Caramel Coconut Cake ~ Gluten Free

This cake is amazingly yummy and super easy to whip up for 

last minute company, or for those you love who cannot eat gluten.

Caramel coconut goodness at its best ~ no need to tell anyone

that it's gluten free.  The gluten will not be missed at all.  I promise.

Namaste Gluten Free Flour is my favourite GF flour mix.  It can be used in place

of all purpose flour in most recipes without the need to add anything else.

This recipe has been adapted from the original which came from

Company's Coming Most Loved Treats by Jean Pare.

What you need:

CAKE ~ 2 Large Eggs

1 cup White Sugar (I use evaporated cane juice)

1 tsp Pure Vanilla Extract

1/2 cup Milk (or Almond Milk)

1 Tbsp Butter

1 cup Gluten Free Flour (all purpose flour may be used)

1 tsp Baking Powder

1/2 tsp Sea Salt

TOPPING ~ 3 Tbsp Butter

1/2 cup Golden Brown Sugar, packed

2 Tbsp Milk (or Almond Milk)

1/2 cup Unsweetened Shredded Coconut

What you do:

Grease a 9" x 11" glass baking dish with butter and set aside.

Preheat oven to 350 degrees F.

In mixer, whip the eggs until frothy.

Add white sugar a few spoonfuls at a time while beating the eggs.

Continue adding the sugar until it's incorporated and the mixture is thickened.

Mix in the vanilla extract and beat well.

In a small saucepan, heat the 1/2 cup milk and 1 Tbsp butter until melted.

Remove from heat and set aside.

In small bowl, sift together the gluten free flour, baking powder, and sea salt.

Add to the egg mixture and mix together thoroughly.

Slowly add in the melted butter and milk mixture.

Stir together well and spread batter evenly into the glass baking dish.

Bake in the 350 degree F oven for 20 minutes.

While the cake is baking, bring the 3 Tbsp butter,

golden brown sugar, and 2 Tbsp milk to a rolling boil over medium-high heat.

Stir occasionally.  Once a rolling boil has been reached, remove from

the heat and stir in the 1/2 cup coconut.  Set aside.

Remove the cake from the oven after the 20 minute baking time

and spread the coconut topping evenly on top.  Be sure it reaches to the edges.

Return your cake to the oven to bake for an additional 10 minutes.

Watch closely in the last few minutes to be sure the topping does not burn.

Remove to a cooling rack and let sit for about 5 minutes prior to serving.

Serve warm.  It won't last long.  Enjoy!

With Love,

Camille

**If you don't like coconut, this makes a yummy
caramel-topped basic cake....just omit the coconut.  :)

Easy Korean Beef

So, again...my sister.

I like to blame things on her.

(Actually, I'm just joking....I don't, really.)

Culinary things, however, are a different matter entirely.

In light of this, when I say I am blaming my sister,
it is my intention to give her credit.

She deserves a lot of it.  Credit, that is.

When she told me (awhile back) that I had to make a new recipe

she'd found, I paid attention.  (I always try to pay attention.)

Well, this one sounded too simple for words.

She informed me that I was to double it or even triple it.

Good thing I listened, because there were no leftovers.  None.

 Since that day, I have made this meal over and over again.

It never fails.  Always hits the spot.  And, there are never any leftovers.

(That last point is not actually something I am happy about.)

Easy Korean Beef ~ Originally recommended by my sister who

found it and pinned it and tweaked it and made it her own.

I have subsequently done the same.  It's been a collaborative effort.

The secret is to use fresh garlic and ginger.
The powdered stuff just doesn't go far enough.
If you want the *wow* factor, use fresh.  Every single time.

Once again, a warning about the spice.  We like things fairly spicy.
If you don't, use less cayenne.  You can always add more.
But, you cannot go back once it's in the pot.  Forewarned is forearmed, right?
You're welcome.  ;-)

What you need:

1 pound lean ground beef
1 Tbsp fresh ginger root, minced
3 large cloves garlic, minced
3 Tbsp soy sauce (I use Kikkoman GF)
1 Tbsp sesame oil (important for flavour...don't skip it!)
1/3 cup packed golden brown sugar
1/3 tsp cayenne pepper
3 green onions, cut into one inch lengths

What you do:

Scramble-fry the ground beef in medium sized pot over medium heat.
Cook until no pink remains.  Drain, leaving behind some of the liquid.
(Don't drain off too much, or it will be dry.)  Stir in the fresh ginger and garlic.
Scramble-fry for a couple of minutes until fragrant.

