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Gluten-Free Zucchini Fritters

I made these zucchini fritters as a bit of a healthier alternative to the boiled egg on two pieces of (gluten-free) toast that I’ve been having for breakfast almost everyday for about two years now.  I’m conscious of trying to add more vegetables to my diet and I think zucchini fritters make a good substitute for the bread.

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Spicy Thai Pumpkin Soup

Pumpkin soup is great in winter, but it can be a bit bland.  Try this Thai variation to spice things up a bit.

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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.

Kale Chips

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.

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An easy to make high fibre, low calorie, crunchy, salty snack.

Vegetable Hash Browns

These are a nice healthier way to enjoy a cooked breakfast in the morning, a good alternative to bacon and eggs on a lazy weekend morning.  Serve with grilled tomatoes, mushrooms and some tomato relish. Super easy.

Vegetable Hash Browns

1 small zucchini -grated

1 large potato – grated

handful of chopped spring onions

Stir through all ingredients and form small hand-sized patties.  Place a little olive oil in a non stick fry-pan and cook until golden brown on both sides.

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Enjoy!

BBQ corn with chilli-lime butter

In this lovely summer weather, we seem to be barbequing every night and nothing goes better with barbequed steak than corn on the cob.  Previously we would wrap the suckers up in foil, add a little butter and shove them in the oven.  A recent dinner at our friends house saw them cooking corn right on the BBQ – our minds were blown.  Sad really that it took an Englishman to introduce us to cooking corn directly on the BBQ – thanks Sean!  Anyhow, since this life-changing evening we’re all about barbequed corn, perhaps even a little obsessed, so to break the boredom I created this chilli-lime butter; a new favourite for my initially skeptical husband.

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Chilli-Lime Butter

40g butter

Juice of 1 lime

1/2 teaspoon cajun seasoning

1/2 teaspoon chilli flakes

1/2 teaspoon dried coriander leaves

salt and pepper to taste

I had to melt the butter a bit to get it soft enough to mix all the ingredients through.  I then popped it into the fridge to re-set.  This quantity was way too much for just two cobs of corn – but now we have some ready for next time.

Asian Vegetable Dressing

Asian dressing

I make this dressing all the time, mostly with broccoli but also with other Asian greens. I definitely didn’t invent this,  it’s my version of a dish I tried elsewhere.  Pour over the steamed vegetables for a quick, tasty side-dish that goes well with Thai curry or a nice stir-fry.

1 tablespoon olive oil

1 teaspoon sesame oil

1 teaspoon lime juice

crushed chilli

crushed garlic

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