Tag: lunch

Broccoli Mac & Cheese

Broccoli Mac & Cheese

I hope you all had a great holiday weekend!
This was not the first 4th of July that I have spent in the US, but it was first one as a resident. We decided that we wanted to avoid crowds and still see friends, so we had a meet point (my in-laws), which is in a lovely rural part of Virginia.
The weekend included boardgames (exploding kitty and red dragon inn), as well as a lot of laughter and baby cuddles.

If you are as sleepy as we are then I can bet you are looking for a quick and easy meal. This is it!
It is quick, delicious, as well as a help with any possible hangover.

Ingredients
1 lb gluten free past
1 head of broccoli
2 tbsp butter
1 shallot
2 cloves garlic- minced
1/4 cup gluten free flour
1 cup milk- I used 1 %
1/2 cup chicken broth (can be subbed with veggie)
1&1/2 cup shredded strong cheddar
1 cup smoked gouda
1/2 cup mozzarella
gluten free breadcrumbs to cover the dish
Instructions
Preheat oven to 375F.
Bring water to a boil, salt, and add your pasta (if you can find gluten free pasta shells, use these)
2 minutes prior to the pasta being fully cooked, add your broccoli to the pot.
Strain together.
In a pot, melt the butter and add the shallot- cook for around 5 minutes.
Season with salt and add the garlic.
Add the flour, mix well, and cook for 1 minute.
Add the milk, and broth. Stir until it thickens, and then add your cheeses.
Have your pasta and broccoli in a baking dish. Pour the sauce over the pasta, get it all covered.
Cover the pasta with a thin layer of breadcrumbs.
Bake for 20 minutes, or until gold and bubbly.
Shrimp Coconut Corn Curry Chowder

Shrimp Coconut Corn Curry Chowder

I moved to the United States in January of this year. I am stuck between the feeling that it has been much longer and that I have not been here for very long. Immigration is an exhausting process, and we are lucky that Josh (being a lawyer) understands the law, forms, etc. My area of employment is education. I recently graduated with a master’s degree in ancient history and will be looking for a teaching position. My work permit arrived (praise be), but unfortunately, it was after the majority of full-time positions for the fall had been filled. I am keeping my fingers crossed that substitute positions will be open and possibly lead me to something bigger. As most educators have the summer off, I continue to be in a bit of a limbo and have therefore been spending a lot of my time continuing to experiment with recipes.

The weekend that I made the move to our new home, our heating system broke. We arrived at our house and it was freezing. It was luckily fixed relatively quickly, but I had a chill in my bones that felt as if it lasted for two weeks. This was mainly due to emotional and physical exhaustion and therefore resulted in my making a bunch of soups.

This soup ended up being one of mine and Josh’s favorites. It packs a punch and is delicious in the winter as well as the summer. It has elements of both. It is warm and has heat, but it is light and has the flavors of summer.

I hope you like it as much as we do.

Ingredients
2 cups chicken stock (or veggie stock)
1 14oz can of light coconut milk
1/2 lb deveined shrimp
1 jalapeno pepper
2 cans corn
1/2 medium onion
1 tbsp red curry paste
1 tsp lime juice
salt + pepper to taste
sriracha to taste
cilantro to garnish
basil- optional
1 tbsp coconut oil
Steps

Take soup pot and heat coconut oil on medium heat.
Add onion and allow it to cook for about 3-5 minutes.
Add the red curry paste and coat every piece of onion with it. Cook for 2-3 more minutes.
Add stock, coconut milk, and corn. Bring to a boil. Use a submersion blender or blender to combine everything in the pot.
Bring the soup back to a boil and add the shrimp.
Add lime juice, salt and pepper.
Cook for 5 minutes, if using pre-cooked shrimp. You’ll have to keep an eye on the pot if the shrimp is not pre-cooked.
Add sriracha to the pot to your taste.
Cut up cilantro- use as much as you want. You can use the stems- there is a great flavor in the stems.
Add jalapeno near the end, and basil if you wish.
Allow to cool for a couple of minutes and serve.

