Creamy Chicken Wild Rice Soup with Gluten-Free Dumplings

This weekend, I’m finally getting around to doing belated American Thanksgiving. We’d actually taken a trip up to Winnipeg a couple weeks ago, so didn’t do anything really Thanksgiving-y at the time.

As with any time I roast a turkey, part of the grocery planning involves what do to with the leftovers – and that generally involves me making bone broth off the carcass. One of my favourite things to do with homemade broth is to make this soup, originally published in my first gluten-free cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking. This is definitely a favourite at our house – rich, thick, hearty, and one of the ultimate comfort foods.

While the recipe was originally designed to be used with fresh chicken breast – for speed and ease – it’s easy to make this with leftover turkey. Skip the initial browning of the meat, and simply toss in chopped up roasted turkey breast leftovers with the wild rice, broth, and potatoes.

It’s very customizable, even beyond choice of poultry. Sometimes I’ll skip the dumplings, sometimes I’ll add some parsnip with the carrots, and sometimes I’ll toss a couple handfuls of frozen peas in, right near the end.

Whichever way you do it, enjoy!

Gluten-Free Creamy Chicken Wild Rice Soup with Dumplings

2 Tbsp Olive oil
1 Large onion, chopped
3.5-4 lbs Chicken breast, chopped
3 Garlic cloves, pressed
3 Carrots, sliced
5 Celery ribs, sliced
1 1/2 cups Uncooked wild rice
10 cups Chicken broth
2 lbs Red potatoes, chopped
1/2 cup Butter
1/2 cup Brown rice flour
1 cup White wine
3 cups Heavy cream
1 Tbsp Dried savoury
Salt and pepper

In a large, heavy pot, cook onions in olive oil until just starting to go translucent. Add chicken breast, cook until outside browns slightly. Add garlic, carrots, and celery, cook for one minute. Add wild rice, broth, and potatoes, bring to a boil. Set a timer for 35 minutes.

While soup is boiling, make your roux:

Melt butter in a medium sized pot. Stir in flour until smooth. Cook over medium or medium-high heat, stirring constantly, until it starts to turn slightly golden. Add wine, whisk until smooth. Add cream, continue whisking until smooth. Turn heat down to lowest setting, keep warm, while making the dumplings:

1 cup Light buckwheat flour
3/4 cup Millet flour
1/4 cup Potato flour
1 Tbsp Parsley or savoury flakes
2 tsp Tapioca starch
3 tsp Baking Powder
1 tsp Salt
1/3 cup Shortening or butter
1 1/4 cup Milk or buttermilk

In a medium sized bowl, mix together flours, parsley or savoury flakes, tapioca starch, baking powder,and salt. Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.

When the timer goes off, add the roux mixture to the main soup pot, stirring to combine well. Add savoury, season with salt and pepper to taste. Drop rounded tablespoons worth of dough into boiling soup. Cover and simmer for 15 minutes WITHOUT LIFTING THE LID. Serve hot.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Oatmeal Peanut Butter Sandwich Cookies (Pirate Cookies, Do-Si-Dos)

As with many of the cookies in my gluten-free cookbooks (“Beyond Flour”, “Beyond Flour 2”, and “More Than Poutine”, which are available for purchase HERE), these are another example of a recipe that is actually better done as a gluten-free cookie, than the source material. As many GF flours have more flavour than regular/all-purpose flour, proper blending and use of them will result in a more rich, flavourful end result.

The recipe for these cookies began as a craving for an off-the-shelf cookie from back home – Pirate Cookies. My husband had never tried them, so I made a gluten-free version… and I was promptly informed that they were very much like a Girl Scout cookie he liked. (After some Googling, it appears he means Do-Si-Dos). Either way, they turned out amazing, and now disappear FAST whenever I make them. I aimed for a little softer and smoother of a cookie than the source material, because I’m not a fan of crispy cookies. If you prefer a crispy cookie, allow to bake for an extra minute or two.

If you are making these for someone who is gluten-free, be sure that they can handle oats. Also, be sure to only use oat flour that is certified to be gluten-free.

Makes about 30 2″ cookies

Oatmeal Cookies:

3/4 cup Gluten-free oat flour
1/4 cup Sorghum flour
1/4 cup Coconut flour
1 tsp Xanthan gum
1/2 tsp Baking powder
1/2 tsp Salt
1/3 cup Butter, softened
2/3 cup Granulated sugar
1 Large egg
1 tsp Vanilla extract
Corn starch, for rolling

Peanut Butter Filling:

1/4 cup Smooth peanut butter
1/2 tsp Vanilla extract
Pinch salt
2 cups Icing (Powdered) sugar
2 Tbsp Water

For Cookies:

Whisk together dry ingredients (except sugar) until well combined, set aside.

