When the Cat is Away the Mice turn to Seafood

My Mother and Sister are deathly allergic to shellfish but my Stepfather and I just can't get enough. So, when they are away...we make everything with seafood in it...as much as we can get here in the Yukon.

Thai Curried  Shrimp

1 lb Shrimp, peeled and deveined
1/4 Cup Red Bell Pepper, diced
1/4 Cup Green Bell Pepper, diced
1/4 Cup Yellow Bell Pepper, diced
1 Small Sweet Potato, peeled and diced
1 Small Yellow Onion, diced
1/4 Mushrooms, sliced
1/2 Cup Cherry Tomatoes, whole
1/2 Can Coconut Milk
3 Tbsp Green Onion, sliced
1/4 Cilantro, chopped
1 Tbsp Garlic, minced
2 Tbsp Olive Oil
3 Tbsp Red Thai Curry Paste


In a large wok over medium heat, add olive oil, then add onion and garlic. Stir fry for 1 min. Add peppers, mushrooms and sweet potato and stir fry for 3-4 mins. Add curry paste and saute for 1-2 mins until fragrant. Add shrimp and cherry tomatoes and stir fry for 1-2 mins until the shrimp turn pink. Add coconut milk and turn heat down to a simmer. Let simmer for 2-3 mins. Serve over jasmine rice and garnish with green onion and cilantro.

Steamed Mussels

2 lbs Mussels
2 slices bacon, diced fine
1 Large Shallots, finely diced
1 Tbsp Garlic, minced
1 Cup White Wine
1/2 Cup Half & Half
3 Tbsp Parsley, finely chopped

Scrub mussels thoroughly and remove beard. In a large pot over medium heat, add bacon and saute until browned. Add shallot and garlic and saute for 1 min. Deglaze with white wine. Reduce by half. Add half and half and mussels all at once. Cover with lid and steam for 6-8 mins until all mussels have opened. Serve in a shallow bowl with broth ladled over mussels and garnished with parsley. Serve with a glass of white wine and a piece of crusty bread toasted with garlic butter.

Makes 2 Servings

Shrimp and Cauliflower "Grits"

1 Whole Head Cauliflower, cut into florets

1/2 Cup Half & Half

3 Tbsp Ghee

Aged White Cheddar, grated

1/2 Medium Onion, diced

2 Slices Bacon, finely diced

1 Tbsp Garlic, minced

1 lb Shrimp, peeled and deveined

2 tsp Cajun Seasoning

3 Tbsp Olive Oil

2 Tbsp Parsley, chopped
1 Tbsp Hot Chili Oil

Fill medium saucepan with cauliflower florets and then fill until just covered with chicken broth. Boil until tender. Drain in colander and add back to pot. Add ghee and half and half. Blend with immersion blender. Stir in grated cheddar. The finished cauliflower should be the same texture as grits. Sprinkle Cajun seasoning on both sides of shrimp. Add bacon to a saute pan that has been heated over medium heat. Saute bacon until starting to render fat and add garlic and greens. Saute for a few minutes until greens are tender. Set aside until plating. Add olive oil and chili oil to pan leaving residual bacon fat in pan. Add shrimp and saute for 1 min on each side until pink. Serve shrimp on top of "grits" and arrange greens around the grits. Pour over remaining flavoured oil. Garnish with chopped parsley.

Makes 2 Servings

Soup and Sammie Redux

There is a crispness in the air that I love. The leaves have turned their brilliant colours and fallen to the ground. Everyone is talking pumpkin spice lattes but my mind always goes to soup and sammies this time of year. Here is a small collection for you to try.

