Thai Cashew Turkey and Broccoli on Quinoa

As I have said in previous blog entries concerning quinoa, it is a perfect superfood!  It is high in vitamins and minerals such as riboflavin, calcium, vitamin E, iron, potassium, phosphorus, magnesium, folic acid, and beta carotene.  It is not from the same family as wheat and is therefore, gluten-free which makes it the perfect food for those with celiac disease, Crohn's disease, or colitis.  It has also been identified as ideal for autistic children or those with ADD.  Quinoa is rich in the amino acid histadine, which cannot be formed by combinations of nutrients and instead must be provided directly in the diet.  Histadine is considered an essential amino acid in children because it is necessary for human development....and lastly, it is always organic because the saponin (or bitter coating on the quinoa grain) is a natural pesticide!!!

THAI CASHEW TURKEY AND BROCCOLI ON QUINOA

Ingredients: 

4 boneless, skinless chicken breasts (or turkey!)

1/4 cup soy sauce or gluten-free tamari
2 tbsp oyster sauce (I used seasoned rice vinegar)

1 tsp minced fresh garlic

2 tsp minced fresh ginger

2 cups water

1 cup quinoa

4 tsp sesame oil

2 cups broccoli florets

1 cup thinly sliced onion

3/4 cup water

3 tbsp peanut butter

1 tbsp honey (I used maple syrup)

1 cup unsalted, toasted cashews (I didn't have any so I used pistachios)

• Slice the chicken into thin pieces and place in a large, sealable plastic bag.  Combine the soy sauce, oyster sauce, garlic and ginger in a bowl and pour into the bag with the sliced chicken.  Place in the refrigerator for at least 1 hour (and up to 24 hours) to marinate.
• Bring the water and quinoa to a boil in a medium saucepan*.  Cover.  Reduce the heat to a simmer and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for another 6 minutes.  Fluff with a fork and set aside
• Place 2 tsp sesame oil in a large frying pan over medium heat.  When the oil is hot, add the broccoli and onion and cover the pan.  Stir frequently and add 1 tbsp of water if the saucepan appears dry.  Cook until the onion is opaque and the broccoli tender, about 8 to 10 minutes.  Transfer to a bowl and set aside.
• Remove the chicken, reserving the marinate.  Place the remaining sesame oil and the chicken into the frying pan on medium-high heat and cook until the chicken is no longer pink, about 7 to 8 minutes.  
• Reduce the heat to medium and add the marinade to the pan.  Stir in the water, peanut butter, and honey and cook for 1 minute.  Toss in the broccoli and onion mixture and stir thoroughly.
• Divide the quinoa among individual serving plates.  Top with the chicken and broccoli mixture.  Sprinkle with toasted cashews**and serve!

*Check on your bag of quinoa to see if it is prewashed or not.  If it doesn't say it has been washed, place the quinoa in a fine sieve and rinse with cold water.  Quinoa has a bitter coating on the outside of it and rinsing it removes this bitter coating (saponin).  I find no matter if it is washed or not, it improves the taste!
**To toast cashews, place in a single layer on a rimmed baking sheet and put into a 350F oven for approximately 5 to 10 minutes - keep an eye on the nuts as the oils can cause them to burn quite quickly!  Shake the pan occasionally to ensure even toasting!

Chicken Pot Pie with Biscuits

For the past two weeks we have been in the Mayan Riviera in Mexico and although the food was delicious on the resort, we were all feeling like some homemade comfort food ~ chicken pot pie seemed to fit the bill (especially since we received carrots in our CSA box from Cooper's, I had frozen some of the sugar snap peas that we received in our spring share, and had roasted a chicken last night!!)  Devon had two helpings and India cleaned up her plate ~ so it was a successful dinner!
This dish has biscuits on top ~ the recipe makes almost a triple batch of the biscuit dough, so feel free to use only 2 cups for this recipe and refrigerate the rest for later use!!  If you prefer a pie crust (pre-made or homemade), or puff pastry then feel free to substitute them for the homemade biscuit mix that I used. 