In a stand mixer, cream together butter and sugar until smooth and fluffy. Add in egg, beat well. Add vanilla extract, and mix until well incorporated and smooth. Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth. Wrap dough in plastic film, chill for 1 hour.

Preheat oven to 350 F (180 C), line baking sheets with parchment paper.

Generously sprinkle clean work surface with corn starch, roll dough to 1/8″ thick. Use cookie cutters to cut out rounds, place cookies 1″ apart on greased baking sheets. For added accuracy, use a fork to gently make a grid pattern on top of half of the cookie rounds, before using drinking straw to punch a small hole in the center of each of those marked rounds.

Bake cookies for 8-10 minutes, or until bottoms look lightly golden.

Allow cookies to cool on baking sheets for at least 5 minutes before moving. Cookies need to cool completely before filling, so make your filling now!

For Filling:

Whip peanut butter until smooth. Add vanilla extract and salt, and mix until incorporated. Slowly add powdered sugar a bit at a time, until incorporated completely. Beat on high for 1 minute – mixture will be very, very thick.

Lower mixer speed to lowest setting, and slowly add water. Once incorporated, check for consistency. Add more water or powdered sugar to achieve the consistency you want.

To fill:

Spoon prepared filling into a pastry bag. Cut the tip off and pipe about a small amount of filling onto the bottom of one cookie. Flip over, top with another cookie. (If you went for the accuracy with a straw, use the cookies with holes in them as the top in each cookie sandwich.)

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Big Changes – If You’ve Purchased My Cookbooks, Please Read This!

Hey everyone,

So, I’ve been dealing with a … uh, fun… hand dealt to me, and I guess it’s time to let you all know about it, as it could possibly affect you – especially at this time of year.

Almost *immediately* after my latest book – More Than Poutine – was released, the printer jacked their prices for that particular size/format of book by over 50%. This rise in print prices eats up my entire profit, when it comes to wholesale book sales – including those sold through Amazon and other major online book retailers. After print cost and wholesale discount / book sellers cut comes out, there was nothing left for me!

Not only was it obscene, it was the worst possibly timing – I effectively lost online sales profit from the first month that More Than Poutine was released. First month, right before the holidays… Ouch.

In going back and forth with the printer/publisher, it came down to either increasing my retail price drastically, or changing the size of the book. After some thought, I decided to go with the latter option.

The original size of the books – all of my cookbooks – was 7 x 10. A small change, down to 6×10 was all it took to bring the cost down to almost what it had been, originally. Luckily, my original font size was large enough that the change is barely noticeable -it’s still very easy to read.

It’s been a LOT of work to reformat each of my six cookbooks – re-cropping every single photo, changing font sizes, adjusting everything as a result, completely redoing the covers, etc – but most of the books are now currently in revision at the printer/publisher, with the final two (Evil Cake Overlord and The Spirited Baker) going in for revision later this week.

How does this affect you?

Well, personally – and this may be my own autistic need for consistency! – I would be really annoyed to be collecting books, and have the next purchase end up a different size. So, here’s the deal:

The books I personally have on hand are all of the original size. If you are looking to complete your collection, or are looking to buy more for someone you’ve previously gifted one or more of my books to, you’ll want to order them off my website , here: http://www.celebrationgeneration.com/blog/shop/

I have a limited stock of these, so you will want to do so sooner rather than later – sorry about that! Once my current stock is gone, I’ll have to order the new size in, as that’s all that will be available.

Moving forward – as I have at least 1 more cookbook to write – the original size of new titles will be made available through Kickstarters ONLY, as a special “legacy sized” option – and this will cost a bit more than it has, historically. The new size will be the main option, and this will be indicated in the details for the campaign.

My sincerest apologies for this! Had it been a small change – and just a matter of making a little less on each book – I probably would have let it slide. Not being able to earn anything from my work, however, is untenable!

Once again, thank you for all of your support!

Marie

“Moon Mist” Ice Cream Recipe

Yesterday marked the official release date of my latest cookbook, “More Than Poutine: Favourite Foods from My Home and Native Land”!

