Christmas Baking Classes!!! Yummy

Christmas Baking Classes: This class will now be running on Wednesday December 8th, to accomodate a family commitment.
Saturday, December 4th 1-4pm
Brownies
Ginger snaps
Double Chocolate Cheesecake
Carrot Cookies

Sunday December 5th: 1pm – 4pm
Christmas Cake (light)
Shortbread
Almond Butter Balls
Twix Bars

Classes are $50. Includes food costs. Register with Susan at pce@magma.ca or 613-237-1515 (leave message if no answer)

See Susan Live Sat. Nov. 13th

Here is the new logo fresh off the press!

See me live at the Natural Food Pantry, Saturday November 13th from 10am to 5pm. Sample some goodies. Sign up for cooking class or the new cookbook coming out. 442 Hazeldean Road, Kanata - (613) 836-3669

Gluten Free Cooking Session - Nov. 7th start date

We are starting a new cooking class on Sunday Nov. 14th from 5-7:30pm. It will run for 6 sessions and the cost including food will be $200 per participant. We will be doing numerous recipes each week and have lots of breads, cakes, pizza, pasta, and all kinds of foods that would have wheat in them but don't.

Please note that individual classes are $45. each (limited enrollment availability so book early).

The classes will be in my home in the Glebe very near the corner of Bank St. and Fifth Ave.
Please let me know if you are interested.

Susan
613-234-0849
pce@magma.ca

Menu:

Class 1: Appetizers and lunches; egg rolls (the real deal), rice and coconut milk wraps with shrimp and veggie filling, breaded chicken sandwiches (except not bread crumbs - a delicious nutritious alternative that's simple) with buttermilk corn meal buns, french onion dip. Nov. 14th.

Class 2: Breakfasts; waffles/pancakes with real maple syrup, blueberry muffins, potato and salami bake, sweet potato scones. Nov. 21st may change day to Sat. Nov. 20th

Class 3: Maindishes; home made ravioli with roasted garlic and chicken filling, mexican lasagna (includes white sauce and replacement canned soup know-how), yorkshire pudding and gravy knowhow. Nov. 28th.

Class 4: Breads; everyday white bread, brown bread with teff flour, pepperoni pizza with chickpea flour crust (our best bread of all), Irish soda bread. Dec. 5th

Class 5: Cakes and Cookies; brown sugar cookies (my personal favourite cookie), oatmeal raisin cookies, applesauce spice cake, hot homemade gingerbread cake, butter icing. Dec. 12th

Class 6: Desserts; apple pie with no-fail pastry crust, chocolate mouse, jelly roll with homemade lemon curd. Dec. 19th

Classes Coming in September - see what is new!!

New: "Nutritional Boosting" - 2 class session - 3 hours each

This class is good for diabetics and others watching their carb and sugar intake. Good for anyone wanting to pack more punch nutritionally into their food. The class will be part cooking and part class room handouts and discussions. Cost is $80.00 per participant. Sat. Sept. 25th and Sat. Oct. 9th. 1:00 until 4:00pm.


New: "Just Desserts" - the 4 session class everyone has been waiting for!

You definitely don't want to miss this one. This class will be dedicated to the pies, cakes, desserts that need setting time before we eat them. The class will be loaded with calories and taste! Planned are tiramisu, jelly rolls, barvarian cream, cheesecake, and more. Cost including food is $140. per participant (includes a $40 food cost). Tues/Thurs Oct. 5th/7th and Oct. 19th/21st

"Gluten Free Goes Mainstream" - the 8 class session that started it all 3 years ago!!! Every session is different. Re-learn cooking like you never knew gluten-free could be. We cover everything you could ever imagine. See the testimonials below. Class runs once a week for 2.5 hours each week. Cost including food is $200. per participant. Sunday Session: from 5-7:30pm starting September 26th. Wednesday Session: from 7-9:30pm starting Sept. 29th.

Registration: email Susan at pce@magma.ca or tel: 613-234-0849

Thanks to all my willing and highly capable students each session. You make these classes a joy to teach. The positive enthusiastic community that has developed out of it I am so grateful for.

Susan Phipps - g/f teaching chef. At your service

what student's are saying about the cooking classes!!

"I just wanted to say that I really enjoyed your Gluten Free Goes Mainstream Cooking Classes this past Fall. In fact, it was sensational! Your recipes are sensational and for the first time, I feel truly inspired to cook gluten free foods for my son and for myself. I have searched high and low to find recipes that even remotely compare to some of the best non gluten free foods. I have also purchased gluten free products from grocery stores along with specialty bakeries. I have been disappointed until now. With your recipes, I don't miss my favourite foods (neither does my son) because your recipes are comparable and equally if not more flavourful. My 7 year old son along with my whole family really enjoy the foods that I have prepared for them based on your recipes and techniques. Better yet, your recipes are also straight forward and user friendly which is a huge bonus. They are not overly time consuming as with many gluten free foods. Thank you for bringing us these recipes and tips and I really look forward to your upcoming cookbook for more (in fact, I can't wait) along with any future events that you might organize.

Thanks again for a great course and awesome gluten free recipes."