CHICKEN POT PIE WITH BISCUITS

Ingredients:

4 1/4 cups all purpose flour

2 tbsp baking powder

 1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

3/4 cup instant milk

1 1/8 cup shortening or butter

2/3 cup milk

• Sift together flour, baking powder, baking soda, cream of tartar and salt. 
• Place in a food processor fitted with metal blade.  Add skim milk powder and process a few seconds to mix ingredients. 
• Cut shortening into chunks and add to dry ingredients.  Process until mixture resembles coarse crumbs and shortening is distributed evenly.  Do not over process. 
• Remove two cups and set aside in a bowl.  Refrigerate the rest of the biscuit mixture.
• Mix in the milk until the mixture becomes dough.  
• Set aside.

Filling:

1 onion, chopped finely

1 cup chopped red bell pepper

2 cups carrots, chopped

1/4 cup butter

2/3 cup all purpose flour

2 tsp poultry seasoning

1/2 tsp black pepper

1/2 tsp salt

3 cups chicken broth

1 3/4 cups milk

4 cups cooked chicken, diced or shredded

2 cups frozen peas

• Preheat oven to 350F.
• Melt butter in a large skillet.  Add onions, red pepper and carrots.  Saute 5 minutes.
• Sprinkle flour over top of the vegetables and mix well to ensure vegetables are coated evenly.  Sprinkle poultry seasoning, salt and pepper over top and stir in well.
• Slowly add the chicken broth stirring well.  Add milk and heat to a simmer, stirring constantly.
• Cook until carrots are tender.  Add chicken and peas.
• Pour into a greased casserole dish.
• Drop spoonfuls of biscuit mix over top of the chicken mixture and place in the oven for 35 minutes, or until the chicken mixture is bubbling up between the golden biscuits.
• ENJOY!

What A Great Guy!!!

I just had to blog about this fantastic meal that my husband Greg made for us while the kids were sleeping over at my in-laws!! 
I was out all day long running around with the kids and didn't manage to get home until 7pm on Monday night ~ and this is what greeted me...

In our last CSA box from Cooper's we received organic lettuce greens and a cucumber.  Lisa had brought over a bag of alfalfa sprouts that they're now growing for the CSA and we had an organic tomato in the fridge.  Greg made this lovely salad with an Asian-inspired dressing and then whipped up some sweet potato and russet potato oven fries, seasoned with Montreal steak spice.  He paired this with a lovely Cooper's steak and made a creamy mustard and peppercorn sauce....and then topped it off by opening a fabulous bottle of 2005 Bourgogne Pinot Noir!!!!! 

Then he took me out to "Moxie's" for dessert and mango martinis!  A perfect night with my guy!

Apple Cinnamon Muffins

Although India's Naturopath said that she is MUCH better now, we have to slowly reintroduce the previously restricted foods into her diet.  Therefore, I am still creating foods that stick to her diet (and frankly do us all the world of good as they have no dairy, wheat, refined sugar...after all it is only a couple of weeks until we head down to Mexico and have to squeeze our winter bodies into bathing suits!!!)
 I found this recipe in the "Get It Ripe" vegan cookbook by Jae Steele and all of the family LOVED them!!!

APPLE CINNAMON MUFFINS

Ingredients:

2 cups spelt flour (or 1 brown rice & 1 quinoa like I used!)

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp sea salt

1 medium apple, peeled & diced

1 cup unsweetened applesauce

3/4 cup raisins

1/3 cup non-dairy milk (I used unsweetened vanilla almond milk)

1/3 cup pure maple syrup

3 tbsp EVOO (or sunflower oil)

1 tbsp apple cider vinegar

• Preheat oven to 375F.  Prepare a 12 cup muffin tray with paper liners or a light coating of oil (I have silicone muffin trays so I didn't do either!)
• Whisk together the flour, baking soda, cinnamon and salt in a large bowl.  In a smaller bowl combine the raisins, apples, applesauce, milk, syrup, oil and vinegar (this will help rehydrate your raisins a little so they aren't so chewy)
• Add the liquids to the flour mixture and gently stir with a wooden spoon or silicone spatula until just combined.*
• Portion the batter into the muffin cups and bake for 20 to 22 minutes until the tops are golden brown and domed and a toothpick inserted into the centre comes out clean.
• ENJOY!! 