Vegetarian Kofta

Vegetarian Kofta

I wrote in another post about my love for the Great British Bake Off. One of my favorite contestants ever is a woman named Chetna Makan. She would infuse her bakes with really interesting spices, mainly Indian influences.

Something that I found out when I initially went gluten free is that Indian food is almost universally gluten free. Of course, delicious things such as naan bread are not, but the dishes themselves are almost always 100% gluten free or can be modified to be gluten free. Montreal has an amazing Indian food scene. I occasionally (often) will space out dreaming about my favorite restaurants in Montreal, that I will go to immediately as soon as my green card is granted.

I was looking around the internet to see what Chetna was up to since Bake Off and came across her youtube channel. She weekly updates a video and this recipe caught my eye. I made a couple of changes, but minor ones. The outcome was delicious, and I hope you will give this a try.

Vegetarian Kofta

June 27, 2017
: 4
: 3 hr
: 30 min
: 3 hr 30 min

By:

Ingredients
  • For Koftas:
  • 275 g Paneer (see note for homemade paneer)
  • 2 tbsp corn flour
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 boiled potatoes
  • Oil for frying
  • For sauce:
  • 1 can diced tomatoes
  • 1 medium onion
  • 1 tbsp oil (I used sunflower)
  • 1 tsp cardamom seeds
  • 1 cinnamon stick
  • 3 garlic cloves - grated or minced
  • water
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 2 tsp cardamom powder
  • 1/2 tsp chili powder
  • 3/4 tsp salt
  • Half and half or cream
Directions
  • Step 1 To make the koftas, grate the paneer or mash into chunks with your hands in a bowl. Add the boiled potatoes, salt, chili powder, and corn flour. Form into balls and set aside.
  • Step 2 Heat your oil on a medium heat and add the koftas. Fry until golden and remove and set aside.
  • Step 3 In a pan, add tbsp oil and allow to heat. Add your cardamom seeds and cinnamon stick.
  • Step 4 Add onion and allow to cook until it is golden.
  • Step 5 Add the garlic and cook until the rawness is gone from the garlic.
  • Step 6 Add the tomatoes, and fill half of the can with water and pour into the pan.
  • Step 7 Cook on medium heat and covered for 15 minutes.
  • Step 8 Remove cover, add remaining spices, and 100 ml more water.
  • Step 9 Place cover back on and cook for 10 more minutes.
  • Step 10 Remove lid, add either 4 tbsp of half and half or 2 tbsp of cream.
  • Step 11 Add the koftas back into the gravy and allow them to soften. Put in a serving dish and serve immediately. Garnish with coriander or cilantro.
  • Step 12 *If you cannot find paneer in the store, purchase whole milk. 1.5 cups of whole milk will give you 275g of paneer. Bring the whole milk to a boil and use the juice of three lemons. This will allow the milk to curdle. Turn off the heat at this point and stir for 3 minutes. Place a cheesecloth in a strainer in the sink and pour the milk into the cloth. Drain the liquid from the cloth and wrap the cheese in the cloth into a ball. Place something heavy on the cheese and let it sit in the sink for 30 minutes. Then place the cheese in the fridge for at least 2 hours, it is best if it is left overnight. For Chetna’s page, see here.  
Ratatouille

Ratatouille

So I am not sure about you, but I absolutely love Disney movies. Some of my earliest memories are watching the Jungle Book (on VHS of course), and dancing along to the songs from the Little Mermaid. I was going through our on demand last week when I came across Ratatouille, a film I had loved but had not watched in several years. I decided to put it on and quickly remembered everything I had loved about it.

