Pork Schnitzel

Pork tenderloin is on sale and corn on the cob is fresh at the market or farm gate – a perfect pairing for summer! Just add a baked sweet potato or a slice of vine ripened tomato, some applesauce on the side and dinner is complete. Satisfyingly simple and suitable for a single person or a family. Freeze any remaining schnitzel for another quick meal after a hard day.

Pork Schnitzel

Ellen La Marre taught me this quick and easy way to prepare my own schnitzel so I am able to use gluten-free crumbs and enjoy this simple meal again.

Cut a pork tenderloin into pieces about 2-3 inches long and flatten to ¼ inch. I use a wooden rolling pin with good results.

Dip pieces into a beaten egg then coat with fine gluten-free cracker or bread crumbs. Lay flat on waxed paper.

Fry in a little olive oil and butter until slightly browned and meat is cooked through. This only takes about 5 minutes on each side. If you have any extra schnitzel freeze them separately on waxed paper.

 

Tip:

 I always keep a bag of crumbs from the crusts of bread and broken crackers in the bottom of the package. When you have a cup or more just throw them in the food processor or blender so they are uniform. Sometimes you have to heat the crumbs and dry them a little before they will crumble properly.

 

Gluten-free Breakfast Mix

This nutritious mixture of grains and fruit was inspired by Holy Crap to replace my morning oatmeal or muesli after being diagnosed with Celiac Disease. The Canadian Celiac Association recommends avoiding oatmeal, even the gluten-free products, the first year or so after diagnosis until normal blood indicators are obtained.

 

I mix a large container of this whole grain cereal blend and stir a quarter cup into a bowl of yogurt with a cup of whatever fruit is in season or some chopped apple, banana or frozen berries. I have mixed applesauce or leftover cranberry sauce with plain Greek yogurt for a nice change in the winter. I think it is a great way to start the day!

 

Gluten-free Breakfast Mix

 

  • 1 3/4  cups hemp hearts (227 g)
  • 2  cups chia seeds, black or white (330 g)
  • 3  cups whole buckwheat or kasha (500 g)
  • 1  cup ground flax seed
  • 2  cups dried cranberries and /or raisins
  • 2  cups chopped pecans, almonds or walnuts (optional)

 

Stir everything together in a large pot or bowl then store in a sealed container. Mix with yogurt and fruit for a nutritious and delicious breakfast!

 

Triple Chocolate Cookies

If you are looking for a gluten-free cookie to make this March break and you like a little chocolate then these Triple Chocolate Cookies should be a hit. They took very little experimentation to come up with a gluten-free version of the original recipe. I just switched my gluten-free all purpose flour mix for both the wheat flours and added 1 teaspoon of xanthan gum and 1 Tablespoon of sour cream.

I made a double batch so I could share but they were so good they disappeared before they could be delivered to the deserving parties!
IMG_9861

Triple Chocolate Cookies Triple Chocolate Cookies GF2014
These are a hit with the chocolate lovers and I have found they disappear quickly from a plate of assorted cookies. You can bring these to a party and not have to apologize for being gluten-free!

1 cup margarine or butter or a mixture
3/4 cup brown sugar, packed
1/2 cup white sugar
1 egg
2 tsp vanilla extract
1 tsp instant coffee granules (optional)
2 Tbsp sour cream, yogurt or milk
2 cups GF all purpose flour
1 tsp xanthan gum
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate pieces
1 cup semi sweet chocolate pieces
1/2 cup pecans, chopped

• Beat margarine with both sugars until smooth, being careful not to over mix.
• Add egg, vanilla, coffee and sour cream, beating until incorporated.
• Sift flour, xanthan gum, baking soda, salt and cocoa powder into sugar mixture and beat until smooth. .
• Add white and dark chocolate and pecans, stirring until evenly distributed.
• Drop by dessert spoon or 7/8 oz scoop onto an ungreased cookie sheet and flatten slightly with the palm of your hand.
• Bake for 10 -12 minutes at 365°F.
• They are done when the tops begin to crack and centres are somewhat set but still a little soft.
• Hide until needed!