Buffalo Chicken Soup with Flauta Dippers

Buffalo Chicken Soup

2 Large Chicken Breasts, diced

1 Can Full Fat Coconut Milk

1 Cup Frank's Hot Sauce

1 Cup Chicken Broth

1/4 Cup Chopped Cilantro

1 Medium Onion, diced

2 Tbsp Olive Oil

Flautas

4 Corn Tortillas

1/4 Cup Grated Jalapeno Jack Cheese

1/4 Cup Grilled Chicken Breast, finely chopped

1 Tbsp Olive Oil

Divide the chicken and cheese between the 4 corn tortillas. Place all along one edge and roll up tightly. Place seam side down in a preheated skillet with the olive oil. Grill until edge seals and browns. Flip and brown the other side. Serve as dippers for soup.

Makes 4

Roasted Acorn Squash & Sweet Potato Soup with Proscuitto, Gruyere, Apple, Arugula &Tarragon Mustard Flatbread Sammie

Roasted Acorn Squash and Sweet Potato Soup

2-3 lb Acorn Squash, sliced lengthwise in half and seeds removed

3 Small Sweet Potatoes

2-3 Tbsp Extra Virgin Olive Oil, divided

1 Medium Onion, finely chopped

1 tsp Garam Masala

3/4 tsp Ginger

3 1/2 Cups Vegetable Broth (or Chicken Broth)

2/3 Cup Coconut Milk

Salt & Pepper to Taste

Preheat oven to 400 F. Place the squash cut side up on a large baking sheet, drizzle with 1-2 Tbsp olive oil and season with salt and pepper. Slice the sweet potatoes in half lengthwise, drizzle and rub the cut side with olive oil and season with salt and pepper. Place cut side down on the baking sheet. Roast for 45 minds to an hour, or until fork tender and very soft. Remove from the oven and when cool enough to handle, remove the squash and sweet potato from their skins and set aside in a bowl. Meanwhile, heat the remaining Tbsp of olive oil in medium sized soup pot. Add the onion and saute over low heat until soft and translucent. Add the ground ginger and garam masala and cook for an additional min or 2, stirring constantly until fragrant. Add the vegetable broth, roasted squash and sweet potato. Bring to low simmer, cover, and cook for an additional 10-15 mins. Puree with an immersion blender. Add the coconut milk and sit until well combined. Season with salt and pepper to taste. Serve hot and drizzle with a spoonful of coconut milk mixed with a pinch of garam masala and toasted, spiced squash seeds.

Flatbread for Sandwich

1 Cup Tapioca Flour

1/4 Cup Coconut Flour

1/4 Cup Ghee

1 Egg, beaten

1/2 tsp Sea Salt

Preheat oven to 450 F and place a cast iron skillet into the oven to heat up. Gently heat up coconut milk and ghee in a small saucepan until very warm but not boiling. Combine tapioca flour, sifted coconut flour and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb. Add beaten egg and mix again until fully combined.

Carefully remove hot cast iron pan from the oven, pour mixture into center. Using an offset spatula, evenly spread mixture until it is about 1/4 inch thick. Make sure the middle is no thicker than the outside edges. Bake for 9-12 mins, depending on how crispy you like it, flipping halfway through. Finish under the broiler for a min or two to brown and crisp the top. Use as bread for sandwich.

Proscuitto, Gruyere, Arugula and Apple Flatbread Sandwich with Tarragon Mustard

1 Slice Proscuitto

3 Tbsp Grated Gruyere Cheese

2 tsp Tarragon Mustard

1/4 Cup Arugula

3 Slices Green Apple

Spread the mustard on one half of the flatbread. Place prosciutto and cheese on mustard and then place under broiler to heat ham and melt the cheese. Remove and place apple slices on cheese and then arugula to finish. Fold flatbread in half.

