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Posts Tagged ‘Gluten Free’

As you know, we spent just over a month in Arizona again, and our friends house-sat for us. I made these tasty treats for dessert the night before we left, they absolutely loved them. The cornflakes replaced the graham crackers and we didn’t even miss them. I have made these treats a few times since then.

I often get my dessert inspiration from my dear friend Liz, that Skinny Chick Can Bake; this tasty treat came from her but I modified it to be gluten free. Although I’ve never tasted the original version, I can tell you hands down that this one is a real winner! If you like peanut butter and chocolate, give this super easy, tasty treat a go.

Gluten-Free Reese’s Peanut Butter Squares

Makes one 20 cm pan

Please click here for the original recipe.

Ingredients:

  • 15 mL butter, melted
  • 120 g corn flakes, pulsed to a powder
  • 170 g icing sugar
  • 195 g natural peanut butter
  • 6 g sea salt
  • 190 g semi-sweet chocolate chips
  • 15 g butter or vegetable oil

Directions:

  1. Combine everything but the chocolate chips and vegetable oil in the large container of your food processor and process until smooth and comes together.
  2. Press into a 20 cm square pan lined with parchment paper and refrigerate for 30 minutes.
  3. Meanwhile add the chocolate chips and butter or vegetable oil to a microwaveable bowl and melt, stirring intermittently.
  4. Cool slightly and pour over chilled peanut butter pan, spread evenly. Refrigerate for an hour before slicing.
  5. Slice with a warm, dry knife, wiping between slices.

The winter light is quite evident here, but don’t allow that to dissuade you, these are very yummy.

The cornflakes add an incredible texture that make these taste just like Reese’s Peanut Butter Tarts, only better!

Notes:

  • I’ve used a variety of natural peanut butters (no sugar or salt) to make these, including crunchy, with no substantial difference to the outcome of this recipe.
  • To make this recipe vegan, try melted coconut oil. Although I have not tried using melted coconut oil, I’m certain it would work because there is not much in the recipe.
  • Once the recipe initially sets, you can bring the bars to room temperature to serve.
  • Try using other nut butters (such as Hazelnuts) to up the ante!

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Like many blogs have already declared, it is officially soup season in this part of the world. I often use lentils to “beef” up soups because they are super filling. JT loves creamed soups and I love brothy soups, so to be fair, I try to make a variety of each type to keep us both happy. That way he doesn’t complain when I make Phố or chicken soup at least once a month (read: week). This was a spur of the moment creation that was so tasty, that I wanted to make sure that I remembered what I did. Hope you enjoy it too.

Creamed Cauliflower, Lentil and Coconut Soup

A KitchenInspirations Original Recipe

Makes about 750 mL soup

Ingredients:

  • 1 small head cauliflower, cut into florettes
  • 1 small sweet onion, chopped
  • 1 small garlic clove, minced
  • 50 g red lentils
  • 250-400 mL vegetable or chicken stock
  • 250 mL coconut milk
  • 15 mL EVOO

Directions:

  1. Heat a large dutch oven with the olive oil and sauté the onions until translucent. Add the cauliflower and garlic and sauté for 5 minutes.
  2. Add the 250 mL chicken stock and lentils and cook until everything is soft. Blitz with an immersion blender slowly adding coconut milk, blending until smooth. Add more chicken stock to achieve your desired thickness, if necessary.
  3. Serve piping hot.

 

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Canadian Thanksgiving was at my SIL’s place in Peterborough. She asked that we bring hors d’œuvres so I made three dips. This one was blog-worthy.

Roasted Red Pepper Dip

Makes about 250 mL dip

Ingredients:

  • 160 g roasted red peppers, skin and seeds removed
  • 15 g roasted garlic purée
  • 1 g salt
  • 10 mL red wine vinegar
  • 20 g almond flour

Directions:

  1. Combine everything in your food processor and process until smooth.
  1. Serve at room temperature with crackers or bread.

