Tag Archives: gluten free

Spicy Thai Red Coconut Curry

Fall is always a little chillier, the colours are inspiring though and there something about food that is spicy and whose colours match the fiery reds, oranges and yellows of Fall that I love. So it was time to mix it up with some Thai Red Coconut Curry.

After making this it dawned on me that some shallots, mushrooms or some shredded carrot would be phenomenal additions to this dish.

Ingredients

1 tablespoon of oil (I like coconut or olive oil)
1/2 small white onion, diced
2 cloves of garlic minced
2 inch nub of fresh ginger, grated
1/4 teaspoon of red chili flakes
1/4 teaspoon of salt
1 of each, red and yellow bell pepper thinly sliced
1-2 tablespoons of Thai red curry paste ( I say 1-2 so you can adjust the heat as necessary as it can be spicy but since I love spice I always add 2, should you dislike spice, omit the red pepper flakes)
1 can of coconut milk (I prefer the full fat kind but low-fat would work too I am sure)
2 teaspoons soy sauce (ensure the kind you are using is gluten-free) this adds some seasoning and brings out the flavours in the dish quite nicely.
1 pound of thinly sliced chicken or shrimp
Basmati rice or rice noodles (rice noodles are my personal favorite, follow package directions to cook both rice or rice noodles)

**Basil, bean sprouts, crushed cashews or peanuts, and sriracha make for fabulous garnish and condiments.

Make it:

1. heat a large skillet or wok pan at medium-high heat and add in 1 tablespoon of oil and swirl to coat the pan.
**if using chicken or shrimp cook these in the pan first prior to adding in onions etc, and cook chicken until browned on the outside or for shrimp until opaque and pink on the outside, remove from pan before cooking the curry you will add these back in add the end).

2. add onion to the pan, decreasing the heat to medium and saute until the onion begins to soften and cook (4-5 minutes)

3. Add in minced garlic and ginger to pan and stirring, fry until fragrant (about 2 minutes), once fragrant add in the sliced red and yellow bell peppers (also to fry for 3 minutes)

4. To the pan add the Thai red curry paste and mix in with the peppers and onions and allow that to fry with the paste for about 2-3 minutes (frying the paste is something I learned from my mom watching her make curry with pastes my whole life, it allows the spices and flavours in the paste to be deepened and brightened.)

5. Add in 1 can of coconut milk to the pan, along with 1/2 cup of water and 1 teaspoon of sugar (I prefer a non-refined sugar such as coconut sugar, but white or brown sugar would also suffice).

6. Stir to combine and allow to simmer for 10 minutes (if using shrimp or another protein, this is when you would add it back to the pan to continue cooking and absorb some of the flavour)

7. serve over basmati rice, or my personal favorite rice noodles.

 

 

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Chai Spiced Hot Chocolate with Whipped Coconut Cream

You can also read this recipe as well in the Amber Approved Magazine 2016 Fall Edition.

For the Chai Spiced Hot Chocolate:

This recipe is a single serve

Ingredients

1 cup of unsweetened almond milk

1.5 tablespoons of raw cacao powder

1 tablespoon of pure dark maple syrup (the darkest grade you can find)

1 teaspoon of Chai Spice (I really love The Silk Road Spice Merchant’s blend but any other garam masala will do here if you liked to make your own chai spice take 1 teaspoon each of cardamom, all spice, ground cinnamon, cloves and 2 teaspoons ginger)

1.5 tablespoons of semi sweet dairy free chocolate chips (I prefer enjoy life foods brand).

Method

 

  1. Take a small sauce pan and start to heat your almond milk over medium low heat
  2. After about 1-2 minutes add in your cacao powder, maple syrup and chai spice
  3. Whisking constantly to ensure the chocolate chips, cacao powder, maple syrup and chai spice have dissolved and the chips have melted and are well incorporated, continue heating and whisking until you’ve reached your ideal temperature.
  4. Once heated to your liking, remove pot from heat, and pour into a mug, top with coconut whipped cream and a sprinkle of chai spice or cacao powder if desired (while not necessary the coconut whipped cream melts into the hot chocolate, making it even richer and creamier than before.)

