Sub Categories in Gluten Free

Category of: Gluten Free

Thai cucumber salad

June 29, 2014

This salad is to go with the previous post of Thai Coconut Curry. It adds fresh and crisp texture and flavour to the cooked vegetables and rice. Adding more chopped lettuce would make it a little more substantial. I prefer to cut the cucumbers into diagonal wedges instead of slicing them into thin rounds. You can add other crisp vegetables, such a radishes or even a couple of cherry tomatoes for colour and another layer... View Article

Smoked salmon and cucumber salad spoon appies

June 3, 2014

I have posted a similar item before but made a couple of changes so here it is again. We had a group of friends over and I usually like to offer some appies with a glass of wine before dinner. It’s an ice breaker for people who may be new to each other, providing an informal opportunity to chat and get to know one another before we sit down at the table for dinner. It... View Article

Egg, potato and goat cheese salad in butter lettuce cups

May 20, 2014

It is hard to drag me away from the kitchen this time of year. I have so much fun cooking and photographing the foods. Of course I have to squeeze “life” in there and I have a long list of other pursuits that interest me but I must say that the creative element of cooking, styling, photographing food and sharing it on this blog gives me a lot of pleasure. This week I have been... View Article

Marinated Carrots Sticks with Thyme and Oregano

May 14, 2014

I am still under the influence of tapas. We have just returned from Spain were we enjoyed tapas, pinchos and montaditos in all forms for the last few months. Truth be told, most of the tapas we found in Spain focused on Iberian ham of one kind or another and seafood of every variety. Being of vegetarian persuasions I sometimes found it difficult to find a vegetarian item on the pages and pages of tapas... View Article

Roman Style Artichokes (Carciofi alla Romagna)

May 4, 2014

People seem to be afraid of artichokes. They worry about how to eat them, how to trim them, how to cook them. Really, they are not any more difficult to handle and cook than anything else. Yes, it’s more work than, say, peeling a carrot, but it’s completely doable and so worth it. Needless to say I love artichokes and cook them in season (spring) whenever I can. I even wrote a post about artichokes... View Article

Deviled (but nice) eggs

April 29, 2014

We are a little past Easter but I am still into eggs. Most people know how to make deviled eggs and this is just a reminder. We were at a friend’s house for lunch a couple of weeks ago where they served deviled eggs and they stayed on my mind ever since. I prepared them to serve as a quick bite this afternoon. As you can see from some of the images I have a... View Article

Red Lentil Hummus

March 27, 2014

Here is my third and last submission to the Canadian Lentil Recipe Challenge organized by Canadian Lentil. Lentils are a natural fit with my cooking as you can see from the several lentil recipes on my blog. Lentils are so versatile, I can make anything with them, from soup to salad to main course and even for breakfast. This recipe is for an appetizer dip or you can use it as a spread for sandwiches... View Article

Spain – Stuffed Dates with cheese and walnuts

February 26, 2014

I haven’t been posting many recipes lately so I thought I’d offer this simple one to go with my last post since we drove through date palm groves on the way up from Marbella to Barcelona. Here is a simple but delicious way to make a different kind of “tapa” that I have seen served here and sold in food stores. You can serve it as  part of a tapas offering or with a cheese... View Article