Broccoli and Cranberry Salad

This is a vegetarian version of a popular summer salad.  The original recipe is from the cookbook Great Food Fast: Dietitians of Canada.  I have seen some broccoli salads that have a mixture of broccoli and kale.  I have been meaning to try substituting chopped kale for some of the broccoli next time I make this salad.

Ingredients

3 chopped green onions

1/4 cup slivered almonds

1/2 cup dried cranberries

4 cups broccoli, cut into 1/2-inch pieces, blanched for 2 minutes in boiling water

1 cup chopped mushrooms

Combine the salad ingredients in a bowl.

Dressing

1 egg

2 tbsp white wine vinegar

2 tbsp water

2 tbsp honey

1/2 tsp dry mustard

1/2 tsp arrowroot flour or cornstarch

Whisk all of the dressing ingredients in a microwave safe bowl.  Microwave on high for 1 1/2 to 2 minutes, stirring every 30 seconds.  Cool.  Blend in 1/4 cup gluten-free mayonnaise.  

Pour the dressing over the broccoli mixture and toss to coat.  Chill until ready to serve. 

Pear, Walnut and Gouda Pizza

My sister-in-law introduced us to this fancy appetizer pizza with a coconut flour crust.  She lives in Kelowna, and is able to get a coconut flour dough made by the same company (Just Pies) that makes the coconut flour bread in one of my earlier posts.  She rolls out the dough on a pizza stone and pre-bakes the crust at 375 degrees for about 15-17 minutes.  Then she tops the crust with sliced pears, chopped walnuts or pecans and gorgonzola cheese.  She bakes it again at 375 degrees for about 15 minutes and tops it all with fresh arugula.

I have tried to recreate this pizza with ingredients that I can find locally in a small town.  I am not a huge fan of gorgonzola cheese, so I substituted lactose-free gouda cheese and feta cheese.  I am not sure how this recipe would work with a dairy-free cheese like daiya cheese.

I had a few unsuccessful attempts at making a pizza crust with coconut flour using recipes from the internet.  I prefer to make this pizza with a purchased gluten-free crust.  It is so much faster and there is less mess to clean up in the kitchen!

Ingredients

Judy-G pizza crust or Udi's pizza crust
lactose-free gouda cheese, thinly sliced (enough to almost cover the base)

2-3 peeled and thinly sliced pears

1/2 cup goats milk or regular feta cheese 

1/2 cup chopped walnuts or pecans

Arugula (or 2 tablespoons chopped fresh parsley)

Spread the thinly sliced gouda cheese on the base of the pizza crust.  Top with the thinly sliced pears, then the walnuts and feta cheese to taste.  Bake at 375 degrees for another 15 minutes or so.  Top with the arugula or chopped parsley.

Chocolate-Hazelnut Ice Cream Sundaes

This recipe is inspired by my hairdresser, who said her favourite ice cream is chocolate ice cream with chopped hazelnuts!  I thought that would make a wonderful sundae with bananas and caramel sauce.  A sundae takes a bit more time to make, as some of the toppings need to be prepared in advance.

You could buy gluten-free chocolate ice cream (or dairy-free chocolate coconut milk ice cream) or make your own.  I have an ice cream maker that I got from Costco a few years ago.  With the ice cream maker,  I can make dairy-free and sugar-free ice cream in minutes!

The two websites that have the best dairy-free ice cream recipes are Spunky Coconut and Elana's Pantry.  I have been making this recipe for awhile, and it is a combination of a few recipes.  Sometimes, I take out the cocoa and the coffee, and add a couple of cups of strawberries to make strawberry ice cream.  In the summer, I would like to try Cherry and Amaretto.  Experiment and see what flavours you can create!

Chocolate Ice Cream

In a high power blender (Vitamix), add:

2 cups canned coconut milk (full fat)

10 pitted dates (soak them in water if they are dry)

1 cup almond milk or other milk substitute
2 tablespoons of cold coffee (optional)

Puree until smooth.

Add:
1/3 cup cocoa powder
1 tablespoon vanilla extract
1/3 cup honey
5 drops of vanilla liquid stevia

Puree until creamy and smooth.

Freeze this mixture in a container for an hour until chilled.  Add to the ice cream maker and turn on for about 25 minutes.  Eat as soft serve, or freeze until hard.  

If you freeze it, you will need to defrost it for an hour or so before you serve the ice cream.  

