Inspired Edibles

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Spicy Peanut Chicken with Mango Slaw

By 21 Comments

Well, we’re less than a week away from our big move and we could not be more excited. The renovations have been moving along swimmingly and, knock on my hard head, all appears to be in order and on track…when does that ever happen? The relative calm and lack of perceived trouble is stressing me out.

Let the moving chaos begin!

While we sort through boxes, bins and furniture over the next couple of weeks, I’m sharing a delicious little number for all of you peanut butter fans out there.

This spicy peanut chicken has a place at my table any time of year!

I especially enjoy it combined with a sweet and sour coleslaw to draw out the best of the contrasting flavors and textures.

And who doesn’t love a dish that comes together so easily in the summer, when we’d all rather be outside doing something else with our time.

The delicious coconut-lime peanut marinade will do the work for you while you put your feet up, sit back, relax and sip on a refreshing Mojito smoothie.

Ah, summertime…. enjoy!

Spicy Peanut Chicken with Mango Slaw

Spicy Peanut Chicken with Mango Slaw

For the Spicy Peanut Chicken
  • 6 boneless skinless chicken breasts cut into bite sized pieces
  • 1/2 cup all natural peanut butter
  • 1/2 cup coconut milk
  • 1/4 cup low sodium soy sauce
  • Juice of one lime
  • 2 Tbsp brown sugar
  • 1 nub of ginger, grated or minced
  • 2 heaping tsp (or to taste) chili garlic sauce
  • 1 bunch cilantro leaves (about 1 cup), finely chopped
  • 1/3 cup chopped peanuts for topping
For the Mango Slaw
  • 1 small head (about 4 cups) chopped or shredded cabbage of choice (I used a mix of napa and red)
  • Two generous handfuls (about 2 cups) kale leaves, preferably massaged ;-)
  • 1 ripe mango, peeled and roughly cubed
For the Mango Slaw Dressing
  • 4 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 2 tsp honey
  • 1/2 tsp celery seed, optional
  • Sea salt & pepper to taste
Serves 6
Nutrition & Cooking Notes:
  1. I like to prep the marinade for this chicken in the morning – get it done and have the chicken all set for dinnertime.  That way, the afternoon is mine and there’s no last minute rushing about.
  2. If spicy is not your thing, simply omit the chili garlic sauce altogether – the peanut chicken will still be delicious! Heat is a matter of taste but I find 2 tsp of chili garlic sauce relatively mild on the heat scale so you can work from there.
  3. Although I have not tried it, I suspect this recipe would be at least as delicious with almond butter and, for that matter, with any nut or seed butter.  So if peanut is off your list, feel free to experiment.  On that note, sunflower seed butter is one of my favorite flavor discoveries of the past several years — delish!
  4. Any combination of cabbage, additional greens and fruit works for the coleslaw — this is merely a suggestion.  I often wait to see what looks freshest at the market and make my decisions accordingly.
Directions:
  1. In a mixing bowl, combine: peanut butter, coconut milk, soy sauce, lime juice, brown sugar, ginger, chili garlic sauce, and half of the cilantro leaves, mixing well to combine.  If the sauce is too thick, add one of the following options by quarter cup increments: water, coconut milk or chicken stock, until desired consistency is achieved (while you don’t want soupy, you should be able to whisk the sauce comfortably).
  2. Remove half of the spicy peanut sauce (should be a generous half cup or so) and set aside in a small covered container in fridge.
  3. To the remaining peanut sauce in bowl, add chicken pieces, mixing with your hands until all the pieces are well saturated.
  4. Cover the chicken mixture with wrap and store the bowl in the fridge for at least 2 hours, or overnight, allowing the chicken to absorb the marinade flavors.
  5. Meanwhile, assemble mango slaw ingredients in a medium sized bowl and, separately, combine slaw dressing in small bowl or container with fitted lid.  Whisk or vigorously shake the dressing before drizzling over slaw mixture, mixing to combine.  Cover and store in fridge until ready to serve.
  6. When the chicken has marinated sufficiently and you are ready to serve, warm a skillet to medium-high heat adding some coconut or olive oil.  
  7. Carefully place marinated chicken in the hot skillet allowing it to cook/sear on one side for a minute before flipping/tossing.  Continue process until chicken is cooked through. This should not take very long as chicken pieces are quite small (roughly 4-6 minutes) depending on temperature of skillet. Remove chicken from heat.
  8. Meanwhile, heat the reserved spicy peanut sauce in a small pot on the stove or keep it cool as desired.
  9. Remove mango slaw from fridge and give it a final stir before plating. 
  10. Plate spicy peanut chicken beside mango slaw, topping with an additional drizzle of reserved peanut sauce (warmed or cool), cilantro and a handful of chopped peanuts, as desired.
  11. Enjoy.
© Inspired Edibles

 

Succulent Coconut Curry Shrimp with Spring Peas

By 18 Comments

I must have checked the search function on my blog five times trying to locate this recipe…  Is it possible I haven’t posted my coconut curry shrimp yet?

And you thought the Sharks were full of surprises.

Funny how some of your most well-loved and frequently made recipes can slip under the radar and not make it onto the blog. Well we’re going to fix that right now!

If you like curry, you will fall in love the taste, simplicity and versatility of this dish. It’s quick enough to deliver on a weeknight but elegant enough to reserve for guests.  You can serve it with any assortment of vegetables you wish.

