Roasted Brussels Sprouts

Roasted Brussels Sprouts with Easy Vinaigrette

These brussels sprouts are amazing and so easy to make. This Food52 recipe is pretty perfect so you can follow it below. I didn’t have all the ingredients on hand last time I made the vinaigrette so I just loosely measured some sambal oelek , fish sauce, agave, a little water and lime for the sauce and it worked out great.

http://food52.com/recipes/19682-momofuku-s-roasted-brussels-sprouts-with-fish-sauce-vinaigrette

The sprouts are great with the sauce but this roasting method is what will really sells almost anyone on brussels sprouts. With this method the sprouts are crispy and never mushy (I think the classic steamed brussels sprouts are what have scared so many people away, including me). One of my favourite side dishes is to prepare the sprouts this way and serve with mayo mixed with sambal oelek for dipping. So yummy!

If you have been scared of brussels sprouts now is the time to try them out. Now on my list of Top 10 veggies!

Gluten-free Roasted Brussels Sprouts

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Gluten-Free Latkes for the Holidays

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I am obsessed with Latkes, also known as potato pancakes.  In my books they are the perfect gluten-free treat. There is little better in the world than fried potato. I love to make traditional ones around Hanukkah and also love to make impromptu thrown together versions for breakfast throughout the year. Latkes require only a small amount of breadcrumb or flour so it is easy to substitute in a gluten-free alternative. I like to just grate some potato, remove the excess water, add some onion (I also like green onion) and whatever gluten-free flour you have on hand and fry it all up. It is always delicious and your whole house will smell like latkes! (this is both good and bad)

Be careful most latkes you buy at the store or that are homemade are not gluten-free friendly (unless you have a friend like mine who always makes sure to use gluten-free flour- Thanks Ari!).

Before starting to cook I highly recommend watching this video detailing how to cook the perfect latke on bon appétit:   http://www.bonappetit.com/test-kitchen/cooking-tips/article/no-soggy-latkes

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Gluten-Free Latkes

Makes about 24 medium-smallish latkes

  • 4-6 large potatoes peeled or unpeeled (russet are recommended but I use whatever I have on hand)
  • 1 white or yellow onion
  • 2 eggs
  • 1/4 cup gluten-free flour mix (any gluten-free mix will work)
  • 2 tsps salt
  • 2 tsps baking powder (gluten-free)
  • 1/4 tsp pepper
  • grapeseed oil or other preferred oil for frying

Preheat oven to 300 F to keep the latkes warm after frying.

We were a little lazy and chose not to peel our potatoes, the recipe works either way.

In a food processor or with a box grater grate the potatoes and onions. Transfer to a large kitchen towel or cheese cloth and twist to remove all the excess water. Repeat several times. The more water you remove the crispier your latkes will be.

In a large bowl whisk together the eggs, baking powder, flour, salt and pepper. Add the potatoes and onion and mix well  with your hands.

In a large frying pan heat the about  4 TBSPs of the oil over medium high heat. You will need to add more oil throughout the cooking process.

Working in batches add  big spoonfuls of the mixture into the pan, pressing with your spatula to flatten. Once the latkes are browned on both sides remove to a plate with paper towel. The latkes will cook at different speeds. Put the cooked latkes in the oven on a plate or wire rack to keep warm while the others are being prepared.

Serve with this homemade applesauce (store bought will also work just fine). I also love mine with sour cream, smoked salmon and chives.

This recipe was inspired by this recipe from bon appétit.

Whatever holiday you celebrate this a year have a Latke party, you won’t regret it!

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Gluten-Free Bisquick: Easy Cheesy Garlic Biscuits

Gluten-Free Garlic Cheese Biscuit

I have seen many recipes on Pinterest that use Gluten-Free Bisquick but had never seen it in Quebec until this past week and I had to try it out for myself. I found it in the gluten-free section of this IGA (to note this is one fancy IGA that plays jazz music and has lots of gluten-free products throughout the aisles). So far I have just tried these biscuits and they were pretty darn good for a first try. I didn’t used the recipe on the box but kinda followed this recipe online.

These biscuits are yummy and so far I would recommend this mix. But at $6 for just over 2 cups the mix isn’t cheap so I would be more likely to buy it on sale. Forgetting the price, this mix does make a very easy biscuit that tastes a little bit like the biscuits back in the day at Red Lobster which I was obsessed with as a child. I would eat those babies until I was sick and probably gluten poisoned. These easy gluten-free copies make a great side with a soup. Who doesn’t love fresh biscuits with a little cheese and garlic when it gets cold. Did I mention it’s easy. Impress people with oven fresh gluten-free “bread” with the littlest of effort!

Gluten-Free Garlic and Cheese Biscuits

  • 2 cups Bisquick Gluten-Free Mix
  • 1-2 cloves grated fresh garlic (you can use garlic powder if you don’t have fresh on hand, about 1/4 tsp)
  • 1/4 cup butter
  • 1/2 cup grated cheese (I used aged cheddar)
  • 2/3 cup milk (I used almond milk)
  • 3 eggs
  • Optional: Poppy seeds to mix into batter and place on top of the biscuits. You can also sprinkle extra cheese and fleur de sel on the tops. Extra melted butter can also be brushed on top of the finished biscuits.

Preheat oven to 425F.

