Gluten-Free Chicken Mushroom Tourtière

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 it 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!

Chicken-Mushroom Tourtière
Serves about 8 as meal, or more as a small part of Thanksgiving feast

Crust:
3/4 cup white rice flour
3/4 cup buckwheat flour
1/2 cup millet flour
1/4 cup sweet rice flour
1/4 cup corn starch
2 tsp xanthan gum
1/2 cup butter, softened
1 (8oz) brick cream cheese, softened
1/4 cup cold water
1 egg

Filling:
1 1/2 lbs sliced crimini / baby bella mushrooms
2 Tbsp olive oil
2 lb ground chicken
1 small onion, finely chopped
4 ribs celery, finely chopped
2 carrots, grated or finely chopped
2 large potatoes, peeled and cut into ~ 1/3″ cubes
1 1/2 Tbsp dried savory
2-3 tsp pepper
1 tsp salt
1/4 tsp ground cloves
2 cups milk
1 cup chicken broth

1 egg
1 Tbsp cold water

Measure flours, starches, and xanthan gum into the bowl of your food processor, blitz to combine. Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel. Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Finely chop mushrooms – I like to use a food processor, in batches. Combine mushrooms, olive oil, chicken, vegetables, and seasonings together in a large pan or pot. Break up ground chicken into, stir until everything is relatively uniform. Add the milk and the broth, stirring once again.

Bring mixture to a boil, then turn the heat down to medium and simmer – stirring often – until the liquid has cooked off, and the meat has broken down almost to a paste. This should take about an hour, give or take. Once it’s ready, remove from heat and cool to room temperature.

Preheat oven to 425 F

Divide dough into 2 parts – one slightly bigger than the other. Roll the bigger section out, use it to line a large and/or deep-dish pie pan – carefully working it into the corners. Fill pie pan with meat filling, spreading it into the corners and mounding it in the center, packing it down as you go.

Roll out the second part of dough, cover the pie filling. Crimp the edges as desired, poke a couple of slits in it. If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration.

Whisk the remaining egg together with water, use a pastry brush to coat the entire crust with a thin wash of this glaze.

Bake at 20 minutes, turn heat down to 375 and continue to bake for another 15 minutes, until crust is golden brown.

Serve warm or cold.

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!

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.

Mushroom and Goat Cheese Braid with Balsamic Glaze

A couple weeks ago, one of my friends shared a post from the local renaissance festival. The post described a fancy dinner they were having, which included a description of a mushroom puff pastry thing. I made a comment about how I was pretty meh on most of it, but would like to spend some quality time with that mushroom pastry.

She replied in kind, and we both kind of got… whatever the food equivalent of “lecherous” is … about it. We decided that we would have to finally make some time to get together, and make one of them.

This weekend was the big day.. and she and her husband came down with a virus. BOO!

So, to not let the ingredients go to waste, I went ahead and made one for my husband. I took inspiration from my mushroom turnovers, and the filling was *SO* good. I really have to figure out how to make a gluten-free puff pastry… Hmmm.

Anyway, we glazed and drizzled it with balsamic vinegar. We had a bottle of fancy, expensive stuff that I’ve been afraid to even open – oh, it was good stuff! I’m still a little afraid / hoarding it, but at least I took the first step and used it once!

Enjoy!

Mushroom and Goat Cheese Braid
Serves 2 as a main course, 4 as an appetizer

1 lb baby bella mushrooms, sliced
1/2 medium onion, thinly sliced
1-2 cloves garlic, pressed or finely minced
2 Tbsp olive oil
1/4 cup dry white wine
2 tsp fresh thyme, finely chopped
salt and pepper
1 sheet puff pastry, thawed
1/4 cup+ crumbled goat cheese
1 egg
1 Tbsp+ nice quality balsamic vinegar

Heat oven to 400F, line a baking sheet with parchment paper.