Aromatic and bold-flavoured, this recipe creates a light but creamy delicious sauce that is ideal served over a cereal grain (or pseudocereal) to sop up the delicious juices (basmati is our favorite for this particular dish but you can choose anything that suits your taste and dietary requirements).

I think the next curry I’ll make will be with chicken and potatoes, Geng Gari Gai style, which just happens to be our youngest’s absolute favorite Indian dish.  He doesn’t even bother looking at the menu anymore; he just asks for it by name (along with a fresh mango lassi) ♡.

Coconut Curry Shrimp with Spring Peas

Coconut Curry Shrimp with Spring Peas

  • 1 pound frozen large sized shrimp (about 450 grams), thawed and shelled
  • 1 large yellow onion, diced
  • 1 red bell pepper, sliced thin
  • 2 cups peas, thawed if using frozen (simply run under tepid water)
  • 1 cup (250 mL) coconut milk (low fat if you wish)
  • 2-3 tsp (15 mL) curry powder
  • 1 tsp (5 mL) chili garlic sauce, optional (it will increase the heat of the dish)
  • 1 tsp (5 mL) coconut palm sugar (sub brown sugar)
  • sea salt & pepper to taste

Serves 4

Approximate prep time: 20 minutes
Approximate cooking time: 10 minutes

Nutrition & Cooking Notes 
  1. This recipe is really about the curry so it is well worth using a fresh, quality curry powder.  If your curry has been hanging out in the pantry for a while (as they sometimes do) consider splurging on some fresh stuff.
  2. You can defrost your shrimp overnight in the fridge or place them in a colander in the sink and submerge with tepid water (usually takes about an hour to thaw with this method depending on how frozen the shrimp is).
  3. The chili garlic sauce will add to the heat of the dish and, as all things, is entirely optional and a matter of personal preference.
  4. Any combination of vegetables will work here, so experiment with your favorites and take advantage of what’s in season. I have not made this particular recipe with other proteins, but I suspect it would work just fine (plant or animal).
 


Directions:

  1. In a large skillet or wok, sauté onion in a little bit of olive oil on low-medium heat until translucent.  Sprinkle onion with 1 tsp (or more) of curry powder and toss to combine.  
  2. Add peas to onion mixture and gently stir to combine taking care not to mash the peas.
  3. Remove onion and pea mixture from heat and transfer to another dish/bowl and reserve.
  4. Add bell pepper to the empty skillet and sauté for 30 seconds.  Add bell pepper to the reserved dish.
  5. Add some coconut oil (or butter) to the skillet and warm to medium-high heat.  Add shrimp and sauté for about 1 minute until opaque.  (The shrimp should be barely cooked).  Sprinkle another tsp of curry over the shrimp and toss to combine. Return onion, peas and bell pepper to skillet with shrimp and add coconut milk, mixing to combine.
  6. Add coconut sugar and salt and pepper to taste as well as additional curry as desired.
  7. Bring mixture to a gentle boil before serving over rice or veggies.  Be sure to scoop up some extra sauce to pour over top of each serving.  Enjoy.
 
© Inspired Edibles

 

Thai Basil Chicken

By 24 Comments

I’m not sure if we’ve had this conversation before.

You know, the one where I ask you what your favorite cuisine types are and you ask me mine and we both nod in polite acquiescence but continue to think we’re right and the other one’s out to lunch.

Yeah, that one.

So, what’s your favorite cuisine type?

Mine’s Thai.

Holy Basil, Thai Basil. Thai Lemon Basil, Cilantro, Chilies (!), Creamy Dreamy Coconut, Green Curry, Yellow Curry, Red Curry, Garlic, Ginger, Kaffir Lime, Lemongrass, Mint, Peppercorn, Turmeric…

Pretty much indisputable, right?

Some of my favorite things about Thai cuisine include its enthusiastic use of fresh herbs and spices over dry ingredients, its ability to push all the sensory buttons by delivering the fabulous four: sweet, sour, salty and spicy and… did you know that in traditional Thai cuisine, measuring cups are never used? (come on Betty Crocker, you’ve just got to admire that kind of reckless disregard).

If I haven’t made my case yet, perhaps this simple dish will convince you.

Aromatic, satisfying and delicious, 30 minutes is all you will need to have this lovely meal on your table. Faster than the time it would take to have it delivered to your door and a healthier version to boot!  When you make your own Thai food, you can adjust the ingredients to suit your dietary needs and preferences. For instance, Kecap Manis is a syrupy sweet sauce that is traditionally used in Thai Basil Chicken recipes.  I have avoided it altogether here.  Sodium is also a consideration in Thai cuisine and I have opted for low sodium soy sauce and also offered other suggestions to help minimize sodium intake in the Nutrition and Cooking Notes for you.

As with all dishes of this nature, once you’ve gone through the steps of making it the first time, your subsequent preps will go much faster (and trust me, you will want to make this one again and again) — you can even do your cutting and chopping the night before, return from work and voila, dinner in under 15 minutes.

Be sure to read the Nutrition and Cooking Notes for cautions and best results and do let me know if you give it a try!

