Hey Everyone,

First, I’m terribly sorry for starting this blog up and then never writing!  In all honesty, I just found this site too difficult to manage, so I have switched over to a new blog site.  You can now find me at http://cookinguncooking-m-elle.blogspot.com/  which in my opinion is much better and easier to flip through when posting.

I hope that I see all of you online soon!

Michelle

Ok, so the final item that I made on Good Friday was a loaf of bread.  At first, I wasn’t too keen on the flavour, but since I really hate to see food go to waste I decided to eat it anyway.  I probably had about 3 slices – 1 with GF butter, 1 plain, and the best one was lightly toasted with pure organic RAW Almond butter.  Then, yesterday I cut open an avocado and had a couple of spoonfuls.  But when I saw a bunch of tomatoes sitting on the counter that needed to be used up I decided to have a tomato and avocado sandwich with a little mustard.

It was that sandwich (un-toasted, I might add) that won me over.  This is my second favourite bread.  I am so excited because I now have to bread recipes that I actually want to eat.  Funny how I never like sandwiches while I was growing up, and I was never really a toast fan either.  I loved bread, but it had to be sourdough or french bread.  It wasn’t until I was diagnosed that I really started craving untoasted sandwiches, well now I have my wish (and my cravings).

The bread that I tried this weekend was the recipe that had been posted by Gluten Free Mommy at http://glutenfreemommy.com with the variations that were posted by Kate on Gluten Free Gobsmacked at http://glutenfree.wordpress.com/.  Gluten Free Mommy posted a Millet and Oatmeal Sandwich Bread recipe at http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/ - and it sounds delicious, but I was lacking some ingredients and I am leary to try GF oats at the moment, thus using the variations found at http://glutenfree.wordpress.com/2008/03/03/gf-millet-quinoa-bread/ on Gluten Free Gobsmacked.

I also used a loaf pan that was 9.5 inches since I could not find a 10 inch pan anywhere.  Probably would have been good to have paid attention to Gobsmacked’s full article in which she gives pan suggestions.  Oh well, live and learn.  I have no pictures of my loaf, it was eaten up by all this weekend.  Went especially well with spinach dip.

Cranberry Squash Rice (top left) & Save-the-Salmon patties with Holandaise sauce

Uncooking

Well, last night I went to the gym, swam laps, sat in the hot tub and the steam room.  I went home energized!  I made a couple of sushi/nori rolls, and let me tell you, they were delicious!  I found the recipe in one of my new Raw Uncooking books, “Real Food, Real World” by Matthew Kenney & Sarma Melngallis.  The pictures in this book alone were the reason for buying it – they look AMAZING!

I love sushi…really.  I can’t get enough of it.  They have a recipe in their book that uses jicama instead of rice, marinated shiitake mushrooms in place of raw salmon (I think – that’s what it tastes like to me), and loads of vegetables.  I changed the jicama rice recipe around a little, using the sushi vinegar in my fridge (which a Japanese exchange student last year used while teaching me how to roll sushi), then dehydrated it for about 2 hours.  For me personally, I think that I would dehydrate it for a little bit longer, but that could be because I was too lazy to squeeze the jicama between a towel before mixing it with the vinegar.  I did the mushrooms exactly as they said, and have decided that they will be a regular in my fridge for sushi and salads.  They have a pickled ginger recipe included, but I didn’t have enough time to make it, plus I’ve become addicted ginger in my berry juice (I’ll save that for another posting, and trust me, it will be here soon!).

Now, on this beautiful Friday morning, Good Friday I might add, I woke up and decided to make a loaf of bread.  But of course it didn’t stop there.  I made my bread (I’ll post about this later because I haven’t tried it yet, it just came out of the oven), then I decided to finally try making a couple of recipes from “Ani’s Raw Food Kitchen” by Ani Phyo.  I have been in love with this book since day one.  I have the majority of the ingredients and the recipes are fairly quick and easy (I don’t find them to take any longer then preparing a loaf of gluten-free bread -at the moment).  I am in love with her salads, in particularly the one that uses oranges and fennel as the salad dressing…um-um-um!

