Gluten-Free Corn “Bread” Stuffing #SundaySupper

This Sunday Supper we are talking about what we are thankful for. For me this could be a very long post because there are so many things in my life that I am grateful for. But I decided to dedicate this post to my very special father-in-law and mother-in-law both for whom I owe so much to. They have blessed my life in so many ways, of course first of all by raising such an incredible man whom I fell in love with and am blessed to be spending my life with. I am also very thankful they have so welcomed me into their family. I know not everyone gets on with their in-laws and so I am thankful I have a family I married into that I get on so well with.

But while all those things are very special and I am grateful for I want to talk about something more specific. You see I always dreamed that one day I would be able to show case my cooking abilities in a way that I would also provide an income for my family. But fear has always prevented me from doing anything about it. When I moved to the UK I was in the middle of a career crisis. I was doing freelance video editing work but I wasn’t happy with it and the constant hunt for new clients was getting me down. I knew I wanted to do something different but not sure what. Chris mentioned to me that I should open a restaurant, and since Mexican food isn’t commonly found here he thought that would be a good thing to serve. Now I was 7 months pregnant when he suggested this and while it sounded so exciting I couldn’t see how it would work. But time went on and I couldn’t get it out of my mind. I eventually came to the idea of starting off small in a market stall. I have an incredibly supportive husband and he has been so helpful in setting this up but I think he would agree with me when I say this would NOT be possible without my in-laws. They have and continue to do so much for me and my business. From watching my daughter when we are busy, to running to a store that is 30 minutes away to pick up something I forgot the night before an event. They are even allowing us to borrow their large vehicle until I can afford to buy one for my business. My business is slowly growing and I am really starting to see that there is a future in store for it even if the growth is slow. My dream is coming true and all I can say is thank you John and Sue for your unwavering support and love. I am beyond blessed to call you mum and dad.

Okay now to wipe the tears from my eyes and talk about food. I decided to feature this fun recipe because it is a perfect quick recipe for Thanksgiving. On my stall I serve tortilla chips with my meals as well as a way to sample my salsas. I am always left with crumbs at the bottom of the bag that I can’t use and sometimes portions will go stale before I can serve it. I hate waste and so I was trying to come up with an idea to use it. One thing that I do is crush up the chips until it is as small as breadcrumbs. I then use it as a substitute in any dish that calls for breadcrumbs, like breaded chicken or in meatballs. But one night while I was laying in bed I thought, “could it be used as a base for stuffing?” I did some research and found I was not alone with my idea. So I decided to give this recipe from Gluten Free Easily. I tweaked it a little to fit our taste and added mushrooms. Any of your favourite stuffing ingredients could be added. This recipe is so easy that it could easily be whipped up if you discovered a guest was gluten-intolerant and didn’t have much time to prepare. Even if you don’t need to eat gluten-free this is such a tasty stuffing I dare you to not eat seconds.

Gluten-Free Corn “Bread” Stuffing

400g (14 oz) Tortilla Chips
1 medium onion, finely chopped
960mL (4 c.) vegetable stock
2 cloves of garlic, minced
2 tsp sage
1 tsp thyme
1 tsp oregano
*Additional ingredients if desired, like sausage, mushrooms, chestnuts
recipe adapted from Gluten Free Easily

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Pea Shoot Risotto #SundaySupper

Sunday Supper is celebrating all things spring and green. I am so excited, dare I say desperate for spring. Winter refuses to give us a break here in the UK which is making everyone long for warmer weather all the more. I just hope we have a decent growing year. Last year was so terrible. Speaking of growing today I am featuring an ingredient that I fell in love with last year and I was going to be oh so clever and show you how easy it is to grow it at home on your window sill. But sadly it has been so cold that the ambient temperature in my house has been too cold for my little pea shoots and I have no growth to show you. But I can tell you how to do it and you can have a try at home. The cheapest way to do this is buy a box of dried peas from your grocery store, but you can buy seeds from a garden centre. Pick a wide pot, fill it nearly full with good potting soil. Don’t worry about spacing, scatter seeds on the soil thickly. Cover with another inch of potting soil and water thoroughly. Pea shoots sprout in a week or ten days and you can begin cutting them, when they are three or four inches long. Cut it so it leaves some of the stem poking through the soil still and it will continue to grow.

But if growing them at home isn’t your thing you can buy them at the store. They should be in the section of the store with packaged greens, like spinach and other salad mixes. These wonderful leafy delights do actually have a delicate taste of sweet peas. We love them garnished in a salad, on sandwiches and also in stir-fries. This was the first in something like a risotto and I have to say it was a wonderful success. I wish I had fully read my own instructions and chopped up the pea shoots finer but it didn’t effect the flavour. Definitely a dish to eat and think about the impending spring. I can’t wait to start sowing seeds and organizing my garden. If you too are longing for spring to hurry up and get here I hope these Sunday Supper Spring inspired dishes help get you in the mood.

Pea Shoot Risotto

1 Onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
300g (1 3/4 c.) Arborio rice
100g (1 c.) Sugar Snap Peas, cut in half
100g (3.5 oz) Pea Shoots, finely chopped
25g (1/4 c.) grated Parmesan cheese
1 tbsp creme fraiche
1 1/2 pints vegetable stock
Salt and Pepper to taste
recipe from Pea Shoots

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Gnocchi with Broccoli & Parmesan Cream Sauce

We all have days when we just need some comfort food. Winter often means days on end of cloudy grey skies that does nothing but fuel gloomy moods. So having a dish that warms the belly and the soul is a must for me. I was shocked to learn that my husband had never tried gnocchi before. As a foodie I feel I have some how failed him having gone this long into our marriage and not prepared it for him. I have actually added homemade gnocchi to my food bucket list to try this year. While I know it takes a lot of effort I hear that home made is an amazing must try. For now I will take the easy road because not only does it take less effort it is a simple weekday meal option because it only takes 3 minutes to cook.

It is simple meals like this that the I find can turn a gloomy day around. I wonder why comfort food does so much for our emotions. I have no idea, but all I know is ending a bad day with this put a smile on my face.

Gnocchi with Broccoli & Parmesan Cream Sauce

14g (1 Tbsp) butter
1 garlic clove , crushed
pinch chilli flakes (optional)
150ml (2/3 c.) vegetable stock
4 Tbsp half-fat crème fraîche
50g (1/2 c.) parmesan
250g (1/2 lb) broccoli florets
250g (1/2 lb) gnocchi

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