Movies and TV shows that have food in them, even if it is a cartoon, create a lasting impression with me. I absolutely love Harry Potter and am still envious of the feast that they got in the first film as it looked absolutely delicious. Ratatouille is a film that is based in Paris, and as of late, I have been kind of missing the lack of French that has been in my new surroundings. Montreal, while a bilingual city, has more French aspects to its food than Anglo. Every culture of food is represented but there is a strong sense of Quebecois pride in their food, as well as fine French dining. So, in honor of my home city and Disney, I decided that I would make ratatouille.

The type of ratatouille from the film I have learned is not traditional ratatouille, it is called confit byaldiIn the film, this dish is so good that it is enough to save their restaurant. I can honestly say after making it that it was incredibly delicious. This recipe is a bit time consuming, but I felt it was worth it.

Confit Byaldi- Ratatouille

June 23, 2017
: 4
: 40 min
: 1 hr 15 min
: 2 hr

By:

Ingredients
  • For sauce:
  • 2 red peppers
  • 1 yellow pepper
  • 3 or 4 roma tomatoes
  • 2 garlic cloves
  • olive oil
  • vegetable stock
  • Water (if you think your sauce is too thick)
  • thyme 2 sprigs
  • fresh parsley
  • Veggies:
  • 4 or 5 tomatoes
  • 1 japanese eggplant
  • 1 green zucchini
  • 1 yellow zucchini (or yellow squash)
  • *Use a mandolin for slicing your veggies to get them very thin and you will need parchment paper.
Directions
  • Step 1 To make the sauce:
  • Step 2 Broil the peppers until there is a black layer and they look charred. Remove them from the oven and wrap them in foil and allow them to steam. Meanwhile, blanch your roma tomatoes and peel their skin.
  • Step 3 In a blender or food processor, place the roma tomatoes, garlic cloves, peel the peppers once they have cooled and also place them inside. Add olive oil, thyme, parsley, and begin to blend. While machine is running, add the veggie stock.
  • Step 4 Preheat oven to 350F.
  • Step 5 Take a backing pan or a cast iron pan (I used cast iron) and fill the bottom with the sauce. Slice all of your veggies very thin, using a mandolin will be your easiest solution. Begin to lay them over the other and make the pattern you wish. Once you have filled the entirety of the pan, drizzle the veggies with olive oil, use a tiny bit of salt and pepper and fresh rosemary if you wish.
  • Step 6 Cover it with parchment paper cut specifically to cover your veggies.
  • Step 7 Bake for 1 hour and 15 minutes. Remove from oven, take a bit of your leftover sauce, mix it with some olive oil and plate your dish. Add some fresh parsley with it. Serve immediately. Enjoy!

Roasted Cauliflower Soup

Roasted Cauliflower Soup

I know it is summer and people aren’t necessarily looking for a warm food, but lately I have had a craving for cauliflower. So I figured one of the best options would be a soup. Even though the humidity levels in Virginia are off the charts, I can pretty much convinced to eat soup at any time. So if you are in the same boat as me, then you may want to give this a try! If you want to make this dish vegetarian, go ahead and use veggie stock!

Roasted Cauliflower Soup

June 21, 2017
: 8
: 30 min
: 20 min
: 50 min

By:

Ingredients
  • 1 head cauliflower
  • 1 tbsp butter
  • 1 cup half and half (or milk or cream)
  • 2 cups chicken stock
  • 1 tbsp smoked paprika
  • 1 small onion
  • salt, pepper, thyme
  • olive oil
  • 2 tbsp flour (I used cup4cup)
  • 3 cloves garlic
Directions
  • Step 1 Set your oven to 350F.
  • Step 2 Cut up the cauliflower (make some pieces quite small so they can top your soup after).
  • Step 3 Coat the cauliflower and garlic in olive oil, salt, pepper, and fresh thyme.
  • Step 4 Bake for 30M- until the cauliflower has a nice crisp to it. If you want to rotate it while it is in the oven or turn the pieces over, go ahead.
  • Step 5 Put some oil in a pot and begin to fry onions until they are translucent. Add your stock and half and half, along with the paprika, and butter.
  • Step 6 Add the cauliflower and garlic to the pot and bring to a boil. Once it is boiled, either use a submersion blender, or allow the soup to cool before transferring it to a blender or food processor.
  • Step 7 Blend, and put back on the stove for 5-10 minutes. Mine was pretty think at this point so I added 1 cup of water. Season to taste.
  • Step 8 Serve immediately and top with some of the small crispy bits of cauliflower and some fresh thyme.
Shakshuka

