Gluten Free

Black Bean Salsa

By in Appetizers, Condiments, GF Sides, Gluten Free, Snacks 2 Comments Tags: , , ,

black bean salsa

In my search for healthy snacks I came across this recipe. Now, chips and salsa are not really a “healthy” snack but, I am a fan of the fact that this healthy salsa makes for a more filling and nutritious alternative when you get a salty craving. And, depending on what you serve it with, it may just turn into a healthy snack after all.

Tomatoes this time of year tend to be pretty tasteless, so this a great winter salsa since it uses only one small tomato. This type of recipe is highly adaptable. If you don’t like cilantro, leave it out. Throw in some red peppers, if you like. Or use red onions instead of green. Really, it’s not a science. You can literally chuck in whatever suites your fancy. Next time I’ll probably add some chopped avocado and amp up the spiciness by leaving in the jalapeño seeds.

I’m also planning on taking this out of the snack realm by making some to serve at our next taco night. It takes no time to prep and every bit of homemade goodness turns a good meal into a great one.

Black Bean Salsa

For a spicier salsa leave the seeds in the jalapeño pepper.

  • 1 small tomato, seeded and diced
  • 2 green onions, finely chopped
  • 1 jalapeño pepper, seeds and membranes removed, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1 (15.5 oz.) can black beans, rinsed and drained
  • 1/4 teaspoon salt

Toss ingredients together in a medium-sized bowl. Refrigerate until serving.

Adapted from Whole Living.

(Small Batch) Mixed Berry Jam

By in Condiments, GF Sides 6 Comments Tags: , , , ,

mixed berry jam

Making jam seems to be my preferred Sunday afternoon activity. There’s something relaxing and comforting about getting a pot of fruit bubbling on the stove and relaxing on the couch while it fills your house with the scent of berries and maple. This recipe especially, is so simple. No slicing and dicing, just a quick rinse and a toss in the pot, and you let your stove top do the rest.

This recipe calls for fresh berries and I already had some (surprisingly) delicious fresh blueberries in my fridge (thanks to an awesome sale from my grocer) but since I didn’t have any fresh strawberries I used a bag of frozen ones instead. To my delight the frozen ones worked great, I just needed to add a few minutes to the simmering time. I imagine you could use all frozen berries and have it turn out, as long as you feel comfortable going by sight rather than cooking time. Allow them to thaw first and don’t drain away any of the tasty juices.

One of the big draws to me for this jam was that it uses maple to sweeten it, instead of sugar. By now I’m sure you’ve noticed my love of anything maple. It adds just a little something extra to the jam and it’s not overly sweet like some homemade pectin-free jams seem to be. I also love that it makes such a small amount. It feels like no work and you get delicious results in no time.

We enjoyed it while it was still warm, wrapped up in fresh crepes with a side of bacon. Mmm.

Mixed Berry Jam

  • 2 cups fresh blueberries
  • 1 pound fresh strawberries, hulled and quartered (about 4 cups)
  • 1 cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice

Place berries in a medium-sized saucepan, lightly mash berries. Add remaining ingredients and bring the mixture to a simmer. Simmer, stirring occasionally, for 50-55 minutes or until the mixture passes the jam test (below). Cool completely before storing, covered, in the fridge for up to 1 month. Freeze for longer storage.

Jam Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

Makes approximately: 1 1/2 cups

Adapted from Giada at Home.

Merry Christmas! (& Black Forest Brownie Trifles)

By in Christmas, GF Sweets, Gluten Free, Sweets 5 Comments

Merry Christmas! (& Black Forest Brownie Trifles)

Merry Christmas! From my family to yours.

I can”t believe that Christmas is this weekend. How did time go by so fast?

This year will be the first year that our little family is totally alone for Christmas, I”ve come down with tonsillitis, the kids are fighting off their own illnesses and we”re between houses, staying at a friend”s place while they”re gone for the holidays. But, I”ve got so much to be thankful for that I can”t complain too much about life”s little inconveniences. Just look at those cutie pies I get to hang out and snuggle with. What more could I want?

