Category Archives: Gluten Free

Pistachio-Dusted Date and Goat Cheese “Truffles”

Posted on by Andrea

I’m posting a few of these great appetizer recipes since I recently catered a cocktail party and thought that you, out there in the world, might enjoy having these recipes on hand. These little numbers take a bit of time and are messy to construct, but the benefit is that they are relatively simple and you can make them 2 days ahead — just wrap and refrigerate and you’re good to go.  Don’t make these too big, they are rich, so 2 bites should suffice.  Everyone at the party I catered commented on these cheese truffles – they look really nice, and they cover so many elements – sweet, tart, salty, savory. You can’t go wrong. They would make a nice starter to an Indian themed get-together too. If you bring these to a party, you will get lots of ooohs and ahhhs. 😉

Pistachio-dusted Date and Goat Cheese “Truffles”

from Dish Entertains

makes about 20 truffles

4 oz goat cheese, softened

2 oz cream cheese, softened

2 tbsp cassis or port

salt and pepper to taste

10 dates, pitted and cut in half

1/2 cup pistachios, finely ground

Directions

In a bowl, mix together cream cheese and goat cheese.  Add cassis or port and salt and pepper to taste. Mix until smooth. Chill for 30 minutes.

Measure out about 1 tbsp of cheese mixture and press a date half into it.  Wrap cheese around date and roll into a ball. Roll cheese balls into ground pistachios to coat evenly.  Refrigerate, covered, until ready to serve. Enjoy!

mix cheeses, add cassis, salt and pepper, mix.

wrap cheese mixture around half of a date

roll cheese balls in crushed pistachios

keep refrigerated and covered until ready to serve

Sweet Potato Coconut Milk Soup

Posted on by Andrea

IMG_7681

This is my ‘go to’ soup for comfort and flavour. It has the richness of sweet potatoes and coconut milk, savoury flavour of onions and ginger and is brought to life with fresh lime juice. It’s simplicity adds to it’s awesomeness. It can be served as a appetizer for an elegant dinner party or served for lunch with crusty bread and a salad.  Also, whenever my stomach and or digestive system goes crazy, which is often, I make this soup (with homemade chicken stock that I keep in the freezer) and serve it over a little rice. It’s very soothing and yummy.

Sweet Potato Coconut Milk Soup

adapted from Foodtv.ca

serves 6-8

2 Tbsp butter

1 large onion, diced

6 cups diced sweet potato (about 2 large)

2 Tbsp grated ginger

1 can coconut milk (14 oz)

3 – 4 cups chicken broth

2 Tbsp lime juice

salt and pepper

fresh coriander leaves (optional)

Directions:

  1. Melt butter in a large saucepot over medium heat and cook onion 3-4 minutes to soften, but not browned.
  2. Add sweet potato and ginger and cook for 3-4 minutes. Stir in coconut milk and 3 cups of stock. Simmer 25 minutes, until sweet potatoes are tender. Purée until smooth with a hand blender, add remaining stock if soup is too thick. Stir in lime juice. Return to heat and season to taste.
  3. Ladle into bowls and top with coriander leaves and another squeeze of lime juice. Keeps well in the fridge for about 4 days.

saute onion…add sweet potato and ginger

add chicken stock and coconut milk and cook until potatoes are tender.

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Buckwheat Pancakes with Blueberries and Pecans (GF)

Posted on by Andrea

buckwheat pancakes

I found some organic, stone milled buckwheat flour at our Local Family Farms store in Verona.  It is gluten-free, despite it’s name…and it’s Sunday…so I figured I could indulge myself with some pancakes.  The addition of blueberries and pecans comes from our menu from Sunsets Restaurant (2003-2008).  It was a popular and well-loved breakfast item amongst cottagers, locals and our kids.  If gluten is not an issue for you – try the blueberries and pecans with your regular pancake recipe, or try half buckwheat, half all-purpose flour for some extra fiber and flavour.  Either way, blueberries and pecans make a great combo in baked goods.

*This product does turn out drier than conventional pancakes, so try serving maple syrup on the side– it tends to get absorbed quickly.

Buckwheat Pancakes with Blueberries and Pecans

adapted from Umbrella-d.com

makes about 8  5inch pancakes

1 cup buckwheat flour

2 tbsp sugar

2 tsp baking powder

3/4 cup milk (I used soy milk, use whatever you like)

2 tsp melted butter

2 eggs

2 tsp vanilla

1/2 cup pecans, chopped

1/2 cup blueberries (fresh or frozen)

Directions:

Mix all dry ingredients together, mix all wet ingredients together, then mix both together. Stir until well-combined.

Preheat large skillet to medium-high.  Grease pan lightly with a neutral oil.  Pour about 1/4 cup of batter for each pancake into hot pan.

Sprinkle pecans and blueberries over pancake batter. Cook until edges are browned, flip and continue to cook for another minute or two.

Serve with butter and maple syrup.

mix together dry, mix together wet, then combine

cook pancakes in medium hot pan

serve with butter and real maple syrup

yum

Shish Taouk

Posted on by Andrea

shish tawook

What is Shish Tawook you say? It’s delicious, that’s what. This recipe comes to me from Michelle Blandford-Duggan–she told me she loves this recipe …and so I tried it, and I’m so glad I did (and so was my family).  I love a kebab. This one is made with chicken, onion and peppers.  The marinade, I believe is of Persian origin, although I have done no research whatsoever. All I know is that it’s good.  The marinade, which really works best if you Continue reading →

New-fashioned Potato ‘Salad’

Posted on by Andrea

new potato salad

Everyone is probably getting tired of potato salad this late in the summer, but this isn’t really what I would consider traditional potato salad. Sure, it contains potatoes, and it’s served at room temperature, and it has a dressing on it, but that’s where the similarity ends. This recipe was inspired by my friend, Karin Reynolds, who knows how to make everything taste good.  I suspect this was an old family recipe, and I’ve modified it here and there to make it seem ‘new’.  Try it,  it really is very tasty and not boring at all, and it’s a delicious way to use those great new potatoes that the farmer’s markets are full of right now. Continue reading →