GF Beer, Cheddar & Bacon Soup with Corned Beef, Swiss & Coleslaw Quesadilla

Cheddar, Beer & Bacon Soup

4 Slices Bacon, diced

1 medium Onion, diced

1 Tbsp Garlic, minced

1 GF Beer (I used Glutenburg White) Tall Boy

2 Cups Aged White Cheddar, grated

3 Tbsp White Rice Flour

1 Cup Coconut Milk

2 Cups Red Potatoes, diced

2 tsp Grainy Dijon Mustard

1 small Jalapeno, diced

Salt & Pepper to Taste

In a medium saucepan over medium low heat, cook bacon until crisp. Remove from pan with slotted spoon to a paper towel lined plate to drain. Add the onion to the bacon fat and saute until fragrant. Add garlic and saute for 1 min. Sprinkle with white rice flour and stir to combine. Slowly add beer while stirring constantly. Add grated cheddar a handful at a time and stir until melted. Add potatoes, mustard and coconut milk. Simmer on medium low until potatoes are tender. Stir in half of the bacon and reserve half for garnish. Taste for seasoning and adjust.

Corned Beef & Swiss Quesadilla

1 GF Tortilla, large

3 thin slices Corned Beef

3 slices Swiss Cheese

2 Tbsp prepared Coleslaw

1 tsp Grainy Mustard

In a large non-stick frying pan, over medium heat, add tortilla to soften. On one half of tortilla, place corned beef slices, spread coleslaw over corned beef, top with swiss cheese sliced and spread grainy mustard on other half of tortilla. Fold over and fry until toasted on the bottom side. Carefully flip over and toast other side until cheese is melted. Slice into four and serve alongside soup.

Food Truck Food - Food with an Attitude

Ever since food trucks burst onto the scene, I have had a secret desire to start one of my own. I dream up all kinds of crazy food I can make and dream about all the customers praise, etc. Then the reality of the looooog days and little money and crazy hours they endure and I come back down to reality and blog about it instead, lol. I can do it on my own time, I get to eat our creations and I get lots of praise from all of you online.... win-win.

Elk Sausage Corn Dogs with Cranberry Mustard and Birch Syrup Hot Sauce Dipping Sauces

4 Elk Sausages (cut into 3 pieces)
1/2 Cup Corn Flour
3/8 Cup White Rice Flour
3/8 Cup Tapioca Starch
1 1/2 tsp honey
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/4 Cups Coconut Milk
1 tsp Apple Cider Vinegar
1 large Egg

In a small bowl add the vinegar to the coconut milk and let sit for 10 mins. In a medium bowl, whisk together the corn flour, tapioca starch, sugar, baking powder and salt. Add the egg to the coconut milk mixture and whisk together. Add the wet ingredients to the dry and whisk until smooth. Thread the sausage pieces onto skewers or popsicle sticks. Heat deep fryer to 365 degrees. Dip each sausage skewer into the corn batter and place into the preheated deep fryer. Shake basket gently to release from the bottom. Only cook a few at a time or the oil will cool down too much. Turn with tongs often so they are golden on all sides. Remove to paper towel lined plate to drain.

Makes about 1 dozen mini corn dogs

Cranberry Mustard Dip

3/4 Cup Frozen Cranberries
1/3 Cup Water
1Tbsp Stone Ground Dijon Mustard
1/2 Tbsp Maple Syrup
Pinch Sea Salt

Combine cranberries, maple syrup, water and salt in a small saucepan over med heat. Cook for 10-15 mins, or until the cranberries have softened and popped open. Stir occasionally. Stir in the mustard and cook for an additional 5 mins. Remove from heat. Using an immersion blender, blend the sauce until smooth. Chill in the fridge until ready to serve.

Make 1/2 Cup

Spicy Birch Syrup Dip

4 Tbsp Birch Syrup or Maple Syrup
4 Tbsp Franks Hot Sauce

Mix well and chill until ready to serve.

