SALTED CARAMEL CASHEW COOKIES. GLUTEN FREE TO BOOT.

It's Valentine's weekend and chocolate is not hard to find, and even easier to eat.  Don't get me wrong, I love me some chocolate.  But butterscotch and caramel have their good qualities too, you know.  Chewy, sweet and rich, just to name a few.

If you want a crowd pleaser, look no further.  I could barely get these out of the house intact, and I'm not blaming anyone for that.  This is one recipe that I know I will be making over and over again, and that is really saying something considering that I hate making the same thing twice!

The first thing I love about these cookies is the way they look.  They say you eat with your eyes first, and these are definitely drool worthy.  They are supremely thick and chunky.  No slim wafers here!  And you know that means they are going to be deliciously chewy with a burst of flavour in every bite.  Then of course there is the drizzle.  Completely unnecessary, but it really classes it up a notch.  It's like adding accessories to a great outfit.  Just makes it that much better.

Of course, they taste pretty damn good too.  You would never know they are gluten free, in fact I think that would be the last thought on your mind.  The cashew butter lends a beautiful richness to the consistency as well as the flavour, and then adding in more chopped nuts later, just keeps things interesting.  Sold yet?  You should be.  Make them.  Now.

Salted Caramel Cashew Cookies
Adapted from Martha Stewarts Cookies

1 2/3 cups gluten free flour
1/2 teaspoon coarse salt
1 cup roasted salted cashews
3/4 cup raw unsalted cashews, roughly chopped
3/4 cups toffee / skor bits
2 tablespoons plus 1 teaspoon canola oil
1/2 cup unsalted butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract

24 soft caramel candy cubes
1/4 cup heavy cream
1/2 - 1 teaspoon sea salt

Sift together the flour and salt, and set aside.

Blend the roasted salted cashews in a high speed food processor until dessicated.  Pour in the oil, and continue blending until it comes to a smooth buttery consistency.  Place the cashew butter, butter, and sugars in a large bowl and mix with a beater on medium speed for about two minutes.  Add the egg and vanilla and mix again.  While mixing on low speed, slowly add in the flour and salt until just combined.  Stir in the chopped cashews and toffee bits.

Drop large scoops of batter onto a parchment paper lined baking sheet.  Bake at 350 degrees for 7 minutes, then lightly flatten the tops of the cookies, and return to the oven.  Bake for another 7-10 minutes, until the bottoms are golden.  Let cool completely.

For the sauce, melt the caramels and cream together in a saucepan or microwave, stirring frequently.  When smooth, stir in the sea salt adding more or less to taste.  Use a spoon to drizzle over the cookies, and then let them sit until completely set.

Eat all of them, and consider it a day well spent.

BRAZILIAN FUDGE BALLS. YES, I SAID FUDGE BALLS.

I've got a couple Brazilian recipes happening in my kitchen lately, but these fudge balls are definitely the most important ones for any chocoholics out there.  They are INTENSE.  Like if ooey, gooey, chocolate attacked your face, and started multiplying itself into millions of bite sized balls. becoming more and more densely chocolately by the second, until you thought you would just die and be reincarnated as chocolate yourself - that is what these are like.  So.  Consider yourself warned.

Going by the name Brigadeiros in their native land, these chocolate sweets are a very common party snack in Brazil.  Similar to truffles or fudge, but oh so simple to make, these rich balls are most commonly coated in chocolate sprinkles as I've done here. However, you could modify this to suit the occasion, perhaps some pink sprinkles for the upcoming day of love?  Orange and black for Halloween?  Or get really crazy and expand your horizons into some dessicated coconut.  Throw caution to the wind and dip a few in some melted white chocolate.  Sprinkle some crushed pistachios over the top.  Roll them in vanilla sugar.  I could go on.  But you get the idea.

There are dozens of recipes out there, but most are identical.  The great part about these treats is that they have stayed pretty true to their original recipe - so you know it must be good to start with.  I went with a recipe from the trusted Saveur website, which recreates them in their original form with the added benefit of a few tablespoons of heavy cream.  I know, it's probably unnecessary, but life happens.  Chocolate happens, people.

Brazilian Fudge Balls
Recipe from Saveur

4 tablespoons butter
2 tablespoons heavy cream
28 oz sweetened condensed milk
3 oz semisweet chocolate, chopped
1 tablespoon unsweetened cocoa powder, sifted
Chocolate sprinkles

Bring butter, cream, and milk to a boil in a saucepan over medium heat.  Add the chocolate and cocoa, and reduce heat to low. Cook, stirring constantly until the mixture is a dense, fudgy batter.  It will take about 16 minutes.  Transfer to a bowl and let cool.  Chill for at least 4 hours.

When completely set and chilled, use a tablespoon to scoop out the fudge and roll into balls.  Roll each ball in chocolate sprinkles until coated.  Chill until ready to serve.

Eat without remorse, and proceed into a chocolate induced coma.

HOMEMADE PEANUT BUTTER CUPS & COCONUT BARS. YOU'RE WELCOME.

I am the worst.  This poor blog has felt like a misplaced stepchild lately, and I'm the evil stepmother.  The only resolution?  To post something so delectable, it just can't be ignored.  Something that no one in their right mind can resist.

These little goodies are obviously a take on popular, well known treats, but have the extra valour of being crafted by hand and made with luscious dark chocolate.  It's like Halloween for adults.  It's rich and new but still comforting and familiar.  And if I do say so myself, I think they are pretty damn impressive.  I mean, they just scream love.  So be careful who you gift these to, my friends.  Or perhaps give freely and then see how your social calendar fares?

In all honesty I made these in the crush of holiday baking, for a few parties and also for my freezer.  I know that makes me even more horrendous for not sharing earlier.  Maybe I just needed some time alone with them.  To bond and whatnot.  But hey, now that we're all in the dark winter slump, these could be just the pickup you need.  A dark chocolate and peanut buttery (or coconutty) pick me up.

