Gluten-Free Lasagna Soup

Lasagna Soup – Candy Coated Culinista

You have guests coming over the weekend and you want to make something warm and comforting; but keeping yourself on a budget try this heart-warming soup.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 45 min. to 1 hour
Difficulty level is: Easy

Ingredients
• 1 tbsp extra virgin olive oil
• 1 small onion, diced
• ½ lbs, ground beef
• ½ lbs, ground pork
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp fried basil
• ½ tsp red chilli flakes
• 12 oz can of Crushed tomatoes
• 900 ml or vegetable broth
• 2 sprigs of basil leaves, chiffonade
• Handful of Italian parsley, torn
• 8 – 10 gluten-free lasagna noodles, broken
• ½ a link if pepperoni, sliced
• 1 cup fresh spinach
• 1 cup baby kale
• Mozzarella shredded, optional
• Parmesan cheese, optional
• Basil, to garnish

Assembly
1. Using a medium sized Dutch oven pour olive oil into pot and allow to heat up over medium-high heat.
2. Add onion and garlic and sauté until golden.
3. Place ground beef and pork in and cook until brown adding in sea salt, black pepper, oregano, basil, red chilli flakes.
4. Pour in the crushed tomatoes followed by the vegetable broth and bring to a boil and then reducing to simmer for 10 minutes.
5. Add in the pepperoni slices and lasagna noodles and let the mixture simmer for 25 minutes until cooked.
6. Add spinach and baby kale in the last 5 minutes of cooking.
7. Serve garnished with fresh basil and shredded mozzarella and parmesan cheese.

Tips
• Use canned whole tomatoes and blend quickly in a food processor if you are unable to find crushed tomatoes.
• When reheating add more vegetable broth.

Please Enjoy

My thoughts
I never thought of making a lasagna soup but I was craving lasagna and didn’t want to do all that work and well we are in the midst of an extreme cold weather warning. So this really hit the spot and everything came together very easily. My taste testers enjoyed and even left with some soup for home. This was surprisingly flavourful and such a great treat on a cold day. I actually made three recipes at once with the same ingredients more or less. I made my Italian Meatballs (a request for me to make), my skillet chicken pepperoni pizza and then the soup. I managed to make 3 recipes for under thirty-five dollars and had about thirteen servings; which was amazing. This was my first bigger meal prep as I don’t really like doing mass meals for the week and I had meals to carry me though some lunches and dinners; which freed up time for me to do things I enjoy like ice skating at night.

Superfood Gluten Free Oatmeal Breakfast Bowl

Superfood Gluten Free Oatmeal Breakfast Bowl - Candy Coated Cuinista

Superfood Gluten Free Oatmeal Breakfast Bowl – Candy Coated Cuinista

Do you wake up some mornings in a huge rush and know you want something healthy that “sticks to your bones” but going to the coffee shop is something you loathe like me? Well for me I always make some type of breakfast at home because I like to eat healthy. I wake up at five in the morning and need something that’s fast and this superfood gluten free oatmeal bowl is perfect for me. With five superfoods in this breakfast bowl (chia, oatmeal, ginger, pumpkin seeds and cranberries) it’s packed with all the good things I need to start my long day off right and it takes only 5 minutes to make. It really can’t get much easier than that.

Nothing keeps me on time better than a simple and fast breakfast and my Jord Wood Watch. I have been collecting classy, unique, high quality watches since I got my first job a teenager; but like most of us over the years I have stopped wearing my nice watches and opted to just use my phone as a watch. Let’s face it when smartphones took over these classic timeless watches seemed well antiquated and I was never fond of that; but I was just lazy and allowed all my watch batteries to die. However when I got my hands on this sleek, attention-grabbing, fashionable timepiece by Jord Wood Watches I remembered why I used to love wearing this accessory so much. It’s a great way to express your individuality and with these watches being made from different types of wood each piece can be uniquely yours and the women’s Frankie Series fits perfectly on my petite wrist and goes well with everything in zebrawood and its neutral tones.

Check out the well-crafted Jord Wood Watch Women’s Shop and get some gift ideas for Black Friday & Cyber Monday and for your Holiday gift giving. Click here for an instant giveaway and all entrants will receive an instant $25 off gift code for a watch of your choice. Scratch that special someone off your Christmas gift list and keep them on time.

