Wednesday 21 August 2013

Thai Chicken & Pineapple Salad

Quick recipe for a hot summer night. Enough for two people.

Ingredients

2 cups diced leftover roasted or bbq chicken
1 cup fresh diced pineapple
2 tbsps chopped cilantro (may substitute with basil)
2 tbsps chopped fresh mint
1 Thai red chili pepper (seeded, minced)
1 tbsp apricot jelly
1/4 cup ginger sesame dressing

In a large bowl, mix chicken, pineapple, cilantro & fresh mint.

In a small bowl whisk apricot jelly, chili & dressing together.

Drizzle mixture over chicken mixture.

Toss well and serve. Great for lettuce wraps or salad roll filling.

Enjoy :)

Perogies

After years of not being able to eat perogies. I've finally broke down and made a successful batch of perogies. For being gluten free it is still a very delicate dough like all gluten free doughs.

2 cups corn flour
1/4 cup tapioca starch
2 tbsps guar gum
1 pinch of salt
1 cup warm water
2-3 tbsps vegetable oil
Cornstarch or extra tapioca starch for dusting and kneading

Mix all the above ingredients together well. You will have a sticky dough. Use cornstarch or tapioca starch to dust a clean flat surface.  Knead dough and roll out to 1/8" thickness. Flipping the dough and dusting with more starch to prevent sticking. Use a circle cookie cutter to cut out rounds of dough.

Fill with your favourite fillings. Fold in half into semi-circles and press the edges to seal.

Boil perogies in a pot of boiling water till they float freely. Remove from the water and set aside.

In a skillet melt 2 tbsps of butter. Brown some sausage, bacon or kielbasa and sautee some diced onions and peppers. Add perogies and brown the sides. Be careful as the edges may break off, so be gentle. Remember the dough is delicate even when it's cooked. Pan fry till a little bit golden brown.

Serve with sour cream and diced green onion.

Bon apetite!

Vivian

Thursday 15 August 2013

Cinnamon Almond Granola

Ingredients:
2 cups rolled oats (gluten & wheat free)
3/4 cup sliced almonds
3 tbsps cinnamon
3 tbsps coconut oil
3 tbsps honey, agave or brown sugar

Mix all ingredients except almonds thoroughly and bake at 300°F till crunchy and slightly browned. Toss in sliced almonds. Cool and store in air tight container for up to 2 weeks.

Sprinkle on cereal, ice cream, yogurt or fruits for a healthy topping.