These recipes comes from Food52, one of my favourite foodie sites.  They do a great job of creating recipes for items you would normally buy (like these chocolates) in a way that lets you control what goes in it and customize it to your tastes.

Homemade Peanut Butter Cups
Adapted from Food52 Peanut Butter Cups
1 cup salted peanut butter (I used my homemade peanut butter recipe and it was perfect!)
4 tablespoons of unsalted butter, softened
1/3 cup brown sugar
3/4 cup powdered/icing sugar
32 ounces of chocolate (I used about one third extra dark, and one third milk chocolate just to add a bit of creaminess)
Coarse sea salt if desired
*You'll also want to pick up some mini cupcake wrappers

Mix together the peanut butter, butter, and sugars in a bowl and set aside in the fridge or freezer.  Roughly chop the chocolate, and melt it in a saucepan over low heat until smooth.  Put the mini cupcake wrappers on a baking sheet and pour in just enough chocolate to fill the bottom of the wrapper.  I found that putting a small spoonful of chocolate in a row of wrappers, then lifting and dropping the tray to spread each dollop of chocolate out to the edges of the wrapper worked well.  When the bottoms are all done, refrigerate for at least 10 minutes.

Take the peanut butter mixture, and start shaping your filling discs.  Use about a heaping teaspoon to measure, then shape into a disc that's not quite as wide as the cupcake wrappers.  Place on a parchment paper lined baking sheet, and when done put back in the freezer for about 10 minutes.  This will make them easier to handle and get into the cups without sticking to your fingers.

Then start dropping the peanut butter mixture discs into each of the chocolate bottom-filled wrappers.  You may need to warm up the remaining chocolate again to ensure it is smooth and pourable.  Pour another spoonful or two into each wrapper until the peanut butter is completely covered and the tops are flat.  Gently lifting and dropping the tray again as you go will help spread the chocolate to fill all the edges of the wrappers.

If desired, sprinkle the tops with a little coarse sea salt, and place them in the fridge until completely set - about thirty minutes to an hour.  You can serve these cold or let them get soft and melty at room temperature for a few minutes too.  They also freeze amazingly well, so you can stock up your freezer in anticipated of future drop in guests.

Homemade Chocolate Covered Coconut Bars
Adapted from Food52 Almond Joys
1 cup unsweetened medium desiccated coconut
3 tablespoons coconut oil
2 tablespoons honey / maple syrup / agave
1 teaspoon vanilla extract
1/8 teaspoon salt
4 ounces dark chocolate

Mix together the shredded coconut, coconut oil, syrup of your choice, vanilla extract and salt.  Once fully combined, place in the freezer for about 20 minutes.  When cold enough that it is easy to form and sticks together, start making logs about 1 inch in length and a half inch in diameter.  Place onto a parchment paper lined baking sheet, and flatten the sides and top with your fingers to create a rectangular shape.  Place in the freezer for 30 minutes, until firm.

Roughly chop the chocolate and melt in a saucepan over low heat until smooth.  And now for the fun part!  Coat each coconut bar in chocolatey goodness.  This does get a bit messy, I'm not going to lie.  I found it easiest to hold the coconut bar over the chocolate, and using a spoon or spatula pour the chocolate over the bar, letting the excess drip off.  Then I just touched up and bare spots with a spatula when it was back on the baking sheet.  Once you get a rhythm going, it's easy.  I like to go for the "rustic, homemade" look anyways!

Freeze these again until the chocolate has hardened, then you can pack up into a container and store in the fridge or freezer.  Again, it's your choice if you want to serve them cold or at room temperature.

PERFECT GLUTEN FREE GRAVY.

Christmas Eve deserves a post.  As if there aren't enough things to do.  But hey, that's kind of how I roll.  I plan a million things to do and then I only get a portion of them done.  My way of prioritizing I guess?  Either way, this is going to be short and sweet.  Cause I've got presents to give and to open, and a whole lotta food to eat.  Which brings me to my point.  Gravy.  Gravy is always the point.  It's the point of eating turkey, and potatoes and stuffing.  These foods are all simply vehicles from which to carry gravy to my mouth.  Gravy may be, dare I say, the point of Christmas dinner.

So last minute or not, I wanted to share the perfect gluten free gravy recipe.  This is the first holiday that I've actually tried to make a gluten free gravy, and I'll never skip it again.  I thought it would be a big hassle, that it would be lumpy or grainy, and that I would make my poor family suffer through an entirely unenjoyable gravy experience.  I just didn't want to do that to them.

The solution was clear.  My boyfriend and I would drive five hours in a snow and ice storm to visit my parents house out of town, and have a pre-Christmas, Christmas dinner.  Dinner would consist of turkey and all the fixings, including gluten free gravy.  And if it was terrible, well everyone could still enjoy real Christmas dinner a few days later anyways.

Now, it's the day of the real Christmas dinner and I've got my little jar of gluten free gravy leftovers to enjoy with dinner number two.  I'm surprised I managed to get any home, I was licking it out of the pot.  It's so good.  It tastes just like real, regular gravy.  Identical.  That never happens!

Okay, here's the secret - use sweet rice flour, also called glutinous rice flour.  I've blogged about this type of flour before.  I found it in the ethnic section of my regular grocery store, and it comes in these small flat plastic bags, and it's only a dollar a bag.  Other than that, my mom and I just followed our regular gravy recipe, and replaced the regular wheat flour with the sweet rice flour.  Worked perfectly.

Perfect Gluten Free Gravy
Adapted from Gourmet Magazine
4 cups chicken stock (make sure it's gluten free)
Pan juices from & roasting pan
1/4 cup sweet rice or glutinous rice flour
Pan drippings, about 1/4  (or melted butter if you don't have enough)
Fresh rosemary (optional)
Salt and pepper

After your turkey is cooked and out of the oven, you can start the gravy.  Move the turkey out of the roasting pan.  Pour all of the liquid out of the roasting pan and let it cool, then separate the juices from the fat.  Add the juices to the stock, if there are any.  Take the roasting pan and straddle it over two burners.  Add one cup of the stock to the roasting plan and heat while scraping the bottom to deglaze all of the juices and leftover bits of turkey.