Using a fork or your hands combine the flour mix with the butter and garlic until it becomes crumbly. Mix in the butter, cheese, milk and eggs until dough forms. Add in poppy seeds if using. Place dough onto an ungreased baking sheet in 10 biscuit sized rolls.

Bake for 9-13 minutes until they start to get slightly golden but not overcooked. If you wish brush them with extra melted butter once out of the oven go wild!

Serve warm or pop them in the microwave for a few seconds. They also freeze well!

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The Easiest & Best Baked Beans Recipe (Gluten-Free & Vegan)

Baked Beans (Gluten-Free & Vegan)

This recipe has all the essential attributes of a GFBFF favorite. It’s super easy, calls for basic ingredients, doesn’t require any real measurement, feeds a crowd, always leaves you with plenty of leftovers and is shockingly delicious. What else could you ask for? Oh yeah, it’s gluten free 😉 I will now allow my friend Neil to take over as he is a control freak and wants his moment in the GFBFF Sun.

Hello Glutenless Glutonesses, I am Neil. The following is a detailed account of how to make my moms Lima Beans. It is a Greek recipe and probably fueled the fire of the warriors at Thermopylae. This is a hearty dish of comfort food that can accompany any meal, from meat and poultry to fish/seafood and or vegetables. Kris likes to serve it over rice…a starch on a starch…why not! These beans are so simple and take such standard ingredients you won’t believe what will come of them. What I also love about this dish is its versatility. You can add bacon or parmesan cheese. I added the chilli flakes to the recipe but they should always be included in my opinion. Feel free to take them out if you can’t take the heat. Try them with different herbs. Have fun with these beans!

Baked Lima Beans

Prep time: 10 minutes / Cook time: around 1 hour

Preheat your oven to 375 F

  • 1 can whole tomatoes -roughly chopped up with kitchen shears
  • 3 cans large lima beans- drained and rinsed
  • 1 red onion roughly chopped
  • 4-6 cloves garlic chopped
  • 1 bunch parsley chopped
  • Approximately 2 cups extra virgin olive oil (this may seem excessive but the original recipe calls for 4. I make sure that my beans are almost covered by the oil with just the tops poking out, when they are done you can drain the excess oil into a jar and cook with the most delicious oil you can imagine afterwards). You can put less oil but they may dry out and get hard.
  • a few pinches of chili flakes
  • salt and pepper to taste

Combine everything in a large baking dish (the wider the dish the better, around 1 inch will leave you with a nice crispy crust on top). Bake for about an hour, longer if they look like they need to get a little crispier on top.

If you are baking for a big crowd these beans can easily be adapted to sate the hunger of even the most populated of pot lucks. Add another can of beans and you will need at least a half cup more oil, maybe a bit more of everything else. these beans are versatile, flavor packed, buttery magic for your mouth. And they’re Vegan. Almost unbelievable, I know.

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Easy Smashed Chickpea Salad (Gluten-Free)

2014-01-13 20.16.35This smashed chickpea salad is one of my favorite things to make and it only takes a few minutes. I often make a double batch to eat throughout the week. It is great on it’s own, as a filler in a sandwich or as an addition to a salad. My preference is to serve it on gluten-free toast with mayo.

The simple combo of chickpeas, lemon, red onion and parsley is always perfect. It’s an easy thing to throw together for a group and make in large quantities if you want to bring something that is healthy and gluten-free for everyone to share.

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 TBSP finely chopped red onion
  • 1 TBSP chopped fresh parsley
  • Zest and juice from half a lemon (you can use more to taste)
  • Salt and pepper to taste
  • A few TBSPs of  olive oil (to taste)

Note: This is really a no measurement recipe. I just gave suggestions, feel free to play with amounts.

Mix everything but the olive oil in a medium sized bowl and lightly smash the chickpea mixture with a fork or a potato masher (I sometimes omit this step if using it as a salad). Add the olive oil and mix it all together.

Adapted from Smitten Kitchen

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Simple Roasted Savoy Cabbage

2014-01-05 17.24.58-1What to do with that 1/2 cabbage you have left from that other recipe? Roast it! Roasting is always a great way to cook left over veggies and savoy cabbage is surprisingly good this way. I know this is a super easy recipe but it’s just a little reminder to eat your veggies, particularly the ones that are being ignored in the back of your fridge.

Ingredients

  • Savoy cabbage, cored and thinly chopped
  • A few drizzles of olive oil
  • Salt and pepper to taste
  • Optional: lemon, nuts, gf tamari…

Heat oven to 400 F.

Spread cabbage on a baking sheet (not over crowded) and with your hands coat leaves with olive oil, salt and pepper. If you are using tamari you can add it now. Cook for about 15 minutes, checking and mixing it half way. You can season it with a squeeze of lemon or garnish it with chopped nuts.

I served mine with tofu and quinoa.

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Ridiculously Easy Gluten-Free Cornbread

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Homemade cornbread is a great gluten-free go to. The recipe below has only a few easy to find ingredients and in 30 minutes you have warm bread. I would also like to note that this bread is very inexpensive to make, which is always appreciated considering the cost of most frozen gluten-free breads. Inexpensive and delicious, I’m in. I like to serve mine with eggs and salad. It’s also great just with a little butter warm out of the oven.

This recipe by one of my favorite Gluten-free blogs Gluten Free on a Shoestring is perfect, so I have no recommendations. I used buttermilk and it turned out great. At 20 minutes it was completely done.

http://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/

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