Fox in the Kitchen

Blogpost: Planting Seeds :: Tuesdays With Nana

Laureen Fox — Wed, 15 May 2013 07:13:50 +0000

My 3-year-old grandson E is all set for his latest adventure on Tuesdays With Nana. I love his shirt! No surprise, it’s my favourite. He’s got sunscreen, sunglasses and his little work gloves on. Today we are going to do a little Urban Gardening.

Seeing these pictures of bedding plants, you must think this blogpost misnamed. Clearly, those are not seeds that we are planting. I deliberately choose Planting Seeds as the title for this piece. It is a metaphor for planting ideas.

Do you ever wonder what this newest generation will know about food production? What will they know of our roots? As a society, don’t you think we are quite literally losing touch with our roots? What will my grandson’s generation know about farms and farming? Will they have the desire, or opportunity to experience the pleasure of working the earth? To reap the harvest of hard work, to enjoy the fruits of their labour?

Questions that lead to further questions about what food (and flowers) will look like in the future. How fake will it be? Will our children and grandchildren be eating watered down plasticized replicas of real food? Do you wonder how healthy that might be for them? Will their idea of Traditional Foods be things that come out of a tin can, or a box, or a bag? Something that’s been manufactured by corporations, instead of something fresh from the earth, prepared in their own kitchens?

Michael Pollan, author of the national bestsellers, The Omnivore’s Dilemma, and In Defense of Food, has written a new book. Cooked: A Natural History of Transformation.

I received a copy of Michael Pollan’s book Cooked for Mother’s Day (thanks kids!). Haven’t read it yet but I’ve read reviews and I’ve seen some of the write ups on Michael’s website. I’m very excited to read this new book.

Why am I excited? I think it’s mostly because all of Michael Pollan’s books just make so much sense to me. In this book, he explores the various ways we transform the stuff of nature into delicious and nutritious things to eat. Michael says…

I learned a great many things in the process of trying to master the arts of transformation, but the surprise was that cooking may be the most important link of all. Because who is doing the cooking –human beings or corporations?—makes all the difference, to our health and to the health of our agriculture.

There it is…the link that “makes all the difference, to our health and to the health of our agriculture.”

When this little guy is a man, I want him to walk barefoot, outdoors. I want him to breathe fresh air, smell the flowers and to feel the grass between his toes. I want my little Urban Farmer to know how very important the health of our agriculture is to his health. It will give him fresh food (and flowers). I want him to know the joy of growing and harvesting. There is no way to harvest tomatoes unless you plant tomatoes.

Beyond wanting E to understand how beautiful, natural and beneficial it is to grow things from the earth, I want him and his generation to know the health benefits of eating real natural foods transformed from the earth by human beings. Not so much the stuff that corporations market as food. You know, the stuff that is full of preservatives and additives. The highly processed stuff that comes from cans, bags and boxes.

It’s a lot to think about, isn’t it? Well, here at Nana’s, the new flowers are in. A job well done by our little Urban Farmer. No tomatoes planted today, those will have to wait, it’s time to get this 3-year old down for a nap.

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

Why take Folic Acid?
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.

This post is linked to the following events:

Tuesdays With a Twist hosted by Back To The Basics

Traditional Tuesdays hosted by Jessica at Delicious Obsessions

Family Table Tuesday hosted by Courtney at The Polivka Family

Wheat Free Wednesday hosted by Anne Marie Cain

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Tessa The Domestic Diva

Healthy 2Day Wednesdays hosted by Rachael at Day2Day Joys

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Tasty Traditions hosted by Dina-Marie at My Cultured Palate

Simple Lives Thursday hosted by Wardeh at GNOWFGLINS

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen

Disclaimer: this post includes some affiliate links. If you order by clicking the links, the cost to you will be the same, but I may receive a small stipend for referring you. It’s my way of supporting this blogging habit of mine. Thank you for your support!

Recipe: Not Just Any Old Green Smoothie Baby

Laureen Fox — Mon, 13 May 2013 07:23:45 +0000

Is it okay for me to admit that I’m afraid half of you, my visitors, will quickly move on after you’ve only given this recipe a quick glance?

I was nervous about even publishing this recipe. It was ready last week. I put it off. I toyed with umpteen different names because I felt the need to do a little razzle-dazzle to bring you in, get you on board. In order to at least get you to try it, I thought I might need to distract you from the fact that…

this smoothie is green

really, really green

it’s as green as green can be

…enough!

The real issue at hand here is, this smoothie has Cilantro in it. There, now it’s out. Please don’t leave. Let’s strike up a bargain here. You can make the smoothie without Cilantro. It will still be good and good for you but I’m afraid it just will not be the same.

I think if you were to look it up in a foodie dictionary, you would find the following definition –

Cilantro ==> “polarizing herb, as to divide into sharply opposing factions: The Cilantro has polarized blog readers into love it and hate it groups.

Fact: Cilantro is the most popular herb in the world. Yay people, you do love it!
Fact: Cilantro is an ancient herb. Its name comes from the Greek word koris, meaning a stinky bug. Ahh, maybe that’s why people hate it?

As you may have guessed, my feet are firmly planted in the Cilantro love it group and have been since long before I found out about Cilantro’s medicinal and nutritional properties. You can read more about the benefits on Lindsay Loves Veggies blog. Her Cilantro Pineapple Smoothie recipe inspired this Green Smoothie Baby. I plan to try Lindsay’s version. Just waiting for my avocado to ripen.

Do you partake of green smoothies? For the longest time, I’ve had a love of fruit smoothies but it’s only in the last year that I became brave enough to try green smoothies, or ones made with veggies. In addition to the green ones, I enjoy my Roasted Pumpkin Chai Smoothie that I make with Roasted Butternut Squash these days…oops, I bet I lost a few more readers right there

As far as green smoothies go, this Green Smoothie Baby is kinda a grown-up one. In fact I think if you were to add rum, it would taste like a Mojito. Hmmm, something to consider…

Rum aside, I haven’t tried spiking it (yet), this Green Smoothie actually does have kid approval. At least it’s approved by our little Broccoli Man. My 3-year old grandson likes it. Don’t you think smoothies are a fantastic way to get kids to consume more veggies?

Now about the Cilantro, if you’re in the love it group with me, you have to try this smoothie! As Lindsay says

Cilantro and pineapple has always been one of those combinations that surprises me by how well it works

If you’re in the hate it group, you should consider easing into giving Cilantro another try (remember it’s good for you). Leave it out of the first Green Smoothie you make and only add a small amount of the herb to the next one and the next one after that. Continue working your way up a few Cilantro leaves at a time, until…

…welcome to the love it group!

There, we’ve got that settled. Let’s change the subject. Do you want to talk about Kale?

Until recently I couldn’t understand what all the fuss was about. Cooked Kale is not my thing. Raw Kale, I’ve recently discovered, is more my style. Kale Chips, ho-hum for me. Raw Kale added to a salad, yes please.

