My mother-in-law makes some fantastic stuffed peppers and I had a craving for them today but couldn’t find any nice peppers at the grocery store today.  In a flash of inspiration, I grabbed some beautiful large zucchini and used it in place of the peppers.  It was a great light meal and easy to make and fun to take a family favorite and give it my own spin.  Enjoy!

Stuffed Zucchini

1 cup chicken broth
1/2 cup quinoa
2 large zucchini
3 teaspoons olive oil
1 medium onion, diced
1 clove garlic, minced
1/8 teaspoon crushed red pepper
1/2 pound extra lean ground beef
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Salt
Pepper
1/4 cup fresh mint leaves, chopped
1 pint grape tomatoes

Preheat oven to 400 F. Lightly grease a 9 by 13 inch roasting pan with nonstick cooking spray.

In a medium sauce pan, cook the quinoa in vegetable broth for 15-20 minutes, until tender. Stir occasionally. Allow to cool.

Trim zucchini and halve each lengthwise. With a spoon, scoop out seeds and some pulp from zucchini halves, leaving a 1/4″ thick shell. Set aside.

In a skillet, heat 2 teaspoons oil on medium-high until hot. Add onion and cook 3 minutes or until softened, stirring occasionally. Stir in garlic and red pepper and cook until fragrant. Add beef and cook 3 to 4 minutes or until no longer pink. Stir in oregano, cumin, cinnamon, and 1/2 teaspoon salt. Remove from heat. Stir in quinoa and half of mint.

On prepared pan, toss tomatoes, 1/8 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon oil. Arrange zucchini halves, cut sides up, around tomatoes. Mound 3/4 cup beef filling in each zucchini half, packing tightly.

Place pan in preheated oven and bake for approximately 30 minutes, or until tender. Place zucchini and tomatoes on a platter; sprinkle with remaining mint.

A note from the Accidental Chef: Stuffed peppers traditionally calls for rice instead of quinoa.  You may substitute rice or another grain of your preference.  If you use rice, the recipe is still gluten-free.

Kitchen Table Talk…

Have you ever experimented with a family favorite recipe?  If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

It was a holiday weekend recently and we were up at the cottage for a weekend of good food and fun times with family.  As is usually the case, we did a lot of grilling on the BBQ (though I did make a great lasagna one night because my nephews love pasta!).  A few weeks back I had purchased a jerk marinade and we used up the bottle on the weekend and instead of buying another bottle, I thought I’d try my hand at making my own jerk marinade and use it with hamburgers.  The recipe below calls for gluten-free rice crumbs.  You can substitute an equivalent portion of fresh bread crumbs if you’re not on a gluten-free diet.

Jerk Sauce Hamburgers

For The Patties:

1 pound ground beef
1/2 whole onion grated or finely chopped
4 pinches garlic powder
4 pinches paprika powder
a pinch pepper
a pinch salt
3/4 cup finely ground rice crumbs
1 egg lightly beaten

For The Jerk Sauce

1 large bunch green onions
2 tablespoons gluten-free soy sauce
2 tablespoons vegetable oil
1 teaspoon salt
Juice 1 lime
1/2 teaspoon dried thyme
1 tablespoon allspice
5-10 scotch bonnets
1 thumb sized knuckle ginger
3 cloves garlic
1/2 small onion
3 tablespoons brown sugar

Mix all the patty ingredients thoroughly.  Set aside.

Mix all the jerk sauce ingredients in a small blender (the Bullit Blenders are perfect for this!) and whiz it all up until blended.  Add to the beef mix and mix and mix thoroughly.  I added approximately 1/2 cup of the jerk marinade to my mix.  You may want to adjust to your own preferences.  You can also mix in some BBQ sauce if the heat of the scotch bonnets is too much for your palate.  You may also need to add about 1/4 cup more rice crumbs if your beef mixture is too wet. (Accidental Chef Tip: Best to mix the patty ingredients first so you know the texture and consistency they should be.  Adjust it back to that texture once you’ve added the marinade).

Once ingredients are mixed, divide into four equal balls and mold into patties. (Accidental Chef Tip: Use a can to help flatten your patties to ensure even cooking. I used a tin of bread crumbs as it was just the right size! No bread crumbs made it into the mix LOL).  Cook on medium heat on the barbecue until done.  If you have extra marinade left over that you didn’t use in your patties, mix with BBQ sauce and serve as a topping in place of ketchup for your burgers.

