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GLUTEN FREE BLACK BEAN VEGETABLE ENCHILADAS

Years ago, there used to be a cafe/restaurant in town that served the most heavenly gluten free Mexican Pie.  We didn’t get to that part of town very often, but when we did this would be our lunch.  Basically, it was an Enchilada – but the corn tortillas were stacked on top of one another, with the most delicious filling.  It was cut like a piece of pie, heated and served with Enchilada sauce on top.  I could never figure out how they made it “stick” all together.  In remembrance of their Mexican pie – this is my version but as an Enchilada.

We were very happy with the results.

By the way, this recipe left extra filling and Enchilada sauce.  It would be great with scrambled eggs or in a frittata for breakfast or lunch.  It is even good cold!

Bake a 1 lb yam at 350 degrees heat – scrub, poke with a fork a few times, wrap in tin foil.  Bake 45-50 min. or a bit longer, you want it mostly cooked but still firm.

ENCHILADA SAUCE:

2 Tblsp. Extra Virgin Olive Oil

Roux:   To 2 Tblsp. Sweet Rice Flour add: 1 tsp. chili powder, 1  1/2 tsp. cumin, 1/4 tsp. smoked paprika, 3 tsp. garlic powder – mix well

156 ml. can tomato paste

2 cups unsalted vegetable stock

salt and pepper to taste

Heat up a medium sized pan on medium heat with the EVOO.  Heat the pan a good 5 minutes.  Then sprinkle in the flour/spice mix, whisking well – for about 2 minutes.  Slowly pour in the vegetable stock – whisking non stop to remove any lumps.  Add in the tomato paste, whisking well.  Season with salt and pepper.  Bring to a simmer on low heat and cook about 5-7 minutes.  Remove from the heat and set aside.

FILLING:

cook 1/2 a cup of basmati rice and once done add to a large bowl

2 Tblsp. Extra Virgin Olive Oil

chopped caramelized yam

14 oz. can black beans drained and rinsed well

3/4 cup frozen corn

1/2 cup chopped cilantro

4 oz. can mild green chilies

1 tsp. cumin

1/2 cup salsa

3 green onions chopped

3 cups grated aged cheddar cheese, divided

Smoked paprika, salt and pepper

12 gluten free corn tortillas

Once your yam has baked unwrap the foil to allow to cool until it can be handled to peel.  Then chop it up into 1/2 inch size pieces.  Heat a pan on medium heat with the EVOO.  Add the yams to the pan and season with a light sprinkling of smoked paprika.  Season with salt, and cook about 15 minutes until lightly caramelized.

Add the yams to the rice.  Then add in the drained/rinsed black beans, frozen corn, cilantro, mild green chilies, cumin, salsa, green onions and 2 cups of the grated cheese.  Season with salt to taste and mix well.  (please ignore the thumb interference in this picture)

Heat up the corn tortillas.   This is best done in 2 batches.  I use very damp, wrung out paper towel.  Stack the corn tortilla between the moist paper towel – then heat on high 1 minute in the microwave oven.

Lightly oil a large casserole dish.  Preheat the oven to 350 degrees.  Fill each corn tortilla with enough stuffing, but leave room to roll.  Place seam side down into the casserole dish.  Cover with Enchilada Sauce and then sprinkle the remaining 1 cup of cheddar cheese on top.

Heat uncovered for about 20-30 minutes or until hot and bubbly.

This is the leftover amount of filling and Enchilada sauce…ahem….there would have been more, but yours truly kept diving in to “taste test”.  Not!  Just being a piggy :)

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REPOSTED TOMATO RICE SOUP

This has to be one of my all time favorite soup recipes.  It was one of my first soup recipe posts from 2010 and one I make time and time again.

Back in the day….I am talking wayyy back in the day, as a teenager I loved the tomato rice soup that came in a can.  You know the one I am talking about?  Well, back then I could eat that soup every day – and just about did.  Then one day, it seemed we could no longer get it.  I was dumbfounded.  How could they stop making such a delicious soup my very naive self says?

Well, years later, we still did not see it on the shelves, but by then I was entrenched in the world of Celiac Disease.  This canned soup was loaded in wheat, msg and god knows what.  So, this recipe was born to replace the old version of canned Tomato Rice Soup.  And you know what?  It is 10000 better!  I have made no changes here – it is too good as it is.

