Category Archives: CasaJos Recipes

Gluten-Free Coconut Greek Yogurt Pancakes

breakfast!! 🙂


Several years back I discovered a delicious no-fail pancake recipe from my mother’s limited collection of tried & true dishes that we grew up with as kids. I have since adapted that recipe to a gluten-free alternative and surprisingly it has proven to be a fluffier, more robust pancake than any of the GF recipes I have tried. These have been a hit, time and time again. But today I tried something new.

Inspired by a recipe I found on Le Creme de la Crumb, these pancakes rival my classic recipe with only a few required modifications to turn them into a delicious GF breakfast my family can enjoy.


  • 1 1/2 cups Gluten-free all purpose flour
  • 2 tsp baking powder
  • 1 Tbsp organic sugar
  • 1/2 tsp sea salt
  • 2 Tbsp coconut oil, melted (choose a variety that has a strong flavour)
  • 2 eggs, room temperature
  • 1 tsp pure vanilla
  • 3/4 cup plain…

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Tomato & Feta Quinoa Frittata

My awesome Valentine’s brunch!


This versatile recipe works for breakfast, brunch, lunch, or dinner and is a heavy hitter in terms of nutrition and taste.


  • 1 cup cooked quinoa
  • 1 tsp olive oil
  • 1/2 leek, white part only, thinly sliced
  • 6 eggs
  • 1/4 cup plain greek yogurt
  • 6 grape tomatoes, halved
  • 1 Tbsp feta cheese, crumbled
  • 1 tsp dried oregano
  • salt & pepper to taste

Preheat oven to 350F, and prepare a baking dish by greasing the bottom and sides with butter or olive oil spray.

Prepare quinoa according to instructions.

Heat oil in a small skillet. Sauté leeks until soft.


In a medium bowl whisk eggs and yogurt until well blended. Stir cooked quinoa, tomato, feta, and seasoning. Pour into prepared baking dish. Bake for 25-30 minutes or until the centre is firm.


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Perfect Scalloped Potatoes

These were amazing!!


Inspired by a recipe I was taught many years ago by fabulous chef at the Dufferin Inn in Saint John, this scalloped potato dish is a guaranteed hit. I incorporated layers of sweet potato as I had a surplus in the pantry, and it worked!


Serves several

  • 5 small Yukon potatoes, peeled and thinly sliced
  • 3 medium sweet potatoes, peeled and thinly sliced
  • 5 garlic cloves, minced
  • 1/2 cup heavy cream
  • 1 cup skim milk
  • 1/4 cup parmesan cheese, grated

Preheat oven to 400F

Wash, peel, and drop potatoes in a bowl of cold water. Using a mandoline slicer, slice all the potato and set aside.

In a deep baking dish layer yellow potato, sweet potato, then minced garlic. Repeat 3 times. Improvise number of layers depending on the size of the baking dish you use.


Combine cream and milk then slowly pour over the layered potatoes.

Top with grated parmesan.

Bake covered for…

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Gluten-Free Brownies

I LOVE snow days like these 🙂 .. Nom Nom Nom


I rarely bake. But once in a while I get a hankering for something sweet and only a freshly baked  treat will satisfy the craving. Having a gluten-free pantry forces a bit of digging for recipes that deliver results that are worth the effort. This recipe delivers! Taken from a new recipe book, Flavor Flours by Alice Medrich, these brownies are easy to make and they are sure to satisfy your sweet tooth (and impress your friends).


Preheat the oven to 350 F and position a rack in the bottom third of the oven. Prepare a 9 inch square or round pan by coating the inside (side and bottom) with butter. I used a spring form cheesecake pan to enable easy extraction.

  • 10 Tbsp unsalted butter, cut into chunks
  • 6 oz semi-sweet chocolate, broken into squares
  • 1 cup organic sugar
  • 3/4 cup teff flour
  • 1/4 tsp salt
  • 1 tsp pure vanilla
  • 3 large eggs, cold

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Gluten-free Quesadillas

I was so Happy my lovely wife surprised me with this treat! Gluten Free Quesadillas – AMAZING!


I thought that quesadillas were a thing of my past since my husband was diagnosed with Celiac several years ago and we transitioned our kitchen to a 100% GF environment. Many of my favourite recipes took a lot of trial and error to get just right using GF alternatives to more traditional and readily available ingredients including pizza dough, bread, and pasta. But during this experimental phase I never attempted one of my favourite snacks and I am not sure why. Perhaps it is because I have yet to find a gluten-free tortilla that can withstand even the slightest amount of moisture when in contact with vegetables and meat.

Until now.

These quesadillas were a huge success providing a quick delicious meal with the bonus of finally pulling my much-loved Panini Press out of storage since the switch.


Serve 2 as a meal or 4 as an appetizer.

Heat a panini press while preparing ingredients.

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Tomato Chicken Bake


This dish is great on its own or served over pasta. Feel free to spice it up if you like it hot!

  • 1 medium sweet onion, sliced into rings
  • 3 garlic cloves, finely chopped
  • 2 chicken breasts, cubed
  • 1/4 cup of Italian red wine (or other medium-bodied red)
  • 1 x 796 ml can of stewed tomatoes, diced, no salt added
  • 3 bay leaves
  • fresh herbs (oregano, basil, parsley)
  • crushed chilies (optional)
  • Sea salt & freshly ground pepper to taste


In a cast-iron dutch oven sauté onion for 5 minutes on medium heat. Add garlic cloves and continue to cook for another 5 minutes.

Add chicken and increase heat to medium-high. Sauté for 10 minutes or until the chicken is cooked through.

Pour wine over the chicken mixture and reduce until a think liquid forms. Stir in tomatoes, herbs and salt & pepper. Cover and simmer for 45 minutes.


Preheat oven (or countertop…

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Steak & Chips


Not unlike many of my tried & true recipes, I perfected steak through much trial and error. And when I say perfected I mean to my liking – one’s preferences for grilled meat in terms of texture and taste is a personal thing. But time and time again my guests seem to smile as they bite into every tender morsel of my version of this classic meal.

The Steak

If the price is reasonable I will always prefer beef tenderloin for the lean cut and tender texture. Striploin or sirloin are a close second. I select cuts that are an inch to an inch and a half thick with the right amount of marbling and I never hesitate to request fresh cuts from the butcher.

Set the steak out at room temperature 20 – 30 minutes before grilling (depending on the temperature of your kitchen). This will ensure that the temperature of your grill…

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