Gluten Free Pizza

Gluten Free Pizza

Gluten Free Pizza

From: Hunter Cardinal
Prep Time: 20 Mins Cooking Time: 8 Mins Total Time: 28 Mins

Ingredients:

  • ¼ cup heavy cream and water (of ½ cup of milk instead)
  • 2 tbsp butter
  • ½ tsp salt
  • 1 beaten egg
  • 1 ½ cup of Tapioca Starch
  • ¾ cup parmesan cheese, grated (or in a container)
  • ¼ tsp of dried oregano
  • pinch of pepper
  • Additional tbsp of Tapioca Starch if dough is sticky
  • 1 lb Fresh or Buffalo Milk Mozzarella (or regular if you prefer)
  • 28 oz can Whole Plumb Tomatoes
  • One small bunch fresh Basil (optional)

Directions:

  1. Preheat oven to 500 degrees F.
  2. In a saucepan, combine the cream, water, butter, and salt and bring to a simmer on med/low heat. Do not boil.
  3. Place your tapioca starch in a large bowl. Once the cream/water mixture has come to a simmer, add it to the starch and stir it to combine well. Let it cool for five minutes.   Add the beaten egg, and knead together with your hands until egg in incorporated into the dough. Then add the Parmesan cheese, white pepper, and oregano.  Mix together until it’s all combined and no longer sticky.
  4. To make the simple tomato sauce, drain a can of whole plumb tomatoes. Crush each tomato with your hands into a medium bowl. Drain excess juice into sink, and season remaining sauce with salt or pepper to taste. 
  5. Split the dough in half.  Working with one half of the dough at a time, begin to flatten out your first pizza.  Pressing your dough out into a flat disk is easiest by pressing the dough out onto the parchment paper it will be baked on, with lightly oiled hands if the dough is too sticky. Aim to flatten your dough roughly a quarter inch in thickness.  If your dough rips while your stretching it out, don’t fret!  Just pinch it together and keep on pressing until the desired thickness.
  6. Transfer the dough to a large cookie sheet without removing it from the parchment (see how easy that was?). With a fork, poke some holes through several times to ensure the dough does not puff up. Bake for 4 minutes. Spoon half of the crushed plumb tomatoes sauce over pizza, then scatter cheese evenly. Bake for another four minutes. Slice and enjoy!

Gluten Free PizzaFrom: Hunter CardinalPrep Time: 20 Mins Cooking Time: 8 Mins Total Time: 28 Mins Ingredients:¼ cup heav...

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Easy (Yet Spectacular) Herbed Roasted Turkey Thighs with Pumpkin

Easy (Yet Spectacular) Herbed Roasted Turkey Thighs with Pumpkin

From: Patricia Cardinal
Prep Time: 20 Mins Cooking Time: 45 Mins Total Time: 2 Hours 5 Mins

Ingredients:

  • 2 quarts vegetable stock
  • 1/2 cup salt (3/4 cup Kosher or coarse salt)
  • 1/2 cup white sugar
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage (additional for roasting)
  • 1 tablespoon dried thyme
  • 2 quarts cold water
  • Additional Coconut oil for  turkey pan and to coat squash
  • Turkey thighs, 4
  • 1 Kabocha  or 2 Acorn Squash; split, seeds removed, sliced into 1 inch slices
  • Several sprigs rosemary, Thyme, or whatever herb you can find.
  • At least 6 cloves garlic, halved (not peeled.)
  • Coarse salt and pepper (you guessed it, for the squash)

If you wish to make a sauce for your turkey:

  • ½ cup dry white wine
  • ½ cups good quality chicken stock
  • 2 tablespoons cold butter
  • Pepper to taste

Directions:

