No-Bake Nutella Marshmallow Crunch Bars

No-Bake Nutella Marshmallow Crunch Bars

by | Nov 18, 2014 | Cookies & Bars, Desserts, Kid-Friendly

So you have a shower/potluck/party thing to attend and need to bring a dessert. You don’t want to do store-bought but don’t have time to bake something. If this sounds familiar than this my friends is the recipe for you. You need five things: butter, Nutella, chocolate chips, marshmallows, and cereal. Those ingredients and about 10 minutes. All you do is melt and mix and you’ll have these rich delicious bars that’ll make you look like a shower/potluck/party hero.

No-Bake Nutella Marshmallow Crunch Bars | Freshnessgf.com

I made these for a recent office baby shower and I am happy to report that these bars were snapped up pretty quickly. Now it’s important to mention that there was a ZILLION other delicious gluten-filled snacks there too, including Dunkaroo style cookies and frosting (genius), homemade pecan caramel filled cookies, a cake, cupcakes, ice cream bars, fruit, etc. Basically, a sugar-filled food coma waiting to happen.

Office Baby Shower

Office Baby Shower aka Sugar-Filled-Food-Coma (Clockwise from top left: Genius animal crackers and frosting for Dunkaroo-inspired dessert, the full spread, the cake and cute popcorn filled cups, the gifts for mom-to-be, and homemade pecan caramel-filled cookies)

I promised to share the recipe after the shower so here you go – the easiest no-bake bar recipe for your next event. They are pretty rich, so I recommend keeping the portions quite small.   Also, they get a bit melty so it’s best to keep refrigerated until ready to serve.  Now I just need to figure out how to make a gluten-free version of those pecan cookies.  Seriously, just look at them.  *drool*

No-Bake Nutella Marshmallow Crunch Bars

 

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No-Bake Nutella Marshmallow Crunch Bars

So you have a shower/potluck/party thing to attend and need to bring a dessert. You don't want to do store-bought but don't have time to bake something. If this sounds familiar than this my friends is the recipe for you. You need five things: butter, Nutella, chocolate chips, marshmallows, and cereal. Those ingredients and about 10 minutes. Adapted from Love & Olive Oil)
Course: Dessert, Snack
Diet: Gluten Free
Keyword: chocolate, cookies & bars, kid-friendly, nuts
Servings: 25 pieces
Author: ness

SPECIAL EQUIPMENT

  • 8" x 8" pan

INGREDIENTS

  • 2 cups gluten-free puffed rice cereal (I used Enjoy Life brand Crunch Rice Cereal)
  • 1/4 cup butter
  • 1/2 cup Nutella (plus 1 tablespoon)
  • 2 cups semi-sweet or bittersweet chocolate chips
  • 3 cups mini marshmallows (divided)
  • 1 ounce white chocolate bar for garnish (optional)

INSTRUCTIONS

  • Line an 8"x8" square pan with parchment paper. In a medium saucepan, melt butter over low heat. Add Nutella and stir with a wooden spoon or rubber spatula until fully incorporated and melted, about 2 minutes. Remove from heat and stir in chocolate chips until melted and combined, letting the residual heat melt the chocolate. If necessary, return saucepan to low heat until chocolate is fully melted. Remove from heat.
  • Add cereal to a large mixing bowl. Add melted chocolate mixture to cereal and stir with a wooden spoon or rubber spatula until combined. Gently add two cups of marshmallows and fold in to combine. Spread mixture onto parchment paper lined pan and gently press down with the back of spatula until level - be gentle as you don't want to crush the cereal.
  • Sprinkle remaining one cup of marshmallows on top of bars in an even layer and press down slightly so they stick to melted chocolate. In a small bowl, add remaining tablespoon of Nutella and heat in microwave for 20 seconds until melted. Using a teaspoon, drizzle melted Nutella over marshmallows. If using, shave white chocolate on top for garnish.
  • Place pan in refrigerator for at least 30 minutes. Lift parchment paper from each side and place bars onto a large cutting board. Cut into 1.5" squares. Keep refrigerated until ready to serve.
Bars will keep covered for up to 5 days - keep refrigerated.  It'd be fun to get creative with the toppings, including flaked sea salt, gluten-free candy cane pieces, chopped nuts, etc.  Recipe adapted from Love & Olive Oil.
Lebanese Rice, Lentils and Caramelized Onions (Mujaddara)