Makes 1/4 Cup

Fried Chicken and Gravy Poutine

Fried Chicken

2 Boneless Skinless Chicken Breasts, cut into fingers

3/4 Cut Full Fat Coconut Milk

1/2 Cup White Rice Flour

1/4 Cup Tapioca Starch

1/4 Cup Arrowroot

1 tsp Lemon Juice

1 Tbsp Coconut Sugar

2 tsp Salt

2 tsp Smoked Spanish Paprika

2 tsp Ground Black Pepper

1 tsp dried Oregano

1 tsp dried Thyme

1 tsp Onion Powder

1/2 tsp Ground Cumin

1/2 tsp Cinnamon

1/2 tsp Garlic Powder

1/2 tsp Chili Powder

In a medium bowl, add coconut milk and lemon juice. Let sit for 10 mins. Add chicken breast pieces and marinate for 1 hr. Meanwhile, in another medium bowl, add all the remaining ingredients. Stir well to combine. Set up a baking pan with  rack on top. Take each piece of chicken and flour each piece thoroughly and then set on rack to dry a bit. Fry in small batches at 350 degrees for 6 mins until golden brown. Remove and place on paper towel lined plate to drain. Salt immediately.

Chicken Gravy

2 Cups Chicken Stock or Chicken Bone Broth

1/4 Cup Ghee

1/4 Cup White Rice Flour

Salt and Pepper to Taste

Melt ghee in a medium saucepan over medium heat. Whisk in rice flour. Slowly add stock while continually whisking. Simmer until thickened fully. Add salt and pepper to taste.

To Assemble Poutine

Deep fry French fries according to package directions. When just hot from the fryer, salt and sprinkle with cheese curds. Sprinkle with crumbled bacon. Place 2 or 3 pieces of fried chicken on top and drizzle with chicken gravy.

Tomato Basil Soup with Grilled Cheese and Bacon Dippers

Tomato Basil Soup

1 Onion, Chopped

1 Tbsp Minced Garlic

2 Tbsp Olive Oil

24 oz Can of Crushed Tomatoes

2 Cups Vegetable Stock

Pinch of Red Pepper Flakes

Salt & Pepper to Taste

10 Fresh Basil Leaves (sliced thinly)

Heat medium saucepan over medium heat. Add garlic and saute for 30 seconds. Add chopped onions and saute until they start to turn golden, 2-3 mins. Season with red pepper flakes and salt and pepper. Add vegetable stock and can of crushed tomatoes. Bring to a boil and then reduce to a simmer. Simmer on low for 20 mins. Add fresh basil. Use an immersion blender to blend until smooth.

Grilled Cheese and Bacon Dippers

4 Slices Gluten Free Bread

2 Slices Aged Cheddar Cheese

2 Tbsp Bacon Bits

2 Tbsp Softened Butter

Preheat cast iron frying pan over medium low heat. Butter all 4 bread slices on one side. Put the cheddar slices on two slices of bread on the side that has not been buttered. Sprinkle the bacon bits on the cheddar cheese evenly. Top with remaining bread slices with the butter side out. Place the two sandwiches in the preheated cast iron pan. Grill until golden. Flip and grill the other side until golden. Remove to cutting board and slice into 4 equal "fingers". Serve alongside soup for dipping.

Cheese Stuffed Onion Rings

2 Large White Onions

3-4 Slices Jalapeno Havarti Cheese

2 Cups Rice Flour

5 Eggs

1 1/2 Cups Gluten Free Bread Crumbs

1/2 Cup Finely Grated Parmesan Cheese

Peel and cut onions into 1 cm rings, then separate the rings. Slice the Havarti into even strips the same width as the onion. Place a smaller onion ring in the center of a larger one and fill the gap with the strips of cheese. Place the flour in one bowl, the eggs in a second and the gf breadcrumbs and parmesan cheese in a third. Preheat the deep fryer to 365 degrees. Dip each prepared ring into the flour, then the egg and then the breadcrumbs. Fry two at a time until golden. Drain on paper towel. Sprinkle with salt, parmesan cheese and chopped fresh parsley. Serve with spicy marinara or sriracha mayo for dipping.