Thai Basil Chicken

For the Basil Chicken:
  • 1 large yellow onion, chopped
  • 4 garlic cloves, or more to taste, smashed and chopped
  • 3 or 4 bird’s eye chili (Thai chili), seeded and thinly sliced*, substitute 1 Tbsp chili garlic sauce
  • 1 large colourful sweet bell pepper (I used 6 miniatures, orange + red), chopped
  • 6-8 boneless, skinless chicken thighs, cut into small cubes 
  • 1 or 2 large bunches of Thai basil (about 20 or more large leaves)
  • 1 bunch green onion or chives, chopped (for topping)

For the Thai Sauce:

  • 3 Tbsp (45 mL) low-sodium soy sauce or Tamari (gluten-free soy sauce)
  • 2 Tbsp (30 mL) fish sauce
  • 1 heaping Tbsp (15 mL+) black bean garlic sauce (not traditional Thai but I love it in this recipe – there are GF brands as well)
  • 2 tsp (10 mL) coarse sugar (turbinado/demerara or brown sugar)
  • 1 tsp (5 mL) sesame oil
  • 2 Tbsp (30 mL) water
 
For the Cornstarch Slurry:
  • 1 Tbsp (15 mL) cornstarch 
  • 1 Tbsp (15 mL) cold water

Serves 4

Approximate Prep time: 20 minutes
Approximate Cooking time: 10 minutes

Nutrition & Cooking Notes:

  1. CAUTION: Bird’s eye chili (Thai chili) is *very* hot.  When preparing the chili (seeding and chopping) I strongly recommend you wear gloves (I use latex surgical gloves) however rubber gloves may be even more protective.  I also recommend that you not try sampling the chili on its own. The taste of the thai chili in this recipe is unmatched (simply delicious) and when mixed in with the ingredients, the heat is not overwhelming however, I do caution against working with these chilis with bare hands which can inadvertently lead to the hot oil spreading into your eyes and other delicate areas.
  2. Most large grocery stores should carry bird’s eye/Thai chili (and certainly Asian markets).  These particular chilis are a hallmark of this recipe, however if you cannot find them or are concerned about the heat factor, you can substitute chili garlic sauce.
  3. The sodium content in Thai sauces (fish sauce, oyster sauce, chili sauces, soy sauce, etc.) is not insignificant.  No need to be salting this dish and if you are on a low-sodium diet, I recommend omitting the fish sauce and black bean sauce altogether and adding more low-sodium soy sauce.
  4. Thai basil (as distinct from “Thai holy basil”) is a type of sweet basil but unlike Italian sweet basil (traditional basil) it has a slightly stronger anise (licorice flavour) that is said to be more stable at higher cooking temperatures. Thai basil has narrower leaves, with purple stems and flowers. It can be difficult to find outside of Asian markets and specialty stores.  If necessary, you can substitute traditional sweet basil.
  5. I always buy two bunches of basil because, like spinach, once wilted, the basil tends to shrink and disappear into the recipe.  I add generous amounts while cooking and then top with more fresh leaves when serving.
  6. There is no substitute for fish sauce ;-) (unless it’s oyster sauce).  Truly, you will not regret purchasing a bottle and you will immediately recognize its familiar flavour from other swoon-worthy Thai dishes you may have enjoyed.
  7. Do not be tempted to use chicken breast (or other) for this recipe.  Chicken thighs are perfect here retaining their plump, tender and juicy characteristics.
  8. The cornstarch slurry is used because if you try to add cornstarch directly to the liquid you want to thicken, the sauce in this case, it will clump up and be ineffectual. In order for cornstarch to work properly, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid (usually water) and add that mixture to the liquid you wish to thicken.
  9. I recommend smashing the garlic (as distinct from running it through a garlic press) for two reasons.  I love the chunkier texture of the garlic in this recipe and chopping/slicing the garlic cloves alone without first flattening it (smashing/crushing) will not release the allium’s beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat, then simply chop or slice.

Directions:

  1. In a large skillet or wok, sauté onion, garlic and bird’s eye chili (or chili garlic sauce) with some olive oil over low-medium heat just until the onion is translucent.
  2. Add bell pepper to the skillet ingredients and mix to combine.
  3. Remove from heat and transfer onion mixture from the skillet to another dish and reserve.
  4. Meanwhile, whisk together Thai sauce ingredients in a small bowl and set aside.
  5. In another small dish, whisk together water and cornstarch and set aside.
  6. In the same skillet used for the onion mixture, add a little more olive oil and increase heat to medium-high.  Add chicken to the skillet and sauté until most of the exterior of the chicken pieces are no longer bright pink (there should still be some lighter pink visible).  This will only take about 4 minutes so you don’t want to leave during this portion of the show ;-) and risk over-cooking your chicken.
  7. Add onion mixture (onion, garlic, bird’s eye chilis and bell pepper) to the chicken and then pour the Thai sauce over the ingredients (having given the Thai sauce one final whisk ahead of time). 
  8. Add half of the Thai Basil at this stage (either using the leaves intact or gently tearing them in half for larger leaves as you wish).  Mix to combine all the ingredients.
  9. Add the cornstarch slurry to the mixture and bring the sauce to a gently boil.  The sauce will thicken somewhat.
  10. Remove from heat, add the remaining basil leaves to the dish (reserving a few for topping if you wish), mixing the basil around to integrate (the contents should be warm enough to just gently wilt the final leaves).
  11. Now you are ready to enjoy your delicious Thai basil chicken!
  12. We especially enjoy this meal served with a traditional Thai basmati rice however the possibilities are endless: with salad, over coleslaw, over quinoa, buckwheat, millet, wild/brown rice, as you wish.
  13. Be sure to scoop up some sauce from the skillet to pour over the chicken and top with green onion or chives.
 © Inspired Edibles

 

 

Sriracha Quinoa Meatloaf (Gluten Free)

By 14 Comments

I’m a little ashamed to admit that I once regarded meatloaf as having the same degree of allure and mystique as something akin to chicken pot pie.  You know, the kind of dish relegated to Sunday night dinner that everyone tolerates but that nobody gets particularly excited about.

