GF Mains

Instant Carrot Cake Oatmeal

By in Breakfast, GF Mains 8 Comments Tags: , , , , , ,

carrot cake oatmeal

We’ve been trying to find more ways to incorporate veggies into our breakfasts. Fruit is a lot easier to work into breakfast then veggies seem to be. A raw apple verses a raw carrot first thing in the morning? Apple please. So I’ve been getting creative with taking our go-to breakfasts and working veggies in, in a tasty way that you actually want to eat them first thing in the morning.

This oatmeal has become one of our favourites. It’s an instant oatmeal, but it uses rolled oats instead of instant. I can’t stand the texture of instant oatmeal, so this is a must for me. We like the versatility of making individual servings in the microwave because it’s quick, I can whip one up fresh when each person comes to the table, and everyone can customize their own easily. I can’t even remember the last time I made a big batch on the stove.

Filled with carrots, spices and maple syrup (or brown sugar) this oatmeal tastes remarkably like carrot cake. And, when you top it with walnuts and raisins, it just seals the deal. If grating carrots first thing in the morning sounds like too much work then grate a batch earlier in the week to have on hand for breakfasts. A food processor with a grating attachment makes quick work of it.

Enjoy some veggies for breakfast. I promise, it won’t be a chore. ;)

carrot cake oatmeal

Instant Carrot Cake Oatmeal

To make this gluten-free use gluten-free certified oats.

  • 1/3 cup rolled oats
  • 1/4 cup grated carrots, packed
  • pinch salt
  • 1/4 teaspoon ground cinnamon
  • pinch of ground cloves, ginger and nutmeg
  • 1 tablespoon maple syrup or brown sugar
  • 2/3 cup hot water
  • 1 tablespoon raisins
  • 1-2 tablespoon chopped walnuts
  • splash of milk or almond milk for serving

Place oats, carrots, salt, spices, syrup and water in a microwavable bowl. Microwave for 2 minutes. Stir. If needed continue microwaving in 30 second intervals until desired consistency. Top with raisin, walnuts and milk just before serving.

Serves: 1

Creamy Baked Mac & Cheese

By in GF Mains, Main Dish, Meatless, Pasta, Sides 7 Comments Tags: , , , , ,

mac n cheese

I’ve tried many mac ‘n cheese recipes in my time. Back in the day we used to live off the boxed stuff but I stopped buying them long ago. Which meant that we stopped having mac and cheese all together because none of them ever held up to our expectations. They never seemed as creamy or as flavourful as the stuff from the store.

I’m happy to say I’ve finally found our perfect recipe (obviously because I’m sharing it!). It’s super creamy, cheesy and flavourful, and as a bonus it’s very easy to throw together. It would make a great side for any ham you have leftover from Easter. Or, make it a one dish by throwing in some diced ham and veggies. We also love it alongside barbecued chicken drumsticks (or really any barbecued meat) with a hefty serving of veggies alongside. Barbecue season is coming up quick and I think this is a great side to have in your back pocket. It’s a definite crowd pleaser.

One time I accidentally browned the butter for the roux and it added an extra depth of flavour that we loved. Now I brown the butter purposely to add that extra nutty and rich flavour, but it’s definitely not a necessity if you prefer to skip that step.

Creamy Baked Mac & Cheese

I’ve had great success making this gluten free by substituting gluten-free brown rice pasta and gluten-free all purpose flour, so feel free to experiment with this recipe if gluten is an issue for you.

  • 2.5 cups elbow macaroni
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon mustard powder
  • 2 cups milk
  • 2 cups cheddar cheese, divided

Cook macaroni in a medium-sized pot, according to package directions, until tender but firm (al dente). Drain and set aside. In the same pot melt the butter over medium heat (allow it to brown if desired). Add flour; cook and stir for one minute. Stir in salt, pepper and mustard. Slowly stir in milk, a bit at a time, whisking between each addition to avoid lumps. Bring to a boil, cook until thickened, stirring often. Remove from heat and stir in 1.5 cups cheese. Add macaroni, stirring to evenly coat. Pour into a 2 quart casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 375ºF for 20 minutes or until filling is bubbly and cheese is browned. Allow to cool 5-10 minutes before serving.

Makes: 6 servings (as a side dish)

Chipotle Chicken Tacos with Spicy Avocado Cream

By in GF Mains, Main Dish, Poultry 4 Comments Tags: , , , , , ,

chipotle chicken tacos 36

The other night my hubby and I went on a very long awaited date. We drove from our sleepy (or boring, whatever you prefer) little country town to the “big” city of Calgary. We watched The Hobbit (yay!) and then drove downtown to eat at Joey Eau Claire. We’ve eaten there a couple of times and every time the food has been absolutely delicious. I highly recommend it.

