Gluten Free Beaver Tails Recipe

Gluten Free Beaver Tails!

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:As with all recipes based on a commercial source material, this recipe is named something else in the book!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten Free Beaver Tails

Gluten Free Beaver Tails

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

Dill Pickle Cream Cheese Dip

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!

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.

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)

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Schmoo Torte


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.

Vegetarian Donairs / Vegan Donair Meat

Vegetarian Donairs / Vegan Donair Meat

Vegan Donair "Meat"

Last May, I started dabbling in the creation of vegetarian meat substitutes – you may remember the entry on Boneless, Meatless Ribs, or the Vegetarian Chorizo Burger with Grilled Poblano and Cilantro Pesto.

Well, I was working on Donairs for More Than Poutine this week, and I was feeling a bit guilty that my husband wouldn’t get to try them. He’s never had a Donair, so that wasn’t helping things – he’s ALL about trying new foods.

So, as my own loaf of tasty tasty donair meat was almost ready to go in the oven, I decided I’d play around with my seitan recipe, and come up with a vegan donair meat for him. It was done completely as a surprise for him, he had no idea what I was up to. Frankly, I didn’t want to disappoint him if it didn’t turn out.

Well, I guess I was overly cautious, because it turned out amazing. I was kind of shocked at how much it looked, smelled, and felt like the real thing. I was actually able to taste a bite (I’m gluttening for the next week or so), and… damn. I could absolutely be tricked by it in a sandwich, had I not made the thing. Completely bizarre!

Anyway, he LOVED his first Donair ever, and joked that it should be called a “DON’Tair”, along the lines of food names being changed a bit to denote their vegetarian status. We also used red pepper instead of tomato, as he hates tomatoes.

While the Donair “meat” here is vegan, the sandwich itself is vegetarian. As he doesn’t have to be dairy free, I just haven’t played with the alternatives enough to have the first clue on how to make vegan donair sauce.

More Than Poutine

If you’re into Canadian foods, let me tell you about my cookbook, “More Than Poutine: Favourite Foods from my Home and Native Land”! It’s full of amazing Canadian recipes – both traditional and accurate replicas of retail foods. You should definitely check it out! It’s available here on my site, on Amazon, and through all major booksellers.

Vegan Donair "Meat"

Excuse the crappy cell phone photo! I’m still shocked how proper it looks!

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!

For MOST recipes that aren’t inherently gluten-free, high quality GF versions will be included.

Potluck DIY Sushi Party!

A few times over the past 8 years, we’ve hosted a – what we EVER so classily refer to as – “All You Can Stuff Sushi Potluck Party”. Twice, it’s been as my husband’s birthday party, and each time, I think to myself that I should blog this.

My husband’s birthday was this past week, which was a reminder that I was planning to blog his sushi party a YEAR ago. Whoops. At least I kept the information all this time … even if we once again forgot to take pictures as it was all happening. Again… whoops.

Anyway, apparently sushi rolling parties are actually becoming a THING now… though it was a new, unique idea back when we started. Boo, missed opportunity to be trend setters!

This party is a lot of fun to do, assuming you’re good with logistics. There’s a lot to juggle, but when it all comes together, it’s super rewarding.

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

First Off: Decide the Basics

We’ve now done this party a few different ways, and which way you plan to do it depends a lot on your friends, your finances, etc. Personally, I prefer one of the potluck methods … it just feels more social. Only you know your friends and what would work best for you, though!

1 – Guests Bring Items:

For this method, I do up a wish list of items, and divide it out among the people attending. I try to keep it even, that people are all bringing about the same value of items (Don’t stick one friend with bringing expensive fish, and ask for a single cucumber from another!). One thing to keep in mind when dividing out the list is who you are asking to bring what. Some people, I trust to know what a good avocado looks like, others… not so much! Another consideration is “Who lives near one of the few places to sell trustworthy sashimi grade fish?”.

2 – Guests Bring Items OR Contribute Money:

If you have a lot of friends that you may not trust so much to pick up certain items, this can be a good option. Some people get excited about showing up with a beautiful piece of salmon, for instance… while others would much rather just Paypal you a few bucks and have you do it.