Shakshuka

In 2010, I had the opportunity with my college to take an ancient history tour to Tunisia and Sicily. We would begin our trip in Tunis, make our way around the country looking at Roman ruins, and then take a 12 hour ferry ride from the capital to Palermo, Sicily. Prior to this trip, I had never really encountered Tunisian food. I was pleasantly surprised when we arrived that I loved most of the food. Olive oil has ancient roots in Tunisia, as the Romans brought olive trees from Greece and planted them around the country. The country also has developed a delicious tradition of food ranging from dishes of chicken and chickpeas, to shakshuka.

In the cookbook, Jerusalem, Yotam Ottolenghi, states that this breakfast dish has become incredibly popular in Jerusalem in the spring and summer months. Seeing as we are in the beginning of the summer heat and humidity here in Richmond, I figured I would give his recipe a try. It got the husband seal of approval as he went back for more.

 

Shakshuka

June 18, 2017
: 2-4
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 2 red peppers
  • 2 tsp tomato paste
  • 2 tbsp harissa (in Richmond VA I purchased this at whole foods)
  • 4 cloves of garlic
  • 1 tsp cumin
  • 5 large very ripe tomatoes - canned are also fine.
  • 4 eggs (including the yokes)
  • 1/2 cup labneh (I got this at whole foods) or a very thick yogurt
  • salt
Directions
  • Step 1 Heat olive oil in a pan over medium heat and add the harissa, tomato paste, peppers, garlic, cumin, and 3/4 tsp salt. Stir over medium heat until the peppers soften (around 8 minutes).
  • Step 2 Add the tomatoes and bring to a gentle simmer. Cook for around 10 minutes or until you have a thick sauce- taste for seasoning.
  • Step 3 Make dips in the sauce and gently break the eggs. Poor the eggs into their own little dip. Simmer for 8-10 minutes or until the whites are set but the yokes are still runny.
  • Step 4 Remove from the heat and allow to sit for a couple of minutes before serving.
  • Step 5 Add labneh or yogurt and serve.
Chicken and Veggie Pot Pie

Chicken and Veggie Pot Pie

It appears that the weather in Virginia has been just as tempermental as the weather in Montreal. We were having summer weather (well, summer weather to a Canadian), and this past week it has been storm after storm. The temperatures dropped and it felt as if we were suddenly in the middle of fall.

I had a craving for something hearty and savory. I ended up coming across Molly Yeh’s blog, the author and founder of the awesome blog mynameisyeh and started scouring through her recipes. Much of her stuff contains gluten, but if you fiddle around with it, you can easily modify it. I ended up landing on her chicken pot pie recipe with tater tots- if it has tater tots, how can you say no?

I ended up making 2 versions of this in the same week, one with chicken and one as a vegetarian friendly version, as my husband does not eat meat.

I can honestly say it is one of the best meals I have made it home it is absolutely delicious.

