Category Archives: gluten-free

chickensatay

Chicken satays

My son has been yelling for chicken satay’s lately ever since we went to a Malaysian restaurant in our neighbourhood. To get away from too much sodium and the possibility of gluten in the soy sauce, I finally made my own. Although my son says they’re not as good as the restaurant ( I suspect it’s the salt content), he still ate them ravenously off the stick including the cucumber salad that accompanied it.  Although there are a multitude of recipes off the internet, I looked for the easiest that best emulated the flavours I was looking for. These are flavourful and tender and once marinated, very fast to make.

Chicken satays
 
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Author:
Recipe type: Appetizer/dinner
Serves: 4
Ingredients
  • 4 chicken boneless chicken thighs
  • wooden skewers soaked in water
  • Marinade:
  • ¼ cup fresh lemon or lime juice (approx 2 lemons or limes)
  • 4 cloves of garlic
  • 1 cup light coconut milk
  • 2 TBLS finely grated ginger
  • 2 tsp curry powder
  • ½ tsp chili flakes
  • 1 TBLS brown sugar or honey
  • 1 TBLS low sodium gluten free soy sauce
  • Peanut sauce:
  • ¼ cup sauce from above recipe before marinating
  • 1 TBLS brown sugar or honey
  • 3 TBLS peanut butter
  • salt to taste
  • Cucumber salad:
  • 1 sliced cucumber
  • 1 TBLS juice of lemon or lime juice
  • ¼ tsp grated ginger
Instructions
  1. In a shallow dish, place 10 bamboo sticks in warm water and leave to soak 20 minutes
  2. Mix up sauce and reserve ¼ cup for the peanut sauce side
  3. Slice thighs ¾ inch strips and add to marinade
  4. Cover and refrigerate for at least 2 hours
  5. Using bamboo skewers, lace chicken until you have about a 3 inch length
  6. Preheat oven to 400 degrees and bake chicken approx. 15 minutes.
  7. Turn on broiler and place chicken close to broiler for the last 5 or so to brown
  8. While the chicken is cooking ,add reserve marinade in pot and heat
  9. Add peanut butter and seasoning
  10. Add water if too thick and serve warm
  11. Place cucumber salad on the base or side with skewers and sauce

 

lemonsquares

Gluten free lemon squares

If your looking for something citrus to go with tea when the guests come over, this is an easy and tasty treat. They’re quick to make and  keep well on the counter. You can also sprinkle a little toasted coconut on top to add some texture.

Gluten free lemon squares
 
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Author:
Recipe type: Dessert
Cuisine: gluten free
Serves: 4
Ingredients
  • Crust:
  • 1 cup almond meal
  • ½ cup white rice flour
  • ¼ white sugar
  • 4 TBLS melted butter or coconut oil
  • Pinch of salt
  • 1 tsp baking powder
  • Curd:
  • 4 eggs
  • ¾ cup sugar
  • Juice and zest of 2 lemons
  • 1 TBLS white rice flour
  • Pinch of salt
Instructions
  1. Preheat oven to 350 degrees
  2. Spray 8x8 inch pan with spray pam
  3. Mix almond and flour together with salt and sugar
  4. Add melted butter or oil and mix with hands
  5. Press into base of pan
  6. Bake for 10 mins and remove from oven
  7. While baking ,whisk together eggs with lemon juice zest, sugar, baking powder and salt
  8. Pour mixture over crust and baking another 20 minutes
  9. Remove from oven and let cool 10 min. before carefully removing from pan
  10. Cut into squares and sprinkle with icing sugar once cooled .

stopper.

salmoncake

Gluten free salmon cakes

I’ve loved salmon cakes since I was a kid. They’re quick to make and with a few ingredients around the house, always great for the last minute dinner. My son thinks they’re great , too as long as the capers are omitted so it’s up to you.

