Dinner at the Cottage -- This is how we roll

There's this place called Hi Berry that is a farm between Port Elgin and South Hampton, on Lake Huron. They sell produce right off their farm, and it's great fun to stop in daily for fresh veggies for dinner. Right now they have new potatoes, asparagus a plenty, swiss chard and spinach, strawberries, and just yesterday, kohlrabi. We made many meals of tiny tiny roasted sweet potatoes (think the size of marbles) and lightly sauteed asparagus (with garlic scapes, yum). Pancakes are a ubiquitous favourite of my family, and we made a grain and gluten free version containing lots of almond flour, hemp seeds, and flax seeds that were abso-fab with the local maple syrup. Dessert was strawberry apple pie filling (yum yum)

gluten-free, grain-free, dairy-free, protein-rich pancakes made with almond four, flax meal, and hemp seeds

ubiquitous sauteed broccoli ... we are so predictable

mini roasted potatoes with herbs and cumin ... or nothin' at all

asparagus season is short lived, so eat up ...

pie minus the pi

and there you have it!

Cottage Cookies Bars -- vegan, gluten free, sugar free (except for the chocolate chips)

Rainy mornings in Port Elgin always make me feel like baking. The challenge is to create with very limited ingredients, because I didn't bring much with me!

What I came up with is sort of my take on a granola bar, I suppose, minus the granola. These are suitable for those who need help keeping their blood sugar stable, are vegan, can't eat gluten, or just want a healthier alternative.

I would probably make 'em with more cinnamon next time, and some vanilla. And chopped walnuts instead of chopped almonds. But they are very nice, and quite successful for something rustled up from very limited ingredients.

ingredients:

1/4 cup extra virgin coconut oil
1 cup boiling water + 1/2 cup flax meal, combined and allowed to sit for 10 minutes
1/2 cup coconut sugar

1 tsp sea salt
1/4 tsp cinnamon
black pepper
pinch cloves

3 cups almond meal
1/2 cup hemp seeds


1/2 cup bittersweet chocolate chips (up to 1 cup for true chocolate lovers)
1/2 cup chopped almonds
1 cup raisins


directions:

preheat the oven to 345

1. combine boiling water and flax meal and let sit for 10 minutes
2. mix the flax seed water concoction with the coconut oil, coconut sugar, sea salt, and spices
3. mix in the almond flour and hemp seeds
4. add your chopped almonds, raisins, and chocolate chips (or whatever else you like!)
5. press into a parchment lined baking dish (large rectangular one)
6. flatten with your hands (you'll need to oil 'em up for this)
7. bake for 45 minutes on 345
8. remove from the oven, and cut into bars
9. cool thoroughly, and store in an airtight container

Rhubarb and Apple Bake -- naturally gluten free, vegan and absolutely delicious

I'm not a big fan of pie. I probably shouldn't confess it. But I love the baked fruit that goes inside the pie. Baked apple? Delish. 

Well, I had a bunch of rhubarb just begging to be pie-d, but instead I did a bake with apple, and boy I gotta tell you it's super yummy. Now, I would be very happy with a crumble topping made of roasted pecan, or a crust of almond meal. But, I have to be honest, the filling to me really is the very best part. So, here I indulged my inner immature self, and basically made some rhubarb and apple pie filling. And smiled with every bite. ;)

ingredients:

2 tbsp extra virgin coconut oil

3 cups chopped rhubarb (1 bunch)

4-5 cups chopped royal gala (4 medium apples, skin on (organic))

1/4 cup coconut sugar

1/2 tsp sea salt

1 tsp ground vanilla bean

directions:

preheat the oven to 345

1. melt the coconut oil in an oven proof baking dish (I used a cast iron one)

2. add the other ingredients and toss well to combine

3. bake open for 45 minutes to 1 hour in the upper half of the oven

Enjoy! If you are inclined, this would make a lovely accompaniment to vanilla ice cream. For me, however, it's all about the pie-less pie bliss.