 

Chicken and Veggie Pot Pie

June 14, 2017
: 6
: 15 min
: 40 min
: 55 min

By:

Ingredients
  • Chicken version:
  • 2 tb unsalted butter
  • 1 small onion, finely chopped
  • 1/4 c all-purpose gluten free flour (I used cup4cup)
  • 2 c 1% milk
  • 2 packets chicken soup concentrate- also 1 tbsp chicken bouillon (I used the better than bouillon brand
  • 2 carrots, peeled and chopped
  • 1 lb boneless skinless chicken thigh, chopped into bite-sized pieces
  • 1/2 c frozen peas
  • 1/4 t dried thyme
  • black pepper
  • frozen tate tots
  • Veggie version:
  • 3 tbsp veggie bouillon (I used the better than bouillon brand)
  • 1 small onion, finely chopped
  • 1/4 c all-purpose gluten free flour (I used cup4cup)
  • 2 c 1% milk
  • 3 carrots, peeled and chopped
  • 4 celery stocks chopped
  • 1 container of sliced mushrooms (pick whichever you like, I used baby bella mushrooms)
  • 1/2 c frozen peas
  • 1/4 t dried thyme
  • black pepper
  • frozen tate tots
Directions
  • Step 1 Preheat your oven to 400 F
  • Step 2 In a large skillet or pot on medium heat, melt the butter and put in your chopped onions. Allow them to simmer for about 3-5 minutes, until they are soft and clear.
  • Step 3 Mix in the 1/4 cup of flour and allow it to really coat all of the onion.
  • Step 4 Add the milk, and bouillon. – If making the chicken version, mix the packets of chicken concentrate in the milk, and then add the bouillon to the pot. Stir until it gets thick.
  • Step 5 Add all of your veggies (and chicken if making chicken version).Allow it to simmer for 10-15 minutes and stir occasionally. Stir in the thyme, and season with salt + pepper.
  • Step 6 Remove from stove and put in your baking dish. Cover it with tater tots and put it in the oven for 40 minutes.
  • Step 7 Remove from oven and allow it to cool for a few minutes before serving.
  • Step 8 Dig in! Seriously, it is so good.
  • Step 9 ​Enjoy!

Margherita Pizza

Margherita Pizza

Pizza is one of the best comfort foods in the world. It is great on a hot or cold day, it can be paired with numerous toppings or eaten relatively plain. It is a universal food and it is almost always a winner.

I found the recipe for the crust on the Wife Mama Foodie blog. I have tried it on 2 separate occasions and each time it has been delicious.

Margherita Pizza

June 14, 2017
: 4
: 30 min
: 15 min
: 45 min

By:

Ingredients
  • PIZZA DOUGH:
  • 1.5 cups tapioca flour
  • 1 cup white rice flour
  • ½ cup coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 1 cup water or plain milk (I used unsweetened almond milk)
  • 1 tablespoon honey
  • ¼ cup olive oil
  • 2 envelopes rapid rise yeast (.25oz per envelope = .5oz or 4½ teaspoons altogether)
  • 2 eggs, room temperature
  • Pizza Sauce:
  • San marzano tomatoes pureed in the food processor
  • Salt
  • Toppings:
  • Basil
  • Fresh mozzarella
  • basil
  • Cherry tomatoes (if you choose)
Directions
  • Step 1 In a large mixing bowl, combine flours, xanthan gum, and salt. In a small saucepan, heat milk/water, honey, and oil until mixture is very warm, between 105-115 degrees F. Stir yeast into warm milk and then pour mixture into the flour, slowly, while mixing. Add eggs, and continue to mix for 2-3 minutes, until dough is smooth and thoroughly combined.
  • Step 2 This dough makes two smaller or 1 large pizza. The size will upon how thin or thick you roll the dough. I prefer a thicker crust, so I spread it into a ½-inch circle and roll up the edges to make a rim around the pizza. The dough will be sticky, but should still hold together when pressed. I prefer to use oiled hands rather than more flour to work with the dough. However, if dough is too sticky (won’t hold its shape) you can use a little extra rice flour to form a soft dough. Be careful not to add too much extra or the dough will be tough.
  • Step 3 With well oiled hands, spread dough onto a greased or parchment paper lined pizza pan or jelly roll pan. Cover dough with a clean kitchen towel and place into a warm, draft-free area to rise. Let rise for 20-30 minutes, until almost doubled in size.
  • Step 4 Preheat oven to 450- place toppings on the pizza that you desire. Bake for 10-20 minutes depending on the thickness of the pizza.
  • Step 5 Enjoy!

