Tag Archives: recipes

Carmelized Onion Cheddar Gluten Free Scones

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I have to start with saying these are the best gluten free scones Stella and I have ever made. They come together quickly, even with the step of carmelizing onions. We forgot the carmelized onions in this batch (came across them later in the fridge!), and they were still fantastic.

We forgot the carmelized onions and they were still delicious

Carmelized Onions

  • 1 tbsp olive oil
  • 1 medium red or yellow onion, thinly sliced
  • ½ tsp salt
  • ¼-½ tsp pepper

Cheese scones:

  • 240 g (2 cups) plain gluten free flour blend, plus extra for flouring the surface 
  • 2 tsp baking powder
  • ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
  • ¼ tsp salt
  • 85 g (½ stick + 2 tbsp) cold unsalted butter, cubed
  • 100 g (about 1 cup) coarsely grated/shredded cheddar cheese (I recommend using mature/sharp cheddar for best flavour and texture.)
  • 2 tbsp chopped fresh chives
  • 1/4 cup diced fine pepperoni or salami (completely optional)
  • 150 g (⅔ cup) cold buttermilk

Scone Topping

  • -2 tbsp buttermilk, for brushing the scones
  • 25 g (about ¼ cup) coarsely grated/shredded cheddar cheese, for sprinkling the scones

Carmelizng the onions:

  • Caramelise the onions first, so they have time to cool down. They need to be cooled completely to room temperature before you add them to the scone dough.
  • Heat the olive oil in a pan over medium heat, then add the finely sliced onions, salt and pepper, and mix well.
  • Reduce the heat to medium-low and cook slowly, with occasional stirring, until the onions are soft and caramelised – they should be of a deep golden brown colour. That usually takes about 15-20 minutes.Tip: If the onions look dry or like they’re starting to burn at any point, add a tablespoon or two of water and scrape up any browned bits stuck to the bottom and sides of the pan
  • Transfer the caramelised onions to a bowl or plate and allow to cool completely to room temperature.

Method

  • Adjust the oven rack to the lower-middle position, pre-heat the oven to 400ºF (200ºC) and line a large baking sheet with parchment/baking paper.
  • In a large bowl, whisk together the gluten free flour blend, baking powder, xanthan gum and salt.
  • Add the cold cubed butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs, with a few pea-sized pieces here and there.
  • Add the grated cheddar cheese, chives and (cooled!) caramelized onions, and toss them in the dry ingredients until they’re evenly distributed. If needed, you can rub the mixture between your fingertips to break apart any large pieces where the cheese or caramelized onions have stuck together.
  • Add the cold buttermilk and stir everything together until the dough starts clumping together. The dough will still be fairly shaggy at this point, but most of the flour should be hydrated (there shouldn’t be any large patches of dry flour).If your dough seems too dry and doesn’t want to stick together, you can add a tablespoon or two of extra buttermilk.Tip: The exact amount of buttermilk you’ll need can vary, depending on how thick/runny your buttermilk is and how much moisture your gluten free flour blend tends to absorb. The aim is to get a shaggy dough that holds together when you shape it into a disc (but it shouldn’t be too soft or sticky to the touch).

Shaping the scones:

  • Turn out the dough onto a lightly floured surface and use your hands to press it together into a rough ball. Be careful not to overwork it, it needs to stay as cold as possible, otherwise the butter could start to melt. You don’t need to knead it – the aim is to press it together so it won’t fall apart when you cut it into the individual scones, but it doesn’t have to be perfectly smooth.
  • Press the dough into a roughly 7-inch (18cm) disc, about 1 inch (2.5 cm) thick.
  • Cut it into 8 wedges, either with a sharp knife or with a straight-edged metal pastry cutter (bench scraper).
  • Place the scones onto the lined baking sheet, spaced as far apart as possible, as they will puff up during baking.
  • Brush them with a bit of extra buttermilk and sprinkle with grated cheddar cheese.
  • Bake them at 400ºF (200ºC) for about 20 minutes or until they’re puffed up, golden brown and the melted cheese on top is nicely browned.
  • Cool the scones on the baking sheet for 10-15 minutes, then serve them warm.
We forgot the carmelized onions in the fridge, and didn’t top them with more cheese – still delicious!

This recipe came from The Loopy Whisk, and we have had tremendous success wth her gluten free recipes. Our only changes were to omit the cheese topping, add a bit of pepperoni, and this time we even forgot to add in our carmelized onions and they were incredible.

Lemon Squares

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These are so creamy and delicious without the effort of a lemon meringue pie!    It’s a quick easy dessert, and easy to take along anywhere.

These look perfect, and I haven’t even dusted them with powdered sugar!

