Gluten-Free Roasted Acorn Squash

gluten-free-roasted-squash

Acorn squash is a winter squash with a sweet, yellow-orange flesh. It is a perfect squash to roast and serve as a side dish for thanksgiving.
You can slice it in half and serve halves to your guests or once sliced in half, slice into 4 pieces and serve once roasted.
Have fun with the spices you sprinkle on the squash.
How about a sweet one? Butter, maple syrup, cinnamon and fresh nutmeg.
Or a savory one? Butter, curry powder, cumin and smoked sea salt.
That is what is great about squash, you can enhance the flavor by changing the spices used.

gluten free roasted acorn squash
gluten free roasted acorn squash
gluten free roasted acorn squash
gluten free roasted acorn squash
gluten free roasted acorn squash




Gluten-Free Roasted Acorn Squash

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • Halve the squash. Scoop out the seeds and discard.
  • Cut the bottom tip of the squash off so that it stands up once flipped.
  • Set squash halves scooped sides down on the baking sheet.
  • Bake for 25 minutes.
  • Remove from oven.
  • Turn squash over.
  • Place a tsp of butter into center of squash.
  • For a sweeter squash pour about a Tbsp of maple syrup over squash.
  • Sprinkle cinnamon on squash.
  • For a savory one, place a tsp of butter in center of squash.
  • Sprinkle with curry powder, cumin and smoked sea salt.
  • Place back in oven and bake for another 25 minutes.
  • Serve.
Tried this recipe?Let us know how it was!

Mushroom Veggie Quinoa

Gluten Free Mushroom Quinoa
Gluten Free Mushroom Quinoa
Gluten Free Mushroom Quinoa
Gluten Free Mushroom Quinoa


Calgary is starting to warm up! During the weekends there is a flurry of yard work being done and in the evenings the aroma of BBQ’s can be deliciously over-whelming.
I love this time of year because I can set up my patio; placing soft cushions on the chairs, laying placemats on the table and lighting a fire. After a long winter it’s so lovely to make a cup of tea, grab a few books and magazines, and sit outside for hours. I love listening to the birds chirping, hearing the neighborhood kids playing in the ravine, enjoying the soft spring breeze and simply sitting outside.

It’s the beginning of backyard barbecue parties! Where you gather your close friends and family on the patio while enjoying some good food, a bottle of wine and friendship. Yep, it is the start of my season!
Our cat Stewart also loves this time of the year.

 
With barbecuing season underway, it’s time to get creative with side-dishes to serve with that steak, salmon or burger.
Lately I have been playing around with Quinoa. Quinoa is a great source of Protein, Calcium, Iron, Vitamin B and Folate. It really is an important staple that should be carried in all pantries and it easily replaces rice as a side dish. What I also like about Quinoa is that it can be used cold or hot- making it a great addition to salads and cooked vegetables.

If you’re looking for a quick and easy side dish- this Sauteed Quinoa is delicious! Sauteeing a large amount of mushrooms adds a real depth of flavor. It can be adapted to whatever veggies you have in your fridge.

Gluten Free Mushroom Quinoa
Gluten Free Mushroom Quinoa

Mushroom Veggie Quinoa

Ingredients
  

  • 1 cup uncooked quinoa
  • 1/2 large pkg of sliced mushrooms, finely chopped
  • 2 tbsp olive oil
  • 1/4 onion, chopped
  • 1 tsp garlic
  • 1 red chili pepper, finely chopped
  • 1 yellow pepper, chopped
  • 1 cup fresh spinach
  • 1/4 tsp cumin
  • 1/4 tsp tumeric

Instructions
 

  • In a medium pot add 2 cups water and the quinoa.
  • Heat til it boils.
  • Reduce heat to a simmer, cover and cook until water is absorbed.
  • About 15 minutes.
  • In a cast iron frying pan saute mushrooms in olive oil.
  • Add chopped onions and garlic and saute until mushrooms are golden.
  • Continue on low heat, add chopped chili pepper and yellow pepper.
  • Add spinach, cumin and turmeric to veggie mixture.
  • Stirring while sauteing all ingredients.
  • Cook until veggies are tender.
  • Top veggies with the cooked Quinoa and stir to combine.
  • Serve warm.
Tried this recipe?Let us know how it was!

Gluten-Free Baked Beans

bakedbeans


What is a standard side dish for you when you barbecue?
Especially in the summer when you are barbecuing almost every night. Summertime also brings people together more often for backyard BBQs and shared dinners.
I make baked beans. I have for years, and one of the nice things about baked beans is that the recipe is naturally gluten-free. Well, it is for my recipe.
My baked beans could literally be a whole meal on their own for beans are only one part of the dish – these have spolombo spicy sausages, jalapenos, bacon, chili paste, and molasses.
I cannot wait for you to try these. Yum!



Baked Beans

Ingredients
  

  • 5 slices bacon, chopped up
  • 1 spolombo spicy sausage, de-cased, and chopped
  • 1 Large jalapeno, chopped
  • 2 cans mixed beans (I use the safeway brand, each can 540 ml)
  • 1 cup ketchup
  • 1/2 cup water
  • 2 tbsp molasses
  • 1/2 onion, chopped
  • 3 stalks celery, chopped
  • 1/4 cup brown sugar
  • 2 tbsp vinegar
  • 1 tbsp sambal oelek (fresh chili paste)

Instructions
 

  • In a frying pan, cook up bacon until crispy. Remove from pan, drain fat and cook up sausage. Remove sausage, and add onion and celery to pan and cook until tender.
  • In a large round casserole dish add all ingredients. Stir to combine and place in a 350 degree oven for 1 hour.
  • **this recipe could also be made in a slow cooker. Fry up the bacon, sausage, onions and celery-add to rest of ingredients and cook low in slow cooker for 4-6 hours.
  • Serves 4-6 depending on the appetites.
  • We barbecued steaks, baked potatoes and served this with my fabulous baked beans.
Tried this recipe?Let us know how it was!