In a large pan, saute mushrooms, onion, and garlic in olive oil, until the liquid comes out and mushrooms are very soft. Add wine, continue to cook until all wine has boiled off. Stir in thyme, season with salt and pepper to taste. Remove from heat.

Unfold thawed pastry sheet onto parchment lined pan. Roll out a little to elongate it slightly in both directions.

Use a sharp knife to make cut 1″ wide strips (like a fringe) along the two long edges, ending 1/3 of the way towards the center, like this:

Evenly spread filling over the center 1/3 of the dough, sprinkle with goat cheese.

Take one of the end strips and fold it across the filling, at a slight diagonal. Take the top edge strip from the other side, and fold it across the filling, ending just over top of the first one. Continue, alternating sides, until the whole thing is “braided”.

Whisk together egg and 1 Tbsp balsamic vinegar, use a pastry brush to liberally spread it over the whole braid.

Bake for 30 minutes, or until puffy and golden brown.

Remove from heat, drizzle with more balsamic vinegar if you like. Serve hot!

Festive Easy Fudge

The other day, I posted the instructions for how I make Candied Orange Slices, inspired by a Canadian Living recipe for a unique chocolate bark. I used my orange slices to make their bark, and it was fantastic, but….

I’m not a bark person, for the most part. I’m not really big on chocolate in general, and when I am, I prefer it not to be hard. Chocolate sauce on ice cream, fondue, fudge. It’s a texture/sensory issue, for me.

So, I decided that I would take the same ingredients that intrigued me about their recipe, and incorporate it into my basic recipe for quick fudge. I’ve always liked dried cranberries in it – hell, it’s been over 5 years since I posted my Easy Blood Orange Cranberry Dark Chocolate Fudge recipe!

… and it worked SO well. The semi sweet chocolate contrasts well with the sweetness from the candied orange and ginger, the crunch of the nuts contrast well with the chew of those two items and the cranberries. The bright flavour of the orange and heat of the ginger pops through in various proportions, with every bite of fudge tasting different from the last.

Also: it’s pretty! The yellow ginger, orange slices, green pistachios and red cranberries make this a very festive fudge – great to serve or GIVE for the holidays!

Enjoy!

Festive Fudge

1/4 cup chopped crystallized ginger
1/3 cup chopped candied orange slices
1/3 cup chopped dried cranberries
1/3-1/2 cup chopped pistachios
Pinch of salt
3 cups semi sweet chocolate chips (about a bag and a half)
1 can (14 oz) sweetened condensed milk

Before getting started, line an 8″ square pan with parchment paper, or grease generously with butter. Set aside.

Combine ginger, orange slices, dried cranberries, pistachios and salt, mix well, set aside.

Combine semi sweet chocolate chips and sweetened condensed milk in a saucepan. Cook over medium-low heat, stirring frequently until chocolate melts and mixture is smooth. (Alternatively, combine in a microwave safe bowl and nuke for 30 second intervals, stirring between each, until chocolate is melted and mixture is smooth)

Remove from heat, stir in remaining ingredients. Spread into prepared pan, chill until set.

To serve, use a very sharp knife to cut into squares.

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.

Boozy Sparkling Cider Float

Last year while at Minnesota Renaissance Festival, Porter and I tried sparkling apple cider floats for the first time.

It was nice… refreshing while still being “seasonal”. The bright flavour from the sparkling cider constrasted the rich creaminess of the ice cream well.

So of course we went home and made our own. A little less G-rated, our home version was made with our Homemade Hard Apple Cider. SO good!

This year we did it again, but played with the ingredients a little. Instead of using hard apple cider, we used a complimentary liqueur. Very tasty, and a really fun take on a childhood tradition of rootbeer floats… as my husband pointed out:

“Like growing up on hamburgers, and then having an Apple Chicken Burger with Basil and Gouda… really similar base, and has that nostalgia … but wow this is cool and different. I’m trying not to say ‘it tastes like fall in a glass’, because I think I could easily overuse that phrase, and it kind of makes me want to punch myself in the face.”