Add soy sauce, sesame oil, brown sugar and cayenne pepper
to pot and stir all together until thoroughly combined.  Reduce heat and simmer,
partially covered, to allow the flavours to mingle for five to ten minutes.
Keep and eye on how much sauce is left in your pot, and add a little water, if necessary.

Just prior to serving, stir in the green onions.  You want them to stay crisp.
Serve over a bed of rice with steamed veggies
or a salad on the side.  The sides always change around here.

I always make triple.  Apparently, it improves with time.
So, leftovers would not be a bad thing.  Or, so my sister tells me.
One recipe will serve two (three?) moderately hungry people.

Happy Cooking!
With Love, Camille

*To make this gluten free, be sure to use GF soy sauce.

**Recipe credit apparently goes to this girl
when I clicked on the "adapted from" at the bottom of each post,
I ended up finding that she was the end of the line. 

Soaked Muesli

Calvin is one of my biggest fans when it comes to food.

He's always been that way.  In fact, there's a cute story to tell

from his toddler years that I'm quite sure will be shared at his wedding.

Suffice it to say, he likes most of what gets whipped up in my kitchen.

And, this is no exception.

Muesli is uncooked oatmeal.  Stir everything together at night,

and enjoy in the morning.  Straight from the fridge.

Add in a banana, toss on some chopped nuts, and drizzle

maple syrup over it all.  You can't go wrong.  It's perfect.

At least, Calvin and I think so.  :)

What you will need:

2 cups Old Fashioned Rolled Oats
3 cups Milk (I used Unsweetened Vanilla Almond Milk)
2 cups Greek Yogurt
1/2 cup Liquid Honey (organic, if possible)
1 and 1/2 cups Craisins (dried cranberries)
1 cup Shredded Unsweetened Coconut
1 cup Almond Meal (ground almond flour)
1 cup Flax Meal (ground flax seed)
3/4 tsp Sea Salt
2 tsp Ground Cinnamon
3 Organic Apples ~ diced

Banana slices, chopped nuts and Maple Syrup for toppings.
(Chocolate chips?  More dried fruit?  Anything goes!)

What you do:

Mix the dry ingredients together in a large mixing bowl.
Add all the wet ingredients into the same mixing bowl.
At this point, it will be quite sloppy, but, it with thicken up...promise.

Stir together well and put into a glass bowl or storage container.
Cover and set in the fridge overnight.  This is when the magic happens.

In the morning, scoop out the amount desired to fill hungry tummies
into individual cereal bowls, add toppings, and enjoy!
We like sliced bananas, chopped pecans, and a drizzle of maple syrup on ours.

Muesli is flexible, so, feel free to adjust the ingredients
to suit your own taste.  If you want a thicker consistency,
add more oats to your recipe, or, reduce the amount of liquids.
You can substitute water for the milk.  Or use cream to thin it in the morning.

One thing to note, however, is that the yogurt should be kept in
the mix in order for the oats to be properly soaked.
They are more easily digested that way.

This recipe will serve approximately 8 hungry people,
and will keep for up to three days in the fridge.
Happy (stress-free) mornings to you!  :)

With Love,
Camille

**To make this gluten free,
be sure your oats are certified GF.

Butter Chicken ~ For My Sister

We love Indian cuisine around here.

One of our all-time favourite dishes is Butter Chicken.

Creamy, tomato-y, soothing comfort food....yum!

Recently, I came across two recipes and gave them a go.
The family gave their stamp of approval to both,
but, one emerged as the best.  I think it may be the fresh ginger.

On one of my experimentation days I had a phone visit with
my sister and I told her what was for dinner.
We often exchange recipes and food ideas.  It's a tradition.
For proof, click here, here, here, and here.  See what I mean?

