Green Stockings Craft & Design

September 10, 2016

The “Mummy, *sigh* I love cheese” Chicken and Veg Au Gratin

Filed under: Food — Tags: , , , , , , , , — GreenStockings Craft & Creative Events @ 9:32 PM

Imagine, if you will, a dinner that a toddler with a preference for white food (and her parent with a similar preference) will enthusiastically eat, that’s low carb, and amazingly delicious.  You may have stumbled across this delectable dish.  Soon to become your favourite high-fat-low-carb meal, the kind you’re still thinking about days from now, this bake is perfect fall food.


Feeds: 4 adults
Impressive rating: very high
Time intensive: very
Note: read through all instructions before beginning!


4 boneless chicken breasts (skinless if you prefer, but really, it’s really better skin-on)
2tbsp dijon mustard
2tsp garlic powder
Salt & pepper

1 large rutabaga,  peeled and sliced 1/4″ to 1/2″ thick
1 bulb fennel, top shoots cut off, sliced into thin wedges
1/3 cup olive oil
1tbsp cider vinegar
1tbsp roasted garlic goat cheese
Salt & pepper

3 leek stalks (white parts only), sliced into rings and washed
2 jalapeño peppers, seeded and diced
2tbsps butter

300g each mozzarella cheese and brick cheese, grated
2 tbsps roasted garlic goat cheese
2 tbsps blue cheese
1/2 cup 40% organic cream

Fennel and Rutabaga:

Set oven to 375F
Lay out rutabaga and fennel on baking sheets.
Mix oil, vinegar,  goat cheese, salt and pepper,  and brush onto vegetables.
Roast for 25 mins, turn veggies and cook for additional 10 minute increments until lightly browned.
Take out of oven and set aside


Marinate the chicken in mustard and garlic powder, then grill on the BBQ.  Once cooked, slice and set aside


Sauté jalapeños in butter in a large cast iron skillet which can be put in the oven.  Once they begin to soften, add leeks.  Cook on medium-low heat until soft.

Au Gratin:
Set oven to 375F
Grate mozzarella and brick cheese and set aside
Mix cream, blue cheese, and goat cheese in a small bowl and set aside.

Mix roasted vegetables and chicken pieces together and divide into two batches.
Combine first batch with leeks and jalapeños in the bottom of the frying pan, lay half of grated cheese on top.


Spoon out the second half of the chicken and vegetable mixture on top of the cheese
Lay the second half of the cheese on top.
Pour the cream and cheese mixture on top of the bake.

Bake for 25 minutes or until golden brown.  Let stand 5 to 10 minutes before serving.
Fight over who gets to take the leftovers for lunch.
Easy vegetarian adaptation: omit chicken


August 15, 2016

Just Trust Me Spicy Peanut Sauce Coleslaw

Filed under: Food — Tags: , , , , , , — GreenStockings Craft & Creative Events @ 11:16 AM

Oh, summer dinners.

If you’re like me, making dinner is an enormous chore. Not because I don’t like to cook, but maybe because I like to cook too much. And budget, time, dietary restrictions (and needing to make something that will get some calories and nutrients into a toddler) often mean that I can’t get super creative with our meals.  And then add a layer of it’s-too-hot-to-move-let-alone-cook, and you have me wandering around the grocery store at 7:30pm mostly just because it’s air conditioned, trying to figure out what to make.

Well, cabbage was on sale, and what says summer dinner better than coleslaw?

The salad ingredients for coleslaw are carved in stone as far as I’m concerned.  I grew up eating Canadian Living recipes from the 80s, so sometimes my food stringencies are a littld weird.  But like the title says, just trust me.

