Turkey Risotto

Happy New Year!  I hope everyone had a great holiday season.  This has been a super busy month at Eagle Loft.  I've been cooking up a storm and have several new recipes to share.  I also have a few new cookbooks I'm excited to review.

One of my Christmas gifts this year was a set of two pressure cookers.  I love them!  I made a pressure cooked meal for lunch and another for dinner last night, so they are already getting lots of use.  After eating turkey with mashed potatoes, yams and gravy for the several days following Christmas, I wanted to come up with a recipe to use up more turkey in a different way.  I braved risotto for my first test of the pressure cooker and it was an overwhelming success!  I will definitely not be making risotto the old fashioned way again.  I've made it a couple more times since, including as a dinner side-dish to accompany a roast chicken.  It really is easy and quick enough to make as a side-dish or a lunch.

If you are scared of pressure cookers then I encourage you to try a good quality new model as they have safeguard features now.  Mine is the Fagor Duo, which comes with two size pots (both of which I've used already in the last week).  I found it easy to figure out and am not worried at all about its safety.  I've also heard good things about the Kuhn Rikon cookers.

• 2 Tbsp olive oil
• 1/2 small sweet onion, chopped
• 1 small leek, chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1 cup frozen peas
• 2 1/4 cups chicken stock (vegetable stock for a vegan dish)
• 2 cups chopped cooked turkey (optional -- omit for side dish)
• 2 Tbsp Daiya vegan cheese (optional but delicious)
• 1 tsp fresh thyme, chopped
• salt and pepper to taste

1. Heat oil in pressure cooker pot over medium heat and saute onion and leek for 2 minutes.  Add garlic and saute another 2 minutes, stirring frequently.  Add rice and saute another 2-3 minutes until rice starts to slightly brown.
2. Add peas and chicken stock and stir.  Seal lid and pressurize according to your cooker's instructions.  Cook at reduced heat (once under pressure) for 7 minutes at 15 psi (13 minutes at 8 psi).
3. Release pressure fully then open lid and stir in turkey, Daiya, thyme, salt and pepper.  Serve and enjoy!

Zucchini Bread with Roasted Almonds

I have been looking for a good gluten-free, dairy-free, egg-free zucchini bread for awhile, and I finally found one that really caught my eye over at Gluten Free Goddess.  I made a few changes, including incorporating roasted almonds.  We are just starting to introduce nuts to the Little Man's diet, so we don't have a wide range of nuts to choose from.  Although I would have originally wanted to pair this with pecans, the almonds surprised me in how much flavour they added to the bread.  It was a perfect match!  Roasting them yourself really brings out extra flavour.  I also included almond residue (leftover from making homemade almond milk) for an additional flavour boost, and used an organic demerara sugar for a crisp crust.

To roast the almonds, preheat your oven to 350 degrees.  Spread whole raw almonds over a foil-lined cookie sheet and roast in the oven for 10-12 minutes. Watch the oven carefully as the 10 minute mark approaches.  You want a nutty smell to be coming from the oven, but if you overdo it the almonds will burn.  Set cookie sheet aside for almonds to cool.  Note that almonds will not crisp up for at least an hour.  For using in the bread, you only need to wait until the nuts are cool enough to handle.  Chop by hand or in Vitamix at power 5 for 5-7 seconds.  For storage of extra almonds, wait 1-2 hours until almonds are completely cool, then store in a tightly-sealed container in the fridge.  I like to use my roasted almonds to top green salads.

The bread recipe can be started while the almonds are roasting.  Conveniently, the bread bakes at 350 degrees, so you can use the same preheated oven once the almonds are done.