  1. In a heavy bottomed, medium sized saucepan, combine the brine ingredients.  
  2. Bring ingredients to a boil, lower flame to low, cover and simmer for about 15 minutes until the salt is completely dissolved and your kitchen smells like absolute heaven.  
  3. Pour brine into a heatproof container and allow to cool.  
  4. Once cool, add two quarts cold water.  (The brine can now be stored for a day or two in a covered container)  
  5. Add your turkey pieces to the brine and soak for roughly an hour per pound of meat. 
  6. Prior to roasting, preheat oven to 450 F.
  7. After the brining time is complete, rinse the meat under cold water to remove brine.  (Neglecting this step will result in highly salty turkey; an absolute travesty.)  
  8. Dry Turkey thighs thoroughly, season with generous dashes of pepper, and rubbed sage.
  9. Set a heavy bottomed saucepan on high and add a generous tablespoon of fat.  I use coconut oil, as it’s paleo friendly and has a nice high tolerance for heat, however, any animal fat will do nicely.  
  10. Add your meat to the screaming hot pan, flesh side down.  
  11. At this point, do your turkey a favour and LEAVE IT ALONE!  Do not peak at the underside for at least two minutes, until you can see the meat turning white around the edges, indicating the skin is browning nicely.  
  12. Now you can turn the meat when it’s a lovely toasty brown.  
  13. Once you turn the meat, pop the pan into the pre-heated oven wth your rack adjusted to the middle shelf.  Allow at least 20 minutes before you begin temping the meat.  The goal is for the turkey to register about 150 F in the thickest area of the thigh. 
  14. Once your turkey is safely tucked into the oven, now is a wonderful time to pop your squash into the oven as well.  Nothing like double duty in the oven!
  15. Line your baking sheet with parchment paper. 
  16. Place your squash on the sheet.  
  17. Brush one side generously with melted coconut oil.  Turn your squash over and brush the other side with melted coconut oil.  
  18. Liberally scatter coarse salt and pepper over the squash and scatter your fresh herbs across the top so each piece has some contact with the herbs.  
  19. Then place a halved piece of garlic on each piece of squash.  Take a step back and admire your handy work.  
  20. Pop your squash into the oven a few inches below your roasting turkey.  
  21. Allow to roast for about 15 minutes.  At this point, either drizzle the squash with additional coconut oil, or if you’re feeling particularly brazen, scoop some of the lovely drippings from your roasting turkey things  and drizzle it over your roasting squash.  
  22. Your squash is done when the flesh is soft when pierced with a fork and lightly browned on the underside.  
  23. Discard the herbs before serving but savour the garlic action.  It’s delightful and mellow after roasting. 
  24. Once meat has reached it’s proper temperature, remove pan from the oven and transfer the turkey thighs to a heat proof plate.  
  25. Tent it with foil and let the meat rest.

Bonus: Deglaze your pan if you would like the most amazing sauce for your turkey.  Your mouth will thank you – trust me.

    To Deglaze Pan:

    1. Pour off all but a tablespoon of fat from your pan.  
    2. Turn heat to medium high.  
    3. Add about a half cup of white wine to pan, and scrape off the fond from the bottom of your pan rigorously with a wooden spoon or something sturdy that will help remove those lovely meaty remains coating the bottom of your skillet.  
    4. Once this is done, add our wine to the skillet, turn the heat to high and allow the wine to reduce by half, which should take roughly 2 to 4 minutes.  
    5. Add about a cup and a half of chicken stock to your pan, turn heat to high and allow to reduce by half.  
    6. Now remove your pan from the heat, and whisk in two tablespoons of cold butter.  
    7. Season to taste with white or black pepper. Do not add salt, as the drippings from a brined meat do not need further salting!  
    8. Spoon your pan jus over anything and everything.

    Easy (Yet Spectacular) Herbed Roasted Turkey Thighs with PumpkinFrom: Patricia CardinalPrep Time: 20 Mins Cooking Time:...

