Tag Archives: gluten free


Weeknight dinners…what to make on a random Wednesday night that doesn’t require a long list of ingredients and isn’t take-out.

The Baker Street Bistro was a wonderful little restaurant in Guelph, Ontario in the 1980’s. Glenna and Alvin Rebick cooked for and charmed the guests, and wrote a cookbook.

The recipe for chilaquiles – a simple, traditional, layered Mexican dish, is on page 42 of The Very Best of the Baker St. Bistro and judging by the food smudges and stains on that page, I have made the dish many times.

As is my style, I simplify everywhere I can so instead of making salsa (as the recipe calls for), I use a jar of it. Instead of frying corn tortillas, I use unsalted tortilla chips. That means that I usually have all the ingredients in my frig and cupboard to whip up this tasty, filling casserole for dinner. Here is my edited, simplified version of the recipe.


Preheat the oven to 350F

2 cups grated mild cheddar cheese or monterey jack, 4 cups unsalted tortilla chips, broken up, large jar of salsa, 3/4 cup sour cream (I use plain yogurt), 2 eggs, 3/4 cup milk.

Put a layer of salsa in the bottom of a casserole dish. Add a layer of broken unsalted tortilla chips. Cover chips with more salsa. Put a layer of cheese. More chips, more salsa and more cheese. Continue until you have used up your ingredients, ending with cheese.

Mix the sour cream or yogurt with the egg and milk. Pour the mixture over the dish. Insert a knife in several places to allow the custard mixture to seep inside.

Bake at 350F for about 50 minutes, until firm.

Serve with additional salsa, sour cream and/or guacamole.

Makes great leftovers and this version is vegetarian and has no gluten in it!






These macaroons are quick to make and hit the spot for something sweet. I started making them for Passover and then quickly realized they were naturally gluten-free. Whenever I am making an assortment of baked goods, I try to include these on the plate so my gluten-free friends can enjoy a little treat.

The recipe is simple:

Beat 3 large egg whites, slowly add 2/3 cup sugar and 1 tsp vanilla.

Gently stir in 2 1/2 cups unsweetened coconut.

Scoop into mounds using a large cookie scoop and place on a baking sheet lined with silpat or parchment paper. Bake at 350 F for 15-18 minutes.

Drizzle with melted chocolate chips if you like, or leave them plain.

p.s. they freeze really well 🙂