#GlutenFree Chickpea Fritters for #SundaySupper

Jun 9, 2013 by

I’ve had to look into so many things with regards to how we eat our food today. With all the various food sensitivities out there, it is so important to pay attention to foods that can cause illness to you or your loved ones. I have had to learn about  Gluten from a friend of mine who is sensitive to wheat products. I was not aware of Celiac Disease/Gluten Sensitivity before my friend shared her situation with me. I was more familiar with common food allergies/sensitivities like dairy, nuts and shellfish. Today’s #SundaySupper theme is all about meals prepared for either health or dietary restrictions. So whether it be Gluten Free, Dairy Free, Sugar Free, Nut Free – we will have something to share with you today.

Our host this week is Bea from Not So Cheesy Kitchen. Bea’s blog is dedicated to sharing meals and information about a rare metabolic disorder called Classic Galactosemia. This particular disorder prevents the body from processing sugar galactose properly. Bea has been able to allow her family to thrive by preparing special meals that are free from galactose, with guidance from her metabolic clinic. Bea is a true champion! Having a restricted diet has its many challenges, but Bea manages it well and shares her recipes and experiences with us on her blog. Thank you , Bea! And Thank you for hosting this theme that is so close to your heart.

Today I am sharing with you a Gluten Free Fritter using Chickpeas, Scallions, and tomatoes. I really like fritters. There is something about them that I find so comforting. Perhaps it’s because my grandma used to make saltfish fritters for me, I’m not sure. They are so easy to make and such a practical snack. Everyone should be able to enjoy fritters of some kind. They can be served as a side dish or as a snack.

 

Chickpea Fritters #GlutenFree


#GlutenFree Chickpea Fritters for #SundaySupper

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  • 1/2 Cup Gluten Free All Purpose Flour
  • 1/2 Cup Quinoa Flour
  • 1 1/2 Tsp Gluten Free Baking Powder
  • 1/2 Tsp Salt
  • 1 Egg, lightly beaten
  • 3/4 Cup Unsweetened Almond Milk
  • 3 Large Scallions
  • 4 Campari Tomatoes
  • 1 2/3 Cups Chickpeas (Garbanzo Beans), rinsed and drained
  • 1/4 Cups Chopped Spinach
  • Sunflower Oil or Olive Oil for frying

Instructions

  1. In a medium bowl, sift flours, baking powder and salt. Add milk and eggs, whisk to make a smooth batter.
  2. Fold in the scallions, chickpeas, tomatoes and spinach. Add salt and pepper to taste.
  3. In a large skillet, bring oil to medium high heat. Using a ladle, add about 3 tablespoons of the batter and cook in batches for about 3-5 minutes, then flipping until browned on the other side.
  4. Serve warmed on a bed of spinach (optional) with any creamy Gluten Free dip of choice.
http://lovelypantry.com/2013/06/glutenfree-chickpea-fritters-for-sundaysupper/

 

I really enjoyed these chickpea fritters. It’s always great to know you can create more than just hummus with a can of chickpeas. Scallions bring a lovely flavour to the fritters and pair nicely with the Tomatoes. Any tomato will do, as long as you remove the seeds first. You only need about a cup of diced tomatoes.

 

Scallions, Tomatoes, Chickpeas

 

Chickpea Fritter Batter

#GlutenFree Chickpea Fritter Batter

 

 

I used this opportunity to use the Gluten-Free Flour that I had in my pantry. Instead of using a full cup the GF flour for this recipe, I went half and half with Quinoa Flour – another Gluten Free flour.

 

Chickpea Fritters #GlutenFree-9

Chickpea Fritters #GlutenFree

I also shredded a handful of spinach to give the fritters some added nutrition as well as a beautiful hint of green!

Chickpea Fritters #GlutenFree-10

#Gluten-Free Chickpea Fritters

 

Chickpea Fritters #GlutenFree-13

#Gluten-Free Chickpea Fritters

 

I’m very happy to have made a #GlutenFree dish for today’s #SundaySupper. Although I do not have a Gluten sensitivity, I will always try to make a variety of recipes that can assist other readers with special diets. Hope you enjoyed my recipe today. As always, check out the list of Recipes from the #SundaySupper group. Feel free to PIN and share your favourites on Facebook or Twitter!

