Broccoli and Potato Soup

Broccoli and Potato Soup
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


This is a very hearty soup that has just the right amount of flavour. 
Ingredients
3 tablespoons of olive oil
2 leeks (just the white part), very finely chopped
2 cloves of garlic, peeled and chopped
6 cups of vegetable stock (or chicken stock)
2 large Yukon Gold potatoes, peeled and cut into cubes
1 head of broccoli, stems peeled and cut into chunks, florets set aside
Sea salt and pepper
1/4 tsp nutmeg


Method
Place a medium pot on medium heat. Add the olive oil. When hot, add the leeks and saute for 3-4 minutes. Add the garlic and continue to saute for one minute. Add the soup stock, potatoes and and broccoli stem cubes. Simmer until the potatoes and broccoli are just tender. Add the florets and simmer a little longer until they are just tender. Use an immersion blender to puree the soup (either leaving chunks or until smooth - your preference). Serve immediately (hot).


This soup can be made ahead and reheated.
Serves 6 as a starter

Sydney's Endless Energy Bars

Sydney's Endless Energy Bars

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

There are a lot of gluten-free energy bars on the market, but we haven't found many that our little girl, or her dad enjoy. These "eat" more like rice crispy squares, but are packed with protein and fruit, and none of the sugar!

Ingredients

Dry Ingredients

4 cups crispy rice cereal, gluten free

1+1/4 cups pecan pieces, no salt

1/8 cup sunflower seeds, roasted, no salt

1/8 cup pumpkin seeds (also called pepitas), no salt

3/4 cup freeze dried strawberries, chopped up

1/4 cup mixed berry fruit bar, cut in to very small pieces (no sugar added)

Sauce

3/4 cup brown rice syrup
3/4 cup almond butter

1 tsp vanilla extract

1/2 tsp sea salt

Method

Line a large baking sheet with parchment paper (not waxed paper!)

In a very large bowl, add all the dry ingredients and toss together thoroughly.

In a small saucepan, add the brown rice syrup and almond butter and mix together well over medium-low heat. Continue to stir until the sauce has melted and begins to bubble - watch that the mixture does not scorch. Continue to cook and stir for one more minute. Remove from head and add the vanilla and salt.

Drizzle the hot sauce over the dry mixture and combine quickly using a large spatula. Work quickly as the sauce cools and thickens fast. When the dry mixture is thoroughly coated with the sauce, scrape the mixture onto the prepared baking sheet. Spread the mixture as evenly as possible over the entire sheet.

To flatten the mixture, cover them with waxed paper (or parchment) and use a rolling pin. Leave the waxed paper on and chill the entire sheet for about 2 hours. When chilled, cut them into energy bar sized pieces (using either a knife or pizza cutter), and store them in a covered container in the refrigerator with waxed paper between each one, or insert each into a snack bag sized baggie, so they are ready to grab and go.

Yield 16 large or 32 small bars.

Bruschetta

Bruschetta

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This recipe works great as an appetizer or as a side to pasta dinners.

Ingredients

6 slices, Joel's Bread Loaf

Olive oil to brush on bread

1 tsp garlic, minced

2 plum tomatoes, diced

Sea salt and Freshly ground pepper

1 tbsp lemon juice

1/2 tsp Italian seasoning, gluten free

1+1/2 tsp olive oil

Parsley or cilantro to garnish

Method

Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

In a bowl, add the diced tomatoes, lemon juice, 1 +1/2 tsp olive oil, garlic and Italian seasoning. Toss together lightly and season with salt and pepper to taste.

Lightly paint one side of each slice of Joel's dinner loaf (or other gluten free bread) with olive oil using a pastry brush. Place the bread oil side down on the parchment. Bake for about 10 minutes or until slightly toasty. Remove from the oven and turn the oiled side up.

When ready to serve (it's best served warm), spread some of the tomato mixture over each slice of toast and cut each slice of toast into 4 pieces. A pizza wheel (cutter) works well for this. Do not spread the tomato mixture too soon or the bread will become soggy.

Garnish with some fresh cilantro or parsley.

Enjoy!

Crispy Rice Chicken Fingers

Crispy Rice Chicken Fingers
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free This a great appetizer, but can also be used as a main dish if you are in a hurry. The smaller the chicken fingers, the less time they take to bake.