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When the reno finished, we had a couple of weekends of non-stop entertaining! We were excited to show off our new space and our friends were excited to see it. On one such weekend we had dinner guests on Friday, brunch guests on Saturday and cocktail guests on Sunday! Fortunately, I was able to gang up some gluten-intolerant friends so I made a small batch of Gluten-free English muffins. They are a bit denser than their glutenated cousin but they are not bad.

Although I did split them using a fork, they don’t have the same traditional nooks and crannies as the glutenated versions do.

Gluten-free English Muffins

Makes 4 regular-size English Muffins. The original recipe came from Bob’s Red Mill here.

Ingredients:

  • 4 g quick yeast
  • 15 mL Honey or Sugar
  • 60 mL Water (about 110°F)
  • 180 g Bob’s Red Mill, 1 to 1 GF flour, divided
  • 30 g tapioca flour
  • 12 g finely ground Psyllium husk
  • 12 g Baking Powder
  • 380 mL water (110°F)
  • 1 large egg, whisked
  • 30 mL white vinegar
  • cornmeal for dusting

Directions:

  1. Combine the yeast, honey and water and whisk. Allow to stand for 3-5 minutes or until frothy.
  2. Combine 150 g gluten-free flour with the tapioca, ground psyllium husk and baking powder, whisk to combine.
  3. In a tall measuring cup, combine 30 g of gluten-free flour, water, egg and vinegar and blend until smooth.
  4. To the flour/tapioca mixture, add the yeast and the flour slurry and knead until combined. Knead for an additional 5 minutes. It should look like super thick cookie batter.
  5. Prepare a baking sheet by lining with parchment paper. Measure the dough and divide into 4, (mine were 116 g each). Roll into rounds and flatten with your palm until the size of a standard English muffin. Lay each muffin on the baking sheet. Sprinkle lightly on both flat sides with the cornmeal. Cover with a clean tea-towel and allow to rise for 1 to 2 hours in a warm, draft-free place (I use my oven with the light on). Cross your fingers that they will rise a little!
  6. Pre-heat the oven to 325° F. Using a cast iron skillet on medium heat, cook the muffins on each flat side until golden. Place on the parchment-lined cookie sheet and bake for 15–20 minutes, or until the internal temperature is 205°F. Allow to cool before splitting.

They toast beautifully.

Notes:

  • The original recipe calls for gluten-free sourdough starter which I did not have on hand so I improvised and made a slurry instead.
  • Gluten-free breads never quite double in size during proofing, so even 20-30% is a gift, which is what happened with this dough after about 2-3 hours!
  • You may use English muffin rings but I did not see much need for them.

 

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Over the summer we don’t watch a lot of television, instead, we enjoy sitting outdoors on our patio and chatting about the day’s events. But since the renovation has finished, we cannot help but want to retire early to our fancy room and enjoy a television show or two before bed. On such an occasion, we were watching America’s Test Kitchen and they made this wonderful dish. Both JT and I were drooling by the end of the show and if it weren’t 10pm, we would have jumped out of bed to make the dish right away. The very next day, I shopped for the ingredients and made a large batch. This makes a lovely light meal or a slightly heavier appetizer or hors d’œuvres. It brings all of the usual flavours of Vietnamese cuisine and it’s so satisfying. The raw patties freeze well and can be grilled frozen because they are small, just make sure the internal temperature reads 155° F (Canada) 160° F (US). Don’t skip marinating the grilled burgers in the sauce, it adds a rich meaty flavour to the sauce and the sauce flavours the meat beautifully.