By the way, the other day at the grocery store what did I see?  Canned Tomato Rice Soup and the ingredient list was frightening – no new news there I’m afraid.  This time there were no tears shed.  :)

Yayyyyyy  for homemade soup!

TOMATO RICE SOUP

2 Tblsp. Olive oil

1 large onion – roughly chopped

4 minced garlic cloves

2 diced celery stalks with leaves

1 28 oz. Can whole tomatoes (with juice)

3  1/2 cups homemade chicken stock

1 tsp. Thyme

2  tsp. Fennel

3 bay leaves (mine were small to medium size)

salt and pepper

½ cup cooked long grain rice

Optional: handful of chopped spinach, or collard greens, or kale.

In a pot bring ½ cup rice to 1 cups water to a boil, reduce to a simmer, cover and cook about 15 min. or until rice has absorbed all the liquid. Once cooked remove from the heat and set aside.

Add olive oil to a pot, low to medium heat. Add onion, garlic and celery – sautéing to sweat out. Add the seasonings, and stir to blend. Then add the tomatoes with juice (break up the tomatoes with a spoon), chicken stock, and any greens. Bring to a boil, cover and reduce to a simmer, about 30 minutes.

Remove from heat – allow to cool about 10 minutes. Spoon all the veggies into a food processor and blend till smooth. Remove the bay leaves from the broth, add in the pureed vegetables, and the cooked rice stirring to blend. Return to a low heat to heat through – adjust any seasonings.

Served with grill cheese – perfect for lunch or dinner

Note: fresh tomatoes would be lovely too. Have you ever noticed, that the whole canned tomatoes have more flavor than the diced ones??

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GLUTEN FREE CHICKEN CHOW MIEN - Re-posted with Changes

Lately these days, there does not seem to be enough time in my day to make new recipe creations or for any Internet blog surfing come to that.  However, I did click onto Linda’s blog, Boeddhamum Gluten Free and read that she was in the process of re-posting some of her favorite recipes that have been long forgotten about.  I thought, what a great idea!  Then I looked over on my side bar…585 recipes…what???  Do I even remember 1/2 of these recipes?  No I do not.  So, I started to research my own recipes to look for ones that I though deserved a repost and this gluten free chicken chow mein was one of them.  Do you know I have only ever made this recipe twice? Yes – twice and it is Dang delicious!!  How did I not make this a hundred thousand times by now??

For this NEW VERSION I made only a couple of changes:  Why change something radically when the original so works?

Changes are:  instead of ginger, fish sauce and honey for the marinade, I used 3 TBSLP. Por Kwan Chilli Paste with Sweet Basil Leaves – yes this is GLUTEN FREE. 3 TBLSP. GF Tamari Sauce, and the juice of 1 lime.  Also, the addition of toasted sunflower seeds, and chopped green pepper instead of an Anaheim Pepper (thank the spice gods I did not add Anaheim peppers)

Now, a word about Por Kwan Chili Paste.  The first time we had this lovely paste – it was amazingly delicious without too much heat.  If you read my blog, you know we are serious wimps when it comes to hot spicy food.  No two jars of Por Kwan Chili Paste are the same – no sirreee!  This recent jar I opened was loaded in tiny red bits of red Thai chili with a gazillion seeds.  Yours truly, spent 15 minutes trying to remove the red chili bits and seeds from a bowl.  I got the majority of them out, but holy mama did this ever still pack some kick.  Despite the heat what a lovely addition to this dish.

So, to 3 Tblsp. chili paste add 3 Tblsp. Tamari Sauce, and the juice of 1 lime.  Thai Kitchen Curry paste would be a lovely substitute here.  Mix the marinade ingredients – add to a zip lock bag, add in the chicken pieces and seal making sure the marinade covers the chicken well.  Refrigerate and marinate for 4 hours.

Instead of an Anaheim Pepper I used 1/2 of a diced green pepper.

Then a  sprinkling of toasted sunflower seeds added at the end was a nice addition to this dish.

Here are a few other ideas that would work well too:

Toasted sesame seeds would be great here.  Also, you could add the addition of 1/2 a cup of coconut milk – again wonderful for flavor.

You could also add some diced red peppers in this dish as well.  Lots of ideas to play around with that is for sure.

