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.
Ramen soup it seems is the latest popular soup to go out and eat. If you are on Instagram or Pinterest you will see so many photos of this soup and also the many varieties of ways people enjoy it. For the gluten free folks ramen soup is not something we could eat. Well, now you can! Lotus Foods makes a few varieties of gluten free ramen now, and in fact I recently found a big package of it at Costco.
This soup is best when you’ve allowed it to simmer for at least an hour. This allows the larger pieces of lemon grass, ginger, chile and lime to really infuse the broth. This would be a good soup to serve when you have company for you could put a variety of garnishes and add-ins in small bowls on the table and your guests could add what they want.
This homemade gluten-free spicy chicken caesar salad is jam packed with flavour, spice and crunch. It is packed with spicy crunchy chicken strips, a creamy garlic caesar dressing and lots of romaine lettuce. It is easy to make and only requires 3 simple steps.
Mix up the dry spices and add it to the chicken strips and fry them up. Second-whisk the dressing ingredients together. Third- assemble the salad together. Feel free to add crispy pieces of bacon and homemade gluten-free croutons to the salad.
It is a filling salad that I like to make at least once a week. In the summer I tend to grill the chicken breasts instead of frying them. Instead of cutting the chicken breasts into strips, I flatten the breasts, coat them in the spice mix and then grill them on the bbq.
Spicy chicken caesar salad would be a great filling in a wrap. Roll up the wraps in parchment paper and take them along on a bike ride, hike or picnic. Who says the lunch you bring on a hike needs to be boring. Not me? I am the girl that brought a homemade chocolate cupcake in a glass jar and the icing for it in a separate bag and added the icing to the cupcake once I completed the hike. Read story here.
This gluten-free homemade salad is really easy to make and has just the right amount of garlic and spice in it. The caesar salad dressing takes less than 5 minutes to make and can be made ahead and stored in the refrigerator.
A fun picnic idea is to pour the dressing into glass canning jars and then top with the romaine and chicken strips. Place the lid on and bring them to your next picnic. A summery way to enjoy the chicken caesar salad.
Homemade chicken caesar salad is always a recipe worth learning. I am pretty sure I know NO ONE who doesn’t love it!
HOW TO MAKE THE SALAD:
In a small bowl add the spice mix ingredients together and stir.
In a medium bowl add the chicken strips and the spice mix and toss well.
Let sit for 10 minutes to let spices set into the chicken.
Add chicken strips to frying pan. You will need to do a few batches of them.
Fry the chicken strips until golden brown.
Remove and set aside. You can place chicken strips on a baking sheet and keep warm in a 300 degree oven.
In a small bowl add all the dressing ingredients and whisk until blended and smooth.
To assemble salad. Add chopped romaine to each salad bowl. Top with chicken strips and then drizzle dressing over each. Top with shredded parmesan cheese.
We make this gluten-free Caesar salad almost weekly and I hope it will become a family favourite in your home. If you are feeling adventurous, then you can make your own homemade gluten-free croutons too. Recently I tried a store bought one and truthfully, they were horrible. To make your own, just cut a few slices of gluten-free bread into cubes and pan fry them with a bit of olive oil, garlic powder and oregano.
Recently I discovered a new show on the food network. It is called “Spice Goddess” and I love it. As I have mentioned in previous blogs I love Indian Food. I am really enjoying learning the tastes of these spices and also learning new cooking techniques. This chef shows how to make Indian dishes in a clear and easy manner. I have been following her techniques for cooking with spices a lot more lately. I made this recipe and the smell of aromatic spices enveloped my home. It was wonderful! If you are looking for a treasure trove of spices, please visit Dalbrent Spice Rack in NW Calgary. They have shelves and shelves of different spices. This is my version of her recipe for Seared Prawns, I was serving this dish for supper so I used smaller prawns and served it over basmatic rice.
1package of large deveined frozen shrimp(unthawed)
Pinch of Spanish paprika, cardamon seeds and salt
Bottle of Cilantro Coriander Chutney
Chopped fresh cilantro for garnish
Over medium heat add oil to pan (I use a La Cruset pan for this. I find it heats up the spices evening without burning them)When it begins to get hot, add garlic, all spices and salt. Toast well (about 10-15 seconds)
Add large unthawed shrimps to pan and cook them until they are done. Flipping them once each side is pink ensures your shrimp will cook fast and will not be overdone.This process takes 3-4 minutes.
Once all the shrimp are pink turn off heat.
Add 2-3 T of chutney to mixture and stir.Add chopped cilantro.