venison ribs

We live near Texada Island, where the tiny black tail deer are just everywhere. Will was able to get hunting this year and so we had ribs last night!

 rack of deer ribs, trimmed of all fat cut into pairs
1/2 cup butter
1/2 cup citrus juice (we used mandarin oranges)
2 Tbsp chopped ginger
1/4 cup fresh oregano, chopped
1 Tbsp salt (approximately)
pepper to taste
1/2 cup spiced jelly

Heat oven to 300 F. Warm the butter with juice, ginger & oregano in a small pan.
Lay the ribs meat side down in pans. Brush ribs with the sauce and sprinkle with salt and pepper, turn and brush & sprinkle the meat side as well. Bake at 300 F for three hours, brushing with the sauce, and turning every 1/2 hour.
When the ribs start to brown up, cover with foil and continue baking to the end of the three hours.
Remove the pans from the oven, if you had to use more than one pan to cook the ribs, you can now combine them into a single pan.  Using about a cup of hot water, scrape all the browned bits into the one pan with the ribs.
Heat your jelly until it melts (I use a grape jelly with cheyenne and chili peppers).
Brush the jelly all over the meat, cover with foil and put the pan back in the oven. Cook just 15 minutes and then serve. Ribs on a platter, and the juices in a gravy jug.

perfect scalloped potatoes

I can't believe how good these turned out. Absolutely delicious and great reheated in a frying pan the next day (if there are any left!) This made a very large tray of scalloped potatoes, but they did not last long.

1/4 cup butter (or better still, use bacon fat!)
1⁄4 cup potato flour
1 3⁄4 cups chicken (or veggie) broth
1⁄4 cup mayonnaise
1 teaspoon salt
pepper to taste
5 large Yukon Gold potatoes, sliced very thin
paprika
(optional and NOT for low FODMaP's diet: add 1 onion, sliced thin)

Preheat oven to 350F. Butter a very large flat baking dish. I used my largest glass pyrex dish.
Slice your potatoes very thinly into a large bowl. I used a mandolin set at 3/16".
Melt the bacon fat or butter over low heat. Stir in potato flour and let it get bubbly. Add broth, mayonnaise, salt & pepper. Stir until heated over medium heat.
In the large bowl, mix sauce into the potatoes. If you are able to eat onions, stir them in now.
Spread evenly into buttered dish and sprinkle generously with paprika. I like to use hot Hungarian paprika, but if I'm cooking for Caty, I go with the wimpy stuff.
Bake in the middle of the oven until the potatoes are tender, the top ones are browned and bubbly. Give it 1 1/2 hours to be perfect!


Spaghetti squash curry style

We are trying to avoid too many of the sugars that set off Will's IBS, and have found very few spaghetti squash recipes that don't sound like lasagna! too much cheese & tomato! So we worked this delicious number up and it is stunning. Perfect for the low carb diet me, and the low FODMaPs diet Will and the curry-loving AJ.

1 medium spaghetti squash (or suit your family)
1 pound ground meat (I used breakfast sausage meat)
2 tsps finely chopped ginger
2 tsps dried hot pepper flakes
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1/2 cup chopped celery
2 - 3 sliced mushrooms
1/2 chopped red pepper
2 cups Chinese greens cut into 2" lengths (I used Yue Choy Mue this time)
1 can organic coconut milk (full fat)

Heat oven to 400F.
SQUASH: Cut the spaghetti squash in half, scoop out the seeds, sprinkle with salt & pepper and place cut side down in a baking pan with about an inch of water in it. Bake at 400F for between 30 - 35 minutes or until getting soft. Remove from oven and let it cool down so you can scoop it out without burning your hands. Leave the oven on.
SAUCE: Meanwhile, cook your ground meat or sausage in a deep frying pan until browned a bit. Add the ginger, hot pepper flakes, coriander, cumin, turmeric and cook a couple minutes.
Stir in the vegetables in order, finishing with the Chinese greens. Add the coconut milk and let it melt into the veggies. Simmer while you prepare the squash.
By now the spaghetti squash should be cool enough to handle (or use oven mitts!). 
Butter a casserole dish generously. Scrape the strands of squash out of the shell using a fork, and layer in the bottom of the casserole. Pour the sauce over the spaghetti squash and place in the oven to heat through only. Just 15 minutes should be perfect.
Serve with butter for Will, garlic butter for me, and hot sauce for AJ.


Tropical Dream Gelatin Dessert

My sweetie isn't feeling really well so I have been trying to tempt his appetite with flavours he loves, thus this delicious but very light dessert, served with raspberries or dessert sauce, it brings a smile to their faces!