Today I made 2 different dishes.  The first one I made was Walnut Cranberry Squash Rice, which is a little misleading because I didn’t put any walnuts in – I cannot stand walnuts!  I haven’t thought of what nut to use instead, but I will.  Cumin was one of the spices used, and as much as I love cumin, I think that I added too much or maybe I didn’t have enough butternut squash.  I also made note of the onion portion.  For me, the onions were too big.  I like chunky food, but apparently not onion.  They definitely add some great flavour, but I would prefer to have them chopped much smaller than I did. 

To go along with this yummy rice (which tasted wonderful at first, and only got better after having sat for a while) I decided to make the Save-the-Salmon Patties with Holandaise Sauce.  WOW!  Again though, a lot more dill than I put in, and less garlic (I feel bad for the people who are meeting me to walk our dogs in the morning, my deepest regrets at not thinking that through!).  I forget that raw garlic is much more potent than roasted!  Oh well, live and learn.  Besides, they’re still delicious and again, the taste is only improving the longer they sit and blend.  A choice is given on dehydrating or not.  I chose to eat half as is and dehydrate the rest, so I’ll see how those taste.  The patties are good both with the holandaise sauce and without, but the sauce does give them that extra ooomf! that makes food so yummy.

Well, I am pooped now, and I still have to try my bread (which smells wonderful) and clean the kitchen – oh wait, my mom’s cleaning up for me, YEA!  I will be back with more on my kitchen extravaganza!

 Cheers!

I was just looking at the picture have to say that the food tastes 100x better than it looks.  I’ll have to make a point of working on presentation.  Oh well, as long as it tastes good…for now!

I sent an email to Montana’s on Saturday, and was shocked to wake up Monday morning to find, not only a response, but a copy of their Gluten-Free menu.  So I am going to post it for all to see.

 Someone did point out to me that the poutine gravy may not be GF, so I am going to send them another message to check this point.  I’m just happy that they have a GF caesar salad dressing.  I have yet to find a recipe that I like.

*Please note that when I sent in my message, I was asking about the restaurant in Langley, BC

