Pumpkin soup is great in winter, but it can be a bit bland. Try this Thai variation to spice things up a bit.
2 Tbsp red curry paste
1tbsp olive oil
1 onion -chopped
1 large pumpkin – chopped
2 cups chicken stock
200ml coconut milk
1 teaspoon dried coriander leaves
salt and pepper to taste
Fry the curry paste, olive oil and onions in a pan until the onions are soft. Transfer into a large soup pot and add, pumpkin and the chicken stock and simmer until the pumpkin is soft. Blend all ingredients with a stick blender. Add coconut milk, coriander and salt and pepper and simmer for another 30 minutes. Serve with gluten-free buttered toast.
A work colleague of mine mentioned how impressed she was with her homemade kale chips. I thought I’d give them a go too. They are really easy. Simply remove the stalks of the kale, chop into smallish pieces, coat with a little olive oil and salt and pop into the oven (190 degrees) for about 15 minutes. I used garlic salt for the second batch – I might add a little chilli powder next time I think.
An easy to make high fibre, low calorie, crunchy, salty snack.
There are a lot of food trends around at the moment, raw foods, whole foods, organic food, the paleo diet, sugar free, wheat free etc etc. For whatever reason, it seems you can’t go out anywhere these days without someone having specific food issues.
So what is now so commonplace is of course the subject of backlash. Those who have specific dietary needs are all lumped together. They are artichoke dip making hipsters or mung bean eating hippies or fitness freak yuppies who spend $11 on a bottle of coconut water, all choosing to follow a trend because Gwyneth does it or the woman from that reality show lost tons of weight or it’s all women’s magazines seem to write about.
Gluten-Free eating is not a choice for a lot of people. It keeps us healthy, it stops us from feeling sick and unbelievably tired and it prevents the body from attacking itself. For many of us it has been a long, painful and frustrating journey to figure out that the simple act of removing gluten could change your life.
So before you roll your eyes at people that eat gluten free, stop and think, be kind – maybe it’s not a choice.
This batter makes really light and crispy onion rings.
1 large onion – sliced in rings
1/2 cup all purpose gluten free flour
1/2 cup rice flour
1/2 teaspoon baking soda
1 cup soda water
1 teaspoon garlic salt
1/2 cup rice bran oil
salt and pepper to taste
Mix the flour, baking soda and slowly add the soda water until you have a nice consistency. Add the garlic salt and onions and shallow fry in the rice bran oil. Place on paper towel and add salt and pepper.
I imagine this batter would be good with all sorts of other things. I’m actually considering replacing the soda water with a cider and making a beer-less beer battered fish. I’ll keep you posted.
I think I’m starting to lose perspective on this cider tasting thing. Either I’m getting used to the beer taste of ciders or the ciders are getting better. I’m just not sure anymore – but I’m going to press on anyway.
This one here I am going to give the very thorough review of: OK. It’s just OK. A bit too much like a bitter beer for my taste, but tasty enough to keep on persisting. The problem was the size. The 500ml size was a bit much to get through, cider just doesn’t get better the warmer it gets now, does it?
Yep…those winter slow cooker recipes just keep on coming. This BBQ Beef recipe is not too spicy, it’s easy to cook a large portion so plenty for left overs to fill the freezer.
1.5 kg piece of rump or blade roast
1 onion finely chopped
400g tin tomato
2 x 400g tin kidney beans
1/2 cup tomato sauce
1/3 cup apple cider vinegar
1/3 cup brown sugar
1 teaspoon mustard
1 tablespoon chilli powder
1 tablespoon garlic powder
1 teaspoon Mexican seasoning
salt and pepper
Cut the beef into four pieces. Mix the Mexican seasoning, garlic powder, salt, pepper and chilli powder and rub onto the beef pieces and place in slow cooker. Combine tin tomatoes, vinegar, sugar, onion, brown sugar and pour into slow cooker. Cook for 8 hours on low. An hour before you are ready to eat remove, beef pieces and shred using two forks. Replace beef into the slow cooker and add the kidney beans.
Great in tacos, burritos or on nachos.
It’s just over a year since I started this blog and I have to tell you I’m quite proud of how it’s going. Initially I started it to store some of my own recipe experimentations for later reference and to share recipes with friends and family that requested them. I also wanted to write a gluten-free blog that didn’t focus on the complaining, woe is me attitude that some blogs thrive on.
I’ve found contributing to this blog enjoyable and not a chore. I love cooking and trying new recipes and fortunately I also love eating. I never considered myself a creative writer and certainly (as you can no doubt tell) a particularly talented or enthusiastic photographer, but I think I’ve found myself a creative outlet.
Sure I could’ve baked a gluten-free cake for the occasion and posted some blurry pictures of it, but I didn’t – and actually after the two donut gloriousness that was last weekend, foregoing the cake might be wise.
So thank you all that drop by here. I get quite excited visiting my site stats and knowing my blog is steadily growing. Thanks to those that follow, subscribe and comment. Thanks to those that request recipes to be added to my blog. Thanks to those who know a cousin/friend/colleague who needs to eat gluten-free and refer them here. Thanks to those of you that stumbled on my page after various searches on food related topics. I hope you’ve all found something useful here and drop by again.