Curried Quinoa with Spinach and Goji Berries - Gluten-free and Vegan

Curried quinoa with spinach and goji berries were a great side dish for lunch yesterday.  I cooked up some fluffy quinoa and flavoured it with grated fresh ginger (I grated a slice of frozen ginger and it turned out great), turmeric powder, coconut oil, curry powder, cumin, coriander and no-salt seasoning (e.g. Mrs. Dash).  The dish needed a bit of colour, so I added some thawed frozen chopped spinach and soaked goji berries. I was inspired by a simple red lentil dahl recipe from the book Digestive Wellness.  Instead of lentils, I used quinoa.  

I threw this together at lunchtime.  I like my flavours mild, but if you like spicier or more stronger flavours, please feel free to double or triple the amounts of spices and seasonings.  I am watching my sodium, so I used no-salt seasoning (e.g. Mrs. Dash) instead of salt.   

If the quinoa mixture is too dry, you can add a little extra water or liquid from the soaked goji berries.  I think a little vegetable broth, orange or apple juice would be nice too.  

Curried Quinoa with Spinach and Goji Berries - Gluten-free and Vegan
2 servings

1/2 cup rinsed quinoa + 1 cup water (or 2 cups cooked quinoa)

2 tsp coconut oil

1/4 tsp turmeric powder

1/2 tsp grated fresh ginger (I grated frozen ginger)

1/4 tsp ground cumin

1/4 tsp ground coriander

1/8 tsp curry powder

1/8 tsp no-salt seasoning (or salt and pepper to taste)

1/4 cup thawed frozen chopped spinach, drained
2 Tbsp soaked goji berries*
optional:  1-2 Tbsp water or liquid from soaked goji berries, if quinoa mixture is too dry

*More ideas for add-ins:

- raisins, chopped apples, chopped mango, diced bell pepper, green onions, fresh spinach, parsley, cilantro, etc.  

Cook quinoa according to the package (In a medium pot, bring 1/2 cup rinsed quinoa + 1 cup water to  a boil and simmer for 15 min, turn off heat and let stand for 5 min).  

When the quinoa is cooked, mix in the rest of the ingredients.  Enjoy!

- Adapted from Digestive Wellness Book:  Melody's Dahl

What I ate for lunch:  3 oz chicken breast topped with tomato/spinach/coconut milk sauce, curried quinoa, a large green salad and sauteed sugar snap peas.  

Enjoy!

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Italian Style Turkey Meatballs with Flaxseed - Gluten-free, Dairy-free, Egg-free

I am very happy with how my Italian style turkey meatballs turned out.  Hubby loved them so much, I made these two nights in a row!  Ground lean turkey meat is normally very dry, due to its low fat content.  Unlike conventional meatball recipes, I used a magic combination of ground flaxseed and water instead of breadcrumbs and egg to bind the meat together for a moist, soft meatball.  I also add ground flaxseed to my hamburger patties too. 

I quickly pan-fried the meatballs for 2-3 minutes on each side until browned and cooked.  I used a 1" ice cream/cookie dough scooper and dropped each meatball onto the hot frying pan without getting my hands dirty.  Note:  the uncooked turkey mixture is very soft but cooks up beautifully.      

I topped them with a tomato spinach sauce with coconut milk.  Hubby LOVED these and he normally prefers the classic all-beef Italian style meatball.  

Italian Style Turkey Meatballs with Flaxseed - Gluten-free, Dairy-free and Egg-free

1lb lean ground turkey

3 Tbsp ground flaxseed

3 Tbsp water

1 clove garlic, grated or chopped finely

1/4 cup chopped onion

1 tsp dried parsley

1 Tbsp Italian seasoning

1 tsp dried basil or 1 Tbsp fresh basil, chopped

1/2 tsp salt or no-salt seasoning

1/4 tsp pepper

Place all ingredients in a bowl, and combine with your hand or mixer. (I used my KitchenAid mixer.)   Form into desired sized meatballs.  Turkey mixture is very soft.  

Preheat pan on medium-high heat with about 2-3 tsp extra virgin olive oil.  Pan-fry each side for 2-3 minutes until browned and cooked.  Serve with your favourite sauce.  

- Adapted from Hamburger Patties with Flaxseed

Dinner tonight:  Italian style turkey meatballs and spaghetti squash smothered in a hearty tomato-spinach-coconut milk sauce.  Served with a huge green salad and sauteed kale with garlic and ginger.  The kiddies enjoyed their turkey meatballs with cheese tortellini and sauteed kale.  

Enjoy!

