Category Archives: dinner


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
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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 socca bread

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 can play with the thickness of this lovely bread.  Always remember to preheat your frying pan so you get a nice crisp crust.

Gluten free socca bread
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Recipe type: appetizer
Cuisine: French
Serves: 4
  • 1 cup Chick pea flour
  • 1 cup warm water
  • 2 tsp fresh rosemary
  • 1 medium sliced onion
  • Dried chilis (optional)
  • Fresh cracked pepper and rock salt
  • Olive oil
  1. Preheat caste iron frying pan in oven set at 450 degrees
  2. Whisk flour and warm water together until smooth
  3. Add fresh rosemary or any herb of choice, rock salt ,cracked pepper and sliced onion
  4. Leave to rest for 30 minutes
  5. Once temp. is reached ,carefully pull out with oven mit
  6. Add a little olive oil or coconut oil to cover the base of the pan and pour in the batter until it covers the base
  7. Bake for at least 20 minutes until cooked through
  8. Turn on broiler and brown the top
  9. Remove from the oven and flip out onto bread board to cool a little
  10. Cut into wedges and serve warm



Roasted cabbage with grilled garlic sausage and garlic mash

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
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Roasted cabbage with garlic sausage and garlic mash.
Recipe type: Dinner
Serves: 4
  • 1 whole cabbage
  • 1 large gluten free garlic coil
  • 5 or 6 new potatoes
  • garlic
  • lemon juice
  1. Preheat oven to 450 degrees
  2. Quarter cabbage and remove core
  3. Chop into large chunks and lay on cookie sheet
  4. Drizzle with olive oil, 6 cloves of minced garlic and juice of one lemon
  5. Cook for 15 minutes and then turn to cook otherside
  6. Cut garlic sausage in half and lay on top of cabbage to grill as well.
  7. Cut potatoes and cook until soft
  8. Drain and mash adding 2 or 3 cloves of minced garlic with a little milk ,butter and salt and pepper to taste.
  9. Serve with a little dijon mustard



Lemon mustard baked salmon

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.

Lemon mustard salmon
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Serves: 4
  • ⅛ cup olive oil
  • 3 tsp dijon mustard
  • half lemon juice
  • 1 medium fillet salmon cut into 4
  • 3 cloves garlic
  • salt and pepper
  • Minced parsley
  • 4 lemon slices
  1. Preheat oven to 450 degrees
  2. Mix oil, minced garlic, lemon juice and parsley
  3. Add salt and pepper and mix until a nice smooth emulsion
  4. Place 4 cut fillets on cookie sheet with parchment or foil
  5. Spread lemon mixture over fillets with a slice of lemon on each
  6. Bake for 10 minutes and it's ready to serve.



Gluten free hearty beef stew


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.


Gluten free beef stew
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Recipe type: gluten free beef stew
Serves: 6
  • 2 lbs organic stewing beef
  • 2 large carrots
  • 2 large potatoes
  • 2 parsnips
  • 2 sticks of celery
  • bunch of parsley
  • 2 large onions
  • 6 cloves of garlic( add as much garlic as you like)
  • 1 can san marzano whole or diced tomatoes( these tomatoes are sweeter if you can find them)
  • 1 bottle of red wine
  1. Dry stewing beef thoroughly and roll in brown rice flour
  2. Once the creuset pot is very hot, add a little oil and begin searing each piece of meat on all sides
  3. Make sure meat is well seared to seal in the juices and bring out the flavour
  4. Remove meat from pot and add onions and garlic until browned
  5. Add half of potatoes, carrots,celery,parsnips, minced parsley
  6. Add can of tomatoes
  7. Add meat back and pour in red wine until stew is just covered
  8. Add 2 or 3 bay leaves, spring or thyme , rosemary and salt and pepper
  9. Put on lid and leave to simmer on low to medium for at least 4 hours
  10. Lift lid at this point and add the rest of veggies and cook for at least another 30 minutes until vegetables are tender.
  11. The meat should break apart easily when ready.
  12. Season a little more to taste.
  13. I like to add little tabasco once served.




Fermented Ketchup

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.

Fermented Ketchup
Cuisine: condiment
  • 3 7oz cans or jars of tomato paste
  • ⅓ cups raw honey
  • 3 TBLS raw apple cider vinegar
  • 6 TBLS sauerkraut juice
  • 21/2 fine grind kosher salt
  • pinch cayenne
  1. I fermenting jar (old mustard dijon jar with rubber seal)
  2. Add all the ingredients in the jar and mix well.
  3. Seal the jar and leave on the counter for 3 days.
  4. Open lid everyday to check on fermentation.
  5. Refrigerate after 3 days


Turkey mole chili

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!

Turkey mole chili
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Recipe type: gluten free
Cuisine: mexican
Serves: 4
  • 1 lb organic ground chicken or turkey
  • 2 med minced onions
  • 4 cloves minced garlic
  • 1 minced green pepper
  • 1 bunch minced cilantro
  • 3 cups organic chicken stock
  • 2 TBLS dark coco powder
  • 2 TBLS chili powder
  • ½ cup raisins
  • 1 can(4.5oz) pickled minced jalapenos
  • 3 cups cooked black beans
  • 1 can diced tomatoes
  1. Heat up pot and brown minced onions,garlic, green pepper and ground chicken or turkey
  2. Once browned, add tomatoes,spices,raisins, black beans, chilis and chicken stock
  3. Cook for about 1 hour
  4. Before serving, throw in chopped cilantro.
  5. Serve with grated cheese, yogurt and tortilla chips






Caribbean squash soup

This soup is so delicious and nutty. I love to make it on a snowy winter day and spice it up with some caribbean hot sauce.

Caribbean squash soup
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Recipe type: Squash soup
Serves: 4-6
  • 2 roasted acorn squash
  • 3 garlic cloves
  • 2 chopped onions
  • 2-3 bay leaves
  • ½ teaspoon celery seeds
  • 2 fresh chopped fresh tomatoes
  • 5 cups kitchen basics chicken stock ( or vegetable stock)
  • ⅓ cup dry white wine
  • 1 TBLS honey
  • 1 tsp cinnamon
  • salt and pepper to taste
  • ½ cup heavy cream
  1. Cut squash in half and roast at 400 degrees until soft in the center. Let cool
  2. Throw chopped onions,garlic and tomato in a pot
  3. Scoop out squash and add to pot
  4. Add box of chicken stock
  5. Add wine, cinnamon,honey and salt and pepper
  6. Simmer for at least 30 minutes until onions are soft
  7. Remove bay leaves and use hand stick blender to puree all ingredients
  8. Add cream and a dash of carribean hot sauce just before serving.
  9. Delicious!


You’ve got to get the West Indian Hot really makes the soup! enjoy.



Lemon roast chicken

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.


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Recipe type: dinner
Cuisine: chicken
Serves: 4
  • 1 hormone free fryer or roast chicken..serves 2-4 people
  • 2 lemons
  • Sprig of rosemary
  • salt and pepper
  • smoked paprika
  • kitchen basics chicken stock
  • brown rice flour
  1. Wash and pat chicken dry
  2. Remove any innards and stuff chicken cavity with quartered lemons and fresh herbs
  3. Cover outer chicken with olive oil, rock salt and ground pepper and smoked paprika
  4. Place in middle oven rack and bake for 1½ hours
  5. Pour 2 cups chicken stock in pot
  6. add 2 TBLS brown rice flour to thicken stock
  7. Add salt and pepper to taste.
  8. Remove chicken from oven and drain juices into gravy pot
  9. Carve and add gravy