Gluten free whipped shortbread

Thanks to all purpose gluten free flours – no one will know this recipe is gluten free! Trust me!

This recipe is a family favourite and simple to whip together!

Ingredients

1/2 cup soften butter

1/2 cup icing sugar

1 1/2 cup all purpose gluten free flour

1/4 cup cornstarch

1tsp vanilla

1) Beat butter & icing sugar sugar until very smooth.

2) Add flour and cornstarch. Beat until light and fluffy.

3)Add vanilla.

4) Drop by teaspoon on to cookie sheet lined with parchment paper.

5) Bake at 325 until edges are light brown.

These are melt in your mouth, pieces of heaven!

You are welcome!

Review: Epicure Shepherds Pie

Shepherds pie is one of my favourites. But in a busy household, it rarely gets made. It’s talked about often; something that should be made. But isn’t. So when I saw Epicure selling a seasoning package – I thought I would try.

While it did take time (About 45 minutes) – not as long as if I made it from scratch!

first I put the seasoning pack into 1 1/4 cup water; set aside.

While the package recommends microwaving potatoes, I diced mine up and boiled them for 15 minutes.

While they were cooking I browned 1 lb of lean ground beef. I stirred in the reserved seasoning mixture, brought to a boil, reduced heat and simmered for 2 minutes.

Then I added in frozen corn.

While that was heating, I mashed the potatoes.

I stirred in 1/2 cup of milk with 1/4 cup of butter, while mashing the potatoes.

While the package said to just top meat mixture with potatoes and serve, I was going to make “Traditional” shepherds pie

I pulled out my casserole dish. Filled it with the meat mixture and topped with the mashed potatoes. Put in a preheated oven at 350. I then set it to broil to crisp up the potatoes.

Served hot to the family it was a hit

Review: The Spice Tailor Classic Butter Chicken

My coworker raved about this grocery store versatile Indian sauce package.

I’m a huge butter chicken fan and couldn’t wait to try!

I started as directed by putting the seasoning pack first in the fry pan but instead of using oil, as requested, I put in a good heaping 1 table spoon of butter.

Then threw in my 2 diced chicken breasts. I added an extra 1 table spoon of butter while cooking the chicken.

I Stirred in the main sauce once the chicken was almost cooked and simmered until meat is cooked through

I added diced red peppers. I threw them in at the end

The flavour was delicious. I served with rice. With the left overs (enough for my lunch) I added some cilantro – which I have to say the next day- I’m glad I did! The next time I make it – I’ll be adding some cilantro

Highly recommend this butter chicken sauce – authentic flavour and easy & quick to make! The whole family will love!

**This review was not sponsored **

Review: Epicure Pad Thai

Since I enjoyed the Greek Dressing Mix I decided to try the Pad Thai. Ofcourse, the night I decide to make it, I have no chicken or shrimp or peppers. Instead I substituted calamari and spiralled up some garden fresh zucchini. Guess what?!

It was delicious!

It was super simple too!!

Make up the Epicure Pad Thai seasoning pack and set aside.

I spiralled up some fresh zucchini and set aside.

I quickly sautéed up some frozen calamari while boiling up some broad rice noodles. I like to slightly undercook the rice noodles as I then throw them into my frying pan.

As the rice noodles are draining, heat up the frying pan with a tablespoon of sesame seed oil. Then drop in the zucchini noodles. Sauté them up a bit before adding the rice noodles.

Then pour in sauce.

Add 2 beaten eggs and stir-fry.

Just before serving add the juice of 1 lime. Top with the calamari and chopped nuts (if desired)

This is a family hit! Even without all the traditional ingredients!!

** if you really want to bring this recipe to the next level and have on hand- cook up some calamari & shrimp with fresh chopped garlic & butter. Then add to the pad Thai before serving! Such another flavour fusion

Review: Epicure Greek Dressing Mix

I have heard a lot of great things about Epicure. Being a gluten free family, I was curious and excited when I heard their products were gluten free! We found their Greek Dressing Mix to be amazing and flavourful!