Maybe it’s that I’m a Canadian living away from home – during troubling times! – maybe it’s that I love a challenge… but I am especially proud of this book. It’s definitely my favourite among the cookbooks I’ve written – not only does it have all of the great traditional recipes from back home (from across the country!), but I developed a bunch of homemade, VERY accurate versions of all of the store-bought comfort foods that are most prized by expat Canadians.

There’s a lot of really great stuff in here, to the point where I can’t help but laugh when I flip through the book – I really got ridiculous about it. There are recipes in there that I’ve been meaning to replicate for years, and just hadn’t gotten around to. It was funny, some of the things I got the MOST requests for… like mass produced cream cheese chip dips, and BBQ sauce you can buy for $2.XX back home! I’m so proud to have created recipes that are all but indistinguishable from the source material!

Due to trademark issues, none of the actual source material names are mentioned in the book, so I had fun coming up with alternative names. Canadians will be able to identify most – if not all – if them almost instantly, from the photos alone. For everyone else… consider it a fun game, a bit of bonus entertainment! 🙂

In addition to having over 120 base recipes for traditional and retail Canadian foods, all but 2 or 3 of the recipes that aren’t already inherently gluten free include alternate ingredients and instructions to create very accurate, pass-for-normal-food, gluten-free versions of almost everything in here!

Anyway.

This recipe – which I called “Lunar Vapour” in the book – ended up being a last minute addition to More Than Poutine, as the result of a conversation with a Halifax food blogger, Lindsay of “Eat This Town“. Lindsay mentioned a type of ice cream popular in Nova Scotia – one that sounded either amazing or revolting, I wasn’t quite sure! – Banana, Bubblegum, and Grape marbled ice cream!

After a bit of research, I was shocked that this hadn’t come up when polling people for recipes to include in this book, as it appears it’s wildly popular – not only in Nova Scotia, but in New Brunswick and Newfoundland too! I was shocked to hear about Newfoundland, as I’d never seen it there in the few years I lived there… but then again, I was pretty obsessed with The One True Ice Cream there: Moo Moo’s Turtle Cheesecake. MMMMmm. Anyway, here we are.

This recipe is the only one I’ve had to do with no exposure to the source material, because logistics are absolutely in the way in this case. So, I adapted my own basic ice cream recipe to be a bit closer to commercial ice cream style (higher milk to egg yolk/heavy cream ratio than I normally go with!), and flavoured it to a nicely balanced level, using widely available flavourings. Even if this isn’t exactly as the source material is, it should definitely be very close – and it’ll be the closest you can come, using retail-available flavourings!

The colours I used were all Americolor gel paste colourings, in “Lemon Yellow”, “Sky Blue”, and “Regal Purple”. The Regal Purple was mixed with a little bit of “Electric Pink” to tone down the blue in the “Regal Purple”.. but this was completely optional fussiness on my part!.

These colors are widely available at cake decorating supply stores, as well as online… but any food colouring will work!

While you’re waiting for everything to chill, be sure to check out what others are saying about the book on Amazon – HERE – and buy your own copy, either from Amazon, or from my site directly, Here.

Enjoy!

“Moon Mist” Ice Cream

Makes about 8 cups / 2L ice cream

6 Large egg yolks
2 cups Granulated sugar
3/4 tsp Salt
3 cups Heavy whipping cream
3 cups Milk
Food colouring in yellow, blue, and purple
LorAnn Flavour Oils in Banana Cream, Bubblegum, and Grape

In a large pot, beat egg yolks together with sugar and salt until fluffy. When thoroughly combined, add a little of the milk at a time, whisking until fully incorporated and smooth – you don’t want any unblended chunks of egg mixture. Add remaining milk and heavy cream, whisk until well combined. Heat just to the boiling point, whisking constantly. Once mixture begins to boil, remove from heat. Divide mixture out evenly into three glass bowls, allow to cool to room temperature

Once cooled, use food colouring to tint the mixture in one bowl yellow, another blue, and the third purple.

Add 1/4 tsp Banana Cream flavour oil to the yellow mixture, 1/4 tsp Bubble Gum flavour oil to the blue mixture, and 3/4 tsp Grape flavour to the purple mixture. Stir each well, rinsing the spoon off between flavours. Cover all bowls and transfer to fridge to chill overnight.

Prepare yellow ice cream according to your ice cream maker’s instructions. Once it reaches a good thick ice cream texture, transfer back to the bowl and freeze. Allow ice cream maker to refreeze for another 2 hours, or – ideally – overnight.

Prepare blue ice cream according to your ice cream maker’s instructions. Once it reaches a good thick ice cream texture, transfer back to the bowl and freeze. Allow ice cream maker to refreeze for another 2 hours or – ideally – overnight.

