I'm not a fan of tomato sauce, I would even say that I usually avoid tomato sauce ( by choice, not because of any allergy ). But, tonight I decided to give a shot at the chicken parmigiana, with a little twist ( if there is any, as I don't think there is any real exclusive recipe). Count about an hour from start to finish, and then you can enjoy this delicious recipe. Ideal to share and have a great family meal ( well, my boys haven't said a word for the whole meal, they were too busy enjoying their food).  For the sauce :  - 1/2 a pack of bacon - a shallot - 3 cloves of garlic - 2 green onions - rosemary - 1 can of cubed tomato  For the chicken : - 1 chicken breast per person - a mix of rice flour and coconut flour ( I use those because I'm gluten intolerant, you can use all-purpose flour)  - 3 eggs - breadcrumbs ( or, if you want to know what's inside the crumbs, use some bread)  - mix of garlic and parsley ( powder) - freshly grated mozzarella or chedda...

 Today, we will enjoy some meatballs like I have never tasted before anywhere else. They are made of ground pork meat as the main ingredient. 900 grams of ground pork a handful of pecans  a handful of cashew nuts ( raw and unsalted) 2 eggs 1 tablespoon of white miso 1 tablespoon of Mirin ( some brands sell gluten-free Mirin)  1 tablespoon of that one sauce nobody can pronounce: Worcestershire 1/2 cup of breadcrumbs ( I use gluten-free ones, see picture below) 2 tablespoon of red chili peppers tartinade  salt, pepper to taste Chop and roast the nuts in sesame oil, until brown Put the meat in the food processor and add the eggs, the cooled nuts, combine Add all the other ingredients, one by one, combining as you go. Taste and adjust seasoning. Line some parchment paper on a baking sheet, and use a cup measure of 1/4 of a cup to get a consistent size of meatballs and roll each of them ( one by one) in your oiled hands. For those specific meatballs, I use a drop or two o...

 A little back story about me: I have a food allergy list long like the Amazon River! Therefore, I'm being extremely cautious when I'm cooking or baking, otherwise, my body reminds me of the "off-limit" ingredients and sends me to bed with a 5 days long migraine.  Gluten is part of the list ( I'm not celiacs, I'm gluten intolerant).  My family has no known issues ( lucky them !!) which makes it complicated to please everybody when cooking or baking. I have decided to bake them some chocolate cakes every once in a while, and for me, I gave a try to the gluten-free donuts.  Ingredients :  2 cups of flour ( I use 1 cup of almond flour, 1 cup of rice flour)  1/2 cup of sugar ( or any substitute you may use if following a low car / Keto diet), adjust to your personal taste, I personally am not very keen on oversweet pastries/desserts. 2 tablespoons of gluten-free baking powder  3/4 cup of milk ( I use almond milk as ..... yes you bet it right: I'm cow milk ...

 I remember my grandmother used to make a delicious ragout, on the stove. It was simmering for hours, spreading a delicious smell all over the house. She was living in a small tiny village in the heart of the Pyrenees, a  mountain range making the border between Spain and France. She was growing her veggies and when she was cooking, all the delicious flavours were mixing in the pot and it was always a palate delight when we were having dinner with her.Her original recipe was calling for butter, carrots, potatoes and salt. I make that dish often, but time after time I have made a few changes and we really like it with the following twists. Ingredients :  - sweet potatoes - yellow potatoes - 1 onion - 1 clove of garlic - sesame oil ( 1 tablespoon) - cassonade ( 1 tablespoon) - balsamic vinegar ( 1 and a half tablespoon). Step By Step :  1 / slice the opinion and chop the garlic, and put them in a pot with the cold butter. Put on the stove at medium heat until the onion...

  First: the author. I had never heard of  Genevieve Graham  until I opened this book. I, since then, have made some research and found out that she is a young woman ( in her 40is) passionate about Canadian history. Her writing is fluid, easy to read, emotionally intense and .... when you open this book, be prepared to put it down only when you are done reading the last page. The story is taking the reader into the black alleys of London right before the second world war.  Winny's story shows the reader how orphans survived in the cold and wet London until they found a safe place in an orphanage and finally got "shipped" to Canada. How administrative institutions and so to say organizations had the power to make a paradise or a hell for those children. How they survived the most horrendous conditions, and how, until the end, pain and suffering dictated Winny's life. Being from Europe myself, and now living in Canada, I found this book a big eye-opener on what has hap...

 Baked cauliflower, onion, bacon Ingredients : - 1 cauliflower head - 1 large onion -3 slices of bacon -1 tablespoon of nutritional yeast - sour cream ( about 1 1/2 cup) - 1 cup of chicken broth Cauliflower: after separating the fleurets, boil them in salted water for about 15 minutes. Drain and reserve on the side. Sauce: cut the onion and put it in the pan with some butter and the sliced bacon, cook until brown then add the chicken broth, the yeast and one tablespoon of coconut flour ( because of my gluten intolerance, but you can use regular flour ) and the sour cream. Keep on medium heat until blended and creamy. Put the cauliflower in a pan, pour the sauce on top, add some shredded mozzarella and put in the oven at 400 F. for about 20 minutes.  Enjoy :) 

Yesterday I tried to bake. My culinary skills are pretty average, and my baking ones are not any better ...... but I'm working on them! So I decided to try to make some easy cheesecakes. I stuck to low carb/gluten-free as they are my lifesavers in terms of health ( no migraine is way better than a few cookies !!). Recipe: easy :  -  450 grams of cream cheese  - 2 eggs  - half a cup of sweetener ( sugar, or any sugar substitute)  - 1 teaspoon of vanilla extract. Combine all the ingredients, pour in ramequins, and put in the preheated oven: 350 F. for about half an hour. So ....... result: they raised over the top of the ramequins ..... looking pretty awesome if it were a scientific experiment. My son found them beautiful and very cool ( sigh !! ) As they started to cool off, they disappeared inside the ramequins!  Taste-wise: to sweets for my taste, but again, I'm not a big sugar fan. Next time I'll try with about 1/3 less sugar. Those were the saddest chees...