In a saucepan, heat a 1/4 cup of the fat, then add the flour and whisk to make a roux.  Let it brown for a minute or two, then gradually pour in all of the stock and juices, whisking constantly. Add a few sprigs of fresh rosemary, if desired.  Bring to a simmer and let it cook gently for 10 minutes.  Season generously with salt and pepper to taste.  If you like, strain the gravy through a sieve before serving.  Or if you're like me, just enjoy it as soon as possible!

ROASTED BEETS WITH CREAMY GOAT CHEESE AND TOASTED SEEDS.

Beets are like candy.  Deliciously sweet, leaking juicy red colour, and easy to gobble down, beets are nature's best treat. Roasting brings out that sweet flavour even more, creating a tender, juicy bulb that is hard to call a vegetable.  But vegetable it is, and when it's in season I just can't get enough.  Especially when it's paired with a nice soft cheese and crunchy, browned pumpkin seeds.

Beetroot is not the most attractive plant out there.  It comes out of the ground with stubborn dirt clinging to its brown coloured beets and tough looking stalks.  It's an unfriendly looking vegetable.  But get inside those rough brown skins, and you'll find one of the brightest colours in nature, and an incredibly smooth, almost buttery texture.  Like your mom used to tell you, don't judge a book by its cover.

Also, don't throw out the baby with the bathwater.  Well, I'm not sure my mom ever said that one, but you catch my drift.  It's hard not to let the beets steal the show at this veggie parade, but those green stalks are actually worth some of your time too. Treat them just like you would another hearty green like kale or swiss chard and saute in a little olive oil and garlic, or throw them into a salad or soup.

Beets are also amazing nutrition wise.  They are known to have excellent antioxidants, fight inflammation in the body, high in folate and potassium, and despite their addictive sweetness, they are still low in calories.  You can also find beets in a pale golden yellow colour too.  These have a beautiful light, mild flavour and are amazing grated into salads, or just cut in slices to nibble on raw.

Roasted Beets with Creamy Goat Cheese and Toasted Seeds
8-10 large fresh beets
1/2 cup goat cheese
1/4 cup 0% plain greek yogurt
1/4 cup raw, unsalted pumpkin seeds
Coarse sea salt & fresh cracked pepper

To roast the beets, preheat the oven to 400 degrees and start by chopping off the stems and the tails, but leaving the skins on. Wash the beets thoroughly, and without drying them, place them in a double layer foil packet, sealing tightly at the top.  You may need to make two or three packets to hold all your beets.  Place the foil packets on a baking sheet and roast for about one hour.  The time will depend on the size of your beets, but you'll know they are ready when you can easily pierce the beets with a fork.  Let the beets cool until they are easy to handle, then use your fingers to slide the skins right off.

While the beets are cooling, spread the pumpkin seeds out on a baking sheet and toast them in the oven for about 5 minutes. Watch these carefully, as they will burn quickly.

Using a hand blender or a food processor blend together the goat cheese and yogurt until smooth and creamy.  Slice the cooled and skinned beets into halves or quarters, depending on their size.

On a serving plate, spread out the beets on the bottom.  Scatter dollops of the cheese and yogurt mixture over the beets. Sprinkle the pumpkin seeds on top.  Season with salt and pepper generously, as this will bring out all the flavours in the dish. Serve as is for a clean look, or give it one or two stirs to swirl the beet juices in with the cheese and create a bright pink colour.

BAKED MEXICAN SQUASH STEW. AN UNEXPECTED FIESTA.

I'm buying up spaghetti squash like there is no tomorrow.  I've found the best ones are always the really big ones.  Total coincidence, I swear.  Once roasted, and removed from the skin with a fork (see how in this post), I'm left with an enormous bowl of spaghetti like strings of squash.  So I keep coming up with different ways to eat it.

This recipe is my new favourite.  It's quick to throw together, and it's two main ingredients are squash and beans so I feel great about eating it.  It has a strong mexican flavour to it, and although it may not look super appetizing, it is actually really really good.  I couldn't stop eating it.  I was trying to photograph it, and I would pick up a stew laden chip to move it over to another spot, only to find that it had landed in my mouth and I was chewing and swallowing.  Seriously.  That has to be good right?

I do love mexican food.  It always has so much flavour and punch, and makes you feel like you are getting the best meal of your life.  Mexican cuisine is great at using fresh ingredients like ripe red tomatoes and serving it up in a way that is anything but boring.  I love the use of herbs and chili's in mexi dishes, it's nice to have flavour and heat without needing to dunk your whole head in a bucket of water.  Besides, it's often naturally gluten free, since traditional mexican cooking relies on more corn than it does wheat.

Despite my passion for mexican, I found that I don't really incorporate it much into my home cooked meals.  Now this is something that needs to be remedied.  Hence, this mexican inspired squash dish.  I wanted the squash to act as the "pasta" if you will, and the beans to become the main protein.  The enchilada sauce, cilantro, and jalapeno give it that mexican flair, and the grated cheese brings it all together in the oven.  While it's cooking, this dish really comes together.  The beans become so soft and tender, that when you take a bite you get that baked or refried bean flavour which mixes perfectly with the green enchilada sauce which is made of chilies, tomatoes, peppers and spices.

I served this up with a plate of organic corn chips, which was a really good idea if I do say so myself.  The chips are a great carrier, and give a bit of crunch to each bite.  However, you can totally just eat this by itself too.  It's pretty delicious either way.

Baked Mexican Squash Stew (Family Size)
6 cups roasted and shredded spaghetti squash
2 19oz cans of mixed beans, drained and rinsed
1 1/2 cups grated cheddar cheese, plus extra to top
1 cup enchilada sauce
1/2 cup chopped fresh cilantro
1 fresh jalapeno pepper, seeded and finely diced

Combine all ingredients in a large bowl, then pour into a casserole dish.  Top with extra grated cheese, and cover with aluminum foil.  Bake at 400 degrees for about one hour.  Remove the foil and broil for 10 minutes to brown the top.  Serve with tortilla chips or crusty bread.

