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In Memory of Dr Oetker’s Sauce’n’cake

Menu: Smoked Salmon pasta alfredo; garlic bread; green salad; chocolate cake w/caramel sauce

Creator of Deliciousness: FreeFoodBaby (FFB) and Guest Chef

I was given some home smoked salmon a while back, but warned that it had turned out a bit salty. So I kept it in my freezer until I was inspired to make a cream sauce with it. I figured with the salty salmon I wouldn’t have to add any salt myself.

In regular cooking, I’m actually not that big a fan of white sauce so I brought in Guest Chef to help me out. We kept it gluten free by making our rue with corn starch. This also led to a very thick sauce in the end.

smoked salmon alfredo

Our salad was a family favourite with lettuce on the bottom and sliced veg in colourful pattern on top.

Guest Chef was surprised that we were only making one sauce so with all his extra time he made homemade sauce’n’cake. His was chocolate with a caramel sauce. It was made bacause he has heard me lament the fact I couldn’t find Dr. Oetker’s sauce’n’cake mix at my local grocery store anymore. I thought it was because my local store stopped carrying Dr. Oetker but a Google search revealed they actually stopped producing sauce’n’cake mix in 2012. Shocking that it has been that long since we had it!

e saunce cake

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Posted by on October 23, 2015 in Dinner by FreeFoodBaby

 

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Taste of Morocco

Menu: slow cooker chicken; salad; cous cous or rice for starch

Creator of Deliciousness: Cold Turkey Girl (CTG)

We count on CTG for tasty roasts and stews with potatoes and lots of butter. A few weeks ago she mentioned that she wanted to try a new flavour. Somehow Moroccan food was discussed and CTG had a mission.

It turns out her sister had always wanted to make Moroccan food too, so they discussed recipes back and forth for a week. At one point they were planning on cooking together, but transporting hot food can be difficult.

CTG made crock pot chicken that was delicious. CTG skipped the chick peas and diced the onions up very small in hopes that 6 hours in the crock pot would make them not hurt NP. Also our chicken had skin and bones. I’m pretty sure this changes the cooking time but it all turned out well in the end.

The salad was a great fresh balance to the stewed chicken and the option of cous cous (processed wheat and therefore gluten) or rice for starch was ideal.

photo 1 (2) photo 2 (2)

 

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Extravagent Flip

Menu: Rotisserie Crown-rib Roast; Roasted Potato Green Bean Salad; GF Yorkshire Puddings

Creator of deliciousness: New Person (NP)

We lucked out at this dinner that roast beast was on sale and looking tasty when NP went shopping for our dinner. Rotisserie cooking leaves a beautiful moist and evenly cooked meat. My only sadness on this one was that there wasn’t much juice for a gravy. We made do with what was available and ate in complete silence. Well mostly, we probably should have left CTG alone with her meal.

The roast beef received a garlic spice rub before getting skewered onto the rotisserie contraption. It was 1.5 Tbsp oil with 6 cloves fresh garlic minced made into a paste with salt and pepper added.

The roasted baby potatoes with steamed green beans as a warm salad really rounded out the meal for us all to have little food babies. The only comment I have regarding the recipe is NP used balsamic vinegar and I highly recommend it.

It was tough but we managed to leave some leftovers for NP to make sandwiches or leftover anything for us to be jealous of the rest of the week.

 

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Easy peasy Mac & Cheesey

Easy peasy Mac & Cheesey

GlutenFr33k here with a post on my night of cooking on November 8, 2011 I decided to go relatively simple while still adding a little spice to the mix.
The original plan for the meal was going to be GF pork tortiere (sp?) but after wandering some new cooking blogs I’d found and sending some links to CTG I was convinced that the new plan was much better and man was she right.

The new menu was precipitated by the discovery of the recipe for Chocolate Gravy with biscuits. Yes you read that correctly. I had the same double take, thinking someone must be yanking my chain. But no there truly is a recipe for it. From that recipe i perused the rest of the Homesick Texan site and fell in love with the Mac & Cheese recipe. So now that we have the basics and the inspiration on the the modifications;)

I doubled the pasta dish, we’re hungry folk by the time dinner rolls around, and subbed in Pasta Joy’s glutenfree pasta spirals. They were not only what I had on hand but also they’re an awesome direct sub for regular pasta as it cooks the same and has the same texture and flavour. If you hide the package no one would know.

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Since we also had two vegetarians in our midst, everyone’s favorite Tokenboy (plus his always welcome girl), I created a bacon free high protein version using quinoa instead of pasta. I cooked the quinoa as per usual and then followed the instructions for the regular Mac and cheese, minus the bacon and pasta of course.

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To both “macaroni” dishes I added sautéd leeks and diced tomatoes, red and green peppers because this was less of a side and more of a main meal.

Finally I did a veg side a super healthy recipe from my favourite “magazine” to read Nutrition Action. These guys do their research and have some
really nice recipes. This was a pretty simple brussles sprout recipe.

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Essentially, and from memory:
sauté 1-2 diced leeks in ~1tbsp of olive oil, once leeks are translucent add brussles sprouts
-> mine were cleaned and chopped into easy to eat slices.
Continue to sauté until Brussels look nearly done. That nice bright green colour.
Next add a few handfuls of slivered almonds. I’d bought bulk blanched slivered almonds and lightly toasted them earlier in the day.
Stir it all together and dump into a serving bowl.
Then grate ~ 1/2 a lemons worth of rind over veggies (avoid the white stuff) and squeeze about 1/2 a lemons worth of juice over top.
Give it one final mix and then serve.

This is a simple but tasty recipe. Even after eating all that food and with the promise of chocolate gravy and biscuits Tokenboy couldn’t resist finishing off the sprouts right then and there.

Now finally for dessert I followed the homesick Texan’s recipe to the letter minus the flour. I tried out tapioca starch instead. And in my impatience for it to thicken added too much and ended up with thicker gravy. I think next time I’ll go for arrowroot flour or possibly even just sweet rice flour. And of course try to be more patient.

For the biscuits I found an GF biscuit recipe. It’s a great recipe and I only modified it a little in that I used sweet rice flour (due to the texture), i also added 1tsp of egg replacer and I turned the milk into buttermilk using vinegar in the hopes of making them a bit puffy.

These biscuits are super buttery, tasty and a bit chewy fresh from the oven. But they worked great with the gravy.

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The only change I’d make when attempting this recipe, and I know it’ll shock any who’ve done GF baking, is make them a day in advance and store them in the fridge.
This miraculously turns slightly chewy biscuits into flakey wonderful buttery joy. Almost like a puff pastry only a bit heavier. They’re awesome! If i do say so myself 😉

 

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