I wasn’t crazy about Kale in my Smoothies until after I discovered Baby Kale. No more strongly flavoured, too-tough-for-my-standard-blender-to-break-down, mature Kale for me. The baby kale leaves and stalks are tender with a slight bit of crunch and the flavor is mild.

Kale leaves are loaded with antioxidants and fiber. I’m not a nutritionist but I suspect the young leaves in the Baby Kale don’t have the same level of nutritional benefits as the mature leaves but I still think you can feel good about adding any greens to your diet, especially raw ones.

Where to buy Baby Kale? Watch for it at your local Farmers Markets, or you should find it in clamshell packages at local Supermarkets. I use Earthbound Farm Organic Mixed Baby Kale. At first I was driving to the closest whole foods grocery store, which was a twenty-minute drive away and then I asked the Produce Manager at a nearby Produce Store if he would bring it in. He reluctantly agreed. Now I have to make sure I get there early on delivery days otherwise I might be out of luck. Apparently there are others in the neighborhood who share my love of Baby Kale.

I have this Green Smoothie for breakfast about 3 or 4 times a week. So often in fact I’ve started pre-packing most of the ingredients in zip-lock bags and storing them in the freezer. Makes things quicker and simpler in the morning. All I have to do is empty the contents of one bag into the blender. Add 1 1/2 Cups coconut water and 1 Tablespoon of psyllium husks, whirr it all up and yum, drink it on down.

Finally, I have one more selling point for this Green Baby. There is no added sugar. None, not a drop. You don’t need it. The pineapple and honeydew give this smoothie enough sweetness and the fresh mint adds a refreshing, well, ah, minty-ness.

So much goodness. Told you, this is not just any green smoothie baby.

Recipe: Pineapple Honeydew Baby Kale Smoothie

View Print Friendly Recipe Here

Summary: A refreshing, sugar-free, nutritious, clean, green smoothie. Perfect way to start the day.

Ingredients

*** Always refer to packaging labels for the most up to date allergy information

1 Cup pineapple, cubed and frozen
1 Cup mixed baby kale greens
1/2 Cup honeydew melon, cubed and frozen
1/4 bunch fresh cilantro, about 1/4 Cup loosely packed
2-3 sprigs fresh mint, about 2 Tbsp
1 1/2 Cups coconut water
1 Tbsp psyllium husks

Instructions

Add all ingredients to a blender. Blend until smooth. Pour into your favorite glass and enjoy!

Recipe by Laureen

Quick notes

Timesaver: prepack most of the ingredients in zip-lock bags and store them in the freezer. I make up 4-5 bags at a time. Measure the following ingredients, pineapple, baby kale, honeydew, cilantro and mint, seal and freeze in quart size zip-lock style bags. When you’re ready to make a smoothie, empty the contents of one bag in the blender. Add 1 1/2 Cups coconut water and 1 Tablespoon of psyllium husks, whirr it all up until smooth.

Preparation time: 5 minute(s)

Diet type: Vegan | Vegetarian

Diet tags: Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free

Number of servings (yield): 1

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

This post is linked to the following events:

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Family Table Tuesday hosted by Courtney at The Polivka Family

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Jessica at Delicious Obsessions

Tuesdays With a Twist hosted by Back To The Basics

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Wheat Free Wednesday hosted by Anne Marie Cain

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Tessa The Domestic Diva

Healthy 2Day Wednesdays hosted by Rachael at Day2Day Joys

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Raw Foods Thursday hosted by Heather at Gluten Free Cat

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Tasty Traditions hosted by Dina-Marie at My Cultured Palate

Simple Lives Thursday hosted by Wardeh at GNOWFGLINS

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Foodie Friends Friday hosted by Lois at Walking on Sunshine

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen

NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!

Recipe: Hazelnut Crusted Cedar Plank Halibut

Laureen Fox — Sun, 12 May 2013 17:05:21 +0000

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

Hazelnut Crusted Cedar Plank Halibut, now doesn’t that sound fancy? I love planked and crusted fish, especially halibut, with salmon taking a close second.

If we are eating out at a restaurant that has planked and crusted fish on its menu, I cannot resist. That is most assuredly what I will order. After confirming the crusted topping is gluten free of course.

I think plank grilling is one of the best ways to cook fish and it is surprisingly simple. The results are always incredibly moist and delicious.

Not sure where to buy Cedar Grill Planks? I get mine at Costco but because it’s a seasonal item, I have to keep on my toes and get them in the Spring before they sell out. I’ve also seen them in major Department Stores and specialty Kitchen Shops, or you can order them from Amazon.com.

If the planks are larger than you need, you can cut them down to size, which will leave you with extra pieces for more plank grilling

The package of planks I get from Costco, I think come with about 8-10 planks that are 14×7 inches. I get Mr Fox to cut some of them in half, some in thirds and leave a couple of whole ones for when we have company and wish to BBQ a whole fish. There are more than enough planks in that package to last me all season. The plank you see pictured here, is of a plank that was cut in half.

Recipe: Hazelnut Crusted Cedar Plank Halibut

View Print Friendly Recipe Here

Summary: Plank grilled and nut crusted Halibut, surprisingly simple with results that are always incredibly moist and delicious.

Ingredients

*** Always refer to packaging labels for the most up to date allergy information

1 cedar plank, large enough for grilling fish
1/3 Cup roasted hazelnuts, chopped
1 Tbsp fresh basil, finely chopped
1 tsp virgin coconut oil, softened but not melted
1/2 tsp honey, or liquid sweetener of choice
2 (3-4 oz) pieces halibut fillet

Instructions

Cedar planks have to be pre-soaked before grilling. At least 2 hours before, place plank in the kitchen sink with enough warm water to fully cover the board. You may need to weigh it down with something to hold it completely under water. I use a coffee cup or small jar filled with water. Soak for 2-4 hours, or overnight.
In a small bowl, mix hazelnuts, basil, coconut oil and honey until well blended. Set aside.
Preheat grill on high for 10 minutes with the lid closed. Remove cedar plank from water and damp dry with a dish towel. Adjust the grill temperature to medium heat, around 350-400°F. Wash the halibut and pat it dry with a paper towel before placing it on the plank.
Spread nut mixture evenly over the top of the fish. Place the planked fish on the grill. Close the lid and cook for about 15 to 25 minutes. It is best to keep the grill lid closed to capture the smoke and retain the heat. You do not need to turn the halibut over on the plank. Check briefly every 5 minutes or so for flare-ups. If a flare-up does occur, reduce the heat and use a spray bottle of water to extinguish flames. Spray just enough water directly on the flames to extinguish them. You don’t want to stop the plank from smoldering, as that is what produces the sweet smoky flavour.
Fish is ready when an instant-read thermometer placed in the thickest part of the fish reads, 120°F for rare, 125°F for medium and 130°F for well done. Or if you don’t have a thermometer, insert a fork, fish is ready when it is flaky but still moist.
If you are using a gas grill, turn it off. Make sure to extinguish the plank with your water sprayer. Using a long-handled turner or lifter, carefully transfer the halibut to dinner plates. Serve immediately, while still hot.
Make sure the plank is completely extinguished by submerging in a pail or sink of water before discarding it.