Prepare purple ice cream according to your ice cream maker’s instructions. As it approaches the frozen stage, remove the yellow blue ice cream from the freezer.

Scoop random balls of yellow and blue ice creams into a freezer-safe dish that will hold 2L of finished ice cream. Ladle some mostly-frozen purple ice cream all over it, allowing it to flow into any crevices. Press mixture down slightly to eliminate any air holes.

Scoop more yellow and blue ice cream in, top with more purple and repeat until all of the yellow, blue, and purple ice cream is in the final container. Cover and freeze until firm.

Alternately: If that sounds like too much work – or too many dishes to wash, just layer the flavours into the final freezer container, as they come out of the ice cream maker. Just be sure to dig deep when scooping!

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Berbere Lentils Recipe (Yemisir Wat)

As you may know from previous blog entries – and social media posts! – we recently attended Folklorama, in Winnipeg. It’s my absolute favourite event every year, and has been kind of … therapeutic?… since moving to the USA.

Anyway, I’m planning to do a write up on it eventually, but in the meantime, back to today’s recipe!

The Ethiopian Pavilion is a must stop for us, every time that we make the trip for Folklorama. It’s not as big and flashy as many of the other pavilions, but what it DOES have is some of the absolute best food of the entire festival.

After returning from the trip this year, Porter requested that I figure out Ethiopian cooking – ESPECIALLY the firey lentils that he loves. So, I did a bunch of research and put together recipes for both the berbere seasoning (which seems to vary wildly, based on who makes it!), and the lentil dish named for the seasoning. Made a batch, LOVED it.

Couple days later, I get the following photos and a text of “YOU FINISHED THE LENTILS!?” from my husband:

… So I made another batch, and decided that I should probably blog the recipe. HIGHLY addictive stuff, this is!

First off, you’ll need to make the Berbere Seasoning. This makes more than you’ll need for the lentils recipe, but is great in almost anything that could use a kick. Try it as a dry rub on chicken!

Berbere Seasoning

½ cup dried chiles (packed!)
1 Tbsp coriander seeds
1 tsp cardamom seeds
½ tsp black peppercorns
5 whole cloves
2 Tbsp sweet paprika
1 Tbsp salt
1 Tbsp smoked paprika
1 tsp ground ginger
1 tsp onion powder
½ tsp garlic powder
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Measure chiles, coriander seeds, cardamom seeds, peppercorns, and cloves into a dry, nonstick pan. Toast over medium heat, stirring constantly, until aromatic. Remove from heat, allow to cool.

In a spice grinder, process toasted spices into a fine powder. Allow to spices to settle a bit before opening the grinder – the powder can be irritating to lungs and nasal passages!. Transfer to a small mixing bowl. Add remaining spices to the bowl, stir well. Store in an airtight container until use.

Berbere Lentils

Makes about 3 1/2 cups

1/2 cup canola oil
2 medium yellow onions, finely chopped or grated
1/3 – 1/2 cup Berbere seasoning
1 Tbsp ginger puree
1 Tbsp minced, pressed, or pureed garlic
1 cup dried red lentils
3+ cups water
Salt and pepper

In a medium sized saucepan over medium-high heat, cook onions in canola oil until soft. Add Berbere (Start with 1/3 cup if you’re not used to this!), ginger, garlic, and lentils, stir well. Add 3 cups of water, bring to a boil.

Once mixture boils, turn heat down to medium or medium-low. Simmer lentils – stirring frequently – until water is absorbed and lentils are mushy. Remove from heat.

Taste, add more Berbere if you’d like, and season with salt and pepper to taste.

Serve hot, with injera.

Spinach Pies Recipe

So, we’re at that point in the moving phase, where we’re starting to look at pre-move bucket lists : things we want to do here, before moving to Canada.

For me, that means spending time with friends when possible. For my husband – who grew up here – it’s more things like going to the State Fair, Valley Fair, etc one last time. Also: Have me create a great Spinach Pie recipe. There’s a great local Lebanese deli – Emily’s – that makes spinach pies that he adores.

While we’d usually go for a direct replica when it comes to something like this, he decided he preferred to have a bit of fun with it, developing a custom filling. So, if you’re looking for an Emily’s knockoff, this is not the recipe you’re looking for! (It is definitely in the same ballpark, though.)

To adjust it a bit more to my husband’s tastes, there is more filling than in the source material, as well as flavour additions like kalamata olives. Ours features an egg glaze, giving the outside of the crust a bit of sheen, and a bit of bite/crunch. For a softer finished crust, skip the egg glaze.

