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

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.

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.

Notes: 

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

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. 

Gluten Free, Low Carb Mini Pizzas!

A sneaky way to get your kids to eat their veggies!  Your guests will also appreciate this healthy, low carb option as well, especially after the holidays.

Ingredients:

1 cup cauliflower
1/4 cup shredded hard cheese (Cheddar, Parmesan or similar)
1 egg
Salt, pepper and seasonings of choice

Pizza Sauce
Mozzarella
Fresh basil for garnish
Sea salt

In a food processor, blitz cauliflower until it forms a course mixture.

Add 1/4 cup shredded cheese, egg and seasoning of choice. I've used a head of garlic and chopped basil in this recipe.  Blitz again until all ingredients are mixed together well.

Spoonful approx 1 TBS of mixture in the bottom on a non stick bun/muffin pan. Pat down firmly ensuring the cauliflower mixture completely covers the bottom and is smooth along the sides.  Should be about 1/2 cm thick.

Bake for about 1/2 hour at around 200F degrees until brown and firm.  Careful not to burn, but make sure they are cooked long enough that they are sturdy and crispy.

Remove from oven and set aside until ready to assemble.

Place on a cookie sheet.  Add a small dab of your favourite tomato or pizza sauce.  I know, I know - it can be tempting to smother it on but too much sauce will cause your cheese and toppings to slide off.  In this case, less is better.  Add cheese (same principle - less is more!) and bake under a grill or hot oven until cheese is melted and heated through.

Garnish with chopped basil and a pinch of sea salt.  Serve hot.


You can also try making these with alternative toppings:

BBQ sauce, mozzarella and fried onions
TEX MEX, spicy tomato sauce, jalapeno peppers, cheddar
BRIE, spicy chutney
GOATS cheese, lemon zest, roasted garlic

Seared Ahi Tuna with Orange Soya Glaze

This gluten free recipe is really easy to make, healthy and delicious. Made with gluten free soya sauce, enjoy as a light snack or as an accomplishment with a light salad or rice.

• 4 x 200g/7oz pieces of good quality ahi tuna
• 110g/4oz orange marmalade or apricot jam
• 1 tbsp gluten free soya sauce (like Tamari) 
• 1 tsp cumin seeds, sightly crushed
• 1 tsp coriander seeds, lightly crushed

Preparation method

1. For the tuna, place the tuna onto a plate.
   
2. Whisk the apricot jam or marmalade, soy sauce, coriander seeds and cumin seeds together in a bowl with salt and freshly ground black pepper. Pour the mixture over the tuna and turn it over to ensure it is well coated in the marinade.
   
3. Set aside to marinade for 30 minutes.
   
4. Heat a griddle pan until hot. Place the tuna onto the griddle and cook for one minute, turn it 90 degrees and cook for a further minute. Turn the fish over and cook for another 1-1½ minutes (for rare). Remove the tuna from the pan and set aside to rest for one minute. Slice into thin slices and enjoy.