Tag: side

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Since making the lemon curd, I have been thinking of all things that go well with it. I came up with mini pavlovas (which will be a separate post), as well as these blueberry scones.

Blueberry and lemon are a really stellar combination. A lot of blueberry muffins will have lemon zest in them. They are both refreshing and the perfect treat for summer. If you want to be decadent you can have this for breakfast, it would also work perfectly as a dessert, or as a side with tea. It is a multi-facet food! If you do not feel like making the lemon curd to go with these, then butter or a jam of some kind would work just fine.

Gluten Free Blueberry Scones

July 12, 2017
: Makes 12 scones

By:

Ingredients
  • 5 tbsp cold unsalted butter
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup white rice flour
  • 1/4 cup tapioca starch
  • Zest of 1 lemon, finely grated
  • 3 tbsp light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup blueberries- I used frozen but you can use fresh.
  • 2/3 cup (150 ml) milk- I used 1% but it is up to you.
  • 1 large egg, beaten
  • raw cane sugar or white sugar
Directions
  • Step 1 Preheat oven to 400F
  • Step 2 Mix your flours, baking powder, brown sugar, salt, lemon zest together in a bowl.
  • Step 3 Cut up your butter and mix it in by hand. Mix until the butter pieces are about the size of a pea.
  • Step 4 Add your blueberries and mix.
  • Step 5 Add your milk. You will need to use your hands again and form the mix into one large mixture.
  • Step 6 Flour a surface- I used cup4cup all purpose but it is up to you.
  • Step 7 Move your mixture to the counter and pat it out until it is about an inch high.
  • Step 8 Use your biscuit cutter or cut however you would like them.
  • Step 9 Transfer to parchment paper on a baking sheet.
  • Step 10 Beat your egg and egg wash all of the scones.
  • Step 11 Sprinkle with sugar and put in the oven.
  • Step 12 Bake for 15-17 minutes (or until golden).
  • Step 13 Serve immediately!
Roasted Tomato Caprese Salad

Roasted Tomato Caprese Salad

I have a belief that all tomatoes taste better when they have been roasted. I know that not everyone agrees with me, and that is entirely fine, but for me, I love roasted tomatoes. I will also eat almost anything if there is fresh mozzarella accompanying that dish. This is a very simple recipe and the results it yields are delicious.

Roasted Tomato Caprese Salad

June 16, 2017
: 4
: 2 min
: 20 min
: 22 min

By:

Ingredients
  • Cherry tomatoes- I like a mix.
  • Olive Oil
  • Salt + Pepper
  • Fresh Basil
  • Fresh Mozzarella
  • Optional - balsamic vinegar
Directions
  • Step 1 Preheat oven to 350F.
  • Step 2 Put the tomatoes in a baking dish and cover them all with olive oil.
  • Step 3 Dress them with salt and pepper.
  • Step 4 Cook for 20 minutes.
  • Step 5 Remove from oven, and transfer the tomatoes to your serving dish. Add the mozzarella and basil. The juice from the tomatoes mixed with the olive oil creates a delicious dressing for the salad and I often just use this. Feel free to add balsamic if you wish! Enjoy.
Swiss Chard Gratin

Swiss Chard Gratin

A couple of years ago, Josh and I went to a cajun restaurant in Montreal. As part of my meal it came with “greens”. I have never been a big veggie person, I have often (always) wished that pasta was a vegetable. I was pleasantly surprised when my plate arrived when I loved the taste of the green thing that donned my dish. I asked Josh what this thing possibly was and he told me it was swiss chard. Since then, it has been given the seal of approval by me, and I try to find ways to incorporate it into a meal.

 

I can honestly say that this is one of the ugliest things I have ever made but it is packed with flavor and it is incredibly delicious.

 

Swiss Chard Gratin

June 15, 2017
: 4
: 10 min
: 20 min
: 30 min

By:

Ingredients
  • 1 handful of gluten free breadcrumbs
  • 1 1/2 grated fresh parmesan
  • 1 big bunch swiss chard
  • 1/2 tbsp butter
Directions
  • Step 1 Preheat oven to 350F
  • Step 2 Take a baking dish of any kind and grease it with butter.
  • Step 3 Bring a pot of water to a boil and meanwhile clean the swiss chard and cut the stems into 1 inch pieces.
  • Step 4 Put the stems in the boiling water and boil until tender but they still have a bit of firmness.
  • Step 5 Remove them from the water and then blanch enough of the leaf to use as a top when you are done layering the stems.
  • Step 6 Allow the stems to cool and create a bottom layer. Put a tiny amount of breadcrumbs and parmesan cheese. Layer again, and repeat this until you are out of stems. When it comes to the top layer, use the leaf and cover it with remaining cheese and breadcrumbs. Cut up the butter and put some in each of the corners.
  • Step 7 Bake for 20 mins or until golden brown.
  • Step 8 Serve immediately.
Brazilian Shrimp Soup

Brazilian Shrimp Soup

Today’s recipe comes from Food&Wine.

It is relatively easy and quick to make. Also quite healthful and tasty!

What you will need:
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
4 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

Method:
1. Chop up the green pepper and onion. Place into pot with the garlic and olive oil. Cook on a medium heat until the soften (about 10 minutes).

2. Add the rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring the pot to a boil and allow the rice to cook until almost tender (about 10 minutes).

3. Stir the coconut milk into the soup and bring it back to a simmer. Then stir in the shrimp. Stir occasionally for 3-5 minutes and finally add the lemon juice, black pepper, and fresh parsley.

Serve immediately and enjoy!