 

Breakfast

  • Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding bygirlichef
  • Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
  • Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe byMasala Herb

Main Courses

Sides
Breads

Treats

Drinks

 

 

***

sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!

We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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Quinoa and Bean Pilaf

Apr 13, 2013 by

It has been a while since I’ve had some quinoa. Thankfully, the lifestyle challenge that I am participating in with some friends encouraged me to find recipes using my favourite grain. My friends couldn’t have asked me to join at a better time. I  needed to shake things up a bit, specifically with regards to my eating habits.

I have worked so hard to eat well and to set an example for my children. My health has been okay over the past few years (only a few chronic pain episodes) but my husband and children have taken priority. I take care of them in every way. But if it is one thing I have to remember – if Mommy isn’t well, everyone suffers. Now that wasn’t meant to be a harsh statement in any way. Those who know me will understand me clearly. My priority should be to take care of me, so that I can take care of the ones I love. It sounds simple as I type, but when day-to-day routine comes around, I really don’t have time to figure things out. It’s really just go, go, go!

And that’s why it is important to get rid of old habits and create new ones that will stick. I was reminded over the past few weeks that preparation is the key to success. Last week’s challenge was to commit to eating whole grains and legumes,  and not to consume meat. Eating well has never been a problem for me. It has been preparation that seems to get me. New routines have caused me to find whatever I can prepare quickly, and clearly that isn’t always best. I’m working on improving that. I enjoy planning and being prepared, so this challenge has really allowed me to dust off that skill of mine. Of the few things I made, I really wanted to share this Quinoa dish. I adapted this Bean and Pilaf recipe from The Food Network, and as always I used what I had available to me when it came to the ingredients.

 Quinoa and Bean Pilaf_1

 

Since the start of the challenge, I have made a few things that I really enjoyed and wanted to share some of them here. I shared the photos on my Facebook page and will continue to do so occasionally during the challenge. I will post the really good ones.

Quick Meals LC2013

  

Quinoa and Bean Pilaf

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4-6

Ingredients

  • Grapeseed oil for sauteeing
  • 1 Scallion, thinly sliced
  • 1 Celery stalk, thinly sliced
  • 2 Cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 Cup Quinoa, rinsed and drained
  • 2 Cups Chicken or Vegetable Broth
  • 1 Carrot, washed, scraped and sliced
  • 1/2 Cup Sweet Corn
  • 1/2 Cup Edamame
  • 1 19oz can Dark Kidney Beans, rinsed and drained
  • 2 Cups Baby Spinach
  • Shredded Cheddar Cheese for serving
  • Salt and pepper

Instructions

  1. In a medium pot, sautee scallions and celery over medium heat for about 5 minutes.
  2. Add garlic and a pinch of salt and pepper
  3. Stir in the tomato paste
  4. Add the quinoa and then the broth. Gently stir to combine
  5. Add the carrots and beans, then cover and bring to a simmer
  6. Check every 5 minutes until the broth is fully absorbed
  7. Add the sweet corn and edamame. Stir to combine
  8. When the liquid is fully absorbed, remove pot from heat and stir in spinach
  9. Transfer to plates and top with shredded cheese
  10. Serve and enjoy hot
http://lovelypantry.com/2013/04/quinoa-and-bean-pilaf/

 

Red Kidney Beans have been a part of my diet for the better part of my adult life. I usually use it one dish – my Rice and Peas. I’m loving the versatility of beans. An awesome way to get fiber and protein.

 Dark Red Kidney Beans

 

As always, when cooking with delicate greens like spinach, you add at the very end once the pot has been removed from the heat source.

 

Quinoa and Bean Pilaf_3

 

This one pot dish could easily be a mid-week supper. It is easy to make, filling and wonderfully good for you.

 Quinoa and Bean Pilaf_2

 

If you are looking for a quick and healthy meal, try this one. It is easy to customize based off what you have available in your fridge or pantry.