Makes 3 1/2 dozen cookies
Anne’s Favourites, Food for the Heart and Soul

Turtle Squares

These are probably the most widespread “favourite” on the treat side of my cookbook. And why not with a combination of chocolate and caramel you appeal to twice as many people! I always make a bakery size pan at Christmas so I have some for home and enough to share at Cliff’s Plumbing & Heating during the last work days. How nice for me and other people with Celiac Disease they are easily changed up to leave out the gluten!

Turtle Square Recipe Page 185 Coming Soon to the blog

Turtle Square Recipe Page 185 Also see Holiday Date Balls posted last year!

Turtle Squares

These are just about the most delicious, crowd-pleasing squares you can make. Doreen concocted this recipe by combining a Nanaimo bar base and Wellington square filling – twice the enjoyment! I have included the recipe for the larger

Base: 
1/2  cup melted margarine
1/4  cup cocoa powder
1/4  cup white sugar
1  egg, beaten tsp vanilla extract
2 1/4  cups GF graham crumbs – I sometimes use part GF crisp rice cereal crushed
1  cup desiccated coconut
Filling: 
1  can (300 ml) sweetened condensed milk
3/4 cup brown sugar, packed
2/3 cup melted margarine
2 Tbsp corn syrup
1 cup pecans, coarsely chopped

Topping:
1 cup semi-sweet chocolate chunks
1/4 cup margarine

  • For base mix margarine, cocoa, sugar and egg in microwaveable bowl and cook about
  • 1 minute, stopping to stir half way through, until mixture is bubbling. Do not overcook or crumbs may not stick together.
  • Stir in vanilla, graham crumbs and coconut until evenly distributed. Crumbs should stick
  • together nicely or they will not cut properly later.
  • Press into a 9 x 13 inch pan and let cool.
  • For filling cook condensed milk, brown sugar, margarine and corn syrup in a heavy pot over medium low heat until mixture comes to a full boil, stirring frequently. If bits of brown start forming on the bottom, turn down the heat a notch and don’t worry since mostly they will mix in as the rest browns.
  • Reduce heat slightly and boil 5 minutes stirring constantly. It will take a little longer to cook the filling for the larger pan. Caramel is done if spoon is leaving a clean path on the bottom of the pot for a second and mixture is a nice golden brown
  • Let cool slightly then spread on base and sprinkle pecans evenly over the surface, pressing in slightly.
  • Refrigerate for an hour or more until set.
  • For topping microwave chocolate and margarine together on low power, about 1 minute, stopping often to stir and check the chocolate. Chocolate can burn easily. I usually take it out when there are still a few lumps remaining and stir until they melt, returning to microwave only if necessary.
  • Spread over cooled caramel layer with a spatula.
  • Cool and cut into 35 squares.
  • If the caramel is hard when refrigerated you may need to serve the squares at room temperature.

Beef Lentil Soup

Beef Lentil Soup

Beef Lentil Soup

When I was told my folate level was low I made a visit to the dietitian to see what advice she had and she printed me the list of Food Sources of Folate from the Dietitians of Canada http://www.dietitians.ca/Your-Health/Nutrition-A-Z/B-Vitamins.aspx?categoryID=3n.  I looked it over to see where I could bump up my intake. I noticed spinach was a good source and assumed kale had a similar vitamin profile so thought I would keep hiding it anywhere I could (soups and stews and salads). She also mentioned that beans and lentils were a good source. It just happened I had put on a soup bone for some beef soup that morning and I was wondering what might be a good gluten-free substitute for the barley and now I had the perfect solution – lentils. The soup made a delicious vehicle to add some folate rich lentils and greens.

For me this is a two day process – the first day leaving the soup bone on in the slow cooker and the next day putting together the soup but you could finish the soup at night and still have it for dinner. It is definitely hearty enough for an evening meal but it is also a great boost at midday if you freeze it in lunch size containers. Soup is my solution to a gluten-free lunch since I often feel I need more than a salad to get me through the day.

Beef Stock
If you can find a source of nice meaty beef bones and you own a slow cooker you will never want to use dry bouillon mix again. The ingredients below are the basics, but feel free to use almost any vegetables or herb you like. Just a little advice that I learned the hard way. Avoid vegetables with really strong tastes like broccoli and cauliflower. At times I like to add cabbage, kale and turnip, but not so much that it overpowers the other flavours.