Yield/Serving: 1
Prep Time: 1 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 cup coconut milk, boiling
• ½ cup gluten free oats
• 1 tbsp golden brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• Pinch of kosher salt
• Pure maple syrup, drizzled
• dried apricots
• chia seeds
• Dried cranberries
• Pumpkin seeds, hulled
• Dried coconut slices

Assembly
1. In a small saucepan boil coconut milk.
2. In your breakfast bowl combine oats, sugar, cinnamon, nutmeg, ginger and salt with a spoon.
3. Combine boiling milk with oats; stir and then let sit for 5 minutes.
4. Drizzle maple syrup on top and add dried apricots, chia seeds, pumpkin seeds, dried cranberries and dried coconut slices and serve.

Tips
• Substitute coconut milk for milk, water or any other milk alternative.

Please Enjoy

My thoughts
In the morning I’m all about a no fuss recipe and this is hearty and super healthy. It has crunch from the seeds and a slight tart from the dried fruits and sweet from the drizzled maple syrup. It’s a great combination for breakfast.

This post was sponsored by JORD Wood Watches


Unique Watch
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Gluten-free Minestrone

Gluten-free Minestrone - Candy Coated Culinista

Gluten-free Minestrone – Candy Coated Culinista

A cold weekend is ahead and I have been craving soup in a bad way.

Yield/Serving: 8 to 10 servings
Prep Time: 30 min.
Cook Time: (beginning to end) 1 ½ hour
Difficulty level is: Medium

Ingredients
• Extra Virgin Olive Oil
• Red onion, half diced
• 3 carrots, peeled & chopped
• 2 zucchini, cut into half circles
• 1 pound button mushrooms, quartered
• 5 cloves of garlic, finely chopped
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 3 tbsp tomato paste
• 2 tsp dried oregano
• 2 litres vegetable stock, reduced sodium
• 1 can red kidney beans
• 2 tomatoes, cut into pieces
• 2 cups gluten-free farfalle pasta
• ½ cup parmesan cheese
• 2 handfuls of parsley, chopped

Assembly
1. In a large heavy bottomed pot over medium-high heat, pour extra virgin olive oil and brown onions, carrots, zucchini, mushrooms, garlic, red pepper and green pepper and let brown slightly, 5 minutes.
2. Stir in tomato paste, oregano, vegetable stock, kidney beans and tomatoes and bring to a boil.
3. Add in the gluten-free pasta and let simmer until pasta is aldente.
4. Continue to let simmer and add in parmesan cheese and parsley.

Please Enjoy

My thoughts
Such a great fall soup. Zucchini is a summer vegetable but in Ontario it can be readily found up until October and I fully took advantage of that. I have always wanted to make a minestone and this was so delicious I didn’t even miss the protein. The carrots and zucchini were still crunchy and this recipe is perfect for freezing.

Gluten-Free Pistachio Almond Coconut Cream Pie

Gluten-Free Pistachio Almond Coconut Cream Pie - Candy Coated Culinista

Gluten-Free Pistachio Almond Coconut Cream Pie – Candy Coated Culinista

Pie crust and I just don’t get along, but a pie made from nuts or cookie crumbs and I’m all in. This gluten-free pie is a great idea for those who can’t have gluten and for people like me who have trouble with making pie dough.

Slightly Altered From: The four & Twenty Blackbirds Pie Book

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 45 min.
Difficulty level is: Medium

Ingredients
For the crust
• ¼ cup shelled raw pistachios, salted
• ¼ cup almonds,
• ½ cup shredded coconut
• 3 tbsp granulated sugar
For the filling
• 2/3 cups shelled raw pistachios, salted
• 1 ½ cup 2% milk
• 1 cup coconut milk
• 5 egg yolks
• 6 tbsp cornstarch
• ¾ cup granulated sugar
• 1 ¼ cups coconut milk
• Zest from one lime
• 3 tbsp, unsalted butter, at room temperature
• Juice from 1 lime
• 1 cup heavy cream
• 1 tbsp confectioners’ sugar
• Pistachio chopped, to decorate (optional)
• Almond slivers, to decorate (optional)
• Cinnamon, decorate (optional)