Happy Meal for Adults

For the past few months I have been getting nostalgic about the food from my childhood and recreating it. This was all brought on by a quickly approaching, milestone birthday, which of course cannot be avoided... I guess I was just trying to go back in time through food. One of my favourite birthdays from my childhood was to have a birthday party at McDonald's....Happy Meals all around with that lovely florescent orange drink. I thought I would make a grown up version of that meal from past with some adult flavours and some healthier ingredients.

Orange Creamsicle Milkshake Float

Orange Sorbet

2 cups freshly squeezed orange juice

1 cup water

1/4 cup honey

In a small saucepan, heat water and honey until simmering. Simmer for 20 mins stirring frequently. Remove from heat and let cool. Add orange juice and stir. Pour into glass loaf pan and freeze for several hours or overnight. Remove from freezer and place into blender. Blend on high to incorporate air and pour back into glass loaf pan and refreeze for several hours.

Coconut Milk Vanilla Ice Cream

1 can full fat coconut milk

2 Tbsp Maple Syrup

1 tsp pure Vanilla Extract

Mix all ingredients together thoroughly. Pour into running ice cream machine and process for 20 mins. Remove to glass container and freeze for several hours.

In a frosted mug, place 2 scoops orange sorbet and 1 scoop coconut milk vanilla ice cream. Top with sparkling soda water and stir until smooth.

Baked Apple Hand Pies

Apple Pie Filling

2 Gala Apples, peeled and diced small

1/4 Cup Ghee

1/4 Cup Coconut Sugar

1/2 cup Water

2 Tbsp Pure Maple Syrup

2 tsp Apple Pie Spice or Pumpkin Pie Spice

Melt ghee in and medium saute pan over medium heat. Add coconut sugar, maple syrup and spice to ghee and stir to combine. Add apples, stir to combine. Let mixture sauté on medium heat until apples soften. If filling starts to dry out or the sugar browns too fast, add water 1/4 cup at a time. Cool completely before using in pies.

Pastry

1 cup Rice Flour

3/4 cup Tapioca Flour

1/2 cup Ghee

1/4 tsp Salt

2 tsp Xanthan Gum

1 Large Egg, beaten

1 Tbsp Apple Cider Vinegar

3 to 4 Tbsp Ice Cold Water

Preheat oven to 400 degrees. Combine flours, xanthan gum and salt in a medium bowl. Form the ghee into 1/2 tsp sized balls and drop into flour mixture. Cover the balls well with the flour mixture. Rub between your fingers to flatten into discs. Place bowl in fridge for ghee to firm up after squishing for about 5 mins. Add the vinegar to the beaten egg, add 3 Tbsp ice water and add all at once to the flour mixture. Mix well until dough comes together and is not dry. Dump out onto a rice floured surface and knead lightly. Chill for 5 to 10 mins. Cut into 4 pieces. Roll out to 1/4 inch thickness, not too thin as the pastry will crack. Cut 8, 5 x 3 inch rectangles. Loosen pastry from surface with offset spatula. Place 2 Tbsp of filling on each rectangle, leaving 1/4 inch all around. Do not overfill or the pastry will crack. Dab water around the edge of the pastry. Place a second rectangle, rolled slightly larger than the first, on top of filling. Press all around the edge with your finger. Crimp the edge with a fork. Cut small vent holes in the top, center with the tip of a knife. Brush with egg wash. If the pastry cracks, dip your finger in water and rub over the cracks gently until they seal back up. Repeat with the 6 other pieces of pastry. Place on baking sheet. Bake for 20 mins and turn to broil. Broil for 2-3 mins to lightly brown tops. Do not overbroil or the pastry will dry out.