Enjoy!

Makes 6 large hand pies

1 cup warm – not hot – water
4 tsp yeast
2 Tbsp sugar
5 cups all purpose flour
2 tsp salt
½ cup sour cream
3 Tbsp olive oil
2 eggs, beaten

4 packets frozen chopped spinach (40 oz total), defrosted
2 Tbsp olive oil
1 large red onion, finely chopped
5-6 cloves garlic, pressed or minced
4 oz crumbled feta
3 Tbsp finely chopped kalamata olives
2 Tbsp finely chopped fresh dill
1 1/2 oz pine nuts, finely chopped
zest of 1 lemon
Pinch nutmeg
1/4 cup plain yogurt
Salt and pepper

1 egg
1 Tbsp water

Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.

Meanwhile, in a large mixing bowl: combine flour and salt. Pour in yeast mixture, stir well to combine. Add sour cream, olive oil, and eggs; mix well to combine.

Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

While dough is rising, make your filling:

Squeeze all of the water out of the spinach, set aside.

In a large pan, saute onion in olive oil until soft and translucent. Add spinach and garlic, stir well to combine, cook over medium heat until liquid is completely gone. Remove from heat.

Stir in feta, olives, dill, pine nuts, lemon zest, and nutmeg, stirring until well combined. Add yogurt, stir until completely incorporated. Season with salt and pepper, to taste. Cover and chill until ready to use.

Once dough has doubled, punch it down, and divide it out. We divided the mixture into 6 equally sized balls, – but you can make them smaller by dividing into 8 sized pieces.

Preheat oven to 350 , line baking sheets with parchment paper.

Stretch each dough ball into a round, approximately 8″ diameter. Scoop about 3/4 cup of filling into the center (1/2 cup, if making smaller ones), and fold the edges in to make a triangle, as shown below:

Gently flatten each pie out to about 1″ thick.

Once you have all of your pies formed, set them on lined baking sheets to rise for another 10 minutes.

Whisk egg together with 1 Tbsp of water, brush over the tops and sides of each hand pie. Bake for 30 minutes, or until golden brown.

Serve warm or room temperature, with tzatziki dip, if desired. (I have a great recipe for it in More Than Poutine!). Wrap any unused pies in plastic and chill until use.

Gluten Free Beaver Tails Recipe

With More Than Poutine available for pre-order now, it time for me to get the word out!

So, for this blog entry, I’d love to share one of the HUGE requests I had for the cookbook, and talk a little bit about the gluten-free accommodations in the book.

More Than Poutine is probably the most ambitious concept I’ve taken on for a cookbook project. Not only was the scope pretty big – Canadian food! – I decided that I wanted to provide gluten-free versions for (almost) everything, as well.

The vast majority of the recipes are gluten-free by default. Many have a very easy swap, such as using a GF soy sauce instead of a regular soy sauce. Most of the rest have a note at the end with ingredient substitutions, etc to make a gluten-free version. I think only 2-3 of the 120+ recipes do not have a gluten-free version. It’s kinda hard to make a gluten free version of Winnipeg Style Rye bread, for instance, given that rye itself is glutenny!

For all of the recipes with alternate ingredients, I developed the GF versions the same way I developed Beyond Flour and Beyond Flour 2 – using custom combinations of alternate flours, specific to each recipe… rather than “all purpose” mixes. Doing it this way guarantees the best results, and tends to turn out a product that’s as good as the real thing, if not *completely* indistinguishable from the original.

Anyway!

These pastries are based on a well known, extremely popular pastry, widely available at festivals and fairs across Canada. Whole wheat dough is stretched out to long ovals and fried, then topped with a variety of goodies. You can go as basic as a brushing of melted butter and sprinkle of cinnamon sugar, or go more wild.

On the “more wild” end, the pastries are usually spread with something sweet – Nutella, peanut butter, Jam, Maple butter, etc – before being sprinkled with candies, chopped nuts, sliced fruits, etc. You can even follow up with a drizzle of more sugar – chocolate sauce, caramel, etc!

When it came to making a gluten-free version, the challenge was twofold: Make a bread product that has a great texture (soft, not gummy or chalky!), AND replicates the taste of whole wheat.

Well, I’m proud to say I succeeded in both! This dough makes a very soft BeaverTail, with none of the “gluten-free” texture issues.