Lebanese Rice, Lentils and Caramelized Onions (Mujaddara)

by | Nov 4, 2014 | Main Dishes, Pasta, Rice, & Grains, Sides, Vegan, Vegetarian

How often do you try something new? Like new new? We all get stuck in our day to day routines and dare I say, ruts. I’m guilty of just grabbing the same-ish groceries week after week and making my same go-to meals or going out to dinner at my usual spots and ordering my favourite thing.

It had been a while since I actually tried something that tasted new. And then, I went for Middle Eastern food and tried mujaddara, rice with lentils and caramelized onions, and my tastebuds woke right up.  They went ‘ZING. That’s new’ and you know what? I really liked it. I mean LOVED it. And then I became a little obsessed with figuring out how to make it so I could eat it all the time.

Mujadara spices

Mujaddara spices: allspice, cumin seeds, ground cumin, garlic powder, cinnamon stick, cayenne, black peppercorns

Somehow in a span of a couple of weeks, this dish has become my new favourite comfort food.  It has a lot of winning qualities that I look for, like being naturally gluten-free, healthy, flavourful, and easy to make. It’s got this amazing blend of warm earthy spices blended in carb-y good rice, and protein-packed lentils for a complete meal.  And can we discuss the merits of fried onions for a minute? Caramelized onions make EVERYTHING taste better. It’s universal. From French onion soup to biryani, those brown, slow-cooked, flavour-packed onions are definitely a thing. My mom always told me that was the secret to delicious food, and my mama knows what’s up. Just be patient and don’t rush the cooking of the onions. You need to get them deep, dark golden brown but not burnt. Trust me, it’s worth every minute.

Lebanese Rice with Lentils and Caramelized Onions (Mujadara)

Lebanese Rice with Lentils and Caramelized Onions (Mujaddara)

Oh yeah, this dish is also vegan and dirt cheap to make. Gluten-free grocery shopping can cost a pretty penny so meals like this can really help offset those $8 loaves of bread and $9 bags of cereal.  Seriously, a little rice and a few lentils go a long way. I like to have this dish with a green salad on the side and/or with grilled vegetables and some yogurt raita on the side. I made this over the weekend and will be enjoying throughout the week. I’m not a huge meat eater but my hubby D definitely likes meat and he said this dish was so tasty that he didn’t miss the meat at all. That’s kind of a big deal.

Fun wikipedia fact: mujaddara is the Arabic word for “pockmarked” because the lentils among the rice resemble pockmarks.  Sometimes the ‘ugliest’ food is also the tastiest.

Lebanese Rice with Lentils and Caramelized Onions (Mujadara)

Lebanese Rice with Lentils and Caramelized Onions (Mujadara)
PRINT RECIPE

Lebanese Rice with Lentils and Caramelized Onions (Mujaddara)

It had been a while since I actually tried something that tasted new. And then, I went for Middle Eastern food and tried mujaddara, rice with lentils and caramelized onions, and my tastebuds woke right up. They went 'ZING. That's new' and you know what? I really liked it. I mean LOVED it. And then I became a little obsessed with figuring out how to make it so I could eat it all the time. Adapted from Aarti Sequeira
Course: Main Course, Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, nut-free, pasta, rice & grains, soy-free, yeast-free
Servings: 4
Author: ness

INGREDIENTS

  • 1 cup brown lentils (rinsed and debris removed)
  • 3 onions thinly sliced
  • ½ cup olive oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • 1 teaspoon ground cumin
  • ½ teaspoon allspice
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne powder
  • 1 stick of cinnamon (about 3”)
  • 1 ¼ cup basmati rice
  • 2 ½ cups water
  • Sea salt
  • Chopped parsley and lemon to serve