RAW KALE FETA & ARTICHOKE DIP. DIP, DIP AWAY!

I'm trying to expand my hummus horizons.  In the dip world, it's hard to beat.  When you are looking for something healthy and satisfying you can sometimes feel as if your options are limited.  That's why I like this fresh dip.  There's lots of good stuff packed in like kale, greek yogurt and artichokes, but it's also deliciously creamy with a good kick of flavour from the feta cheese.  It's kind of like eating your vegetables, on your vegetables.

Raw Kale, Feta & Artichoke Dip

1/2 cup 0% plain greek yogurt
1/2 cup chopped kale
1/2 cup low fat feta packed in brine (add a splash of the brine as well)
14oz can of whole artichoke hearts (about 8-10 hearts)
1 clove of garlic, minced

Blend everything together until smooth.  If desired, hold back some chopped cheese and artichoke to mix in for a chunkier dip.

CHOCOLATE COCONUT TOFU MOUSSE. YOU'D NEVER KNOW IT'S TOFU.

 

 This dessert was inspired by Whole Foods.  I am always completely taken aback by the amount and variety of prepared foods at Whole Foods.  It's amazing!  If you need a quick dinner, this is the place to go.  Their self serve buffet bar has everything from fresh cooked salmon, to dozens of whole grain salads, to an entire row dedicated to nachos.  Yes, nachos!  Chips, cheese, any topping you could want, it's all here.  Honestly, I get a little intimidated by all of the choices and then end up choosing something small from the refrigerated section because I just don't trust myself at the buffet bar.

The other day, I was hungry for dinner but feeling a bit limited by the lack of substantial gluten free options.  So I grabbed a small salad and a chocolate tofu dessert from Whole Foods, figuring that it would do the trick.  Not only did it solve dinner for that night, but it inspired me to recreate that sweet, rich, chocolatey dessert at home as well.

Huge success.  I just loved these little bowls chocolate mousse, because they taste so smooth and decadent that you would never even know it's tofu.  It's a great option after a light dinner, since it's a bit filling itself.  I also serves very well as a make ahead dessert as it needs to be chilled, so you can literally just pull it out of the fridge.  And if you already have it in cute little dishes (or rustic mason jars) then there is no serving required either.

The ingredients for this Chocolate Coconut Tofu Mousse are simple, but important.  The main ingredient is tofu, but it is crucial that this be silken tofu.  You can find it easily at the grocery store, but just make sure you are choosing that silken option.  The chocolate I used was semi sweet chips, but this would also be very nice with a rich dark chocolate.  Finally, the coconut butter!  This was the first recipe that I put my recent Coconut Butter recipe to use in, and I'm so glad I did.  It added a wonderful layer to the chocolate flavour and coconut is always a pretty garnish.

Chocolate Coconut Tofu Mousse
1 530g package of silken firm tofu
1 cup semi sweet chocolate chips (or try dark chocolate for a luxe version)
2 tablespoons agave syrup
2 tablespoons coconut butter

Melt the chocolate in a pot or double boiler over low heat, stirring constantly until smooth.  Add all the ingredients, including the melted chocolate, to a food processor and blend until incorporated.  Strain through a fine mesh sieve, pushing through with a large spoon when necessary.  Pour the mixture into individual serving dishes and chill for at least 1 hour.  Top with coconut flakes or chocolate shavings if desired and serve.

COCONUT BUTTER. I'M COCO-NUTS ABOUT IT.

Coconut butter, is not the same as coconut oil.  Coconut oil is just that, the oil removed from the meat of the coconut.  Coconut butter on the other hand, is a thick, smooth paste, made purely from the meat or flesh of the coconut.  You'll see it sold in jars in the health food stores, possibly with a few different flavour variations as well.  I haven't purchased the product in store before, but I decided to skip right into just making it at home.  Since you can buy shredded coconut at a pretty low price, this seemed like a much more economically friendly option.

Before I even get into it, I will say that this seems to be a bit of a temperamental process.  Coconuts may just be a little bit high maintenance.  I'm not judging, but still it's something to keep in mind.  A little light reading on the wonderful internet warned me of this.  I read that without a good strong blender or food processor, this isn't going to work.  I learned that coconut lovers in Texas have a much easier time making this stuff than those in a colder, drier climate.  I learned that this could be a slow process, and patience was key.  I also learned, that people are crazy about the stuff.

Since I'm absolutely crazed over anything coconut related, I had to give it a try.  I didn't get the perfect and easy results that some people have had, but I did okay.  If you have a Vitamix, I've read that is the best tool for this and will result in perfectly smooth butter.  I don't have a Vitamix, so I used my Cuisinart food processor which I read will work if you are patient.  Don't even try doing this with a Bullet.

All you need is a lot of unsweetened shredded, desiccated, or flaked coconut.  Again, I read that flaked was the easiest to work with, but I ended up using desiccated.  Ah, well.  The instructions are simple - just blend the coconut until it forms a smooth paste.  For me, it took about 10 or 15 minutes of blending to get to the general vicinity of "paste".  This was broken up by stopping every minute or two to scrape down the sides of the blender.  I also needed to cheat a little bit.  Or maybe I didn't need to cheat, but after about 5 minutes I was sure that I needed to cheat and so I did, although perhaps a little patience would have worked just the same.  If you as well are an impatient cheater, just stream a tablespoon or two of coconut oil into the mixture while it is blending.  That will help it move along.  Then blend some more.  And some more.  And, you guessed it, blend some more.

Finally, when you can't take it anymore, pour your coco butter into a jar for storage.  Do not, I repeat, do not, store this in the fridge.  It will get hard and dry.  I know because while I set my jar aside on the counter with full intentions to leave it there, my incessant tidying up soon found me absentmindedly popping it into the fridge where it staying for the next day and a half.  I'm the worst.  So just leave it on the counter, or in the cupboard at your house.

