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Archive for the ‘Gluten Free’ Category

Do you keep a running list of things your friends and family won’t or cannot eat? I have found that it makes my life easier if I do, so one day, a long, long time ago, the “Friends’ Likes and Dislikes” list was born. Now I have it in Notes on my iPhone, it is so handy. I also keep a diary of dinner parties so I can avoid feeding friends the same thing!

My list-making started with my “list of books that I’ve read” after buying the same book twice because they changed the cover artwork! Isn’t that annoying! I now refer to the list before I make a book purchase. I have also made lists of movies we’ve seen over the years and television shoes we’ve watched; keeping track of the season and episode help you keep on track if you’re not just using Netflix for streaming. I also have a running list of movies and TV shows I want to watch so that I can reference it on a rainy weekend for entertainment. The list-making didn’t end with the end of the cottage, oh no, dear friend, it continues to live on for a number of purposes! Do you make lists? What type of lists do you make?

By the way, this would be on the No Go list for Mike because he hates nuts and seeds!

Gluten Free Pumpkin Sesame Crackers

Makes about 30 crackers

To print recipe, please click here.

Ingredients:

  • 100 g ground pumpkin seeds
  • 60 g sesame seeds
  • 10 g coconut flour
  • 5 g sea salt
  • 1 egg
  • 2 tsp sesame oil

Directions:

  1. Pre-heat the oven to 350° F.
  2. Combine the dry ingredients and mix well.
  3. Combine the wet ingredients and whisk lightly until well combined.
  4. Pour the wet ingredients into the dry and stir until evenly mixed. Create a ball with the dough and press flat with the palms of your hands.
  5. Between two sheets of parchment paper, roll the dough until it is very thin (the best ones are only as thick as a sesame seed!). Using a ruler, cut into squares, rectangles or whatever shape you desire (I find straight-edged shapes easiest). Discard the top parchment.
  6. Place the parchment with the cut crackers on a baking sheet and bake for 10-14 minutes or until crisp. Allow to cool for a couple of minutes, then break apart using the cut lines.
  7. Serve with soup or dip.

Notes:

  • Use whatever nut flour or seed flour you desire.
  • You may add flavourings but the sesame is fairly strong so you may wish to use a different oil.
  • I have used both toasted sesame seeds and untoasted, both are very good.
  • I find I usually have to remove the edge crackers earlier from the baking sheet and return the rest to bake a bit longer, continue to do so until the desired golden colour is achieved.
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One of my New Year’s resolutions is to eat a more vegetable-based diet. I have no intention on going vegetarian but I would like to limit my intake of meat a bit more; currently, we don’t eat a lot of beef, but we do eat pork, chicken and lamb (we will continue to eat fish). In this effort, I searched out a meatless chickpea recipe with turmeric. Turmeric has gained some notoriety for its medicinal properties that I wanted to take advantage of. If you wish to read more about it, read this article. Turmeric is also quite beautiful and tasty too! I altered a Guy Fieri recipe to our taste.

Be careful as the turmeric discolours everything, even nailpolish!

Roasted Cauliflower and Chickpeas with Raisins and Turmeric

This recipe makes 4 medium servings.

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 1 tbsp ground cumin
  • pinch of cayenne pepper, if desired
  • 1/4 cup olive oil
  • 1 tbsp freshly grated ginger
  • 1 clove garlic, finely minced
  • 1 head cauliflower, cut into florets
  • 1/2 sweet onion, chopped
  • 2 1/2 cups cooked chickpeas
  • 1/2 cup raisins
  • zest of one orange, optional
  • salt and pepper to taste

Directions:

  1. Pre-heat the oven to 375° F.
  2. Pour the oil into a large mixing bowl, and then add the spices, ginger, garlic, cauliflower, chickpeas and onions, and toss to coat everything evenly. Toss in the raisins and zest and mix in evenly. Place on a sheet tray and season with salt and pepper.
  3. Roast in the oven until lightly browned and the cauliflower is tender, 30 to 35 minutes.
  4. Serve on a bed of sautéed spinach or baby kale, dressed with a light vinaigrette.

