Tag: egg free

Miso Salmon Rice Noodles

Miso Salmon Rice Noodles

Monday nights call for a quick and easy meal.
While the meal may not take much time, there is no sacrificing in taste.

What you will need:
1 box rice noodles (cook according to instructions on the box)
2 tbsp olive oil
200 g salmon

1/2 tbsp red chilli flakes
1/2 tsp sugar
2 tbsp sesame seeds
2 tbsp miso paste (I used a light sweet paste)
2 tbsp soy sauce
1 tbsp grated fresh ginger
1 tbsp lime juice
4 tbsp sesame oil
fresh coriander

1. Slice the salmon into thin strips and set aside. In a pot, prepare rice noodles according to the instructions on the package.
2. In a pan, heat the olive oil with the sesame seeds, ginger and red pepper flakes.
3. Reduce to low heat, add the miso paste, soy sauce, lime juice and sugar. Stir over a moderate heat for 1-2 minutes.
4. Add the salmon and cook for 2-3 minutes on each side. The salmon is ready when it has an orange color to it.
5. Put the pasta in with the salmon and cover the noodles in sesame oil. Cover with fresh coriander and serve.


Gnocchi with tomato sauce

Gnocchi with tomato sauce

Today’s recipe is twofold. I have discussed my love for the company La Venaziane before, and today it will continue. They make gnocchi which is amazing and it cooks in under 3 minutes. The first part of this recipe comes from Marcella Hazan’s The Essentials of Italian Cooking.

Marcella changed the way that North Americans cooked Italian food and her tomato sauce is my absolute favorite. I will put it on just about anything.

For 6 servings Marcella’s recipe calls for :
2 pounds fresh ripe tomatoes or 2 cups canned imported Italian plum tomatoes, cut up, with their juices.
5 tablespoons butter
1 medium onion- peeled and cut in half.

I used a foodmill on my tomatoes and then put everything in a pot and allowed it to simmer. When the sauce has boiled, put it on a medium heat and let it simmer for 20 minutes. When finished remove the onion and throw away.

For the gnocchi- place water in a pot and salt. Bring water to a boil and place desired amount of gnocchi in. The gnocchi is ready once it is floating in the pot (allow it to float for 1.5 minutes).

Meanwhile, in a pan, take tomato sauce, and fresh mozzarella. Allow the sauce to heat up. When the gnocchi is ready. transfer the gnocchi to the pan.

Allow the gnocchi to sit in the sauce for a couple of minutes, then dish up and serve immediately.
Ginger Sesame Cucumber Salad

Ginger Sesame Cucumber Salad

For the past few days I have been wondering what to make. I was on a bit of a fish kick this past week and we had some veggies in the house (and fruit) that needed to be consumed. Browsing pinterest brought me to the ginger sesame cucumber salad. The pictures were pretty and it looked simple enough, so let us begin.

What you will need:
For the salad:
2 english cucumbers
1-2 carrots
sesame seeds (black or white- or a bit of both)
1/2 cup frozen edamame

For the dressing:
1/2 tsp tamari soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp + 1 tsp fresh ginger
1 tbsp maple syrup (or honey) 

2 tsp lemon juice
2 1/2 tbsp white miso
1 1/2 tbsp warm water

In the original recipe, the cucumber was cut by using a spiralizer- I do not own one so I had to improvise and simply cut strips of cucumber.

Take the cucumber and mix in with the sliced carrots. In the meantime, use your discretion and decide how many sesame seeds you would like in the salad and toast them. Defrost the edamame and remove them from their pods. Take the sesame seeds and mix together.

In a bowl, take all of the sauce ingredients and mix together.

Drizzle over your salad, toss it together, and enjoy.

Brown Butter Scallops

Brown Butter Scallops

If you are looking for a quick appetizer or side dish, look no further than scallops. They are meaty, a good size, and beyond quick to make.  For this recipe you need just four ingredients.

Lemon Juice

In a pan, heat the butter and allow it to brown. In the meantime lay out the scallops and spice with salt and pepper on each side with desired amount. Once the butter has browned, add the scallops to the pan and add the lemon juice. It is up to you to decide how much lemon juice to use. Cook the scallops on each side for no more than 1.5 minutes. Serve and Enjoy!

Linguine with Clams (Linguine con le vongole)

Linguine with Clams (Linguine con le vongole)

As I have mentioned, I love Italian food. When I first went off of gluten, I was completely disheartened that I would never find a good gluten free pasta and that any dreams I had of going to Italy were now gone. Both of these thoughts did not actually come to pass, praise be!

