A warning about turkey gravy

Just so we are all on the same page: if you mix too much cornstarch in with your turkey drippings, you will get a gravy that is closer in consistency to smooth porridge. Perhaps I can use this to spackle my bathtub. Gluten-free, turkey and sage flavoured spackle.

Other than that disaster, my turkey dinner shaped up well.

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Crazy Orange Turtle’s Roasted Chicken Recipe (gluten-free herb mix)

roasted chicken

Nothing is simplier and tastier on a weekend than a nice roasted chicken – it only takes a few minutes to prepare and an hour to roast. You can accompany the chicken with almost anything: pasta, rice, potatoes, salads, carrots, broccoli etc. etc. anything goes!

The key to my recipe is the spice mix and the lemon. The spice mix is great to use on any poultry dish — the mix makes enough for this recipe and more for storage, so you can just pull it out and use it whenever you make poultry.

Ingredients

  • 1 chicken
  • 1 lemon
  • Crazy’s chicken spice mix, enough to cover chicken (recipe below)
  • salt (if desired)

Directions

  1. Wash and pat dry the chicken
  2. Rub Crazy’s spice mix all over the surface of the chicken, along with salt (if desired)
  3. Cut lemon in half, shove one half of the lemon into the chicken, this will keep the chicken nice and moist
  4. The other half of the lemon should be juiced, and the juiced poured over the top of the chicken
  5. Roast chicken at 400F (205C) until the internal temperature of the dark meat reaches 170F (76C), this will take 40 minutes to an hour depending on the size of your chicken. If the internal temperature still has not reached the appropirate temperature after an hour, just keep roasting – you just have yourself a very large chicken.
  6. Remove from roasting pan and carve. I like cutting the chicken into quarters instead of carving. Whatever you do, please enjoy!

Crazy’s Chicken Spice Mix

In a small bowl combine the following dried herbs and spices:

  • 1 tablespoon (15 mL) rosemary, preferably ground but whole works as well
  • 1 tablespoon (15 mL) oregano
  • 1 tablespoon (15 mL) sage
  • 1 teaspoon (5 mL) powdered ginger
  • 1 teaspoon (5 mL) marjoram
  • 1 1/2 (7.5 mL) teaspoons thyme
  • 3 tablespoons (45 mL) packed brown sugar
  • 3 tablespoons (45 mL) minced parsley
  • 1 teaspoon (5 mL) freshly ground black pepper
  • 1 tablespoon (15 mL) smoked paprika

Mix well, and store extra in an air tight container

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Quick, easy and tasty barbeque pork shoulder, gluten-free

quick easy and simple bbq pork shoulder quick easy and simple bbq pork shoulder quick easy and simple bbq pork shoulder quick easy and simple bbq pork shoulder Ever wanted a really nice pork roast but were far too lazy to make one?This recipe is simple, easy, and quick. Five minutes prep time. Yup.FIVE MINUTES!Well, it might be longer if you don’t have barbecue sauce on hand and have to make your own gluten-free BBQ sauce. I already have my recipe made up and stored in the refrigerator, good to go! Of course, you can easily just buy some GF sauce. Whatever you like!Ingredients

  • BBQ sauce of your choice
  • Pork shoulder

Directions

  1. Wash and pat dry the pork shoulder
  2. Place pork in a casserole dish that has a cover or a dutch or French oven
  3. Poor 12 oz (350 mL) BBQ sauce over roast (as in the forth picture) and cover
  4. Place in a 350F (180C) oven for 1 hour per pound

ALTERNATE directions

  • Use a slow cooker! 8 hours on low.

I served my pork with rice and a side salad (not shown). The BBQ sauce was lovely poured over the rice for flavour.

ENJOY!

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Glazed Chicken Drumsticks – Gluten-free

glazed chicken

There were some lovely free-range organic chicken drumsticks on special this week. I brought them home and whipped up this simple delicious recipe. Everyone will love this recipe, kids, adults, everyone! And its versitile — there are many different flavours mingling within the glaze that make matching side dishes easy. The asian flavours love rice, the honey garlic goes great with potatoes or homemade mac and cheese. YUM!

Now normally I use chili sauce (not oil!) in this recipe, but the store was out of GF chili sauce, so I used chili oil instead. It worked out wonderfully!

Ingredients:

  • 2 lbs (0.9 kg) chicken drumsticks (I use free-range, organic)
  • 3 tbsp (45 mL) gluten-free soy sauce
  • 2 tbsp (30 mL) honey
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) chili sauce or oil (if using oil, cut back on the olive oil a bit)
  • 1/2 tsp (2.5 mL) fine sea salt
  • 1/4 tsp (2.5 mL) ground ginger
  • 2 cloves of crushed garlic

Directions:

  1. Mix all ingredients together in a bowl or plastic bag large enough to hold all of the drumsticks
  2. Marinate chicken 1-5 hours in the refridgerator
  3. Bake at 375 (190C) for about an hour
  4. ENJOY!