12 – 14 cups water
2 lb soup bone or pot roast with bone in or stewing beef
1 large onion or several small ones, peeled
1 rib celery with leaves
1 parsnip, cut in chunks
1 carrot, cut in chunks
1 – 2 tomatoes, cut in quarters
1 tsp salt
1 whole hot pepper or 5 whole peppercorns
1 clove garlic
2 bay leaves
a handful of kale ribs (use the leaves for salad) if you have them
Any other vegetable, avoid strongly flavoured ones

  • Put everything together in slow cooker and cook on high for 5 hours or let cook on low all day or overnight.
  • If simmering on top of stove brown beef before adding water and simmer 2 – 3 hours.
  • Strain stock and remove meat from soup bone when it cools enough.
  • Add meat back to stock and discard bones and cooked vegetables.
  • Refrigerate stock and discard fat from top of container before reheating.
  • You may save some of the fat for “sweating” the vegetables in your soups.

Beef Lentil Soup
On a stormy winter day this is a very welcoming smell to come home to. It definitely is a meal in itself but even better with some biscuits or toast..
Beef Stock with meat (recipe above)
1/2 – 1 cup lentils, I use green
1 large onion, chopped
1 tsp olive oil
1 cup celery, chopped
2 cups carrots, chopped
1 clove garlic, crushed
1 potato, peeled and cubed
1 cup rutabaga, cubed
1 can (28 oz) tomatoes or 3 cups tomatoes, peeled and chopped
2 cups corn kernels
1 tsp salt, or to taste
1/4 tsp pepper
1 cup kale leaves and stems, chopped
1 Tbsp parsley

  • Prepare beef stock as per recipe adding meat to stock.
  • Simmer lentils with beef stock while you prepare the remaining vegetables.
  • Cook onion with olive oil in large stock pot until soft, about 5 minutes.
  • Add celery, carrots and garlic and continue cooking on low for another 5 to 10 minutes.
  • Add potato, rutabaga, stock and meat and cook 20 minutes until lentils are soft.
  • Stir in tomatoes, corn, parsley, salt and pepper and bring to a boil.
  • Simmer for 30 minutes.
  • Taste and adjust seasonings.

Pumpkin Chiffon Cake (gluten-free)

Cake with Brandy Cream

Halloween Week is always busy because both my Mother and Mother-in-Law have their birthdays a day apart. That means two cakes, a trip to Guelph to deliver my Mom’s and of course Maple fudge for Halloween trick or treaters. I was excited to share a blog on Maple fudge for the bazaar and Christmas giving season but it will have to wait because when I made the gluten-free version of the Pumpkin Chiffon Cake for Mom I just could not wait to show you how gorgeous it was! I wish I could give you a piece so you could taste it too!

This recipe came from Wilma Chisholm and I cannot say I have seen it anywhere else in print. This was one of Mom’s favourite cakes and without the need for a sugary icing she was able to indulge in a small piece for her birthday even after she developed diabetes. As the photos show she can still count it as a favourite when it is made with a simple substitution of my gluten-free all purpose flour.

Pumpkin Chiffon Cake

Pumpkin Chiffon – click here for pdf version of recipe

7 eggs, separated
1/2 tsp cream of tartar
1 1/2 cups white sugar
1/2 cup water, apple cider or juice drained from pumpkin
when preparing purée (recipe pg 232)
1/2 – 3/4 cup pumpkin purée, fresh, frozen or canned
1/2 cup canola oil
2 cups GF all purpose flour
1 tsp xanthan gum
2 tsp baking powder

  • Whip egg whites with cream of tartar in a clean bowl with clean beaters on high until foamy then slowly add 3/4 cup sugar while beating until stiff peaks form.
  • In another bowl beat egg yolks, remaining 3/4 cup sugar and water about 5 minutes until yolk mixture is thick, pale and beaters leave marks.
  • Fold pumpkin and oil into egg yolk mixture.
  • Sift flour, xanthan gum and baking powder and stir into yolk mixture until smooth.
  • Pour egg yolk mixture over the beaten egg whites and fold together quickly but thoroughly.
  • Immediately pour into an ungreased tube pan and bake at 350°F for about an hour until cake springs back when lightly touched and is golden brown.
  • If cake is getting too brown before it is completely cooked then turn oven down to 325°F for remaining time.
  • Invert pan on rack and cool completely.
  • Serve with brandied cream on the side.