Notes:

  • I always used dried chickpeas, about 140 g dried chickpeas will yield the cooked amount required for this recipe.
  • If you have leftovers, simply warm up with some vegetable stock and purée into a smooth, velvety soup.
  • 1/4 cup olive oil seems like a lot, but it really just covers the cauliflower and chickpeas.

The turmeric shaded the cauliflower in a beautiful yellow colour.

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In an effort to eat healthier, I developed this recipe for a snack that is flavourful, crunchy and delivers a bit of protein and vitamins! The almond flour helps with the crunch as does the coconut flour, the dehydrated onion and garlic give the flavour this healthy snack delivers.

Kale Chips

A KitchenInspirations Original Recipe

Serves 2 to 4

To print recipe, please click here.

Ingredients:

  • 120 g kale, washed, dried and cut into medium-sized pieces
  • 30 g almond flour
  • 20 g coconut flour
  • 10 g dehydrated onion
  • 5 g dehydrated garlic
  • 30 mL olive oil
  • salt to taste

Directions:

  1. Pre-heat the oven to 93° C (200°F )(I used my convection (fan) setting).
  2. In a dedicated spice/coffee mill, grind the almond flour, coconut flour, onion and garlic until a fine powder. Set aside.
  3. Wash kale and dry as well as possible. Remove thick ribs. Cut into bite-sized pieces keeping in mind that they will shrink to about half their raw size.
  4. Drizzle olive oil over kale and toss to coat evenly. I gave them a quick, light massage to evenly coat each leaf.
  5. Spread kale on a cookie sheet so they are on one layer and not overlapping. Sprinkle lightly with about 7 g of almond flour mixture (I found it easier to sprinkle through a fine sieve).
  6. Bake for 15-20 minutes tossing occasionally until crisp. Sprinkle with salt.
  7. Serve immediately.

Notes:

  • Spice up the finished kale chips with a little cayenne pepper.
  • Instead of olive oil, use chili oil to coat raw chips.
  • Spread the oil-coated chips evenly on a cookie sheet to dry quickly and evenly.
  • A medium to larger cut leaf will dehydrate to a bite-sized chip.
  • Store the leftover coconut flour mix in an air-tight container for future kale chips.

Nutritional facts for kale chips

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Just prior to Christmas, I did a couple of jobs which had me buying a lot of garlic. When I say a lot, I mean literally dozens of heads! Of course, I gave away as much as I could but the majority came home with me. I am not one to toss perfectly good food in the bin, so I decided to roast the heads and freeze them for quick additions to sauces and soups. Now, I must say that this idea is genius because roasted garlic is so tasty and having some quick at hand makes it easy to add another level of flavour without the harshness of raw garlic. Over the holidays, we got together with our wonderful neighbours and I made this delicious roasted garlic dip.

Now there is that cold winter light!

Roasted Garlic Dip

A KitchenInspirations Original Recipe

Serves 6-8, makes about 300 mL

To print recipe, please click here.

Ingredients:

  • 200 g roasted garlic (about 4 heads)
  • 125 g cream cheese, room temperature
  • 50 g Greek Yogurt
  • Sea salt to taste

Directions:

  1. In a small bowl large enough to accommodate a stick blender, combine all of the ingredients and purée until smooth and silky.
  2. Serve at room temperature.

Notes:

  • I roast garlic by cutting off the bottom of the head (the root end) and setting it in about 30 mL of olive oil. I like to cover the garlic I roast so it steams and roasts at the same time. I roast the garlic in a 350° F oven for about 45 minutes or until they are very soft.
  • To extract the garlic, simply squeeze each clove into a container.
  • Some people add freshly grated Parmesan to this dip but I find it rich enough without it.
  • Save the cut ends of the garlic for soup stock.

This dip would also be a tasty cream sauce for pasta.

