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On a recent trip to visit friends in Delavan, we traveled to New Glarus, a very Swiss town in central north Wisconsin. After visiting the New Glarus Brewery (which was very cool), we were quite hungry for some lunch, so we went into town and had a very delicious lunch at Glarner Stube. They make a Rösti potato dish that is out of this world: they stuff it with Swiss cheese (something like Appenzeller) and it was awesome! I knew I wanted to recreate this dish at home, but I really needed to get back to healthy eating, so I parked the idea for another time.

We had a dear friend and her hubby for brunch at the house and I wanted to make a healthier meal so I decided to experiment in making zucchini rösti (similar to rösti potatoes, a traditional Swiss treat). My dear friend is gluten intolerant so I decided to use coconut flour instead of the gluten free flour mix as I was also trying to keep the carbs low. This is a very flavourful dish, however, I would be lying if I said it was like rösti potatoes because the zucchini does not crisp up like potatoes do, but it is still quite tasty (although, it might if you pan fried it in a small amount of oil instead of non-stick spray). I know I will make this alternative for myself when I make the potato version for the carb lovers!

A tasty alternative to Rösti Potatoes.

Zucchini Rösti

A KitchenInspirations Original Recipe

Makes one Rösti about 20 cm or 8″ diametre.
Click here to print the recipe.

Ingredients:

  • 430 g zucchini, grated (all the liquid squeezed out to about 350 g zucchini)
  • 80 g sweet onion, thinly sliced
  • 20 g coconut flour
  • 5 g salt
  • 3 tbsp egg white (or 1 egg)
  • 1 clove garlic, minced

Directions:

  1. Combine grated and drained zucchini with the sliced onion and sprinkle with the coconut flour. Mix well.
  2. Combine salt, egg and minced garlic and mix well. Pour this mixture over the zucchini and combine well.
  3. Prepare a small frying pan with oil (or non-stick spray) and heat. Add the entire zucchini mixture into the hot frying pan and cook over medium heat, about 15 minutes. Flip and continue to cook for an additional 10-15 minutes until cooked through and golden on the edges.

Here are a few pics of our trip to New Glarus and the New Glarus Brewery.

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Recently, we had a dinner party and I served a grilled caesar salad as one of the courses. Of course, you MUST have REAL bacon so JT cooked the bacon up on the BBQ (none of that maple crap) and I asked him to save the drippings for the roast potatoes but by the time I got around to tossing the tators in the bacon drippings, I had second thoughts so I used only about a tablespoon and tossed the rest with olive oil. I had about a 65 mL (1/4 cup) bacon drippings sitting in the refrigerator, crying for something creative so I came up with this easy recipe. The drippings have such an amazing flavour, and the bits of bacon add just the right amount of crunch. I think I may have to cook up another batch of bacon just for the drippings so I can bake another batch of these tasty morsels.

Bacon and Parmesan Cheese Puffs

A KitchenInspirations Original Recipe

Makes 42 small puffs

Ingredients:

  • 250 mL (1 cup) water
  • 65 mL (1/4 cup) bacon drippings
  • 5 mL 1/2 tsp salt
  • 145 g (1 cup) all-purpose flour
  • 3 eggs
  • 120 g (1 cup) grated Parmesan Cheese
  • 1 1/2 slices bacon, cooked until crispy and crumbled to small pieces

Directions:

  1. Preheat oven to 200° C (400° F).
  2. Place water, bacon drippings and salt in a medium saucepan and bring to a boil over medium heat.
  3. Remove from heat and add flour, and stir until combined.
  4. Return to heat and stir cooking the flour mixture until it comes away from the sides of the pan and is a shiny ball.
  5. Place in a food processor with plastic blades and process for 15 seconds (give or take).
  6. Add eggs, one at a time and process for 40 seconds (err on the longer side of give or take).
  7. Add the cheese and process for another 5-10 seconds until smooth. Stir in the crumbled bacon.
  8. Dip a spoon or small ice cream scoop into 1 cup cold water with 5 mL (1 tsp) plain vegetable oil, place walnut-sized spoonfuls on a parchment lined cookie sheet about 3 cm (1 1/2 inches) apart.
  9. Bake for 20-25 minutes, until golden brown.
  10. Serve warm or room temperature.

Notes:

  • You may also prepare this recipe with a good quality handheld mixer or stand mixer but I would suggest an immersion blender with the whisk attachment is not strong enough for this pastry.
  • These delightful balls puff up about 12 minutes into baking and are ideal for stuffing with a piping funnel (I bought a really cheap one from a dollar store and it works very well). Stuff with goats cheese, or your own recipe.
  • Unstuffed, they freeze very well, just pop them into a zip lock bag. To use, you need not defrost them, simply put them into a preheated 150° C (300° F) oven for 10-12 minutes, until defrosted and heated through.