Brandied Cream: I’m sure you will find somewhere to use any of this left over.

  • 2 cups whipping cream
  • 1/3 cup brown sugar, packed
  • 2 tsp brandy

Butter Tarts and Blossoms

GF PastryButter Tarts GF

Once a year I make tarts for the Horticultural Society Soup and Sandwich lunch and make enough extra for Cliff’s Plumbing and home. This year it worked out particularly well because I thought I need to update the butter tart photo on my blog to a gluten-free version and this gave me the opportunity. I recall counting butter tarts as one of the blessings that was naturally gluten-free when I first began my diet. I do not indulge often but it is good to know I can still add them to a special picnic or camping trip when I want to and they are just as decadently delicious as always!

At first I made the “gluten-free” pastry but now I just make my regular pastry with gluten-free all purpose flour and by using plastic wrap to roll it I am able to manage quite nicely. Thanks to Jenn Croft in Owen Sound for the idea to do that! If you do not have your own favourite pastry recipe you may try this one. GF Pastry – Click for pdf copy of recipe

Butter Tarts – Click here for pdf version of recipe

GF Pastry for 30 tart shells
2 cups brown sugar, packed
1/2 tsp salt
1/2 cup melted butter*
1/2 cup corn syrup
3 – 4 eggs, depending on their size, I usually use 4
raisins, walnuts or coconut to taste

  • Mix brown sugar, salt, melted butter and corn syrup.
  • Whisk eggs then stir into brown sugar mixture being careful not to beat. If you get too much air in the mixture some of the tarts may seem hollow when baked. 
  • Place raisins, nuts, coconut or a mixture of these in the tart shells then cover with butter tart filling to 3/4 full with a 7/8 oz scoop if you have one.
  • Bake at 400°F for the first 10 minutes then reduce heat to 350°F and continue baking 
  • for another 15 – 20 minutes or until filling is set. 
  • If you like your tarts runny you may take them out a little early or reduce the number of eggs to 3.
  • Makes 27 – 30 large tarts

*I would not substitute margarine here.
Anne’s Favourites

Rhubarb Coffee Cake – Spring’s Gift

Rhubarb Coffee Cake

Rhubarb Coffee Cake – photo by Nicholas Mann

Rhubarb – Spring’s Gift to Us

If you live in Southwestern Ontario look in your garden and you will see another of spring’s gifts – rhubarb. It is ready to cut….. and….. my favourite Rhubarb Coffee Cake works equally well with gluten-free all purpose flour! Thank you, again, Jayne for sharing this recipe with me. I am still looking and working on a muffin to take the place of my old reliable wheat version so if you have one that works I would love to try it out myself. The photo above is the version made with wheat flour and if you are able to use this just substitute 1 cup of whole wheat and 1 cup of all purpose flour for the GF flour and omit the xanthan gum. I used this photo because I could not do as nice a job as Nick did when he did the pictures for the cookbook and the cake does not look significantly different made with GF flour.

Already my husband, Cliff, is asking for rhubarb pie and luckily we can do that without wheat too. I just have to decide which one to make, strawberry rhubarb or rhubarb custard? If the weather turns us back indoors I will post a photo and recipe next week! Let me know if you have a preference for one of the pies.

Rhubarb Coffee Cake GF – Click here for pdf of recipe

Rhubarb Coffee Cake

Cake:

1/2 cup margarine

1 1/4 cups white sugar

2 eggs

1/3 cup applesauce, 113 g apple snack pack works

2/3 cup yogurt

1 tsp vanilla extract

2 cups GF all purpose flour

1 tsp xanthan gum

1 tsp baking soda

2 cups rhubarb, chopped

Topping:

1/2 cup brown sugar, packed

1 Tbsp rice or GF all purpose flour

1 1/4 tsp cinnamon

1 Tbsp margarine

1/4 cup pecans or walnuts, chopped (optional)

Beat margarine and sugar until light then add eggs one at a time.

Stir in applesauce, yogurt and vanilla until smooth.