Well, foolish me.I had a brief but happy flirtation with meatloaf following a rainy day viewing of The Amazing Spider-Man a couple years back (remember Aunt May’s meatloaf?) but that eventually trailed from consciousness.

Fast forward to December 17, 2013 and everything changed when I came across this post from my friend Amy.

Amy’s meatloaf (or perhaps I should say her Mom’s meatloaf) was greeted with such overwhelming affection by our family that I actually served it for Christmas dinner! Yup, it’s that good.  And I’ve been making a version of it weekly ever since.This meal represents the perfect combination of low fuss, amazing flavour, and satisfying comfort that we all crave this time of year. It’s a protein rich delight that is sweet and spicy on the outside while being gorgeously moist and tender on the inside. And it all happens in the oven.  Effortless.  Working parents will love the convenience of this loaf on weeknights (you can prep it all the night before too) but trust me, it’s good enough to serve for any occasion — you will not be disappointed.The Sriracha sauce adds some heat but it is by no means overwhelming. If heat is not your thing, simply skip it.

Be sure to read the Nutrition and Cooking Notes for best results and do let me know how you like it if you give it a try!

…

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Szechuan Style Orange Ginger Chicken over Black Bean Quinoa

By 11 Comments

We snuck away for new year’s.
It was a last minute decision that had us dashing out the door in the late afternoon on the 31st — bags half-packed, hair combed with a pork chop, two kids, a dog, a cat and a bottle of champagne.  
We drove 7 hours down the coast, stopping here and there, stretching our legs, taking in the deep blue above and beyond and breathing in the delicious salt filled air.   
We arrived in time to ring in the new year along the Hollywood Walk of Fame. 
I’m not entirely sure what my expectations of LA were but whatever they were, this place exceeded them in every way.  A vibrant, diverse and in many ways spectacular city with surprises waiting around every corner. Sure there were aspects that weren’t our buzz, but that would be the case in any city. Overall, we could not have orchestrated a better time.

And something else…it was 28 degrees C (82 F) in the sunshine on New Year’s day.  If you like nothing else about LA, let it be the blessed climate.  

On that note, here’s a little something to warm up my Canadian family and friends and everyone else out there who is currently in the grips of a polar vortex (yes, there is a whole new language being born out of this latest deep freeze — frostquakes anyone?)

My first piece of advice for y’all is to move to California.  Failing that, here’s a little number that might just bring you a few moments of bliss and reprieve.

Full of warming properties and aromatic flavors, this healthy and delicious recipe will warm you up from the inside out.  A healthy version of Chinese cuisine that you can feel good about eating!

If you are familiar with the Szechuanese/Sichuanese classic Kung Pao Chicken (also known as Gong Bao Chicken), this recipe is very reminiscent with a few variations.  I hope you enjoy it.

Be sure to read through the Nutrition and Cooking Notes for best results and to learn about a vegetarian version of this dish.

Szechuan Style Orange Ginger Chicken over Black Bean Quinoa

Szechuan Style Orange Ginger Chicken over Black Bean Quinoa
The Main Dish 
  • 3 boneless, skinless chicken breasts (about 360 grams), cut into cubes
  • 1 cup (250 mL) uncooked quinoa
  • 1 cup (250 mL) cooked black beans, rinsing thoroughly if using canned
  • 1 large red bell pepper, coarsely chopped into cubes or chunks
  • 1 bunch green onions (scallions), diced
  • optional: water chestnuts, slivered

The Aromatics
  • Large nub of ginger (the size of two thumbs), peeled and cut into slivers
  • Zest from one large naval orange, cut into julienne strips
  • 6 garlic cloves, smashed (to release beneficial compounds) and chopped or slivered
  • 1 tsp (5 mL) Szechuan peppercorns 
    The Sauce
    • 3 Tbsp (45 mL) soy sauce
    • 3 Tbsp (45 mL) orange juice
    • 2 Tbsp (30 mL) water
    • 1 Tbsp (15 mL) hoisin sauce
    • 1 Tbsp (15 mL) rice vinegar, substitute apple cider vinegar
    • 2 tsp (10 mL) chili garlic sauce, or as desired – it’s hot!
    • 1 tsp (5 mL) brown sugar
    • a few splashes sesame oil
    • 1 + 1/2 tsp (7.5 mL) cornstarch