• 1 rounded cup (1 1/4 cups) partially peeled then grated zucchini
• 1 cup sorghum flour
• 1/2 cup tapioca starch
• 3/4 tsp xanthan gum
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup organic demerara sugar (can be substituted with natural cane sugar)
• 1/4 cup almond residue (solids created by making almond milk) (optional)
• 1/3 cup coconut oil
• 1/4 cup coconut milk
• 1 tsp lime juice (can be substituted with lemon)
• 1 Tbsp Ener-G egg replacer whisked with 1/4 cup water 
• 1/3 cup chopped roasted almonds (optional)

1. Press the liquid out of the zucchini by placing it in a sieve and squeezing. It is important to remove as much liquid as you can so the bread isn't too gooey. Fluff it with a fork and set aside.
2. In the bowl of a stand mixer, combine sorghum, tapioca, xanthan, baking powder, cinnamon, baking soda, and salt.  Mix.  Add sugar and mix again.
3. Add almond paste, coconut oil, coconut milk, lime juice, and egg replacer mix.  Beat on medium speed until well mixed -- about 1 minute.
4. Add drained zucchini and almonds and mix on slow 20 seconds or so until combined.
5. Scrape dough into parchment-lined loaf pan (I just drape it in a U-shape in the pan and don't worry much about the ends) and smooth the top with a damp spatula.
6. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the middle comes out clean.

Kabocha Squash Soup

I am so glad I decided to try more squash varieties this year.  I picked up a Kabocha squash at a local farm and decided to make soup with it.  It is a lovely sweet squash, so I made it into a sweet soup rather than a curried or spicy one.  Don't worry, it isn't too sweet -- this soup has a nice delicate flavour and a lovely texture too.  The Little Man gobbled it up, so I had to run out and stock up on Kabochas!  I've made the soup several times now, and every time it is finished I roast another squash and make it again.  I love to have this on hand for lunches.  It is a perfect meal on a blustery Autumn day.

I adapted the recipe from one at AYear of Slowcooking.

• 1 small-medium Kabocha squash (4-6 cups cubed)
• 1 large sweet onion, chopped
• 2 apples, peeled and cubed
• 4 cups chicken stock (vegetable stock for a vegan soup)
• 1 tsp sea salt
• 1/8 tsp pepper
• 1/4 tsp nutmeg
• 1/4 tsp coriander
• 1/4 tsp cloves
• 1/4 tsp cinnamon
• 1/2 cup coconut milk

1. Preheat oven to 400 degrees. Using a large kitchen knife, cut the squash into 6-8 chunks (be VERY careful not to cut yourself!). I find it easiest to start a cut next to the stem, pushing until the knife is embedded -- then remove knife, turn squash over and try to line up a cut from the under side.  Repeat on edges until you can slice completely through.  The subsequent cuts shouldn't be too bad once you get the squash sitting on the cut side.  Remove seeds and stringy pulp (I find these seeds too tough to eat roasted).  Place squash pieces in glass dish with 1/2 inch of water.  Roast in oven for 25 minutes.
2. Meanwhile, add onion, apples, stock and spices to crockpot and turn to high.
3. When squash is done, let cool a little until easy to handle, then use a spoon to separate the flesh from the peel.  Cube squash and add to crockpot.  Cook on high for 4 hours or low for 6-8 hours.
4. During last 15 minutes of cooking, stir coconut milk into crockpot.
5. Puree with a hand-blender or a VitaMix.

Bean and Squash Chili

I have been looking for more ways to incorporate squash into our diet and to try more varieties of squash.  I  am also trying to serve a couple of vegetarian meals each week, so I have been experimenting with meatless main dishes.  Chili isn't something we have at our house anymore because some family members don't care for it.  But this chili met with rave reviews and was greatly preferred over our traditional meat chili recipe!

My Mum and I each made this using different squashes and both were tasty, so feel free to use any variety of winter squash you prefer. The photo below shows us roasting our squashes and a pie pumpkin in my oven all at once.  This worked well as we had cooked squash and pumpkin available to use in several recipes over the next few days (this chili, pumpkin pie, squash soup, and some toddler lunches). Can anyone identify the squash on the top rack?  We think it is an heirloom hubbard but are not completely sure.