Here is the original recipe:

2 skinless, boneless chicken breasts, cut into 1 inch pieces

Marinade for the chicken:

1 big Tsp. of fresh grated ginger

1 tsp. fish sauce

3 Tbsp. Tamari Sauce

juice of one lime

1 tsp. honey

Mix up the marinade, and pour over the chicken. Let marinade in the fridge for 2 hours.

3 Tblsp. Olive Oil

1 tsp. Toasted Sesame Oil

1 large Shallot, minced

4 minced garlic cloves

1/4 cup finely minced Anaheim Green Pepper

8 crimini mushrooms, finely sliced

1 1/2 cups broccoli, chopped small, including the stem

1 lb. bean sprouts

2 cups sugar snap peas

1 cup of canned mini corn (the rest is great in a tossed green salad)

5 green onions, diced

1/2 cup of chicken stock

1 Tblsp. rice wine Vinegar

3 Tblsp. Tamari Sauce

1 Tblsp. Corn starch

enough chicken stock to make a slurry

Heat up a frying pan, or wok on medium high heat, with the olive oil and Sesame oil.  Add the chicken pieces and saute for about 6 minutes until cooked, transfer to a bowl and set aside.

To the pan add another drizzle of olive oil, and the sliced mushrooms. Turn the heat down to a low medium.  Saute until golden, then add in the shallot, garlic and Anaheim Pepper, saute for another five minutes, stirring frequently.  Then add in the broccoli, saute for 3 minutes.

Add in the chicken stock, Tamari, Rice Wine Vinegar, and cover with a lid, simmering about 5 minutes.  Remove the lid and add in the cornstarch slurry, stirring well to thicken.  Then add in the Sugar Snap Peas, baby Corn, chopped green onions, and the Bean Sprouts.  Continue to saute for 5 minutes, stirring well until heated through.  Serve hot and enjoy!

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SLOW COOKER LENTIL SOUP

I love lentils cooked any way – especially in soup.  The other day was a particularly busy day and on my way home from town I had one more stop to make at our local health food store.  Once in the door, something smelled heavenly (I was starving too as it was lunch time).

Our local [...]

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SLOW COOKER CHILI CON CARNE

On our recent trip away, we went to a restaurant that has been around for years and years.  On the menu’s back pages, they listed various meals that were made from yesteryear – one of them being a piping hot bowl of chili con carne served with a bun for $1.50.  Coffee was 10 cents [...]

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VACATION AND FOOD AND A PUZZLE?

Every January we take a 1 week vacation to our lovely West Coast Gulf Island – Salt Spring Island, B.C. at a cabin on the lake. (next year we are planning 10 days!)

We arrived to a frozen tundra of 7 degrees below Celsius (very cold for our West Coast) This is a picture of the [...]

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BRAISED ITALIAN SAUSAGES - A NEW WAY

So, here it is:  Swiss style Italian Sausages.  I know….strange yes?  But it worked!  We had Italian sausages defrosted in the fridge and ready to go.  Well, that afternoon I had the most intense craving for Swiss Steak. I  have been wanting to make Swiss Steak for ages now and kept forgetting.  Swiss style Italian [...]

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CHRISTMAS PUDDING REHEATED SERVED WITH VANILLA CUSTARD

This Christmas Pudding will now become a Christmas tradition – it turned out beautifully.  Rich, moist, packed full of flavor and served with a homemade Vanilla custard, it was the perfect dessert after turkey dinner.

RECAP:  To store the Christmas Pudding:

While the Christmas Pudding was made in November it was then wrapped very well in plastic [...]

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CHICKEN AND LEEKS IN A CREAMY MUSHROOM SAGE SAUCE

We have had a week of freezing temperatures, and now there is snow on the ground.  The weather reports say rain is coming, but in the meantime it has been mighty cold.   Time for comfort food.

This was an easy mid week meal, yet elegant enough to serve if you have company coming.  If you want [...]

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CHICKEN BONE BROTH WILD RICE VEGETABLE SOUP

If there is one thing I love in this whole wide wide world that we live in- it is homemade soup.  Nothing soothes the soul more.  In winter time, soup will always be number 1 in this household, hence another soup recipe.

It seems to be all the rage these days to have homemade bone broth.  [...]