Tuesday, November 8, 2011

Potato Cheese Sandwich with a Cold Mango Salad

  Now this creation is inspired by my Gurya phupho's cooking. We lived with her for a year in Pindi (Pakistan) and used to enjoy these open potato sandwiches with warm soup in cold winter nights. I have changed few things, as I felt like having something spicy and with a cold side salad. Now my biggest hero for this lunch delicious-ness is Gluten Free Udi Brand Brown bread. I made this lunch, especially to put it on the blog :)

Ingredients for Open Sandwich:

2 medium boiled potatoes
2 slices of Udi Bread (GF Bread)
1 egg
2 slices of chedder cheese
3/4 tsp salt
1/4 tsp  paprika
1/4 tsp black pepper
1/2 tsp cumin
1 green chile/Jalapeno
1 tbsp chopped cilantro(parsley)
1 tsp lemon juice

First make the potato mixture, add all the spices and lemon juice and mix and mash it all up (this mixture is used to make potato cutlets as well.) Then slice cheese and put it on defrosted Udi bread and pile on half an inch of potato mixture and spread it on the toast. Then soak both sides in stirred egg. Shallow fry both sides on a medium high heat until golden-brown.

Ingredients for the mango salad:
1/2 a mango julienne
1/2 cup sliced cabbage
1/2 sliced apples
2 tbsp vinegar
1 tbsp honey
1/4 tsp salt
1 tbsp olive oil
1 tbsp of yoghurt (add more if you want creaminess, just increase the salt input)
pinch of paprika (to compliment the sandwich)

Slice all the veggie/fruit thinly. Start with vinegar and honey, then add salt and whisk. Then add oil and yoghurt and paprika and whisk again. Add it to the salad and let it rest for at least 15 minutes.


  • (You can omit the egg and cook it like a grilled cheese sandwich with a little less oil.)
  • (You can always lessen the spice for kids and non-spicy palette)

Monday, November 7, 2011

Marinated Mutton Chops - My Mum's Recipe

         I loved celebrated days at home. We would eat traditional foods like Mutton Pilaaf, Aloo Ghosht (Potato and meat Curry), Chicken Karhai ( Chicken with spices and tomatoes), Korma (meat cooked in yogurt), Roghni naan (Bread baked with butter), Haleem (Meat cooked with lentils, and oats in delicious spice). 
          Living in a different country from Canada, as kids we were always fascinated by western style food like, steak, roasted chicken, and the sides  always looked so different and yummy. Our mum would make different cuisine just for us to give us that western food feel. I remember my first pizza in Pakistan, my mom used mozza cheese which she got from a speciality store. My brother and I were so excited and kept saying mum its like Ninja Turtle cheese (stringy)
          One of my favourite dinners inspired by roasted styled dinners was the leg of mutton/mutton chops with fried potatoes and peas. with a Russian salad which I cooked for Nabeel recently :) and it was a hit!!

750 gms mutton chops (beef chops, or leg of lamb)
1/2 tsp cayenne pepper
1 tsp salt
1/4 cinnomon powder
1 tbsp garam masala (Grind, 4 cloves, 1/2 black cardimum, 4 green cardimum, 1 tsp whole cumin, 1 tsp black pepper)
1/2 cup Yoghurt
2 tbsp of ginger and garlic paster.

Clean the chops and take away excessive fat, wash the meat with vinegar and and cold water to take away the gamy smell of the mutton. Marinate the meet in spices, garlic/ginger paste and yoghurt. The mutton needs to marinate at least for 4 hours. I always keep it in the fridge overnight. 

To cook it,put 1 tbsp oil in a non stick pot, transfer all the meat and marinate in it and cover it. The meat cooks  for an hour and forty five minutes on low heat. (You can cook this in a slow cooker as well).

Serve it with small fried potatoes, fried peas in salt and pepper, garlic bread or rice pilaf.

  •  (If you don't eat too much spice , decrease the amount of black pepper and cayenne pepper in the marinate)
  • (You can also substitute yogurt with vinegar if you find the roast too heavy)
  • You can also after steam roasting can broil the chops to brown them.