The use of rice bran and flax meal is a combination I came up with when developing Beyond Flour 2, when creating legitimate graham crackers… and it worked beautifully here to mimic the flavour and character of whole wheat flour.

So, whether the source material here is something you miss from pre-gluten-free days, or whether it’s something you’ve never been able to have – and always wanted to try – this recipe will serve you well!

Enjoy … and be sure to pre-order your copy of More Than Poutine, here!

Note: The photos in this blog entry are specifically the gluten-free version, NOT the full-gluten version. The gluten/original version is pictured in the actual book, though. As with all recipes based on a commercial source material, this recipe is named something else in the book!

Gluten-Free Beaver Tails

Makes 6 pastries

Warm milk 3/4 cup 175 ml
1/3 cup Brown sugar, packed
2 1/2 tsp Active dry yeast
3/4 cup light buckwheat flour
½ cup rice bran
½ cup unflavoured whey protein powder
½ cup sweet rice flour
2 Tbsp flax meal
2 tsp Xanthan gum
3/4 tsp Salt
2 Tbsp Canola oil
1 Large egg
1 tsp Vanilla extract
Canola oil
Toppings*

Combine warm milk with brown sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated. Set aside in a warm place for 10 minutes, or until foamy.

In a large bowl, combine flours, rice bran, protein powder, flax meal, xanthan gum, and salt. Add canola oil, stirring until well distributed. Pour in yeast/milk mixture, egg, and vanilla extract; stir until well combined. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until about doubled in size.

In a large, deep pot, heat 2-3″ of canola oil to 350 F (180 C). While oil is heating, divide dough into 6 equal sized pieces. Use clean, wet hands to flatten and shape each dough ball into a long, thin oval, about 1/4-1/2″ thick. Allow each to rest on a clean work surface as you form the rest.

Working with one pastry at a time, carefully transfer to the preheated oil. Allow to fry for 1-2 minutes , or until golden on the underside. Gently flip and repeat, cooking until evenly golden.

Transfer fried pastry to a baking sheet lined with paper towels, blot to remove excess oil. Spread and top as desired, serve immediately!

* Topping Suggestions:

Cinnamon Sugar: Mix together 1 cup sugar, 1 Tbsp cinnamon. Brush hot pastry with melted butter, sprinkle generously with cinnamon sugar. Squeeze fresh lemon slices on top for a traditional variation on this!

Spreads: Peanut butter, Nutella, maple butter, frosting, jam, pie filling, etc

Toppings: Small candies, crushed chocolate bars, crumbled gf cookies, sliced fruit, berries, chopped nuts, mini marshmallows, etc

Drizzles: Maple syrup, chocolate sauce, caramel sauce, etc

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Dill Pickle Cream Cheese Dip Recipe – and More Than Poutine Pre-orders!

Well, it’s been a long time coming, but I’m happy to announce that the big day is finally here – pre-orders are now open for my upcoming book, “More Than Poutine: Favourite Foods from My Home and Native Land!

If you’re new here, the basics: It’s a cookbook that is written from the point of view of a Canadian no longer living in Canada. Not only does it have great recipes for all of the well known, national favourites… it covers many regional specialties, as well as accurate homemade versions of many of the foods that you can’t buy outside of Canada! It was a lot of fun to develop, and I’m so proud of it!

Anyway, to mark the occasion, I’m going to share one of the recipes that was MOST requested when I polled other expats for commercial foodstuffs that they miss: Dill Pickle Cream Cheese Dip.

There is a line of cream cheese dips back home that is very popular, but not really seen as a Canadian thing… until you leave. Amazingly enough, while the brand that produces them is widely available in the US, this particular product is not carried anywhere but in Canada.

For “More Than Poutine”, I developed VERY accurate replica recipes for all 6 flavours of this line – all of which are very quick and easy to make! Gluten-free, too!

The look and texture are bang-on, as-is the flavour… so long as you use the right pickles! The type of pickle you use will affect the overall taste in the end, so for maximum accuracy, go for a Kosher Dill or Garlic Dill pickle. If you’re not familiar with the source material, feel free to use whatever type of pickle you love to eat.

I hope you enjoy this recipe, and the many others (120+!) in the book. Click here for more information on the book, and to place your preorder today!

Dill Pickle Cream Cheese Dip

Makes about 2 ½ cups

3/4 cup Milk
1/4 cup Pickle brine
2 tsp Corn starch
8 oz Cream cheese, softened (1 brick)
3/4 cup Finely chopped dill pickles
1/4 tsp Salt

In a small saucepan, whisk together milk, pickle brine, and corn starch.