Recipe by Laureen

Quick notes

When grilling, it’s always a good idea to have a spray bottle of water on hand to douse any flames.
Tip: (I haven’t tried this myself but it sounds like a great timesaver, especially if you do a lot of grilling with planks). Soak your planks ahead of time and store them in a plastic bag in the freezer. Prior to using, thaw the plank by soaking it in hot water for 10 minutes.

Variations

Please keep in mind that making substitutions will change the final outcome.

For nut free version, substitute roasted pumpkin seeds for the hazelnuts.

Preparation time: 10 minute(s) *** not including soaking time
Cooking time: 15-25 minute(s)

Diet type: Omnivore

Diet tags: Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free

Number of servings (yield): 2

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

This post is linked to the following events:

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Family Table Tuesday hosted by Courtney at The Polivka Family

Fat Tuesday hosted by Jill at Real Food Forager

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Jessica at Delicious Obsessions

Tuesdays With a Twist hosted by Back To The Basics

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Wheat Free Wednesday hosted by Anne Marie Cain

Real Food Wednesday hosted by Kelly the Kitchen Kop

Healthy 2Day Wednesdays hosted by Rachael at Day2Day Joys

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Tasty Traditions hosted by Dina-Marie at My Cultured Palate

Simple Lives Thursday hosted by Wardeh at GNOWFGLINS

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Foodie Friends Friday hosted by Lois at Walking on Sunshine

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen

NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!

Blogpost: Mother’s Day Gift Ideas And Easy Gluten Free Recipes

Laureen Fox — Thu, 09 May 2013 23:58:05 +0000

I didn’t post anything last week. Had a little bout of Writer’s Block…haha that sounds so funny for me to say. Am I a writer? I have this blog, which thanks to all of you, is gaining in popularity, it hit 500 Likes on Facebook a few days ago! That’s quite a milestone. I remember how happy it made me to get 100 Likes. This latest Facebook milestone is 5 times the pleasure.

Next milestone to hit is 1000 but me, a writer? I write and publish on this blog. People seem to like it. Therefore I am a writer???

Anyhow, it’s almost Mother’s Day and I’m not ready. I didn’t put together any new recipes for you to fix up for Mom, or for yourself if you’re the only gluten free baker in the family.

I was working on making a nice gluten free, refined sugar-free Strawberry Rhubarb Crumble for you but I messed up the ingredients. It was a flop. Great, can’t write, can’t cook…bleh. What a week.

On the bright side…ever the optimist The weather has been warmer, the days are getting longer and my lilacs are in full bloom! So fragrant. Had my morning cup of tea out on the back deck today. So lovely.

I love Mother’s Day not only for the opportunity to show Mom some love but because it’s such a lovely time of year (see above) and it always falls near my birthday on May 15th. I can always count on getting the kids together for a Family Gathering and that is my most favourite thing in all the world…did I just sound like a three-year old? Must be spending too much time with the grandson.

So nothing new for me to share but let me try to put together a list of simple easy to fix ideas for you to serve on Mother’s Day or Birthdays (hint hint kids). Oh and what fun would it be without gifts? Here’s a little list of gift ideas for foodie Moms (like me)…

Books:

Cooked: A Natural History of Transformation [hardcover] US$ 16.25 | CAD$ 14.75 by Michael Pollan, author of The Omnivore’s Dilemma
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs [hardcover] US$ 20.27 | CAD$ 24.14 by Karen Page and Andrew Dornenburg
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health [hardcover] US$ 14.29 | CAD$ 14.65 by William Davis
The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living [hardcover] US$ 23.73 | CAD$ 25.07 by Mark Bittman, author of How to Cook Everything (Completely Revised 10th Anniversary Edition)
The Best Homemade Baby Food on the Planet: Know What Goes Into Every Bite with More Than 200 of the Most Deliciously Nutritious Homemade Baby Food … More Than 60 Purees Your Baby Will Love [paperback] US$ 11.70 | CAD$ 15.87 by Karin Knight, R.N.
New Granville Island Market Cookbook: [paperback] US$18.96 | CAD$ 15.64 by Judie Glick and Carol Jensson
Gluten-Free Girl Every Day: [hardcover] US$ 17.72 | CAD$ 22.56 by Shauna James Ahern.

Gift Cards:

Mom would love Gift Cards for her favourite…

Restaurants: Gluten-Free-friendly ones of course. Check with Mom to find out which ones she favours. In the Vancouver region, mine would be The Noodle Box (also in Victoria), White Spot (60 locations in BC and Alberta), Me-n-Eds Pizza Parlors (Burnaby, Coquitlam, PoCo, Langley and Abbotsford), The Keg Steakhouse and Bar (across Canada and the US) and Edible Canada at the Market – Bistro. Websites like The Celiac Scene and Urbanspoon, are fantastic resources for finding local restaurants that are gluten-free friendly.
Gluten Free Bakeries: two of my favourites are Cloud 9 Specialty Bakery and Choices Markets Rice Bakery. You will find more Gluten Free Bakeries in the Vancouver region (ones that attended the 2013 Gluten Free Expo) listed on this post.
Tea or Coffee shops: hands down my favourite is DAVIDs Tea. I was going to include a link for Starbucks too but they don’t have the greatest reputation for being gluten-free friendly…boo
Mom’s favourite clothing stores: if Mom has special needs or is elderly, I recommend Silvert’s Adaptive Clothing and Footwear (Canada and US).
Natural (gluten free) Lotions and Cosmetics: such as Nourish Organic Skincare, or Fruit pigmented cosmetics at 100% Pure.
Kitchen Stores: have this magnetic effect on foodies…we’re drawn in to them, all of them! Even the online ones If I had to pick a favourite, I would say Cookworks.

These are gluten free recipes but please review and confirm they meet your (or your mom’s) dietary requirements before you begin and always refer to packaging labels for the most up to date allergy information

Sweet:

Cranberry Pecan Chocolate Chip Cookies [Gluten Free | Vegetarian]
Coconut Cake [Gluten Free | Grain Free | Refined Sugar Free | Vegetarian]
Lazy Daisy Cake [Gluten Free | Refined Sugar Free | Vegetarian]
One Minute Single Serve Chocolate Almond Cake [Gluten Free | Egg Free | Vegetarian]
Peanut Butter Butterscotch Mounds [Gluten Free | Vegetarian]

Frozen:

Watermelon Strawberry Pops With Fresh Mint [Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free | Vegan (option) | Vegetarian]
Peach Mango Creamsicles [Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free | Vegetarian | Vegan]

Breakfast:

Cinnamon Pecan Streusel Muffins [Gluten Free | Refined Sugar Free | Grain Free | Dairy Free (option) | Vegetarian]
Blueberry Buckwheat Pancakes For Two [Gluten Free | Grain Free | Refined Sugar Free | Vegetarian]

Bread:

Single Serve Grain Free Cheese Bun [Gluten Free | Grain Free | Dairy Free | Refined Sugar Free | Vegetarian]

Salad:

