Category: gluten free

Guajillo Chile Salsa Grilled Prawns

guajillo chile salsa prawns - trust in kim

I got this guajillo chile salsa recipe from chef Eric Fischer at Altamar restaurant.  I decided to alter the recipe a little by using orange juice in place of white wine, and then I brushed these beautiful fresh prawns with it and grilled them.  Freshness is so important with seafood, as is grilling only enough to cook it.  Previously frozen prawns have a tougher texture, and overcooking also makes them tough.  That said, even at the fish counter the prawns may just be thawed after being previously frozen, so buy what you can.

This recipe makes enough salsa to keep in the fridge for a few weeks and use for other purposes, like grilling meats, or topping tacos or empanadas.  It’s not very spicy hot, but full of flavour, so if you like it really hot you’ll want to add a bit of hot sauce.

What you need:

  • 1/3 cup olive oil
  • 2 tablespoons finely minced garlic
  • salt and pepper
  • 1/2 cup freshly squeezed orange juice
  • 2 dried guajillo chili peppers, cut into strips
  • 1/4 cup parsley finely chopped
  • fresh prawns, shells removed but tails remaining

What you do:

  1. Chop the garlic rather than using a garlic press; the press just makes it mushy.
  2. Heat the olive oil to medium high in a frying pan, then add the garlic.  Stir the garlic around so it doesn’t burn, and add a big pinch each of salt and pepper.  When it starts to just get brown around the edges, add the orange juice.  Add the chili strips along with their seeds. Let this simmer for a few minutes.
  3. Remove the frying pan from the heat and put the salsa into a blender with the parsley, or use an immersion blender, as I did. Taste and see if you think it needs more salt.
  4. Heat the grill to medium.
  5. Skewer the prawns.  I like to skewer each one through two parts, as you can see in the picture, so they don’t move around when I flip them.
  6. Brush some salsa on each prawn.  Make sure the rest of your meal is ready to go before you grill these, because they will be done quickly, and you want to eat them right away.
  7. Grill the prawns briefly on each side.  You will know they are done when they change colour from grey to salmon-coloured (depending on the type of prawns you are using). Remove from the grill immediately after they change colour, and serve.

I served mine with a lightly dressed salad.

Enjoy!

Mexican Chicken and Vegetable Soup

Mexican Soup - trust in kim

Last weekend I was planning to have friends over for dinner, and I wanted to make a pot of soup and a loaf of bread, so I made up my own version of a Mexican soup. It’s got some chicken, beans, and lots of vegetables including a few kinds of peppers.  I served it with Mexican farm cheese, some cilantro, and a squirt of lime on top.  Hot sauce optional.  I also made a vegetarian version.  This was a great recipe to make for a bunch of people, and it was enjoyed by both adults and children.

I roasted the peppers and tomatillos on my gas stove but you could do this on the barbecue, or under the broiler.

What you need:

  • 6 cups chicken stock
  • 2 poblano peppers
  • 1 red bell pepper
  • 6 tomatillos
  • olive oil
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 4 boneless, skinless chicken thighs
  • 1 serrano pepper, minced
  • 1 dried guajillo pepper
  • 2 cans pinto beans, drained
  • 1 can peaches and cream corn
  • 4 limes
  • salt and pepper to taste
  • cilantro
  • Mexican farm cheese

What you do:

  1. Roast the poblano and bell peppers over a flame, turning often, until the skin is blackened all over.  Put the peppers into a container with a lid on it, and let them sit for about 20 minutes.  Continue with the other preparations, then go back to the peppers and remove their skin and seeds.  It’s okay if there are pieces of blackened skin remaining; those flecks will add character to the soup.
  2. Remove the husks from the tomatillos and roast them until they are lightly blackened and only a little softened. Set them aside.
  3. In a large pot heat a little olive oil and add the diced onions.  Cook for a few minutes, until they are becoming translucent, then add the garlic and cook for about a minute, stirring a bit.
  4. Add the chicken thighs and cook for a few minutes on each side.
  5. Add the chicken stock, minced serrano, and the whole guajillo pepper.
  6. Let this cook for about 20 minutes, then add the drained pinto beans.  Chop the roasted peppers and tomatillos and add them to the pot.  Let this cook for about 20-30 minutes.
  7. Take the chicken out and cut it into large chunks, then pull it with a fork so you’ve got stringy bits of chicken instead of cubes.
  8. Add the corn before serving and heat through, along with the juice of two limes.  Add salt and pepper to taste.
  9. Serve with some chopped cilantro on top, a sprinkling of the farm cheese.  Set out some hot sauce so people can add as much heat as they like.