Wondering what to do with it?  Me too.  I found a great use for it right away - and that sweet recipe will be coming soon.  But really this stuff can be incorporated into any baking or dessert that you have.  It will lend a rich creamy coconut flavour to cookies, cakes, bars, and bakes.  Rhyming was totally intentional there.  Or mix it in with a little plain yogurt to sweeten it up, spread it on some cinnamon raisin toast, melt it and pour it over fruit for dessert, or serve alongside pancakes.  It's pretty versatile.  Just make sure you give it a little love and sing..."I've got a lovely bunch of coconuts...." while you work.  Or not.  Whatevs.

BLACK RICE & BEAN SALAD WITH ROASTED RED PEPPER AND CILANTRO YOGURT SAUCE.

I'm always on the lookout for a good hearty salad.  The kind of salad that is a full blown meal.  First of all, you know it's going to be good for you.  Second, it's super easy to pack and go for work, school, or whatever floats your boat on a day to day basis.

This salad is definitely hearty, with fibre and protein packed black beans and antioxidant filled black rice.  It's pretty obvious by now that in the food category brown is usually better than white, but black is even better than brown, at least when we're talking rice.  On top of all the benefits of brown rice, black rice contains antioxidants that are missing in the brown stuff.  It's the same antioxidants that you'll find in dark blue berries.  Black rice also has a bit of a deeper, richer, sweeter flavour.

With all these good reasons to eat black rice, you'd think using it in this salad would be a no brainer, right?  In truth, the real reason I used black rice today was for looks.  That's right, it was for completely superficial reasons.  The rice isn't complaining.

The other component in this salad that's really working hard is the corn.  The corn is quickly roasted before being tossed into the salad, and that adds a ton of flavour.  Corn is naturally sweet, and roasting it is a great option to deepen that sweetness and add a smoky side to it as well.

Finally, we've got to pay our dues to the dressing as well.  It's only three ingredients, but it is strong and sweet and spicy.  It brings the salad together and gets it ready for your tastebuds.  Don't go easy on the dressing for this meal.

If you are going to pack this salad for lunch, just layer it up in a mason jar with the dressing on the bottom and the mixture piled on top.  Then when you're ready to eat, just empty it all into a bowl and mix it up.  That way the dressing won't make everything soggy, and you don't have to worry about packing a separate container.

Black Rice & Bean Salad with Roasted Red Pepper and Cilantro Yogurt Dressing
2 cups cooked black rice
1 cup frozen corn
1 cup black beans
1 tomato, diced
1 avocado, diced
1 cup diced cucumber

1/2 cup 0% greek yogurt
1/2 chopped jarred roasted red peppers
1/4 chopped fresh cilantro
Sea salt

Preheat the oven to 450 degrees.  Place the frozen corn in a colander and run under cold water, to get rid of the worst of the freeze on the kernels, and pat dry.  Don't worry about defrosting them completely.  Spread the corn in a single layer on a baking pan.  Spray lightly with oil, tossing to coat.  Roast in the oven for 10 minutes, toss the kernels, then roast again for 5 more minutes.  Remove and let cool.

Mix together all of the salad ingredients in a large bowl.  In a separate bowl combine the yogurt, roasted red peppers, cilantro and a pinch of salt.  Use a hand blender to puree together until smooth.

Toss the dressing with the rice salad immediately before serving and eat up.

BAKED EGGS. SERIOUSLY UNDERRATED.

I've only seen baked eggs on a brunch menu once or twice, but I'm not sure why more people aren't taking advantage of this versatile dish.  Served up hot, straight from the oven, baked eggs are soft and tender, surrounded by flavourful sauce and lots of warm crusty bread on the side to scoop everything up with.  Very simple to make, and very easy to cater to specific flavours or tastes, this makes a great Sunday brunch dish or even a good weeknight dinner option.

The most common style of baked eggs is to cook them in a tomato based sauce with a few herbs.  In this case, you can also throw in chunks of cooked sausage to really beef things up if that's the way you like it.  Today, I actually wanted to make a creamy, fresh baked eggs dish.  I wanted something light, yet flavourful, that would melt together with the eggs creating a smooth, comforting, brunch dish.

Brunch itself is my all time, absolute favourite, uncontested meal, ever.  You get the best of everything at brunch.  You can have eggs, bacon, sliced tomatoes, pancakes, waffles, and all of the yummy breakfast dishes that exist out there.  But then, you can also have a plate of delectable cheeses, savoury sliced deli meats, crisp salads, and warm dips.  To top things off, it is perfectly acceptable to drink at brunch.  Caesars, or mimosas, a cold beer, or a glass of white wine, these things are all okay!  Finally, it is not frowned upon to have dessert at brunch.  Yes, after you have indulged in many of the above items, you can then follow it with dessert.  Brunch is the best.

In my family, we do brunch in style.  We lay out plates and plates of food, so that everyone can have their favorites, or simply just try a little bit of everything.  My style is to fill up my plate with a bite or two from everything that I can get my hands on, and then just to sit there nibbling away, while drinking and talking, for as long as it takes.  This is supreme food pleasure for me.  I love a great dinner, but due to these fantastic family brunches, I'm always holding out for the next morning.

This baked eggs dish doesn't need to be part of a big feast.  You can use a small ramekin to make a single serving, like I've done here, if it's just for you, or if you want to served individual plates to a small group.  Or you can make this in a large baking dish too and just scoop out the servings for everyone to enjoy.  I'll be experimenting with a few more baked eggs dishes over the coming months.  But first up, let's enjoy Baked Eggs in Ricotta and Boursin.

Baked Eggs in Ricotta & Boursin 
*This is for a single serving in a small ramekin.  Simply double for each additional ramekin if you are serving a small group, or in a large baking dish if you are serving a large group.