Dinner -- It happens every day ...

vegetable and chickpea saute

sauteed kale

the saute on red rice

Colin's fave: oven 'frites'

I'll be all over you like red on rice ... doesn't quite have the same ring ...
Colusari Red Rice. Yummy.

Baked Rhubarb and Apple -- like pie without the crust.
oh, yeah, baby.

I really like kale. My husband really likes oven-frites. But we can all, including my son, agree on the vegetable and chickpea saute on red rice. And we all get to have our little indulgence (my son's was 2 morsels of Callebaut bitter-sweet chocolate after dinner). And the rhubarb and apple pie without the pie thang was sooooo gooooooood.

Naughty and Nice Fudge Cookies -- gluten free, grain free, optionally vegan, sugar free

Hey kids, these cookies will just about kick you in the butt with their profoundly dark and dirty fudgey goodness. If you hate chocolate, don't even bother reading any further. There is so much raw cacao in these cookies that you'll plunge into a blissed out state of cacao induced euphoria from just one. They are not nut free, and they are not free of coconut. I've done my best to piss off everyone with these ones. You can substitute vegan egg-replacer and have cookies that work just fine, but the flavours will be different without the almond butter, pecan meal, and shredded coconut. However, if you want to make it your own with sunflower seeds, pumpkin seeds, and hemp seeds, be my guest. Just let me know how it goes! I will be posting some coconut free and nut free options, as well. We made some cookies with sunflower seeds and pumpkin seeds yesterday. I thought they needed ... something. It was my first time to use pumpkin seeds and sunflower seeds as the body of the batter, and I think they need a bit of a kick in the seat of the pants. Not quite stultifying, but heavy and ponderous.

Anyway, for fudge and fun, these will give good gluten-free entertainment.

ingredients:

2 tbsp extra virgin coconut oil
2 tbsp almond butter, smooth (roasted)
2 tbsp warm water
1 tbsp apple cider vinegar
1 egg
6 tbsp coconut sugar

1 tsp ceylon cinnamon
1/2 tsp saigon cinnamon
1/2 tsp korintje cinnamon
(or 2 tsp whatever cinnamon)
1 tsp ground vanilla
1/2 tsp sea salt
3/4 tsp stevia leaf
black pepper

1/2 cup ground flax
2 tbsp chia seed
1/2 shredded coconut
6 tbsp raw cacao
2 tbsp ground carob
1/4 tsp baking soda
6 - 8 tbsp pecan meal


directions:

preheat the oven to 345

1. combine almond butter, coconut oil, and hot water, and melt together
2. add the apple cider vinegar, and coconut sugar
3. mix in the eggs
4. add the cinnamon, vanilla, sea salt, pepper, and stevia
5. add the cacao and carob
6. add the flax and chia
7. add the coconut and baking soda
8. add the pecan meal
9. drop the cookie dough by teaspoon full onto lined cookie sheets, and flatten with a wet fork
10. bake at 345 for 14- 16 minutes

When the cookies are cool, store them in an airtight container.
Makes 2 dozen.

A Colourful Crepe Filling -- naturally gluten free, vegan, and yummy

Come on, how pretty is that? I know what you are thinking: can I come over for dinner? Absolutely, you can. I always make enough to share. Unless what you were really thinking was that I must be daft. In which case ... um ... on to the next.

I used very little seasoning in this, just a little sea salt, a touch of black pepper, and a wee bit of dried marjoram. The combination of flavours gives a bright and savoury taste that wants for nothing. I was thrilled with the outcome, and am already looking forward to the left-overs tomorrow. Yum! In the house I grew up in, we all hated left-overs, but now to me they are practically a gift. One hour preparation on a meal that then lasts for three dinners. How awesome is that. If you are someone who likes to make a fresh meal every night, well, my hat is off to you, and unless your family is quite big, you might want to reduce the quantities. ;)

ingredients:

1 1/2 tbsp extra virgin coconut oil
1 small onion, diced -- about 1/2 cup
1 garlic clove, minced -- about 1 tbsp
1 med carrot, sliced
3 small tomatoes, diced -- about 3/4 cup
1 cup kidney beans (already cooked)
1/2 cup frozen corn (organic)
1/2 cup frozen peas (organic)
1 tsp sea salt
1/2 tbsp marjoram

