Saturday, February 18, 2012

Awesome Buttermilk and Blueberry Pancakes - Gluten Free

These are so delicious and super moist, the texture and flavours are a symphony in your mouth.  Another reason to sing on Sunday mornings.

1 cup gluten free flour (I used Doves Farms)
2 tablespoons yellow cornmeal
2 tablespoons brown sugar
1 teaspoon gluten free baking powder
1 teaspoon gluten free baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup plain yogurt
1 large egg
1 1/2 cups fresh blueberries, washed
1 1/2 tablespoons unsalted butter, melted

Combine first 6 ingredients in large bowl and whisk to blend. In another bowl, mix together buttermilk, yogurt, and egg. Add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter and blueberries.
Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by heaping tablespoons full onto griddle, spacing apart. 

Cook until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to a cookie sheet, uncovered and place in warmed oven.  Repeat with remaining batter, adding more butter to griddle as needed. 

Serve with butter and lots of REAL maple syrup!  YUMMMMM!!!

Wednesday, February 15, 2012

Tony Roma's inspired coleslaw - gluten free

The secret to this delicious coleslaw is the celery seed - the same secret ingredient found in Tony Roma's version.  Bring on the ribs and slaw!!!


Approx 2 cups thinly chopped green cabbage
1 carrot, peeled and grated
2-3 green onions
1/4 cup golden raisins
1/2 an apple, peeled and chopped


1/2 cup Hellmann's mayonnaise
1/4 cup low fat yogurt or sour cream
1 tsp apple cider vinegar
1 1/4 tsp sugar
1 tsp celery seed
1 TBSP milk 
salt and pepper to taste

Mix all dressing ingredients together and set aside.

Remove tough cabbage leaves and any woody veins.  Thinly chop and place in large bowl.  Add remaining ingredients, cover and refrigerate.  Add dressing just prior to serving.

Friday, February 10, 2012

Asian inspired beef and rice - gluten free

My 'chefy' friend likes to make this when he's sick of eating out in restaurants all the time.  He says it's his comfort food.  I can see why as it's become on of my favourites as well. 

500g ground beef
1 can cherry tomatoes
1 small onion - chopped
2 garlic cloves - chopped
1/4 cup ketchup
1/4 cup gluten free soya sauce
1 Tsp Sambal Oelek
1 TBSP The Original Lea & Perrins Worcestershire Sauce***
3/4 cup water

**Lea & Perrins Worcestershire Sauce in the UK and US doesn't contain gluten whilst the CANADIAN version does contain gluten.  It's all really confusing so if you are in doubt, you can find gluten free versions out there if you look for them.

Brown ground beef until cooked through.  Drain off any excess oil and return meat back to pan.  Add chopped onion and garlic and continue to cook until onions are soft.  Add ketchup, soya sauce, Worcestershire sauce, Sambal Oelek, tinned tomatoes and about 3/4 cup of waterBring mixture to a boil then reduce heat and let simmer for about 40 minutes.

Serve on your favourite gluten free noodles or rice.

Freezes well.

Super Easy Gluten Free Appetizer - Bacon n' Dates

This is probably one of the most unattractive appetizers out there, but they are so yummy.  Just be a little creative in your presentation (or not) and they'll get eaten up in a jiffy.  The balance between sweet, salty and crunchy is totally addictive!!!

1 can waterchestnuts
1 package of smoked streaky bacon
12 or so fresh Medjool dates
Gluten Free Tamari soya sauce
Tooth picks

Cut Medjool dates in half, removing the pit.  Marinate in soya sauce for about an hour. 

While the dates are marinating, place bacon on a non stick baking sheet lined with tin foil and bake in the oven until partially cooked.  Should start to turn brown but not too firm.  Remove from oven and allow to cool. You'll finish baking later.

Take 1/2 a date, one waterchestnut and wrap with bacon.  Repeat until all done.  Place on a cookie sheet and bake at around 200F / 400C for another 10 minutes or until bacon is done.  A few minutes before removing from the oven, finish with a bit more soya sauce.