INSTRUCTIONS

  • Add lentils to a small pot and cover with about one inch of cold water. Bring to a boil and reduce to simmer and cook for about 20 minutes, covered. Lentils should be cooked, slightly firm and not mushy. Drain and set aside.
  • Meanwhile, heat a heavy bottomed pot or dutch oven over medium-high heat. Add oil and let warm slightly. Add cumin seeds and black peppercorns and fry for about 1 minute or until fragrant. Add onions, one teaspoon of salt, and stir to combine. Keep cooking and stir with a wooden spoon occasionally until onions are deeply browned and caramelized, about 25 minutes or so. Don’t rush this part and be careful not to burn the onions. Make sure to stir and scrape browned bits off the bottom of the pan. If onions stick, add a teaspoon of water and stir.
  • Once onions are browned, remove half the onions and set aside. Add ground cumin, allspice, garlic powder, cinnamon stick, and cayenne and stir, cook for about 1 minute. Add basmati rice and gently stir to coat with onion mixture, about 1 more minute being careful not to break the rice. Add water, lentils, 1 and ½ teaspoons salt and bring to boil. Reduce heat to low and simmer uncovered for 9 minutes. Remove from heat and keep covered for 15 minutes, letting residual heat continue to cook rice. The water should be completely absorbed and rice should be tender.
  • When ready to serve, gently stir rice and lentils together. Garnish with reserved onions and parsley. Serve with yogurt raita and a squeeze of lemon.
Adapted from Aarti Sequeira.
Sweet & Spicy Asian Chicken Wings

Sweet & Spicy Asian Chicken Wings

by | Oct 17, 2014 | Asian, Poultry, Snacks & Appetizers

I have a confession – I’m a closet chicken wing eater. That’s right, I only eat chicken wings in the privacy of my own home. All that finger-licking and lip-smacking is just not for the public to witness. What can I say? I am just not comfortable in that state of messiness in public so I guess you could say I’m a priss. But in the privacy of my own home, it’s sleeves up and hands in and I go to town like no one is looking because well, no one is looking.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

The benefit of eating wings at home is I can ensure that the wings are gluten-free and as spicy as I would like. Also, these wings are baked instead of fried so that saves quite a few calories and takes a bit of pressure off the arteries and skinny jeans. And with a  little parchment paper, there is almost no clean up required. Wings at home = winning.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

These wings are perfect for weeknight entertaining which is when I last made these or for your next Super Bowl type party. If you have kiddies eating, I would probably omit the hot sauce, but otherwise, you can add more or less to suit your tastebuds. I like them with a touch of heat but not suicide/armageddon/demon style that pubs do.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

I must have made these wings about three times in two weeks, trying to perfect the cooking times and marinade. D was a huge fan of them and declared them ‘blog-able’ after his first try. You may have to fiddle around with the baking times depending on the size of your wings and the heat of your oven. I made these in my toaster oven and they cooked much faster. Just keep an eye on them. Then, get ready to go to town on these wings. It’s like that saying ‘dance like no one is looking’ except applied to eating delicious wings in the privacy of your own home. Giddyup.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

Sweet and Spicy Asian Chicken Wings
PRINT RECIPE

Sweet and Spicy Asian Chicken Wings

These wings are perfect for weeknight entertaining which is when I last made these or for your next Super Bowl type party.
Course: Appetizer, Side Dish, Snack
Cuisine: Asian
Diet: Gluten Free
Keyword: chicken, nut-free, poultry, spicy
Author: ness

INGREDIENTS

  • 1 pound chicken wings
  • 1 tablespoons canola oil or gluten-free oil cooking spray
  • 1 tablespoon gluten-free hoisin sauce (I use Premier Japan brand)
  • 1 tablespoon gluten-free sweet chile sauce (I use Thai Kitchen)
  • 1 tablespoon brown sugar
  • 2 tablespoons gluten-free tamari soy sauce (I use San-J)
  • 1 teaspoon white vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon gluten-free hot sauce (Organicville Sriracha)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon chopped garlic