Ingredients
4 chicken breasts, cut into 1/2 inch, short strips
2 eggs, lightly beaten
1/4 cup rice milk

Breading
2.5 cups gluten-free, crispy rice cereal, crushed
1 tsp garlic powder
3/4 tsp basil
3/4 tsp oregano
3/4 tsp sea salt (optional)
1/4 tsp freshly ground pepper (optional)

**For a more bold flavour, add 1/2 tsp dry mustard

Method
Pre-heat the oven to 350 degrees F. Line two baking sheets (or large glass baking dishes) with baking parchment.

Mix well all the ingredients for the breading. Pour it into a shallow baking dish (like a pie pan). In a separate shallow dish, mix the 2 beaten eggs with the rice milk until well combined.

Dip the chicken strips, a few at a time, into the egg mixture first, then press the strips into the breading covering all sides. Immediately, place the chicken strips onto the baking parchment. Adjust the seasonings now if needed.

Bake for 10 minutes on one side, then test to see if it is done well enough to turn them over. Do not stir the chicken strips, or turn them over often, or the breading will get soggy. Cook another 5-10 minutes on the other side, or until the chicken strips are cooked through. Keep a close eye on the chicken strips as the degree of thickness will determine how quickly they cook.

For the last 2 minutes of cooking, turn the heat up to broil and brown one side. Again, be watchful as the rice breading can burn easily.

These chicken fingers go great with the almond satay sauce or homemade ketchup sauce for dipping.

Turkey Meatballs in Tangy Sauce

Turkey Meatballs in Tangy Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar Free

This recipe will fast become a family favorite for when company is coming, or when you just want a really tasty treat! Serve as an appetizer (with tiny forks) or over rice. The sauce is great!

Ingredients

Turkey Meatballs

1.5 pounds ground turkey

2/3 tsp sea salt

1/4 tsp freshly ground pepper
2 cloves garlic

1 egg (lightly beaten)

8 tbsp crushed rice cereal (basically crumbs)

Sauce

1.5 cups homemade ketchup (see my recipe)

2 cups gingerale

Method

Put the ground turkey, sea salt, and pepper in a medium-sized bowl ready for mixing. In a cup, combine the egg and garlic. Pour the egg mixture over the turkey and mix it together well. Finally, add the rice cereal crumbs and work them throughout the turkey mixture. The consistency should be sticky, but allow you to roll it into small balls. Scoop heaping tablespoons of the mixture out and roll them into turkey meatballs.

Combine the ingredients for the sauce in a dutch oven, and heat to just boiling. Drop meatballs into the sauce, lower the heat, cover and simmer for 2 hours or until the turkey is cooked through.

**Crockpot alternative** Use the high setting on a crockpot to get the sauce boiling, then turn down the heat to medium and add the turkey meatballs. Cover and simmer for two hours, or until cooked through.

Makes enough to serve 6 as an appetizer, or 4 for dinner

Chicken Satay with Almond Sauce

Chicken Satay with Almond Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar Free

WARNING: Contains Soy

This is a wonderful appetizer with a sauce that is extra yummy. I have always been a fan of chicken satay with peanut sauce, but this almond sauce is just as good!

Chicken Satay Ingredients
2 chicken breasts
8-10 small wooden skewers (soak in cold water for 2 hours prior to barbecuing)
1/4 cup Tamari soy sauce (gluten-free)
1/4 cup water

Sauce Ingredients
4 tsp olive oil
1 small onion, chopped very fine
3 cloves garlic, crushed or finely chopped
1 cup almond butter (smooth or crunchy style)
8 teaspoons Tamari soy sauce (gluten-free)
4 tsp brown sugar
1 cup rice milk
Option: If you can tollerate it, add sweet chilli sauce for an extra kick!

Method
Satay Skewers
Cut the chicken breasts into bite sized pieces (big enough to stay on the skewers to barbecue) and place in a small bowl. Pour the 1/4 cup of Tamari Soy Sauce over the chicken and marinate for 15-20 minutes, turning a few times to coat all sides. Skewer the chicken and barbecue for 10-15 minutes, or until the chicken is cooked through (no pink).