Top with your favorite toppings and serve on a fresh gluten-free roll (or without the bread).

Kitchen Table Talk…

Have you ever tried adding different ingredients to your traditional beef patty mix?  What simple yet tasty burgers have you made?  If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

Was cleaning out my office today and found an LCBO magazine with recipes for summer drinks and foods.  Not being much of a drinker, I wondered why I had it squirreled away when I realized there’s a recipe for a Chocolate Orange Bavarian Cake that I wanted to try because it’s a flourless cake so it’s a perfect treat for gluten-free cake.

I haven’t tried my hand at it yet but am planning to make it soon and will post a picture here when I do.  Looks like I can make part of the cake ahead of time which will reduce the total prep time.

If you try the recipe before I do, let me know how it turns out.  From the pictures and the ingredients listing, it looks really yummy!

LCBO Chocolate Orange Bavarian Cake

Flourless Chocolate Cake

8 ounces semi-sweet chocolate, chopped
3 tablespoons brewed coffee
pinch salt
8 large eggs, separated
3/4 cup granulated sugar
1 tablespoon pure vanilla extract
cocoa power for dusting

Preheat oven to 375F.  Line a 17″ x 11″ jelly roll pan with parchment paper.  In a large bowl and set over a saucepan of simmer water, melt the chocolate with the coffee and salt.  In a small bowl, lightly beat the egg yolks with a fork; whisk into the chocolate mixture.

In another bowl, beat the egg whites with an electric mixer at medium speed until frothy.  Increase the speed to high, gradually add the sugar and vanilla; beat until firm peaks form.

Fold 1/3 of the egg white mixture into the chocolate mixture, and then fold in the remaining egg white mixture in two batches.

Pour the batter into the prepared pan; spread evenly with a spatula.  Bake until tester comes out clean, about 15-20 minutes.  Cool completely.  Run a knife around the sides of the pan; turn out onto parchment paper dusted with cocoa powder.

Truffle Cream

1 1/2 cups 35% cream
6 ounces semi-sweet chocolate, chopped
1 tablespoon Grand Marnier

Bring whipping cream to a boil in a small saucepan over medium heat.  Place the chocolate in a bowl.  add the hot cream; stir until melted; stir in the Grand Marnier.  Chill in fridge at least 2 hours.

Orange Cream

1 tablespoon + 1 teaspoon unflavored gelatin powder
1/4 cup cold water
1 cup homo milk
Grated zest of 1 orange
4 large egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups 35% cream
2 tablespoons Grand Marnier

In a small bowl, sprinkle gelatin over water; let sit until dissolved.  Place the milk in a medium saucepan, add orange peel; bring to a boil over medium heat.  Remove from heat; let stand 30 minutes.  Pour through a strainer and reheat.

In a bowl, whisk egg yolks with sugar until pale and thick.  Slowly add hot milk; whisking constantly, return to the pan.  Cook over medium-low heat, stirring with a wooden spoon, until mixture just coats the back of a spoon.  Do not let boil! Remove from heat, pour through a strainer into a large bowl.

Whisk in the softened gelatin, vanilla and Grand Marnier.  Set bowl over iced water; let sit, stirring frequently, until cool and thickened to pudding-like consistency.

In another bowl, whip cream with electric mixer at medium-high speed until firm peaks form.  Fold 1/3 into the gelatin mixture, then gradually fold in remaining 2/3.

Assembly

Remove Truffle Cream from fridge.  Beat in bowl with electric mixter at medium speed until firm peaks form; no not overbeat or mixture may separate.

Line a 4 quart bowl (a big salad bowl works perfectly for this!) with plastic wrap, leaving a slight overhand.  Slice off about 2/3 of the cake; line bowl with it, filling cracks with cake trimmings.  Trim off ragged edges.

Pour in the Orange Cream; sprinkle with cake trimmings.  Chill in fridge until firm, about 30 minutes.

Spread Truffle Cream over Orange Cream.  On the counter, press the remaining cake until thing; place over the Truffle Cream to cover.

Chill in fridge 4 hours or overnight.

Serving

To serve, invert onto serving plate, remove bowl and dust cake with icing sugar.

Kitchen Table Talk…

Have you ever tried to make a flourless cake?  If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I attended my cousin’s bridal shower yesterday… well my cousin-to-be’s bridal shower

It was a large event held in a banquet hall.  Believe it or not, it’s the first bridal shower I’ve ever attended.  Imagine that!  I didn’t know what to expect.  It was a lovely afternoon.

