Category Archives: dessert

It’s all Greek to me

Menu: Roasted Red Pepper Dip w/gluten free crackers; Grecian Meatballs; Roasted Vegetable Mousaka: Rice Pudding

Creator of deliciousness: Host

We traveled with a menu and food last time we cooked so this week all of us regulars skipped a turn and our Host cooked for us. All the recipes came from the same cookbook, a bargain table special called “Greek” with no official author. The recipes used will be posted as photo’s directly from the book, we had no onions in our versions of course but feel free to use them for yourself.

Host noted that the mousaka was the biggest experiment as the top layer (“bechamel”) had always been intimidating. This recipe apparently makes it easy and with no leftover we all agreed it was tasty.

The others enjoyed the rice pudding but decided they wouldn’t use as much sugar if they made the recipe for themselves. I had filled up on the remaining Mousaka and am not the biggest fan of rice pudding. Since at MND we aren’t about the polite “guests eat what’s offered”, I declined.

Dinner was so good that we ate it all and didn’t realize we had no pictures of the actual food until we were leaving. Thank you Host for a fabulous dinner.

grecian meatballsbell pepper dip rice pudding


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Have food, will travel

Menu: Gluten Free Pork Tortierre; spinach & strawberry salad; Paleo Friendly, gluten free lemon honey cake

Creators of deliciousness: FFB and GF

Admittedly, we sometimes brag about how awesome our dinners are. We have friends who will be leaving town soon, who noted that sharing an MND or two would be a good way to visit, before they head to other parts of Canada for a few years. We agreed, this is a great idea. Since these friends are owners of an actual house, but new to MND, GF and I (FFB) picked a menu and showed up with groceries and recipes ready to go. NP got roped into food prep too since we carpooled. We did get Long Island Iced Teas, while prepping, as our hosts bar tended and pointed out where to find dishes.

The spinach and strawberry salad was prepared with lots of spinach and strawberries. Also there were bell peppers and cucumber. GF made a quick oil and vinegar dressing using a peach balsamic reduction that she made and canned last fall.

We were demonstrating, tasty and easy Gluten Free cooking and added another food restriction of no mushrooms or fungus. GF has been working with this millet flour pastry recipes and I believe it’s been perfected. This is a pastry that really requires the time in the fridge, and the directions of rolling it out between layers of wax paper are also helpful. One thing I will take from my gluten free pastry handling is rolling with sweet rice flower. Sweet rice flower is quite fine and ideal for helping any pastry stop sticking to surfaces.

Tortierre is a fancy meat pie. This week’s version had apples, ground pork, carrots, veggie soup stock and celery. In the past it’s had turnips, parsnips, rutabaga, ground turkey, ground beef (not my favourite). Really anything goes. This version it was the pastry that made it really tasty and you can tell from the photo that we had artsy fun with steam holes in the top. I was impressed with the millet pastry, it cooked through nicely on the bottom, even though we had a fair amount of extra moisture from being too generous with our soup stock.

Photos and editing by GlutenFr33k

Photos and editing by GlutenFr33k

Dessert was my (FFB) idea, inspired by a recipe I saw on the internet but didn’t pay attention to what blog I was reading. I was away from the computer on dinner day, so using my description of ingredients GF found this Almond Honey Cake recipe and I’m happy she did.

Our next MND will be cooked by our Hosts so we all get to skip a turn.

GF Millet Pie Crust


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Garlic comes later

Menu: Bacon wrapped, paleo friendly Meatloaf; sauteed beet greens; chili roasted vegetables; apple crisp

Creator of delicousness: FFB

This weeks dinner kept us honest on portion sizes as the high protein meatloaf was very filling. We were all feeling hungry and served ourselves 2 slices of meatloaf each. The high protein made it only possible to eat 1 slice. There were discussions with a friend of what to use in place of bread crumbs or rolled oats if one has adopted the Paleo-dietary lifestyle. A quick internet search showed potential success with almond meal or coconut flour. Because meat loaf was said out loud on the phone, I think another household had meatloaf for dinner.

I will post the recipe as I wish I had made it. Our onion hater was absent this week so I went heavy on the onions in the meatloaf. When I make this next I will soften/saute the onions and garlic before adding them to the raw mixture. We decided the garlic flavour would be noticeable in the leftovers or as we indelicately discovered……garlic came later……in burps.