I adapted the recipe from epicurious.

• 1 small butternut squash (or other winter squash)
• 2 Tbsp olive oil
• 1 large sweet onion, chopped
• 3 cloves garlic, minced
• 1/4 to 1 tsp chipotle chili powder, to taste
• 2 tsp cumin
• 1 15oz can adzuki beans, drained and rinsed
• 1 15oz can black beans, drained and rinsed
• 2 cups vegetable broth
• 1 large Italian tomato, diced
• 2 cups fresh kale, chopped
• 3/4 tsp sea salt
• pepper to taste
• fresh chopped cilantro to garnish

1. Cut squash in half, remove seeds, and place halves in glass baking dish cut side down with 1/2 inch of water in the bottom of the pan.  Roast squash at 350 degrees for 20 minutes.  Let cool a few minutes, then scoop flesh away from skin.  Coarsely cube squash and set aside.
2. Heat oil in a large pot over medium heat.  Saute onion and garlic 3-4 minutes.  Add chili and cumin and saute another 2 minutes.
3. Add beans, broth, tomato and squash.  Reduce heat to low and cook 20 minutes.
4. Add kale, salt and pepper and cook another 10 minutes.
5. Garnish each bowl with chopped cilantro.

Sunchoke Soup

I only discovered sunchokes last year.  Also known as Jerusalem Artichokes, they are a root (unrelated to the artichoke family) that looks quite similar to ginger.  When cooked they can be used in place of a potato in a recipe, and provide a rich interesting flavour.  I also call this soup "butter bacon soup" even though it contains neither ingredient -- but there are hints of both flavours in it!

• 1/2 cup olive oil
• 3 leeks (white part), thoroughly cleaned and coarsely chopped
• 1 sweet onion, chopped
• 1 stalk celery, back peeled then chopped
• 2 pounds sunchokes, peeled and coarsely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh thyme
• 1/2 tsp salt, or to taste
• pepper to taste
• 6 cups chicken stock (vegetable stock for a vegan soup)
• 1 cup rice milk

1. Heat the oil over medium heat in a large pot.  Add leeks, onion and celery.  Cook for 6 minutes, stirring occasionally.
2. Add the sunchokes, garlic, thyme, salt and pepper.  Cook for about 8 minutes, stirring once or twice.
3. Add stock, bring to a boil and then reduce to a medium simmer.  Cook 30 minutes, stirring occasionally.
4. Puree soup in Vitamix (or use a hand blender) until smooth.  Add rice milk and return to stove to simmer for 10-15 minutes.

I've listed this recipe at The W.H.O.L.E. Gang for Friday Foodie Fix - Secret Ingredient Thyme.

Eagle Loft Quinoa Salad

My recipe is featured on the Enjoy Life blog!

At first I found lunch to be a somewhat tricky meal to manage with allergies as I don't have time to prepare it from scratch every day.  I wanted something I could make ahead and have on hand, a dish that could provide protein and pack in a lot of nutrients.  Something that could be a side dish to last night's leftovers, a meal of its own, or a dish I could serve to friends at brunch.  One dish fit all these parameters -- quinoa salad.  I make quite a few variations of this salad, but over time this version has become my favourite.  I eat it daily!

Eagle Loft Quinoa Salad
(makes 6 servings)

• 1 cup quinoa, rinsed thoroughly
• 2 cups water
• pinch of salt
• 1 can chickpeas (garbanzo beans), rinsed and drained
• 1 can artichoke hearts, rinsed and sliced (remove any thick outer leaves)
  
• 3/4 cup Kalamata olives, pitted, rinsed and halved
• 4 slices bacon (check for allergens), cooked and chopped
• 2 medium carrots, peeled and sliced
• 1/2 of a sweet red pepper, seeded and chopped
• 1/2 of a sweet yellow pepper, seeded and chopped
• 1/8 of a red or sweet onion, chopped small
• small handful of chopped parsley

 Dressing:

• 3 1/2 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• zest and juice of one lemon
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp dried rosemary
• 1/8 tsp fresh ground pepper

1. Combine quinoa, water and pinch of salt in medium saucepan with lid.  Bring to boil, then turn to low simmer and cook 20 minutes.  Remove from heat, remove lid and let cool.
2. Place all other salad ingredients in a large bowl.  Add cooled quinoa.
3. Whisk together dressing ingredients and pour over salad.  Stir well to combine.