Italy, as it turns out, is one of the most celiac friendly countries in the world. Celiac or Coeliac (as it is referred to in the majority of Europe), actually dates well back to the Roman era. A primary source was discovered that had been written by a doctor. The doctor claimed that his patient experienced severe pain whenever he consumed grains- he called it coeliac. Italy has a longstanding knowledge of celiac and its celiac foundation has been active since the 1970s.


It is therefore a bit unsurprising that the best gluten free pasta I have been able to find comes from Italy. The brand is La Veneziana. They have a wide variety of gluten free pasta that are made from corn. In addition, they have an awesome potato gnocchi. Their products I have found are much easier to locate in Canada however they are available on Amazon in the US. The pasta is so good that my husband and mother now only want to eat this pasta. It is light and tastes great.
I had a pasta craving and figured that we deserved a treat for a friday night dinner. Around Christmas time, I had taken up a fascination with the Feast of the 7 fishes from Italy and came across a video on Epicurious with Mario Batali making linguine with clams. The ingredients all looked fresh and I had never cooked with clams before- challenge accepted.

What you will need:
10-12 littleneck clams per person
6 tbsp olive oil
1 tbsp red pepper flakes
4 garlic cloves
14 oz san marzano tomatoes
1 cup dry white wine (I used pinot grigio)
flat leaf parsley
sea salt

Prior to beginning your cooking, make sure to scrub the clams clean!

Place water in a large pot and salt. Bring water to a boil and then place pasta in the water. I chose to use fettuccine instead of the proposed linguine (as I have not yet found a gluten free linguine), the fettuccine worked great. Cook the pasta to al-dente and reserve 1/2 cup of pasta water. This will come into play later!
Place the olive oil into a large pan and allow the olive oil to heat for a few minutes. Chop the garlic and then place in the olive oil. The garlic should only be in long enough to brown the slightest bit (30 seconds to a minute depending on how high you have your burner). Once the garlic looks ready, add the clams and the red pepper flakes. Allow them to simmer for 1 minute.

Next, add the white wine, tomatoes, and some parsley (about 1/2 cup).
Allow the sauce to simmer for the next 7-10 minutes. In this time, the clams will open- a reminder- if a clam does not open even after the allotted time, do not eat itNow, once the clams have all opened and the sauce has boiled down a bit, take the 1/2 cup of reserved pasta water and add that along with the pasta into the sauce. The pasta water has starch from the pasta and it will help the sauce bind together a bit more and really stick to the pasta. Add more parsley and allow the pasta to really come together for a few minutes.
Your pasta is now ready to serve! It is your choice whether or not you would like to use parmesan cheese- the pasta has a bit of a kick to it as the red pepper flakes give it that extra punch. Place into your serving bowl of choice and enjoy!
Honey Garlic Butter Salmon

Honey Garlic Butter Salmon

Occasionally I come up with recipes myself, but usually it is a variation of things I see online. This past week, we had a decent amount of salmon as our grocery store had amazing fresh (Canadian) salmon.
I like recipes that offer a lot of flavor with not too many ingredients so whenever I see a recipe that looks like it packs a delicious punch with minimal effort, I am all for it.


What you will need:
2 tbsp butter
2 tbsp honey (I used organic / all natural honey)
2 tbsp lemon juice (fresh is always better but I had no lemons on hand!)
2 medium size garlic gloves
salt and pepper to taste
parsley to garnish

**lemon slices are optional and completely up to you.

In a sauce pan, melt the butter and then add the honey. Once they are mixed together and have made a delicious smelling sauce, add the garlic and lemon juice..
Once the sauce is made, take a baking pan and line it with tinfoil. On the tinfoil place the salmon.

Once the salmon is on the tinfoil, spoon the sauce over the salmon and apply the salt and pepper. You can use 1/2 tsp if you wish but generally I feel that salt and pepper should be left to the discretion of the person who is cooking. Not everyone likes the same level of salt in their food. Following this, wrap the salmon up tight in the tinfoil so that the sauce cannot escape and end up on the baking pan. Set the oven to 375F and cook for 17-19 minutes.

When your timer has gone off, switch the oven to broil and allow the salmon to broil for 3-5 minutes. This will give the salmon a beautiful glaze on top. When I was making this, I noticed that part of the tinfoil got burned from the sauce, do not panic this is completely normal. Use your judgement for how much of a glaze you would like on the salmon before removing it from the oven.

Take the salmon out of the oven and garnish with parsley (and lemon slices if you wish) and serve immediately.

