Gooey and Delicious Gluten Free Brown Sugar Chewies!

OK so I am totally obsessed with the fact it is fall and have gone in to nesting mode.  This means relishing the cold weather, staring wistfully out at the rain and filling the house with the delicious smells of the sweet and savoury scents that can only be associated with autumn, all while wearing slippers and sipping on tea.  It's perfection in my mind.  Total bliss.

So last night I made a slight alteration to a recipe I found online.  I can't take total credit for this, but I don't care.  It is so delicious I had to share it with you, and for those of you who don't like to bake, I guarantee you this is extremely easy and quick.  Just whip it up and enjoy!

1/4 cup butter
1 cup packed brown sugar
1 egg, beaten
3/4 rice flour
1 tsp baking powder
1/2 tsp vanilla extract
1/4 cups nuts (optional)
1/2 cup chocolate chips (optional, but recommended!)

Preheat oven to 350 degrees F, and prepare an 8" x 8" brownie pan (with cooking spray).

In a saucepan melt the butter, remove from heat and stir in brown  sugar.  Ensure that the mixture is not too hot and add beaten egg.  Beat until smooth.  In a separate bowl combine, flour and baking powder and then combine with sugar mixture.  Add vanilla and nuts and/or chocolate chips and then spread into prepared pan.  Bake for about 15 minutes, watching closely.  Brownies are done when a toothpick inserted into the center comes out clean.  Allow to cool slightly and enjoy!

Fall Pantry Must-Haves for Easy and Delicious Hearty Cooking

Despite a cold, I woke up feeling energized, positive and full of life today. I realized that the sun was shining on this crisp, cool and invigorating fall day and I was ready to head out in to it.  I just love fall.  Something about it reminds me of my childhood: those first weeks when the leaves change, the air turns to sweater weather, and the cooking of delicious and hearty food ensues.  Everything about it just seems warm and cozy, and the nurturing, womanly side of me comes out and says, "Hey!  It's time to prepare for cold weather!".  Of course I am always a willing participant :)

Most of the food I like to make in the fall comes from old family recipes of my Mum's, Grammie's and Nana's.  There are a lot of root veggies involved, as well as rich spices such as cinnamon and nutmeg, and roasted aromatics like onions and garlic.  Not a lot of fancy difficult stuff, but nonetheless super delicious.  I also like to dry my herbs at the end of September so that they don't go to waste, and we can enjoy them throughout the fall and winter.  Below is a list of how to get ready for fall, and what to stock your pantry with so that you don't have to go out on those not-so-nice rainy fall days that we seem to get here in Vancouver (or as a visiting relative recently renamed it: Raincouver).  Please feel free to add to the list in the comment section with your own fall pantry secrets!

Spices:

Nutmeg

Cinnamon

Cloves (ground and whole)

Cardamom

Thyme

Rosemary

Savoury

Sage

Oregano

Cumin

Turmeric

Yellow curry powder

Red curry paste

Pickling Spice

Grains/Seeds/Flours:

Brown Rice

Quinoa

Barley

Wheat Germ

Millet Flour

Rice Flour

Tapioca Starch

Potato Starch

Corn Meal 

Corn Flour

Almond Meal

Flax Meal

Flax Seeds

Chia Seeds

Pumpkin Seeds

Sunflower Seeds

Oat Bran

Oatmeal

Oat Flour

Dried Beans (of all kinds)

Root Veggies (remember to always store in a cool, dark place for maximum freshness and long life!)

Potatoes (I like to have red skinned on hand as well as Russets.  Russets are best for mashing and soups, while red skinned are good for salads or just on their own)

Yams 

Sweet potatoes (yes, there is a difference between yams and sweet potatoes)

Beets (for pickling and eating fresh!)

Turnips (just try them, they're awesome!)

Parsnips

Carrots (I put carrots in the fridge in the crisper because they don't fair as well in the pantry)

Squash (of all kinds!)