Coleslaw Salad
1/2 of one green cabbage, finely chopped
1 small yellow onion (or 1/2 of one red, Spanish, or Vidalia onion)
1 red apple, cored and diced (leave the skin ON)
1/2 cup raisins
Lemon juice

Mix cabbage, onion, apple, and raisins in a large bowl and give it a good squirt of lemon to keep the apples from browning

Spicy Peanut Sauce
4Tbsp creamy natural peanut butter
2Tbsp spreadable plain goat cheese
2Tbsp olive oil
2Tbsp red wine vinegar
1Tbsp apple cider vinegar
11/2Tbsp Piri Piri sauce (Portuguese hot sauce – this is a very vinegary hot sauce, so if you substitute anothed hot sauce (eg sriracha), you may want to add more vinegar)
1/4tsp sesame oil
Salt and pepper

Mix all sauce ingredients in a bowl or measuring cup; mix very well to make sure that the peanut butter and goat cheese are thoroughly combined.  Adjust flavours as you see fit; all of the measurements are approximations on my part, when I make this sauce it’s a lot more dollops and pinches than tablespoons and quarter teaspoons.

Add sauce to the coleslaw salad slowly so that it doesn’t get too saucy, as this sauce is quite thick – if you have sauce left over, it makes a great dipping sauce for chicken!

Happy summer everyone!

June 27, 2016

I Win Salad or The Southside BBQ Salad Recipe

Filed under: Food — Tags: , , , , , , — GreenStockings Craft & Creative Events @ 9:22 PM

So, my spouse has known forever that I am a salad genius. Most of my salads start with the everyday quest for a dinner for that evening, and most of the time, they end as good meals that we enjoy.

But sometimes they’re spectacular.  And that’s when I know I have to share a recipe with you all. 

Part of the perfect salad is the balace of tastes and textures.  Crisp, firm, crunchy, bursting with salty and spicy and zingy and the perfect touch of sweet, this one just nails it. 

A tribute to my mother’s recipe the Eastside Chicken Salad which inspired some of the ingredients, may I present, the Southside BBQ Salad.


A dinner-sized salad for 4 people


2lbs medium ground beef
1 egg
1 large handful mixed greens, finely chopped
2 small sweet potatoes, cooked* and mashed with 2 tbsps butter
1 medium onion, minced
2 tsps curry powder
1/2 tsp allspice
a very generous sprinkle of salt and pepper

Mash all ingredients with a fork in a large bowl, hand roll into golf ball sized meatballs, lightly coat with coconut oil and place on a plate or tray, and refrigerate (if possible) up to 4 hours for meatballs which hold together well on the BBQ.

BBQ meatballs on a BBQing tray, and cook until firm throughout.

Meatball Sauce
3/4 cup buffalo sauce**

Pour warmed sauce over cooked meatballs, and stir gently with a spatula to coat.  Place on top of prepared salad plates.

Salad for 4

1 box mixed greens, (2 handfuls per plates)
2 tomates, cut into thin wedges
1/2 a Spanish onion, halved and very thinly sliced
1/2 head cauliflower, cut into small-medium florets and steamed until soft but firm
2 cups red grapes, halved
1/2lb Spanish peanuts

Prepare salad plates by laying out ingredients in the order listed above.  Serve with warm meatballs on top.  Perfect!

*we cook out sweet potatoes in the microwave: pierce with a fork and cook on high for 5 minutes and then turn. Cook in additional 2 minute intervals until the sweet potatoes are soft all the way through.  Slice open and scoop out the flesh and then mash with a fork.

**you can use commercial buffalo sauce, or make your own with a recipe like this one:

October 16, 2014

Paleo Squash Sausage Bake

Filed under: Food — Tags: , , , , — GreenStockings Craft & Creative Events @ 8:28 PM

This is our new favourite dinner!  It is best enjoyed with steamed asparagus and Hollandaise sauce (which is amazing on the squash, too!)


Serves 2 hungry adults
Prep time: 15 mins + 30 minutes
Cook time: 1 hour


1 butternut squash
6 spicy Italian sausages
1 cup Hollandaise sauce (we use the Joy of Cooking recipe)
1 bunch asparagus
1 tbsp melted butter

Preheat oven to 450F

Cut squash in half, removing the top half and concerving it to use in another meal
Cut the bottom half of the squash in half, scooping out the seeds and pulp

Remove the sausage meat from the casings and form into 2 balls
Press sausage meat into the cavities of the squash

Place the two squash halves cut ends together in a deep baking dish
Brush the top surface of the squash with melted butter
Bake uncovered for 1 hour

Halfway through the cooking time, remove from oven and turn the sausage balls over; pierce the squash several times with a fork; scoop any sausage liquid that has drained out back into the squash cavity.