Enjoy!

Boozy Sparkling Cider Float

2 oz Apple or Maple flavoured Crown Royal*
Sparkling apple juice / apple cider
1 large scoop vanilla ice cream**

Pour Crown Royal into a tall mug. Add sparkling juice/cider, filling the glass a little more than 2/3 full. Stir gently.

Add ice cream scoop, serve immediately

* Not a fan of whiskey? You can use other alcohol here too! Sour Apple pucker, butterscotch schnapps, cinnamon schnapps, Whipped Cream Flavoured vodka… if it’s a flavour that’ll taste good with apples, go ahead and do it! Or, skip this ingredient and just use hard apple cider.

** We tend to use a good quality French vanilla ice cream, but have fun with it. Cinnamon, caramel, salted caramel…

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Southern Comfort Glazed Ham Recipe

Last week, we celebrated Thanksgiving. Well, the first of two, anyway – the joys of being a 2-nationality marriage! Last week was Canadian, then we celebrate US Thanksgiving in November. Life is good 🙂

Anyway, we decided to have a ham for Canadian, turkey for American this year. For the ham, we were trying to pick out which whiskey we wanted for my usual ham glaze – we didn’t have any Jack Daniels, and my husband’s usual whiskeys are too peaty.

I had a crazy idea: what about Southern Comfort? The fruitiness of it would work well with the flavours of both the ham, and my usual glaze ingredients.

…it was fantastic! I made a HUGE ham, using the leftovers for a big batch of French Canadian Pea Soup, one of my ultimate favourite comfort foods. (Just be sure to cut off the “crust” of the ham you’ll be using in the soup – I’m not big on mixing the flavours of the glaze into it!)

Enjoy!

A note on Southern Comfort: Southern Comfort is a spirit that is tends to be distilled from – in part – fermented wheat. While it doesn’t cause a reaction in MOST people with gluten sensitivities – and the leading Celiac associations have deemed it gluten-free – a few experts disagree. If you have noticed a reaction, or just want to play it extra safe, it could be a good idea forgo it in favour of juice, rum or brandy.

Southern Comfort Glazed Ham

1 fully cooked smoked ham
Whole cloves, optional
1 Tbsp olive oil
1 small onion, grated
3 cloves garlic, minced or pressed
1/2 cup southern comfort
2 Tbsp Dijon mustard
1 cup pineapple juice
1/2 cup packed brown sugar

Preheat oven to 350 F.

Carefully slice 1/2″ deep cuts across top of ham, spaced about 1 1/2″ apart. Cut another series of 1/2″ deep cuts crosswise to the first set of cuts, creating a diamond pattern all over the top surface of the ham. If you like, push a whole clove into each spot where the cuts intersect – I usually don’t bother, though. Place ham in roasting pan, along with about 1 cup of water – this will prevent the drippings from burning.

Follow the directions on the ham for baking – usually about 15 minutes per pound. Set your timer for 40 minutes less than the recommended baking time.

About 20 minutes before the timer goes off, prepare the glaze:

Heat oil in a medium saucepan. Cook onion and garlic in heated olive oil, until onion starts to go translucent. Add remaining ingredients, whisking until smooth. Bring to a boil, reduce heat, simmer for 5-10 minutes.

When the timer goes off, spoon half of the glaze evenly over the top of the ham, return to the oven for 20 minutes.

At the 20 minute mark, spoon remaining glaze over the ham, continue cooking for 20 more minutes. Remove from oven, allow to sit for a few minutes before slicing and serving.

Interested in Gluten-free cooking and baking? You’ll LOVE my latest cookbook, 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.

Gluten-Free Maple Pumpkin Pie with Maple Cream

It’s been almost exactly 1 year since I set up a Kickstarter campaign for the gluten free cookbook I’d been considering developing. It was wildly successful – almost double-funding! – and I worked really hard to product the BEST recipes for gluten-free cooking and baking.

Well, today is the day! The official release date for Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking!