Canned Goods (try to go for the organic and non-sodium varieties.  And pick things that are veggies only rather than an already prepared sauce or "mixture" of some kind...not so good):

Tomatoes (plum, stewed, sauce, paste, diced etc.)

Beans (whatever kind you like :D)

Coconut milk

Pumpkin (and other squash like yumminess!)

Soup base (lets face it, sometimes they provide a good base.  Just buy the higher quality ones to avoid eating a bunch of unnecessary crap!)

Broth (fish, chicken, beef, vegetable...whatever!)

Beets (great for quick meals)

Corn niblets (try and find non-GMO.  Whole foods has quite a wide variety)

Fruit (for those delicious fall pies you may not be able to find fresh fruit for!)

***These are just my suggestions.  There are endless options available so just use your imagination and choose things that suit you and your family's tastes.  

Baking Odds and Sods and Misc:

Brown Sugar

White Sugar

Molasses

Baking powder

Baking soda 

Shortening (yes, I am aware of the non-health benefits of shortening, however, some holiday baking calls for it and it should not be replaced!)

Baking Chocolate (high quality for best results)

Nuts (whatever you like, but try to avoid peanuts and anything else that it extremely processed or salted)

Nut Butters

Vinegar (white, rice, balsamic etc.)

Again, this is not an exhaustive list, but I guarantee if you have a fully stocked pantry this fall, you will never have to run to the store in the middle of a rainy Vancouver evening.  Just open the pantry and let your imagination run wild!!!

Healthy Chicken and Lentil Masala

I love curry.  I love red curry, green curry, yellow curry and any combination of spices that equal that deliciously rich and spicy flavour that can not be mistaken for anything but CURRY.  One of the best things about it is that you can make an unbelievably healthy meal that is so flavourful and rich, you'll fool even the fatty food junkies and McDonald's addicts.  Oh, and its also super easy and quick so on those nights when you just don't feel like cooking, you can still have a hearty, warm meal that leaves you feeling satisfied and good about what you just ate.  By the way, the longer it mingles the better so don't hesitate to take the leftovers for lunch the next day!  Tonight we ate ours over quinoa which I totally love, but it can be eaten over rice, potatoes or just on its own.  Get creative and enjoy!

2 chicken breasts (boneless and skinless)
1 large can chickpeas (drained and rinsed thoroughly)
1 large can green lentils (drained and rinsed thoroughly)
1 extra large bunch spinach
1/2 head of broccoli
1/2 head cauliflower
1/2 a large white onion (or whatever kind of onion you like-diced)
2 cloves of garlic (minced)
2 tbsp coconut oil
1 tbsp cumin
3 tbsp masala mix (or really whatever curry powder you like)
1 cup water
Salt and Pepper to taste

In a large pot or large cast iron pan, heat coconut oil on medium.  Add diced onion and allow to cook until translucent.  Add water and chicken breasts.  Cover for about 10 minutes and allow chicken to cook.

While chicken is cooking, cut broccoli and cauliflower into bite sized pieces and place in a microwave-safe bowl.  Add about 1/4 cup of water, cover with plastic wrap and microwave for approximately 3-4 minutes or until tender crisp.  Add the spinach, lentils, chickpeas, masala and cumin to the broccoli/cauliflower mixture and stir well to ensure the spices are distributed evenly.

Uncover chicken and turn breasts over.  I usually check their doneness at this point.  If they are not fully cooked, replace lid and cook another 5 minutes or until juices run clear.  If they are done, remove the chicken breasts and add broccoli and lentil mixture to the pan.  Pull the chicken or cut it into small cubes and add it back to the pan with the veggies and lentils.  Allow the mixture to simmer for about 5-8 minutes in order for the spices to cook...you don't want the raw spice flavour as it is bitter and pungent.  Add salt and pepper if you like.

Serve hot over rice, potatoes, barley, quinoa or whatever else you fancy and finish with a dollop of plain yogurt.  Enjoy!!