 

Whipped Coconut Cream

Makes about 1-1.5 cups of whipped cream

*This recipe should be started a day in advance to accommodate the chill time of the coconut milk.

Ingredients

 

1 14-ounce can of full fat coconut milk (low fat will not do)

¼ cup of powdered coconut sugar (powdering your own coconut sugar is super easy, just toss it into a high speed blender or coffee grinder)

½ teaspoon of pure organic vanilla extract

 

Method

 

  1. Chill coconut milk overnight or for at least 8 hours prior, ensuring not to shake or tip the can to encourage the separation of the cream from the liquid.
  2. Chill a large bowl (stainless steel works best) for 10-15 minutes prior to making your whipped cream.
  3. Remove coconut milk from the fridge, being careful not to shake or tip your can and once the lid is removed, with a spoon, scrape the cream from the top of the can, into your bowl, leaving the liquid behind.
  4. With an electric mixer, start whipping your coconut cream at high speed, after about 30 seconds add in your powdered coconut sugar and vanilla, and continue whipping for another 2-3 minutes or until the cream has thickened, and soft peaks have started to form.

Spoon over your hot chocolate or any other dessert or beverage your fancy. This will keep for up to 3 days in a sealed container in the fridge.

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Photo Credit: Alexandra Borovsky 

REAP Calgary: 7th Annual Food For Thought at Hotel Arts

If this past year has taught me anything, now more than ever is the time to support our local businesses who need us as much as we need them (we are a community are we not?). REAP Calgary is making this easier and now yummier than ever and for the 7th year in a row will be presenting Food For Thought.

REAP Calgary, is hosting their 7th Annual Food For Thought an event they have described as a “feast for the senses.” As many of you may have deduced if there is an event in Calgary where fresh, local and delicious gluten-free food available then I will be there.

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Ingrid Kue Photography

I couldn’t be more passionate about the importance of appreciating and supporting the incredible local restaurants, chefs and producers we have here in Calgary so today, I encourage everyone to join myself and REAP Calgary in an afternoon of food, fun and community.

 

The event will take place Sunday, September 25th from 1:00-4:00 p.m. at Hotel Arts Calgary and your admission will include mouth watering, local food and beverage sampling from 22 vendors (and yes there will be gluten-free options).

Bring your appetite! Your admission includes delicious local food and craft beverages from:

And engaging displays from these community partners:

Tickets are available through eventbrite, and thanks to Meal Share, for every ticket purchased, Meal Share will provide a meal to a person in need so while you feed your stomach, you can also feed your soul and someone who really needs it.

Tickets are available as follows:

Adult tickets online are $35 and children are $15. People can also purchase a family pack (2 adults and 2 kids) for $90. 

to purchase a ticket please visit: https://www.eventbrite.ca/e/reaps-7th-annual-food-for-thought-tickets-27164049403?utm-medium=discovery&utm-campaign=social&utm-content=attendeeshare&aff=escb&utm-source=cp&utm-term=listing

For more information about REAP Calgary, and all of the incredible work they do for our community please visit them at: http://www.belocal.org

Amber Approved Magazine: Fall Edition 2016

Hi everyone,

If you’ve missed me, sorry for the hiatus, being a full-time student and working on some new material makes me one flakey blogger, however here is some news for you to bite into and don’t worry its all gluten friendly.

Fall is this incredible time of the year, the colours change, the air grows crisp and if you’re familiar with Calgary’s climate, you may even see some of the white stuff falling from the sky come October (gross but that’s where comfort food and warm beverages come into play).

This season, I had the opportunity to create some recipes for my friend and colleague Amber Romaniuk in her incredible online publication of Amber Approved Magazine, a gluten-free, dairy free and refined sugar-free magazine and I am very excited to be sharing them with each and every one of you! Each recipe is inspired by that crisp air, warm colours and spicy rich flavours that one could only associate with fall.

