Okay, it isn't the most beautiful casserole, but it tastes really good!
Cooking a delicious pasture raised turkey is simple, if you follow a few key steps.
Using the Certified Gluten Free Organic Cuisine Soleil, Artisan Bread Mix, this is a great place to start in the world of gluten free sourdough.
I love(ed) sourdough bread! Needing to go gluten free has pushed me into a whole new way of creating this amazing fermented bread, but I think we are onto something here...
This recipe can be made the morning of, or the night before.
This banana cake has been a Friday night family dessert for years, now it is our favourite gluten free dessert!
Taken from the book "French Woman Don't Get Fat" by Mireille Guiliano
Magical Leek Soup (Broth-enough for one person for the weekend)
This coleslaw lasts a good 2-week in the fridge and becomes sweeter with age.
You can use any type of nut butter you like, the classic is peanut butter...delish!
We love pancakes! And these are some of the nicest we have tried so far.
White lady peaches are my favourite for this bubbly drink, but any peach variety will still give great flavour.
Hearty and meaty, this shank soup makes a great winter meal.
We have our beef shank cut into thick steaks with the shank bone in-tact which makes it easier for cooking up quick.
This is one of my all time favorite soups. You can use butternut, pumpkin, acorn or any other squash you like. My favorites are butternut and pumpkin.
Injera is a savoury sourdough crepe like flatbread, that is perfect for scooping up soups and stews.