 

Line an 8×8 inch square pan with parchment paper, lightly greasing the pan first, then lightly grease the parchment.  Make sure you leave some overhang, it will make it much easier to remove when the bars have cooled.

Preheat oven to 350.

 

SHORTBREAD BASE

  • 3/4 cup plain all purpose flour
  • 1/4 cup corn starch
  • 1/2 cup icing sugar
  • 1/4 tsp salt
  • 110g / 1 stick unsalted butter , cold, cut into 1cm / 1/2″ cubes
  • Base – Place Shortbread Base ingredients in a food processor fitted with the standard “S” blade. Pulse 5 to 10 times until it becomes like sand. (I didn’t feel like washing my processor, so I just worked it with my fingers like I do any shortbread)  Pour into the tin, spread, then press firmly into the base, pushing it right up to the edges.

It’s not very often I bake with all purpose flour any more, but with just the two of us here, I went the traditional route.  I will be sure to try this again with 1/1 Gluten Free Flour and I will update with those results!

LEMON CURD TOPPING

  • 3 large eggs
  • 1 cup white sugar
  • 2 tbsp all purpose flour
  • 1 tbsp lemon zest (do this before juicing)
  • 1/2 cup lemon juice (2 – 3 lemons) – don’t use anything other than fresh lemons!
  • Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven. ( Note: don’t let it cool, pour in curd immediately).
  • Lemon Curd – While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
  • Bake 20 minutes – Pour Lemon Curd onto base, then bake for 20 minutes until the topping is set but still soft.
  • Cool – Remove from then oven and cool on the counter for 1 hour, then fridge for at least 2 hours. Slice into 16 squares. Dust with icing sugar (confectionary sugar) and serve!

This recipe came from Nagi at Recipe Tin. Her recipes are always sure winners, and I wanted to make sure I got this one down right away so I don’t keep searching. Many recipes call for making a separate lemon curd on the stove top, and while I am sure they are fantastic, I don’t think I lost any flavour by doing it this way and it was so easy! I didn’t have enough lemon to make Grant’s favourite lemon meringue pie, but this was a close interpretation, and it’s delicious.

Salad Rolls with the BEST Peanut Dipping Sauce

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We had Salad Bar (Sloan’s choice) for Sunday dinner, which meant creating these salad rolls from the leftovers was a breeze!  Stella and I often get stuck in on projects for lunch, but this was so quick and easy, utilizing the grilled chicken and prepared vegetables.

What sells this though, is the peanut sauce!  So good, Stella and I decided it better go on the blog right away so we remember the recipe, and how quickly it came together.

SALAD ROLL INGREDIENTS

  • rice paper wraps
  • cooked thin rice noodles
  • cooked chicken, grilled prawns, or whatever protein you fancy
  • slivered vegetables, whatever you like
  • bean sprouts
  • lettuce

Soften wraps in warmish water, don’t allow to get too soft or they will tear as you wrap.  They continue to soften as they sit.

Lay wrap down, and with lightly moistened fingers place your ingredients in the lower half of the wrap, fold edges in to trap filling and then roll as tightly as you can.  The sky is the limit with whatever you like to fill your salad rolls with.  We didn’t have any lettuce but if you do, laying a leaf down, and then placing the filling on the lettuce helps to prevent the wrap tearing and gives the salad rolls a nice crunch.

(you can google wrapping salad rolls – there are lots of those videos available)

The star here …. PEANUT SAUCE

  • 1/2 cup peanut butter (use natural for the most peanut flavour)
  • 1/3 cup soy sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp sambal oelek or chili paste
  • 1 tbsp hoisin sauce
  • 2 tbsp sugar (could sub honey if you prefer)
  • 1 knob of fresh ginger, peeled (to taste)
  • 1 garlic clove, peeled
  • Up to 1/4 cup of water, to thin as needed.

Whiz all this up in a blender, using water as you see fit and taste to see if it needs any adjustments.

The chili paste is where the little bit of spicy heat comes from.  We both like a little bit of heat, but not overwhelmingly spicy.  We found 2 tbsp was perfect but go according to your own tastes, and of course the type of chili paste you have.

I got the base of this recipe from Lindsay at Pinch of Yum, and we decided to get it on here so we don’t keep looking for one … thanks Lindsay!

Ready to eat, these salad rolls were so quick, we had them on the table easily.

Gazpacho, Morelia style

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The gazpacho we encountered in Morelia was unlike anything we had tried before.  Certainly not cold tomato soup.  We loved that each bite hit all the notes we were looking for; sweet, sour, spicy, salty and refreshing.  Versatility is key here, and in my opinion, so is hand chopping the fruit and vegetables.  Sure, a food processor would make short work of it all, but you might not get such great flavour in every spoonful.

mercado-frutas

We first tasted this in Morelia, Mexico – where everything is fresh and delicious!  Even at home though, we have loved the refreshing dish.  Try serving it in small dishes as a palate cleanser for a Mexican fiesta ….

