Just Like Grandma Used To Make

Pickled beets make me smile.  Peaches in light syrup can bring me to tears. Not necessarily out of sadness, but of sweet childhood memories of my Grandmother. You see, she always had the best preserves. Jars lined up in the basement cold cellar just waiting to be eaten.  The end of meals quite often brought the arrival of her canned fruit as dessert.  They always seemed to be the perfect way to cleanse the palette and appease my overactive sweet tooth.  Never mushy, they had just the right amount of firmness as they sat in a glistening pool of syrup.  In the past, I found myself consumed with insatiable cravings for her preserves.  My sad attempts to quell them left me with store-bought cans of gelatanous peaches in syrup so sweet I would have been better off with a bowl of sugar and a spoon. I never thought that I could have just made them myself.

This past summer I decided to try my hand at canning for the first time.  I was pleased that one of my elective options at school was a class dedicated to all things preserved. The instructor was a quirky Italian lady that you couldn't help but get excited with over even the simplest of things. We made tomato sauce, jam, vegetables, chocolate syrup and even flavoured salts. I loved every minute of it.  

I think I picked the course, not just for the knowledge or skills, but as a way to connect with my grandmother.  Even though she is not with me, I think of her every time a batch of jars get plunged into boiling water or the kitchen is filled with the satisfying 'pings' heard as lids are sealed.  She definately had to be watching as my mother and I worked our way through ten pounds of beets, holding up our stained hands and making 'red rum' jokes.  I was proud to be able to gift Bertie's Beets to my family and friends over Christmas.  I'm even lucky enough to have the recipe, safely tucked away in an old recipe box, on a small piece of paper in her handwriting.  This is one recipe that is staying in the family.

G.

Gaining A New Perspective On Recipes

I am re-discovering my cookbooks.  Since the change in my diet, the overall view I have on food has evolved.  It's true that going to restaurants can sometimes be a tiresome challenge of trying to make a meal out of the menu offerings.   Yes, there may be more items on my list of can nots than cans.  To some, the thought of never eating bread or any kind of wheat or grain again is impossible.  Add in the removal of legumes, processed food, refined sugar and most dairy and it becomes unfathomable.  It can be a lot to wrap your head around.  Heck, it took me the better part of a year to adjust to a whole new diet.  Now, as I approach the two-year mark, it's just my way of life.  

I do not focus on what I am no longer eating.  Instead, I prefer to savour what's actually on my plate.  Good quality meats, local fruit and vegetables, nuts, seeds and the occasional dessert.  Even some alcohol in small quantaties.  I do not feel as if I am missing out or that my food is in any way lacking.   I have even found that with the subtraction of an option, brings the addition of new ones. A food that you used to hate becomes a staple after you get bored with the basics.  How I ever disliked coconut I will never know.  When it comes to food, there is a method I use to form new opinions.  If I enjoy the taste, but am getting hung up on the texture, I will eat that particular item everyday for at least a week until I become accustomed to it.  If the flavour is the problem, I will look up at least five different ways to prepare or eat the food in hopes of finding a way to enjoy it.  After that anything I still don't like I will try to revisit in the future.  It doesn't work for everything, but it forces me to at least try it from more than one perspective.   

One of the aspects I have been enjoying the most about my time at culinary school is learning the proper techniques of preparing a dish.  Once I know the ingredients, and how they contribute to the end result, I can then go back and alter the recipe to fit my dietary needs while still maintaining the central integrity of it. In my Northern Italian class we had a rack of lamb that was coated in a mixture of panko, fresh herbs, garlic and olive oil before it was seared then baked in an oven.  I replaced the breadcrumbs with almond meal and continued on with the recipe.  I had to keep a closer eye on the lamb since my coating was more easily burned, but it turned out perfect.  Some recipes, like the lamb, only require the smallest tweak to work for me.  Others, half the ingredients must be replaced and the entire methodology changed.  The fun is in the challenge.

In the same light I started to think about some of my favourite cookbooks. I have a few that are specifically paleo, filled with recipes I know I can eat, but the majority are not.  Over the past few weeks I have been going through my collection with an eye for recipes that will work for me.  The process is bringing me back to books I haven't touched in years.  Recipes that were overlooked or forgotten are centre stage again.  I have to say looking through cookbooks is my happy place.  It relaxes me more than yoga ever will.  As I read through recipes I can practically taste each dish.  Aromas flow off the pages, often leaving me salivating.  Each picture or ingredient list sparks my creativity and urges me to get into the kitchen.  Knowledge can be found in every recipe, even the ones you are not fond of. 

I am about halfway through my cookbook collection. The sticky notes are dwindling, the excel chart of recipe locations is growing and more food awaits me on the horizon. It's time to eat.

G.

G Eats: Instagram Food Roundup

I am one of those people. An Insta-grammer whose primary photo subject is food. If you follow my feed be prepared to always know what I'm cooking or eating.  I love being able to share things so easily.  The downside is I've gotten into the habit of snapping a quick 'pic', posting it, then moving on.  I've come to realize that some of the food I'm sharing on Instagram would be better off on here along side a recipe.  Enter my food roundup.  Every now and then I will search through my Instagram for a past food picture that I believe deserves a bit more of a spotlight and I'll bring it over here for it's day in the sun.

This round I'd like to introduce you to: Breakfast "Pizza"

{Primal Antipasto Egg Pizza}

Eggs are a breakfast staple for me.  Toss 'em with some veggies, add some meat and you've got yourself a filling meal to kickstart your day.   I will eat eggs any which way and changing them up keeps me from getting bored.  A girl can only eat so many omelettes. Besides, half the fun of food is finding creative ways to present it.  