Gluten free salmon cakes
 
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Author:
Recipe type: dinner
Serves: 4
Ingredients
  • 1 210 oz can sockeye salmon
  • 1 lemon
  • ½ cup brown rice flour
  • 2 cups grated potato ( 2-3 medium potatoes)
  • 1 TBLS dijon mustard
  • ¼ tsp salt and pepper
  • ½ cup frozen peas
  • 1 grated carrot
  • ¼ cup capers
  • 2 eggs
  • 2 tsp baking powder
  • toasted sesame oil
Instructions
  1. Empty tin with juice into bowl
  2. Add grated carrot, peas,eggs,mustard,flour ,baking powder,capers, 1 TBLS lemon juice and zest and seasoning and mix thoroughly
  3. Add grated potato and quickly mix (potatoes turn black so move quickly)
  4. Heat pan to medium high heat
  5. Add enough olive oil to coat pan and add large dollops (2 large TBLS) of salmon mix
  6. Once cakes look like their crispy and brown, flip to other side(approx. 5 minutes)
  7. Add a little sesame oil to flavor
  8. Spoon onto plate with paper towel to absorb grease
  9. Makes approx. 12 3 inch cakes
  10. Mustard sauce:
  11. /4 yogurt
  12. TBLS dijon mustard
  13. TBLS lemon juice
  14. TBLS capers
  15. Add a little water to thin out and serve over salmon cakes with a few chili flakes
  16. Serve with grilled broccoli or cabbage and soba noodles tossed with a little sesame oil

 

carribeanbeansoup

Caribbean black bean banana soup

Looking at my browning bananas in the corner that my son refuses to eat, I had to come up with something before they went into the compost. After freezing a few for later baking projects, I decided to use one in a black bean soup. I found this recipe online somewhere but have since modified it, increasing the seasoning and turning up the heat .

Caribbean black bean banana soup
 
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Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 4 cups cooked and rinsed black beans or 2 15 oz can of rinsed beans
  • I medium onion minced
  • 3 cloves of garlic
  • 1 diced red pepper
  • one ripe banana mashed
  • 1 mango pealed and chopped into large chunks
  • 2½ tsp cumin
  • 1 TBLS grated fresh ginger
  • 1 TBLS tabasco
  • 1 tsp chilis
  • 3 cups chicken broth( or vegetable)
  • 2 cups coconut milk
  • salt and pepper to taste
  • ¼ cup minced red pepper for garnish
  • lime juice
Instructions
  1. Put a dollop of olive oil and add chopped onions, garlic and 1 diced red pepper to a hot pot
  2. Cook until transparent
  3. Stir in black beans, cumin, grated ginger, mashed banana and chilis and hot sauce
  4. Add coconut milk and broth
  5. If too thick, add a bit more chicken stock
  6. Bring to a boil and reduce heat
  7. Simmer for 45 minutes
  8. Add salt and pepper to taste
  9. I like to add a lot of black pepper to give it some heat
  10. Using a stick blender give it a few pulses to blend a bit but not totally pureed
  11. Serve with a few diced red peppers and lime juice

 

beandip

Black eyed pea curry bean spread

I created this lovely spread after attempting to make a bean curry that my son would actually eat. Unfortunately, he didn’t like the madras spice I used so I decided to blend this up for an appetizer with a few crackers. Well, it seems to be a hit with the adults do that’s not a bad return. It’s a nice change from traditional tahini hummous and has a nutty flavour with the black eyed beans. Spread it on a cracker and enjoy!

Black eyed pea curry bean spread
 
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Author:
Recipe type: appetizer
Serves: 4
Ingredients
  • ½ cup dried blacked eyed beans to soak
  • 1 medium onion
  • salt and pepper
  • yoghurt
  • Juice of one lemon
  • Madras curry powder
Instructions
  1. Soak beans overnight and cook with water for at least one hour until tender and drain
  2. Alternatively, open one 19 oz can of black eyed beans and drain liquid
  3. Dice one medium onion and add to hot frying pan with a little oil
  4. Cook onions until have cooked to clear
  5. Add beans and 1 TBLS Madras curry powder
  6. Cook until onions are soft
  7. Add salt and pepper to taste.
  8. Set aside to cool
  9. Blend mixture in the blender until smooth
  10. Add 1 tsp lemon juice or squeeze juice of one lemon
  11. Add 1 TBLS yoghurt
  12. Add salt to taste and a little water if too thick
  13. Add a pinch of red chilis to spice it up

