Gluten Free Apple Pumpkin Soup

It’s winter and it’s cold. I’m feeling discouraged from canned, store bought soup. Yes, they are convenient but where is the flavour?

I’m craving a hearty and tasty, and also soothing soup. Pumpkin comes to my mind.

Ingredients

1 can Pure Pumpkin

3 tablespoons unsalted butter

1 small cooking onion, chopped finely

4 small apples (I had Royal Gala on hand)

1/2 teaspoon Epicure Caesar dressing mix

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (you can add more if you want spicer)

Freshly Ground pepper (to taste)

1 tablespoon packed brown sugar

4 1/2 tablespoons Epicure Vegetable Broth mix plus 3 cups water

1 cup Apple Cider

3 tablespoons Epicure Coconut Curry Seasoning Mix

1/2 cup whipping cream

Directions

In a large pot, melt butter and sauté onions over medium heat.

Add the diced Apple, spices, brown sugar, salt and pepper. Cook for 5 minutes.

Add in the pumpkin, vegetable broth and apple cider. Mix well. Bring to a boil then let cook for 20minutes on lower heat. Stir regularity.

Then add whipping cream. Stir well. Keep on low heat for another 10 minutes then serve!

Enjoy!

* if you want a more smooth soup you can always use a blender after it is all cooked. It’s not overly chunky if you choose not to blender the soup and I like the chunks of apple and onion throughout *

Ice Cream Cake ~ Gluten Free

We miss Dairy Queen Ice Cream Cakes. So for my husband’s birthday I attempted to make the best copy cat cake.

I started out by reviewing many recipes online. Then meshed then all together.

You will need:

Chocolate ice cream – one large package

Vanilla ice cream – one large package

Epicure Chocolate fudge mix

Kinnikinnick chocolate sandwich creme cookies (crumbled)

Icing For decorating

I used a 9 inch cake pan and lined it with cellophane (to make removal of slices easier later).

I then packed the carton of chocolate ice cream to the bottom of the pan.

Spreading the fudge

I whipped up the Epicure Chocolate Fudge and let it cool before I spread it over the chocolate ice cream. I then let the cake set another 30 minutes before putting the cookie crumble layer on.

Setting the cookie crumble

I couldn’t find gluten free cookie crumble, so I bought a package of Kinnikinnick chocolate creme filled cookies. I then crushed them to make the crumble.

Then put the cake back in freezer for 30 minutes to set.

Add the vanilla layer of ice cream next.

Put back in freezer to set while making icing.

Decorated

Enjoy!

We really liked it! Hope you do too!

Gluten Free Cake Cookies

Sometimes you are an adult when you are exposed to a new recipe! A friend told me about Cake Cookies! Who knew I could use a cake mix and turn it into a cookie ?!

Pick you favourite cake mix (I used Duinkerken)

2 eggs

3/8 Cup olive oil

Mix well. Then make small (about the size of 2 heaping tablespoons) balls. Place on a cookie sheet that has parchment paper.

Place in an oven pre-set to 350 degrees

Cook for about 15 minutes. Bottoms will be browned.

For a decant dessert, icing cookings and put two cookies together.

Review:Ho-Ya Gluten Free Rice Noodle Pho Bowl

I had seen posts on the Canadian Celiac Facebook Support page about these Gluten free Noodle bowls found at Costco. I’d yet to find them. Then to my amazement – I did!

Who doesn’t miss Mr Noodles?! So I’m hoping these will be a nice alternative.

They come in a ready serve bowl with the noodles, flavour oil, soup base and hot chilli powder.

Add hot water to the inside line of the bowl then wait 3 minutes.

The lovely thing about Pho is you can add whatever you want. I added shredded carrots, slices of onions, spiralled cucumber and diced mushrooms.

I didn’t find the soup base overly flavourful. The second time I made up a bowl, I added a 1/2tsp of Epicure Chicken broth powder and a 1/2tsp of Epicure Vegetable broth powder. That seemed to help boost the soup base flavour.

I tend to make these for a lunch on the weekends or dinner during the week as they take time to prepare the ingredients. Since the bowl itself is really just a starting point.

But I’m happy to have this option, and our family has been enjoying them. Have you tried them yet?

Gluten Free Ribs

Who doesn’t love ribs? When I was about to get married a few coworkers highly recommended the LooneySpoon cook books for easy but amazing recipes to amaze my husband.

Since the pandemic, the LooneySpoons Collection cookbook has been regularly referred to, since we have been home and wanting a variety of fresh meals to enjoy. One thing I do love about the recipes is they are easily adaptable – if you don’t have something – you probably have something close to it or atleast can decide if you can still make the dish without it affecting the overall effect. Or if you don’t like what they are adding – substitute your favourite fruit or veggie or spice!

I even came home the other night from work and my husband had used the book to use as his base to make homemade gluten free Mac and Cheese!!

The LoonySpoon cooking books have helped my family be more adventurous since our beginning and have taught me how to play with making bbq sauces and rubs.

Spice Rub:

1 tbsp Brown sugar

1 1/2 tsp Paprika

1 tsp Epicure Chipotle Aioli Mix

1/2 tsp Old Bay Seasoned Salt

1/4 tsp Black Pepper

Mix all spices together in a bowl

If you don’t have any ribs – don’t worry! You can also use pork tenderloin!

If using a pork tenderloin, you will want to pound the pork with a meat mallet until about 3/4 of an inch thickness

Then score one side of the tenderloin in one inch intervals (about the size of ribs) Do not cut all the way through.

Apply the spice rub onto both sides of the tenderloin. Rub in. Then wrap with plastic wrap and refrigerate until ready to cook. Leaving it overnight in the fridge will give you the best flavouring to the pork. But even a couple of hours in the rub gives the meat a lovely flavour!

