I’ve loved salmon cakes since I was a kid. They’re quick to make and with a few ingredients around the house, always great for the last minute dinner. My son thinks they’re great , too as long as the capers are omitted so it’s up to you.
Looking at my browning bananas in the corner that my son refuses to eat, I had to come up with something before they went into the compost. After freezing a few for later baking projects, I decided to use one in a black bean soup. I found this recipe online somewhere but have since modified it, increasing the seasoning and turning up the heat .
I created this lovely spread after attempting to make a bean curry that my son would actually eat. Unfortunately, he didn’t like the madras spice I used so I decided to blend this up for an appetizer with a few crackers. Well, it seems to be a hit with the adults do that’s not a bad return. It’s a nice change from traditional tahini hummous and has a nutty flavour with the black eyed beans. Spread it on a cracker and enjoy!
Decadence is the only word to describe this luscious dessert. I rarely eat cheesecake but after searching around, I was taken in by the lemon curd addition that would otherwise be an ordinary cheesecake. After modifying the crust to suite my gluten free needs and lightening the fat content as best as I could, I still found this cake to be extremely smooth, rich and satisfying. This was served with a lovely pot roast and really finished off the meal nicely.
This easy salad truly represents winter as kale and other root vegetables are still available and in season in the markets. This new variety of black kale is tender and can be eaten fresh. Once you wash and cut the center vein away from each stalk, add lemon juice, garlic , grated parmesan with a little salt and pepper and you’ll be hooked. This is high in iron and my son even likes it now and again.
When you have many guests to feed during family gatherings, I find lasagne always comes in handy. Although there is some prep work with pre-making the meat sauce, using oven ready gluten free noodles saves time and fuss and I find the results outstanding. This recipe is easy to make and always delicious. If you make the meat sauce the night before and let if rest overnight, I find the flavours are even better to assemble the next day. If you have left over sauce, you can always freeze it and use for a spaghetti sauce another time. Remember to put a layer of sauce down first, then the oven ready brown rice noodles followed by meat sauce, gluten free bechemal and prewashed spinach. Keep going until you run out of noodles. Make sure the noodles are completely covered in sauce or they will burn. I like to finish with a top layer of meat sauce, bechemal and a layer of mozzarella. Cover loosely with foil and place in center rack of preheated oven. If you have a big lasagne pan like I do, it takes a good hour for the noodles to cook through. Near the end, you can remove the foil and leave in another 15 or 20 minutes so the top is nicely browned. This tastes even better the next day to reheat.
During the xmas holidays, I did a little minor baking and decided to make up some of these delicious lovelies. If you have ground flax seed on hand, they really work beautifully without eggs and no one will ever know they’re gluten free.