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Gluten-Free Tourtière (Quebec meat pie)

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Gluten-Free Tourtière (Quebec meat pie)

Tourtière reminds me of home in Quebec. My sister used to make huge batches of tourtière around the Holidays and would always give a few frozen pies to family members. It was a nice gesture, tasty too. So what is tourtière? Well, it’s a simple meat pie: ground beef and pork, onions, garlic, seasonings, inside a yummy flaky crust. Here’s what you need.

And here it is, the traditional Quebec meat pie.


  • 1 lb ground pork
  • 0.5 lb ground beef
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry sage
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup water
  • Gluten free double pie crust

Preheat the oven to 400F.

This is a pretty quick and easy meal. Combine all the ingredients (well minus the pie crust…) in a saucepan and bring to a boil. Then, reduce heat and let simmer until the meat is cooked: about 10 minutes.

If some meat pieces are too big and stuck together, break them apart before filling the pie.

It’s possible that not all the water evaporates, so just use a strainer when you put the filling in the pie, to drain the excess moisture.

Cover with the second half of the pie and carefully seal the edges. I recommend brushing egg wash on top to make it nice and golden.

Before putting the pie in the oven, pierce a few holes in the crust to allow for steam to vent during baking. You can be artistic and make it look real pretty!

See? Egg wash makes a crust perfectly golden.

Bake the pie for about 30 minutes. Let stand 10 minutes before serving. This is a great dish to serve with a beautiful green salad.

In Quebec, a lot of people eat their tourtière with… ketchup! I love the combination. My mother does not. It’s a matter of taste of course, so feel free to experiment.

Enjoy this easy traditional dish!

Pork meatball soup: the Thai way

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Pork meatball soup: the Thai way

If you like spicy food, this is a recipe you have to try. It’s gluten-free, easy to prepare, it’s super tasty and it will light you on fire! Some of the ingredients may be a little hard to find, but if there are asian grocery stores or markets in your area, it won’t be a problem. This recipe makes 4 big portions.


So very spicy and yummy!

Ingredients for the meatballs

  • 1 lb ground pork
  • 2 Tablespoon fish sauce
  • 1 Tablespoon chili sauce
  • 2 Tablespoon minced garlic
  • 2 teaspoon black pepper
  • 2 teaspoon white rice flour

Ingredients for the soup

  • 8 cups chicken broth
  • 2 Tablespoon minced garlic
  • 2 cups sliced Napa cabbage
  • 4 spring onions, thinly sliced
  • A bunch of cilantro, chopped (about 3/4 cup)
  • 3 Vietnamese green peppers
  • 1 teaspoon black pepper
  • 1/4 cup fish sauce
  • 4 ounces cellophane noodles

Smelly, but tasty!

The meatballs should be made 3 or 4 hours ahead of time so they have time to soak in all the flavors from the marinade. If you’ve never worked with fish sauce before, I’m warning you now: it stinks. It’s basically fermented anchovies, so the smell is overwhelming. Don’t worry though, it tastes great!

Mix all the ingredients together and form small bite sized meatballs. Cover with plastic wrap and let sit in the fridge.

After a few hours, it’s time to make the soup. First, prep all the vegetables. Mince the garlic, slice the Napa cabbage and green onions and chop the cilantro. Put aside in a bowl.

The cilantro gives such a nice flavor to this soup.

Vietnamese green peppers are pretty small, but they really pack a punch. When chopping them, I suggest getting rid of the seeds if you want the soup to be a little milder. Also, note that they are usually sold in large quantities; you can freeze the ones you don’t use.

Pour the chicken broth in a large saucepan and bring to a boil. Add the meatballs, vegetables and pepper (basically everything except the fish sauce and cellophane noodles).

When the meatballs are cooked, they will float. That’s when the soup is done. It’s pretty quick, I’d say no more than 20 minutes.

When the soup is ready, add the fish sauce to it before serving. Note that fish sauce is extrememly salty so there is no need to season the soup with salt.

If you were able to find cellophane noodles, they’re very easy to cook. Just put them in a large deep dish (like a lasagna pan) and pour boiling water over them, enough to cover. Soak them for 15 minutes and they will be ready. Just place small portions in a bowl, pour soup over it and serve.

Last time I made this recipe, I wasn’t able to find cellophane noodles. I used very thin rice noodles instead. I just added them directly to the soup’s saucepan and cooked them with the meatballs for about 5 minutes.

Either way will be delicious! Enjoy the heat!

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