Slow Cooked Harvest Pork Stew (gluten free)


pork stew

2 pork chops (I use the bone in and remove it, just to have the tenderloin bit for more flavour) fat removed and cut into 1-inch cubes

3 tbsp. All purpose gluten free flour

1 tbsp canola oil

3 medium potatoes either russet, or Yukon Gold, unpeeled and cut into 1-inch cubes

1 small red pepper, julienned (cut into small strips)

1 cup chopped carrots

1/3 cup zucchini cubed

4 large mushrooms diced

1 284mL can organic condensed chicken broth (I used President’s Choice©)

1 jalapeño pepper, seeds removed and finely diced (take care to not touch your eyes when dicing, you can even wear rubber gloves)

2 large cloves of garlic minced

1/3 cup diced Spanish onions

½ tsp salt (use 1 tsp if there is no salt in the chicken stock)

¼ tsp. Black pepper, or 6 twists of a pepper mill (I use a peppercorn medley of white, black, and red peppercorns)

¼ tsp. dried thyme

Chopped parsley to garnish (optional)


  1. Put the pork pieces in a bowl and sprinkle about 2 tbsp. Flour over the pieces, coating them. Add a few twists of pepper and a dash of salt. Place the oil in a large pan and heat until hot, not smoking, but when a drop of water sizzles in the pan, be careful). Add the floured pork and brown all sides. Place into your slow cooker. (optional: I de-glaze the pan with a little of the chicken stock and add to the slow cooker, gluten free flour can be sticky)
  2. Add the rest of the ingredients except the parsley and chicken stock. Keep about a ¼ cup of the chicken stock aside and add the remaining stock in the cooker. Once all ingredients are in, give it a good stir and turn the pot on choosing whatever setting serves your needs. (I use a 7 qt. Crock-Pot® and use the high setting or 4 hours)
  3. Within the last hour, take the remaining chicken stock and stir it into the remaining flour making a paste. Take this mixture and slowly add into your stew. Adjust your seasoning if desired.
  4. When finished, sprinkle with parsley (optional) and serve!


Suggested pairings:  BC Pinot Gris, Viognier, or an international Marsanne/Roussanne or a Mongozo Premium Pilsner gluten-free beer


Chicken Souvlaki, El-style



2 boneless skinless chicken breasts

12 Tiger Prawns

2-3 white waxy potatoes, peeled , cut lengthwise–Not Russet potatoes

1 cup short grain rice

3 cloves of garlic minced

1 Lemon

Organic chicken stock

¾ cup White wine

Sea salt

Cracked pepper

Fresh Oregano, diced

Extra Virgin Olive oil




2 pots

1 grill or BBQ


Chicken/Prawn prep


Marinate the chicken and prawns in white wine, a bit of stock, and minced garlic. Drizzle a bit with the oil and toss in a pinch of the fresh oregano, put a pinch of sea salt and some cracked pepper, enough to dust finely. Turn them once in a while as you prepare the potatoes and rice




In one pot, add 1 cup chicken stock, 1 cup water and 1 cup short grain rice. Dash a pinch of sea salt, bring to boil and simmer for 20 minutes

For potatoes, place in a pot with the rest of stock, add sea salt, bring to boil and simmer until cooked, 15-17 minutes approx.


With your pre-heated grill or BBQ , place marinated chicken on to cook, put prawns on just before the chicken is almost done, they take less time. Turn chicken to get the criss-cross marks during cooking.


