Archive for the ‘recipes’ Category

Nancy and Ryan’s Top Secret Super Dip

Wednesday, June 25th, 2014

Gay Lea Foods Dip and Chips This is Ryan’s top secret dip recipe. Well actually it’s his mother’s recipe and he’s been making it for bbqs and parties since  I met him. It’s easy to whip up and always a hit. Even the babies like it. We made this batch while the kids played with their friends in the back yard and then ate it over the fence with our wonderful neighbours. Making dip with #GayLeaFoods and www.CubitsOrganics.com Start by mixing some mayonnaise into the Gay Lea Gold Premium Sour cream. This stuff is rich and thick. Then add the dry ingredients one at a time, mixing well in-between each addition.  Finish off with a splash on lemon juice and gluten free tamari sauce. Serve it up with a selection of crunchy veggies and wavy chips and eat it over the fence with your neighbours. Or you could even invite them over. Dip recipe from www.cubitsorgaics.com

Nancy and Ryan's Top Secret Super Dip

Nancy and Ryan's Top Secret Super Dip

Ingredients

  • 450mL tub of Gay Lea Gold Premium Sour Cream
  • 3+ heaping spoonfuls of mayonnaise
  • 1 tbsp dehydrated minced onion
  • 1 tsp celery salt
  • 1 tbsp dried parsley
  • Add a splash of lemon juice and gluten free tamari or soy sauce

Instructions

  1. Mix Sour cream to Mayonaise 4:1
  2. Add dry ingredients separately, mixing thoroughly between them.
  3. Lastly, add a splash of lemon juice gluten free tamari or soy sauce.
  4. Serve with cut up vegetables and wavy chips.
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Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive compensation as part of my affiliation with this group. The opinions on this blog are my own.

 

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Grilled Asparagus with Chive Blossoms

Wednesday, June 18th, 2014

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Is there anything better than eating piles and piles of in season, local asparagus?  My favourite way to prepare it is grilled on the bbq.

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After washing your asparagus, simply snap off the ends with your hands. I find it satisfying.
While it’s still a little wet, pour a few tablespoons of olive oil over it, along with a hearty teaspoon of Herbamare. Herbamare is simply sea salt with dried herbs and it’s a staple around here. Add some closed chive blossoms with thick stalks and squeeze a lemon over it.

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Grill everything including the squeezed lemon wedges on a fairly hot bbq (450). Serve as a side dish, grill up extra for tomorrows omlet or salad and enjoy a delicious veggie at the height of the season. If you have extra chive blossoms, break them apart and sprinkle them over. The purple flowers with the green stalks are striking and everyone likes being served edible flowers for dinner.

Disclosure: I receive compensation from A.Vogel for including Herbamare for this post. This is a product we know and use in our kitchen regularly. The opinions on this blog are my own.

Fiddlehead Quiche with Cottage Cheese

Friday, June 6th, 2014

Fiddlehead Quiche www.cubitsorganics.com

Spring is in it’s final stretch and the local produce is really starting to roll in. Seasonal favourites like fiddleheads and asparagus are both available, along with colder weather leftovers like chard and leeks.

kids planting seedlings www.cubitsorganics.com

We usually make our quiche without crust but since progress is in the gluten free pastry department has been made this quiche has both a crust and cottage cheese added for extra protein. You need the extra protein to help with digging holes to plant a few hundred tomatoes.

Fiddlehead Quiche www.cubitsorganics.com

Start by rolling out the gluten free pastry between two sheets of parchment. Instructions and recipe are here: www.cubitsorganics.com/spring-spanakopita-with-a-gluten-free-crust

Preheat your oven to 350c

cottage cheese quiche www.cubitsorganics.com

Whisk together:

1 cup Gay Lea 2% Cottage Cheese

1/2 cup whole milk

6 eggs

cottage cheese quiche www.cubitsorganics.com

Next we’ll add our veggies; For this quiche I used Fiddleheads that were well washed and boiled first as according to Health Canada’s recommendations.

 

2 cups fiddleheads

1 bunch of asparagus with ends snapped off

2 cups chopped swiss chard

1 leek

and a handful of ramps or chives.

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Ask your husband to line the whole asparagus spears in the pan.

Fiddlehead Quiche www.cubitsorganics.com

Soak the rest of the chopped veggies in your egg and cottage cheese mixture before pouring over the asparagus.

Top with a whole bunch of peppered goat cheese.

Bake for 45 minutes.

asparagus quiche www.cubitsorganics.com

Cottage cheese gives the quiche a richer and springier texture.  The higher protein makes for a great dinner and the thicker mixture makes spring’s produce look as good as it tastes.

Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive compensation as part of my affiliation with this group. The opinions on this blog are my own.