 

kalesalad2

Black kale with parmesan and garlic

This easy salad truly represents winter as  kale and other root vegetables are still available and in season in the markets. This new variety of  black kale is tender and can be eaten fresh. Once you wash and cut the center vein away from each stalk, add lemon juice, garlic , grated parmesan with a little salt and pepper and you’ll be hooked. This is high in iron and my son even likes it now and again.

 

Black kale with parmesan and garlic
 
Author:
Recipe type: salad
Ingredients
  • Bunch of black kale
  • Juice of one lemon
  • ½ cup grated parmesan
  • ½ cup gluten free crutons
  • 1 clove minced garlic
  • ¼ cup olive oil
  • salt and pepper
Instructions
  1. Wash and de-vein kale( cut out any of the thicker stalks from the leaves)
  2. Pat dry
  3. Cut or tear up kale into 2 inch squares
  4. Add ¼ cup parmesan
  5. Add a dollop of olive oil
  6. Salt and pepper
  7. Parmesan crisps:
  8. Put a piece of parchment onto and pan and sprinkle ¼ of parmesan as a thin layer
  9. Let melt at 350 degrees
  10. Once cool, break up parmesan into pieces and add to salad
  11. Add toasted seasoned gluten free crutons for a little extra crunch if you have them.

 

birdscookies

Gluten free vegan birds nest cookies

During the xmas holidays, I did a little minor baking and decided to make up some of these delicious lovelies.  If you have ground flax seed on hand, they really work beautifully without eggs and no one will ever know they’re gluten free.
birdsnestcookies1

 

Gluten free vegan birds nest cookies
 
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Author:
Recipe type: gluten free desserts
Serves: 4
Ingredients
  • 2 TBLS flax seeds
  • 6 TBLS warm water
  • ½ cup melted coconut oil or butter
  • ⅓ cup sugar
  • ½ tsp vanilla
  • pinch of salt
  • 1 cup brown rice flour
  • 1.5 cups ground or finely chopped walnuts
  • 1 cup dessicated unsweetened shredded coconut
  • raspberry or strawberry jam to fill cookie centers
Instructions
  1. Preheat oven to 350 degrees
  2. Grind or chop walnuts and set aside
  3. Put flax and warm water in cup and leave to gel about 5 minutes
  4. Cream butter and sugar together with a mixer and add flax mixture
  5. Add vanilla, flour and salt and mix with hands
  6. Add in walnuts until well mixed
  7. Roll into 2 inch balls and roll in coconut until well covered and place on cookie sheet
  8. Push down center of each cookie with a wet finger creating a nest
  9. Add a little jam to each center
  10. Put cookies in preheated oven and bake 12 minutes
  11. Remove from oven and leave to rest until cool
  12. These cookies are very delicate when warm and need to be completely cool before removing from the pan.

 

 

 

porkchops

Apple glazed pork chops

If you’re looking for something festive for the holiday season when company is coming, I find this recipe to be a winner. It’s easy to make, can be prepped before the guests arrive and tastes fantastic. I rarely eat  pork but since the butcher is now bringing in happy hormone free pig  from the region,  I like to try it now and again. Pork has such a mild flavor that this vibrant sauce really picks it up and the flavours linger in your mouth long after the bones have been sucked clean. I also like to serve the chop with a parsnip puree base which really compliments the apple glaze. Along with crispy roast potatoes and grilled red and yellow peppers, you really have a classic holiday favorite.