3 – Guests Chip in Money:

The most recent time we hosted a sushi potluck party, we asked everyone which way they’d like to do this, and everyone decided that they’d like to just chip in. It was just before a busy con season, so it just ended up more efficient to have me do the shopping for it. Fair enough – everyone sent $10 per person via Paypal ahead of time.

4 – Not Potluck

You can, of course, always just straight up host the dinner, rather than do it as a potluck.

Next: Finalize a Guest List

Due to the nature of the party, it’s really important to have a solid guest count before you start shopping and prep work. In Minnesota, that can be pretty difficult with the popularity of the “Minnesota Decline” – putting a “Maybe” instead of a “no” when a guest knows they won’t be able to make it.

It’s important to give a deadline for RSVP, and request a solid Yes or No – Maybes should be counted as no. A lot of cost and planning goes into this, and you don’t want to be stuck doing extra work and/or extra purchasing if you don’t have to. Also, sushi leftovers do not exactly keep well!

Plan The Menu

No matter which way you’re doing the potluck, it’s best to wait until you have your guest list before actually planning your menu. The more people you have, the more selections you can add.

Additionally, consider your guests. Are some not sushi fans? You can add tempura vegetables, gyoza, chicken satay, etc as options. Are some vegetarians? Be sure to have extra veg options for filling the sushi. Anyone gluten-free? Be sure to have a bottle of GF soy sauce on hand.

As an example, our most recent Sushi Party menu was:

Appetizers:

Edamame
Gyoza
Chicken Satay

Sauces & Garnishes

Mango Sauce
Dynamite Sauce
Eel Sauce
Soy Sauce
Ponzu Sauce
Sesame Seeds
Black Sesame Seeds
Wasabi
Pickled Ginger

Beverage

Green Iced Tea with Lychee and Mandarin Orange

Dessert

Matcha Pavlova with Matcha Whipped Cream, Honeydew, Lychee, and Mandarin Orange

Sushi Fixings

Nori
5 colours of Soy wrappers
Sushi Rice

Tuna
Salmon
Hamachi (Yellowtail)
Roasted Eel
Ebi (Shrimp)
“Crab” sticks

Spicy Salmon
Spicy “Crab”
Spicy Tuna

Tobiko
Masago

Cucumber
Avocado
Green Onions
Zucchini
Jalapeno
Sweet Potato
Mango

Recipe Links

Chicken Satay
Gyoza
Matcha Pavlova
Spicy Tuna Filling(Can be used with Salmon, etc)
Sushi Rice
Sushi Sauces – Dynamite, Eel, and Mango

Do Your Shopping List

Once you have your menu designed, go through and see what needs to be purchased as-is (the vegetables, which sauces, etc), and which you will be making at home.

Do up a list for the stand alone items, as well as the ingredients needed to make the other items. Also, make a list of non-food items you’ll need – party cups, paper plates, LOTS of chopsticks, little sauce cups for wasabi/soy sauce, napkins, etc.

Get a few sushi knives. They don’t have to be expensive – I bought a few of this one, on Amazon. Love it! (Cosplayers: It is GREAT for carving foam!)

You’re more than likely going to need to go to more than one place, so I like to divide the list out by the stores I’m going to. IN this case, it was one normal grocery store, one Asian specialty store, and a fish monger.

If you are having some or all of your guests bring items, let them know what they’re bringing about a week ahead of time.

Plan Your Time Line For Food Prep

Take a good look at your menu, and list out what needs to be done, and when. It’s best to do as much as you can ahead of time, but you also have to take into account that some items need certain timing. For instance, don’t buy your fish more than a day ahead of time, avocados will brown if you cut them up too early.