Remove from oven and serve warm. 

Super Easy Gluten Free Appetizer - Deviled Eggs

Deviled Eggs - So 1970's!  Funny thing though - is when you bring these to a party, they are usually the first thing to go.  I assume it's because they are clean eating and high in protein.

Basic Recipe (Makes 12) - see Bottom Right Image

6 hard boiled eggs, cooled and peeled.
1/4 cup Hellmann's mayo
1 dijon mustard
Salt and pepper to taste
Green onion

Carefully cut eggs in half and remove yolks.  Combine yolks with remaining ingredients until smooth.

Add finely chopped green onion and mix well.  For a nice presentation, use piping bag (or cut the end off a zip lock bag) and pipe the filling into each of the egg white halves.  Garnish with paprika and refrigerate until ready to serve.

Bacon and Egg Option.  Try adding chopped bacon for a neat alternative.  (see Top Left Image)

Super Easy Gluten Free Appetizer - Tomato and Bocconcini

I would not even call this a recipe.  But sometimes the most simple combination can create fantastic appies for parties.   Plus, they are Gluten Free anyways, and super quick/easy to make. 

Baby bocconcini
Cherry tomatoes
Fresh basil
Sea Salt
Balsamic Reduction

Wednesday, February 8, 2012

Baked Tarragon Salmon - Gluten Free

This is a no-brainer recipe if you are in a rush or just plain lazy.  Serves two.

2 Boneless, skinless salmon fillets
2 TBS Hellmanns or other Gluten Free Mayo
1 Tsp Dijon Mustard
1 Tsp dried Tarragon
Gluten Free breadcrumbs (optional)

In a small bowl, combine mayo, mustard and tarragon.  Spread evenly on top of the salmon fillets so fish is covered.  Sprinkle with gluten free breadcrumbs if desired.  Bake in oven at 400F or 200C for around 20 minutes or until salmon is done.

Serve with rice or favourite greens.

Monday, February 6, 2012

Super Yummy Artichoke Dip - Low Fat, Dairy and Gluten Free

Like the title says, this is super yummy! 

1 cup canned/jarred artichokes, drained
1 TSP chopped garlic clove
1 TBSP chopped shallot
2 TBSP lemon juice
1/4 cup low fat mayo
1/4 cup tinned red or green chili's (less or more - depending on your desired heat)
1/2 cup tinned cannelloni or great northern beans (any type of soft white bean will do)
1/4 tsp dry mustard powder
pinch of salt
pinch of white pepper

In a food processor, finely chop garlic and shallot.  Add remaining ingredients and blend well.  Add artichokes and pulse until artichokes are incorporated into the mixture but don't over chop - you want to be left with some nice chunky pieces.

Garnish with a generous pinch of paprika, a squeeze of lemon and dry chili peppers (if desired). Serve with your favourite chips/cracker.


Try adding a 1/4 cup chopped spinach for another tasty healthy option. 
Substitute egg free mayo for a vegan option.

Sunday, February 5, 2012

Maple Balsamic Sweet Potato Wedges

I never get sick of Sweet Potatoes.  A lovely winter indulgence to accompany a hearty stew or toss cold into your favourite salad. 

 3 - 4 sweet potatoes
1 TBSP Balsamic Vinegar
1 TBSP Maple Syrup
1 - 2 TBSP Olive Oil
Salt to taste
1 TBSP Cinnamon* optional

Peel and chop potatoes into 3" wedges.  Toss all ingredients together so potatoes are evenly covered.  Preheat oven to 400C or 200F.  Spread potatoes on pan.  Cook for about 20 minutes until they start turning brown.  Turn over and continue to cook for another 10 to 20 minutes.  The total time it will take to cook will depend on how thick your potato wedges are. 

Once done, remove from heat and serve.  These can be made up in advance an re-heated just prior to serving.