Fiddlehead Quiche with Cottage Cheese

Fiddlehead Quiche with Cottage Cheese

Ingredients

  • Gluten Free Pie Crust
  • 1 cup Gay Lea 2% Cottage Cheese
  • 1/2 cup whole milk
  • 6 eggs
  • 2 cups fiddleheads
  • 1 bunch of asparagus with ends snapped off
  • 2 cups chopped swiss chard
  • 1 leek
  • and a handful of ramps or chives.

Instructions

  1. Start by rolling out the gluten free pastry between two sheets of parchment. Instructions and recipe are here: www.cubitsorganics.com/spring-spanakopita-with-a-gluten-free-crust
  2. Preheat your oven to 350c
  3. Whisk together:
  4. 1 cup Gay Lea 2% Cottage Cheese
  5. 1/2 cup whole milk
  6. 6 eggs
  7. 2 cups fiddleheads
  8. 1 bunch of asparagus with ends snapped off
  9. 2 cups chopped swiss chard
  10. 1 leek
  11. and a handful of ramps or chives.
  12. Line the whole asparagus spears in the pan.
  13. Soak the rest of the chopped veggies in your egg and cottage cheese mixture before pouring over the asparagus.
  14. Top with a whole bunch of peppered goat cheese.
  15. Bake for 45 minutes.
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Spring Spanakopita with a Gluten Free Crust

Wednesday, April 30th, 2014

Gluten Free Spanakopita www.cubitsorganics.com
I don’t miss bread, but I do miss eating very specific gluten filled foods.
Samosas, falafel, almond croissants and lately the spanakopita I used to buy when I walked along Toronto’s Danforth Avenue. Flaky pastry filled with spinach and cheese. Just warm enough to make you happy as you ate it with your hands. As I learn to cook using different flours I’ve gotten over my fear of pie crusts and pastries.  It’s actually much easier when no one expects it to look perfect or stay together. So as the rain poured down today I made my own version of gluten free spanakopita and ate two hardy pieces with my hands.

Gluten Free Spanakopita www.cubitsorganics.com
Ingredients for the pastry:
1 1/2 cups All Purpose Gluten free flour
1 egg yoke (save the white to brush of the top of your pie)
1/2 cup GayLea Spreadables Butter
4 tbsp of milk

Using a stand mixer, blend it all together.  Divide it into two balls and wrap in plastic wrap.  Put it in the fridge for 1 hour before rolling out between two sheets of parchment paper. Pat it into a pie pan, cast iron skillet or cookie sheet. One your filling is made roll out a cover and do your best to cover the pie.  It will melt and form a nice crust in the oven so don’t fuss to much over the appearance.  Brush with egg white.

Gluten Free Spanakopita www.cubitsorganics.com

Now it’s time to make the spinach and feta filling. You’ll need: 8 cups of fresh spinach 1 leek 2 tbsp of olive oil 1 tsp oregano 1/2 cup of crumbled feta cheese 1 egg 1/4 cup white wine or chicken stock salt and pepper

Gluten Free Spanakopita www.cubitsorganics.com

Saute everything except the cheese and egg for 5 minutes.  Remove from heat and wait for the mixture to cool.  Add egg and crumbled feta. Mix. Pour into pie crust, cover, and bake for 40 minutes.

Gluten Free Spanakopita www.cubitsorganics.com

I serve it with potatoes and salad but you can also eat it with your hands and remember pushing the baby stroller on the Danforth  or sitting on a park bench waiting for a friend.

Gluten Free Spanakopita www.cubitsorganics.com

Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive compensation as part of my affiliation with this group. The opinions on this blog are my own.

Brussels Sprouts with Bacon and Walnuts? Yes Please!

Tuesday, February 4th, 2014

Brussels Sprouts with Bacon and Walnuts www.cubitsorganics.com

It’s the simple things in life that make me happy.  Like cutting up bacon with kitchen shears or how the light is perfect in my tiny kitchen at about 4:00 these days.

Brussels Sprouts with Bacon and Walnuts www.cubitsorganics.com

We eats a lot of Brussels sprouts in the winter and adding bacon and walnuts to the mix is deeply satisfying.

cutting bacon into brussels sprouts www.cubitsorganics.com

Start by turning on your oven to 350. Then wash your sprouts.  Chop of their ends and cut them all in half.  In a mixing bowl, add a few table spoons of olive oil and a tablespoon of lemon juice.  Next cut 5 pieces of bacon in and add 1/2 cup of  walnut pieces. Mix it all around and then pour it out on to a foil lined cookie sheet. Cook them for 30 minutes stirring once. It’s delicious and wintery and bacon just makes Brussels sprouts better.

Brussels sprouts with bacon and walnuts www.cubitsorganics.com