A raid to the pantry, a stop at the fridge .... tonight I grabbed all I could find and combined it with nuts and soy sauce. I sliced the potatoes,  carrots, sweet potatoes with a mandolin, a got them to steam cook for about 20 minutes. In the meantime, I cooked the breakfast sausages and once fully cooked, I took them out of the pan.   While the sausages were cooking, I chopped the onion, shallot, garlic and the nuts. In the same pan, I threw the onions, shallots, garlic and a mix of nuts ( cashews, pecans, pine nuts) and roasted / cooked them.  When cooked, I deglazed the pan with gluten-free soy sauce, and let it reduce a little bit. I added 1/4 cup of Mirin, a little bit of Hoisin sauce, and 2 tablespoons of peanut butter. Combine everything and added the steam-cooked vegetables.  I laid the sausages back into the pan and ..... served.

 Shepherd Pie .... a winter warming dish we love. I'm making one a month ( as an average) and every time it's a hit in the house. Easy to make, delicious to eat ...... The Mash : Boil the potatoes in salted for at least 20 minutes. I use yellow and sweet potatoes for my mash. when tender, drain the water and return them to the pot. Mash them and add the butter, cream cheese, salt, pepper, and return to the stove. Medium heat, stir the potatoes until they don't stick to the side of the pot anymore. The butter will melt, along with the cream cheese and the mash will be creamy and tasty. Season to taste. Set aside until the meat is ready. The meat :  Hot pan, add olive oil. When the oil is hot ( but not smoking ) add the ground meat and cook thoroughly. Season to taste. When the meat is cooked, take it off the pan and add the onion, shallot, garlic, finely diced carrots, green beans and any other vegetable you may want to add. Usually, we use corn and peas, but I'm allergi

Yesterday night was a " back to our roots" dinner. I made some Pommes Dauphines. It's a French recipe made of puff pastry dough and mashed potatoes.  I remember when I was a young adult ( 18 or 19 years old), I was living with my boyfriend, who became my husband, and I was trying to make dinner every day, and almost every day it was a disaster!  My mother is the best cook I have ever met, and yet, I was never interested in learning anything from her talents. Therefore when I moved out of the house, I was clueless in the kitchen!  We loved Pommes Dauphines, but my lack of skills was so great that I was worried every time I was buying them frozen and was putting them in the oven!  I can't believe that now ..... I'm making them from scratch!  And I'm going to tell you how to make them yourself, and enjoy this deliciousness of potatoes. You will need :  For the mashed potatoes : about 500 grams of starchy potatoes salt to taste nutmeg pepper to taste For the dough

For the little cakes : You will need 1/4 cup of almond flour 1/4 cup of multipurpose glutenfree flour   1/2 cup of icing sugar 3 egg whites 1/3 cup of butter or coconut oil jam ( your choice of taste) In a bowl combine all the dry engredients. Add the egg whites, combine, and add the butter ( or coconut oil ....) When the dough reaches a smooth consistency, poor it in the baking pan and add a spoon or two of jam on each of the little cakes ( before baking). In the oven for 20 minutes at 360º  For the Custard :  You will need :  3 egg yolks ( use the ones leftover from the little cakes)  2 tablespoons of Arrowroot starch ( or you can use corn starch)  1 cup and a half of any milk (  I use almond milk)  1 tablespoon of sugar a teaspoon of vanilla extract In a saucepan, mix 2 tablespoons of the milk with the arrowroot starch. When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil. Remov

 When we were living in France, we used to have some "countryside type" of lunches, or late breakfasts. Since moving to Canada, I have left that tradition behind and never made any of those "menus" anymore. Was it because I was too busy combining adaptation to a new country, learning a new language, a full time job and 2 young children? Perhaps ..... I'm not sure. All I know is that this morning I woke up with the desire to make one of those traditional lunches we used to eat in France. I grabbed 3 potatoes, 1 sweet potato and 1 onion in the pantry, 1/2 cup of gluten-free flour, 1 teaspoon of gluten-free baking powder, 3 eggs, salt, pepper a few tablespoons of almond milk. I shredded the potatoes and chopped the onion. I combined all the dry ingredients in a bowl, added on the eggs: stirred until combined and I added the potatoes/onion mix. I mixed well. Hot pan, I put some butter to melt and dropped 1 large spoon of the mixture. Flattened it and let it cook unt

 Pasta and white fish, doesn't that sound delicious ?? Gluten-Free pasta and white fish sound even better !!  Today, we are going to make this quick and easy dish, that will please everybody in your family. Make your pasta ( I will make a blog for that, next time I make some). You will need, for the sauce :  - lemon or lime juice ( fresh is better, but I was out of lemons so I used lime juice in a bottle) - some white wine ( I use semi-sweet, it's my personal preference, but you can use dry wine if you like) - some pepper flakes to taste ( a little quick is always welcome, you don't need to make it extra spicy) - 2 diced tomatoes  - large garlic cloves, minced - 1 large shallot, finely chopped. - 1 can of coconut milk ( or sour cream if you are not milk intolerant) The fish: we love fishing in the summertime, therefore we have salmon and white fish in the freezer for the whole year. I used lingcod for this recipe, but any type of white fish will do.  On high heat, put a non

 Feeding a teenager and his friends requires a lot of imagination.  When my son's team comes over for practice it usually includes lunch or dinner.  Last week, days before the competition the programmer Liam came over for the day and had lunch with us. I ran to the fridge and did a "whatever is in the fridge" healthy lunch they both enjoyed. 1 / I peeled the carrots and with a mandoline, I sliced them diagonally and steamed them for about 15 minutes ( steaming allows to keep all the vitamins in the vegetables ).  2/ Meanwhile, I cut some onions, mushrooms and cooked them in a little bit of olive oil until the onions became translucid. 3/ I deglazed the pan with some chicken broth to keep all the flavours in the pan. 4 / I added some kalette (  What is a kalette ??  ) and sauteed it with the mix of mushrooms and onions in the reduced chicken broth. 5 / When the carrots were steamed ( not too soft, not too hard .....) I added them to the pan, shaking it to make sure all the