Gluten Free Pork and Sauerkraut Casserole

Tonight's Foodie Friday offering is one of  our most popular recipes from 2014

GF condensed cream of mushroom soup I recommend the recipe from Salad in a Jar 

Grandma Snyder

©2013-2018 twosnydergirls

Pork Chops in Rhubarb Sauce

Rhubarb is not just for dessert it also adds amazing flavour to meats.  

In this recipe the pork chops simmer in the combined juices of the rhubarb, ginger, garlic and shallots before being plated with maple syrup drizzled over them.

We hope you enjoy this recipe as much as we do.

Pork Chops in Rhubarb Sauce

Ingredients:

• 6 pork tenderloin chop
• 2 teaspoons olive oil
• 2 shallots chopped
• 2 garlic clothes chopped
• 2 inches of fresh ginger minced
• 6 medium stems of rhubarb cleaned and chopped
• 1/4 cup or water
• ½ maple syrup

Directions:

1. Brown pork chops in a deep dish ovenware pot we use cast iron and set aside
2. In them same pot sauté shallots, garlic and ginger until aromatic
3. Return pork chops and any juice to the pan, chopped rhubarb and water cover and bake at 350 for 60 minutes or until the meat is cooked
4. Plate the meat and drizzle with the maple syrup serve.

From Our Table to Yours

Grandma Snyder

©2013 – 2017 twosnydergirls

Curried Squash Soup Vegan

This soup is based on Curried Squash and Apple Soup from the free Milk calendar January 2014 and over the intervening years we have made this soup our own. 

Ingredients:

• 2 tablespoons olive oil
• 1 chopped onion
• 4 cloves garlic minced
• 3 cups vegetable broth
• 3 teaspoons curry powder
• 6 cups of cooked mashed squash
• 4 apples peeled and chopped
• 3 carrots
• 2 cups warmed almond milk
• Salt and pepper to taste

Directions:

1. In a large pot add olive oil and sauté onion and garlic
2. To this add the vegetable broth, curry power, squash, apple, and carrots and cook for until carrots are soft
3. Blend until smooth being careful not to burn yourself, we used an immersion blender.
4. Add the warmed milk, salt and pepper to taste

Serve.

From Our Table to Yours

Grandma Snyder

©2013-2017 twosnydergirls

Sweet Potato Chocolate Fudge Cake

Grandma Snyder

©2013-2017 twosnydergirls

Sauerkraut Chocolate Cake

Grandma Snyder

©2013-2017 twosnydergirls

Fast Beef Vegetable Soup

Late fall is upon us, the rain today was thick with the promise of snow, the weather wet and cold

 and coming home to a cold house what we needed was a hearty vegetable soup.

However, time was in short supply and short cuts would required. 

Here is our answer Fast Beef Vegetable Soup.

Ingredients:

• 2 bay leaves
• 2 cloves garlic
• 6 cups beef broth (packaged)
• 10 new small potatoes cubed
• 3 cups of carrots cut into ¼ circles
• 3 cups chopped mushrooms

Directions:

1. Place the bay leaves and garlic in cheese cloth and tie off
2. Add all ingredients including the cheese cloth bag into the soup pot and simmer for 30 minutes.
3. Remove the cheese cloth and serve.

From Our Table to Yours

Grandma Snyder

©2013-2016 twosnydergirls

Salad Dressing Roasted Vegetables

As the summer comes to an end we have started to turn to some of our favourite fall foods.  The origin of today’s recipe was once again found in our refrigerator vegetable crisper.  Beets, carrots salt pepper and balsamic vinegar makes an amazing vegetable dish.  