Monday, September 19, 2011

Summer Salad Rolls

Julienne Vegetables
Sometimes, I only want to eat a cold meal on a hot summer day. Salads are a great option but I always want something hearty to eat with it. Now hearty for some could mean meat or potatoes, but in this recipe hearty means rice paper rolls. I bought a pack from an Asian market. I had so much fun making them. I wish I had more time to make a dipping sauce with it, hopefully next time.
1 Carrot
1 Lettuce Head
Stuffing the Rice Paper
1 Mango
2 Green onion bulb
Rice Paper rolls.

Serving: 6 rolls

Julienne the mango and green onions and cut the lettuce very thin. Grate the carrots to save time and effort. Warm up a little bit of water in a large pot so the rice paper can easily get soaked without folding on itself. Once the water is warm to the touch turn off the stove, soak a rice paper for fifteen second and place it on a plate. Stack all the vegetables on one side of the paper and start to roll while tucking the stuffing. After one fold tuck in the corners and finish the last fold. The tighter you tuck in the better vegetable hold up to dipping sauces. They came out fresh and hearty without any meat :), I made some shrimp and veggie ones for my one and only. ;)

Friday, September 2, 2011

Potato chips may not have gluten but they have FAT :)

Potatoes are my favourite vegetables. I will discuss the many ways I eat that vegetable in another posting. The reason I am writing this blog is that I am addicted to chips of any kind, every kind. I crave them (:S) and sometimes get a big bag and finish it in an hour. Some of my favourites are Lays BBQ and Lemon Chile (sold in middle east), Flamin cheetos, Old Dutch Chedder Cheese and Jalapeno, Omani Chips, and lastly Blair's Death Rain habanero chips. These are the best chips if you like spice and little bit of sour. However, HOWEVER, I cant have them all the time and believe me I used to have them all the time. After being diagnosed with celiacs, my diet took a turn towards eating healthy. I started to realise how chips are bad for me (as if I already didn't know). But I still liked them and wanted them. The healthier version of crispy snacks started getting introduced here in department store, like whole wheat tostitoes, pita chips, veggie sticks etc. Now, those I cant have :) so what do I do?

I started trying all the snack and chips that were of gluten free variety. I tried different torttilla chips, bean chips. Some of them actually made me sick. After a year of searching I found my perfect one. Its crispy and perfect for eating with guacamole or other dips. It is made up of lentils and beans, my favourite. It has light seasoning that cools down my craving of salty and savoury.

I got the Permasean flavour of these delicious crispy and hearty Baked Lentil Chips by Mediterranean Snacks.There are other flavours like Cucumber Dill, Cracked Pepper and many more. I found them in Winners and Bulk Barn.

Wednesday, August 31, 2011

Hu's on First - Gluten Free Options

Nabeel and I went to Hu's on First for lunch on Eid. It is one of my favourite restaurants in Winnipeg and guess what? Yes they have two or more gluten free options in appetizers and entrée. I was introduced to it by my best friend who has moved to Toronto. Hu's on First is an Asian Bistro in the midst of Winnipeg down town near waterfront. Every time I go there, I am reminded of wooden verandas in Pakistan. The red and orange shades of light contrasts the warm tones of the wooden-bamboo décor. The atmosphere vary from quite romantic dinners to loud family gatherings.

Anyway, back to the most important question. What did I eat? We ordered Shrimp and Mango Summer Rolls. The rice paper rolls were filled with rice vermicelli tangy-sweet mango, crispy fresh cucumber, shrimp cooked well and basil that just added the depth to the taste. It was served with two different sauces; Nouc Cham and Peanut sauce. We are all familiar of peanut sauce, which is lightly spicy and sweet at Hu's. Nouc Cham was my first Vietnamese dipping sauce which is made up of fish sauce, vinegar, sugar and water. Now we all know that most Asian cuisine strive to hit a balance in their taste. This sauce was a little towards the vinegar side. I would like a little more sweet but it still worked well with the rolls.

I ordered my favourite Lemongrass Shrimp with Jasmine Rice for my main course. Hu's on First, serves julliane vegetables in their dishes which adds texture and helps the sauce to envelope vegetables like red onions, carrots, bamboo shoots and sugar snap peas . The lemongrass and spices enhance the shrimps and brings the dish together. This dish hits a balance of all sweet, sour, spicy and salty. It is very enjoyable for my pallete however maybe spicy for some. I accompanied it with a little bit ( A-lot-a-bit) of Siracha.