 

Tomato Tart

Tomato Tart

Since my last post, I finished planning my wedding and got married! So we have been a tad busy.
One of the many perks of getting married is that you get wonderful toys from your registry. The one I was looking forward to the most was a food processor.

When baking gluten free, the food processor is just such a gift. So now that I have my handy FP, I have begun experimenting and today’s experiment was a tomato tart.

Tomato Tart

June 14, 2017
: 4
: 15 min
: 12 min
: 28 min
: Medium

By:

Ingredients
  • For crust:
  • 2 cups almond flour (meal)
  • 1/2 cup tapioca flour
  • 1 egg
  • just under 4 tbsp of butter
  • 2 tsp miso paste
  • For filling:
  • tomatoes or cherry tomatoes
  • mozzarella (fresh)
  • 1/2 cup parmesan cheese
  • olive oil to drizzle
  • fresh thyme
  • salt
  • pepper
  • Dijon mustard
Directions
  • Step 1 In a food processor place the flours, butter, and miso paste. Let this form a crumble.
  • Step 2 When the crumble has formed add the egg.
  • Step 3 Pulse until a ball forms in the processor. Remove and form it in the tart pan.
  • Step 4 Preheat oven to 350F
  • Step 5 Once the tart is formed to the pan, poke holes with a fork in the base of the tart. Bake for 10-15 minutes.
  • Step 6 Remove from oven, put a thin layer of the dijon on the bottom of the tart.
  • Step 7 Fill the tart with the tomatoes, thyme, mozzarella, and parmesan.
  • Step 8 Drizzle the top with olive oil, sprinkle with salt and fresh ground pepper.
  • Step 9 Bake for 20-30 minutes. If you see the crust beginning to brown too much then it may be done.
  • Step 10 ​Enjoy!

Creole Mussels

Creole Mussels

There is a restaurant in Montreal called Bistro Nolah. They specialize in cajun cuisine and I absolutely adore their food. The two things I would always order would be the blackened catfish and the creole mussels. A few nights ago, after a visit to the grocery store, I sat back and thought ‘it cannot be that hard to replicate that recipe’. I found a few recipes and made a variation of them. The results were delicious. Not as good as Bistro Nolah, but definitely not bad for a first attempt.
  

Creole Mussels

June 14, 2017
: 4

By:

Ingredients
  • 1 lb mussels
  • For the sauce:
  • 1 green bell pepper
  • 1 onion
  • 3 medium garlic cloves
  • 6 tbsp unsalted butter
  • 1 tsp Worcestershire sauce
  • 1.5 cups chicken stock (I used organic)
  • 1 cup dry white wine (I used pinot grigio)
  • 1 cup diced tomatoes (with sauce)
  • 3 sprigs fresh thyme
  • 1/2 tbsp cayenne pepper
  • 2 bay leaves
  • 1 1/2 tbsp cajun spice
Directions
  • Step 1 Chop up pepper and onion. On a medium heat, melt 4 tbsp butter and place the pepper, onion, and garlic in the pan or pot. Allow them to soften (5-10 minutes).
  • Step 2 Pour the white wine into the pot and the cajun spice. This is followed by the mussels. Allow the mussels to open- if they do not open, discard them. Once all the mussels are open, remove the mussels from the pot and place them in a separate bowl. Leave the sauce.
  • Step 3 Add the tomatoes, chicken stock, worcestershire sauce, bay leaves, cayenne, thyme, and a bit more cajun spice. Allow the sauce to simmer and thicken a bit. Add the remaining butter. Once the sauce has thickened, remove the bay leaves and add the mussels back to the sauce for 5 – 10 minutes.
  • Step 4 Remove the mussels and sauce, place in a serving dish or into bowls and serve.
  • Step 5 ​Enjoy!