We”re going to keep things very simple this year and just enjoy being together. We”ll probably watch oodles of Christmas movies, take a walk uptown to enjoy the Christmas lights and drink lot”s of hot beverages to sooth our sore throats. It should be a good, low-key Christmas.

I think everyone must have a person or two in their lives who are currently eating gluten-free. For those of us that don”t eat gluten-free, it can be a bit scary hosting a gluten-free guest. Not only do we want the food to taste great, but we need to learn how to cook in unfamiliar territory. It can be easy to get overwhelmed when you start studying up on the subject. That”s why, for this weeks post on Simple Bites I decided to share some quick tips with you for easy gluten-free entertaining.

From the post:

“Although most of the people I know who eat gluten-free truly don’t mind if there are certain items on the table that they can’t eat, it’s nice to make the extra effort and make all of the food to be enjoyed by everyone. It’s just more fun if everyone can participate in every part of the meal – that way there are no temptations and nobody feels left out.

It doesn’t have to be stressful to cook gluten-free. With a few quick tips you can have a great meal on the table in no time.”

Read more and get the recipe for these simple and gluten-free Black Forest Brownie Trifles on Simple Bites.

So, what are you up to this Christmas? 

 

Simple Parmesan Baked Risotto

By in GF Sides, Gluten Free, Sides 6 Comments Tags: , , , ,

Simple Parmesan Baked Risotto

Risotto is one of those things that”s so easy to make but is considered a labour of love simply for the fact that it needs so much babysitting.

When you have a baby on the floor searching for (and finding) every dust bunny and minuscule piece of something disgusting, who also must absolutely see what it all tastes like. And, a preschooler who thinks he”s a chef and wants to add all sorts of inedible things to dinner while your back is turned. Extra babysitting is not the thing you need.

I love cooking with my kids. And, I know it would be possible for me to make traditional risotto if I kicked them out and cooked by myself (I”m not a great multi-tasker) but I love that they want to be in there with me and I love how much my son is interested in cooking (and therefore interested in eating). So, simple and easy is the way to go for me. But, I still want to enjoy some creamy risotto with my pan-fried chicken and brussels sprouts.

This baked risotto is much simpler then the original (seriously, all you do is stir it up and throw it in the oven) and it free”s up space on the stove top when it feels like things are overloaded. Of course, the results aren”t quite as perfect as traditional risotto. But it comes close. The only thing lacking, I would say, is the little bit of the crispness that you normally get from toasting the rice in a bit of fat first. But the results are so tasty and creamy, with that loose risotto feel, that it will be hard for me to go back to the original except for on the rare occasion (read: special company).

This is just a very basic recipe. It”s great on its own but you can also feel free to dress it up with different spices, throw in some cooked veggies or meat and turn it into a one pot main dish. It would be a great way to breathe new life into some of those holiday leftovers.

Tip: To reheat the leftovers (as I did for the picture above) add a bit more stock or water to bring it back to a loose consistency. (This is what it looks like fresh from the oven. :))

Simple Parmesan Baked Risotto

  • 1.5 cups arborio rice (a.k.a. risotto rice)

  • 4.5 cups chicken stock

  • 1 cup finely grated parmesan

  • 2 tablespoons butter

  • salt and pepper, to taste

Stir together the stock and rice in a 10 cup baking dish, cover tightly with foil (or lid). Bake at 355ºF for 40 minutes or until rice is al dente (cooked but crisp) and most of the stock has been absorbed (it will still be quite loose and wet). Stir in parmesan and butter until creamy. Season with salt and pepper.

Serves: 6

Adapted from Donna Hay.

My Favourite Chili

By in Beef, Fall, GF Mains, Gluten Free, Main Dish, Soup 4 Comments Tags: , , , , ,

My Favourite Chili

This chili has a great robust flavour, a good amount of heat and the perfect meat/bean ratio – winning the spot of my favourite chili.

I have a secret to tell you. I used to not be able to make a good pot of chili to save my life. I”ve tried many five-star recipes with promises of perfection, but nothing tasted right when I made it. It wasn”t flavourful enough, hot enough, was too liquidy.. the list goes on. If I had a delicious chili at someone else”s house and asked for the recipe, when I would make it at home, it would always come up lacking.