As an example, here is the time line for our most recent party (which started at lunch time):

Me Porter
2 Days Before Buy everything except fish
Make gyoza, freeze
The Day Before Make sushi sauces
Make gyoza sauce
Make satay dipping sauce
Marinate chicken satays
Buy fish
Bake the Pavlova
Tidy front and back yard
Hose down the outside tables
Morning of the Party Make sushi rice (How many batches?)
Cut green onions, jalapenos, cucumber, mango, zucchini
Slice fish, prepare “spicy” fillings, chill
Peel and slice sweet potato, cook, chill.
Strain off cans of Mandarin Oranges and Lychee, use strained syrup for making iced tea.
Put the table cloths out
Dishes
Wipe off countertops in kitchen
Set out: Wasabi, soy sauce, plates, chopsticks, cups, pickled ginger, nori
As People Are Arriving Cook gyozas
Steam edamame
Heat satay sauce
Prepare sushi wrappers
Cut avocado
Set out remaining sushi items
Grill Satays
During Party Make whipped cream
Cut up fruit, assemble pavlova
Enjoy yourself, birthday boy 🙂

Potluck DIY Sushi Party!

Set Up

Set up will depend a lot on your home layout, and how many people are going to be making sushi with you.

For us, we set up two 8′ long banquet tables, with a couple chairs at each. Each place gets a sushi rolling station – sheets of parchment paper for rolling, nori, soy paper. In between each two seats gets a big bowl of sushi rice, with a measuring cup or scoop. Along the back of the table is where the ingredients get set up. Due to the number of ingredients used, it’s a cooperative effort – lots of passing involved! Each table also gets a couple little bowls of water, a cutting board, and a couple sushi knives.

How the ingredients are presented depends on the ingredient. Stable ingredients are out on plates. Raw fish is on plates, covered in plastic while not in use, resting on a big bowl of ice. Only a small amount of fish is out at any given time, and the plates are exchanged for fresh ones with new fish as they run out. Avocado is also served up a little at a time, to prevent browning.

In addition to the rolling tables, a counter in the kitchen is designated as the garnishing station. There, the sauces (dynamite sauce is in an ice bowl), wasabi, sesame seeds, etc are laid out, as well as plates, chop sticks, etc. Once done rolling and slicing their sushi, guests go to the kitchen to finish their sushi off. Plate in hand, they usually head out to the patio to mingle and eat, as the next round of guests sit down to roll their sushi.

Throughout the party, we refresh ingredient plates, etc, as guests roll more sushi as they’re ready. Eventually everyone gives up as the sushi coma sets in!

Sushi Rolling

I like to have pieces of parchment paper (you can use wax paper, if you prefer) on hand for rolling, rather than bamboo sheets. Logistically, it’s great for clean up, and I also find it easier for sushi beginners to work with.

A VERY early post (ie: excuse the poor photography!) on this blog – Spicy Tuna Maki – shows more or less how I roll sushi. We’ve since taken to having the rice go slightly over the far long edge of the nori, to form a bit of a lip to overlap the starting edge of the roll, if that makes sense.

How your guests roll their sushi will depend on their own experience/preference, the type of roll they’re making (rice in, or rice out), and the amount of ingredients they’re trying to cram in there. You will likely have some epic failures, so forks can come in handy!

It’s also a good idea to have at least one person on hand who knows what they’re doing, who can demonstrate and/or assist beginners.

Enjoy!

Potluck DIY Sushi Party!

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.

3 Sushi Sauce Recipes – Dynamite, Eel, and Mango

3 Sushi Sauces3 Sushi Sauce Recipes.

3 recipes posted in as many days! I’m on a roll! In truth, the recipes I’m posting this week are all in lead-up to a big post I plan to make next week, which will be referring back to all of them. It’ll be a fun one! Anyway, *this* post is all about sushi sauce.

We love making sushi at home. While we do tend to stick to a certain few items (Tuna and/or salmon, usually with avocados, cucumber, and/or mango), sometimes we like to branch out and have a bit more fun with it – especially if we’re feeding more than just us.

3 Sushi Sauces

These 3 Sushi Sauce Recipes are super quick and easy to make, and can make the spread a little more polished and impressive, when entertaining. While each has a roll or two that they’re traditionally served with, it can be fun to play around with, finding new roll combinations that taste amazing.

The Dynamite and Mango sauces are gluten free by default, to make gluten-free eel sauce, just be sure to use a gluten-free soy sauce.

