Tag Archives: gluten-free

White bean cassoulet

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As Christmas day approaches, we have already been stuffing ourselves with the abundance of desserts, drinks and rich meals over the holiday season.  It , therefore, only seems appropriate to have a cleansing meal before the gluttony of Christmas day begins. Bean cassoulet has been a tradition in our family for several years but I wanted to take out the fat component  of traditional  bean stews composed of duck confit and pare it down to its flavour and hardiness.  I combined several recipes to come up with this tasty and relatively fast meal which is really a show stopper its own right. I like to buy chorizo lamb merguez for its spiciness , flavor and leanness but you can substitute any sausage you like.  What makes this cassoulet particularly unique  is it’s spinach walnut pesto and parmesan crostini instead of the traditional bread crumb topping.

 

White bean cassoulet
 
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Recipe type: french
Serves: 6
Ingredients
  • 3 Tbls olive oil
  • 20 cloves of garlic
  • 1 medium onion diced
  • 2 carrots diced
  • 4 stalks of celery diced
  • 1 herb bouquet tied with string: 4 stems of fresh rosemary,4 stems of fresh oregano( or 1 tsp of dry)8-10 fresh stems of fresh thyme
  • 1 bay leaf
  • 6 cups drained cooked great northern white beans or any firm white bean(approx. 3 cups dried soaked beans overnight and cooked for an hour)
  • 8 cups of chicken stock
  • ½ cup white wine
  • 4 links of spicy merguez or chicken sausage
  • ½ cups spinach pesto
  • 6 slices of diced bacon
  • 4 diced tomatoes
  • Garlic crostini:
  • 1 baquette
  • 5 cloves garlic
  • ½ cup parmesan cheese
  • spinach pesto:
  • ½ bunch spinach
  • 5 cloves minced garlic
  • ½ cup toasted walnuts
  • 11/2 cups olive oil
  • ¾ cup grated parmesan cheese
  • 1 tsp salt
Instructions
  1. Preheat oven to 450 degrees and place the rack in the middle
  2. Heat up creuset or dutch oven pot on the stove and add diced bacon to cook until crisp
  3. Add diced onion, garlic, carrot,celery, herbs
  4. Add cooked beans along with 8 cups of chicken stock and white wine
  5. Stir in diced tomates and bring to a simmer on the stove
  6. Once bubbling, place in preheated oven to bake at least 2 hours until liquid reduces by at least half
  7. Grilled sausage:
  8. Lay out sausage and prick with a fork and cook under broil for approx. 10 mins. for colour.
  9. Cut sausages in half and place on top of stewing beans an hour into baking time.
  10. Spinach pesto:
  11. Chop spinach and add to blender
  12. Gradually add olive oil until well blended
  13. Add garlic,walnuts, cheese , salt and pepper
  14. Combine all ingredients in a blender until pureed smooth.
  15. Put in a bowl and leave to rest
  16. Garlic parmesan crostini:
  17. Preheat oven to 400 degrees
  18. Slice baquette into 24 slices
  19. Drizzle bread with olive oil
  20. Spread crushed garlic onto each slice and sprinkle with parmesan cheese
  21. Bake for 10 to 15 minutes until bread is browned but not burnt
  22. Remove from the oven and set aside until beans are ready
  23. Continue to check beans until almost all the liquid has been absorbed.
  24. Sometimes this can take up to 3 hours depending on how well cooked the beans are.
  25. Remove creuset pot from the oven and serve beans with sausage placed on top, a dollop of pesto with a crostini placed on top.

Baked gluten-free apple cider doughnuts

breakfast, desserts, gluten-free, recipes, ,

dougnuts

I’ve made a lot of gluten-free cakes and all too often, they tend to be dry and flavorless. This recipe is a nice surprise with great texture and flavour.  I found that the buttermilk  in this recipe really helps to moisten these beauties and the apple cider was a great flavor component.  They are very reminiscent of a traditional cake doughnuts and when you add a little coconut glaze with sprinkles, they look just like the real thing!  Don’t forget to get yourself a doughnut pan so you can bake these in the oven.

