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!!