2 eggs
1/2 cup ricotta
2-4 tablespoons herb and garlic boursin
salt and pepper to taste
Fresh herbs to garnish (I used chives, but basil or whatever your favourite is will work too)
Olive Oil

Spray the ramekin lightly with oil, and the cover the bottom of the dish in ricotta cheese, making two shallow indentations for your eggs.  Carefully break the eggs and gently pour them into the ricotta.  Scatter a few scoops of boursin over and around the eggs, being careful not to break the yolks or mix everything up too much.  Sprinkle with salt and pepper.  Bake at 350 degrees for approximately 10 to 15 minutes.  You are looking for the whites to be set, and the yolks to be thickened, but not hard.  Serve immediately with a few pieces of warm or toasted bread.

PUMPKIN SMOOTHIE. THE PUMPKIN OBSESSION HAS NOW HIT BREAKFAST.

I've covered dessert, I've covered main course, and now I shall have pumpkin for breakfast.  You know what?  During all this pumpkin eating, I often forget it's a vegetable.  It's so versatile, a mix of sweet and savory, I've started using it as often as my favourite foods.  It's like yogurt to me now.

I can't tell you if the pumpkin recipes are going to continue all year.  They may.  Be prepared.  In the meantime, sip on one of these pumpkin smoothies.  'Cause no one said smoothies are only for summer.

Pumpkin Smoothie
1/3 pumpkin puree (make your own!)
1/3 cup 0% vanilla greek yogurt
1/2 cup soy milk (or any milk of your choosing)
1/2 a banana
1 tablespoon flax meal
1 tablespoon hemp hearts
Pinch of pumpkin pie spice or cinnamon
1 tablespoon Agave nectar or honey if desired
A few ice cubes

Blend together and drink up.

THE GOOP'S GLUTEN FREE PASTA BIBLE.

At the beginning of the month, Gwyneth Paltrow's blog, "The Goop", posted about gluten free pasta, amongst other things including how to extend your summer tan.  I was more interested in the pasta.  GP's point was that gluten free pasta can be a bit more difficult to cook with than typical wheat pasta, but that doesn't mean that those who are eating or cooking gluten free should have to suffer.  The Goop offered a quick rundown of your choices and how to maximize texture and flavour when cooking pasta gluten free.

The article is based on the idea of pairing certain types of pastas with certain types of sauces, like cheese, tomato, or herb.  They also tested a few recipes out to give the readers ones to try from each category, including quinoa pasta, brown rice pasta, and corn pasta.  The learning?  Quinoa pasta should be paired with a few light and flavourful ingredients, such as The Goop's fried rosemary and artichokes (holy yum sounding).  Brown rice pasta works well with a tomato sauce to completely coat the noodles and strong flavours like olives and capers that stand out.  Jumbo corn shells on the other hand are recommended to serve up a cheesy baked dish with a few sun dried tomatoes thrown in.

I personally have only cooked with brown rice pasta since going gluten free.  I avoid corn pasta, since I figure the last thing anyone needs in their diet is more corn.  I would love to start making quinoa pasta, but I can't find it anywhere.  Well, that's not exactly true.  They do carry it at my local cheese shop but it's almost ten bucks for a small two person serving package.  I just can't do it.  The hunt continues.

So, I don't know that I would stick to The Goop's GF pasta rules all the time, but hey it's nice to know that people are trying right?  And the more information and testing on GF foods, the better.

Check it out by clicking here.

PUMPKIN & RICOTTA PASTA SAUCE WITH GARLIC BRAISED ARTICHOKES.

That's right, more pumpkin!  I was resisting posting this because the pictures do not do it justice, but it's so simple and so good, that I couldn't resist.  My approach to cooking has always been simple.  I believe that if you use a few really good quality ingredients that compliment each other, then that's all you need.  It doesn't have to be fancy, or complicated.  It just has to taste good.  And if it's easy for you to make, well then that's just all the better, right?

I know that the artichokes tend to dominate this dish in the look of this dish, but really this is all about the pumkiny pasta.  I made the artichokes because they are just so fantastic looking, both in their fresh prickly state in the store, and after you've stripped 'em down and fried 'em up.  But if the artichokes seem like a bit too much work, just leave them out.  The pasta is the star here.

As you know, I've been dreaming about pumpkin a lot lately, and I wanted to make sure I incorporated it into a more savory main dish.  We can't let the desserts have all the fun.  When I think of pumpkin, I think of the smooth, rich flavour and texture of the puree.  Mixed with the ricotta, the flavour deepens and it creates a very unique, very simple, but extremely perfect pasta sauce.  It's like grown up mac and cheese.  I could eat bowls of this all day long.

Pumpkin & Ricotta Pasta
Brown rice rigatoni pasta (2 servings worth)
1/2 cup pumpkin puree (I recommend making this at home for the best flavour.  See this post to find out how.)
1/2 cup ricotta
Coarse sea salt
Chives as a garnish (optional)

Cook the pasta according to the instructions, until al dente.  While the pasta is cooking mix together the pumpkin and ricotta and throw in a generous pinch of sea salt.  Taste, and season more as desired.  Drain the pasta, and toss with the sauce immediately.  Serve hot with garnish if desired.

Garlic Braised Artichokes
6-8 baby artichokes
1 tablespoon olive oil
2 cloves garlic, minced
Salt & pepper

First, wash the artichokes.  Then prepare a large bowl of cold water and lemon juice, to keep the artichokes from browning as you prep them.  Cut off just a little bit at the stem or bottom of the artichoke.  Baby artichokes don't usually have the hard prickly/fuzzy part at the bottom so this whole heart will be edible.  Cut off the tops with a knife, about a half inch down from the top, and then peel back all the outside layers until you are left with the soft and tender artichoke heart.  Halve or quarter the heart, so that they are in large bite sized chunks.  Once you have finished one, pop it into the water while you move on to the next.

When the hearts are all ready, fill a sauce pan with about a cup of water so that there is an inch or so in the pan.  Drain the artichokes from their lemon water, then add them to the pan and heat until boiling.  Cover and simmer for 3 minutes.  Drain the water completely, and return the pan to the heat.  Adjust to medium-high, and add the olive oil, garlic, salt and pepper to the artichokes.  Saute for roughly 5 minutes, until browned.