With seasonal changes always come large changes for myself somehow, and this was a step that was scary and exciting all at the same time. So from my kitchen to yours, please check out the link to view Amber’s magazine and my sweet treats, I hope everyone likes them.

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Enjoy & Thank’s for reading,

Chelsea
The YYC Celiac

P.S. if you enjoyed the mouth watering photos that accompanied by recipes, please thank my dear friend, Alexandra Borovsky.

Churros & Johnston Canyon

After fianlly finishing all 3 of my spring semester classes, I took a deep sigh of relief and started baking and went on a nice relaxing hike…

I was also exceptionally lucky to receive the Calgary Cooks Cookbook for Christmas a couple of years back from some very good friends at the time from Una Pizza + Wine, and got to play with the Anejo recipe for their churros. Now I had never had the experience of eating a churro prior to being diagnosed celiac, but my boyfriend sure had and he LOVED them.

Now of course, the original recipe was not gluten-friendly as it was made with wheat flour but with a little ingenuity and some help from Cup 4 Cup flour, they became a absolute hit. The only modification Scott said would be made next time was to use granulated sugar over the powdered sugar which the recipe calls for.

I forsee churro’s being a household favorite from here, all that is next is to perfect a mini donut!

 

20160624_130121I was also able to go on a beautiful hike through Johnston Canyon, and up to the ink pots, which was super rad to see because I had never had the chance before to see them.

This was a stunning walk, and a fabulous day to connect with nature and decompress after a long week of final exams from my spring classes. The hike round trip took my boyfriend, Scott and myself about 3.5 hours in total, which included a short rest and snack break at the ink 20160624_132844pots.

 

We concluded our fabulous day of hiking with a stop at my favourite and most celiac friendly restarurant, The Wild Orchid Bistro, if you have not already heard of it, believe me when I say that you NEED to! Everything that is made is 100% gluten-free, yes thats right 100%, and the ginger beef is to die for. Be sure to read my restaurant review for more information on this fabulous restaurant.

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Gluten-Free Stampede

Yes, the title may sound counter intuitive but thanks to Amber Romaniuk of Amber Approved, the Calgary Stampede has something that is gluten-friendly to boast not to mention that it is the healthiest breakfast in town.

Each year Amber dedicates her time, and vast knowledge of healthy, gluten-free living, while teaming up with the finest chefs from Calgary’s own Hotel Arts to bring us a gourmet breakfast unlike anything this city has to offer.

This is also a breakfast that not only your body can feel good about but your soul as well, as this breakfast is supporting two excellent causes: Calgary Meals On Wheels and Fort McMurray. Once again I will be donning my cowgirl boots and rising early to take part in what should be recognized as the best stampede event of the season. Foodies and celiacs rejoice, because unlike your typical flapjack breakfasts the menu this year will offer something much more delectable:

Pancake station
Sticky Maple Tamari Glazed Spraggs Farm Pork Belly
Cinnamon Sugar Dusted Mini Doughnuts
Tropical Coconut & Pineapple & Avocado, Chocolate Mint Smoothies
Yellow Door Spiced Kennebec Hash Brown Potatoes with House Made Ketchup
Baked Strat
Seasonal Fruit Cups
Infused Water
Tea Stations

Menu offerings are gluten, dairy and refined sugar free.

As well as visitors from Stella’s Gluten-Free Perogies, the YYC Tea Wagon, Fit Kitchen, Wild and Raw Superfood and Juice bar (and their amazing bullet proof coffee), and some other exciting treats!

So say “yeehaw” and get on t0:

http://amberapproved.ca/third-annual-stampede-breakfast-hotel-arts/

to get your tickets to the greatest Stampede breakfast on earth, mini donuts included!

Homemade Fajita Night

Hello All, and welcome back! I hope everyone had a delightful summer, I know I did and my absence was a direct result of the beautiful weather we had here in Calgary!