Bacon and Tomato Sandwich

Your eyes do not deceive you! This is a gluten-free, dairy-free, egg-free, soy-free sandwich -- on REAL bread!! (And yes, those are orange tomatoes, not something funny with my camera).

After having great success with the Rhubarb Muffins from the Whole Life Nutrition blog (as well as their quick lentil soup recipe that I ate so fast I didn't get a chance to photograph), I decided to try my hand at baking their Best Gluten-Free, Vegan Sandwich Bread. Prior to our allergies, I have been known to bake bread on occasion. Flour, yeast, water, salt, sugar, milk -- done! The ingredient list for this gluten-free bread was a bit daunting. Five different flours/starches? Maple sugar and agave nectar? Xanthan gum? Yeast? -- Oh wait, that one I was used to. I had to go to four different stores to obtain all of the special ingredients. But armed with my many small bags of exotic flours, I set to work. Soon, my house was filled with the delicious smell of freshly baked bread that I have truly missed.



Isn't it gorgeous? It LOOKS like real bread... but what would it taste like? I really had low expectations going into this project as I have only ever heard negative things about gluten-free bread. From funny taste, to crumbly texture, to anaemic-looking loaves for sale on store shelves, gluten-free bread has a bad reputation. So a little apprehensively, I prepared for my first bite. And.... OH MY! If someone served this to me and I was unaware of the ingredients I would definitely know it was homemade bread, but I would never have realized it wasn't made with wheat. As I gobbled down the first slice I felt guilty, as if I was eating something I wasn't allowed to eat. By the time I toasted the bread and made a sandwich, I felt like I should be re-reading a label for hidden allergens. But there was no label, because I made this and knew everything that went into it! Needless to say, I am ordering the Whole Life Nutrition Cookbook so I can get more recipes like this (and no, they didn't pay me to say that!).


Now, back to the "recipe" for the sandwich:

• 2 slices gluten-free vegan bread
• 2 slices bacon
• 1 small tomato
• Renee's Light Poppy Seed Dressing
  

1. Fry bacon until cooked.
2. Toast bread until lightly crispy.
3. Spread dressing over toast, top with sliced tomato and bacon.
   

Turkey Burgers

Ahhhh, a BBQ'd burger... Pre-allergy food, right? Wrong! I think I may have just discovered the best burger idea ever: Pancake buns. No, seriously! They are *delicious* and I think I even prefer them to the traditional wheat bun. They have a much more delicate texture than a bun and just melt in your mouth.

How simple is this?
Burger patty:

• 1 pound ground turkey (preferably thigh)
  

1. Shape meat into four patty shapes.
2. BBQ until cooked through.

Burger "buns":

• 1 recipe Bob's Red Mill Gluten Free Pancake Mix

1. Pan-fry mix into 8 pancakes that are slightly bigger than your burger patties.
2. Load up your pancake "buns" with traditional condiments and burger trimmings as usual. (For me, that is dijon mustard and ketchup with some chopped onions).
   

To make things even simpler, I make extra pancakes with breakfasts and then freeze the leftovers. I then toast the pancakes whenever I need a bun. So easy and quick!


For the toddler version, I used cubed turkey meatloaf sandwiched between two pancakes. This was Little Man's first burger, and he gobbled it right up.

Corn Chowder

My Mother-in-law made me this delightful soup for Mother's Day. It is hearty and nourishing in addition to being delicious. She adapted the recipe from Living Without Magazine. Don't let the long ingredient list deceive you -- half of it is herbs!