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    Turtle Banana Bread Recipe

    Turtle Banana Bread Recipe

    Prep Time: 15 Mins Cooking Time: 55 Mins Total Time: 1 Hour 10 Mins

    Ingredients:

    • 1 cup (115 grams) pecans, toasted and coarsely chopped (optional)
    • 1 3/4 cups (230 grams) gluten free all purpose flour mix (King Arthur works beautifully here)
    • 3/4 cup (150 grams) granulated sugar or sweetener of choice
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 teaspoons xanthan gum
    • 1 teaspoon ground cinnamon
    • 2 large eggs,room temperature, lightly beaten
    • 1/2 cup coconut oil, melted
    • 4 ripe bananas (approximately), mashed well 
    • 2 teaspoons pure vanilla extract
    • ½ cup toffee chips 
    • ½ cup dark chocolate chips
    • 2 tablespoons coarse turbinado sugar (I use Sugar in the Raw)

    Directions:

    1. Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. 
    2. Grease the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. (For added insurance, I place a piece of parchment in the bottom of the pan for easy unmoulding, but it’s only optional) Set aside. 
    3. Place the nuts on a baking sheet and bake for about 4 to 8 minutes, until they are lightly brown and smell wonderfully toasty. Let cool and then chop coarsely.  
    4. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, xanthan gum, cinnamon, and nuts. Set aside. 
    5. In a medium-sized bowl combine the mashed bananas, eggs, melted coconut oil, and vanilla with a large wire whisk or hand mixer. 
    6. Switching to a rubber spatula or wooden spoon, begin combining the wet ingredients (banana mixture) into the dry ingredients.  
    7. Once the flour is almost incorporated, add your toffee and chocolate chips. (Please don’t over mix the batter. You do not want it smooth, just give it one or two turns of your spoon after you can no longer see any ribbons of flour. Over mixing the batter will yield tough, rubbery bread, an absolute travesty.) 
    8. Scrape batter into prepared pan. Smooth the top of the batter gently with the back of a spoon and sprinkle with Turbinado sugar. And into the oven she goes!
    9. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 65 minutes or until bread reads 195 to 205 on a digital read thermometer. 
    10. Unmold after ten minutes, and place on a wire rack to cool. If you can.  We always tear into it after 20 minutes or so, but perhaps you will have more reserve.  This bread can be frozen.

    Turtle Banana Bread RecipeFrom: Patricia CardinalPrep Time: 15 Mins Cooking Time: 55 Mins Total Time: 1 Hour 10 Mins Ing...

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    Lembas

    Lembas

    Prep Time: 15 Mins Cooking Time: 35 Mins Total Time: 50 Mins

    Ingredients:

    • 5 large eggs
    • 1 cup raw whole macadamia nuts
    • 1 cup coconut butter (nuke 20 seconds to get a smooth butter)
    • 1/2 teaspoon sea salt
    • 2 tablespoons lemon juice
    • 1 rounded teaspoon baking soda 

    Directions:

    1. Grease loaf pan with butter, ghee or coconut oil and set aside and preheat oven to 350 (F).
    2. In a food processor on high speed, process the macadamia nuts until you achieve a chunky nut butter consistency.
    3. With the processor still on, add eggs one at a time, waiting until batter is smooth before each addition, about 20 seconds or so. You should have a very smooth batter at this point.
    4. Stop the processor and scrape down the sides of the (container.)
    5. Turn processor on high once again add the remaining ingredients, except for the lemon juice and baking soda.
    6. Once batter is s smooth and ingredients have been fully incorporated, the last two ingredients will need to be added very quickly.
    7.  In quick succession, add the lemon juice down the chute, then the baking soda. 
    8. Scrape down the sides of the processor once again and mix for a few more seconds to fully incorporate ingredients.
    9. Scoop batter into the prepared pan and smooth the top. Bake at 350F (175-180C) for 35 minutes until golden brown and has a bit of “give back” to the touch.
    10. Take out of oven and then flip baking pan on its side to cool (this keeps the bread from sticking too much), then once able to handle – set on an elevated rack to rest for 10 minutes. 

    LembasFrom: Richard NikoleyPrep Time: 15 Mins Cooking Time: 35 Mins Total Time: 50 Mins Ingredients:5 large eggs1 cup ra...

