Gluten-free Croatian Knedle with Prunes

Gluten-free Croatian Dumplings aka Knedle. Knedle, are traditionally made with plums but mine are a little more fibre-rich with prunes. While knedle with prunes lacks the juiciness that plums offer, they provide the perfect little bit of sweet deliciousness you crave from a potato dumpling. They are bite-sized and satisfying. Plus research has shown that bite-sized food is more rewarding and leads to greater feelings of fullness than one large piece of food.Study here. Don’t take my word for it, try it yourself.

Ingredients

2 russet potatoes, peeled, boiled, mashed and cooled. I used this Potato gadget

1 cup gluten-free flour I love this one Here

1/4 cup butter (soften)

1 egg

1/2 teaspoon salt

10-15 prunes

1/4 cup gluten-free breadcrumbs

plum jam (optional)

For the brown butter topping

1/4 unsalted butter

1/4 gluten-free bread crumbs

3-4 sage leafs

Directions

On a clean counter add the cooled and mashed potatoes, add the flour, eggs, bread crumbs, and salt. Mix well until all the ingredients are combined and the dough is formed.

2. Place a large pot of salted water to boil.

3. Roll out dough to about 1-inch thickness, if you are using plum jam (optional) add a bit on each square

4.. Cut the dough into squares (enough to cover and wrap the prunes) Separately, enclose each prune so that a ball forms. You can seal the edges by getting some water and sealing it completely closed.

5. Once all the prunes are covered in a ball of dough, gently add them to the boiling water. Cook for about 5 -6 minutes, you will see the balls rising to the top.

6. Scoop out and add to a casserole dish.

Brown butter topping

(Preheat oven to 350 F)

7. Place a pan on medium heat, add butter and slowly melt. Add sage and gluten-free bread crumbs. Mix constantly to not burn the breadcrumbs. Cook for about 3 minutes. Using a large spoon scope a small amount of brown butter bread crumbs on each knedle.

8. Place the casserole dish in the oven and allow to bake for about 20 minutes.

9. Serve and Enjoy.

Octopus salad on Croatian island Palmižana

Palmižana- near the island of Hvar off the Dalmatian coast is one of a chain known as the Pakleni islands. Once a place where only few would venture off to escape the busyness of life. 

Today, many flock there to seek a quality experience and immerse themselves in nature's bed of tranquillity.  Frolicking on the island is as much about stimulating all five senses as it is about allowing nature to heal our bodies and minds from hustle culture. The botanical gardens of Palmižana are surrounded with tree-like opuntias (aka prickly pear),  cacti, olives and many different kinds of aromatic herbs and plants.

I sought out this peaceful island to fully experience the Croatian art of Pomalo that I write about in my book. Once our boat docked, I made my way on a path surrounded by eucalyptus and succulents instantly allowing my mind to focus on the present moment. Nothing else seemed to matter except for the lush and enormous botanicals in my sight of view. The windy path led us to the beach where we planted ourselves for a day of relaxation.

Once in a rested state, I began to seek out a casual laid-back restaurant.  Fresh, simple and tasty were on my mind.  I got exactly what I craved at Toto’s restaurant. 

Bursting with Adriatic flavours, my octopus salad with crunchy celery, parsley, lemon juice and local olive oil perfectly satiated my hunger.  The staff at Toto’s were attentive allowing us to take our time perusing the menu.  They were knowledgeable and adaptive while making plenty of room in the shade for our family. 

Palmižana is the perfect retreat that brings my book Pomalo: Croatia’s Secret to Happy to life in vivid colour.

Croatian Blackened Cod

How to make a traditional Croatian fish dish as a low carb version? Come and see….

In Croatia, cod is known as “Bakalar” and is usually served at Christmas as a hearty stew with potatoes. I decided to make this Croatian delicacy into a low-carb gluten free option and enjoy around the pool this summer. Cod is an easy and delicious fish to prepare. I decided to make it into a one sheet pan meal for easy prep and clean up. This dish is perfect for any night of the week. I added some radishes and broccoli along with lemon slices to make the dish pop.

Here is the recipe

Ingredients

2 pieces of Cod about 15 ounces or about 1 pound

4 tablespoons of extra virgin olive oil

3 tablespoons of your favourite cajun seasoning

1 lemon cut into think slices

4 radishes cut in half

1 head of broccoli

Salt/Pepper

THE PREPARATION: SO EASY

Directions

Set the oven on to 400 F

1. Clean and cut broccoli, and radishes. Lay the vegetables evenly on the sheet pan. Drizzle with two tablespoons of olive oil. Making sure to coat all the vegetables and season with salt.