Ingredients:

• A dozen small beets
• 6 large carrots
• Balsamic vinegar
• Olive oil
• Salt and Pepper to taste

Direction:

1. Wash the beets and place them on a covered baking sheet and bake at 400 for 30 minutes.
2. While these are baking wash and peel the carrots cut into pieces that are equivalent to the size of your beets when they are halved.
3. Remove beets from the oven, remove the skins and cut them on half.
4. Place the beet halves and carrots onto a baking sheet and drizzle with both olive oil, balsamic vinegar, salt and pepper to taste.
5. Place the vegetables back into the oven for a further 30 minutes.
6. Serve  

Grandma Snyder

©2013-2016 twosnydergirls

Kale Chickpea Bites Vegan

We find it very disappointing when we purchase a vegan item in the grocery store only to find salt and fillers the first three ingredients.  This is where the idea for this weeks post started and we hope will end with some suggestions from you.

Using ingredients that we had on hand we experimented until we came up with a flavour we liked and a consistency that held together.

It in the area of consistency that we are looking for your help.  Our bites are very delicate and while they can be dipped into a sauce and eaten by hand, they have a tendency to fall apart as well.

Help!

We do not want to add filler as empty calories are not what we are looking for – do you have any suggestions?

Remember this is a vegan recipe.

 

Please post your suggestions in the comments sections.

Kale Chickpea Bites

Ingredients:

• 1 cup cooked quinoa
• In a food processor finely chop
• 1 medium onion
• 1 ½ cups of finely chopped kale
• 1 can of chickpeas
• Finely shred 2 medium potatoes
• 6 tablespoons of Shawarma Marinade
• 1 tablespoon turmeric
• 1 tablespoon Gluten Free Soy Sauce
• 1 teaspoon ginger
• 1 tablespoon cumin
• 1 cup gluten free flour – we used potato flour
• 3 tablespoons chi seeds
• Olive oil

Directions:

1. Combine in a large bowl all ingredients above and mix until well combined.  If it is too dry you can add vegetable broth a tablespoon at a time.  Once you have a consistency that will hold together let the batter rest for 10 times for chi seeds absorb the liquid.
2. Make small bite size rounds with the batter.
3. Heat olive oil in a frying pan and brown the bits just until you have a brown crunchy crust on the outside remove and set aside.
4. Heat the oven to 350 degrees F
5. Place the fried bits onto a baking sheet and bake for 20 to 25 minutes.
6. Serve with your favourite dipping sauce

From Our Table to Yours

Grandma Snyder

©20013-2016 twosnydergirls

Horseradish and Leek Soup

Have you ever ordered a soup not because you necessarily thought it would be delicious, no more because the name of the soup intrigued you? 

That is exactly how we stumbled onto this soup.

We did not have high expectations and so we ordered a small bowl between the two of us and that did not work because it was delicious!  

Our waitress seeing our enthusiasm brought two more bowls it hopes that our praises would motivate other patrons to try it.

Now we were challenged to replicate the soup and so to the internet we turned where we found numerous soup recipes that had horseradish as an ingredient.  

We narrowed those down to soups that also contained cheese and beer, the other two ingredients the restaurant was willing to disclose their soup contained.

Here is the recipe that we came up with.  We replaced cream, flour and butter with a head of cauliflower without loosing any flavour, making our soup healthier so we can eat more.

We hope you try this recipe and enjoy it as much as we do.

Ingredients:

• 1 head of cauliflower broken into flowerets
• 3 large carrots chopped
• 3 cups of vegetable broth
• 2 cups water
• 1 can of dark beer
• 1 tablespoon olive oil
• 3 leeks chopped
• 3 garlic cloves chopped
• ½ cup creamy horseradish
• 2 cups sharp cheese
• Salt to taste

Direction:

1. Clean and chop the cauliflower and carrots.
2. In a large soup pot add the broth, water and beer and add the cauliflower and carrots, and bring to a simmer.
3. In a frying pan sauté the chopped leeks and garlic until the leeks are translucent
4.  Add leeks and garlic to the soup pot and continue cooking until the carrots are tender.
5. Carefully blend the contents of the pot to a consistency your family likes.  (we use a wand blender directly in the soup pot)
6. Add the cheese and horseradish blend until these are incorporated
7. Salt and pepper to taste
8. Serve

From Our table to Yours

Grandma Snyder

©2013-2016 twosnydergirls

Mashed Potato Salmon Patties

What do you do with leftover mashed potatoes because if your house is anything like ours there are either not enough mashed potatoes or too many!