    Serves 4
    Nutrition & Cooking Notes:
    1. For a Vegetarian Version of this recipe, I recommend a cubed firm tofu or tempeh.  I have made this dish with both and it is scrumptious!  Tofu soaks up the flavors of the sauce beautifully and it also fries up nice and crisp in olive oil.  Delish.
    2. I like the taste and practicality of chili garlic sauce however you can use dried and sliced Szechuan chilies in place of the chili garlic sauce if you prefer. 
    3. If using chili garlic sauce, I recommend the brand made by Huy Fong (the one with the rooster) which is widely available and easy to find in most grocery stores.  Sriracha hot chili sauce (lovely in its own right) is not the right flavor here.
    4. Szechuan peppercorn, unlike other types of pepper, is not hot or especially pungent but its flavor is very distinct and unmatched.  It is also known to create a mild tingling sensation on the tongue which is said to set the stage for the hot spices. If you can’t find Szechuan pepper, you will still love this dish however you should try a version with the pepper at some point to compare the difference as the aroma is quite intoxicating (in a good way).
    5. I recommend smashing the garlic (as distinct from running it through a garlic press) for two reasons.  I love the chunkier texture of the garlic in this recipe and chopping/slicing the garlic cloves alone without first flattening it (smashing/crushing) will not release the allium’s beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat. Sprinkle with sea salt and then chop or slice the garlic.
        Directions:
        1. Prepare quinoa according to package directions (generally 2:1 ratio water to quinoa) and set aside.  (I use my rice cooker).
        2. Once quinoa is cooked and still hot, add black beans to the pot stirring to combine.  Place a lid on the quinoa-black beans to keep warm.  Try to time it so that the quinoa does not sit for more than 20 minutes or so while you prepare the chicken.
        3. Using an orange peeler (vegetable peeler or sharp knife), remove rind from orange and then cut the rind into thin julienne strips (I am never particularly accurate nor fussy about the size of the strips – it matters not).
        4. Using the same orange, cut it in half and squeeze out 3 Tbsp of orange juice.
        5. In a small bowl, combine the sauce ingredients: soy sauce, orange juice, water, hoisin sauce, vinegar, chili garlic sauce, sugar, sesame oil and cornstarch, whisking until smooth.
        6. In a large skillet or wok set to medium-high heat, sauté chicken (or tofu) in some olive oil just enough to sear the exterior of the chicken without fully cooking the interior (there should still be some pink visible).  Remove chicken, drain liquid and set aside.  
        7. Working from the same pan with liquids removed, add a little more olive oil and toss in aromatics over low-medium heat: ginger, orange zest, garlic and Szechuan peppercorns (if using), stirring just until fragrant (and being careful not to burn – the spices should be barely browned – keep the heat low if necessary).  
        8. Whisk sauce mixture one last time and then add to pan with aromatics and bring to a boil.  The sauce will thicken.  Return chicken with red bell pepper pieces and water chestnuts (if using) to pan and stir until heated through and chicken is fully cooked (this should not take long).  Remove pan from heat.
        9. Divide black bean-quinoa mixture among serving plates and top with Szechuan orange ginger chicken.
        10. Sprinkle chicken with green onion.
          © Inspired Edibles
           

          Roasted Pear and Caramelized Onion Pizza with a Cauliflower Crust (Gluten Free, Grain Free)

          By 18 Comments

          cauliflower pizza with caramelized onion and pear_blog
          Do you experience pumpkin carving anxiety?

          Would you say that it’s mild, moderate or extreme?

          Mine has definitely diminished over the years largely thanks to my sons’ coming of age and an eventual admission that I am in no way gifted at the task.  It turns out that I didn’t have to speak the words, they figured it out all on their own (kids can be smart that way).

          It seems my pumpkins look pretty much the same every year. Two undersized eyes, an awkward mouth and one hanging tooth (some years I’ve had to toothpick the tooth on there). A fiercely inventive presentation. And then there’s our beloved neighbour — the one who refers to every plant in his garden by its Latin name — who arrives home at 5 pm ritualistically on the 31st and turns mode pieces fit for a Martha Stewart shoot out onto his front porch within an hour — all without breaking a sweat. At least 3 new creations every year and never one repeat.

          Funny the things you miss.

          ~~~~~

          So, when was the last time you sank your teeth into a cauliflower pizza crust?

          I thought so.

          This recipe exceeded my expectations in every respect.  I was sold on the nutrition aspect of this grain-free substitute but was not prepared for the simplicity, functionality and surprisingly good taste.  It actually works and it works well! I have my friend Sandra to thank for this delightful find and for doing all of the research for us on what works and what doesn’t when it comes to making cauliflower pizza crust.

          (The toppings are the only time consuming part of this recipe and you can make those your own!)

          Roasted Pear and Caramelized Onion Pizza with a Cauliflower Crust (Gluten Free, Grain Free)

          Roasted Pear and Caramelized Onion Pizza with a Cauliflower Crust (Cauliflower Crust adapted slightly from Kitchen Apparel)

          For the Cauliflower Pizza Crust
          • 1 large head of cauliflower, coarsely chopped (creates about 4 cups of cauliflower “rice”)
          • 3 eggs
          • 1 cup (250 mL) almond meal (possibly more)
          • 1 tsp (5 mL) garlic powder
          • 1 tsp (5 mL) onion powder
          • Sea salt and cracked black pepper
          For the Toppings
          • 1 cup (250 mL) ricotta cheese
          • 2 large yellow onions, peeled and chopped
          • 4 starcrimson pear (or variety of choice), skin-on sliced
          • Bundle of fresh thyme
          • 1 Tbsp (15 mL) honey
          • 1 Tbsp (15 mL) balsamic vinegar
          • 1 Tbsp (15 mL) pignons (pine nuts)
          • 2 tsp (10 mL) brown sugar
          • Sea salt and cracked black pepper

          Makes 1 Large or 2 Medium Sized Pizzas (12 slices)

          Nutrition & Cooking Notes:

          1. The toppings are merely suggestions that happen to float my boat but naturally, you can work with any toppings of choice here.
          2. I opted for a lighter soft cheese in this recipe (we are all fans of ricotta here) but a blue cheese would also be smashing with the roasted pear and caramelized onion.
          3. Don’t underestimate the nutrition value of onions! Far from being inert, onions are part of the allium family of disease-fighting phytochemicals that have been shown to have a positive effect on cholesterol levels as well as guarding against certain forms of cancer including colon and prostate.
          4. Cauliflower is also a nutrition star.  Replete with vitamins, minerals and fibre, it is perhaps best known for its high concentration of cancer-fighting chemicals called glucosinolates which are broken down into bioactive compounds known as isothiocyanates and indole-3-carbinol. Scientists are learning that these compounds help destroy cancer-causing substances by regulating our body’s detoxification enzymes.