Inspired by the theme, I came home and let my inner Martha Stewart out and planned a bridal shower luncheon menu for a smaller gathering that caters to someone with my gluten sensitivities.  As the guests at traditional bridal showers are women, I focused on a menu that featured light dishes that are light on the waistline.

Each recipe is gluten-free and is a perfect alternative to a bridal luncheon held in a hall (most do not cater to gluten-free brides).  If you’re planning a larger event, be sure to advise the banquet hall of your sensitivities.  Most are more than willing to work with you to ensure you have a healthy day.

Bridal Shower Luncheon Menu

Brie Stuffed with Peach Preserves

An easy and delicious appetizer to serve while guests arrive and cocktails are served.  Serve with rice crackers.

1 wheel Brie
1 10-ounce jar unsweetened peach puree

Slice the wheel of Brie in half sideways with a large knife and spread a thin layer of peach puree on the bottom half.  Replace the top layer of Brie and present on a large round decorative platter with the slices of French bread or crackers spread out in a circle around the cheese.  Clusters of red or green grapes make a nice decorative touch and compliment the cheese as well.

Wild Rice Salad

This salad is a variation of another salad I make often: the Milestones Salad.  I like adding fresh fruit to my salads and it’s always a hit with my family.  You can save time by making the rice the night before and garnishing with the strawberries and dressing right before serving.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

3 cups water
11/2 cups wild rice
1/3 cup chopped scallions
1 pound strawberries, quartered and then sliced
1/3 cup olive oil
1/3 cup orange juice
1/3 cup raspberry vinegar

In a medium-large saucepan, boil water over a high heat.  Once boiling add wild rice to the water and return to a boil.  Lower heat and simmer for 50 minutes or until water is absorbed.  If you have a rice steamer, this recipe works really well with steamed rice.  Allow rice to cool and add oil, orange juice, vinegar, scallions and strawberries.  Toss and serve.

Green Bean Salad with Vinaigrette Dressing

Wild rice may not be everyone’s cup of tea.  If the shower is held in the summer (which most are!) then consider offering a refreshing green bean salad as an alternative to the traditional lettuce-based salads on most Bridal Shower menus.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

2 pounds green beans, blanched
2 tablespoons Dijon style mustard
2/3 cup olive oil
6 tablespoons balsamic vinegar
2/3 cup chopped dill

To blanch the beans, place in a large saucepan with enough water to cover and boil until cooked but still crisp.  Drain them in a colander and pour cold water over them to stop the cooking process. Drain thoroughly and toss with chopped dill.  Prepare the dressing by blending the olive oil, balsamic vinegar and mustard together.  Toss with green beans and serve.  You may also sprinkle almond slivers or pumpkin seeds on the salad before serving.

Chicken Saltimbocca with Lemon Sauce

My mum used to make this for us regularly, in tiny little bit sized pieces (you could serve it as an appetizer). This recipe calls for using the entire chicken breast so it will serve as an entree. This recipe also serves eight and is gluten-free.

8 large skinless boneless chicken breast halves
16 large fresh sage leaves
16 thin prosciutto slices
1 cup plus 4 teaspoons gluten-free all purpose baking flour
2 tablespoons butter
3 tablespoons olive oil
4 tablespoons dry white wine
1 cup low-salt chicken broth
4 tablespoons olive oil
Splash of dry white wine or, white or red wine vinegar
1 cup warm water
Fresh thyme stems for garnish

Place chicken between 2 sheets of plastic wrap on work surface.  Using mallet, pound chicken to 1/3-inch thickness.  Sprinkle chicken with salt and pepper.  Place 2 sage leaves on each chicken breast half.  Top each chicken breast with 2 prosciutto slices.  Spread 1/2 cup of gluten-free flour on plate.  Dredge chicken in flour by turning chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat.  Add chicken, prosciutto side down; cook 4 minutes.  Turn chicken over and cook just until cooked through, about 3 minutes.  Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining flour in small bowl.  Add broth and lemon juice to same skillet; bring to boil.  Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.  Season to taste with salt and pepper.  Spoon sauce over chicken and serve.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

Mangoes seem to be on sale a lot lately.  I saw a few people walking out of the grocery store today with cases of mangoes so I followed suit.  I love mangoes but have never really been able to peel one without making a gooey mess.   I picked up a few avocados today too as I stumbled across a great video tutorial on how to dice a mango and an avocado for Mango Avocado Salad.