Makes 4 (5" x 3") Hand Pies

Chicken "Nuggets"

2 Boneless Skinless Chicken Breasts, cut into 2" x 2" Nuggets

3/4 cup full fat Coconut Milk

1/2 cup White Rice Flour

1/4 cup Tapioca Starch

1/4 cup Arrowroot

1 tsp Lemon Juice

1 Tbsp Coconut Sugar

2 tsp Salt

2 tsp Smoked Spanish Paprika

2 tsp Ground Black Pepper

1 tsp dried Oregano

1 tsp dried Thyme

1 tsp Onion Powder

1/2 tsp Cumin

1/2 tsp Cinnamon

1/2 tsp Garlic Powder

1/2 Chili Powder

In a medium bowl add coconut milk and lemon juice. Let sit for 10 mins. Add chicken breast pieces and marinate for 1 hour. Meanwhile in a another medium bowl, add all the remaining ingredients. Stir well to combine. Set up a baking pan with a rack on top. Take each piece of chicken and flour each piece thoroughly and then set on rack to dry a bit. Fry in small batches at 350 F for 6 minutes until golden brown. Remove and place on paper towel lined plate to drain. Salt immediately.

Sriracha Maple Dipping Sauce

2 Tbsp Sriracha or alternate hot sauce

3 Tbsp Pure Maple Syrup

Stir together thoroughly. Serve alongside chicken nuggets.

Spicy Honey Mustard Sauce

3 Tbsp Mayo

2 tsp Dijon Musard

1 Tbsp Honey

Stir together thoroughly. Serve alongside chicken nuggets.

New Campfire Favourites

Our family loves camping...not just loves but LOVES it. We are always coming up with new recipes to try on the open fire. Food is a big part of the camping experience as far as we are concerned. Of course we have the tried and true breakfast sandwiches that we have developed and tweaked over the years to greasy, bacony, camping breakfast perfection, but that recipe is for another post....Below are some recipes that we came up with to try something different than the usual burgers, dogs or steaks.

Twist on Asian Wings

1 lb Chicken Wings
2 Tbsp Olive Oil
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1/4 tsp Ground Ginger
1/8 tsp Ground Clove
1/8 tsp Ground Cinnamon
Sea Salt to Taste

Mix all ingredients together and add chicken wings. Coat wings thoroughly. On an open fire, in a wing basket, place coated wings. Cook for 20-25 mins flipping often to avoid burning.

In a large bowl place cooked wings and salt, toss to coat. Mix together 1/2 tsp wasabi powder, 2 Tbsp Coconut Aminos, 1 Tbsp Maple Syrup and add to bowl with wings. Toss again to coat. Serve immediately.

Makes 1 lb of Chicken Wings

 

Bacon Wrapped, Goat Cheese Stuffed Mushrooms

 

6 large Mushroom Caps, stems removed and wiped clean

6 slices Bacon, par-cooked

1 small log Goat Cheese

1 Tbsp Chives, chopped

1 small jar, marinated artichokes, chopped fine

 

 

In a small bowl, stir together goat cheese, chives, artichokes, salt and pepper to taste. Stuff mushroom caps with mixture. Wrap each cap with the par-cooked bacon. Place stuffed caps on a lightly greased griddle placed on a wire rack over your open fire. Cook until cheese bubbles and bacon is crisp. Alternately, pre-heat broiler. Place stuffed mushroom caps on a lightly greased baking sheet. Broil until cheese bubbles and bacon is crisp.

 

 

Makes 6 Mushroom Caps

 

 

 

 

Chili Cheese Dogs on a Bed of Home Fries

 

Chili:

1/2 lb Ground Beef
1 small can Tomato Sauce
1 Tbsp Chili Powder
2 tsp Onion Powder
2 tsp Garlic Power
1 tsp Ground Cumin
1/2 tsp Chipotle Powder
1/8 tsp Cayenne
Salt & Pepper to Taste

Scramble fry ground beef over medium heat until browned. Add spices and tomato sauce. Reduce heat to low and simmer for 30 minutes.