Be sure to try my Tuna Avocado Mango Maki, and my Tuna Avocado Mango Maki. If you’re feeling ambitious and social, here’s the info for our DIY Sushi Potluck parties!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

3 Sushi Sauce Recipes - Dynamite, Eel, and Mango

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 Chicken Satay

Chicken Satay is one of those dishes that is SO close to being gluten-free… but isn’t.

The soy sauce included in both marinade and dipping sauce renders restaurant satay inedible to most with gluten issues. It’s such a small thing, yet ends up meaning that most restaurant-made satay is off limits.

So, if you’ve got to make it at home, best start with an amazing recipe! This is one of the recipes from Beyond Flour 2.

“The chicken stays nice, tender, and juicy from this marinade, and the dipping sauce is perfect for it – It compliments the chicken so well, and is amazing on its own – I feel like I could just take a spoon and eat it by itself. I could live on this.” – my husband’s view on it.

The sauce can be made ahead, or just as you’re grilling the chicken. I like to serve the sauce hot, but it can also be served cool if you like – you’ll just want to thin it with a little extra chicken stock, as it thickens when cold.

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
Chicken Satay

Chicken Satay - Pinterest Image

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.

Gyoza / Potstickers Recipe

Here’s my Gyoza / Potstickers Recipe!

What can I say about Gyoza? Done right, these are supremely addictive. Yes, they’re supposed to be an appetizer, usually served 3-5 pieces per person… but I’ve lost count of how many times we’ve made a meal of them. (No, I’m not admitting to how many constitute a “meal”, either!). They’re ingredient-intensive and a bit of work, but SO worth it!

I love gyoza with a ton of flavour, so I developed this recipe with that in mind. The filling can be made a day ahead, just keep it well chilled. Finished gyoza can be frozen before frying/steaming – just be sure to allow them to thaw completely before cooking. These are easy to make by hand, but even easier if you have a dumpling press, like this one. (It’s what I use!)

If you’re looking for a gluten-free recipe for Gyoza, look no further than my first gluten-free cookbook, Beyond Flour.

In the meantime, enjoy my Gyoza / Potstickers Recipe!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Homemade Gyoza / Potstickers!

Homemade Gyoza / Potstickers!

Ravings of a Canadian Expat: Christmas Oranges

I was going to start this entry out with something like “This time of year, the topics of discussion in groups of Canadians living away tends to turn to food…”… but let’s be real, at least 80% of what we talk about in Canadian groups is food.

Foods we miss, foods we’re now cooking because we miss the source material, how COMPLETELY inferior American chocolate is, griping about how corn syrup is in everything here and makes stuff – soda, certain candies, etc – taste weird, etc. I don’t remember us being particularly food obsessed when I still lived at home, but man… take a Canadian out of Canada, and food is the great bonding experience.

Recently, I noticed that “Christmas Oranges” don’t really seem to be a THING in Minneapolis. Like, you can buy Cuties or Halos, but there doesn’t seem to be a culture of … well, them being particularly “holiday”.

When I was a kid, we’d get one in the toe of our Christmas stocking, and it usually ended up being my favourite part. I LOVED them!

As I grew a bit older, holiday season meant buying crates of Mandarin oranges. They were the same oranges I’d have as a kid – sold in boxes, imported from either China or Japan, and individually wrapped in green paper. There was always at least one completely moldy one in the bottom, but the rest were *gold*.

I would buy several 5lb cases at a time. At least one would end up consumed within a day or two – I’d crash on the couch with a book, and snarf ungodly amounts of oranges. I’d buy more than one case, as it was usually insanely cold (I’m from Winnipeg), and I liked to have enough to last me a week or so.

… December is the month where I am least likely to come down with scurvy… By a longshot! In addition to snarfing oranges by the case, I also enjoy to make things from them, such as:

Candied Orange Peels

Cuties Mead

Cranberry-Cuties “Christmas” Wine

Cuties Marmalade

I even juiced and zested a bunch of them to make a Cuties mousse last New Years.. Oh, it was amazing.

Anyway, I digress.

This past week, I decided that I NEED THOSE ORANGES. Cuties and Halos just don’t cut it, I wanted a bit of *home*.

