Curried Salmon Burgers:
2 cans - 180 grams each of Wild Salmon - drained well, bones removed
1/4 cup Gluten Free Breadcrumbs (I used 1/2 a cup, which I think might have been too much as they were delicate to flip, so check the consistency with a 1/4 cup first)
1 large Organic egg
1 small shallot, minced
1 tsp. Fresh finely minced ginger
3/4 tsp. Curry Powder (my favorite is Cartwrights)
2 Tblsp. Fresh finely minced Cilantro
salt to season
5 Tblsp. Grape Seed oil to fry the burgers
Heat up a cast iron pan on medium high heat with the Grape Seed oil.  In a medium sized bowl, combine all the ingredients, then shape into patties.
Add to the heated frying pan.
Meanwhile make up the Yogurt Curry Sauce:
3 Tblsp. Organic Plain Yogurt
2 rounded Tblsp. Real Mayonnaise
just under 1/2 a cup of finely diced, de-seeded cucumber
1 tsp. Curry Powder
1 Tblsp. finely minced Fresh Cilantro
Mix up the ingredients in a small bowl, refrigerate until needed.
Back to the Salmon Burgers.  Cook about 5 minutes until brown, then gently flip over.
Cook another 5 minutes, and serve hot with the Yogurt Curry Sauce, and any vegetable side dish.

This is one of those salads that is great for a pot luck, or served for lunch or dinner or as a side dish.  A hearty vegetarian dish that is fresh and delicious too.  Originally I was going to make a vegetarian lettuce wrap, but ended up putting it all together - so good.  I was also going to add crumbled feta cheese, but could not stop eating it to crumble in the cheese, it was that tasty!  By all means add feta cheese if you want to.  We ate this right away, but by tomorrow it was even tastier.  The amounts here made a lot of salad - we had this for two days, lunch and dinner.
This is definitely a lovely side dish to any Main dish or Vegetarian Meal or a meal unto itself.  You can also find this recipe over at Allergy Free Wednesdays.
Note: you can use any combination of rice blends, lentils/beans in this dish as well.
Brown Rice:
1/2 cup of Brown Rice or long grain White Rice
1 1/4 cups water for brown, 1 cup water for white which will take 15-20 min. to cook
Bring the water to a boil adding in the brown rice.  Stir with a fork, turn down to minimum, lid on and simmer about 45-55 minutes, or until tender and the water has evaporated.  Transfer to a large bowl to cool.
Organic Sprouted Bean Trio (or use your own sprouted beans):
1/2 cup Sprouted Bean Trio - mine is adzuki beans, lentils and mung beans
1 1/2 cups water
Add the water to a small pot, then pour in the bean mixture.  Lid on, bring to a boil, and then turn down to a low simmer.  Simmer for 8 minutes, then remove from the heat, and let sit for another 10 minutes, then drain.  Add to the rice mixture stirring with a fork to combine.  Season with salt and pepper - to taste, there will be Tamari sauce added.
Salad and Dressing Ingredients:
2/3 cup diced red onion
1/2 of a small diced yellow pepper
1 celery stalk, diced
3 inch piece of cucumber, de-seeded, and diced.
2-3 diced Roma tomatoes
20 snow peas, chopped into 1/8 inch sized pieces
2 cups finely shredded lettuce (I used organic green leaf lettuce)
3 minced garlic cloves
2/3 cup finely minced Fresh Italian Flat Leaf Parsley
Dressing:
4 Tblsp. Rice Vinegar
5 Tblsp. Organic Extra Virgin Olive Oil
2 Tblsp. Tamari Sauce
Mix all of the ingredients, tossing with a fork.  Check for seasonings, can be eaten right away, or refrigerate for 1 hour, then bring to room temperature, 30 minutes before serving.