 

 

Quinoa and Bean Pilaf_4

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Roast Chicken With Orange Gremolata #WeekdaySupper

Feb 27, 2013 by

I love being in the kitchen. A while back, cooking used to be a leisurely hobby that I loved to do from the desire to nurture my family. On occasion, I will have the time to prepare wonderful meals that keep me in the kitchen and on my feet for a few hours. Being a stay at home Mother to my children allows me to support my family in a way that only I can, at the moment. As the kids get older and become more active and busy with life outside of the house, my cooking time gets cut down. Soon, I will have to start focusing on how I will prepare meals when I return to the working world. It’s okay if I cook on a Friday night now, but at some point – I’m pretty sure that will become history :-) I will need someone to cook for ME.

#SundaySupper is a movement that encourages families to eat together at least once a week, typically on a Sunday but this could be any day of the week based on a families scheduling. As an extension of #SundaySupper, we are pleased to share with you #WeekdaySupper! We will be sharing quick and easy meals every day of the week. How awesome is that? Today I am sharing with you a #WeekdaySupper that is super easy and flavourful with wonderful fresh ingredients ~ Roast Chicken with Orange Gremolata. I found this lovely recipe in the Weight Watchers New Complete Cookbook. I totally forgot I had it.

What I loved about this recipe the most, is that it used fresh ingredients to season and infuse flavour into the chicken. I didn’t change the ingredients, I just changed how I prepared it. The instructions required me to “grill” and turn each piece every 10 minutes until it was cooked through. Well, this is a mid-week supper. I could be doing something else while the chicken is in the oven. So, I roasted the chicken! Its my favourite way to prepare chicken these days anyhow.

 

Chicken with Orange Gremolata_2

 

WeekdaySupper

Roast Chicken With Orange Gremolata #WeekdaySupper

Prep Time: 20 minutes

Cook Time: 30 minutes

This recipe was slightly adapted from Weight Watchers, The New Complete Cookbook.

Ingredients

  • 8 Chicken Thighs, skin on
  • 1/2 Cup Chopped Fresh Parsley
  • Grated zest of an Orange
  • 3 Garlic Cloves, minced
  • 1 Tbsp Olive Oil + some to brush over chicken
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • Additional Salt & Pepper

Instructions

  1. Preheat oven to 375C (Roast)
  2. Prepare Gremolata: In a small bowl, mix parsley, garlic, oil, parsley, cumin, salt and pepper. Reserve 3 tbsp for garnish
  3. Lightly brush chicken with olive oil. Season chicken thighs with salt and pepper
  4. Place about a teaspoon of the Gremolata under the skin of each chicken thigh.
  5. Roast chicken for about 30-40 minutes or until cooked through
  6. Serve with rice and garnish with fresh gremolata
http://lovelypantry.com/2013/02/roast-chicken-with-orange-gremolata-weekdaysupper/

 

The first question that came to mind when I saw this dish was “What is Gremolata?”. Gremolata is an Italian Condiment that typically consists of Parsley, Lemon Zest, Garlic and Oil. There are many variations, some substituting the parsley for herbs like rosemary, mint, sage or cilantro. Additions may include capers and chopped nuts. Gremolata can be served with pasta, most meats as well as fish. Lots of possibilities with this one. I’m sure I will be trying out some other recipes using Gremolata.

 

Orange Gremolata Ingredients

 

I was surprised how quickly this came together. So fresh and fragrant.

 

Orange Gremolata - ingredients

Orange Gremolata

 

A teaspoon of Gremolata goes a long way. I spread it evenly under the chicken skin.

 

Chicken with Orange Gremolata-3

Roast Chicken with Orange Gremolata

 

Dinner is served in no time. My husband found this meal to be different from what we normally have so I got a nod for choosing this recipe. I hope you enjoy it as much as we did.

 

Chicken with Orange Gremolata-4

Roast Chicken With Orange Gremolata

 

Dinner during the week can be easy, flavourful and healthy too. ;-) Enjoy!