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Carrot Apple Coconut Muffins

Another Snack Day approaches for Nessa tomorrow and I decided to make Carrot Apple Coconut Muffins from Weelicious.  It is such a great resource for healthy snacks and meals for toddlers, babies and the whole family.   

To make life easier, I used my Cuisinart food processor to grate the carrots and apple.  Earlier today, I used it to make some roasted garlic and sundried tomato hummus.  

 

This recipe makes 30 mini-muffins but I made 24 mini muffins (as per my mini muffin pan) and 6 regular sized muffins. After filling my mini muffin pan, I used the remaining batter to fill 6 regular sized muffins in 4 oz custard ramekins lined with paper muffin liners.  

Carrot Apple Coconut Muffins

makes 24 mini muffins + 6 regular sized muffins

• 1 1/2 cups all purpose flour 
•  (I used 1 cup whole wheat flour + 1/3 cup wheat germ + 2 Tbsp flaxseed)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

• 1/3 cup milk (I used 1/3 cup sour cream)
• 1/4 cup vegetable or canola oil
• 1/2 cup honey 
• 2 large eggs
• 1 teaspoon vanilla extract

• 2 carrots, peeled & grated, about 1 cup
• 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)  (I forgot to peel my apple.  I ended up with 1 cup grated apple with great results)

1/2 cup unsweetened coconut flakes

1. Preheat oven to 350 degrees.  Combine the dry ingredients in a bowl.  In a separate bowl, combine the wet ingredients.  Slowly add the dry ingredients into the wet and stir to combine.  
2. Mix in the grated carrots, apple and coconut.   Place 1 tbsp of batter into greased mini muffin tins.  Bake mini muffins for 10-15 minute.  Regular sized muffins for 15-18 min for until toothpick comes clean.  Serve.

- Adapted from Weelicious:  Carrot Apple Coconut Muffins

My youngest couldn't wait to get her hands on one!  It was a hit!!  Hubby and the kids approved of this recipe (even when I used a blend whole wheat flour/wheat germ/ground flaxseed instead of all purpose flour).  The kiddies ate 2 mini muffins each and wanted more.  I had to hide the rest to bring for Snack Day tomorrow! 

Enjoy!

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Green Juice or Smoothie: Kale, Spinach, Celery, Cucumber and Apple

I have been reading so many health benefits regarding juicing and smoothies.  Why drink my calories when I can enjoy eating food and I have a good diet?   Then I read more about how juicing and smoothies can help supplement a well rounded diet and it is considered a beauty ritual for better skin.  

I used my 10-year old KitchenAid blender.  I do not own a juicer nor do I have a fancy $500 high speed blender.  When I found this tutorial on how to make juice with a blender and then strain it, I had to try it!   

Since I have a regular blender, I diced all my fruits and veggies.  I snipped the kale and spinach with kitchen scissors as small as I could. I wasn't sure if my blender was powerful enough to pulverize and liquify the kale and spinach.  A high speed blender would not require the extra step of chopping the fruits and veggies this small.  

I wanted to pack as much "green", nutrient dense fruits and veggies as possible.  Most recipes call for a handful of this and that, which mean that they are forgiving recipes.  As this is my first juice/smoothie recipe, I decided to write down exact measurements so I can repeat the same drink if my results were fabulous.  I am so glad I am writing it down now!

I made this as a juice.  I blended everything to a smoothie and passed the contents through a jelly bag and squeezed the pulp dry (I had about 2 Tbsp of dry pulp).  If you do have a regular blender, put the coconut water first, then the leafy greens and diced fruit/vegetables afterwards.  The leafy greens get blended better.  After the first sip, I was amazed how delicious, fresh and sweet a combination of kale, spinach, celery, cucumber and apple turned out.  Almost too sweet. 

Green Juice or Smoothie:  Kale Spinach, Celery, Cucumber and Apple
Make 1 serving, about 3/4 cup juice

1/4 cup (2 oz) coconut water, unflavoured/unsweetened
1/2 cup chopped fresh spinach
1/2 cup chopped kale
1/2 cup diced apple
1/4 cup diced celery
1/2 cup diced cucumber
1/4 cup crushed ice (optional) 

Blend until smooth.  For a smoothie, pour into a glass.  For juice, strain in a jelly or nut milk bag.  Discard or re-use the leftover pulp in baking or cooking. 

- Adapted from GetFitEatRight: Green Smoothie: Kale, Spinach, Celery, Cucumber, Apple

 I had to serve this in a martini glass.  The juice was so delicious and pretty.  Each sip was savoured.   

Enjoy!