Plan a nice lunch or dinner with family or friends and enjoy something spicy. Here is the menu for you to choose from before you even go there. Enjoy!

Wednesday, August 24, 2011

List Of Gluten free restaurant and retailer in Winnipeg

Here are the list of restaurants and retailers that were compiled by members of CCA Manitoba chapter. The restaurant names have little tit bits beside their info about gluten free or friendly menus.

Click on the following site address:


Tuesday, August 23, 2011

GF products in very unlikely places - Winners :)

The awareness about gluten intolerance and Celiac's disease is increasing and the GF products shelf in department stores are getting bigger and bigger i.e. Safeway, Walmart and Superstore. I am still discovering bakeries and speciality stores that carry gluten free products in Winnipeg. I hope to find more and more.
Winners' usually carries gourmet high-end condiments, cookies and sauces. Today I found more than five gluten free snacks that included, GF cinnamon roll's batter, GF lemon biscotti and chocolate biscotti, GF lentil cracker,GF qinuoa cookies and GF ginger snaps. These products are different from what I have seen in stores. Hence more variety for us snack eaters.
Here it is, my lucky find. I hope you find some as well and let me know.

Monday, August 22, 2011

Kabsa Inspired Chicken Roast - Gluten Free

Roasting chicken is common in every cuisine in the world. People use ovens, grills, steamed pots, gas burners and clay ovens. The best part of a roast chicken is crispy skin, bronzed and moist meat that falls off the bone with just a touch. I read on another blog, that recipes of roast chicken differ the way time differs on every clock.

Yesterday for dinner I made Kabsa inspired chicken roast. Kabsa is a middle eastern dish popular in Saudi Arabia. There the chicken is marinated in salt pepper and lemon juice and then chicken roasted on a circulating rotisserie. The chicken gets crispy all over and is served with fragrant rice and a fresh tomato chutney.

I cut up my whole chicken into four pieces; two leg and thigh and, two breast piece and wings. I left the skin on for crispy texture. I marinated the chicken with spices and let it rest for fifteen before putting it in the oven.

Ingredients for Marinate:
Cloves                    4 whole
Black Pepper         1/2 tsp whole
Coriander               1 tsp whole
Nutmeg                   a pinch
Salt                         1 tsp
Vinegar                   2 tbsp
Black Limes            1/4 of a piece
Garlic                      4 cloves
Olive Oil                  4 tbsp
Yellow color           1/4 tsp

Grind all the spices except vinegar, olive oil and garlic in a spice grinder (i have bought a small coffee grinder) until its a airy powder.Then crush garlic into a fine paste with a little salt and olive oil. Then rub the spice mixture, 2 tbsp olive oil, vinegar garlic and salt. Rub it all around the chicken and try to get everything under the skin as well.Preheat the oven for 450 Degree Fahrenheit. Let the chicken rest for 15 minutes.

Roast the chicken at 450 for first twenty minutes and then reduce the temperature to 350 Degree Fahrenheit. Roast the chicken for an hour and fifteen more minutes until the chicken skin crisp up and chicken doesn't bounch back when touched.

Once its roasted, let it rest for fifteen minutes before serving it with smoked saffron rice and fresh and cold tomato Chutney.

Sunday, August 21, 2011

Gf Soya Sauce - Bragg All Purpose Soy Seasoning

The regular soy sauce ingredients are soybeans wheat, salt and water. It is produced by a very strenuous process of fermentation where the sauce is aged for months. Hence I can't eat it :(

Bragg-All purpose soy seasoning is a gluten free alternative.
It is made up of soybeans and purified water.


Compared to regular soya sauce Bragg all purpose is lighter in color and is less dense. When tried on it's own, it is very salty. When I use it to cook as an alternative to soya sauce I minimize the amount of salt I usually put in those dishes. It adds a good taste of soy.

Note: I mix wasabi and pickled ginger in Bragg all purpose when I eat sushi as it cuts through the salt.

- by MKH

Friday, August 19, 2011

Udi's brand bread review

I tried a lot of breads after going gluten free. The first time I saw gluten free bread in an isle of a store I felt relieved. Not knowingly that gluten free bread are rarely like wheat bread. Most that I tried tasted very bland, starchy and when toasted or buttered it always broke like rusk.