roasting poblano peppers - trust in kim

 

roasting tomatillos - trust in kim

Vegetarian Mexican Soup Broth

Vegetarian Mexican Broth - trust in kim

This recipe is for the vegetarian version of a Mexican soup I made recently.  It’s got a little kick to it because of the guajillo pepper

What you need:

  • 1 small onion or half a big one
  • 3 cloves garlic
  • 1 dried guajillo pepper
  • 1 carrot
  • 1 stalk celery
  • half a dozen peppercorns
  • cilantro stalks

What you do:

  1. Put everything in a pot and add about 4 cups of water.  Bring it to a boil, then lower the heat and simmer for about half an hour.
  2. Strain the veggies out and use the broth to make a soup.

Mexican Caesar Salad

 

chicken caesar salad - trust in kim

Here’s an interesting twist on the usual Caesar – this one has an avocado and yogurt in the dressing, and a few extra veggies, making it a pretty healthy salad.  The recipe comes from Jamie Oliver’s Save with Jamie.

I didn’t actually make this one myself; I’ve injured my shoulder and can’t cook, so my wonderful friend John came over and cooked this for me.

What you need:

  • 2 boneless chicken breasts
  • pinch of cayenne pepper
  • 2 pinches dried oregano
  • olive oil
  • 1 head of romaine lettuce
  • cherry tomatoes, cut in half
  • cucumber, sliced into rounds (I like to use the mini cukes, but English works too)
  • 1 ripe avocado
  • 1.5 oz Parmesan cheese
  • 1/2 clove garlic
  • 2 anchovy fillets (I used a bit of anchovy paste)
  • 5 tablespoons plain yogurt
  • juice of 1 lemon + an extra lemon just in case you need it
  • Worcestershire sauce
  • 3 tablespoons olive oil
  • 4 rashers of bacon
  • a small loaf of bread (we made it into garlic toast)

What you do:

  1. Place the chicken on a large sheet of parchment paper and toss it with salt, pepper, cayenne, oregano, and a little olive oil.  Fold the parchment paper over and flatten the chicken to about 3/4 inches thick by basking it with a rolling-pin.  Get  a grill pan or a cast iron frying pan really hot before placing the chicken in the pan.  Grill for 3-4 minutes per side.  It should get nice and browned.  Remove the chicken from the pan
  2. Fry the bacon until crispy, then let it sit on a paper towel to remove the excess fat..
  3. To make the dressing, put the avocado flesh, half the grated Parmesan, garlic, anchovies, yogurt, lemon juice, a few drops of Worcestershire, and the olive oil into a blender (or use an immersion blender as I did). Blend until smooth, then add a little salt and pepper to taste, and possible more lemon juice.
  4. Break pieces of washed and dried lettuce into a large bowl and add about half of the dressing, mixing until it is all coated. Toss in some tomatoes and cucumber rounds. You can either arrange the salad on a platter, or on individual serving plates: arrange the chicken on top, then crumble some bacon on top, along with some Parmesan.
  5. Enjoy with a nice loaf of warm crusty bread or garlic bread.

Roasted Butternut and Cauliflower Salad with Tahini Sauce

Roasted Butternut and Cauliflower Salad with Tahini Dressing - trust in kim

This roasted veggie salad is one of my newer favourites. The veggies caramelize and become even more delicious when they are roasted, but this salad is really just an excuse to use this tahini dressing.

You can easily make it into a full meal by adding some quinoa or another grain.  I’ve also made it with some sumac-spiced chicken on the side.

What you need:

  • 1 butternut squash
  • olive oil
  • 1 head cauliflower
  • salt and pepper
  • baby spinach

For the dressing:

  • 1/4 cup tahini
  • 1/3 cup of warm water
  • 1/2 clove garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • dash of hot sauce

What you do:

  1. Preheat the oven to 400F and get two baking pans ready.
  2. Cut the squash in half and scoop out the seeds.  Cut the stem off; if you wish you can peel it, but the peel is edible, as it turns softer when it is baked. Cut the squash into slices and toss them with a little olive oil.  Place on a baking sheet, salt and pepper lightly, then put into the oven.  It will need about 30 minutes to cook.
  3. Cut the cauliflower into florets and place on another baking sheet.  Throw it into the oven and set the timer for about 15 minutes.  At that time you can flip them over so the tops have a chance to brown up.  Flip the squash oven now too.
  4. When the vegetables have both browned up nicely they are ready to eat. If one looks done before the other you should pull it out of the oven.
  5. While the vegetables are in the oven you can make the tahini dressing.  Begin by putting the tahini in a bowl and add a little bit of water to mix until the tahini becomes liquid.  Then add more water until it is all combined.  Mix in the rest of the ingredients.
  6. Place the spinach on a large plate, (add your grains now if you are using them) and top it with the squash and cauliflower.  Drizzle with the tahini dressing.
  7. Enjoy!