Satay Sauce
In a frying pan (or heavy sauce pan) heat the olive oil. Saute the onion and garlic until tender (5-8 minutes). Add the almond butter, soy sauce, and brown sugar and stir until well combined and fragrant (the smell is wonderful). Slowly add the rice milk and continue to stir until well combined. Reduce the heat and simmer for about 5-10 minutes stirring frequently.

Serving suggestion: Serve the skewers on a bed of lettuce with a cup of the warm almond satay sauce in the middle. This sauce is great for dipping other meats as well.

Potato Skins

Potato Skins
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

A great appetizer, but also a terrific side. Potato skins are rich in iron, so go ahead and eat them guilt free!

Ingredients
6 small to medium sized russet baking potatoes
Olive Oil
Freshly ground Sea Salt
6 strips of turkey (or chicken) bacon
2 green onions, very thinly sliced (including the greens of the onions)
2 firm plum tomatoes, chopped
1/2 tsp gluten free Italian seasoning

Method
Preheat oven to 400 degrees F
**Use a roasting pan, broiling pan, or other heavy pan. Cookie sheets will warp!

Scrub the potatoes clean. Rub the whole potatoes with olive oil and bake for about 50 minutes, or until they are cooked through and give a little when squeezed. Allow them to cool until you can handle them easily.

While the potatoes are cooking, fry the turkey bacon in a heavy skillet using a little water or olive oil to keep it from sticking to the pan. Cook until it just starts to brown. Chop the bacon into small bite sized pieces and set aside. Toss the seasoned, chopped tomato, green onion, and bacon together in a small bowl and reserve this as a filling for the potato skins.

Cut the cooled potatoes in half horizontally. Use a spoon to carefully scoop out the insides. (Keep the potato insides to make some great mashed potatoes by adding a little rice milk). Leave about a 1/4 of an inch of potato on the skin, so it will retain its shape.

Brush the insides of the potato skins with olive oil and freshly ground sea salt, and return them to the oven for about 10 minutes (they should just begin to brown). Flip the skins over and cook for another 10 minutes. Remove them from the oven and fill them with the tomato and bacon mixture.

Set the oven to broiling temperature and return them to the oven for the last time. Broil the filled skins for about 2 minutes. Use tongs to transfer them to a serving plate and serve hot.

Smell the wonderful aroma and enjoy!

Salsa!

Salsa!
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free, Vinegar-Free

A great (and healthy) snack with rice crackers or rice chips. Fresh cilantro makes a big difference!

Ingredients
2 fresh plum (Italian) tomatoes, diced, skins on
1/4 cup fresh coriander (cilantro), chopped
1 green onion, finely chopped
1 tbsp lime juice
1 tbsp sunflower oil
1/4 tsp sea salt
1/4 tsp pepper

OPTIONAL - for extra zip, add a finely chopped jalapeno pepper

Method In a small bowl, combine all the ingredients and enjoy. If you have time, let the mixture sit in the fridge for a few hours to allow all the amazing flavours to blend.

Matzah Crackers Allergy-Free

Matzah Crackers (Allergy-Free)

Adapted from recipe by Ruth Heiges

Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Ingredients:

1/2 Cup potato starch (not the fine powder, but the white starch)

1/4 Cup ground almond meal

2 Tbsp oilve oil

2 Tbsp water (keep 2 additional tbsp of water in reserve)

1/4 Tsp sea salt

Method:

Preheat the oven to 450 degrees F

Mix together the potato starch, almond meal, and salt and make a well (hole in the middle).

Mix the olive oil and 2 tbsp water in a small cup, and pour into the well.

Using a fork, blend together the wet and dry ingredients into a soft dough. Knead and form it into a ball. If the dough is not pliable enough to roll out, add a little more water (up to a maximum of 2 more tbsp of water).

Line a cookie sheet with baking parchment and, using a rolling pin, roll the dough out - fairly thinly - on the parchment (like a thick cracker). If the dough is sticky, dust it and the rolling pin with potato starch. Using a pizza cutter, cut the dough into squares (3-4 inches big) to make it easier to break up later. Using a fork, prick the dough all the way through in rows to prevent the matzah from curling up too much.

Bake for 9-10 minutes, or until slightly brown around the edges and fairly dry.