My first stop was a group for local food bloggers. I explained what I was looking for, and a few people weighed in with suggestions.

I should mention that part of the problem with looking for oranges like I knew back home, is that when it comes to this sort of thing, oranges suffer from the same sort of thing that Sweet potatoes / yams do. Different products are sold as the same thing, the terms are used interchangeably, and people have wildly different ideas of what is meant when you say “yam” – and, in this case, “Mandarin orange”.

One blogger commented to say that it sounded like I was describing Satsuma oranges, and that she knew they sell them at a local coop. She then mentioned that they’re more abundant in January (not the case, back home!) – so I had to make sure that she wasn’t thinking SUMO oranges (another addiction of mine). She wasn’t, so I called The Wedge coop, and grilled their produce guy.

HE agreed that I was talking about Satsumas, but then referred to them as being “more tart”. What a let down – I never would have described Christmas oranges as being tart!

I posted a quick note about my mission to a couple expat groups, and asked for info on what they remember of the oranges back home.

I got in my truck and headed over there anyway, because when you need a mess of oranges, you NEED a mess of oranges. I was surprised to see that they had several types of oranges that looked good… so I bought a few of each. I bought a whole bag of Satsumas – I know myself, and if they were even close… a bag wouldn’t be enough!

As all of this was going down, the threads were blowing up – Us Canadians are VERY passionate about our Christmas oranges, as it turns out!

As it also turns out, the whole “oranges going by multiple names” thing got further complicated by regional differences in what constitutes a “Christmas Orange”.

People from everywhere except Atlantic Canada agreed – sold in boxes, with almost everyone specifically referencing the green tissue paper. MOST people agreed that they were imported from China and Japan, though a few pockets of Canadians apparently got theirs from Morocco! I’m 90% sure I’ve never seen an orange from Morocco, so I found this fascinating. We all knew them as “mandarins”.

On the East Coast, “Christmas Oranges” are sold in smaller, wooden crates, usually with a red plastic mesh holding them in. There is no green tissue paper, and they are known as “Clementines” – not Mandarins. From my time in Newfoundland, I was familiar with them. They were definitely different from what I knew back home: A bit harder to peel, not as juicy, smaller, and rounder. Still tasty, though!

Anyway, back to the mission.

I noticed that all of the oranges at The Wedge were from either California or Florida, and I remembered that basically all of the oranges I’d seen anywhere in Minneapolis tended to be the same. I guess there isn’t a big market for imported oranges here?

I decided to follow up on another suggestion, and headed to United Noodle – a large Asian grocery store. They would for SURE have Japanese or Chinese oranges, right?

Nope. Neither did Sun Foods, another large Asian grocery.

What they did both carry, however, were Halos. Halos are fine – and they’re actually pretty close to the Atlantic Canadian idea of Christmas oranges, packaging aside – but I really wanted my Mandarins!

So, I ended up with 6 different types of oranges (as well as “Limequats”, which had absolutely nothing to do with anything, but fascinated me nonetheless!), and wanted to do a comparison. Aside from the Halos and the last “Mandarins”, all of the oranges – and Limequats – were purchased at Wedge Coop.

Of course – if it hasn’t been obvious from this blog post so far – take my findings with a grain of salt. Due to the nature of naming conventions, there’s a good chance you could buy something that is called the same as one of these, and have it be something completely different. For that reason, I am including as much identifying information as possible!


