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Go Ahead Honey, It’s Gluten Free August: Barbecue Bash

Do you love barbecue? We love BBQ around here, especially Mr. Bean. So, as part of Mr. Bean’s second anniversary present, I promised him that I would have a BBQ Bonanza dinner. Fortunately for me, this month’s theme for Go Ahead Honey, It’s Gluten Free is “Barbecue Bash” hosted by Chandice of Gluten Free Frenzy.

I wanted to keep our meal simple, delicious and for it to use some of the fresh produce I had bought at the farmer’s market earlier in the day. On the menu: chicken with Greek seasonings (for me) and Teriyaki steak, (for Mr. Bean) grilled zucchini, corn and bell peppers and grilled tomatoes with basil and mozzarella cheese.  It definitely delivered on all fronts.

Grilled Bell Pepper

Bell Peppers
Olive Oil

  1. Wash peppers and cut into thirds.
  2. Lightly coat peppers with olive oil.
  3. Cook on preheated grill on both sides until it is soft and has grill marks.

Teriyaki Steak

Steak of your choice
Wheat-free Soya Sauce
Lemon Juice
Honey
Garlic Powder

  1. In a container large enough for the steak(s), pour 2 about parts soya sauce for every part lemon juice.
  2. Pour in some honey and sprinkle some garlic powder. Put on lid and give it a good shake.
  3. Put steaks in container to marinate at least overnight.
  4. Flip the steaks over to ensure that both sides are marinated.
  5. Preheat BBQ and cook steaks to desired done-ness.

Grilled Corn

Sweet Corn
Olive Oil or Butter or Margarine
Kosher Salt
Pepper

  1. Shuck the corn and place on a piece of tin foil that is large enough to wrap each ear of corn individually.
  2. Drizzle on olive oil and spread it over the corn and the foil or spread margarine/butter over corn.
  3. Sprinkle on salt and pepper. Wrap up corn in tinfoil.
  4. Cook on preheated grill (lower) until it looks cooked flipping it a few times.
  5. Take a knife/fork/tongs to rip holes in the foil so that the corn can caramelize.
  6. Once caramelized, remove from foil and enjoy!

Grilled Zucchini

Zucchini
Olive Oil
Fresh or Dried Oregano
Kosher Salt
Pepper

  1. Wash the zucchini and slice into ~3/4″ thick pieces.
  2. Put in a bowl and drizzle olive oil over pieces. Sprinkle on spices.
  3. Toss the zucchini in the oil mixture until evenly coated.
  4. Cook on preheated grill until soft and both sides have nice grill marks.

Grilled Tomatoes with Basil and Mozzarella Cheese

Tomatoes
Olive Oil
Kosher Salt
Pepper
Fresh or dried basil
Mozzarella cheese

  1. Wash tomatoes, remove stem piece and cut in half horizontally. Remove most of the seeds and gushy insides.
  2. Brush olive oil over exposed tomato halves.
  3. Cook on a preheated grill face down until it begins to look grilled.
  4. Flip tomatoes over, sprinkle with salt, pepper and basil. Lay a slice of mozzarella cheese on the face of the tomato.
  5. Grill until cheese is melted and slightly browned.

What is your favourite thing to barbecue?

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Go Ahead Honey, It’s Gluten Free March: Guiltless Pleasures

This month’s Go Ahead Honey, It’s Gluten Free is hosted by Amy of Simply Sugar and Gluten Free. This month’s theme is “guiltless pleasures.” I love baking, so it makes sense that one of my guilty pleasures is whatever dessert I feel like making. Most desserts are high in calories, sugar and fat. (anything with icing, anyone?) I wanted to try to make some healthier muffins, so I made a variation of these Strawberry Yoghurt Muffins courtesy of the Culinary Wannabe.