How to Dice A Mango

How to Dice an Avocado

How to Make an Avocado & Mango Salsa

Since I had an entire case of mangoes on hand, I decided to make mango chicken kebobs too!

Mango Chicken Kebobs

1 teaspoon lime rind, grated
1/4 cup lime juice
2 tablespoons vegetable oil
3 whole cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 whole boneless, skinless chicken breasts, in in 1-inch chunks
2 teaspoons honey
2 mangoes
1 whole red pepper, cored, seeded and cut into pieces
1 small red onion, peeled and cut into chunks

In a small bowl, create marinade by whisking together lime rind, lime juice, oil, garlic, chili powder, salt, and cayenne pepper.  Place chicken chunks in large bowl.   Pour half of marinade over chicken, toss to coat, and let stand for 20 minutes.

Stir honey into remaining marinade, cover, and refrigerate until needed.

Dice mango into 3/4 inch cubes as per the video above.

Alternately thread mango, pepper, onion, and chicken pieces onto each of 8 skewers.  Brush with half of the reserved honey marinade.  Don’t use the marinade that the chicken soaked in.  Discard it and use the reserved marinade.

Grill over medium heat, turning and basting with remaining honey marinade until fruit is softened and chicken is browned and cooked through (about 8 minutes).

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

My nephews love smoothies.  I got them hooked last summer and we would regularly make smoothies when we were together at the cottage.  I’d pull out the blender and let them go wild with the ingredients.

Enjoy one of Chef Matthew’s creations!  Nothing like enjoying a nice smoothie on a hot summer day.

Mango Surprise Smoothie

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

It was my birthday this past week.  For my birthday this year, we decided to go away for the weekend.  Or make that, I decided that my honeyman would take me away for the weekend.

We went to Kingston, Ontario for an overnight trip.  It was nice to get away and leave the computer and my business behind.  I managed to make it through 24 hours without checking e-mail but still couldn’t shake the “I should be working right now” feeling.  I think the next trip will need to be longer.

One of the things I love about going on mini-vacations, or even just going out for dinner for that matter, is trying new meals and taste combinations that are new to me.  Or even meals that I wouldn’t make at home myself.

We ended up at my honey’s favorite restaurant, The Keg, for dinner.  It’s a Steak House and I really wasn’t in the mood for steak for dinner.  That left me with limited options LOL  I tried the Creole Chicken: grilled chicken topped with shrimp and scallops sautéed in Creole seasonings.

It wasn’t very spicy – not at all my idea of what Creole should taste like.

So tonight, I tried my hand at my own spicy shrimp and must admit, it was better than the Keg.

Cajun Barbequed Shrimp

1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves, crumbled
1/4 teaspoon dried oregano leaves, crumbled
2 pounds large shrimp, rinsed and patted dry (shells on)
2 teaspoons Worcestershire sauce
1 tablespoon hot red pepper sauce
1 tablespoon garlic, minced
1 large lemon, juiced
1 large orange, juiced
1/4 cup unsalted butter, melted (optional)

Wash and peel shrimp.

In a bowl, mix the spices, Worcestershire sauce, red pepper sauce, garlic, lemon and orange juices.  Add your shrimp and let stand for ten minutes.

Preheat your grill and arrange your shrimp on soaked wooden skewers.  Once the grill is hot, place the skewered shrimp on the grill, leaving room between each skewer.  Baste the skewers with melted butter (optional).  Grill for 3-4 minutes or until the prawns have turned pink, turning the skewers once halfway through cooking time.

Remove from heat and serve.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I cleaned out the fridge today.  Just a little Spring Cleaning.  I tend to empty it every few months, give it a good scrub, throw out any unused ingredients and then start fresh.

As I was emptying the fridge, I found a jar of Orange Marmalade that I had opened around Valentine’s Day when I made some gluten-free bread and wanted a spread.  The jar was almost full and it would have been a shame to toss it so I decided to use it as the basis of a recipe.

I haven’t done any experimenting in the kitchen in a while so in true accidental fashion, I opened up the fridge and let inspiration guide me.  The result: an orange chicken recipe that was yummo!