250 g broccoli, cut into bite sized pieces (about 1 1/4 cup)


directions:

1. begin to saute the garlic and onion in a large saute pan with the coconut oil
2. add the carrots, tomatoes, peas, corn, kidney beans, and sea salt, and cook until the tomatoes start to break down, and the onions are nice and translucent.
3. add the marjoram
4. add the broccoli, and cook just until the broccoli is as tender as you like it

Serve as a filling for our fabulous crepe recipe, or eat it by the bowlful with grunting noises and glances over your shoulder.

Crepes, the recipe. Dairy free, high in protein, but not nut free and not gluten free.

I really like crepes. I apologize to my gluten-free readers that this recipe is not for you, unless you have a handy flour you can sub in for the kamut. It is dairy free, but not vegan, although I can assure you our eggs come from very happy pastured chickens who live a good fowl life. Yes, we get them from The Milk Man.

I really like crepes, but I wanted a version that is lower in grain than our old standby that I'd make with milk and eggs and whole wheat flour. These ones use almond meal and chia seeds, and have a lovely taste and texture.

If you've never made crepes before, I will tell you right off that they are both easy and hard to make. Don't let the word hard stop you, because you will quickly get the hang of it. 

You need a good non-stick pan. I prefer my big square cast iron skillet for this, but I'm sure you'll have your fave.

There are 4 main things that make crepes tricky:

1. Getting the temperature just right for perfect cooking

2. Rolling the pan as it were to spread the batter when you pour it on

3. The sacrificial crepe -- more on that later

4. uh ... I forgot what 4 was for ... 

1. Now, cast iron pans take a little time to heat up, and I find that my first couple of crepes need 2 minutes per side, but after that 1 minute per side is fine. You want to keep your eye on the heat, and tweak it so that you can brown your crepes slightly without burning them in the alotted time. Usually pretty low -- 2 to 4 on the temperature dial seems to work best for me, but that also depends on the element.

2. You scoop the batter by 1/4 measure on to the middle of the pan, and then pick it up and tip it around and around to allow the batter to spread in a circle. This is how you get a nice thin crepe. If you are using a cast iron pan, it will be heavy, and you'll need to use 2 hands. If it has a helper handle, that can be very helpful for this. You'll need oven mitts after a while as the cast iron gets hot and distributes its heat.

3. Your first crepe will stick, fall apart, be both overcooked and undercooked, and must not be taken as discouraging or significant. Quite frankly, it's part of the process both in pancakes and in crepes. Around here we call it the sacrificial crepe or the sacrificial pancake. The first one in the pan is not a good indicator of things to come.

4. Dang. I still don't know what 4 was for ...

Onwards and upwards.

ingredients:

1 1/2 cups water

4 eggs

1/2 tsp sea salt

black pepper

1 cup almond flour

2 tbsp chia seeds

1/4 tsp baking soda

1/2 cup kamut flour

directions:

1. whisk together water, eggs, salt, and pepper

2. add the almond flour and chia seeds

3. add baking soda

4. add kamut flour

5. allow the batter to sit for at least 20 minutes

6. heat up your crepe pan/ griddle/skillet etc after liberally coating with coconut oil

7. when the pan is up to temperature, scoop 1/4 cup of batter on to it, and tilt around and around to spread batter

8. set the timer for 1 or 2 minutes

9. flip with a spatula when the crepe is ready, and set the timer again for 1 or 2 minutes

10. remove the crepe to a plate and repeat until all the batter is gone.

If you are less ocd than I, you can skip the timer, and just wing it, flipping at will. But I can't guarantee the results if you do.

These crepes would be lovely for sweet with the addition of some vanilla and cinnamon in the batter. 

As they are, I might try grinding the chia seeds next time, instead of putting them in whole. I found it made for an interesting texture, but I'd also be interested to see what the other way is like.

Crepes for Dinner!