So this labour day Monday, it was rather gloomy and glum in the YYC (sayonara summer), so I thought something warm and spicy would cure the rainy day blues, and it turns out that I was right!

I got adventurous and even made my own gluten-free tortillas which totally beat the dried out, store bought ones I had experienced in the past! Mexican inspired cuisine is always beautiful, bright and bursting with reds, oranges, yellows and its spicy which releases those happy endorphins so on your next glum day try these recipes!

Cajun Spice Rub:

this is a recipe that goes phenomenally with chicken but also with shrimp and pork, this will help blacken your chicken and veggies for your fajitas! This will make a fair amount of rub, this is not a single use recipe!

2 tbs ground black pepper
2 tbs white ground pepper
2 teaspoons of dry ground mustard
2 tbs of paprika
2 tsp sea salt
1/2-1 tsp cayenne pepper (depending on your love of spice increase or decrease this!)
2 tbs dried thyme

combine all spices in a bowl or mason jar and mix together!

Fajitas:

2 boneless, skinless chicken breasts (this was enough for my mom and I plus a little left overs) rub these with the cajun rub, and allow to sit in the fridge with the rub for at least 30 minutes.
Sweet Bell Peppers (I like red, yellow and orange mixed) sliced
1/2 yellow onion sliced
Sour Cream
Grated Cheddar Cheese
Gluten-free tortillas (recipe below) or buy store bought, Udis makes a decent one

Take a cast iron skillet and warm to medium-high with a little oil in the pan (I used canola but camelina or another oil with a higher smoke point will do, once hot add your chicken and fry until a crust begins to form, and the flip to do the other side. Afterwards remove from stovetop and place in a oven, preheated to 350 degrees and allow to cook through (about 5-8 minutes)

In the mean time, heat another pan with a little oil in the bottom (I like my cast iron grill pan for this) and add your sliced bell pepper and onions, sprinkle with a teaspoon of your cajun spice and being to cook on medium heat until he bell peppers have begun to cook through and the onions are turning golden-brown.

once the chicken is done cooking, remove from the oven, tent with foil and allow to rest for a few minutes. After allowing to rest, slice the chicken and serve over the bell pepper and onion mixture.

Serve with sour cream, grated cheddar and salsa or pico de gallo if you wish! Load up your tortillas and enjoy!

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Tortilla recipe:

This is a standard recipe that seemed to be similar from blogger-blogger all the way to the food network (flour, fat, water and salt) so I added some of my own favourite cooking ingredients like Alberta’s own, highwood crossings organic, gluten-free, all-purpose flour blend and and coconut oil instead of shortening or butter (as many recipes called for both)! For my first foray into tortillas i thought they worked out pretty good, although I still plan to experiment!

2 cups of all purpose gluten free flour
4 tablespoons of coconut oil
1/2 teaspoon salt
1 cup of warm water (I used almost the whole cup, however too much water as I found out will create paste not dough!)

In a food processor, pulse the flour, salt and coconut oil together until the texture becomes mealy and then a little at a time add the warm water through the opening on the food processor lid and pulse and add water until a dough ball forms (like I mentioned before, you may need a little, or a lot to achieve the right consistency so pour slowly, you can always add more but can’t take water out!) . Line a plate or tray with plastic wrap and divide dough into 6-8 balls, cover and allow to sit for 30 minutes.

***TIP: plastic wrap is a gluten-free cooks BFF, it allows us to place it on a surface and roll it without it sticking as plastic wrap is the stickiest of gluten-free doughs kryptonite. This is a tip to remember when making pies, cinnamon buns, or any other gluten-free dough that a rolling pin will be required for!

Afterwards roll out tortillas or as I like to do place in a tortilla press lined with plastic wrap until thin. preheat a griddle or a non stick skillet on medium-high heat, you do not have to grease your cooking surface. Cook tortillas until bubbles form and brown, Do not overcook the tortillas because they could become crispy and won’t be soft enough to fold.

I hoped you enjoyed this spicy, cold weather inspired meal! Check in next week for my weekly recipe creation!

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