Tuesday, January 25, 2011

GLUTEN FREE QUESADILLAS



I had a meeting in Calgary's NE today and took the opportunity to stop in at this place


to buy some freshly made corn Tortillas. If I would have had more time, I would have stopped longer and ordered some Tacos. They are excellent at this place. You really should go and try them when you are in the hood.

One more stop at the grocery store and the rest of the ingredients and condiments were procured for an easy, tasty home made dinner.  Quesadillas with leftover pork. Guacamole on the side!

Let me tell you, not as authentic as ones you find on your holidays in Zihuatanejo, but if you have the right condiments, you are getting close. Personally I enjoy the flavor of Chipotle sauce and Cilantro, but really it is up to you what flavoring works best in your Quesadilla.

Now if we could just get rid of that Canadian Cheese Mafia Goverment imposed 200% tariff on cheese imports, it would be much much easier to find good authentic cheese to add, not that industrial product we get up here at super inflated prices.




FINGER FOOD OR MAIN COURSE


 SIMPLE INGREDIENTS, EASY TO MAKE


 A LITTLE OIL


 TOP WITH CHEESE


 LEFTOVER PORK ADDED, BUT NOT NECESSARY


 I LIKE CILANTRO, CHIPOTLE SAUCE & SALT, CHOOSE YOUR OWN SPICES


 DONE WHEN THOSE BROWN SPOTS APPEAR.


Sunday, January 16, 2011

KINGSLAND FARMERS' MARKET




Minus 21 degrees and the place was packed! Calgarians love and support their farmers and small businesses. Really great to see.
The owners of Kingsland Farmers' Market did a great job with both, promoting and renovating this former car dealer ship. The place is bright and light, the vendor mix is good, some natural changes will happen when minor vendors won't cut the mustard and more solid, more suitable vendors will come in. I am 100% certain that many businesses  were sitting on the fence about this place with a wait see attitude. Me thinks the managers will get inundated with vendor applications after a weekend like this.

Personally I think that the CFM won't be able to reopen before end of March (though they keep saying February), the construction is not even close to being completed. This is a nice window in which this place can shine and find it's footing.

Of course I focused on GF offerings and you won't be disappointed. Primal Soups, a division of Primal Grounds is located right by the entrance and all they serve are GF Soups. Good ones to boot. Yesterday's Red Curry Coconut Soup blew the roof off. They also offer gluten free breads that looks very familiar to me....

M Macarons is there, Touch of India offers gluten free foods, pick up some Sushi, heck even the fancy pastry place will have some safe cakes to eat for you soon. Isabella loved the Gelato vendor, all but one flavor were GF. They also serve a mean coffee.

My favorite was a little vendor around the corner by the dining area that serves Indonesian food. Unfortunately their peanut sauce is not GF (yet), but it's a very exciting cuisine that is underrepresented in our parts of the world. Their Satay is very very good.

You Celiacs for sure made enough noise over the years and plenty of small businesses heard you and are catering to your needs. That should give you enough reasons to get your rear end out the door and to this newest market in Calgary. You'll love it.







GOOD, GLUTEN FREE BREAD....


EXCELLENT, GLUTEN FREE SOUPS

COCO BROOKS SELLING GF PIZZA


COMMUNITY HEALTH IS THERE TOO, ONE STOP SHOPPING


SUSHI AND FANCY CAKES


THAI!


MACARONS


GREAT GELATO

Friday, January 14, 2011

GLUTEN FREE SAUSAGES




Still very cold outside. The single biggest drawback of choosing Prairie Alberta as your home. -20 for a week or longer without a break is hard on body and mind. No doubt.

Hence the comfort food choices of winter in our house. Gulasch, strong beef soup, chicken pot pie and of course, one of my favorite, Frankfurter sausages. Or as you will call them, Wieners. Which technically in looks they are, but in taste they are much better than anything Oscar Mayer ever produced.

