Firstly, Happy New Years to all of you!  I wish for a happy, healthy, peaceful, positive and prosperous 2017 to each and every one of you 🙂  Thank you for following along!  It’s been awhile since I’ve blogged, so I thought I should sit down and start the new year off right!

A couple of times a year I make Latkes for supper and that is the entire meal.  Probably not the healthiest meal as they are fried but sooooo tasty ha ha.


6 – 8 russet potatoes

1/2 medium onion grated

1/4 cup all purpose flour

3 eggs

2 tsp of baking powder

salt and pepper to taste

canola oil

sour cream

apple sauce

I start off peeling russet potatoes and putting them into a large bowl of cold water.  Once they are all peeled I grate them using my Kitchen Aid food processor. I use the smaller grate setting as the pancakes tend to cook quicker.  Before I had my food processor I used to grate the potatoes by hand and it made shreds thin enough that they cooked well, but it was just too hard on my hands grating all those potatoes.


Once you have grated all the potatoes put them into a large bowl handful by handful after squeezing them to remove a lot of the liquid.  You will end up with a lot of orange coloured water with a lot of potato starch in the bottom of the bowl which you can throw out. They oxidize with being out in the air. They start going white again once you start cooking them.

Add the grated onion, flour, eggs, baking powder and salt and pepper and mix thoroughly.  I use my hands for this as well or you can end up with clumps of flour and egg.



Heat approx. 1/4″ canola oil in a frying pan and once heated, drop 1/3 cup approx. of potato mixture into oil and flatten slightly so they cook evenly.  I set the element on high as I have a gas cook top.  I also use 2 frying pans to make the process go a bit quicker.

As each batch is done I put them on a paper towel lined cookie sheet and keep in a 300 F degree oven to warm until ready to eat.

Once all cooked its time to eat! Best part by far!! Sour cream and apple sauce and salt and pepper.  We sometimes have a few left and they can be heated up in the toaster oven for breakfast or lunch next day.

I made the first batch using 3/4 of a russet potato,  4″ piece of zucchini, and 1 small carrot and a small piece of onion and they tasted quite good.  A good way to get in additional veggies if you have kids :).

It’s a great meal. Enjoy!!







I recently received a couple of squash from a co-worker’s garden and quickly went to work preparing the best squash soup ever!!

I actually had a butternut and a spaghetti squash but it worked out fine.

1 large butternut squash or two small (or variety of your choice)

2 Tblsp olive oil

1/2 sweet onion chopped

1 clove garlic

1/2 carton of vegetable or chicken stock

1-1 1/2 tsp of Garam masala (you can use curry, turmeric etc)

Salt and pepper to taste

1 can coconut milk

Day old crusty bread

Peel the butternut squash, cut in half and scoop out the seeds. Then cut into small chunks.

Put the squash into a deep pot with 1 Tblsp olive oil and the onion and garlic and cook until soft and tender and very slightly carmelized.

For the spaghetti squash, cut in half, scoop out seeds and place cut side down in a pan with a bit of water and cook in 350 degree oven for 35 min until skin is soft and fork pierces skin easily. Scoop out stringy flesh and add to pot with butternut squash.

Mash or put into blender and purée until smooth. Add broth, and spice and stir until heated through. Add 1/2 to 1 tin of coconut milk according to taste and to make sure it’s not too runny.

Cut the day old bread into cubes and fry til golden brown in remaining olive oil.

Serve in soup bowl and garnish with croutons.





When I was little, my fondest memories were going into the garden and cutting a stalk of rhubarb and then sitting with a glass with sugar and dipping and eating it.  I’m sure we all ended up with a stomach ache but I don’t have those memories haha.

I’ve tried to grow it, but have been unsuccessful so far.  I will try again this year, but in the mean time, it’s off to the market I go.

This recipe is similar to my Apple Crisp.  I have changed it a bit to give it a more fresh, spring like flavour though.


Rhubarb (I prefer the red coloured ones) Amount depends on how big your casserole is. I usually take about 8-10 large stalks.

1/3 – 1/2 cup of white sugar depending on tartness of rhubarb.

grated rind of one large orange


3/4 cup Gluten Free Oats

3/4 cup All purpose flour or Gluten Free all purpose flour (I use Bob’s Red Mill  1:1)

3/4 cup golden brown sugar (packed)

1/2 cup of cold margarine/butter

Wash and chop rhubarb into 1/2″ pieces. Place in a deep dish casserole dish. Once all the rhubarb is cut, add the white sugar and orange rind and mix thoroughly.  Always cut enough fruit to come within a 1/2″ of the top of the casserole as it will shrink with cooking.

Add the “crisp” ingredients and cut in the cold butter with 2 knives or a pastry blender, until the butter /margarine is the size of peas.

Pack on top of the rhubarb and put right to the edge. I tend to pack fairly tightly as it keeps the juices in and gets a nice crisp texture. (always the best part 🙂 )

Cook in a 350 degree oven until the edges show bubbling juices and the top is golden brown.

Serve warm with a scoop of vanilla ice cream or eat it cold.  Either way its a delicious taste of spring and I for one, look forward to each spring!




IMG_2709Now that the weather is getting a bit cooler the comfort foods are coming out.  I have several old favourites that are on repeat during the fall and winter.  Shepherd’s pie is one of them.  This is one of the first recipes I learned to make when I was 10 years old. There was no recipe, I just watched my mom.   My mom was in the hospital and I was in charge of supper and laundry and helping to look after my younger sister and brother.  I don’t really remember what else I made during that time 🙂

I used to use ground beef but we tend to use ground turkey for most dishes now. Leaner and healthier!


Russet potatoes –  5 medium size

1 pound lean ground turkey

1 cup of peas (frozen)

2-3 carrots peeled and sliced into coins

2 packages of Gluten free turkey gravy

1/2 cup milk

1 tblsp of butter or margarine (I use Becel)

salt/pepper to taste

paprika to sprinkle on top

First I peel and cut up the potatoes and put them into a large pot of cold water. I never salt the water. We have too much salt in our diets as it is 😦


Boil the potatoes until a knife or fork goes into them easily. Drain them and reserve some of the water.  Add the milk and butter and mash them well.

Steam the peas and carrots together just until they are bright and just cooked through.  They will continue to cook once in the casserole, so don’t cook until mushy.  Reserve some of this water as well.

Brown the turkey in a non stick pan. I will sometimes add a tablespoon of olive oil just to keep it from sticking. (maybe its just my frying pans haha)


Cook until starting to brown.  This is where I use the reserved vegetable water…to mix up the gravy packages. It gives it a bit more flavour and substance.  I used to make my own gravy until I had to be gluten free.  Feel free to make your own if you so desire.  I would use chicken broth/and or the vegetable water,  flour and bouillion cubes to give it flavour.

Add the gravy to the cooked ground turkey and stir well.  Add the peas and carrots to the meat/gravy mixture and stir it all together. Then add to a oven proof casserole dish.  Make sure its deep enough as it will bubble over when cooking.


Once its in the casserole dish you can start layering the mashed potatoes over the entire top of the casserole.  Leave it rough looking as the little peaks of potatoes get brown when its cooking.  Sprinkle with paprika.  It’s just something we’ve always done haha.


Put in oven for 25 – 30 min at 350 F  until it is bubbling at the edges. YUM!!

I eat it with a big dollop of ketchup, but to each his own 🙂

Hope you enjoy this as much as we do!!