Vietnamese Grilled Pork Patties

Makes about 20 small slider-sized patties

Ingredients for the sauce:

  • 10 mL chili paste
  • 10 mL roasted garlic purée
  • 10 g sugar
  • 45 mL fish sauce
  • 45 mL freshly squeezed lime juice
  • 160 mL hot water

Ingredients for the pork patties:

  • 1 large shallot, minced
  • 15 mL fish sauce
  • 2.5 mL baking soda
  • 2.5 mL white pepper
  • 454 g pound ground pork

Ingredients for the salad for 2-4 people:

  • 250 g rice vermicelli
  • 1 head Boston lettuce, torn into bite-size pieces
  • 1 English cucumber, peeled, quartered lengthwise, seeded, and cut into chunks
  • a generous handful of fresh cilantro leaves and stems, cut thinly
  • a generous handful of fresh mint leaves, cut thinly
  • a handful of peanuts, sesame seeds or finely sliced green onions for garnish

Directions:

  1. Make the sauce first because it is best if it stands for a few hours. Add all of the ingredients to a heatproof container and combine well until the sugar has entirely dissolved. Set aside in the refrigerator.
  2. Combine the ground pork with all of the ingredients and mix well. Measure out small portions (we wanted them for hors d’œuvres and appetizers, so we did slider-sized patties) and form into firm patties.
  3. Grill each patty on a hot grill until sides have caramelized and the centre is 155° F (Canada) or 160° F (US). Directly from the grill, add the patties to the sauce and allow to sit in the sauce for 5-10 minutes turning a few times if they are not entirely immersed.
  4. Meanwhile, boil enough water to cover the rice vermicelli and allow to soften to al dente! Strain.
  5. To serve, lay the torn Boston lettuce on each plate or a serving platter, scatter the cucumber, cilantro and mint over the leaves. Top the greens with the softened noodles and add the pork patties. Garnish with peanuts, sesame seeds or finely sliced green onions or all of the above! Drizzle with the sauce and serve remaining sauce on the table.

One of the last meals we had outdoors before September kicked in.

Notes:

  • The sauce needs to mellow because it is very limey at the beginning. The meat juices help the sauce mellow out.
  • We have reduced the sugar in this recipe by eliminating it from the patties, we found it balanced enough.

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This unusual cake was a contribution of a dear neighbour we had over recently for a dinner party. We were so blown away with the use of quinoa that we had to give it a try ourselves. The recipe is super easy and oh-so-chocolatey! The original recipe isn’t vegan or dairy-free but I did substitute melted coconut oil for the butter and lactose-free milk for the milk. For Vegan, you could use soaked chia seeds for the eggs. Let me know how it turns out if you try the vegan version.

Be ready to hand out the recipe, this cake is that good. I was pleasantly surprised with the frosting, very rich and chocolatey; the mild avocado flavour was not off-putting (unless you hate avocados).

Care for a slice?

Chocolate Quinoa Cake

For the original recipe, click here.

Makes a double layer 20 cm cake

Ingredients:

  • 300 g cooked quinoa (3/4 cup dry yields about 300 g cooked)
  • 120 mL whole milk
  • 4 eggs
  • 5 mL pure vanilla extract
  • 170 g unsalted butter, melted
  • 140 g coconut sugar
  • 90 g unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/2 teaspoon salt

Directions:

  1. Preheat the oven to 350F. Line 2 20cm round baking pans with parchment and spray with non-stick spray.
  2. Add all of the wet ingredients, quinoa, eggs, vanilla, milk with sugar, salt and cocoa to your large food processor and process until smooth and creamy. Add the baking powder snd blend until combined.
  3. Turn into prepared pans in equal portions and bake for 30 minutes-or until a cake tester comes out cleanly.
  4. Cool. Turn out of pans and frost with the frosting below.

Chocolate Avocado frosting

Click here for the original recipe.

Makes about 250 mL, plenty to frost the cake above

Ingredients:

  • 2 very ripe avocados
  • 45 g unsweetened cocoa powder
  • 90-120 mL pure maple syrup
  • Splash of pure vanilla extract
  • Pinch of sea salt

Directions:

  1. Add all of the ingredients into the cup of your immersion blender and blend repeatedly until entirely smooth.
  2. Frost cake as soon as it has cooled. Store covered in the refrigerator.

