celiacchickcooks

[celiacchickcooks]

Chef Gabe was one of my husband and I’s favorites on season 8 of Masterchef and his website has SO many amazing recipes - including a cherry limeade cake that is going on my summer menu!

https://www.chefgabeonline.com/recipes

[celiacchickcooks]

I LOVE CURRY! And, I have been wanting to adapt this “meatless Monday” thing, and I’ve had this bag of lentils for them longest time. We’ve been watching a lot of Masterchef, and on this last season, there was an man who cooked a lot of Indian cuisine, and he inspired me to want to try to make my own dahl. Well I did, and it did not disappoint. I found a pretty basic recipe, and I tweaked it to my own palate. I almost added some cherry tomatoes at the end of the curry cooking, but I forgot. But I think it would a nice pop of color and flavor. And this dish is vegan - if you opt to use veg stock. SO SO GOOD. We eat over cardamom spiced basmati.

1 bag dry lentils

2 large finely diced carrot (could sub sweet potato, butternut squash, or add bell peppers in addition)

1 large onion chopped small

4 cloves of garlic minced

1 heaped tbsp fresh ginger minced

1/2 tbsp vegetable oil

3 to 3.5 cups vegetable (or chicken) broth (depending on consistency of curry you prefer)

1 cup canned coconut milk (*see recipe notes)

1 tsp ground cumin

1 tsp ground coriander

1.5 tsp garam masala

1 tsp cardamom

1 tsp ground turmeric

1 tsp paprika

Sea salt and black pepper to taste

.5 tsp red pepper flakes optional

INSTRUCTIONS:

Rinse lentils under running water until they run clear. Chop the onion, garlic, ginger, and carrot.

Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Throw in all the spices and let toast for a few minutes with the sweated onions until very fragrant and happy.

Add the ginger, carrot and then garlic last. Sauté until the ingredients become aromatic. (Sometimes I add a little fennel & leek)

Add the lentils and 3 cups of broth. Bring to a boil and let simmer for about 10 minutes. Add more liquid if needed.

Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached. The lentils should be tender, but not mushy.

Season with black pepper and salt.

Serve with cilantro. Enjoy!

[celiacchickcooks]

Guys: if you want a holiday pasta dish — MAKE THIS! A drunken pasta Florentine. There is enough for 8-10 people, easy. I paired it with pan seared pork chops, breaded in gluten free breadcrumbs & parmesan.

https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/

[celiacchickcooks]

This is a PNW favorite that I discovered at QFC. I’ve turned my mother in law onto these rubs, I think I have one of all of them. They make an African peri-peri blend also, and it’s amazing on pork! I use the seafood rub on chicken - it’s curry based and I bake scallopini-ed chicken breasts for my curry. Ridiculous. I don’t think I use any of the rubs for what they are labeled. I play by my own rules. 🤭

[celiacchickcooks]

This dish is so darn easy and so yummy! We like to eat it with asparagus drizzled with heavy cream and shaved parm... also a super easy recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a52405/cheesy-baked-asparagus-recipe/

[celiacchickcooks]

Dear me, I made this dish the other night and HOLY MOLY it is a new fall fave.

I love carbonara, but imagine fall infused flavors mixed with carbonara. Match made in seasonal heaven. Who knew crispy sage would add so much to a dish?

[celiacchickcooks]

Boursin, folks. 

Need to add some pizzazz to virtually anything? The answer lies in this magical cheese.  I add it to pasta, tuna (for amazing tuna melts!!), stuff chicken breasts or pork chops, pan sauces and my personal favorite...potatoes.  I try to eat more sweet potatoes than regular baking potatoes, but this stuff takes either one to the next level when you mash it up with a heaping spoonful of boursin, butter, salt, pepper and lots of sliced green onions.  Trust me on this, and throw a few boxes of boursin (honestly every flavor is perfection) in your shopping cart.  (Pro tip: Its much cheaper at Trader Joes!) 

[celiacchickcooks]

The birthday pie...a/k/a French Silk

[celiacchickcooks]

a birthday pie!

So, Jake (my husband) had a birthday this month and as always, I asked him what he’d like for his birthday cake...He requested a french silk pie, to which I was a bit taken by surprise...I mean he’s not a sweets kinda guy, but a french silk pie? Do I order it? Bite the proverbial bullet and try my hand at making it from scratch? Considering me being gluten free, I decided I wanted to enjoy the pie as well, and so I decided to make this a labor of love and I went for it! Needless to say, the pie blew our expectations out of the water and now it will be my go-to dessert for all holidays, and most especially Jake’s birthday! 

Here is the recipe for you to enjoy! Its quite rich, but 100% worth every calorie.  Put in a little time at the gym to counterbalance the heaven that this pie will bring you! 