*I served this ice cream with about 1/2 of a banana in each bowl topped with homemade caramel sauce and whipped coconut cream.  You could buy caramel sauce or make this recipe for a dairy-free caramel sauce.  See my fruit pizza post for the recipe for whipped coconut cream, or use regular whipped cream.  I toasted hazelnuts ahead of time in a 350 degree oven for 7-9 minutes.  I rubbed the skins off in a clean kitchen towel and chopped them roughly.  I sprinkled a few on top of each sundae.  Enjoy!

Quinoa Tabbouleh Salad

This is my absolute favourite salad!  This salad is great for a picnic lunch in the summer, but I like it for lunch anytime of the year.  Occasionally, I will add some cucumber in place of some of the tomatoes to change it up a bit.

Ingredients

1 cup quinoa (I buy the pre-washed quinoa at Costco so you do not have to rinse it)

2 cups of vegetable stock or chicken stock or water (I put a gluten-free/vegetarian stock cube in the water)

4 - 5 tomatoes, diced very small
3 cloves garlic, minced

2/3 cup chopped fresh parsley

1/3 cup chopped fresh mint leaves

3 green onions, chopped fine

1 small can of chick peas, drained and rinsed

1/4 cup of freshly squeezed lemon juice

3 tablespoons of olive oil

1 1/2 teaspoons ground cumin
salt and pepper to taste

goat feta cheese, crumbled on top to taste

Preparation

Combine the quinoa and the water or stock in a pot.  Bring to a boil.  Cover and cook on low heat for about 15 minutes.  Let cool for 5 minutes and fluff with a fork.

Combine tomatoes, garlic, parsley, mint, onions and chick peas in a large bowl.  Add the quinoa, lemon juice, olive oil and cumin.  Mix well.  Add salt and pepper to taste.  Crumble some feta cheese on the top of the salad. 

Pineapple-Zucchini Salsa

When you live in a small town, it can be difficult to get a gluten-free salsa.  So I often make my own salsa.  I like that I know exactly what ingredients are in it!  Plus, it tastes better than any purchased salsa.  I use it in chili, tortilla casserole and with just plain nachos.  It is convenient to make in late summer, when there are numerous garden zucchini and tomatoes available.

Ingredients

• 4 cups chopped onion
• 8 cups grated zucchini (if they are really large zucchinis, scoop the seeds out).  I use the food processor with the grater attachment.
• 2-398 ml cans of crushed pineapple
• 1/2 cup agave or honey 
• 2-796ml cans of diced tomatoes (or fresh chopped tomatoes)
• 2-156ml cans of pure tomato paste
• 1 1/2 cups pickling vinegar
• 2 tbsp arrowroot starch or cornstarch
• 2 red peppers, diced
• 1 green pepper, diced
• 3 jalapeños, diced (with seeds to make it hotter)
• 1 tbsp crushed red pepper flakes
• 2 tsp dried mustard
• 6 dashes Tabasco sauce
• 1 tsp black pepper
• 1/4 cup salt
• 1 tbsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp tumeric
• 1 tbsp cumin

Directions

Mix all of the ingredients in a large soup pot.  Separate into two large pots to make cooking easier (so batches do not burn).  Bring to a slow boil.  Turn down, stir and simmer for 30 minutes.  

Meanwhile, rinse about 6 large jars in the dishwasher so they are hot later when filling them. Put the lids in a pan of boiling water right before filling the jars.  Fill canning jars and place the lids on.  I store them in my extra refrigerator.  Use within about 6-8 weeks.  

If you do not have room in your refrigerator, then the salsa can be processed in a hot water bath for 10 minutes in a canner (the water should be about 1 inch above the jars).  I usually use smaller jars if I am going to process the salsa in a canner.  Let cool on a towel on the counter.  Store in a cool place.  *If processed in a canner (and made in December), this salsa makes a wonderful Christmas gift!

Fruit Pizza

My daughter has told me I should post a dessert recipe!  She loves fruit and I usually make desserts that have fresh fruit in them.  It is not very exciting to post a fruit salad (which is our most frequent dessert)! Here is a fruit pizza recipe that I made recently.  I have also made it as a fruit tart.  The base tastes like an oatmeal shortbread.  It would be a very attractive dessert for Mother's Day, or when you are having company over for a summer dinner.