Just Another Spring Orange Chicken

2 whole boneless, skinless chicken breast halves
1/2 cup orange marmalade
1 tablespoon fresh lemon juice
2 whole egg whites, beaten
1 tablespoon lemon zest
1/2 cup rice crumbs or seasoned breadcrumbs
1 tablespoon Dijon mustard
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1/2 cup orange juice
3 whole cloves garlic, crushed

Lightly pound chicken between two sheets of wax paper to help prevent shrinking while cooking.  Dip each breast in egg white, then in rice crumbs or seasoned breadcrumbs, coating evenly.

In a large skillet heat olive oil and saute each breaded breast over medium heat until golden.  Remove and set aside.  Keep warm.

Wipe skillet clean.  Combine orange juice, marmalade, lemon juice, lemon zest, mustard, Worcestershire sauce and garlic.  Add to skillet and cook over medium heat, stirring until smooth.

Add chicken back into skillet.  Cover, and cook 10 minutes or until tender.

NOTE: Use rice crumbs for a gluten-free version of this recipe.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

You now, some nights I just don’t feel like cooking.  Last night was one of those nights.  A friend of the family made some homemade sausages for me about a months ago and I had the last batch in my freezer so I thought I’d make a meal out of those.

I stared at the contents of my pantry for a few minutes when I finally opted for a can of mixed beans (even though I have a ton of dry beans to choose from – it would have taken too long) and a can of chopped tomatoes.

Fifteen minutes later, I had a hearty dinner ready to go and I didn’t have to spend too much time in the kitchen prepping it.

Sausage & Beans

4 whole sausages, any kind
2 whole cloves garlic, finely sliced
1 14oz can mixed beans, drained and rinsed
1 14oz can chopped tomatoes
2 tablespoons olive oil
fresh thyme sprigs (optional)

Pan fry sausages in a pan with olive oil and thyme and garlic.  Cook for 3 to 4 minutes until the sausages are golden brown.  Be sure to stir occasionally so the sausages brown evenly.

Add the mixed beans and chopped tomatoes with their liquid.  Bring to a simmer.  Partially cover and cook for another 10 to 12 minutes.  Test a sausage to see if it is cooked through and remove from heat.  Season with salt and pepper.  Serve in bowls with corn bread or a gluten free crusty bread for those with gluten allergies.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I miss pizza.  It’s one of the few foods I miss now that I’m gluten-free.  I’m actually surprised that I miss pizza because I rarely ate it before but there’s something about making pizza that brings back fond memories of my childhood.  My mum used to make pizza for us often.  And I spent many a weekend making pizza dough from scratch at the cottage for my nephews.  They loved helping me knead the dough.  I still make pizza every once in a while but not nearly as much as I used to – mainly because I haven’t been able to find a gluten-free recipe that comes close to my memory of pizza.  That is, until now.

Some of the flours may be tricky to find but if you’re in a larger city, then you should be able to find them at your local Whole Foods market.  The recipe below can be mixed in a bread maker.  I find that gluten-free crust isn’t as malleable as regular pizza crust so I prefer to mix it in the bread maker.

Enjoy!

Gluten-Free Pizza Crust

2/3 cup sorghum flour
1/2 cup quinoa flour
1/3 cup potato starch
1/4 cup tapioca starch
1 teaspoon granulated sugar
2 teaspoons xanthan gum
1 tablespoon bread machine yeast
3/4 teaspoon salt
1 1/4 cups water
1 tablespoon extra-virgin olive oil
1 teaspoon cider vinegar

Preheat oven to 400F.

Combine sorghum flour, quinoa flour, potato starch, tapioca starch, sugar, xanthan gum, yeast and salt in a large bowl.  Mix well and set aside.

Pour water, olive oil and vinegar into the bread machine baking pan.  Select the dough cycle and start your machine.  As the bread machine is mixing, slowly add your dry ingredients.  Be sure to scrape the sides and bottom of the pan with a rubber spatula as it’s mixing to ensure all of your dry ingredients get incorporated.  Work quickly to ensure that all your dry ingredients are incorporated within the first two minutes.

Stop the bread machine as soon as the kneading portion of the cycle is complete.  Do not let your bread machine finish the full dough cycle.

Gently transfer dough to a prepared pan and spread evenly to the edges.  Do not smooth the top.

Bake until bottom crust is golden and crust is partially baked (about 10 to 12 minutes).  Add your favorite toppings and bake for an additional 10 to 12 minutes.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.