"I need that recipe!", was her response.  (Of course.)
And, then, I told her she had to wait until all votes were in.
Now they are, so, here it is.  Ready to share.
For you, J...with much love.

 Originally found here and tweaked by moi.

 What you need:

1 cup Sour Cream (or, yogurt but, don't use *light*)
3 Tbsp fresh squeezed Lemon Juice
4 tsp ground Cumin
2 tsp Paprika
1 and 1/2 tsp ground Cinnamon
1 tsp Cayenne Pepper**
1 Tbsp Sea Salt
2 tsp freshly ground Black Peppercorns
3 Tbsp freshly minced Ginger Root (not powdered)
1 Tbsp freshly minced Garlic Cloves (see above note....it makes a difference!)
4 Tbsp Butter (use the real thing here...it is Butter Chicken, after all)
3 to 4 raw boneless, skinless Chicken Breasts (1 and 1/2 lbs) ~ cubed
1 tin (398 ml or 14 oz) Tomato Sauce
1 and 1/4 cup Heavy Whipping Cream (un-whipped)
1/4 cup Brown Sugar

Optional: 1 medium sized head of Cauliflower ~ Roughly chopped,
and roasted at 400 degrees F for about 20 minutes (until just browning on the edges)

What you do:

Roast your cauliflower, if you plan on using it, in a 400 degree F oven and set aside.
Meanwhile, stir together medium sized glass bowl (and set aside) the following:
sour cream, lemon juice, cumin, paprika, cinnamon, cayenne pepper, sea salt, and pepper.

Cube the chicken meat and set aside.
Mince the ginger root and garlic cloves.  Set aside.

Melt the butter in a medium-large pot over medium heat.
Stir fry the garlic and ginger for a few minutes until fragrant.

Add in the cubed chicken and stir fry until the outsides begin to cook.
Stir the sour cream mixture into the pot
and simmer over medium-low heat for about 10 minutes.

Slowly add in the tomato sauce, stirring constantly.
Bring to a simmer and temper the whipping cream with the hot mixture
by stirring one ladle of the simmering sauce into it.

Add about three ladles full of the simmering sauce to
the whipping cream before adding it slowly (stirring constantly)
into the simmering pot of chicken.

Stir in the brown sugar and bring to a boil.  Reduce heat to simmer and cook,
lid slightly ajar, for about 25 minutes.  Check that the chicken is cooked
by cutting a piece open...it should be white throughout.

Stir in the cauliflower, if using, and heat through.
Serve over a bed of freshly cooked rice with Naan Bread on the side.

Happy Cooking!
With Love, Camille
 

**If you don't like things too spicy, cut back on the
cayenne pepper by half or more.  There's quite a bit of heat
in the recipe as presented...you can always add more, but,
you cannot remove it once it's there!  Fair warning?  :)

Crock Pot Chicken Curry

Who doesn't love to come home to dinner all ready to go?
Sadly, it's rare for the Chief-Cook-and-Bottle-Washer to have that happen.
That is, unless the crock pot is employed.  And, employ it, I do.
Not often enough, however.

There are a few reasons for that.

One of those being that crock pot meals tend to be a little on the blah side.
At least, the ones I've put to the test over the years have been.
This recipe is anything but blah.  Far from it, actually.
It's been my *go to* for the slow cooker in recent days.

I've shared it over the last few months with two lovely
ladies who raved about it's yumminess.  
One even told me she had been craving it.  Surely a compliment!
 I'd say that is a slow cooker success story, wouldn't you?    

There is quite a bit of *kick* to this meal.
If you are a little shy about spicy hot things, cut back on the cayenne pepper.
On the other hand, if spicy is your thing, then, go ahead and double up on the cayenne.
We find that it's nicely spicy with the amount I suggest here.

See all those lovely spices just waiting to be whisked together?

Crock Pot Chicken Curry ~
Mennonite Girls Can Cook featured the recipe that propelled
me forward to land on the specifics below.

