Tag Archives: soup

Trip to Quebec: Food!

As I mentioned in my September SRC post, Mr Bean and I went to Montreal mid-September for a work conference for him. It was a bit of a hit and run trip – we arrived on Tuesday evening, the conference ran from Wednesday morning to Saturday afternoon and we left on Sunday morning. Definitely worth it though!

My sister lives in Quebec, so I took the time to visit with her while Mr. Bean was otherwise occupied. Both of us love food, so we knew the time we were going to spend together would revolve around it. Not terribly surprising, but very delicious!

On the Wednesday morning, my sister picked me up from the hotel and we went and picked apples.

imageIt was quite fun! The ladders were a bit bizarre and part way through the orchard was invaded by 4 or 5 bus loads of school children. We ended up with two large bags of apples, which we then put to good use throughout the rest of the trip!

We planned to spend lots of time making food together and we definitely did! Here’s what we made (over 2 1/2 days):

  • Swiss Hazelnut Macaroons – we made these while having dinner with a family my sister works with. We also had the most amazing Maple Sugar ice cream – I try not to eat a lot of dairy, but it was definitely worth it!Here is the closest recipe I can find for the macaroons based on ingredients – but instead you beat the egg whites until stiff, add the sugar and beat until glossy, then gently fold in the hazelnut meal. Spoon the macaroons onto lined cookie sheets and put a whole hazelnut on each macaroon. Bake until firm but still a bit soft. Let cool down and enjoy!
image

Please Excuse the Gross Phone Shot

  • 2 batches of Applesauce – we sweetened it with maple syrup and made it spiced – so good!

Apple Pie-1

Hapa-tite Zucchini Muffins-3

  • Coconut Macaroons

Coconut Macaroons-1

  • Apple Pie – I used a combination of lard & shortening and I didn’t really like the taste of the crust so much. Plus, since I used a glass pan, I could see the fat bubbling away as it cooked (ick!). Has anyone else had this issue with GF pie crusts?

Apple Pie-2

Apple Pie-3

  • Butternut Squash Soup – I’m not a huge fan of squash, so I was a bit apprehensive when my sister said that she was going to make this soup. I was wrong to doubt as it was delicious – so delicious that I’ve made it since I’ve come back.

My sister then dropped me off in Montreal on the Friday afternoon for a conference event and then re-joined us on Saturday morning for some sight-seeing and food adventures.

For lunch, we had Poutine at La Banquise. Poutine is a french Canadian dish that consists of fries, cheese curds and gravy, but this place also had many different variations with various additions.

Mr. Bean had the “La Trois Viandes” – ground beef, pepperoni and bacon,

Poutine-4My sister’s had “La Miam” – ground beef, sausage, onions, tomatoes and swiss cheese.

Poutine-3

I had the “La Matty” – bacon, onions, peppers and mushrooms without the gravy as it’s definitely not gluten free. I also ordered a salad so that I wouldn’t feel as gross and heavy. Definitely a wise move!

Poutine-2

To be honest, I didn’t really like it that much as I thought it was kind of greasy and it probably wasn’t as good as if it were slathered in gravy. Oh well. We decided that we would try to make it ourselves with gluten free gravy and not as greasy fries when my sister is coming to visit for my cousin’s wedding in October.

They pretty much have the most awesome tables ever. I’m sad that we weren’t sitting closer to a window so that the light would have been better.

Poutine-1

We also went to a restaurant called Zero8. Everything on their menu is made without the top 8 allergens – gluten, dairy, soy, eggs, peanuts, tree nuts, sesame and shellfish. It’s a great place for people with allergies (obviously) and has some pretty tasty food!

Zero8-1

We started off the with the Bruschetta, then Mr. Bean had the Duck Confit and both my sister and I had lamb burgers.

Zero8-2

The only thing I was disappointed in was the dessert as I had a spice cake that was like cardboard. Apparently, they baked it too much. The Chocolate ganache was the only thing that made it worthwhile…

Zero8-3

My sister and I also found a gluten free bakery called “Cookie Stefanie“, which was pretty delicious. Their Orange Cranberry muffin made a good breakfast for our early travel day home.

I would really like to go back to Quebec to explore the food side of things more (there are at least a few other GF bakeries that we didn’t visit), plus visit Quebec City!

Have you had any Culinary Adventures lately?