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I wish you all the Merriest Christmas and the Happiest New Year! Thank you for your continued support, you have all made this blogging experience so much richer than I ever could have imagined, thank you.

Our neighbourhood progressive dinner party was scheduled for the Saturday after we returned home from Arizona; I didn’t think it would be a problem since we were responsible for hors d’œuvres and appetizers. Had I read more than the heading of the email from the organizers (the main course couple), I would have realized that things were to get a bit more complicated since one person decided to go vegetarian and dairy free (for health reasons). I love a challenge but I would have liked to experiment a bit more, notwithstanding, it turned out delicious so I documented the recipe for the future. Like most recipes, this tastes better the day after it is made!

South Western Bean Soup

A KitchenInspirations Original Recipe

Serves 6-8 depending on serving size

To print recipe, please click here.

Ingredients:

  • 40 g black beans, soaked overnight
  • 160 g navy beans, soaked overnight
  • 100 g kidney beans, soaked overnight
  • 200 g sweet onion, finely chopped
  • 15 mL olive oil
  • 5 g toasted cumin
  • 2 g toasted coriander
  • pinch of chili powder, or to taste
  • 5 g smoked paprika, or to taste
  • 7 g cocoa powder
  • 10 g garlic, finely minced
  • 40 g tomato paste
  • 2 g puréed chipotle peppers
  • 750 mL vegetable stock
  • 250 mL passata
  • 165 g grilled corn, removed from cob
  • cilantro to garnish
  • sour cream or Greek yogurt to garnish
  • grated cheese to garnish
  • 125 mL creamed lentils (see notes)
  • 1 large avocado, cubed to garnish

Directions:

  1. Caramelize chopped onions in the olive oil. In the meantime, add the vegetable stock, passata, beans to the warm crock pot and put on high for 5 hours.
  2. Add the onions, all of the spices, tomato paste, and enchilada sauce and stir well. Cover and cook for 5 hours.
  3. When the beans are soft, add the creamed lentils and stir into the soup so it is consistent and creamy. Add the grilled corn kernels, and cook for an additional 30 minutes on high, stirring occasionally.
  4. Serve in warmed bowls and top with avocado, a spoonful of Greek yogurt, cilantro, and cheese. Serve immediately with Cornbread.

Notes:

  • I use lentils as a thickener particularly when I make gluten-free recipes. Simply cook lentils until soft and purée with a stick blender until smooth. Freeze the excess in an ice-cube tray and when frozen, pop into a zip lock bag.
  • I buy chipotle peppers in a can, purée and freeze the excess in an ice-cube tray and when frozen, pop into a zip lock bag, same goes for tomato paste.

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JT and I have been training for an upcoming epic 15 km hike. We do a gruelling route for 7-8 km through High Park on its steepest terrain, circling through a 98-step staircase and a 120 metre hill. Sometimes we drive to a Provincial park and hike unchartered territory to mix it up. But I’m a bit concerned as we can’t replicate the altitude we will ultimately face, I’ve never worked out at 6,800 feet before!

The best we can do is prepare ourselves. Eating healthy is part of that preparation so I’m constantly on the lookout for ways to change a recipe to make it healthier. Adding my favourite veggy, zucchini (or courgette) to a slightly modified crêpe batter does the trick!

These “crêpes” have an incredibly similar bite to them as their authentic French cousins, but they are less calorie laden. The small amount of whole wheat flour gives them the perfect amount of texture and volume. They cook up like a super thin omelette but results in a thin crêpe.

Definitely a keeper recipe.

Zucchini Crêpes

A KitchenInspirations Original Recipe

Makes 1 large crêpe, for multiple crêpes, simply multiply the ingredients below by the quantity you wish to make.

Please click here to print this recipe.