Strawberry – Blueberry Yoghurt Muffins

1 1/3 c. brown rice flour
1/3 c. each tapioca starch and sorghum flour
1 tsp. xathan gum
1 1/2 tsp. baking soda
1/2 c. sugar
3/4 c. plain yoghurt
1/2 c. unsweetened applesauce
2 eggs
1 tsp. vanilla extract
1 c. chopped strawberries
1/2 c. to 3/4 c. frozen blueberries

  1. Heat oven to 375F.
  2. Whisk together flour, xathan gum, sugar and baking soda.
  3. Whisk together yoghurt, applesauce, eggs and vanilla extract.
  4. Stir wet ingredients into dry ingredients until just mixed.
  5. Add strawberries and blueberries and stir to distribute berries throughout batter.
  6. Spoon into muffin tin lined with paper cups.
  7. Cook for about 20 minutes or until toothpick comes out dry.
  8. Cool and enjoy!

The muffins had a fairly good texture and were quite tasty thanks to all the fruit.

These babies were about 140 calories each according to fitwatch.com. The only way that I could think of making these healthier is to use something like agave nectar in place of the sugar.

What is your favourite guiltless pleasure?

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February’s Go Ahead Honey, It’s Gluten Free

Thank you everyone for your submissions! It was fun hosting it!

Welcome to the Caribbean! I hope that you’re able to enjoy your tropical vacation – complete with lovely weather, sun, company and of course, FOOD! We definitely have a veritable feast planned for today!

First off, grab some drinks: may I recommend Shirley’s Pina Colada?

Or perhaps my Strawberry Daiquiri is more to your liking?

We’re going to start off with some yummy Fried Calamari with Pico and Avocado Dressing also courtesy of Shirley from Gluten Free Easily. Feast your eyes on this appetizer:

Next we have a lovely ceviche inspired shrimp salad made by Jenn from JennCuisine. Who said healthy couldn’t be pretty or delicious?

We have a few scrumptious main courses that you can chose from –  a hard choice because they all look amazing!

First, we had this delightfully fruityApricot Orange Glazed Chicken made by Aubree from Living Free.

Next is Chaya from Chaya’s Comfy Cook Blog’s Salmon with Mango Sauce. How delectable!

Our last main course is courtesy of moi: Tropical Pork Pineapple Kebabs with complete with an Apple Squash Boat and carrots!

And if you have room for dessert (who doesn’t?), why not enjoy some Jamaican Coffee Brownies with Pecans also made by Chaya.

I hope that you enjoyed this delicious Caribbean meal! I hope you enjoy the rest of your vacation!

For all that are interested: March’s Go Ahead Honey, It’s Gluten Free is hosted by the lovely Amy Green of Simply Sugar and Gluten Free.

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Go Ahead Honey It’s Gluten Free February: Tropical Vacation

If you haven’t completed your entry of this month’s Go Ahead Honey, It’s Gluten Free, please email me the link to your blog post and a picture at bean[dot]plant[at]hotmail[dot]com by February 27th! The more the merrier! 🙂

I am the lucky host of this month’s Go Ahead Honey It’s Gluten Free! I chose the theme of “Tropical Vacation” – something I desperately wish I could have at this moment despite reading week being just over! It’s a good thing that we had this wonderful tropical meal to keep us going!

On the menu was tropical pork-pineapple kebabs, apple squash boat and carrots.

I did my best to keep as much of the ingredients local as possible: Alberta pork, apples from my in-law’s tree, carrots and squash from Innisfail and mushrooms from Edmonton. I guess the pineapple really undid all the environmental good that the rest of the local ingredients contributed, but no tropical meal is complete without it.

In addition, no tropical meal is complete without a fruity drink plus umbrella, like a strawberry daiquiri.

Yum!