Sift together flour, xanthan gum and baking soda and stir into batter until combined.

Add rhubarb and beat a minute or two.

Pour into a greased 9 x 13 inch pan.

Combine brown sugar, flour, cinnamon and margarine with a pastry blender or your

clean hands.

Add nuts if desired and sprinkle over unbaked cake batter.

Bake at 350°F for 50 minutes until cake springs back when lightly touched, a tester comes

out clean and cake is pulling away from the sides of the pan.

Anne’s Favourites

 

Anne’s Favourites

Kale Salad

Kale Salad

Joanne gave me this recipe along with my first bunch of kale. It was so simply delicious and nutritious I have been seeking it out ever since. This week our local grocery store, Knechtel Food Market, got in a case of kale so it seemed like a good time to post the recipe! As you see from this photo I have added some kalamata olives, halved and used a sweet onion because I was out of green and red onions!

Kale Salad Click here for pdf of recipe

This recipe was given to me along with my first bunch of kale by Joanne McDonagh and I have
been seeking it out ever since. Wonderfully simple, delicious and nutritious!
4 -5 kale leaves, large, with ribs removed
1 cup grape tomatoes, halved
1 avocado, diced
2 green onions or 2 Tbsp red onion sliced thinly
lemon juice
olive oil
salt and freshly ground pepper to taste
Massage washed leaves with ribs removed to minimize bitterness then tear into bite size
pieces.
Toss diced avocado with lemon juice and arrange over kale in a shallow bowl or plate. I have
a pasta bowl I like for this salad.
Spread tomatoes and onion over the avocado.
Drizzle with a little more lemon juice then olive oil.
Sprinkle with coarse salt and pepper and serve.
.
Serves 2 – 3
Anne’s Favourites
Kale Salad

Gingerbread Pumpkin Cake with Caramel Lemon Sauce

Gingerbread Pumpkin Cake –
Gingerbread Cake

I was thinking I would have to wait until next fall to post the recipe for this delicious cake because it just has more appeal when it is cold and blustery outside but this week fooled me! Thoughts of trifle and spring were quickly replaced with Gingerbread and Stew on Monday morning but you will not regret trying this cake to celebrate the winter’s last blast (is that too hopeful?)!

A common problem with gluten-free baking is not having enough structure to support your creations so they compact as they cool. I found switching to the 9 x 13 pan let the cake bake evenly and I also tried the addition of a small amount of cocoa because for whatever reason chocolate cake is much more successful. With those amendments the cake was a success.

Even the less successful attempts with this cake were sought after when they were topped with the amazing caramel lemon sauce! Once you try the sauce you will want to think of other places it can be used. For sure use the leftover sauce with some bananas and ice cream!

The cake this was developed from a recipe that appeared in the December 2011 Canadian Living magazine made with wheat flour.
Caramel Lemon Sauce
1 1/2 cups dark brown sugar, packed
3/4 cup canola oil
1/4 cup sour cream or yogurt
1/3 cup molasses, fancy
3 eggs
2 cups pumpkin puree
2 1/2 Tbsp fresh ginger, grated
1 tsp vanilla
2 1/2 cups GF all purpose flour
1/4 cup cocoa powder
1 1/2 tsp xanthan gum
2 tsp GF baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
Caramel Sauce:
2/3 cup white sugar
1/2 cup butter
2 tsp lemon juice
1/2 cup whipping cream
Beat brown sugar, oil, sour cream, molasses and eggs 2 minutes..
Stir in pumpkin, fresh ginger and vanilla until combined.
Sift flour,cocoa, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, nutmeg
and cloves. into pumpkin mixture.
Mix until combined then scrape sides of bowl and beat for another 3 minutes.
Pour into a greased 9 x 13 inch pan and bake at 350°F for 50 – 60 minutes until cake is
pulling away from the sides of the pan and internal temperature has reached 200°.
For sauce: Melt butter with sugar and lemon juice over medium heat stirring until sugar is
dissolved and mixture begins to simmer.
Reduce heat slightly and continue to cook without stirring until amber coloured, about 5
minutes
Carefully stir in cream taking care that steam does not burn you. then continue to simmer
until thick, about 2 minutes. This sauce will keep 2 weeks in the refrigerator.