Veggie sides for this dinner were plain and simple, oven roasted zucchini, parsnips, turnips and carrots. Tossed with olive oil and lightly dusted with chili flakes for a bit of kick. The beat greens were added because I really only like to eat them the day I bring them home from the store. My fridge tends to wilt greens very quickly. I stovetop steamed them with a little palm sugar.

paleo friendly meatloaf


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The UNbirthday

Menu: Flippy chicken, carrots, veggie tray, phad thai, GF chocolate cake

Sometimes you get busy around your birthday, or you are almost a birthday twin with someone celebrating a milestone. This past weekend we decided to belatedly celebrate New Person’s (NP) birthday with an unbirthday potluck.

Since we are all internet and Facebook users I (FFB) managed to set up the evening by creating an event. Sadly, I’m not as Facebook savvy as I pretend as I forgot to invite the host and unbirthday celebrant to her own party. We kept it small and gave ourselves time to get fancy for a night on the town after dinner.

NP went with her feature recipe – Flippy chicken. Rotisserie roasted chicken with a spice rub.

I (FFB) was lazy and found a pre-made veggie tray on sale at the grocery store, it made for a nice appy while we visited.

Friend, who has co-hosted dinners with me in the past, was brave and tried a phad thai recipe on us. It was delicious. NP was even ok with a few green onions being cooked into the base.

CTG went with boiled carrots to make sure we all got a balanced meal.

GF volunteered to make the cake as she’s been spending some time at home these days. A rich and moist coconut flour cake. It had spiced apple jelly between layers and was frosted with a coconut milk chocolate mousse. Because of the mousse the leftover cake needs refrigeration, I don’t think leftovers will last too long.

Even though my master plan for the evening was foiled by Victoria Beer Fest after party-ers filling up the pubs early. It was a great night with tasty eats.


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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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Best cheesecake ever!

Date: 25-Apr-12

Menu: gluten free pizza dough artisan pizza; watermelon, feta salad; best cheesecake ever

This week’s Monday night dinner occurred near GF’s Birthday. So I thought I (FFB), would make her a cake. I had skim read a cheesecake recipe for a friend and apparently couldn’t get it out of my brain. In the end GF actually made the cake, but I did a lot of dishes at her house so I’ll call it a fair trade. I also bought all the ingredients. I talked GF into making a cheesecake at her house because she has a fancy Kitchen Aid mixer. I would have been able to mix the ingredients by hand but it would have been less social and time-consuming. The recipe recommended to make the cake ahead of time so this was all done 1 day before dinner.

I call it artisan pizza because there were fancy toppings: spinach; roasted zucchini and eggplant; bell peppers; feta cheese; prosciutto salami and gypsy salami for the meat eaters. Also proper soft mozzarella cheese. I believe Costco had something to do with this dinner being affordable as I know my local store would make this an impossible budget for our weekly meal.

The gluten free pizza dough was tasty and even reheated in the microwave reasonably well.

Now the salad made the group wonder about GF’s palette watermelon, onion, black olives, mint, cilantro and feta cheese. Looks funny when you first see the salad deconstructed. Not trusting the mix TokenBoy took a moment to steal some watermelon pieces before all the pieces got mixed together. Watermelon, feta salad GF used cilantro instead of parsley because she likes it better. This salad is very tasty and is actually good on day 2 as well. According to my google search for this recipe, it made it big by being published in ‘O’ magazine in 2006. Since the recipe showed up from GF’s Mom around that time I’m thinking this is definitely the one.

With all this good food for the main course we managed to stuff ourselves silly. This necessitated a couch and comfy chair lounging intermission before dessert. Even though we were still pretty full, there’s always some room for dessert. We discovered that the cheesecake is the best we’ve had and all wanted seconds but prudently waited until the next day with each of us getting 2 pieces to enjoy later.


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CTG made us a meaty – slightly veggie meal of fabulousness.

Menu: Slow cooker short-ribs; Parmesan garlic mashed potatoes; cooked cauliflower & carrots; gluten free coconut milk chocolate mousse w/mint chocolate chip ice cream

For TB (TokenBoy) there were portabello mushroom caps fried in the skillet with sauce from the ribs. They would have also been tasty fried in teryaki sauce.

CTG mixed less expensive stir-fry beef cuts in with the short ribs so that she could afford the portabello mushrooms.

The short ribs recipe was modified for the slow cooker from the Michael Smith’s Kitchen cookbook.

The Parmesan mashed potatoes were also adapted from Michael Smith’s Kitchen.

The cauliflower and carrots were boiled but still had the crunchy centre and GF made the coconut milk chocolate mousse.

There were some modifications that we made to the interweb recipe for the chocolate mousse, the can of coconut milk was refrigerated without being opened. And honey was the sweetener to taste as none of us use stevia. The ice cream was left over from our potluck birthday bash in December and it was nice to have it used up.

Updated: I found this in ‘drafts’ thinking there were photo’s available for it….at least the recipes are here. This meal was made back in early January or February 2012.


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