Add cream cheese, carefully whisk until smooth. Add chopped pickles and salt, stir to combine.

Bring to a simmer over medium heat, stirring constantly until thickened.

Remove from heat, cool to room temperature before covering and chilling until cold.

Serve with chips or veggies.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for preorder, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Cosplay Tutorial: Adding a Non-Slip Sole to Spandex Boot / Shoe Covers

Spandex boot covers are a great way to customize less-than-perfect footwear to work with your costume. You can sometimes buy ready made covers, but personally, I prefer to make my own (I have full instructions available in my spandex cosplay sewing manual – Sewing for Superheroes). It just gives me so much more flexibility on the footwear I can use, and the final effect.

For some costumes – such as this “Peek-A-Blue” one – I’ll build my boot covers right into the tights, for an all-in-one look. The shoes are inserted into the tights, and the whole thing is put on like you would roll up pantihose. It can really complete a look!

The thing is, spandex boot covers can be a weak point in your costume, in terms of wear and tear. Spandex isn’t really meant to be footwear, after all – and all that walking can tatter it quickly. No worries, though – adding a sole to your boot covers is easy, relatively inexpensive, and wildly extends the life of your costume. It protected the seam itself, as well as the fabric under the shoe. Additionally, this creates a nonslip surface – makes your costume safer to wear!

I use a rubberized soling material called “ToughTek” that I purchase on Etsy, here. It comes in several colours, I like to keep a supply of white, black, and beige on hand, so I can best coordinate with whatever I’m adding a sole to.

Here is how I do it.

You will need:

Paper for patterning – either printer paper or craft/tissue paper
Pen
Scissors
Soling material
Craft paper, parchment paper, or etc to protect your work surface.
Shoe Goo
Disposable plastic knife, or similar
Clamps, vice grips, masking tape, etc (optional)
Clear Silicone Caulking
2 rolls of masking or packing tape
Small bowl for water
ScotchGard spray (optional, but recommended)

Method:

1. Put your shoe/boot inside the cover, being sure to line up the seams where they should go. In this case, that means the long seam goes straight up the middle of the sole, with the vertical seam extending from that seam, up the middle of the instep. Smooth out any wrinkles:

2. Place your shoe/boot over your pattern paper, and carefully trace out the sole shape:

3. If the shoe curls up at the front, be sure to roll forward on the sole when tracing, to get the full shape:

4. Your tracing will likely be rough, like this:

5. Cut out your tracing, cleaning up the edges as you go:

6. Place your tracing up against the bottom of your shoe, to see how well it fits:

7. Trim off any excess, if applicable. In this case, I needed to trim a little from around the ball of the foot:

8. Lay out your soling material, rough side down. (Rough side is up in picture):

9. Trace out your adjusted pattern piece onto the back (non-rubber, fabric) side of the soling material, once:

10. Hold your cut out soling piece against the bottom of your shoe. Make sure it fits well – you want it to cover everywhere that hits the ground, without extending beyond that surface area. Trim any excess, if necessary:

11. Place your adjusted cut piece down on your soling material – fabric side down, facing the fabric side of the main piece. Trace and cut a second, mirror-image piece:

12. Lay out some paper to protect your work surface. This can get messy:

13. Squeeze a fair amount of Shoe Goo out onto the underside of your shoes, being careful to keep it to the area that will be covered by the sole. For reference, this one piece took one entire mini tube as pictured in the last step:

14. Repeat with the fabric side of your cut out sole pieces:

15. Use the flat side of your plastic knife to smooth out the Shoe Goo on all pieces:



16. Allow the pieces to dry a little, 5-10 minutes. Once the time is up, CAREFULLY line up one sole to the appropriate shoe bottom, and apply. Aim to get it right on the first try, as it’s messy and difficult to try to reposition it once placed. Firmly press into place, then repeat with second sole/shoe.

17. Allow to cure for at least 24 hours, preferably 48 to be thorough. I’ll usually just set them up as pictured, so the weight of the shoe holds the sole in place. You MAY need clamps or tape to help, depending on the shoe/boot / shape of the sole:

18. Once the curing time is up, carefully pipe a line of clear silicone caulking around the edge of the soling. Aim to get it on the outside/top edge of the soling, right where it touches the spandex. The idea is to seal the edge of the soling. This may (read: will!) get a bit messy, don’t worry too much though:

19. Set your shoes/boots sole side up in the rolls of tape, as pictured. This will allow everything to dry freely, without getting stuck to work surfaces, etc. Fill a small bowl with water:

20. Dip your finger in the water, and use it to smooth out your line of caulking. Be sure to work it into the area between the spandex and the soling material. Try to get this as snmooth as possible – it likely won’t be perfect – mine usually isn’t – but once it dries, imperfections aren’t very noticeable. There’s a reason we’re using clear caulking, after all!