Serve the artichokes on top of the pasta on each dish, or mix together with the pasta and sauce so that it's all incorporated.  It's good both ways, I taste tested it.  A few times.

Eat, eat, eat!

KALE CHIPS. SNACKING HAPPY.

Ridiculously expensive to buy, kale chips are also ridiculously easy to make at home.  I cannot understand paying upwards of seven bucks for a handful of these snacks when you can make a huge tray at home with a bunch of your own fresh kale.  And they are seriously yummy!   Dress them plain and simple or super sophisticated, either way the premise is the same.  Tear up the leaves, coat with oil and toppings, and bake until crispy.  Pretty simple.

Kale is one of the best greens that you can eat.  Actually, it's one of the best foods that you can eat, period.  It's dark and leafy which is always a good sign in the wonderful world of produce, because that means it's chock full of the vitamins, minerals, and fibre that your body is craving.  Kale leaves specifically are extremely nutrient rich and full of powerful antioxidants.  Kale is also a superb detoxifier, so if you're all about cleansing make sure that you've got a fresh batch of kale going into those juices and smoothies.

Now, kale chips are truly amazing because they take all that goodness and pack it in to a crunchy, salty, chip.  You really are not going to be able to eat just one of these (sorry Lays, we're over you!).  Okay, I'll admit, eating kale chips is not the same as eating a bowl full of pure steamed kale.  But hey, we're only human.

So here's the deal.  Take a head of fresh kale and rinse all the leaves thoroughly.  Then tear them into bite sized pieces (not too small as they will shrink a bit while baking) and place them in a large bowl.  Then add the seasonings, tossing to coat well.

Here's a trick to make the tastiest kale chips possible - get your hands in there and massage them!  This not only helps the leaves absorb all the tasty flavours that you've added, but it also tenderizes them too.  A basic recipe will use about two tablespoons olive oil, a healthy dose of sea salt and a pinch of pepper.  A few squeezes of lemon added to the mix is also a good option to try.

My latest flavour combination is a bit of an Asian spin, and definitely worth trying.  I used two tablespoons of sesame oil, two tablespoons of gluten free tamari (or soy sauce if you don't need gluten free), and two tablespoons of sesame seeds.

After you've given the kale all the tender loving care it deserves, spread it out on a foil lined baking sheet.  Try to keep everything in one layer without overlapping, doing two batches if necessary.  This will keep the chips from getting soggy.  Bake at 300 degrees for 30 to 40 minutes until crispy, flipping halfway through the cooking time.

Then pour yourself a glass of wine, turn on Netflix, and relax!

SPAGHETTI SQUASH. NATURE'S WAY OF SAYING "I LOVE YOU".

I am obsessed, obsessed I tell you, with spaghetti squash.  It is literally quite an amazing piece of produce.  The things it can do!  Amazing things.  I know, I know you're thinking to yourself, it's just a squash.  But it's a squash that has the ability to transform itself into noodles.  Hot noodles, cold noodles, delightful, delightful noodles.  It's so easy to do.  Just a little roast in the oven, and a plain ol' fork will turn this squash in crisp strings of veggie goodness.  Then it's up to you.

Top with a fresh spaghetti sauce, or toss with some pesto.  Treat it however you treat your favorite pasta, and you'll be in for a treat.  I know, it's not pasta.  But it is a great change to your regular dishes as it has a great texture and flavor of it's own. Besides, it's an amazing way to get your veggies in without going down the boring old side salad route.

Or, you can make this squash the star of the show, and really kick it up a notch.  This dish looks a lot like a salad, but it's really nothing like your typical greens and dressing mixture.  The unique ingredient combinations, combined with the layered serving style make this more of what I'm calling a squash and greens dish.  Yes, that's how creative my dish naming skills are.

I think I need to work on the styling of this dish.  It looks a bit like a large veggie taco.  But, who doesn't love tacos?  So maybe I was just channeling the taco deliciousness into the squash deliciousness.  However, I did not want to wait to get this posted. It's just so freaking good.

It's fresh and flavourful, such a great dinner that you can just throw together and still feel as though you've had a pretty awesome gourmet meal.  Every bite is a little bit different, with the creaminess of the avocado, the sharpness of the sun dried tomato vinaigrette, the peppery arugula, the smooth and mild ricotta, and the crunch of the walnuts, all working together perfectly.  I've eaten this for four days in a row.  Seriously, it's that good.

Spaghetti Squash & Greens & Ricotta
*I didn't measure anything for this recipe (except the dressing).  I chose a serving plate that would be big enough to feed two people and then just loaded on the amounts that felt right.  So follow your instincts!

Spaghetti squash
Ricotta
Walnuts
Avocado
Arugula
Salt & Pepper

Sundried Tomato Vinaigrette
1/4 cup sun dried tomatoes
8 tablespoons olive oil
3 tablespoons vinegar
2 tablespoons water
Pinch of sea salt
Pinch of pepper
Juice from half a lime

First, start on the magical transformation of turning the squash in spaghetti.  Cut the squash into half lengthwise, and scoop out all the inside bits and seeds.  Season with salt and pepper, and place face down on a baking sheet.  Bake at 350 degrees for about 50 minutes or until flesh is tender.  Let cool for about 10 minutes until easy to handle, then use a fork to scrape the flesh out.  It will come out in long thin pieces that look just like spaghetti.  Set aside in a bowl to cool.  I found this dish is best when the squash is room temperature or just a little bit warm.

Start on the dressing.  Blend the sun dried tomatoes, lime and vinegar in a food processor, smoothie maker, hand blender, or whatever floats your boat in your kitchen.  Drizzle in the oil and water, and continue to blend.  Add the salt and pepper to taste.

Decide if you will be serving this on individual plates or one large serving dish, and begin laying out the ingredients.  Start with the arugula and make a solid thick base for the dish with the greens.  Next, put on a very decent helping of the squash.  Don't be shy with these noodles!  Place slices of avocado in the centre and then a few healthy dollops of ricotta.  Top with walnut pieces, and drizzle the dressing all over the dish.  The dressing is quite thick and won't go everywhere, which helps to make every bite have a unique flavor.