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Filed under Baking, Food

Go Ahead Honey, It’s Gluten Free: Healing Chicken Soup

Over the last few weeks, I’ve been flirting with a cold – one day I’m feeling fine and the next like I hit a brick wall. Ugh. Whenever I was sick as a kid (or teenager … or even as an adult, really), my mom would recommend eating homemade chicken soup. There really is something about it that makes you feel just a little bit better and makes your head a little bit clearer when you’re sickly! I remember a few months after I started dating Mr. Bean, he got really sick, so I went over to his house and fed him chicken soup. I don’t remember exactly, but I can pretend that it made him feel much better! (Probably having a doting girlfriend feed you soups helps, too.)

Luckily for me, this soup also works perfectly for this month’s Go Ahead Honey, It’s Gluten Free challenge, hosted by Maggie at She Let Them Eat Cake, themed “Foods that Heal.” While I don’t really know that much about nutrition or what foods promote healing of the gut or whatever, I do know that chicken soup helps when you’re feeling sick and still tastes great when you’re not!

The biscuits probably aren’t terribly healing, but I love biscuits with chicken soup! This isn’t the first time I’ve made chicken soup and biscuits but this soup uses leftover roast chicken and the biscuits are my adaptation of both biscuits from my mom’s recipe book and from the Joy of Cooking. I think they are still quite light and fluffy and you don’t have to grate the fat into the dry ingredients. (I found that just clumped up anyways, so I was really no further ahead.) Plus, there’s no rolling, so it literally takes about 20 – 25 minutes from start to finish depending on how much they need to cook. I’m definitely going to be making this meal with the leftover soup that I froze once I start working!

Homemade Chicken Soup

Chicken Carcass with some meat left on it – ideally free range organic, but do the best you can
Water
Parsley (and other spices if desired)
Veggies (I used: mushrooms, carrots, celery, peppers, peas and corn)

  1. After you’ve roasted and carved you chicken, place the carcass in your slow cooker. Add enough water to mostly cover the chicken. Add spices like parsley, bay leaves, etc.
  2. Slow cook your chicken soup until the chicken starts to fall apart. I probably let it cook for a full 18- 24 hours. I love cooking soup in my slow cooker as I don’t have to worry about leaving the stove on.
  3. Using a slotted spoon, remove the carcass, bones and meat and place on a plate to cool.
  4. Pour liquid through a sieve into a large pot. If there are any meat chunks left in sieve, feel free to add to soup stock.
  5. Bring the pot up to a boil. Chop up the veggies and add to the soup.
  6. Once the chicken is cool enough, pick off all the meat and put in pot. Discard bones and pour any liquid through sieve into the pot.
  7. Once the veggies are cooked, salt and pepper to taste.
  8. Serve up and enjoy!

This recipe can make a TON of soup depending on the size of chicken and how much water you add. We ended up freezing some for future use in old glass mayonnaise bottles with a piece of wax paper under the lid. Remember to leave ample space for the soup to expand as it freezes so you don’t end up with broken glass in your freezer!

You could add noodles if you want, but noodles and biscuits are too much starch, so no noodles it was!

Gluten and Egg Free Biscuits (can be dairy free, too!)

1 c. brown rice flour
1/3 c. sorghum flour
2/3 c. tapioca starch
1 tsp. xathan gum
1 tbsp. + 1/2 tsp. baking powder
3/4 tsp. salt
4 – 5 tbsp. dairy free margarine
3/4 c. + 2 tbsp. almond milk (or other dairy free milk)
1 tsp. lemon juice
Additions – grated old cheddar cheese (Mr. Bean’s favourite), currants, garlic, chives, parsley, etc

  1. Preheat the oven to 400F. Line a cookie sheet with parchment paper.
  2. Mix together the milk and lemon juice. Set aside.
  3. Whisk together the dry ingredients.
  4. Measure in the fat into the dry ingredients and work it through with your fingers until it’s pea sized.
  5. Add in the cheese (or whatever) to the flour mixture.
  6. Using a fork, mix in the milk. The biscuits should be quite wet and sticky but still a very soft dough.
  7. Spoon dough onto cookie sheet.
  8. Bake for 10 – 15 minutes (depending on the size of biscuits) until they start to turn golden brown and they don’t squish when touched.
  9. Remove from oven. Wrap biscuits in a towel on a plate or basket and serve immediately.
  10. Enjoy with butter/margarine (Mr. Bean’s favourite) and dip them in the soup or with honey (my favourite).

What’s your favourite”healing” food for when you’re sick?

Shared at: Gluten-Free Wednesdays, Hearth and Soul Hop and Allergy Friendly Fridays.

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Filed under Food