Crust

1/2 cup melted coconut oil

1/2 cup coconut sugar

1/2 cup maple syrup
1 egg

1 tsp vanilla

1 cup almond flour

2 tbsp tapioca starch

2 tbsp arrowroot starch

2 tbsp coconut flour

2 tbsp millet flour

2 tbsp brown rice flour

1/2 cup quinoa flakes

1/4 cup quinoa flour

1/4 tsp salt

1 tsp baking soda

1/4 cup shredded coconut

Combine the coconut oil, sugar, maple syrup, egg and vanilla.  Slowly incorporate the rest of the dry ingredients.  Mix well.  Press dough down with oiled hands on greased, floured parchment paper on a pizza pan (I use a  pizza stone).  Keep the dough well away from the edges as it expands during baking.  Bake at 350 degrees for about 17 minutes.  Cool completely before adding toppings.  Add the toppings right before serving.

Toppings

There are a couple of options for spreads.  If you are able to eat cream cheese, you could combine cream cheese and honey or maple syrup to make a spread for the fruit pizza.  I generally use Crofter's strawberry or raspberry jam as a quick spread on the crust to keep it from getting soggy from the fruit.  Top with a variety of sliced fresh fruit such as kiwi fruit, strawberries, mandarin oranges, and bananas (coated in lemon juice so they do not turn brown).  I think the best fruit pizza just has sliced strawberries on it!  Drizzle with melted chocolate if desired (1/2 cup chocolate chips combined with about a tablespoon of butter and 1 tbsp almond milk).  Serve immediately.

Serve with whipped cream.  Whipped coconut cream, is another dairy-free option.  Chill a can of full-fat coconut milk overnight (Thai Kitchen brand works well).  The cream will separate from the coconut water.  Open the can and scoop out the solid coconut cream at the top.  Discard the liquid (or save and use in a smoothie).  In a mixer beat the coconut cream with 2 tablespoons of maple syrup until soft peaks form.  Mix in 1/2 teaspoon of vanilla extract.  Refrigerate until ready to serve.

Scrambled Eggs and Pesto

This would be a fabulous breakfast for Mother's Day.  It is easy to prepare and so delicious!  My sister-in-law, Suzie, often adds pesto to scrambled eggs.  I have added a few other ingredients that we like in our scrambled eggs.  Feel free to adapt this recipe to suit your family!

Ingredients

• 8 eggs, beaten
• 3 chopped green onions
• 1 tbsp diced sundried tomatoes (oil-packed from Costco)
• 1 tbsp prepared pesto (Kirkland Basil Pesto from Costco or homemade pesto)

Directions

Use a fork to beat the eggs.  Add the chopped green onions, diced sundried tomatoes, and pesto.  Scramble the egg mixture in a non-stick skillet.  Serve immediately.

Barbecued Chicken Pizza

Pizza night is not always an easy thing to do around our house.  When we make pizzas, we have one gluten-free pizza, one vegetarian pizza and one pizza with lots of meat on it!  I am always looking for new ways to make homemade pizza and ways to use the barbecue.

Rob Hegberg, who is a personal trainer and teacher, mentioned to me that his favourite pizza is a barbecued chicken pizza on naan bread.  We have tried variations of a barbecued chicken pizza at our house, and they have become one of our favourites now too.  To make the pizzas quicker and easier, purchased naan bread makes an excellent crust for those who are not gluten-free in our family, and Judy G or Udi's pizza crusts work well for the gluten-free pizza.  My husband barbecues the chicken (and mushrooms for the vegetarian pizza) while I saute the onions and get the toppings organized.  These adjustments make pizza night much faster and more enjoyable for everyone!

Toppings:

• sliced, barbecued chicken breasts or leftover barbecued chicken (or portabella mushrooms for veggie version.  Google how to clean, prepare and barbecue).
• good quality gluten-free barbecue sauce such as OrganicVille or Dad's (for on the chicken as well as on the pizza).  *Look for one without glucose/fructose.
• sautéed, sliced red onion
• grated cheddar and mozzarella cheese blend (or daiya dairy-free cheese)
• pickled hot pepper slices or fresh tomato slices (add these at the end of the cooking time)

Spread barbecue sauce on the pizza crust or naan bread to taste.  Add the sliced chicken and sautéed onions and cheese.  Bake at 400 degrees Fahrenheit for 14-18 minutes, or until the crust and toppings are golden brown.  You could also finish off the pizzas in the barbecue instead of the oven, if you have a barbecue that has a very even cooking temperature.  Add fresh tomato slices or hot pepper rings if desired.  Enjoy!

