Making Vegetable Broth

This week I tried my hand at making vegetable broth!


I’m not a big fan of tomato based vegetable broths so when I found a blog about saving your vegetable scraps to make your own broth I thought it was worth a try. Being a vegetarian it didn’t take long for the scraps to add up. I kept them in the freezer and just added to the bag as I was cooking.

In the scraps, there were onion peels, the inside of peppers, the ends and middle of garlic cloves, dill stems, celery, parsley, thyme and rosemary stems, Jalapeno gits, Bok Choy ends. Pretty Much anything I used in the kitchen. I wrapped the frozen lump of vegetable into cheesecloth and boiled them.

I read somewhere for the best flavour to boil for an hour. Which I did and I simmered for a couple hours. I also ended up adding salt…Because I’m a salt junky.

While boiling the stock I also multi-tasked and boiled my jars and lids. Sterilize, Sterilize, Sterilize. As you can see I’m a huge supporter of Classico because you can reuse their jars. However, you have to be sure they seal. I have had lids that the rubber melts off.


Setting everything aside that was sterilized I didn’t realise exactly how much broth I boiled so I ended up having to do a couple rounds of jar sterilization to keep up.

As the broth became ready I also got the lids ready to seal. Remember to stir to let the bubbles out and wipe the top of the jars to make the seal.

With both elements going it got quite warm in the kitchen. It of course only got worse when I added the pressure canner.

The pot I made the broth in after jarring was then washed out and became the pot that I pressure canned in. I filled it with various different sizes of jars. I cooked at 15 pounds (Im sure I could have done 10) for 30 minutes.

I ended up cooking 4 batches. In between, I stored all of the broth in the jars in my kitchen sink in hot water. Sometimes if the liquid gets cold the jars will shatter in the pressure cooker.

It took me a few days to complete. The broth turned out delicious. My house smells great and I have enough broth to last me for a year!

For other gluten free options see our family restaurants,  19+Fine Dining, Coffee & Desserts or our Fast Food listings, or maybe you’re looking for a food truck.


Products used:

Caesar Dip Recipe- Gluten Free Regina

If you have to bring a dip to a party, bring a Caesar Dip! You’ll have the best dish of the party!

Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Caesar Dip.

Caesar dip is the new salad.



  • 8 oz. cream cheese, softened to room temperature
  • 1 c. shredded mozzarella
  • 1/2 c. finely grated Parmesan
  • 1/2 c. sundried tomatoes
  • 4 oz. frozen chopped spinach, defrosted and squeezed dry
  • 1/2 c. Caesar dressing
  • Juice of 1/2 lemon
  • 1/2 tsp. chopped thyme leaves
  • Little gem lettuce (or romaine hearts), for serving
  • baguette, sliced and toasted


  1. Preheat oven to 350 degrees F. Grease a small baking dish with butter or nonstick cooking spray.
  2. Mix all ingredients, aside from the lettuce and bread, in a large bowl until evenly combined. Transfer to prepared baking dish. Bake until the cheese is bubbly and starting to turn golden about 20 minutes.
  3. Serve warm with toasted bread and lettuce.

Find more recipes

Original article from the Star Phoenix

Small Plates/ Sides

Small plates is a manner of dining. Small plates may either refer to small dishes resembling appetizers which are ordered à la carte and often shared (such as tapas), or to the small courses served as part of a more formal meal.

Some types of small plates which have influenced the modern US concept are:

  • Tapas, a wide variety of appetizers in Spanish cuisine
  • Mezze, a wide variety of appetizers in Turkish cuisine, and sometimes in Greek cuisine
  • Antipasti and cicchetti in Italian cuisine
  • Banchan, in Korean cuisine
  • The small and usually shared dishes served at an izakaya, a Japanese pub
  • The pu pu platter of Hawaiian cuisine
  • Zakuski in Russian cuisine

Broccoli Cheddar Bites

Cucumber Noodles

Singapore Noodles

Main Course

The main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée (“entry”) course.

The main dish is usually the heaviest, heartiest, and most complex or substantial dish on a menu. The main ingredient is usually meat, fish or another protein source. It is most often preceded by an appetizer, soup or salad, and followed by a dessert. For those reasons the main course is sometimes referred to as the “meat course”.

Red Lentil Loaf


Moose sausages, stuffed with cheese, wrapped in bacon


So, my meals usually are vegetarian, but my husband is a MEAT EATER so this is what I prepared for him this afternoon:
Gluten free moose sausage (courtesy of my pops) stuffed with cheddar cheese, then wrapped in thick bacon. I covered them in purple onions. I put them in the slow roaster on high at 2:00pm took them out at 6:00pm. I then put the broiler at 400 degrees and turned them every few minutes until the bacon crisped up. 10 mins. About.

For him I bought sub buns (Udi’s is coming out with sub buns- can’t wait) but it could easily be put in a GF wrap. On the side he had coleslaw (His favorite).

Tips and tricks:

• Try and make a little of a slit in the casing that way the cheese doesn’t just spill out.
• I cut the cheese into long spears and pushed them to the ends of the sausage, making sure all of the sausage has cheese
• Toothpick the bacon onto the sausage
• I lined the slow cooker with tinfoil, then put an upside down tinfoil pie plate with holes cut into it on the bottom so the wouldn’t be swimming in bacon grease.