About two months ago at our regular Sunday dinner with Great Grandma there were leftovers and with a sigh we said to no one in particular what are we going to do with all these potatoes?  Great Grandma look up at us and said salmon patties of course.

I do not remember salmon patties being part of my childhood and they were apart of Great Grandma’s childhood.  Great Great Grandma a woman of her time never wasted anything and left over mashed potatoes became salmon patties the next day.  Great Grandma talked about how the horse-drawn fish carter would come by once a week and her mother would pick out her salmon.

Using Great Grandma’s memory as guide we worked with the recipe and came up with a new family favourite.  We like them so mush that we have been know to make mashed potatoes just for this recipe. 

We freeze them and take them for lunch they can be eaten with a knife and fork or by hand when the situation calls for it.

Ingredients

• 2 cups mashed potatoes
• 2 cups fine bread crumbs (we used gluten free)
• 2 eggs
• 1/3 cup finely chopped green onion or cooking onion
• Salt and pepper to taste

Directions

1. Mix everything together
2. Make into patties and fry

From Our Table To Yours

Grandma Snyder

©2013 - 2016 twosnydergirls

Summer Chicken Salad

It is always difficult to decide what you will make to eat when the heat and humidity of the summer months descends upon you.  In anticipation of just such weather starting at the end of June we always ensure we have 4 cups of cubed cooked chicken breast in our freezer to make Summer Chicken Salad out of.  

Ingredients:

• 2 Tablespoons Olive oil
• 2 chicken breast
• small bundle green onions
• 3 celery stems
• 1/3 cup chopped parsley
• 1 1/2 cup Miracle Whip or your favourite mayonnaise
• Juice of one lemon

Directions:

1. Heat a frying pan add the oil and cook the chicken breast
2. Cool the now cooked chicken breast
3. Finely chop the celery, onions and parsley
4. Chopped the chicken into bite size pieces
5. In a large mixing bowl place the chopped vegetables, parsley, chicken Miracle Whip and lemon juice.
6. Mix well
7. Chill for 4 hours or overnight
8. Salt and pepper to taste
9. Serve.

From Our Table to Yours

Grandma Snyder

©2013-2016 twosnydergirls

Blueberry Crumb

We love blueberries!

Whether we have to drive to Northern Ontario to pick our own or travel to our local farmer’s market blueberries are our go to fruit.

And blueberry season is now upon us.

Today’s recipe started out as fresh blueberry pie however the heat and humidity had different plans and when we went to serve the dessert it was runny. 

What to do! What to do!

It was then that we remembered Aunt Elsie once turning a runny fruit pie upside down into a large glass bowl stirring and serving what she called a Crumb.  Please note this only works if your pie shell is made with graham cracker crumbs or other cookie crumbs.

So with no hesitation upside down went the pie and Blueberry Crumb came out.

Emily our granddaughter arrived the other night wanted to know if we had anymore blueberry crumb left, so it was a success.

Ingredients:

• 2 ½ cups graham cracker crumbs (we use gluten free)
• 3 Tablespoons sugar
• ¾ cup of butter or none dairy butter substitute melted
• 5 cups fresh blueberries
• 1 ¾ cup sugar
• ½ cup Clear Jel

Directions:

1. Mix graham crumbs and the 3 Tbsp. sugar into the melted butter and mix well.
2. Press this mixture into the bottom of a 9 x 9-inch dish
3. Mash 2 ½ cups of fresh blueberries (we used our food processor for this)
4. Combined sugar and Clear Jel mixing well add this to the mashed berries stirring.
5. Spread this over the crumb crust
6. Spread the remaining fresh berries over this and lightly press into the mashed berries
7. Place in the refrigerator for at least an hour
8. Remove and serve.  
9. Now here you have a choice.  If the clear gel as set up and you are able to cut into squares you can serve the dish as blueberry squares and if you want crumb take a large spoon and without over stirring mix the crust into the berries leaving large pieces of crumb.