Aunt Glo’s Spinach Salad And Dressing [Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free (option) | Vegetarian | Vegan]
Chickpea And Grape Tomato Salad [Gluten Free | Grain Free | Egg Free | Refined Sugar Free | Vegetarian]
Kohlrabi Mango Mint Salad (with variations) [Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free | Vegetarian | Vegan | Omnivore (option)]
Quinoa Salad With Buckwheat And Edamame [Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free | Vegetarian | Vegan]

Savoury:

Mexican Lasagna [Gluten Free | Sugar Free | Egg Free | Vegetarian | Omnivore (option)]
Roasted Vegetables With Fresh Rosemary [Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Vegan | Vegetarian]
Baked Salsa Chicken Breasts [Gluten Free | Grain Free | Dairy Free (option) | Egg Free | Refined Sugar Free | Omnivore]
Roasted Wedge Fries With Fresh Rosemary [Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free | Vegetarian | Vegan]
Salmon Cakes [Gluten Free | Dairy Free | Refined Sugar Free | Omnivore]
Honey Pecan Glazed Salmon [Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free | Omnivore]
Cabbage Un-Roll Casserole [Gluten Free | Egg Free | Refined Sugar Free | Omnivore]
Crustless Quinoa Veggie Pie [Gluten Free | Grain Free | Refined Sugar Free | Vegetarian]

Miscellaneous:

Happy Mother’s Day Paleo Banana Bread (Baked In a Jar) [Gluten Free | Grain Free | Dairy Free (option) | Refined Sugar Free (except for Chocolate Chips) | Vegetarian]
Strawberry Rosemary Sun-Tea [Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free | Vegetarian | Vegan]

Wishing all of the Mom’s out there a Happy Mother’s Day!
Laureen

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

This post is linked to the following events:

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen

Recipe: Turkey Meatballs With Caramelized Onion And Tomato Sauce

Laureen Fox — Mon, 29 Apr 2013 19:25:05 +0000

I thought about calling this recipe Eileen’s Meatballs. The original recipe was one I got about 20 years ago from a friend named Eileen.

I’ve lost touch with my friend Eileen. Sad when you lose touch with old friends, isn’t it? I used to think of her every time I made the recipe we dubbed Eileen’s Meatballs.

After finding out I was Gluten Intolerant, I had to change Eileen’s old Meatball recipe because it had ingredients that contain gluten. There were two kinds of condensed soup in cans, Onion Soup and Tomato Soup, neither of which were gluten free, or at least the brand I was buying wasn’t GF. The original recipe also called for Rolled Oats, which are often contaminated with gluten.

If you make this recipe, be sure to use certified gluten free oats. I guess if you find gluten free condensed Onion Soup and Tomato Soup, you could use those (along with some water to bring the combined total of liquids to 2 and 2/3 Cups) in place of the broth, caramelized onion and tomato sauce called for in this recipe. I will be sticking with this version, I think it tastes better. I also believe everything made from scratch tastes better (and most often it’s better for you).

A couple of other things I’ve updated…Eileen’s old recipe called for beef but in this recipe, I’m using Ground Turkey. That’s just a personal preference. If you would rather use Ground Beef, or if that’s all the ground meat you have on hand, by all means substitute it 1:1 for the Turkey. I’ve also added shredded carrots. The more veggies in your diet the better, besides the carrots taste good and add moisture to the meatball mixture.

Good any time of the year, I usually bake them in the oven before adding them to the sauce but they can also be fried. Baking the meatballs is less fussy as you don’t have to keep stirring and turning them, you only turn them once but if I’m making them in the summer and don’t want to heat up the house, I fry them.

These meatballs are great paired with some potatoes and veggies for supper, or perfect to take along for a pot-luck party. In fact, when I first tried my friend Eileen’s Meatballs, it was at a pot-luck party.

You can also serve the meatballs as a party appetizer. Make the recipe as directed. After the cooked meatballs have been sitting in the sauce long enough to absorb the flavours, insert a toothpick or party pick into each meatball and arrange on a platter. Best when served hot.

I doubt my friend Eileen would recognize this modernized version of her old recipe but nonetheless, I’m sure she would love it and I wish we were still in touch, so I could thank her for the inspiration.

Recipe: Turkey Meatballs With Caramelized Onion And Tomato Sauce

View Print Friendly Recipe Here

Summary: Easy Turkey Meatballs simmered in a flavourful Caramelized Onion And Tomato Sauce.

Gluten Free | Dairy Free | Sugar Free | Omnivore

Ingredients

*** Always refer to packaging labels for the most up to date allergy information

Turkey Meatballs

2 extra-large eggs
1/4 Cup water
1/3 Cup certified gluten free rolled oats
1 medium carrot, grated
2 lbs ground turkey meat

Caramelized Onion And Tomato Sauce

2 Cups clear broth, make sure its Gluten Free, I use Homemade Vegetable Broth
2/3 Cup tomato sauce
2-3 Tbsp caramelized onion, about 1 medium large onion ***instructions below
1 Tbsp apple cider vinegar
1 Tbsp Bragg Liquid Amino
2 Tbsp corn starch
1/4 tsp garlic powder
1/8-1/4 tsp ground cayenne pepper

Instructions

Preheat oven to 375°F. Line large baking sheet with parchment paper.
In large bowl, add eggs, water, GF oats and carrots, Stir until combined. Add ground turkey, broken up in smaller bits, stir to combine.
Form into meatballs about 1″ in diameter and place on prepared pan. Recipe makes about 48 one inch meatballs.
Bake for 12 minutes, remove from oven, turn all the meatballs over, return to oven, bake for 12 more minutes, or until meatballs are no longer pink in center.
While the meatballs are cooking in the oven, make the sauce.
In a large saucepan, add broth, tomato sauce, caramelized onion, vinegar, Liquid Amino, corn starch, garlic powder and cayenne. Heat on medium, stirring often until sauce thickens, about 10 minutes. Turn heat to low and allow sauce to simmer.
Once meatballs have finished cooking, add them to the sauce. Allow meatballs and sauce to simmer for about 15-20 minutes before serving.
Serve for supper with potatoes and veggies, take them along to a pot-luck party or insert toothpicks in meatballs (after they’ve simmered in the sauce) and arrange them on a platter to serve as appetizers.

Recipe by Laureen

Quick notes

To make the Caramelized Onions, use a large thick-bottomed skillet over medium heat to sauté chopped onions in a small amount of cooking oil along with a couple pinches of salt (the salt helps to release the onions sweet juices). Cook uncovered, stirring occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized – roughly 30 or 40 minutes. Set aside and let cool.

Variations

You can use Ground Beef instead of Ground Turkey. Substitute it 1:1.

Preparation time: 20 minute(s)
Cooking time: 30 minute(s)

Diet type: Omnivore

Diet tags: Gluten Free | Dairy Free | Sugar Free

Number of servings (yield): 8

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

This post is linked to the following events:

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Fat Tuesday hosted by Jill at Real Food Forager

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Melanie at Pickle Me Too

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Family Table Tuesday hosted by Courtney at The Polivka Family

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Tessa The Domestic Diva

Healthy 2Day Wednesdays hosted by Rachel at Day2Day Joys

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Wheat Free Wednesday hosted by Anne Marie Cain

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Simple Lives Thursday hosted by Wardeh at GNOWFGLINS

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Foodie Friends Friday hosted by Lois at Walking on Sunshine

Tasty Traditions hosted by Dina-Marie at My Cultured Palate

Tuesdays With a Twist hosted by Back To The Basics

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen

NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!