*Ensure that you stir your batter gently as over-mixing can cause gluten to develop in the batter and your muffins won't rise as well.  Spelt has gluten but the amount is so minor that your body can process it much easier than if it were wheat flour!
**Make sure you remove the muffins from the tray 5 minutes after they've been removed from the oven - this will ensure that humidity doesn't build up in the bases of your muffins and cause them to become 'gluey'.
***You can also add flax or poppy seeds or chopped almonds or walnuts to the batter as well!!!

Fruity Beef Curry

As we have a freezer full of "Cooper's Farm's" hormone and antibiotic free, pasture raised, Angus-grade beef, and I was wishing I was somewhere far warmer than home, I created this sweet and succulent curry which fit the bill perfectly!

FRUITY BEEF CURRY

Ingredients

2 tsp EVOO

1 lb lean ground beef

1 tsp sea salt

1 1/2 cups chopped onion

1 tbsp cumin seeds

2 tsp coarsely grated fresh gingerroot (or 1/2 tsp ground ginger)

1 tsp turmeric

1/2 tsp ground cardamom

1 bay leaf

1/8 tsp ground cloves

1/2 tsp dried crushed red chilis

3 medium sized tomatoes, chopped

2 McIntosh apples, peeled, cored and chopped

Juice and grated peel of 1 medium lemon

1/2 cup sultana raisins.

2 medium bananas, cut into 1" pieces

1 cup chopped, ripe mango

2 tbsp liquid honey

• Heat olive oil in a large skillet over medium heat.  Add ground beef and salt and saute until beef is no longer pink.  Add next 8 ingredients.  Stir together and cook for approx. 5 mins, stirring often until onion is soft.
• Add next 4 ingredients, stir and cook covered for about 5 minutes, stirring occasionally until apple just begins to soften.
• Add banana, mango and honey.  Stir, cook covered for 1 to 2 minutes, or until heated through and fruit is just slightly softened.  Remove and discard bay leaf.
• Serve over basmati rice and ENJOY! 

Double Trouble Chocolate Cookies

In my pursuit of creating yummy lunchbox treats for India that remain true to the restricted diet her Naturopath has her on, I came across "Get It Ripe" written by Jae Steele which features Vegan cooking and baking.  These cookies were enjoyed by all members of the family and remind me in texture, of a dense chocolate shortbread biscuit.  Worth a try even if you aren't looking to bake wheat, gluten, refined sugar, dairy or yeast free like I am!

DOUBLE TROUBLE CHOCOLATE COOKIES

Ingredients:

2 1/2 cups light spelt flour (or 1 of spelt and 1 of brown rice like I did!)

1/2 cup Dutch-processed cocoa powder

1 tsp baking soda

1/4 tsp sea salt

1 cup less 2 tbsp of coconut oil*

1 1/4 cups sucanat (evaporated cane juice - Bulk Barn sells this!)

1 ripe medium banana, mashed

1 tsp pure vanilla extract

1 1 /4 cups of non-dairy chocolate chips**

• Preheat oven to 350F.  Prepare a baking sheet or two with a sheet of parchment paper.
• Whisk together the flour, cocoa, baking soda and salt in a large bowl and set aside.
• Cream together the oil and sucanat in a separate bowl; preferably with an electric mixture for about 1 minute.  Beat in the banana and vanilla until well blended.
• Add wet ingredients to dry and mix just until all flour is incorporated.  Fold in chocolate chips.
• Roll dough into walnut-sized balls with clean hands (so the dough doesn't stick!) and place them, spaced 2" apart, on the baking sheet(s).  Press each ball gently to flatten to 1/2" thick.
• Bake for about 13 minutes, until crisp on top but still soft.
• Remove from oven and enjoy them warm or cooled!!!

*Gently heat the coconut oil in a small pot over a medium low heat prior to using as coconut oil tends to be somewhat solid in the jar, but only requires a little heat to melt to an oil.
**I purchased "Callebaut" vegan chocolate chips in the Bulk Barn and then taste just like regular ones but lack the skim milk powder!