Freybe, a Vancouver based producer of high quality meats, sells these addicting sausages that remind me of Vienna, where you can get these as a snack everywhere. All of Freybe's meat products except British Bangers, Cheese Smokies, and Parmesano Salami,are gluten free by the way.

Add some mustard and a gluten free bun, you are set against those temperatures we all loathe so much.



BOUGHT AT SUPERSTORE

SIMMER FOR ABOUT 12 MINUTES

SO SIMPLE, SO SATISFYING

SAUSAGE SNACK IN VIENNA

Thursday, January 13, 2011

CHOWHOUND

Maybe one of my favorite websites to visit. Anything food related. From restaurant impressions to recipes, to which appliances and tools work best.
Sometimes a bit restrictive, patrolled by some goose stepping "board admins" who delete posts seemingly at will if it does not fit their likings. But then, maybe that's a good thing, because those foodies can be raucous at times. Rightout nasty, actually. Highly opinionated too! Virtuall food fights on some topics. Which all in all, makes it a highly entertaining site.

What baffles me is that contrary to more focused gluten free sites, how under represented Celiac issues are on this website. Or maybe this just shows the 1% of Celiacs? Yet you are so vocal everywhere else?

I started this thread http://chowhound.chow.com/topics/541167 in July 2008 in all that time it got 19 replies... heck, some mainstream posts get this many replies in 15 minutes....We already spend too much time on facebook, take a few and share your good or bad gluten free experiences on the different boards. No matter where you live or have been. It's time.





Wednesday, January 12, 2011

GLUTEN FREE RISOTTO (SO EASY, A 10 YEAR OLD CAN MAKE IT)




That must be Risotto post #6 on this Blog. At least. But we love Risotto and this time, I have to say, Isabella did make most of it. I did help her with the bacon, that knife is too scary for her she said.
The rest? 80% Isabella. She watched me making it plenty of times, so when I asked her if she'd like to try with my help, we got her stool ( this way she actually see INTO the pots) and off she went. 

Plenty of Risotte recipes online, just pick your favorite and follow these simple steps. We made one with European double smoked bacon, which you could even eat without frying it first. It gave the Risotto another dimension of flavor.

I used up the rest of my beef stock from last weekend, but really, you can use any good stoe bought stok as well. 
 It's such a forgiving dish, you can add cream if you'd like to make it less salty, you could chop in some shalottes which we don't, due to Victoria's reaction to anything onion, no matter what you add, you will enjoy this great dish.


 
MADE BY ISABELLA


A FEW GOOD INGREDIENTS


 CHOP THE GARLIC (SMALL KNIFE)

CUT THE EUROPEAN BACON (SCARY KNIFE)

 3 POTS ONLY, EASY TO DO DISHES.....

WHEN THE GARLIC IS ROASTED, ADD THE RICE

MAKE THE RICE "SWEAT", ADD A SPLASH OF WHITE WINE

ADD STOCK LADLE BY LADLE


NEEDS A LOT OF STIRRING


GRATE THE PARMESAN ( ALOT OF WORK)

 TASTE IT AFTER ABOUT 20 MINTUES OF STIRRING

ADD CHEESE

AND THE BACON

NOW I CAN EAT & CHECK MESSAGE ON MY iPOD


Monday, January 10, 2011

GLUTEN FREE PIRI PIRI CHICKEN

"JUST CHICKEN. BUT THE BEST." That's the short answer I got a while ago from a guy who was renovating a spot next to a meat place here in south east Calgary.
Well, it's finally open and past weekend I had to check it out.
It turns out they specialize in flame broiled Piri Piri Chicken. Never heard of it? Neither did I. Another reason to order some. It's  made with a spicy Portugese/African chili pepper sauce in which the chicken gets marinated.

Very nice. Flame broiled, mild or spicy marinated chicken with a side of rice. All gluten free. They also offer fried Chicken and fries, which of course I do not recommend, since the coating is not GF.