Notes:

  • If you blend all of the cake ingredients together for too long, you’ll get a brownie-like texture.
  • Flegg (vegan egg substitute) is ground flaxseed with water mixed until gelatinous.
  • For the frosting, I used 90 mL Maple syrup and it was sweet enough.
  • The original recipe suggests the icing will discolour if made too soon before serving but we didn’t think leaving it for a couple of days impacted the colour to a great degree after all it’s pretty chocolate-brown anyway!
  • Avocados must be super ripe to get the creamy texture of a buttercream. You may use frozen avocados.
  • The second time I made this recipe I used coconut oil instead of butter and it was lovely.

Well, the renovation is complete. What should have taken 4-6 weeks ended up almost 5 months! This was a better experience than the first; our contractor was younger and had excellent communication skills which made the process much smoother. Basically, we took about 1/3 of our master bedroom and added an ensuite and walk-in closet and we also updated the main bathroom. We contracted the cabinet maker to make the built-ins on the wall across from the bed. JT and I installed the crown moulding. The master bath has all the amenities: fog-free mirror, heated floor, heated towel rack, flush-mount rain shower and so on. I am still on the hunt for a carpet for the bedroom. Here is a short video of the project.

 

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After a couple of failed attempts at making beef ribs, I was a little hesitant to try again but since I had already purchased them I decided to take a chance and try again. I read up on different methods of cooking beef ribs as much as I can. From what I gathered, the primary difference in cooking beef ribs (pork doesn’t seem to be as bad) is getting the connective tissue to soften and melt into the meat to make it tender, almost falling off the bone. I really wanted a one-stop recipe without having to boil them first; it was a super hot and humid day and I didn’t want the extra heat and humidity in the house! I found a few recipes that baked the ribs in foil pouches, sealing in the flavours from the dry rub that was applied the night before. Bingo! But just in case the beef ribs failed again, I repeated the recipe with pork ribs and they were just as good!

The spice-blend can be altered to your preference. Or even use a bulgogi rub, or a tandoori rub, to change it up entirely! I love that the ribs steam in the pouches with the spice rub, sealing in the flavours. To be honest, you really didn’t need the BBQ sauce at the end, but it did allow the meat to caramelize and not dry out. This recipe will definitely be repeated before the summer ends.

Barbequed Beef Ribs

Serves 2-4 people

Ingredients:

  • 1.5 kg beef ribs
  • 30 mL olive oil
  • 12 g granulated garlic
  • 10 g dehydrated onion
  • 5 g chile powder
  • 35 g brown sugar, packed
  • 5 g smoked paprika
  • 10 g paprika
  • 5 g smoked sea salt
  • 2  g oregano
  • Your favourite BBQ Sauce (I used about 125 mL)

Directions:

  1. Remove the membrane from rib backs and cut the ribs to a length that will fit all of the ribs in your BBQ without overlapping.
  2. Combine all of the spices in your spice grinder and grind to a fine powder; add the oregano and stir well. Place the ribs in a zip-lock bag and pour in the spice mix. Rub the spice mix into the ribs well and refrigerate for a couple of hours or overnight.
  3. Preheat the BBQ to 250° F with indirect heat (we used our Medium-sized Big Green Egg with a cast iron diverter and stacked grills).
  4. Lay a long piece of foil on the counter. Lay each rib section onto half of the foil so it doesn’t overlap, fold over the length of foil and seal the edges so it is entirely contained. Repeat until you have all the ribs in the foil pouches.
  5. Place pouches on the grill with indirect heat and cook for 3.5 to 4 hours or until ribs are fork-tender and almost falling off the bone (ribs will cook at different rates depending on the thickness and whether they are beef or pork, so check around 3 hours). Remove the ribs when they are ready (at this point, you may hold them in a warm oven on a baking sheet in their pouches).
  6. Increase the BBQ temperature to 375° F and remove the diverter so heat is now direct.
  7. Carefully remove the ribs from the pouches and brush them with your favourite BBQ sauce. Place the ribs directly on the BBQ and grill until the sauce is slightly caramelized, sticky and delicious. Serve immediately.

These beef and pork ribs turned out fantastic!

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