Here's what you will need:

4 medium sized yellow flesh potatoes, with skin on, cut into chunks
1 large yam (dark orange sweet potato), peeled and diced
2 medium yellow cooking onions, finely diced
3 large bell peppers, diced (I like to use red or yellow, not green)
 3 large boneless, skinless chicken breasts, cut into small cubes
2 tins (6 oz size) tomato paste
2 tins (15 oz size) full fat coconut milk
6 large garlic cloves, minced
2 tsp sea salt
2 Tbsp red curry powder
2 Tbsp garam masala
1/2 tsp cayenne pepper

Here's what you do:

Prepare and layer the potatoes, yam, onions, and peppers
into large (6 Quart size) slow cooker.
Place the diced raw chicken over top of the veggie layer.

Whisk together the tomato paste, coconut milk, minced garlic,
and spices to form the sauce.  Pour over the veggies and chicken.
Separate the layers with a spatula to allow some of the sauce to be
incorporated throughout the dish.  Put the lid on and leave it while it cooks.

Don't lift the lid until you are ready to serve dinner!

Cook on low heat for 6 to 8 hours.
My slow cooker is extremely hot, so, six hours is enough.
You should see the sauce bubbling at the edges and all
the veggies should be tender when it's fully cooked.

Serve over a bed of rice and
sprinkle with shredded coconut and raisins.

I like to set a covered casserole dish in the oven on the
delay cooking setting to have rice ready at the same time
as the curried chicken.  Then, there's nothing to do but serve it all up!

Here's what you do to make oven-baked rice:

Measure out rice (1 cup per three people)
and water (double the amount of rice) into a covered casserole dish.
Be sure you have enough room for the rice to expand by about double.
Stir together, cover the dish, and place in the oven on the centre rack.

Set the delay bake cycle to come on an hour and fifteen minutes
prior to the time you plan on serving dinner.
Set the heat to 350 degrees F and the baking time for 1 hour and 15 minutes.
(I usually make a double or triple batch of rice this way.  If you are only cooking
one cup of rice, I'd reduce the cooking time by about 15 minutes.)

When you come through the door, dinner will be ready!
This Chicken Curry is enough to feed approximately 8 to 10 very hungry people.
Leftovers are even better due to the flavours having had a change to mingle.
We like shredded coconut and raisins on our individual servings.

What about you?  Do you have a favourite slow cooker meal to share?
I'd love to hear how you employ the crock pot on your crazy-busy days.

Happy Tuesday!
With Love, Camille

Campbell's Substitute

This tomato soup is a wonderful Campbell's substitute.

It's gluten free and yummy and made up with simple ingredients.

Quickly put together, and satisfyingly good ~ it's a win!

Comfort food at its finest.

What you need:

3 - 15 oz (398 ml) tins Tomato Sauce
(I use Costco's Kirkland brand Organic Tomato Sauce)
*2 and 1/2 cups Water
*1 Tbsp Chicken Bouillon Paste
(I use Organic Better Than Bouillon)
1 tsp Sea Salt (or to taste)
1/3 cup Sugar (I use evaporated cane juice)
1 and 1/2 cups Heavy Cream

*Homemade stock could be used in place of the
water and bouillon.  Increase the amount of salt to compensate.

What you do:

Pour three tins of tomato sauce into medium pot.
Turn heat on to medium-low.
Add in the water, bouillon (or stock), salt and sugar.
Stir and bring to just simmering.

Remove 1/2 cup of simmering soup and add it to the cream to temper it.
Once the cream has been tempered, it can be slowly added to the pot.
Stir constantly.  This step will prevent curdling of the cream.
Heat through and serve to six of your favourite people.

Enjoy!
With Love, Camille

**If desired, the amount of cream may be reduced to 1 cup
and the water increased to 3 cups in order to cut back on richness.

Oatmeal Chocolate Chip Cookies ~ Gluten Free

You would never guess these are gluten free.

No need to feel deprived of yummy things if you have

to bypass the gluten.  These make up for that.

Be sure that your oats are certified gluten free

if you have to be strict about your gluten avoidance.

What you need:

2 cups Rolled Oats (GF)

1 tsp Baking Soda

1/4 tsp Sea Salt

1 cup Chocolate Chips

1/2 cup melted Butter

2/3 cup Golden Brown Sugar

1/2 cup unsweetened Medium Coconut

1 large Egg ~ slightly beaten

1 tsp Vanilla Extract

What you do:

Grind the oats in a food processor until flour-like in consistency.
Leave a few oats in slightly larger pieces to provide texture to the cookies.