Now. The staff ( owners) were a bit shaky on the gluten free issue, but once they fully understood why I am asking so many questions, they cleared it up and told me no gluten in the flame broiled version. Come to think of it, I did see a diifferent fryer for the chicken, maybe even the fries are good to eat then without cross contamination.

Check it out if you are in the neighborhood:





FLAME GRILLED, SPICY CHICKEN


 FLAVORFUL RICE


YOU CAN TASTE IT!


 THAT'S A GOOD DEAL





 JUST OFF 17TH AVE SE

Saturday, January 08, 2011

GLUTEN FREE PEROGIES RECIPE (REPOST)

In terms of gluten free recipe posts, this one was the most popular one in 2010. GF Perogies. Makes me happy. Originally it was Lauren who posted it in 2009 and ever since, this recipe was in the top 5 searched items in my Blog.
Since Jennifer Crosby mentioned this recipe in the Edmonton Journal last week, I thought about reposting the recipe for all of you again.

If you want to learn how to make Perogies, Valerie Rodgers and Cheryl will host a cooking class in Edmonton some time this month. Contact Valerie for all the details: valerie@acanadianfoodie.com



GF Patisserie Gluten-free Perogies
Serves 4, plus leftovers.

For the dough:
2 large eggs
1-3/4 cups (425 mL) GF Patisserie Flour Mix, plus more for dusting
1 tablespoon (15 mL) sour cream
1/2 cup (125 mL) water, more as needed
3 teaspoons (15 mL) xanthan gum (a thickening agent, available at most grocery stores)
Butter
Salt and pepper

For the filling:
Cold mashed potatoes (made from about 3 medium, starchy potatoes)
2 tablespoons (25 mL) unsalted butter; more as needed
1 small onion, chopped
1 clove garlic, finely minced
Freshly grated cheese (about 1/4 the amount of potatoes)
Bacon, cooked and diced (about half the amount of potatoes)

To make the dough, beat the eggs. In a large bowl, combine the flour, eggs, sour cream, water and xanthan. If dough is sticky, add more flour. Roll out dough, cut into circles about 5 cm (2 inches) in diameter.

For the filling, mix all ingredients together. Fill each dough circle with a tablespoon of filling. Fold into a semicircle and pinch edges closed using the tines of a fork.

Meanwhile, put 5 quarts (4.75 litres) water on to boil. Drop the perogies in batches into the boiling water, stirring occasionally. When they float to the top, cook for another minute. Fish them out and put them in a bowl.
Sauté in butter, add salt and pepper.


EAT EAT!


THE BEST GF PEROGIES

ISABELLA GIVES TWO THUMBS UP!

 DOUGH MAKING

EXCELLENT FILLING!
 

USE AS MUCH BACON AS YOU WANT!

PERFECT CONSISTENCY, PERFECT BITE, PERFECT FLAVOUR


TAKE A LOOK AT THE INSIDE

Thursday, January 06, 2011

GLUTEN FREE BEEF STOCK

Snow in the forecast. -13C, wet and cold. Life in Alberta.Nothing is better for that than a steaming hot bowl of beef soup.
If you are Celiac the selection narrows fast. Most of the bouillon cubes have some sort of gluten in them, be soy, wheat or something else. So make your own. It's easy. Very easy.

During winter I always try to have some available, it freezes perfect and is very versatile. Pho anyone?
Buy some good, BIG chunk of beef, plenty of bones (Marrow bones if you like it), blanche the meat and bones, reset with cold water, add all the spices and root vegetables and let simmer for as long as you want, but at least three hours to extract all the flavours into the pot.
I also use it for gravy and sauces.  Your family will thank you.


SEE THOSE MARROW BONES?

NO ONIONS, BUT YOU SHOULD USE SOME FOR EVEN MORE FLAVOR

GOT A BIG POT? 

BIGGER!

AUSTRIAN (RICE)NOODLE SOUP W/BEEF CHUNKS, CARROTS & CELERY ROOT

BONUS! MARROW ON TOASTED GF BREAD...THE BEST