There are many different grains and pseudo-grains out there that support a gluten-free lifestyle and/or add variety to the usual duo of white rice and pasta. New ingredients can be a little daunting, especially when they are meant to replace such beloved (read: regularly consumed) ingredients.
I thought I’d share this list of 6 gluten-free grains/pseudo-grains from Homemakers.com. I’ve had luck with all of these and now use them regularly. I’ll add my own trials and tribulations with other grains as I try them. Keep in mind too I’m talking cooking, not baking…I have yet to delve into the world of gluten-free baking with the exception of this Chocolate Quinoa Cake that is simply amazing!
Eggs are one of the best ways to get protein with any meal. Hard-boiled eggs in particular are easy to grab to eat with fruit or a muffin for breakfast or cut into a salad for lunch. If they are overcooked the outside of the yolk will turn slightly greenish, which isn’t very appetizing. So I thought I’d share directions for how I boil eggs that turn out perfect every time!
Just an update that the date for the Calgary cooking workshops has changed. It will now take place on April 21 & 22, 2012.
Also, the other two workshops will be postponed. Stay tuned for new dates!
I’m super stoked to help organize three upcoming Ayurvedic workshops in Calgary facilitated by Anna Colin, from Gaiatri Yoga in Nelson, BC.
After just scratching the surface of Ayurveda during my yoga teacher training (read: opening Pandora’s box!), I approached Anna to see if there were any workshops/schools/trainings she could recommend in Calgary or close-by. The results of that conversation are three workshops. Here’re the details for the first one.
Cooking for Your Dosha – click for more details
9:00am-4:00pm, April 21 & 22, 2012
Calgary Co-op Midtown Market – 1130 11 Ave SW, Calgary, Alberta. Click for a map.
This class is designed to introduce you to the main principles of Ayurvedic cooking and how they can be adapted to any recipe. Enjoy delicious meals, demonstrations and hands on experience.
Basil is probably the most classic pesto ingredient you can come by. Earlier this Summer, I was planning the menu for my second camping trip of the season and debating whether I should buy prepared pesto or make my own.
You see, on a previous camping trip, my friend and I had discovered that sautéing kale, swiss chard, broccoli, beet greens or any other of our favourite greens was super delicious and quick. Pesto turned out to be an excellent and versatile ingredient to include in the cooler.
I was short on time and thought, “Oh, I’ll just buy some.” Off to the farmers’ market I went, but instead of buying a 125 ml jar for $7, I walked away with $15 worth of basil (about 1/3 of a clear garbage bag full). Needless to say, I made a lot of pesto for much less than I would’ve bought it for! Continue reading
Last year when planning the food for my first camping trip of the summer, I came across banana boats. I had never made them when camping as a kid, but now they’ve become a staple on my camping trips! Continue reading
Sometimes I get stuck about what to make for dinner, especially when I’ve waited until I’m starving or I don’t have a lot of time to make and eat something. It’s during these times that this spice mix (that I always have on-hand in the cupboard) comes in totally handy. It quickly turns chicken breasts, pork chops and even firm tofu slices into the star of a meal when paired with rice, roasted veggies or on top of a salad.
Go-To Spice Mix (modified from Emeril’s Essence)
4 tablespoons salt
4 tablespoons garlic powder
2 tablespoons paprika
2 tablespoon lemon pepper
2 tablespoon onion powder
2 tablespoon cayenne pepper
2 tablespoon dried oregano, and/or thyme, and/or rosemary, and/or marjoram
Combine all ingredients in an airtight container. Store for up to 6 months.
To use: Drizzle your protein of choice in a little olive oil, then rub in a generous amount of the spice mix. Grill on both sides and viola – perfectly seasoned dinner! This stuff also works well on any type of roasted vegetable.
Roasting peppers is super simple with super sweet and flavourful results. Once you know how, you can make them all the time to use in anything from hummus to soup and pasta salad to paninis! Continue reading