From Our Table to Yours

Grandma Snyder

©2013-2016 twosnydergirls

Gluten Free Corn Dogs

Grandma do you know how to make corn dogs!

Well really I don’t and how hard can they be.  So we set about making corn dogs.

Next time we will roll the dough out thinner as some of our dogs were more cornmeal than gluten free hot dog and we had a great time making them.

Ingredients:

• 1 ¼ cup gluten free Bisquick mix
• 1 cup gluten free cornmeal
• 2/3 cup almond milk
• 2 eggs
• 1 teaspoon oil
• 1 tablespoon mustard
• Gluten-free hot dogs

Directions:

1. Mix all your ingredients together well except for the hot dogs
2. Roll out the batter using extra cornmeal to keep it from sticking to your surface
3. Cup into squares and roll around the hot dog alternatively using your hands form the batter around the hot dog
4. Bake at 375 degrees F for 20 minutes or until they start to brown

From our table to yours

Grandma Snyder

©2013-2016 twosnydergirls

Tabbouleh Gluten Free

It was at a local Vegan restaurant where we first had grain free tabbouleh  and it is by far one of the brightest and freshest dishes we have ever had.  

Here is our version for you to try and it is every bite as good as the dish we were served at the restaurant.

Ingredients:

• 4 small parsnips
• 1 handful fresh mint
• 2 handfuls fresh parsley
• 2 tomatoes
• 1 English cucumber
• 1 lemon
• 1 lime
• Salt and pepper to taste

Directions:

1. Peel the parsnips and mince in a food processor until the parsnip is the size of bulghur wheat and set aside.
2. Wash and mince the mint and parsley
3. Clean and dice both the cucumber and tomatoes, remove all seeds from the tomatoes before dicing.
4. Mix all of the vegetables and herbs together
5. Squeeze the juice of both the lemon and lime onto the vegetables and mix again.
6. Refrigerate for up to 6 hours
7. Prior to serving salt and pepper to taste.

From Our Table to Yours

Grandma Snyder

©2013 – 2016 twosnydergirls

Gluten Free Date Squares

The past few weeks have been stressful on our family and extended family as we wait for a loved one to heal.  Comfort food always seems to be the best thing to serve at these times and Date Squares fit into this category for us.  As a child I remember visiting Aunt Marjorie and sitting down to table with a glass of Niagara Dry Ginger Ale and her homemade date squares.   Here is Aunt Marjorie’s recipe converted to be gluten free.

Ingredients:

• 350 grams dates chopped
• 1 cup of water
• 1/4 cup coconut sugar
• 1 3/4 cup gluten free cooking oats
• 1 1/2 cup gluten free flour
• 1 1/2 teaspoons xanthium gum
• 3/4 cup butter substitute
• 1 teaspoon baking soda
• 3/4 cup coconut sugar

Directions:

1. In a sauce pan add chopped dates, water and 1/4 of coconut sugar bring to a boil and then simmer for 15 minutes set aside to cool.
2. Mix the remaining 6 ingredients together and divide in half.
3. Grease or line an 8x8 baking dish with parchment paper
4. Cover the bottom of the pan evenly with 1/2 the oats mixture and press this down
5. Pour the cooled date mixture evenly on top of the pressed oats mixture
6. Cover with the remaining oats mixture and lightly pat this down
7. Bake at 350 F for 30 minute

From our table to yours

Grandma Snyder

©2013-2016 twosnydergirls

Chia Beet Soup

Vegan, gluten and dairy free!

This wonderful refreshing soup can be served either hot or cold.  

The impetus for this weeks recipe was the need to use up last years beets because soon we will planting this year crop.  In the refrigerator we had homemade vegetable broth from Easter, and a small head of cauliflower so off we went to the stove.