Quinoa Salad with Tomato Vinaigrette

The original recipe for this salad is from the Canadian Living website.  I was not fond of the tomato vinaigrette, so I tried a number of recipes until I found one that worked well for me.  The recipe for the tomato vinaigrette is inspired by the cookbook "Eat Raw, Eat Well" by Douglas McNish.  As usual, each time I make this salad I change an ingredient or two.  It seems to work well every time though.

Ingredients

1 cup quinoa (I use the Costco brand which is pre-washed, so you do not have to rinse it)

2 cups green beans, trimmed and rinsed (I use frozen green beans and steam them to make this recipe faster)

1 can chickpeas, drained and rinsed

1 sweet pepper, diced (I used some sliced cherry tomatoes instead)

1 cup crumbled goat feta cheese

Tomato Vinaigrette:

1/4 cup sun-dried tomatoes (I use the oil packed ones from Costco)

3 chopped pitted dates, soaked if a bit dry (or 3 tbsp agave or honey)

1 cup cold pressed olive oil

1/4 cup apple cider vinegar

2 tsp wheat free tamari or soy sauce or Braggs

2 cloves garlic

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp mustard powder

1/4 tsp freshly ground pepper

Preparation

In a saucepan, bring quinoa and 2 cups water to a boil.  Reduce heat, cover and simmer for 15 minutes. Fluff with a fork and let cool.

Steam green beans until tender.  Drain and transfer to a large bowl.

Stir in cooled quinoa, chickpeas, red pepper.

Tomato Vinaigrette:  In a blender, combine all of the ingredients and blend until smooth.  Pour over the quinoa mixture and stir to coat.  Crumble feta cheese on top of the salad.

Costco Products

Costco has a number of new products on their shelves that are gluten-free, relatively healthy and very reasonably priced.  It is convenient to be able to grocery shop and pick up gluten-free items at the same place.  Here is a list of some of my favourite items.  Let me know if I missed one of your favourite gluten-free products!

Sabra - Classic Hummus

This gluten-free hummus is very convenient for a quick snack or lunch with raw vegetables.  My daughter is vegetarian and also enjoys hummus for a quick snack that is high in protein and fiber. 

Wild Roots - Ancient Grain Pancake and Waffle Mix

My husband spotted this item at Costco and thought it would be great for a quick meal.  I have to admit it has come in very handy in the last couple of busy weeks.  This mix makes very light and fluffy pancakes.  I can see why many people like to have breakfast meals for supper.  Pancakes are kind of like having supper and dessert together!

These pancakes are made with some whole grains and are healthier than many of the gluten-free pancake mixes on the market.  However, this product would not work well for people following a paleo or primal lifestyle, but it is convenient for vegetarians or people on a plant-based diet.

Madhava - Organic Coconut Sugar

Coconut sugar is a natural sweetener that is healthier than refined sugar or high fructose corn syrup.  The manufacturing process for coconut sugar is more natural and it also contains some minor amounts of nutrients.  Coconut sugar is also lower on the glycemic index than sugar.  The Dr. Oz show suggests that switching to coconut sugar can prevent the blood sugar crashes that make you hungry and then cause you to gain weight.

I used to buy coconut sugar from the health food store, but it is much cheaper to buy the larger bag at Costco.  Coconut sugar works well in baking, and I like to mix coconut sugar with cinnamon in a shaker to use for cinnamon toast (with coconut bread or another gluten-free bread).  It makes a quick breakfast or bedtime snack!

Carrington Farms - Organic Coconut Oil

Coconut oil is supposed to have many benefits from reducing cholesterol and being good for your heart, to helping keep your weight balanced.  It is also good for high-heat cooking because it has a high smoke point.  Like many other products, it is much cheaper to buy coconut oil from Costco than many other places.

truRoots - Organic Quinoa

Quinoa is supposed to be one of the better carbohydrates to eat occasionally.  Quinoa has a lower glycemic index than many other grains.  However, quinoa still does raise blood sugar and insulin levels to some degree, so it is important to keep portion sizes small.  Children do not need to restrict their carbohydrate intake as much as adults.

truRoots - Ancient Grain Pasta

A healthier whole grain option than many other gluten-free pastas, and much cheaper at Costco too.  Serving sizes should also be kept small as with any carbohydrate.

Silver Hills - Gluten Free Omega Flax Bread

You get two loaves for about the price of one loaf of rice bread.  It is made with some whole grains and seeds. 

I am still hoping that eventually Costco will carry a lower carbohydrate bread using almond flour, coconut flour or chick pea flour.  Wishful thinking on my part!  Although, a few years ago, who would have thought that gluten-free products would be carried in so many stores?  It is getting better all the time!