Classic Sweet Watermelon Rind Pickles

Funnily enough, as I went to the cupboard and took out a jar of these pickles, it occurred to me that I hadn't posted a blog entry about them?!  I suppose it was because they are such a foreign food to me that I wasn't 100% sure of how they were supposed to look and taste (as they tend to be commonplace in the southern States).  Armed only with my preserving book and a mountain of watermelon rinds I set to canning this odd, but tasty treat!  Hopefully when watermelon season returns, you will remember this posting and try it for yourself, because I can assure you the taste is unique and fabulous roasted with pork!!!

CLASSIC SWEET WATERMELON RIND PICKLES

Ingredients For Day 1:

16 cups cubed, peeled watermelon rind (about 1 large melon, rind cut into 1" cubes)

1/2 cup pickling or canning salt

Ingredients For Day 2:

2 sticks cinnamon, broken in half

4 cups granulated sugar

1/2 tsp whole cloves

1/2 tsp ground nutmeg

2 cups cider vinegar

2 cups water

• DAY 1:  In a large non-reactive bowl, layer watermelon rind and salt, using about 1/3 of each per layer.  Place a plate on top to weigh down rind.  Cover and refrigerate for at least 12 hrs or up to 24 hrs.
• DAY 2:  In a sieve, working in batches, drain rind and rinse well.  Drain again.
• In a large pot combine rind and enough cold water to cover by about 1".  Bring to a boil over medium-high heat.  reduce heat and boil gently for about 10 minutes or until fork tender.  Drain well and set aside.
• In a large clean pot combine cinnamon sticks, sugar, cloves, nutmeg, vinegar and 2 cups water.  Bring to  a boil over medium heat, stirring often until sugar is dissolved.
• Add rind and simmer, gently stirring occasionally for 1 to 1 1/2 hrs or until rind is translucent and looks glassy.  Remove from heat.
• Meanwhile, prepare canner, jars and lids.  
• Using a slotted spoon, pack rind and whole spices into hot jars, leaving 1" headspace and dividing spices as evenly as possible between jars.  Pour in hot pickling liquid, leaving 1/2" headspace and removing air bubbles. 
• Wipe rim and place hot lid disc on jar.  Screw band down until fingertip tight.
• Place jars in canner and return to a boil.  Process for 10 minutes.  Turn off heat, remove canner lid and let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and reprocess any jars whose lids did not seal.

*For a deeper flavour, replace all or half of the granulated sugar with packed brown sugar.  The colour of the pickles will be a dark caramel!*
*If you prefer a milder spice flavour, just discard the whole spices instead of adding them to the jars!*

Chicken Tikka Masala

India LOVES chickpeas and enjoys spicy foods so since pulses and legumes are recommended on her diet, I decided to use up some leftover chicken and create a version of the traditional Indian dish, Chicken Tikka Masala!  I have included the recipe for the basmati rice as well!!!  Hope you like it as much as my family (and India's friend!) did!!!

CHICKEN TIKKA MASALA

Ingredients:

2 cups sliced, cooked chicken

I can chickpeas, drained and rinsed

4 tbsp olive oil

2 onions, thinly sliced

1-1" piece of fresh gingerroot, freshly grated

2 garlic cloves, minced

6 cardamom pods, bruised*

2 tsp garam masala

2 tsp ground coriander

1 tsp chili powder, or to taste

1 can of low fat coconut milk

2 tbsp tomato paste

4 tbsp hot water

1/2 tsp salt

1/2 tsp stevia or agave syrup

Chopped fresh coriander, for garnish

Juice of half a lime

• Make the sauce by heating the oil in a large skillet, add the onions, ginger and garlic and cook over medium heat, stirring frequently, for approximately 5 minutes or until softened but not coloured.
• Add the spices and fry, stirring for 1 to 2 minutes, until fragrant, then add the coconut milk, tomato paste, water, salt and stevia.  Bring slowly to a boil over medium-high heat and then lower to a simmer.  
• Add the chicken and saute for 10 minutes or less (until the chicken and chickpeas are warmed through)
• Serve over top the basmati rice and garnish with chopped coriander and squeeze lime juice over top!