Table below is pictured in order, left to right

Photo Sold As Details
Kishu Mandarin Tiny – about 1.5-2″ in diameter! Very easy to peel, loose skin, very little pith – which rubs off easily. Good balance of sweet and tart, leaning slightly towards the tart. Fairly juicy, seedless. Expensive, but fun. (They were obviously not Christmas oranges, but I couldn’t resist!)
Halos Halo is a brand name, not an actual variety. They’re very similar to Cuties, which we tend to prefer but haven’t seen in a while. Like Cuties, the variety of orange depends on the time of year. According to the Halo’s site (here), these were Clementines. Makes sense, given how similar they are to the Atlantic Canadian “Christmas Orange” – also sold as Clementines. These were not as easy to peel as I was looking for – skin comes off in small chunks. Also slightly more tart, and had no seeds. Readily available – it was all they carried in the Asian markets! Clementines also tend to be more spherical than what I was looking for.
Sunburst Tangerine This Florida orange was very smooth and shiny – a stark contrast to the rough, dimply skin of most of the other varieties. It was VERY difficult to peel by hand – probably better to slice. Thin, hard skin, with pith that is very attached to the segments. Has seeds, tastes like a pretty basic orange (not “Christmas” orange).
Algerian Mandarin These are called “Algerian”, but were grown in California! They were purchased at The Wedge, and is one of two oranges that were labelled as being Mandarins (not including Halos, which refer to their oranges as Mandarins on their site). This had a medium-thick skin that was very easy to peel, while not actually being loose/separated from the orange inside. It had a fair amount of sticky pith – harder to remove than some varieties. Tastes right, but the sticky pith is annoying. No seeds.
California Satsuma This was the “ugly” one of the lot – irregular, kind of squat shape, with very dimply, loose skin… AND IT WAS PERFECT. Very easy to peel, medium thick skin, only a small amount of pith that detaches from the segments very easily. Absolutely my favourite, and the closest to what I remember “Christmas”oranges being. Very plump and juicy segments, and among the sweetest of those tested. No seeds.
Mandarin After paying about $4/lb for the Satsumas, I saw 3lb bags of these “Mandarins” at Hy-Vee… and they looked very much like the Satsumas, just slightly larger. These were also very easy to peel – but had much more pith. Also has the thickest skin of all. The flesh isn’t has juicy as any of the other varieties, and has a gigantic grain to it. Has seeds.

So, as you can see… not only can the names be confusing (“Mandarin” was used for three wildly different oranges, none of which was what was referred to as “Mandarin” back home… which is “Satsuma” here!), but appearances can be deceiving, also: The Satsuma and second type of “Mandarin” looked VERY similar!

I’d asked this on my Facebook page, may as well as here too – the replies were FASCINATING (here):

1. Were “Christmas oranges” a thing where you grew up, and/or where you are now?

2. If so, what exactly does that mean to you? What was the actual orange called, what did it look like, was it easy to peel or not, how was it sold, where were they grown, etc. As much detail as possible, please!

3. Where was/is this (state/province, 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 will be included.

The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!

Gluten-Free Chicken Mushroom Tourtiere

Gluten-Free Chicken Mushroom Tourtiere

Thanksgiving was a couple days ago… for Canadians like me!

My husband is always happy to celebrate both – twice the turkey! Twice the pumpkin pie! – but this year, he presented me with a challenge: He can’t handle eating pork or beef anymore. You know, the two main ingredients of my traditional tourtière!

There was NO way I was going to forgo a tourtière, so I decided to try for a workaround: I would develop a tourtière recipe that didn’t have the pork or beef, but still tasted proper.

Starting with the meat, I went with ground chicken: he prefers it to turkey. I decided to add a TON of mushrooms to it, both for taste and texture. I was originally going to get really weird with it and add a sweet potato, but decided against that at the last minute.

… it turned out amazing! I was actually a bit disappointed that it didn’t actually taste like mushrooms. I figured the mushrooms would be my consolation for not having beef or pork, and was actually looking forward to a mushroomy pie. In the end, though, it just tasted like my normal tourtière!

The mushrooms provided the right texture and umami that I would normally be getting from the pork and beef, while the use of the vegetables and seasonings worked together to camouflage what was actually in it. It’s hard to be too disappointed in the lack of mushroom flavour, when confronted with that kind of … sorcery … in accuracy.

Not only was this Gluten-Free Chicken Mushroom Tourtiere great fresh out of the oven (and, let’s get real here, with all of the filling that disappeared to “quality control” before making it into the pie), it reheats very well as leftovers.

So, yeah. Not going to stress out about dietary issues getting in the way of tradition again – super happy with how it turned out.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Chicken Mushroom Tourtiere

Chicken Mushroom Tourtiere

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.