2. Clean fish and pat dry with paper towel. Season with cajun spice. Rub two tablespoons olive oil onto the fish and set evenly on the sheet pan next to the vegetables.

3. Add the lemon wedges.

4. Back in oven for 15 minutes.

Serve

Remove sheet pan from the oven and place on nice tray. Remember to add charred lemon wedges and enjoy.

Watermelon Sangria Mocktail

What better way to celebrate Canada Day than with a Watermelon Sangria mocktail. A beverage the whole family can enjoy throughout the day. This drink is easy to prepare and is a delicious way to enjoy summer around the pool. You will begin by cutting the watermelon into cubes and freezing for about one hour.

Next you will muddle the basil/or mint and lime in the empty pitcher

Ingredients

2 cups of watermelon cut into cubes

1 lime sliced

1/2 cup of fresh basil/ or mint you pick

4 cups of fresh squeezed watermelon juice (or store bought watermelon juice)

1 bottle(1 litre) of plain sparkling water like Perrier

1 bottle 750 ml of sparkling grape juice chilled-from Farm Boy grocery store

Lots of Ice

Instructions

1. Once you cut the watermelon cubes space on baking sheet and place in freezer for 1 hour.

2. Add the basil/or mint, and lime slices to the empty pitcher and muddle with a long spoon.

3. Add the watermelon juice, and refrigerate for a few hours (this is where the sangria part comes to play)

4. Add the chilled sparkling grape juice

5. Add frozen watermelon cubes and lots of ice

   Serve immediately

ENJOY IMMEDIATELY

Chicken Cacciatore Easy weekday meal

Need a weekday meal the whole family will eat and enjoy? Try my super easy and flavorful Chicken Cacciatore. I use my instant Pot for a lot of meals including this one.

Once my chicken was done cooking in my instant pot, I transferred to my Le Creuset Cast iron round French oven because it’s a lot easier to serve.

Ingredients

• 5 Chicken breast- one for each member of the family- Or Chicken thighs

• 1 cup Crushed canned tomatoes

• 1 cup canned Tomato sauce

• 1 teaspoon Garlic power

• 1 teaspoon Onion powder

• 1/2 Bell Pepper

• 2 cut scallions or 1 shallot quartered

• 5-6 Mushrooms large cut in half you will add this near the end of the cooking process

• Olives (optional)

• salt pepper

  Directions

  1. Turn instant pot on slow cook setting

  2. Season chicken with salt/pepper, onion power and garlic powder add to instant pot

  3. Add the crushed tomatoes and tomato sauce in the pot with the chicken, bell peppers, and scallions

  4. Cook for 2 hours on low slow cook setting

  5. 30 minutes before its ready I added the mushrooms and olives

2 Salads to Serve this Summer

Welcome to my Canada day salad recipe station.

You want your guests raving over your food and decor, am I right? That's why I wanted to create recipes there were obviously easy and something you can make them the night before, refrigerate and serve the day of you celebrations.  It's easy and most importantly delicious. 

Oh Canada Pototao Salad
Ingredients
3 pounds of golden baby potatoes

Dressing
Juice of 1 1/2 lemons
1 teaspoon salt
3-4 teaspoons maple syrup
3 tablespoons of extra virgin olive oil
2 tablespoons of chopped chives
Pepper

Directions
Boil potatoes for 10 minutes until you can poke a fork into them.  Drain potatoes, and allow them to cool before cutting them in half.  In mason jar add the ingredients for the dressing, shake well and pour over the potatoes and enjoy. 

Corn Salad
For this recipe I used fresh summer corn on the cob.  I just know you will enjoy the flavors of this sweet savoury dish. 

Ingredients
8 ears of corn husked and cleaned
1 cup of cherry tomatoes cut in half
½ cup of julienned fresh basil
2 tablespoons of chopped chives 

Dressing
4 tablespoons of olive oil
4 tablespoons of apple cider vinegar
½ teaspoon of salt and pepper

In a large pot of boiling salted water cook the corn for approximately 4-5 minutes.  Drain and allow to cool.  When the corn is cool, cut the kernels off the cob.  Toss the kernels in a large boil, in a mason jar add the ingredients to the dressing, shake well and pour over corn kernels