I had the Baja Fish Tacos. They were sooo good. In fact, the very next day I was craving them again and decided to create my own version of a “fancy” taco. Since I have a favourite fish taco recipe already, I thought I’d go for a poultry version and put my own spin on it. They’re nothing like the fish tacos I had the night before but I think they are just as crave worthy. With homemade crispy taco shells, smokey chipotle chicken strips, a cooling yet spicy avocado cream, and broccoli slaw, this is no boring taco. But the best part? They hardly take any time to put together, making them a great choice for any old weeknight.

The spicy avocado cream makes a great dip for nachos. So, if you’ve got any leftover don’t throw it out! Save it in the fridge for a tasty game night snack.

Chipotle Chicken Tacos with Spicy Avocado Cream

Spicy Avocado Cream

If your family can’t handle spice you can omit the jalapeño to make it simply a cooling cream, with no added spiciness.

  • 1/2 avocado, peeled and pit removed
  • 1/4 cup sour cream
  • juice of half a lime
  • 2 tablespoons water
  • 1/2 jalapeño, seeded if desired (optional)
  • salt and pepper, to taste
Chipotle Chicken
  • 2 chicken breasts, sliced into strips
  • salt and pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce, minced
To Serve

Place all ingredients for the avocado cream in a blender or food processor. Blend until completely smooth. Pour into serving bowl.

Preheat a skillet, with a bit of oil, over medium high heat. Add chicken; season with salt, pepper, chili powder and cumin. Cook without stirring until browned on the bottom. Flip and cook until fully cooked through. Add garlic and chipotle pepper. Cook 1 minute more.

To serve: add a couple sliced of chicken to a taco shell, top with avocado cream, cheese, slaw and cilantro.

Makes: 8-10 tacos

Peppermint Mocha Granola

By in Breakfast, Christmas, GF Mains 1 Comment Tags: , , , , ,

peppermint mocha granola

I’ve gotten into the habit of making a different granola recipe each month, depending on the flavours of the season. My family loves granola and it’s pretty hard to get sick of it when you’re having new flavours all the time.

December is the month of peppermint so naturally the first flavour combination to come to mind was peppermint mocha. After that idea popped into my head there was no going back. And, I have to say I was quite happy with the results. It’s a slightly indulgent, yet healthy way to start the day – all the flavour of a Starbucks Peppermint Mocha without the calories.

It also makes a great homemade edible gift, placed in a jar with a cute tag (these are some of my favourites) or a printed recipe card (I think these are super cute and you can fill out the form online). Whether you keep it all to yourself or share some with friends, I hope you enjoy this as much as we did!

Peppermint Mocha Granola

  • 4 cups rolled oats
  • 1 cup quick oats
  • 1/2 teaspoon salt
  • 2/3 cup sliced (or slivered) almonds
  • 1/3 cup coconut
  • 1/3 cup ground flaxseed
  • 1/4 cup warm water
  • 6 tablespoon olive oil
  • 1/2 cup maple syrup
  • 1/4 cup instant coffee granules (use decaf for kids)
  • 1 teaspoon vanilla
  • 1/2 teaspoon pure peppermint extract
  • 4 oz. semi-sweet (or bittersweet) chocolate, chopped

Mix together oats, salt, almonds, coconut and flaxseed in a large bowl.

In a small saucepan combine water, oil, maple syrup, instant coffee, vanilla and peppermint. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet

Bake at 275ºF for 30 minutes. Remove from oven and stir. Bake an additional 20-25 minutes, until browned and crisp (will continue to crisp a bit as it cools).

Allow to cool completely before  stirring in chocolate.  Store in a sealed container for up to one month.

Makes approximately: 8 cups

*Use gluten-free certified oats if making gluten-free.

 

Slow Cooker Roast Chicken

By in Christmas, GF Mains, Main Dish, Poultry 11 Comments Tags: , , , , ,

slow cooker roast chicken

Roast chicken has been my nemesis for a long time. I’ve always liked the idea of it but no matter how hard I try I can’t ever seem to get the baking time right. Even with a thermometer I always feel like I underbake it and we end up throwing out all the brown meat because I get so nervous about eating raw chicken, and I hate wasting food! One day I will conquer the traditional roasted chicken, but for now I am very happy I found this recipe that uses the slow cooker, it is awesome!

