The “flying by the seat of your pants” wine spritzer

So, I spent the better part of the last night looking at (and pinning) recipes for wine spritzers and sangrias.

Why? I love a good bottle of wine, but unfortunately my taste runs in the $$$ dollar range. This isn’t very sustainable in the long run. Also, it’s summer! Who doesn’t enjoy a cool drink?

So, after perusing multiple recipes, I went to the store (both liquor and grocery!) and bought some moscato wine and pinot grigio. I kind of screwed up with the pinot grigio – I meant to get sauvignon blanc and forgot (this is what happens when you don’t have a list!). However, I’ll let you know if the pinot grigio works!

Then I went to the grocers and picked up some lemons, limes, strawberries, raspberries, mint, lemon seltzer, and lime seltzer. I went with the Polar brand of seltzer because there’s no sugar in it. When I got home, I put everything in the refrigerator so it would be nice and cold when I was ready.

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The ingredients

I got my glass and put a couple of ice cubes in. Then I sliced up part of a lemon, a strawberry, and some raspberries, and put them in. Cutting the raspberries in half allows the raspberry flavor to mingle with the liquid.

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Just add liquid!

I poured in half a glass of seltzer and half a glass of wine.

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Looking good!

Finally, I added a leaf of mint to be crazy!

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Yum yum!

Then I sat outside and tasted. Yummy! Too bad it was so hot and humid that I had to go inside about two minutes later!

Here’s a list of ingredients, in case you’re interested.

Ingredients

Lemon seltzer (preferably a brand without sugar)

Moscato wine

Strawberries

1/2 Lemon

Some raspberries

One mint leaf

Directions

Refrigerate ingredients until cold or chilled. Put a couple of ice cubes in a glass. Slice up the lemon and strawberry and put them in. Raspberries can go on the bottom or the top of the lemon/strawberries. Fill the glass 1/2 with seltzer and 1/2 with wine, and voilà! Enjoy!

Traveling? Suggestions for your gluten-free carry-on bag / GF croutons / GF cookbook

This is a hodge podge of recent GF finds!

My Gluten-free Kitchen has an excellent blog post about what to carry in your airport carry-on bag. Please visit this wonderful site for some good pointers.

On a recent visit to my local grocer’s, I discovered this goodie: Texas Toast gluten-free croutons. You can view them here. I haven’t tried them yet, but I hope to soon!

Finally, I bought the following cookbook this past week: Nicole Hunn, Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Da Capo Lifelong Books, 2011). The one thing that I love about this book is that the ingredients are simple. I’m sure you know – a lot of books have complicated ingredient lists for GF recipes. Nicole Hunn started her blog six years ago after her son was diagnosed with celiac disease. I think you’ll find her recipes inspiring.

dacquoise cake

I highly recommend following this website, as the blogger posts wonderful recipes, a lot of which are gluten free!

taste of colours

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Meringue layers

  • 1 1/4 cups roasted  salted peanuts
  • 3/4 cup sugar
  • 6 large egg whites
  • 1 tsp lemon juice
  • pinch of salt

Mousse:

  • 1/2 cup  peanut butter
  • 1/4 cup  golden brown sugar
  • 1 cup chilled heavy whipping cream
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla extract

Glaze:

  • 1/4 cup natural unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • 200g dark chocolate

For meringue layers:
Preheat oven to 130°C.  Draw three circles with diameter 21 cm on the baking paper.

Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop remaining 1/4 cup nuts and set aside.

Using electric mixer, beat egg whites with some salt and lemon juice in large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar, beating until meringue is stiff and glossy. Add ground nut mixture and coarsely chopped nuts; fold gently just to blend.

Spoon 2…

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BLT Frittata

I hope you know by now that I think Dinner of Herbs is the cat’s meow! This blogger posts wonderful recipes (I had to restrain myself from reblogging the last two!) that are gluten free, or that can be made gluten free. Yum yum!

Dinner of Herbs

BLT Frittata  Dinner of Herbs

The name of this recipe is actually misleading.

This recipe should be called “BST Frittata” because it contains spinach rather than lettuce, but I have a feeling no one would know what to expect from a recipe called “BST Frittata”.

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The combination of these ingredients (eggs, bacon, spinach, tomatoes, and a little garlic and onion) is not earth-shattering.  However, this post is more about how to improvise.  How to work with what you have.  How to figure out how to include bacon without adding tons of fat and grease.  How to change your plans from making more egg muffins, when your roommate removes all dishes (including the muffin pan) from the apartment without letting you know first.  Oh, and you also don’t have a skillet to make a proper frittata either.  Ahem.

The Recipe

Ingredients

6 eggs

1/3 c water*

garlic powder

onion powder

3 handfuls fresh spinach, chopped

3 roma…

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Sesame Edamame Salad {Packed Lunch Edition}

Here is another great gluten-free suggestion for lunch from Dinner of Herbs, which is a really delightful blog! Edamame is packed with protein. I hope you enjoy it!

Dinner of Herbs

Sesame Edamame Salad  Dinner of Herbs

My favourite colour is red cabbage.

Ok, it could have a prettier name, but I do not think it could have a prettier appearance.  I have to confess that I took more pictures of the red cabbage than I did of my salad, while photographing this recipe.  My inexperience and lack of photographic knowledge and skill meant that very few of these pictures turned out nicely, but I cannot blame the red cabbage.  It was a beautiful, flawless subject.

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red cabbage and carrots

Fortunately, the food portion of this post turned out delightful.  If I could improve one thing, I would have made a homemade dressing.  However, using up my store-bought light sesame dressing was much easier and quite tasty, so I have very little regrets.  Besides, part of my intentions for the Packed Lunch Series is to use easy-to-make healthy dishes that can be thrown together quickly to take to work or school…

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