1 can pineapple chunks (undrained)
1 can coconut milk
3/4 cup coconut (unsweetened)
3/4 cup water
3 pkg unflavoured gelatin
3/4 cup boiling water
1/2 cup sugar
1/4 cup coconut, toasted

Blend the cans of pineapple & coconut milk and 3/4 cup coconut until somewhat smooth.
In a small saucepan, pour gelatin over 3/4 cup water and leave for a few minutes. Add 3/4 cup boiling water and mix well. Heat over low heat a couple minutes, then add 1/2 cup sugar, mixing until completely dissolved. Stir this gelatin mix into the pineapple mix and pour into a clean bowl. Cover and refrigerate about 2-3 hours until firm.
Scoop into pretty bowls, top with toasted coconut and dress it up with raspberries or raspberry sauce.

Raspberry Sauce

1 1/2 Tbsp cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 tsp salt

Mix the cornstarch and water in a small saucepan. Add the rest of the ingredients and heat until thick. Push through a sieve to remove most of the seeds.

best banana cake ever

I have tried a LOT of gluten-free banana bread and banana cake recipes looking for the magic combination texture, lightness and taste and with only a few modifications from "Gluten-free Homemaker" I think we have a winner!


1/2 cup butter
1 1/2 cup sugar
2 large eggs
1 cup mashed ripe banana (about 3 large)
1 1/2 teaspoons vanilla
3/4 cup mayonnaise
1/4 cup brown rice flour
1/2 cup sorghum flour
3/4 cup potato starch (not potato flour)
1/2 cup tapioca starch (or tapioca flour)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 and line a 9x13 pan with parchment paper.
Mix the dry ingredients: GF flours & starches, xanthan gum, baking soda, baking powder & salt in a small bowl and set aside. 
Cream the butter and add the sugar, creaming until light. Add in order: eggs, banana, vanilla and finally mayonnaise.
Add the dry ingredients to the butter mixture and beat until well mixed.
Pour into the prepared pan and place in the middle of preheated oven.
Bake for about 40 minutes. Test by inserting a toothpick in the middle and see if it comes out clean.

GF Baking Powder Biscuits

oooo! just like gramma used to make, well not my gramma! Will created this recipe from memories of biscuits he learned to make with his grandmother & mom. He modified the biscuit mix from this link and COMPLETELY stole her flour mix recipe: flaky buttery gluten free biscuits recipe
Can be used as top for meat pie or bottom for strawberry shortcake.



1 3/4 cup light GF flour mix (below)
1 tsp xanthan gum
3 tsp baking powder
1 tsp baking soda
1 tsp salt
4 tsp sugar
6 Tbsp cold butter cut in 1/2 inch cubes
2 Tbsp apple cider vinegar
1 cup cocnut milk (less two tablespoons)

Preheat oven to 425 F.
Put cider vinegar in 1 cup measure. Add coconut milk to total 1 cup liquid.
Mix dry ingredients in big bowl. Cut in the butter until resembles course meal. Stir in liquid and mix just until combined.
Roll out dough between two sheets of plastic wrap until 1/2 inch thick. Fold in half and roll out again until 3/4 inch high. Cut with round cutter (or glass) and place on parchment paper covered baking sheet.
Bake in the middle of the oven for about 18 minutes. Eat these while they are still warm (won't be a problem! they are delicious)


Light Gluten-Free Flour Mix
Mix into a canister to use in biscuits or light cookies.
1 1/2 cups brown rice flour
1 1/2 cups white rice flour
3 cups tapioca starch
3 cups corn starch
3 Tbsp potato flour (not starch)

turkey sausage with bacon

Love really good sausages? the ones with no fillers, no extra water, just the right spice? Make them yourself! Sausages cost far less to make than they do to buy, and you can adjust them suit your family's tastes.
In the fall, especially after thanksgiving, you can get some really good deals on turkey parts. Today I got three turkey legs for just $3. They had hardly any skin, so I added some of my home-made bacon for flavour & fat. Fried into patties with fresh biscuits, salad and steamed cauliflower was a perfect dinner. The organic cauliflower cost more than the sausages!

2 lbs turkey chunks
4 slices bacon
1 1/2 tsp salt
1 1/2 tsp freshly ground pepper
1 tsp chopped sage
3/4 tsp dried, ground ginger 
1/4 tsp cayenne (to taste)

Mix the turkey chunks with chopped bacon and all the seasonings. Put them in the freezer for just a few minutes to make them easier to grind, then grind everything together using a medium-fine disk.
Form into patties and sauté until cooked right through. 

By the way, this can be done with pre-ground turkey, so long as you chop the bacon very very finely before adding it with the herbs & spices.