Montana’s Menu  – MARCH- 2007 APPETIZERS and Shareables Potato Skins5 potato skins, deep fried till golden, filled with grated cheese and bacon bits. Oven baked to melt and lightly brown the cheese. Served with sour cream dip and garnished with green onions. 2 ozs. Sour Cream COOKHOUSE WINGS (UNDUSTED)1lb (8) or 2lbs (16) of wings. Deep fried and sauced mild, medium, hot or honey garlic. 2 carrot sticks, 2 celery sticks, 1oz. house ranch dressing FIRECRACKER SIZZLING SHRIMPHot and Spicy Shrimp marinated with spices and hot sauce, sautéed with mushrooms, onions, peppers in marinara sauce and served sizzling. Sprinkled with ½  tsp. chopped parsley, lemon wedge on fork Cookhouse Salads and Soups (NO CROUTONS or Corn  Bread) CAESAR SALAD Large -5ozs. Romaine lettuce tossed with 3 ozs. Creamy Caesar dressing, ½ oz. bacon bits,  2 red onion rings, parmesan and pepperSMALL – 3 ozs. Romaine lettuce tossed with 1 ½ ozs. Creamy Caesar dressing, ½ oz. bacon bits, 1 red onion ring, parmesan and pepper SIDE – 2 ozs. Romaine lettuce tossed with 1 oz. Creamy Caesar dressing, ¼ oz. bacon bits, 1 red onion ring, parmesan and pepper  GRILLED CHICKEN CAESAR5 ozs. Romaine lettuce tossed with Creamy Caesar dressing, bacon bits and red onion rings. Topped with 5 ozs. seasoned grilled chicken breast, parmesan and pepper Country Cobb SaladFresh greens topped with smoked turkey, sliced hard boiled egg, cheddar cheese, diced tomatoes, julienne shaved ham, green onion, and fresh mushrooms lined up. Served with a choice of salad  dressing ( 2ozs.) SPINACH SALADLARGE 4 oz. Spinach tossed with mushrooms, red onions, bacon bits, sweet red peppers, zucchini, tomato and 3 ozs. warmed Sundried tomato dressing. Topped with sliced hard boiled egg SMALL 3 ozs. Spinach, 1oz. mushrooms, 2 red onion rings, 2 tomato slices, 1 oz. zucchini, 2 ozs. dressing, 1/2 hard boiled egg, ¼ oz. bacon bits, 1/2 red pepper SIDE  2 ozs. Spinach, ½  oz. mushrooms, 1 red onion ring, 1 slice tomato, 1oz. dressing, 1/2 zucchini, 1/2 hard boiled egg, 1/2 red pepper, ¼ oz. bacon bits, parmesan and pepper FIRE STICKS SALADGrilled s and sautéed portabello and button mushrooms over baby spinach, with grilled teriyaki beefskewers. Topped with tomato and sliced egg. Served with 3 oz warmed balsamic dressing Rustic Citrus Grilled Salmon SaladTwo seasoned and grilled salmon skewers on top of fresh greens tossed with strawberries, mandarin oranges and sweet red onion. Served with raspberry vinaigrette dressing and topped with a dried fruit and nut mixture. 2 ozs. dressing, parmesan, pepper and lemon wedge Rustic Citrus SaladFresh greens tossed with strawberries, mandarin oranges and sweet red onion. Served with raspberry vinaigrette dressing and topped with a dried fruit and nut mixture. Served with parmesan, pepper and lemon wedge. 2 ozs. dressing  Lodge House SaladNot a Menu Item for requests onlyLarge  5ozs. HOUSE SALAD MIX. 2 ozs. of Dressing (choice) 2 red onion rings, 2 tomato wedges 2 cucumber slices Small 3 ozs. HOUSE SALAD MIX. 1 oz. of Dressing (choice) 1 red onion ring, 1 tomato wedge, 1 cucumber slice Side 2 ozs. HOUSE SALAD MIX. 1 oz. Dressing (choice) 1 red onion ring, 1 tomato wedge and 1 cucumber slice  DRESSINGSSpicy House Ranch, Lo-Fat Vinaigrette, Honey and Dijon, Oil and Vinegar, Sundried Tomato and Oregano, Balsamic Vinaigrette, Blue Cheese, Raspberry Vinaigrette, Apple Cider Vinaigrette  CAMPFIRE BURGERS and GRILLS (NO BUNS OR BREADS) CONDIMENT CADDY MUST BE ON THE TABLE BEFORE THE BURGERS ARRIVE**oUR bURGER pATTY cONTAINS nO gLUTEN, sERVE WITH A SALAD OR OTHER SIDE**  BIG SKY BURGER8 oz. Beef burger served with choice side. Burger garnish  GREAT CANADIAN BURGEROur 8 oz. Beef Burger topped with Peameal bacon, cheddar cheese, Apple Butter BBQ sauce and mayonnaise,served with choice side. Burger garnish and 1.oz mayo MOUNTAIN BURGER8 oz. Beef Burger topped with melted Swiss cheese , sautéed mushrooms, shaved ham and Bold BBQ sauce, served with choice side and Burger garnish BACKWOODS CHEDDAR and PEAMEAL BACON CHICKEN5 oz. Chicken breast grilled and basted with apple butter BBQ sauce, topped with grilled Peameal bacon, meltedcolby cheese served with mayo, leaf lettuce and tomato. Served withchoice side. 1oz leaf lettuce, 2 tomato slices, mayo and pickle spear  ADD FRESH TOPPINGSCheddar, Swiss, Smoked mozzarella, smoked bacon, mushrooms, onions, salsa, jalapenos, and Choice BBQ Sauce. BURGER GARNISH1 piece Leaf Lettuce, slice tomato, 1 full slice of red onion and 2 pickle slices Award-Winning Smokehouse RIBS (No Steak SpiceS) SMOKE HOUSE RIBS – CHOICE OF SIDE OR BACK RIBS1/2 rack (6 bones) or full rack (12 bones) of choice smoked charbroiled ribs with choice sauce and servedwith choice of potato and beans or coleslaw. 3 ozs. beans or 3 oz. coleslaw BIG SKY BEEF RIBS – 2 BONESTwo bone portion of smoked beef ribs with choice BBQ sauce, choice side dish and beans or coleslaw.3 ozs. beans or 3 ozs. coleslaw BIG SKY BEEF RIB -1 BONEOne Bone portion of smoked beef ribs. 3 ozs. beans or 3 ozs. coleslaw RIB ‘N WING COMBO1/2 rack choice ribs with choice of sauce, 4 jumbo chicken wings, with choice of sauce, served with a choice side and beans or coleslaw. 3 ozs. beans or 3 ozs. coleslaw RIB and ¼ CHICKEN COMBO1/2 rack of choice ribs with choice of sauce and a 1/4 fresh marinated chicken. Served with choice of side and beans or coleslaw. 3 ozs. beans or 3oz coleslaw, 3 ozs. dipping sauceAPPLE BUTTER BBQ RIB TIPS PLATTER2lbs (6pcs) or 1lb (3pc) of back rib tips brushed with apple butter BBQ sauce, served with choice side andbeans or coleslaw. 3 ozs. coleslaw or beans CHOICE RIB SAUCESTEXAS BOLD BBQ Sauce or APPLE BUTTER  HERB-ROASTED ROTISSERIE CHICKEN 1/4 and 1/2 CHICKEN DINNERS or Double Breast Dinner Fresh chicken marinated in our special blend of herbs and spices then flame roasted. All served with choiceof one hot or cold side dish. Beans or coleslaw and 3 ozs. dipping sauce, 3 ozs. beans or coleslaw  BARBECUE BRUSHED CHICKEN DINNERSOur famous rotisserie chicken basted with choice BBQ sauce and grilled. Served with choice of side dish and 3 ozs. beans or coleslaw  CHOICE BBQ SAUCESTEXAS BOLD BBQ  or APPLE BUTTER CHOICE SIDE DISHES Baked Potato 1 (60ct) Baker, cooked as requested                                            Coleslaw 3 ozs.                                                                                                    Fresh Steamed  vegetables Homestyle Beans 3 ozs.Lodge Fries 8 ozs. (cooked)                                                                                                Smashers 10 oz s. – EXTRASubstitute Salads 1 oz. dressing if needed, parmesan and pepper  Great-Tasting AAA STEAKS (NO STEAK SPICE) CANYON FALLS TOP SIRLOINThis centre cut 8oz top sirloin offers firm texture with a pronounced bold beef flavour. Leaner than our other grilled classics, we cut this steak really thick to maximize its natural flavour. 3 ozs. beans or 3 ozs. coleslaw and choice side LODGE HOUSE SIRLOINThis larger 12oz cut top sirloin offers firm texture with a pronounced bold beef flavour. Leaner thanour other grilled classics, we cut this steak really thick to maximize its natural flavour.3 ozs. beans or 3 ozs. coleslaw and choice side BIG SKY RIB-EyePossibly the most marbled cut of beef available, giving you one of the juiciest and most flavourful steaks you’ll ever try. For true beef eaters this rib eye is guaranteed to impress. Served with garlic pan-fried portabello mushrooms. 3 ozs. beans or 3 ozs. coleslaw NEW YORK STRIP10 oz cut. The perfect blend of firm texture and fine marbling for great flavour and tenderness every time. The steak is lightly seasoned just before hitting the grill, enhancing the richness of this classic cut. 3 ozs. beans or 3 ozs. coleslaw and choice side        ADD On’s SKILLET OF MUSHROOMS8 ozs. mushrooms in garlic butter and wine sauce. Served with garlic toast. 1tsp fresh chopped parsley GARLIC SHRIMP SKEWERS6 Shrimp, skewered and grilled, brushed with garlic butter. Serve with lemon wedge and leaf lettuce SmashersBaked potatoes mashed with sour cream, butter, seasoned salt, green onion, shredded Cheddar cheese, bacon bits and 1 tsp. fresh chopped parsley Side/Sub Garden Salad1 oz. choice dressing, parmesan and pepper  POUTINE8 ozs. French fries smothered with cheese blend (3 ozs.) and beef gravy (3 ozs.)  HOMESTYLE FAVOURITES (NO RICE) SKILLET SEARED SALMON - Jack Daniel’s Maple Glaze styleAn 8oz seasoned salmon fillet pan seared and oven baked, served with fresh day vegetables and country rice.Topped with Jack Daniels Maple Glaze. 1tsp. fresh chopped parsley, Lemon Wedge SKILLET SEARED SALMON – Lemon ButteredAn 8oz seasoned salmon fillet pan seared and oven baked, served with fresh day vegetables and country riceTopped with Lemon Butter and 1 tsp. fresh chopped parsley, Lemon Wedge  LITTLE TROOPERS TIMBER BURGER (No Bun)All beef burger patty grilled and served with choice side, 1oz. Leaf lettuce and 1 tomato slice KIDS No-CONE DESSERT1 oz. vanilla ice cream, 1 oz. chocolate ice cream, 1 serving with chocolate mousseand 1 gummi worm in the mousse FOR KIDS 10 AND UNDER ONLY. All items to be “re-plated” so that kids are not served HOT plates ALL KIDS MEALS are served with choice side, beverage and a Kids 3-Cone dessert or Just a Taste (choice) JUNIOR ADVENTURERS SMOKEHOUSE SIDE RIBS1/3 rack of our smoked ribs, basted with choice of Bold BBQ sauce or Apple Butter BBQ Sauce, cut into single bones, served with choice side. CHEDDAR BACON BURGER (No Bun)5 oz. burger topped with melted Colby, 2 slices bacon with choice side, 1oz Leaf lettuce,tomato sliceALL JUNIOR MEALS are served with choice side, beverage and a Kids 3-Cone dessert FOR KIDS 11-14. DESSERTS ICE CREAM OR BIRTHDAY SUNDAE (no Cone)3 oz. of vanilla ice cream (3 golf-ball sized scoops) NO CHARGE BIRTHDAY SUNDAE – add chocolatesauce and whipped cream (for birthday celebrations)