Now registering for June cooking classes

Starting Sunday June 20th from 7 - 9:30pm. Registering for 6 weeks of cooking classes in the Glebe. Cost $200. per person includes food costs. pce@magma.ca for contact

Saturday May 29th - bake sale 5 Regent St - Glebe Garage sale

Pick up your favourite goodies. Brownies, French puffs, lemon bread, chocolate cupcakes, the best carrot cake the world has ever known, same for the orange cake, sugar cookies, ginger snaps. Pre-order as we expect to sell out. Prices see previous post. See you there.

bake sale results - like WOW

We did amazing at the bakesale in Hintonberg on Mother's Day despite freezing temperatures. CBC radio host boasted the lemon bread as the best she had ever tasted. Big news was that we did not advertise the products as being gluten free. For those that would have known, there was a spot at the bottom of the menu that said: "mastering the art of g/f cooking" and the blog below it. A few people were actually jumping for joy that all of the yummies were gluten free and nut free. We had stuff for those vegan and those dairy free as well. All met with tremendous success and we sold out of literally hundreds and hundreds and hundreds of baked items in a mere four hours. Thank you to all!!!! Next venue: Main St. Farmer's Market - Saturday May 22. See you there. Pre-order with our email link. Will post the menu soon.

First Gluten-Free Bake Sale

For the first time ever I am going to be at the Ottawa - Parkdale Market selling baked goods:

"In the past ArtsPark has been visited by more than 3000 people each year. This year ArtsPark will be held once again at the Parkdale Market Park on May 9th (Mother’s Day) from 10:00-4:00. It will highlight the best of the Hintonburg QUAD arts district, including an invitational art show, children’s theatre and art activities, poetry, craft and food vendors and performance by local musicians."

The menu:

brownies $2.sm. or $3.lg.
lemon bread $2. slice
ginger snap cookies $.50
chocolate chip cookies $1.50
sugar cookies $1.
carrot cake with cream cheese icing $3.
vegan chocolate cupcakes with chocolate glaze $2.50

If you are planning on buying more than one item, please bring a container as this is the first time and we are not sure what to expect as far as sales. I gaurantee you they will be the best of anything you have ever tasted and rival any wheat version of the same. A sign up sheet will be available for news letters, notices of the release of the up and coming cookbook and cooking classes and to anyone who is interested in having baking done for them on a regular basis. See you there!!!

Cooking Course April 19th, 2010

6-8 weeks of fabulous gluten free cooking. Each Monday from 7:00 - 9:30pm. April 19th start. To register contact Susan at 613-276-4462 or send your request to Susan at pce@magma.ca

Course covers everything you could ever need to know about gluten-free cooking. Quiche crust and cakes, cookies, pizza, healthy bread crumb substitutes, white sauce, gravies, etc. New recipes each session. Healthy flours and the importance of nutritionally boosting your baking, etc. Great for new Celiac's, friends of Celiac's, any Celiac and anyone interested in a wheat free, gluten-free lifestyle.

Note:
At the moment we are at 3 people and 6 classes. If we can get 4 people I will do 8 classes. Cost is $200. for the entire course including food costs.

April, 2010 - Cooking Course Registration

Newly Diagnosed??

Don't panic. Think of this as an adventure.

If I had to do it all over again from scratch I would make a list of all the whole foods I love and get lots of them in the house. Dried figs, almonds, strawberries, blueberries, cheeses, etc. I would then sort of do a cleanse and eat meals that were simple at first to let my body experience the joy of not having to process a lot of foods it has been processing that have been toxic to it.

I would make sure my meals had really yummy things in them like fresh herbs, sweet potatoes, squash, fresh fish, seafood, yummy steak, chicken, salads with homemade vinaigrettes. Adding ham and chicken and cheese to a salad for lunch makes it hearty and filling for instance...you can take that anywhere. Corn pasta is the best tasting to me, or the tinkiyada brown rice brand.

If I wanted a dessert I would do a flan/creme caramel/creme brule, flourless chocolate cake.
Feel better about being diagnosed now because gluten-free over took whole grains as the leading growth market in food production last year and there is lots available now that was not even 2 or 3 years ago. Relief is in sight.

Go to www.celiac.org as they have a list of things that you can and can not eat. Ketchup is still okay but if you have any French's mustard in the fridge -toss it out. Mustard has hidden gluten in most cases. Maille's Dijon is an acceptable choice. Anything McCormack's puts their name on will tell you if it has gluten or not. Toss out your soy sauce and get one that does not list wheat as an ingredient. Oats you will have to get in a health food store and must be labeled gluten-free - they are rotated in crop growing with gluten crops and seeds are left over in the harvesting that contaminates them. Potato starch makes a great thickener for gravies (use it like you would corn starch - it has better flavour and is a more stable product) and soups.

Buying store bought items can be expensive and disappointing for flavour - although as I mentioned things are getting better. I resent personally having to buy mixes when I never bought them before. Between taste, nutritional content (all those rice/tapioca/corn products have little nutritional value) and cost I have spent 6 years delevoping recipes that really do taste and perform like their wheat counterparts. When my 19 year old daughter who is not Celiac told me that the cakes were turning out better than wheat ones and asked me to makes her "dulce de los tres leches" on her birthday this past year, to me that was a sign that I have triumphed!

I do apologize for not having my ebook available yet. There have been a lot of personal issues going on in the past year that have needed my attention. In the meantime you can contact me to get a lesson summary of one of the classes or if you are in Ottawa, attend a course - it is well worth the 8 Monday's. Although each class 80% of the recipes are different, no one ever returns as they truly understand the fundamentals of creating their kitchen in a totally gluten-free environment and the joy that yields.

All the best. Susan pce@magma.ca 613-234-0849