I love this recipe for many reasons. 1) It takes away the guesswork of knowing the perfect time to take out the bird. 2) It frees up oven space for any sides you may want to bake. 3) It makes your house smell delicious for hours and hours. 4) The drippings left in the crock pot make for some pretty delicious gravy. 5) It seals all the juices in, making the chicken juicy and moist. 6) The rub ensures a deliciously flavourful bird. 7) Just like any roast chicken the leftovers can be used throughout the week and the carcass can be used for chicken broth. It is a win all around!

I know what you’re probably thinking – that the skin must be soggy and gross since there’s so much moisture in the slow cooker. But it’s not at all! The skin turns out crispy and flavourful, thanks to the spice rub. There’s no liquid added to the slow cooker so that keeps it from being overly moist. The only issue I found was that I couldn’t pick up the whole bird and transfer it to the serving platter. It was so tender it fell apart while I was trying to take it out. It really wasn’t a big deal because we were cutting it all up anyways, but if you’re worried about appearances you may need to leave it in the slow cooker or perhaps line your slow cooker with foil for easier removal. Either way it doesn’t affect the delicious flavour of the tenderness.

This is a great recipe to have cooking while you’re away at Christmas festivities and would also be a great main for a small Christmas dinner. It’s stress-free, comforting and no-fuss – a definite must this time of year.

Slow Cooker Roast Chicken

The cooking time depends on the heat of your slow-cooker. Mine runs hot so it only takes 5 hours. Once you get to know your slow cooker it will be easier to gauge if you need the lesser or longer time.

  • 1 whole chicken
  • 1 onion, sliced
Spice Rub
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground pepper

Rinse chicken under cold water; pat dry. Mix together all ingredients for spice rub. Rub the spices on the outside and inside of the chicken. Refrigerate until ready to cook or place in the slow cooker immediately. Stuff cavity with sliced onion. Cook on low 5-7 hours, or until chicken is cooked through. Remove chicken to serving platter and let rest for 15 minutes, before serving.

Serves: 6

Adapted from Tasty Kitchen originally from strubleroots recipes.

Crispy Baked Taco Shells & Seasoning

By in Beef, GF Mains, Gluten Free, Main Dish 2 Comments Tags: , , , , ,

crispy baked taco shells

Normally my family eats our tacos burrito-style – rolled up in a soft flour tortilla. But, lately I’ve been craving crispy taco shells. It’s just something about that crunch. But, I don’t really like the ones you get from the store, they’re not the epitome of health and aren’t all that flavourful either. So, I started brainstorming about an easy way to make crispy shells at home without having to deep fry. As I was thinking about how I make my tortilla salad bowls it hit me. If I took tortillas and propped them up in an upside down muffin tin (see picture below) then they should hold their shape as they bake. I’m happy to say it worked! And, we’ll now be enjoying our tacos this way often. The shells are not only tasty and have the desired crunch, but they don’t fall apart as easily as the ones from the store do, which is a big bonus in my book.

I’ve been making homemade taco seasoning for forever. I’m not really sure why I haven’t shared it with you yet. I guess it seemed like too simple of a recipe for an entire blog post. But now that I’ve armed you with a way to make crispy tacos shells I better hand over the goods for a tasty filling too. The first time I tried this recipe I knew I would never have to buy a store-bought packet again – it’s bang on. I suppose you could make it in bulk and store it  in the cupboard, but I find it just as easy to measure out the ingredients as I need them.

Taco night will never be the same again! Yumm.

Crispy Baked Taco Shells

Invert a regular-sized muffin tin. Warm as many 6-inch corn tortillas (or flour, if you wish) as you need, in the microwave for 1-2 minutes, until soft and pliable. Fold gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 3-5 minutes or until crisp and lightly browned.

A few of the taco shells may curl over on the top while baking, which makes it a little harder to fill. You could solve this by either propping them open with something oven-proof (such as tinfoil) or by filling them with your meat and cheese before baking, that would also make the cheese nice and melty, which is never a bad thing! I haven’t worried about it because it only happens to one or two, but if you find this happening too much, then you may want to do something about it. :)

1 muffin tin makes 6 tacos shells

Taco Seasoning

  • salt and pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1.5 teaspoons cumin
  • 1 tablespoon chili powder

Cook 1 pound of ground beef (or desired meat) in a non-stick skillet until cooked through. Sprinkle with seasonings. Add a splash of water to help the seasonings stick to the meat, cook and stir until evenly combined. Season with salt and pepper.

Makes enough for 1 pound of ground meat.

Taco Seasoning adapted from allrecipes.

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