We are in our second lockdown (Ontario) since this pandemic started and now it has been extended till mid February. Technically the word lockdown wasn’t used, but the phrase ‘stay at home’ while under a state of emergency.
I love a play on words, so for hibernate (which is what we seem to be doing) I changed it to hiber’make’ or hiber’bake’. In this case there has been lots of extra cooking going on and it has been time to fatten the curve with some hiber’bake’. Activities of reading, crochet, completing jigsaw puzzles just don’t give the sort of exercise that getting out and walking every day do.
Having IBS and diverticulosis has meant having a closer look at what I eat. Wheat seems to be an irritant to my system so I have switched to a lot of gluten free foods to see if it helps.
Many foods are already gluten free, but it is baking products that have had more scrutiny lately.
Some stores have a gluten free section, and we are lucky to have a wonderful store, The Green Root, that has many gluten free products as well as all sorts of products for various eating disorders. I also use a lot of the Duinkerken products and Robin Hood gluten free flour.
After baking muffins, scones, banana bread, raisin loaf and more I tried a healthier recipe from a really old Bisquick cookery book.
Impossible bean pie was next. I just substituted gluten free bisquick for the regular one and it was delicious. The next time I make it I will make a smaller batch as it is just for me.
I have lots of different versions of impossible pie and will be trying another one next time. I also think I’ll make the same one but add a variety of veggies.
I already cook many soups and casseroles that are gluten free and I’ve shared lots of the ‘soup’er recipes here.
My latest soup, potato & pasta, should be called the whatever soup as it turned into whatever was available to add from the cupboard, fridge and freezer.
- about 150 gm of chopped potatoes
- carrots, onion, celery, tomato from the freezer
- 3 cups of water or stock if you prefer
- about 1/2 cup gluten free pasta
- about 1/2 cup milk
I don’t skin the tomatoes, just cut and freeze as needed. When they are added to the hot liquid the skin comes right away and can be picked out.
Cook until all veggies are soft. Usually I partially puree my soups but this one was left just as is. If you want a creamier soup you can add a bit more milk. Delicious!