Garnish:

  • sesame seeds (sliced green onions, chopped cilantro, chile powder (optional))

INSTRUCTIONS

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spread chicken wings in an even layer. Brush chicken wings with canola oil or spray with cooking spray. Bake for 30 minutes or until chicken wings are lightly golden brown.
  • Meanwhile, whisk remaining ingredients (everything but the garnish) together in a small bowl. Remove baking dish from oven and turn chicken wings over. Using a pastry brush, brush wings with a generous layer of the wing sauce. Return to oven and bake for 10 minutes.
  • Remove from oven and turn chicken wings over again and brush with remaining wing sauce. Bake until sauce gets bubbly and starts to turn very brown and caramelized, about 10 to 15 more minutes. Remove from oven and serve chicken wings garnished with sesame seeds, sliced green onions, chopped cilantro and chile powder for extra heat (optional).
For extra crispy wings, turn oven to broil and bake chicken wings for an additional minute or two or until very crispy and golden brown. Make sure to watch closely as they will burn pretty quickly. Seriously, do not look away.
Thai Squash and Coconut Milk Soup

Thai Squash and Coconut Milk Soup

by | Sep 25, 2014 | Asian, Kid-Friendly, Soup & Sandwiches

So it’s officially Fall now and that means squash soup season and this Thai version is beautifully creamy and super flavourful. I brought this to work for lunch and the steamy aroma of lemongrass, lime, and shallots wafted around my cubicle and down the hall. I was mid-slurp when I looked up and found five colleagues hovering around my desk demanding asking what was I eating that smelled so good.  When I told them it was a Thai squash and coconut milk soup, they insisted I share the recipe asap.  So here you go friends – get your squash soup on.

thai squash soup ingredients

So I won’t lie – you’ll definitely probably need to go to your local Asian grocery store to grab the ingredients for this recipe. That is unless your normal grocery store carries kaffir lime leaves, lemongrass, Thai basil, and fish sauce on the regular. The good news is, you’ll probably end up with more lemongrass and lime leaves than needed for this recipe, and you can freeze them for future use. Also, fish sauce lasts for like ever in the fridge so you’re good there.  This makes it easy to whip up this soup since you’ll basically be stocked up and ready to go.

Thai Squash and Coconut Milk Soup | Freshnessgf.com

This recipe makes enough for about four servings. I recommend doubling the recipe and freezing some so you can just reheat this gorgeous soup on those cold dark days yet to come.  The bright sunny colour and bold flavours will bring your taste buds comfort and warm your belly. You can pump up the spice too by adding those Thai red chiles to garnish – just remember the seeds in those little suckers can be CRAZY hot and melt your tongue/face-off. If you’re into that thing, then definitely have at it. (Seriously, these ones here were like eating fire/burning coals/the devil himself). The chiles in the soup are de-seeded and add a touch of heat without being too spicy at all. To make a more kid-friendly version, just omit chiles all together.

Thai Squash and Coconut Milk Soup | Freshnessgf.com

Thai Squash and Coconut Milk Soup | Freshnessgf.com
PRINT RECIPE

Thai Squash and Coconut Milk Soup

I brought this to work for lunch and the steamy aroma of lemongrass, lime, and shallots wafted around my cubicle and down the hall. I was mid-slurp when I looked up and found five colleagues hovering around my desk demanding asking what was I eating that smelled so good. When I told them it was a Thai squash and coconut milk soup, they insisted I share the recipe asap. So here you go friends - get your squash soup on. (adapted from Williams-Sonoma Soup of the Day)
Course: Soup
Cuisine: Asian
Diet: Gluten Free
Keyword: coconut, corn-free, dairy-free, egg-free, gluten-free, kid-friendly, soy-free, spicy
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Blender or immersion blender
  • Food Processor

INGREDIENTS

  • 4 shallots (quartered)
  • 2 red or green Thai chiles (or serrano chiles, or jalapeño peppers, seeds removed)
  • 1 lemongrass stalk (center white part only, smashed and roughly chopped)
  • 1 can coconut milk
  • 2 cups chicken stock or water
  • 6 kaffir lime leaves (stems removed)
  • 4 cups peeled squash (either acorn or butternut, chopped into 2 cm cubes)
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sugar

