I discovered this new found love earlier this year when I had homemade hummus. While browsing for recipe ideas, ‘Roasted Chickpeas’ kept popping up so I just had to try it.
They’re a great crunchy snack and super easy to make. It would also make a terrific Christmas ‘Foodie’ gift. You can vary the spices as many ways as you like. How about garam masala, sugar, salt and cayenne pepper? Lime juice, gluten free taco seasoning, cayenne and salt? Or maybe gluten free ginger asian seasoning, cinnamon, gluten free soy sauce, salt and sesame seeds? I like to experiment with different flavors and create my own combinations. Feel free to “spice it up” (pun intended) and get creative.
These make a yummy gift. Wrap it in a decorative takeout box to jazz it up a little.
* I buy all of my spices here in Calgary at Silk Road Spice Merchant. I love my spices and I really enjoy the combinations they make. Bonus: they are gluten free! Check out their website for more information.
Preheat oven to 400 degrees.
In a large bowl combine all ingredients and stir to mix.
Pour mixture onto a cookie sheet and spread evenly.
Bake in oven for 40-60 minutes, mixing every 10 minutes.
I like my chickpeas crunchy so I baked mine for 1 hour.
It’s really based on personally preference so feel free to adjust the baking time to your liking.
This gluten-free tomatillo salsa is packed with flavour and is super simple to make in the food processor. This recipe is gluten-free, vegetarian and vegan. The first time I had green salsa was when we were in Santa Fe New Mexico. I experienced Christmas salsa when we ordered our meals. What is Christmas salsa? You get a bowl of red and a bowl of green salsa with your food-thus Christmas salsa. I had never had tomatillo salsa until then and now I’m hooked on it.
I discovered making tomatillo salsa is so easy to make at home and now you can usually find tomatillos in most grocery stores. The recipe uses jalapeño and a small chili pepper but feel free to switch things up and try a poblano pepper. Poblano peppers are not as spicy, but their flavour is so unique and delicious. Especially if you roast them first.
Use this salsa as a dip, or sauce with bbq chicken, beef and fish or in your next taco Tuesday dinner.
I like to make a big batch of the tomatillo salsa and pour it into 500 ml mason jars and give it away to friends who then also can enjoy it. There is only 2 people in the house now (hubby and myself) so rather then freezing it, I like to give it away while it is freshly made. This gluten-free tomatillo salsa recipe is super easy to make and is a must have in your refrigerator.
Once you have made it you will wonder why you haven’t made it before. I originally posted this recipe over 10 year ago and even thought I have taken new photos and updated the written words in the blog post, the one thing is still true-this recipes is so delicious!
Take a look at the before and after photos. I think my food photography skills have definitely improved over the years. What do you think? Have I improved?
WHAT ARE TOMATILLOS?
Tomatillos are actually a fruit and not a vegetable.
Tomatillos look like green tomatoes but they are really the fruit from a nightshade plant. Closer to a gooseberry than a tomato.
They are also called husk tomatoes and are a bright green fruit native to Mexico.
They are versatile and can be eaten raw, cooked, puréed or roasted.
This gluten-free tomatillo salsa is quick and easy to prepare at home. It looks impressive and takes less than 20 minutes to make. You can roast the tomatillos before making the salsa, but I tend to make it easy for myself and use them in their raw form. Fresh jalapeños, shallots, cilantro and the juice of limes is all you need. Blend them all together in a food processor with the tomatillos and you’ve got a great salsa.