gluten-free apple cider doughnuts
 
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Recipe type: Dessert
Serves: 4
Ingredients
  • 2 cups apple cider or juice
  • ½ white sugar
  • ¼ room temp butter or coconut oil
  • ½ buttermilk
  • 2 tsp pure vanilla
  • 2 cups of flour(see below)
  • 2 tsp of baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • gluten-free flour blend:
  • makes approx. 3 cups
  • 11/4 cup brown rice flour
  • ¾ cup sorghum flour
  • ⅔ cup tapioca starch flour
  • ¼ cup potato starch
  • 2 tsp psyllium husk
  • coconut cream:
  • 1 cup coconut milk
  • ½ brown sugar
  • Bring to a boil and then simmer until thickened
Instructions
  1. Preheat oven to 400 degrees
  2. Premix flour and set aside
  3. Place apple cider in pot and reduce by half and set aside
  4. Spray doughnut pan with non stick spray
  5. Cream butter and sugar
  6. Add eggs and mix on low
  7. Mix in reduced cider, buttermilk and vanilla
  8. In a separate bowl, mix flour with baking soda, baking powder and cinnamon and salt
  9. Add liquid mixture to flours just until smooth
  10. It should have the consistency of thick pancake batter
  11. Use a tablespoon to scoop into pans
  12. Bake for 10 minutes until doughnuts spring back when touched
  13. Remove from the pan and let cool on a wire rack
  14. Repeat to make 12 doughnuts

 

 

Caponata

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I discovered this recipe in River cottage-veg by Hugh Fearnley-Whittingstall. I modified the recipe slightly, making it simpler to make and added a little more heat and vinegar by adding hot pickled banana peppers. This appetizer spread is best made a day or 2 in advance to allow the flavors to mellow . Store in covered containers in the fridge and it can last for weeks. It’s best served  at room temperature and is delicious on dried crostini’s for a dinner party. This makes approx. 2 cups.

Caponata
 
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Recipe type: appetizer
Serves: 6
Ingredients
  • 1 large eggplant
  • 2 TBLS olive oil
  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 6 chopped tomatoes or 1 14 oz can of diced tomatoes
  • 2 stalks of celery finely diced
  • 2 TBLS balsamic vinegar
  • 1 TBLS honey
  • 1 TBLS dark chocolate powder
  • 2 TBLS capers
  • 2 oz. pitted kalamata olives
  • 2 large TBLS diced pickled banana peppers
  • Salt and pepper to taste
Instructions
  1. Chop eggplant into rough 1 inch cubes and add to medium size hot pot with olive oil
  2. Fry the eggplant for about 5 minutes stirring occasionally until golden and tender
  3. Add onion, celery and garlic and continue to stir for another 5 minutes
  4. Add tomatoes , olives,capers, coco,balsamic,honey,olives and honey
  5. Cover with a lid and continue to cook and stir occasionally at least 30 minutes. You want to ensure all the eggplant is well cooked along with the rest of the veggies.
  6. Remove pot from the stove and use a stick blender to chop and blend a few times
  7. You don't want to over mix this as you still want texture.
  8. Add salt and pepper to taste and add chopped banana peppers and leave to cool.
  9. Once cool, place in a sealed container in the fridge until ready to serve
  10. Serve with diced parsley.

 

Watermelon Gazpacho

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Ever wonder what to do the rest of the gigantic watermelon you bought that doesn’t fit in the fridge and you can’t seem to consume fast enough ? The trend has been watermelon gazpacho and what a delight. It is such a nice flavor and perfect for the summer heat when served chilled. This recipe is modified from several I found online and really works well with a grilled main course.

Watermelon Gazpacho
 
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Serves: 4
Ingredients
  • 1 large tomato rough chopped
  • 1 tsp dried chilis depending on preference
  • 4 cups rough chopped seeded watermelon or whatever fits in your blender
  • ¼ cup olive oil
  • 2 TBLS minced onion
  • ½ cucumber seeded and rough chopped
  • 2 TBLS minced fresh or dried dill
  • Kosher salt and freshly ground black pepper to taste
  • Juice from 1 lime
  • ¼ cup crumbled feta cheese
Instructions
  1. Put all ingredients into blender. Pulse until smooth. Add salt and pepper to taste and as many chilis as you like depending on the heat you like. Pour into bowls and serve with crumbled feta and minced cucumber and watermelon to garnish. It's even better served chilled.

 

Crusted cod with mustard caper sauce

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Although I’ve cooked cod and other white fish a multitude of ways including battered fish and chips,  I find the best results come when it’s breaded and seared. This gives the fish a nice crunch and also holds it together better.  The easiest and pretty fool proof way is breading it first in flour, then egg and then a Panko bread crumbs. I modified the recipe to gluten free using rice Chex cereal and found the results to be equally tasty. Rice Chex cereal works well as a Panko replacement. Just grind it up in the blender and you have your crumbs ready to go.  Try serving this with quinoa and steamed chard as  a great summer dinner.