Ingredients:

  • 50 g (1/4 cup) zucchini, grated
  • 45 mL egg whites (6 tbsp egg whites or 3 large whole eggs)
  • 10 g (1 tbsp) whole wheat flour
  • salt & pepper, to taste

Directions :

  1. Combine the flour, egg whites and salt and mix well.
  2. Heat a nonstick pan and spray lightly with nonstick spray.
  3. Spread the grated zucchini around in an even layer, predominantly in the centre of the pan and cook for a minute.
  4. Pour the egg mixture over the zucchini and spread thinly over the pan as evenly as possible, making a large filled circle. Gently coax the egg mixture into gaps or holes.
  5. Cook until side has browned a little, carefully flip crêpe when cooked and repeat for other side.
  6. Serve warm filled with your favourite savoury filling.

Caramelized onions and sautéed mushrooms made a wonderful filling with a lentil-based béchamel.

Notes:

  • These are as close to a real crêpe texture as I have gotten using low-calorie ingredients.
  • Make them as large or as small as you wish, they have good structure and will hold up for hand held fillings like soft tacos.

Nutritional Facts for 1 crêpe, no filling.

Weight Watchers Points for 1 crêpe, no filling.

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Recently, we were dining at our favourite French restaurant in our hood. We were sitting at the bar chatting with the staff and another patron when, for no apparent reason, a wine glass slid off the top shelf and plummeted to the ground, shattering!

Well, that was interesting! No one was near it, and the manager said that they put rubber mats on the shelves to prevent this type of thing. Yet, it slid off the shelf entirely on its own. Later, someone mentioned that the location had been a funeral home when it was first built in 1923 (we’ve been here 17 years and have only known the location to be restaurants!). You decide what happened, but my bet is on a sneaky ghost giving us a fright!

Smoked Garlic and Roasted Cauliflower Soup

A KitchenInspirations Original Recipe

Please click here to print the recipe.

Makes 1.5 L (6 cups) soup

Ingredients:

  • 25 g smoked garlic (about 5 cloves)
  • 560 g cauliflower (about 1/2 a large head), cut into smallish florets
  • 1 L (4 cups) chicken stock (or vegetable)
  • 90 g (1/2 cup) red lentils
  • non-stick spray
  • 1/4 tsp smoked paprika
  • sea salt

Directions:

  1. Pre-heat the oven to 400° F (200° C).
  2. Add the unpeeled garlic cloves to a small ramekin, sprinkle with a little sea salt. Pour about 1 cm (1/2 inch) stock over cloves and cover with either foil or ramekin lid.
  3. Spray a large baking sheet with non-stick spray and add the cauliflower, sprinkle with a little sea salt. Add the ramekin with garlic to a corner of the baking sheet. Bake cauliflower and garlic for 30-40 minutes or until quite soft, turning frequently to avoid burning. I like to add a little stock to the bottom of the roasting pan to make sure I get all the little bits from the pan.
  4. Pour the cauliflower into a large pot. Peel the garlic and add it to the cauliflower, add some of the stock and purée until smooth. Add the red lentils and cook until lentils are soft. Purée again until smooth, adding stock until you achieve the desired consistency. You may wish to run this through a fine sieve to make it even more luxurious.
  5. Serve hot.

The cloves are cold smoked and are still raw.

Perfect timing as it’s getting pretty darn cold!

Notes:

  • A dear friend gave me a couple of heads of smoked garlic, she picked it up at a local farmers market. I had never seen or heard of it before but you can bet that I’ll be trying to make it soon!
  • The smoked garlic is raw and therefore needs some cooking when used in this quantity, I prefer roasting, usually with olive oil instead of stock, but we are trying to lose a few summer pounds.
  • The smoke in the garlic is very subtle, that is why I added the smoked paprika, but be careful, it can get overwhelming very quickly.
  • I added the lentils to get some protein into this meatless meal, and it also is an amazing thickener that becomes so velvety smooth when puréed.
  • Some topping suggestions:
    • Crumbled crispy bacon
    • Crispy onions
    • Grilled cheese croutons
    • Grated cheese (like gruyère or sharp cheddar)
    • a dollop of Crème Fraiche or sour cream

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