Return the squash to the oven for the remaining 30 minutes

While the squash is finishing cooking, prepare the Hollandaise sauce and steam the asparagus.


Serve and enjoy!

September 8, 2014

Primal Steak & Kidney Stew or Pie, with Extra Veggies

Filed under: Food — Tags: , , , , — GreenStockings Craft & Creative Events @ 5:31 PM


1 beef kidney, chopped into small chunks, making sure to remove any white parts
1 large chunk o’ beef, (equal or up to twice the size of the beef liver) chopped into slightly larger chunks
4 cups chopped greens (spinach, kale, collards, beet greens, whichever you prefer)
4 medium potatoes, peeled and chopped
1 large onion, coarsely chopped
4 large or 6 small garlic cloves, minced or crushed
3 cups broth
1/4 cup potato starch
2 to 4 pinches each powdered spices of your choice (thyme, rosemary, chili powder, mustartd, salt, pepper, etc.)


For a more traditional pie style, add a gluten free pie crust, like the one from this recipe. Note: if you are going to add a crust, make sure to prepare the filling enough ahead of time to allow for cooking time for the pie crust as well.  You will have a lighter, flakier pie crust if you allow the filling to cool completely and skim off any fat from the top before adding the crust – some traditional recipes recommend preparing the filling as much as 48 hours in advance.

Specific Tools:

Frying pan
Bakeable casserole dish
Ziploc bag
Mixing bowl, measuring cups, spatula


Preheat the oven to 325F

Sauté kidney chunks in butter until they are light brown, and empty them into a stariner and pour off any liquid.

Sauté onions in butter until they are soft and slightly browned.

Put the potato starch and the spices into the ziploc bag, and combine. Toss the beef chunks in the potato starch mixture. Adding a little more butter to the pan, sauté the beef chunks until they are browned on the outside.

Combine the kidney, beef, potatoes, greens, and onions in the casserole dish

Combine the broth and garlic, and pour into the casserole dish and stir. You can use a little of the broth to deglaze your frying pan if you would like.  Stir in any remaining potato starch and spice mixture.

Cook for 1 and 1/2 hours. Serve and enjoy.

If you are going to add a crust on top:

Allow the filling to cool, if desired,  skim off any fat which rises to the surface.

Preheat the oven to 350F

Prepare the dough according to the directions. I used half butter and half lard for the pastry.  This gluten free pastry recipe (same as above) has great tips, including the importance of chilling the ingredients.

Bake in the oven for 30 minutes (or the amount of time specified by your pastry recipe).


March 15, 2014

Super Easy (Paleo) Stuffed Peppers

Filed under: Food — Tags: , , — GreenStockings Craft & Creative Events @ 8:55 PM

This is a great, easy dinner, and easily multiplied.

Preheat oven to 400F

Combine in a bowl:

1lb ground beef

1/2 cup cooked basmati rice

1 cup chopped spinach

1 small onion, very finely chopped

2 or 3 cloves of garlic, very finely chopped

salt, pepper, steak spice to taste



Slice 3 or 4 red peppers lengthwise (so that you have 6 or 8 “boats”)

Using your hands, mush all of the filling ingredients together and press into red pepper boats.

Sprinkle grated cheese on top if desired.

Bake for 20 minutes and then broil for 5 minutes to brown the cheese if desired.

You may want to line your pan with parchement paper to prevent stuck on cheese.




November 4, 2013

Green Tomato Relish Variation

Filed under: Uncategorized — Tags: , — GreenStockings Craft & Creative Events @ 10:49 AM

Green Tomato Relish Variation

We had a small bowl of unripened tomatoes that we rescued from our garden before the frost (we never managed to eat any of the ripe tomatoes, the squirrels got to them), so we tried a variation of this recipe (used about 1/3 of the recipe).  We used cranberries instead of raisins, more onion than was called for, omitted the fennel seeds, allspice, and cloves.  I also tossed in the one tiny green pepper that I salvaged unripe from the garden.