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    Nat’s Favourite Speedy Mash

    Mash in a Ramekin

    Nat’s Favourite Speedy Mash

    Prep Time: 10 Mins Cooking Time: 15 Mins Total Time: 25 Mins

    Ingredients:

    • 2 large yams (can be substantially larger and darker than the tubers labeled sweet potatoes, but are often labeled as such! )
    • ¼ cup coconut oil
    • 2 tablespoons lemon juice (or more to taste)
    • sea salt and cracked pepper

    Directions:

    1. Peel and chop yams into 1 inch dice. Place diced yams in a microwave safe bowl and cover tightly with plastic wrap. Microwave for 12 – 15 minutes, or until soft when pieced with a fork.Uncover plastic wrap from bowl and add coconut oil, lemon juice, 1 teaspoon of salt, and a grind or two of pepper from a mill if you have one laying about. If you don’t, just add a small pinch of the ground stuff! Mash well until only a few chunks are left behind and ingredients are well combined.Taste to adjust seasonings, adding additional lemon juice and ½ teaspoon of salt at a time. Remember, go easy on the pepper.Enjoy! (Leftovers will keep well for several days, refrigerated, in a air-tight container.)

    Nat's Favourite Speedy MashFrom: Natalie WrightPrep Time: 10 Mins Cooking Time: 15 Mins Total Time: 25 Mins Ingredients:...

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    Salted Coconut Cream Energy Bites

    Salted Coconut Cream Energy Bites

    Salted Coconut Cream Energy Bites

    Prep Time: 15 Mins Total Time: 15 Mins

    Ingredients:

    • 1/2 cup almonds
    • 1 cup, plus an extra 1/2 cup unsweetened shredded coconut
    • 10 medjool dates, pitted
    • 1 tablespoon coconut oil
    • 1/4 teaspoon sea salt

    Directions:

    1. In a food processor, blend pitted dates with shredded coconut until they are roughly mixed.
    2. Add almonds, melted coconut oil, and salt. Pulse until the mixture binds together and pulls away from the walls of your food processor work bowl.
    3. Portion out your mixture in 45-50 gram (approximately a quarter of a cup) balls.
    4. If desired, roll finished energy bites in more shredded coconut.
    5. Place the completed energy bites in a container or wrap individually for easy grabbing. Let the flavours merry in the fridge for 3-4 hours for maximum tastiness.

    Salted Coconut Cream Energy BitesFrom: Jacquelyn CardinalPrep Time: 15 Mins Total Time: 15 Mins Ingredients:1/2 cup almo...

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    Green Plantain Chips

    Green Plantain Chips

    Prep Time: 15 Mins Cooking Time: 6 Hours Total Time: 6 Hours 15 Mins

    Ingredients:

    • 4 Green Plantains (the greenest you can find!)
    • 1/4 cup Coconut Oil, melted
    • 2 tbs Himalayan Sea Salt
    • 2 tbs Herbes de Provence

    Directions:

    1. Peel plantains. I find the easiest way to do this is to take a knife and draw it down the length of the plantain, and then peel it horizontally from the slit.
    2. Use a mandolin on it’s second-thinnest setting (1/8th of an inch on mine) to slice plantains into a large bowl, or cut them as thinly as you can. Dehydrating is a forgiving thing, so don’t worry if they aren’t uniformly sliced!
    3. Add 1 tbs of the salt to the plantains, and toss until they are evenly coated.
    4. Spread out plantains on your dehydrator shelves, or on thin baking sheets.
    5. Let dry in the dehydrator at 100° F for 5-6 hours, or in an oven on the lowest setting. Remove when crisp.
    6. Tip dried chips into a bowl and pour melted coconut oil, the remainder of the salt, and the Herbes de Provence (or any spice/herb that you’d like! Plain salt and pepper is really good too), and toss.