21. Place your shoes back into the rolls of tape, as shown, and allow to fully dry, 12-24 hours, until silicone is completely clear:

22. Once silicone caulking is completely dry, follow instructions on ScotchGard to treat the boots, if you like – I usually do, as it keeps them looking fresh and new. Be sure to test on a scrap piece of material to make sure nothing weird happens with the Scotchgarding:

When wearing, pull on as usual, and just be sure to adjust the cover so that the sole lays where it is supposed to, in case it shifted while putting it on.

Gluten Free Schmoo Torte Recipe

Schmoo torte is very much a Winnipeg thing, though locals don’t tend to *know* how exclusively Winnipeg it is, til they move away!

Schmoo – or “Shmoo”, depending on who’s writing it – is a soft, pecan-laced angel food cake that is torted and filled with sweetened whipped cream, before being served up with a buttery caramel sauce. This decadent cake is served at various bakeries and dessert restaurants around the city, and apparently it’s very common at Winnipeg Bar Mitzvahs- but you don’t really see it anywhere else.

While it’s not generally something that people tend to make at home, it’s not actually all that difficult to make. As a bonus, it’s not something that has much pressure to look pretty, either! Slather some whipped cream on, messily drizzle that caramel over it… it’s all good.

When it comes to doing a gluten-free cake, Schmoo adapts beautifully. Where there is such a reliance on the egg whites for structure – and the fact that it includes nut meal, a staple in gluten-free baking – much of the concerns with GF baking don’t even apply.

Choosing flours and starches purely for flavour and texture, this recipe produces a Schmoo torte that is virtually indistinguishable from the full-gluten source material.

Schmoo Torte is one of the over 80 recipes featured in my upcoming book, More Than Poutine. Preorders will be opening soon, be sure to subscribe to our email list to receive that announcement! (Note: We only send emails once every few months / a few times every year)

Gluten Free Schmoo Torte

Cake:
12 egg whites
1 cup pecan meal / flour
1/3 cup light buckwheat flour
1/4 cup coconut flour
1/4 cup corn starch
2 Tbsp tapioca starch
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp cream of tartar
Pinch salt
1 1/3 cup sugar
1 tsp vanilla

Frosting:
2 cups Heavy whipping cream
3 Tbsp Icing (Powdered) sugar
1 tsp vanilla

Caramel:
1/2 cup butter
1 ½ cups packed brown sugar
½ cup heavy cream
1 tsp vanilla extract

Garnish:
Chopped pecans, pecan halves, etc

Preheat oven to 350 F (180 C). Line the bottom of a tube / angel food cake pan with parchment paper, set aside. (Do not grease the pan)

Separate egg whites into the bowl of a stand mixer, allow to stand at room temperature for about 20 minutes.

In a separate bowl, mix together the pecan meal, flours, starches, baking powder, and xanthan gum; set aside.

Add cream of tartar and salt to the egg whites, use a whisk attachment to bear on low until combined. Turn speed up to high, beat until stiff peaks form. Turn speed down to medium, and slowly add the sugar, a little at a time, until combined. Turn speed to low, add vanilla, mix just until combined.

Remove bowl from stand mixer, gently fold in the flour mixture – about ½ cup at a time – JUST until combined. Be gentle- you don’t want to deflate the eggs!

Gently spoon mixture into tube pan. Bake for 35-40 minutes, or until a knife inserted into the middle of the cake comes out clean.

Invert cake onto a cooling rack – leaving it in the pan – and allow to cool for about an hour. Remove pan, slice cake into 3 equally thick layers.

Whisk 2 cups of the heavy whipping cream together with the icing sugar and vanilla until very thick. Spread as filling between the 3 cake layers, stacking as you go. Use remaining whipped cream to frost the sides and center of the cake, decorate with more pecans as garnish if desired. Chill for at least two hours.

Melt butter in a medium saucepan. Add brown sugar and heavy cream, whisking until smooth. Bring to a boil over medium heat. Boil for 2 minutes, then remove from heat. Stir in vanilla, allow to cool.

To serve, warm the sauce, drizzle over whole torte, and/or individual slices.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes will be included.

“More Than Poutine is available for preorder, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.