July 8, 2013

Eggs Carmelite aka Non-English-Muffin Eggs Benedict, Because Nuns Are Awesome

Filed under: Food — Tags: , , , — GreenStockings Craft & Creative Events @ 5:19 PM

Ingredients – for 4 people
Prep time – 1 to 1 1/2 hours

1 cup Hollandaise Sauce (from this recipe, thanks Simply Recipes!)
6 onions
2 medium sized sweet potato
4 cups kale, veins and stems removed
4 to 6 slices of bacon
2 eggs per person
Cooking oil of your choice (butter or coconut oil are best)
Salt & pepper


Caramelize onions: do this step before you start anything else! slice onions and place in a covered heavy frying pan on low with 1/4 cup butter/coconut oil for about an hour

Preheat oven to 350

Peel sweet potato and slice into long oval slices 3/4″ thick. Coat with oil and salt and pepper, add garlic powder, rosemary, and other spices according to your tastes. Bake for about 45mins until crispy on the outside. (or less time at a higher temperature if you’re in a little bit of a time crunch, but watch them to make sure they don’t burn!)

Prepare hollandaise sauce.

Cook bacon until crispy, allow to cool, and crunch up into bacon bits.

Leaving bacon fat in the pan, sauté kale with the bacon bits until it is soft. Add a little more oil or butter if it looks dry.

Poach eggs according to your favorite method – we have silicone cups, but if you can manage that swirling water & vinegar method, have at it.

Layer sweet potato, kale, onions, eggs, and then hollandaise sauce.


Updated 11/07/13 to include the caramelized onions, which were the brain child of my friend Nanette, who suggested them when I explained that I thought this recipe sounded like it had caramel in it. She’s so awesome we invited her for boozy brunch 🙂

June 9, 2013

No Buns Allowed Hamburger Salad

Filed under: Food — Tags: , , , — GreenStockings Craft & Creative Events @ 8:12 PM

I seriously need to take pictures of our food…

Ingredients – for 2 hungry adults

1/4 of a large red onion, diced
2 Italian tomatoes, diced with goopy bits removed
4 to 6 slices of bacon, cooked into bacon bits
Romaine lettuce
Baby spinach
1/2 cup each old cheddar and mozzarella, shredded
2 1/2lb hamburger patties*
2 avocados, diced
Corn chips

2 dollops, 10% plain yogurt
1 tbsp olive oil
1 tbsp lime juice
1 tsp sriracha sauce

In two large bowls or serving dishes, divide onions, lettuce, tomatoes, and spinach for two people.

Mix up diced avocados with dressing, and add to vegetables. Toss veggies until coated with dressing.

Chunk up hamburger patties and sprinkle pieces over each salad. Sprinkle each salad with bacon bits, cheese, and crunched up corn chips. Serve & nom!

*the best hamburger patties for this salad are no-filler, just-ground-beef-and-spices, barbecued or pan fried burgers. Other home-made meat or veggie burgers will work well, but pre-packaged, frozen burgers will probably be a disappointment.

June 5, 2013

Broccoli Salad with Yogurt Dressing

Filed under: Food — Tags: , , , — GreenStockings Craft & Creative Events @ 9:18 PM

This was so yummy that my paleo husband wanted to share the recipe with his friends – I might start taking photos of our food!

Broccoli Salad with Yogurt Dressing

2 heads of broccoli, cut into very small florets, with as little stem as possible
1 package of white mushrooms, cut into small chunks, stems removed
1 package of grape tomatoes, halved
1/2 red onion, diced
2 avocados, chopped into small chunks
1/2 package of bacon, cooked into bacon bits

2 large dollops of 10% yogurt (we use goat yogurt for the lactose intolerant)
1 tbsp olive oil
1 tbsp lime juice
1 tsp dijon mustard
2 tsp horseradish with beets
Salt to taste

Adjust dressing flavours to taste.
If desired, blanch broccoli and allow to cool completely – this will make a less crunchy salad
Toss all salad ingredients, reserving bacon bits to sprinkle on top after the salad is dressed, if desired. Toss with dressing and serve immediately.

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