Recipe: Mexican Lasagna

Laureen Fox — Sun, 28 Apr 2013 09:05:51 +0000

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

This Mexican Lasagna casserole is a very popular dish in the Fox Household. Enjoyed by everyone regardless of whether they are gluten free or not, it is one of the quickest and easiest casserole type of dishes you’ll ever put together.

For those of us with Celiac or Gluten Intolerance, this recipe uses corn tortillas, salsa and refried beans. Processed foods that may contain gluten. Remember to read the packaging labels. You don’t want to get home and find you can’t use some of the ingredients because they may contain gluten.

We like this Mexican Lasagna topped with sour cream, guacamole and fresh salsa. My Quinoa Toasted Corn And Bean Salad is the perfect companion for this dish. If I don’t have the time or ingredients to make a salad, I will cook up a big pot of brown and wild rice instead.

This recipe is for a vegetarian version but I have often cooked up a pound of ground meat (turkey or beef are our favourites) and mixed the cooked meat in with the bean mixture before assembling the lasagna. Either with or without meat, it’s a delicious easy quick fix for a weeknight dinner.

This lasagna is also freezer friendly. Make up a double batch and slip the extra into the freezer for another day.

Recipe: Mexican Lasagna

View Print Friendly Recipe Here

Summary: Instead of lasagna noodles, Gluten Free Corn Tortillas are piled up to create this Mexican inspired dish.

Gluten Free | Sugar Free | Egg Free | Vegetarian

Ingredients

*** Always refer to packaging labels for the most up to date allergy information

1 medium onion, chopped
1 tsp virgin coconut oil, or fat of choice
1 can (14 oz) corn, drained
1 tsp ground cumin
1/2 tsp sea salt
2/3 Cup Gluten Free salsa
1 can (14 oz) Gluten Free refried beans
12 6-inch Gluten Free corn tortillas
8 to 10 oz shredded cheese

Garnish (optional)

tomato, very thinly sliced
fresh cilantro, chopped

Instructions

In a large saucepan over medium heat, sauté onion until lightly browned, about 5-7 minutes.
Add corn, cook until heated through, about 5 minutes. Add cumin and salt, cook stirring frequently until fragrant, about 5 minutes. Remove from heat.
Preheat oven to 375°F. Lightly coat 9×13 casserole dish with gluten free cooking spray, or fat of choice.
Cut 4 tortillas to cover bottom of dish.
In medium bowl, combine onion corn mixture, salsa and refried beans. Spread bean mixture over tortillas and top with half of the cheese.
Top with another layer of tortillas and bean mixture. Top with last layer of tortillas and remaining cheese.
Cover with aluminum foil. Tent foil slightly so it doesn’t touch the cheese.
Bake for 20-25 minutes, until cheese has melted. Remove foil, arrange tomato slices (if using) in a single layer on top. Return lasagna to oven and continue baking another 10-15 minutes until top is golden brown. Sprinkle with cilantro, continue baking another 5 minutes.
Remove from oven, allow to sit in pan for 5 minutes before cutting into squares and serving.

Recipe by Laureen

Quick notes

Serve topped with sour cream, guacamole and fresh salsa.
The Quinoa Toasted Corn And Bean Salad is a perfect accompaniment for this dish.

Variations

For an Omnivore version, cook up a pound of ground meat (turkey or beef) and mix in with the bean mixture before assembling the lasagna.

Preparation time: 10 minute(s)
Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Gluten Free | Refined Sugar Free

Number of servings (yield): 6

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

This recipe a favourite at…

This recipe featured at

Also featured at

And featured at

This post is linked to the following events:

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Allergy Free Wednesdays hosted by Tessa The Domestic Diva

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Wheat Free Wednesday hosted by Anne Marie Cain

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Foodie Friends Friday hosted by Lois at Walking on Sunshine

Tuesdays With a Twist hosted by Back To The Basics

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen

Blogpost: Let’s Have A Picnic :: Tuesdays With Nana

Laureen Fox — Wed, 24 Apr 2013 07:26:28 +0000

Last week I told you about starting this new Tuesdays With Nana series and I introduced you to my 3-year-old grandson E and his baby sister Little K. This blogpost is part of that series. I don’t have a recipe for you today. Although there would have been if the crackers had turned out better. It’s a recipe that needs some tweaking and cooking with a 3-year-old doesn’t lend itself very well to recipe development.

If you would like a recipe for Gluten Free Crackers, you will find a few in my Recipe Index. My current favourite is any one of the three in the post for Sunflower Sesame Seed Crackers.

I must say that our little man is very eager and full of curiosity. Including him in cooking projects is always rewarding. I like to think it’s rewarding for both of us but I can tell you for certain it is for me.

Please join me (Nana the narrator) and my 3-year-old grandson (E the star of the show) for this pictorial journal of our Tuesday with Nana. On this day, we decided to make some crackers. Our little cooking project led to an impromptu picnic in the Fox Family Room.

Nana’s Rule #1: We must always wash our hands before handling food.

Set out on the counter are the ingredients for our crackers and Nana’s iPad where she keeps her Blog (and her recipes).

Nana has her cup of Tea and E has his glass of milk.

Cooking is thirsty work

E loves being able to add ingredients and watch things come together.

Nana likes that he is learning about home cooking.

Crackers don’t always come in a box.

Sometimes, they are from scratch, made with love.

Nana thinks it’s a joy to work with a youngster who is so eager and curious.

That curiosity backfired on E when he decided to see what baking soda tastes like…blech!

Rolling out cracker dough is difficult for a 3-year-old but E is still determined to give it a try.

One day he will be 4 years old and then he will be big and strong.

Nana was close at hand to finish the job and to use the sharp pizza cutter to score the dough before baking.

It’s fun to make shapes out of cheese with Nana’s cookie cutters.

These cheese shapes will go nicely with the crackers that are baking in the oven.

See that little stack of cheese scraps? E plans on eating those as soon as he finishes making cheese shapes.

E wants to know if they are crackers yet?

They are almost crackers now.

We just need to let them cool for a few minutes and then we get to break them apart along the lines Nana scored on the dough before she put them in the oven.

Lunch is ready, where shall we eat?

Let’s have a Picnic…but where?

Right here in the Family Room. Nana will get a blanket.

“Nana I think we made these crackers just right” and then he said “Nana, I love you”.

Nana’s heart melted. I love you too E!

Nana’s Tips for cooking with little ones:

Young children have a short attention span and tire easily, choose a quick and simple recipe that you are familiar with. Gather your tools and measure the ingredients before inviting them to join you.
Working with food stimulates their digestive juices, have a cup of milk or water on hand to keep them happy.
Even very young children should learn about Food Safety and proper Food Handling Procedures
Let your kids be as hands on as possible but always pay close attention to what their little hands are up to.
Remember to never leave young children unattended with small appliances and cooking utensils in easy reach.
Finish off with a fun activity, like a Picnic or a Tea Party. They will love you for it!