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Kale and Lentil Soup with Ham

Lately, I have been wanting hearty soups that warm the mind and body.  I normally make a classic split pea and ham soup from the popular Canadian cookbook, Eat, Shrink & Be Merry.  To change things up, I used a combination of red and green lentils instead of split peas.  This soup needed something fresh, green and vibrant, so I added a bunch of bite sized pieces of kale.    

Last summer, I grew kale for the first time.  The nursery only had ornamental flowering kale seedlings instead of the edible garden variety.  I bought the ornamental kale for fun and put it with my flowers.  I guess I had gotten what I wanted after all, as it turned out to be the kind that we normally eat!  My children love snapping off the kale leaves for a yummy meal.

Whenever I have a baked bone-in ham, I always freeze the bone for making soup later.  The smoky flavour of the ham bone is what makes this soup amazing.  Boneless ham does not taste the same, although it is much easier.  For a quick short-cut, I have also used a bone-in ham steak with great results.  

I had enough kale to make some hearty soup and a side dish of sauteed kale with garlic and chicken broth.  What a shock to hear from all the kiddies, "Mom, can I please have more kale?"  Whoa...

Kale and Lentil Soup with Ham 

2 tsp olive oil
1 1/2 cups chopped onion
1 cup each chopped celery and chopped carrots
2 tsp minced garlic
1 tbsp minced fresh thyme, or 1 tsp dried
1/2 tsp dried oregano
4 cups chicken broth
3 cups water
1 whole meaty smoked ham shank, ham hock (About 2 lbs) or bone-in ham steak
1 cup dry red lentils, rinsed
1 cup dry green lentils, rinsed
2 bay leaves
1/4 to 1/2 tsp freshly ground black pepper
1/4 cup chopped fresh parsley
1 tbsp balsamic vinegar
1 bunch (about 1/2 pound) kale, stems removed, torn into bite-sized pieces
salt to taste

Heat olive oil in a large non-stick soup pot over medium heat. Add onions, celery, carrots and garlic. Cook and stir until the vegetables begin to soften, about 6 mins. Add thyme and oregano and cook 1 more minute.

Add remaining ingredients except parsley, vinegar and salt. Bring soup to a boil. Reduce heat to low. Cover and simmer for an hour.

Remove ham from soup. Add kale to soup and bring to rapid simmer, cover and cook until kale wilts, about 5 minutes.  

Cut meat from ham shank and return meat to pot. Discard bone. Stir in parsley and vinegar. Taste soup and add more pepper and salt if desired.

- Adapted from Eat, Shrink and Be Merry (Dinner Dates: Ham and Split Pea Soup with Lentils) and Food.com: Sausage Lentil and Kale Soup

Enjoy!

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Gluten-Free & Vegan Blueberry Coffee Cake, or not - Refined Sugar Free

Most of the time, my baking is dictated by what I need to use up before it goes bad.   I had some leftover blueberry pie filling after making some braided crossover blueberry strudels (as shown in the red bean puff pastries entry).  I was going to make a Cherry Sour Cream Coffee Cake with the leftover blueberry pie filling, but I had a sudden urge to try make a coffee cake that was gluten-free, egg-free, dairy-free and refined sugar free.  What a challenge!

Success!  Things worked my way!  Very easy to whip up and versatile for an after school snack or afternoon coffee or tea break.  My 5-year old Nessa helped me make this.  I had to add this recipe to my repertoire.  I will make again! 

Instead of cow's milk, I used unsweetened Coconut Dream.  The flaxseed replaces the egg and maple syrup is used instead of refined white sugar.  Being lazy, I did not want to blend my own gluten-free flour.  I used Bob's Red Mill Gluten-Free All Purpose Baking Flour in my pantry.  I had a package of this and didn't like the flavour of this chickpea flour blend.  I am so glad I gave this another try! 

This is originally a vegan whole wheat blueberry muffin recipe. Luckily, I was able to modify this to be gluten-free and in a pan for a lovely coffee cake.  I sprinkled some coconut sugar and cinnamon on the top of the batter before baking.  Next time, I will combine the sugar and cinnamon together before sprinkling for a prettier presentation.  I will also try make blueberry muffins too.  

If you do not have to go egg, dairy and/or gluten-free, you can use two eggs, cow's milk and whole wheat flour. 

I was impressed how soft and fluffy it turned out!  Not crumbly at all.  I would not have known that this was gluten-free and vegan.    

