Our applesauce is pink-a-licious!
My favourite Jewish holiday starts tomorrow night. I love Chanukah for so many reasons—the nightly ritual of lighting the menorah, the spin-the-dreidel games, the chocolate Chanukah gelt—but especially for the latkes. I like mine with a dollop each of sour cream and applesauce. I admit, I’ve never made latkes. But I make a mean applesauce. Everyone from babies to bubbies adores my applesauce.
15 apples (I use Empire; it’s best to use organic since the skin is left on for this recipe)
2 to 2½ cups water
Cinnamon, to taste
Leaving the skin on and the pits in, cut apples in half and then again and again until they’re in smallish chunks. Put chunks in a large pot. Add water. Boil over medium heat until the apple chunks are mushy, stirring every now and then, for about 20 minutes.
Place a colander over a big bowl or pot and pour the apple mush into the colander to drain, reserving the juice that’s drained. Let apple mush cool down.
Once cool, put mushy apple pieces into a food mill and purée, scraping down the underside of the mill as you go.
Take 2-3 cups of the reserved juice and add it to the puréed applesauce. Place this mixture in a large pot with the lid half on, over medium heat for about 10 minutes, stirring, until you hear little “pop” sounds. That’s how you know it’s ready. Remove applesauce from heat and let cool.
Once cool, add cinnamon to taste.
My trusted Macina Legumi food mill.
This Chanukah I aim to make latkes! Here are a couple of recipes I’ve got my eye on:
Best-ever potato latkes – This recipe is from foodie Amy Rosen, so I know these potato pancakes are going to rock my world. Classic lacy latkes like bubby made them, except with rice flour. Mmmm…
Oven-fried butternut squash latkes – I’m on a butternut squash rampage right now so this recipe called out to me. These babies are baked, not fried in oil, so they’re healthier for you and they won’t stink up the house! I’m going to substitute rice flour for the whole-wheat flour in the recipe. Wish me luck.
Looking for some healthy gluten-free treats this Halloween?
Come meet Maggie Savage, of She Let Them Eat Cake, at Gluten Free Garage!
GLUTEN FREE IS IN THE HOUSE!
Maggie Savage will share her experience running a gluten-free household and will arm you with the knowledge you need to raise a happy, healthy and totally awesome gluten-free family!
Sunday November 17 @ 1 pm
The Stop, Artscape Wychwood Barns
Free with admission to the Gluten Free Garage
In Maggie’s world, smoothies are a food group.
She hates tomatoes but she gobbles these up: Cherry tomato, basil and bocconcini on a toothpick with balsamic glaze. Basically a mini version of this.
This post was written along with my GFF Lisa Cantkier, the brains behind Gluten Free Find.
Last week we were invited to a gluten-free media dinner hosted by Italpasta at 7 Numbers on the Danforth in Toronto. That’s right, Italpasta—famous for its 100% pure durum semolina pasta (fancy talk for pure wheat)—now serves up pasta for the gluten-free set. Made in Italy! It’s a good thing we showed up hungry. Funnily, neither of us knew the other was attending this event, and we happened to arrive at the exact same moment. After months of attempted dinner plans, we finally got to break bread (so to speak!) courtesy of Italpasta. A GFF (gluten-free friend) reunion and a glass of red vino to kick off the night…what more could a gluten-free gal ask for?
While I’m partial to penne, my daughters are fusilli fans because it’s curly like their hair.
Italpasta has three kinds of gluten-free noodles—penne rigate, fusilli and spaghetti—made from a blend of rice and non-GMO corn. The company recently got a stamp of approval from the Canadian Celiac Association’s Gluten Free Certification Program, which will soon appear on all of its gluten-free packaging.
If only he could come over and cook dinner for my family every night…
The food was 100% vegetarian and, featuring four pasta dishes, an adventure in carbs—and we loved every bite. With the same colour and texture of “regular” pasta, you’d never guess that this pasta is gluten free. Each variety of noodle held its shape and the pasta was chewy, not gooey!
LISA: As someone who’s been following a gluten-free diet for more than three decades, I’ve seen many-a-mushy pasta come and go. But the science of gluten-free pasta has come a long way, baby! At the Italpasta dinner, I almost felt compelled to check with my server to verify the gluten-free status of the dishes! The noodles are firm and hold their own no matter what sauce is used. See below…and click on the links for recipes!
Quinoa Pizza Bites
Guest blog by the Mother of All Mavens (aka Carolyn Drebin)
I recently had the pleasure of participating in a Delicious Dish cooking class with occupational-therapist-turned-self-taught-chef Carolyn Cohen. I’d heard about her classes for years. The menus were hoarded secrets. Sharing recipes was considered to be horribly bad form. Verboten? Forbidden fruit? I wanted in! After managing to coax a few tidbits from some willing rule-benders, I tried a couple of recipes.
They were, indeed, delicious dishes.
It wasn’t long before I was on Carolyn’s email list. Schedules were listed, but menus were not. And while I debated whether to sign up, the classes would fill up and sell out within hours of being posted. Who was this Carolyn Cohen? And, more importantly, what was she dishing out? Finally, a friend asked if I wanted to join a private group she was organizing and I jumped at the chance.
The class was designed to be healthy, family friendly, good for entertaining and “gluten-free optional”—meaning, the recipes could be made either with or without gluten. I am not so healthy, though I try to start off the week that way. My family rarely eats the masterpieces I cook. And I am nothing if not a glutton for gluten. I was in.
A week before the event, the original organizer had to drop out, along with half of the class. After a mad scramble to collect a minimum of 10 bodies—10 $95 pre-paid bodies—we ended up with 13 rarin’ to go.
Carolyn called me to plan the menu. At her suggestion, we swapped some of the original planned mains and agreed to go completely gluten free because we had a celiac among us, as well as the founder of the Gluten Free Garage. Carolyn was used to all kinds of special dietary requests, so going GF didn’t faze her in the slightest.
The night of our class, we descended upon Carolyn’s kitchen, where she commandeered 13 of the chattiest ladies in town. Pouring glasses of red, to go with the Quinoa Pizza Bites she provided as a starter, Carolyn got right down to business. She was a mountain of information both healthy and practical. Onion goggles to stop the waterworks. Kevlar gloves to prevent slicing off fingers. A list of suppliers and shops—and salts. Kitchen scales. Dough scoopers. Slicers. Pine nuts. Olive oil. She had it all covered, right down to the gluten-free breadcrumbs! We all laughed, learned and ate. A lot.
No more tears: Delicious Dish’s Carolyn Cohen dons her onion goggles.