Vegan “Cream” of Mushroom Soup #2

vegan cream of mushroom soup - trust in kim

The “cream” in this soup is pureed cashews; they add creaminess without dairy, but also a hint of sweetness.  And it doesn’t taste like soup with nuts in it.

This yummy soup is one I’ve made before, but this time I kept some of the mushroom slices whole instead of blending them all in.  I really like that little mushroomy bite, both for the texture and the flavour.  I also used some dried mixed wild mushrooms in this version.

What you need:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 pound cremini mushrooms, cleaned and sliced
  • a few dried wild mushrooms (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 3 cups vegetable broth (I used chicken)
  • 1 teaspoon coarsely ground black pepper
  • salt to taste

For the Cashew Cream:

  • 1/2 cup raw cashews
  • 1/2 cup water

What you do:

  1. Soak the cashews in the half cup of water and set aside.
  2. Soak the dried mushrooms in about 1/4 cup boiling water.
  3. Heat the olive oil in a large pot on medium heat and add the chopped onions, sautéing them until they are slightly browned. Add the garlic and cook for a minute more, then add the mushrooms, soy sauce and Worcestershire sauce.  Cook for about 5 minutes, stirring occasionally.  Set a small bowl of the fried mushrooms aside to mix in later.
  4. Add the broth and the dried mushrooms along with their soaking liquid if you’re using them.  Cook until the mushrooms are soft, about 10-15 minutes.
  5. In the meantime, puree the cashews until they combine with the water to make a smooth, thick liquid.
  6. When it is ready, blend the soup until there are no large chunks of mushroom.  Stir in the cashew cream.  The original recipe says to strain the soup now, but I liked it the way it was.
  7. Season with pepper, and possibly with salt.  Because it has soy sauce you may not need the salt.
  8. Reheat the soup and serve with some fried mushroom slices on top.

This works well as leftovers, and for freezing.

vegan cream of mushroom with cheese toasts - trust in kim

Roasted Fennel and Root Vegetables

roasted fennel and root vegetables - trust in kim

These veggies smell great as they are roasting, and they were fabulous alongside a roast chicken. So easy, and a delicious comfort food on a cold winter night.  Feel free to add more or less of any of the vegetables, or omit some altogether.

What you need:

  • 1 fennel bulb
  • 1 sweet potato
  • 1 large or 2 medium potatoes
  • 2-3 carrots
  • 3-4 small beets, peeled
  • olive oil
  • salt and pepper

What you do:

  1. Preheat the oven to 400 F.  If you’ve just roasted a chicken, as I did, put the bird aside with a cover on to rest just before you put the vegetables in the oven.
  2. Scrub, then chop the vegetables into pieces that are about 4cm.  The sweet potato can be a little bigger, as it cooks faster. Put them all on a baking sheet and drizzle with some olive oil.
  3. Roast for about 10 minutes, then take them out of the oven and toss them around a bit.  Return to the oven and let them cook for another 10 minutes, or until they have browned nicely.
  4. Salt and pepper the vegetables, then serve immediately.

Seedy Tahini Coleslaw

seedy tahini coleslaw - trust in kim

I’m a sucker for a coleslaw – as long as it’s a healthy one; no mayo for me! Okay, so I love the mayo ones with sunflower seeds, but… I think it kind of defeats the purpose of eating healthy cabbage, to load it up with mayo.

So this recipe has no mayo, but it is still creamy and loaded with flavour. I made some and ate it for leftovers for days, and enjoyed it every time.