Do you have experience cooking with young children? If so, I would love to hear about your experiences and any helpful tips you might have. Please leave a comment or you can email me laureen(dot)foxinthekitchen(at)gmail(dot)com

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

This post is linked to the following events:

Adventures With Kids In The Kitchen hosted by Carrie at Young Living Oil Lady

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Simple Lives Thursday hosted by Diana at My Humble Kitchen

Traditional Tuesdays hosted by Melanie at Pickle Me Too

Family Table Tuesday hosted by Courtney at The Polivka Family

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen

NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!

Recipe: Cinnamon Pecan Streusel Muffins

Laureen Fox — Tue, 23 Apr 2013 03:16:42 +0000

If you like Cinnamon Coffee Cake, you are going to love this recipe. These muffins are not your heavy fruit laden breakfast variety. They are lighter, almost verging on a cupcake, with the sweetness toned down.

Imagine the aroma of cinnamon and the soft crunch of pecans. Perfect with a mid-morning cup of coffee or tea. Something that will satisfy without weighing you down. More of a pick-me-up really.

The muffins come together quickly and make a relatively small batch, almost removing the temptation to over indulge.

If you’re worried about temptation, slip some of the muffins away in the freezer for another day or take them in to the office. Your coworkers won’t miss the gluten and you will become everybody’s new BFF.

Baked with a little dollop of streusel layered in the middle, it’s like getting a surprise burst of cinnamon and light crunch of pecan in every bite.

Did you catch the MMM (Must-Make-Monday) post earlier today? It’s a new collection and review of gluten free recipes collected from various websites and blogs, for my Must-Make-List.

Cinnamon Pecan Streusel Muffins

View Print Friendly Recipe Here

Gluten Free | Sugar Free | Grain Free | Dairy Free (option) | Vegetarian

Summary: Light and fluffy, reminiscent of a cinnamon coffee cake. Perfect for a mid-day coffee (or tea) break.

Ingredients

*** Always refer to packaging labels for the most up to date allergy information

3/4 Cup sifted coconut flour
1/2 Cup almond flour
1 tsp baking soda
1/8 tsp sea salt
3 extra-large eggs, at room temperature, lightly beaten
1/2 Cup plain unsweetened yogurt ***see variations below for Dairy Free option
1/3 Cup honey
3 Tbsp virgin coconut oil, melted

Streusel

1/2 Cup pecans, chopped
2 Tbsp virgin coconut oil
1 Tbsp honey
1 1/2 tsp cinnamon

Instructions

Preheat oven to 350°F. Line muffin tin with 9 cupcake liners. I like to use parchment baking cups. Coconut flour tends is sticky.
In a medium bowl, combine coconut flour, almond flour, baking soda and salt. Whisk until well blended. Set aside.
In a small bowl, combine eggs, yogurt, honey and coconut oil. Mix until blended.
Mix wet ingredients with dry ingredients. Stir until blended. Set aside.
In a small bowl, combine all streusel ingredients, pecans, coconut oil, honey and cinnamon.
Spoon batter into cupcake liners, covering the bottom and filling the liners about half full. Use about 1 well-rounded tablespoon of batter. Batter will be thick but should feel light and airy. You can tamp the batter down gently and smooth it out. Top bottom half of batter with about a teaspoon of streusel. Repeat, until all the batter and streusel are gone. Finish with streusel on top.
Bake 25-30 minutes, until lightly browned, firm to the touch and toothpick inserted in centre comes out with a few dry crumbs.
Allow to cool in pan for 10-15 minutes before removing.

Recipe by Laureen

Quick notes

When baking with coconut flour, you need a high volume of eggs. In this recipe I use 3 extra-large eggs. If you are using smaller eggs, I would suggest you increase the number of eggs to 4. If you increase the volume of eggs, you may also need to increase the length of baking time. Check at the 25 minute mark, insert a toothpick, if it comes out looking like you stuck it in cake batter, you need to leave the muffins in the oven and check every 5 minutes until toothpick comes out with only a few dry crumbs on it.
You can leave the small dollop of streusel as a layer in the middle as instructed, or take a skewer or knife to swirl the streusel into the batter.

Variations

Please keep in mind that making substitutions will change the final outcome.

*** For Dairy Free, substitute 1/2 Cup non-dairy milk, plus 1 tsp lemon juice for the yogurt.

Preparation time: 10 minute(s)
Cooking time: 25 minute(s)

Diet type: Vegetarian

Diet tags: Gluten Free | Grain Free | Refined Sugar Free | Dairy Free (option)

Number of servings (yield): 9

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

This recipe featured on…Sunday Snippets by Jill at Real Food Forager

This recipe is Featured at…

This post is linked to the following events:

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Family Table Tuesday hosted by Courtney at The Polivka Family

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Wheat Free Wednesday hosted by Anne Marie Cain

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by The Tasty Alternative

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Simple Lives Thursday hosted by Diana at My Humble Kitchen

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Allergy Friendly Friday hosted by Cybele Pascal

Tasty Traditions hosted by Dina-Marie at My Cultured Palate

Tuesdays With a Twist hosted by Back To The Basics

NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen

Blogpost: MMM (Must Make Monday)

Laureen Fox — Mon, 22 Apr 2013 19:42:10 +0000

I have been a collector of recipes for as long as I can remember. My old collection was a mish-mash of magazine clippings and handwritten recipes. This Must-Make-List is an online version of a recipe collection. These mostly gluten free recipes are ones that I have collected from various websites and food bloggers. The links on my Must-Make-List are to recipes that I hope to cook one day. In reality though I’m sure I will not get to half of them. That’s where you come in…if I share this collection with you, maybe together we can check them off as having COOKED-THAT!.

It’s been a long time since I’ve done a MMM (Must-Make-Monday) post but that doesn’t mean I stopped collecting recipes. Oh no, my recipe collection is still growing faster than the speed of light.

This MMM (Must-Make-Monday) series is rather labour intensive and I guess that’s why I haven’t posted an update in a while. These MMM posts are not something I can manage weekly any more but maybe I can get one out once a month or so. Of course, you can get instant updates if you follow me on Facebook, Pinterest and Twitter. I link, pin and tweet the recipes as I collect them.

To start things off, here are links to some recipes, that have made it on to my MMM (Must-Make-Monday) list. I’ve categorized them but listed them in no particular order. These are recipes that I would love to try but haven’t gotten around to yet. They are to become the newest additions to my Must-Make-List.

Important *** I have not tagged these recipe links as Gluten, Grain, Sugar, Dairy, Egg or Nut Free, nor have I labelled them as Vegan or Vegetarian. Please review and confirm the recipe meets your dietary requirements before you use it.

