Cullen skink. It sounds like a particularly unpleasant sort of lizard. But actually, it’s a delicious Scottish soup, hearty enough for a one-pot meal, quick and easy enough for weeknight supper when your kid has swimming lessons after school and you’re going to a PTA meeting after dinner.
Cullen skink normally contains lots of butter, milk or cream, onions and/or leeks. My version is easier on the tummy – gluten-free, grain-free, dairy-free, low-FODMAP, and full of healthy fish oils. For those paleo folks who eat potatoes, it could be considered paleo. However, it is still full of flavour, none the worse for the missing ingredients. Continue reading →
I’m posting this a bit late, but this week has been American week at our house. Though Indian tacos and bannock were both Canadian and American, gumbo is totally Louisiana. I visited Louisiana once, years ago, before Hurricane Katrina changed New Orleans forever, and I loved the food. This was also before I had to worry about a gluten-free or low-FODMAP diet, so I chowed down on fried oyster po’ boys, muffalettas, beignets, crawfish étouffés, and of course, gumbo.
However, I left Louisiana feeling unsure about what a “proper” gumbo should be, because every one I had was significantly different. One was thick and stewy, another was thinner and soupy. One was full of seafood, another, if I remember correctly, featured only chicken and sausage. That’s because, I gather, every Louisiana chef has their own version of gumbo. About the only common ingredients seem to be some form of flour-based roux and okra. Unfortunately, both wheat flour and okra (it’s high-FODMAP) are out for me. So how to create an authentic-tasting gumbo without either of those ingredients?
It’s Passover, so I thought the time was right to make matzo ball soup. Not that I’m Jewish. I’m about as shiksa as they come. Especially when I was in university, however, I had a lot of Jewish friends. I even dated a couple of nice Jewish boys, much to the chagrin of at least one of the mothers. I attended a number of Passover seders and enjoyed them. The best part, however, I always considered to be matzo (matzah) ball soup. Continue reading →