    Green Plantain ChipsFrom: Jacquelyn CardinalPrep Time: 15 Mins Cooking Time: 6 Hours Total Time: 6 Hours 15 Mins Ingredi...

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    Red Wine Braised Lamb Shanks

    Braised Red Wine Lamb Shanks

    Red Wine Braised Lamb Shanks

    Prep Time: 45 Mins Cooking Time: 2 Hours Total Time: 2 Hours 45 Mins

    Ingredients:

    • 6 lamb shanks, well trimmed
    • Salt and freshly ground pepper, to taste
    • 1/4 cup fat of choice (I suggest coconut oil or butter, or a mix of the two), plus more as needed
    • 2 yellow onions, diced
    • 2 celery stalks, diced
    • 2 carrots, peeled and diced
    • 6 large garlic cloves, minced
    • 2 cups full-bodied red wine
    • 1 cup canned diced tomatoes with juices
    • 6 cups reduced sodium beef stock, or enough stock to cover shanks
    • 2 Tablespoons minced fresh rosemary
    • 2 tsp. minced fresh thyme
    • 2 bay leaves
    • Salt and fresh cracked pepper, to taste
    • 2 to 3 Tbs. minced fresh flat-leaf parsley

    Directions:

    1. Preheat an oven to 400ºF.
    2. Generously season the lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, warm the oil. Working in batches, brown the shanks on all sides, 5 to 10 minutes total, adding more oil to the pan if needed. Transfer to a platter. Pour off the excess fat from the pan.
    3. Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden, 5 to 8 minutes. Add the garlic and sauté for 2 minutes. Remove the pan from the heat and add the wine. Return the pan to medium-high heat and bring the liquid to a simmer, stirring to scrape up the browned bits. Simmer until the liquid is reduced by half, about 5 minutes. Add the tomatoes with their juices, the stock, rosemary, thyme, bay leaves and shanks and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, 1 1/2 to 2 hours. Using tongs, transfer the shanks to a large serving bowl and cover loosely with aluminum foil.
    4. Remove the bay leaves from the sauce and discard. Skim the fat off the sauce. Using an immersion blender, puree half of the the sauce until smooth. Season sauce to taste. If serving right away, pour some of the sauce over the shanks and garnish with parsley. Pass the remaining sauce alongside with a smile. Serves 6.

    Red Wine Braised Lamb ShanksFrom: Patricia CardinalPrep Time: 45 Mins Cooking Time: 2 Hours Total Time: 2 Hours 45 Mins...

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    Elevenses House Bone Broth

    Elevenses House Bone Broth

    Elevenses House Bone Broth

    Prep Time: 30 Mins Cooking Time: 18 Hours Total Time: 18 Hours 30 Mins

    Ingredients:

    • 340 grams of grassfed beef, lamb, or pork bones
    • 2 medium carrots, diced
    • 2 stalks of celery, diced
    • 1 medium yellow onion, diced
    • 2 tbsp organic apple cider vinegar
    • 1 litre filtered water
    • 2 bay leaves
    • Salt to taste
    • Pepper to Taste

    Directions:

    1. Preheat oven to 500ºF.
    2. Add diced onion, celery, and carrot to crock pot.
    3. Place salted bones on baking sheet covered with parchment paper, and place in preheated oven for 15-20 minutes or until bones are browned.
    4. Add browned bones to crock pot.
    5. Over the bones and vegetables, add pepper, apple cider vinegar, bay leaves, and water.
    6. Cover, and cook on low for 18-24 hours.
    7. Once the bones have stewed for 18-24 hours, pour the contents of the crock pot through a colander and into a storage vessel (we keep ours in a large juice jug for easy pouring). Discard the used bones, veggies, and bay leaves.
    8. Skim off top layer of oxidized fats that comes to the top of your broth, and
    9. Store finished broth in the fridge, and enjoy within 5-7 days.

    Elevenses House Bone BrothFrom: Jacquelyn CardinalPrep Time: 30 Mins Cooking Time: 18 Hours Total Time: 18 Hours 30 Mins...

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