Bubbie's Potato Latkes!

Bubbie's Potato Latkes!

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

Latkes are traditionally made as a holiday food to celebrate Channukah, but for those on a gluten-free diet, potato latkes are wonderful comfort food - ANYTIME. They are simple to make, smell great when they are cooking, and delicious.

Ingredients
9-10 raw, medium-sized, red-skinned** potatoes, peeled and cubed (should completely fill a regular-sized blender)
1 egg
1 tsp sea salt
Freshly ground pepper to taste (optional)
1 tsp olive oil

Garnish: Many people enjoy apple sauce, or fruit with their latkes.

Variation: Some enjoy onion in their latkes. In this case, finely chop 1/2 a medium sized onion and blend it with the potatoes.

Method
Add one egg to the bottom of a blender. Fill the blender with cubed potatoes (and onion, if desired). Pulse the blender until you see some of the potatoes form a liquid at the bottom of the blender, then puree until all the potatoes form a sloppy batter. To this batter add the sea salt and freshly ground pepper and puree again for another 30 seconds to mix it well.

Using a paper towel or kitchen brush, lightly oil a large no-stick griddle, or at least 2 no-stick frying pans. Pre-heat the pans to medium, or medium high (350 degrees F).

Using a large serving spoon, spoon the batter onto the griddle using a sweeping motion to thin out the pancake. They cook much faster if they are not too thick. Once the pancake begins to dry on the top (2 + minutes), test to see if you can easily flip it over. Cook on the other side for another 1 + minutes. One side will brown lightly, and the other not as much.

**Note: use a very firm potato for this recipe. Red-skinned potatoes work well.

Pecan Crusted Chicken

Pecan Crusted Chicken
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free

This is a dish with lots of flavour!

Ingredients
2 pounds of fresh chicken breasts or thighs (boneless and skinless), washed and dried

Wet mix
3 tsp olive oil
2 tsps (dry) mustard
1/2 tsp horse radish (medium) vinegar-free

Coating
1 cup pecans (ground)
1 tsp onion powder (gluten-free)
1/2 tsp garlic powder (gluten-free)
Sea salt (to taste)
Freshly ground pepper (to taste)

Method
Preheat the oven to 350 degrees F.

Wet mix
Mix the olive oil, mustard, and horseradish in a small bowl. Brush each chicken piece with the wet mix.

Coating
Stir together well all coating ingredients in a pie pan and press each chicken piece into it to coat all sides.

Place all chicken pieces in a baking dish. Cover and cook for 45 minutes or until chicken is cooked through. Uncover during the last 20 minutes to crisp up the coating.

Almond Cookies

Almond Cookies

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

These easy cookies require only one type of flour and keep well for several days in a zip lock bag or tightly sealed tin. They have a unique texture that reminds me of coconut - yet no coconut is used!

Ingredients

Dry

2+ 1/2 cups blanched almond flour

1/2 tsp freshly ground sea salt

1/2 tsp gluten-free baking soda

Wet

1/2 cup sunflower oil

1 egg, slightly beaten

1/2 cup white or brown sugar

1 tbsp gluten-free vanilla extract

Options: They are great plain, or for variety add 1/2 cup chocolate chips, or pecans, or dried fruit.

Method

Preheat oven to 350 degrees F. Line 2 large baking sheets (or glass pans) with baking parchment.

In a medium bowl, mix the dry ingredients together. In a small bowl, mix the wet ingredients together. Combine well the wet and dry ingredients in the medium bowl. Add any desired optional ingredients, cover and chill for one hour.

Drop the dough by the tablespoonful onto the baking parchment, and use the bottom of a smooth glass to flatten (dip in a little sugar if the glass sticks to the dough).

Bake for 6-8 minutes or until the edges begin to brown. Let cool for a few minutes. They are great served warm or cold.

Makes about 24 medium sized cookies.

Spicy Almond Chicken

Spicy Almond Chicken
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar-Free
Warning - Does contain Soy

A great meal to put in a slow cooker (crock pot) before going to work, and dinner is ready when you are home! Alternatively, it can be cooked in a wok.