When ready to make your BBQ Sauce gather:

2 tablespoons butter

2 shallots minced

1 teaspoon Worcestershire sauce

1/4 cup Hickory bbq sauce

1/3 cup ketchup

2 table spoons brown sugar

1 teaspoon lemon juice

1 teaspoon Epicure Roast Chicken Seasoning

In a pot melt butter, then add shallots. Stir and lightly cook for about a minute or two on medium heat. You do not want to brown the shallots! Rather, you want to bring out their lovely flavour.

Add the rest of the ingredients, keep stirring. Let it cook for about 5 minutes. Then remove from heat.

Coat the tenderloin before putting on the bbq. Then baste between flips.

Once cooked, cut along the score lines.

Enjoy!

Review: Duinkerken Gluten-free Muffin mix

I was soooo excited to see on their online site that they had a special, where I could get a sampling of their products (18 for $99)

I’ve heard so much about how great Duinkerken is. So how could I not resist?!

My first product to try is their muffin mix.

It comes plain so you can make it and add your favourite fruit or flavours. My daughter requested chocolate chip muffins.

I added 1 cup semi-sweet chocolate chips. But also a few (about 1/4 cup) of the chocolate- white chocolate chips from PC.

I was so happy to see that this mix fills 12 muffin tin slots.

As promised on the box, they were cooked perfectly in 30 minutes.

They smell heavenly coming out of the oven

And WOW these taste amazing! You would never guess they are gluten free: moist, spongey, flavourful. These 12 muffins will not be lasting long in our household.

What is your favourite muffin to make with this mix? Let me know!

Gluten Free Breakfast Bars

I wanted something easy, quick, and that my daughter would want to eat for breakfast or for a snack!

These peanut butter bars are just the trick!

You will need:

3 cups Gluten Free Oats

1/2 cup maple syrup

1 cup peanut butter

Mix ingredients. Then pat into an 8×8 pan.

Put in fridge to set. Cut into bars and serve.

Easy and the best part is everyone in the family will enjoy!

Gluten Free Chocolate Donuts

Who can resist a donut? Now…who would like a Gluten Free Donut?

I bought an Epicure Perfect Portion Bagel & Donut Pan to make homemade ones.

To ensure these donuts are for everyone’s taste buds I bought Kinnikinnick gluten free chocolate cake mix as my base.

Bet you can’t eat just one!

1) make up the cake mix as per directions – *i do use milk instead of water

Preheat oven to 400Degrees (if using a silicone donut pan)

2) I did butter and flour the donut pan and place on a sheet pan (for better stability)

3) spoon the batter into the wells.

Cook for 15 minutes. Immediately take out of oven and off sheet pan. let sit for 5 minutes before removing donut to a cooling rack.

I did up a chocolate glaze to drizzle over the donuts.

I used the Lantic chocolate frosting recipe:

2 tablespoons butter

3/4 cup semi-sweet chocolate

6 tablespoons milk

1 1/4 cup icing sugar

1 teaspoon vanilla extract

Put all ingredients into a saucepan over low heat. Whisk until smooth. Pour over donuts.

Decorate to your liking

The Epicure pan is going to be well used I think! I may need to buy another one to help speed up the cooking process

Apple Crisp Pie

When you want a pie but your husband wants apple crisp – make an Apple Crisp Pie!

Start with a gluten free pie shell and fill it with freshly sliced apples (about 6). Spritz lemon juice on the apple slices.

Get your pie shell ready

Then put in the apple slices.

Then in a separate bowl add:

1 1/2 cups gluten free oats

1 1/2 cups brown sugar

1 1/2 cups gluten free flour (that has xanthan gum)

1 cup melted butter

Spices – 1 tsp cinnamon, 1/8 teaspoon nutmeg, 1/4 salt

* I ended up doubling the recipe so the entire top was even. And to be honest, we all love the topping!

Mix well.

Careful pack onto the apples.

Bake in a 350 degree oven for about 60 minutes (if it wasn’t in a pie shell it would be cooked in about 30 minutes.)

Yum! It was delicious!

Serve warm with ice cream.

Hope you enjoy too!

Sweet and Sour Chicken

Do you ever feel or find we are being told by companies and others that products taste so much better than making something homemade?!

With the pandemic and living rural – options and products are sparse. We are missing our variety in our meals and the fact by now we would have gone atleast once to the city where we would have enjoyed some amazing and delicious gluten free Chinese food.

My dear work mother recommended The LooneySpoons Collection Cookbook by Janet & Greta Podleski – and their recipes are all excellent.

I modified it as 1) we had no gluten free soya sauce – So used a splash of Worcestershire sauce and 2) they did it as a one pot meal. We like our things separate here. 3) onions have been hard to find in grocery stores and they have become gold in our house so I used half an onion and added a shallot

*Canadian Living magazine this month has the same recipe except they added cornstarch (to thicken it) and they used beef instead of chicken

Enjoy!

Ingredients

Chicken breasts

1 Can Pineapple (whatever you have)

1 red pepper

1/2 onion – thinly sliced

1 shallot – thinly sliced

2 cloves garlic – minced

1/3 cup ketchup

2 tbsp brown sugar

2 tbsp white vinegar

1/4 tsp Worcestershire sauce

Cracked Pepper

Rice of your choice

In a large skillet, cook up chicken. Set aside. Once cooled dice up.

While chicken is cooking slice up veggies.

Mix up sauce. Set aside.

I had pineapple rings so cut them into tidbits.

Thinly sliced peppers.

Clean skillet, add 2 tablespoons of olive oil over medium high heat. Add onion, shallot, garlic and peppers.

stir occasionally, for about 4 minutes.

Add chicken, pineapple and sauce.

Cook, cover and stir occasionally for 10 minutes.

I served over minute rice.

It was a family hit.