Udi's was discovered my husband and I in a nearby store. There were Udi's brand breads and bagels. I bought the whole grain bread. I came home and toasted a slice and without butter. .......

Pleasantly surprised

All the things I felt when I took one bite. It was toasted well. when I bit into it it was lightly crunchy from outsides and soft and stringy from in. When I broke it instead of becoming sand in my hand a piece tore away like wheat bread would.

This bread gets **** out of five stars from me.

- by MKH

Sunday, April 24, 2011

Mongo's Style Stir Fry-Gluten Free

This post is for the days, when people like me want something hearty but do no want rice or bread for their lunch. I am not saying it's as healthy as a salad but it's very close. Especially on a cold day.

I take after my dad in many habits. I love to mix different foods in my plate and eat. I do well eating buffets as well because of this trait. This dish is very rustic and the addition of the egg creates this creamy balance that subdues the heat of Siracha!
Two other addition of vegetables that make this dish very colorful, a little sweet and savory are fresh spinach and carrots.

Let me know if you ever try it.

2 cups fresh mushrooms
1 cup Cabbage
1/2 cup Broccoli
1/2 cup Carrots
1/2 cup black beans
1/2 cup mozzarella cheese
1 egg
2 tbsp olive oil
2 tbsp gf soya sauce
1/2 tsp paprika
1/2 tsp garlic powder
1/4 cumin
1 tsp lime juice
1 tbsp Siracha hot sauce :)


add all veggies to a wok with olive oil and fry until they start to loose their water at high heat. Sautée until some veggies get golden then add beans and all other spices and lemon juice and sautée for a minute. Then add soya, salt and Siracha. Mix it well then add mozzarella and crack an egg on top and stir and fry until you know egg would be cooked thoroughly. Enjoy!!

- by MKH

Tuesday, April 19, 2011

Chicken chowmein -gluten free

Spaghetti, linguini, all those stringy pastas always satisfied the hunger especially after 3 hours of playing under the sun and running silly.
My mum is the best cook ever, I mean ever. Anything she makes is delicious. I can't believe that somebody gets to see my ama and atta everyday :)

I made my moms recipe chowmein but made mine with rice noodles. Delicious!!

2 chicken breast cut in pieces
1 big green pepper Julian
7 baby carrots Julian
1 med red onion julian
2 serving of boiled rice noodles
2 tbsp Gluten free soya sauce or regular
1 tbdp Siracha hot sauce
1/2 tsp garlic
1 tsp crushed red pepper (rp)
2/3 tsp black pepper (bp)
1 tsp salt ( taste and more)
2 tbsp olive oil
1/3 cup warm water

sAutee chicken in olive oil for a minute on med high heat. Add garlic, rp, bp and salt cook for 2 mins. Add water and let it simmer covered for 6 mins o. Low heat so the chicken and spices mix. Add soya sauce and hot sauce and cook for 30 sec on medium heat. Add all the vegetables, sautée for five minutes and then add noodles. The noodles will soak up extra sauce from chicken vegetables. Mix it well on medium high heat and serve with lime or Siracha!!!

- by MKH

Saturday, April 16, 2011

Nabeel's delicious Gringo Burgers

I love being Nabeel's Sous Chef. He loves to cook Especially for me and as you all know by now I love to eat. He tries out new recipes and I love to watch him cook. It's very entertaining and helpful. Since I started eating gluten

free, I haven't had a good burger in years. I found gluten free buns and Nabeel grilled these delicious burgers. Its a South American recipe.

Ground beef 500g (regular)
Green onions 3 roots
Red onion 1 medium
Garlic 1 tsp
Pepper medley 1 tbsp
Paprika 1tsp
Cajun spice 1tspn
Salt 1 tspn ( hasbe zaiqa, according to your taste.
Cilantro 1/2 cup

Chop green, red onions, cilantro and garlic and add that to the beef. Add spices and soya sauce and mix it all up. Make medium size patties and grill them medium high for 10 mins on each side.

This lunch reminded me of mama's burgers in Sharjah Alain, English night at Peshawar mess, shami kabob sandwiches in Mianwali, barbecue at Richmond park with lays chips.
I hope when you make these, it also remind you of a family time back in the day or create a new memory of a warm relaxing day with Gringo Burgers.

- by MKH