I”ve heard that everyone has a nemesis in cooking. Something that should be easy to make, that everyone can do, but for some reason it never turns out for you. Chili was my nemesis. But, no more! And, I”m extremely happy about this fact because it is one of my all time favourite meals.

This chili has a great robust flavour, a good amount of heat, without being too hot, and has the perfect amount of meat/bean ratio (for me). Having a thick and hearty chili is a must for us because we like to scoop it up with a side of corn chips.

If this chili wasn”t so filling I would probably eat the entire pot myself. It is that good.

Do you have a cooking/baking nemesis?

Favourite Chili

  • 1 pound lean ground beef

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons chili powder

  • 1.5 teaspoons ground cumin

  • 1.2 teaspoon dried oregano

  • 2 cans (19 oz each) kidney beans

  • 1 can (28 oz) diced tomatoes

  • 1 cup beef broth

  • 1 can (4 oz) chopped green chilies

  • 1 cup corn (fresh, frozen or canned)

  • shredded cheese, sour cream and corn chips, to serve

Brown the beef, onion and garlic in a large sauce pot  or Dutch oven over medium heat, until meat is cooked through and onions are tender (drain off fat, if necessary). Add spices, stir to coat. Add beans, tomatoes, broth and chilies. Bring to a simmer. Lower heat and simmer, uncovered for 20 minutes. Add corn and cook until heated or cooked through. Serve with cheese, sour cream and chips, if desired.

Makes: 8 servings

Adapted from KraftCanada.

Refrigerator Bread and Butter Pickles

By in Condiments, GF Sides, Gluten Free, Homemade, Sides 29 Comments Tags: , , ,

Refrigerator Bread and Butter Pickles

Pickles. Who would have thought they”d be so easy to make? As long as you know how to chop, stir and pour, you can make them. And, they are way better than the store-bought ones. These ones don”t require canning so they”re even less intimidating.

James has never like Bread and Butter Pickles, so I never buy them. Not that he doesn”t want me to, but I like other kinds of pickles so I don”t feel the need to buy a jar just for me. But honestly, Bread and Butter Pickles have always been one of my favourites.

When I saw these pickles on Recipe Girl, I knew I had to give them a go. As a general rule, store-bought things that James doesn”t like, magically become favourites once I make them at home. And, since this recipe was so darn easy, I knew it wouldn”t be a waste of energy if he didn”t like them. But, true to form, he loved them. And, I loved them. And Max… still doesn”t like pickles… but he likes olives, so that makes up for it. Crazy boy.

If you want to venture into the world of making pickles I encourage you to break in with this recipe. They really are soo good. I”ve never piled so many pickles on my sandwiches before. The hardest part about this recipe is that you”re supposed to wait 24 hours before eating them. Although that didn”t stop me from nabbing a few every time I opened the fridge. ;)

These would also make a great hostess gift for a fall barbecue. I”m pretty sure you would be the star of the show if you brought along a jar of homemade pickles. So if you want to just fade into the background, keep them to yourself. :)


Have you ever made pickles? What are your favourite kinds?

Refrigerator Bread and Butter Pickles

  • 5.5 cups sliced pickling cucumbers (about 1 1/2 pounds)

  • 1.5 tablespoons kosher salt

  • 1 cup thinly sliced sweet onion (I used regular)

  • 1 cup granulated white sugar

  • 1/4 cup packed light brown sugar

  • 1 cup white vinegar

  • 1/2 cup apple cider vinegar

  • 1.5 teaspoons mustard seeds

  • 1/2 teaspoon celery seeds (or 1/8 teaspoon celery salt, in a pinch)

  • 1/8 teaspoon ground turmeric

Combine cucumbers and salt in a bowl. Cover and chill 1.5 hours. Rinse cucumbers in a colander, to remove salt. Drain well. Return cucumbers to the bowl along with sliced onion.

Combine sugars, vinegars, seeds and turmeric in a medium saucepan. Bring to a simmer, stirring until sugar dissolves. Pour over cucumbers and onions. Let sit at room temperature for one hour. Cover and refrigerate for 24 hours and up to 2 weeks.

Makes approximately: 4 cups pickles

Adapted from Recipe Girl.

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