• 2 onions, chopped
• 1 1/2 cups celery, chopped
• 3 cups chicken stock (vegetable stock for vegan soup)
• 3 1/2 cups water
  
• 6 large potatoes, peeled and chopped
• 4 cups corn kernels (frozen or fresh off the cob)
• 1 tsp dried marjoram
• 2/3 tsp dried thyme
• 2/3 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried rosemary
• 1 cup rice milk

1. In a soup pot, saute onions and celery over low heat until golden.
2. Add stock, water, potatoes and corn. Cover and cook over medium heat 30 minutes.
3. Measure one cup of soup into a food processor. Add herbs and puree. Put back into soup along with rice milk.
4. Cook until hot, 5-8 minutes.
   

Farmer Salad

This is a salad I have been making for years. It is slightly different each time, although there are always "core" ingredients. I once ate a "Farmer Salad" at a restaurant and it had artichokes and chickpeas in it, I think fennel maybe, and no lettuce. I don't remember what else was in that original Farmer Salad, but that is always the starting point for mine.

• 1/2 can artichoke hearts, drained and chopped
• 1/2 can chickpeas, drained and rinsed
• 1/2 can sliced black olives, drained
• 1/2 can baby corn, sliced
  
• 1/2 bulb fennel (white part only), chopped
• 1/3 of a mild onion, chopped
  
• 1 red or orange pepper, chopped
• 1 yellow pepper, chopped
• 2-3 carrots, peeled and sliced
• small handful of fresh parsley or basil, chopped
• optional: I sometimes add other crunchy veggies I have on hand such as radishes or celery

Dressing:

• 1/4 cup olive or safflower oil
• 1/4 - 1/3 cup mix of vinegars: apple cider, red/white wine vinegar, sometimes a dash or two of balsamic
• salt and pepper to taste
  
• 1 tsp molasses (optional)
• dash cayenne (optional)
• 1 tsp dried herbs such as tarragon or oregano (optional -- don't add if using cayenne)

Whisk dressing ingredients together and pour over veggies. Mix well and chill. Stir again just before serving.

Orange Beet Salad

This salad is light and refreshing, perfect for a summer lunch.

• 6 baby beets, cooked, peeled and quartered (I used "Candy Cane" beets that are yellow and pink)
• 1 orange, peeled and chopped
• 2 carrots, grated

Dressing:

• 1 orange, juiced
• 1 1/2 Tbsp liquid honey

1. Mix beets, chopped orange and carrots together in a glass bowl.
2. Whisk dressing ingredients together and stir into salad.

Note: if using red beets you may wish to leave the chopped orange out until it is time to serve. Otherwise your whole salad will be red.

Avocado and Pea-Shoot Quesadillas

Quesadillas: the new excitement in my life. I have finally found some corn tortillas that don't contain soy or anything else we can't have! This helps fulfil my craving for bread products at lunch. It's strange that I never used to eat a lot of bread products, but I would have the occasional tortilla wrap. Now that I can't eat wheat, I suddenly want sandwiches and wraps for lunch. Enter corn tortillas. Specifically, Grimm's 6" Tortillas.


Here's what I've been savouring for lunch:

• 2 6" corn tortillas
• 1/3 large avocado
• salt and pepper to taste
  
• 3 Tbps salsa
• a few thin slices of leek, washed well and separated into rings
  
• small handful fresh pea shoots

1. Mash avocado in small bowl. Season with salt and pepper.
2. Spread avocado over one side of each tortilla.
3. Spread salsa, leeks and pea shoots on one tortilla.
4. Putting avocado sides together, stack tortillas.
   
5. Heat 2 Tbsp oil in small frypan.
6. Fry tortillas until golden on first side, 2-3 minutes.
7. Flip tortillas and fry until golden and heated through, 2-3 minutes.
8. Use a pizza cutter to slice into quarters.