To celebrate the occasion, I am sharing a ridiculously awesome recipe with you: gluten free maple pumpkin pie. The crust is a bastardization of one in the book – I decided that I wanted to do a slightly sweeter, spiced-up version for this particular pie recipe.

If you follow the Beyond Flour page on facebook, you may have seen the “teaser” pic of this recipe on a post I made this weekend, here! Just look at those glorious air bubbles!

This tastes as good as it looks, with or without the maple cream topping (which I adore!). Everything you could want in a pumpkin pie – creamy, rich, with the right amount of spice, and a flaky crust. Perfection!

Gluten-Free Maple Pumpkin Pie with Maple Cream

Dough – makes enough for 2 crusts

3/4 cup white rice flour
3/4 cup buckwheat flour
1/2 cup millet flour
1/4 cup sweet rice flour
1/4 cup corn starch
1/4 cup packed brown sugar
2 tsp xanthan gum
1/4 tsp cinnamon
Pinch each: ground nutmeg & ground cloves
1 (8oz) brick cream cheese
1/2 cup cold butter
1 egg
1/3 cup+ cold water

Measure flours, corn starch, brown sugar, xanthan gum, and spices into the bowl of your food processor, blitz to combine. Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel. Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Divide dough in half*, Roll your crust (s) out to about 1/4″ thick. Line a pie pan with one crust, trim the edges of the crust to only slightly longer than the edge of the pie plate. Use your fingers to crimp/ruffle the edge of the pie.

Use a fork to prick some holes on the bottom of the crust. Chill in freezer until ready to bake.

* If you are only using half of the dough, tightly wrap the second half of the dough and freeze it until the day before you want to use it. Allow it to thaw on your counter, then proceed as described above.

Filling – makes enough for 1 deep dish pie, two smaller pies, or a normal sized pie and a few tarts (use scrap dough!)

1 brick (8 oz) cream cheese, softened
1/2 cup packed brown sugar
4 eggs
2 cups pumpkin puree (fresh or canned)
1/2 cup heavy cream
1/2 cup maple syrup
2 tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 pie crust recipe, above.

Preheat oven to 350 F.

In a stand mixer (or in a bowl with an electric mixer), cream together cream cheese and brown sugar. Once smooth, add remaining ingredients and mix until smooth.

Take crust out of the freezer. Gently cover edge of crust with aluminum foil, bake for 15 minutes. Remove from oven, discard foil, fill with pumpkin mixture. Transfer to oven, bake for 45-50 minutes or so, until center is set. Remove from heat and allow to cool fully before serving. Right before serving, prepare Maple Cream:

Maple Cream

Whipped Whipped Cream:
1 cup heavy cream (keep it very cold!)
2 Tbsp maple syrup
Pinch of salt

Using a stand mixer with a whisk attachment or an electric hand mixer, whip cream until soft peaks form. Add maple syrup and salt, continue whipping until it reaches desired consistency. Serve immediately.

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.

Maple Bourbon Glazed Carrots Recipe

This weekend, we celebrated Thanksgiving. I may live in the USA, but I’m Canadian, and Thanksgiving happens in early October!

We’d decided early on that we’d be having a ham for this Thanksgiving, and turkey for my husband’s (American) Thanksgiving. Mashed potatoes were a given… but I had NO idea what kind of a vegetable I wanted to serve. I decided that I’d cruise the Minneapolis Farmers Market a couple days before, and see what inspired me.

As it turns out, inspiration hit in the form of a @mplsfarmmarket tweet – a picture of gorgeous purple and white carrots! I decided to do a up a glazed carrot recipe, featuring a variety of carrots. I decided that it would be a maple glaze, because, you know, Canadian. At the very last minute, I decided it would be a maple-bourbon glaze – and by last minute, I mean that my husband ran to the store to pick up some bourbon JUST after I got the carrots cut, and the potatoes were boiling away!

These were amazing – be sure to make more than you think you’ll need, as they disappear QUICKLY.