What you need:

  • 2 Tbsp apple cider vinegar
  • 2 Tbsp seasoned rice vinegar
  • 1/4 cup maple syrup
  • 1 large orange, freshly squeezed
  • 4-5 Tbsp Tahini
  • 1 tsp freshly ground black pepper
  • 1 tsp chili powder or 1/2 tsp cayenne (used a freshly ground dried guajillo pepper)
  • 1 Tbsp cumin powder
  • 1 tsp coriander
  • 1/4 tsp salt
  • 1 medium head of green cabbage, chopped into thin strips
  • 1/ small sweet onion, chopped
  • 1/4 cup sesame seeds, black and/or white
  • 1/4 cup pumpkin seeds

What you do:

  1. Combine the dressing ingredients, from apple cider vinegar to salt.  I find it works best to put the tahini in a bowl, then add a little liquid to make a paste, then a little more liquid, and then the rest of the ingredients.
  2. Combine the dressing with the cabbage and onion until every bit of cabbage is coated in dressing. Let this sit in the fridge for an hour or two.
  3. Toast the sesame seeds in a frying pan until they are lightly browned.  Crush them with a mortar and pestle or in a grinder; this allows you to digest them better. Toast the pumpkin seeds.
  4. Serve the salad with some seeds sprinkled over top.  Do this at the last minute so the seeds remain crunchy.

I found the recipe here.

Vegan Cream of Mushroom Soup

vegan cream of mushroom soup - trust in kim

I love creamy soups, but I don’t love cream, so I’m always looking for ways to get the texture and taste without the heaviness of cream.  I’ve heard of using cashew cream before, and finally got around to trying it.  The verdict? So good! Next time I’d leave some of the mushroom pieces whole, but this is great as is.

I found this recipe on Joy the Baker.

What you need:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 pound cremini mushrooms, cleaned and sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 3 cups vegetable broth (I used chicken)
  • 1 teaspoon coarsely ground black pepper
  • salt to taste

For the Cashew Cream:

  • 1/2 cup raw cashews
  • 1/2 cup water

What you do:

  1. Soak the cashews in the half cup of water and set aside.
  2. Heat the olive oil in a large pot on medium heat and add the onions, sautéing them until they are slightly browned. Add the garlic and cook for a minute more, then add the mushrooms, soy sauce and Worcestershire sauce.  Cook for about 5 minutes, stirring occasionally.
  3. Add the broth and cook until the mushrooms are soft, about 10-15 minutes.
  4. In the meantime, puree the cashews until they combine with the water to make a smooth, thick liquid.
  5. When it is ready blend the soup until there are no large chunks of mushroom.  Stir in the cashew cream.  The original recipe says to strain the soup now, but I liked it the way it was.
  6. Reheat the soup and serve.

This one also freezes well. Enjoy!

coq au vin

coq au vin - trust in kim This delicious recipe is from Bonnie Stern’ Heartsmart Cooking for Family and Friends. A good friend of mine recently told me that he needed to start watching his cholesterol, so a neighbour loaned me this cookbook full of heart-friendly recipes.  Any cookbook with coq au vin is worth giving a second look, especially one that tastes this good.  I served this with a baguette and a spinach and mushroom salad.  This dish made some amazing leftovers!

Sadly, I broke this beautiful blue antique bowl before I could use it again, so this is the first and last recipe I get to use it for.

What you need:

  • 1.5 kg chicken pieces (thighs work very nicely)
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 slices bacon
  • 2 tablespoons brandy
  • 12 pearl onions or shallots (or 1/2 an onion)
  • 12 cloves garlic, peeled
  • 1/2 lb mushrooms – wild if you can get them
  • 2 large carrots sliced diagonally into 2 cm slices
  • 1/2 cup red wine
  • 1 cup homemade chicken or beef stock
  • 1 bay leaf
  • 1 & 1/2 teaspoons fresh thyme
  • 1 & 1/2 teaspoons fresh rosemary
  • 1 & 1/2 teaspoons fresh tarragon
  • 2 tablespoons fresh parsley

What you do:

  1. Rinse chicken and pat it dry.  Combine flour, salt and pepper in a shallow dish and coat the chicken with this mixture.
  2. Cook the bacon in a large skillet, then remove it from the pan onto a paper towel to absorb the fat.  Cook the chicken in the bacon fat (or olive oil if you choose not to use the bacon.) Sprinkle on the brandy and let it cook for a minute.  Remove the chicken from the pan.
  3. Add the onions, garlic, mushrooms and carrots to the pan and let them brown for about 8 minutes. Add the wine and bring to a boil.  Add the stock, bay leaf, thyme, rosemary and tarragon.  Add the chicken to the pan and bring to a boil.  Cook on low heat for about 45 minutes, with a lid on the pan.
  4. Discard the bay leaf, then remove the chicken and vegetables from the pan and keep it warm.
  5. Bring the pan juices to a simmer and cook uncovered until thickened.  Pour the sauce over the chicken and vegetables and sprinkle with parsley.
  6. Serve over mashed potatoes or with a crusty baguette to soak up the juices.coq au vin in la creuset pot -trust in kim