Garnish:

  • Thai basil leaves, chopped cilantro, fresh limes, green onions, and/or chopped Thai chiles

INSTRUCTIONS

  • In a blender or food processor, combine the shallots, chiles, lemongrass and 1/4 cup water and pulse until a paste forms.
  • Open the can of coconut milk without shaking it. Heat a large pot on medium heat and add the spice paste and thick creamy part of the coconut milk to the pot. Stir together and let simmer for about 5 minutes, stirring occasionally. The paste will get quite fragrant and bubbly.
  • Add the remaining coconut milk, stock, lime leaves and squash and stir to combine. Bring to a boil and then reduce heat to low and let simmer uncovered for about 15 minutes, or until the squash is tender.
  • Remove the lime leaves and discard. Either blend the soup in a blender in batches or use immersion blender to blend until the soup is nice and creamy. Stir in the fish sauce, lime juice and sugar and serve with garnishes.
Summer Corn Salad

Summer Corn Salad

by | Sep 2, 2014 | Kid-Friendly, Salads, Sides, Vegetables, Vegetarian

I love vegetables. Always have. When I was little, I watched commercials with kids hating brussels sprouts and broccoli unless they were covered in cheese sauce and it was super weird to me. My sister and I would fight over the last mushroom or baby corn in our stir fry. My veg loving probably stems from my Chinese upbringing where we ate a ton of vegetables –  they were a big part of our meals and often times my favourite part. That being said, it’s taken me years to really love salad.

corn salad ingredients

I was like those broccoli-hating commercial kids when it came to salad. As a kid, most of the salads I ate were basic lettuce covered in ranch, Catalina, or Thousand Island dressing.  So bland, boring and leafy. The only salads that I really liked were Caesar salad or macaroni salad (which isn’t actually a real salad). But all that changed when I moved to Scottsdale Arizona, the land of amazing salads.

corn salad ingredients in bowl

Arizona is probably more well-known for their golf courses, the Grand Canyon and dry heat, but their salad situation is great. On my first trip there,  I had a seared tuna and avocado salad in an Asian dressing and it was the perfect balance of fresh ingredients, flavours, and textures. It was so good. And that was when I fell in love with salads and Scottsdale.

dressing

Okay so maybe I’m being a bit dramatic, but that salad was really great. And almost every salad I ordered in Arizona from that day forward was pretty great too.  Like everywhere.  From family restaurants to upscale spots to local chains. Once we moved down there, I took full advantage of this salad mania and experimented at home with fresh produce from a local farmer’s market.

corn salad

This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ,  as a packed lunch or for a picnic. Salads are awesome.

corn salad on plate

 

Summer Corn Salad | freshnessgf.com
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Summer Corn Salad

This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ, as a packed lunch or for a picnic. Salads are awesome.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: corn, dairy-free, egg-free, fast, gluten-free, kid-friendly, nut-free, tomato, vegetables
Servings: 8 side salads
Author: ness

INGREDIENTS

Salad Ingredients:

  • 6 ears fresh corn (husk removed)
  • 1 English cucumber (diced)
  • 1 pint cherry tomatoes (halved)
  • 1/4 red onion (sliced)
  • 1/4 cup fresh parsley (chopped)

Dressing Ingredients:

  • 1 teaspoon finely chopped garlic
  • 2 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

INSTRUCTIONS

  • Bring a large pot of water to boil. Add corn to boiling water and simmer for 5 minutes. Remove from hot water and allow to cool. Hold the cooled corn on the cob over a cutting board and cut corn kernels off the cob in strips using a knife. Add the remaining salad ingredients.
  • In a small bowl, add dressing ingredients except salt and pepper to a small bowl and whisk together. Add salt and pepper to taste. Add dressing to salad ingredients and toss to combine and serve.
This would make a great entree with some grilled salmon, chicken, or steak.

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