Roasted vegetables are a fall treasure.Peppers,Tomatoes and Eggplant are some of the veg that roast well.Broccoli and Cauliflower are also stars in the oven.
This recipe is great for a side dish with fish,chicken or any meat.
Parmesan Roasted Broccoli
One head of cut broccoli washed and patted dry.Place in bowl and pour 1/8 cup of olive oil over the pieces of broccoli.Salt and pepper generously.
Sprinkle 1 tsp garlic powder and 1TBSP Parmesan cheese over the broccoli.Mix to make sure every piece is coated.
In a 375 degree preheated oven place broccoli on a sheet pan lined with foil.Bake for 30 minutes.
In my quest to eat gluten free and mostly grain free,I look for different flour substitutes for my sweet treats.Most of us are very familiar with baking with almond flour but it is on the expensive side.
On my last trip to Bulk Barn I noticed ground pecans and wondered if I could substitute it for the almond flour in my favourite Grain Free Chocolate Chip Cookie recipe. At half the price per pound it was certainly worth a shot.The result was a crispier flatter cookie and every bit as delicious.
Pecan Chocolate Chip Cookies
Yield: 1 dozen large cookies
- 1/4 cup butter plus 2 Tblsp, softened
- 1/3 cup cane sugar (can substitute brown or white sugar)
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cups ground pecans (pecan meal)
- 3/4 cup chocolate chips
- 1/2 cup unsweetened coconut (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using an electric mixer, mix together the butter, sugar in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the ground pecans, 1/2 cup at a time, until well blended. Using a spoon, fold in the chocolate chips and coconut, if using.
Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet. Bake approximately 13 minutes. Allow to cool for 10-15 minutes on the baking sheet.
Maybe this soup should be called “detox” soup.I have been over indulging in gluten free chocolate covered cranberries for the past couple of weeks.Who knew they might add some poundage back on 🙂 .I need to get back in balance so I thought I would make this soup full of goodness from the garden.
My father originated this recipe when he was faced with an abundance of tomatoes,like I am right now.The neighbours won’t even make eye contact if they see me walking down the street with tomatoes to give away.My gluten free garden runneth over.
There really isn’t a recipe.It really is exactly what you have in the garden and fridge at the moment.The tomato is the star of the show but feel free to add whatever other veg you have.My soup consisted of lots of peeled tomatoes,garlic,onion,celery,organic spinach,zucchini,flat leaf parsley,dill,salt and pepper to taste. Cook on medium low until all vegetables are cooked.Let cool and puree smooth or leave a bit chunky.Serve with a dollop of sour cream if desired.
This soup is gluten free,vegetarian,vegan and dairy free.It is filling and nutritious and hopefully gets me back on track.
Just a quick note to let you know that garden is doing well. The recent rains and sun are helping the slow to ripen tomatoes. Luckily my neighbour Lena’s tomatoes are ripening quicker and she has generously shared them with us and other neighbours. The zucchini are still producing and we have been able to share the bounty with family and friends.
The dill cucumbers are also doing well. We have enjoyed them just washed and salted straight out of the garden, quick pickled in a jar on the kitchen counter and added to salads.
We are closely watching the progress of the spaghetti squash. The plants are flowering and starting to grow small fruit. How is your gluten free garden doing?
Quick Pickles or Quickles
One extra large wide mouth jar
Washed small pickling cucumbers
Lots of Fresh Dill
Optional: Garlic Cloves
Fill jar ½ full with water
Add salt till the water tastes very salty
Add cucumbers and Dill (Add more water if cucumbers are not covered)
Cover with a plate and let sit on counter for a few days..
Springtime in Ontario means fresh asparagus.You see it everywhere right now,so enjoy it while it lasts.
According to the Asparagus Farmers of Ontario, choose carefully when buying fresh asparagus. You should look for bright green stalks with tightly closed, compact tips and the stalks should be straight, firm and about 6 to 8 inches in length.
Store fresh asparagus by wrapping the bottom of the stalks in a damp paper towel. Put them in a plastic bag and refrigerate. Plan to use within 2 days.
Prepare fresh asparagus by first breaking off the butt end of each spear where it snaps easily. Save the woody bases for soup stock if desired. Next, wash the stalks thoroughly and carefully to remove any sand from under scales.
Cook asparagus by steaming, boiling, microwaving, oven-roasting, or stir frying.
- To Steam: Lay asparagus in steamer basket and place over boiling water in saucepan. Cover and steam 5 to 7 minutes until asparagus is tender-crisp.
- To Microwave: Place 1 lb. washed asparagus spears in microwave-safe dish. Add 2 tbsp. water. Cover. Cook at HIGH for 4 to 6 minutes, rearranging spears once so bottom spears are moved to top until tender crisp. Keep covered until ready to serve.
- To Boil: Place asparagus, uncovered, in a large skillet or saucepan and cover with boiling water. Boil for 5 to 7 minutes.
- To Oven-roast: Arrange 1 or 2 lbs. of asparagus spears in a single layer in a large shallow baking dish. Drizzle with 1 to 2 tbsp. vegetable oil and sprinkle with salt and pepper. Bake, uncovered, at 500 deg. F. (260 C.) for 8 to 10 minutes or until tender but still slightly firm.
- To Stir-fry: Cut asparagus into 1 inch pieces and cook in skillet or wok, using equal amounts of butter or oil, for 5 to 7 minutes.
- Low in calories; just 20 calories per serving (8 medium spears)
- Fat and cholesterol and gluten free
- An excellent source of folacin
- A leading source of glutahione
- A good source of protein
- A significant source of thiamin and vitamin B6
- One of the richest sources of rutin, a drug which strengthens capillary walls.
A simple way I like to prepare the asparagus is to boil them in a large frying pan for about 5 minutes.Drain the water,leaving the spears in the pan.Add butter,salt, Parmesan cheese and lemon juice.Shake the spears around to coat with the cheese and serve immediately.
In my continuing efforts to eat more vegetables,I needed something extra that would help me on my journey.Peanut sauce was the answer.I buy frozen mixed vegetables (Asian Mix) or fresh prepared stir fry mix or if I am feeling very energetic I chop a variety of veg like broccoli,carrots,snow peas etc.Please feel free to use your favourite combos.
Once the vegetables are stir fried add the peanut sauce and cook for a minute more coating everything well.
You can also use this sauce for chicken,hot or cold rice noodles and as a marinade for any meat.The possibilities are endless.
PS. I made this peanut sauce last week with Asian stir fry vegetables and centre cut pork chops which I marinated in the peanut sauce overnight then baked them.My husband said this was a restaurant quality meal.I think that is good right?
2 tablespoons natural smooth peanut butter
2 tablespoons tamari or gluten free soy sauce
1 clove garlic, minced
1/4 cup water
1 tablespoon brown or white sugar
juice from half a lime
1/4 tsp red chili flakes (optional)
Microwave ingredients for about 30-40 seconds.