 Today I finally cracked open the giant root that’s been sitting in my fridge for the past week – Jicama.  This was my first time eating jicama.  For the past couple of years I’ve been drooling over the white shredded garnish on the sashimi trays.  Even when I was sick and sushi/sashimi was all that I could eat (strange, according to my friends), I loved eating the white garnish.  I finally asked the sushi restaurant what it was.  It turns out that it was daikon.  So, I went out and bought daikon in the korean market one day, really excited about having my very own daikon and even more excited because it was organic – talk about a BONUS!  It tasted nothing like the shredded garnish that I had been enjoying in the sushi restaurants!  At first, I didn’t like it, but since I bought it I felt that I had to eat it, so I started putting it on top of my salad.  Well, that actually worked out quite well.  I told a friend that I was doing this, and he said, “are you sure it’s daikon and not jicama that the sushi restaurants use?”  Well then I was totally stumped.  I made it my mission to find jicama and taste it to see which one they were serving.  Well, I have now tasted both jicama and daikon, and I think that it’s safe to say, the sushi restaurants that I frequent are using daikon.In my opinion, both vegetables are delicious and great on salads.  I actually used daikon in my own vegetable nori rolls last summer, and tonight I used the jicama.  In way of nutrients, neither contain all that much except vitamin C.  This past week I also had daikon in a stir-fry that my mom made (it was garbage day, so she was cleaning the fridge out and decided to use everything up that was still good – hence the giant stir-fry when I got home from work).  I really liked the daikon in the stir-fry, but for me personally, I would put it in last, just before taking it off of the stove, so that it maintains its crunchy, crisp bite (there’s something about crunching into my vegetables – I love the sound).  Here are a few tidbits about jicama and daikon.