If you are new to cooking salmon and would like some background, feel free to check out this article.

Parmesan Potato Wedges

Parmesan Potato Wedges

I love potatoes.
I know, they are a carb and not the best thing for you, but I believe the potato to be the most diverse and amazing food there is.

Despite how many times I have wished it, I do not have Italian heritage. I love almost all things Italian. I did my degrees in Roman history and art, I love the Italian language, and I love Italian food. Parmesan cheese is likely my favorite. Parmesan, like the potato, can be incorporated into so many recipes and gives just that extra pizzazz that a recipe is sometimes lacking.

These potato wedges got the husband approval when with a mouth full he said ‘the potatoes are a winner’. So here they are presented to you.


What you’ll need:
1 tsp garlic powder
1 tsp oregano
1 tsp rosemary
1 tsp dried basil
1/2 tsp red chili flakes
salt and pepper to taste

Olive oil to drizzle
1-3 small potatoes
1/2 cup parmesan cheese (I like really aged parmesan)


Cut the potatoes into wedges and put into a container that you can shake around the olive oil so that the potatoes get fully coated.

Once the potato wedges are coated, take your spice mix and cover the potatoes.

Finally, take the parmesan and spread evenly over all of the wedges.
I only had tinfoil when I made these, it is much easier to bake the fries on baking sheets.

Set your oven to 375F and once the oven is preheated, put the potatoes in for 40 minutes.

While the fries are baking you can make an optional cilantro garlic sauce.

What you will need: 
1 large garlic glove
1 tsp lemon juice
1 tsp lime juice
2 tbsp unflavored Greek yogurt
salt and pepper to taste

When the forty minutes are up, grab them out of the oven and serve.

Healing Roasted Vegetable Soup

Healing Roasted Vegetable Soup

Sometimes, going gluten free for some simply isn’t enough.

I had been gluten free for several years and was still experience several health issues. Mainly, severe pain that would never go away. After exhausting what I thought was every option, I heard about bone marrow.

Several cultures around the globe value the medicinal properties of bone marrow and believe that it can help the gut.

Desperate to try anything that may help, I went to a local health store in Montreal (Tau Market) and acquired the bones. At first, the idea of consuming this (was to me) absolutely repulsive. The bones when removed right from the package are not the most appetizing thing to look at, however, once they begin to roast, the smell is amazing.

Convinced that I could not just eat the marrow as is, my mother suggested putting it into a soup, a vegetable soup.

She took a bunch of vegetables, drizzled olive oil on them, roasted them, and made the soup. It was absolutely delicious.

One of the first things I made when moving to Virginia was this soup. It is a wonderfully healthful soup, as well as a hearty winter soup. Even though the winter in Virginia is nothing like it is in Canada, it is still a great soup to have whenever you are feeling a tad cold.

The prep time for this soup is around 1.5-2 hours but I promise it is worth it.


Bone marrow- It may be difficult for you to find marrow- call your local grocery store, butcher, and or health store and I am sure you will be able to find it. 

Chicken Stock-  You can use whatever type of chicken stock you choose, I tend to use low-sodium.

1 small yellow onion
1 small cauliflower head
2 white potatoes
1 sweet potato
3-5 carrots

Cream- Light cream is fine but use your judgement!

Begin by roasting the bone marrow- I use three bones if they are sizable, 5 if they are small. The marrow should be roasted for a minimum of 30 minutes. The bones will begin to have an aroma as well as turn a lovely golden color when ready.

While the bones are roasting, peel the onion, carrots, potatoes and chop up the cauliflower. Coat all of them in olive oil.

Line a baking sheet with tinfoil and set the oven to bake at 375. Once the oven is pre-heated, place the vegetables on the baking sheet and bake for 1 hour. After one hour, if the vegetables still are not soft enough, continue to bake for 15-30 mins – if you do this, make sure to watch the onion and cauliflower as you do not want them to burn.

While the vegetables are baking, the marrow will be ready. Take out a pot and pour the box of chicken stock into the pot and then place the bones inside. The properties of the marrow (and the marrow itself) will blend into the chicken stock.

Once the vegetables are soft and ready, you will need a blender. Blend the vegetables and the stock (along with the marrow). This will puree the vegetables and form the soup.

In a soup pot, pour the blended mix into the pot and stir in the cream. If the soup is still too thick, you may add more water. The final step is to spice the soup with smoked paprika. Let the soup sit for 20-30 minutes on a low heat and then it will be ready to serve.