Archive | Tomato

Whole Food Wednesday: Baked Ricotta with Roasted Tomato Parsley Salad

Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!

Tapas style dinners are my favorite and what would a tapas style dinner be without some yummy cheese and some good bread?

Many of you out there have gluten sensitivities and allergies. Some may even be celiac. This is very common these days. You’ll be happy to hear that some breads (not gluten free ones) can be digested by those having sensitivities and issues with gluten and grains. If you’re celiac, you may want to look into the GAPS diet. For the others consider this…

There are actually 3 options, not including gluten free products:

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By on April 11, 2012 in Appetizer, Blog, Brunch, Cheese, Lunch, Main Ingredient, Tomato, Vegetarian, Whole Food Wednesdays

Tunisian Tomato Lentil Stew – Fridge to table in 30 minutes (DF, GF, Vegan)

Some of you must have been very worried about me.

It’s been ages since I posted a lentil recipe, so some of you MUST have thought I was sick or something. I’m here to tell you that you can sleep easy tonight knowing that all is well. Lentils still are, and always will be, one of my favorite legumes.

Phew! I know it must have been a stressful couple of months. My sincerest apologies for causing any unnecessary stress in your life.

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By on March 10, 2012 in Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Tomato, Vegan, Vegetarian

Pie Two Ways – Tomato Basil Ricotta Pie and Maple Apple Tarte Tatin

I know it’s not tomato season and it’s not basil season (unless you live in the Southern Hemisphere). So what do you do with those tomatoes you bought way too many of? Maybe that’s not you, but I may have gotten over zealous at the store when I saw all these beautifully ripened tomatoes (greenhouse, obviously) in a huge flat. Some got eaten on salads and in my hubbies sandwiches, but I’m embarrassed to say it hardly made a dent. I also had 1/2 a container of ricotta with a ticking time bomb for an expiry date.

I was inspired by a quiche but wanted something a little more chi chi poo poo (that means fancy in Francy speak).

Enter ricotta pie.

If you’re not much into making crust because you’re off of wheat don’t run off, you may be able to substitute and have a grain free crust.

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By on January 29, 2012 in Blog, Cheese, Main Ingredient, Tomato

Huevos Rancheros With Adobo Chili Salsa

First off, for those of you that don’t know, I’m Canadian. Why do I bring it up? Well, because Canadians know nothing about Mexican food. It’s true. In my 33 years, I’ve only eating at one good authentic Mexican restaurant in Canada. It was a one woman show in Peace River, Alberta. Maria was a Mexican lady who cooked like a demon. Other than that, it’s either been ok food or good, but definitely not authentic.  Good tortillas are almost non-existent and if you can find some homemade ones for sale, there about 5 bucks for a dozen! Hello, it’s made from corn flour not pixie dust! They are so hard to find in fact that most dinners that serve a Huevos Rancheros serve it with tortilla chips instead. I bought a small package of corn tortillas at the store (you can see them in the picture, but they were NOT good. A waste of calories in my opinion. I like beans enough that I would just eat it as is anyway.

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By on December 14, 2011 in Blog, Breakfast, Brunch, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Tomato, White Beans

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