Home Fries:

4 medium Red or Russet Potatoes, cut into 1/2 inch slices (peel left on)
2 Tbsp Olive Oil
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika

In a large bowl, toss potato slices with oil and spices. Place slices on a preheated griddle, placed on a grate over an open fire. Flip slices often to avoid burning until soft inside and crisp outside.

Meanwhile, place 4 hot dogs or smokies that have been butterflied open on the grate over the open fire to grill. Grill until warmed through.


To Assemble:

Place 10 home fries in the middle of your plate. Place grilled hot dog or smokie on top of potatoes. Spread with 1/4 cup of prepared Chili, grated cheddar cheese and diced white onion.

Makes 4 Servings

 

 

 

Make Your Own Take-Out

Chinese Take-Out is one of those things that I really crave from time to time. If you have any food allergies or sensitivities, you probably wouldn't even consider ordering in due to all of the questions you would have to ask about ingredients and preparation. It's also just not worth risking the contamination and the resulting horrible after effects...if you know what I mean. But yet, the craving remains, sooooo.....the following are a couple of recipes that we came up with to satisfy that craving and still have a smile on your face afterwards.

Crispy Orange Chicken

Marinade:

2 lbs Chicken Breast, cut into bite sized pieces
2 tsp Garlic Power

1 tsp Sea Salt

2 tbsp Organic Tamari

1/4 cup White Rice Flour

1/8 cup Arrowroot

1/8 cup Tapioca Flour

 

Sauce:

3/4 cup Beef Bone Broth
3/4 cup Orange Juice (fresh squeezed)
1 1/2 teaspoon grated Orange Zest
8 strips Orange Peel (each about 2 inches long by 1/2 inch wide)
6 tbsp. Apple Cider Vinegar
1/4 cup Organic Tamari
1/2 cup Coconut Sugar
3 cloves Garlic, minced
1 piece (1 inch size) Ginger, grated

1 tbsp Arrowroot PLUS
2 tsp Arrowroot
2 tbsp Water (cold)
Hot Sauce to Taste (optional, do not add for AIP)

In a medium bowl, combine dry ingredients. Toss tamari with chicken to coat completely. Then toss chicken in dry ingredients. Place on a wire rack to dry out in the refrigerator for 30 minutes.Thinly slice orange peel and set aside.

Whisk together the sauce ingredients in a small bowl and set aside.

Preheat deep fryer to 350 degrees. Remove chicken pieces from refrigerator and fry in small batches until brown and crispy, about 5 mins. Remove from fryer and transfer to paper towel-lined plate to drain. Repeat for all chicken.

When all chicken has been fried, add 1 tbsp. olive oil to a large skillet over medium heat. Saute ginger and garlic for one minute. Add orange peel (except some to garnish) to the skillet and saute one minute more, then pour in sauce. Simmer for five minutes until hot. Toss in chicken pieces and stir to coat. Top with additional orange peel to garnish and a few sliced green onions.

 

 

Makes 1 Hungry Girl Serving or 2 Regular Servings

 

Shrimp Cauli-Fried Rice

1/2 Head of Cauliflower, grated

1/2 cup Shrimp, diced

1/2 cup Frozen Peas, thawed

1/4 cup Green Onion, thinly sliced

2 Eggs, scrambled

2 Tbsp Organic Tamari

2 Tbsp Olive Oil

1 tsp Toasted Sesame Oil

2 tsp Garlic, minced

1 inch Ginger, peeled and grated

 

 

In a large frying pan or wok, heat olive oil and sesame oil over medium heat. Add garlic and ginger and sauté for 30 seconds. Add grated cauliflower and stir fry 5-6 mins until tender. Add peas and scrambled egg and stir fry until egg is cooked. Add tamari and shrimp and stir fry until shrimp turns pink, approx. 30 seconds. Remove to serving platter and garnish with green onion.