Snacks: and Appys:

DAVIDsTEA Alpine Punch Glazed Nuts by Zain Saraswati Jamal. Everyone knows I’m nuts about Tea. Nuts roasted in a tea base
Creamy Hot Artichoke Dip by Tessa The Domestic Diva. I LOVE Artichoke Dip!! Must try this

Sweet:

Personal Pumpkin Pie Grain Free Sugar Free by Anne Marie Cain. Perfect! A recipe from last fall but a single serving of pumpkin pie…now, I could go for that any time of the year!
Dairy Free Skor Bar Cups by Healthful Pursuit. Skor is my all-time favourite candy bar. I will be trying this healthier version!
Cranberry Apple Mini Pies by The Nourishing Gourmet. The recipe name and picture had me but Kimi’s description sealed the deal. I will be making these little lovelies.
Lemon Coconut Delights by Whole Natural Life. So cute and made with good for you coconut oil.
Condensed Milk Pound Cake by Daisy’s World. Very pretty presentation! Not gluten free but can convert using an all-purpose gluten free flour mix.
Slice and Bake Grain Free Cookies by Deliciously Organic. A gluten free, grain free dough that is sturdy enough to make roll and cut out cookies? I’ve tried making Sugar Cookies before but never had much luck with using cookie cutters with them.
Spiced Chili Chocolate Cookies by Sensual Appeal. With Chili Chocolate and Cayenne spice I imagine these cookies are like a Mexican Hot Chocolate.
Alyssa’s Quinoa Coconut Macaroons guest post on Simply Sugar and Gluten Free by Alyssa from The Queen of Quinoa. I have a weakness for macaroons.
Cinnamon Almond Butter Cookies by A Harmony Healing. Love the grain free ingredient list and the crunchy look of these cookies. All the cookies I’ve made lately have been soft cake like ones. I’m ready for some crunch
Grain Free Oatmeal Raisin Cookies by Real Food Forager. Uses shredded coconut to give the texture and softness of an oatmeal cookie.
Gluten Free Lemon Coconut Cupcakes by Tartelette. Oh my goodness I want one of these cupcakes! Yum
Toasted Coconut Chai Macaroons by Renaissance Life. Recipe by Gabriela, someone else who loves Chai Tea almost as much as I do! And coconut, love that too! Perfect recipe in my books
Grain Free Tagalong Cookies aka Meltaways by Real Sustenance. Oh my goodness these cookies look crazy good!
Vanilla Chai Cupcakes With Coconut Cream Frosting by My Delicious Life. These Cupcakes look and sound delicious! I’m going to have to pick up some Coconut Cream.
Carrot Ginger Layer Cake With Orange Cream Cheese Frosting And Candied Carrots by Martha Stewart. Not gluten free but love the look of the Candied Carrots draped down the sides of this cake.
Fruit Pizza With A Maple Quinoa Crust by Almonds And Avocados. I can’t decide which I want more, a fruit pizza, or the maple quinoa crust!
Almond Shortbread Cookies by S.A.H.M. i AM. I usually associate Shortbread Cookies with Christmas but these frosted Almond Shortbread Cookies look like they would be delightful in the Springtime with a cup of Tea.
Macadamia Coconut Cookies With Cacao Nibs by Tasty Eats At Home. Sharing…a link to this recipe post but not the cookies…hiding those

Frozen:

Avocado Lime Popsicles by A Harmony Healing. Time to start making Popsicles again. Avocado in Popsicles are really good. If you haven’t tried them, you should.

Breakfast:

Cranberries Cream Smoothie by Daily Bites. This is a pre-Christmas 2012 recipe. I love smoothies and this one by Hallie looks so pretty. A good way to use up some of my frozen cranberries.
Coconut Cranberry Muffins by kumquat. Love the ingredients in this recipe. Look forward to giving it a try.
Blueberry Lemon Muffins by kumquat. A favourite blogger with one of my favourite flavour combinations.
Buckwheat Waffles by Live Right Be Healthy. I’m on a quest to find the perfect recipe for gluten free waffles…this might be the one

Bread:

The Best Easiest Grain Free Bread Ever by Anne-Marie Cain. How can you go wrong with The Best and Easiest?
Banana Bread (Grain Free) by My Kitchen Crowd. Regular wheatful banana bread is one of those things that I used to love but couldn’t stand the heartburn it gave me. This grain free version looks like just the thing to get me back on the banana bread band wagon
Gluten Free Dinner Rolls by Sarah Bakes. Light and fluffy rolls using pysillium husks. I also have some rice bran I might add to these rolls.
Teff Sandwich Bread by Live Free, Gluten Free. Reminds me of my old favourite Rye Bread.
Cinnamon Raisin Bread by Hope’s Kitchen. I haven’t had Raisin Bread in eons. Excited to try this recipe.
How To Make Lentil Bread by Awaken Your Taste Buds. A simple flatbread recipe that I must try.
Quinoa Blueberry Mini-Loaves by Scratch Mommy. I’ve baked with Quinoa Flour but have never used cooked quinoa in any of my baking. These mini-loaves look really good and I happen to have a lot of bean flour on hand. Making these!
Cauliflower Bread by Live Right Be Healthy. Buns made of cauliflower? What a versatile veggie!
Gluten Free Cheddar Beer Bread by The Baking Beauties. I have tried to convert an old wheat Beer Bread recipe to gluten free but my attempts have not been successful. Maybe with this recipe I will have better luck

Salad:

Crunchy Quinoa Salad by Cooking Quinoa. A salad that’s all about texture. Crunchy, with lentil sprouts (love them!), nuts and seeds.
Creamy Waldorf Salad by Dancing Carrots. I especially want to try the dressing in this recipe.

Savoury:

Asiago Quiché Cups by Jazzy Gourmet Cooking Studio. Love the use of thinly sliced potatoes to form the crusts for these mini-quiche.
Easy Cider Roasted Vegetables by Gluten Free Goddess. I often roast vegetables. This cider sauce sounds like a yummy addition to roasted vegetables.
Peruvian Quinoa Chowder by Laura B Russell. I’m not a big soup person but there is something very appealing about this one.
Pistachio Crusted Salmon With Broccoli Pesto by With Style And Grace. An Instagram find. I love pistachio crusted salmon!
Simple Tuna Cakes by Ingredients Of A Fit Chick. Another Instagram find. I think these fish cakes would be great along with a salad for lunch.
Baked Beans In My Slow Cooker by Everyone Can Cook. Baked Beans…one of my fondest memory foods. When I was little it seemed to take forever for that pot of beans to bake but oh were they ever worth the wait!
Spice Crusted Healthy Salmon with Roasted Ginger Beets by Go Dairy Free. The main ingredients in this recipe are all things that I love. Salmon, beets and ginger.
Sweet or Savoury Carrot Casserole by A Cozy Place Called Home. Sweet or savoury, I don’t think it matters, carrot casserole is so delicious!
How To Make Perfect Roasted Garlic by Flour On My Face. I’ve always just wrapped a trimmed garlic bulb in foil. I’m going to have to try adding olive oil before roasting garlic.
Asian Lettuce Cups With Ground Turkey And Green Apple by Steamy Kitchen. A new twist on a dish that I just love. Must try this ASAP.