Ginger Sesame Cucumber Salad

Ginger Sesame Cucumber Salad

For the past few days I have been wondering what to make. I was on a bit of a fish kick this past week and we had some veggies in the house (and fruit) that needed to be consumed. Browsing pinterest brought me to the ginger sesame cucumber salad. The pictures were pretty and it looked simple enough, so let us begin.

What you will need:
For the salad:
2 english cucumbers
1-2 carrots
sesame seeds (black or white- or a bit of both)
1/2 cup frozen edamame

For the dressing:
1/2 tsp tamari soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp + 1 tsp fresh ginger
1 tbsp maple syrup (or honey) 

2 tsp lemon juice
2 1/2 tbsp white miso
1 1/2 tbsp warm water

In the original recipe, the cucumber was cut by using a spiralizer- I do not own one so I had to improvise and simply cut strips of cucumber.

Method:
Take the cucumber and mix in with the sliced carrots. In the meantime, use your discretion and decide how many sesame seeds you would like in the salad and toast them. Defrost the edamame and remove them from their pods. Take the sesame seeds and mix together.

In a bowl, take all of the sauce ingredients and mix together.

Drizzle over your salad, toss it together, and enjoy.

Parmesan Potato Wedges

Parmesan Potato Wedges

I love potatoes.
I know, they are a carb and not the best thing for you, but I believe the potato to be the most diverse and amazing food there is.

Despite how many times I have wished it, I do not have Italian heritage. I love almost all things Italian. I did my degrees in Roman history and art, I love the Italian language, and I love Italian food. Parmesan cheese is likely my favorite. Parmesan, like the potato, can be incorporated into so many recipes and gives just that extra pizzazz that a recipe is sometimes lacking.


These potato wedges got the husband approval when with a mouth full he said ‘the potatoes are a winner’. So here they are presented to you.

 

What you’ll need:
1 tsp garlic powder
1 tsp oregano
1 tsp rosemary
1 tsp dried basil
1/2 tsp red chili flakes
salt and pepper to taste

Olive oil to drizzle
1-3 small potatoes
1/2 cup parmesan cheese (I like really aged parmesan)

 

Cut the potatoes into wedges and put into a container that you can shake around the olive oil so that the potatoes get fully coated.

Once the potato wedges are coated, take your spice mix and cover the potatoes.

Finally, take the parmesan and spread evenly over all of the wedges.
I only had tinfoil when I made these, it is much easier to bake the fries on baking sheets.

Set your oven to 375F and once the oven is preheated, put the potatoes in for 40 minutes.

While the fries are baking you can make an optional cilantro garlic sauce.

What you will need: 
1 large garlic glove
1 tsp lemon juice
1 tsp lime juice
2 tbsp unflavored Greek yogurt
salt and pepper to taste

When the forty minutes are up, grab them out of the oven and serve.
Enjoy!

Healing Roasted Vegetable Soup

Healing Roasted Vegetable Soup

Sometimes, going gluten free for some simply isn’t enough.

I had been gluten free for several years and was still experience several health issues. Mainly, severe pain that would never go away. After exhausting what I thought was every option, I heard about bone marrow.

Several cultures around the globe value the medicinal properties of bone marrow and believe that it can help the gut.

Desperate to try anything that may help, I went to a local health store in Montreal (Tau Market) and acquired the bones. At first, the idea of consuming this (was to me) absolutely repulsive. The bones when removed right from the package are not the most appetizing thing to look at, however, once they begin to roast, the smell is amazing.

Convinced that I could not just eat the marrow as is, my mother suggested putting it into a soup, a vegetable soup.

She took a bunch of vegetables, drizzled olive oil on them, roasted them, and made the soup. It was absolutely delicious.

One of the first things I made when moving to Virginia was this soup. It is a wonderfully healthful soup, as well as a hearty winter soup. Even though the winter in Virginia is nothing like it is in Canada, it is still a great soup to have whenever you are feeling a tad cold.

The prep time for this soup is around 1.5-2 hours but I promise it is worth it.

Ingredients:

Bone marrow- It may be difficult for you to find marrow- call your local grocery store, butcher, and or health store and I am sure you will be able to find it. 

Chicken Stock-  You can use whatever type of chicken stock you choose, I tend to use low-sodium.

Vegetables:
1 small yellow onion
1 small cauliflower head
2 white potatoes
1 sweet potato
3-5 carrots

Cream- Light cream is fine but use your judgement!

Method:
Begin by roasting the bone marrow- I use three bones if they are sizable, 5 if they are small. The marrow should be roasted for a minimum of 30 minutes. The bones will begin to have an aroma as well as turn a lovely golden color when ready.

While the bones are roasting, peel the onion, carrots, potatoes and chop up the cauliflower. Coat all of them in olive oil.

Line a baking sheet with tinfoil and set the oven to bake at 375. Once the oven is pre-heated, place the vegetables on the baking sheet and bake for 1 hour. After one hour, if the vegetables still are not soft enough, continue to bake for 15-30 mins – if you do this, make sure to watch the onion and cauliflower as you do not want them to burn.

While the vegetables are baking, the marrow will be ready. Take out a pot and pour the box of chicken stock into the pot and then place the bones inside. The properties of the marrow (and the marrow itself) will blend into the chicken stock.

Once the vegetables are soft and ready, you will need a blender. Blend the vegetables and the stock (along with the marrow). This will puree the vegetables and form the soup.

In a soup pot, pour the blended mix into the pot and stir in the cream. If the soup is still too thick, you may add more water. The final step is to spice the soup with smoked paprika. Let the soup sit for 20-30 minutes on a low heat and then it will be ready to serve.
Enjoy!