Ingredients
2 lbs boneless and skinless, cubed chicken

Sauce
1 cup of salsa (see a previous blog to make your own)
1/4 cup almond butter
3 tbsp lime juice
1 tbsp gluten-free soy sauce
2 tsps ginger root

Garnish
1/2 cup slivered almonds

Method
Mix all sauce ingredients together in a small bowl. Place the boneless chicken in a large plastic bag, or a medium sized bowl. Pour the sauce ingredients over the chicken and marinade at least 1 hour or overnight (in the refrigerator).

Cook in a slow cooker for 4-5 hours on high, or 6-8 hours on low. If you cook the chicken in a wok, cook for 10-15 minutes or until the chicken pieces are no longer pink in the middle.

Serve over rice or rice noodles with fresh cauliflower or broccoli. Just before serving, sprinkle the slivered almonds on top.

Canadian Baked Beans

Canadian Baked Beans
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

These beans have a fairly strong and sweet flavour.

Ingredients
1 pound dried navy or great northern beans
1+1/2 onions, chopped finely
1 cup water
5-6 strips turkey bacon
1/2 cup brown sugar
1/4 cup strained tomatoes
3 tbsp black strap molasses
4 cloves garlic, crushed
1 tablespoon salt
1 +1/2 teaspoons dry mustard
1/4 teaspoon black pepper

Method
Soak beans overnight in enough water to cover them, plus three inches. Drain the beans and put them in a slow cooker. Add remaining ingredients. Cover and simmer for 8 to 10 hours.

Chicken Mango Salad

Chicken Mango Salad
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free, Vinegar Free

Ingredients

Salad

2 grilled chicken breasts, cut up into bite sized pieces
3-4 celery sticks, chopped
1 medium apple, cored and chopped
1-2 ripe mangoes, peeled and cubed
1/2 a sweet onion, finely chopped (optional)
1/2 cup chopped walnuts (optional)

Dressing

1/4 cup lime juice

2 tbsp olive oil

Apple juice (approx 1/2 cup)

2 tsp sugar

Romain lettuce (about 6-8 leaves) washed and chopped, as a bed for the salad.

Method

Salad

Mix all the salad ingredients (except the romain lettuce) together in a large bowl.

Dressing

In an 8 oz measuring cup, add the lime juice and olive oil. Fill with enough apple juice to make 3/4 cup of dressing. Add 2 tsps of sugar and stir until the sugar is dissolved and all the ingredients are well mixed.

Pour the dressing over the salad and toss well. Chill the salad for about an hour, and serve over a bed of romaine lettuce.

Serves 4

Options: Replace the mango fruit with well drained cans of mandarin oranges

Vanilla Rice with Cauliflower

Vanilla Rice with Cauliflower
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Ingredients
1 +1/4 cups rice milk
1 cup white rice, long grain
1 tsp gluten-free vanilla Extract
1/2 small onion
2 tablespoons olive oil ,
1 clove garlic, finely chopped
1 inch piece candied ginger, finely chopped
2 cups finely chopped cauliflower
1/2 cup crushed rice crackers
sea salt
freshly ground pepper

**Note: Can be made with fresh ginger, finely grated if you want a no-sugar added recipe.

Method
In a saucepan over high heat, bring the rice milk and vanilla to a gentle boil. Stir in the rice. Cover and reduce the heat to low and cook for 40 minutes. Do not remove the lid during cooking. Stir the rice, which will be very wet and soupy. Increase the heat and simmer uncovered, stirring frequently, for 10 minutes, or until the rice is tender and creamy.

In a deep frying pan, heat the olive oil over medium heat and stir in the onion. Reduce the heat to medium-low and cook for about 5 minutes or until slightly softened (stir occasionally). Add the garlic and ginger and cook, stirring frequently, for about 2 minutes. Stirring frequently, add the cauliflower and cook for about 10 minutes, or until just tender and fairly dry. Don't overcook.

Combine the cauliflower mixture with the rice and season to taste with sea salt and freshly ground pepper. Sprinkle the crushed rice crackers over the mixture just before serving to keep them crunchy.

Makes 4-6 servings.