Put ground oats into a medium bowl and stir in the baking soda, sea salt and

chocolate chips until well blended.  Set aside.

Melt butter over medium heat in small pot.  

Pour melted butter into large mixing bowl and allow to cool slightly.

Stir the brown sugar, coconut, egg, and vanilla into the melted butter.  Mix well.

Add the dry ingredients to the wet and stir together until mixed thoroughly.

Spoon heaping teaspoons of cookie cough onto parchment lined baking sheet.
Don't press the dough down before baking.

Bake in preheated 350 degree F oven for 8 or 9 minutes until golden.

Remove from oven and allow cookies to rest on pan for 5 minutes

before removing to cooling racks.

These cookies will spread as they bake ~ 
be sure to leave space for them to comfortably do so.

It's imperative that you let them rest for the recommended 5 minutes

or they will fall apart.  If you cannot wait, your cookies will be broken.

I must admit, however, it's worth it to have one (or two) 

warm from the oven.  Use a fork if you must.  :)
One recipe makes 36 cookies.

Happy Baking!

With Love, Camille

Creamy Potato Soup ~ Gluten Free

This soup!  It's inexpensive to make and SO yummy to eat!

You can satisfy all those hungry tummies for approximately
$1 per person (hearty appetites included).

The cost increases if cheese and bacon are served.

Of course, bacon and cheese are wonderful additions, but,

not necessary for the yum factor.

Here's what you need:

7 or 8 large Yukon Gold Potatoes ~ diced, skins on
(You should have about 10 to 12 cups diced potatoes)
1/3 cup Butter
1 large cooking Onion ~ peeled and diced
6 cloves Garlic ~ minced
Water to cover potatoes in pot
2 cups Heavy Cream
1 Tbsp Sea Salt
1/2 tsp freshly ground Black Pepper
Grated cheddar and crumbled bacon for toppings

Here's what you do:

Scrub and dice the potatoes ~ be sure to leave the skins on.  Set aside.
In large pot (mine's a 5 Quart size), melt butter and saute
the garlic and onions until translucent.  Add potatoes and toss to coat.

Cover potatoes in pot with water (only until barely covered) and bring to a boil.
Reduce heat and simmer, partially covered, for about 20 minutes,
or until potatoes are very soft.

Puree with an immersion blender until mixture is nearly smooth.
I like to leave some chunks of potato in the soup for a little texture.
Stir in the sea salt, pepper, and cream.
Heat through and serve.

Crisply fried and crumbled bacon along with
shredded cheese are wonderful toppings for this yummy soup.

Serve this creamy potato soup to six or seven very hungry people
on a cold, blustery day while a fire blazes in the fireplace.
You'll make all your guests very happy.  Guaranteed.

Hugs all around!
With Love, Camille

Janine's Indian Chicken

My sister and I frequently exchange food ideas.
It's even been the subject of our texts.

She shared this recipe with me a little while back.
I've made it a few times and my family approves.  Heartily.

No complaints and clean plates all around.

In honour of it's roots, it's been dubbed "Janine's Indian Chicken".

I've tweaked and adjusted in order to land on our favourite combination.

Adapt it to your liking.  You really can't go wrong.

What you need:

2 medium Sweet Potatoes (often referred to as Yams) ~ chopped and roasted

1 medium head Cauliflower ~ chopped and roasted

Olive Oil for roasting

3 Tbsp Olive Oil

3 large boneless, skinless Chicken Breast ~ cubed

2 small yellow cooking Onions ~ diced

6 cloves fresh Garlic ~ minced

1/4 cup fresh Ginger ~ minced

8 to 10 medium sized nugget Potatoes ~ quartered

4 tsp Garam Masala

1 Tbsp Cumin

1 Tbsp Turmeric

1 Tbsp Coriander

1 tsp Cardamom

1 tsp Cayenne Pepper

2 tsp Sea Salt

1 tin (14 oz or 400 ml) Coconut Cream (or Coconut Milk)

