Ricotta, Spinach and Egg Battered Tilapia - Gluten-Free

Ricotta, Spinach and Egg Battered Tilapia - Gluten-Free

When I was younger my mom sometimes covered chicken with egg and fried it. We often had it with chinese food, so I always assumed it was an asian thing. So the one day, after being tired of breaded fish, and having some ricotta in the fridge, I thought of covering fish in egg and doing the same thing. I turned out pretty well.

ingredients:

tilapia
egg
ricotta
spinach
salt
pepper

directions:

1. In a bowl, mix two eggs, a handful of chopped spinach, and about 1/4 cup ricotta cheese. Beat together with a folk until smooth. And season with salt and pepper.

2. Dip fresh, or defrosted tilapia, into the egg mixture. After dipping, put fish into a frying pan. And cook both sides until egg is a golden brown. The fish will probably be cooked through at that point. If you want the egg mixture to adhere better, dip the fish in flour first, and than the egg. But it won't be gluten free at that point.

3. Eat with maybe some rice, and a greek salad, like the picture above.

Curried Red Lentil Dhal

Curried Red Lentil Dhal

Made this recipe off a red lentil dhal recipe of Michael Smith's. It is easy, delicious, and healthy. What a great way to make lentils. If you eat it with some basmati rice, it is a full meal with everything that your body needs. Eat it with some cilantro and chopped red onion for some freshness and crunch!

ingredients:

1 cup red lentils
3 cups water
1 tbsp fresh ginger
1 tbsp curry powder
1 tbsp cumin
1/2 tsp cayenne pepper
1/4 cup butter

1 onion

handful of cilantro
1 tbsp spoon brown sugar (optional)

1/2 tsp of salt
basmati rice

directions:

1. Cook basmati rice in a pot, or rice cooker. Follow the directions on the package of your rice. Mine is usually 1 part rice, 2 parts water, a little salt, and 8-10 minutes simmering.

2. Put butter into a medium sized pot, and melt it down. Toss in one chopped onion and cook the onion down so it starts to caramelize. This will help add sweetness to your dhal. Stir in your spices (cumin, curry powder, cayenne, etc) in with your onions and cook for 2-3 minutes. This will reinvigorate your spices. Add the lentils, water and ginger to the pot. Add brown sugar if you like a touch of sweetness, but don't add it if you want to make it a little healthier.

3. Bring the pot to a full boil, and then reduce heat to medium to maintain a simmer. Continue cooking for about 10 minutes until lentils are soft.

4. Spoon lentils over rice. Garnish with cilantro and red onion if you wish.

Warm Chicken and Pineapple Salad

Warm Chicken and Pineapple Salad

This was inspired by a Michael Smith recipe. It was delicious. I cooked all the elements in a cast iron pan, as I don't have a grill. Chicken breast, pineapple, orange bell pepper, red onion, snap peas, cilantro... with some oil and a bit of salt. Fantastic. All that great caramelized flavour is what it's all about.

ingredients:

chicken breast (or thigh would work)
fresh pineapple (sliced)
orange peppers
red onion

cilantro

directions:

1. Cut a whole pineapple in slices, or buy pineapple sliced into rings. Chop your pepper into fairly sizable chunks, as we will grill or fry it, and de-seed. Cut red onion into thick slices, maybe 1 inch thick.

2. Take the chicken, pineapple, peppers, and red onion and grill all at the same time. Or do them in a cast iron pan if you don't have a grill. Flip them all so they cook on both sides. They will all cook at different rates. The onion and peppers should get done first. While the pineapple and chicken will take longer.

3. Once everything is off, and a little cooled down, chop them into smaller bit size pieces. Almost like a stir-fry. And mix together in a bowl. Add in some chopped cilantro and toss. This recipe doesn't even need any dressing because the juices from everything should be enough. You could add a little salt or pepper maybe if you choose. But I like the freshness of just these grilled veggies and fruit complemented with the chicken.

Paneer Pasanda

I ate this at my friend's wedding a couple years ago and after wards I needed to figure out how to make it! I LOVE paneer!

Jambalaya with Gluten Free Chocolate Chip Cookies

Jambalaya with Gluten Free Chocolate Chip Cookies

This entire meal was gluten-free which I made with my friend Courtney. The sausage was gluten-free which we bought from the Healthy Butcher, and the chocolate chip cookes had quinoa flour in it. It showed that yes, it is possibly to eat delicious gluten-free food.

ingredients:

shrimp
sausage
can of diced tomatoes
onions
celery
bell pepper
rice
paprika
cumin
cayenne
ground pepper
salt
chicken or veggie stock

Ground Beef And Rice Stuffed Peppers - Gluten-Free!

Ground Beef And Rice Stuffed Peppers - Gluten-Free!