Creamy Greek Feta Pasta Salad

Ingredients

Epicure Greek Dressing Mix

2 Tbsp crumbled feta cheese

1/4 cup red wine vinegar

1/4 basil olive oil

2/4 cups mayonnaise

1 chopped green bell pepper

2 diced green onions

10 garden tomatoes

1 1/2 cups gluten free Pasta

1) cook pasta al dente as per package. Let cool.

2) mix and whisk together vinegar, mayonnaise and oil to make the dressing

3) toss together ingredients with salad dressing

Enjoy!

Sour Cream Peach Pie

I grew up eating traditional peach pie. Similar to a basic apple pie recipe. Then I meet my future husband and all he talks about is his love for peach pie. So I do what every new girlfriend would do. Bake a pie.

But my pie was not like his moms….. where was my cream filling?!?!

My pie was not what he was envisioning …so I had to learn how to make it.

The creamy filling compliments the peaches and has become a regular staple come peach season. Enjoy!

Ingredients

9inch unbaked gluten free pie shell

3/4 cup sour cream

1/2 cup white sugar

1/3 cup gluten free flour

1/2 tsp almond extract

4cups peaches, peeled and cut

1/4 cup brown sugar

1) Get your crust and pie shell ready. Set aside.

2) To start, it’s best to put peaches in hot water to help them peel easier.

Let them sit in the water while making the cream. Trust me! They will peel so nicely.

3) combine sour cream, sugar, flour and almond extract. Stir until smooth.

4) Alternate layers of peaches and cream mixture in pie shell ending with cream mixture.

5) Preheat oven to 425 degrees Fahrenheit for 20minutes then reduce to 350 degrees.

Bake until filling is thick and bubbly about 35minutes.

6) Sprinkle with the brown sugar and broil until gold brown. *beware it can burn quickly. Keep an eye on it*

Cool before cutting

Enjoy!!

Gluten Free Peach Cobbler Muffins

It’s that time of year – heavenly Niagara On The Lake Peaches. There are so many ways to enjoy peaches! When I saw this Triple Tested Chatelaine recipe in the August 19, 2019 Hello Canada Weekly (No 674) Magazine, I just had to try to convert it to gluten free! It sounded too good not too!

*I did do some modifications – instead of plain yogurt (which I didn’t have, I subbed in the rich and creamy Liberte Mediterranee 9% yogurt; As this was originally a gluten recipe they called for all purpose flour – I created my own mixture of gluten free flours.

Ingredients

Cobbler mix

1/2 cup Bob’s Red Mill Gluten Free All Purpose Flour

1/2 cup brown sugar

1 tsp ground cinnamon

1/4 tsp xanthan gum

1/3 cup cold unsalted butter cubed

Muffin mix

1/4 cup ground almonds

1/2 cup brown rice flour

1 1/2 cup Bob’s Red Mill All Purpose Gluten Free Flour

1 tsp xanthan gum

1 cup white sugar

1/2 tsp ground cinnamon

2 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/8 tsp nutmeg

2 eggs

2/3 cup Liberte Mediterranee Coconut yogurt

2/3 cup olive oil

1/4 cup hot water

2 tsp vanilla

2 1/2 cups diced peaches

Position rack in centre of oven. Preheat oven to 375F.

Combine cobbler mixture of flour, sugar and cinnamon in a small bowl. Add butter. Mix together until crumbly. Set aside.

In a large bowl, Whisk flour with sugar, cinnamon, baking powder, baking soda, salt and nutmeg.

In a medium bowl, whisk eggs, yogurt, oil, hot water and vanilla. Stir into large bowl flour mixture until combined. Stir in peaches.

Divide batter among muffin liners. I like silicon liners as they are reusable. Fill to the top.

Sprinkle the cobbler mixture generously amoung the muffins. Remember these are gluten free muffins. The mixture will be quite sticky. But don’t worry – it will taste amazing and mix within the muffin mix.