I apologize in advance for the quality of photos in this post. I took them once the party had started and they turned out a bit blurry. I’ll blame the wine. This past weekend we hosted a Christmas/Housewarming party. With our renovation completed we wanted to combine showing off the house with a Christmas celebration. As with anyone who hosts a party, the week before was filled with planning, shopping, baking, cleaning, organizing and more baking. With a new kitchen, my stress level for hosting was very low prior to years before. It was interesting how much easier it is to host a party when your kitchen and dining room are well organized. Through the years, I’ve tried to include as many gluten free treats being served as possible. Now that I am much more comfortable with my baking and cooking as well as being gluten free, I decided that this whole party would be gluten free. I wanted to show that you can have great tasting food at a party and if you didn’t say anything no one would know it was all gluten free. Just to be normal as much as possible. Isn’t that what we all want? With Christmas right around the corner, I thought I would also share what I do when I’m cooking turkey dinner. My kids love my turkey stuffing so usually I cooked the turkey the same as every year. For me, I would take a few slices off the breast and that would be mine. This past Thanksgiving I decided to do two smaller turkeys. One regular for my gang that loves stuffing, and one for Cam and I that would be totally gluten free. For the gravy I use cornstarch to thicken. Really, other than the turkey, I find the meal is almost entirely gluten free. It does not stress me at all. My daughter usually bakes homemade buns full of “gluten” for most of the gang, but again, they are of no concern for me. I wish for all the newly diagnosed gluten free folks that you feel empowered to host a Christmas dinner without feeling like you might get sick. Making the food yourself does help to keep you safe and free from cross contamination too. Here are photos from the Christmas party we had and I’ve listed all the appetizers as well as baked goods I served at the end.
Gluten-Free Appetizers Served:
Smoked Salmon on Toasted Gluten-Free Baguette Slices.
Before I was diagnosed with celiac disease, I had successfully lost weight following a physician monitored low carb diet. By following a low carb diet I was able to lose over 50 lbs. I was thrilled of course, relished in being thinner and felt great. My doctor was wonderful and worked with me closely. Once I had reached my goal Dr. McKenna started to introduce wheat back into my diet, and that’s when things started spiraling out of control. Not only did I gain back the weight very quickly but my thyroid levels went wacky and I started feeling really sick. I didn’t know at the time that 18 mos of living extreme low carb would clean out my gut, and once they decided to introduce wheat back into my diet I would become very ill. Good news is, I was diagnosed with Celiac Disease within the year and was back to feeling good again. The weight? Well, it is still there and then some. Now, that I have a great feel for gluten free cooking and baking, I am looking for ways to cut back on my carbs again. I will never go extreme low carb again- I don’t want to diet anymore. I’m simply looking for modifications in my gluten free lifestyle and trying to introduce more “grain free” options. The Paleo/Primal diet is mentioned a lot in blogs now and I feel that it’s a more moderate form of reducing carbs from your meals. I, however am not looking to add more animal meas into our meals. I want balance! I’m not going back to the old diet days of preparing a different meal for myself and my family. I think we all should be healthier together, no extremes. So, here is a recipe to start going grain free. To me, this is a recipe that offers a granola bar type option. It is also raw, which keeps the healthy benefits of the nuts in the bars. I saw this recipe on civilizedcavemancooking.com and wanted to modify it to fit my needs. As, I have mentioned I have thyroid disease and Brazil nuts have a good amount of magnesium in them, which promotes thyroid function. Brazil nuts are very high in calories and fat, but are known to lower LDL, increase HDL, are rich in mono-unsaturated fatty acids, are high in selenium and vitamin E. You only use 1/2 cup of brazil nuts in this recipe, which for me made 12 large bars.
Did you know most of the flavored nut mixtures on the market have gluten in them? Why not make your own and have some fun playing with flavor combos? Curry? BBQ? Sweet and Salty? Spicy Lime? What are your favorite combinations?
This recipe makes a large bowl of peanuts. Great for a large gathering or for a movie night.
I love sweet potato fries. It is something I love to order in restaurants if they are gluten free, which means NO cross contamination. That is something that is hard to find lately so I am making them more at home. I do have a good deep fryer at home, but tend not to use it for I am trying to be more healthy. Experimenting with baked fries it has been lately and there does seem to be a trick to it. I definitely would say mine are not perfect, but I really did enjoy them and will continue the search for the best. These fries are spicy and sweet, and the aioli to go with them was a great addition. Experiment with your own spice mixture and let me know what you come up with. Truffle oil? Parmesan cheese? Mexican? Indian? The aioli is a dip made with mayonnaise, so you could make this dip vegan by using vegannaise, making your own homemade mayo or like me today, using store bought mayo. We are all busy at times, so whatever works for you is just fine.