Cucumber Watermelon Salad with Feta and Basil

So, last night we had a casual dinner party at our place with some of our closest friends.  I just love sitting out on the patio on a warm summer night, glass of wine in hand, candles all around.  There's something about it that's just kind of magical and nostalgic :).

Food is usually the center of the event for me.  The process of cooking for others is quite therapeutic even thought it always makes me a tad nervous.  I am a confident cook, but as a type-A through and through, I tend to question myself on even my stand by recipes. Last night I roasted a couple of chickens, baked off some yams and made a spinach salad.  Super simple, tasty and light for a warm summers night.  But I also added a cucumber and watermelon salad with feta and basil to mix it up.  It was amazing!  The salty and sweet combination with the herbaciousness of the basil and creaminess of the feta was delish, and the cool crunchy texture made for the perfect summer salad.  Since I wasn't sure of how my guests would receive the seemingly odd combo, I had the spinach salad as a back up plan...Probably a good idea if there are kids around or people you don't know very well.  But rest assured those who try it will love it...see for yourself and enjoy!

1/2 large watermelon
1 large cucumber
1/2 cup feta (crumbled)
handful fresh basil
1/2 cup olive oil
juice of 1 lemon
zest of 1/2 lemon
1/2 cup green onion (optional)
fresh cracked pepper to taste

Cube the watermelon and cucumber into bite sized pieces.  Crumble feta over top and add basil, onion, olive oil, lemon juice, zest and pepper.  Mix gently and refrigerate for at least 20 minutes prior to serving.  Serves approximately 6-8 people.

For My Sister

Today, I want to post some thoughts about my sister.  I have been thinking about her a lot lately and just wanted to share my meanderings since it's Friday and I love a good story on a Friday...and I love my sister :)

We are identical twins.  We were born in Grace Hospital in Vancouver, B.C., and we were 7 minutes apart.  I always imagine that on that day, we had already "talked" about how everything would unfold.  Me probably planning everything to the most minute detail, her just saying we would roll with the punches.  And with a little imagination and a few details from our parents, this is how it did unfold...

It ended up that I came out first...I like to think it's because I treasure my sister as my most prized jewel and I wanted to check everything out and make sure if was safe for her to come out.  I was, and always have been, her protector (even though she doesn't need it anymore).  So after some pushing and shoving I finally made my way, somewhat suspiciously, into the world.  Was it going to be safe?  Was it gong to be scary? It was cold!!!  But immediately I knew it was safe.  I saw a really nice man who smiled at me and kissed my cheek and then this really gorgeous lady held me and hugged me!  Wow!  Life was going to be great :)  I telepathically sent my sister a message telling her it was a go ;).

7 minutes later, she came out too!  She was not as happy as I had been and I wondered what was wrong.  So far, it was so wonderful out here...what had happened?  She was very red and the nurse immediately took her up to the NICU for tests.  The nice man that had kissed my cheek went with her and I stayed with the gorgeous lady.  I couldn't stop looking at her.  Her eyes told me that she would always take care of me, and her smile told me that we had already known each other for a very long time.

Meanwhile, up in the NICU, my sister had been put in to an incubator.  Her skin was very red and she was screaming bloody murder.  They ran a battery of tests and came up with nothing.  The nurse walked over to the nice man and said, "Excuse me sir, but there is nothing wrong with this little girl.  Quite simply, she is just very, very angry!"  The nice man was confused, but very relieved and even thought it was a little funny!  So back downstairs they came to be with me and the gorgeous lady.  And we started our life together.

I believe she was angry because I hadn't "rolled with the punches".  Perhaps she was supposed to come out first and I was just so much bigger than her that I strong armed my way out!  My planning and obsessing had made her very frustrated and perhaps she didn't want me to go out to check if everything was safe.  Maybe she had wanted to go first to ensure my safety...I guess we'll never know :).

