This Moment

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

This Moment

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

Mothers

My own mother sent me this forward:

Real Mothers don't eat quiche;
They don't have time to make it.

Real Mothers know that their kitchen utensils
Are probably in the sandbox.

Real Mothers often have sticky floors,
Filthy ovens and happy kids.

Real Mothers know that dried play dough
Doesn't come out of carpets.

Real Mothers don't want to know what
The vacuum just sucked up...

Real Mothers sometimes ask 'Why me?'
And get their answer when a little
Voice says, 'Because I love you best.'

(I can provide photo evidence of all of the above!)

HAPPY MOTHER'S DAY!

This Moment

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

Gluten-Free Mac and Cheese

When we decided to go gluten-free, this was one of my first missions. Just like when I got pregnant with Judith after being vegan for a while, this was my biggest craving. There's just something about mac and cheese! I tried a few recipes that were more complicated than this and turned out quite starchy. I just kind of threw this one together one day, and thought it wasn't bad!



First of all, get some gluten-free (ie rice) elbow pasta, and cook according to the directions. Rinse the noodles well and make sure there are no clumps after draining them when they are done, or they will all stick together and be a yucky, starchy, horrible mess.

While the pasta is cooking, throw this simple sauce together:

3 tbsp butter
1 1/2 cups milk
2 cups grated sharp cheddar cheese
3 tbsp arrowroot flour (you could try using less if you want it to be less starchy, but then the sauce won't be as thick)
1 tsp salt
Shot or two of hot sauce (optional)

In a small pot over med-low heat, melt the butter. Then add milk and wait a minute or two, stirring constantly, to allow it to warm up (do not ever let it boil!). Then add cheese, a little at a time, while whisking. Once the cheese is all melted and integrated (it takes several minutes, be patient and keep whisking), slowly sprinkle in the flour (you don't want it to clump), while continuing to whisk, and then add the salt and hot sauce (if you want).

When the noodles are ready, pour the sauce over top, mix, and voila! Mac and cheese without irritating your gut. Unless, of course, you have issues with milk. Sorry.

The cheese sauce is also wonderful served over steamed broccoli and cauliflower!



Judith decided to eat hers with ketchup instead of hot sauce. The other kids and I had ours just plain (pictured above). The kids ate it all up, when normally they leave half a bowl of the boxed mac and cheese, score!

This Moment

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

Gluten-Free Shepherd's Pie (with Vegan Alternatives)

You know, I don't think I ever had shepherd's pie growing up, and it still isn't my favourite. It's a brilliant meal for leftovers, but we always had dogs, so leftovers weren't really a part of our lifestyle.

However, now that we have a huge pet-void in our lives, leftovers abound. I'm still trying to figure out this weird phenomenon. But this idea of shepherd's pie has been a helpful first step.

The basic math of shepherd's pie involves leftover meat, leftover veggies, and leftover gravy mixed together and tossed in a casserole dish, topped with leftover mashed potatoes. Bake. Simple as... pie! Fricken genius.

Last night I only had leftover potatoes, though. So this is what I did:

(If you don't have mashed potatoes on hand, simply peel, chop and boil about 6, or more if you like, large potatoes for about 20 mins or until you can pierce the potatoes easily with a fork. Then drain the water and add some butter or margarine, a couple tablespoons worth or so. Also add milk, up to a cup or so. Any milk works: cow, soy, almond, rice, oat, that lonely bag of breastmilk in the back of your freezer... Ok, kidding on that one, haha. Or try coconut milk for a fun flavour! Add salt and pepper to taste. Use a potato masher or fork and make a beautiful creamy goop, and set aside.)

Ingredients

A Bunch of Mashed Potatoes
1 Medium Onion
2 tbsp Olive Oil (or Coconut Oil)
1 lb Ground Turkey (or chicken, beef, bison, venison, soy, lentils, WHATEVER)
4 tbsp Chopped Fresh Cilantro *see below recipe for herb & spice alternatives
2+ Cloves of Garlic crushed and minced
1 tsp Chili Powder
1/2 tsp Paprika
1/2 tsp Turmeric
2 cups Turkey Broth (or chicken, beef, veggie)
3 tbsp Arrowroot Flour
2-3 cups Chopped Veggies (the original recipe called for peas, carrots and red peppers. I used peas, carrots, celery, green pepper and tomatoes. Feel free to use anything! I bet mushrooms and leeks would be great!)
1 cup Shredded Cheddar Cheese (optional)

Directions

1. Make potatoes if none on hand. Preheat oven to 350F.

2. Chop onion and put into a large pan with oil over medium heat. Cook for a few minutes until a few onions just start to brown a little around the edges.

3. Add meat to the pan and cook until browned, stirring often. If using lentils or other beans, mix in and continue with recipe right away.

4. Add cilantro, garlic, and spices. Cook 2-3 mins, stirring often.

5. Add broth, flour, and veggies. Bring to a boil in the pan and cook 5-6 mins, or until liquid is thickened.



6. Transfer the pan contents into a greased casserole dish. Top with potatoes, and shredded cheddar cheese, if desired.



7. Bake 45 minutes, then let stand for a few minutes before serving.

Enjoy!



*Instead of cilantro, you can try using fresh parsley. And then substitute the chili powder, paprika and turmeric for 1 tsp rosemary and 1 tsp oregano.