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Spicy bean, pesto and vegetable soup, with swiss chard – a gluten-free, vegan recipe

bean soup editedI was in the mood for soup so I whipped up this in no time flat! Super easy to make, and full of flavour!

Add less vegetable broth if you prefer — the soup becomes more chili-like.

Ingredients:

  • 3 large French shallots (or regular onions if you haven’t any shallots), roughly chopped
  • 3 cloves garlic, diced
  • 2 leeks, greens removed, whites sliced thinly
  • 2 tbsp olive oil (or other vegetable oil)
  • 1 large can crushed or diced tomatoes, preferably salt-free, do not drain!
  • 6 cups (1.5 L) vegetable stock, preferably salt free
  • 1 red bell pepper, cut in cubes
  • 2 cups swiss chard, chopped
  • 2 carrots, sliced thinly
  • 1 yellow bell pepper, cut in cubes
  • 1 can Romano beans, drained and rinsed (2 cups (500 mL) dried, soaked overnight if you haven’t any canned)
  • 1 can white kidney beans, drained and rinsed (2 cups (500 mL) dried, soaked overnight if you haven’t any canned)
  • 1/2 cup parsley, chopped very fine
  • 4 sprigs fresh thyme, or 2 tsp dried
  • 1/4 tsp chili oil, or more if you like things really spicy. Chili powder can be used if you don’t have chili oil, just add slowly until you have the taste you desire.
  • 1 tbsp pesto, canned or homemade
  • if you used salted tomatoes or vegetable broth, you probably don’t need any salt. If you used salt-free, add salt to taste. Frankly I don’t think this recipe needs any salt.
  • fresh ground black pepper, to taste
  • rice pasta (optional)

Directions:

  1. In a large stock pot, heat oil on medium heat. Add shallots, garlic and leeks, saute until soft.
  2. Add tomatoes, the juice from the can, the stock to the pot, the parsley and the thyme. Bring to a low boil.
  3. Add vegetables to the pot, simmer until carrots are soft, time will depend on how thick you sliced the carrots
  4. Add the rest of the ingredients (but NOT the rice pasta) to the pot. Simmer for about 10 minutes.
  5. Meanwhile boil the rice pasta as per package instructions.
  6. To serve, add a bit of the rice pasta to the bottom of the bowl, pour soup over top of the rice. Don’t forget to discard the thyme springs! Nobody wants them in their bowl.
  7. ENJOY!

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Very simple gluten-free mac and cheese, a recipe

Today I decided to take my old gluten filled mac and cheese recipe and create a gluten-free version. All I did was use potato flour instead of all-purpose and then used glutino brown rice pasta elbows instead of my normal kamut pasta.

All I can say is YUM! There really was no difference in taste! The cost of the pasta was a lot steeper, but that was to be expected. Anyway, I am thrilled with the result! I forgot to take a photograph (I just wanted to eat! I was starving) but here is the very simple recipe. Makes 6-8 side servings, depending on how hungry you are!

Ingredients:

  • 1 box glutino brown rice pasta elbows
  • 10.5 oz (300g) old cheddar
  • 1.5 (300 mL) cups skim (fat-free) milk
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) potato flour/starch
  • pinch nutmeg
  • pinch cayenne pepper
  • pinch salt
  • pinch freshly ground pepper

Directions:

  1. Cook the pasta as per instructions, but subtract the cooking time by about 2 minutes. I boiled for 9 minutes when the package suggested 11.
  2. In a small sauce pan melt butter, add the milk and the flour. Stir constantly and simmer for 5 minutes or until it just starts to thicken.
  3. Add the cheese, and stir into the milk until melted.
  4. Put cooked pasta and sauce into a casserole, mix around until even.
  5. Bake in oven at 350F (180C) for 15 minutes, or until the top is starting to brown.
  6. ENJOY!

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Spicy blackened tilapia (gf)

blacked fish 2
I know, I know. This fish looks burnt to a crisp! But its not, really. Its just blackened. Honest!

I’m really not a fan of fish, but I’ve been trying to eat more of it because its so much better for you than, steak for instance (I love steak). Anyway, I keep trying new recipes hoping that I’d eventually find a recipe I don’t mind. This recipe is definitely the best I’ve tried. I actually didn’t mind it at all. My partner, who actually likes fish, said (between making yummy noises) that it was the best fish he has ever eaten. So, if you like fish you’ll probably really, really like this recipe. I think I put too much butter in the pan and cooked it just a little too hot as the fish really blackened on the outside. The inside, however, was nice and moist, so don’t worry if your fish ends up looking much blacker than other photos you see, it will still taste wonderful.

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