Ingredients: 

CRUST:

20 oreos (or gluten free joe-joes from Trader Joes)

3 tablespoons unsalted butter

PIE FILLING:

1 and 1/3 cup granulated sugar

5 eggs

8 ounces bittersweet chocolate, melted 

2 teaspoons vanilla 

10 tablespoons unsalted butter

1 and 1/3 cups heavy cream

4 teaspoons powdered sugar

TOPPING:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoons vanilla 

chocolate shavings

Preheat the oven to 350. Spray a 9 inch pie dish with cooking spray. Place the oreos in the bowl of a food processor and pulse until finely ground.  Add in melted butter and pulse until moistened.  Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes or until fragrant and set. Let cool completely on a wire rack.

MAKE THE FILLING:

In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 150° and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate (I melted the chocolate in a double boiler) and vanilla until smooth.  Cool to just warm, stirring occasionally. 

Using an electric mixer, beat the butter until light and fluffy, about 2-3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy. 

In a clean bowl, use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture. 

Pour the mixture into the pan, smoothing evenly.  Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time. 

MAKE THE TOPPING:

Use an electric mixer to beat the cream, powdered sugar and vanilla on high speed until stiff peaks form.  Top pie with whipped cream and garnish with chocolate shavings. (To make the chocolate shavings, I melted more chocolate shavings and spread it on a baking sheet and put in the freezer for 10 minutes or until set, then I took a spatula and scraped it up to make the shavings) 

Doing everything from scratch truly made this pie a labor of love, and it was well worth every step.  

[celiacchickcooks]

Please follow my fiance on Instagram... He is an amazing chef - he's created a delightful Instagram page devoted to his food, and also features great advice, tips & challenges. Please follow his journey! Bon Appetít! #instagram #journey #food #love #repost #follow #instadaily #cheflife #foodlover #culinary #chefsofinstagram #cook #instagood #love #photooftheday #hotelcuisine #culinary #gastronomia #eat #chefstagram #seattle #pnw @chefjakebrenchley

[celiacchickcooks]

mixed berry almond crumb bars

[celiacchickcooks]

Grilled Peaches With Vanilla Maple Mascarpone

[celiacchickcooks]

Carbonara is one of my faves, and I always have the things to whip this up - even when on the brink of moving and having a bare pantry. Last night I added some sun-dried tomatoes (both because I think they are an amazing addition to pretty much anything and because I'm trying to use everything I have on hand!) and needless to say, the added flavor burst did not disappoint! I also sliced up some green onions for an extra burst of green, with the peas. Divine! What are some things you add to your favorite staple recipes?

[celiacchickcooks]

I made this to accompany my chicken pesto mozzarella roulade for Christmas Day, and I have fallen in love with both dishes! I, ofcourse a few alterations, instead of crispy onions, I added 1/2 packet of dried onion soup mix (like liptons) and doubled the amount of sundried tomatoes. UNREAL! 👌

[celiacchickcooks]

We made this for our little Thanksgiving and it was absolutely divine! I subbed sun-dried tomatoes for the mushrooms and it was a lovely substitution. We paired it with my sweet potato casserole and green bean almondine.

[celiacchickcooks]

Sweet corn is all well and good, of course, but sweet corn simmered with milk and butter? Well, that's another heaven entirely.

Here is a slow cooker version for this much-loved party side dish. Throw everything in the Crock-Pot for a few hours, then take it directly to the buffet table. You're a hero and you hardly had to do work at all.

I’m not normally a fan of creamed corn, ofcourse - I’m remembering my mother’s straight from the can stove-top version...This recipe changed my perspective and I’m pleased to report, it is now a Turkey-day staple. 

Ingredients: 

4 cans corn kernels (drained) *I buy the fire roasted kernels

1 tablespoon sugar

1 teaspoon salt, plus more to taste

1 c. milk, whole or 2% (or if you are feeling extra decadent, use heavy cream)

(1/2 stick) unsalted butter

8 ounces cream cheese

Black pepper, to taste

Pour the milk over the top of the corn.

Dot the surface with butter and cream cheese. Cut the butter and cream cheese into small pieces, then scatter them over the surface of the corn. Do not mix them in.

Cover and cook on high for 2 to 3 hours, or on low for 4 to 6 hours. 

Stir the corn thoroughly at the end of cooking. When you first stir the corn, the cream cheese, milk, and butter might look fairly thin and a bit curdled. Continue to gently stir until they come together into a creamy sauce. Taste the creamed corn and add additional salt or sugar, as well as fresh black pepper, to taste.

[celiacchickcooks]

I mean c’mon... How delightful do these look? See recipe below.