The bacon drippings give this treat great flavour and the bacon bits some nice texture.

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When I was down in Florida with my dear friend, Kimberley from University, I mentioned that I had recently baked some killer cinnamon buns and she sighed. She is gluten intolerant but will splurge every couple of years on a Cinnabon with dire results, she explained that it’s never really as good to warrant the pain afterward. That is the precise moment I decided to create a gluten-free cinnamon bun that she would be happy to eat AND digest! This is the result of several tests, I hope you love them as much as we did!

Gluten Free Cinnamon Sticky Rolls

Print GF Cinnamon Rolls Recipe

Makes about 6 small cinnamon buns.

Ingredients:

  • 230 g (1 1/4 cup) gluten-free flour (I used this one)
  • 15 mL (1 tbsp) coconut sugar
  • 5 mL (1 tsp) cinnamon
  • 5 mL (1 tsp) baking powder
  • pinch baking soda
  • pinch salt
  • 30 mL (2 tbsp) cold butter
  • 125 mL (1/2 cup) buttermilk

Directions:

  1. Combine gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda and salt and mix well.
  2. Using a fork or pastry blender, cut in the cold butter to distribute evenly (may be done in a food processor).
  3. Sprinkle in the buttermilk and using a fork, bring the pastry together quickly to get a sticky ball of dough. On a lightly floured (with GF flour) board, knead a few times, but not enough to heat up the dough. Pat into a rectangle about 23 x 20 cm (9 inches x 8 inches).
  4. Preheat the oven to 400° F (200° C). See directions for the filling.

Ingredients for the filling:

  • 30 g (2 tbsp) unsalted butter, softened
  • 40 g (2 tbsp) brown sugar
  • 2 tbsp cinnamon

Directions for the filling:

  1. Combine the butter, sugar, cinnamon and mix well.
  2. Spread the filling over the rectangle to all four sides.
  3. Roll up the rectangle into a tight roll. Cut into 6 small rolls.
  4. Place cut sides down into a lightly greased oven proof pan. Bake for 15 to 20 minutes or until lightly golden. Cool slightly and remove with a spatula to a cooling rack.
  5. Drizzle with a little icing sugar and water mix. Serve warm or at room temperature.

A more biscuit-like pastry, these strongly-flavoured cinnamon rolls heat up beautifully and satisfy a cinnamon roll craving.

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In early April, my dear friend from University invited me to spend a few days at her second home in southwestern Florida. I did a lot of the cooking because I enjoy doing so and she just loves my creations. I whipped up a batch of the zucchini wraps that JT and I often have, because I thought she might enjoy this calorie reduced, gluten free deviation and I was right. I knew I had to share the recipe and spread the love. It’s a cross between a crêpe and a wrap but it is sturdy enough to hold in your hand and fill with whatever your heart desires. I’ve tried the cauliflower version and to be honest, I did not find them satisfying nor were they sturdy enough to hold the filling. We have these at least once a week, I hope you will give them a try.

Zucchini Wraps

A KitchenInspirations Original Recipe

Makes 6 wraps 15 cm (6-inch) diametre (they shrink quite a bit)

ZucchiniWraps Recipe

Ingredients:

  • 400 g (4 cups) raw zucchini, grated
  • 30 g (1/4 cup) coconut flour
  • 5 g (1/2 tsp) sea salt
  • 125 mL (1/2 cup) egg whites, lightly whisked
  • Non-stick spray

Directions:

  1. Preheat the oven to 200° C (400° F).
  2. Combine the grated zucchini with the coconut flour and toss until evenly coated. Add the salt.
  3. Pour the egg whites over the zucchini and mix well. Allow to stand for 5 minutes.
  4. Line a baking sheet with parchment (I have only tested this recipe with parchment, not Silpat or any other silicon matt). Spray well with non-stick spray.
  5. Tightly fill an 80 mL (1/3 cup) measuring cup with the zucchini mixture. Turn out onto the prepared parchment and using the back of a fork, spread out the zucchini to make a 20 cm (8-inch) diameter pancake, the same thickness throughout (they will shrink to about 15 cm (6-inch)).
  6. Bake for 30 minutes or until golden along the edges, carefully flipping about halfway through. Spray lightly with non-stick spray before you flip.

 

Notes:

  • You may flavour the zucchini wraps with herbs or spices but I prefer to keep mine relatively simple so that the filling can do all the flavouring. We usually have these as fish tacos or chicken fajitas.
  • The zucchini wraps do shrink quite a bit as they bake so make sure you make them large enough to hold the filling of your choice.
  • Spraying the parchment is necessary because, without it, they really stick to the parchment.