 

 

 

Makes 2 Servings

Lucious Lemon Desserts

Lemon Friands

1 cup Blanched Almond Meal

5 Egg Whites

1 Tbsp Lemon Zest

1 2/3 cup Icing Sugar

3/4 cup Gluten Free Flour Blend

1/2 tsp Baking Powder

1/2 cup Butter, melted

Preheat oven to 325 degrees. Add all ingredients to a large bowl and whisk to combine. Grease 12 regular cup muffin tin or 24 mini cup muffin tin with butter and fill each. Bake for 20 mins if you use the mini or 30 mins if you use the regular muffin tin. Remove from pan to a wire rack and let cool.

Lemon Curd Sandwich Cookies

Cookies:

1 egg

3/4 cup Creamy Cashew Butter

1/4 cup Raw Honey

1 tsp pure Vanilla Extract

2 tsp Lemon Juice

1 cup Balanced Almond Flour

1/4 cup Coconut Flour

1/2 tsp Baking Soda

Pinch of Sea Salt

Preheat oven to 350 degrees. In a large bowl combine egg, honey, lemon juice, vanilla and cashew butter. in a small bowl, combine almond flour, coconut flour, baking soda and salt. Stir until well combined. Add dry ingredients to wet ingredients and stir well. Roll into 20 balls and flatten onto parchment lined cookie sheets. Flatten to 1/4 inch thick with a fork. Bake for 7-9 mins until lightly golden. Set aside to cool. Use lemon curd recipe below for filling for cookies or you can use a 50/50 combination of the meringue frosting and lemon curd.

Lemon Tart

GF Cookie Crust

1 cup Coconut Flour
1/2cup Ghee or Coconut Oil at room temp
4 1/2 Tbsp Maple Syrup or Honey
Scant 1/2 tsp Sea Salt

Preheat oven to 350 degrees. Place the coconut flour and salt in a mixing bowl and whisk together. Add the maple syrup and stir in until the mixture becomes crumbly. Add the coconut oil/Ghee to the mixture and work into flour with a spoon or rubber spatula until the dough forms and there are no pieces of coconut oil/ghee remaining. Press dough ball into tart pan with removable bottom. This may take some time-be patient and use the tips of your fingers to press the dough across the pan and up the sides. Place the tart on a baking sheet. Bake the tart shell in the preheated oven for 8-10 mins, or until the crust is lightly golden brown. Remove the tart from the oven and set aside.

Lemon Curd

3 Eggs
4 Egg Yolks
1/2 cup Fresh Meyer Lemon Juice
4 Tbsp Ghee, cut into small pieces
2 Tbsp Coconut Milk, canned full fat
1/2 cup Honey
1/4 tsp Sea Salt

In a saucepan, whisk together eggs, egg yolks, honey, lemon juice and salt until smooth and fully combined. Heat to medium high, whisking constantly. While still whisking, add ghee and whisk until mixture thickens and begins to bubble, about 4-5 mins. Remove from heat and whisk in the coconut milk. Pour into the cooked tart shell. Place tart back in the oven for an additional 4-5 mins to set the filling, removing before the crust gets too dark (watch closely as coconut flour browns quickly). Remove and let cool to room temp. Refrigerate until cold.

Meringue Frosting

1/2 cup Honey
2 Egg Whites
1/4 tsp Sea Salt
1/2 tsp real Vanilla Extract


Heat honey over medium heat 5-10 mins until it bubbles and darkens. Meanwhile, separate 2 eggs, being very careful not to get any yolks in the whites. Add salt to egg whites. In a stand mixer with a whisk attachment or using a handheld mixer with a helper holding the bowl steady, add the two egg whites mixture. Start mixing on medium. When egg whites start to froth, turn mixer to high. When you turn the mixer to high, start adding the hot honey in a thin steady stream, taking about 1 min to pour it all in. Continue mixing on high until fluffy and thickens and mixture cools to touch about 2-3 mins. Add the vanilla while mixing. The hot honey cooks the egg whites. With a spatula, add to a piping bag and pipe onto cooled tart. Can be bruleed if you desire.