Everything finely diced:

2 cups jicama

2 cups cucumber

1 cup watermelon

1 cup mango

1/2 – 2/3 cup red or white onion

I say 1/2 – 2/3 cup of onion because it will depend on how pungent your onion is, and how much you love onion flavour, play with it.

1 tsp chile flakes

1/2 tsp salt

juice of 1 lime

juice of 1 orange

Stir this all together, and taste!!!  Every little bit of fruit and vegetable should be in each bite and you should love the way it all comes together.  If not – adjust!

gazpacho-morelia-style

As you can tell, this is no small bite!  – Small version in the market in Morelia.

 

 

Panzanella Salad

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When tomatoes and basil are this fresh you can’t go wrong with a Panzanella salad, so simple, few ingredients and yet the flavours are just bursting with freshness.

Juicy tomatoes, bursting with flavour, basil out of the garden and naturally, a crisp glass of Pinot Grigio while preparing it all. Juicy tomatoes, bursting with flavour, basil out of the garden and naturally, a crisp glass of Pinot Grigio while preparing it all.

These amounts are rough, use whatever you have on hand that is fresh:

Grilled bread, cut into bite size pieces (or use home made croutons – well seasoned)
fresh tomatoes, cut into about the same size piece as the bread
1/3 cup kalamata olives, sliced in half
1/4 cup roasted red pepper slices, diced
fresh basil, torn

Dressing:
1 tbsp capers
1/4 cup red wine vinegar
1 small garlic clove, minced
1/3 cup really good quality extra virgin olive oil

Salt and pepper to taste

In serving bowl mix dressing ingredients together, taste and adjust seasonings ….

Stir in all the other ingredients, mix well and allow to sit for 30-45 minutes to allow flavours to blend.

The combination of olives, capers, and fresh tomatoes along with the texture of crispy crunchy bread is absolute summer perfection. The combination of olives, capers, and fresh tomatoes along with the texture of crispy crunchy bread is absolute summer perfection.

Warm Kale Salad

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I wanted to credit Joni for this delicious salad – served warm or at room temperature, but she insisted I give the credit to her sister Brita, who originally came up with this – regardless of who gets credit, I will happily take it now as I post it and recreate it in my own kitchen! So delicious, and like lots of salads it is easy to adapt with whatever you have on hand or in your fridge.

This delicious salad is equally great served warm or at room temperature.

This delicious salad is equally great served warm or at room temperature.

Kale (chopped and massaged)
spinach
pears (bite size pieces)
dates (diced)
almonds (roasted and roughly chopped)
feta

onion, garlic, asparagus & cherry tomatoes

Saute onion until translucent, then add garlic and asparagus and cook only until asparagus is tender crisp, add cherry tomatoes, stir and remove from heat.

Dressing:

1/3 cup olive oil
juice and zest of 1 lemon
1/4 cup Bragg’s
salt and pepper to taste – be cautious with the salt tho as both feta and Bragg’s will be a bit salty

Combine all ingredients – tossing in a large bowl with warm onion/garlic mixture and dressing.

This salad is so delicious and packed with nutritious bites that it can easily be a full meal – if you like add shrimp or cooked chicken, maybe a little quinoa??

Slow Cooker Pulled Pork

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We have a smoker, so when time and weather permits, we love to do a pork butt roast in the smoker – but let’s be honest, that doesn’t always work. The whole point of a slow cooker is simplicity, and being able to walk away ….. This recipe allows you to do just that, and still enjoy amazing pulled pork flavour.

  • 2 medium onions, thinly sliced
  • 4-6 garlic cloves, thinly sliced
  • 4-5 pound pork butt roast
  • 1 tbsp dark brown sugar or molasses
  • 1 tbsp chili powder
  • 1 tbsp dry mustard
  • 1 tbsp kosher salt
  • 1/2 tsp ground cumin
  • 1 3″ piece cinnamon stick
  • 1 tbsp soy sauce
  • 1/4 cup cider vinegar
  • 1 1/2 cups barbecue sauce
  • In slow cooker, place sliced onions and garlic.

If the mixture needs to be thinned out a bit, add 1/2 cup of chicken stock.

Combine the dry ingredients, and give the pork a massage with the seasonings .. after all, it isn’t called a rub for nothing!
(If you want to make things really easy in the morning, rub the pork up the night before and allow those seasonings to penetrate the pork)

Place seasoned pork on top of the onion garlic mixture. Stir soy sauce, vinegar, barbecue together (add chicken stock if it needs it) and pour over pork.