Apple glazed pork chops
 
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Gluten free
Author:
Recipe type: dinner
Serves: 2
Ingredients
  • 2 bone in pork chop loins
  • 3 cloves of minced garlic
  • 2 cups natural apple juice
  • ¼ cup natural apple cider vinegar(I use Braggs)
  • 1 tsp minced rosemary
  • 1 tsp dijon mustard
  • 1 pinch pepper flakes
  • 1 minced green apple
  • ¼ cup craisins(dried sweetened cranberries)
Instructions
  1. Season chops with salt and pepper on either side
  2. Heat large frying pan to medium/high heat and add a little olive oil and 1 TBLS butter
  3. Add chops and sear each side 5- 7 minutes depending on thickness of chop until nicely browned and crispy
  4. Once cooked through, remove chops and place on plate with foil
  5. Pour out any burnt oil or fat from the pan and turn down the heat
  6. Add minced garlic and stir for a few minutes..you don't want them to catch
  7. Add vinegar to deglaze the pan and turn up heat
  8. Whisk in apple juice, mustard,salt and pepper along with apples and craisins
  9. Continue to cook until juice starts to thicken(about 20 minutes)
  10. Add back the chops to sauce and turn over and reheat about 2-3 minutes
  11. Serve with roasted potatoes and grilled red and yellow peppers

 

 

 

 

 

 

sausagesoup1

Left over sausage cabbage soup

I meant to post this right after the roast cabbage sausage dinner. As I found the next day I had more than enough leftovers, I thought I’d turn my dinner into lunch. That being in the form of soup which is what I turn most of my left overs into. I found this recipe reminiscent of my Hungarian heritage and with extra paprika and hot sauce, you can’t go wrong. It’s kind of a cross between borscht and Hungarian sausage soup but never the less delicious. I didn’t have any sour cream so added buttermilk instead which is just as good and lower in fat. Make sure not to add the buttermilk to this until the soup has cooled a little. You don’t want it to curdle. Because this is with leftovers, I don’t have exact measurements. I would recommend adding less liquid if there is less to work with.

Left over sausage cabbage soup
 
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Serves: 6
Ingredients
  • 1 sausage cut into ½ inch chunks
  • Chopped up left over roasted cabbage ( approx. 2 cups)
  • 2 cups mashed potatoes
  • 1 chopped onion
  • 2 cloves minced garlic
  • 1 minced carrot
  • 1 minced celery stock
  • 2 gluten free chicken stock cubes
  • 1 14 oz can of diced tomatoes
  • 1 TBLS apple cider vinegar
  • ½ buttermilk
  • 1 TBLS paprika
  • 1 cup frozen peas
Instructions
  1. Add chopped onion, carrot, celery and garlic to hot pot with a little oil and brown
  2. Throw in chopped sausage, mashed potatoes and chopped cabbage
  3. Add paprika, vinegar and salt and pepper along with stock 8 cups of water and tomatoes
  4. Stew soup for at least 30 minutes and add more paprika to taste
  5. When soup is nearly ready to serve, add frozen peas and buttermilk for that extra zing and color
  6. Add a little hot sauce and it's pretty tasty.

 

 

meatsauce5

Best pasta meat sauce

It took me a long time to figure out how to make a quick pasta sauce until I finally realized that a tomato sauce has to be pure and simple. I used to overwork it with too many vegetables rather than just letting the tomatoes stand alone. I always look for premium canned tomatoes such as san marzanos which are a little sweeter. This sauce can be made with or without meat but is always good either way.  I always get organic , gluten free Italian sausage from the butcher . I like to use brown rice penne with this as it soaks up the sauce nicely. You can use fresh spices if you have them and a little parmesan and tabasco to finish it off.

meatsaucemeatsauce2meatsauce3

Best pasta meat sauce
 
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Serves: 4
Ingredients
  • 4 mild or spicy premium Italian sausages
  • 1 can san marzano whole tomatoes
  • 1 diced onion
  • 3 cloves of garlic
  • 1 Tbls basil
  • 1 tsp thyme
  • salt and pepper to taste
  • ½ tsp chilis(optional)
Instructions
  1. Mince onion and garlic and fry with a little olive oil until a little browned
  2. Squeeze out meat from 4 sausage casings and break up until browned
  3. Blend tomatoes slightly to break up and add to sauce
  4. Add spices and simmer for at least 35 minutes
  5. Cook pasta separately and serve hot