* to bruise the cardamom pods, simply lay them on a chopping board and with the flat side of your knife, press downwards (much as you would to remove garlic skins).  They are a relative of ginger and the seeds are what emit the aroma. If you are not fond of cardamom, just omit from this recipe!*

SAFFRON BASMATI RICE

Ingredients:

1/2 tsp saffron threads

3 cups boiling water

1/4 cup olive oil

2 large onions, sliced thinly

1 1/2 cups basmati rice, rinsed through a strainer

1 tsp whole cloves

4 whole cardamom pods

1 tsp salt

1 tsp freshly ground black pepper

• Put the saffron threads in a small bowl with 1 tbsp of the boiling water and leave to soak for 20 to 30 minutes.  Heat the oil in a large heavy-bottomed pot and add the onions.  Saute for 4 to 5 minutes until softened.
• Add the rice to the onions in the pan and stir in the cloves, cardamom, salt and pepper.  Saute 3 minutes, stirring frequently.
• Pour the remaining boiling water into the pan, together with the saffron and its soaking liquid, then lower the heat and simmer for 15 to 20 minutes, until rice is cooked.
• Drain well and transfer the rice to a serving dish. ENJOY!

Easy Wheat & Yeast-Free Pizza Dough!

The one food that India has been craving (and crying over!) while on this restricted diet is pizza.  No mean feat since we all know that the pizza dough requires yeast and wheat to make it so darned delicious!!  I did some research on a few celiac and vegan sites and combined a couple of recipes to create this dough.  Although not as ooey-gooey good as regular dough, it was delicious!  India almost cried!!!  The picture I have taken is my pizza as she is not allowed to have mushrooms and meats, but she had onions, garlic, my homemade tomato sauce and the goat cheddar shredded over top!

EASY WHEAT & YEAST FREE PIZZA DOUGH

Ingredients:

1 cup spelt flour

1 cup brown rice flour

1 tsp sea salt

2 tsp baking powder

1 cup water

1 tsp Italian seasoning

1/4 cup EVOO

• Mix all the ingredients together, but leaving approximately 1 tbsp of the olive oil.
• Form into four small balls and flatten on a non-stick cookie sheet (or one spritzed with olive oil, like I did!), into thin discs.  Prick the dough all over with a fork and brush the remaining olive oil over the tops of each pizza base.
• Place in the oven for 6 to 7 minutes at 425F.  Remove from oven and top with your favourite vegetables and meats and place back in oven until lightly browned and cheese is melted (approx. 10 mins)
• Slip off of the pan and ENJOY!

 

Nutty Chicken Stir-Fry

I found this recipe in "Taste Of Home" magazine this month and the entire family LOVED it (especially India, which is great because it totally accommodates her dietary restrictions at the moment!!!)  Best of all?  It's a fast, easy meal that uses some of the left over bits and pieces of vegetables that might be hanging out in your crisper!!

NUTTY CHICKEN STIR-FRY

Ingredients:

1 lb boneless, skinless chicken breasts, chopped (I used leftover chicken that I simply shredded and reduced the cooking time as it was pre-cooked)

1 tbsp EVOO

1/2 cup chopped broccoli or cauliflower, or both!

1/2 yellow pepper, thinly sliced

1 finely chopped onion

6 garlic cloves, minced

2 tbsp brown sugar (or 1 tbsp agave syrup)

4 tsp cornstarch (or 4 tsp brown rice flour)

3/4 tsp ground ginger

1/2 cup chicken broth

1/3 cup reduced sodium soy sauce (I used Bragg's as it contains no yeast or wheat)

1/4 cup chunky peanut butter (or 1/4 cup roasted almond butter)

5 to 6 drops of hot pepper sauce

3 cups shredded cabbage

3/4 cup unsalted peanuts, chopped (or 3/4 cup chopped, unsalted pistachios)

Hot cooked basmati rice

• In a large skillet or wok, stir-fry the chicken in the oil for 2 to 3 minutes over medium-high heat.  Add broccoli, peppers, and onions.  Cook 4 minutes longer.
• Add garlic and stir-fry until the chicken is no longer pink inside and vegetables are crisp-tender.
• In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended.  Pour over chicken mixture in wok.
• Bring to a boil; cook and stir for 2 minutes or until thickened.  Add cabbage; cook 2 to 3 minutes longer or until crisp-tender.  Sprinkle with peanuts and serve over rice!