Assembly
For the crust
1. Over medium-high heat toast pistachios and almond in a frying pan, about 5 minutes. Ensure to shake pan frequently so the nuts don’t burn. Pour into a small prep bowl to cool.
2. Meanwhile toast shredded coconut in the same frying pan until slightly brown in colour and pour into a small prep bowl to cool.
3. Transfer pistachios, almonds, coconut and sugar into the food processor bowl and process until finely chopped.
4. Pour the crumbs into a non-greased metal pie pan.
5. Spread the crumbs evenly over the bottom of the pan and use a glass to firmly press down the nut crust, working it up the sides.
6. Freeze the crust for about ten minutes.
For the filling
1. Place the pistachios into the food processor bowl and process until chopped into medium and fine pieces.
2. Using a medium sauce pan over medium-high heat, pour nuts in along with the coconut and 2% milk and bring to a boil.
3. Remove from the heat and let steep for 15 to 20 minutes.
4. In a large bowl whisk the eggs together and set aside.
5. Using a large saucepan whisk together the cornstarch and sugar.
6. Add in the coconut milk and lime zest and whisk further.
7. Using a sieve strain the milk mixture into the coconut milk mixture over medium-high heat.
8. Stir constantly for about 5 minutes until it begins to thicken and continue to cook for 2 more minutes and then remove from the heat.
9. Slowly pour one-third of the custard into the eggs yolks whisking constantly, as to temper the eggs.
10. Add the tempered eggs to the saucepan and return to the heat at medium-high, stirring constantly until it boils about 1 to 2 minutes.
11. Allow to cool for 5 minutes and then stir in the butter, one tablespoon at a time along with the lime juice.
12. Pour custard into prepared pan and cover with plastic wrap; refrigerate overnight until firm.
13. Using an electric mixer, beat the cream along with the confectioners’ sugar until medium-stiff peak form.
14. Using a spatula spread the whipped cream over top of the pie and decorate if desired.
15. Slice and enjoy.

Please Enjoy

My thoughts
This recipe took me a little while to complete as I had to shell my pistachios. Overall I am on the fence with this one as I like the idea of this recipe, but I find it terribly sweet and if I ever made it again I would reduce the sugar by half or more. The texture of the pistachio cream was silky and smooth I just think I’d prefer more contrast in textures even though there was a nut crust.

Caramel Gluten-Free Brownies

Caramel Gluten-Free Brownies - Candy Coated Culinista

Caramel Gluten-Free Brownies – Candy Coated Culinista

Less fat, more fibre, gluten-free and this is all going to taste good right? It seemed to me like a lot to ask of a little brownie and furthermore I don’t believe it! As is my usual process I made this once per the recipe and the second time I experimented. To my surprise this turned out so well that I couldn’t believe all that was promised was achieved. View my photo in the cooking club gallery here.

Altered From Chatelaine

Yield/Serving: 9
Prep Time: 10 min.
Cook Time: 40-45 min.
Difficulty level is: Easy

Ingredients
• 2 ½ cups confectioner’s sugar
• 2 cups ground almonds
• 2/3 cup unsweetened cocoa powder
• 1/8 tsp salt
• 4 egg whites
• 2 tsp vanilla
• Confectioner’s sugar, to dust
• 1/3 cup caramel, to drizzle

Assembly
1. Preheat oven to 300°F.
2. Line an 8” x 8” pan with parchment paper and let the paper hang over the pan.
3. In a large bowl whisk sugar, ground almond, cocoa and salt until combined. (Don’t Over mix)
4. Pour batter into pan.
5. Bake for 40-45 minutes or until a cake tester inserted comes out clean.
6. Lift brownies out of pan using the parchment paper and let cool completely on a wire rack.
7. Dust with confectioner’s sugar.
8. Pour caramel into a small microwave safe bowl and microwave for 10 seconds and drizzle over brownies.
9. Serve and enjoy right away.

Tips
• Serve with a glass of milk, ice cream or whipped cream.
• Look for a caramel sauce that doesn’t have a high sugar content or make your own.

Please Enjoy

My thoughts
The piece Mr. C. and I shared fresh out of the oven tasted delicious. It was sweet, rich, dense, and scrumptious and the caramel added an extra complexity, but not adding any sweetness. I would suggest eating these immediately as the shelf life is very limited. The first batch I made was decent the next morning, but the second time I made it the brownies firmed up much faster. They where rock hard, and when I say rock hard I mean they could be weapons, a sock filled with these brownies or baker brownie throwing stars. Mr. C. said “It’s the lack of Gluten that made it get hard so fast” This made me crack up. I will make this one more time with the remaining ground almonds I have and see if the third time I can lengthen the shelf life.

**Upon further research I probably over mixed this batter. The first time I did this recipe I hand mixed in a bowl vs. the second time I used the electric mixer. Also all baking is an exact science where proper measurements must be used. I have a feeling in gluten-free baking you must be extra precise, and with my approach of experimenting by adding a dash or this and more of that, I may have added a little too much of an ingredient and spoiled the recipe. Gluten-Free baking is quite finicky I gather and I have barely started my adventures into it, but these mistakes will only help me get better.

Caramel Gluten-Free Brownies - Candy Coated Culinista

Caramel Gluten-Free Brownies – Candy Coated Culinista

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