Maple Bourbon Glazed Carrots

3 lbs mixed carrots
1/2 cup unsalted butter
1/2 cup pineapple juice
1/4 cup maple syrup
1/4 cup bourbon*
1/4 cup brown sugar
Salt and pepper

Wash and/or peel your carrots. For ours, I peeled the white and orange carrots, and scrubbed the purple ones – peeling will remove that pretty purple colour from the outside!

Using a sharp knife, carefully slice the carrots into round (straight across) or oblong (on a bit of a diagonal) disks, 1/8-1/4″ thick. (Aim for uniformity – they’ll cook more evenly!). Add to a heavy, medium pan, along with remaining ingredients.

Bring to a boil, turn heat down to medium, and simmer – stirring occasionally – until glaze cooks down and carrots reach desired tenderness – between 10-20 minutes, depending on thickness and personal taste.

Serve hot!

* Bourbon is a spirit that is tends to be distilled from – in part – fermented wheat. While it doesn’t cause a reaction in MOST people with gluten sensitivities – and the leading Celiac associations have deemed it gluten-free – a few experts disagree. If you have noticed a reaction, or just want to play it extra safe, it could be a good idea forgo the bourbon in favour of juice, rum or brandy.

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.

Orange-Ginger Cranberry Sauce Recipe

So I was reading a story last week, about how BPA – a toxin – was found in cans of cranberry sauce.

My first reaction was “Whatever!”, seeing as how I learned the joy of homemade cranberry sauce YEARS ago. I’ve been making my own since… jeez, maybe age 16? Once you’ve had homemade, you just can’t bring yourself to eat the canned stuff.

Then I thought something along the lines of “OMG… people still eat canned?!”. After I mentally smacked myself for thinking so elitist and snotty, I realized that this would be a great subject for a blog entry!

Cranberry sauce is super easy to make. If you follow the basic recipe on most bags of cranberries, it only costs about $1 more than canned, and takes less than 10 minutes. Trust me, TOTALLY worth the effort!

My recipe takes only slightly longer than the basic recipe, and an extra dollar or two in ingredients. Again, that slight investment is a HUGE improvement, even over basic homemade sauce! If you haven’t tried making your own yet, maybe this is the year?

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The “Juicy Goosey” Burger – Perfect for Thanksgiving!

When I was a kid, my mother made the most fabulous burgers. She stuffed 2 thin patties with sauteed mushrooms, mozzarella cheese, and green onions. Best thing ever. We never had a special name for them, it was just “Mom’s stuffed burgers”.

Fast forward a bunch of years. I move to Minnesota, and find out that I can get something very similar to those burgers on many different menus here! Here in Minnesota, they have a proper name – “Juicy Lucy” or (ugh) “Jucy Lucy”. (Seriously, it hurt me to intentionally misspell a word like that!)

With Thanksgiving just a few days away, I want to share my new favorite adaptation of my childhood burger. I call it the “Juicy Goosey” – a turkey based, Thanksgiving version!

This burger is incredibly tasty, and might just be the ultimate seasonal comfort dinner. Unfortunately, photos just don’t do it justice. It’s not a pretty burger!

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Pumpkin Pancakes Recipe

Ah! Today is day 2 of my “mental health weekend” with my husband. After so much work, rushing around, and general stress the past few weeks, we made a pact to engage in NONE of that, this weekend. No work, no car repairs, no chores, no stress. Awesome!

Of course.. we kind of cheated. Free time means I’m freed up to play around in the kitchen.. which means I can experiment, make home cooked meals… etc. This wasn’t totally a bad thing – We’ve been on a bit of a pumpkin kick ever since the Pumpkin Nanaimo Bar creation a couple weeks ago, and could now finally act on it.

So, this morning I made pumpkin pancakes AND pumpkin muffins! The pancakes are SO tasty – full of flavor, very fluffy and moist. SO good! Read on for the recipe – muffins recipe coming tomorrow! (more…)