It's a simple thing, really. But almost everyone loves crepes. You can fill them with whatever you like, savoury or sweet, and it's a very pleasing meal.

At four o'clock I realized I didn't know what to make for dinner. So, I thought of crepes. I whipped up this batter, then let it sat while I began to compile the filling. For the uninitiated, crepe batter (especially one with chia seeds in it) needs to sit for a while before using. The filling was a result of a quick scan of the freezer, and some of the lovely tomatoes sitting in a bowl on the counter. Kidney beans, tomato, onion, garlic, corn, peas, carrots and broccoli made a bring and very very tasty filling. By five o'clock, all the crepes were finished, and the filling was cooked and ready to fill. The crepes were interesting, comprised mainly of almond flour, water, and eggs, with some chia seeds (I might grind them next time) and a wee bit of kamut flour. They are thin, with a delicate and yet fluffy texture. I wish I had a gluten-free flour to sub in that would keep the same sturdiness and flexibility. If you know of one yourself that you like to use, please let me know how it goes. 

These high protein crepes and their veggie-full filling make a very satisfying, belly filling meal that's nicely colourful, and full of deliciousness.  And enjoyable for all ages. The recipes for both the crepes and the filling will follow on the heels of this one.

Kasha! a gluten free old world dish

My great grandmother used to make kasha. I wasn't a huge fan, because I found it quite dry. She also cooked zucchini with tomato sauce  -- or was it ketchup. Her poppy seed cookies and apple cake were legend, as was she. Little old bossy boots. I miss her.

I made kasha, because it's not something we've had much. I had a nice juicy saute of greens and beans to go on it, and I made it with sauteed onions. Kasha is buckwheat groats. Buckwheat isn't a grain, unlike our other 'cereals' which are grasses. Like quinoa and amaranth, it is a broadleaf plant whose seeds are used much like cereal grains. It does have a bit of a dry texture and taste to it, but to go with our saute it was perfect, and the sauteed onion that I used in it gave it a very nice flavour.

If you squint at the above photo, you'll see the kasha peeking around the greens and the beans from the saute we ate with the kasha.


ingredients:

2 tbsp extra virgin coconut oil
1 onion, chopped
sea salt and pepper

2 cups buckwheat groats, toasted (kasha)

2 cups water


directions:

1. saute the onion in the coconut oil with a little sea salt over low heat
2. when the onion is translucent, add the kasha, and saute until completely coated with the oil
3. add water and a little sea salt and pepper, stir well, and cover
4. when the water has absorbed completely, remove from heat.

Works as a nice accompaniment to our Greens and Beans Saute. I bet any leftovers would work well in a savoury pancake batter ...

Greens and Beans Saute. But no green beans. Gluten-free, vegan, full of yummy.

What do you make when you have a some bok choy, spinach, broccoli, chickpeas, and black eyed peas? This! 

Yummy :)

ingredients:

extra virgin coconut oil
2 tbsp minced garlic
1/2 cup chopped onion
1/2 cup carrot, sliced into medallions
1/2 cup celery, sliced

1 1/2 cups chickpeas (cooked)
1 1/2 cups black eyed peas (cooked)

150 g spinach, chopped

1 bok choy, sliced

250 g broccoli, cut into florets

salt and pepper to taste


directions:

1. saute the garlic and onion in some coconut oil in a large saute pan
2. season with a little salt and pepper, and add the carrots and celery
3. cook until translucent, then add the black eyed peas and chickpeas
4. add the bok choy and spinach, and sprinkle with sea salt
5. when the other vegetables are cooked well, and the water from them has been absorbed by the peas, add the broccoli and toss well. cook until bright green, and season with salt and pepper to taste
6. serve atop something yummy, such as the savoury kasha dish we made. Quinoa or rice etc would also be nice. But it really was ab-fab with the kasha. That's buckwheat, yo.

Dinner on June 4th

Because my son was determined to eat maple syrup for dinner, pancakes were in order. To go with the hemp seed and pecan pancakes, I made a very zesty, highly herbed socca that was delightfully chewy and crispy. We had a salad of tomatoes from the farmer's market livened up with greens and herbs from our window garden, and our perennial favourite sauteed broccoli. Yummy.

