Tag Archives: recipes

One cake, two desserts! Gluten Free Strawberry Chocolate Trifle

1 Sep

One Friday night, not too long ago, I decided to make a chocolate cake to bring over to a friend’s house for the evening. I armed it with vanilla bean ice cream, and a farm-fresh raspberry puree from raspberries I found at the farmer’s market. It was pretty good, but nothing over-the-top.

Then, with so much of the cake leftover, I decided to try making a trifle. I layered the cake (chopped into 1 inch cubes), with chocolate pudding, vanilla whipped cream, strawberries, and chocolate whipped cream. Can you say YUM! I served it up at my friend’s house the next night after dinner. My friend even let me use her actual trifle serving dish. It was awesome. And we all ended up with a major sugar high!

Great way to use leftover gluten free chocolate cake? Yes. Great for the diet that I’m trying to be on, or lactose intolerant in me? No. But good, even still!

Gluten free strawberry chocolate trifle

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NEW: Gluten Free Recipe Directory

6 Jul

I’ve been meaning to put together a recipe directory for this blog for awhile. And I finally did it-find it here or by clicking the “Find Recipes” link in the navigation above.

I hope it helps you find some great, gluten free recipe ideas! I’ll be expanding on it in the future by adding in further breakdowns – by ingredients and by allergy notes (beyond gluten free that is, for those of you who can’t have eggs, dairy, or otherwise.)

Putting together this page made me realize how unadventurous my food tends to be-you think I like chicken?!

So I’m going to make a point of expanding on the Lazy GF Chef collection. I have some great beef and pork recipes, and I plan on trying fish at some point too-I started eating fish finally in November last year, so I owe it to this blog to come up with a crazy delicious fish recipe. Watch for it!

In other news, I hope you’re having a wonderful “gluten free” summer. Time to go fire up the barby!

Celery Leek Soup with White Truffle Oil

18 Jan Celery Leek Soup with Truffle Oil - Gluten Free

I absolutely adore soups. They seem to be the one thing that I can never screw up on. (Well, except for once.)

Soups have the magic of melting in your mouth, warming you up on a chilly day, and exciting your taste buds with a delicate balance of flavours that complement each other perfectly.

The story behind this soup: Last week I went to a networking event that was catered by a local restaurant, RauDZ, and to mention it, a restaurant that prides itself on using ingredients found around the Okanagan. I must go there soon! Lucky for me – and the other Celiac in the crowd who I met looking longingly at the food tables – Chef Rod Butters himself was in attendance. We bugged him with a lot of questions and he graciously pointed out the many foods that we could safely eat. But, being the nervous celiac diner that I am, I tried the soup, and nothing else. In either case, I probably would have stopped at this mouth-watering celery soup with truffle oil – it was absolutely to die for! So I must thank Chef Butters for inspiring my own version of the soup. Although I hope he’s still serving his up when I finally visit his restaurant!!

Celery Leek Soup with White Truffle Oil

Recipe from Homemakers.com (with a few of my own tweaks) found here.

Ingredients

  • 3 tbsp butter
  • 1 bunch leeks (white and light green parts only), chopped (4 to 5 cups)
  • 4 cups celery, chopped
  • 2 onions, chopped
  • 1 potato, peeled and diced
  • 1/4 tsp each thyme and fresh ground black pepper
  • 3 cups chicken stock
  • 3 cups water
  • 1-1/2 tsp sea salt
  • 1/2 cup  milk
  • White truffle oil (found at specialty stores and yes – it is worth the cost – you only need a tiny bit to transform a dish!)

Preparation

In soup pot, melt butter over medium-low heat; stir in leeks, celery, onions, potato, thyme and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 15 minutes, reducing heat if necessary to avoid browning. Stir in stock, 3 cups water and salt; bring to boil. Add truffle oil (between 1/2 to 1 teaspoon, to taste); reduce heat, cover and simmer for 20 minutes. Remove from heat.

Using immersion blender or in batches in blender, blend until smooth. Pass through fine sieve, in batches, into clean pot, discarding solids that cannot be pressed through sieve. Stir in milk, add salt to taste, bring to boil. Garnish with fresh thyme and pepper and serve immediately.

Gluten Free Campfire Pizza Pies

30 Jun

Gluten free pizza pies - campfire style!

I can’t believe I lived for so long without ever trying a cast iron “pie” maker. My sister-

in-law introduced them to me a few years ago, and now they are a camping staple for my boyfriend and I!

You can buy a cast iron pie maker at any camping store, for between $10-$20 – they are worth every penny!

While there are endless types of “pies” you can make with your new pie-maker, we usually assemble pizzas. Because who doesn’t love a tasty campfire pizza!

Ingredients:

  • Your favourite gluten free bread or buns
  • Your favourite pizza toppings – I used pepperoni, red peppers, caramelized onions, garlic and a Mexican blend cheese
  • Marinara sauce
  • Butter or olive oil

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