Monthly Archives: December 2014

Apple glazed pork chops

If you’re looking for something festive for the holiday season when company is coming, I find this recipe to be a winner. It’s easy to make, can be prepped before the guests arrive and tastes fantastic. I rarely eat  pork but since the butcher is now bringing in happy hormone free pig  from the region,  I like to try it now and again. Pork has such a mild flavor that this vibrant sauce really picks it up and the flavours linger in your mouth long after the bones have been sucked clean. I also like to serve the chop with a parsnip puree base which really compliments the apple glaze. Along with crispy roast potatoes and grilled red and yellow peppers, you really have a classic holiday favorite.

Apple glazed pork chops
Prep time
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Gluten free
Recipe type: dinner
Serves: 2
  • 2 bone in pork chop loins
  • 3 cloves of minced garlic
  • 2 cups natural apple juice
  • ¼ cup natural apple cider vinegar(I use Braggs)
  • 1 tsp minced rosemary
  • 1 tsp dijon mustard
  • 1 pinch pepper flakes
  • 1 minced green apple
  • ¼ cup craisins(dried sweetened cranberries)
  1. Season chops with salt and pepper on either side
  2. Heat large frying pan to medium/high heat and add a little olive oil and 1 TBLS butter
  3. Add chops and sear each side 5- 7 minutes depending on thickness of chop until nicely browned and crispy
  4. Once cooked through, remove chops and place on plate with foil
  5. Pour out any burnt oil or fat from the pan and turn down the heat
  6. Add minced garlic and stir for a few don't want them to catch
  7. Add vinegar to deglaze the pan and turn up heat
  8. Whisk in apple juice, mustard,salt and pepper along with apples and craisins
  9. Continue to cook until juice starts to thicken(about 20 minutes)
  10. Add back the chops to sauce and turn over and reheat about 2-3 minutes
  11. Serve with roasted potatoes and grilled red and yellow peppers







Left over sausage cabbage soup

I meant to post this right after the roast cabbage sausage dinner. As I found the next day I had more than enough leftovers, I thought I’d turn my dinner into lunch. That being in the form of soup which is what I turn most of my left overs into. I found this recipe reminiscent of my Hungarian heritage and with extra paprika and hot sauce, you can’t go wrong. It’s kind of a cross between borscht and Hungarian sausage soup but never the less delicious. I didn’t have any sour cream so added buttermilk instead which is just as good and lower in fat. Make sure not to add the buttermilk to this until the soup has cooled a little. You don’t want it to curdle. Because this is with leftovers, I don’t have exact measurements. I would recommend adding less liquid if there is less to work with.

Left over sausage cabbage soup
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Serves: 6
  • 1 sausage cut into ½ inch chunks
  • Chopped up left over roasted cabbage ( approx. 2 cups)
  • 2 cups mashed potatoes
  • 1 chopped onion
  • 2 cloves minced garlic
  • 1 minced carrot
  • 1 minced celery stock
  • 2 gluten free chicken stock cubes
  • 1 14 oz can of diced tomatoes
  • 1 TBLS apple cider vinegar
  • ½ buttermilk
  • 1 TBLS paprika
  • 1 cup frozen peas
  1. Add chopped onion, carrot, celery and garlic to hot pot with a little oil and brown
  2. Throw in chopped sausage, mashed potatoes and chopped cabbage
  3. Add paprika, vinegar and salt and pepper along with stock 8 cups of water and tomatoes
  4. Stew soup for at least 30 minutes and add more paprika to taste
  5. When soup is nearly ready to serve, add frozen peas and buttermilk for that extra zing and color
  6. Add a little hot sauce and it's pretty tasty.



Best pasta meat sauce

It took me a long time to figure out how to make a quick pasta sauce until I finally realized that a tomato sauce has to be pure and simple. I used to overwork it with too many vegetables rather than just letting the tomatoes stand alone. I always look for premium canned tomatoes such as san marzanos which are a little sweeter. This sauce can be made with or without meat but is always good either way.  I always get organic , gluten free Italian sausage from the butcher . I like to use brown rice penne with this as it soaks up the sauce nicely. You can use fresh spices if you have them and a little parmesan and tabasco to finish it off.


Best pasta meat sauce
Prep time
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Serves: 4
  • 4 mild or spicy premium Italian sausages
  • 1 can san marzano whole tomatoes
  • 1 diced onion
  • 3 cloves of garlic
  • 1 Tbls basil
  • 1 tsp thyme
  • salt and pepper to taste
  • ½ tsp chilis(optional)
  1. Mince onion and garlic and fry with a little olive oil until a little browned
  2. Squeeze out meat from 4 sausage casings and break up until browned
  3. Blend tomatoes slightly to break up and add to sauce
  4. Add spices and simmer for at least 35 minutes
  5. Cook pasta separately and serve hot

Gluten free chocolate quinoa cake

I came across this recipe from Mel’s Kitchen cafe from quinoa 365 and I have to say, it’s one of the best chocolate cakes I have ever made or tasted. Not only is it moist and rich like a flourless chocolate cake, but it is also packed with protein and ,of course, gluten free.  This is my son’s favorite birthday cake and my go to when a birthday for anyone is coming up. The great thing about it is you can make the cakes a couple of days in advance, store them wrapped in the fridge and decorate them out when the big day arrives. I haven’t tried freezing these cakes but I think since they are very moist, they would probably thaw out very well. Do not overbake these cakes. They do not rise as much as regular wheat cakes but once you’ve added all the layers of jam and cream, it comes out pretty tall.


Gluten free chocolate quinoa cake
  • 2 cups cooked quinoa loosely packed
  • ⅓ cups milk or coconut water
  • 4 eggs
  • 1 tsp vanilla
  • ¾ cup melted butter or coconut oil
  • 1½ cup white sugar
  • 1 cup unsweetened cocoa powder ( I use dark chocolate)
  • 11/2 tsp baking powder
  • ½ baking soda
  • ½ tsp salt
  1. Preheat over to 350 degrees
  2. Spray round cake pans and line with round parchment on the bottom( you want to be able to get these cakes out)
  3. Combine wet ingredients of egg,milk,vanilla in blender and whip a few times
  4. Slowly add quinoa and the butter and puree until nice and smooth
  5. Pour liquid ingredients into dry and whisk together until well combined
  6. Divide the batter between the 2 pans and bake in the center rack for 30 minutes
  7. Do not over bake as they will not be as moist
  8. Remove from oven and let cool 10 minutes
  9. Invert cakes onto wire rack and peel off parchment
  10. Let cakes cool completely before proceeding to frost
  11. Whip approx. 1 cup of whipping cream and set aside
  12. Carefully slice each cake in half and separate onto 2 plates without breaking
  13. Spread strawberry or mixed berry jam across center of each cake and do the same with the whipped cream
  14. Add next layer cake and repeat jam and cream until you have all 4 layers stacked
  15. Spread whipped cream around outside and top of cake until nicely covered.
  16. You can add toasted nuts, chocolate chips, or toasted coconut with a little sprinkled cocoa for added flavour and color. Enjoy!