Pancakes for Dinner -- again!

At the farmer's market on Tuesday, I was able to get a very large jug of maple syrup from our favourite chemical free farmers. We'll divide it into jars and store it in the freezer. My son admired the large jug, and asked to have some. You know what that means. Pancakes for dinner.


ingredients:

4 eggs
2 cups water
1/2 tsp sea salt
dash cinnamon
1/2 cup hemp seeds (no shell)
1/2 cup flax meal
2 cups pecan meal
1/2 cup kamut flour
1/2 tsp baking soda

directions:

1. make batter
2. cook on your favourite pancake pan for about 2 minutes per side when the pan is hot enough
3. serve with your favourite pancake toppings.

Tastes like pancakes, and will please a toddler with sticky maple syrup fingers.

Coconut and Seed Cookies -- Nut free for once, for pete's sake

I haven't gotten my organic pumpkin seeds or sunflower seeds yet, but I thought it would be a fine day to do some nut-free, gluten-free, sugar-free, dairy-free, grain-free baking none-the-less. You're probably asking yourself why on earth anyone would want to do that. Well, the reasons are many. One is that since my baking often uses almond flour, it is often not appropriate for situations where there are nut allergies such as schools. I have a feeling my kid is going to starve when he starts school, because our diet is really very nut dependent. We'll have to take more forays into the world of sunflower seeds and pumpkin seeds, methinks. Reason number two is that I myself prefer a diet that leans on seeds and nuts instead of grains. Reason number three is that without sugar, the cookies can cause less of a systemic inflammatory reaction to those who are sugar sensitive, and these cookies can be enjoyed as a healthy snack instead of just a rare treat. Finally, in my hopes that there might be a little something for everyone in this blog, I am eschewing dairy once again. I apologize to all vegans out there, because I have opted to use eggs in this recipe. Really, they need it for togetherness and texture. I assure you that my eggs are from pastured happy chickens from a small nearby farm on which everyone does their part and everyone enjoys their lives. For those of you who think I'm crazy for caring about that sort of thing, you might be in the wrong place, but welcome none the less. :)

Yes, so I was moved to concoct these shredded-coconut-heavy cookies, using once again the rich and buttery tasting hemp seeds, along with chia and flax. The coconut nectar, spices, and sea salt hint at caramel in the flavour. To me, they are quite yummy. I haven't yet asked my husband if he'd sit in the dark with a them and a glass of milk, but I'll guess the answer is no. That is a behaviour he reserves for brownies. However, I think they are a successful gluten-free, nut-free, sugar-free concoction. So, yay.

Try 'em and let me know what your opinion is!

ingredients:

2 tbsp extra virgin coconut oil
2 tbsp warm water
1/2 tbsp apple cider vinegar
2 tbsp coconut nectar
1 egg

3/8 tsp sea salt
1/2 tsp ceylon cinnamon
1/2 tsp saigon cinnamon
1/2 tsp korintje cinnamon
(or you can just use 1 1/2 tsp of cinnamon)
black pepper
1 tsp ground vanilla
1/4 - 1/2 tsp wildcrafted ground stevia leaf

1/4 cup hemp seeds (sans shell)
1/2 cup flax meal
2 tbsp chia seeds

1/4 tsp baking soda
3/4 cups shredded coconut


directions:

preheat the oven to 345

1. combine the coconut oil with the warm water to melt it
2. add the coconut nectar and apple cider vinegar
3. add the eggs whenever the mixture is cool enough
4. add the cinnamons, vanilla, black pepper, stevia, and sea salt
5. add the hemp seeds, flax meal, and chia seeds
6. stir in the baking soda
7. mix in the shredded coconut
8. put by teaspoon onto a lined baking sheet and flatten with a fork
9. bake at 345 for 18 minutes

Makes approx 2 dozen cookies. Allow them to cool fully, then store in an airtight container in the fridge.