 

This Week’s  #WeekdaySupper Recipes:

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Ital Carrot and Sweet Potato Soup for #SundaySupper

Feb 24, 2013 by

Winter is wonderful for many reasons. Sure it is cold, but you get to indulge just a little and have foods that you probably wouldn’t have in warmer weather. I love a good hearty thick soup with texture and things to chew on. But I’m not opposed to a rich flavourful broth filled with goodness. This our Souper #SundaySupper edition. You guessed it ~ its all about soups. We will be sharing soups that can be loved year round. Our lovely host this week is Pam from The Meltaways. Whatever your fancy, we will have a soup for your liking.

I am sharing a soup from a cookbook by Levi Roots called Caribbean Food Made Easy. I adore the soups in this book. The last one I made was Black Bean Soup with Hot Roast Pepper Cream and it was wonderfully delicious. This recipe, Ital Carrot and Sweet Potato Soup, is just as wonderful with a bright colour, rich in beta carotene, fibre and other nutrients. I chose to omit the scotch bonnet pepper this time though. I really wanted the kids to try it :-) A little heat will bring this soup to the next level.

 Ital Carrot and Sweet Potato Soup1

 

Oh, and for those who are unfamiliar with the term “Ital” it is a term mostly used by Rastafarians and means pure and natural (pertaining to food and lifestyle). Ital is a derivative of the word Vital.  Ital Food, is food that is produced from the earth. Ideally, this food is grown without pesticides or as we say in North America, Organic. But aside from that, it is basically a vegetarian way of life. Not all the ingredients in this recipe were organic, but I feel really good about it regardless :-)

 

Ital2

Ital
Image created by Lyn of The Lovely Pantry

 

(I could totally live like this if only I didn’t like a little thing called bacon.)

 

Ital Carrot and Sweet Potato Soup for #SundaySupper

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Ingredients

  • 4 Cups Pure Carrot Juice
  • 2 Sweet Potatoes, washed, peeled and cut into chunks
  • 1 540ml Can Salt Free Chickpeas, drained
  • 4 cm Chunk of creamed coconut (I used Grace brand Cream of Coconut)
  • 1 Inch Fresh Ginger, peeled and finely chopped
  • 1 Clove Garlic, finely minced
  • Leaves from 2 Springs Fresh Thyme (about a tsp)
  • 2 Cups Baby Spinach, washed and dried (cut into thin strips just before adding to the soup)
  • 1 Tbsp Unsalted Butter (optional)
  • A pinch of Black Pepper
  • Fat Free Sour Cream to serve (optional)

Instructions

  1. In a medium pot, bring carrot juice to a gentle boil. Remove any foam that develops with a spoon and discard.
  2. Add sweet potatoes, chickpeas, creamed coconut, ginger, garlic and thyme.
  3. Cover and allow to simmer for about 30 minutes
  4. Check to see that the sweet potato is soft enough to mash.
  5. Using an immersion blender (or potato masher) blend to your desired consistency
  6. Stir to combine. The soup will be thick. If it is too thick, adjust consistency to your liking by adding more carrot juice
  7. Cover and simmer for about 2 minutes
  8. Shred the spinach
  9. Stir the soup and add the spinach. Cover and simmer for about 5 more minutes.
  10. Add butter and stir before serving
  11. Season with black pepper
  12. Garnish with sour cream (optional)

Notes

Adapted from Caribbean Food Made Easy

http://lovelypantry.com/2013/02/ital-carrot-and-sweet-potato-soup-for-sundaysupper/

 

I used packaged cream of coconut, but if I were in the tropics I would (or perhaps get someone else to) crack open a coconut and get the milk from it!

 

Ital Carrot and Sweet Potato Soup-1

Ingredients to make Ital Carrot and Sweet Potato Soup

 

Not often do you hear of a broth being replaced by the juice of a vegetable. I loved that the carrot juice was the base of this soup. Thankfully Organic Carrot Juice is available for purchase. This soup was ready in under an hour. Imagine adding juicing time to that plus clean-up. This way is much better. You may have noticed that salt was not added to this soup. I was tempted to add it but I found that the flavour was great without it! Truly Ital!

 

Ital Carrot & Sweet Potato Prep

Ital Carrot and Sweet Potato Soup
Puree using an immersion blender to your desired texture and consistency. Add spinach after blending.

 

I chose to serve this wonderful soup with some homemade bread. I toasted it and added butter while the bread was still hot. Pure bliss! I’ll be sharing the recipe for this very, very special bread soon.