Enjoy, and tell nature that you love it too.

GLUTEN FREE PUMPKIN CIDER MINI CAKES.

In the spirit of Thanksgiving, I am obsessed with pumpkin.  Being thankful too, but really also a lot of pumpkin.  However, I am not attempting to make a gluten free pumpkin pie.  Not this year anyways.  Instead, I'm translating this pumpkin love into just about everything else.  You'll see.  Watch out pumpkins and blog readers.  I'm coming for you.

These Pumpkin Cider Mini Cakes are very moist, but also very light.  They could work as muffins too, but I have these great little mini cake tins that seemed just right for the job.  Since these little guys are not super rich, you can easily polish of one on your own but of course they are a nice size for sharing as well if you don't feel up to the task.

Speaking of feeling up to the task, I got caught up in the moment and decided that instead of buying a can of ready made pumpkin puree, I was going to take home a beautiful little orange pum'kin instead.  The next morning of course when I was faced with all of the days activities and what seemed like a small amount of time, I have to be honest I regretted this decision. However, I realized that it really is super easy and simple to make your own pumpkin puree, and I felt much better about it then opening up a can.  Plus, I had lots leftover for many other pumpkin creations.  Besides, I always love a good excuse to buy a pumpkin.

If you are going to make the pumpkin puree from scratch, start by cutting the pumpkin in half lengthwise, and scooping out all the insides.  Be sure to save the seeds for roasting later too.  Once the inside is clean, cut the halves in half again, so that you have four quarters in total.  These will cook faster, making your job easier.  Grab a rimmed baking sheet and place the pieces cut side down, and then add a cup of water to the pan.  Bake at 400 degrees for 30 minutes.  When ready, the flesh will be tender and the skins will be a deep, dark orange colour.  Let these cool until easy to handle, then peel of the skins and blend the chunks of pumpkin.  You could throw these in a food processor to puree them, or if you want to reduce the amount of dirty dishes like I always do, just use a hand blender in a large measuring cup or bowl.  Then your pumpkin puree is ready to be baked into tasty little cakes!

There is a local ice cream shop down the road from us that makes all their own ice creams by hand, and in the fall they create the most amazing pumpkin pie ice cream.  Delicately spiced and so very deliciously creamy, this ice cream would be the perfect accompaniment to these little cakes.  A nice vanilla bean flavour would work too, but come on, go big or go home people!

Gluten Free Pumpkin Cider Mini Cakes

2 cups all purpose gluten free flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
15 ounces pureed pumpkin
2 large eggs
1/3 cup grapeseed oil
1/4 apple cider

For the topping:
Teensy tiny bit of melted butter
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon nutmeg

Spray the cake tins with oil and set aside.  Combine the flour, sugar, baking powder, spice and salt in a large bowl, whisking to make sure everything is mixed together.  In a separate bowl, stir together the pureed pumpkin, eggs, oil, and cider.  Add the wet ingredients to the dry ingredients and whisk until combined.  Pour into cake tins and bake 350 for 30 minutes until the top springs back and toothpick comes out clean.  Cool the cakes on wire racks.

In a small dish, mix together the sugar and spices for the topping.  When the cakes are completely cool, brush the tops with the tiniest bit of butter, and dip them in the sugar mixture until the top is all covered in deliciously spiced sugary goodness.

SWEET POTATO & TOMATO SALAD. IT'S AUTUMN ON A PLATE.

Changing colours around us are one of the main ways we identify season changes, beyond simply colder and warmer.  In the spring we see greens in the trees and grasses, pinks and purples in the flower blossoms, and blue, blue, blue, in the sky.  In the winter, everything seems to turn shades of gray and brown.  And in the fall, vibrant autumn hues attack us from every corner. Orange is everywhere from pumpkins to leaves, accented by the reds and yellows in the trees and on the ground.  These are signs of winter coming, but it's hard not to live in the now when it's fall.

The coming of fall also has a lot of significance in the foods that we eat.  The bowls full of local berries are disappearing and in their place are root vegetables, potatoes, squash, pumpkins, and the last of the bright, colourful tomatoes.  We start eating heartier meals, working up towards a big Thanksgiving dinner perhaps?  Or maybe just enjoying the fact that you can turn on the oven without having to jack up the a/c.

Presentation of food isn't everything.  I would take taste over looks in my food any day.  But when you're eating fresh colourful produce that matches the view outside your kitchen window, well it just makes everything taste a little bit better.  The fall makes me just want to slow down a little, and enjoy every bite.

Before we lose all signs of the nice weather, I wanted to have a meal that brought together the fresh, crispness of the fall air with the warm, comforting texture of the changing season.  This dish does that for me.  It's hearty enough to be a light yet filling dinner, or it can act as a bright side dish if you are feasting your way through the night.  It's also very simple, using just a few ingredients and bringing out their individual flavours naturally.  Best of all, it's so very colourful.

Sweet Potato & Tomato Salad

4 sweet potatoes
6 tomatoes, in a variety of colours
Olive oil
Sea salt
Basil

Start by washing and roughly chopping the sweet potatoes.  I like to leave the skins on for texture and health benefits, but just run a knife over any big marks to remove those bits.  Line a baking sheet and spray or brush with olive oil, then spread the potatoes over it and lightly coat with oil again.  Sprinkle with sea salt, and roast in the oven at 350 degrees for 40 minutes, tossing halfway through the cooking time.

While that is cooking, roughly chop the tomatoes and add them to a large bowl.  Season generously with sea salt and toss.  Drizzle some olive oil over them and toss again.  Then let these little guys just sit and become more and more juicy and flavourful while the potatoes are cooking.

Let the potatoes cool on the pan, then spread them out on a serving dish or plate.  Add the tomatoes, letting them just sit on top of the sweet potatoes.  Drizzle with a little more olive oil, and sprinkle with a little more sea salt.  Throw a handful of basil leaves over the dish.  That's it.  Autumn on a plate.