Everything Cookies with a little bit of this and that -- gluten free, good tasting, good for you cookies

I got a little carried away, ingredients-wise, with these tasty little treats. These are dairy free, contain eggs, have no grain, and are full of nuts and seeds. I have some pumpkin seeds and sunflower seeds on order from my organic supplier, so something nut-free is on the books for next week. Stay tuned!

I wanted something tasty that would fill the belly but still be a sweet little treat. A little coconut sugar and coconut nectar -- and the naturally sweet nature of carob -- get a touch of help from some wild crafted stevia leaf. This offsets the compelling dark and dirty personality quirks of raw cacao. The buttery mouthfeel of hemp seeds harmonizes with the slight chewiness of shredded coconut, while pecan meal and almond meal give substance to my concoction. Unusually for me, (but successfully, I believe) I used a little almond butter, and the resulting cookie has nothing of the hair-shirt about it. Ascetics beware -- these are definitely not for you.

ingredients:

2 tbsp extra virgin coconut oil
2 tbsp almond butter (roasted, unsalted)
2 tbsp water
1/2 tbsp apple cider vinegar
2 tbsp coconut nectar
2 tbsp coconut sugar
1 egg

1/2 tsp ceylon cinnamon
1/2 tsp korintje cinnamon
1/2 tsp saigon cinnamon
(or just use regular cinnamon totally 1 1/2 tsp)
1 tsp ground vanilla bean
1/2 tsp sea salt
1/2 tsp green leaf stevia powder
black pepper

1/2 cup flax meal
2 tbsp chia seeds
2 tbsp hemp seeds (no shell)
1/2 cup shredded coconut (organic, unsweetened)
2 tbsp raw cacao
2 tbsp carob powder

1/4 tsp baking soda
1/2 cup almond meal
1/2 cup pecan meal


directions:

preheat oven to 345

1. combine the warm water with coconut oil and almond butter.
2. add the coconut nectar and coconut sugar
3. add the apple cider vinegar
4. make sure the mixture is not warm when you add the egg, and mix well
5. add the cinnamons, vanilla, sea salt, stevia, and a little freshly ground black pepper
6. mix in the hemp seeds, chia seeds, and flax meal
7. stir in the raw cacao and carob powder
8. mix in the shredded coconut
9. stir in the baking soda
10. mix in the almond meal and pecan meal
11. drop by heaping teaspoon onto a lined baking sheet, and flatten each ball with a wet fork
12. bake for 14 minutes

makes 2 dozen cookies

They store well in an airtight container in the fridge, and go well with tea, with tired toddlers, with hungry friends, with mayhem and chaos, with rainy mornings, and with sunny afternoons.

Broccoli and Chickpea Saute -- naturally gluten free

Broccoli, tomato, carrot, and chickpea become good friends in this episode.

This dish is light and fresh tasting, and seasoned lightly with marjoram, and a touch of sea salt and pepper.

ingredients:

2 tbsp extra virgin coconut oil

3 cups cooked chickpeas

4 medium tomatoes, diced

1 medium carrot, sliced in half and cut thinly into 1/2 medallions

1 bunch of broccoli, cut into bite sized florets

directions:

1. saute the tomato, carrot, and chickpeas in the coconut oil on low heat until the tomatoes are broken down and reduced

2. add the sea salt, pepper, and marjoram to taste

3. add the broccoli florets and cook to perfection

Dinner -- Gluten-free, vegan, and naturally delicious

broccoli and chickpea saute

heavily herbed socca

oven roasted potatoes

My son won't touch potatoes. Won't even taste 'em. Tonight, he steadfastly ignored the lovely oven roasted potato wedges. Instead, he happily shoveled in a bowl of chickpea and broccoli saute, and clamoured for more socca ... I have to say, I'm with him on the potatoes, which happen to be a particular favourite of my husband. Tonight it was the yellow ones, nice and fresh from our organic box. Colin had to make himself stop eating them. We could all agree that the socca liberally goosed with handfuls of dried herbs (both marjoram, and herbe de provence), and just a 1/2 tsp of salt, was aces.