           

          Directions:

          Heat oven to 400 F.

          1. Leaving the skin intact, slice the pears into relatively thin wedges. 
          2. Line a baking sheet with parchment paper and spread fresh thyme sprigs all around the surface. Place pear slices on top of the thyme leaves and drizzle with honey. Place the tray in the oven for 10-15 minutes.  Remove tray from oven and flip or shake the pear slices.  Drizzle with 1/4 cup water or so and return tray to oven for another 10-15 or until pears have soften and are beginning to brown. Remove from oven and set aside. 
          3. Meanwhile, place chopped cauliflower in food processor, sprinkle with salt and pepper and pulse until it resembles a rice consistency.
          4. Transfer cauliflower rice to a large bowl and add almond meal, eggs, garlic powder and onion powder.  
          5. Using your hands, mix all ingredients together until it begins to stick and can be shaped into a ball (or two balls for two pizzas).
          6. If the cauliflower balls are too wet, add a little bit more almond meal.  The texture will never be dry like a conventional flour dough but you don’t want it to be dripping wet either.  A little moisture is fine and will not prevent the crust from firming up in the oven. 
          7. You can use a baking sheet for a rectangular shaped pizza or a pizza pan (I made two medium sized circular shaped pizzas).  Line the pizza pan (or baking sheet) with parchment paper.  Transfer the cauliflower ball onto the center of the paper and using your hands, shape into a pizza crust of about 1/3 inch thickness.  (The thinner the crust, the quicker it will crisp up and brown — you can experiment with your preferences here).
          8. Bake the cauliflower pizza crust in the oven for 20-25 minutes, until the sides are beginning to brown.  Remove from oven.
          9. Meanwhile, place onions in a large skillet set to medium-low heat with a dollop of butter or coconut oil. Allow onions to cook until they become translucent (about 6 minutes).  Add salt, pepper and balsamic vinegar, mixing to combine. Allow onions to continue cooking on medium low for another 10 minutes or so. Add brown sugar and allow onions to cook for a final 10 minutes until they take on a deep, rich brown colour.
          10. At this point, you can either keep the pears separate from the onion (for contrasting colours and texture) or you can toss them into the onion pan and mix them around which is what I did.    
          11. Using the cooked pizza crust, spread a cup of ricotta over the the entire crust and top with caramelized onion, roasted pear and a sprinkle of pine nuts.  You can add some of the thyme sprigs if you wish from the roasting sheet. If you are making two pizzas, simply divide the toppings. 
          12. Bake the pizza again for another 5-10 minutes, remove from oven and allow it to cool slightly before slicing and enjoying. 
          © Inspired Edibles

           

           
           
           

          cauliflower pizza with caramelized onion and pear_1_blog

          Autumn Harvest Black Bean Casserole

          By 13 Comments

          Have you ever had a shot of wheatgrass?

          Heavens! Just about gave me whiplash. (Anything that strong has to be killing something in your body, right?).  But seriously, I’ve grown rather fond of the unusual taste of wheatgrass and, exaggerated health claims aside, it does deliver a nice range of vitamins, minerals and antioxidants.  My husband and I quite enjoy our customary toast and throw back.

          It all happens on Sunday mornings at a farmers’ market around the corner from us — one of our favorite local discoveries — a beautiful stroll to over 70 growers offering peak season produce year round (that’s right, year round!). Most of the produce is organic and I enjoy chatting with the farmers and understanding their growing process. They are full of passion about what they do and more than willing to educate.  It’s a great way to spend the morning and we love returning with our bounty of fresh colors and flavors.

          This is one recipe that you can truly make your own.  It’s super simple, full of nutrients and offers a nice change-up from the usual weeknight chicken (or whatever your family fallback is). You can pick up fresh produce or take the opportunity to clear out the fridge and use whatever you already have on hand.  You can adjust the seasoning as well to increase or decrease heat as desired or change up the flavors all together.  Anything goes!

          Autumn Harvest Black Bean Casserole

          Autumn Harvest Black Bean Casserole

          For the Casserole:

          • 1 large yellow onion, peeled and coarsely chopped
          • 3 ounces (85 grams) fresh sliced mushrooms
          • 4 cups (950 mL) black beans, thoroughly rinsed if using canned
          • 4 cups (950 mL) corn nibblets (fresh or thawed from frozen)
          • 1 large sweet red bell pepper, or two medium, diced
          • Handful fresh cilantro leaves

          For the Seasoning:
          • 1 heaping Tbsp (15 mL) ancho chili powder or other chili, as desired
          • 2 tsp (10 mL) chipotle powder
          • 1 tsp (5 mL) cilantro powder
          • 1 tsp (5 mL) cumin powder
          • 1 + 1/2 cups (375 mL) of your favourite salsa
          • 1/2 cup (125 mL) shredded Monterey Jack or other cheese


          Makes 6-8 Servings

          Notes:

          1. You can include or exclude any vegetable/seasoning of choice here — really, anything goes! It’s a great opportunity to clear out your fridge and use up whatever you have on hand.
          2. Cooking time will vary depending on your particular oven.
          3. I served this casserole over crunchy coleslaw with a generous scoop of plain Greek yogurt and fresh guacamole.