"I'll stuff your pepper!" -me

ingredients:

1-1.5 pound ground beef
1 can kidney beans
1 onion
2-4 green pepper (or any colour you want)
1/2-1 cup rice
2-3 cloves garlic
1/2 tsp cayenne
pinch of salt
pinch of pepper
handful  of shredded cheese (mozzarella)

directions:

1. In a small pot, could 1/2-1 cup of rice, and set aside. I find it's easier to cook the rice ahead of time, instead of trusting that it will cook and soak up enough liquid inside the pepper.

2. Cut some large green peppers open from the top, and de-seed. And then dice up some onions into small pieces, and crush some garlic. Set aside.

3. In a bowl, mix your ground beef, rice, canned tomatoes, onions, garlic, salt and pepper, cayenne together. Fill each green pepper up with this mixture. And top with shredded cheese.

4. Put in the oven at 400 F, for at least 30 minutes. Until the cheese because golden brown, and the ground beef is cooked. Broil for a few minutes if cheese doesn't look golden enough. When the green peppers change to a more desaturated yellow from the green. That is when you know they are ready, or almost ready.

Spicy Schezwan Tofu - The Ultimate Stir-fry

Spicy Schezwan Tofu - The Ultimate Stir-fry

Have you ever wanted to make a giant stir-fry? Here's how!

ingredients:

1 pack firm tofu
handful of bok choy
red pepper
snow peas
onions
garlic
soy sauce
honey
rice wine vinegar

bean sprouts
celery
carrots
onions

rice
soy sauce

directions:

1. Cut firm tofu into bit sized cubes. Maybe 1/2 an inch, by 1/2 an inch. Marinate tofu in soy sauce, rice vinegar, honey and garlic over night if possible.

2. Cut bok choy into 1 inch chunks, and red pepper and snow peas into similar sized pieces.

3. In a large frying pan or wok, add in a little bit of oil. Then toss in your tofu. Add in some chopped garlic as well. Cook tofu until it starts to for a bit of a brown crust on the outside. Then toss in your vegetables. And toss the mixture until the vegetables are cooked through.

Spicy Black Bean Burrito

Spicy Black Bean Burrito

Ingredients:

1/2 can Black Beans
1-2 Cloves Garlic
1/4 teaspoon chilli powder
1/2 teaspoon cumin
1/4 cup your favourite rice
Salt
Pepper
Water

Avocado
Tomatoes
Sour cream
Large Wraps/Tortilla
Maragine

Sweet Potato Chips:
1 sweet potato
1 tablespoon Oil
Salt and Pepper
1/4 teaspoon of chili pepper

Instructions:

1. Boil 1/4 cup of your favourite rice.
2. Chop up some tomato, and make a quick guacamole with some mashed up avocado and salt, and maybe lemon juice.
2. In a frying pan, fry black beans, crushed garlic, salt, pepper, chilli powder, cumin in some
margarine. Cook for 5-10 minutes on medium heat. After awhile once it is cooked, add some water and mashed it up with a hand masher. (a fork could maybe do) Add water bit by bit.
3. Once mashed up, fold in the cooked rice.
4. Take a wrap and layer on your black bean/rice mixture.
5. Put guacamole on top, tomatoes, and sour cream.
6. Fold it into a burrito. (http://mexicanfood.about.com/od/techniques/ss/burritofold.htm)
7. Fry in a pan on both sides. I cook the side with the opening first to seal it shut.

Sweet Potato Chips

1. Slice sweet potato into discs.
2. Toss with 1 tablespoon oil, 1/4 chili pepper (if you want spicey chips), and a dash of salt and pepper.
3. Put in oven at 400 degrees for 20 minutes. Consider broiling at the end for 5 minutes for more crispyness.

Chickpea Curry

Chickpea Curry

Ingredients:

1 can Chickpeas
1 Red pepper
1 Green pepper (Sometimes I will do orange instead)
1 Onion (white or yellow)
1 Garlic Clove
1 can Cocunut Milk (or 1/2 can)
1 tablespoon Curry Powder
1 tablespoon Cumin
1 tablespoon Brown Sugar
1/2 teaspoon Turmeric (mostly for colour)
1/4 teaspoon Chili Powder
Salt
Olive Oil
Water

Instructions:

1. Dice up a red pepper, green pepper, and onion. Mash up some garlic. Add these elements into a frying pan, in perhaps some margarine. Add some salt to help release the water in the vegetables. Add 1 can of chickpeas. Then cover with water so everything is submerged. Cook on
medium heat.
2. After a while, the chickpeas will soften, you will see the skin start to peel off a bit. And the water will evaporate.
3. Once the water has evaporated, it is time to add the spices. Put in 1 tablespoon curry, 1 tablespoon cumin, 1 tablespoon brown sugar, 1/2 teaspoon turmeric, 1/4 teaspoon chili powder
(you can add more if you want it hotter but I really recommend this amount) and at least 1/2 can of coconut milk. (I usually don't shake the can up and just add the creamy half floating on the
top and chuck the rest)
4. Let that cook down, so the coconut milk and spices reduce and become sticky. Once sticky, add in a little olive oil and mix it together. (oil isn't necesarry but maybe helps bind it and give
it a little shine)
5. Serve with basmati rice.