Crusted cod with mustard caper sauce
 
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Recipe type: gluten free dinner
Serves: 4
Ingredients
  • 4 6 oz fillets of cod
  • 1 egg
  • ½ cup brown rice flour
  • 1 cup rice Chex cereal
  • salt and pepper
  • Mustard caper sauce:
  • 2 TBLS whole grain mustard
  • 1 TBLS capers, drained
  • 1 TBLS chopped or dried tarragon
  • 4 TBLS olive oil
Instructions
  1. Take out fillets and dry completely with paper towel
  2. On three separate plates, place flour, beaten egg and ground Chex cereal
  3. Add a small amount of salt and pepper to each plate
  4. Heat pan to medium high heat
  5. Place fish first in flour and then completely in egg
  6. Let egg drip off and press firmly into Chex crumbs until completely covered
  7. Place oil in pan and place fish crumb side down
  8. Cook approx 4 min until crispy brown
  9. Gently turn over and cook another 2 minutes depending on the thickness of the fillets
  10. Carefully remove the fish from the pan.
  11. In a separate bowl, mix together mustard capers, tarragon and olive oil
  12. Place heated quinoa as your base , stack with steamed chard and top with breaded fish
  13. Add mustard caper sauce over the top of the fish and your done.

 

Easy borscht soup

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Beet borscht is such a delicious, colorful comfort soup packed with vitamins and flavour.  I like to buy the whole beets with leaves and stems for more flavor and texture. If you can’t find them with the leaves, you can always add some diced kale for a little green. My son loves this soup which is a good sign. It’s delicious every time.

Easy borscht soup
 
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Recipe type: soup
Serves: 6
Ingredients
  • 3 whole beets with leaves
  • 2 carrots
  • 2 sticks of celery
  • 1 large onion
  • 6 cloves of garlic
  • 2 medium potatoes
  • ½ cup of French or puy lentils
  • natural vinegar
  • 1 can whole or diced tomatoes
  • salt and pepper
  • dill and thyme
  • chicken ,beef or vegetarian stock
Instructions
  1. Add a tablespoon or two of olive oil to a heated soup pot
  2. Add minced onion and garlic and stir until browned
  3. Add chopped carrots, celery, potatoes
  4. Peel beets and cut into ½ inch cubes and add
  5. Chop up washed leaves and stems and add to pot
  6. Add 6 cups of stock
  7. Add ½ cup lentils
  8. Add salt, pepper and minced spices
  9. Add 1 can of tomatoes
  10. Add 2 or 3 TBLS of natural vinegar depending on how you like it
  11. Leave to simmer for about 40 minutes
  12. You can add cooked garlic sausage or beef if you like
  13. Finish with a little dollop of sour cream

 

Black bean gluten free brownies

desserts, gluten-free, recipes, snacks, , ,

Black bean brownies are one of the first desserts I discovered when going gluten free. I was amazed and wowed by their great texture, moistness and flavour. Nobody would even know they’re eating a high protein dessert. Best of all , my son thinks these are terrific so this is a great treat to fill  your kids up with vitamins and fiber. Remember to grease your pan thoroughly and let your brownies cool before removing from the pan or they’ll break up a little as mine did this time around. Enjoy!

Black bean gluten free brownies
 
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Recipe type: Dessert
Serves: 6
Ingredients
  • 1½ cups cooked and rinsed black beans or 1 15 oz can drained and rinsed
  • 5 large eggs
  • 1 tsp vanilla
  • ¼ tsp salt
  • 6 TBLS warm butter or virgin coconut oil( I prefer this)
  • 6 TBLS cocoa powder
  • 1 tsp baking powder
  • ½ baking soda
  • 1 TBLS water
Instructions
  1. Preheat oven to 350 degrees with the rack in the middle
  2. Place beans and 3 eggs in a blender along with sugar, vanilla and salt
  3. Mix well until beans are liquified
  4. In a separate bowl,mix cocoa,baking soda and baking powder
  5. In a larger bowl, beat butter or coconut oil adding 2 final eggs
  6. Pour bean batter into egg mixture
  7. Mix in dry ingredients and water and beat on high for 1 minute until smooth
  8. Pour into greased 8x8 pan or separate muffin tins ( use coconut oil for this too)
  9. Top with sliced almonds or nuts of your choice for texture
  10. Bake for 30-40 minutes until firm to the touch
  11. Let cool before removing gently from the pan
  12. Can sprinkle with icing sugar as well
  13. Enjoy!

 

 

 

 

 

Chicken satays

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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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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

 

Gluten free salmon cakes

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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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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

 

Caribbean black bean banana soup

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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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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