 

Nutrtional Facts for 1 Shell

Weight Watchers Points

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Although I am not a huge fried food fan (I know, I’m weird), JT loves the stuff. I don’t even like the way it stinks up the house, so if I do pull out the deep fryer, I usually set it up on top of the BBQ outside, sorry neighbours!

Recently, I’ve been experimenting using coconut flour instead of regular white or whole wheat flour in the breading process because I discovered that coconut flour draws moisture out, so it actually makes a fabulous base for a truly crispy coating, much like that of the unhealthy deep frying method. The first time I made this dish, I just eyeballed everything and hoped for the best. I received a lot of mmmmm, yummmm and best of all, JT said, “please make this at least once a week.” If that isn’t the top accolade, I am not sure what is. A week later, I got out my scale and measuring cups to document the recipe. If you like crispy breaded, deep fried-like things, I would encourage you to try this healthier alternative.

I can see using this method to “un-deep fry” many things in the near future!

Crispy Unfried Breaded Fish

A KitchenInspirations Original Recipe

Makes 2, 100 g portions

Ingredients:

  • 200 g firm white fish, like tilapia
  • 40 g (1/3 cup) coconut flour
  • 125 mL (1/2 cup) egg whites
  • 30 mL (2 tbsp water), plus a little more near the end of the breading process
  • 45 g (1/2 cup) whole wheat panko bread crumbs
  • Salt, to taste

Directions:

  1. Cut the fish up into smaller, one to two bite portions, about the same thickness.
  2. With a whisk, beat the egg whites with the salt until frothy.
  3. Dredge the fish in the coconut flour, then dip it into the egg whites until entirely covered. Place the fish back into the coconut flour and coat again, and dip it into the egg white for the last time.
  4. Toss the wet fish pieces into the panko until entirely covered, shake excess off. Place onto a parchment-lined baking sheet. Continue with steps three and four until all of the fish is coated evenly and lined up on the baking sheet. You may need to add a bit more egg or water into the egg white mixture as it thickens with the coconut flour near the end. Discard unused coconut flour, egg whites and panko.
  5. Cover with plastic wrap and allow to rest for thirty minutes to two hours.
  6. Preheat the oven to 200° C (400° F). Bake fish, turning once until both sides are golden and the fish has an internal temperature of 63° C (145° F). Serve immediately with Romesco sauce.

You may toast the panko, like my friend Sissi does, but I find using the whole wheat panko gives it a head start to a gorgeous golden colour.

Notes:

  • Use this recipe in the popular fish tacos (like my friend John’s recipe), but these are much healthier.
  • These fish pieces would also make a delicious hors d’œuvres, serve with tartar sauce.
  • The facts below do not include the frying process.
  • Recently, I have been adding about a tablespoon or so of toasted black and white sesame seeds and it really enhances the crispy texture as well as adds lovely flavour (I wish I had taken a quick pic of it, they are truly fabulous).

This is the nutritional breakdown of the coconut flour breading.

All purpose flour and whole egg breading.

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Dulce de Leche Tiramisu

A KitchenInspirations Original Recipe

Makes 1 round 18 cm (7 inch) round dessert

Ingredients:

  • 6 churros (I bought mine from here)
  • 125 mL (1/2 cup) strong coffee
  • 30 mL (2 tbsp) Tequila (I used this one)
  • 415 mL (14 oz) dulce de leche (I made this recipe), divided
  • 2 egg yolks
  • 125 g  (1/2 cup) cream cheese, softened
  • 5 mL (1 tsp) cinnamon, divided
  • 237 mL (8 oz) whipping cream, stabilized (see below)

Directions:

  1. Cut the churros in half lengthwise. Cut each end about 6 cm (2 inches) long. Lay cut churros into a pan large enough to hold them in one layer.
  2. Combine the coffee, tequila and 15 mL (1 tbsp) of the dulce de leche and mix well. Pour half of this mixture over the cut churros and set aside for 10 minutes, turned occasionally.
  3. In the meantime, in a double boiler or bain-marie, combine the remainder of the coffee, 30 mL (2 tbsp) dolce de leche and 2 egg yolks and mix well. Set over hot water and beat with a hand mixer constantly until doubled in bulk and thickened. Remove from heat and allow to cool to room temperature.
  4. Cream the cream cheese until smooth and slowly add the thickened egg mixture and beat until fluffy and well combined.
  5. In a 18 cm (7 inch) springform pan, begin to line the edges with the churros, placing cut side down so the nice curly side is up. Line the bottom of the churros with the remaining middle cuts (this will also help hold the churros on the sides up!).
  6. Reserve 30 mL (2 tbsp) dulce de leche. Add the remaining dulce de leche sauce to the bottom of the tiramisu directly on top of the bottom layer, spread as evenly as possible. Sprinkle with 2.5 mL (1/2 tsp) of cinnamon. Spoon the cream cheese mixture on top and spread evenly. Sprinkle with the remainder of the cinnamon.
  7. Whip the cream with the final 30 mL (2 tbsp) dulce de leche until incorporated. To stabilize, see notes below. Spoon the whipped cream over the cream cheese mixture and swirl naturally on top.
  8. Chill well to cut nice slices. To serve, sprinkle with additional cinnamon if desired.