          Directions:

          Heat oven to 375 F.
          1. Sauté onion and mushroom over low-medium heat in a large skillet with some olive oil.
          2. Meanwhile, in a small bowl, combine dry seasonings: chili, chipotle, cilantro and cumin.
          3. Add dry seasonings to onion/mushroom mixture while it is cooking, stirring to coat.
          4. Once onions are translucent and mushrooms have begun to brown, add black beans, corn and red pepper to the skillet, mixing gently to combine ingredients and seasonings.
          5. Transfer skillet ingredients into a large oven-proof casserole dish (I used 9″ x 13″).
          6. Sprinkle fresh cilantro leaves on top of the casserole followed by salsa — use a spoon to help spread the salsa which will soak in somewhat to the ingredients.
          7. Top the casserole with shredded cheese.
          8. Place casserole in oven uncovered and allow it to cook for approximately 30-45 minutes or until cheese is bubbling and beginning to brown along the edges.
          9. Remove casserole from oven and allow it to cool for at least 10 minutes before serving.

           

          © Inspired Edibles

           

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          Healthy Lunch Series: Quinoa Zucchini Bake ~ served warm or cold (Gluten Free, Vegetarian)

          By 20 Comments

          healthy lunch series - quinoa zucchini bake_blog

          As part of Inspired Edibles’ ongoing Healthy Lunch Series, I’m excited to share this seasonal zucchini and quinoa bake that you can serve up warm and comforting from the oven or cool and refreshing from the fridge.

          Many of us are experiencing mercurial weather this summer — cold and rainy one day, uncomfortably humid the next.  This simple, nutritious meal will accommodate either end of the spectrum nicely.

          Made ahead, these cooled squares pack up beautifully into lunch boxes and picnic baskets and you can easily vary the contents and flavor accents with different fruit, vegetables, herbs and spices as desired (see suggestions in the Cooking & Nutrition Notes section below).

          I hope you have fun with it and enjoy adding the recipe to your lunch repertoire!

          Healthy Lunch Series: Quinoa Zucchini Bake

          Quinoa Zucchini Bake ~ served warm or cold (Gluten Free, Vegetarian)

          • 2 cups (500 mL) cooked quinoa
          • 2 cups (500 mL) packed and drained shredded zucchini (I used a combination of yellow and green zucchini)
          • 3 green onions (scallions), sliced thin
          • 1/2 cup (125 mL) mushroom pieces
          • 1/3 cup (80 mL) shredded Parmesan
          • 1 Tbsp (15 mL)  lemon zest
          • 2 heaping Tbsp (30 mL) fresh dill
          • Sea salt & coarse pepper seasoning
          • 1/2 cup (125 mL) plain Greek yogurt
          • 2 Tbsp (30 mL) olive oil 
          • 4 eggs


          Makes 12 Squares

          Cooking & Nutrition Notes:

          • Variety is the spice of life and in this case, there are many gorgeous combinations you can play around with.  I worked with mushroom, Parmesan, lemon and fresh dill but consider some of these variations: chopped apple and nutmeg; tomato and fresh basil; garlic, walnut and parsley; crunchy anise and tarragon; chopped pear and sage; blueberry and mint; cheddar, corn and chili pepper. 
          • Dubbed the “mother grain” by the Incas, quinoa’s nutrient profile has earned it star status. Rich in plant protein, quinoa contains all nine essential amino acids making it an important staple for vegetarian/vegan diets. It also contains B vitamins and a number of minerals including, notably: magnesium (a natural muscle relaxant), manganese, phosphorus, copper and iron. Quinoa’s low glycemic index also makes it a good choice for blood glucose control in diabetics (and those wishing to prevent the onset of type 2 diabetes).
          • If you are making this recipe for youngsters, you can cut the quinoa zucchini bake into fun and interesting shapes — squares, circles, long stick shapes, triangles, any cookie cutter shape you have on hand etc.  You can also provide dipping sauces – tzatziki would work beautifully here – but any bean dip as well.  (Or, as one of my sons might advise, hot buffalo wing sauce!)

          Directions:

          Heat oven to 350 F.  

          1. Cook quinoa according to package directions (generally 1:2 ratio quinoa to water) and allow it to cool somewhat.  Quinoa increases about 4 times in volume when cooked. A 1/2 cup of dry quinoa should generate about 2 cups of cooked quinoa. Use 1 cup of dry to be safe and store any leftovers in a sealed container in the fridge.
          2. Meanwhile, place shredded zucchini in a colander set over a bowl or sink.  Press down on the zucchini to squeeze out excess moisture.
          3. Place cooked quinoa, shredded and drained zucchini, green onions, mushrooms, Parmesan, lemon zest, dill, salt & pepper in a large bowl and mix to combine.
          4. In a separate smaller bowl, whisk together yogurt, olive oil and eggs.  
          5. Add wet ingredients to dry mixing only until combined.
          6. Line a baking pan (roughly 6 1/2 x 10) with parchment paper such that the paper hangs over the sides of the pan. Pour quinoa zucchini batter into the pan.  Add a final sprinkling of cheese and mushrooms to the surface.
          7. Place pan in oven and bake for approximately 35 minutes or until set (slightly golden and just firm to touch).
          8. Remove pan from oven allow it to cool.  Elevate the quinoa zucchini bake slab from the pan by pulling up on parchment (if you can) or with the help of a large spatula and slice slab into squares or desired shape.
          © Inspired Edibles