Bake until a toothpick inserted into the centre of a muffin comes out clean. 30-40 minutes. Transfer muffins to a rack to cool.

Enjoy! These are full of flavour and super moist! You won’t believe that these are gluten free! Xo

Pear Salad

Pear salad …..so amazing. It’s more a summer salad. But as we near the end of winter, we need some reminder of warm summer nights.

If you have never tried this version of pear salad — you must! You won’t be sorry!! And if you want to show off to friends and family – make this salad the next time they are over!

The red wine vinegar and Dijon mustard help give the dressing the right amount of zing, while the goat cheese brings the settle balance to the sweetness of the Bartlett pear.

Ingredients

Spring salad mix

2 Bartlett pears (Dice up 1pear per person)

125g Soft unripened goat’s milk cheese – crumbled

2/3 cup olive oil

6 tablespoons red wine vinegar

3 teaspoons Dijon mustard

2 cloves diced garlic

1/2 teaspoon salt

1 teaspoon cracked pepper (or more to taste/preference)

200g crushed pecans

1/4 cup white sugar

Directions

1) In a frypan over medium heat, stir 1/4 cup of sugar with the pecans. Continue to stir gently until sugar melts and caramelizes. Be patient. Don’t turn up the heat or it will burn. Trust me.

Carefully cool on parchment paper.

2) In a 1 cup glass measuring cup blend the oil, vinegar, sugar, mustard, garlic, salt and pepper. Let it sit for atleast an hour. Ideally, the longer it rests, the better the dressing flavours blend together. I try to make it the morning of the day I want to enjoy.

This dressing recipe makes enough for 4+ servings. The dressing is even flavour wise better the following day.

3) I layer lettuce, goat cheese, diced pear and candies pecans.

Layer 1:

Layer 2:

Drizzle the salad dressing over top and serve promptly. Enjoy!!

Review: The Wheatless Gourmet Gluten Free Puff Pastry Sheets

I was so excited when I saw this product!! Finally Gluten Free Puff pastry?!?! Eeek

So I bought some at our local gluten free specialty bakery. They warned me on purchased, it took some time to get use to when baking but I ignored any warnings – I was sold at gluten free puff pastry.

First reality check is the lovely puff pastry pictures are only suggestions – it’s a frozen log that takes waaaaay longer than the 20 minutes suggested to thaw. I found closer to 40 minutes.

Once ready, set up your area. I put down my parchment, with a sprinkling of Gluten Free Flour. I gently rollout out a square. I hardly modified how it came due to this being the first time.

Ahead of time, I fixed up 2 apples. Threw them in a fry pan with some unsalted butter, a couple of Tablespoons of ground cinnamon, a splash of orange juice, a 1/2 teaspoon of vanilla extract and a few heaping tablespoons of brown sugar.

I stirred and let them lightly cook for about 15 minutes.

Set aside.

About a tablespoon or so of room temperature cream cheese as a base, on the pastry then put the cooled apple topping on top. Fold over.

I found I was able to make 3 large apple turnovers with one box.

I did use an egg wash to seal the ends and sprinkled sugar on top before placing into a preheated 350F oven.

Cooked for about 40minutes.

Oh. My. God. It tastes light and just like I remember gluten puff pastry to taste like. Delicious.

A nice alternative to making pastry from scratch! It will take getting use to and will be considered a treat but a nice option to have!

**this review was not sponsored**

Gluten Free MAC & CHEESE

Feeling the winter cold and wanting something warm and filling – homemade Mac & Cheese was just the thing.

Ingredients

1/4 cup butter

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon freshly cracked pepper

1/2 teaspoon nutmeg

1 package of cream cheese

1 cup grated Parmesan cheese

2 1/2 cups grated marbled cheese

2 cups milk

2 tablespoons cornstarch

**mix in a large pot above ingredients on medium heat until a nice mixture.

Meanwhile cook 1 package of gluten free macaroni according to package (al dente)

Put in a buttered baking dish mix in the cheese sauce. Top with cheese. Place in preheated oven at 350F

Cook for 15minutes

Enjoy