Gluten-Free Vegan Blueberry Swirl Coffee Cake, or not

makes 1 8"x8" pan and 1- 7"x3" loaf pan

1/4 cup ground flaxseed or 2 eggs

1 3/4 cup Bob's Gluten-Free All-purpose Baking Flour or whole wheat flour

1/4 tsp xanthan gum, if using Bob's Gluten-Free All-purpose Baking Flour

1/2 teaspoon cinnamon

1/4 tsp salt

1 cup dairy or non-dairy milk (I used unsweetened Coconut Dream)

1 tablespoon apple cider vinegar or lemon juice (I prefer lemon juice)

1/4 cup vegetable oil

1/2 cup maple syrup (I used 1/3 cup maple syrup, since my blueberry pie filling is already sweetened)

1 tsp vanilla extract

2 tsp orange zest (I used 1/2 tsp lemon extract + 1/4 tsp orange extract)

1 1/2 cups blueberries, fresh or frozen (I used roughly 1/2 cup leftover blueberry pie filling)

optional:  brown sugar or coconut sugar, cinnamon sprinkled on top

Preheat oven to 375F.  Line 1- 8"x8" square pan and 1- 7"x3" loaf with parchment paper.  Or line muffin tin with paper liners.  

Mix together milk and vinegar or lemon juice in a measuring cup.  Set aside

In a large bowl, combine the dry ingredients:  flaxseed, flour, baking soda, xanthan gum (if gluten-free), cinnamon and salt.  

Add the maple syrup, oil, vanilla and orange zest to the milk/vinegar mixture.  

Stir the wet ingredients into the dry ingredients with a spatula until just moistened.  Fold in fresh or frozen blueberries.    

Scoop batter in prepared pans or muffin cups.  If using blueberry pie filling, dollop by tablespoonfuls all over the pans and swirl around with a butter knife.  

Optional:  sprinkle the top of the batter with sugar and cinnamon.

Bake about 15-20 minutes, until toothpick comes out clean.   

- Adapted from Madhuram's Eggless Cooking:  Vegan Whole Wheat Blueberry Muffins

I can't wait to share this recipe with my gluten-free and vegan friends! 

[Edited to add] As the cake sat a few hours later, the texture was still soft and fluffy, but the taste of the chickpea flour and ground flaxseed gave the cake a strong aftertaste.  This recipe is worth another try with a different gluten-free flour blend.  

Enjoy!

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Lemon Raspberry Buttermilk Bundt Cake

I used my heart shaped bundt pan for the first time and I am so happy everything turned out nice.  

For Valentine's Day, I thought it would be a romantic treat for the whole family to have a heart shaped cake studded with red berries.  Frozen raspberries were perfect for this cake.  

Bundt cakes have a dense, tight crumb.  It is great with tea, coffee or a tall glass of milk.  The batter was very thick.  Fresh raspberries would not be able to stand up to the batter while mixing, so the frozen berries were perfect.  Even if the berries were all bashed up, it would still be lovely.  

I had my reservations about removing the cake from the pan.  Would it stick?  

Whew!  I gently ran butter knife around the cake and slowly coaxed it out.  Luckily, it all came out in one piece.  I used melted butter to grease the pan.  This recipe is from Smitten Kitchen.  I love her recipes, but often it is very high in butter and sugar.  I usually decrease the sugar and butter to our milder, lighter palate. 

Wow!  The icing on the cake really makes it look so pretty.  I only made half of the glaze.  I thought that it was sweet enough.  You can taste the slight tangy bite from the lemon glaze and tart raspberries.  

Lemon Raspberry Buttermilk Bundt Cake

Cake

2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour

2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature (I used 3/4 cup) 
1 3/4 cups (340 grams) granulated sugar (I cut down to 1 cup)
Zest of 1 lemon (used 1/2 tsp lemon extract instead)
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk (or 1 Tbsp lemon juice and fill with milk to 3/4 cup)
3 cups (350 to 450 grams) mixed berries (I used 3 cups frozen raspberries)

Glaze (I halved the amount of glaze:  1 cup powdered sugar, juice of half lemon & 1.5 tsp butter)  
2 cups (240 grams) powdered or confections’ sugar 
Juice of 1 lemon (half gram)
1 tablespoon (15 grams) unsalted butter, very, very soft

Preheat your oven to 350°F. Generously grease a 10-cup Bundt non-stick pan with butter or a nonstick spray.  If using nonstick spray, dust the pan with flour to ensure no sticking.  Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (save the additional 2 Tbsp flour for the berries at a later step), baking powder and salt together.   

In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest (or extract) until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. 

Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to.

Toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.  Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. 

Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. 

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.

- Adapted from Smitten Kitchen:  Triple Berry Summer Buttermilk Bundt

This cake did not last long! It was a little on the tart side due to the raspberries and lemon glaze.  The kiddies prefer things that are not too sweet and slightly tart.  If you prefer sweeter, use the full amount of sugar or use a blend of sweeter berries.  

Enjoy!

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