Tag Archives: Local

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

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!

Anejo

Anejo Restaurant 2116 4 St SW, Calgary, AB T2S 1W7 (587) 353-2656 www.anejo.ca

Anejo Restaurant
2116 4 St SW, Calgary, AB T2S 1W7
(587) 353-2656
http://www.anejo.ca

Anejo is the perfect spot to hit up if you are looking for authentic, fresh and gluten-friendly Mexican cuisine. They offer something for everyone including table side guacamole, a Mexican take on a rib eye steak, and eight plus kinds of tacos with all being gluten free with the exception of the fish and calamari as they are breaded and fried before hand just be sure to ask for a corn tortilla instead of the flour.

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Very allergen friendly, this restaurant features labeling for gluten, and lactose on their menus so those who need to steer clear of dairy can navigate easily.

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Something to check out for the best value would be their ‘halfy hour’ which is all week, from 3-5 p.m. which their tacos are half price and so are their amazing margaritas which are made with fresh ingredients (no high fructose corn syrups or sweetness here) and shaken not blended.

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Still curious and want to know more? you can easily find their menu, and more information here: http://www.anejo.ca

Review: Los Chilitos

1309 17th Avenue SW Calgary, AB Canada T2T 0C4  403-228-5528 www.loschilitos.ca

1309 17th Avenue SW
Calgary, AB
Canada T2T 0C4
403-228-5528
http://www.loschilitos.ca

Hola, El Mexicano mucho grande burrito…okay so my spanish is not exactly up to snuff, however in english I can convey very well that this place is a absolute gem.

It all started with a mango margarita, on the rocks: the perfect combination of tequila to mix and it was not too sweet. After my taste buds were perfectly primed from my marg, I began to indulge in the single best shrimp tacos I have had in my life thus far. They were stuffed to brim with big, juicy shrimp that I must add were perfectly cooked (one can never say they cheap out on the good stuff), there was a spicy sauce, red cabbage and fresh avocado slices on top. Eating them was quite the production, but I managed to leave no shrimp behind as I devoured my overflowing tacos.

Los Chilitos: Shrimp Tacos

Los Chilitos: Shrimp Tacos

Los Chilitos is small, however has a patio that can be covered which the night my boyfriend and myself went was lovely as we got to sit outside during a thunderstorm and watch the storm while we dined on the best mexican food in town. Their menu has items to suit everyones taste buds. Depending on your level of gluten-sensitivity I highly recommend the flautas: Fried corn tortillas rolled and filled with potato, poblano pepper and onion. topped with lettuce, sour cream, feta cheese and fresh salsa (GF, with the exception that they are fried in oil that has been exposed to gluten).

Los Chilitos: Flautas

Los Chilitos: Flautas

 

This place has a laid back, easy going vibe and has kind, excellently knowledgeable staff (in terms of their gluten-free menu) and is the perfect meeting place for a date or to catch up with friends.

Review: Village Ice Cream

431, 10 Avenue SE Calgary Alberta T2G 0W3 403 261 7950

431, 10 Avenue SE
Calgary Alberta T2G 0W3
403 261 7950

www.villageicecream.com

The reaction of most of my friends when I mention this cool little hole in the wall off tenth avenue, “what is Village Ice cream?” Saddened I am that they have gone this long in life without this local, fresh and Calgary made, sweet indulgent treat and then I am grateful that I get to take them there and see their faces light up as we enter the small ice cream shop as they gawk at the groovy menu.

My inner tea lover rejoiced when I stumbled into village ice cream several weeks back and saw that earl grey was on the menu, and then a throw back to the childhood days of campfire season with the seasonal flavour of toasted marshmallow and the refreshing taste on a hot day of cucumber mint sorbet, nothing beats it.

As you approach, you realize how small this place is, lined up out the door but everyone is always the same; smiling, laughing and genuinely happy. This I believe is attributed mostly to the staff, they always welcome you to the shop and ask you about your day or what brought you in. That is something that makes you feel special and as though they truly care about you which when added on top of sweet, sweet ice cream makes for a wonderful time.

Village Ice Cream is one that caters to those where traditional dairy based ice cream is not an option, they have sorbets and mint chocolate made with coconut milk. After emailing Villages own, Billy Friley, It was determined that almost all flavours are gluten-free with the exception of the seasonal flavours containing types of cookies. However he mentioned that the staff would be able to answer any further questions regarding allergens at the store if needed.

And be sure to ask for it in a cup as the cones (even though their made in house and look amazing) are not gluten friendly.

In the spirit of Village Ice Cream, We are all villagers, Cheers to Billy and his amazing team!

Village Ice cream

Friday, July 18th 2014

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