What I do know, is that since birth my sister has been head strong and determined to follow her heart.  Nothing has stood in her way since that first day when we were born.  The fire within her burns brightly for everything she chooses to do, and her love for her friends and family and even strangers is what makes her such a special and magical human being.  I am honored and humbled to call her my sister, my identical twin sister, and she is my blessing in life.  There are things I am sure I could not have overcome without her.  I am positive that I would be in a very different place in my life without her constant support, guidance and strength.  So I suppose that although I have always thought of myself as her protector, my discovery lately is that she is the one who kept me afloat because it was her to kept me moving forward.  Whether it was her need for my support that made me put my own issues aside, or my need for her care that allowed me to continue I know we were given a life to live together to learn to love, and that is the greatest gift of all.

Happy Friday everyone!

Banana Lemon Smoothie with Kale and Beet Water (Don't Knock it 'Till You Try it!)

OK, I know this recipe won't be for everyone, but for those friends of mine who enjoy trying new (maybe weird!) things and re-purposing ingredients, I think you'll like this one.  Last night I made a Red Beet, Kale and Quinoa Salad (you can find the post from July 11th for the recipe), and I had all of this hot pink liquid left over from blanching my beets.  I didn't want to throw it out since it was so vibrant looking!  There are a ton of uses for it up on the internet, but to be honest with you, a little boring.  I don't really want to die food pink since I find that totally unappetizing-although since I recently developed a "Mad Men" obsession I may create a recipe that harkens back to the 60's sometime in the future.  Anyway, after reading up about it I thought I would rather use the beet water as the liquid in my smoothie in the morning, as an alternative to water or almond milk.  Since I sometimes like a little more sweetness in the morning than just the banana can lend, I thought the beet water might contribute...It did :).  It wasn't overly sweet or beet-y (haha), but I could definitely tell the difference.  A warning to all if you are going to try this: you must use organic produce since the process of boiling or blanching can draw out toxins and leave them in your water.  Also, this is NOT the same as beet juice!  Beet juice is much more rich in nutrients (obviously)....I only wanted to use the water I had so it wouldn't go to waste.  Try it for yourself and enjoy...And let me know if you can think of any other interesting ideas :)

Ingredients:

1 cup beet water (only from organic beets)
2 large leaves of kale
The juice of half a lemon
1 large frozen banana (it could be fresh too, but I would add ice to cool it down)
1 tsp honey (optional)

Throw everything into your blender and blend until smooth.  Enjoy right away and freeze any extra in popsicle molds for a refreshing healthy snack later on!

Red Beet, Kale and Quinoa Salad: The perfect way to use up left overs! (Gluten free, Vegan, Vegetarian)

I don't normally love beets, but something about the combination of these ingredients is delish!  I serve it at room temperature, but I think it would be really good cold for lunch the next day!  Super quick and easy and could really serve as a whole meal on it's own.

Ingredients:

2 large beets (I used red, but golden would be delicious too)
1 large kale leaf
1/4 of a white onion, chopped
2 cups quinoa (already cooked)
2 tbsp olive oil
1 tbsp balsamic vinegar
Pinch of sea salt
Cracked pepper to taste
Green onion (for garnish)

I usually make a quinoa salad out of left over quinoa so it is cold when I start building the salad.  It would also be good if it was slightly warm, but really it's up to you :).  Peel the beets, cut them into quarters and blanch them for about 10 minutes.  I like mine to be tender crisp, but if you like them softer just boil them longer until they are a nice texture for you.  One they are finished cooking, drain off the water and slice the beets into bite sized pieces. Set aside and allow to cool.

Saute the onions until translucent and then add to the quinoa.  Add beats.  Chop the kale finely and add to quinoa along with the olive oil, balsamic, salt and pepper.  I find it is important to use coarse sea salt and cracked pepper since it helps to break down the kale.  Stir until the kale turns a more vibrant green and the mixture is combined.  I served mine garnished with green onion and a dollop of greek yogurt on the side.  I think this recipe would also be really delicious with cumin and turmeric too...or any fresh herbs!  enjoy :)