After it’s done cooking slice chicken diagonally and place around the bed of rice and potatoes. Drizzle with a squeeze of fresh lemon and garnish with a few wedges


Wine recommendation : Antinori Orvieto(IT) or Stoneleigh Sauvignon Blanc (NZ) 


Spaghetti Bolognese (gluten free)



1 lb. Organic extra lean ground beef

1 can Crushed tomatoes (I like Unico)

1 can tomato paste (see above)

½ medium Spanish onion chopped

Vegetable stock

3 cloves of garlic minced

6 large button mushrooms quartered

½ small zucchini

6 small peeled baby carrots

Spaghetti pasta – I use gf brown rice pasta

Parmegiano Reggiano

Sea salt

Cracked pepper

dried basil

dried oregano

2 Bay leaves

cayenne pepper

Fresh Oregano, diced (optional)

Extra Virgin Olive oil 

Optional – GF French Bread, recipe to be posted later, also need garlic butter 


1 deep skillet

1 deep pot

Cheese grater 

Bolognese Sauce 

Pre-heat one of the pans. Add 1 tbsp oil, and sauté onions and garlic until the onions are translucent. Then add ground beef to skillet and brown. You can add the mushrooms just before the beef is completely browned. (optional- add ¼ cup red wine at this point) 

Add the crushed tomatoes, tomato paste and about ¾ -1 cup of the vegetable stock. Grate the zucchini and carrots into the mixture. Bring to a boil and simmer. 

Take a healthy pinch of dried basil and oregano and rub in between your hands over the meat mixture, this releases the oils in the herbs and intensifies the flavor. Season with sea salt, cracked pepper, cayenne pepper and put 2 bay leaves in stirring frequently. Taste to see whether it needs more salt or more seasoning. Generally I add more oregano than basil. 

Put water on to boil adding a pinch of salt. I usually grate the Parmesan at this time, putting about ¼ cup in the Bolognese mixture, and setting the rest aside in a bowl.

Add pasta to water and cook to “al dente”, which is usually 2 minutes less than the recommended cooking time. When in doubt, a sure test is to sling a strand at the wall; if it sticks, it’s ready! LOL 

Drain pasta, add a drop of oil and toss; this is so the strands won’t stick together.

Serve with garlic toast if wanted and enjoy!


Wine recommendation: Côtes du Rhone (I like Plan de Dieu)
or a Chianti (I like Straccali, great value)

Pan Seared Scallops with Citrus Butter Sauce

Pan Seared Scallops with Citrus Butter Sauce

You will need

1 pound of scallops, preferably fresh
1 cup of whipped cream (liquid in carton)
1 lb of butter (will need ¾ of it to clarify)
1 lemon
1 orange
1 lime
Fancy greens
Basil leafs
(sea salt to taste, but not necessary)
One shallow pan, hopefully with a heavy bottom
Lemon Zester
2 small saucepans

Preparation: Clarified butter

Take ¾ of the pound of butter and place in a small saucepan under medium heat. Do not heat too quickly; you will need to skim the milk sediment off the top, it’s best to have the pan slightly off the burner, as butter can burn quickly. Once the top is clear, you can separate the clear butter from the sediment on the bottom. Only use the clear part for cooking

Preparation: Zesting

With your lemon zester, gently drag it along the fruit skin, you will only want to take the coloured portion, none of the white rind. You will only need at most about a ¼ tsp. Total, and maybe only a pinch. Juice one of all three of the fruits, depending on what flavour you like best. I prefer mostly orange, with a hint of lemon

Preparation: Butter Sauce

Take the whipped cream and slowly simmer it in a pan. You are going to reduce it, so take care to do at a lower heat setting. Be sure to stir every few minutes with a wooden spoon. When the volume of it is reduced by a third to a half, the consistency should be that of a very heavy cream. This is what you want

Now with the heat off, you are going to stir in a few (cold) sticks of butter. Do them one at a time, and take care to not have the butter melt before you get it in. You might only need about 4 sticks, the sauce will appear more rich.

After you have done that, take a pinch of whatever citrus flavours you want in your sauce and gently stir them in, put just a dash of lemon juice in as well, it will lift all the flavours. Taste it, you will know what flavours are right.

Cooking the Scallops

Preheat your heavy pan at about a medium high heat, you will be cooking your scallops in clarified butter, so don’t add in until you are about to cook.