Notes:

  • No need to stabilize the whipped cream if you are eating this treat right away, only if you plan to keep leftovers.
  • To stabilize whipped cream, melt 1 tsp of gelatin in about 3 tbsp cold water, nuked until gelatin melts completely, cools to room temperature but does not set, whip into the whipping cream.
  • You may use whole churros, you’ll need to buy 12.
  • The churros I purchased were 6 for nine Canadian dollars, which I found to be pricey. I will make my own next time (and there will be a next time!). This recipe looks good!

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On May 5, we hosted a Cinco de Mayo dinner party with a few friends. I’m not sure what I was thinking because I had already a very busy week planned, then my dear Mom’s widow became ill and had to be hospitalized so we were running up to the hospital he was in (about 45 minutes away) every few days (he is doing better but still in the hospital). I only had 3 days to prepare!!! I chose the menu based on foods that I can make ahead of time, knowing that they would only get better! In case you wondered, I made a variation of this dip as hors d’œuvres, this salad and for the main, this pulled chicken molé AND a Dolce de Leche tiramisu (recipe to come) for dessert. It was a bit decadent, but sometimes I really need to play in the kitchen!

This lasagna is a delicious combination of flavours and it’s worth making each layer yourself, if you must, choose canned beans to save a little time.

It’s a flavour sensation! I put a poached egg on top the next day for a very tasty brunch!

Mexican Lasagna

A KitchenInspirations Original Recipe

Serves 4 as a meal or 6-8 as an appetizer

Ingredients for the Pulled Pork:

  • 250 g pork tenderloin
  • 125 mL (1/2 cup) stock (I used beef)
  • 250 mL (1 cup) passata (tomato sauce)
  • 125 g (1/2 cup) sweet onions, thinly sliced
  • 5 mL (1 tsp) cumin
  • 5 mL (1 tsp) coriander
  • 5 mL (1 tsp) Hungarian paprika
  • 1.25 mL (1/4 tsp) smoked paprika
  • 2.5 mL (1/2 tsp) salt
  • 1.25 mL (1/4 tsp) pepper

Directions for the Pulled Pork:

  1. Combine all of the ingredients in the bowl of a slow cooker or crock pot and mix well.
  2. Cook on high for 4 hours or until pork is easily pulled using two forks.

Ingredients for the Lasagna:

  • 6 corn tortillas, cut in half
  • 250 mL (about 1 cup) shredded pork (recipe above)
  • 85 g (1/2 cup) dried black beans, cooked and either puréed or mashed with a fork
  • 80 g (1/2 cup) sweet onions
  • 125 mL (1/2 cup) grilled corn
  • a handful (~1/4 cup) of cilantro
  • 125 mL (1/2 cup) Salsa
  • 150 g (about 1 cup) Mexican cheese or mozzarella
  • cilantro, for garnish
  • loosened yogurt (in a squeeze bottle)
  • sriracha sauce mixed with loosened yogurt (in a squeeze bottle)

Directions for the Lasagna:

  1. Preheat the oven to 220° C (425° F).
  2. In a non-stick skillet, caramelize the onions, add the beans, mushing some of the beans (add some stock if necessary). Set aside.
  3. Spray a pate terrine with non-stick spray.
  4. Layer 2 half corn tortillas on the bottom of the pan, cover with 1/3 of the shredded pork, 1/3 of the mashed beans, 1/3 of the corn, 1/3 of the cilantro, 1/2 of the salsa and 1/3 of the cheese. Repeat for two more layers, leaving out the salsa on the last layer. Cover with a non-stick sprayed piece of foil or the top of the pan, if you have one.
  5. Bake for 15-20 minutes covered, then uncover and bake for 10-15 minutes or until cheese is bubbling and lightly golden. Allow to sit for 10 minutes before serving.
  6. Serve garnished with a drizzle of loosened greek yogurt and sriracha sauce and a sprinkling of chopped cilantro.

Notes:

  • I was unable to find Mexican cheese so I used Manchego and Mozzarella.
  • If you cannot grill fresh corn, frozen is acceptable but you will miss the grilled flavour.

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