• Jicama is an edible root that is crispy and sweet.  Part of the legume (bean)      family, it is a popular staple in Latin America.  It is grown in Mexico and Central America and commonly used to replace water chestnuts in a recipe and tends to take on the flavours of the other ingredients when cooked.  Contains high amounts of vitamin and is a carbohydrate in the form of dietary fibre.  Interesting fact: the vine that grows above ground produces its own natural insecticide, allowing it to protect itself from pests.
•  Daikon is a giant white radish that is East Asian.  It is low in food energy, but it does contain the active enzyme myrosinase that helps with the digestion of food, especially starchy foods.  It can be eaten raw in salads (or as a garnish), pickled, or in stir-fries.                                                    

Hello!  This is my very first blog, so I really have no idea what I am doing, nor do I have a clue what I’m going to write about.

I love animals, reading, writing, hiking, in-line skating, and music.  There’s oh-so-much more, but I guess I can use that for other postings.  I am considered a “most likely, celiac disease” patient, but have no official diagnosis – I simply removed gluten and viola!  I feel 1000 times better than I have in years.

I am currently focussing on getting myself back into shape, debating the merits of a personal trainer over a rehabilitation program.  I’m also exploring the world of RAW foods.  My mom is a strong advocate of them, and I find myself leaning more and more towards raw foods everyday.  So who knows, but I guess I’ll have to wait and see.  I look forward to exploring these interesting directions and sharing them with you as I go along.