Once your pan is hot, add a few tbsp of clarified butter, as it steams and starts to sizzle, you can add your scallops. (salt at this time if you want, but is unnecessary with the sauce) Only do a few at a time, and cook on each side until the bottom is a golden crust. This happens quickly though, as they will not take long to cook. DO NOT OVERCOOK

Now, present them on the greens on a plate and lightly drizzle them with the butter sauce just before eating. (garnish with a sprig of basil as well, or a light “bam” of the zest!!)


*suggested wine pairing; Astrolabe Sauvignon Blanc from New Zealand (Malborough) or Chateau Gaudrelle Vouvray from France (Loire Valley)*

Chicken Pot Pie (gluten free)

Gluten free of course!

Gluten free of course!

Chicken Pot Pie (Gluten-free)

Pie crust

2 ⅓ cups All purpose gluten-free flour (I use Cuisine Soleil Organic)

¾ tsp. salt (might need more if using unsalted butter)

1 tsp. granulated sugar

¼ tsp. dried thyme

about a cup of chilled butter cut into small cubes

⅓-½ cup of very cold water

Chicken Filling

2 large uncooked chicken breasts

⅓-½  cup diced ham (I used old fashioned gluten free)

3 tbsp. olive oil

3 medium carrots, diced

3 small celery sticks, diced

¾ cup of frozen peas

⅓ medium red onion, minced

3 garlic cloves, minced

½ tsp. salt

Cracked pepper (have a pepper mill about)

½ dried thyme

½ cup dry white wine (I used BS White)

Chicken broth, unsalted

Pinch of sage and oregano

1 tbsp. Mild curry, adjust if in paste form, will need less

¼ cup all purpose gluten free flour

Topping (glaze)

1 extra large egg, beaten

Coarse sea salt


  1. In a large food processor, pulse together flour, salt, sugar, and thyme. Slowly add in the coarse cubes of butter until the consistency is of coarse crumbs. Then slowly add in about half of the water down the chute and keep pulsing, you may have to scrape from the sides. Keep adding bit by bit until the dough forms a very ragged ball. You will not need all the water
  2. Turn the dough onto the plastic wrap and gently loosen the blade free. Knead the dough together into a ball and wrap with more plastic wrap and chill until needed


  1. In a large sauté pan, heat the oil and then add the minced onions and garlic. Sauté until almost translucent. Add the diced chicken with a pinch of salt and a couple of twists of the pepper mill. Once cooked through and taking care to not let it burn, add the carrots & celery cooking until they release their liquid and then add the peas.
  2. Sauté on high heat adding the spices, until the veggies caramelize slightly. De-glaze the hot pan with the wine, reduce slightly then add the chicken broth to just almost covering the mixture heating until bubbling. Turn heat down and using a little of the chicken broth, mix in the flour in a separate container until it is about the consistency of paste. Gently fold in about half of it to your chicken, bit by bit, taking care to stir. Add in as much as needed to have a medium consistency
  3. At this point, add in the curry and cook for a few minutes. Taste and add more seasoning if needed, the curry is just an enhancement.
  4. Preheat oven to 375°F
  5. Pour the filling into an oven proof deep dish pan, or several if making smaller pies and set on a baking sheet
  6. Remove chilled dough from fridge. If you are making one large pie, roll the dough out between sheets of plastic wrap just slightly larger than the dish. If you are making smaller pies, roll the dough to just slightly larger than the circumference of the pies. The dough should be even, about ⅓” thick. Place onto your dish, cutting off excess as needed. You will need to create some vents, so cut out about 4 “leaves” and place those decoratively in the center of your pie. You will have leftover dough, so you can decorate more, or roll up the rest and refrigerate for future use.
  7. Brush the egg mixture over the top of your pie and lightly dust it with the sea salt.
  8. Bake for about 35-40 minutes in your pre-heated oven until your crust is golden and your filling bubbly.
  9. Cool slightly for about 10-15 minutes and serve
  10. ENJOY!!