Tag: gfree

Salmon and Sweet Potatoes with Cucumber Peach Relish

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This is a great meal for those crazy weeknights when I’ve forgotten to take something out for supper. Continue reading →

Lower fat coconut flour cupcakes from knowgluten.me

Lower Fat Coconut Flour Cupcakes with Marshmallow Cream Cheese Icing

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My house is populated by health conscious teens and I was scolded for my flagrant butter abuse in my coconut flour cupcakes. This morning I made a lower fat version and they turned out to be just as tasty! I replaced the 1/2 cup butter with 1/4 cup coconut oil and 1/2 cup apple sauce. My main victim taste tester, the 3 year old, also approved. Continue reading →

Gluten Free Vegan Football Fritters

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It's official. After an amazing 11 months in Thailand, we're moving back to the States. Needless to say, I have mixed feelings about this. It's been three years (2 in Canada and one here in Thailand) since life has been “normal”. I miss normal. On the other hand, a community like Verge @ 50 is a very rare one, and I can't imagine finding a situation that would allow me to “do life” with others in such a real way. I'll miss the great friends that have surrounded us here.

There is one thing I don't have mixed feelings about. Football. You can't get all the games in Canada, and we haven't been able to get any games here in Thailand. And I miss football. I miss the family time. I miss the excitement. I miss shouting at the TV. And I really miss the snacks.


I made these little chickpea fritters the other day and the first thing I though was: these would taste so much better with football. They're so easy to make, they just take a bit of preparation. You need to throw everything together ahead of time and let the chickpeas soak. They taste very much like falafels. And they'd be excellent dipped in ranch or a sweet chili sauce. These are best if you eat them soon after they're made. If you're expecting company, double the recipe.

 

print the recipe here

Gluten Free Vegan Football Fritters

 

Ingredients:

 

  • 1 cup dried chickpeas
  • Broth

Broth:

  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 T ground corriander seed
  • 2 tsp ground cumin
  • 2 T dehydrated garlic
  • 2 T oil
  • 3 cups water.

Directions:

  1. Sautée vegetables in oil until tender.
  2. Add spices and stir lightly over heat until vegetables are combined.
  3. Add water and salt to taste. (you want this to have the same saltiness of soup you yourself would eat. )
  4. Bring to a boil.
  5. Remove from heat, let cool slightly and pour warm broth over chickpeas.
  6. Let sit 8 hours or until chickpeas have about doubled in size.

After Soaking

  1. Drain chickpeas, reserving broth.
  2. Add chickpeas (and the celery and onion stuck all over them) and 1 cup broth to the blender.
  3. Blend on high, adding broth by the Tablespoon until chickpeas move loosely throught the blender. Blend until smooth. (it will still look sortof chunky no matter how much you blend it. If it's not really moving through the blender, you can add more broth a tablespoon at a time.
  4. Heat 2″ of oil in a frying pan until smoking lightly.
  5. Drop by half tablespoons into the oil.
  6. Fry until tops are firm and full of bubbles and bottoms are brown. Flip and brown other side. You may need to add more oil as you go if the fritters soak it up.

 

Enjoy hot with football.

Go Pack.

 

Peanut Butter Caramel

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This caramel uses only 2 ingredients and is done completely on the stove.

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Just sweetened condensed milk and peanut butter!

You just pour two cans of sweetened condensed milk into a sauce pan, bring it to a slow boil over medium-low stirring constantly, until it’s nice and thick and bubbly (like a thick cake batter). (This step is easy, but it takes FOREVER)

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Thick and bubbly

Then remove it from heat and stir in a cup of peanut butter.

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Stir in the peanut butter

Pour it into a parchment lined cake pan and refrigerate for at least 4 hours.

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Caramel in a pan

This caramel is really hard to mess up. Even if you slightly burn the bottom and have little brown flakes floating around in it, you just end up with a bit more of a marshmallow flavor caramel.

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Photo enlarged to show brown flakes.

I almost called this Idiot Proof Peanut Butter Caramel. Every single other sweet thing I’ve tried to make this week has resulted in a total inedible failure, but I was actually able to make this one work. Twice. I can’t in good faith call it totally idiot proof, because the caramel gets really hot and an idiot might scoop the hot caramel off the spoon with her finger and then pop her burning finger into her mouth. (Not that I’m speaking from experience or anything. Ouch.)

So, a more appropriate title might be Super Easy But You Might Burn Yourself Peanut Butter Caramel.

Gluten Free Peanut Butter Caramel

Click here to download a printable recipe.

Ingredients

  • 2 14oz (397g) cans of sweetened condensed milk like Eagle Brand
  • 1 Cup of peanut butter

Directions

  1. Pour sweetened condensed milk into a sauce pan
  2. Stirring constantly, bring to a slow boil over medium-low heat
  3. Heat until milk is light brown in color and as thick as a thick cake mix
  4. Remove from heat and stir in peanut butter
  5. Pour candy into a parchment lined cake pan
  6. Refrigerate for at least 4 hours, candy will firm up but will still be soft

Chicken Noodle Greek Salad

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We had company last night. It was way too hot to cook so we ordered McDonald’s for some; but for me, and everyone else who wanted, I made salad.

This salad was inspired by my craving for spaghetti coupled with my heat induced laziness. I had some left-over grilled chicken, tomatoes, cucumbers and onions. For the noodles I used individually packaged mung bean vermicelli (because you can soften it with hot tap water- no cooking), one pack per person, but you can use rice vermicelli instead, about 2oz or about 1/2 cup per person.(Unless you’re starving. Then throw in as many noodles as you want. No exact measurements here.)

I called it a Greek salad because I happened to have feta cheese in the fridge and some of it ended up in the salad. (And maybe I ate the rest with my fingers.)

This would be amazing with black beans, so if you want to make it vegan, substitute black beans for the chicken and leave out the feta.

Chicken Noodle Greek Salad

Click here to download a printable recipe.

Ingredients

  • Mung bean vermicelli, about 1/2 cup per person
  • Cold chicken, sliced, or canned black beans, drained and rinsed, about 1/4 cup per person
  • 2 tomatoes chopped
  • l large cucumber, seeded and chopped
  • 1 small onion, diced
  • 1/4 cup red wine or rice vinegar
  • 1/4 cup olive oil
  • 2 tablespoons Greek seasoning or your favorite dried herbs
  • Salt and pepper to taste
  • Feta cheese

Directions

  1. Cook noodles according to package directions and divide evenly into bowls.
  2. Place slices of chicken in a line down the center of the noodles.
  3. Combine chopped vegetables, vinegar, oil, herbs, salt and pepper in a large bowl.
  4. Spoon vegetables over noodles on either side of the chicken.
  5. Add feta cheese to taste
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Yum! just like spaghetti only without the heat!