1 tin (14 oz or 400 ml) Tomato Sauce (plain)

1 tin (6 oz or 170 g) Tomato Paste

5 cups Chicken Broth

10 to 12 Campari Tomatoes ~ quartered

1 cup Heavy Cream ~ room temperature

 Raisins and Shredded Coconut for garnish

What you do:

Clean and chop the cauliflower and sweet potatoes.
Arrange on a parchment lined jelly roll pan or baking dish.
Drizzle with olive oil and roast at 425 degrees F for approximately 30 minutes.
The veggies should be tender and just browning on the edges when done.
Remove from the oven and set aside until they are needed.

Measure out the heavy cream and set on the counter.

Meanwhile, in a large pot (10 Quart or bigger),
pour in the 3 Tbsp Olive Oil and set to medium heat.
When the oil is hot, toss in the onions and cubed chicken meat.
Stir fry a few minutes and add the minced garlic and ginger.
Stir fry a few minutes longer until the onion is translucent and
the chicken meat is turning white.

Mix all the dry spices together and add all at once to the chicken mixture
along with the diced nugget potatoes.
Stir and cook a few minutes more.
If your ingredients are sticking to the bottom of the pan,
reduce the heat to low and continue to stir.

Add in the coconut cream, tomato paste, tomato sauce, and chicken stock.
At this point, add in the roasted cauliflower and sweet potatoes.
Turn heat to medium-high and bring everything to a simmer.
Simmer, covered with lid slightly ajar, for 30 to 40 minutes to allow
flavours to mingle and the potatoes to cook through.  Stir occasionally.

In the last five minutes, add in the campari tomatoes and cream.
Be sure to add the cream slowly, while stirring, so it does not curdle.
(I have found it helps to temper the cream with some of the hot sauce
prior to committing it to the pot.)

Taste and check for salt.  We usually just add more at the table.
Serve with raisins and coconut over a bed of rice.
This recipe makes enough for ten (or more?) hungry people.
It freezes well if the need should arise.
However, it is super yummy the next day and the next day after that.
(Freeze for longer storage.)

Always reheat to the boiling point and simmer a few minutes
prior to serving any leftovers.  Always a good rule to follow.

Happy Cooking!!

With Love,
Camille

Gluten Free/Dairy Free Banana Muffins

So, here's the thing ~ gluten free and dairy free baked goods can be yummy.

These muffins prove it.  Howie couldn't believe they were GF.

When he kept commenting on how much he was enjoying them, I told him my secret.

GF/Dairy Free Banana Muffins ~ If you don't tell, no one will guess.

What you need:

1 cup mashed Bananas
2 large Eggs
1/2 cup Coconut Oil, melted
1/2 cup granulated Sugar (I use evaporated cane juice)
1/2 cup finely ground Almond Flour
3/4 cup Gluten Free flour mix
(I use Namaste Perfect Flour Blend which has xanthan gum included ~
it's my favourite brand of GF flour of all time.)
3/4 tsp Baking Soda
1/2 tsp Baking Powder

What you do:

Mix together the bananas, eggs, sugar and melted coconut oil in a mixing bowl.
In a separate bowl, mix together the remaining ingredients from the almond flour
through to the baking powder.  Whisk together thoroughly.
Mix the wet ingredients together with the dry ingredients and stir until completely blended.
You could add in chocolate chips and/or chopped nuts if desired.
It's not necessary to add anything to these...they stand up well on their own.

Spoon into paper lined muffin tins.
Batter should come to the top edge of each of the paper liners.
Bake in preheated 350 degree F oven for 20 to 25 minutes.
Toothpick inserted into the centre of several muffins should come out clean.
Cool five minutes in pan and then remove to cooling racks.

Be sure to serve these while they're still warm.
However, even after they were completely cold,
Howie expressed his hearty approval and asked for another.

This recipe makes 9 or 10 regular sized muffins.

So, there you have it.  A gluten free, and dairy free muffin that
tastes just as yummy (or, more yummy according to some)
as its wheat laden counterpart.

Who says Gluten Free can't be good?

Happy Baking!
With Love, Camille