This recipe came about when I was craving pizza for breakfast.  It's not quite the same as pulling a cold slice out of the fridge and calling it a meal, but it's pretty darn good.  All the pizza flavours, minus the grease and guilt, plus my daily dose of eggs.

Breakfast Pizza
Coconut oil, for the pan
2 Eggs, well beaten
2-3 TBSP pizza sauce or tomato paste
Toppings of choice: veggies, meat, cheese, spices etc.
{In the case of this pizza I had prosciutto, roasted red peppers, sauteed mushrooms, chives and goat cheese.  It is best to have your veggies and meat pre-cooked since this doesn't get put in an oven}

Heat a crepe pan over medium heat.  Add a spoonful of coconut oil.  

Once hot, pour your beaten eggs onto the pan and swirl around to create an even surface, just like you would if you were making crepes.  Turn the heat down to med-low to allow the eggs to cook without burning.  Let it go for 2-3 minutes until eggs are set enough to flip.  

With a spatula, carefully flip the eggs over to finish the cooking process.  While this side is cooking begin building your pizza. 

Spread the sauce onto the eggs then layer your remaining ingredients just like you would a regular pizza.  At this point I will sometimes place a lid on it to heat the toppings a bit and let the cheese melt, but this step is optional.  Once you have all your toppings on the eggs should be done.

Slide onto a plate and enjoy!


G.

Holiday Greetings

Wishing everyone a happy holiday season and all the best in the new year!

G.

Let G Make Cake!

Birthday cakes! I make a lot of them for my friends and family.  It's always nice to present someone with a cake just for them on their special day.  I thought I would share with you some of the ones I've made over the past few months.

Cake number one is a Harry Potter themed cake for a friends 30th birthday.  Hogwarts was a marble cake batter baked in a Nordicware castle bundt pan.  Each turret had the individual house crests in them and the centre the Hogwarts crest and motto.  It sat on a chocolate slab cake that was decorated with trees and icing to represent the forrest and water.

The second cake is a candy cake.  A request from my neighbour as a surprise for her boyfriend.  This was two layers of rich chocolate cake with chocolate frosting.  Ladyfingers pressed around the sides and tied with a ribbon.  White chocolate wafers separated by smarties along the perimeter and mini m&m's for the writing.    

For my Dads birthday.  A simple layer cake with coconut whipped cream and strawberry puree.   A few chocolate shavings for garnish.

Lastly for my friends annual birthday dinner gathering a 10" Ricotta Cheesecake.  Almond meal crust and a light lemon flavour.  Served with chocolate and strawberry sauces on the side.

Looking forward to all of the cakes, birthday and otherwise, I will make in the new year.

G.

G Eats: Almond Crusted Pork Chops

My Mum has always made the best breaded pork chops.  I don't miss bread, but I miss those. At least I did until I realized a paleo version was just waiting to be made.  Perhaps I can go through her recipes and re-vamp all my favourites.  Until then at least I have these.

Almond Crusted Pork Chops
4-6 boneless pork chops
1 cup almond milk
1-2 cups almond meal
1 tsp garlic powder
1 tsp onion powder
Salt & pepper; to taste

Preheat oven to 350.  Line a baking sheet with parchment paper.

In a wide, shallow bowl mix the almond meal, garlic powder, onion powder, salt & pepper. Set aside.  Place the almond milk in a similar bowl and set aside as well.

Using a meat mallet, pound the pork until it is a thin even thickness.  Working with one piece at a time, dip the pork into the almond milk and let it sit for a minute.  

Lift pork out of milk and shake lightly, then press it into the almond meal mixture. Turn the pork over and press the other side into the mixture as well, ensuring it is firmly packed on.  Shake off excess, then place on parchment lined tray.  Repeat with remaining pork.

Bake for 30 minutes, flipping halfway through, until pork is cooked through and breading is golden.*

Serve with mashed cauliflower and steamed veggies for dinner. Or with sauteed cabbage and fried eggs for breakfast.

*Please note that almond meal burns easily so keep a close eye on the pork.  If your oven runs hot or you think the breading is starting to burn turn the temp down to 325



G.

G Eats: Wing Tips w BBQ Sauce

I have a favourite snack that some might consider weird.  I love to munch on crispy, crunchy, delectable chicken wing tips.  Baked until they are golden brown and easy to bite through, they pair well with a smokey bbq sauce for dipping.  These often discarded morsels may seem an odd choice, but I would pick them over a handful of chips any day of the week.

Wing tips are cheap.  You can find packages of them on their own at the grocery store.  You could also buy chicken wings and instead of throwing the part away, start a wing tip collection in the freezer for future snacking.  I've always been so content to snag the tips off my roast chickens that I had to give a full snack plate of them a shot.  This dish is really simple.  Very few ingredients but lots to love about it.  

Chicken Wing Tips
1 package of wing tips
Salt & pepper to taste
1 cup of your favourite bbq sauce

Preheat oven to 375.

Season your wing tips and lay them out in one layer on a baking sheet.  Place in oven and bake 30-40 minutes, flipping once, until golden brown and crispy.

Serve with bbq sauce for dipping.  

It may seem crazy but don't write them off until you try them. The flavour possibilities are endless.  Toss a dry rub on them before baking, experiment with different dipping sauces, whatever you like.

Enjoy!


G.