Allow pork to cook on high (6-8 hours) or low (8-10 hours). Remove from cooker, and allow to rest.

Use immersion blender and create sauce out of mixture in cooker – reduce to about half.

Shred pork with 2 forks, and return both pork and sauce to cooker.

Serve on fresh buns with a bit of crunchy cole slaw.

I will update with a photo next time I make this …. with our crowd, before I knew it, the serving was happening and there was no opportunity to take that shot!

General Tso’s Chicken

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I’ve been working on this recipe for ages, trying to get the correct balance of flavours and I think this is it – finally nailed it. Every brand of these ingredients will be slightly different. Taste the marinade BEFORE adding raw chicken and make sure it tastes great – adjust as needed. Follow that plan with the sauce also, make sure each component of this dish tastes great before putting it all together.

Slightly spicy, slightly sticky and slightly sweet - a winning combination in this quick stir fry.

Slightly spicy, slightly sticky and slightly sweet – a winning combination in this quick stir fry.

CHICKEN & MARINADE
2 #’s boneless skinless chicken thighs – cut into bite size pieces

6 tbsp sesame oil
2 1/2 tbsp raw sugar
2 tbsp soy sauce
1 tsp freshly ground black pepper
1 heaped tbsp Sambal Oelek (chile paste)
1 tbsp each minced garlic and ginger
1 tbsp corn starch

Combine marinade ingredients in bowl, stir in chicken and allow to sit in fridge for an hour.

SAUCE
2 tbsp yellow miso
2 tbsp light soy sauce
1 tbsp Sambal Oelek (chile paste)
1 tbsp tomato paste
1 tbsp rice vinegar
1 tsp light brown sugar

Stir well, and set aside

STIR FRY
peanut oil
2 small hot chile peppers
1 clove garlic, peeled and lightly crushed – but left whole
1/2 medium white onion, cut into 1/2″ dice
1/2 cup roasted peanuts
1 tbsp Shaoshing rice wine (or sherry wine for cooking)
1/2 each red and yellow sweet pepper, cut into 1/2″ dice
4 scallions, chopped into 1″ pieces

GARNISH
Toasted sesame seeds
thinly sliced green onions
thinly sliced hot red peppers

Heat wok over high heat until it starts to smoke, add enough peanut oil to lightly coat bottom – quickly toss in onions, garlic and chile peppers. Stir for 1 minute and add chicken. Toss and stir fry until chicken is slightly opaque, add peanuts and 1 tbsp rice wine. Add reserved sauce, peppers and cook until peppers are cooked through. Stir in large pieces of green onion.

Garnish with the sesame seeds, green onions and red peppers.

Serve with sesame jasmine rice, which is super simple! Just toss finely sliced chives into cooked rice along with toasted sesame seeds and a little sesame oil.

Jewelled Salad

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The key to this salad is colour and texture. Make sure you use some fruit (pomegranate seeds are awesome), and lot of different textures. Try a variety of techniques in your vegetables also – some grated, some julienned, some sliced – you get the idea.

Beautiful, right??

Beautiful, right??

Add a cooked protein and you have a simple, whole meal.

We’ve been lucky enough to have Lorellei bring this to a few family dinners now, and it has definitely become one of our requested salads. If you can’t get sumac in your area, grate in a little extra lemon zest.

DRESSING

1/3 cup very good quality extra virgin olive oil
1 lemon (juice of)
3 tsp soy sauce
3 tsp honey
1/2 cup fresh mint leaves, finely chopped
1/2 tsp sumac
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

Blend all ingredients well and taste – adjust seasoning if needed.

SALAD

Just suggestions really, come up with your own ideas ..

spinach
kale
red lettuce
colorful peppers
cucumbers
beets
carrots
radishes
red onion
toasted slivered almonds

Basic White Cake

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Everybody needs a basic white cake in their wheelhouse, and this is mine. Double it for a layered cake, or keep it simple – either way it is moist and delicious.

Basic white cake, today with a layer of fresh strawberries baked into the middle of the cake and served with softly whipped cream.

Basic white cake, today with a layer of fresh strawberries baked into the middle of the cake and served with softly whipped cream.

1 cup white sugar
1⁄2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1⁄2 cups all-purpose flour
1 3⁄4 teaspoons baking powder
1⁄2 cup milk

Preheat oven to 350 degrees F

Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture alternately with the milk until batter is smooth.

Scoop batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

This might just be sweet little Stella's first whipped cream beater to lick …. but shhhh - don't tell anyone, Mom and Dad are away!

This might just be sweet little Stella’s first whipped cream beater to lick …. but shhhh – don’t tell anyone, Mom and Dad are away!

This cake is so versatile – tonight I spooned half the batter into the pan, covered with sliced strawberries and then covered those berries with the remaining batter.