Baked Bloomin Onion

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Ingredients:

1 large yellow onion

1/2 c gluten free flour

paprika

sea salt

1/2 cup milk of choice (I used almond milk)

2 tbsp olive oil

spray oil

1 tsp paprika

1/4 tsp garlic powder

1/4 tsp baking powder

1/4 tsp xanthan gum

1 large ziplock bag

 

Dipping sauce:

1 garlic cloves, minced

1/4 c homemade mayo

1/4 tsp paprika

1 tbsp horseradish

1/2 tbsp ketchup

pinch of black pepper

1/8 tsp sea salt

Directions:

  1. Preheat oven to 350 degrees
  2.  Cut 1/4 of inch off the top of the onion.  Peel off outer skin.  Turn onion upside down, roots up. (BEFORE you cut, make sure to leave at least 3/4 inch from the roots for all cuts).
  3.  Make 4 equal cuts or quarters.  Start your cut at the top (near roots)
  4.  Cut each quarter 2 more times.  A total of 12 sets of petals will be created.
  5.  Gently spread the petals to open the bloom.
  6. Combine all dry ingredients in ziplock bag.  Add onion and gently shake to coat.
  7. Take onion out of bag and shake off excess flour in a bowl.
  8.  Pour remaining flour from ziplock into bowl;  add oil and milk.
  9. Batter should be fairly thick.  Add extra flour if batter is runny.
  10. Use your hands to coat all individual petals with batter.
  11.  Place on a pan lined with parchment paper.  Lightly spray entire onion with oil.
  12. Bake for 30 minutes, then remove the foil and bake for 5-10 minutes more or until the onion is tender and the edges are browned.
  13. While the onion is baking, mix all dipping sauce ingredients together.
  14. Bake for 18-20 minutes.  Allow to cool before moving and serving.

Bloomin onion recipe from Petite Allergy Treats blog.

xo erin

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Creole Spiced Sausage & Red Beans

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Ingredients:

1 tbsp olive oil

1/2 c chopped onions

1/4 c chopped celery

1/4 cup chopped bell peppers

1.5 Spolumbo sausage

1/2 tbsp minced garlic

1 c chicken stock

2.5 c water

1/2 tbsp hot sauce

1 tsp creole seasoning

1 c red beans (canned)

salt and pepper to taste

Cooked rice to serve with beans

Creole Seasoning (makes 20 Tbsp- 1 1/4 C)

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

5 tablespoons paprika

3 tablespoons salt

Directions:

  1. In a large pot heat, olive oil over med heat.
  2. Add chopped onions, celery and bell peppers and cook until they behin to caramelize and tenderize.
  3. Next add in sausage. Cook until browned
  4. Add in minced garlic and cook for 2 minutes, make sure it doesn’t burn.
  5. Turn heat up to med high and add chicken stock, water, hot sauce and creole seasoning then stir in red beans.
  6. Season with salt and pepper to taste.
  7. Bring liquid to a boil then turn heat down to low, cover with lid and cook for 2-2.5 hours until beans are tender and liquid is thickened.
  8. Check flavor of beans and season with salt and pepper to taste. stir and turn off heat.
  9. Let cool for 15 mins and allow beans to continue to thicken.
  10. Serve with rice.

xo erin

Gluten Free Buttermilk Biscuits

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Ingredients

1 cup cornstarch
1 cup brown rice flour
1 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
4 Tbsp. butter, unsalted, chilled, cut into small cubes
1 cup buttermilk
2 egg whites
cocounut cooking spray

Directions

1. Preheat oven to 400 F. Prepare two baking sheets by lining them with parchment paper and a light coating of cooking spray.

2. In a medium mixing bowl, add cornstarch, brown rice flour, xanthan gum, baking powder, baking soda, and salt. Combine with a fork until ingredients are evenly distributed throughout the mix. Add the chilled butter cubes and work the butter into the dry ingredients using your fingers or a pastry cutter until the mixture has a sandy, crumbly texture.

3. In a small measuring cup, measure the buttermilk and add the egg whites. Pour the wet ingredients into the mixture of dry ingredients and butter and work with a fork until just combined. This is a wet, slightly sticky dough, and you can easily make these into drop biscuits.

4. Bake for 15, or until the bottoms are golden brown. Serve warm with butter or jam.

*The biscuits are not super puffy. They also store well in the freezer.

Recipe from Domestifluff.

xo erin

Green Chicken Curry

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Ingredients:

3 tbsp green curry paste

1 tbsp. olive oil

2.5 c coconut milk

4 chicken breast (thinly sliced)

2 kefir lime leaves (torn)

1.5 tsp palm sugar

1.5 tbsp fish sauce

carrots

zucchini

broccoli

bamboo shoots

mushrooms

Toppings

Thai basil

Red chilli peppers

Directions:

1. Sautée green curry paste in olive oil over medium heat until fragrant, reduce the heat, gradually add 1.5 c coconut milk a little at a time, stir until a film of green oil surfaces.

2. Add chicken breast, kefir lime leaves, and continue cooking for 3 minutes until fragrant and the chicken is cooked through. cook until boiling.

3. Add 1 more c of coconut milk, season with palm sugar & fish sauce. Add carrots, zucchini, broccoli, bamboo shoots & mushrooms {or what ever veggies you like! } and cook till they are done.

4.Sprinkle Thai basil & red chillies over and serve! Eat over brown rice or cauliflower rice.

xo erin

HAPPY THANKSGIVING!

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I already have my stretchy pants on and I’m ready to feast { round 2 } …..PS who said adults can’t pretend they are kids for breakfast and make turkey pancakes!
Ingredients:
2 c gluten free oats
1 ripe banana
1 1/4 c almond milk
1 heaping tbsp cinnamon honey (I got mine from the @calgaryfarmersmarket)
1/2 tsp cinnamon
1.5 tsp baking powder
1 tsp vanilla
1/4 tsp sea salt
1 egg
Directions:
1. In a blender mix gluten free oats, banana, almond milk, honey, cinnamon, baking powder, vanilla, sea salt and blend together.
2. Add egg and blend until just mixed in.
3. Heat your griddle with coconut oil, cook pancakes for a couple mins & flip till golden brown on each side! 

xo erin