Tropical Pork Pineapple Kebabs

Pork Tenderloin cut into ~1″ pieces
Red Pepper, cut into ~1″ pieces
Fresh Pineapple, cut into ~1″ pieces
Mushrooms, washed with ends off
Pineapple Juice*
Brown Sugar
Olive Oil
Salt & Pepper
Chili powder

  1. Put a large amount of pineapple juice, some brown sugar, some olive oil, a few dashes of chili pepper, salt and pepper (to taste) in a plastic bag. Shake around until sugar is dissolved.
  2. Place meat in bag to marinade for as long as you want (at least 1 hour).
  3. Place some (we used 6) wooden skewers to soak in water for at least 1/2 hour.
  4. Prepare oven (at 400F) or BBQ.
  5. Once skewers are sufficiently soaked, thread the pork, pineapple, pepper and mushrooms alternatively, with meat on each end.
  6. Pour the remaining marinade into a pot and add some cornstarch to thicken. Use a brush to brush the kebabs with the glaze.
  7. Broil or grill the kebabs for 5 minutes of each side, turning until the meat is done.
  8. Enjoy!

Apple Squash Boat

1 mini acorn or winter squash
2 c. apples, sliced
Brown sugar
Cinnamon

  1. Heat oven to 350F or turn on BBQ.
  2. Wash squash, cut in half and remove seeds and membranes.
  3. Toss apples in brown sugar and cinnamon until desired sweetness.
  4. Scoop apples equally into squash halves.
  5. Place squash halves in a dish, add a bit of water and cover with aluminum foil.
  6. Cook for about an hour or until squash and apples are tender.
  7. Garnish with an umbrella and enjoy!

Strawberry Daiquiri

6 Strawberries, hulled and cut in half
Margarita mix or Lime Juice
Ice
2 oz. Malibu Coconut Rum

  1. Place all ingredients in a blender until mixture resembles a slurpee, adding ice or Margarita mix as required.
  2. Prepare two small plates: one with lime juice/Margarita mix and the other with sugar. Moisten lip of glass with juice and then dip in sugar to create the frosting on the lip of the glass.
  3. Garnish with an umbrella. Enjoy!

The carrots can be cooked in any manner that you see fit.

It was a very delicious meal! The squash was pretty good – this is coming from someone who doesn’t particularly like squash.

I hope that you’re all able to enjoy your mini “tropical vacation” while enjoying watching the (Ironically) Winter Olympics – I’m definitely a fan of showing some Canadian pride! 🙂 I’m also really looking forward to all of your entries and drooling over your meals!

*I’m sorry that all of these measurements are approximate – Mr. Bean and I just started making things without noting measurements.

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February: Go Ahead Honey It’s Gluten Free!

I am so happy to be able to host February 2010’s Go Ahead Honey It’s Gluten Free Challenge! What’s this month’s theme?

Humour me for a while as I take you on a trip with your imagination. (If you’re like me it’ll be a great change in scenery – no snow or cold!)

Imagine that you’re on a beach on an island in the Caribbean without a care in the world. It’s warm and sunny and a slight breeze blows through your hair. Your favourite book and people are nearby as well as a cool drink of your choosing – you’re ready for a few days of relaxing and enjoying the sun and warm weather.

As the sun begins to set, you look over and on the beach is a dinner set up just for you and your party. You walk over and sit down at the table. What are you eating?

If you couldn’t guess it, this month’s theme is “Tropical Vacation” – so basically, if you could have any meal in the Caribbean, what would it be? It can be typical resort fare, traditional food or whatever your heart desires. Of course it would be easy if you could use any ingredients, but I want to add a degree of difficulty: try to use as many local ingredients* as possible.  And don’t forget to include your favourite beach drink!

So, if you’d like to participate, please create a gluten free Caribbean inspired dish and send me a photo and a link to your blog post to bean.plant(at)hotmail(dot)com by February 27th.

For all you glutinators, you’re more than welcome to participate if you feel that you need your own tropical vacation – gluten free or not!

I look forward to seeing what you all come up with!

*I realize that many people (including myself) are in the midst of a winter wonderland and local producers are few and far between. Please just do your best – for example, local to me is anything from Alberta or British Columbia. 😉

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