As some of you will know Grandpa Snyder likes his soup thick and this is where we decided to use chia seeds to thicken the soup while adding extra nutrients.

We hope you enjoy this recipe as much as we did.

Ingredients 

• 1 tablespoon olive oil
• 1 large onion chopped
• 3 garlic cloves chopped
• 1 1/2 inches of fresh ginger chopped
• 3 beets cleaned and chopped
• 1 small head cauliflower chopped
• 8 cups vegetable broth
• 3 Tablespoons Balsamic Vinegar 
• 3 Tablespoons whole chia seeds

Directions:

1. Sautée the onions, garlic and ginger for 3 or 4 minutes
2. In a large soup pot add the sautéed mixture, chopped cauliflower, and beets
3. Cover with the vegetable broth and simmer until vegetables are soft
4. Purée the ingredients in the soup pot - we use a hand blender
5. Add the Balsamic vinaigrette one tablespoon at a time until you reach the flavour you like we stopped at 3 tablespoons
6. Salt and pepper to taste
7. To the still hot soup add one tablespoon of chia seeds at a time waiting 10 minutes before adding the next, stop when you read the thickens you enjoy.

From Our Table To Yours

Grandma Snyder

©2013-2016 twosnydergirls

Blueberry Chia Mousse Vegan

Salvia hispanica or Chia is called by some to be the healthiest food on the earth and if not the healthiest it is among the healthiest.  Chia seed are packed with antioxidants, fiber, protein, and omega-3 fatty acids. 

We have been including chia seeds in our diet whenever possible.  We replace eggs in our baking with chia seeds, we thicken puddings and pies with them.

Today’s recipe features blueberries, and chia seeds together for a double antioxidant hit, when you add coconut milk and honey it is also a vegan and gluten free dish.

Blueberry Chia Mousse

Ingredients:

• 2 cups blueberries
• 1 cup coconut cream
• 3 tablespoons honey
• 1 cup orange juice
• 3 tablespoons of Chia seeds

Directions:

1. Blend the first 4 ingredients together
2. Add chia seeds and place in the refrigerator for 3 hours.
3. Serve.

From our table to yours

Grandma Snyder

©2013-2016 twosnydergirls

Carrot Pudding

We were introduced to the idea of carrot pudding as a dessert when we asked a friend about what spices he would add to carrot soup.   I explained that we were about to leave on a vacation and we had two bags of carrots that we didn't want to waste. 

With a playful smile he asked if I had ever considered making carrot pudding.  He said if we liked rice pudding we would also like carrot pudding.   So we went on a search for Carrot Pudding recipes .  What we found was that carrot pudding is a common sweet dessert served in many area of India and it was also a 16th century dessert served in the wealthy homes of Europe. 

Both traditional recipes called for rich sweet milk and sugar.  Our recipe uses Almond and coconut milk with Maple Syrup as the sweetener.  The taste is a rich flavourful pudding, a little goes a long way.

This definitely is a pudding we will make again!

Ingredients

• 2 tablespoons of olive oil
• 6 cups of carrots
• 4 cups almond milk
• One can coconut milk with his higher fat content as possible
• 2/3 of a cup maple syrup
• 1 cup raisins
• 1 teaspoon vanilla
• 1 teaspoon crushed cardamom
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• ½ cup slivered almonds

Directions

1. Heat the oil in a deep frying pan and add the shredded carrots, stir on medium high heat for five minutes
2. Add the almond and coconut milk to the carrots and simmer until the milk has reduced to almost 90% this will take approximately an hour.  If you are prepared to stand at the stove, you can increase the heat and stir through out the reducing period in this way you will reduce the time by about 15 minutes.
3. Once the liquid has reduced add the vanilla, raisins, cardamom, nutmeg and cinnamon, stirring until all the spices have been incorporated into the pudding.
4. The last step is to add the almonds.
5. This pudding can be serves either warm or cold.

From Our Table to Yours

Grandma Snyder

©2013-2016 twosnydergirls