           

          I must have eaten a pound of heirloom carrots with malt & salt
          while making this recipe…
          Ready for the oven
          so simple and packed with goodness
          perfect picnic food
          you just know I want to break into Seals & Crofts right now

          healthy lunch series - quinoa zucchini bake_blog

          Strawberry Chia Overnight Oats (Vegan, Gluten Free)

          By 40 Comments

          And so with the sunshine and the great bursts of leaves growing on the trees, 
          I had that familiar conviction that life was beginning over again 
          with the summer
                                                                                                       ~ F. Scott Fitzgerald
          ~~~~~~~~~~~~
          We welcomed the first day of summer up at the lake this past weekend.  We didn’t see much of the sun but it didn’t matter.  
           
          Unplugged (no internet, not even a phone) we built camp fires, played multiple contentious rounds of boggle and worked in some mandatory family poker: five card draw, Kings and Little Ones, is my game.  There was plenty of swimming too — our golden won’t have it any other way.

          …

          Read More »

          Healthy Lunch Series: Vegetarian Taco Salad with Homemade Seasoning

          By 19 Comments

           
          Have you got a dishwasher reorganizer in the family?

          We do.

          And it seems there’s no easy cure.

          No matter how carefully I place the plates, pack the cups or hang the knives, our resident reorganizer sneaks back to the dishwasher, quietly opens the door and proceeds to refile all of the dishes I’ve just loaded (!).

          It’s been going on for about 20 years now.

          Can anyone else relate?

          (So what do we think… is it a nature or nurture thing? A confluence of influences thing? Any hope for reform?)

          ~~~~
          Mexican food is in my top three all-time favorite cuisine types (if you must know, Thai, Indian, Mexican, generally in that order).  I adore the breadth of flavors and ingredients that typically characterize Mexican food and tacos are a family favorite.

          The pre-packaged taco seasonings are convenient (and often yummy) but when you investigate the contents of these packages you begin to wonder: MSG, partially hydrogenated soybean oil, silicone dioxide (an “anticaking” agent), ethoxyquin (etho who? a preservative) and enough sodium to fill your daily quota and then some. On balance, I’d much rather spend the extra 5 minutes creating my own mixture and I think you’ll find the taste worthwhile too.

          Healthy Lunch Series

          Healthy Lunch Series: Vegetarian Taco Salad with Homemade Seasoning

          For the Taco Salad:

          • 2 cups cooked black beans, thoroughly rinsed if using canned
          • 2 cups fresh whole corn kernels or thawed from frozen
          • 2 cups coleslaw or lettuce of choice
          • 16 cherry tomatoes cut in half, or any variety of  tomato chopped into bite sized pieces
          • 1 large orange bell pepper, chopped into bite sized pieces
          • 1/3 cup sliced Kalamata olives
          • 1 cup plain Greek yogurt
          • 1 cup cheddar cheese or cheese of choice, grated
          • 2 green onions/scallions for topping, finely chopped
          For the Taco Seasoning:
          • 1 Tbsp chili powder
          • 2 tsp cumin
          • 1 tsp garlic powder
          • 1 tsp onion powder
          • 1/2 tsp smoked paprika
          • 1/4 tsp red chili pepper flakes, optional heat
          • pinch sea salt + black pepper


          Serves 4

          Notes:

          1. You can make your taco seasoning ahead of time and triple the batch to create enough seasoning for 3 meals.  Simply store the seasoning in an airtight container.
          2. I like to make a double batch of beans on the weekend for weekday meals. In addition to superior taste, I have ongoing concerns about the BPA content in lined cans.
          3. If you wish, you can season most or all of the ingredients in this recipe, as desired, by placing them in the skillet with the beans.
          4. Any plant protein can be used in place of the beans – diced tofu/tempeh, lentils or any other legume of choice.

          Directions:

          1. In a small dish, combine taco seasoning ingredients together, mixing to integrate.  Set aside.
          2. Wash and chop vegetables as required and grate cheese.
          3. Warm a medium sized skillet over low heat and add black beans.  Sprinkle the black beans with half of the taco seasoning using a wooden spoon to help coat the beans and toss.  Add a little bit of water to the bean mixture (start with a quarter cup or so) and then add the remaining taco seasoning coating and tossing.  If necessary, add additional water to the mixture – you want the beans to be well coated with the seasoning but not dry and clumpy. The mixture should be mildly liquid. Remove beans from heat.
          4. If eating at home, you can plate the ingredients as illustrated in the photos adding the seasoned beans to the center.  Top the beans with a quarter cup of yogurt and sprinkling of green onion. If preferred, you can also cool the seasoned beans before serving.
          5. Salsa and guacamole also make delicious accompaniments.
          6. If bringing this lunch on the road or to the office, simply layer the ingredients into a container and seal well with lid.  Bring yogurt, salsa and guacamole in separate small containers as desired.
          © Inspired Edibles

           

          I enjoy my taco salad with yogurt, fresh guacamole and plenty o’ salsa!

          Bon Appétit