Monthly Archives: May 2012

Gluten Free Focacia

Gluten Free Focacia

Often the gleten free (gf) bread substitute for our weekly dinners in gf Focacia. GlutenFr33k (GF) started making this from a Bob’s Red Mill GF pizza dough mix and we all either get her to make it, or grab the mix and do it ourselves.

I thought I’d write out the process for it here.

First make the pizza dough mix following the package directions, including allowing it to rise.

On a lightly greased cookie sheet (GF uses gf cooking spray) place your dough.

With damp hands; in our kitchen, you will often find a bowl of lukewarm water nearby to keep hands moist; spread the dough into a rough rectangle. Usually about 1″ (2.5 cm) thick.

With your finger tip poke a random pattern of dents in the top of your focacia. Then drizzle with olive oil and sprinkle with coarse salt. Add herbs or cheese or pepper flakes as you desire.

Bake for about 30-35 minutes or until done in a 350° F oven. I can tell the Focacia is baked through by seeing a nice golden brown top and a slight hollow sound when I tap it.

Focacia shown in picture has 2 Tbsp dried Thyme mixed into the dough before rising and rosemary sprinkled on top with coarse salt and Parmesan cheese.

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Posted by on May 21, 2012 in Gluten free, Recipe Index, side dishes


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Something’s fishy with this dinner

Date: 16-May-2012

Menu: Tilapia w/cilantro lime sauce; watermelon feta salad; Basmati rice: ice cream (non-dairy frozen dessert) crepes

Creator of this deliciousness: Glutenfr33k

When CTG heard that tilapia was a white fish, she was not so sure she was excited about this week’s dining experience. After trying the skillet fried, flaky filets (nice alliteration huh?) she even made it back for seconds. I think it had something to do with the avocado sauce/pesto and tomato with green onion chunky salsa that made it such a hit.

This week even TB was in on the protein action as the fish was certified wild caught, not farmed.

GF found the recipe in her latest issue of Nutrition Action, one of my favourite Canadian publications. I believe that there was an additional avocado added to our sauce. Very summery and fresh, we hid some white rice under the lettuce leaves too because we eat late, which tends to make us hungry. The watermelon feta salad appeared again this week. We were all very happy to eat as much as we could stuff ourselves with. A very colorful and summery dish.

For dessert there was Coconut Bliss non-dairy frozen dessert (coconut milk ice cream) “Chocolate, hazelnut fudge” flavour. With fresh gf crepes.

mmmm fresh from the pan

Add Tasty frozen dessert

Nothin’ left but the plate


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Vegetarians 1, Meatatarians 0

Vegetarians 1, Meatatarians 0

Date: 9-May-12

Menu: Funion Mushroom Sauce bake(s); green beans; rice; apple pie for dessert

Created by: freefoodbaby (FFB)

Sometimes we make our vegetarian (TB) fend for himself (for protein), sometimes we just make vegetarian meals. This week my vegetarian option/experiment turned out to be the better recipe. A better balance of flavours and really just extremely tasty. I was happy to take my leftover pork chop home, but am still surprised at how much more I liked my substitute black bean dish.

The inspiration for this week’s menu was what CTG and I refer to as “church” food. I’m not sure why I call it “church” food as I’ve never really been to a church service. We mean those classic pot luck dishes we remember from dining at community events with our families when we were younger. Some of those things I’m surprised to admit I even like now, while I just played with it as a kid, jello salad anyone? We got to talking about canned onion rings. Had any of us ever seen them before they were on food? Where was the canned onion ring’s natural habitat? That last question may have been in my head. I resolved I would use this ingredient in my next Monday Night Dinner.

Not knowing what these canned onion rings were called I started calling them “funions”. Turns out they are French’s french fried onions, and they aren’t in a can. They live in a “stay-fresh” plastic container with a tin foil seal. Also, they can be found in the canned vegetable aisle of most grocery stores. The most common recipe I found for these was a green bean casserole. I decided to branch out on my own with a home-made take on pork chops baked with mushroom soup and onions (Funions?).

My original thought for our vegetarian was a BIG mushroom cap (Portobello) stuffed with the fresh creamy mushroom sauce. But, I bought shiitake mushrooms and didn’t want to spend the big bucks on more fancy mushrooms. So I grabbed a can of black beans and went with it.

By the time I finished cooking funions was starting to stand for F&*#ing lot of onions. Anyway both the meatatarian and vegetarian dishes started the same, half of a sweet onion sliced thinly in half rounds on the bottom of a casserole dish. Then the protein 5 chops in one, 1 can black beans in the other. Then I made the sauce (recipe to follow). Half over the pork chops, half over the beans. Covered in tinfoil and into a 350° oven for 30 minutes, remove the tinfoil and shake your canned french fried onions (half went on meat half went on beans) and bake for another 20 min. I’m not sure the beans needed all the baking time but the sauce was nicely thickened from it.

I had some bell peppers that needed to be eaten so I sautéed up more sweet onion and added the diced bell peppers at the last-minute so they didn’t get squishy in the oven. This I spread on top of the baked dish and it gave it nice colour.

Meaty goodness


Whenever I make apple pie the pastry recipe I like to use makes enough for 3 large pies, so I prepare 3 pies, bake one and freeze the others for future use. This week was future use.


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White guy – no fusion Vegetarian week

Date: 2-May-12

Menu: Secret ingredient stir-fry; quinoa; Lemon Sauce’n’Cake with GF frozen coconut mousse and strawberries.

We decided to be sociable people this week and therefore had somewhere to be at 8pm so we challenged TB (TokenBoy) to make us food for 6pm so that we could go out. He didn’t disappoint. Although technically we still didn’t eat until 7 pm.

Watching a boy make stir-fry is like watching a pro. I think stir-fry is a dish that any man who has learned to cook for himself has mastered.
TB had assistance with the prep work. We chopped part of one of the biggest zucchinis seen yet this year. Also carrots and broccoli were prepped for TB. Meanwhile he was chopping some fresh Shitake mushrooms and frying up some firm tofu.

Then we sat with Nachos and Salsa and watched the stir-fry creation, the pan was pre-heated with oil. The vegetables were added, then some sauces and spices, then water for steam, then the next round of veggies. It really is an art form. Apparently the secret ingredient for an extra tasty stir-fry is mirin. We are fairly certain from reading the label that it was the alcohol free kind we used.

It was a high protein kinda meal with tofu and black beans served on quinoa. Healthy and delicious it still left a reasonable amount of room for dessert.

I think that Lemon Sauce’n’Cake is my favourite. Having now tried all the flavours lemon seems to me to be the best. In a bowl with frozen coconut milk chocolate mousse (frozen because it never set right when I, FFB, made it) and fresh sliced strawberries it was delicious.

Then we went to hang out at the pub and talk Outdoor Van Isle sports, hiking, camping and travel.

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Posted by on May 9, 2012 in Dinner by TokenBoy