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.
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.
I love this socca bread traditionally from Southern France. It’s savory and flavourful and best of all gluten free. Chick pea flour or Channa bean flour can easily be found in the South Asian section of any grocery store. If you can come by at least 2 caste iron frying pans..you can play with the thickness of this lovely bread. Always remember to preheat your frying pan so you get a nice crisp crust.
Looking in the fridge to make dinner can be a daunting task when your tired and empty of ideas but I find if you keep garlic sausage in the freezer and the staples of cabbage and potatoes on hand, this comfort meal is quick and satisfying. My son loves garlic sausage so this is an easy sell for a last minute meal. If you buy your sausage from the local butcher or a local manufacturer, you can inquire if it’s gluten free as my Freybe brand is. The secret to getting your cabbage soft and sweet is to roast it at a high temperature.
Roasted cabbage with grilled garlic sausage and garlic mash
This recipe is so easy and so delicious, I make it whenever I have access to fresh sockeye. I used to sear my salmon but I find this recipe much cleaner with less smell and mess. It’s also good for pink which is a little weak on flavour. I like to serve this with a green veggie such as steamed broccoli or green beans and a starch like brown rice or garlic mash potatoes. This is great company dinner with little fuss and lots of flavour. If your on a special candida diet , you can always replace vinegar with apple cider and dry mustard with a little coconut oil.
The first frost has come in the garden and I’m finally starting to pull up huge, I mean huge parsnips. Although I never used to like them as a kid, I now find the flavour sweet, creamy and extremely satisfying. I’ve been trying to get creative with this overabundance of root vegetables and thought the first thing to make is a hearty stew to ward the winter blues. If you can get it, you really want organic stewing beef from the local butcher with a little fat on it for flavour. Here’s a recipe I found somewhere a while back and modified for gluten free. Remember, the key to rich flavours is taking your time when browning the meat until nice and crusty. You can add any root vegetables you like . Sometimes, I add some frozen peas near the end for added colour.
My kitchen is alive these days in every corner. Starting with kimchi in one corner, I now have water kefir bubbling away along with ketchup, mustard and carrots. Fermenting my food is new to me but I have learned that it’s the best way to store food and create a live probiotic. I love the fact that this ketchup is made without fructose and has a lovely sauerkraut flavor. If you look back at my kimchi recipe, you will now use the live fermented juice to activate the ketchup. I started with pure tomato paste..preferably jarred organic if you can find it. Here is the recipe for fermented ketchup.
I love this recipe especially when you add green chilies to spice it up. It’s a great meal for a cold winter day. I try to buy ground organic turkey. Ground chicken works great, too. I also use good quality san marzano canned tomatoes if you can find them. They are always sweeter and more flavourful . I also like to soak up and cook my black beans the day before so I’m ready to go. My 6 year old likea this recipe as long as I take out the raisins and omit the chilies. Enjoy!
For years, I didn’t seem to understand how to keep the chicken moist while baking. Fortunately, my intelligent husband showed me that stuffing the chicken with lemons keeps the meat moist and delicious everytime. It’s easy , fast and works everytime. Of course, the secret to great tasting chicken is buying an organic, hormone antibiotic chicken that is vegetarian fed. There is such great flavor in these little chickens, I can even roast the carcass up and make great tasting stock for soup the next day.
First rinse and pat dry chicken. Cut up 2 lemons into quarter and stuff chicken. If you have fresh herbs like rosemary or thyme, you can stuff that in the chicken cavity as well. Next, cover the body in olive oil, salt and pepper and paprika if you have it. I particularly like smoked paprika as it has a great flavor and helps to make the skin a beautiful golden brown.
In a preheated oven of 425 degrees, I place the chicken in the center rack and leave in for 1 1/2 hours. The timing seems to be about the same as these little roasters aren’t that large. If you want to be sure the chicken is cooked, try pulling the leg away a little and poke to see if the juices run clear. I like to heat up 2 cups of the kitchen basics chicken stock in a pot with a little brown rice flour to thicken it. When the chicken is out of the oven, you can pour the remaining juices from the chicken into the stock and you’ll have great gravy. Add a little salt to taste. This time I served it with roast potato fries and green beans with a beautiful homemade garlic mayonnaise. These recipes will be listed soon.