 

Ital Carrot and Sweet Potato Soup-7a

Ital Carrot and Sweet Potato Soup

 

Although the sour cream was optional, I enjoyed it so much with this soup!! It was perfect on its own, but the tangy flavour with the natural sweetness of the soup was a great combination. This soup is hubby approved! He loved it and also loved that it was Ital :-)

 

Ital Carrot and Sweet Potato Soup-8a

Ital Carrot and Sweet Potato Soup

 

The #SundaySupper team have some amazing soups to share with you. Please take your time and find inspiration from the recipe links below:

Chicken (or other poultry) Soups

 

Beef Soups

 

Pork (or Sausage) Soups

 

Seafood Soups

 

Vegetables Soups

 

Chilled Soups

 

***

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

 

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Risotto Pie

Nov 30, 2012 by

Today I’m sharing a recipe I tried out of curiosity. I love trying new recipes, and after looking through the ingredients, I knew I couldn’t go wrong. I did however add a few items to give some more flavour and of course, a pop of colour. I have made risotto a few times and most definitely enjoy everything about it. The texture, the possibilities, even the technique – I like it. I’ve made risotto the traditional way, by stirring consistently. I’ve also baked risotto, with excellent results. I’ve never made Risotto  Pie, though. Until now.

This recipe is adapted from a cookbook called “Gluten, Wheat & Dairy Free” – I want to make everything in this book. The recipes are so easy and delicious looking! I won’t necessarily prepare each recipe based on the exact ingredients (whether it be gluten-free, wheat free or dairy free) but it will be good for my readers to know that it can be adapted to suit your personal preferences and sensitivities. Those are the recipes I enjoy the most!

 

Risotto Pie

 

Risotto Pie

Recipe Type: Main, Lunch
Author: Lyn via cook book “Gluten, Wheat & Dairy Free”
Prep time:
Cook time:
Total time:
Serves: 6
A savory pie made from risotto, scallions, spinach, mushrooms and corn
Ingredients
  • 1 Tbsp Olive Oil + Cooking Spray
  • 1 Cup Arborio Risotto Rice
  • 2 Cups (Gluten Free) Low Sodium Chicken Broth or Vegetable Broth
  • 1/2 Cup Coconut Milk
  • 4 Scallions, thinly sliced
  • 1 Cup Fresh Baby Spinach
  • 1 Cup Mushrooms, chopped
  • 1 Cup Sweet Corn
  • 2 Eggs, beaten
  • 1 Tbsp Chopped Parsley
  • Salt & Pepper
Instructions
  1. Preheat oven to 400F
  2. Using a 9-inch spring form pan, line with parchment paper and spray with cooking spray.
  3. In a medium-sized saucepan, heat olive oil.
  4. Add the rice and stir for about a minute. Gradually add about 1/4 cup of broth at a time, stirring often until the liquid is absorbed.
  5. When the rice is tender and all the broth has been used, stir in the coconut milk, scallions and mushrooms.
  6. Season well with salt and pepper.
  7. Remove from heat.
  8. Stir in eggs
  9. Add spinach, parsley and corn, stir to combine.
  10. Transfer the mixture into the prepared pan
  11. Smooth the mixture into the pan, then bake for 30 minutes until golden brown
  12. Cut and serve when warm

 

I’m so glad I added the sweet corn and mushrooms. The corn adds a little sweetness to this savory dish. And the mushroom gives that added flavour and texture.

 

Risotto Pie, ready for the oven

 

This pie is quite delicate so care should be taken when transferring to a serving platter.

 

Risotto Pie, made with spinach, scallions, mushrooms, parsley and sweet corn

 

I garnished with some fresh spinach and a few carrot shavings.

 

Risotto Pie

 

This is Risotto after all. But I tried my best to resist adding cheese…for as long as I could.

 

Risotto Pie

 

My husband and I really enjoyed this Risotto Pie. It was different, it was interesting.  I enjoyed my serving with Parmesan cheese! I just couldn’t help myself.

 

Risotto Pie

 

I hope you enjoyed this recipe today!

~Lyn

 

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