Category Archives: the gf lifestyle

Buffalo Chicken Dip

It occurred to me today that one of my guiding principles in the kitchen may simply be finding new ways to eat melted cheese.

Gluten-free living means eating far fewer sandwiches and more things that are free form, like dips.

I happened to have leftover buffalo wing sauce so, in the interests of using up leftovers, I made this dip. I sliced up four green onions, gently cooked two large chicken breasts in the microwave, and grated about two cups of old cheddar. I mixed a package of cream cheese with the leftover buffalo wing sauce, and added in the onions, shredded chicken and half the cheese. I put it all in a pie plate, sprinkled the rest of the cheese on top, and put in a 375 degree oven for 20 minutes.

As predicted, it was incredibly cheesy. And good. You can vary the heat by choosing how much hot sauce to add. My version had gratuitous butter, in the name of using up leftovers. This made it a bit richer than necessary, but it was still very tasty.

If we ever have potlucks again, this would be a good dish to take. And the heated up leftovers will make an awesome addition to an egg sandwich tomorrow morning.

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Pecan Butterscotch Squares

I have memories of making a recipe for squares obsessively when I was a kid. I remember that they had butterscotch chips and nuts. I loved the squares, and I made them whenever I was allowed to.

Many years later, the obsessive part of my nature has not disappeared. I have been searching, on and off, for a recipe that seemed similar to what I remember for a few years now. I have a feeling that the recipe came from my mother’s old Good Housekeeping cookbook, which is now in storage. So, whenever I thought about, I would do a deep dive into the internet and see what I could find.

Well, I eventually found this recipe. Of course, I had to try it. I bought fresh pecans, which was the only critical ingredient I didn’t have on hand. I used a gluten-free flour blend for the crust, plus a little in the filling. They turned out beautifully. They are reminiscent of a butter tarta loaded butter tart, that is. The nuts and coconut and butterscotch chips all boost the square into something that is very moreish. And snacking on them is easy, because they are so small. The recipe says you can get 64 squares out of a batch. I got 42 rectangles, none of which were huge.

I was a bit concerned that they might be really sweetmy tastes have changed since I was eight… But they were really great. The coconut and nuts tempered the sweetness. It probably helped that I used unsweetened coconut, too.

These would be great to take to a potluck, give as a gift or serve as a company dessert. And they were well-received by gluten eatersmy brother declared that they were “not maliciously gluten-free,” which is high praise coming from him.

I don’t know if this is the same recipe, but it sure seems pretty close. And I will be making them again. Conveniently, I have enough pecans for a second batch.

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Rum Punch: A Taste of the Tropics

Since travel to warmer parts of the world is off the table right now, I thought I would bring a little piece of the tropics to me.

I mixed pineapple nectar, grenadine, lime juice and white rum to create this lovely drink. I made a large batch and am keeping it chilled in my fridge. Given the chilly weather outside right now, ice cubes seemed inappropriate. I do love the whimsy of this glassware, though. It certainly elevates this drink a little.

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Potato-Parsnip Rosti

Sometimes I get obsessed with a recipe and cannot stop thinking about it until I have bought the ingredients. I saw this lovely rosti recipe earlier this week and instantly my brain was filled with thoughts of toasted parsnips and potatoes. The recipe suggests serving it with sour cream laced with caramelized onions, both of which are staples in my diet, so it seemed like a no-brainer.

I made the rosti (with grated potatoes and parsnips and finely sliced onions) in my cast iron pan. When it was fresh, I topped a slab of it with two sunny-side-up eggs, and it was glorious.

Today, I am enjoying leftovers. I sliced the cold rosti, heated it in the microwave and ate it smeared with the caramelized onion sour cream. Bliss. A comforting dish to help you fight the dark days of late December.

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Omelette with Mushrooms, Caramelized Onions and Cheese

I just made this omelette and it was incredibly tasty. Its execution was far from technically perfect (I should have used a different pan), but my mouth couldn’t tell the difference.

I had some leftover mushrooms that had been fried in butter with garlic, salt and pepper and some leftover caramelized onions. I also had already grated pecorino romano, so with very little effort today, I got to both gain fridge space and eat a fantastic breakfast. Win-win.

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Pepperoni Pizza!

I had been craving pepperoni pizza for a while now, but could never find gluten-free pepperoni when I remembered to look for it. Then I finally found some made by Piller’s. I used it to make this pepperoni, jalapeno and onion pizza.

To make it, I used the crust recipe I have been using for a few years now. I usually make it without the addition of the tiny amount of Parmesan as I tend to put generous amounts of cheese on top. It’s really fast to make, and it uses tapioca flour and coconut flour, so it’s grain free. The crust ends up being nice and thin–I roll it out between two sheets of parchment paper. It is delicate, and I leave it on the lower piece of parchment paper for baking. But if you are light on the sauce, the crust stays crisp enough that you can eat the pizza by hand.

This one was fantastic, of course, and let me have leftover pizza for breakfast. I highly recommend this crust to anyone looking for a yeast-free, gluten-free option to make at home.

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Yogurt with Chia Seeds and Hemp Hearts: A Cereal Substitute

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I was lucky to get a chance to spend a week in Greece last fall. Both of the hotels we stayed in offered breakfast buffets, and both offered rich, creamy Greek yogurt and pots of golden local honey. I made sure to have some every day.

After I got home, I kept up the ritual, but also thought about how I could add more nutrition to it. And this is what I have come up with: high milk fat plain yogurt + honey + hemp hearts + chia seeds + dried nuts or fruit.

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Curry and Chips

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This tasty dinner reminds me of the best of British pub food. Yesterday, I made a rich curry with beef, onions, tomatoes, cabbage and coconut milk. Today when I got home, I threw some fries in the oven. When they were almost done, I heated up a portion of curry in the microwave. I made a bed of the fries and spooned the curry over top. Each bite had all the spicy flavour of the curry and the crispness of fries. So fast and so good.

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Breakfast Nachos!

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I had a hectic schedule this week, where food was often a necessary afterthought. It was a pleasure to finally have a little time to think up a delicious breakfast. This is nachos with old cheddar, baked in the oven until crispy, doused generously with tomatillo salsa and dotted with sour cream.

Some people have a bowl of cereal topped with fruit to start the day. How is this that different? Corn, dairy and fruit… It’s practically the same thing.

While that may be debatable, what is definitely true is that this was a tasty treat and a very welcome meal.

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Eggs Smothered in Jalapeno Cheese Sauce: Better than Eggs Benedict?

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I think I may have found an amazing alternative to eggs Benedict. Don’t get me wrong. I am a big fan of eggs Benedict. Well, used to be. When I order it now, I always order it without the English muffin, of course, but it is not really the same and not nearly as filling. And just this past fall, I tried ordering it in one restaurant where, apparently, the “hollandaise sauce” was not gluten free. I ended up eating something else.

But I love eggs—scrambled, poached, fried—you name it. And, as I may have already mentioned once or twice, I love cheese. Recently, I had the happy accident of having too much jalapeno cheese sauce on hand. I had about a cup sitting in my fridge, needing a purpose, so I toasted a Glutino English muffin in my panini press, reheated my cheese sauce in the microwave and fried up two eggs over easy.

The result was this delicious combination of eggs, cheese sauce and jalapenos. I had it for dinner, but it would make a lovely company brunch dish, too.

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