Beverage:

Homemade Spiced Almond And Date Milk by With Style And Grace. Now doesn’t this just sound too yummy?

Miscellaneous:

Almond Milk And Almond Flour by Live Right Be Healthy. If you’ve ever thought about making your own Almond Milk and Almond Flour, this is a good tutorial.
Homemade Gifts In A Jar by Tip Junkie. I saved this link from last Christmas but there are ideas here that would be great year round.
Best Blender Comparison: Vitamix vs Blendtec by Incredible Smoothies. This is a really good side-by-side comparison of these popular blenders.
Essential Oils 101 – Using essential oils for skin conditions by Nourishing Treasures. Detailed article on using essential oils for skin conditions. Everything from sunburn and wrinkles to eczema and callous.

To see archived recipe links from my Must-Make-Lists, click here

To see a text listing of my gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

You may say I’m a dreamer, but I’m not the only one. I hope someday you’ll join us. And the world will live as one ~ John Lennon

Here’s what’s been cooking in the Fox Kitchen…

Wild Blueberry Avocado Energy Smoothie by A Harmony Healing. A wild blueberry twist on a green smoothie…loved it!

Chocolate Chip Brown Rice Crispy Cookies by Tasty Eats At Home. Love the idea of adding Crispy Brown Rice Cereal to cookies to give them some crunch. These are going to become a Fox Family favourite.

Coconut Pancakes – sorry I can’t remember who’s recipe I tried but I have a difficult time with Coconut Pancakes. They’re very delicate and tend to fall apart when flipping or moving them from pan to plate. If anyone knows of a good recipe for Coconut Pancakes, please leave a message in the comment section, or send me an email laureen(dot)foxinthekitchen(at)gmail(dot)com

Gluten Free Creamed Corn by Farm Flavor. The Hubs and I used to eat canned Creamed Corn all the time but because there’s gluten in the canned variety, we no longer buy it. I thought a homemade version would be better than canned but I think I got carried away with trying to make it too fancy. I added some herbs, and didn’t really care for the result. The consistency was good and The Hubs liked it, so it wasn’t a total bust.

This Glazed Lentil Walnut Apple Loaf by Oh She Glows, sounded so good! It turns out that I don’t really care for Lentil Loaf. I thought I would. The flavour combination is great but there is something about the texture that I’m not fond of. It was better when sliced and fried in butter. I would still recommend the recipe (the loaves look good don’t they?). Lentils are great, especially if you follow a Vegan or Vegetarian diet.

Roasted Sprouted Chickpeas by Vegan Richa. Love these! The sprouted beans made for the best roasted chickpeas I’ve ever had.

Cilantro Pineapple Smoothie by Lindsay Loves Veggies. Cilantro and pineapple were two things I had never tried in a smoothie. I happened to have both on hand and gave it a go. Had to change the ingredients to use what was on hand. My version was without Avocado, used frozen honeydew melon instead. Without Chia seeds, used whole ground psyllium husks instead. Without romaine lettuce, used baby kale greens instead. I found it so refreshing, I made it two days in a row. The second day I added some fresh mint! A refreshing ‘green’ smoothie combination that I will certainly be having again!

No pictures but I’ve made these Pumpkin Spice Cakes With Pecan Praline Sauce by Simply Living Healthy a few times. One time I used butternut squash instead of pumpkin and the cakes were delicious. Love this recipe and will be making it again and again!

Another one that I didn’t get a picture of but we really enjoyed was this Almond Butter Roasted Cauliflower by Healthy Life Lessons. I had never tried roasting veggies in almond butter. It sure was tasty! This recipe is a keeper.

Now we get to the part where I usually upload a new recipe for you but this blogpost is already a long one, so I decided to split the post in two. I will upload a new recipe for Cinnamon Streusel Muffins later today.

I hope you enjoy this recipe collection. If so, please leave a comment. I would love to hear about your favourites. Which of these recipes might you add your recipe collection?

Enjoy!
Laureen

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

This post is linked to the following events:

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen

Tutorial: How To Roast Hazelnuts :: Easy Like A Sunday Morning

Laureen Fox — Sun, 21 Apr 2013 07:59:56 +0000

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

Last Sunday’s recipe for Mini Coconut Cakes With Warm Praline Sauce, while easy to make, had more than just a couple of ingredients. If my page view stats are anything to go by, people are loving the recipe but still, I wanted to tone it down for you this week.

How about a tutorial that requires just one ingredient? Hazelnuts. That’s it, you don’t need any oil or anything. You roast (or toast as some might say) them dry. Just hazelnuts, that’s it and you don’t even have to measure a single ingredient. Pour, scoop, grab a handful of however many hazelnuts you want. You’re the boss, you get to decide.

You can choose to roast the hazelnuts using either a stove-top method, or an oven method. I prefer to roast mine in a heavy frying pan on top of the stove but that might be because my oven cannot be trusted. After all, it usually burns my cookies. Choose which ever method you think will work best for you. Remember, today, you’re the boss.

Stove-Top Method:

In a heavy bottom saucepan, spread the hazelnuts out in a single layer. Don’t overcrowd them. If you have a large amount of nuts to roast, it might be better to do them in the oven.
Heat on medium-high, stirring or shaking constantly for 5-10 minutes or until hazelnuts become fragrant and brown.
Nuts cooked on stove-top will not brown evenly. They will be a bit splotchy. Remove immediately from saucepan, as the heated oil in the nuts will cause them to continue browning. Be careful not to over cook, or else they will taste bitter and burnt.
Once nuts are cool enough to handle, remove skins by rubbing with a dry dish towel or use your bare fingers. A small amount of skin remaining on the nuts is normal.

Oven Method:

Preheat oven to 275°F. Spread hazelnuts evenly in a single layer in a shallow pan. Bake for about 20 minutes or until hazelnuts become fragrant and skins begin to crack. Check the nuts every few minutes while roasting. You may need to shake or stir them for even browning. Be careful not to over cook, or else they will taste bitter and burnt.
Remove immediately from pan, as the nuts will continue browning after you’ve removed them from the oven. Roasting hazelnuts in the oven will take longer but they will be more evenly browned than those done on a stove top.
Once nuts are cool enough to handle, remove skins by rubbing with a dry dish towel or use your bare fingers. A small amount of skin remaining on the nuts is normal.

Quick notes

Use roasted hazelnuts in recipes, sprinkle on salads, or eat as they are. I chopped my roasted hazelnuts to use in a recipe for hazelnut crusted halibut.
Store roasted hazelnuts in the fridge or freezer. Allow them to come to room temperature before serving.

To see a text listing of Laureen’s tutorials and gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

This post is linked to the following events:

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Melanie at Pickle Me Too

Family Table Tuesday hosted by Courtney at The Polivka Family

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Wheat Free Wednesday hosted by Anne Marie Cain

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by The Tasty Alternative

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Simple Lives Thursday hosted by Diana at My Humble Kitchen

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Healthy Vegan Friday hosted by Gabby at Veggie Nook

NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below. Thanks, Laureen